Main Dish

Inquiring Minds: The Bay Leaf Enigma

Posted in Dinner, Food, Informational, Inquiring Minds, Lunch, Main Dish, Meat, Poultry, Starch, Vegan, Vegetarian on May 5th, 2011 by Audrey – 2 Comments

Join me, friends, as I christen a new addition to Can Do Kitchen. Henceforth, I will be penning occasional informational posts, dubbed the Inquiring Minds feature, in which curious cooks put forth a question, and I provide an answer to the best of my ability, complete with resources and the occasional link.

In today’s inaugural post we reflect on bay leaves. An inquisitive CDK reader asks: “What is the purpose of bay leaves? Don’t really smell, can’t actually eat them, yet they’re in everything…” Here are my answers, as well as a few handy links. read more »

In Which I Move Across the Country and Make Salmon Cakes

Posted in Dinner, Fish, Food, Main Dish, Recipe, Travel on September 27th, 2010 by Audrey – 3 Comments

saucyHearken, kind reader, and travel with me back to August 25, the date when I originally penned this post and recipe, but for obvious reasons, am only now put-together enough to bring live.

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As it stands now, Can Do Kitchen has no kitchen at all. I packed up my little horseshoe of a cook-space back in Portland, loaded it all into a trailer, hopped in a big red truck with DG and the kitty, and hauled it across This Great Nation. Discoveries of the journey include: Utah is beautiful! You can get a decent bagel in Laramie, Wyoming. Nebraska? Actually sort of hilly. Delicious BBQ joint on Main Street, Wyanet, Illinois. Everywhere you look: corn, corn, corn. Endless rolling acres of corn. read more »

Spiced Pulled Pork Shoulder and Barbecue Sauce

Posted in Dinner, Food, Main Dish, Meat, Recipe on June 16th, 2010 by Audrey – 1 Comment

Pulled Pork Taco MealThe time has come for us to get in touch with our carnivorous side. (Sorry, veggies, this one’s for flesh-eaters.) Brontosauruses step aside, it’s T-Rex time.

Meat. It can be confusing, daunting, and contentious. Lots of people like it and eat it, but many avoid cooking it at home because they aren’t sure of how to prepare it, are afraid of “ruining” it, or think it’s too expensive or just too big to commit to. There are a lot of different parts and names that can be confusing, and variations in desired temperatures and cooking times depending on the animal and the cut and the current phase of the moon. Some people just think it feels weird. All legitimate reasons to avoid the stuff, but what a shame to have to steer clear of something so tasty and good for us! Never fear, I’m here with my machete to bushwhack through the tangle of potential hang-ups coming between you and a great preparation of a delicious hunk of pork. read more »

Crying Mayday? Mix it Up: Roasty Chicken with Toasty Garlic Potatoes

Posted in Dinner, Food, Main Dish, Poultry, Recipe on May 3rd, 2010 by Audrey – 7 Comments

Plated DinnerAdmittedly, at present, in my underemployed state, I’ve got the luxury of time to ponder these things. But, before you discount me as a resource, consider how richly my excess of times can benefit your lack of time. Let’s work together. As my friend (a middle school science teacher) says, “Team work doesn’t seem work!” Et voilà, mes amis. My idleness (hardly!) brings you veritable mountains of ideas, and better yet, higher learning.

Henceforth, I declare the month of May MIX AND MATCH MONTH. Whoop whoop! Every week during this month, I’ll bring you a few new recipes, ideas, hints, and guidance to bring you versatility, taste, color, and good health on your dinner plate each night. This theme will be based around the traditional three-piece meal, i.e. a protein, a vegetable, and a starch. As your diet, and preferences, allow, feel free to mix it up to your heart’s content. Though, the grandma that lives on my right shoulder (there’s a six year-old me on my other shoulder offering Tootsie Rolls) cautions that it is important to consume a variety of nutrients in your daily diet, so try not to go too heavy on any one category.

I hear the sweet-tooth contingent crying out in protest. Okay! So I will tack on a week of desserts, too. As a savory food lover, in a house where a dessert course rarely makes an appearance, I’m far more likely to reach for the potato chip than the cheesecake, but my love for the salty does sympathize with your need for the sweet. By the end of May, you will have an arsenal of stand-bys at the ready, and will be able to construct yourself (and your family, if you’ve got one to feed) a satisfying, delicious dinner every night of the week, with a cherry on top. read more »