Posted by Nick Kindelsperger, April 28, 2008 at 5:00 PM
When I pulled this from the oven, I was livid. Both the cauliflower and capers came out looking awfully disappointing. And by “awfully disappointing,” I mean “burnt." I just couldn’t believe Martha Stewart, of all people, would construct such a disastrous mess of a recipe. I mean, you all can see this, right? Those little black balls are the capers. I almost chucked it right there.
Ends up all those crispy black bits are full-flavored goodness. I really should have known better. I had no use for cauliflower until I learned that it gets this wonderful nutty aroma when you roast the hell out of it. And this caper-assisted recipe is even easier than the curried version I had made before. The fiancée actually finished this before the meat course, forking up all those little black bits as quickly as possible.
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Posted by Robyn Lee, April 16, 2008 at 11:00 AM
The following recipe is from the April 16 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
Hugh Fearnley-Whittingstall was so determined to raise his own livestock and grow his own vegetables that he moved from London to rural Dorset, England to set up the River Cottage Farm. In The River Cottage Cookbook he shares this simple recipe for pot-roast chicken and vegetables, which he calls his favorite one-pot dish, a satisfying way to cook chicken, vegetables, and gravy all at once. It can use either young roasting birds or old stewing chickens by adjusting the cooking time and temperature.
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Posted by Lucy Baker, April 1, 2008 at 2:15 PM
I have never understood why many people are afraid of cooking fish. What's so hard about searing a little salmon? It's chicken, specifically roasting a whole one, that I find much more intimidating. Sure I've done it, but the occasion always fills me with anxiety. Should I butterfly it or stuff the cavity with onions? Set the oven at 425°F or 475°F? And just how do I know when it's done? I don't want to serve a desiccated bird, but on the other hand, few things are scarier than cutting into a bite of breast that is still cold and pink inside. (Just thinking about it makes me want to run for the anti-bacterial hand wash.)
But since reviewing these magazine recipes was, in part, an experiment designed to make me a better cook, I decided that it was high time I practiced my poultry skills. This week I prepared the ginger-roasted chicken from the April issue of Food & Wine.
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Posted by Blake Royer, February 19, 2008 at 4:45 PM
What most people want in a roast chicken is crispy skin and succulent meat. Is it too much to ask? They want the leg to be done cooking before the breast gets tough; they want the skin to be as dry and crackly as possible while everywhere else should be moist and tender. Roasting a chicken is the attempt to achieve all of these contradictory elements in one place, and to do so with a limited number of variables: heat, time, salt. I love the challenge, the concept, the simplicity of roasting a whole bird. But I recently made a dish that in some ways made the whole chicken-roasting problem moot.
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Posted by Robyn Lee, November 13, 2007 at 1:00 PM
Jean-Georges Vongerichten spices up beef brisket with his recipe for beef brisket with onions and chile by topping beef brisket with caramelized onions cooked with red finger chile. He refers to it as as Alsatian-Jewish-Chinese dish, "representative of both my roots and the things I love." Although this slow-roasted dish requires planning ahead, it doesn't take much effort to cook once its seasoned; just leave it in the oven for 2 to 3 hours making sure to baste it every 30 minutes.
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Posted by Robyn Lee, November 12, 2007 at 2:15 PM
As promised, here is the first recipe from Jean-Georges Vongerichten's Asian Flavors of Jean-Georges. He calls his roast chicken with chunky miso sauce and grapefruit recipe, whih combines crème fraîche, miso, yuzu juice, grapefruit and Thai chile, "the quintessential Vong dish, half French and half Asian." If you're not a big fan of chicken, another white meat such as veal or pork may be used instead.
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Posted by The Serious Eats Team, November 9, 2007 at 8:00 AM
When we talked to Cook's Illustrated publisher Chris Kimball about the November 2007 issue of the magazine, we asked for his turkey recipe. You may not be able to get a fresh turkey from your neighbor across the street, like Kimball did, but you'll be able to cook a turkey just as moist and flavorful.
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Posted by Nick Kindelsperger, November 5, 2007 at 4:00 PM
How could this fail? With a bounty of apples, a huge hunk of locally cured bacon, and a nice chicken, I ran across a recipe that used all three in what looked like the perfect way. The chicken would be stuffed with apples and wrapped in pure porky delight. This meal appeared to be in the bag before I even turned on the oven.
But those apples didn’t quite work the magic I had imagined. Instead of infusing the meat, the waterlogged fruit decided to steam the bird, seemingly draining more flavor out of the chicken than if it had just been roasted normally. What a shame. Luckily the bacon saved the day. The pork basted the skin in glorious fat for the duration of the roast, leaving it succulent and full flavored. Ah, the miracles of bacon.
Oh yes, and there really should be three slices of bacon on that bird. I just didn’t have enough self control to wait and take a picture before I picked one guy off.
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