Tangled Branches: Satiated
riveting tales of how we sustain ourselves
Thursday, May 26, 2005
Yesterday, I cooked for both lunch and dinner - a rarity.
Lunch was designed to use up leftover roast chicken, and not to contain garlic. I decided on creamed chicken over toast. Cut up the leftover chicken, removed the skin and diced it finely. I made cracklings out of the skin, and set those aside. There wasn't much fat left in the skin, so I combined what rendered out with the fat I had skimmed off the pan juices when I roasted the chicken on Monday night. In the fat, I sauteed some chopped onion, then removed the onion from the pan. This left very little fat in the pan, so I added about a tablespoon of butter and made a roux with a tablespoon of flour. Gradually added a cup of milk, stirring it until smooth and thickened. Added the cut up chicken, the sauteed onion, some frozen peas and some chopped piquillo peppers. Seasoned with salt and pepper, and cooked it until the chicken was heated through. I served it over thickly sliced buttered toast, garnished with the cracklings.
Dinner was tamale hash. You shouldn't get the idea that I cook this every week, although it seems that every time I start blogging about cooking, I make tamale hash. Yesterday's version contained Trader Joe's Green Chile and Cheese Tamales, Trader Joe's Frozen Organic Sweet Corn, Niman Ranch bacon (from Trader Joe's), and Trader Joe's Raw Milk Cheddar cheese. It had a few non-Trader Joe's items: onions from Wegman's, eggs from Smith Meadows and green salsa from Desert Pepper. We hadn't had the salsa before, but we really liked it. Not too hot, but not wimpy either.