Dining, Food, Fun, NYC, recipe, savory, Uncategorized

Stovetop Roast Chicken

Roast Chicken in a pot

Since I live in one of the smallest functioning kitchens in the country, I decided to conquer something seemingly impossible.  A roast chicken.  I relied on my large Sur La Table stock pot to do all the cooking.  Instead of searing then finishing in the oven, I simply seared and continued to cook on the stovetop on very low heat.

Ingredients

  • 1 3lb whole chicken
  • olive oil
  • Spice Mix
  • 1t salt
  • 1/2t pepper
  • 1/4t paprika
  • 1/4t thyme
  • 1/4t oregano
  • Chicken Cavity Filling
  • 10 Sprigs of parsley
  • 1T lemon juice
  • 7 cloves of garlic (one head)
  • Vegetables and aromatics 2C
  • Diced assortment of root vegetables ex. onions, leeks, carrots, parsnips, celery etc

Directions

Make sure chicken is thoroughly clean and patted dry. Stuff the body cavity with the lemon, parsley, and garlic. Combine salt, pepper, herbs, and paprika in a small bowl. Sprinkle it onto the chicken and rub into the skin with your fingers. Drizzle the olive oil on top and gently rub to coat the chicken.

In a 5-quart dutch oven, heat the oil.  Add the whole chicken (any side down). Brown that side of the chicken for 5 minutes. Flip over and brown the other side for 5 minutes. Repeat until all sides are brown. You may need to stand the chicken up in order to do this– use tongs and/or get someone to help you.

After all sides are brown, throw in the diced vegetables to the pot. Turn down the burner to low and cover the dutch oven with its lid. Let it cook for 40-45 minutes for a 3lb chicken. Check to see that the juices run clear when you slice the meat and that the dark meat near the bone is cooked through.

When done, turn off the burner and remove the chicken from the pot. Let it rest for 10 minutes on a cutting board. Tent the chicken with foil.

Slice and serve immediately with the veggies from the pot. Leftovers can be shredded and refrigerated to use later in chicken salad, chicken noodle soup, stir fry, etc. The bones can be used to make chicken stock.

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Dining, Food, NYC, recipe, savory, Uncategorized

Lemony Chicken Piccata

Since I had extra capers in the fridge a great way to use them up is making chicken piccata.  This dish is super flavorful with the addition the the acidity in the lemons and white wine, but the flour is the key to avoiding tough overcooked chicken.  The recipe is adapted from Skinnytaste.

Todays post includes a mystery box…  There is only one hint here.  There is also lemon in this recipe.

Mystery Box

Mystery Box

Lemon Chicken Piccata

  • 1/4 cup + 1 teaspoon all-purpose flour, divided
  • 2 boneless, skinless chicken breasts, halved
  • 1/4 teaspoon each salt and pepper
  • 2 Tablespoons vegetable or canola oil
  • 2 Tablespoons capers, rinsed
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup dry white wine
  • 4 (2-inch) strips lemon zest
  • 4 teaspoons fresh lemon juice
  • 1 Tablespoon unsalted butter
  • Spread 1/4 cup flour in a shallow dish. Pound each chicken breast half into thin cutlets (for 4 cutlets total). Dry cutlets with paper towels and season with salt and pepper. Dredge one side of each cutlet in flour, shaking off excess.

Instructions

Heat 1 Tablespoon oil in a large skillet over medium-high heat. Once hot, lay 2 cutlets, floured side down, in the skillet. Cook for 3-4 minutes, or until golden brown. Flip cutlets over and continue to cook until no longer pink, about 1 more minute. Transfer cutlets to a plate and tent loosely with foil. Repeat with remaining 1 Tablespoon oil and 2 cutlets.

Add capers and garlic to the skillet. Return to medium heat and cook for about 30 seconds, until fragrant. Stir in remaining 1 teaspoon flour until incorporated. Whisk in broth, wine and lemon zest strips, scraping any browned bits for additional flavor. Bring to a simmer and cook until thickened slightly and reduced to about 1/2 cup, about 10 to 15 minutes.  I also sautéed the lemon slices in this step.

Return cutlets into the sauce, simmering until heated through and spooning sauce over chicken, about 30 seconds. Transfer chicken to serving plates. Off heat, remove lemon zest and whisk lemon juice and butter into sauce.

Serve to individual plates and spoon sauce over the chicken.  I served mine with a simple side of green lentils with celery, carrots, mushrooms and onions.

