Monday, August 22, 2011

Wing Mash Up

Drumsticks with Caesar Salad and Grilled Corn
You heard it here first folks: chicken drumsticks are the new chicken wings. We were going to make the barbequed chicken wings from Eating Forward by Sandi Richard (which I borrowed from the library but am going to buy as it is excellent) but they didn't have any wings at the grocery store. I got drumsticks instead, which are cheaper anyways, and now I am of the opinion that they are better. That doesn't mean I won't eat wings at the pub; that is ludicrous! But I will make them more often at home. These are inspired by Wild Wing restaurant where they do all these crazy mixed up flavors that turn out to be amazing (our favorite flavour is Farmer's Daughter).

Notice I used "we" in the above paragraph? I don't know if that has ever happened in reference to cooking on Four Seasons Kitchen. I use "we" today because Tyler was actually responsible for cooking the chicken. I don't barbeque. I don't like smelling like meat (although I have found that eau de brisket attracts the opposite sex) and Tyler does it best anyway. So really, this is his recipe. Also a Four Seasons Kitchen first.


  • 10 chicken drumsticks
  • 2 tbsp jerk seasoning
  • 1/4 cup honey garlic sauce
  • 1/4 cup Franks Red Hot sauce

Toss chicken and jerk seasoning together in a Ziploc bag and put in fridge overnight. When ready to cook, grill on high direct heat 2 minutes per side. Move drumsticks to indirect heat and cook 40 minutes, turning once. Mix honey garlic and hot sauce in a large bowl. Toss cooked drumsticks in sauce.

Tuesday, August 16, 2011

Vegetable of the Week: Tomatoes

Is your garden exploding with tomatoes? Mine is. I picked all the tomatoes pictured here in one go. I can't grow flowers for the life of me, but if there's food involved I'm all over it. What to do with all these tomatoes? Here are some ideas from my list of recipes to try.

Tomato Basil Tartlets
Fried Green Tomato BLT
Jarred Tomatoes
Spaghetti with Cheesy Broiled Tomatoes
Summer Fettucine
Chicken Breasts with Tomato-Herb Pan Sauce
Tomato and Cheddar Pie
Corn, Tomato, Feta, and Basil Salad
Tomato Tian
Goat Cheese Stuffed Tomatoes
Tomato Tart

And from the Four Seasons Kitchen Archives:
Roasted Tomato and Goat Cheese Pasta
Tomato Bruschetta with Feta

"No one is going to improve upon the tomato sandwich. No one- not Alice Waters, not that Danish guy whose place was noted Best Restaurant in the World, maybe not even God. Put a few slices of the juiciest tomato you can find on your favorite toasted bread with mayo, a sprinkle of sea salt, and a couple of grinds of pepper. Eat open-face."
-Bon Appetit June 2011

Also, I made a PESTO AND TOMATO FLATBREAD that was so good that I forgot to take a picture. Bonus: it used up four tomatoes in one go. It's easy-peasy:

Preheat oven to 450 degrees F with oven rack on bottom position. Roll out pizza dough, spread with pesto, cover with sliced tomatoes (I squeeze them a bit to remove the seeds which will make it watery), sprinkle with grated Parmesan cheese. Bake 15 minutes or until crust is golden and tomatoes are softened.

One Year Ago: Vanilla Iced Coffee  

Friday, August 12, 2011

Cacio e Pepe

Cacio e Pepe. I know it sounds like a kids show. Cacio is a mouse and Pepe is a frog and together they get into mischief and learn about friendship along the way. Can you tell Parker is now almost one (can you believe it!) and will watch cartoons for 10 minutes?

K, for real, we're talking pasta here. The easiest and most delicious pasta that you can make in the time the pasta cooks. This is for those days when you don't know what to make for dinner so you stare at the fridge, freezer, pantry, fridge, freezer, pantry, and then just end up eating a frozen Jamaican patty. Make this instead. Cacio e Pepe. Pasta with Black Pepper. It is so much more than the sum of it's parts.

One Year Ago (I'm a little behind on this): 

Serves 2, recipe is easily doubled
Inspired by this recipe in Bon Appetit, I like my modified version better. Read through their article on How to Make Perfect Pasta. It will be a revelation.
  • 1/2 lb (250 g) dried penne
  • 2 tbsp butter
  • 1 tsp freshly ground black pepper, or more to taste
  • 1/2 cup grated Parmesan cheese (from a block of cheese- don't use the stuff that comes in a container)
Cook pasta 1 minute less than package directions, or until just a little more than al dente (firm) than you would eat it. Reserve 1 cup of pasta cooking water before draining.

Meanwhile, melt butter in a saute pan over medium high heat. Continue to cook butter until foaming subsides and butter is lightly browned and smells nutty. Add pepper, saute for 30 seconds. 

Reduce heat to medium. Add 1/2 cup reserved pasta water. Bring to a boil and reduce heat to medium low. Add cheese and pasta to pan, toss pasta for 1 minute to coat and finish cooking pasta. 

Turn off heat and cover pan for 1 minute- this allows the sauce to thicken and everything to come together. If sauce is too thick and isn't coating pasta nicely add more pasta water a little at a time. Serve immediately.