Bundt Pan Rotisserie Chicken

Bundt Pan Rotisserie ChickenTechnological 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…

Smoked Duck and Andouille Gumbo for Mardi Gras

Smoked Duck and Andouille GumboFat Tuesday
I got a call from my sister over the weekend to see if I had her cookbook. I did, in fact, have it. I have been holding it for ransom for quite some time.

It is not surprising that she would be looking for this particular cookbook this time of year, because next Tuesday happens to be Mardi Gras. And this cookbook, in my opinion, happens to be one of the best New Orleans cookbooks available. Susan Spicer’s Crescent City Cooking is filled with wonderful things.

New Orleans is one of those bucket list places for me. I have never been, and I have absolutely no desire to visit during Mardi Gras or the heat of the Summer. But I do have a desire to go and eat my way through the city. There is just so much history, not only in the streets but in the music and food. It makes my mouth water to think about it. Just not sure when I am going to get there…

In the meantime, cookbooks like this one give us a taste of the city, and whet our appetites for more. I have written about recipes from Spicer’s book, and I now bring them to your attention in advance of Mardi Gras. Her Autumn Salad with Apples, Comté, and Hazelnuts and Cornmeal-Crusted Crayfish Pies are good, But without question, the best of the best is the Smoked Duck and Andouille Gumbo.

And for something a little sweet to go with your Mardi Gras feast, there’s Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce from Emeril Lagasse.

Laissez les bon temps rouler!

Smoked Duck and Andouille Gumbo
Adapted from Crescent City Cooking by Susan Spicer
Yields 8 Servings
You can substitute an equal amount of roasted chicken for the duck. But if you get a chance to use duck, give it a try. It’s delicious!

Read more…

Moussaka

MoussakaThe 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
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…

Amy’s Spaghetti and Meatballs

Amy’s Spaghetti and MeatballsSmiling Is My Favorite
Because it is the week before Christmas, you will have no problem finding Christmas-themed shows or movies available on your television. In some cases, they are streaming 24/7. Some folks are not a fan of this annual occurrence. Personally, I am okay with it.

There are a lot of good holiday movies out there (some not so good ones too…), and everyone has their favorite. People like my brother-in-law, are fans of the classics. For him, it’s not Christmas unless he is schnuggy on the sofa with warm Gingies watching It’s A Wonderful Life. For others it’s not Christmas unless Hans Gruber is falling off of Nakatomi Tower in Die Hard. Nothing says the holidays like blowing stuff up. Although, lately it seems that nothing says the holidays like StarWars.

For my father, nothing says the holidays like mischief. My dad loves little kids, and this time of year it is turned up a notch. Dad just gets a kick out of kids. It makes no difference if he is related to the child or not. If there is a little kid within range, Dad is going to interact with them. And, if said child is “up to something” so much the better, in his eyes. For that reason, while it may not be his actual favorite holiday movie, I always associate the movie Home Alone with my Dad. Here’s why.

Years ago, my parents were in town to pick me up from college, and for whatever reason Home Alone was the only thing on TV. (Don’t ask me why it was on in June, but it was.) While watching the movie, Dad was laughing so hard he had tears rolling down his face, and we were concerned about his oxygen intake. It got so out of hand that my mother and I were more entertained watching him watch the movie, than actually watching the movie. So, right or wrong, I will always think of Home Alone and Dad when I think of holiday movies.

If I had to choose my favorite, it would be Elf. Though I do enjoy a good A Christmas Story marathon, Elf is a must-watch to get into the Christmas spirit (other than singing loud for all to hear, and having a tickle fight). I have seen this movie hundreds of times and it never fails to make me laugh. The one-liners sustain me through the year.

Last night some friends of ours had a Buddy The Elf themed party, and it was great. While we didn’t make snow angels or snuggle, we did manage to eat the four basic food groups: candy, candy canes, candy corn and maple syrup. And, of course, there was spaghetti…

Amy’s Spaghetti and Meatballs
Yield 6  servings
I usually double the recipe for the meatballs when I make them, because I like my meatballs the size of tennis balls. If you prefer to make them smaller than that, just go with a single recipe. Read more…

Spanish Chickpea Stew with Kale and Salt Pork

Spanish Chickpea Stew with Kale and Salt PorkSpanish Feast

A couple of weekends ago we had our cookbook club dinner and I have to say it was one of the best dinners we have had in a while. It may have been the subject matter. You can’t go wrong with Spanish fare…

The book was Curate by Katie Button, and I don’t think there was anything that we made that wasn’t fantastic. Everything was good. Even the octopus—and I am not a huge fan of octopus. The very best part? The book is intended for American kitchens, which means the ingredients aren’t hard to find and the recipes aren’t too involved.

One of the recipes I made was Stewed Chickpeas with Collard Greens and Salt Pork. Because of schedule overload I had to make this the night before, and it was so good that my husband and I couldn’t keep ourselves from having a bowl. This stew is more like a hearty soup, but it makes for a super (see what I did there? ) satisfying bowl that hits the spot on a cold night.

I would definitely recommend using the Edison Grainery Garbanzo Beans that we have here at the store, as they seemed to re-hydrate better than others I have tried. And, I choose to use kale rather than collards.

Serve this with some warm crusty bread and a nice Spanish Rioja….

Spanish Chickpea Stew with Kale and Salt Pork
Adapted from Curate by Katie Button
Serves 4 to 6 as a main course
Read more…

Amy’s Sage Stuffing

Amy’s Sage Stuffing Traditionally Bad

I can’t speak for your family, but in my family there are holiday traditions that are sacred. And these cannot be messed with without serious repercussions. The rules are more strict for Christmas, but the other holidays still have their musts.

