Monday, October 5, 2015

Roasted Chicken with Garlic, Lemon and Thyme.

Yep, that's a chicken. And, yes again... it's upside down. But, let focus on the skin of the juicy, most and delicious looking skin.
Now, that you've had a moment to swallow and wipe your salvation mouth let me tell you this was the most delicious chicken I've ever-EVER tasted from my own kitchen. Typically, I cook portions of the chicken,... tights, breasts...yada, yada,... at a single time with olive oil salt and better. I am single after all and cook small portions for just me.
But, to save money and to experiment, I tried a time tested recipe of spattering room temperature butter all over the outside of the a whole frye3r/chicken and underneath the skin of the breast. I also massaged the cavity before filling it with thyme leaves, quartered yellow onion and lemon. Baked at a whooping 400 degrees for 45 - 60 minutes.
The reason I cooked my chicken upside down... was for two reasons. 1) my small oven for this 5 lb bird wouldn't accommodate the whole chicken with the breast facing up. Shoulda thought of that when I expressed joy at the Butchers... 2) to keep the breast moist. Yeah, that was the reason... to keep the breast moist during the cooking process. That's my story and I'm sticking to it.
Not only was the entire bird delicious beyond belief, but the flavor was amazing and stayed that way even after refrigerated over night.
Sometimes cooking in the kitchen means using the expertise of well known Chef's.... that love butter as much as I do.
Remember, cooking with love makes any recipe taste better... and everything is better with butter.


Monday, September 7, 2015

Leftover herbs ... no problem

Hello, Lady E Cooks fans! Sorry, I've been absent for a while, but it's been a couple of challenging months at work... and well life. As of today, I have several monthly articles that will post until 2016.            
The first being.... what do you do with all those left over herbs? Toss 'em? Make another dish? I've got a simple idea that will make use of the herbs and last a while with a no fuss no mess method. Herbed butter. Now, I know this isn't a new idea, but if you've never tried it ... take a moment and bring a stick of butter to room temperature. Why you might ask? Well, simply put it's easier to work with and allows the herbs to fully incorporate. First, mince, not chop, your herbs finely. Next in a bowl plop your room temperature butter into a bowl and place the herbs on top. Now, with a fork or plastic spatula blend the two together until smooth. I use was paper next and pour the mixture onto the wax paper. You can use plastic wrap, but I like wax paper to keep odors out. Flatten the mixture and roll in to a tube shape. Twist the ends and your done and done. Simple? Yes. Now, what do you do with it? I use it on fish, pasta, hamburgers patties at the end of cooking or a touch of elegance on a perfectly cooked steak. Whatever you choose it takes the old adage "Waist not, want not" to a flavorful level. Another trick, not shown here, use empty olive oil bottles to create your own dressings. You'll need either fresh or dried herbs a funnel and some sort of vinegar. Fresher taste and the bottle ... is recyclable.
Try new (or old)  methods to take your food accents to another level and most of all remember cooking with love makes any recipe taste better. 

Sunday, August 9, 2015

Quadruple Chocolate Brownies .... Divine

Quadruple Chocolate Brownies.... deceptively simple.
Making brownies is so much easier with store bought mixes. But, to make them your own walk on the wild side and add layers of chocolate flavor at each stage.
Stage One: Dust the pan with butter and a dusting of dark chocolate unsweetened powder.
Stage Two: Mini dark chocolate chips in the batter; at least 1/2 cup
Stage Three: Sprinkle Dark or Milk Chocolate chips on top of the batter, 1/2 cup again, before placing in the oven
Stage Four: Once the brownies have cooked and cooled, cut them into bite sized pieces and dip them into a bowl with dark powered sugar and dip all exposed sides.
Place on a stand and watch them disappear.
These brownies were made with love ... and all gone before the Lemon-On-Lemon Cake was cooled. Upcoming recipe from Copeland archives.
Cooking with love, makes any recipe taste better.
Lady E Cooks.

Quadruple Dark Chocolate Brownies ... .batter up!

Saturday, August 1, 2015

Blog post delay...

