Archive for the ‘Gastronomy’ Category

After enjoying a nice, large chocolate chip cookie, here’s what I have left: an empty milk carton and a small pile of chips. Coach thinks there’s something wrong with this picture. But it makes perfect sense to me…


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Hey Baker, see that? I love PUNS too!

And I love coach’s gift, this immersion blender:

Today, it saved me from making a trip to Dave’s Chillin-n-Grillin, which, in addition to excellent smoothies, has sandwiches made from deli cold cuts (even the French dip!). Eww.

But I do love those smoothies. And now thanks to my new blender, I can make them right at home and right in the cup! How awesome is that?

Berry Smoothie
Place apple juice, frozen mixed berries (including blueberries!), and raspberry sorbet in cup. Blend with immersion blender until smooth. If the mixture’s too thick, add more juice. If it’s too sour, add more sorbet. Too sweet? More berries. That’s it. Yum!

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the competition

I haven’t been writing–I’ve been too busy baking this

oatmeal bread

and this

whole wheat walnut loaf

and this

dried cherry scone

Nice! Here at HeyChickens we’ve got so many good breakfast options! So what did coach choose??? (Drum roll, please.) He ate this

freakin' fancy loaf

The neighbor’s bread!

“Hey Coach, thanks for shoveling away that possum. Try my fancy friggin’ bread.”

Oh yes, it’s true: I am not the big winner. While I’ve been trifling with quick breads and sandwich loaves, our neighbor has mastered hearth breads!!! And oh man, does it hurt.

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Okay, okay, I’m almost done bragging about my X-Mas gifts. Here’s just one more: Sheboygan brats.

Please try this at home.

Honestly, sausage making isn’t hard–it’s weird and somewhat gross and totally fun. But you will need four hands for stuffing the hog casings. (I borrow two from coach.) A meat grinder and a sausage stuffer are pretty important too. (I use the attachments to my KitchenAid stand mixer.) You could just have your butcher grind the meat, and then form it into patties. But where’s the fun in that???


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Grandma’s gift this year was something deliciously old-school: chicken rillette. And what, you’re asking, is rillette? It’s shredded  (or chopped) meat mixed with lots of fat and served as a spread for crusty bread. It’s horrible for you and it tastes amazing.

This recipe comes to us from Palate Food & Wine in Glendale, via Bon Appétit. You can tell it’s a restaurant recipe because each element is painstakingly concocted. The chicken isn’t just poached and shredded. First it’s rubbed with herbs, then it rests overnight to absorb the flavors. Next it’s seared on the stovetop, then it’s braised in the oven. Once it’s cool, it’s finally shredded. The result, though, is the essence of chicken. And despite the time involved, it’s easy to do–sous chef or no.

Ready to make it yourself? You can find the recipe here. Enjoy! Oh, and don’t forget the cornichon.

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For as long as I can remember, I’ve coveted one infomercial product above all others: the food dehydrator. Making your own beef jerky at home? High five!

But as it turns out, you can save your easy payments. All you really need to make your own jerky is an oven, two rimmed baking sheets, a couple of metal cooling racks that will fit in those sheets, two old towels, a meat mallet or other blunt object, and a wooden spoon.

The whole process takes 2 days, including 3 to 5 hours in the oven. But active time? Maybe 45 minutes, max. And this is the result:

a pretty neat gift?


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Hey everyone! Here I am, back from my stint in the big house, and with lots of stuff to share. What’s first? A huge shout-out to Lis, Leon, Michele, and Bill. Thanks for the MacBook. Now I get to work on Hey Chickens while lying in bed!

Next: granola. It’s stupidly easy to make, super portable, and pretty yummy. And I think it’s a decent gift. (Especially when packaged in a neat OXO container.)

The one below is based on a “vanilla-scented” recipe. But I toned down the vanilla for a more classic granola–one that tastes purely of oats and honey. If I got this granola, I’d copy Nina and stir it into plain yogurt along with berries and honey. It would also be great covered in milk or straight out of the container.


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