Tuesday, October 8, 2013

485 Degree Roasted Chicken with Perfect Garlic Roasting Sauce

from Food 52

If fall brings the roasted chicken back to your weekly menu, you have to try this style.

For me, the weekly roasting of the bird seems to be required. Typically, I fill the bird with lemon and a whole bud of garlic along with thyme. It's an Ina Garten recipe she calls perfect and I quite agree. After we dine on the freshly roasted meat, I have a couple of lunch options for the week. The bones become stock and, well, I feel saavy using every inch of the delightful gift and then some!

This week, Amanda and Merrill at Food 52 urged the use of this recipe. It's wonderful. The printed version is found here.

It's lovely to find a straightforward and simple roasting and deglazing recipe and this one is yummy. So, give it a try. We did just share that bowl of sauce. Fun!

One note: I used a brined chicken from Trader Joe's. I could have held back on salt. Especially in the sauce.

Bon Appetit!

Friday, March 22, 2013

Dreaming about

Home grown tomatoes. Four plants in. Now we wait. Salt at the ready.

Wednesday, November 28, 2012

Marinated Radicchio and Orange Salad - Bon Appetit


With all this roasting poultry the fall and winter brings, I find myself with a taste for salad to bring tart balance to the plate.

Last night we enjoyed this delicious Marinated Radicchio Salad with Orange and Walnuts
found in Bon Appetit. (Yes, this is their picture, by the way.) I made the salad with shredded apple and tangerines when the orange I'd saved for the meal mysteriously disappeared. It was perfect. Toasted walnuts and the slight bitter bite of the radicchio sitting in the tangerine vinaigrette. Scrumptious even.

How about you? What's happening with salads in this lovely cold season?

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