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Friday, May 13, 2016

Asian Halibut with Bok Choy and Eggplant with Peanut Sauce




My 99 cents find is managing to leave all the other cookbooks in the dust!  The Frugal Foodie Cookbook was published in 1999 by a couple who had a blog of the same name.  At one point they moved from BlogSpot to WordPress.  Now, all I can find is the old BlogSpot blog.  So, I'm hoping it's because they found themselves with wonderful, busy careers and a couple of kids and they just don't have time to blog anymore.  We've made two more dishes from the cookbook and both were clearly a five.  And, we've got a couple dozen more that I've listed to try.  Actually, I'm blogging instead of doing my grocery list for the week.  I like to have my menus and grocery list done by Friday but that wasn't happening this week.  A very dear friend had a house fire.  She's in the burn ICU and her house is going to need a lot of help.  Her brother is down in Louisville so we'll be the point people for heading there every day and checking out the progress.  She's doing better and may actually have her breathing tube out by today so she can talk.  It's going to be a long and rocky road!

Well, let's get back to happier news.  Like good recipes.  The most recent recipe was for a dinner party.  I managed to snap a photo as I was cooking the halibut but not as I plated it.  The goal was to get dinner on the table while warm :-)  Along with the halibut I made our new favorite salad - Endive with Blackberries and Blue Cheese.  For dessert - super simple angel food cake with frozen berries, whipped cream and toasted almonds.  I whirred the berries with a bit of liqueur in the food processor and added a bit of the same liqueur to the whipped cream.  But, the star of the show was the halibut.  This was a restaurant quality recipe.  And, shockingly, I made it almost as written.  I know, that never happens.  LOL  I'd not had the recipe handy when I made the grocery list for Connie.  So, I had him get a head of bok choy.  I used four big leaves instead of the baby bok choys.  And, we were out of lime juice so I subbed in lemon juice.  The recipe said four servings would run $27.  Wrong.  The halibut alone was $56.82.  But, it was worth every bite.

Halibut with Warm Mushroom Salad

Ingredients

6 head baby bok choy, leaves separated and washed
1/2 c water
4 T soy sauce
4 T white wine
2 t fresh ginger, minced
2 lbs halibut, divided into four pieces

for the mushroom salad:

4 T olive oil
6 c mixed mushrooms, coarsely chopped
4 T white wine
1/2 c soy sauce
6 T rice wine vinegar
1 T fresh ginger, minced
2 T chives, chopped very finely
juice of one lime

Directions:

In a large skillet - preferably one that has a lid - lay the bok choy.  Let it steam uncovered for a few minutes until it's softened just a bit.  While it's steaming, make the sauce with the soy sauce, white wine and ginger.  Then, lay a piece of fish on each leaf or piece of bok choy.  Pour the sauce over, cover and steam until the fish is flaky - about 6 minutes.  In another skillet, heat the olive oil then sauté the mushrooms.  Make the dressing and set it aside.  To plate the dish, put a fish filet with it's bok choy in the center of the plate.  Scatter some warm mushroom salad over then pour on some of the mushroom salad dressing.


The other recipe we made was for Japanese eggplant with a peanut butter sauce.  Connie got kind of a funny look on his face when he started eating it.  I said, "What's up?"  He said, "This is turd sauce."  I'm thinking ooops, he really doesn't like this stuff.  Then, he goes on to say, "You could put this on a turd and it'd taste good."  Ok then, we have turd sauce.  I'm still laughing at that one!!!

Japanese Eggplant with Peanut Soy Sauce



Ingredients:

2 eggplants, cut lengthwise into 1 1/2" thick slices
2 T peanut butter (I used crunchy since that's what we have on hand)
1 1/2 T soy sauce
1 1/2 T sake (or dry white wine)
1/2 t sugar
1/4 t chipotle chili powder

Directions:

The recipe called for steaming the eggplant slices in the microwave for 2-3 minutes, then rinsing under cold water to stop the cooking.  Then, it called for mixing the sauce in a small saucepan on medium heat for five minutes.  I first tried grilling the eggplant and when that didn't work, I sautéed it.  Next time I'll steam it! 

