This is adapted from a Mark Bittman recipe:
2 cups drained canned chickpeas, liquid reserved
1/3 cup tahini (sesame paste), optional
1/4 cup extra-virgin olive oil
2 to 3 cloves garlic, peeled
salt and black pepper to taste
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Juice of 1 lemon, plus more as needed
Put everything in a food processor or blender and puree; add the reserved chickpea liquid or water as needed to allow the machine to produce a smooth puree. Taste and adjust the seasoning. Serve sprinkled with cumin or paprika. Goes well with homemade pita chips and raw vegetables.
Friday, October 31, 2008
Friday, October 24, 2008
Clarification
I should add that all of these recipes are not entirely mine; they come from other sources. But the recipes I post typically include my own changes, including ingredients I have added or subtracted after experimenting. This blog's purpose is to post the recipes I really like, whether they're all my own, come wholly from other sources, or something in between.
My favorite sources for recipes include:
Epicurious.com
Food & Wine
Southern Living
Cooking Light
We usually search for recipes that contain ingredients we have on hand or foods we would like to try and then sort the recipes by rating. After choosing a recipe that is highly rated, we scan comments to see if there is anything commentators repeatedly suggest or dislike about the recipe and try to incorporate that into the recipe. Finally, if we don't have the same ingredients on hand, or have different ingredients, we make substitutions.
It isn't rocket science, obviously. I just wanted y'all to know the process.
Raspberry Vinaigrette
We often serve this over a salad of fresh baby greens with strawberries or dried cranberries, some kind of toasted nut, and cheese (preferably goat or feta).
Serves about 4-6:
2 tablespoons raspberry vinegar
2 tablespoons Dijon mustard
2 tablespoons raspberry preserves
3-4 tablespoons olive oil (3 makes it a thicker dressing, 4 less so)
salt and pepper to taste
Whisk or shake all ingredients together and serve.
Serves about 4-6:
2 tablespoons raspberry vinegar
2 tablespoons Dijon mustard
2 tablespoons raspberry preserves
3-4 tablespoons olive oil (3 makes it a thicker dressing, 4 less so)
salt and pepper to taste
Whisk or shake all ingredients together and serve.
Butternut Squash Risotto
This recipe feeds 4 as a main course and about 8-10 as a side dish.
1 large butternut squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces (you can often find pre-cut butternut squash to save time)
1 onion, chopped
2 cloves garlic, minced
4 tablespoons olive oil
6 cups (about) chicken stock or canned low-salt chicken broth
3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
2 cups arborio rice or medium-grain rice
1/2 cup dry white wine
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
Salt and pepper
Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.
Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.
Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add onions and garlic and sauté until soft but not brown, about 10 minutes.
Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes.
Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. You can taste grains of rice throughout to determine when enough stock has been absorbed. If the grain is chewy, continue to add stock until it is soft.
Add cream and Parmesan; stir until heated through. Add squash. Season to taste with salt and pepper. Serve warm.
1 large butternut squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces (you can often find pre-cut butternut squash to save time)
1 onion, chopped
2 cloves garlic, minced
4 tablespoons olive oil
6 cups (about) chicken stock or canned low-salt chicken broth
3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
2 cups arborio rice or medium-grain rice
1/2 cup dry white wine
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
Salt and pepper
Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.
Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.
Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add onions and garlic and sauté until soft but not brown, about 10 minutes.
Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes.
Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. You can taste grains of rice throughout to determine when enough stock has been absorbed. If the grain is chewy, continue to add stock until it is soft.
Add cream and Parmesan; stir until heated through. Add squash. Season to taste with salt and pepper. Serve warm.
