The Perfect Roasted Chicken - (in my humble opinion)

I love chicken, mostly because I ate it so much growing up but also because it is so versatile. There are over a million recipes for chicken I'm sure and I'm sure just about as many ways to cook the bird, but the trick is to use the proper technique for each recipe you try. I've roasted countless chicken throughout my time as a cook and I am constantly looking for ways to improve recipes and simplify the process of roasting in general but I have found the classic technique to be the best. This is a dinner I cooked a few nights ago for someone and here's that recipe, try it for yourself and see if it works as well for you!

1 3-4 lb. (approximately) chicken, quartered
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. thyme
1/4 tsp. oregano or marjoram
1/4 tsp. rosemary
2 tsp. fresh parsley, minced
3 cloves garlic
1 large onion, chopped
1/2 cup chicken broth

Preheat oven to 375°F.
Wash chicken and cut into quarters.

In a heavy skillet, add olive oil to a depth of 1/4 inch. Add whole cloves garlic and chopped onion.

Measure flour, salt and pepper into a zipper plastic bag. Shake 2 pieces of chicken at a time in the bag until well coated.

Brown the chicken evenly on both sides in the olive oil. There is no need to cook through. Transfer browned chicken and onion slices to a casserole dish or baking pan.

Combine herbs and chicken broth. Baste chicken with broth and a little olive oil, and continue to baste occasionally during the cooking.

Roast chicken for 50 minutes or until tender and juices run clear (depends upon weight of chicken). Breast temperature should be about 160°F. Read more!

Yes You Can! (A White House Victory Garden)

So as I always do I ran across this story about first lady Michelle Obama and her message to the nation about eating healthier and being conscious about why we are eating what we are eating and I thought I'd share it with you!

Rarely has a giant sweet potato, a muddy knee and a stubbornly rooted fennel plant caused such a stir. But when First Lady Michelle Obama led groups of District of Columbia fifth-graders Thursday afternoon in the fall harvesting of the White House Kitchen Garden, much oohing, giggling, cuteness and shutter-clicking ensued.

The students, White House kitchen staff and representatives from Miriam's Kitchen — which feeds the homeless and was the main beneficiary of the vegetable haul — gathered on the South Lawn around picnic tables draped in red-and-white checked tablecloths and topped with baskets of apples.

White House assistant chef Sam Kass divided the kids into groups of three. A trio of girls from Bancroft Elementary School were paired with the first lady, who initiated a contest to see which kids could dig up the largest sweet potato. Obama noted that she and her daughters already had harvested a particularly hefty one. "They're huge," she said, underscoring the size of the potatoes by holding her hands about 12 inches apart. "They're huge!"

The first lady — dressed in jeans, a purple cardigan and purple sneakers — and her team of students — dressed in yellow Bancroft T-shirts — produced a basket filled with impressive tubers, which she presented to the assembled photographers and reporters for documentation.

Obama noted that already 740 pounds of food have been harvested from the garden,
which cost less than $200 to plant.

For fall, in addition to the sweet potatoes, the children gathered wheelbarrows full of carrots, lettuce and enormous fennel plants, one of which required the full weight of the first lady and her team members to extract from the ground. "You're going to eat your vegetables, right?" Obama said in the way in which parents turn a question into a decree.

After all their hard work and before settling in for an afternoon snack of apples and cider, the young farmers gathered for a group photograph, proudly posing with their vegetables, the first lady and her one very muddy knee.

By Robin Givhan
The Washington Post Read more!

Ahi Tuna with Lemon and Herb Pasta

OK so the same day I grabbed the Halibut that I wrote about in the previous post I picked a couple fillets of some wonderful tuna which i also love. I was kinda playing with the pasta dish and thought this would be wonderful for friends that were coming over for dinner. So I cooked these just a touch pass med rare with this wonderful lemon and herb pasta which I paired wth a wonderful Pinot Grigio and it paired wonderfully and all plates were clean, which is the kind of plating that really matters! Read more!

How about Halibut!

So as you guys know I love fish and I espcially love what I consider to be meaty fish like Escolar, Monk fish or Halibut. I got some this weekend because it was on sale at the local fish shop and decided to play with some flavors like vanilla, nutmeg,lemon and white wine and some chinese five spice. I think the flavors mesh well but I think I'll omitt the five spice in the final rub recipe i'm working on. I plated it with some simple parmesan mash potatoes and some wonderful mixed greens ( swiss Chard, baby spinich, beet greens)from my garden,which I wilted with some bacon and herbs, yup still getting some stuff out of the garden. I'll keep you posted on that rub recipe! Read more!

Back For More!!

Okay so I've been away for a while concentrating on work and school and the summer stuff like my gardens and home projects. I am happy to report that I will be back posting hopefully on a regular basis and with a whole new outlook on food and the Food of Love movement! I hope you all will join me again as I continue to share ideas , recipes and so on! I have missed you all greatly! Here's a picture of my new place in Saint Paul, Minneasota , I'm so excited with all the possibility it has. Read more!