Friday, April 22, 2016

Deconstructed Pesto




Morels are finally in season.  In years past, we trudged out to the Mansfield Mushroom Festival.  Once to find they had virtually no morels.  Not fun when it's a couple hours drive from Indy.  Then we discovered a place close to home called Locally Grown Gardens.  They're very reliable about having morels.  We were in business! 



Early this week we thought it was about time AND we were going to be home for dinner - one of four evenings in April that we were scheduled to be home alone together for dinner.  Connie called Locally Grown Gardens and they were out.  BIG pout on my part!  But, they said they'd have more later.  We were scheduled to head to Civic Theatre on Friday for Fiddler on the Roof.  Typically we'd eat at Divvy or Matt the Millers or someplace on the way.  But with morels in the picture we decided to stay home.  Now, the fact that we'd not been to the grocery for two weeks and there wasn't much fresh in the house didn't dissuade us.  Not at all.  I figured something would present itself.  After all, when I finally got home from my Greenwood office at 7:30 on Thursday Connie managed to make a fabulous cheese and pickle plate to go with a bit of shrimp cocktail. 



On the way home from the office I thought about the options.  Mom's noodles with parsley and cheese came to mind.  That'd go just fine with morels.  Then, when I got home and realized the basil from Bradley's herb crepes was still fine two weeks later (who'd have thought that!) I changed plans a bit and decided to make deconstructed pesto.  There wasn't enough basil for real pesto and I didn't want to deal with the blender and the mess.  So, into the simmering water went two servings of whole wheat thin spaghetti.  Then, in a small skillet I put a tablespoon each of olive oil and butter.  About a quarter of a cup of pine nuts and a tablespoon of chopped garlic followed. 




I let the pine nuts and garlic get nice and brown then tossed the cooked and drained spaghetti with them.  Dry.  I added a tablespoon of butter.  Better but I'd still have preferred regular spaghetti.  Into the mix went about half a cup of finely grated parmesan and an equal amount of chopped basil. 



I tossed the whole deal and served it then added more grated cheese at the table.

What did we think?  Morels are just so sublime!  It would be impossible to top them.  But, the deconstructed pesto was very good.  Something that I'll make again once we have our own fresh basil.  And, yes, that will be soon.

Saturday, April 16, 2016

Homerun Dinner





When an eight year old requests herb crepes with ham and cheese and hollandaise sauce, Grammie makes the dish.  We had headed over to Columbus, OH to celebrate grandson Bradley's 8th birthday.  Because we were going to get there late on Saturday and then spend all day Sunday at various sporting events, the only cooking I'd done was a worm cake.  More on that later...  Saturday evening went as planned.  Dinner at the Dublin Village Tavern.  Home of the incredible Village Chowder that I've semi-successfully duplicated.  And, the Irish eggrolls with corned beef.  That I can only wish I could duplicate!  Sunday morning was a hockey game.  Fortunately that was inside since the weather was more than a little nippy.  Said weather meant that part of Sunday's activities were cancelled.  That also meant that we'd be at the house for long enough for me to fix lunch.  Bradley confessed to Grampie that what he really wanted was the crepe dish I'd fixed when we visited for Rosie's birthday.  That morning I'd made the crepes for the adults and strawberry pancakes with cake sprinkles for the kids.  Bradley and his mama traded plates and both were VERY happy.  Herb crepes necessitated a trip to the grocery.  Thin sliced ham, Dubliner cheese (gruyere works,) butter and eggs for the hollandaise, and five packages of fresh herbs: oregano, thyme, basil, chives and rosemary.  I made Mom's blender hollandaise to nap them.  And, on the side a salad with baby kale, spinach, chard and beets topped with tomatoes, carrots, cucumber, mushrooms and a Greek vinaigrette.  Dessert was the worm cake. 