Baked Salsa and Goat Cheese Dip with Homemade Pita Chips
Dip
8 oz. fresh goat cheese
8 oz. cream cheese
1 cup either toasted pecans or toasted pine nuts (toast on baking sheet in oven for 12-15 min. or until golden)
16 oz. jar salsa (You can make your own salsa but I often find I save time by buying it. I tend to dislike most jarred salsas with this recipe but highly recommend Green Mountain salsa, found in the organic aisle. It tastes fresher)
Preheat oven to 350. Mix both cheeses and nuts together and pat into a disc shape. Place into 9 by 9 glass dish or a ceramic or pie dish. Smother with jar of salsa and bake for 20 to 30 minutes or until bubbly. Serve with crackers or store-bought or homemade pita chips.
Homemade Pita Chips
2 bags pita or Mediterranean flat bread
extra virgin olive oil
kosher or sea salt
black pepper
dried oregano flakes
Preheat oven to 400. Cut bread diagonally into 8 triangles per round piece of bread. Spread out over 2 baking sheets. Drizzle lightly with olive oil and then brush oil onto each piece of bread. Sprinkle with salt, pepper and oregano. Bake 10-12 minutes until toasted.
8 oz. fresh goat cheese
8 oz. cream cheese
1 cup either toasted pecans or toasted pine nuts (toast on baking sheet in oven for 12-15 min. or until golden)
16 oz. jar salsa (You can make your own salsa but I often find I save time by buying it. I tend to dislike most jarred salsas with this recipe but highly recommend Green Mountain salsa, found in the organic aisle. It tastes fresher)
Preheat oven to 350. Mix both cheeses and nuts together and pat into a disc shape. Place into 9 by 9 glass dish or a ceramic or pie dish. Smother with jar of salsa and bake for 20 to 30 minutes or until bubbly. Serve with crackers or store-bought or homemade pita chips.
Homemade Pita Chips
2 bags pita or Mediterranean flat bread
extra virgin olive oil
kosher or sea salt
black pepper
dried oregano flakes
Preheat oven to 400. Cut bread diagonally into 8 triangles per round piece of bread. Spread out over 2 baking sheets. Drizzle lightly with olive oil and then brush oil onto each piece of bread. Sprinkle with salt, pepper and oregano. Bake 10-12 minutes until toasted.
Saturday, April 05, 2008
Grilled Salmon with Maple Glaze
This is my favorite way to prepare salmon. We use our grill pan but it works just as well to pan-roast the fish.
1 cup maple syrup
1/4 lemon juice
2 tablespoons soy sauce
1 tablespoon minced or grated ginger (if you're in a pinch, you can substitute 1 teaspoon dried ginger)
1 tablespoon chopped garlic
1 teaspoon crushed red pepper
salt and pepper to taste
canola oil
4 skinless wild salmon fillets
In a small saucepan over high heat, combine syrup, lemon juice, soy sauce, ginger, garlic and red pepper. Bring to a boil and then lower heat to maintain a gentle simmer. Reduce the glaze by 1/3 or to about 1 cup in volume.
Position oven rack in top 3rd of oven and preheat to 450.
Rinse salmon in cold water and pat dry. Sprinkle with salt and pepper. Spoon glaze on top of fish, using a brush to distribute.
In grill pan or regular pan over medium-high heat, add enough oil to cover bottom of the pan. Gently lay fish, glaze side down in pan and saute until glaze turns brown, about 2 minutes. Remove pan from heat and flip fish. Brush top of fish with glaze and transfer pan to oven until fish is done, about 4-6 minutes. Brush with any remaining glaze.
This is delicious served over a mixed green salad for a light meal or over rice.
1 cup maple syrup
1/4 lemon juice
2 tablespoons soy sauce
1 tablespoon minced or grated ginger (if you're in a pinch, you can substitute 1 teaspoon dried ginger)
1 tablespoon chopped garlic
1 teaspoon crushed red pepper
salt and pepper to taste
canola oil
4 skinless wild salmon fillets
In a small saucepan over high heat, combine syrup, lemon juice, soy sauce, ginger, garlic and red pepper. Bring to a boil and then lower heat to maintain a gentle simmer. Reduce the glaze by 1/3 or to about 1 cup in volume.
