At Least Twice A Week

Posts Tagged ‘martha stewart

It was my pick this week for Martha Mondays and I knew I was going to want to do a brunch type thing today so I picked the Potato and Zucchini Hash from May’s Everyday Food.

It’s so easy.   Two russet potatoes, One zucchini, one onion, olive oil, salt and pepper.  Chop everything into the same size pieces.  I didn’t and it took awhile for the potatoes to cook but not long for the zucchini.

Heat the olive oil then add the potatoes and onion.  Season with salt and pepper.  Keep the heat at medium high so the outside of the potatoes get crusty and crunchy.  Toss them around so that all sides brown.  Then I turned the heat down a bit so the potatoes would finish cooking through. 

When the potatoes are cooked through add the zucchini and cook, stirring occasionally.

Top with a fried egg.  The recipe calls for it to be sunny side up but I can’t do that so I cooked it on both sides but left the yoke runny.

Although it took longer than the 30 minutes that Everyday Food says it takes, it was really good.  Hubby loved it, Son wouldn’t touch it (he’s at the no onion and is that a vegetable? stage).  I thought it was wonderful.  The potatoes had crunch and the zucchini was cooked perfectly.  The yolk of the egg made a little sauce for the dish.  It made a lot and I am thinking of using the leftovers in breakfast tacos during the week.  Reminded me a bit of cottage fries with added zucchini.

As an addition, I also made the Savory French Toast BLT from the same Everyday Food.  Son made the french toast and I loaded it with lettuce, tomato and bacon.  This along with the hash made a great brunch.  The bread was sweet without being overpowering and the recipe calls for cooking the bacon in the oven which is what I always do so I knew it would be could.  We will definitely be making these when we have breakfast for dinner. 

I hope everyone else on Martha Mondays enjoyed my pick as much as I did.

Since Son wasn’t eating what we were making and he was making the french toast for us anyway so he made the rest of his breakfast.  It looked like an awesome meal.  He said it was the best and I thought it looked delicious.

Advertisements

I read the recipe.  And then I read it again.  I wasn’t sure I could do something like cut the backbone out of a chicken.  I hated the week in high school cooking class dealing with chickens so much that I skipped class the day that we learned how to properly cut them up.  Yes, yes, now I know how important that lesson is but then, it was as bad as the frog in biology.  But anyway back to now, the recipe is out of Everyday Food by Martha Stewart’s May 2010 issue.  I am a member of an online cooking group, Mario Bosquez’s Weekend Cooking Challenge and that is where I came across it.  One Saturday a month, we all cook the same recipe and compare notes and results while helping each other learn new techniques.

The ingredients are so simple, a  3-4 pound chicken, a quartered onion, quartered new potatoes, thyme, lemon slices, olive oil, salt and pepper.

After you do surgery on the bird by spatchcocking, season him up, slide some lemon slices under the skin along with thyme springs.  Toss the onion, potatoes, thyme and olive oil in a bowl then season with salt and pepper. 

Lay the chicken in a roasting pan or very large cast iron skillet flat (yes it will lay completely flat) then add potatoes and onion.  Cook at 500 degrees, that’s right, 500 degrees for 30-40 minutes.  Cooking Lesson 101 – Chicken should always be 165 degrees away from the bone.

It is unbelievable how good this is.  The chicken skins is crispy and lemony.  The meat is so moist and juicy.  The potatoes roast perfectly.

I may never roast a whole chicken any other way but this.

This week’s Martha and Me item was picked by Brette.  And wow, what a choice.  I wanted an excuse to make this and I was so happy with the results.

The recipe is in the April issue of Martha Stewart Living and along with the cake they offer a chocolate frosting.  The recipe on the website  is slightly different than the one in the magazine.  I followed the magazine  but I am sure they are both wonderful.

I made cupcakes since they have to go to work with me and cupcakes travel easier.  My hubby has no willpower so if I keep this kind of thing in the house, he indulges.  Anyway,  the cake was so easy, sift the dry add the eggs, buttermilk, oil and vanilla and voila, you are done.  I used vegetable oil because I didn’t have safflower but it worked wonderfully. The cake was moist and not too crumbly and had a good, rich chocolate flavor.  I will definitely be making this batter again.

