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So the minute we finished breakfast Jim started hassling me to make dinner, as we had a 7:00 PM zoom call with Stella, Cat, Charlie, Susan, & Jim.  We had to delay until 7:30.  It took me that long to make a roasted chicken, mashed potatoes, gravy and asparagus.  

The Chicken:

I loosely followed Julia Childs directions.  After buttering the inside of the chicken I stuffed it with lemon, thyme, basil and scallions.  I did not do all the turning she does.  I buttered the outside and put it in a preheated 425 degree F. convection oven on roast.  After 15 minutes, I reduced it to 350 and basted it again with a mixture of butter and EVOO.  I continued to baste it every 15 minutes until the built in timer popped out.  

I roasted the chicken with chopped celery, carrots and onion under and around the chicken.  I added just enough stock to cover the vegetables.  When the chicken was done and resting for 10 minutes per Julia, I proceeded to make the gravy.  

Gravy:

I added more stock and smashed the vegetables.  Using a fine sieve I strained out the vegetables and then returned the veggie/ stock back to the skillet.  To thicken the gravy, I added Wonder flour and more stock to achieve the quantity of gravy I needed.  Next time I will double what I think I need.  The gravy was delicious.  

Potatoes:

My standard procedure is to peel the potatoes before I start anything else.  I cover with water and lightly salt it.  I bring it to a boil and then in this case a slight simmer.  When everything is done I strain them and mash with a little stock.  

Asparagus:

First I break off the hard ends.  rinse it and massage in some EVOO and pepper.  In my microwave on cook raw vegetables it takes twice to get them eatable.  

Dessert:

We had Peeps.

I saw this on The Kitchen on FoodTV, Geoffrey Zakarian.  Because the dough had 00  flour I thought it might be lighter.  Instead it was hard. Jim the skeptic liked this filling very much.  I thought it was very salty even though it had no salt.  Of course, anchovies and Parmesan cheese are both salty.  As I could not just dumb in my bread machine and walk away.  It took me forever.  The directions for the mixer were great.  If I had had 4 hours to proof it and then assemble, it would have been perfect.  However I ran out of time and did refrigerator proofing.  It was easy to roll out.  Jim ate one whole pizza and we have 2 pieces left from the second pizza.  

Ingredients:

Dough:

1 C +1 T all-purpose flour, measured with the scoop and level method.

1 C + 1 T 00 flour, measured same (Labeled pizza flour in the market.)  I thought cake or pastry flour was all 00.  I was wrong.  The protein counts are different so I am going to try this dough again.

2 t kosher salt

7 oz warm water (105 degrees F)

3/4 t honey

1 t EVOO

3/4 t active dry yeast

Pizza:

2 t EVOO +more for drizzling

2/4 C shredded smoked buffalo mozzarella

1/2 C whole milk ricotta

1/3 C shucked Littleneck clams (I used canned)

Pinchcrushed red chile flakes

2 cloves garlic, shaved very thin

1/4 C ground pecorino-Romano, plus more for sprinkling

2 T roughly chopped fresh parsley

3 anchovies, sliced thin lengthwise

Directions:

For the dough:

1. In a stand mixer fitted with the dough hook attachment, combine the all-purpose flour, 00 flour and salt.
2. In a small measuring cup, stir together the warm water and honey until the honey dissolves , the add the olive oil and the yeast.   Allow to sit for 10-15 minutes.  pout into the flour mixture
3. Bring the speed up to medium-high and also the water to mix into the flour mixture until a dough forms.  Bring to high speed and allow to beat until a smooth and elastic dough forms, 6-8 minutes.
4. Cut into 2 equal pieces and shape each into a ball on a a well floured work surface.  Place on a heavily floured surface like a plate or sheet tray, thin cover with a dampened cloth and let rest and rise for  3-4 hours at room temperature or for 8-24 hours in the refrigerator.  If you refrigerate the dough, remove it 30-45 minutes before you begin to  shape it.  
5. To make pizza, preheat the oven to 450-500 degrees F and place a pizza stone in the oven to preheat.
6. Place each dough ball on a floured piece of parchment paper and use your fingertips to form a crust, then use your hands to shape each into a 12” circle.
7. For the pizza.Drizzle the center of each crust with EVOO.  Top with mozzarella, ricotta, clams, red chile flakes, garlic and pecorino.  
8. Bake, rotating halfway through, until the crust is golden and the cheese is bubbling and browning slightly, 10-12 minutes.
9. Remove from the oven and serve with chopped parsley, more pecorino if desired, anchovies and a drizzle of oil on top.
10. 10.repeat wit the remaining pizza. 

