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 https://cookinginsens.wordpress.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 https://cookinginsens.wordpress.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
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.