in which my kitchen earns its keep
Tonight I decided to make 3 things at once. Normally, I don't cook. I know I get a lot of crap from people teasing me that I don't cook much, but honestly, it's not that I *can't* cook, I just don't like it. I always say, I only have 2 kitchens in this house, because they came with the place. So when I go in my kitchen for some reason other than grabbing a coke, I like to be as productive as possible.
Normally, when I bake, I mix everything by hand, like I did with my grandmother when I was young, but since I had more than one thing going on, I thought it would go quicker if I broke out the mixer.
Here is my beautiful purple KitchenAid mixer. This is the 3rd time I've used it in 5+ years. I know I should use it more, but I just don't bake/cook enough. It usually lives in a cabinet, because otherwise it just takes up counter space and gets dusty.
The first thing I made was a batch of chocolate chip cookies. I would put my recipe here, but everyone has their own favorite one...
While that was mixing, I preheated the oven and got my cookie sheets prepped. You can never use enough non-stick cooking spray. Seriously.
[Sidenote: my stove is old, and people have teased that I should replace it, but after googling and attempting some minor repair stuff this summer, it is working fine. No sense replacing something that isn't broken :) And it looks awesome.]
Non stick spray gratuitously added...and dough placed...just waiting on the stove to finish preheating.
Wash the mixing bowl, and back to the mixer.
Then I made red velvet cake batter. This stuff is a really creepy color. Almost gross..
Seriously...who invented this stuff...it's like a bad joke.
Then I broke out my antique 3-D lamb cake pan...
And drenched in it non-stick spray. Especially the ears...those seems to like to stick.
Which I was waiting for the oven to be free....I started the last and final thing I was making. My infamous salad. I dont really have a name for this salad...I make it once a year, if that. But I'm sharing the recipe here now, so everyone can make it. I don't measure things exact, so I will try to estimate the amounts of each thing. This salad is so good, that I have had 3 separate marriage proposals, just for this salad. [Then they found out how irregularly I make it, and retracted their offers..:) ]
First, get out bowl. Preferably one with a creepy rooster on it and some weird sun pattern radiating from said creepy rooster. These can be found at auction in small secluded rural towns.
Right about this time, the oven timer went off, and I had to go grab the cookies before they incinerated.
Perfect.
While letting those cool, I went back to the salad.
Dump 3 jars of artichoke hearts into the bowl. Make sure you drain them. You don't want the olive oil concoction they have been stewing in, in the salad.
Instead, add fresh olive oil. I just dump it in until I think it's right...but it's probably around 4-6 tablespoons.
Next you want to add some FRESH oregano. I usually take 2 nice sized stems, and pick the leaves off. I then mince the leaves up with my fingers.
I also add some minced fresh garlic cloves.
I then cover this and place it in the refrigerator so it can all marinate.
This gives me a break, so I can focus on the lamb cake again.
The red velvet lamb cake just looks wrong on so many levels....but hopefully it will be delicious.
This reminds me I need the cookie sheets to place the lamb cake pans on, so I quickly remove the cookies from said sheets, and move them to a platter.
Scrub them until they are spotless. [I always do dishes WHILE cooking/baking. The sight of dirty dishes piling up in a sink aggravates me to no end.]
And the lambs are ready for the oven!
Back to the salad!
Next, you need an entire package of bacon. I'm not a bacon snob*, but it needs to have lots of nice fat on it. No lean bacon...because that's just missing the point.
[*I am a hot dog snob. I can clearly estimate the quality of items at an auction, based on the brand of hot dogs sold at the concession stand. Honest to god.]
And having a real, seasoned cast iron skillet helps....immensely. You have no idea...
I cut the bacon into 2 inch long pieces.
While the bacon is frying, it's important to enjoy a Coke. Not only does it make the whole process more enjoyable, but it also gives you a receptacle into which to pour the bacon fat later. [After cutting the lid off with a knife.] [..if you do not know your way around knives, do not attempt....just do what you normally do with bacon fat and don't blame any mishaps on me]
After the bacon is fully cooked, drain grease/fat.
With bacon still in skillet, add croutons. Or chopped up french bread. Whichever you prefer. I added 2 boxes of garlic croutons..because I love garlic. I think if you were to measure this out, it would be like 6 cups of croutons.
Keep burner on medium heat. Add more olive oil [probably 4-6 tablespoons] and a bit of salt.
Stir, and let the croutons/bread soak up the olive oil...usually about 5 minutes.
It will look and smell amazing. Trust me. How could it not? It's comprised of the best things on earth.
Turn off the burner, and move on the the next part.
Grab the biggest bowl you own. [Preferably not one with a creepy rooster. This will be the bowl in which you serve the salad, and NO one needs a shock like the creepy rooster waiting them at the bottom]
Add a bunch of salad. I did romaine, and spinach and other fancy weird stuff. Whatever you like. I have a thing against those white pieces of lettuce that are at the base of the leaf, so I always make sure I don't include them. And carrots. God, I hate carrots in salads. Do not put carrots in this salad. Please.
I'm guessing this is about 8 cups of salad.
To the salad, I add about 3-5 tablespoons of red wine vinegar. Just enough to keep the olive oil portions of the salad I will be adding, in check.
I add some more of the hand minced/shredded oregano, and mix it all together.
Then I get the artichoke heart/olive oil/oregano mixture out of the refrigerator.
And stir. The olive oil and artichoke hearts will weigh down the salad, so if you were worried about there being too much in the bowl, you'll soon see there's room being made.
Then go back to the stove, and grab the bacon/crouton mixture and dump it on top of the salad....Pour everything out of the skillet onto the salad. Especially the croutons crumbs and little pieces of bacon.
Then, grab a package of feta.
I use about half the package, because the people I'm serving this to, aren't as into feta as I am. :(
Crumble feta on top of salad. Make sure to eat some of the feta straight out of the package too. [If I could ever find someone who likes feta, bacon and garlic as much as I do...well...let's just say it would be kismet.]
And stir.
Thats it. You can serve immediately [which would be very nice because the crouton/bacon awesomeness would still be warm] or cover a chill for a bit, to let everything soak into each other. Mine is chilling out overnight, which I don't normally do...but I have had this as a leftover before and it just gets better.
About this time the oven buzzer went off, and the lambs emerged. I'm going to let them cool extra long, to insure no ears falling off like last time.














