Roast Chicken

It's Jonathan Safran Foer's fault that my freezer is completely, entirely, and totally packed with meat. Which is ironic, because I am pretty darn certain that that is the exact opposite outcome that Foer would be hoping for from readers of his book Eating Animals. But...while I respect Foer's willingness to do an incredible amount of investigation into making an informed decision, and his fortitude in ultimately taking a stand for the resulting decision, I will still be eating meat.  However, what Pollan's books have done to change my thinking about food and the way I eat as a whole, Foer's book did on a more specific level.  Meaning, I think a lot more about the meat that I am eating now and where it comes from.  A lot more.

So, in an effort to severely limit my support of less-than-responsible meat sources, I signed up for a meat CSA.  Which is awesome in the way that I have a more affordable and reliable source of responsible, sustainable meat.  But, I also have meat every week.  Whether I want it or not.  And, as I've mentioned in the blog before, I am trying to not to structure my meals around meat so much.  Thus, the packed freezer.

A few weeks into the season's meat CSA, I realized that I already had several whole chickens stockpiled, and seriously waning freezer space.  And so I began roasting chickens.  I've roasted many, many chickens since then for Kevin and I, and sometimes even to give away to hungry friends.  It is such an easy thing to do, and while it takes a while from beginning to end, the hands-on time is really very minimal.  It also leads to many delicious meals, since after a more basic roast chicken dinner on the first day, the remaining meat can be pulled off the bone and used for soups, sandwiches, tacos or really any preparation that calls for shredded chicken on the second or third day.  In the end, the leftover meat and bones can be made into stock (also very easy, but I will get into that some other time).

Basic Roast Chicken

I like my chicken to be salty, garlicky, and herbaceous - this buttery rub really gets the job done.  Feel free to use whatever fresh herbs you happen to have on hand.

Whole chicken (3-4 lbs)
2 cloves garlic
3 T melted butter
1 T chopped fresh parsley
1/2 T chopped fresh sage
1/2 T fresh thyme leaves
1 1/4 tsp kosher salt
Freshly ground black pepper
1 bay leaf
4-5 small citrus (lemons, oranges, clementines, etc.)
Assorted root vegetables
1/2 cup red or white wine (optional) 
Water


Preheat the oven to 400 degrees.  While the oven is preheating, prepare the chicken, clearing the cavity.  Place the chicken on the rack of a roasting pan.  


Quarter one of the lemons/oranges and thinly slice the rest.  Cut into large chunks enough root vegetables to generally cover the bottom of the roasting pan.  Place the root vegetables and sliced citrus in the bottom of the roasting pan.  Add 1/2 cup of wine (if using) and enough water to cover the bottom of the pan.


In a small dish, combine the melted butter, herbs, salt, and pepper.  Split one of the garlic cloves and rub the cut side on the outside of the chicken, and under the skin where possible.  Rub some of the herb mixture between the skin and meat on both the breast and back of the chicken.  Then rub the rest of the herb mixture over the entire outside of the bird.  Position the chicken breast side down on the rack and place the quartered citrus, garlic cloves, and bay leaves inside the cavity.


Put the roasting pan in the oven.  I roast generally smallish, naturally raised young chickens that take about 40-45 minutes per side.  A larger, grocery store chicken will likely take longer, potentially quite a bit longer.  After 40 minutes, check the chicken.  Add more water to the pan if it is totally dry, and flip the chicken if it is brown on top.  If it is not brown on top, leave it on this side until it is brown, then flip.  Roast on the second side for an equal amount of time, being sure to pay attention to the liquid in the bottom of the pan.  The key is to keep enough liquid there to prevent burning and smoking in the pan, but not too much that it prevents the chicken's skin from browning and crisping appropriately.


After the second side appears to be done, check the bird with a meat thermometer.  The thermometer should read at least 165 degrees when inserted into the thickest part of the thigh.  If it doesn't, of course, just put the chicken back in the oven, being sure to check it frequently for done-ness.

When it is done, enjoy your delicious chicken.  You can decide the fate of the root vegetables and citrus based on their condition when the chicken is done.  I find that they are sometimes salvageable, but often a bit too black, and always quite imbued with chicken drippings.  If you use a sweet citrus (think meyer lemons, clementines, etc.) and cut it thin enough, the wheels will be reduced to a caramelized round tender enough to eat, peel and all.

