A friend at work and I were talking the other day about recipe books with fast, speedy, quick, rapid, ready-in-15-minutes recipes in them. She said they depress her, because she doesn't want to have to cook quickly. "If I'm going to cook," she said, "I want to take my time and do it right."
I agree with her opinion. Plus, even with a cook-in-a-flash recipe, I still take forever to cook anything. Generally that's because once I start cooking, I don't want to leave it with just the one dish. I need bread, and a side or two, and of course (of course!) dessert. But it's also just...me, I guess. Take the first time I made risotto (once I had finally discovered where, exactly, one can find arborio 'round here). I used a Rachel Ray recipe. The one she did on her fix-this-in-thirty-minutes TV show. When she cooked it, she managed to do it in a half hour, plus a main dish. Ha! I only made the risotto, and it took 50 minutes. It was delicious, but seriously...how did it take that much longer?
I'm just slow.
Plus, I make big messes. Kendell has finally learned to just stay out of the kitchen when I'm cooking, because the big messes make him crazy. "Why can't you clean as you go?" he always asks, tidying up in three seconds what would have taken me 25 minutes. Imagine how much slower of a cook I'd be if I also cleaned as I cooked. Dinner would never be finished!
I don't cook as often as I'd like. Seems like, by the end of the day, I'm usually worn out, and so I just throw something easy together. Pasta and parmesan cheese, rolly-ups (like quesadillas, only rolled instead of folded in half), or even, on really desperate days, tacquitos---the kind in the box that comes from Costco. We used to eat fast food all the time for dinner, but we honestly never do that anymore, so I still feel better about my nights of cooking failure than I used to.
When I do manage to cook a good meal, I'm always torn: try something new, or stick with something I know is delicious (and, thus, worth the time, work, and cost). Tonight I did both: a new main course with never-fail biscuits and my current-favorite dessert, triple-layer lemon cake. When I had the cake in the oven and dinner half-way done, Kendell came in the kitchen. "You know," he said, "we appreciate you cooking for us, but you don't have to go to so much effort. We'd be happy with something easier."
I think he was trying to get out of eating the soup.
Because there are rules, people, when it comes to soup at my house. Rules! #1: soup must be thick. Period. Otherwise it's non-manly and a certain man won't eat it. #2: soup cannot have lumps. Period. Otherwise it's non-edible by four certain children. We don't eat a lot of soup at our house. But you know what? I love soup. And I wanted to try this one. So I modified the recipe to follow all the Soup Rules. And we had a delicious dinner that even Kaleb, once I got him to try it, loved. As we ate I wondered: is it worth it? The two-ish hours of cooking for a meal that's eaten in fifteen minutes? In my gut, I still say yes. In my gut, I was happy I cooked tonight.
Now, here are the recipes if you're so inclined.
Chicken-Corn Chowder
(I found this recipe on someone's blog, but I don't remember whose, so, if it's yours, let me know! Although, it's modified to fulfill the Soup Rules.)
3 chicken breasts
3 cans chicken broth, divided
2 tsp chicken base
juice of 1/2 lemon
pepper
1 T olive oil
1 T butter
1 medium onion, diced
3-ish tsp crushed garlic cloves
3 carrots, peeled and diced
1/4 cup flour
2 pounds corn kernels
1 cup cream
8 oz sour cream
salt and pepper to taste
Wash the chicken and remove all grody bits. Put in pan; add one can of chicken broth, the chicken base and lemon juice, plenty of black pepper, and 2 cups water. Cover, bring to a boil, and allow to simmer until cooked through. Meanwhile, dice the onion, press the garlic, and slice the carrots. Saute in the olive oil and butter until soft. Pour about half of a can of chicken broth into your blender, add the sauteed veggies, and blend until smooth. (You can skip this part if no one objects to lumps at your house.) (Although, I really liked the flavor and creaminess the blended-to-smithereens veggies added, and I would do it this way even without any lump objections. Carry on.) Pour back into the pan you sauteed in. Pour the rest of the can of chicken broth into the blender, along with the flour; blend until smooth. Add to pureed veggies along with the last can of chicken broth. Start warming over lowest heat.
