Two months ago I helped a friend finish her roof. At the end of the project we made a trip to the dump, and her 5 year old son accompanied us on the trip. As we drove home T.J. struck up a conversation with his mom:
T.J. Hey mom, does chicken come from an animal?
(Laughter)
Mom Yep, sure does.
T.J. Oh. What animal?
Mom (looking quizzically in the rear view mirror) A chicken.
This brief exchanged reinforced my beliefs that people are becoming very disconnected with the origins of what they eat. No longer do children realize that their dinner came from an animal. Meat doesn't come from a farm, it comes shrink-wrapped from the grocery store! How sad, I thought, that this child doesn't even know that his chicken comes from a chicken. I viewed this as a call to return to the farm!
Last night I had to eat my words. Literally.
Bryant, being the manly provider that he is, came back from Rexburg with a dead bird in a cooler. A pheasant to be exact. He and his Dad had gone hunting (for the first time since we have been married) and he was quite proud of his accomplishment. He pointed out that you can't get much more free range than an animal killed in the wild. He had a point. Thankfully his Dad taught him from the time he was young that if you are the one to kill it, you are also the one to clean it, so I didn't have to see any feathers or heads. Bryant asked me if I would prepare it for dinner, so last night I set out looking for 'how to prepare a pheasant' since this is one of the areas in cooking in which I have no expertise. I found a great recipe for Pan Roasted Pheasant with Shitake Mushrooms and Figs. Bryant went to get a movie, I went to get the dead bird out of the fridge. It is at this point that my city-slicker upbringing really kicked in. I had no idea where this bird had been! What had it been eating? Is it really safe to eat a bird that has been running around in the wild? Suddenly, shrink-wrapped meat didn't seem so bad. The kicker proved to be when I removed what looked like a 3 inch long piece of beef jerky from the bird. Bryant said it was most likely scar tissue from an old wound. I felt ill. About this time I began to realize my own hypocrisy. I sing the virtues of sustainable agriculture, tell the world of the horrors of factory farms, and freak out about eating a bird that qualifies as the most free range of them all.
Pheasant, as it turns out, is surprisingly tasty. I'm still working on the sauce recipe. It calls for Chamboucin wine and since I don't use alcohol I made a substitution. It was a bit too sweet so I am going to tweak it before I post the recipe. In the meantime, I will work on my hypocrisy.
Thursday, October 30, 2008
Wednesday, October 29, 2008
Roasted Spiced Chicken with Cinnamon and Honey Sweet Potatoes
Confession - I rarely cook meat. I have several excuses as to why:
1) I love vegetables
2) Meat is slimy when raw
3) I don't have a grill pan
My parents remedied excuse #3 by giving me the fabulous Le Creuset grill pan for my birthday. To Bryant's joy I actually began looking through my meat recipes - the ones I couldn't cook without a grill pan. I pulled out this tantalizing recipe (from Bon Appetit, I think) and started making my grocery list. As I read through the ingredients I began to feel sheepish. No grill pan needed - just a baking sheet. My bad. A coffee grinder, however, is necessary to grind the whole spices. I have owned a coffee grinder for the past 4 years, which is random considering I don't drink coffee. Now own a grill pan and a coffee grinder. I'm set for life.
Caution - this is one spicy dish, which is why I love it! They suggest it be served with a mango chutney, which I also recommend, but do yourself a favor and purchase a sweet, not hot, chutney. It also recommends slicing the potatoes (or yams, depending on who you ask) into rounds. I didn't love the texture, so I'm going to change that to a mashed sweet potato.
