Comments on: Simple good things

By: Nola Mom

Nola Mom — Thu, 15 Nov 2007 18:53:49 +0000

I hate sauteing chicken too. I think I rush it too much. Would much rather roast it, except for bone in chicken thight, but now that I have your mom’s tip I’m excited to give it another go! Thanks, Mom.

By: Emily

Emily — Wed, 07 Nov 2007 20:45:42 +0000

YUM! I want to be adopted by your mom!

By: kate

kate — Wed, 07 Nov 2007 17:23:39 +0000

Pork’s my stand-by, too, Germi! But I’m trying to break out. Tonight I think I’m going to make the parmesan-crusted chicken I blogged about way back last fall. What have you been cooking lately?

And absorption pasta is my new stand-by, too. Ben even suggests it if I’m asking him what he feels like eating and we haven’t had it in a while. I think he calls it “that special pasta,” with a stirring motion. He’s always amused by the crazy clattering when I’m stirring it around: hard pasta in the dry pan before adding stock. YUM.

By: germi

germi — Tue, 06 Nov 2007 08:58:03 +0000

What deliciosity! A total bumper crop of yummy!
I’m chicken shy, too – I tend to dry mine out – so I cook “the other white meat” instead. I’ll give this stove top method a try – it looks very simple and tasty…

Ever since I read your absorbtion method post, it’s the only way I cook pasta. I’ve taken to doing it uncovered – basically, I treat the pasta like risotto. It’s amazing how creamy, firm, and flavorful plain pasta can be!

Kate, that kitchen! It looks like a happy home…

By: kate

kate — Mon, 05 Nov 2007 16:27:17 +0000

Mom- Thanks! I added those notes in. Re. the pasta, I blogged it ages ago: http://katek.wordpress.com/2007/01/06/absorption-pasta-for-two/ and Bittman also has a slightly different method. He cooks his uncovered; I’ve had better luck covering it. We can make it at Christmas!

Josh- Off to the farmer’s market with you! Beets come in tons of gorgeous colors, including orange, yellow, pink and the classic beet red. Yum.

By: josh

josh — Mon, 05 Nov 2007 16:16:48 +0000

Yellow beets! I’ve never seen such things before. Looks yummy.

By: Beth

Beth — Mon, 05 Nov 2007 13:56:43 +0000

How do you make the absorption pasta? It sounds – and looks – so good!

As for cooking times, in a hot pan, cook the first side 3-4 minutes until a nice crust forms (don’t move it or it won’t); cover and cook 2-3 minutes. Check for done-ness by touching the meat; soft and squishy means it’s still raw, springy means done, and firm means over-done. All meat continues cooking once it’s off the heat and it needs to rest a few minutes to resorb its juices before you eat it. I like to serve it sliced; usually you can get more servings out of a piece and I think it is prettier on the plate.