Thursday, January 19, 2012
Day 2 of Week Challenge
I’m going to attempt to write down everything I do to prepare food for one week. Not what I eat, which includes munching on previously made foods and drinks. Just the cooking.
1030 Look for a better ghee recipe. This one looks good. Lots of pics and explanations.
1045 Start making ghee by putting 1 lb butter (regular unsalted, can’t afford organic) in my small 1 qt crockpot, turn on High, leave uncovered. The recipe says to use a heavy saucepan but to watch carefully. With an infant to take care of, watching is unpredictable so I’m giving the crockpot a try.
1145 Mix leftover chicken livers cooked with onions and sweet peppers with some of the broth made yesterday and some of the beans cooked yesterday, for lunch. Press and mix in a garlic clove just before serving.
1100 – 1500 Check ghee every half hour without disturbing. Looks just like the pictures on the blog. Great!
1500 Cut up 2 turnips, 2 carrots and half a butternut squash into tiny dice for tonight’s soup.
1530 Ghee looks great but no brown stuff at the bottom yet.
1600 Yes! Brown stuff at bottom of pot, crackely foam at the top, and golden liquid in between. Remove crock from heating element and set in a pan of cold water to cool down. Smells wonderful! Like butterscotch. Next instruction is to strain it in a permanent coffee filter. I’ll wait for it to cool down completely first. Turn off soup.
1700 It’s a bit late to do so, but start making Lois Lang’s Luscious Loaf bread – from Breaking the vicious cycle with my additional instructions. I make this so often (but am so forgetful) that I’ve photocopied the page and taped it to the inside of a cabinet door. The additional instructions are, 1. Line the loaf pan with parchment paper. 2. Put 3 eggs in a bowl of warm water to bring to room temperature so the melted butter (I’ll use ghee) doesn’t harden. 3. Preheat oven to 350 F, etc as directed, skip the instructions to butter and flour the pan, and change “shape the loaf with wet hands” to “drop the batter onto a wet flexible cutting board, curve the board into a cylinder and roll the dough around until it has the right length for your pan, roll into the pan.” Remainder of instructions unchanged. Except, no need to run a knife or spatula around the edge, I just lift the loaf right out of the pan, and the paper doesn’t stick to it at all.
1730 While the bread bakes (for 1 hour), take chicken meat cooked yesterday out of fridge. In a small saucepan, mix about ½ cup of the chicken broth and legal “mole sauce” previously made. Pour over chicken meat, mix, and put in oven next to bread.
1745 Make a salad, same as Tuesday’s, except with avocado chunks and tomatoes.
1755 Check soup for seasonings, turn heat back on to warm up just enough to serve. Pour into bowls and add 1 raw egg yolk to each bowl, mix well. Save egg whites for next batch of crepes. Reheat leftover vegetables as side dishes. Should have made guacamole, terrific side for chicken with mole sauce.
2100 Hm. Ghee has hardened. Place crock into pan of hot water.
2130 Strain ghee through permanent coffee filter placed in 2-cup pyrex measuring cup. Pour most of the ghee into a glass jar, because the measuring cup is too full. Scrape everything out of the crock into the coffee filter. looks and smells GREAT! Thanks, Radhika!