Monthly Archives: April 2009

Renegade Barefooting: Asian Chicken Salad

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I so appreciated making this last night–I’d had a busy and not too happy day (I published a mistake in another blog that I am not happy about. I don’t do that.) taking care of problems. So Barefoot Bloggers a)decided what to make for dinner for me and b)made it simple.

Because it was already 5.30 p.m. when I was getting around to it, I bought a roasted chicken. I had the asparagus (thank you, Costco) and most everything else–I love a starch, so I picked up some rice noodles.

As I was cooking the noodles, I shredded the chicken. Chilled the noodles, then whisked together the ingredients. I have to say, as a peanut ginger dressing, Ina totally rocks it with the recipe. Dress the chicken and veggies, serve over the noodles. Happy me, happy family. Leftovers for lunch.

Renegade Barefooting: Asian Chicken Salad

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I so appreciated making this last night–I’d had a busy and not too happy day (I published a mistake in another blog that I am not happy about. I don’t do that.) taking care of problems. So Barefoot Bloggers a)decided what to make for dinner for me and b)made it simple.

Because it was already 5.30 p.m. when I was getting around to it, I bought a roasted chicken. I had the asparagus (thank you, Costco) and most everything else–I love a starch, so I picked up some rice noodles.

As I was cooking the noodles, I shredded the chicken. Chilled the noodles, then whisked together the ingredients. I have to say, as a peanut ginger dressing, Ina totally rocks it with the recipe. Dress the chicken and veggies, serve over the noodles. Happy me, happy family. Leftovers for lunch.

TWD: Banana Cream Pie

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Hello, Tuesdays with Dorie fans. Welcome to another…Tuesday.

Hmm. Okay. Not my favorite thing, but I am committed. Because how will I ever learn to get a custard pie right? I don’t even want to TALK about the number of lemon meringue and coconut cream custards I made when I tested and developed pie recipes a couple of months ago…suffice it to say: I was reduced to tears.

But. True to form, this recipe worked like a charm. I think it could be the six egg yolks (Ya think?) I had a moment of panic when it looked curdled, but I whisked up a storm and was gifted with glossy, silky smooth custard, studded with flecks of nutmeg.

(I should add this was AFTER I burnt the first pie crust to a crisp. I was so clever–had a crust, a DORIE crust, because this is the only crust I will ever make. Ever. Again.–in the freezer. I popped it in and took a shower. Dried my hair…lotion…got something cute on…And…well, and it took longer than 25 minutes. Who knew? Guess I needed additional practice making crust. You know. In case Top Chef calls. Or Next Food Network TV Star…I won’t fail pie crust on national TV.)

Onward. I chilled the custard in a luxurious sink ice bath…took seconds. topping is easy…Glad I read how Dorie says to spoon it on and then smooth it–because you can’t exactly spread this OVER the custard.

I’m still not a banana cream pie fan, but if anyone ever asks me to make it, this is the one. Bryn declares it the best pie she’s ever tasted. G is on his second piece…me? I better go swim some more laps.Later that week: So I went away for a few days. When I came back, most of the pie was still there in the fridge, but …well, a little browner. But I wanted a sliver. I took one. And I LOVED it. The day or two in the fridge allowed the banana to ripen and the banana flavor combined with the brown sugar caramel-y pastry cream just rocks. So maybe, just maybe, I’ve become a banana cream pie liker (if not lover…)

TWD: Banana Cream Pie

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Hello, Tuesdays with Dorie fans. Welcome to another…Tuesday.

Hmm. Okay. Not my favorite thing, but I am committed. Because how will I ever learn to get a custard pie right? I don’t even want to TALK about the number of lemon meringue and coconut cream custards I made when I tested and developed pie recipes a couple of months ago…suffice it to say: I was reduced to tears.

But. True to form, this recipe worked like a charm. I think it could be the six egg yolks (Ya think?) I had a moment of panic when it looked curdled, but I whisked up a storm and was gifted with glossy, silky smooth custard, studded with flecks of nutmeg.

(I should add this was AFTER I burnt the first pie crust to a crisp. I was so clever–had a crust, a DORIE crust, because this is the only crust I will ever make. Ever. Again.–in the freezer. I popped it in and took a shower. Dried my hair…lotion…got something cute on…And…well, and it took longer than 25 minutes. Who knew? Guess I needed additional practice making crust. You know. In case Top Chef calls. Or Next Food Network TV Star…I won’t fail pie crust on national TV.)

Onward. I chilled the custard in a luxurious sink ice bath…took seconds. topping is easy…Glad I read how Dorie says to spoon it on and then smooth it–because you can’t exactly spread this OVER the custard.

I’m still not a banana cream pie fan, but if anyone ever asks me to make it, this is the one. Bryn declares it the best pie she’s ever tasted. G is on his second piece…me? I better go swim some more laps.Later that week: So I went away for a few days. When I came back, most of the pie was still there in the fridge, but …well, a little browner. But I wanted a sliver. I took one. And I LOVED it. The day or two in the fridge allowed the banana to ripen and the banana flavor combined with the brown sugar caramel-y pastry cream just rocks. So maybe, just maybe, I’ve become a banana cream pie liker (if not lover…)