Sauteed Kale with Smoked Paprika

After braving frigid temperatures on the way to my neighborhood market yesterday, I was relieved to find that the last two tiny bunches of kale were still there just waiting for me to carry them home. I love the hearty winter green for its flavor and weight, not to mention its resilience in my refrigerator - I can always count on it to last while I use up all of my other more perishable produce. These bunches didn't have a chance to prove their longevity, though, as I used them right away!

My favorite thing to do with kale these days is based on this Bon Appetit recipe for Sauteed Kale with Smoked Paprika. It's relatively quick and quite easy and, with a couple of adaptations, I've managed to make it into a meal. As the recipe mentions, any type of kale will do for this dish. I usually rip the leaves into bite-sized pieces before washing them in the salad spinner while I wait for the water to come to a boil. I generously salt the water with a full tablespoon of salt. It makes waiting for the water to boil a bit tedious, but I think it really adds to the flavor of the kale in the end. I've found that the 5 minutes recommended for wilting the kale is just about perfect.

I soften the onions and add the seasoning according to the recipe (though a bit more than a pinch of the crushed red pepper better suits my tastes). Before adding the kale, however, I also like to add a starch, a protein, or a starch and a protein to round out the dish and really make it dinner. In yesterday's version, I simply boiled some redskin potatoes that I had on hand, cubed them, seasoned them with salt and pepper, and added them to the mix. An even easier version uses drained and rinsed canned garbanzo beans. And when I'm feeling like including some protein, cooked chicken sausage, sliced and then cut into quarters, is the perfect addition.

Of course, once the kale is added, a little finishing salt always adds some flavor. I usually skip the extra oil, though. And, in a pinch, regular old paprika works just fine - as long as you like a savory onion flavor!

Find the recipe here: Sauteed Kale with Smoke Paprika

Chipotle Lime Plantain Tacos

I improvised these plantain tacos a few weeks ago on a night when Kevin and I were short on time (and ingredients) before a Saturday night out with friends. They were such a great meatless meal, I decided to incorporate them into my repertoire as a quick weeknight dinner. In addition to the interesting Mexican- and Central American-inspired flavors, I like that most of the ingredients in these are sturdy enough for me to keep them on hand until a day or two before market day, when most of my fresh produce is long gone. Thankfully, the one ingredient that is not as sturdy (cilantro) grows in my garden.

Chipotle Lime Plantain Tacos
(recipe serves 2)

4 small corn tortillas (5 or 6 in. diameter)
4 tsp plus 1 T vegetable oil
4 T minced white onion
2 T minced cilantro
juice of 1/2 lime
salt
1 partially black plantain
1/8 tsp chipotle chile powder
4 avocado slices

Heat 1 tsp vegetable oil in a small frying pan at medium heat. Add one corn tortilla and fry until just slightly crispy but still pliable, about 30 seconds per side. Repeat with the other three tortillas, stacking each on a plate between paper towels as it is done. Set the finished tortillas aside.

Combine onion, cilantro, and lime in a small bowl. Salt to taste, then set aside.

Peel the plantain and cut into 3/4 inch cubes. Heat 1 T vegetable oil in the small frying pan to medium heat. Add the plantain cubes and cook, stirring occasionally, until they turn golden on all sides, about 4 minutes. Sprinkle on the chipotle powder and cook for 1 more minute, stirring frequently. Remove the pan from the heat and transfer the plantains to a plate. Allow the plantains to cool slightly.

Place two tortillas on each plate, and separate the plantain cubes evenly among the four tortillas. Spoon the onion/cilantro/lime mixture onto each taco, then add an avocado slice to each to finish.

Note: If the plantain is more than partially black, the tacos may be a bit on the rich side. Add additional lime juice or even a teaspoon of fresh salsa to even them back out.

Veronica's Potato Salad

I am aware that today's recipe requires a bit of suspended disbelief for most people. So, I have to ask you, Dear Reader, to hang in there with me. I promise - This is a great dish, and one I have made over and over, which is why I am very excited to share it with you!

