December 27, 2022
Marigold Salad
GF
Wash, dry and tear up a varity of leafy greens. I used arugula and red romaine. Next, pick (or purchase) some marigolds and wash them carefully. Tear off the petals and scatter some into the greens. Save some petals for garnish. I had some leftover roasted beets, so I chopped them up and added them as well. For the miso-chive vinaigrette, follow the dip recipe here. I usually always have someon hand, because I like to add itt o other dips, dressings and soups. In a small jam jar, mix 2 tbspof the miso dip, 1 tsp of the chive oil (also included with dip recipe) 1 tsp lemon juice, 1 tsp champagne vinegar, and 1 tbsp of olive oil. Shake then season to taste. with salt and pepper. Shake well again...dressing should be the consistency of cream, but light green in color. Toss with salad and garnish with more marigold petals.
Risotto
GF
For Risotto, I can't give exact measurements, and you really wouldn't want me to...because depending on the weather and humidity, it will turn out different every time. Instead it's better to go by "feel" and "look" but I can give you some direction with that.
Drizzle some olive oil into a saute pan,over medium flame. Start with about a tbsp. Next add 1 finely diced onion. Saute until soft and transluscent. Add 3 finely diced garlic cloves and a pinch of salt. Next, add 1 cup Carnaroli rice. Do not rinse it. Saute over medium for a couple minutes or until it starts to brown. Add about 1 cup of dry white wine and stir until it's all absorbed. Increase proportions of all ingredients if you are making risotto for more than 4 people (this will feed 4.)
While you're sautéing the onion and rice, warm about 2 cups of homemade chicken stock and set aside.
Turn the heat down to just under medium. Add the warm stock, 1/2 cup at a time. Don't add more until rice has absorbed all the liquid you last added. Continue to add stock until the rice is al dente. Removefrom heat and stir in 1 cup freshly grated/shredded parmesan, and a handful of parsley. Season with salt & pepper to taste.
Total cook time, from onions to finished risotto is about 30mn.
Roast Chicken
GF
This is a 3 day process:
Day one - Brine a fresh whole chicken
Day two - Drain the brine. Put in fridge, uncovered. You want to skin to dry thoroughly.
Day three - Roast the chicken
First you'll make and heat the brine:
Day One
In a large pot, combine 4 cups cold water with 1/2 cup of kosher salt, 1/3 cup raw local honey, 2 tsp black peppercorns, 2 tsp coriander seeds, 2 tsp fennel seeds, 3 thyme sprigs, 2 rosemary sprigs, 2 oregano sprigs, 2 bay leaves and the zest of one orange. Bring to a low boil and stir until salt is completely dissolved. Add 4 cups cold water and stir. Let steep for one hour. Put chicken in a large plastic container. Strain the aromatics from the brine as you pour it over the chicken. If chicken is not fully covered, add more water. Cover the chicken and leave it in the frisge for about 24 hours.
Day Two
Take the chicken out o f the brine andplace it on a wire rack over a 1/4 sheet tray. Discard the brine. Pat the chicken dry with a paper towel, and set in the fridge uncovered, for about 24 hours.
Day Three
Take the chicken out of the fridge about 2 1/2 hours before you plan to eat. Let the chicken come to room temperature, about an hour. Preheat the oven to 400F, for at least 30mn.
Stuff the bird with some sprigs of oregano, thyme, sage, green onions (folded in half), 2 halves of a lemon...squeezed a bit inside the cavity of bird, a drizzleo f olive oiland some salt and pepper.
Cook the chicken, turning about every 25-30mn, until it reaches 155F and the juices run clear when a knife is inserted in the fleshy part of leg joint. This can take 45mn - 90mn depending on the sizeof the bird and your oven. Let rest for 15mn before eating. (A 3-4lb bird in my oven take about 75mn.)
Mexican Chicken Soup, using leftovers from meal above
GF
With the chicken carcass and veggies you have on hand , make chicken stock the night before. See recipe here.
Also the night before, place a cup of dry pinto beans in a bowl and cover them with water.
About 2 hours before dinner time, rinse the pinto beans, cover them with one cup of the strained chicken broth that's still cooking. Then add clean water to cover by 1" and bring to a gentle boil. Immediately reduce to simmer. Skim off the foam that rises to the top, for about the firt 30mn. Continue to simmer for about 2 hours, addingmoreliquid a little at a time, so liquid stays just above the top of beans.
45mn before dinner time: Char a pablano pepper over a gas flame, or in your oven under the broiler. Place in a paper bac, roll it up and shake it. The steam will help peel the skin off. Remove the rest of the skin and dice it up. Dice one onion and a couple stalks of celery. Saute these 3 veggies in some olive oil. While they're cooking, dice a few garlic cloves and add when the onions are almost soft and transluscent. Then add a tbsp of chili powder, a tbsp of toasted crushed cumin, a tsp of paprika,and salt and pepper to taste. Stir for about 2minutes over med-low heat. Transfer to alarge saucepan.
Add about 4 cups of strained chicken stock and 2 cups of shredded, cooked chicken.
Add 1 cup of left over cooked risotto and the beans in their liquid. Also add about 1-2 cupsof corn kernels if they're in season,or if you have some in the freezer. With corn, be sure it's organic and non-GMO.
When everything is heated through, and you've seasoned to taste, remove from heat and add a handful of fresh chopped cilantro.
Optional: Add 1 cup heavy whipping cream, creme fraiche, sour cream...or any combination...butonly if you taste the soup and you think it needs it. You canalso add a dash of rice vinegar, if it just needs a little more "acid" flavor. Try it; it can add just that little bit of zing that soups sometimes need, without adding extra dairy. (It already has some, from the rrisotto.) You canalso add slices of avocado or crumbled cotija cheese, for garnish.
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