Position oven rack in top 3rd of oven and preheat to 450.
Rinse salmon in cold water and pat dry. Sprinkle with salt and pepper. Spoon glaze on top of fish, using a brush to distribute.
In grill pan or regular pan over medium-high heat, add enough oil to cover bottom of the pan. Gently lay fish, glaze side down in pan and saute until glaze turns brown, about 2 minutes. Remove pan from heat and flip fish. Brush top of fish with glaze and transfer pan to oven until fish is done, about 4-6 minutes. Brush with any remaining glaze.
This is delicious served over a mixed green salad for a light meal or over rice.
Sunday, March 30, 2008
My Favorite Chocolate Chip Cookie Recipe
When it comes to chocolate chip cookies, to each their own. Some prefer thin and crisp but I prefer a good thick and chewy cookie. In my opinion, this simple recipe is the best I've tried so far.
1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon salt
3 cups regular oats
1 12 oz package chocolate chips
Preheat oven to 350. Line baking sheets with parchment paper.
Beat butter and both sugars at medium speed until creamy. Add eggs and vanilla, beating well.
Combine flour, baking soda and salt in smaller bowl, then add to butter mixture, mixing well. Stir in oats and chocolate chips. Drop by rounded, generous spoonfuls onto baking sheets.
Bake for 9-10 min or until golden. Cool slightly on sheets then transfer to wire rack to cool completely.
1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon salt
3 cups regular oats
1 12 oz package chocolate chips
Preheat oven to 350. Line baking sheets with parchment paper.
Beat butter and both sugars at medium speed until creamy. Add eggs and vanilla, beating well.
Combine flour, baking soda and salt in smaller bowl, then add to butter mixture, mixing well. Stir in oats and chocolate chips. Drop by rounded, generous spoonfuls onto baking sheets.
Bake for 9-10 min or until golden. Cool slightly on sheets then transfer to wire rack to cool completely.
Very Fudgy Brownies
I've spent this Sunday afternoon baking brownies and cookies to take to work tomorrow. After trying this recipe from the King Arthur Flour cookbook, I've decided never to use another brownie mix. These brownies are almost more fudge than cake, but in my view, that's a good thing!
Ingredients
1 cup butter
2 1/4 cups sugar
1 1/4 cups Dutch-processed cocoa powder
1/2 teaspoon salt (1 tsp if using unsalted butter)
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups unbleached all-purpose flour
2 cups chocolate chips
Optional: 1/2-3/4 cup chopped pecans
Directions
Preheat oven to 350 degrees. Lightly grease a 9x13 pan.
In a saucepan, melt the butter on low heat, then take the butter off the heat and add the sugar and stir to combine. Return the mixture to the heat, just until it's hot but not bubbling (or it will start crystallizing). It will become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Transfer the mix to a mixing bowl. Stir in the cocoa, salt, baking powder, and vanilla.
Add the eggs, beating till smooth; then add the flour and chips (and nuts). Beat until well combined.
Spoon the batter into the prepared pan. It will be really thick, so you will have to spread it down in the pan. Try to smooth out the top of the mixture too, because it doesn't melt down and become flat but stays that way in the oven.
Bake the brownies for 35ish minutes or until a cake tester inserted in the center comes out clean or with just a few crumbs clinging to it. The brownies should feel set both around the edges and in the center.
Remove from the oven, and after 5 minutes loosen the edges with a table knife as this will help prevent the brownies from sinking in the center as they cool.
Cool completely before cutting and serving.
Ingredients
1 cup butter
2 1/4 cups sugar
1 1/4 cups Dutch-processed cocoa powder
1/2 teaspoon salt (1 tsp if using unsalted butter)
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups unbleached all-purpose flour
2 cups chocolate chips
Optional: 1/2-3/4 cup chopped pecans
Directions
Preheat oven to 350 degrees. Lightly grease a 9x13 pan.