Here's the short version of how to make the crepes...  Assemble your herb batter.  I've used two different recipes and the first was the best.  That's the one I can't put my hands on...  The second was Bobby Flay's recipe.  It was good.  Just not as good.  Put the batter in the fridge to rest for an hour.  Grate a good pile of sharp cheese.  I used Dubliner this time because I didn't see Gruyere.  Lay the thin sliced ham in a skillet.  Make the blender hollandaise and set it aside. Once you start making the crepes, turn the heat on the skillet to VERY low.  You just want to warm the ham, not cook it.  As the crepes come off the heat, sprinkle each with about 1/4 cup of shredded cheese and top the cheese with a slice of ham or two.  Roll the crepe up and set aside.  As you serve them, nap each crepe with hollandaise.  Photos were scarce thanks to a tight timeline and lack of sous chef :-)

So, I promised I'd tell you about the worm cake.  I made a pound cake in a tube pan.  Once it was turned out and cooled, I cut it in half and arranged it on a foil-lined platter.  Then, I frosted it with a butterscotch ganache.  For the ganache I used butterscotch morsels and made the ganache stiffer than the chocolate ganache on the mounds bars.  Then, I made some buttercream frosting, dyed it green and drizzled it over the cake.  Gumdrops went on as did some licorice stings and M and M's for eyes. 




Now, the moral of the story is that I had five packages of leftover herbs.  Herbs are expensive.  I hate to waste them.  That meant figuring out a way to use them up.  My first thought was an herb salad I'd made a couple of years ago.  It was fabulous.  But, it called for mint which I didn't have.  Then, I started thinking about herb pasta.  Then, inspiration struck in the form of a cookbook I'd picked up at Goodwill.  On Thursday three appointments rescheduled.  One fellow had to drive to Huntsville, AL.  Another had a mother-in-law who was on the verge of being hospitalized.  And, the third works PRN and got a gig.  All of the sudden I was free to run three errands on the west side of town.  So, I headed west.  As I was heading from Mom's to The Garden Center I spied the Goodwill.  And, I couldn't resist.  Among several cookbooks was one titled The Frugal Foodie Cookbook.  It was a paperback so it was 99 cents.  Sold.  Friday morning I started leafing thru that one on the way to the office.  Connie drives.  I read cookbooks.  Nice deal, huh?   One of the first recipes I saw was garden salad with lemon herb dressing.  Friday we actually escaped the office for lunch.  Turns out we needed to deliver something to Mom's CPA and they're a hop, skip and a jump from Caplingers Fish Market.  Our go-to for anything fish or seafood.  We stopped and got cod sandwiches for lunch and a flounder fillet for dinner.  And, smoked tuna salad for Saturday's lunch. 

We got home Friday evening and debated.  Yard or house?  We'd worked our fingers to the bone in the yard on Thursday evening.  Our neighbor, Christina, had (totally tongue in cheek) come over and said, "I thought you guys were going to plant some bulbs?"  Here's what she was looking at when she said that.  LOL. 






Connie wanted to get the gladiolas planted.  I wanted to get the house straightened.  So, since we'd done yard the day before, we worked on straightening the house and fixing dinner.  I pulled out Mark Bittman's FISH cookbook and hunted for something simple for the flounder.  Broiled flatfish with mustard and thyme sounded perfect.  The rosemary would be perfect with red potatoes.  And, the rest of the herbs would go into a salad dressing.  But, I wanted to use hearts of palm and not bell peppers, carrots and the like.  What would complement the hearts of palm and the herb dressing?????  Ah, yes, beets.  Connie found a can of julienne beets.  We were in business.  I started the potatoes, then made the dressing and tossed the vegetables in to marinate.  Then, I made the sauce for the fish and worked on cleaning up the kitchen while the potatoes got happy.  As soon as the fish went under the broiler, I shredded, rinsed and dried some romaine lettuce.  That was topped with the marinated vegetables. 

