So I pulled out my lovely old fashioned apple peeler-corer-slicer and made apple empanadas, or really just little pies at this point. I’ll spare you the details, but I managed to ruin quite a lot of pineapple, and then light dawned on blockhead, and I realized we had 9,000 apples in the house. Corrie loved the pumpkin empanadas from last week so much, and it made mornings so much easier when she had something tasty and homemade to grab for a car breakfast, so I decided to make pineapple empanadas with the rest of the Goya dough discs I bought. Then I turned it over and, just to be fair, did the same thing to the other side. I wasn’t able to fit all the chicken in the oven pans, so I pan fried the extras, got distracted, and burned the ever loving hell out it. Not quite as spectacularly crackly-crisp as pan fried chicken, but still crunchy and delicious, and moist and tasty inside. I put the chicken in the pans, skin side down, and let it cook for about half an hour, then turned it and let it finish cooking for another fifteen minutes or so. While it was heating up, I rolled the chicken parts in flour seasoned with lots of salt, pepper, garlic powder, and paprika. Then at dinner time, I put a few inches of melted butter and canola oil (half and half) in a couple of roasting pans in a 425-degree oven. It was quite good, and so much easier.Įarly in a day, I let the chicken (drumsticks and thighs) soak in milk and eggs with salt and pepper. The fried chicken I made a few weeks ago was so very tasty, but such a pain in the pants, so I took the advice of my friend Patti and tried oven frying it. Oven fried chicken, roast butternut squash, apple hand pies I was feeling the teensiest bit emotionally bruised after the cemetery visit, and a hot sugary donut definitely helped. I flubbed dessert (I had bought some Halloween-shaped rice krispie treat kits that you had to make and decorate spookily, which not even the kids felt like doing after a couple of hours in the car), but Damien had had the foresight to buy a sack of cider donuts at the orchard, which he put in the microwave for dessert, and they were delightful. I had mine with plenty of red pesto, yum yum.ĭamien got an extra package of prosciutto for later in the week, as you shall see. Then we came home and had Italian sandwiches. Here’s a little album from Facebook because I’m lazy. Very glad to see the two rose bushes and the lilac tree I planted in the summer are still alive! ![]() On Sunday we went apple picking, and then stopped at my parents’ graves to say a decade and plant a bunch of crocuses. Especially when Damien cooks them outside. Okay, on to this week! Here’s what we had. I think I got everything at Aldi except the rice vinegar. I usually use fettuccine for the noodles, and that makes it cheap, too. I made the basic recipe but added shrimp, zucchini, yellow bell pepper, and matchstick ginger.įabulous. I posted the WFS post before I made dinner, so there was no photo, but it turned out so good. “I try and get down there when it opens in the morning and base my menu around what is good.Happy Friday! Before we go any further, I have to show you last Friday’s lo mein. Here, his ever-changing modern-Australian menu is market-driven. ![]() The Melbourne chef is known for the smoky slabs of meat he fell in love with in Texas, but pre-barbeque epiphany, he was cooking at Michelin-starred restaurants overseas, including Public in New York. He might be making mezcal mignonette, filling stringy brik pastry rolls with crème fraîche and cured trout, slicing house-made wild boar and fennel salami, or prepping the rabbit for his gnocchetti dish. Upstairs, you’ll find Chris in the open kitchen. When Broadsheet visits, the team pops an unassuming trapdoor in the floor and we a take ladder down into a tiny bluestone cellar with perfect humidity and temperature for cellaring superior wines. ![]() He’s curated wines for Vue de Monde, Estelle and Lagoon Dining, so you know you’re in good hands in both the wine shop and the wine bar it leads to. Here are five reasons to get down there asap.īooze manager Ben Skipper will probably be the first person you see when you arrive at OTP. He’s back in the 140-year-old corner pub he moved Bluebonnet into in 2016 after the original Collingwood restaurant was gutted by fire the year before. Three years in the making, new Fitzroy North wine bar and shop One Trick Pony (OTP) is a departure from big, bold barbeque for Bluebonnet chef and owner Chris Terlikar.
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