Drain chicken, straining and keeping the broth. Add the broth to the other pan (the one with the pureed veggies & chicken broth); dice chicken. Add corn and chicken to the broth mixture and bring to a boil. Cook until corn is the tenderness you like and the broth is thickened. Remove from heat; add cream and sour cream and stir until smooth again. Salt and pepper as you wish. Serve with avocado and cheese on top.
Biscuits
(I love making biscuits and I think I make great ones. Not as good as Red Lobster's, but still.)
2 cups flour
4 tsp baking powder
1 T sugar
1 tsp salt
1/2 tsp cream of tartar
1/2 cup shortening or butter or a combination of both
2/3 cup milk or buttermilk
In a large bowl, combine flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in the shortening/butter until a fine pebble. Add the milk/buttermilk. (If you use buttermilk, you might have to add just a titch more liquid...like 1 tablespoon or so.) Stir until everything clumps together, then turn onto a cutting board. Knead very lightly, just enough to get everything together, and then roll out. Cut until circles and bake at 400 for 10-11 minutes.
Two secrets for perfect biscuits. One: you really do need a pastry blender. There's always the "use two knives" option but it just doesn't work as well. And two: when you're cutting the biscuits out, don't twist the cutter. If you twist, it seals the edges and the biscuits don't rise as well.
And, of course, the dessert. Here's a photo (from Easter Sunday) just to grab your interest:
Triple Layer Lemon Cake
(This is my favorite dessert lately. I made it for St. Patrick's day (only I colored it green) and then I think I've made four since then. It's so good!)
1 1/2 c butter
6 eggs
3 2/3 c flour
2 1/4 tsp baking powder
3/4 tsp baking soda
scant 1/2 tsp salt
3 cups sugar
3 tsp lemon zest
3 T lemon juice
1 1/2 c buttermilk
3-4 drops yellow food coloring
lemon curd
lemon cream cheese frosting
Let butter, eggs, and buttermilk sit out for about a half hour, or until room temperature. Preheat oven and prepare pans. Mix flour, baking powder and soda, and salt in a bowl. In a separate bowl, beat butter on high speed for about 1 minute. Add sugar, lemon peel, and lemon juice, then beat until well combined. Add eggs one at a time. Add flour and buttermilk, alternating between the two, starting and ending with the flour mixture. Add the food coloring with the first buttermilk turn. Pour into three pans; bake the first one for 25-29 minutes and the third for about 20 minutes, or until toothpick comes out clean.
Make the lemon curd
(try not to swoon...I'm not a fan of pudding-esque anything, but this is DELICIOUS.)
1 c sugar
2 T cornstarch
3 tsp lemon zest
6 T lemon juice
6 T water
6 egg yolks, beaten
1/2 c butter, cut up
In a pan, whisk together the cornstarch, sugar, and lemon peel. Add the lemon zest, juice, and water. Whisking the whole time, bring to a boil, then continue to cook over low heat until thick and bubbly. Slowly pour about half of the lemon mixture into the egg yolks, whisking constantly, then return that to the pan. Continue whisking (geeze, enough with the whisking!) until it comes to a boil, then boil gently for 2 minutes more. (Since it's raw eggs, I am always careful with this part, and honestly: I boil for three, even though the recipe says two.) Remove from heat; add the butter and stir until smooth. cover and chill. Use as filling between the three layers of cake.
Frost the top and outsides with Lemon Cream Cheese Frosting
1 tsp lemon zest
1 tsp lemon juice (that says 1 teaspoon there, not one tablespoon, really, not that I figured that out the hard way at all. Or anything.)
8 oz cream cheese
1/2 cup butter
4-5 drops yellow food coloring
4-5-ish cups powdered sugar
Juice and zest the lemon. Beat with the cream cheese and butter until soft; slowly add powdered sugar until frosting is stiff enough.