Yesterday's Father's Day holiday reminded me again of Giada De Laurentiis' recipe for Veronica's Potato Salad. If I remember correctly, the recipe was Giada's mother, Veronica De Laurentiis', recipe (hence the name). How fitting, then, that the first guests that I ever served it to were my own parents, for a Father's Day picnic several years ago. I have to admit that I've made a few adjustments to the recipe, but the main "suspended disbelief" ingredient remains intact in my version - hot dogs!

As usual, the key to this simple recipe is choosing quality ingredients. As you might imagine, that holds particularly true for the hot dogs, which are not camouflaged in any way in the final product. I generally choose a kosher all-beef variety (tonight I used Hebrew National Beef Franks), but you could use any type that you find exceptionally tasty. I think it would be interesting to try a chicken sausage in this recipe too, for instance. Also, Giada's version calls for regular russet potatoes with the skin removed, but I've found that I like to use a more waxy variety of "new" potato, like a redskin or a yukon gold, and leave the skin on. Finally, in a pinch, or if you just don't like it, the basil isn't essential. The parsley in this recipe really does the heavy lifting of giving it that aspect of freshness, and sometimes that's all I use. This seven ingredient mayo-free and mediterranean-inspired version of a classic picnic staple is truly worth suspending your disbelief!

The recipe for Veronica's Potato Salad can be found at www.foodnetwork.com.

Pea and Parmesan Wonton Ravioli

Memorial Weekend traditionally marks the beginning of the gardening season in this part of the country, the earliest date that one can be reasonably confident not to encounter a devastating frost immediately upon dropping that last tomato plant into a hand-hewn hole in the ground. I started making preparations a few days ahead of time this year, beginning by locating the window box that I'd brought over from my previous address. I'll admit that last fall's wedding activities snatched the majority of the attention that I had been paying to my plants away mid-stream. Accordingly, I expected to find the badly neglected window box, which had been overgrown with unruly oregano and mint in October, exactly where I had left it, and full of...dirt. So, imagine my surprise when I rounded the corner of the house to find the window box, yes, just where I had left it, but also brimming with a purple-tinged dark green forest of herbs. I had underestimated my mint! Twenty minutes later, I had a relatively debris-free mint planter, and a head start on my garden for the year.

Tonight, I was thrilled to take advantage of my windfall for the first time, using my home grown mint in Pea and Parmesan Wonton Ravioli, from the May issue of Gourmet magazine. Since there were only two of us for dinner, and this recipe yields quite a bit, I cut the portions down by a quarter, and it still worked beautifully. In fact, after assembling the ravioli, I realized that I had come up with exactly 24 ravioli without even trying - precisely three-quarters of the stated yield! We had enough for dinner for two, with plenty left over.

I have to say that this recipe really delivers in terms of time, and taste. The bright peas and fresh mint in these ravioli positively scream of spring, and the parmesan adds a wonderfully savory and filling aspect to the vegetarian dish. All of that in five ingredients and under an hour? I'm sold. With one of those five ingredients conveniently growing in my backyard, I'll keep the rest on hand to make this recipe in a pinch.

The recipe for Pea and Parmesan Wonton Ravioli can be found at Epicurious.com. One note of warning: Allow wonton wrappers to remain too wet after cooking, and they will be slimy. Too dry? The ravioli will stick together. Be sure to lay the ravioli out flat after they are removed from the water, and consider allowing both sides to dry quickly before serving.

Chicken with Black Pepper & Lime Marinade

My dear friend Anna's dad once saved our college dinner party by gracing us with this recipe, and I have loved it ever since. It's hard not to love a recipe that is not only incredibly simple and a flash to prepare, but also reminds one of visits to Mexico, the Caribbean, and Key West. This version may differ slightly from the original, but the spirit is the same. Tonight I served this chicken with fresh pico de gallo and Mexican pan-toasted corn, but I've also served it with garlicky spinach and sweet potato oven fries with chipotle date chutney for a more Caribbean feel.