Chicken
1/2 c chopped onion
4 garlic cloves, chopped
3 Tbs apple cider vinegar
2 Tbs honey
1 Tbs allspice berries, ground in a spice mill or coffee grinder
1 Tbs chopped peeled fresh ginger (the odd root thing in the produce section)
1 1/2 tsp finely chopped fresh thyme (this is the one ingredient I forgot to purchase, I used dried thyme and had great results)
1 tsp salt
1 tsp ground black pepper
1/2 scotch bonnet chile or habanero chile, seeded and minced (I couldn't find either of these chiles fresh, so I ended up using a dried habanero chile. THANKFULLY I still took out the seeds. These babies are hot!)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
4 whole chicken leg-thigh pieces (I used 2 1/4 lbs of boneless chicken thighs instead)
2 Tbs olive oil
Place onion, garlic, apple cider vinegar, honey, ground allspice, chopped fresh ginger, chopped fresh thyme, salt, ground black pepper, seeded and minced chile, connamon, and nutmeg in processor. Puree until coarse paste forms. Place chicken in a large Ziploc bag and seal. Turn chicken to coat. Refrigerate at least 8 hours or overnight, turning occasionally.
Preheat oven to 400 degrees. Arrange chicken pieces, with marinade still clinging to chicken, on a rimmed baking sheet. Brush chicken with oil. Roast until cooked through, about 45 minutes for thigh-leg pieces, 20 to 30 minutes for thighs.
Sweet Potatoes
2 Tbs butter, melted
2 Tbs honey
1 Tbs fresh lime juice
1/2 tsp ground cinnamon
2 lbs red-skinned sweet potatoes (scrape the skin with your fingernail to make sure they are deep orange inside)
Wash sweet potatoes and prick with fork. Roast in 400 degree oven until tender (you can do this while the chicken bakes). Remove skins and mash with remaining ingredients. Adjust seasonings to suit your tastes.
Serve the chicken with the sweet potatoes and mango chutney. I also made a batch of wild mushroom couscous to accompany the dish, and it worked perfectly. Serves 4.
1) I love vegetables
2) Meat is slimy when raw
3) I don't have a grill pan
My parents remedied excuse #3 by giving me the fabulous Le Creuset grill pan for my birthday. To Bryant's joy I actually began looking through my meat recipes - the ones I couldn't cook without a grill pan. I pulled out this tantalizing recipe (from Bon Appetit, I think) and started making my grocery list. As I read through the ingredients I began to feel sheepish. No grill pan needed - just a baking sheet. My bad. A coffee grinder, however, is necessary to grind the whole spices. I have owned a coffee grinder for the past 4 years, which is random considering I don't drink coffee. Now own a grill pan and a coffee grinder. I'm set for life.
Caution - this is one spicy dish, which is why I love it! They suggest it be served with a mango chutney, which I also recommend, but do yourself a favor and purchase a sweet, not hot, chutney. It also recommends slicing the potatoes (or yams, depending on who you ask) into rounds. I didn't love the texture, so I'm going to change that to a mashed sweet potato.
Chicken
1/2 c chopped onion
4 garlic cloves, chopped
3 Tbs apple cider vinegar
2 Tbs honey
1 Tbs allspice berries, ground in a spice mill or coffee grinder
1 Tbs chopped peeled fresh ginger (the odd root thing in the produce section)
1 1/2 tsp finely chopped fresh thyme (this is the one ingredient I forgot to purchase, I used dried thyme and had great results)
1 tsp salt
1 tsp ground black pepper
1/2 scotch bonnet chile or habanero chile, seeded and minced (I couldn't find either of these chiles fresh, so I ended up using a dried habanero chile. THANKFULLY I still took out the seeds. These babies are hot!)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
4 whole chicken leg-thigh pieces (I used 2 1/4 lbs of boneless chicken thighs instead)
2 Tbs olive oil
Place onion, garlic, apple cider vinegar, honey, ground allspice, chopped fresh ginger, chopped fresh thyme, salt, ground black pepper, seeded and minced chile, connamon, and nutmeg in processor. Puree until coarse paste forms. Place chicken in a large Ziploc bag and seal. Turn chicken to coat. Refrigerate at least 8 hours or overnight, turning occasionally.
Preheat oven to 400 degrees. Arrange chicken pieces, with marinade still clinging to chicken, on a rimmed baking sheet. Brush chicken with oil. Roast until cooked through, about 45 minutes for thigh-leg pieces, 20 to 30 minutes for thighs.
