Jade is off to the convent on Friday to prepare for her confirmation, so she won’t be coming to Germany this weekend. She wasn’t very excited about it but I was; I’ve never been inside of a “nunnery.” I was thinking hard cots and cold cells but I guess not; we had to supply her with a sleeping bag. Seems like cheating to me 🙂 Anyway, we’re moving to the new house on Saturday and I will leave for Sens on Sunday morning for coffee and the holidays. Jade and her father will join me a week later and our son will be coming in from Burkina on the 23rd. So exciting! What will I make for Christmas dinner?!! Whatever I decide, I’ve got Jade’s new, Manfrotto tripod and life is good!
I bought some mini heads of cauliflower and broccoli the other day. I think mini vegetables are so cute! I thought of my cauliflower and sweet potato gratin http://cookinginsens.com/2012/05/01/cauliflower-and-sweet-potato-gratin/ and thought I’d do a variation, adding the broccoli and using cheddar cheese instead of Comte.
I knew the cheddar would be fine with the broccoli and cauliflower but was rather nervous about the sweet potato. No need! The broccoli embraced the sweet potato in a new, to me at least, surprisingly delicious combination and the cheddar enhanced all. That was lucky 🙂 I’ve done this also with romanesco http://cookinginsens.com/2012/03/16/empty-cupboard-syndrome-romanesco-and-sweet-potatoes/ but I thought the broccoli and the addition of cheddar might be a bit strong for the sweet potato. Pas de tout!
The chicken was a no brainer; Emeril’s essence, flour, butter, bake. I’d like to say that I chose this method for the chicken out of concern that something more complex might overwhelm the gratin, but the truth is that I make chicken like this often because it’s easy, changing only seasoning. I did think the “essence” flavoring would compliment the sweet potato.
If I start having way too much fun to post during the holidays, have a Merry Christmas/ Happy New Year and/or Happy Holidays, however you celebrate the season 🙂
Creole Seasoned Baked Chicken
3-4 chicken legs
Emeril’s essence http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-recipe/index.html
Flour
2 tbsp butter
Sprinkle the legs with the essence and rub in, then dust with flour. Melt the butter in a baking pan in a 400 F oven. Place the chicken legs, skin side down into the pan and bake for 25 minutes. Turn the chicken legs and continue to bake for another 15 minutes.
That looks like great chicken and vegetables. I particularly like the picture of the chicken sprinkled in the red essence 😉
I do hope you don’t desert us for Christmas just yet…
Thank you Mad. I’m hoping to post something on the blog during the holiday but there’s all that Champagne to drink 😀
Yes indeed, you mustn’t waste any 😉
Different and interesting… Naw, I’m only kidding. That looks incredible! Delicious, Rosemary!
Thank you Frugal. Was it the “different” or the “interesting” that bothered you? Or both?
Looks beautiful…and tasty, as always!
Thank you.
Oh I’d do that with Old Bay! Nothing against Emeril. I love it when you get back to your roots.
Thank you Greg. I think I have some old bay in Sens.
The chicken looks wonderful !
ratedkb.wordpress.com
Thank you ratedkb.
Emeril’s essence is another piece of Americana that I’d not heard about until today. If you like it, I guess I would too:)
It’s a Louisiana Creole seasoning that can be used in stews or as a meat rub. Those Cajun/Creole people all have their own recipes but Emeril’s is a good example.
Those vegetables look wonderful. I went to a convent school (not boarding) and have to say, the nuns were mostly great fun…well, apart from Sister Sylvia who was our cookery teacher. I am amazed she didn´t put me off cooking for life, she was such a horrible woman!
Thank you Chica. I would happily eat those vegetables without the cheese sauce.
Stunning photographs, as always. The recipe is wonderful. The Creole seasoning looks wonderful.
Now that I have finished my eBook (‘Bassa’s World’ – available on Amazon) I can get back to blogging and will probably post a new recipe on Georgia About in the next couple of days.
That looks like a must try recipe and I love the clicks.
Looks amazing! Love the new tajine. The white is such a classy color on the pottery!
And you really did ship Jade off to a nunnery! Whoa!
Thanks Daisy. That tajine is one of my old small ones, not Emile Henry, only good for the oven. Do her good!
It’s still a very beautiful tajine and it displays your food wonderfully!
Jade must get that line from Shakespeare all the time 🙂
All the time. I think it’s starting to get on her nerves. 😀
I can imagine!
I can also imagine that it will haunt her later too. Just picture the conversation in the future: ” . . . and you know what? We sent her to a nunnery!!!”
It will only get worse 😀
Haha! You planned that on purpose, didn’t you? Evil 🙂
Baby boomers never grow up 🙂
A tasty looking meal…I like the vegetable combination. Congratulations on the new house.
Looks amazing!
xx