Category Archives: cooking school

Thanksgiving chicken

Lesson 2: Roasting a chicken requires you to truss.  And trust.

To kick off our first holiday season in our new home, J & I hosted a “Pre-Thanksgiving Day” dinner with some friends.  I wiped off the dust collecting on my Martha Stewart ‘Cooking School’ book (I could have sworn Martha had a disapproving glint in her fixed smile on the cover).

With the added pressure of cooking for about 10 people, I jumped forward to Chapter 3.1 on making a “Perfect Roast Chicken.”

Remove giblets and liver from cavity.  Gross. Rinse chicken thoroughly inside and out.  I felt like I was oddly rinsing a headless 4 lb baby.  It took major restraint not to squeal aloud in disgust.

Trader Joe's free range chicken... now trapped in the pan

Once the chicken was patted dry, I stuffed their ‘cavity’ (the large gaping hole) with rosemary sprigs, quartered lemons, and chunks of garlic.  Simple enough.  With some assistance from a friend (my impromptu sous chef), I slathered on melted butter and olive oil on the chicken.  Think poultry day spa rub.  Salt and pepper with abundance.  I even tried to be fancy and stuff some extra rosemary herbs under the skin.

Upon consulting with Martha, she then said it was time to ‘truss the chicken.’  What the hell did that mean?

Trussed Chickens

After many unsuccessful attempts to ‘truss’ (tie up) the chicken legs, I finally got the string to hold.  It didn’t help that my string wasn’t long enough.  I then rested the chicken rack atop a bed of a potato medley, chopped onions, and carrots.  Pop them in the 450 degree oven and about an hour later…

Thanksgiving Roasted Chicken

One of my finest culinary achievements thus far!  Thank you to Martha and the holiday season for inspiring me to return to the kitchen.  Happy Thanksgiving everyone!



Filed under cooking school, photography

french press & novel writing

This Sunday morning was filled with determination.  I woke up and decided on two things – 1) to break in my new Chambord French Press coffee maker and 2) to write a novel.

The latest addition to my kitchen, thanks to the World Market.  The box states that it is “probably the best way to brew coffee.”

French Press

Coarse ground coffee from Trader Joe’s.  It was fun learning how to use the grinder machine at the store.  Another FF (fabulous frugal) tip: spend $5 on a can instead of $3 for a cup!

Trader Joe's Smooth & Mellow

Pour hot water in and let steep with the coffee grinds for 4 minutes.  Press, pour, and inhale deeply.


Enjoy in a colorful mug.  A writer’s warm and tasty companion.

coffee and a book

2) The Novel

Coffee mug in hand, laptop switched on, and a good hour of stalling, I finally work up the nerve to sign up for a NanoWrimo account.  With November 1st as the starting point of National Novel Writing Month, participants from all over the world are challenged to write 50,000 words (175 pages) in 30 days.  30 days of high pressure, crappy, and spontaneous writing.  Why am I willingly putting myself through such a painful literary experience?

– I think of stories ideas that never quite make it to paper or print.

– Knowing how I tend to start things and leave it hanging.  I will be forced to start and finish.

– The focus is on quantity, not quality of writing.

– It’ll be another wonderful to-do crossed off my list

– It sounds so ridiculous and crazy, that… why shouldn’t I?

The count so far: 743 words.  30 days left to go.


Filed under cooking school, writing

schooled by Martha

Lesson 1: Choose your kitchen companion wisely.

This is a classic case of life imitating art.  Or to be more accurate, life that imitates art imitating life.

After watching Julie and Julia, the film based on the stories of writer/aspiring home chef Julie Powell and the famous Julia Child, I felt invigorated.  Eager to write, blog, cook, and eat all at the same time!  Just as Julie Powell was inspired to go through Julia Child’s entire cookbook, Mastering the Art of French Cooking, the film inspired me to also be ambitious in the kitchen.  A week later, one purposeful trip to Border’s with a friend led me to purchase Martha Stewart’s Cooking School: Lessons and Recipes for the Home Cook.

Browsing through all of the glossy covers of grinning Food Network stars, unknowns, and cheesy titles (e.g. The Cooking Bible), I found there are two types of cookbooks: 1) Ones with only recipes, 2) Ones with recipes and cooking techniques.  There are far more “recipe” cookbooks than there are “comprehensive and technique” cookbooks.  Most already assume that you know the basics, something that I did not have. Others, like Julia Child’s and the popular  Joy of Cooking, seemed intimidating and looked like encyclopedias – not too appetizing.  However, like Goldilocks who found Baby Bear’s porridge to be just right, I discovered that Martha’s book had everything I was looking for: a credible author (alright, so the lady embezzled.  That doesn’t discount her culinary and creative talents!), diagrams and descriptions of basic things like herbs, cookware, and cuts of meat, how-to lessons (I never truly learned the proper way to chop onions, to “sweat” them, or even how to blanch vegetables!), delicious recipes, and all complemented by gorgeous step-by-step photos.

I thumbed through the Basics chapter, and then worked my way into the first culinary challenge:

Chapter 1.8.  How to make vegetable pureed soup

My vegetable of choice – the lovely butternut squash.  Slightly sweet, creamy, and a beautiful orange color.

Split the butternut, scoop out the seeds, salt and pepper, and roast in a 375 degree oven for 40 minutes.  These things are not only hard to cut, but I felt clumsy trying to de-skin it after I took it out of the oven.  It didn’t peel off as easily as I had hoped and I lost precious chunks at the hand of my knife.  *sigh

The “proper way” to chop an onion is NOT EASY.  This is my unimpressive attempt.  Note the irregular dice.

Letting the onions, garlic, and pear “sweat” in butter and medium heat.  I learned that the purpose of this is to extract the flavor, in addition to cooking it.  I later added the chunks of roasted butternut and chicken broth to simmer.

A few minutes in the blender and a beautiful orange colored puree emerged.  In less than an hour, J and I enjoyed our freshly made butternut soup as a healthy appetizer.  It tasted way better and heartier than the kind I buy at Trader Joe’s.  Why buy canned when you can make your own?  Excuse the “velociraptor” style arrangement of the pear slices.  I still have some presentation skills to learn. There is, in classic Martha Stewart style, a garnish chapter somewhere in her book.

My goal is to be able to get through at least 1-2 “lessons” a week, eventually gleaning and utilizing all of the techniques she covers.  And just like Julie Powell, I plan on capturing this personal project via my blog.  Please feel free to post any tips or words of encouragement as I fumble my way through the culinary world.  Cooking School is in session!


Filed under cooking school