In a saucepan, melt the butter on low heat, then take the butter off the heat and add the sugar and stir to combine. Return the mixture to the heat, just until it's hot but not bubbling (or it will start crystallizing). It will become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Transfer the mix to a mixing bowl. Stir in the cocoa, salt, baking powder, and vanilla.
Add the eggs, beating till smooth; then add the flour and chips (and nuts). Beat until well combined.
Spoon the batter into the prepared pan. It will be really thick, so you will have to spread it down in the pan. Try to smooth out the top of the mixture too, because it doesn't melt down and become flat but stays that way in the oven.
Bake the brownies for 35ish minutes or until a cake tester inserted in the center comes out clean or with just a few crumbs clinging to it. The brownies should feel set both around the edges and in the center.
Remove from the oven, and after 5 minutes loosen the edges with a table knife as this will help prevent the brownies from sinking in the center as they cool.
Cool completely before cutting and serving.
Sunday, March 16, 2008
Easy Pizza/Calzone Dough
My mother-in-law gave me this recipe for pizza dough. After you get the hang out of it, it becomes really simple to make. This is our go-to easy weeknight meal.
Pizza/Calzone Dough
3 cups unbleached, all-purpose flour
1 teaspoon salt
1 tablespoon yeast
Pinch of sugar
4 tablespoons olive oil
½ cup hot water plus more
Corn Meal
Pizza/Calzone toppings
In large bowl, mix flour and salt. In small bowl, mix hot water (I usually just use the hot water from the tap) and pinch of sugar. Sprinkle the yeast over the water and let sit until it becomes foamy (about 3-5 minutes). Add in the oil to the yeast/water mixture.
Mix the liquids into the dry ingredients, then gradually add hot water (I add about ½ cup at a time) until sticky dough forms, continually mixing the dough with a wooden spoon. Don’t let it become too sticky, though. Form into ball and dust with flour. Cover and let it rise for at least 30 min.
While dough is rising, preheat the pizza stone (if you have one) in the oven. You can also use a baking sheet and in that case, no need to preheat it. When dough rises roll it out into floured surface (for pizza, roll all of the dough out into large circle or square; if making calzone, roll out 2-3 small ovals). Flour hands, rolling pin and dough to keep it from sticking.
For Pizza: Take pizza stone out of oven and sprinkle with cornmeal (this is key, it keeps pizza from sticking to the hot stone). Transfer rolled out dough to stone and roll up edges for the crust. Then add ingredients (sauce, cheese, toppings). Cook for about 20 min.
For Calzone. Add toppings to one side of the oval and then fold over and roll up edges. Take pizza stone out of the oven and sprinkle cornmeal on it. Transfer calzones carefully to the stone. Brush with olive oil. Cook for about 20 min.
Here are some various combinations and/or toppings we’ve made before:
Traditional: pizza sauce, mozzarella and pepperoni
Hawaiian: canadian bacon, pineapple chunks and red pepper flakes
Caribbean: Chicken grilled with Caribbean jerk seasoning and pineapple
Blanco: alfredo sauce, italian cheeses and roasted red peppers or sun dried tomatoes
Mexican: salsa, queso franco or Mexican shredded cheese, and fajita chicken
Margharite: simple tomato sauce (one large can crushed tomatoes pureed with olive oil, kosher salt and garlic); various Italian cheese and fresh basil leaves
BBQ chicken: bbq sauce, a mix of chedder and mozzarella, and grilled chicken
Other toppings: bacon, sausage, artichokes, mushrooms, thin-sliced tomatoes
Pizza/Calzone Dough
3 cups unbleached, all-purpose flour
1 teaspoon salt
1 tablespoon yeast
Pinch of sugar
4 tablespoons olive oil
½ cup hot water plus more
Corn Meal
Pizza/Calzone toppings
In large bowl, mix flour and salt. In small bowl, mix hot water (I usually just use the hot water from the tap) and pinch of sugar. Sprinkle the yeast over the water and let sit until it becomes foamy (about 3-5 minutes). Add in the oil to the yeast/water mixture.