What did we think?  We loved the fish.  The sauce was the perfect complement.  Not so much that it overpowered the fish but enough that it added some pizzazz.  The dressing, too, was perfect.  The Dijon and sugar took the edge off the citrus but still allowed the herbs to shine.  I will say that the original recipe called for dill, tarragon, cilantro, parsley and green onion.  I used oregano, thyme, basil and shallot.  Connie was a bit scandalized at my wanton substitution but it worked just fine. 


Lemon Herb Dressing

Ingredients:
4 T fresh herbs (I used basil, oregano and thyme and because they're so strong used 3T instead)
1 T green onion or shallot
1/2 c extra virgin olive oil
3 T lemon juice
1 t sugar
1 t Dijon mustard

Directions:

Mince the herbs and shallot.  Mix with the other ingredients.


Broiled Flatfish with Mustard and Thyme





Ingredients:

2 lbs flatfish fillets (flounder, plaice, dab, sole)
1 T oil or melted butter ( I omitted this)
1/3 c Dijon mustard
1 T sugar (sounds like a lot, trust me, it works)
1 t minced fresh thyme
1 T fresh lemon juice
salt and pepper to taste

Directions:

Preheat your broiler.  Mix the mustard, sugar, thyme and lemon juice.  Put the fish on a broiling pan.  (I couldn't find the rack so mine went in sans rack...)  Slather the fish with the oil or butter or omit that if you'd like.  Slather the fish with the mustard sauce.  Broil for about 6 minutes or until the fish flakes.  The recipe says you can also bake it at 450.  I loved the little bit of caramelization that the broiling caused so would recommend that over baking...

adapted from FISH by Mark Bittmann

Sunday, March 13, 2016

Endive Salad with Blackberry Vinaigrette



Spring has sprung!  Today new sage plants went in.  As did a new thyme plant.  Last year's thyme is coming back.  We have real chives.  And, the mint is just starting to show.  Crocuses are blooming and daffodils are threatening to.  Our first spring at our new house and we're having fun seeing what's coming up.  We brought starts from the old house, got starts from friends and bought a few plants on close out last season.  Now, we get to see how they look!





Since we were working in the yard, dinner needed to be really easy.  The entrée was a stew that just didn't turn out as I'd have liked.  The rest of that went down the disposal.  As did half of our dinner servings.  Thank goodness for the star of the show - Endive Salad with Blackberry Vinaigrette. 

On Saturday I went over to Mom's to help her with her taxes.  Then, since I was on the west side anyway I headed south to the Garden Center.  It's locally owned and we really like the folks there.  AND, they've got great plants.  So, it's worth the trip.  Well, on the way I decided I'd stop at the Goodwill and see what kind of cookbooks they had at that one.  In addition to a couple of others, I found Lee Bailey's Long Weekends.  Loads of recipes that we'll try.  Like a mango gazpacho with shrimp and grapefruit and jalapeno ice.  Or, a chopped celery, apple and pear salad.  I'm just going to start cooking my way through this cookbook.  First up was the endive salad. We stopped at Artisano's on Saturday to get hostess gifts.  I bought matching sets for myself.  One was blackberry ginger balsamic for this recipe.  They paired it with Persian Lime EVOO.  So even though the recipe called for regular EVOO, I used the Persian Lime.  I also shaved just a little bit of blue cheese onto the salads.  Were they ever good!  I've got enough left for tomorrow - YAY!  Here's how the recipe worked:

Endive Salad with Blackberry Vinaigrette

Ingredients:

6 T olive oil (I used Persian Lime EVOO)
3 T blackberry vinegar (I used blackberry ginger balsamic)
1/2 t kosher salt
1/4 t freshly ground black pepper
1 t Dijon mustard
1 T finely minced shallot
8 large blackberries plus two more per serving
blue cheese - optional
Belgian endive, separated into spears

Directions:

Mix the vinegar, salt, pepper, mustard and shallot. 