Chicken with Black Pepper & Lime Marinade

4 chicken breasts

1/3 cup freshly squeezed lime juice (about 3 or 4 limes)

2/3 cup olive oil

1 tsp. freshly ground black pepper

Combine the lime juice, olive oil, and black pepper in a small bowl using a wire whisk or fork. Pour enough marinade into a glass baking dish to cover the bottom of the dish, then add the chicken to the dish. Add the rest of the marinade to the dish, making sure to coat each chicken breast. Cover the dish and refrigerate for at least 30 minutes, but not more than one hour.

Preheat the oven to 400 degrees.

Remove the chicken from the glass baking dish and place on a baking sheet. Bake until done, 20 to 40 minutes, depending upon the size of the chicken breast. Serve immediately.

Grilled Beef Brochettes

I have the bad (though some would call it good!) habit of purchasing random food items from my local grocery store or farmers' market on nothing more than a whim - because they look interesting, or because I've always wanted to try them... Who can blame me? The selection of "ingredients" available these days can be absolutely intoxicating. A bunch of fresh and mild green garlic, a creamy wheel of soft Queso Blanco, a mountain of sweet smelling and sunset-colored mangoes... It can all be so irresistable! Recently, aji panca peppers were one of those purchases. I bought them a couple of weeks ago while I was shopping for dried New Mexico chiles to use in an enchilada sauce (Did I mention that early May means Mexican food in my house? More on that later...). Ever since Kevin and I had that amazing meal at Andina in Portland, I have been curious about Peruvian food. So when I saw the dark, wrinkled, mahogany-colored Peruvian aji panca next to the New Mexico chiles, I had to buy them. Never mind that I had no idea what I would do with them!

Fast forward a couple of weeks - Destined for a Friday night on my couch with my box of tissues, thanks to a nasty cold, I picked up the latest copy of Gourmet magazine on my way home. Imagine my excitement when I realized that not only did the May issue include a whole meals-worth of Peruvian recipes, but one that used aji panca to boot! I made the Grilled Beef Brochettes tonight, and they were absolutely delicious. Since I did not have the aji panca paste, but rather, dried aji panca, I reconstituted them in a little water and blended the mixture to form a thin paste, which worked quite well. The resulting robust marinade was absolutely mouth-watering. I served these with Caribbean Black Beans with Sauteed Plantains from Jack Bishop's A Year in a Vegetarian Kitchen, and it made for a delicious meal.

The recipe for Grilled Beef Brochettes can be found at epicurious.com

Fried Rice with Spring Veg

Tonight I really had a taste for a spring-inspired meal filled with sweet, crunchy vegetables...but I also didn't want to spend all night in the kitchen. This quick fried rice really fit the bill! The brown rice and bits of egg ensure that it is filling, and the vegetables make it tasty and interesting. Keep some cooked brown rice on hand, and you can whip this up in no time.

Fried Rice with Spring Veg
(serves 2)

1 T Olive Oil or Canola Oil
2 Cups Cooked Brown Rice
2 or 3 Eggs
1 Cup Chopped Snap Peas
5 Medium Radishes, Sliced
1/4 - 1/2 tsp. Sweet and Spicy Curry Powder
1 T Light Soy Sauce
Sesame Seeds
Sesame Oil
2 to 4 Lime Wedges

Heat 1 tsp of the oil in a medium sized skillet over medium heat. Quickly scramble the eggs with a fork, and add them to the pan, swirling to ensure they cover the bottom of the pan. Cook the eggs into a sort of flat omelette, lifting the edges as they cook to let the uncooked egg run underneath. Remove the egg from the pan and set aside.

Heat the remaining oil in the pan, also over medium heat. Add the rice to the pan and allow it to warm for several minutes, stirring frequently. Stir in the snap peas, curry powder, and soy sauce, then let cook for about five minutes. Meanwhile, slice the egg lengthwise and across to form small squares of whatever size you wish. Then, add the radishes to the pan and let cook for about 2 minutes before finally stirring in the egg. Warm the egg for about a minute or less.

Separate into two bowls, and garnish each with a sprinkle of sesame seeds, a generous drizzle of sesame oil, and a lime wedge or two. Remember to use the lime when you eat this dish - It makes all the difference!

