Frying Fun

I didn’t set out to intentionally destroy the kitchen, but it almost worked out that way.

I don’t fry things. It’s not so much that I’m on good behavior nutritionally. And God knows everything tastes wonderful fried. The reason I don’t fry things is that I hate the greasy miasma that smells the house up and coats the cabinets. AKA The Mess.

But last night  I decided to make french fries. Normally I would stuff some Ore Idas in the oven and call it good. But I forgot to get the Ore Idas. And it was Burger and Fries night. And I actually had oil and potatoes in the house. So I dumped the oil in a good, heavy calphalon saucepan, cranked up the heat, and started slicing.

I don’t have such a great history with french fries, so I should have known better. The (first) time I chopped the end off my thumb was when I was cutting potatoes for fries at the cottage in Maryland (“nobody eat the funny little round french fry!”). But yesterday I did not cut my finger off: I almost started a great big grease fire.

No sooner did I put the first round of potatoes into the oil than the whole damn thing boiled over in a big way. All over the stove, down the front, all over the floor, and — certainly — onto the blazing hot burner. I have no idea why we didn’t have a fire. Maybe because we’ve got a flat, glass-topped stove?

Miasma indeed. Smoke was everywhere, oil was everywhere. Nobody ate any fries, not even funny little round ones.

Amazing Grilled Chicken

There’s nothing really special here, but the kids have agreed that lately my grilled chicken has tasted amazing. I’ve been making a bunch and using afterward in quesadillas, sandwiches, and pasta dishes, all of which have gotten raves. I never measure, so I’ll give it my best shot and update this as I try to be more exact in the future.

 For 6 boneless, skinless chicken breasts, put the following in a zip-loc bag:

• Juice of 1 lemon
• An equal amount of EVOO
• A splash of dry white wine
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp dried basil (I think the dried actually matters, despite my love of fresh)
• 1/4 cup fresh chopped parsley (I think the fresh actually matters)

1. Marinate the chicken in the bag for a few hours, then grill as follows:
2. Get the grill good and hot, like maybe 15 minutes on High.
3. Put the chicken on the grill (presentation side down and all that).
4. Immediately turn the burners to low and CLOSE THE LID.
5. Turn periodically, minimizing open lid time.
6. Don’t overcook it. You should take it off when it’s still a tiny bit pink when you cut into the thickest part. It’s going to finish cooking after you take it off, so if you cook it through on the grill, you’ll ruin it. No, I don’t know how much time that takes; you’ll have to pay attention.

Spinach and Leek Tart – Gently Delicious

This is so easy and very worth the effort. You can eat it cold or hot for days – it warms up beautifully. I’ve made the large tart form twice now, and I am next going to try doing individual tarts for an upcoming wedding shower.

• 1 puff pastry sheet 
• 2 leeks, rinsed and sliced in 1/4 inch slices
• 1/2 bag spinach, roughly chopped
• 3/4 cup heavy whipping cream + 1/2 cup milk
• 3 eggs + 2 yolks
• 1/2 tsp dried basil or several fresh basil leaves, chopped
• salt, pepper, and nutmeg to taste
• 1/4 tsp dried tarragon
• 1/4 cup micro -basil or other aromatic microgreens (optional)

1. Saute the leeks in butter until tender, then add the spinach and cook until wilted.
2. Combine all the other ingredients, except the microgreens, in a bowl. Stir in a little of the spinach mixture to temper the milk/eggs (so you don’t scramble them).
3. Place the thawed pastry in a 9 inch square baking dish, pressing down without making holes and creating a ruffly edge where excess dough exists, mostly in the corners.
4. Put the spinach mixture in the puff pastry shell, then carefully pour the milk/egg mixture over it. Try really hard not to let it get outside the pastry shell. Sprinkle the microgreens on top.
5. Bake at 450 for 15 minutes, and then reduce the heat to 350. Continue baking 20 minutes or more, until it’s puffy and golden in the middle.