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Dining, Food, Fun, Holiday, recipe, Sweets

Ree titled this one her perfect pot roast and after a perfect pulled pork… I believed the Pioneer Woman would do this one justice.  I did not list the amount of each ingredient as you should refer to the link for the original recipe.  The only changes I made were due to the limitations of my kitchen supplies (fresh herbs, veggie stock etc).  I shared this one with friends and it was received very well.  I can’t wait to make it again.

  • 3 cloves garlic

    IMG_3772

    Plated with root veggie mash

  • thyme (I used dried)
  • rosemary (I used dried)
  • salt/pepper
  • 4 lb Rump Roast
  • Onions
  • Celery
  • Carrots
  • Turnips
  • 3 C Vegetable Stock
  • 1 C Wine

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/perfect-pot-roast-recipe.html?oc=linkback

Ree’s Perfect Pot Roast

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Dining, Food, NYC, recipe, Sweets, Uncategorized

Snow Day Date-Nut Bread

Since it is the storm of the century here in NYC, I decided to post some of the things I cooked today while happily stuck in the apartment.  Since I was aware of the storm earlier in the week I pre measured and froze buttermilk.  I waited a bit too long to go to the grocery store as the line was wrapped around the block just to enter and the line to checkout was another half hour wait winding throughout the store.  In the end I found plenty of ingredients to make dishes ranging from a greek yogurt kale dip, to stuffed red peppers, roasted artichoke hearts, and even managed to make a homemade vegetable stock.

Date- Nut Bread from ATK Healthy Cookbook

This recipe comes from a favorite cook book America’s Test Kitchen Healthy Family Cookbook.  I ended up making this recipe as directed but baked in an 8X8 in pan since I didn’t have a loaf pan.  I learned that the dates can turn tough when baked so it is important to soak in hot water and baking soda to weaken the skins to remain soft while cooking.

Batter:
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 2 cups pitted dates, coarsely chopped
  • 1 1/3 cups all-purpose flour
  • 2/3 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup buttermilk, chilled
  • ¾ cup packed dark brown sugar
  • 4 tablespoons unsalted butter, melted and cooled
  • 1 large egg
  • 1 cup toasted walnuts, coarsely chopped
Instructions
Preheat oven to 350 degrees F. Prepare one 9x5x2¾ inch loaf pan (I greased and placed parchment along bottom of an 8X8). Tip: to make baked bread easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
  1. In a medium mixing bowl, combine boiling water, baking soda, and dates. Cover and set aside about 30 minutes or until the dates have softened and the water is lukewarm.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, combine buttermilk, brown sugar, melted butter, and egg; whisk together until well blended. Stir in the date and water mixture. Add flour mixture; stir just until blended. Stir in nuts.
  4. Bake: Pour batter in the loaf pan. Bake 60 minutes (mine took 25) or until a toothpick inserted in the center comes out clean. Remove pan from oven and let cool about 15 minutes. Grabbing the top edges of the parchment paper, lift bread from loaf pans and place on a wire cooling rack to finish cooling. Remove parchment paper and discard.
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Dining, Food, Fun, Ohio, recipe, savory

#therealWendy Pizza

I am starting a new series “The Real Wendy” taking a fast food style recipe and making it deliciously homemade.  In 2014 Pizza Hut began its line of “Artisanal” pizzas meaning the dough is hand tossed trying to achieve a more authentic pizza.  As a child Friday night was always Pizza Hut night, so it was fitting that I made an artisinal pizza for a Friday night in Ohio.

Roasted Tomato Pesto Pizza

Once again I am on the mission to make a great pizza at home.  This time I made the dough for the crust which hit the spot.  I preheated the oven at 500 degrees with the pizza stone in the oven for an hour before cooking.  In this case I did not put enough toppings on the pizza, as the last time I was left with a soggy mess.  My toppings included a homemade pesto base, mozzarella, tomatoes, and mushrooms which I perorated and added after cooking.  I did not use fresh mozzarella as last time it was too wet.  This would have been perfect if I added a bit more pesto and cheese, but worthy of a post.IMG_3567

  • 1/2 cup lukewarm water
  • 1/2 teaspoon active dry yeast
  • 1/2 teaspoon honey
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt

Place a pizza stone inside you oven on the middle rack. Preheat the oven to 500 degrees F. You most definitely need a pizza peel for this – or at least something to easily transfer your dough to your stone ( used a rimless cookie sheet.IMG_3568

In a large bowl, mix together the water, yeast and honey. Let that sit and get foamy, about 10ish minutes. During that time, I like to get out all of my pizza ingredients and measure them out – because this dough doesn’t have to rise! For the above pizza, I used pureed crushed tomatoes, fresh mozzarella, a little crushed garlic and fresh basil leaves. You want everything measured out and ready to top so you can quickly transfer the dough to the stone.