Smoosh the eight blackberries and mix them in.  Slowly drizzle in the EVOO, stirring constantly.  Put the endive spears on plates, top each serving with a tablespoon of the dressing, a couple of the other blackberries and a shaving of blue cheese.

adapted from Lee Bailey's Long Weekends

Wednesday, March 9, 2016

New Potato Salad Tartare



It's time for Blogger C.L.U.E. Society :-)  Our theme is Easter.  Of course the first thing that comes to mind is eggs.  But, then as I read Kathy's blog I started thinking that Easter conjures up so many great memories.  Brunch.  Family dinners.  Another thing I realized as I read Kathy's blog is that a good number of the recipes aren't posted because they're from cookbooks that she's part of a group cooking their way through.  I was reading the chocolate panna cotta blog and absolutely drooling when I realized she wouldn't be posting the recipe.  Ditto on the pear, pecan and blue cheese salad.  And the steak with mustard butter.  Oh, my.  I may just have to add to my cookbook collection.  I'm going to be dreaming about that chocolate panna cotta.  And, I'm not a dessert fanatic by any stretch of the imagination.  Then, I started getting into the posts with recipes.  Pumpkin beer bread.  I'd like that toasted, please.  And, zucchini ricotta tart with tomato jam.  You ought to see that.  Actually, click this link and you can:  Zucchini ricotta tart.  Doesn't that look scrumptious????  Then, there are three recipes from River Cottage Veg:  Potato, Green Bean and Olive Salad; Marinated Cucumbers with Mint; and Israeli Couscous Salad with Herbs and Walnuts.  The latter is the one I'm most anxious to try.  In the last couple of years we've grown addicted to Israeli couscous.  The only dish where I've not enjoyed it was in a mushroom bisque at one of my favorite restaurants.  As I told the waiter when he inquired, I thought it became slimy.  That's why the right dressing is so important.  Then, I found the post with the beet greens and ricotta tart.  I'll bet it'd be equally good with Swiss chard.  It's going on my list to make as soon as the farmer's markets have great greens.  Oh, and I found THE ONE.  MY recipe.  New Potato Salad Tartare.  In my world eggs must have the whites fully cooked.  But I do love the yolks soft.  And, I confess, I've never thought about using eggs with soft yolks in potato salad.  Talk about an AH HA moment!  It was pretty late at night and I still almost got up and headed to the kitchen to start cooking.  Here's a link so you can see Kathy's gorgeous photography:  New Potato Salad Tartare.  And, suddenly I was back to square one - EGGS!  Yup, I could pretty much cook my way through Kathy's blog - Bakeaway with Me.

So, what did we think?  In spite of the problem with the slightly undercooked whites (hopefully most of you aren't as much of a baby as I am about that!!!) we absolutely LOVED this dish.  It's a twist on a potato salad I've made since the mid 70's and improves it so much.  With the soft egg yolks, the potato salad almost becomes silky.  It's absolutely scrumptious.  Now, I can't wait to have a cookout and serve this for company.  Who's coming over?

Here's the recipe:
New Potato Salad Tartare

Ingredients:

Salad:
2 lbs small red potatoes, trimmed and quartered
3 large eggs
2 T plus 1 t fine sea salt, divided
2 T capers
1 T finely chopped cornichons or gherkins
1 rib celery, very finely chopped (I added this)
1/4 c finely chopped fresh parsley
1/4 c finely chopped fresh dill (our grocery was out so I didn't substitute...)
2 T finely chopped fresh chives
1/2 t freshly ground black pepper

Dressing:
1 T red wine or apple cider vinegar
1 1/2 t Dijon mustard
1/2 t fine sea salt
1/4 t freshly ground black pepper
3 T extra virgin olive oil

Directions:

Mix the dressing ingredients in a small bowl and set aside.  In a medium saucepan with water and 2T of salt, cook the potatoes until they're tender.  While they're cooking, bring another medium saucepan of water to a rolling boil.  Carefully lower the eggs into the water using a slotted spoon.  Cook them for seven minutes then immediately put the eggs into an ice bath.  Full disclosure here...  I went over by two minutes and the whites were still a little too soft for me.  There was some scraping going on before I'd put them in the salad...  When the potatoes are tender, drain them and immediately toss them with the dressing.  Add the capers, cornichon, herbs and celery and carefully toss.  When the eggs are done, gently fold them into the mix.  Serve warm or at room temperature.