Sweet Potatoes
2 Tbs butter, melted
2 Tbs honey
1 Tbs fresh lime juice
1/2 tsp ground cinnamon
2 lbs red-skinned sweet potatoes (scrape the skin with your fingernail to make sure they are deep orange inside)
Wash sweet potatoes and prick with fork. Roast in 400 degree oven until tender (you can do this while the chicken bakes). Remove skins and mash with remaining ingredients. Adjust seasonings to suit your tastes.
Serve the chicken with the sweet potatoes and mango chutney. I also made a batch of wild mushroom couscous to accompany the dish, and it worked perfectly. Serves 4.
Cinnamon Swirlies
I love cinnamon rolls and have about 5 different recipes - all wonderful, and all very time consuming. This is another Vegetarian Times find that I've adapted to fit my tastes. These are not so much a cinnamon roll but a cinnamon roll pastry, almost a cross between a cinnamon roll and a scone. Bryant dubbed them cinnamon swirlies and the name stuck. They are delicious and can be whipped up in under 30 minutes. Instant gratification - that's what I'm talking about.3/4 c skim or low fat milk
2 tsp yeast
1 1/2 c all-purpose flour
1/2 c whole-wheat flour
1/4 c sugar
1 Tbs baking powder
1 1/2 tsp cinnamon, divided
1/4 tsp salt
4 Tbs butter, cut into small pieces
1/4 c brown sugar
Preheat the oven to 425 degrees. Line baking sheet with parchment paper or coat with cooking spray. Heat milk in microwave for 30 seconds, until warm to the touch. Sprinkle with yeast and set aside.
Combine flours, white sugar, baking powder, 1/2 tsp cinnamon, and salt in bowl. Rob butter into flour mixture with fingers, or cut in with a pastry cutter, until mixture resembles coarse meal. Stir in milk until soft dough forms. Transfer to a lightly-floured surface and press into a 12x6-inch rectangle.
Combine brown sugar and remaining cinnamon in a small bowl. Sprinkle over dough (it will seem like quite a lot of sugar, but use it all) and press in lightly with the palms of your hands. Gently roll dough lengthwise into log. Cut into 16 3/4-inch thick slices. Place on baking sheet and bake 12 to 15 minutes. Remove from oven and brush with glaze.
For the glaze combine 1/2 Tbs butter, 1 to 2 Tbs milk, 1 tsp lemon juice (optional) and 1/2 to 1 tsp vanilla. Add enough powder sugar to thicken, about 1/2 to 3/4 cup. It will seem rather thick, but will melt over the cinnamon swirlies. These are fabulous warm or cold.
Fall Feast
The Sioux Falls public library has a surprisingly large selection of magazines. Like my mother, I am a magazine addict, and it is at this library that I first came across Vegetarian Times. I am not a vegetarian, but I love vegetables. For the past 3 years my parents have given me a subscription to Vegetarian Times for my birthday, and it has proved to be the gift that keeps on giving. Two weeks ago I pulled out my October issue in search of inspiration. They had a Halloween dinner which included an intriguing soup baked in a pumpkin and a salad with roasted grapes. I also searched through my file of 'recipes I'm going to make someday' and found a recipe from their April 2008 issue for a caramelized onion, fig, and goat cheese spread that looked divine. Armed with these recipes I began to cook. The result was a pretty amazing meal. Bryant announced that it was the best meal I had ever prepared, and I don't think it hurt that it ended with his all time favorite dessert - apple pie.
