Posts Tagged ‘food blog success’

I see traffic! (think `I see dead people`tone)

I finally managed to get a picture accepted by Taste Spotting. I had submitted a whole three… I mean it was definitely about time that they acknowledge the greatness that is me. I danced a small victory jig and promptly forced my husband to stare in reverence at the screen where my Cookies and Cream for Grown Ups sat side by side the amazing pictures that grace Taste Spotting. Little did I know the best was yet to come.

I walked away with a smile plastered across my face. Even the rejection from Food Gawker (for the same picture and post) couldn`t get me down. I had managed to get on the pages of Taste Spotting. I knew it was a good thing. I wasn`t really sure why, but the spike on my traffic chart a few hours later confirmed it. I`m too embarrassed to even tell you what my previous high number was (or how excited it had made me).

But I will tell you that Taste Spotting brought in a couple of hundred people to my humble little blog in one day. Well 339 to be exact. You know, in case you NEEDED that information. I`m sure that everyone out there that`s been in the blogsphere for any length of time is humoring me with a virtual pat on the head right now. I know it`s nothing more than a small drop in the big ocean of food blog traffic, but it`s my small drop! I will call him squishy and he shall be my squishy.

For a little while (most of the night) I sat in front the laptop hitting the refresh button on my stats page as faithfully as Desmond down in the Hatch punching in those fateful numbers. The only thing that managed to drag me away, and install some sort of sanity, was the smell of the Chicken Stew warming on the stove.

The call of the stove siren brought me back to what started this blog experience in the first place; my love (ahem…obsession) with food.

Things like stews and soups aren’t really meant to be made by strict recipes. The beauty of this kind of naive cooking is in the simplicity of the ingredients and the straightforward methods of preparing them. The recipe I’m going to set out for is only a guideline, make it your own. Change the amounts, change the ingredients. The only two things that I really recommend you don’t meddle with is browning the chicken and cooking in a slow low heat.

Naive Chicken Stew

1 Large or 2 Small Onion- Medium Dice

2 Cloves of Garlic- Minced

2 Carrots- Medium Dice

2 Ribs of Celery- Medium Dice 

3-4 Large Potatoes- Medium Dice (about 4 Cups worth)

1  Bay Leaf

4 Chicken Legs

3 Tablespoons of Flour

6-8 Cups Chicken Stock

1/3-1/2 Cup Chopped Fresh Thyme

1/3 Cup Chopped Fresh Parsley

1/2-3/4 Cup Frozen Corn

Salt & Pepper 

  • Heat oven to 300f
  • Chop onions, celery, carrots, potatoes and herbs.
  • In a large oven safe pot (dutch ovens are ideal) heat up a bit of vegetable oil and saute the onions untill soft, add garlic and cook for a minute.
  • Add celery and carrots, allow to sweat on medium heat.
  • In a large frying pan heat up 1/3 cup of oil on medium-high heat.
  • Brown both sides of the chicken legs in the oil. Each side will take about 6-8 minutes. You want to make sure you get a really deep brown colouring. Keep the pan on the heat.
  • Add chicken to the pot of vegetables along with potatoes, thyme, and bay leaf. Add stock to just cover the chicken and vegetables.
  • Add flour to the hot oil in the pan the chicken was browned in. Stir immediately and continue to do so for a minute or until the flour turns light brown. Add to the pot, mixing to incorporate.
  •  Place in for 40 minutes to 1 hour. When the chicken meat is falling off the bone remove it from the pot and shred the meat.
  • Return the meat to the pot. Check the vegetables, a fork should go through them easily. If not return to the oven.
  • When they are ready add the frozen corn and parsley. Stir to combine. Remove Bay Leaf. Season with the Salt and Pepper to taste.
  • Allow it to cool a little and enjoy or refrigerate over night. Stews are always better the next day when the flavors have had a chance to mingle.

Hopefully by the time t.e.b (titillating eatables blog) reaches it’s 1 month-a-versary on the 6th of March I’ll be able to break into the still formidable Food Gawker! I’ve got my eyes on you Mr. Gawker.


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