This recipe was super easy to make and as long as you follow the directions, you’re set. By that I mean, when Ree says to wait an hour before adding the yeast, she means it. If you don’t, you’ll kill the yeast and then have dough the texture of leather. Ahem. I was especially grateful that these buns turned out well, because they were the last thing I’ve been able to cook in my kitchen since Wednesday. My oven blew up on Saturday morning so we are now in the midst of the kitchen remodel that is happening about 6 months ahead of schedule. Which I suppose is better in the long run, who wants all that hassle with a new baby and a toddler? Right now, I just have to convince Liam that Daddy doesn’t really need his help.
- 1 small yellow onion, minced
- 3 cloves of garlic, diced
- Kosher salt
- 1 Tbsp. Olive oil
- 2 Tbsp. Adobo paste (I used this instead of the Fresno chilies and Ancho Chilies, not really because I was trying to change his recipe, but as the title suggests, I live in Mansfield… we don’t have those specialty peppers in stock… ever.)
- 1/2 tsp. crushed red pepper flakes
- 2 Tbsp. brown sugar
- 1 tsp. ground mustard
- 1/2 tsp. ground cumin
- 1 cinnamon stick
- 1 6-ounce can of tomato paste
- 2 Tbsp. apple cider vinegar
In a 2-quart saucepan, sweat the onion and garlic in the olive oil over medium heat. Add in a “three finger pinch” of kosher salt. Cook until translucent, about 2 minutes. Add the adobo paste and crushed red pepper flakes. Cook for about a minute or so before adding in the brown sugar, cumin, cinnamon stick, tomato paste, mustard and vinegar. Stir to combine and then let it cook for 10 minutes, watching so that it doesn’t splatter. In the first 5 minutes of cooking, add in 1 cup of water. Allow the sauce to combine and then add another cup. Wait about 15 minutes before adding a final cup of water. Stir so that the thick sauce from the bottom of the pan mixes in with the water. Cover and allow to simmer for 2 hours. Make sure you check the sauce and stir regularly during that time. At the end of 2 hours, remove the pan from the heat and allow to cool. Remove the cinnamon stick. You can either puree the mixture to get rid of the chunks of onion and garlic (and peppers if you choose to use them) or leave them in. I chose to leave them in because I loved the bits of onion on my fry! When the ketchup is completely cool, cover it and store in the fridge for up to a month.
Liam was convinced that the julienned potatoes were cheese and kept reaching for handfuls to try. I lost count of how many he sampled before get gave up and believed us that they were potatoes, not cheese. I had read a report once that the main “vegetable” consumption of children in Liam’s age group was the french fry. I have really tried hard to not let him have too many potatoes, but when it’s literally my favorite comfort food, regardless of preparation, I just felt bad. So, we’ve varied the preparations of potatoes in this house and Liam loves them all. These fries were the perfect size for his sweet little hands to grab hold of. Instead of throwing whole pieces of rosemary on the fries, I ground dried rosemary up and mixed it in with the salt. I made far too much of the salt mixture, but it was a hit with both of my boys, so I’ll keep it on hand and try it with other things.
Michael says that it’s best to fry the potatoes once at 275, drain, rinse, pat dry and fry again at 350. Perhaps this is something you do when you have time. Not only did I decide to do fries right before the chicken was done, I have a toddler. He wasn’t up for waiting for the second frying. However, they were shear perfection and regardless of how we chose to prepare our potatoes from now on, I’ll be adding some rosemary to the seasoning! Stay tuned tomorrow for my adaptation of his spicy ketchup!
Next year’s garden isn’t going to be very large considering I’m due right in the middle of the planting season and since we’ve been working on the house so much we haven’t even really talked about the actual site of our future garden. I think what will wind up happening is that I will plant a few things close to the house and then the kids and I will go up to the farmer’s market and purchase what I need to can. They provide me with the most beautiful tomatoes every year, so I shouldn’t have any trouble getting what I need. This upcoming season will teach me how to cooperate with my friends more than ever. Several of us are all having babies in the late spring and early summer, so I’m looking forward to getting together with our little ones and heating up that canner!
- 1lb bone-less, skin-less chicken breast (If you are using legs/thighs, use about 6 total.)
- 1 lemon, juiced
- 1 cup orzo
- 1 onion, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 4-6 cups water
- salt and pepper to taste
- 1/4 cup parsley, minced
I made this cheese dip by making a quick roux out of butter, flour and milk. Then, I added 2 cups of freshly shredded mozzarella and provolone. I seasoned it quickly with pepper and smoked paprika. There are some leftovers, so I’m excited to use it tomorrow on cheese toasts to go with tomato soup!