And, please take a few minutes to visit my friends who've posted some great recipes!

Monday, March 7, 2016

Pasta with Mushroom Cream Sauce



Spring and the flu.  Not a fun combo.  The flu isn't fun whenever you have it.  But, at least in the winter you can totally hibernate under the covers.  Spring's a bit too warm for that.  At first I thought maybe I had listeria from a blue cheese we inhaled and THEN found out was recalled.  But, then Connie got sick just as I was improving.  So, who knows what it really was.  At this point what matters is that we're both feeling better.  No more banana and water days.  We were ready for a real meal.  Nothing spicy.  Nothing fancy.  Just some nice tortellini and mushroom sauce.  I've never been big on the white sauces.  Tomatoes are my addiction.  Yes, my dirty little secret is that if I need to work late on the evenings that Connie plays bridge, he goes through the drive-up window and I sit down in my chair with a jar of Trader Joe's Arrabiata sauce and a spoon.  Seriously.  That's only about once a quarter but it's often enough to scratch that particular itch as my father would have said.  Needless to say, tomato sauce didn't sound good to Connie.  He'd graduated to chicken broth for lunch but this was going to be his first real meal.  So, I created a white sauce.  I used what was easily accessible and not what was the least for the old calorie count.  The good news is that it made about six servings of sauce...

Mushroom Cream Sauce

Ingredients:

2 T butter
2 T flour
8 oz white wine
4 oz cream cheese
1 c cream (or you can substitute broth, water, lowfat milk... to lower the calorie count)
2 g grated gruyere
8 oz mushrooms, sliced
1 T olive oil

Directions:

Saute the mushrooms in the olive oil while you're making the sauce.  Melt the butter.  Stir in the flour.  Cook for a few minutes until it's lightly browned.  Slowly whisk in the wine.  Reduce the heat to low.  Add the cream cheese and allow it to melt in.  Stir in the gruyere then the mushrooms.  Serve with your choice of pasta sauce. 

So, that was dinner.  And, it tasted pretty darned good.  We've been on a kick of using the Food52 Genius Recipes cookbook.  It's actually pretty good.  I'm not a huge fan of their site because I find it clunky.  There are too many bloggers with fabulous and easy to use sites for me to deal with one that's clunky.  Two other examples of clunky (in my book) are Food Network and Martha Stewart.  Either they take a ton of clicks to get where you want to go or  they don't easily get you back when you finish with a recipe.  With me it's easy to get to or I'm on to something else.  In spite of that, when we both picked up the same cookbook at Costco to look at, I figured I'd give it a try.  The first recipe was Connie's to claim:  granola.  It was (and is) amazing. 

Then, I tried a butternut squash salad with kale.  It fell flat.  I wound up sautéing everything the next evening to rescue it.  Then, there was a very simple green lentil salad.  I made MUCH less than it called for but we wound up with green lentils in what felt like everything for a week.  That was ok because they were fabulous.  I'd never used anything but the larger brown lentils.  Now, I'm officially hooked on the green ones!  And, there were pork burgers with roasted red bell pepper sauce.  YUM!






