Lemon-roasted Cornish hen<\/strong>: I used: a lemon, a small yellow onion, a small Cornish hen, some fresh rosemary, s & p, lots of butter.<\/p>\nSet oven to 425, 450, or thereabouts. Peel the onion. Cut a wedge of lemon and a wedge of onion\u2013these two together get stuffed into the hen, so you want pieces which will fit. Then wash the hen and pat dry. Take out the giblets if they\u2019re in there. Stuff the cavity with the lemon, onion, and a few branches of rosemary. Squeeze the rest of the lemon over the hen and add salt and freshly-ground pepper.<\/p>\n
Grab a handful of nice soft butter. Just rub that all over the hen. You want it slathered.<\/p>\n
Then the hen in its baking dish goes in the oven. Roast it for\u2026 you know, however long it takes. I think with my oven it took about 20-30 mins, but yours might cook faster or slower. Check and baste the hen every ten minutes or so. It\u2019s done when the juices run clear.<\/p>\n
The verdict<\/strong>: Yum! This was a completely predictable and tasty dish\u2013you really taste every flavor. Totally enjoyable. My one thought was maybe more onion next time\u2013roughly chop the other half of the onion and add it to the dish halfway through cooking?<\/p>\nWhen you\u2019re done feeding, throw the squozen lemon halves, the hen carcass, some whole peppercorns, a bit of salt, and some more rosemary branches into a pot. Just cover them with water. Bring to a boil, then cook uncovered for about an hour. Strain, and now you have a lemony hen stock, for your soups, pastas, etc.<\/p>\n
Wild mushroom egg roll things<\/strong>: I used: assorted wild mushrooms; egg roll wrappers; olive oil; fresco asiago cheese; salt; various spices.<\/p>\nI covered a baking tray with parchment paper and set the oven to, I think, 450. I laid out some wrappers on the tray.<\/p>\n
I scattered cut-up mushrooms on the wrappers, and cut the fresco asiago into kind of like Lincoln logs. Each wrapper got one Lincoln log, and a pinch of salt. I used different spice combinations: plain; cayenne; chopped fresh rosemary; cayenne-cumin-curry powder-powdered ginger-tiny hint of cinnamon; and cayenne-ginger.<\/p>\n
Then I did my best to roll \u2019em up and seal them, keeping my fingers wet. I\u2019m terrible at this! I managed to make various mushroom packages, but I don\u2019t think you could really call them \u201crolls.\u201d<\/p>\n
Then those got rubbed with olive oil, and into the oven they went! They cooked for about 11-12 minutes; I checked on them at the nine-minute mark but they were only just starting to brown. You want them brown, but not burnt, with the skin starting to blister a bit.<\/p>\n
Once they\u2019d cooled, I tried the rolls and made some more. These were fairly satisfying, but I don\u2019t think I got the wrapper-to-stuffing ratio right\u2013the rolls were either bulging or slightly empty, especially since the mushrooms reduce a bit in size as they cook. <\/p>\n
The best flavor combination by far was pretty much anything with the ginger. I\u2019d use fresh ginger if I did this again. Ginger and wild mushrooms\u2026 totally delicious.<\/p>\n
If those wrappers are still workable tonight, I\u2019ll make wonton cigarettes with cinnamon and a pinch of cayenne, for dessert. I\u2019ll let you know if that works!<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
BREAK FAST: KITCHEN ADVENTURES. Some stuff I tried, to celebrate Easter. Lemon-roasted Cornish hen: I used: a lemon, a small yellow onion, a small Cornish hen, some fresh rosemary, s & p, lots of butter. Set oven to 425, 450, or thereabouts. Peel the onion. Cut a wedge of lemon and a wedge of onion\u2013these […]<\/p>\n","protected":false},"author":1071,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1128","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\n
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