Vicky Learns to Cook

 Ugh, I always forget that this time of year gets so busy all on its own! And on top of that I was stuck and was not getting around to making stuff out of the cookbook. I think what was holding me back was there were items in the book that I not only already tried in my classes but that I didnt love (see hard rolls).  But there is a lot I'm excited to try. So new rules: I have a list of recipes. I will pick something at least one time a week that is interesting to me, such as sweet rolls, and whatever I make, I will post pictures and blog about it in here. I think Sunday nights are a good night for that. Here's to sweet rolls this week! I havent decided if I'm going full FALL BAKING yet, but tomorrow is the Autumnal Equinox, so it's probably going to at least have something fallish in it.  See you Sunday night! Be safe,  Vicky

  Uh Oh. I realized at 6pm that the things I bought ingredients for, I didnt have TIME for.  So I thought, here's a new challenge, can I make something LIKE those things, using a different method, and make it still yummy? I had no choice but to find out.  Chicken Kiev So this dish is made with a compound butter with tarragon, garlic, parsley, pepper and butter, mixed together, then frozen. That takes about 30 mins. Reviewing the recipe, it was bout here that I realized I had around a half hour before the crew mutinied. I didnt have time to do this and bake the chicken.  The rest of the recipe calls for pounding, then folding the chicken around the frozen butter, and putting the toothpick into the chicken to hold it together, then egging and breading the chicken.  To speed it up, instead I added the spices for the butter into a bowl, and breadcrumbs with some salt and mixed it together. In another bowl I added the egg and milk.  I had butterflied chicken, so I just cut the butterfli