So here's the basic structure of the blog. I'll start with a quick talk about what inspired the menu, then reveal the focus of the blog; maybe planning tips, or time savers. The post ends with a shopping list and list of ingredients to prep ahead of time.
This menu was inspired by the late summer harvest, featuring Beets, Strawberries, Summer Squash, Tomatoes, Asparagus, even Mushrooms. If you have green beans or peas available, switch 'em out somewhere and use them up!
We have Chicken Primavera, Pizza, and Pancakes on deck for this week's dinners!
Sweet and savory Beet Salad and Bacon Stuffed Mushrooms for lunch.
Today's discusson focuses on how to get the most from the chicken and beets. We'll talk about how to clean and prepare these two main ingredients. We'll finish with lists for shopping and prepping to save time. Be sure to check out the videos on Tips and Techniques
Chicken
From the fridge, let chicken rest on counter for 15 minutes or so. The tissues will warm and be more flexible to work. Tug the wings and legs out for easier access. We recommend a sharp boning knife, as it is able to contour to the bones for maximum yield. Always be careful. You can even use a cut-proof glove! Cut gently through skin, then move wings and legs to locate joints. Twist joints to dislocate bones, then cut through meat. Slice along breastbone, and around the edges of bones. Carve away excess fat and skin. Freeze a thigh and a breast. Make stock with the bones, and excess fat and skin if desired.
We use 2 cheesecloth pouches in the stock. The aromatics go in one for easier removal. The chicken bones go in the other. We will remove the meat from the cooled bones and return to a portion of the stock to which we have added a mirepoix for chicken and noodles. We finish the chicken with peas and egg noodles, and serve over mashed potatoes.
The remaining thigh will be shredded for chicken salad and a waffle topper, after slow-cooking and some spices. The remaining breast will be grilled for primavera pasta, pizza, and salad.
Beets
All of the beet is edible!
Rinse the whole plant to remove as much dirt as possible. Dirt will dull a knife quickly. Separate the root, stems, and leaves. Wash leaves and stems in a salad spinner. Scrub the beets well under running water.
Peeling is optional, as long as the produce is well cleaned. Trimmings and stems can be used in stocks. We also recommend pan fried stems.
The beets themselves can be roasted, steamed, boiled and pickled, sauteed, breaded and deep fried. You name it. Get creative!
Shopping List
Be sure to check for things from the pantry that might be needed. Some items we'll be using include Cream, Butter and Eggs, as well as Bread, Beans and Rice, Olive Oil and Pasta. Every pantry is different, so check to see what items are there, just add what's needed to the shopping list.
- Chicken (2 Breasts)
- Bacon
- Ham
- Noori
- Walnuts
- Antipasti (from olive bar)
- Tortillas
- Tortilla Chips
- Mushrooms
- Summer Squash
- Strawberries
- Corn
- Avocado
- Tomato
- Asparagus
- Smoked Cheddar
- Goat Cheese (Chevre)
- Parmesan
Prep List
- Make Rice
- Boil Eggs
- Slow cook Beans
- Boil Pasta
- Cook Bacon
- Grill 2 Chicken Breasts
- Saute Mushrooms
- Roast Corn and Beets
- Toast Croutons and Crostini
- Make Creme Fraiche
- Chop Veggies for Primavera
- Pickle extra Veggies