Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
Day 65 of social isolation had a twist. Zoom Call while cooking. Food Netwok sent Porcupine Meatballs as the recipe of the day. The Recipe opened up childhood flood gate of comfort home food. the recipe was forwarded to my siblings and share with brother […]
Cooking project today is Taco Tuesday. Frozen chicken breast into Fajita Style Tacos. Shredded red cabbage slaw with cilantro and green onion and white vinegar dressing is the complement to the tacos. Cook with what you have be well
Social Isolation Day 71 Cooking project today is find take out. G&B is open and serving. Order door side, quick, hospitable and efficient. Battered Cod, Malt vinegar, chips. perfectly executed.
Be well.
Day 56 of Social Isolation is a large batch of mornay , shell pasta for comforting Mac-N-Cheese . cooking what we have. Be well.
Day 57 of Social Isolation lead us to find take out. Shake Shake has take out. Order on the app; burger no bun, no cheese w/ peppers and onion: 2 chick’n shack; blossom lemon aid and add a whipped cream shake . Perfectly executed. Perfect […]
No particular cooking project today. Thank goodness the food section came today in the Rocky Mountain News. the article that caught my eye ” here are 10 essential Indian recipes” .
Reading the narrative I find this to be a nice distraction to social isolation – Toor Dal, Keema, Roti Gajjara Kosambari to name a few – but not a cooking project .
Cook what you have.
Stay well
We had white hominy in the freezer. the stock is dizzy chicken stock and inspired Pozole. Roasted pumpkin is from October…and also from the freezer. Garni includes cilantro, marigolds, chicken, artichoke, tomatoes, cucumber. Cook what you have. stay well
Cook what you have. stay well
Cooking project today is spit roasted chicken. The BBQ has small motor, spit for two chickens and spike pins. Now in day 59 I find that I have time – after our ritual morning walk – to prep and roast chickens for lunch.
The chickens go into a simple brine – prior to the walk. On our return, they are rinsed and trussed. We have tangerines and soy sauce – so that is the flavor direction du jour. On a low heat ~ == 250F off the calibrated BBQ thermometer the chickens get dizzy for about 2 1/2 hours with the BBG cover down. Golden roasted and served with microwave frozen broccoli.
Cook what you have
Stay well.
Day 58 of social isolation. Back from the ritualistic walk. Time is 9am – just after requested Hawaiian breakfast burritos – Charred flour tortilla, Ham, egg scramble , pineapple chunks and confetti sprinkles. Confetti sprinkles were just for oatmeal – now it is the make […]