Cooking & Baking Bedlam

It’s been a bit of cooking and baking bedlam here of late which has witnessed the following meals:

  • chicken paprika birds
  • buttery ginger cake with apple compote
  • luxury fish pie
1) onions, flour, panko, mushrooms, a lot of smoked hot paprika, thyme and parsley and tomatoes; 2) you need to flatten some chicken breasts

3) using a kitchen pot; 4) so you’ve got a pretty sad looking piece of meat afterwords

5 & 6) the chicken breasts are stuffed with a mixture of mushrooms, butter, onion and the herbs

7) you stuff this into the birds, tie them with twine, and then prepare a sauce of wine, broth, paprika, tomatoes and a dab of sour cream

8) serve it up with something green and a pasta of your choice (we used rice fettuccine)

9) for the cake, line a greased spring form pan with some parchment; 10) mix together flour, ginger, baking power, baking soda and a touch of salt and set aside as your dry ingredients

11) for your wet, prepare some softened butter, sugar, an egg and vanilla; 12) cream the butter and brown sugar together

13) add the egg and mix; 14) add in sour cream and mix and then blend in the dry ingredients

15) bake in oven for 40 minutes or so and let cool; 16) meanwhile make a glaze with brown sugar and cinnamon and a couple tbsp of warm water to mix

17) brush the glaze on the cake; 18) finally pull together your compote by slowly cooking 4 crunchy apples, cinnamon, lemon juice and brown sugar

19) the final product … freaking fabulous though I’d dice the apples smaller next time

20) as G can attest to Brent gets fierce when watching NFL football on Sunday afternoons!

After the break, it was on to a luxury fish pie.

21) you’ll need a ton of parsley to make a parsley sauce; 22) a nice piece of organic salmon

23) a hand full of giant Indian freshwater shrimps; 24) saute the parsley with butter and some flour

25) place salmon and shrimp in a well buttered oven-proof casserole; 26) set some milk to warm

27) add the milk, and a dribble of cream, into the parsley mixture to form a thickened sauce; 28) season the salmon and shrimp with white pepper, salt and lemon juice

29) pour the parsley sauce over the seafood

30) now the odd part, lay hard boiled eggs on this (sounds strange but go for it); 31) pipe mashed potatoes on top

32) add a little nutmeg and parsley and you’re ready for the oven; 33) bake at 400° for 20 minutes or so till bubbly and brown

34) D-freaking-lious!

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3 Responses to Cooking & Baking Bedlam

  1. kunhuo42 says:

    looks good! i especially like the chicken; it looks really good. i’ve never heard of fish pie before… seems intriguing.

  2. Fatcat723 says:

    I never tried the fish pie. I have to get someone else, my sister, to make it so I can taste it. Looks good!

  3. CurryPuffy says:

    You guys and Christao can host a home-cooking network here in Xanga!

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