After 10 minutes, stir the flour and salt into the yeast mixture. Stir until the dough comes together, first using a spoon and then using your hands. If the dough is REALLY sticky, use a little more flour until it becomes silky, adding 1 tablespoon of flour as needed. Flour your workspace and knead the dough a few times with your hands. Let it sit for 5 minutes.IMG_3569

Roll the dough out as thin as you possible can – at least 10 inches. If the dough keeps springing back, let it rest another 5 or 10 minutes. Flour your pizza peel VERY well. To transfer the thin dough to your peel, I gently and quickly fold the dough in half and then in half again, pick it up, and unfold it on the floured peel. Quickly add your toppings – your sauce and cheese and what not. Remember, with this thin crust it is best to not do tons of heavy toppings. Work quickly so the dough do not stick to the peel.

Open the oven and gently slice the pizza from the peel to the stone – I use a spatula to help if needed. Bake the pizza for 10 to 15 minutes – just keep and eye on it since the oven is so hot and stones can differ. It will be done when the crust is crispy and cheese is golden.

Remove the pizza by sliding it back onto the pizza peel with the help of a spatula. Let the pizza cool for a few minutes before slicing.

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Dining, Food, Fun, NYC, recipe, savory

Baba Ganoush and Popeye Hummus

I posted a recipe exactly two years ago today for baba ganoush, and I decided to give it another try. I finally purchased tahini even though I knew it is one of those ingredients you only use 1-2T each time out of a huge jar that sits unused.  It added a lot of great flavor to both this recipe and the hummus I made for the same cooking club dinner.

charred eggplant

charred eggplant

Ingredients

  • 1 medium eggplant
  • 2 garlic cloves
  • 1-2T lemon juice
  • 2T tahini
  • salt/ pepper
  • paprika (optional)

Grill the eggplant and garlic until charred on all sides.  Let cool before removing outer skin and placing in blender to combine.  Sprinkle with paprika.

baba before

baba before

hummus before

hummus before

Popeye Humus

I wanted a pop of color to go with my homemade crackers and babaganoush which were both brown in color so I made spinach hummus.  Simply blend a can of chickpeas (or garbanzo beans), 2C fresh spinach (or drain frozen spinach), 1T olive oil, 2tsp. lemon juice, 1T tahini, salt/pepper, and 2T water.  Add up to 2 more tablespoons of water until reaching the desired consistency.

* Mine was not as smooth due to the lack of proper kitchen equipment.

hummus after puree

hummus after puree

baba after puree

baba after puree

I topped mine with caramelized onions for presentation and added texture.

topped with caramelized onion and paprika

topped with caramelized onion and paprika

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Dining, Food, Fun

Christmas in Florida

MERRY CHRISTMAS!

Although my family is spread throughout the country this holiday season, I was able to connect with a wonderful couple I met in Italy at a cooking class of all places.  Dave and Denise accepted me in the family and are an inspiration as they have their own couples cookbook To Romance With Love.  http://toromancewithlove.com  I can’t complain as I am tropical weather in comparison to NY.  We made a traditional Italian Christmas spread full of vegetable, cheese, and meat appetizers, as well as amazing fish and filet skewers.  The variety of shellfish was prepared in bread crumbs with olive oil, tomatoes, wine, stock, and olives then baked for 20 minutes.

I contributed two types of cookies.  First, a traditional chocolate chip cookie replaces with Nestle mint and semi sweet chocolate chips which were a huge hit, then traditional snowball cookies made with walnuts in place of pecans.  These were a new experiment for me as they contain very little wet ingredients and crumbled easily.  I liked how they were not too sweet contrasting with the traditional iced sugar cookies which were also a part of the spread.

Dave pouring Champagne

Dave pouring Champagne

Topping the fish

Topping the fish

Meat Coaching

Meat Coaching

Walnut Snowballs

Walnut Snowballs

Mint Chip Cookies

Mint Chip Cookies

Food, Fun, and Family

Food, Fun, and Family

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