bits and bobs
Bit
Mainly so I remember what I did, I'm posting a rough recipe for the dinner I made tonight, which was DELEEEESHUS. I just eyeballed everything, so the amounts will not be exact but you really can't go wrong.
2 chicken breasts, bone-in and skin on
1 asian eggplant, roughly chopped
1 medium zucchini, roughly chopped
1 vidalia onion, roughly chopped
1 small red pepper, roughly chopped
4 whole cloves of garlic
3 tablespoons harissa paste
olive oil
salt and pepper
1/4 cup chicken broth
1 tablespoon red wine vinegar
Heat a few glugs of olive oil in a heavy pot or skillet with a lid (if you have an enamel-on-cast iron-dutch oven or similar, use that. If you don't have one, get one - you'll thank me later. If you can handle shopping at WalMart, they are currently selling Starfrit enamel-on-cast-iron cookware for very, very cheap- I got a deep skillet with a lid for ten bucks. A slow cooker would also be fabulous here, although you'd have to sear the chicken in another pan). Salt and pepper the chicken breasts and rub with half of the harissa paste. Things will be even better if you rub with the harissa the night before and let marinate in the fridge.
When pan is medium-hot, add chicken and sear until nicely brown on both sides. Remove chicken, add the remaining harissa paste and stir to toast the spices. Add onions, garlic and red pepper and cook, stirring, until soft - at any point here you may find that you need to add a bit more oil to the pan. Add zucchini and eggplant and cook for a further 2-3 minutes. Add the red wine vinegar and chicken broth. Taste to see if you need salt, pepper etc.
Add chicken back to pan with any accumulated juices, fit the veggies around and on top. Pop the lid on, reduce heat to simmer and cook until chicken is tender - around 30 minutes.
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Holy crap, this was good. The harissa paste that I have is a brand called Raphy's, and it's actually French. It's not particularly 'hot' it's very pimento/paprika like. If the stuff you have is fire-y, reduce according to your taste. You could also improvise without it, using a curry paste or another blend of spices. Go ahead and play with the veggies, but I would recommend sticking with the zuke/eggplant/pepper thing, as it was like a lovely ratatouille. Dip some bread in those juices and it's marvelous!
Harissa is a new favorite of mine, as is a spice mixture called za'atar. It's made up of toasted sesame seeds, oregano, marjoram, cumin, salt and some other stuff. It's great sprinked raw on salads, as crust on chicken or fish, and I even add it when I'm baking bread.
Bob
I have a new favorite band - Hot Springs. They're from Montreal, two women and two men. For ONCE in such an arrangement, the drummer is a woman! I just about fainted. I felt like contacting her and offering a blood pact of some kind... The singer, Giselle Webber, has the most amazing voice. Describing it just won't do it justice, but picture elements of Bjork, Ari Up from the Slits and Janis Joplin. The band itself is sometimes delicate but also rocks really hard, just straight up, energetic ballsy rock and roll. I feel like I've been waiting a long time to see women really integrated into rock bands and have the press just treat it as normal - all of the stuff I've read about Hot Springs just talks about their music, which is really refreshing.
Maybe we're there ... are we? In the last 3 years or so, I've seen a lot fewer shocked faces when I take the stage and people see that I'm on the drums. God, imagine how the Runaways must have felt!
Bit
Pixie gave us quite a scare the other night. She was chewing on a bully stick - kind of a rawhide chew type thing - and she managed to swallow the whole 6" piece. Off to the emerg vet, where she was pronounced fit and sent home to wait and poop. It still hasn't emerged but there has been no end of that special brand of canine flatulence and tummy gurgling.
Off to spin - hopefully finishing plying some superwash merino/alpaca that I've been working on for months, fingers crossed for pictures tomorrow.


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