I should probably tell you a little more about my cooking...abilities. Nothing will ruin a dish I'm trying to cook faster, than if the authors assumes I know what they're talking about. I recognize this isn't a problem for most people. Ok, very few people. Fine, just me. I'm probably the only person that will stare at instructions that say "add salt and pepper" and actually hesitate because I'm not sure how much to add. I like salty food, so when you tell me to add salt, momma doesn't mess around. In reality, they probably meant a pinch of salt would suffice. If that's the case, be exact, say "add a pinch of salt." That's why I bought a measuring set that's specific for a smidgen, pinch, and dash amounts. Don't get me wrong - I'm not like this with anything else in life. That would be exhausting. I'm only this way with cooking, because when I'm left to my own assumptions or creative thinking, it never bodes well.
Let me put it this way - if a recipe calls for, lets say, paprika, and you don't have paprika, don't assume that just because something looks like paprika and has the same consistency as paprika that it will work. Because I can tell you right now, cheyenne pepper IS NOT a good substitute for paprika. Also, if you're making fancy rolls and the recipe calls for malted milk and you don't have malted milk, go to the store and buy some. Don't try and be creative and mix up some baby formula as a substitute. It won't work. Also, when part of the directions in a recipe seem a little...different...pause what you're doing and ask a friend. Because if you think the new Sticky Chicken recipe you found is letting you pick your own special ingredient...you would be wrong. If you want to read that conversation, click here.
The last thing I should tell you is my promise to Chef Ford (Carmine's Executive Chef). Before cooking my first meal, Jill, who is one of the women I met when I got the book, asked me if I would like to meet Chef Ford and ask him for any advice. Um, YES, that would be awesome! She was amazing in working it out so I could do just that. Even more amazing is that Chef Ford agreed to it! The biggest piece of advice he gave me -- which I promised I would follow -- was no shortcuts. None of this minced garlic in a bottle, or ground ginger in a jar, no dried herbs and no pre-made beef or chicken stock. I think I've minced fresh garlic, maybe twice in my life. I'm not 100% sure what fresh ginger looks like. And the closest I've come to making stock from scratch is pouring the carton of chicken stock in a pot and adding a bullion cube to it. Regardless, a promise is a promise. So bring on the garlic bulbs and the ginger whatevers - it's Carmine's night at the Walkers.
Tonights dinner: CHICKEN CONTADINA (pg 218)
I couldn't decide what to make to start out this cooking adventure. It wouldn't be so hard if all the pictures didn't make me instantly hungry. Honestly, I could practically hear them calling out, "pick me! pick me! Don't I look amazingly delicious?" So, I went old school - I closed the book and what ever page I opened it to, that's the one I'd start with. The other pictures would have to wait their turn. Of course, I opened it to a recipe that didn't have a picture. It's ok, I don't NEED a picture.
Sure, I'll have to google the title so I have an idea of what I'm making, because I have no clue what "Contadina" means. Maybe it's better this way. Now, even if it looks awful, I can tell me family that's what it's supposed to look like. Worse comes to worst, I'll tell the kids Contadina is Italian for "looks terrible, tastes great." Done and done.
I start to read through the ingredients to see what I need to get and right off the bat I'm stuck. The first ingredient is "One 3-pound chicken, cut into 12 pieces." What?? What does that even mean? Do I buy a baked rotisserie chicken from the deli and then cut it into 12 equal pieces? I can't imagine that's right...dividing it like I would a pan of brownies, and then cutting through all the bones? I decided to call my friend, Talai, and ask her. She had no idea, but agreed that dicing up a rotisserie chicken doesn't sound right. After a little research I was able to find out that you use an
uncooked 3-pound chicken, cut out the breasts, thighs, wings and legs. Then you cut the thighs in half and the breasts into thirds. You now have a 3-pound chicken cut into 12 pieces. VoilĂ !
On a side note...since the book didn't specify that I had to be the one to remove the pieces from the body of the chicken, I felt like I was still being true to my promise to Chef Ford by going to the meat department and buying a family pack of chicken with the skin and bones still attached.
Once I got home from getting all the ingredients, I laid them out, washed my hands and grabbed my box of rubber gloves.
CONFESSION: I can't stand the feel of slimy, cold, raw meat. It grosses me out - hence my box of rubber gloves.
I know, it's pathetic. I'm hoping by putting this in a smaller font it will be less pathetic. No? I tried.
I cut the chicken up into 12 pieces.
Do you love how I so casually talked about me cutting up the chicken as if it didn't make involuntarily gag every time the bone would crack underneath the pressure of the knife. So gross.
I added the fresh herbs and lemon juice and... Oh, crap. It's supposed to refrigerate for 24 hours.
Son of a #&$*@!!!!
Lesson #1 - It might be helpful, whenever possible, to read through a new recipe a few days before you plan on cooking it.
Twenty-four hours-ish later...
