Gourmet, I am not, but adequate-plus works for me. Greek Wedding Bread is terrific as are my sticky buns. Just ask Molly. Even though I don’t eat the results, I love to bake beautiful desserts.
Salads, soups, chili, casseroles, breads and desserts get the plus.
Brisket and oven roasted meats are difficult to mess up, but I can turn a beautiful steak or a fine pork chop to crispy critters in the time it takes to say “Turn off the smoke detector!”
A church sale had piles of clay pots called Romertopf. The number of these discards should have been my clue, but the $2.00 price was my undoing. I hurried home with the pot, stopping to buy a plump chicken, some celery and onions.
Thinking like Julia, I planned a nice rice dish, a salad and a huge apple pie to top off my Romertopf dinner. Staying with Julia’s methods, I slathered on the butter after washing and stuffing that bird. Even at this point, the smell was terrific, though the fit of bird to pan was a bit tight.
Soaked pot (cold water for 15 minutes), cold oven, and 450 temp reached gradually. Two hours later, the chicken was golden though the pot had little juice. Ummm…odd, but maybe the meat is all tender and moist with that butter bath.
It was. Dinner was fantastic. After the dishes drying and putting away the dishes, it was time to make the brownies for tomorrow’s event. Back to the oven controls, whipped up the batter while the oven came to temp, but it didn’t. It came to fire–smoke and fire, actually, while those not-so-vanishing juices blackened the oven floor.
Forty-five minutes later, I had enough of the mess cleaned to turn on the self-clean cycle and finish the job. Rubber gloves blackened and sticky, yucky bucket of water, kitchen smelling like burned bird and a batch of brownies waiting for a turn.
Anyone for ice cream with that second piece of pie?