I think I’ve probably said this before, but I’m saying it again. I enjoy cooking. I never really had time to fix elaborate meals but for the occasional weekend experience when I had time to devote to the project. I especially didn’t cook breakfast, usually opting for a breakfast sandwich behind the wheel of my car on the way to work.
Since we’ve moved to Mississippi, I’m all about the breakfast. I have to be. I own an inn and guests expect a morning meal. It’s been fun trying different recipes and mixing and matching ingredients to create wonderful culinary delights for their dining pleasure. We get lots of positive reviews about our breakfasts so I must be doing something right.
But lately, I’ve had a hankering to try new things for the evening meal. Most of you know that I am a planner so finding recipes and making a list of ingredients is right up my alley. I think I’m pretty good at serving up a delicious meal even though my husband is pretty fussy and mostly does not enjoy trying new foods. Pizza and burgers every night would be just fine for him. Me? Not so much.
Anyway, I’ve been watching some on-line cooking classes from Chef Bill Briwa from The Culinary Institute of America at Copia in Napa California.
From what I’ve learned so far, I actually have pretty good instincts when it comes to cooking. Who knew? Some of the things he suggests are things I already do. Sweet!! I’m learning some fancy French cooking terms and I’m learning how to counterbalance flavors and which pots and pans are best for cooking certain foods. Some of the cookware I do not own, but I make do. I haven’t actually tried any of Chef Bill’s recipes yet, but I have access to them and some of the flavor guides as well. So, when I’m ready to put my game face on and prepare that rustic yet gourmet meal, I’ll be armed with the necessary tools.
It’s been fun watching and learning. I’ve never roasted a whole chicken before, especially in duck fat, but after yesterday’s lesson, I just may give it a try. First I have to get the bird tied up right. It’s an artform in and of itself. It’s so much easier to buy a rotisserie chicken at the market but with this new method I’ve learned I can use all the good juices from the pan to make my own lump-free gravy as well. No more gravy from a bottle for me. Well, maybe. And where does one even get duck fat?
Do you guys like to cook? Do you like to try new recipes? Do you follow the recipes to the letter, or do you mix things up a bit? Inquiring minds want to know.
I’ve got exciting things planned for next year that only my newsletter followers will know about. Here’s the link to sign up: http://bit.ly/JansenSchmidtNewsletter
Word of the Day: Paduasoy
Fun fact about me: I always wanted an Easy Bake oven as a child but never got one. Maybe the universe was trying to tell me I should have been a chef. I wonder if it’s too late.
Original post by Jansen Schmidt, December 2022. Images by Google
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jansenschmidt 
Sounds exciting Patricia. I’ve had your breakfast and they are top rated. Serious. I’ve always enjoyed cooking. I got it from my mom and my dad and stepmom they loved to cook. During the pandemic, when I was at the lake, I didn’t have a cast iron skillet, so I ordered one. It’s perfect for roasting a whole chicken. Just set the oven at 425. I don’t tie the chicken, but it works. Put some onions, potatoes, and carrots around the chicken and in the oven. And wait. What a great meal for winter night.
Sound like I need to schedule a trip to Mississippi! Have a great day and a fabulous week.
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Ah – cast iron skillets. I have 2 that are in need of “seasoning.” I need to do that because I hear cooking in cast iron is the way to go. I never used cast iron in California because I had one of those ceramic cooktops (which I hated). Now I have a gas stove so I really do need to get those pans out and seasoned up and ready to go.
Thanks for the tips on the chicken. I’m going to give it a go one of these days. I think in my mind I’m making it harder than it really is. I mean, I can cook a turkey for heaven’s sake, I should be able to cook a chicken right?
Thanks for stopping by. I’d love to see you again at the Baer House (or anywhere) and you’re always welcome. Enjoy the rest of your week.
Patricia
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There are a lot of other things I’d rather to with my time than cooking, and when I do cook, it’s my tried and true recipes that I know I won’t screw up. I have successfully roasted a whole chicken before…not in duck fat, though. 🙂
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There are definitely other things I SHOULD be doing with my time (like writing) but I enjoy cooking on occasion. I think I’ve avoided the whole chicken because I don’t really know how to cut one up. The video I watched showed how to do it and made it look easy. I can probably handle that method. I’m going to give it a try one of these days.
Thanks for visiting today. I hope you’re getting in the Christmas mood because before you know it, it’ll be here.
Have a wonderful week.
Patricia
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