Since my concert is online, I figure people might try to google me. Sure enough, I see some traffic on WordPress – yikes!
Here’s the link to info about today’s concert www.scchamberseries.org.
For my bio, go to the “About” page here on our WordPress site.
Here’s the newspaper article!
And, since this blog is also intended for us to keep track of John’s recipe creations, here’s a link to a chicken shawarma recipe he recently made that’s awesome! (Usually I post his own recipes, but this one from the NYTimes is worth sharing!)
John fixed this last week, and now I’m finishing the post. It was soooo good! He said “You’d pay a s***load of money in a restaurant for this.”
John wanted sort of a French mustard, thyme sauce. To go with it, he steamed some broccoli and fixed some rice. The sauce is savory, so the bitter broccoli went well with it.
Marinate six chicken thighs in this sauce for at least a couple of hours. Overnight would be better but that would take planning:
Minced shallot (a whole shallot)
A couple of cloves of garlic
Dried thyme (about a tablespoon or two)
Olive oil (about a cup)
Grainy mustard (about 2 tablespoons)
White wine (1/2 cup or so)
Fry them with the skin down for a little while to get them brown.
Put them in a 425 degree oven for about a half hour in a roasting pan.
Take chicken out. Put roasting pan on the stove top, added some cream (about a 3/4 or a cup?), added some mushrooms (about 12, sliced), added a little bit more thyme, a little bit more white wine, and now he’s reducing it. It’s the bits from the roasting pan that make it great. It’s deglazing. He let it sit on simmer for a while (at least a half hour) while the kids went to bed. It can simmer as long as you want.
Put the chicken back into this.
As of an hour ago, John only knew he was going to use this package of ground beef. (I started this post while he was cooking but then I had to stop so we could eat! It really wasn’t an hour ago by now!) He was going to do burgers but thought it would be more fun to make the meatballs instead of patties. He started throwing stuff in it. He went Italian with the seasoning.
This recipe is from Cindy, so it’s easy.
I originally got this from a package of either macaroni or Blue Bonnet spread. I don’t recall ever eating Blue Bonnet, but I’ve been carrying this recipe around for at least 15 years, so maybe I had Blue Bonnet back then!
Takes about 30 minutes or less of activity, then in the oven for 20.
The very first post on this new blog would have to be about food. John makes the best wedge salad!
Recipe: (Serves 2 to 4)
Cook bacon first (and hide from Cindy if you’re heading to rehearsal and going to eat later.) Continue reading