Roast Chicken

Roast Chicken. That most simple and comforting food. And yet I hardly ever roast a chicken. A whole one that is. I am the only one in a house who appreciates a home-roasted, bone in chicken. Everybody else – (husband)- doesn’t want to deal with the bones.

So my “roast chicken” is usually a boneless cut (thighs, breast etc) and it is usually a “one pan plan.” And this recent one was no exception. Everything on pan, cut to similar size.

 

By adding big rough cut pieces of tomatoes, I knew the chicken would stay moister and there would almost end up being a bit of a “pan sauce” created. Just cook up some rice or pasta or steamed greens and serve in bowls.

Very easy, very comforting.

 

A Chicken in Every Pot (or Not)

No I am not stating my political views. I just couldn’t resist the play on words!

I saw one of those recipe videos on Facebook  – you know the ones where they step through the recipe in double-time and it looks super easy and successful. Well I saw one for a roasted, beer-can type chicken in a slow cooker.

Seemed simple – put some foil balls in the bottom of your slow-cooker (instead of the beer can) and pour the beer ( or water or cider or whatever liquid) in the bottom. Place a seasoned chicken on top and put the lid on – cook on high for 4-5 hours. Voila! Perfectly juicy, roasted chicken.

So I bought a chicken, pulled out my slow cooker and tried it. Here is my video (slide show):

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I left the chicken in there  about 4.5 hours and it didn’t look any different – it just looked raw! I pulled it out and took its temperature – 120 degrees!! After FOUR AND A HALF HOURS!

I considered for a quick minute about finishing it in the oven, but then I thought about how many hours it had been squished in the pot, in the FDA danger-zone, trying to reach temperature. No thanks – into the trash. What a waste.

Moral of the story: get a bigger pot or a smaller chicken – pretty sure you need to fit the chicken in spaciously but who knows sometimes, the internet is just plain wrong.

 

Bean Practice

I had a hankering for homemade baked beans and I couldn’t remember the last time I had made them. I checked online and saw that my original baked bean posting was back in September 2010 and after that only one other posting in August 2011. (during hurricane Irene – I should really not wait so long to make baked beans!)

So here we are in 2016 with another hurricane (Matthew) pummeling the country and me working to perfect a very traditional baked bean. The last batches were not too traditional. So this time I stuck to tradition. I ended up making 3 batches (!!!) over the course of a week.

Batch 1: I used a red kidney bean – that’s the bean I had used the last couple of times – but I must have bought some extra giant size and I was out of practice in general so my husband pronounced these “ok, but not great and why are the beans so big?”

Batch 2: My mom heard I was making baked beans and was dying for some so I made a vegetarian & onion free version for her and used a smaller pink bean. I soaked them overnight but was too lazy to do the boil-in-water step but did cook them extra long in the slow-cooker . She pronounced them “delicious, but maybe they could be just a tiny bit more tender.”

Batch 3: I again used the small pink bean and soaked them overnight. This time I boiled them in fresh water for about 10 minutes before cooking them overnight in the slow cooker. I kept them vegetarian and used onion. I am dropping some off at my boss’s house. Hopefully he will pronounce them “an excellent baked bean.”

here is how we like to eat them around here…

baked-beans-supper

Cajun spiced-rubbed steak, corn bread, sliced tomatoes and traditional baked beans

 

The Recipe:

I used approx. 2 lbs (2 small bags) of small pink dried beans, soaked overnight, boiled for 10 minutes in fresh water (no salt) and drained. Place in a sprayed slow-cooker for easy clean up.

Whisk together:

1 6-ounce can of tomato paste

1 cup light brown sugar – barely (lightly) packed

1/3 cup dark molasses

1/2 tablespoon of dry mustard

1/4 cup ketchup

2 cups very hot water

1 tb of ground black pepper

1 1/2 cups small diced white onion (instead of onion this could also be 4 whole garlic cloves thrown in the slow cooker and fished out later – I tried that in one of my versions.)

Taste the mix and adjust as desired. Remember the flavors will deepen in the pot, but this is a chance to get the general “sweet and tangy-ness” right. Add this mixture to the beans in your slow cooker. Stir well. At this point I like to add 1 more cup of hot water to make sure there is enough “juice” as I cooked these on high, overnight. (or about 8-10 hours) The water level should just be “peeking” out from the beans not actually covering the beans. Use +/- water on that final cup of hot water to achieve the right level. Stir maybe twice during the cooking and scrap the sides down.