Gloves back on, ready to start cooking! I don't know if it's the excitement that a long overdue home cooked meal is taking place, or the aroma of fresh herbs combined with the marinated meat in the oven, but something has put everyone in a fantastic mood.
Aaron asked if he could help chop the bell peppers, Noah and Reagan weren't fighting or arguing and Tyler was playing with his toys as happy as could be. It was AWESOME!!! Even if it only lasted a few minutes, I would take it. Everyone in the house was happy.
As I followed the different steps, I loved watching as everything was coming together. I've never cooked anything in a pan on the stove top, and then transferred it straight to the oven to bake, and then continued to repeat that process throughout a recipe. It was crazy! When I put the pan, with the sizzling sausage and popping oil into our gas oven, I wasn't entirely sure the whole thing wouldn't catch on fire (hence the fire extinguisher in the background). I get that it's a basic concept, but it was fascinating to me to watch the oil in the pan change from a light yellow to a dark brown by the time I was done cooking the sausage in the oven. And it's only going to get better as I take the meat out and add the marinated chicken into this sausage-flavored oil.
I've only ever used oil to crisp something up or cook one thing all the way through - I've never used it to carry one flavor to another and another and ultimately pull the main components of the meal together in one dish. Hands down this is already going to be the most flavorful dinner I will have ever made.
The sausage is cooked and set aside and the chicken is browning, I figured it was a good time to check on Aaron's progress. Not only had he finished cutting up the peppers, he had moved on to the parsley...and he had found himself a little Sous Chef.
The boys clearly have the chopping under control, so I turn my attention back to the chicken that now has the most beautiful, deep golden brown I think I have ever seen on 12 pieces of chicken.
When the chicken was done, I took it out of the pan and let it sit next to the sausage.
At this point I put the sliced potatoes (thank you, Aaron) on a baking sheet and into the oven. The goal is to flip them half way through the cooking time so that the slices become nice and crispy. You should know I have never been able to accomplish this complicated, delicate process of creating perfectly crispy potato slices! They either have burned parts or they're soft and bendy. No one wants a soft, bendy potato slice. I feel the pressure as I'm facing my food nemesis once again.
There's no time for me to worry about potatoes. I've got vegetables needing my attention. Once the oil is reheated, I added the onions and peppers, stirred, added the garlic, increased the heat, stirred some more, reduced the heat, and simmered. At the very end, I added the fresh basil and parsley.
Now for the moment of truth. I grab a large bowl, slowly mixing everything together and then "artfully" arranging the food on a serving platter. No, the potatoes were not crispy. They stuck to the pan, regardless of me spraying it before hand (and the ones that didn't stick were still soft). It eludes me. I will have crispy potato slices if it's the last thing I do.
With the serving platter ready and the family miraculously sitting at the table, patiently waiting, I shove everything on the counters to the side so I can take a picture of my Carmine's dinner....Chicken Contadina.
Reviews: Aaron: "Loved it. My favorite part was the chicken. The flavor was awesome."
Me: "Chicken absolutely amazing. Incredible flavor and very juicy. Sausage was
surprisingly good (not a big sausage fan in general). The peppers and onions
could not have been more perfect."
Noah: (He's obsessed with cooking shows) "The sweetness and the tang of the pepper
really went well with the sausage I ate, which was spicy, so it really goes well
on the plate. The chicken (takes a huge bite of chicken) really good."
Reagan: "I loved the chicken! The drumsticks are my favorite. The sausage was good,
but could have been warmer."
Tyler: "I liked it. Today at school I wanted to play with the truck and..."
Before the kids entered the kitchen, I told them the story of Artie and the importance of being a family. I told them that when they hear me say, "it's a Carmine's night," I want them to know exactly what that means. It's a night where bad feelings, short tempers, disappointments, anger with one another, etc, etc, is to be checked at the door. While we're sitting at the table, it's a safe place for everyone. It's a time where we can talk about our favorite memories, trips we want to take, and goals we want to accomplish. It's a time where there is unconditional love no matter what happened a week ago, the day before, or an hour earlier. Nothing is so bad that we can't sit together and let it go for a moment. Sometimes a moment is all we need to remember how much we matter to each other and how nothing is too big or too heavy to bare when your family is standing with you.
Tonight, for the first time in a very long time, that's exactly what we had. My children were laughing as Aaron and I told them stories from when they were really little, Noah quickly joined in the story telling as he described to Reagan what it was like the first time he got to see her and how she was "the prettiest baby" he had ever seen. Reagan's smile could not have been bigger. After Noah finished his memory of Reagan, she started telling us about the "coolest fort ever made" that Noah had built for her and all the games they played in it. Noah and Reagan laughed as they talked about that day and began making plans for a new fort. Tyler is telling Aaron for the six time about his day at school and how the fire alarm went off. I sat back in my chair and just soaked up my family.
I like to think that for the briefest of moments, my dad and Artie were watching the evening unfold and my dad put his hand on Artie's shoulder and said, "Good job, Artie." And Artie just smiled.