Mix the liquids into the dry ingredients, then gradually add hot water (I add about ½ cup at a time) until sticky dough forms, continually mixing the dough with a wooden spoon. Don’t let it become too sticky, though. Form into ball and dust with flour. Cover and let it rise for at least 30 min.
While dough is rising, preheat the pizza stone (if you have one) in the oven. You can also use a baking sheet and in that case, no need to preheat it. When dough rises roll it out into floured surface (for pizza, roll all of the dough out into large circle or square; if making calzone, roll out 2-3 small ovals). Flour hands, rolling pin and dough to keep it from sticking.
For Pizza: Take pizza stone out of oven and sprinkle with cornmeal (this is key, it keeps pizza from sticking to the hot stone). Transfer rolled out dough to stone and roll up edges for the crust. Then add ingredients (sauce, cheese, toppings). Cook for about 20 min.
For Calzone. Add toppings to one side of the oval and then fold over and roll up edges. Take pizza stone out of the oven and sprinkle cornmeal on it. Transfer calzones carefully to the stone. Brush with olive oil. Cook for about 20 min.
Here are some various combinations and/or toppings we’ve made before:
Traditional: pizza sauce, mozzarella and pepperoni
Hawaiian: canadian bacon, pineapple chunks and red pepper flakes
Caribbean: Chicken grilled with Caribbean jerk seasoning and pineapple
Blanco: alfredo sauce, italian cheeses and roasted red peppers or sun dried tomatoes
Mexican: salsa, queso franco or Mexican shredded cheese, and fajita chicken
Margharite: simple tomato sauce (one large can crushed tomatoes pureed with olive oil, kosher salt and garlic); various Italian cheese and fresh basil leaves
BBQ chicken: bbq sauce, a mix of chedder and mozzarella, and grilled chicken
Other toppings: bacon, sausage, artichokes, mushrooms, thin-sliced tomatoes
Saturday, March 15, 2008
Homemade Granola
After reading an article over at Salon about how cereal is made, we swore off that particular breakfast food. Instead, I've tried to prepare a fresh batch of homemade granola weekly to have around. We love to eat it with milk, over yogurt or with fresh fruit. It is so easy to make and so much fun to customize, I really don't know why I've never made it before now.
Standard Granola Recipe (this makes about 12 cups)
6 cups regular oats (not quick or instant)
1/4 cup wheat germ (optional but I find it makes the granola more clumpy, which I like)
1 tablespoon cinnamon
1/2 teaspoon salt
2 tablespoons melted unsalted butter (if you use salted butter, don't add the above salt)
1 tablespoon dark brown sugar
1 cup maple syrup (some recipes call for honey instead of maple syrup which also works, but I have found that we like maple syrup better)
1 cup nuts (use any kind you want but, being Southern, I'm partial to pecans)
1 cup dried fruit (some various dried fruits I've used before: cranberries, blueberries, cherries, bananas)
Preheat oven to 325. Mix the oats, wheat germ, cinnamon, salt and nuts together in large bowl. In small bowl melt butter, add the brown sugar and whisk, then whisk in the maple syrup. Add the syrup mix to the oats, stirring until everything is coated.
Prepare two baking sheets with parchment paper (you can omit the parchment paper and just butter the pans, but I find doing that requires you to stir the granola more while it is cooking, leading to less clumpy granola). Spread the granola out over the 2 baking sheets. After that, I use my fingers to squeeze the granola into loose clumps. Bake for 30-40 minutes, stirring only occasionally to keep it from burning.
Remove from oven. The granola may still seem damp when you take it out, but after cooling it will become crunchy. Once it cools, add in the dried fruit. Store in an airtight container and enjoy!
