Simple Roast Chicken

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Last weekend I helped process our first round of chickens for the season.  I work on the “clean” side of the butchering shop.  After the chicken’s head, legs, and feathers are removed, I eviscerate the birds and separate them into leg/thigh, wings, and breast cuts.  I know it is strange, but I actually enjoy this part.  I like the repetitive movements, making clean and smooth cuts, and challenging myself to work faster.  It is probably even more strange that while I am doing this, I can’t help but think about how I am going to turn one of these fresh birds into a feast later that day.  I appreciate roast chicken because it is a simple and satisfying meal.  But I love roast chicken leftovers.  I love barbecue chicken sandwiches, Thai chicken pizza, and chicken enchiladas.  The little bit of time I spend scraping every last bit of meat off a roast chicken is well worth it.  Let’s start with the basics here.

A Rustic Swiss Chard Tart

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I like to consider myself a Good Eater.  I’m not necessarily an Adventurous Eater, but I am always enthusiastic about trying new vegetables or flavor combinations.  For example, last Fall I stumbled upon a knobbly, potato-like tuber at the farmer’s market called artichoke root. The artichoke root is not a charming vegetable; they are, however delicious.  For some reason though, swiss chard scares me a little bit.  When I meander through the produce section at the grocery store, past all those leafy greens piled high, I always go for kale or spinach.  I can’t help but notice how pretty the rainbow colored chard stalks are, and yet, I go for the kale.  I know kale can stand up to roasting and sautéing, and will be great raw.  But what am I supposed to do with chard?  Can I throw it in a slaw?  Will it get all weird in soup?   

Well, last weekend I overcame my fear of chard.  Heather and I got to the farmer’s market after much of the produce had been picked over, except for the chard.  Giant chard, nonetheless.  Two of these leafy greens could have made one (petite) mini-skirt.  With a humongous bunch of chard in hand, I began thinking about how I could sneak this into my dinner.  Pie crust.  When in doubt, put it in a pie.  And shoot for rustic. 

Lemon Curd Ice Cream with Raspberries

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I Scream for Ice Cream Saturdays!

Magic just happened in my kitchen, the kind of magic that makes you happy despite a rough day.  Magic that reminds you of where you are right now and how far you’ve come in just a day’s time.  The kind of kitchen magic that allows you to forget for a moment about what tomorrow has in store. 

This tangy batch of ice cream is one of the creamiest ice creams yet to come from my kitchen, and I’m starting to think I’m getting the hang of this ice cream business.

A Super Couscous Salad

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Super versatile, that is.  I threw together some toasted Israeli couscous with a few fresh vegetables, and then added some hazelnut oil, because I’m fancy like that.  This was my first time using hazelnut oil; it is as delicious as it sounds.  However, I don’t think this salad/dressing combo was the best way to highlight the flavor of the oil.  Next time I make a salad like this I will decrease the lemon and vinegar to make room for the hazelnut to shine.  Or, keep it simple with good ol’ fashioned olive oil.  Either way, I love this salad.  The dressing is sweet, tangy, and super fresh.  Also, this salad is totally versatile.  You could substitute any whole grain for the couscous, dice up any delicious cheese, add any fresh veggies, and walnuts or pecans would be just lovely.