Sunday, October 26, 2008

Roasted Chicken

This classic roasted chicken is great on its own and in countless other recipes (which I'll include later after I test them).

2 chickens, 4 1/2 to 5 pounds each
6 lemons
a poultry mix of fresh herbs: rosemary, sage, thyme, parsley and oregano work well

Marinade for one or two chickens:

1 cup Dijon mustard
1/2 cup soy sauce
1/2 cup juice from fresh lemon(don't discard rinds)

Place all ingredients in a nonreactive bow. Whisk with a wire whisk until ingredients are incorporated well--the marinade should have a smooth and cream consistency.

To make roasted chicken: Preheat oven to 425.

Clean chickens well and pat dry. Place each chicken in its own baking dish.

Stuff cavities with lemon rinds and fresh herbs. A poultry mix is fine, usually consisting of the above herbs.
Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken.

Place an oven thermometer in each chick and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, every 15 minutes until the thermometer reads 180.

Parsnip Puree 4-6 servings

1 lb. parsnips, peeled and sliced
Kosher salt and freshly ground black pepper
1/2 c. milk
1/2 c. heavy cream
4 cloves of garlic, peeled and gently smashed
1 sprig of thyme
1 bay leaf
1 stick unsalted butter (or less)
Extra-virgin olive oil
Parsley for garnish

Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance-about 12 to 15 minutes. Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and
acive the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

(A delicious change from mashed potatoes)

Saturday, October 4, 2008

Rustic Berry Crostata

Makes: 8 individual crostatas
Prep: 30 minutes
Bake: 45 minutes
chill: 1 hour

For Pastry Crust:

2 c. all-purpose flour
3 T. sugar
1/4 t. salt
1 cup cold unsalted butter, cut into pieces
1 large egg yolk
3 T. ice-cold milk (or water)

Combine first 3 ingredients in a large bowl. Mix in butter with a pastry blender or two forks until mixture resembles coarse meal. Whisk together egg olk and milk; pour into flour mixture, stirring just until dough starts to form a ball. Press together with lightly floured hands, and form into a flat round. Cover with plastic wrap;place in refrigerator at least 1 hour or overnight.

For Berry Filling:

2 cups fresh blueberries (about 1 pint)
1 cup fresh raspberries (about 1/2 pint)
1/3 cup sugar, plus more for sprinkling on top (about 1 to 2 tablespoons)
3 T. cornstarch
1/2 t. ground cinnamon
1/4 t. ground ginger
1/4 t. salt
4 T. butter, cut into 8 pieces
1 large egg
1 to 2 T. milk

1. Preheat over to 375 degrees
2. Combine blueberries, raspberries, 1/3 c. sugar, and next 4 ingredients in a large bowl.
3. Remove dough from refrigerator; divide evenly into 8 pieces. Roll each piece on a lightly floured surface into about 6 inch rounds; place on 2 lightly greased large baking sheets. Scoop 1/4 cup berry mixture into center of each round; top each with butter. Fold about 1 inch of dough over fruit all the way around to form a rim.
4. Combine egg an milk; brush outside of each tart with the egg wash. Sprinkle tarts with about 1 to 2 tablespoons sugar. Bake at 375 degrees for 40 to 45 minutes or until golden brown, rotating baking sheet halfway through baking. Let cool on pan 5 minutes. Remove to a wire rack' let cool. Serve with lightly sweetened whipped cream or vanilla ice cream.

Blueberry Coffee Cake

1/4 c. soft butter
2/3 c. sugar
1 egg
1 c. +2T. flour, divided
1/2 t. baking powder
1/4 t. salt
1/2 c. milk
1 c. frozen or fresh blueberries
1 pkg (4 oz.) cream creese, cubed


2 T. flour
2 T. sugar
1 t. cold butter


In a large mixing bowl, cream butter and sugar.  Beat in egg.  Combine 1 c. flour, baking powder and salt; gradually add to creamed mixture alternately with milk.  Toss blueberries with remaining flour.  Stir blueberries and cream cheese into creamed mixture (batter will be thick).  Transfer to a greased 8 inch square baking dish.


In a small bowl, combine flour and sugar.  Cut in butter until crumbly.  Sprinkle over batter.  

Bake @ 375 degrees---40-45 minutes or until toothpick inserted comes out clean.  Cool on a wire rack.  

Yield 6-8 servings

*Don't thaw frozen blueberries before using.

Yield: 6-8 servings

Thursday, October 2, 2008

Thai Hot Supper Salad Serves 4

1 pound lean ground beef
2 cloves garlic, minced
3/4 cup picante sauce
1 T. soy sauce
2 T. lime juice
1 t. hot sauce (optional)
2 t. shredded fresh ginger

1 package Japanese soba noodles or vermicelli
2 t. sesame oil
1 T. soy sauce

2 cups torn romaine lettuce
2 cups torn spinach
]1 tomato, cut in wedges


1/4 cup chopped peanuts
2 to 4 T. chopped cilantro
2 green onions plus tops, sliced

Brown meat with garlic in a skillet;add picante sauce, soy sauce, lime juice, hot sauce, and ginger to meat; cook 4 to 5 minutes or until sauce has thickened slightly.  Break noodles in half; cook according to package directions, drain and rinse in cold water.  Toss with sesame oil and sou sauce; set aside.

Tear lettuce and spinach, place on platter, top with noodles, arrange tomatoes around edge and top with hot meat.  Garnish with peanuts, cilantro and green onions.

Wednesday, October 1, 2008


1/4 pound (1 stick) unsalted butter
5 cups fresh corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 T. chopped fresh basil leaves
 1 T. sugar
1 T. kosher salt
3/4 t. freshly ground black pepper 
3/4 cup (6 ounces) grated extra-sharp Cheddar, plus extra to sprinkle on top

Preheat the oven to 375 degrees.  Grease the inside of an 8 to 10 cup baking dish.

Melt the butter in a very large saute pan and saute the corn and onion over medium high heat 
for 4 minutes.  Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl.  Slowly whisk in the cornmeal and then the ricotta.  Add the basil, sugar, salt and pepper.  Add the cooked corn mixture and grated Cheddar, and then pour into the baking dish.  Sprinkle the top with more grated Cheddar.

Place the dish in a larger pan and fill the pan halfway up the sides of the dish with hot tap water.  Bake the pudding for 40-45 minutes, until the top begins to brown and a knife inserted in the center comes out clean.  Serve warm.