Herbed Pork with Dried Fruit

This dish was born out of a stuffed tenderloin recipe that I came across last year, and I like it for several reasons. First, I generally have most of the ingredients on hand. Dried fruits are always in my cupboard, and I like to keep at least one or two fresh herbs in the fridge at all times. If I don't have boneless pork chops in the freezer, they are easily attainable. Second, with only a few ingredients, this is easily a weeknight meal. Better yet, it is a weeknight meal that uses mainly "whole" ingredients. Third, the petite little rolls allow for a beautiful presentation and just the right portion for those of us who are trying to think of our meat as more of a luxury than a staple. Try it the next time you are craving something a little bit sweet for dinner, or when you have last minute guests to impress!

Herbed Pork with Dried Fruit

4 boneless top loin pork chops
10 dates, pitted and chopped
1/3 cup golden raisins
1/3 cup dried cranberries
1/4 cup chopped fresh herbs (parsley, rosemary, sage, and tarragon all work well
2 T olive oil
Kosher salt

Preheat the oven to 350 degrees.

Mix dates, raisins, and cranberries in a small bowl and set aside. Place the pork chops between two sheets of plastic wrap and pound until 1/2 inch or less in thickness (You can use a meat mallet to do this or, in the absence of one, the bottom of a heavy pan). Spoon the fruit mixture onto the middle of each chop, arranging it across the width of the chop, and including enough that the ends of the chop just touch when rolled. Roll up the pork and tie off in two places with cooking twine. Mix the herbs and 1 tablespoon of the olive oil together in the small bowl, then cover the outside of each pork roll completely with the mixture. Salt each roll with kosher salt.
Heat the rest of the olive oil in an oven-proof skillet on medium high. Place the rolls in the pan and brown, turning frequently to cover all sides. Once the meat is browned, place the skillet in the oven to cook the meat until done (The best way to check for doneness is with a meat thermometer, but make sure you keep it in the meat, not the filling!). A small roll will need only 12-15 minutes to cook through, while a larger roll may need up to 3o minutes.

Gruyere Grilled Cheese on Challah

I am fortunate to live in an area where challah, that deliciously egg-filled and braided Jewish yeast bread, is readily available. Last fall, after securing a beautiful golden loaf at the cider mill (of all places), I practically stumbled upon the most heavenly way to use it. Scouring my kitchen for the makings of a meal, I came up with the loaf of challah, half of a block of gruyere cheese, and a tomato. It was all of the makings of a gorgeous grilled cheese sandwich! The sweetness of the challah and the gruyere nicely complement each other, while the slight salty, nuttiness of the cheese melds perfectly with the butter. The light and fluffy challah browns up nicely, and the gruyere melts easily, attaining that creamy consistency so critical to a good grilled cheese. I like to make two or three big sandwiches and then cut them up into fancy little bites. This sandwich is rich, so a little goes a long way.

Gruyere Grilled Cheese on Challah

3 oz. Gruyere

6 slices Challah

1 small tomato

1/2 T butter

Using a cheese slicer, section the gruyere into small slices and set aside. Cover both sides of each of the challah slices with the thinnest layer of butter possible. Place one layer of gruyere onto each of three slices of the buttered challah. Add a tomato slice (or two) to each, and top with another buttered challah slice. Heat a skillet or griddle to medium, then place the sandwiches on the skillet. When the first side is browned (2 or 3 minutes), flip the sandwiches and brown the other side. Keep flipping every couple of minutes until the cheese is melted. If the bread is getting too dark and the cheese has not melted, cover the sandwiches with the lid of a pan for a couple of minutes to coax it along. Remove the freshly grilled cheese and cut into bites. Serve while still hot.

Francesco Clemente's Amazing Hot Sauce (Chipotle & Date Chutney)