There must be Gam’s purple glasses on the table for Easter and, of course, a ham. There must be warm Gingies and Ebleskiver for Christmas. (There is no wiggle room for this one. Ebelskeiver in the Summer is a capital offense—though I have noticed a relaxing of the rules a smidge in recent years…) Thanksgiving is no different, though I do think it’s time for some thought and self-reflection on this one. Here’s why…

For my entire childhood, there were creamed onions on the dinner table for Thanksgiving. The only people who liked them were my grandfathers. And it baffles me to this day that they did. They smelled horrible as the onions bubbled in their sauce on the stove. And, the taste made me gag, Still does—even worse than red cabbage. (Seriously. I am gagging as I write this…) Of course there were always left overs, ’cause after my grandfathers had their serving, that was it. No one else went within five feet of ‘em.

Despite their position as the Thanksgiving pariah, the onions were still there year after year. My grandfathers have been gone for a while now, and I think it’s time that we consciously uncouple from the onions…as a public service. Who’s with me?

So, I asked a number of my friends if they had similar experiences with their Thanksgiving feast. I was pleased to know that my family wasn’t alone in it’s tradition weirdness. Not surprisingly, the one Thanksgiving side that avoided any bad press was the stuffing. I mean it makes sense. How can you go wrong with seasoned buttery bread goodness? And if you make your own not from a mix? Forgeddaboutit!

It’s got to be simple though. None of that newfangled stuffing. If you get funky with the stuffing, we might have problems…

Amy’s Sage Stuffing
Serves 6
This recipe for Amy’s Sage Stuffing tastes best with fresh sage, and is only as good as its ingredients. But it’s so good…
Read more…

Comforting Slow Cooker Pot Roast

Comforting Slow Cooker Pot RoastGive me Comfort…
When I sat down yesterday to write this post, I came up with nothing. I was having a difficult time putting together a coherent thought. To say that I was distracted by Tuesday’s events would be a gross understatement—frankly, I wanted go back to bed. Since that was not an option, I chose to comfort myself with carbs.

There is something about the starchy and the cheesy that can make the most difficult of days just a tad brighter. Also, little slow-cooked protein can go a long way towards a positive attitude adjustment. The combination of the two has been my M.O. for the past couple of weeks.

In fact, over the weekend I made a Slow Cooker Pot Roast with mashed potatoes and gravy. (That’s a whole lot of comfort in a crock pot.) There’s nothing easier than pot roast and it’s a great way to have dinner done when you walk through the door at the end of the day…

Comforting Slow Cooker Pot Roast
Adapted from the Food Network
Read more…

Hungarian Goulash

Hungarian GoulashGhoul-ash

It’s officially October. (What the heck happened to September?) You know how I know it’s October? Well, besides that calendar thing? Because our cookbook club was scheduled to have our latest dinner on Saturday the 1st—and that’s what we did.

I gotta say, I am more excited about the date on the wall than I was with the food we made. And, the rest of the group agreed.

Our theme this time was anything by Jamie Oliver. And, we could pick any recipe of his from a book or online. Initially, I was looking forward to it. And, I figured with his get everyone eating better movement, and the overall success of his restaurants, we would once again be eating very well. Wrongo!

To be fair, it wasn’t that bad, it was totally edible, but the man does not season his food.  Every single one of us said we had to alter the recipe by adding salt and other spices. Maybe it’s a British thing? Maybe it’s just him? Who knows but the food was bland.

I had high hopes for the Spicy Pork Goulash with Chilies that I made. It sounded so good to me, and perfect for a blustery fall dinner. While it was cooking, the aroma was amazing. The end result? Meh.

I love a good goulash. It’s hearty and satisfying and paprika is one of my favorite spices. Since this weekend’s disappointment, I have been looking forward to having the real deal. And, Goulash is another great option for your freezer so make more than you need and freeze some for later.

Hungarian Goulash
Adapted from Lizthechef on Food 52
Serves 4

Read more…

Stuffed Roast Pork Loin with Figs

Stuffed Roast Pork Loin with FigsA Good Melon

There are a lot of great lines in the movie When Harry Met Sally, and I use them often. But, there is this one favorite scene where they are interviewing a couple about how they met and fell in love.

One of the actress’s lines is, At that moment I knew. I knew the way you know about a good melon…

Ninteen years ago, I met this great guy at work, and I just knew. I can’t really explain it but I did. We were not an obvious couple to say the least. Our backgrounds were just so different, but there was something about him… And again, I just knew. He, on the other hand, required a little stalking convincing.

We became great friends, and spent a lot of time together outside of work. But we didn’t actually start dating officially until about a year and half later. I think I just wore him down…

Three years after that we were married.

This week marks our 15th Anniversary, and to celebrate the fact that we haven’t smothered each other with a pillow, Mr. Wonderful and I decided to get away to the wine country for a day, with just the two of us. We sipped. We spa-ed (is that a word?). We ate. It was fantastic, and it was great to be just the two of us again, if only for a few hours.

Dinner at Ad Hoc was one of the highlights. The food was good, the wine was good, and it was so nice to enjoy a romantic dinner with my husband—and be able to have an actual conversation.

The after dinner activities were a little different, though. Fifteen years ago we probably would have met up with some friends and/or have gone dancing. Now?  We ate so much that went back to the hotel and fell asleep watching the Giants…at 9 o’clock. I know. Total party animals…

I have made a number of recipes from the Ad Hoc At Home book but, let’s face it, I’m good but I’m no Thomas Keller. The food we had that night was simple but so, so tasty.

The Smoked Pork Loin that we ate is not one of the recipes featured in the book, but this Stuffed Roast Pork Loin with Figs is, and as the weather gets cooler (eventually) it makes for a perfect fall dinner.

Stuffed Roast Pork Loin with Figs
Recipe adapted from Ad Hoc At Home by Thomas Keller
Serves 6 Read more…