Thursday. July 1st. Have to go into work early so you have me for a quick article until the coffee is done. Let’s see how fast I can type today.

Last night, I was at a loss what to make. Sam said: “Dad, we have to start planning meals in advance. You have a blog to write and you need to cook new things.” Then, he suggested Swedish meatballs. We found them in the freezer under a bag of curly fries.

I ran to the store to get Heinz Anjou gravy and wide noodles. I also picked up a bag of small baby potatoes. When I returned from said store, Sam had the potatoes in the pan and was frying them up. He added the gravy next and brought that to a simmer. In another pot, he was making Lingonberry sauce. What’s in it I don’t know. Perhaps, he can give you that recipe in his next blog.

I put on a big pot of salted water to boil for the noodles, then started on the potatoes. I washed and put the potatoes in a Pyrex bowl with just a bit of water. I covered the bowl with plastic wrap and poked a small hole in it with the tip of a knife. I microwaved those suckers for 6 minutes. I let them stand for four minutes as I melted two tablespoons butter in a pan and added two tablespoons of olive oil. As soon as the butter was melted, I added the potatoes. Then, I seasoned them with salt, white pepper, a pinch of garlic powder, and larger pinch of onion powder. I sautéed them on low waiting for the water to boil. I tossed the potatoes into the now hot pan. Then every now and again as they began to brown just slightly with little brown spots, I gave them a toss in the butter oil and herbs to coat them evenly. In the meantime, I added the noodles to the boiling water. I kept repeating the tossing of the potatoes until the noodles were cooked. Then, I turned off the potatoes and drained the noodles.

I served everything piping hot like the picture below.

Okay, the coffee is done time to run. see you tomorrow.

The Drunken Chef (Russ)

It’s Wednesday, so close to the weekend yet so far. Last night, I was in the middle of cooking grilled chicken, rice, and grilled zucchini when Sam interrupts me. He says: “Don’t you get bored making the same thing. I thought you were writing a food blog. You need to make new stuff.” At his suggestion, I dumped in a packet of taco seasoning mix to the chicken that had already marinated overnight in salad Italian dressing.

Sam got up from his video game and started cooking. He began by adding cilantro and lime to my Basmati rice that was cooking in chicken stock. I added butter to it. He chopped an onion and sautéed it in a small pot with olive oil. Then he opened and rinsed a can of black beans. He added that to the pot with the onions. He added parsley and cilantro to the beans next. He covered the beans and let them cook on low.

I went outside to grill the chicken and the zucchini. Meanwhile, Sam made some kind of white sauce using sour cream for the chicken . What was in it, I don’t know. I was outside when he prepared the sauce. I do know it was good and went nicely with the chicken, rice and beans. I don’t remember the zucchini much except grilling it and taking pictures.

The Zucchini

We (Sam, Jen, my mother in-law and me) ate and we watched Jeopardy. Once my mother in-law left and Jennifer headed up to bed, I had dessert. Dessert for me was a chocolate chip cookie with a glass of milk while watching The Community on Netflix. It’s a funny funny show. Sam gets a huge laugh out it! Then, I cleaned up and went to bed.

That’s all until tonight when I get to do it all again. So be well, eat tasty food, and stay happy!

The Drunken Chef (Russ)

or

WAFFLE BATTER

            I have explained how to make pancakes the easy way, with a premade mix. I have not told you as of yet how this can be expanded upon and made more difficult by making the batter from scratch.

            I was discussing the topic of pancakes shortly after my first cooking lesson post on how to make PANCAKES with one of my co-workers Pete. Pete is a reader of The Magic of a Perfect Pairing and suggested a recipe I should try where he makes the batter from scratch. He even emailed me a copy of his recipe. Henceforth, this Sunday I am planning on making myself either the pancakes or waffles. Jennifer does not like either of those two items, but perhaps my mother in-law would like some. Yay me, my mother in-law is staying with us for the summer. Sam will most likely be working at my sister in-law’s shop in Northport and will miss out on one of his favorite breakfasts. Perhaps, I can freeze the leftovers for him.

            BLENDER PANCAKE WAFFLE BATTER

In 5QT capacity Oster blender

Using All-purpose flour

Method #1

2 eggs

1.5 cups milk

1/4 tsp baking soda

1/4 tsp baking powder

1 dash vanilla extract

up to 1 Tbsp shortening

dried active yeast 1/2 tsp

Whip everything in blender.

Add flour, 1/4 cup at a time hitting blender button each time to blend it in until the blender is almost full and the blender slows down to where it almost won’t blend anymore (almost to the top to about an inch from the top)

Let batter proof out until it starts to rise (15 min to 1 hour) and use.

Store leftovers in refrigerated loose cover container as it will still expand and could blow up all over the refrigerator. (Thanks Pete. That could be messy!)

Method #2

The doomsday, or backpacking the dry ingredients to camp recipe.

About 3 cups of water

1/4 heaping cup dried powdered eggs

1/2 cup of powdered milk

1/4 tsp baking soda

1/4 tsp baking powder

Up to 1 Tbsp. shortening

Dried active yeast 1/2 tsp

Whisk in bowl or shake vigorously in 2 quart or bigger container.

Then add flour 1/4 cup at a time, flour until it looks batter thick.

Use a small spatula here to help in getting some possible clumps mixed.

Let proof out until it starts to rise and use (warm water use could proof quickly, 10 min?)

For camping – mix and pack dry ingredients separately.

Method #3

Pete is replacing some of the milk with dry buttermilk, in recipe #1 or #2

Instructions: Refrigerate after opening. Bakers’ pro tip: First, mix the dry buttermilk blend with the other dry ingredients. Then, add the appropriate amount of water when the recipe calls for liquid buttermilk. Use Saco cultured buttermilk blend whenever your recipe calls for liquid buttermilk or sour milk. Use the following conversion (all measurements are level):2/3 cup buttermilk = 2 1/2 tbsp Saco buttermilk blend + 2/3 cup water.1 cup buttermilk = 4 tbsp Saco buttermilk blend + 1 cup water.

Peter’s note:

Saco Buttermilk 12 oz is authentic buttermilk, unlike the liquid variety, which is merely cultured skimmed milk. That makes this ingredient a healthy addition to recipes. The product is free of peanuts, tree nuts, eggs, wheat and gluten, making it a safe option to add to meals for those with specific dietary needs. This cultured buttermilk is also Kosher dairy certified and extra grade milk, which is the highest quality one can buy. It has only 80 calories per serving, with no trans-fat. It is also a good source of protein and calcium for the next baked or cooked recipe. Enjoy the real taste of this buttermilk.

I have decided I will try method number one. I am not sure if I am making pancakes or waffles yet, but I’m leaning towards waffles. That I will decide on Sunday. You can follow my adventure Sunday on my Instagram posts here: DRUNKENCHEF82 to see how it goes as I make this recipe. For those of you who don’t do social media, I will post my results Monday, if I’m not too hungover again to write.

Until tomorrow, be well, eat well, and have fun cooking.

The Drunken Chef (Russ)