The other fun happening was a trip to Columbus to celebrate Rosie's 6th birthday.  We got to watch both kids play hockey.  And, we made some killer strawberry buttermilk ice cream from the Jeni's book.  Unfortunately, I never got photos taken...  Here are a couple of photos from the weekend:




Monday, February 22, 2016

Roasted Rosemary Chicken

Let's have a show of hands of all of you who would have ever guessed that the best roast chicken recipe EVER would come from the Cake Boss?  Mine was certainly not raised!  Several months ago I stopped at The Christmas Tree Shop while I was at my Greenwood office.  I had about half an hour and wanted to pick up some bows for the window boxes at home.  While I was there, I looked at the cookbooks.  There were several I wanted and four of those came home with me.  I kept saying to myself that four was excessive but I really wanted them and they were all cheap.  The Small Plates one from Williams Sonoma was $1.99 and this one was $6.99.  So, I rationalized my way right up to the cash register.  As it turns out Small Plates is probably my favorite cookbook of the year.  This one may well turn out to be my second favorite.  It's Italian home cooking at it's best.  Now, we don't watch tv so I'd never even heard of the Cake Boss, much less watched him!  But, I did have fun reading his cookbook. 

Typically over the holidays we have a Girls Night Out dinner.  Those of you who've read this blog for a while know that GNO is a group of gals who've been getting together for about 20 years.  We used to meet monthly at a bar and have a grand time.  Now, we're much more likely to gather at someone's home and have a pitch-in.  That's what a bit of age does for you!  Judy and Carl do Halloween.  We do Christmas.  Except that this year we just couldn't find a weekend that'd work - except for this past week.  We were still missing a couple of gals and a few husbands/beaus but we got most of us together.  And, thanks to a very forgiving floor plan at our house, we all got to eat at one table. 

I said I'd make the meat and everyone else pitched in the sides.  Just about that time I read this roast chicken recipe.  And, I saw two more.  One from Ina Garten that I think was called engagement chicken.  I can't remember where I saw the third.  But, this was the one that stuck.  It was so easy.  And, it was the best roast chicken EVER.  Leftovers were spectacular.  Particularly with gravy made from the drippings.  Connie even had seconds on the gravy.  First time I've seen him do that in the twelve years we've been together.  I do believe that I've found the best recipe and will not make another roast chicken recipe.  I used to think I'd just keep trying new recipes for dishes even though I'd found one that was fabulous.  But, the older I get the more I appreciate finding THE ONE.  I hope you enjoy it as much as we did.  And, I apologize for the fact that the photos aren't great.  It was a bit busy in my house when they were originally coming out of the oven.  So, you're seeing a leftover chicken...  Trust me here.  The skin was crispy and crackly and faintly scented of lemon and garlic.  The meat was tender and moist.  Perfection!

And, my friends?  Perfect also :-)











Now, let's get to the recipe then I'll show you how the process looked...

Roasted Rosemary Chicken

Ingredients:
1 small lemon quartered
1 small Spanish onion, quartered
1 small head garlic, cloves peeled
2 sprigs rosemary, chopped into 2" pieces
Kosher salt
freshly ground black pepper
1 whole chicken, 3- 3 1/2 lbs.
1 T unsalted butter, softened at room temp
1 T coarsely chopped flat leaf parsley

Directions:

Toss the lemon, onion, garlic and all but a couple of pieces of the rosemary with the salt and pepper.  Stuff that mixture into the cavity of the chicken.  Put the remaining rosemary under the skin of the breast of the chicken.  Lightly salt the chicken and loosely cover it with plastic wrap.  Make sure you're using a pan with sides as the chicken will release moisture!  Place it in the refrigerator overnight.  Bring the chicken to room temperature prior to roasting it.  That should take about 20 minutes.  While the chicken is getting up to room temp, preheat your oven to 425.  Dry the chicken with paper towels then put it in a roasting rack or a cast iron skillet.  Slather it with the butter.  Roast it for 45 minutes to an hour or until the thigh meat is 165F.  Remove from the oven and allow the meat to rest for 10 minutes prior to carving.  The drippings will make fabulous gravy.  But, that being said, the first night you really don't need any gravy for this...  It's the leftovers that will totally appreciate gravy.  Leftovers with some nice redskin potatoes.   And, maybe a little broccoli or some Brussels sprouts.







recipe adapted from Italian Cooking with the Cake Boss