Standard Granola Recipe (this makes about 12 cups)
6 cups regular oats (not quick or instant)
1/4 cup wheat germ (optional but I find it makes the granola more clumpy, which I like)
1 tablespoon cinnamon
1/2 teaspoon salt
2 tablespoons melted unsalted butter (if you use salted butter, don't add the above salt)
1 tablespoon dark brown sugar
1 cup maple syrup (some recipes call for honey instead of maple syrup which also works, but I have found that we like maple syrup better)
1 cup nuts (use any kind you want but, being Southern, I'm partial to pecans)
1 cup dried fruit (some various dried fruits I've used before: cranberries, blueberries, cherries, bananas)
Preheat oven to 325. Mix the oats, wheat germ, cinnamon, salt and nuts together in large bowl. In small bowl melt butter, add the brown sugar and whisk, then whisk in the maple syrup. Add the syrup mix to the oats, stirring until everything is coated.
Prepare two baking sheets with parchment paper (you can omit the parchment paper and just butter the pans, but I find doing that requires you to stir the granola more while it is cooking, leading to less clumpy granola). Spread the granola out over the 2 baking sheets. After that, I use my fingers to squeeze the granola into loose clumps. Bake for 30-40 minutes, stirring only occasionally to keep it from burning.
Remove from oven. The granola may still seem damp when you take it out, but after cooling it will become crunchy. Once it cools, add in the dried fruit. Store in an airtight container and enjoy!
The Best (and Easiest) Roast Chicken Recipe
This recipe from Thomas Keller is so simple it that is a bit off-putting. I found myself wondering how it could really be that good with so few ingredients, but I promise you that this is the best chicken recipe you will ever taste.
Thomas Keller's Favorite Simple Roast Chicken
One 2-3 lb chicken
Kosher Salt and Freshly Ground Black Pepper
Preheat oven to 450. Rinse the chicken, then dry it very well with paper towels, inside and out. Make sure it is really dry because the less it steams, the drier the heat, the better. Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out.
Now, salt the chicken — Thomas Keller likes to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper. Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. Leave it alone! Don't baste it and don't add butter. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and baste the chicken with the juices. Let it rest for 15 minutes on a cutting board. Then serve. Thomas Keller serves his with unsalted butter or mustard, but Thomas Keller also gets his butter homemade and freshly churned from some small organic dairy farm in upstate New York, so unless you have that same butter, I suggest enjoying it without.
This recipe is so simple. Trussing the bird is not difficult. I've used unflavored and unwaxed dental floss to truss both times I've made this recipe. Also, I have added sprinkled dried rosemary on the skin before cooking, but it really doesn't need it. The last time we made this, I placed gourmet baby red potatoes cut in half under the chicken while it cooked and they were delicious! The potatoes were roasted in the juices dripping from the bird. Just make sure the potatoes are very dry before you place them in the dish. That is the key to this recipe--no moisture!
Thomas Keller's Favorite Simple Roast Chicken
One 2-3 lb chicken
Kosher Salt and Freshly Ground Black Pepper
Preheat oven to 450. Rinse the chicken, then dry it very well with paper towels, inside and out. Make sure it is really dry because the less it steams, the drier the heat, the better. Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out.
Now, salt the chicken — Thomas Keller likes to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper. Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. Leave it alone! Don't baste it and don't add butter. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and baste the chicken with the juices. Let it rest for 15 minutes on a cutting board. Then serve. Thomas Keller serves his with unsalted butter or mustard, but Thomas Keller also gets his butter homemade and freshly churned from some small organic dairy farm in upstate New York, so unless you have that same butter, I suggest enjoying it without.
This recipe is so simple. Trussing the bird is not difficult. I've used unflavored and unwaxed dental floss to truss both times I've made this recipe. Also, I have added sprinkled dried rosemary on the skin before cooking, but it really doesn't need it. The last time we made this, I placed gourmet baby red potatoes cut in half under the chicken while it cooked and they were delicious! The potatoes were roasted in the juices dripping from the bird. Just make sure the potatoes are very dry before you place them in the dish. That is the key to this recipe--no moisture!
Subscribe to:
Posts (Atom)
