Gruyère on top?I made a bowl of onion soup because I had some week old sourdough that needed to be used, a partial box of beef stock that needed to be used and 2 Vidalia onions that needed to be used because they dont keep as long as Ppanish yellow onions.
Gruyère on top?
Mmm perfectGruyere and parmesan.
any chance you would share a copy of your roast chicken recipe?Been roasting a lot of chickens using a pretty simple recipe. Love a simple roast chicken.
Tonight it'll be medium rare strip steaks from our "nice to animals" type meat share... grass fed. Looks pretty well marbled though.
Tomorrow will probably be medium rare filet mignon. Same source.
Sunday will be a giant authentic chinese food order with visiting family. (Guts, tendon, etc; stuff Americans tend to shy from)
"sungold" and "supersweet" salad tomatoes have been wonderful in the piedmont. still thriving. the slicers, not so muchOh!
And for the last 5-6 nights I've had a mostly self-garden salad. The tomatoes were terrible this year. Because of (good) things that changed my life quite a bit this June, I planted my plants but half or quarter-assed the care. 18 tomato plants became 6, thanks to squirrels digging the seeds out and a wood chuck - he's an asshole - eating the leaves off the others.
But, I've got plenty of herbs and salad greens going on rotation. So I'll get 1.5ish weeks of salad greens every 2-3 weeks. Garden tomatoes but not at prior rates. Green onions. Herbs.
It all tastes so much sharper and defined than supermarket stuff.
any chance you would share a copy of your roast chicken recipe?
trying to get my wife to throw/glaze a chicken cooker; having a ready recipe might add just the incentive obviously needed to motivate her to make one for smoking on the kamado
besides, without a recipe, i won't know how to use it
THANK YOU ... and Mrs. Person!Here's what my wife does:
- 4lb chicken - rinse, dry well
- stick cast iron skillet into oven and set to 440-450
- rub chicken with a bit of olive oil. season well with kosher salt and black pepper
- in cavity put a few garlic pieces, some herbs tied with string (rosemary and thyme for sure, i add savory sometimes if its in the mix I buy) and a lemon cut in half
- truss the chicken (tie the legs together)
- when oven reaches temperature, take out cast iron, put 6 cloves of garlic in circle and plop down chicken
- cook for 1 hr, with thighs facing back of oven (adjust time if bigger chicken, but i usually try to get close to 4lb)
Here's what I do:
- 4lb-5.25lb chicken - rinse, dry well. 63 minutes at 445 for ~4 lb, ~75m for 5.25, same temp.
Preheat oven to 455 with the cast iron in it, then:
- brush olive oil onto chicken, bottom side up at firrst.
- Seasoning: MSG, truffle salt, pepper, a faint sprinkling of paprika and chili powder (not hot chilis - the dark 'chili powder' you can get in supermarkets, usually a mix)
- In cavity: several garlic pieces, garden spices if you have them (basil, rosemary, cilantro....but mostly rosemary sprigs), 1/4" of thin sliced onion on top, half a lemon on top.
-Turn it over. Brush the side that faces up (drumsticks facing up) with olive oil. Same spices.
- Trust the chicken.
- when oven reaches temperature, take out cast iron, put 6 more cloves of garlic at points between chicken and wall of pan, ie, front and back. If they aren't touching the bottom they don't really burn, but roast. Tasty.
- Put in so ends of drumsticks face back of oven.
- When taken out, pour the fat/stuff from pan into a container, then pour some over your portion. Make gravy if you want but I don't bother.
The garlic, you eat as you wish.
It's remarkably simple, and wonderful if you love the flavor of roast chicken.
Best dessert everBreakfast for dinner! Eggs, hashbrowns, bacon.
Dessert was bourbon.
Best dessert ever
We love breakfast for dinner, esp omelets with fresh herbs and such, perhaps a light salad on the side.
Breakfast for dinner! Eggs, hashbrowns, bacon.
Dessert was bourbon.
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