Spicy Fall Stew Baked in a Pumpkin
2 Tbs olive oil, divided
1 medium onion, diced
1 red bell pepper, cut into 1-inch dice
2 cloves garlic, minced
1 tsp chili powder, preferably New Mexican
1 tsp ground cumin
/2 tsp dried oregano
1/2 lb tomatillos, husked and quartered
1 14 oz. can hominy, rinsed and drained
1/4 tsp salt
1 3 to 4 lb pumpkin (NOT a jack-o-lantern! Look for Sugar Pie or Cheese, or any pumpkin that can be used for a pie)
2 oz grated sharp cheddar cheese
Preheat the oven to 350 degrees. Heat 1 Tbs olive oil in pot over medium heat. Add onion, bell pepper, and garlic. Saute 7 minutes, or until softened. Stir in chili powder, cumin, and oregano and cook 3 minutes, or until spices darken.
Add tomatillos, hominy, 1/2 c water, and salt. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered 10 to 12 minutes, or until tomatillos are soft. Uncover and cook an additional 5 minutes to thicken, if necessary.
Cut top off pumpkin (note: this was ridiculously difficult, no wonder we don't carve eating pumpkins! It required a hammer, a screwdriver, and a husband) to make a lid. Scoop out the seeds and strings. Rub inside of pumpkin with remaining oil and sprinkle generously with salt. Sprinkle cheese in bottom of pumpkin.
Fill pumpkin with stew. Replace the 'lid' and place on parchment-covered baking sheet. Bake 1 1/2 to 2 hours, or until pumpkin flesh in tender. Remove from oven and let stand 5 minutes. Scoop stew, including pumpkin, into bowls and serve hot, topped with Poblano Cucumber Salsa.
Poblano-Cucumber Salsa
1 poblano chile
1/2 cucumber, peeled, seeded, and diced
1/4 c chopped cilantro
2 Tbs lime juice
1 clove garlic, minced
1 jalapeno chile, stemmed, seeded, and minced
1/2 tsp salt
1 avocado, diced
Preheat oven to broil. Roast poblano chile 15 to 20 minutes, or until skin is blackened, turning occasionally. Cool until east to handle. Remove skin, seeds, and stem and dice. Combine poblano, cucumber, cilantro, lime juice, garlic, jalapeno, and salt in a small bowl. Fold in avocado and season with salt and pepper.
Arugula Salad with Roast Grapes
2 c seedless red grapes
6 medium shallots, unpealed
6 Tbs olive oil
2 Tbs red wine vinegar
1 tsp Dijon mustard
1 tsp fresh thyme
3 bunches arugula, heavy stems removed
2 oz percorino cheese, thinly sliced (optional)
Preheat oven to 375 and line baking sheet with parchment pepper. Place grapes on one half and shallots on the other. Roast for 20 minutes, or until grapes are shriveled, turning grapes every 10 minutes. Transfer grapes to a bowl and roast shallots for an additional 20 minutes or until tender. Transfer shallots to a bowl to cool for 10 minutes.
Cut off root end of each shallot and squeeze pulp into a blender or food processor. Add oil, vinegar, and mustard and season with salt and pepper. Blend until smooth. Transfer to a bowl and sir in thyme.
Toss arugula with enough dressing to coat. Divide among 6 plates and top with roasted grapes and cheese. Roasting grapes may sound odd, and odd it is, but the result is delicious.
Caramelized Onion, Fig, and Goat Cheese Swirl
We love everything about this spread. Serve with slices of crusty bread.
1 Tbs olive oil
1 large onion, thinly sliced
14 figs (either black mission or brown turkish) hard tips removed
4 oz goat cheese, softened and crumbled.
Heat oil in skillet over medium-low heat. Add onion and pinch of salt and cook 40 minutes, stirring occasionally, until onion is tender, lightly browned, and reduced to 1 cup.
Meanwhile, place figs in a bowl and cover with boiling water. Soak 5 minutes, or until tender. Drain and reserve 1/4 c of liquid.
Puree figs and onion until smooth, adding reserved liquid if necessary. Season with salt and pepper. Transfer to bowl and fold in goat cheese, being careful to leave white streaks in the mix.
