Archive | Recipe RSS feed for this section

Snow Day: Oven Roasted Chicken

10 Feb

As I’ve mentioned on this site before, I have lived all over the country.  Along with that, I’ve experienced all kinds of weather.  So far, Colorado seems to be a fine mix of my experiences on both the East and West coasts.  A little snow, a lot of sunshine, and enough variety so when I’m really cold (weather-wise, I’ll always be a California girl), I know a warm-up is only a few days away.

So while my friends back East dig out from feet of the white stuff, I offer a cozy, simple winter meal that goes very well with a snow day.

Yes, we built this!

Yes, we built this!

OVEN ROASTED CHICKEN (serves 4)
3T olive oil
2 1/2-3lb chicken
3 potatoes, cut into 1 1/2in. chunks
1 garlic clove, minced
2t rosemary, crumbled
6T lemon juice
1/2t salt
1/4t pepper

Grease baking pan with one tablespoon oil.  Toss chicken and potatoes with remaining oil and arrange in pan.  Sprinkle with garlic, rosemary and four tablespoons lemon juice.  Cover loosely with foil.  Bake 30 minutes at 400 degrees.  Uncover and bake 15 minutes more, turning chicken to brown.  Sprinkle with remaining lemon juice and season with salt and pepper.  Spoon pan juices over chicken and serve.

ChickenMy brother made this last night as we watched the snowflakes fall.  Perfect with a glass of red wine and I made a side dish of roasted brussels sprouts (let me know if you want that recipe).  Stay warm out there and mangia!

 

I Don’t Know How She Does It: Ricotta Gnocchi

29 Jan

As I slowly awaken from the daze caused by moving halfway across the country, I am tasked with the behemoth job of… getting a job.  I’ve been working since I was 15 years old, and working in my present profession since two days after graduating from college.  So a brief break from the workaday world of 9 to 5 has been quite an adjustment.

While I’m eternally grateful that I’m able to slow down for a minute, I find that I’m not one of those people who enjoys just sitting around.  It’s been an interesting practice in patience, concerning myself with new ways to fill my day.  Many of which involve running mundane errands and taking the dog for long walks.  And cooking things I normally NEVER have the time to tackle.  Like homemade gnocchi.  For lunch.  In the middle of the day.

RICOTTA GNOCCHI (serves 6 to 8)
4C all-purpose flour
1 egg, beaten
1lb. ricotta cheese
Pinch of salt
Flour
Grated Parmesan cheese

Combine flour with ricotta, salt and egg.  Mix until dough forms a ball.  Turn on a lightly-floured board and knead until smooth; about 5-8 minutes.  Cut dough into eight sections.  Roll each section into long finger-shaped rolls 1/2in. in diameter and cut into 1/2in. pieces.  With index finger, press each piece in the center, rolling slightly to form a shell-like shape. Sprinkle with flour and let stand 15 minutes.  Shake off excess flour and drop gently into boiling salted water.  Cook until tender, about 12-15 minutes.  Drain well.  Toss with your favorite sauce and sprinkle with grated cheese.

Yum!

Yum!

These were SO FREAKING DELICIOUS.  I got so involved in the creation of them, though, that documenting the process with my camera fell by the wayside until they were halfway shoved down my face.

Here’s the thing: how on EARTH did T and my great grandmother, Grandma Rosie, have time to make things like this?  With multiple children running around the kitchen and demanding, hungry husbands?  It boggles the mind.  Maybe that’s why they look so grumpy in this shot.  Well, at least T looks fabulous and grumpy.

T and GR

Suddenly, returning to work seems like a welcome respite.  Mangia!

Second Side: Baked Fennel

21 Nov

Webster Groves, the St. Louis suburb where I grew up, is home to the oldest high school rivalry west of the Mississippi.  Every year, on Thanksgiving, the Webster Groves High School Statesmen (a trustworthy government official… what a mascot) compete with the Kirkwood Pioneers for the Turkey Day title.  The winning team receives the Frisco Bell, a large bell that the school holds on to and displays until the next game.  It’s all very idyllic.

And it’s a big, big deal in town.   Both of my parents attended WGHS, my brother played football, I was a cheerleader; the whole nine yards (get it?).  Here’s a little trivia for you– I was SO into it, I actually made up a cheer:

“Hey Pioneers are you ready for attack?  Are you ready to lose to the orange and black?” 

This chant is followed by a series of clapping motions, which I still remember.  I hear, in fact, the cheer is still chanted, almost twenty years later.  How do you like me NOW??!?  I may not be an athlete, but I can write a poem.

Circa 1992. T and Popo and friends also attended the game. Nice hat, Dad. Will you be landing planes on that thing?

The Thanksgiving meal is planned around game time and even though I live in California, I’m still TOTALLY AWARE of how the team is doing while it’s being played (and this was the case even before the advent of Facebook).

So as all of my Statesmen are furiously getting their final prep on before the bonfire tonight and the big game tomorrow, here’s another fast, easy side dish option you can toss on the table for eating Turkey Day-style.

BAKED FENNEL (serves 4)
2 young fennel roots
2T milk
1 1/2oz. butter
2T grated Parmesan cheese

Remove any coarse outer leaves and cook fennel in boiling, salted water until just tender, about 20 minutes.  Cut vertically into 1-inch slices and arrange in a shallow baking pan in which half of the butter has been melted.  Pour the milk over, sprinkle generously with cheese and dot with the remaining butter.  Bake at 400 degrees until golden, about 20 minutes.

The big game

Fennel is a distinctly Italian ingredient, and most people don’t use it that often, because they’re put off by the black licorice taste.  But when it’s baked and cheesed, the flavor completely mellows out.  So try it.  And GO STATESMEN!  Mangia!