Bundt Pan Rotisserie Chicken

Technological Wonders
I had a plan to talk about Irish food this week—for obvious reasons—everyone is Irish this Friday.

That plan was blown out of the water by one of those ubiquitous cooking videos that pop up daily on my Facebook feed (sometimes hourly). Most of the time I kinda just glance at the video and move on to other things. Every so often, though, I spot that one video, and I drop everything to watch it. Because my mind is blown. (Or there is a lot of chocolate.) Today was one of those days. Total lightbulb moment…I’m still recovering.

If you’ve ever heard of Beer Can Chicken you will get why I was compelled to watch the video, and then immediately make the recipe. I mean it’s genius. Of course, this would be great, it’s Rotisserie Chicken in your home oven. Brilliant! And it looks weird which is always an excellent reason to make anything—if only to keep people guessing about your mad scientist cooking skills…

Adding this recipe to my weekly rotation was easy since we have roast chicken at least once a week. My only complaint is that you can only make one chicken at a time (unless you have two bundt pans). I like to use the second chicken as the base for some other meal later in the week. I know, first world problems!

Feel free to get wacky with the ingredients and the rub for the chicken. I left the carrots and onion out and went with all potatoes and then mixed a spicy dry rub with the olive oil and rubbed all over the chicken. That made for some tasty taters…

Have fun with this one!

Bundt Pan Rotisserie Chicken
Adapted from Delish

Ingredients
3 cloves garlic
2 carrots, chopped
1 onion, quartered
1/2 lb. Yukon gold potatoes, quartered
2 large bunches of fresh herbs such as thyme and rosemary
Extra virgin olive oil
1 3/4 lb chicken (gizzards removed)
1 lemon, sliced
kosher salt
freshly ground black pepper Read more…

French-Style Beef Stew with Carrots and Parsnips

Rainy Days and Mondays…

When the weather is as rainy as it has been the last week, I look to the things that warm me up. Usually, it’s something slow roasted or slow cooked in the crock pot. It could be pot roast or it could be a turkey breast but whatever the ingredients, it is a bowl full of warmth and comfort.

Last Sunday, while we contemplated lining the animals up two by two, I threw some beef chuck in the crock pot and made some tasty beef stew. And, it was the perfect answer to the wind and rain, especially served with warm crusty bread to sop it all up. Yum.

There is a multitude of recipes for beef stew you just have to decide which one is your favorite. That’s the hard part for me. Sometimes I want straight up stew with all that beef flavor. (Like my Batchelor Beef Stew.) Other times I like French-Style Beef Stew with Carrots and Parsnips and some red wine. And then there are the times when dark beer and onions make a great combo too. (Check out my Beef and Guinness Stew.) Depends on my mood…

So, this is the one I made this weekend. If you wish, it is easily done in the slow cooker. Just follow these directions. But instead of cooking in the Dutch oven, you put it all in a large crock pot on low for about 8 hours, or until the beef is falling apart tender.

French-Style Beef Stew with Carrots and Parsnips
Serves 6 Read more…

Chicken with Tarragon and Mustard

January, the good and the bad.
Well, we made it. We survived the holidays. Now it’s back to normal life—which is in some ways good and some ways bad.

I don’t think I could have kept up with the eating and drinking (at least not the way I was doing it), so to be back to normal is good. However, there is the post-holiday let down. The excitement, the parties and good cheer are gone. It’s just the daily routine. It’s kinda boring.

January can also be what I call the food doldrums. The cold winter months can be less than exciting ingredient wise. Sure there are plenty of good soups to battle the cold air and rain, but I get bored with that after a while. Yes, you can always throw together a roast dinner but again, meh. The produce offerings are tasty but limited. This is the time of year to get creative with your dried beans but even then, for me, there is just not that much excitement. On top of all that is the need to lighten things up and eat better…

January is definitely when my slow cooker gets the most use, mainly because I am worn out from all of the holiday cooking. So, I go looking for new ideas for the slow cooker. A few years ago I stumbled on a series of slow cooker cookbooks that are not the usual pot roast or pork shoulder. Each book is devoted to a particular cuisine. There is the French version, the Italian, the Mexican, Mediterranean and even the Indian.

I have tried recipes from them all, but I tend to reach for The French Slow Cooker the most. One of my favorite recipes is Chicken with Tarragon, Mustard and Cream because it’s uncomplicated and tres French. The original recipe calls for heavy cream (and it is good that way), but I usually lighten it up with 2% milk instead. And, just be aware that the sauce won’t be as rich, which is good…and bad.

Chicken with Tarragon and Mustard
Adapted from The French Slow Cooker by Michele Scicolone
Serve 4 to 6
Read more…

Moussaka

The Kickasserole

I gotta say, it was a good Christmas this year. Not one clunker gift could be found amongst the massive pile of paper and cardboard. We were all spoiled rotten. One of my favorite gifts has my thoughts spinning…

At Christmas time each year it’s a pretty safe bet that I will receive something that is at the very least related to cooking. This could be a cookbook, or a subscription to my favorite cooking magazine, or even some bizarre ingredient. But more often than not, it is a tool to be used in the preparation of food. This year was no different. What was different however was the personalization on the side. I received a gratin dish with “Amy’s Kickasserole” engraved on the side. It is a thing of beauty, and beyond awesome! But it is also as if a challenge has been issued.

One does not simply cook any old thing in a dish that says Kickasserole. No my friends, leave the mac & cheese or the baked ziti to the plain white earthenware. The Kickasserole is destined for much more interesting and grander fare, which is why my mind has been spinning. What would be the perfect recipe for the maiden voyage of the Kickasserole?

I have come to the conclusion that I can’t make anything that I have made before. That would be boring. It needs to be an event. So here’s the plan. One of the other gifts I got was a Greek cookbook. My daughter and I have decided we are going to cook from it for New Year’s Eve. And one of the recipes we will be making is one of my favorite dishes, Moussaka. I have never made it before. Ever. So I think it is the perfect choice to ring in the New Year and to begin the new era of the Kickasserole…

Moussaka
Adapted from Kokkari: Contemporary Greek Flavors
Yields 6 to 8 servings

This is the cookbook from Kokkari Estiatorio, my absolute favorite Greek restaurant in San Francisco. If you have not had a chance to eat there, I highly recommend you make reservations! Read more…