January 3rd - January 9th
One of many things I enjoy about the snow here is that it exposes the deer. During the warmer months, the foliage creates a protective barrier, in fall their brown bodies camouflage with the tree trunks but in winter when it snows, the deer are completely exposed. Their bodies can be seen from far away dancing across the white blanket covering the hillside behind us. It's magical.
Thursday morning I watched the usual gang during their morning routine. They start in my elderly neighbor's untamed yard, make their way through ours, and to the next neighbor who has no fence and a direct line to the creek. I spotted one, and then a second. The two of them started moving quickly as if they had been startled, soon there were four. Over her fence, into our yard, over our fence, and into the woods. A moment later there was a fifth one lagging behind them. She hopped the fence into our yard and then stopped. I can confidently call her she because by this point all the young bucks have started growing antlers, there are a lot of them this year. At first, she looked like she stopped for a snack but that quickly changed to a slight panic state as she was becoming more and more alone in our yard. I watched her pace the fence, inspecting the top of it with her snout. At one point she walked back up toward our house, got a running start, but then stopped just as she approached the fence line. Some more pacing and she looked like she was giving up. My heart hurt for this young deer. I wanted to open my sliding glass door and encourage her. "You can do it, it's not too tall, you have been here before" but I knew it would only frighten her. Or I could go over and help her. Open the gate? Give her a little boost? Just fantasy in my head. Eventually, she walked to the very back corner right up to the fence. She examined the area, and slowly heaved her body over it, getting stuck, and having to wiggle her back legs over the top. It didn't look comfortable. It was painful to watch her struggle from the comfort of my home. A similar uneasy feeling as the one I had watching our country (again) this week.
Outside the kitchen things have been a mess, inside my kitchen I have accomplished wonderful things this week. Back in November, I shared an idea I had for ice cream: fudgy ice cream with brownies and peppermint marshmallows. This week I took that plan and executed it. This two-day project started with brownies, gluten-free of course. I have a recipe, adapted from King Arthur, that is to die for. They are gooey and fudgy with crispy edges. I forget they are gluten-free. I made a small half batch that I baked in a 1/8th sheet tray. Another reason why everyone needs a 1/8th sheet tray. I moved on to the marshmallows, also making a half batch, adding peppermint extract, and swirling with red food coloring to make them cute. After Marco reminded me he is allergic to red food coloring. Sorry? The last task for day one was to make the ice cream base. Over summer I tested a few base options and firmly stand by the classic crème anglaise base as being the best. Traditionally ice cream is made with milk and cream. The cream adds needed fat for texture and mouthfeel. To make Marco friendly ice cream I use goat's milk. If there is goat's cream out there, it's not available at the grocery store because I have never come across it, even at hippie health food stores. I tested adding an extra yolk to the base to supplement the lack of fat. The result was better than I could have planned for. If I were served this ice cream at a restaurant, I would never know it was not traditional full fat cream-filled ice cream. Something special happened where the end result was super creamy but not too heavy. I'm into it. The last component of the ice cream was toasted almonds. A last-minute decision that was fully necessary. The toasty flavors and crunch rounded out the full experience. My friend Clare pointed out this ice cream's similarities to rocky road. She is totally right. Chocolate with nuts and marshmallows. Only peppermint and brownies take it to the next level.
Post ice cream experiment I was left with a handful of peppermint marshmallows. It dawned on me that maybe if you put a marshmallow in a dehydrator it would become a lucky charms marshmallow...AKA a dehydrated marshmallow?! Could it really be that simple? There was only one way to find out. I placed the marshmallows in my dehydrator on the lowest setting, from fear of them potentially melting, and just let them dehydrate. It was a slow process but after about a day and a half, they were indeed dehydrated marshmallows just like the ones you find in lucky charms. This is a glorious discovery. Thinking of all the things I can create with them is exhilarating.
I started my cookbook challenge on a good note by making five recipes from Where Cooking Begins. Rack-Roasted Chicken and Gravy Potatoes, Buttery Beets and Grapefruit, Coconutty Collard Slaw, Rosemary Chicken Ragu, and Buttery Pan Clams with Ginger and Scallions. I'm saving my thoughts for the end of the month newsletter but I am yet to be disappointed. I am thoroughly inspired and enjoying the experience.
I shared an easy soup recipe on Instagram this week - Lemon Chicken + Rice Soup. This is a recipe I like to make the day after I roast a chicken. I turn the bones into broth, simmer with vegetables, add leftover chicken, and serve over rice. It is a foolproof dish that never disappoints. Although I never truly follow a recipe here is a loose one:
• 1 Onion, diced
• 3 Carrots, sliced into rounds (because they look pretty)
• 3 Celery stalks, sliced
• 8 Cups chicken broth
• 2 Bay leaves
• About half a chicken, shredded
• Heaping handful of fresh spinach (frozen if that’s what ya got)
• 2 Lemons, juiced and zest if you want extra oomph
• Lots of fresh dill
• Lots of fresh parsley
• Olive oil for drizzling
• S&P
*2 cups cooked white rice. Cooking the rice on the side keeps it from turning to mush. Watch my IGTV video if you need help cooking the perfect pot of rice.
1. Sauté your onions, carrots, and celery with some olive oil until they start to soften. Let’s say 5 minutes.
2. Add your broth and bay leaves. Simmer for 15 minutes.
3. Season with salt and pepper. Add your spinach and shredded chicken. Simmer until spinach has wilted and chicken is warm.
4. Stir in lemon juice, dill, and parsley.
5. To serve, scoop some cooked white rice in a bowl and ladle soup on top. Drizzle with olive oil, season with extra S&P, and sprinkle with more fresh herbs.
And if you don't want to roast a chicken or make broth, grab a rotisserie chicken and premade broth. Dinner in 20 minutes.
Recipes From This Week:
Thing Everybody Needs:
RUN don't walk to Burlap and Barrel to buy the Floyd Cardoz Masala trio. I received mine this week and can not wait to cook with them. If you like Indian food, if you like curry, if you like to cook...treat yourself to these!
Animal Cuteness:
My writing assistant.
Book I'm Cooking Through This Month:
Where Cooking Begins, Carla Lalli Music
Recap + review 1/31
If you are in the same cooking rut I'm in, open a cookbook! It has been nice to not plan so much and just follow recipes. It's a way to get out of your head and experience someone else's.
See you next week,
Marcella
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