The Comfort of Cooking » Herb and Citrus Oven Roasted Chicken

I know, I know…this is a book blog, not a food blog. But, in my past life, I used to cook on the daily. I even tried to write a couple food blogs and just couldn’t keep up with them. So, now that I’m trying to get back into cooking…I may post some of my recipes that are successes. They won’t be the focus of the blog, but hey, food is part of my geek, and THAT is what this blog is about. 

Guys, you HAVE to make this chicken. It’s what I made for dinner tonight, and it’s one of the best chicken recipes I’ve made. I used a whole chicken that I cut to pieces, but you could use whatever you wanted. I would recommend skin on though–that’s the best part. I took to the citrus off for the last 10 minutes and cranked the oven up to 500 to crisp the skin. Otherwise, I mostly followed the recipe.

I served this with new potatoes that I quartered and tossed in a casserole dish with a few garlic cloves and an Italian herb mixture, salt and pepper, plus a few pats of butter. I just put it in the oven to roast along side the chicken, it was ready at the same time! Easy peasy.

Oh, and don’t forget the bread. I did, and I was super disappointed. There was so much sauce/gravy in the pan, and it was SO flavorful. Seriously, I could have swam in it.

We drank a very inexpensive Once Upon a Vine Sauvagnion Blanc with it (We are running VERY low on whites at the moment. Time to stock up!). I’d recommend something a little less sweet, but definitely a white. Maybe a Reisling would be better with the citrus. I’m definitely not the best judge when it comes to whites, but I do think a red would be too heavy for this dish.

The Comfort of Cooking » Herb and Citrus Oven Roasted Chicken.

Food Philosophy

Anyone who follows me on Instagram or Twitter knows I love to eat.

wpid-img_20140804_101407.jpg

Good food, in my book, beats everything. So many memories come out of a good meal. There’s always good conversation–whether you are eating with family, or sitting alone at a pub, talking to a bartender, or fellow beer nerds.

wpid-img_20141111_172838.jpg

Everyone’s got to eat, and everyone has a strong opinion about their food. And when the conversation veers away from what is on the plate, topics range anywhere from life to books to politics and back again.

wpid-img_20150130_121940.jpg

I will almost never pass on the opportunity for a great meal. And that means I am never going to be a skinny woman. But hey, if good food and better conversation means I am not what society thinks is “beautiful,” than screw them.

wpid-img_20150103_175550.jpg

Pass the beer and cheese please.

wpid-img_20141011_190153.jpg


 

Thanks for being patient with me this week! I’m back from vacation, and I have a BUNCH of stuff to post in the next week or so. It was hard being away from the blog, I kept journaling posts to write! 🙂

Stay tuned!

The Telling Room: A Tale of Love, Betrayal, Revenge, and the World’s Greatest Piece of Cheese

If I would have been born in an old world country, I think I would have been very happy. Not that I’m not happy now, but I can imagine myself there–in a middle of nowhere village, twisted trees, sheep, grass. Somebody’s grandmother cooking something with garlic, and homemade red wine being passed around at all times.

There’s always fresh bread and olives and cheese on the table in those fantasies. And it’s never anything prepackaged. It’s bought from the farmer down the road, homegrown and warm from the sun.

16127243

That’s what Michael Paterniti imagined when he first came across Paramo de Guzman in a little deli in college. That far off land. Something rich and homemade. Something you don’t find here in the US. It’s an exotic thought. Sure, we can mimic it, but it’s just not the same.

The Telling Room is a story of his journey to find that special cheese, and what went in to making it. There is a lot of love and pain behind the curds.

Man do I want to go to Spain now. I’ll probably never find the tiny village of Guzman, but Paterniti has convinced me to add this amazing food culture to my list, for sure! I absolutely have to seek out these little bodegas where the cheese and wine are stored. I’m always afraid, though, that if I went to a place like this, that I would stay forever. Think I can convince my husband?

Probably not…

 

Passion

I LOVE food. And wine. And beer. Really anything culinary. I used to cook all the time, now I much prefer others to do the cooking for me, and just enjoy the benefits.

When Julie & Julia came out, it was the first time I had really been exposed to Julia Child, and I was instantly in love. Of course, I love Meryl Streep, but there was something about that big, boistrous cook who just drew me in. What is it about Julia that we all love so much? Her voice? Her laugh?

I think it’s her passion. That woman just plain loved food. And she wanted all of us to love it too. And because she was doing something she loved, it rang out in everything she did. I wish I would have been around to watch her show On Air, but I’ll settle for old YouTube videos now and then, and reading her memoirs. My Life in France might have to be a reread pretty soon.

 

wpid-img_20140601_171757.jpg