The frosting was a bit more involved to make.  Cream the butter and cream cheese, sift the powered sugar, salt and cocoa, melt the chocolate add the sour cream.  There were a lot of bowls to wash when I was done.  And there was so much frosting left over.  While I would say the taste was good, it was way too sweet for me.  See the milk in the picture, it is a must have with this frosting.

Another good thing about this recipe is I had everything on hand.  However, next time I am icing these delicious cupcakes with a chocolate glaze and I think that will be perfect.

This bread was our Martha Monday project for the week.  Thanks to Megan at Megan’s Cookin’ for picking this Chocolate Marble Bread.  Since I’m trying to do more baking, I was glad when I saw this choice.  I’ve always made quick breads but never made a marbled one.  I was excited to try.

I didn’t put the ganache on the top and I don’t think we missed out.  I was surprised because I did expect it to have a pound cake consistency but the batter was incredibly light.   It was no harder to put together than any other cake.  That being said though I did mix too much batter into the chocolate and considered making it entirely chocolate but was talked out of that by the family. 

I plan on putting it in my keep file.  Everyone liked it, Geneva had it with ice cream and Hubby said it was great because it wasn’t too sweet.   For me though, I think I will have another piece along with a big, hot cup of coffee.

I made the pick this week for Martha Mondays and I chose the Spinach Frittata from the January/February issue of Everyday Food.  We used to be omelet  people but have been converted to frittatas recently and anytime I can incorporate an extra veggie into a meal, I am all for it.

I liked this recipe but I used all 3 eggs and more gruyere than called for.  I also added ham so it really made a meal.   I usually start the frittata on the stove and transfer the skillet to the oven, however, this one called for all of the cooking to be done in the oven and it took longer than the what the recipe said.

It was good though and the entire family liked it.  I hope yours did too.

I tried my had a bread again this weekend.  I am loving the excitment of watching the yeast foam and the anticipation of waiting for the dough to double in size and being able to knead it and really be a part of the process of what you are making.  It is an incredible experience.

This recipe came from the February issue of Martha Stewart Living.  And as I said before, my experience with bread has never had good results but this seemed pretty easy.  My only draw back was the pan that I used was longer than what is called for and the bread came out a little denser than what I though it should have but the taste was great.

Since I don’t know what normal bread making is all about, I will go through this one.  Mix two packets of dry, active yeast with 1/2 cup of water and a teaspoon of honey.  Stir to dissolve yeast.  In a large bowl whisk together flour and salt.  When the yeast foams, pour that along with the rest of the water,  3 more tablespoons of honey and some melted butter into your mixer with a dough hook. 

Add 3 cups of the flour mixture, then after that is incorporated add the rest of the flour, one cup at a time.  That is it.  Then you knead it for about 5 minutes, put it in a buttered bowl and let the dough do its thing. 

When it has doubled in size, flatten it out, cut it in half and put it in your bread pans and ‘paint’ with melted butter.  Let it rise again, then bake.

It really wasn’t a difficult thing to do and the house smelled fantastic from the yeast and the baking and everything.  I was so excited that it worked.

I had help in the ‘painting’ process.  You have to start teaching them young if you want them to enjoy it!

I am going to try the cinnamon raisin today.

This recipe came from the January/February 2010 issue of Everyday Food and it was wonderful, fast and easy.  It also fits in my category of $10 meals, something I always try to do. 

All you do is get 1 pound of shrimp, 2 bunches of green onions, a bag of snow peas, soy sauce, red pepper flakes, garlic and lemon juice and black pepper.  It is supposed to be served over white rice but we are watching our carbs so we left that out.

I took the lazy way and bought the shrimp already cleaned.  They were $5 a pound so it wasn’t bad.  You throw them in a hot wok with some olive oil and let them turn pink.  Add the red pepper flakes and minced garlic.  Add your onions and snow peas.  Their recipe did not call for the snow peas, I added those since we weren’t having the rice.  Next time I might add more veggies.  Let them cook then add the lemon juice.  I added just a bit of soy sauce that wasn’t in the original.

This is one you will keep when you need something fast and satisfying. In this issue you will also find the proper way to stir fry which is basically common sense but sometimes you need it layed out for you.

 


Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1 other follower

Copyright

© Karen Schaeffer and At Least Twice A Week, 2009-2010. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Karen Schaeffer and At Least Twice A Week with appropriate and specific direction to the original content.