Asparagus-Broccoli Casserole

I had a bunch of vegetables to use - asparagus and broccoli - and will be out of town this week for work. I didn't feel like just steaming them and eating them, but I thought they would taste good in a cheesy rice dish.

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City Chicken

I haven't cooked anything yet this week - don't always have the energy after work. But I thought I'd post a recipe that I made a few months ago and really liked - City Chicken! It came from the Free Press and unfortunately they took the regular link down - I'm afraid that means my links to the French Bread and Margarita Cake might not work eventually.

In any case, here's a shorter, archived version of the recipe for City Chicken. I hadn't had it in ages and my father in law kept talking about it, so I made it for them one weekend a while back. It turned out great and just like I remember it tasting from my grandma.

I was surprised by how many people don't know what City Chicken is - not chicken at all, but a mixture of pork and veal, served elegantly on a wooden stick. I thought it was specifically a Polish thing, but I think it's actually more of a working class/immigrant town thing. It's not native to Detroit.

I've read before that chicken used to be the "special occasion" meat - which strikes me as odd, since it's so common now, thanks to factory farming. I wish things were how they used to be.

I was apprehensive about the meat being tough so I marinated it first overnight in buttermilk. Turned out great, and the only flack I got was from my mom, who said I didn't use the "right" kind of skewers. Little did she know... mine were also made out of bamboo. So definitely not traditional City Chicken skewers. This isn't depression-era Pittsburgh!

White cake, chocolate frosting, hint of almond

It kills me that boxed cake mixes are so easy. How does it come out so fluffy and moist and delicious, every time, without any effort? You don't even have to separate the eggs!

Why does something I slaved over, sifting flour three times, beating egg whites separately and folding them gently in, using real ingredients... turn out so... blah?  I don't want to prefer the corporate food-like products... but they make it so EASY.  Read the rest.

Rajmah

This was made from a spice blend - Tom said it didn't count as cooking from scratch, but I still think it does because it was literally just a mix of spices that I could have put together myself if I actually had them, not anywhere close to the McCormick MSG packets.

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French Baguette

This was a great way to use my Kitchen Aid mixer to make something other than cake or frosting. I love this first picture - you mix warm water and yeast and sugar, let it sit in the bowl for five minutes, and the yeast activates and eats the sugar or something, then you're good to get started.

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Margarita Chiffon Cake

This cake called for a lot of booze and was a big hit - it tasted exactly what you think a margarita cake would taste like. Was somewhat labor intensive, but definitely worth making. Here is the recipe.

I would not suggest serving the strawberries (also booze infused) on top of the cake - made it too soggy. I went back for several servings sans strawberries.

Oh yes, those little green specs are lime zest, and they are awesome. They were mixed into the glaze and also in the cake. The glaze hardened into goodness. Definitely worth making!