I’ve had this recipe bookmarked in Deb Perelman’s book since last summer. And then I forgot about it. While cleaning out our bookshelves, I stumbled upon this recipe again and realized it would be perfect for Sunday dinner. The leftovers could be used for weekday lunch! I used a mix of jarred kalamata olives but had to supplement with fancy black and castelvetrano olives from the Whole Foods olive bar. Next time, I would stick to kalamatas because they’re cheaper and saltier. The other olives were also tasty, but I want more of the brininess. I like this method of roasting chicken. It is faster and requires less cleanup!
Continuing with my Southern/lowcountry-inspired dishes, we have chicken bog. What the heck is it? I’d say its kind of like a southern risotto with much, much less stirring. You end up with creamy rice laced with chicken, mushrooms and sausage (or whatever you want) without having to stand over a stove constantly stirring for 45 minutes!
I had never heard of chicken bog and was actually searching for a pilau/perlow recipe (something I actually did eat in Charleston). Both are rice-based dishes but according to this site, bog is a bit creamier whereas pilau would be more of a soupy rice. The pictures made it look very similar to a risotto, so I added mushrooms (I always sneak in veggies when I can) and reduced the amount of butter (a whole stick, Paula Deen?!). I’m boiling a whole chicken and 1 lb of sausage–I think there’s enough fat rendered so you can probably eliminate the butter entirely. Read more…
And…back to our efforts to eat healthier…
I have a weakness for Chinese/Oriental/Asian chicken salads. If I see one on a menu, I will always order it. My mom had a recipe for a Chinese chicken salad dressing that was mostly vegetable oil and sesame oil, which I didn’t love. I looked around on the web for something that would be a bit more complex…I used this recipe from Food Network for the dressing, which I prep in the food processor::
- 1 clove garlic
- 1.5 tsp ginger
- 3 Tbsps low-sodium soy sauce
- 1/3 cup rice wine vinegar
- 2 Tbsp canola oil
- 1.5 tsp sesame oil
- 2 Tbsp brown sugar
- 1.5 tsp chili sauce
Bingo! We ate this salad twice for dinner this week. The first time, I shredded carrots, jicama and Napa cabbage (turned out to be 5-6 servings per head) in the food processor. The Napa cabbage ended up a little too fine and fluffy for my tastes (pictured above), so the second time I only put the carrots and jicama through the food processor and used a knife on the Napa cabbage (much better!).
In addition to jicama, carrots and Napa cabbage we added cilantro, peanuts, mandarin orange slices and roast chicken to the salad. (We often roast a chicken on Sunday nights to top our salads and sandwiches during the week.)
For my birthday, I had originally wanted to go to Incanto for the Leg of Beast dinner. A week before, I changed my mind and decided to cook my own hunk of beast at home for friends and family: 10.5 lbs of pork shoulder slow roasted in the oven and served with rice, lettuce, oysters, ginger scallion sauce, hot sauce and kimchee. This meal looks complicated but it is surprisingly easy, incredibly delicious and very interactive. Guests make their own lettuce cups and because dishes are being passed around to share, it feels kind of like Thanksgiving (or when my family did “make your own spring rolls” for dinner growing up). Read more…
While staring at the grain bins at Rainbow Grocery, a man started telling us how awesome millet and cauliflower were together. Tickled by his enthusiasm, we added a scoop of millet to our cart even though it was something I’d never worked with (is it a biblical grain?). The butcher had run out of whole chickens so I roasted two legs with fresh rosemary & sage and salt & pepper. I also roasted a pear from our CSA delivery; just threw it into the roasting pan with the chicken, chopped it up and put it on top of a green salad.
Chicago chefs always talk about the Green City Market, Chicago’s central farmer’s market on the lakefront. I had never gone because we had a farmer’s market in Logan Square and getting to and parking in Lincoln Park never sounded that fun. Well, we finally made it on our last morning in Chicago and I was so sad that I wasn’t able to take all the lovely produce home with me. Instead, I bought fresh apple cider and crepes made with local cheese and vegetables and enjoyed our last morning together outside by the lake.
My first visit to a midwestern farmer’s market back in 2008 was a disappointment. It was the middle of winter inside of an old music hall (an old, cavernous one you’d be more likely to throw a rave in than see an opera) and there were just a few meat and cheese stands. Coming from California, I was expecting bountiful produce. I didn’t realize that local in the wintery midwest meant meat, cheese and baked goods. While I still missed my year-round produce, I got used to it and adapted (sorta).
Once we arrived in San Francisco, I was super excited to go to my local farmer’s market. I was excited to pick up some fresh vegetables and meats and go home and cook. Unfortunately, I forgot that my local farmer’s market is on Saturday and not Sunday. So, we drove over to Berkeley Bowl (we had to run errands in the East Bay) and picked up some fruits and veggies (I wish Berkeley Bowl was still my local grocer).
I have also been reading a lot about the effects of industrial farming but for the past two years, my student budget didn’t really allow me to buy the kind of meat I wanted. When you’re a graduate student with negative income, $2 chicken vs. a $25 chicken is kind of a no brainer, regardless of the environmental repercussions. The math gets even easier when you’re a struggling to raise a family on minimum wages (which is why I can’t fault people who buy industrially farmed meats).
I knew that as soon as I got a job, we would transition to local/organic as much as possible. So…we bought our first organic chicken at Berkeley Bowl ($14) and roasted it that night with the two seasonings we had in the house: red Hawaiian sea salt and some “Lakeview spices” (whatever that is) from a spice shop in Chicago. Its definitely a leaner chicken and there isn’t really a taste difference, but hopefully this meat was raised ethically and responsibly. Served with a side of zucchini and banana squash sauteed in rendered chicken fat.
Our final Chicago meal @ Graham Elliot
I can’t wait to get home from my business trip and unpack my kitchen!
In an effort to clear out the freezer, I made stock out of three roast chicken carcasses. I had some asparagus and spinach that was about to turn and the only thing I could think to make was risotto. I also blended some asparagus and spinach with broth to infuse some vegetable flavor into the risotto…next time, I should put that in last. It turned the whole thing a grayish green hue because I put it in too early. It still tasted good and luckily I was just cooking for the two of us.
In retrospect, I could also have made sup mang (asparagus soup) but it just didn’t occur to me.