Since I can't drink a beer...

I am cooking with beer. My brother, sister-in-law and nephew were in town this week, and I bought some fancy white beer for them. They are gone, and i like the dark stuff. Besides, I am studying. Always.

So, I am making Sweet Italian pork sausage from Whole Foods, with shredded Napa cabbage, onions, garlic, salt and pepper and a Hoegaarden. It smells divine. I am resisting adding peppers or any herbs. I usually make sausage with tons of fresh fennel tops and bottoms from the garden, but I feel like dressing it down tonight.

Foodie plus Picky equals...

Foodie plus Picky equals organic milk (I bought) on the Cinnamon Toast Crunch (he bought) for the kids' breakfast this morning. Our kids are going to be warped.

Using my present

I looooove my new Le Creuset Buffet Casserole (in flame). I got it to replace a stainless steel pan that I use constantly that is separating at the seams on the bottom. I wanted something that was oven proof, and mainly because of the dish I am making tonight.

This is an adapted recipe from Eating Well magazine. I blogged about the original recipe and gave the link here. But, even though I am only one hour from Kumquat Avenue in Coconut Grove, it is hard for me to find fresh kumquats in my regular haunts, even my farmers market that has a pretty extensive variety. So, I make mandarin orange tagine. Seemed like a decent replacement. Picky loves mandarin oranges, and it is much easier to keep two cans of them and a can of chick peas (Picky and S eat around them) than it is to source the fresh kumquats all year.

Mandarin Orange Tagine (adapted from Eating Well magazine)

1 T extra-virgin olive oil
2 onions, thinly sliced
3 cloves garlic, slivered
1 T minced fresh ginger
2 pounds skinless boneless chicken thighs, cut into 2 inch pieces
1 t ground coriander
1 t ground cumin
3/4 t ground cinnamon
1/2 t salt
1/2 t freshly ground pepper
1/8 t ground cloves
1 14 0z can vegetable broth
2 cans Mandarin oranges (22 oz), drained of juices
1 15 oz can chickpeas, rinsed
1 1/2 T honey

1. Preheat oven to 375°F.
2. Heat oil in an ovenproof casserole or Dutch oven over medium heat. Add onions; cook, stirring often, until softened, about 4 minutes. Add garlic and ginger; cook for 1 minute, stirring constantly.
3. Add chicken; cook, stirring often, for 8 minutes. Stir in coriander, cumin, cinnamon, salt, pepper and cloves; cook until aromatic, about 20 seconds. Stir in broth, oranges, chickpeas and honey. Bring to a simmer.
4. Cover the pan and transfer to the oven. Bake, stirring occasionally, until the chicken is cooked through and the broth is bubbling and somewhat reduced, about 1 hour.

I can't make up my mind...

...if I would try one of these if I was offered one.

Cookies with Bacon

Anyone care to weigh in?

Happy holidays!

The ones in particular that happen today are:

My brother's birthday (Happy birthday bro!)

and National Maple Syrup Day.

I am planning on celebrating both. I made French toast for breakfast (totally by coincidence) and I will be dining with my brother tonight.

Satan chicken

I had to buy it. Not only is it the perfect size, but it is the chicken from Hell.

I will be using a high roast method, which seemed appropriate.

Done!

My mom showed up and I got way too busy to post anymore. I finished everything, we all pigged out, and I am SOOOO full. We didn't eat the pie, which is ironic, considering how much time I spent on it, But, it looks beautiful, and I am having a leftovers potluck tomorrow that I am sure it would be perfect for.