Hi, Lady E Cooks followers
The monthly post for Lady E Cooks will be delayed.
Sorry ... photo and blogspot issues
Thank you for your patience
Lady E

Sunday, July 5, 2015

Balsamic Vinegar Reduction...Brava!

Watching a Cooking Show can be both relaxing and informative. I can't think of anything better to do on a Saturday morning, than watching KQED's lineup of cooking shows. From old to new each Culinary Artist proves insightful, intelligent and thought provoking recipes and methods of preparing meals.
Case in point was Lydia's Kitchen. I love Italian Cuisine because it versatile, flavorful and easy to prepare. Most of us have discovered in recent years balsamic vinegar. I made sauces and dressing from very little. But, ouch the prices on some of the bottles cause pause or fear in some cases. Well, Lydia had a great alternative to those high priced bottles and one that is so simple you'll make it over and over again.
Take an inexpensive bottle, pour into a saucepan with cut carrots, onions, garlic, celery and dash of salt and pepper an allow to simmer on the stovetop until thick. The aromatics give the otherwise bitter taste of the vinegar flavor and richness. Allow to cool and use as you would with any other balsamic vinegar recipe. Note, if you're new to the blog and haven't read the Mustard article, please do and use that simple idea along with Lydia's creation. Many multiple uses in the kitchen make great recipes and great home chefs.
Remember cooking with love makes any recipe taste better...

Monday, June 1, 2015


  Ages ago I was fortunate enough to be apart of a Family who loved to cook and much as I do. The Burgess Family was my saving grace and vision of what a family unit could be.. 
One of the special recipes they cooked where artichokes They taught me how to trim, cut and prepare artichokes for the best side dish or in some cases meal I love till this day.  
First, cut off the bottom of the artichokes ... don't need the stem. Next cut off the very tip of the artichoke for a flat top. Be sure you have a sharp knife. The waxy texture of the top of the artichoke can be slippery and you might cut yourself. Ouch! Last, use a pair of kitchen scissors to trim the tip of reach leaf. Careful, again.... the thorn at the tip of each leaf are very, very, very prickly and sharp.
Now, you have a artichoke ready for the boil of their lives. Fill a pot with water and toss... and I do mean toss in  1 -2 tablespoons of salt, peppercorns, wax peppers with the juice, one whole onion peeled and quartered, one cut into quarters celery stalk, 1 teaspoon red pepper flakes (just a few... don't wanna over power the artichokes) and last but, not least...a splash of red wine vinegar.
Sound like too much. Not at all. The artichokes will have full flavor and irresistible taste. cook until the under belly of the artichoke is fork or knife tender. Depending on the size of the artichokes can take 45 minutes to an hour.
Turn off the heat, pull the artichokes out of the boiling water (tongs work well here or large slotted spoon) and allow to rest for 10 minutes. Room temperature artichokes or cold... uber delicious.
Now, the dip. I like a mayonnaise base dip with freshly squeezed lemon juice. Nothing says welcome to my mouth than a dipped artichoke into mayo. You don't have to stop at lemon juice. Go simple with just salt and pepper. Jazz it up with cayenne. Or eat them plain.
Some might ask... how do you eat these darn things? One delicious morsel at a time. Once cooled, take a leaf, tip into sauce of your choice, and place the soft base of the leaf on your bottom teeth and pull gently and chew away, tossing the remaining leaf aside. Only the underside of the artichoke leaf is edible. Not the entire leaf.... you'll be chewing for days... no, maybe forever.
Once you've eaten one... you won't be able to stop. At the end you'll find that your vegetable is a cooked flower and the base has thistles. DO NOT...I repeat, DO NOT eat the thistle. Can you imagine thistle stuck in your throat. Your larynx will thank you later that you didn't.  The good news is to remove the thistle use a metal spoon... one designed for grapefruits is best, and remove the thistle and clean the base of the artichoke. What you have left is the moist, tender heart of the artichoke that can be eaten, stuffed with shrimp and tarragon, sliced and put on sandwich of roasted turkey.... I could go on and on.
Thank you Burgess Family and thank you God for creating artichokes as one of my favorite seasonal vegetables.
Remember... cooking with love makes any recipe taste better.