The four years I spent in the apartment I shared just prior to getting married and moving in with Kevin have the distinction of being the longest time I have lived in one place since leaving my childhood home. In the final year before I moved out, a strange phenomenon began to occur by which my roommate and I would find the refrigerator oddly devoid of the makings of any type of discernible meal, despite appearing to be absolutely stuffed to the gills. Pondering this situation, we would alternately accuse each other (in good fun, of course) of taking up more than our fair share of space in the over-filled appliance. It was not until we took the time to actually consider the contents of the refrigerator that the truth became clear - I have a particular affinity for condiments, and the myriad bottles and jars of the well-keeping stuff were taking over! I will admit that it is a bit of a problem, but the fact that just a little bit of the right condiment can add so much flavor, often without the addition of many "undesirable" nutritional side effects (fat, calories, etc.), is just unresistably alluring to me. So imagine my excitement when I heard an interview with Top Chef's Padma Lakshmi and found out that she, too, is a fan of condiments - so much so, in fact, that she devoted an entire chapter of her 2007 book Tangy, Tart, Hot & Sweet to Pickles and Chutneys! Haunted by her description of the Chipotle & Date Chutney included within, I had to buy the book. Let me just say that the chutney is everything I had dreamed of - smoky, sweet, and fiery hot (the rest of the book is great too, incidentally). It is amazing and very, very easy to make, so if you like hot and sweet, you would be remiss not to whip up a batch. I promise, it won't last long enough to take over your 'fridge!

Francesco Clemente's Amazing Hot Sauce (Chipotle & Date Chutney)
-from Tangy, Tart, Hot & Sweet by Padma Lakshmi
(Recipe also available from Good Food)

Silky Cauliflower Soup

I have my dad to credit for introducing me to this Dave Lieberman recipe for a very simple, yet incredibly satisfying cauliflower soup. When finished, it is hard to believe that this soup contains not cream, but rather cauliflower, as the main ingredient! It is delightfully silky (as the name implies), and surprisingly rich - you won't miss the presence of meat or cream at all. I've found that the real secret to this recipe, though, is salt. Be sure to salt and pepper liberally before serving; It will make the greatest difference in the results. I add about 1 1/2 tsp. of salt and many, many turns from the pepper grinder.

The original recipe from Dave Lieberman includes serving the soup with Parmesan crisps, but I just couldn't bear the thought of shredding any more Parmesan tonight, so I garnished it with some homemade wheat croutons and a bit of lemon zest, which worked out just as well.

Silky Cauliflower Soup
-Dave Lieberman
(Recipe available at foodnetwork.com)

Radishes with Olive "Tapenade"

Just over a year ago, I had dinner with a colleague in New York's West Village. The meal began with a sort of amuse-bouche of fresh radishes and a wonderfully salty tapenade. A year later, I still remember the tiny hors d'oeuvres so vividly, that I thought I would create my own version in tribute . They may not be the most beautiful thing to look at, but the combination of the spicy radish and the briny olives is delightful. The original version clearly included anchovy, but since some of us are not fans of the tiny fish, I chose to omit them and add a couple of non-traditional ingredients to my spread. Feel free to adjust the proportions to fit your taste.

Radishes with Olive "Tapenade"

1 bunch fresh radishes
1 small container fresh olives with pits
1/2 T capers
2 tsp. lemon juice
1 1/2 - 2 T good extra virgin olive oil
1 T grated parmesan
1 T breadcrumbs or a handful of croutons

Wash the radishes and remove the tops. Cut a small slice from each end to create a flat surface, then cut through the middle to create two radish halves.

Pit the olives. You can use mostly black, such as kalamata olives, or a mixture of black and green. It is better to choose fresh, though, (as opposed to jarred) and not to cheat by buying pitted olives, since they will be more dry.

Place the olives, capers, and lemon juice in a food processor or blender and pulse a few times. Then, stream in the olive oil while pulsing, to create a paste. Finally, add the parmesan and the breadcrumbs or croutons and pulse until incorporated.

Use a spoon to place some of the olive onto each radish. Or, just dip the radishes into a bowl of the spread for an easy snack.

Orange Watercress Jicama Salad

I first tasted jicama during a trip to Mexico almost seven years ago. I was so taken by the root's unique combination of sweet, crunchy, earthy, and refreshing characteristics that I immediately turned to my surprised Mexican waiter and asked him to tell me the name of it right away! These days, jicama is a frequent visitor to my kitchen. In the summer, I like to make several variations of Mark Bittman's Jicama and Orange Salad, from his wonderful book How to Cook Everything, to take on picnics and pack in portable lunches. Each of those variations really celebrate the fresh herbs that are so plentiful at that time of year, so I thought it would be great to create a winter version that would celebrate the citrus while it is in season. Taking my cue from both Bittman and the meal I had at BridgePort a few weeks ago, today I made an Orange Watercress Jicama Salad. This is a great winter salad, since the combination of sweet jicama, crisp citrus, and spicy watercress is refreshing and warming all at once! I will pair it with something decidedly savory, like a grilled marinated portabello cap or skirt steak.