In between me being able to cook, we eat dinners that Jim buys at Costco or Trader Joe.  I get very tired of it, but lately I have a lot of hip pain.  The MRI showed a tear, but Dr Christy said he doesn’t think the radiologist has seen a tear repair before.  From the way it looked to him the repair was in tact and there was a lot of inflation.  So another pill.  I do feel a little better today.  Anyway I finally with help made a meal.  This is from The Easy Italian Cookbook by Paulette Liditra.  She does zoom classer around here.  I like them.  This feeds 4-6

ingredients:

1# capellini pasta (angel hair)

1 (5 oz.) can turn preferably packed in EVOO

3 medium lemons, zested and juiced

2 garlic cloves, peeled and minced

Leaves for 5-6 sprigs fresh Italian parsley, minced

1/4 C EVOO, or more as needed

1/2 C grated Parmesan, plus more for serving 

Black pepper

Directions:

1. Heat 4 Qt. of water in a pasta pot .  Bring to a boil.
2. When water boils, add 1 T salt.  Add the capellini.  Cook al dente.
3. Drain tuna and break it up into flakes.   Put turn in a large mixing bowl.  Add lemon zest, lemon juice, garlic, parsley, EVOO, and grated parmesan cheese.  Season to taste with salt and pepper.  Mix all and combine.  
4. When pasta is done, reserve 1/2 C pasta water.  Drain pasta.  Add cooked capellini to lemon-turn mixture.  boss to combine and coat.  Add a little pasta water or oil to moisten if needed, salt to taste.  
5. Serve with extra grated cheese for individual servings.  

jim would have liked more tuna in it.  

The beef lasted through Tuesday.  Wednesday we went to the Opera Reveal for the next season.  I’m so excited he is going to do the Julia Child Opera.  After we went to our favorite Japanese restaurant only to be told by the owner that he had sold the restaurant.  So I guess I had my last wonderful Miso soup and great sushi.  

Thursday we had spinach quiche from Costco and arugula salad.  They are so well matched you can hardly tell one from the other in my photo.  

Do you want to spend the entire day in the Kitchen?  Well, read no further. That is how long it took me to make this dish.  I knew it was a lot of food, but expected it to last longer than 2 meals.  

Jim each night made a mountain of mashed potatoes and covered it completely with the beef.  

Lucy enjoyed standing by me while I was cutting the beef in 2” cubes.  If it didn’t qualify, in the dogs mouth it went.  All the fat went in the trash which did not make her happy.  Lucy and Jim are so much alike.  If it isn’t good for you it is a favorite.  Vegetables are poison.  This is from Geoffrey Zakarian on The Kitchen.  it was very good.

Ingredients:

4# beef chuck, cut into 2” cubes

8 oz. pancetta or bacon , diced small

Kosher slat and freshly ground black pepper

4 large carrots or 6 medium, sliced into 1” thick pieces

2 large shallots or 3 small, sliced

5 sprigs fresh parsley

4-5 sprigs fresh thyme

1/2 C tomato paste

1-2 T soy sauce

1 T white miso paste

1/2 t sugar

4 cloves garlic, minced

2 C beef stock

3/4 of a 750 milliliter bottle red wine (Burgundy region, Pino Noir)

# T unsalted butter

14 oz. peeled pearl onions (frozen works)

8 oz. baby bella mushrooms, sliced thin

mined fresh chives, for garnish

Serving Suggestions:

rice

mashed potatoes

sourdough toast

Directions:

1. Set the beef out on a paper towel-lined sheet tray in a single single layer and allow to come to room temperature for 1 hour.  Pat the beef dry on all sides.
2. In a largeDutch oven, brown the pancetta over medium heat until rendered and crispy, around 10 minutes.  Remove to a paper towel-lined plate.  
3. Sprinkle the beef generously with salt and pepper just before searing.  In the same Dutch oven wit the pancetta, sear the beef in 3-4 batches until browned heavily on on all sides, 7-10 minutes.  Set the beef aside on a platter.
4. Add the carrots and shallots t the same Dutch oven and cook until they begin to soften and take on a bit of color, about 5 minutes.  Season with salt and pepper.
5. Tie the parsley and thyme into a bundle using butcher’s twine.  Add the tomato paste, soy sauce, miso paste, sugar, garlic and herb bundle t the Dutch oven and cook for 1 minute more.  
6. Deglaze the pan with beef stock, scraping up all the browned bits on the the bottom of the pan with a wooden spoon.  Add the wine.  
7. Add the beef back to the stew and cook, covered for 1 1/2 -2 1/2 hours.  Alternatively, you can transfer to a 300 degree F oven and cook for 2 to 2 1/2 hours.  (I did the first.)
8. While the stew is cooking, melt 1 T butter in a medium skillet on medium heat.  Add the pearl onions and cook for 5 minutes, then add the mushrooms and cook until browned, stirring to prevent burning, 8-10 minutes.  (Do not add salt until the end , as that will prevent browning.)
9. When the stew is finished, use a spider or a large, slotted spoon t remove the beef and vegetables t a platter or large bowl.  Discard the herb bundle.  Reduce the sauce on medium-low heat until thickened to almost coat the back of a spoon, about 25 minutes.  
10. Add the remaining 2 T butter and combine. Add the beef and vegetables back to the sauce.  
11. Add the mushrooms and pearl onions and gently stir to combine.  Serve with whatever suggestion you like and enjoy.