(C) 2011ChefandSteward. All rights reserved.
The pics in this post celebrate some of the dishes cooked in our current kitchen. Not all of them are low carb. This was a Pumpkin Beef Soup cooked last year.
Tonight we celebrate our last night in our tiny kitchen. It has been the heart of our apartment, providing life-giving sustenance and “nuff niceness” as we say in Jamaica.
So what is the last supper?
Nothing fancy. After all, Lij has packed all the spices except the salt, black pepper and chili powder as well as onions and garlic. Also, I still have some herbs in the fridge and some beautiful Jamaican thyme in the freezer. So, we are having Thyme Roasted Chicken and Garlic Roasted Veggies (cauliflower, broccoli and carrots).
(C) ChefandSteward 2011. All rights reserved.
Escoveitch Sardines (Sprat)
By tomorrow this time, we will be moving into a bigger kitchen with enough workspace.
This is the kitchen we have had since we have been married. I remember many midnight culinary masses after Lij came home from work. I remember the pasta dishes. I promise to post a low carb recipe Shrimp and Mussel Pasta with Cream Sauce for this dish that Lij cooked once we are settled in our new kitchen.
And so very many meals, like this Tiger Shrimp Soup had me licking my fingers and going back for seconds.
It was in this kitchen that I first made homemade bread from scratch with my own two hands and got so good that I could gift them to close friends.
It was in this kitchen that I perfected my Jamaican Johnny Cakes, earning the respect of Lij’s palate as I prepared our first honeymoon meal.
O my dear tiny kitchen, please give as much love to your new occupants as you have given to us.
That roast chicken is the most gorgeous thing I have ever laid my eyes on. I can’t stop staring at it. I’m in love! Please introduce us.
Ok… Here you go… thyme roasted chicken, meet my friend.
Here is my version of recipe writing, which differs from any recipe writing that Lij practices:
Marinate chicken for hours or overnight in salt pepper, slighty crushed long green onions, crushed garlic and fresh or fresh-frozen thyme. (All portions according to your taste and size of fowl).
When it’s time to almost time cook it, preheat oven to 150 Celsius
Brush off seasoning, add more thyme all over chicken.
Brush 1 1.2- 2 Tbsp EVOO on a baking tray/dish
Cover with aluminum foil or other cover but do not let either touch the top of the fowl.
Bake until cooked to liking. Baste frequently and add a little tuups (little bit) of water if the pan dries out.
Blast the heat to 210 and take off the foil to just give it a little golden brown colour but keep your eyes on it because you dont want it to dry out or burn. You may also pour out the excess liquid for gravy before that last blast if you can manage to do so without burning yourself.
Take it out of the oven.
Burn your fingers while pinching of a piece of the underside of the leg.
Suck them to cool off.
Then let it cool before slicing it like a decent, respectable human being.
Enjoy!