TIP: When they are done – tender, smelling good, looking good, tasting good – stir in a 1/2 cup of good quality maple syrup. (I like a dark amber from Vermont.) Add a couple pinches of salt. The syrup at the end gives the beans a warm, sweet undertone. I don’t add it in the beginning because I think the delicate flavor gets lost in all that cooking. (believe me I tried that in the first two batches.)

Patty Pan

Such a funny, odd name.  What is a “patty pan” anyway? I mean I know it’s a type of squash but that must be named after something? My husband thought maybe it was an another name for a cupcake-like thing. A quick search of the inter-webs told me that  “The name “pattypan” derives from “a pan for baking a patty”. Its French name, pâtisson, derives from a Provençal word for a cake made in a scalloped mould.”

I may have styled this photo just a tiny bit :)

I may have styled this photo                         …just a tiny bit 🙂

The husband was pretty close to right on this one. Yup, a wife has actually admitted in writing that her husband was right! (just this one time)

I bought a couple of Patty pan’s from the farmer’s market at the Brimfield antique show this past week, along with a variety of summer squash called “Zephyr” along with some tiny little potatoes, Cipollini onions, some beautiful tomatoes, a few tomatillos and some tasty golden raspberries. No trip to the farmer’s market is complete without some corn on the cob, so I picked some up!

And of course since I was there to shop antiques – there was a small side table purchased!

The Patty Pans are small but mighty. They can be sliced or stuffed.

patty-pan-with-cupI sliced up mine along with most of my other farmer market finds and spread them all out on sheet pan with olive oil  and spices and roasted them . This is a great way to cook them easily, all at once. Later they can be arranged on a platter for a meal, snacking or sandwiches.

 

Interested in Brimfield? it happens 3 times a year near Sturbridge Massachusetts – here’s a link for more info and here is some pictures I took….

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Red, White & Blue

A little nod to the holiday that just passed by. Fingerling potatoes in red, white & blue! So simply good – they only need a coating of olive oil, dried rosemary, salt & pepper. (Be generous with the salt, potatoes need it!) Roast on a sheet pan in a 425 degree oven for aprox 30 mins until the potatoes are soft and starting to brown. I served mine with a roast pork loin and a piece charred, toasted bread. There is a green vegetable “off camera.”

Never Boil Corn Again!

This week I fell in love with the internet all over again!

I was feeling lazy about getting out a giant pot, shucking the corn and steaming/boiling my corn on the cob. Ugh.

However, my desire for early corn (Florida corn) at this time of year outweighed my laziness so the big corn pot came out. And then I decided to procrastinate more and check the internet. There must be a better way, right?

And there was!!!

Cue angels singing!

Simply roast them on a sheet pan, in the husk, for 30 mins at 350 degrees. THAT’S IT!

look I will show you how easy….

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SOOOO easy! And the house fills with the most amazing smell of sweet corn roasting.

Now I can have my fix of “corn & tomatoes” much easier.

or “corn & pineapple” muffins!

or “chicken corn stew!”

or “corn, chive  & tomato omelets!”

 

Help Wanted

Meatloaf is a basic that I can not seem to get right!

I either get too exotic with the ingredients and it ends up with a weird flavor profile or more often than not it tastes good but the consistency is too soft.

No matter how many eggs or how gentle I mix it or how much bread crumbs I use, I just can’t get the right blend. I just want a meatloaf that holds together nicely at the dinner table and slices cleanly for sandwiches the next day!

This latest attempt was a “plain Jane” style with nothing exotic except a few shredded carrots! And while it turned out pretty tasty, it was still too soft! Maybe the carrots were too much?

meatloaf

I have tried cooking it in the loaf pan and not in the loaf pan. I have tried it with ground turkey, traditional meatloaf blends and pork/beef blends. I have made with and without the whole “milk-soaked bread” thing. Nothing seems to work. I just want a firm meatloaf – is that asking too much?

In case you want to review my ratios…

1 lb ground beef (80/20 blend)

1/3 cup finely minced sweet onion

1/2 cup finely ground saltines (15 crackers)

1 tbsp Dijon mustard

2 medium eggs, lightly whisked

1/2 cup finely grated carrots

1/4 cup finely minced fresh parsley

2 finely minced large garlic cloves

1/4 cup ketchup

salt and pepper

Mixed, formed and baked 1 hour at 375 degrees. Rested well before slicing.