Archive for the ‘The Nesco’ Category
Chicken Cordon Bleu is one of my favorite dishes. Usually, it is flattened chicken breast rolled around ham with cheese, breaded, and fried. An American dish, it has its roots in the Schnitzel from Switzerland and Chicken Kiev from Russia. Cordon Bleu means Blue Ribbon, not to be confused with the famous cooking school of the same name.
Beer Can Chicken has wonderful flavor, but does not lend itself to small pieces of chicken.
I try to not deep fry things too often, and I don’t like breading that much. I had chicken tenders, black forest ham, Swiss cheese, and a can of beer. I thought I could combine them and make Gussied Up Beer Can Chicken. Perfect!
My small 4 quart Nesco Roaster oven was the best appliance to use for this, just simply fill the well with some of the beer, and let it cook. Beer Can Chicken all gussied up.
This is a really simple dish to make. If you don’t have a Nesco, then you can use a baking dish, a cake rack, some foil and your oven. It might not turn out quite the same, but it will still be good.
This recipe calls for Lavender mustard – if you can get it, wonderful, if not, use Dijon.
I used to love watching Julia Child on The French Chef when it was on Saturday afternoons on my local PBS station. I think Julia Child kind of reminded me of my mother, they were both tall, loved to talk, and were never afraid to take anything head on. My mother was a good cook, taught me the basics, and let me prepare meals when I was 10. Sadly, my mother died when I was 15, but left me in the capable hands of my Aunt Georgia, Grandmother, and Julia Child.
Today would have been Julia Child’s 100th birthday, and I thought I should share a recipe which is inspired by Baked Alaska Apples that I watched Julia make on the show.
Recipes in this Post
I was so looking forward to putting my corned beef on the Weber, but I got rained out. It didn’t turn out a bad dinner, though. I used the baby Nesco, and that brisket turned out just fine.It’s amazing to me that you live with someone for eight years, and suddenly, when you’re sprinkling green sugar on pie crust, your child comes in and says “What IS that?! Is that a SNAKE? I’m afraid of snakes!” Even telling him that snakes are cool, and this was only pie crust, Spane still didn’t come out of the bedroom for a while. I wanted to make it lifelike, but really?
For the past few St. Patrick’s Days, it has been a lovely, warm and sunny day, perfect for firing up the Weber and putting a corned beef brisket on it. No such luck today, but, no problem, there’s still the baby Nesco.
Every year, I make a special New Year’s Day dish, but I’m going to hold that one for another post, so stay tuned. In the meantime, I think that you might find yourself making some of 2011′s most popular recipes for your own festivities.
Dickens’ Christmas Dinner Menu
- Christmas Salad
- Roast Goose with Sour Cherry Sauce
- Chestnut Stuffing
- Wild Rice
- Haricots Verts
- Christmas Pudding
I lucked out this year and got a free range goose! I was so happy when I found it that I was jumping up and down. It was going to be a Dickens’ Christmas after all!
There never was such a goose. Bob said he didn’t believe there ever was such a goose cooked. Its tenderness and flavour, size and cheapness1, were the themes of universal admiration….
In half a minute Mrs Cratchit entered — flushed, but smiling proudly — with the pudding, like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quartern of ignited brandy, and bedight with Christmas holly stuck into the top.
`A Merry Christmas to us all, my dears. God bless us.’
Which all the family re-echoed. `God bless us every one.’ said Tiny Tim, the last of all.
A Christmas Carol by Charles Dickens 1843
Getting suet was difficult. Why? Because most people don’t buy suet, so it’s hard to come by. What is suet you ask? Suet is the hard fat around the kidney of a cow or sheep. Suet has a high burning point, so it’s perfect for making such things as Christmas pudding and mince meat.
I had mince meat pie that was made with suet, and it is truly superior to that which does not have it. So many people said “Ew!” to suet that manufacturers removed it from the ingredients, thereby producing a far inferior product. It’s been so vilified that younger butchers don’t even know what it is.
I finally found a butcher who had it, and asked my friend to pick it up for me, as he was closer to the butcher shop. He brought me this mass of fat, and I put it in the refrigerator. So, today, I started actually making the pudding.
I decided to use a recipe from Housekeeping in Old Virgina. Actually, I used a combination of the various recipes. They all had the same thing in common, equal amounts of bread, suet, eggs, brown sugar, and raisins. This was some true eyeballing.