Spicy Fall Stew Baked in a Pumpkin
2 Tbs olive oil, divided
1 medium onion, diced
1 red bell pepper, cut into 1-inch dice
2 cloves garlic, minced
1 tsp chili powder, preferably New Mexican
1 tsp ground cumin
/2 tsp dried oregano
1/2 lb tomatillos, husked and quartered
1 14 oz. can hominy, rinsed and drained
1/4 tsp salt
1 3 to 4 lb pumpkin (NOT a jack-o-lantern! Look for Sugar Pie or Cheese, or any pumpkin that can be used for a pie)
2 oz grated sharp cheddar cheese
Preheat the oven to 350 degrees. Heat 1 Tbs olive oil in pot over medium heat. Add onion, bell pepper, and garlic. Saute 7 minutes, or until softened. Stir in chili powder, cumin, and oregano and cook 3 minutes, or until spices darken.
Add tomatillos, hominy, 1/2 c water, and salt. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered 10 to 12 minutes, or until tomatillos are soft. Uncover and cook an additional 5 minutes to thicken, if necessary.
Cut top off pumpkin (note: this was ridiculously difficult, no wonder we don't carve eating pumpkins! It required a hammer, a screwdriver, and a husband) to make a lid. Scoop out the seeds and strings. Rub inside of pumpkin with remaining oil and sprinkle generously with salt. Sprinkle cheese in bottom of pumpkin.
Fill pumpkin with stew. Replace the 'lid' and place on parchment-covered baking sheet. Bake 1 1/2 to 2 hours, or until pumpkin flesh in tender. Remove from oven and let stand 5 minutes. Scoop stew, including pumpkin, into bowls and serve hot, topped with Poblano Cucumber Salsa.
Poblano-Cucumber Salsa
1 poblano chile
1/2 cucumber, peeled, seeded, and diced
1/4 c chopped cilantro
2 Tbs lime juice
1 clove garlic, minced
1 jalapeno chile, stemmed, seeded, and minced
1/2 tsp salt
1 avocado, diced
Preheat oven to broil. Roast poblano chile 15 to 20 minutes, or until skin is blackened, turning occasionally. Cool until east to handle. Remove skin, seeds, and stem and dice. Combine poblano, cucumber, cilantro, lime juice, garlic, jalapeno, and salt in a small bowl. Fold in avocado and season with salt and pepper.
Arugula Salad with Roast Grapes
2 c seedless red grapes
6 medium shallots, unpealed
6 Tbs olive oil
2 Tbs red wine vinegar
1 tsp Dijon mustard
1 tsp fresh thyme
3 bunches arugula, heavy stems removed
2 oz percorino cheese, thinly sliced (optional)
Preheat oven to 375 and line baking sheet with parchment pepper. Place grapes on one half and shallots on the other. Roast for 20 minutes, or until grapes are shriveled, turning grapes every 10 minutes. Transfer grapes to a bowl and roast shallots for an additional 20 minutes or until tender. Transfer shallots to a bowl to cool for 10 minutes.
Cut off root end of each shallot and squeeze pulp into a blender or food processor. Add oil, vinegar, and mustard and season with salt and pepper. Blend until smooth. Transfer to a bowl and sir in thyme.
Toss arugula with enough dressing to coat. Divide among 6 plates and top with roasted grapes and cheese. Roasting grapes may sound odd, and odd it is, but the result is delicious.
Caramelized Onion, Fig, and Goat Cheese Swirl
We love everything about this spread. Serve with slices of crusty bread.
1 Tbs olive oil
1 large onion, thinly sliced
14 figs (either black mission or brown turkish) hard tips removed
4 oz goat cheese, softened and crumbled.
Heat oil in skillet over medium-low heat. Add onion and pinch of salt and cook 40 minutes, stirring occasionally, until onion is tender, lightly browned, and reduced to 1 cup.
Meanwhile, place figs in a bowl and cover with boiling water. Soak 5 minutes, or until tender. Drain and reserve 1/4 c of liquid.
Puree figs and onion until smooth, adding reserved liquid if necessary. Season with salt and pepper. Transfer to bowl and fold in goat cheese, being careful to leave white streaks in the mix.
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