Orange Watercress Jicama Salad

1 jicama

3 oranges

1 lime

1/4 tsp. salt

1 cup watercress

Peel the jicama and cut into 1/2 inch cubes, or julienne into "matchsticks" if you have more time and would like a prettier presentation. Place the jicama into a medium-sized bowl and add the juice of one of the oranges and the zest from about half of the orange peel. Cut the remaining oranges into bite-sized pieces and add to the bowl. Add the salt and the juice from half of the lime and toss to combine. Rough chop the watercress, then add to the bowl and combine with the other ingredients.

Oatmeal with Dried Fruit

Lately, every weekend I spend in Chicago invariably culminates with brunch at Milk & Honey Cafe. And inevitably, someone always orders the delicious Warm Oatmeal with Dried Cherries, Toasted Walnuts and Brown Sugar. I don't know Milk & Honey's secret, but this morning I decided to make a breakfast inspired by the cafe's popular dish. I used Irish-made John McCann's Steel Cut Irish Oatmeal, which comes in a great throw-back can. The brand is a bit expensive, but if you don't mind sacrificing the cool can, there are other more affordable options out there. I have to say that just opening the can hightened my anticipation! The oats have a great sweet-grain smell that far surpasses anything out of an instant package. I prepared them according to the instructions on the can:

Sprinkle one cup oatmeal into four cups briskly boiling water, stirring well. When the porridge is smooth and beginning to thicken (about 7 or 8 minutes), reduce heat and simmer for 30 minutes (actually, more like 20-25 minutes, in my experience), stirring occasionally.

You could really stop there - it is delicious as is. But, of course, I had to follow Milk & Honey's lead and embellish it.

I added an almost imperceptible amount of brown sugar, a few taps of nutmeg, a handful of dried cranberries, a handful of golden raisins, and half of a handful of walnut quarters.

Yum! It was such a filling and satisfying winter meal. You could use any dried fruits that you have on hand, and omit the nuts if desired, since the steel cut oats are already "nutty" tasting. The walnuts do add to the flavor if you have them, though, and I would recommend always including the golden raisins. The combination of golden raisins and nutmeg is pure harmony. Also, the sugar could be adjusted or replaced with honey, but I don't think you need much (or possibly even any), since the fruit adds sweetness.

Bacon, Cheddar, and Onion Frittata

Generally, I like to stay away from using bacon in everyday meals, so I've had a package lingering in the freezer for quite some time now. What better day to use it than Super Bowl Sunday? In honor of yesterday's unofficial national holiday, I made a Bacon, Cheddar, and Onion Frittata for our late breakfast. I started with Ellie Krieger's Broccoli and Cheddar Frittata recipe and adjusted it to make the frittata just a bit more decadent. It turned out quite well, if I do say so myself - the perfect little slice to start off a day devoted to football!

Bacon, Cheddar, and Onion Frittata

8 large eggs

1 tablespoon olive oil
1/2 spanish onion, diced
10 slices cooked bacon
Salt
Black pepper (preferrably freshly ground)
Handful (or two) shredded sharp cheddar

You can cook the bacon any way you'd like. I baked mine in the oven on a rack set over a foiled-covered baking sheet for about 18 minutes at 375 degrees.

Heat the olive oil over medium flame in a 10 inch ovenproof non-stick skillet. Add the diced onion, salt, and pepper, and cook until the onion begins to carmelize, about 8 to 10 minutes.

While the onion is cooking, whisk four whole eggs, four egg whites (discard the yolks), and two tablespoons of water in a mixing bowl. Also, chop the bacon into bite-sized pieces.

When the onion is sufficiently carmelized, stir the bacon into the onion. Then, add the egg mixture to the pan, covering the bacon and onion evenly. Reduce the heat to medium-low, cover the pan with a lid, and let cook for about 8 minutes. Meanwhile, heat the broiler.

