Saturday, January 15, 2011

Kitchen Experience

Some of you are waiting for a report on how the test recipes turned out.  I mentioned the first one in Working in an Official Capacity and you heard about my troubles getting my hands on the proper pan for the tart. As I was afraid I might not get that pan before the deadline,  I purchased ingredients for another recipe as well.  Chatelaine requires me to report on two of the nine recipes they send, but I could do more if I wanted to.  The third one was Chicken and Dumplings.

I couldn't get the skinless, boneless chicken thighs called for in the recipe and you are not allowed to make substitutions.  I went online and watched a video on how to debone a chicken thigh, as any previous attempts at this procedure didn't work for me at all.  I already knew how to remove the skin. 

Now, deboning requires a very sharp knife and I'm a known klutz in the kitchen when it comes to anything sharp or hot.  I enlisted my hubby to help. But after seeing the video, it looked so easy, I wanted to try it myself.  It wasn't nearly as easy as the video made it look.  But then, my hubby pointed out, the guy in the video probably did it all the time, and practice makes perfect.  Anyway, between the two of us, we got the job done. I wouldn't hesitate to do it again either, even though The deboning process turn out to be the most difficult part of the recipe. 

I also purchased fresh dill for this dish.  I've never had that in the house before either.  The meal was excellent and I'll definitely make it again.

The tart, on the other hand, proved not to be good enough to entice me to buy a special pan so I could repeat the recipe.  It was easier to make than a traditional lemon pie, even a packaged one, but it didn't have as much flavour or wow factor. Maybe I just like meringue too much. 

I do hope my reports to Chatelaine were good enough for them to keep me on as I really did enjoy the experience of making these recipes. I learned a few things along the way, like how to debone a chicken thigh, and how to get a tart out of a bottomless pan, and onto a plate all in one piece.  It's definitely a worthwhile experience, and I'm glad I volunteered for the job.

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