After about 8 minutes, the edges of the egg mixture should be set, but the center still liquid. Remove the lid from the pan and sprinkle the cheese on top. Place the skillet under the broiler for not more than 2 minutes, to allow the cheese to melt and the egg to set. Enjoy!

"Chicken and Fries" Baguette

When Kevin and I visited Tahiti last November, we spent an afternoon in the capital city of Papeete. After visiting the colorful and bustling public market, Marche Papeete, we found ourselves in the unenviable position of looking for a late afternoon meal just as all of the restaurants in the French Territory's largest city were closing down after lunch. Desperate, we turned to a street vendor, who was selling the baguette sandwiches we had been watching all of the young Tahitian men eat while walking the city streets during the day. What luck! For about $4.50, we received one of the most memorable meals of our trip - simple, but fulfilling (and portable). Tonight, I made my version of the "Chicken and Fries" baguette that I had that day. At its core, this sandwich is exactly as it sounds - chicken, fries, and bread. I added a couple of little twists on the original, toasting the baguette and seasoning the chicken, but you could omit those steps and still get fantastic results. The key is to use good chicken and a fresh baguette.

"Chicken and Fries" Baguette

Baguette

Roasted or Rotisserie Chicken Breast

Medium Russet Potato

Vegetable Oil

Salt

Pepper

Olive Oil

I roasted my own chicken breast on the bone - rubbing it with melted butter and fresh thyme, then roasting on a rack at 400 degrees for 40 minutes, turning once halfway through. A rotisserie chicken would save time and work quite nicely as well. Let the chicken cool to room temperature before you shred the meat and set aside. To make the "fries", peel the potato and cut into thin matchsticks of about equal size. Toss with vegetable oil (a tablespoon or less), and season with freshly ground black pepper. Let sit for 5 or 10 minutes while you heat a baking pan at about 400 degrees. Once the pan is heated, spread the potatoes out in a single layer and salt generously. Bake for about 35-40 minutes, or until golden brown. While the potatoes are baking, cut the baguette in half and then into 6 inch pieces. Brush olive oil on the cut surfaces and grill until golden. Wait until the potatoes are cool, then pile even amounts of chicken and "fries" on each baguette bottom half. Add the baguette top and enjoy! This is great portable food, but a crisp salad is a good match as well, since it lightens the meal a bit.

Chicken Breasts with Garlic and Parsley

Despite my efforts to the contrary, Mondays always feel a bit...rushed. I have a brand new to-do list for the week, the inevitable errand to run, and a strong determination to go to the gym. Monday also tends to be the day that I do my grocery shopping. So, although that means that I often don't arrive home for the evening until 8 P.M., it also means that I arrive bearing fresh ingredients. The meal I made tonight is perfectly suited to my Monday routine - quick, simple and fresh. Jacques Pepin's Chicken Breasts with Garlic and Parsley is quickly becoming a staple at my house. We ate it with slices of crusty bread and a simple salad of red leaf lettuce, celery, red onion, and freshly ground pepper, dressed with a vinagrette. Delicious!

Chicken Breasts with Garlic and Parsley
from Jacques Pepin Fast Food My Way
(Recipe at foodandwine.com)

Stracciatella

In January and February, when the temperatures in Michigan drop into the teens and the ground seems to be permanently covered with ice and snow, I often feel compelled to put a pot of simmering soup on the stove. It seems that nothing else can do such a thorough job of warming a person both inside and out! So as I sat at the kitchen table with my coffee this morning, watching yet another four inches of snow falling on my front yard, it became apparent that it would be a soup day. In addition to its warmth, soup is also great because it is often easy to make, and usually good to freeze for later. Today I tried out this recipe for Stracciatella (literally "little rags") from cookbook author Martha Rose Shulman, courtesy of Sunset magazine. After a particularly indulgent holiday season, I found this soup to be just perfect. As Shulman says, the "Broccoli rabe's slight bitterness contrasts nicely with [the] mellow chicken broth". The result is a sufficiently light, yet filling, winter dish. I ate it with a slice of bread and a glass of crisp white wine to make it a meal. As an added bonus, this soup was very quick and easy to make, and is a wonderful way to get your leafy greens!

Stracciatella with broccoli rabe
- Martha Rose Schulman (from Sunset magazine)
(Recipe at myrecipes.com)