newlywed would love some of your tried and trues
Hello Chowhounders! I have been married for 1 month and realize that I was raised by wolves! I love good food, I am willing to do the work but I can't find any great recipes(or is it me...lol)
I find a book-a few things are spectacular then YUCK!
Everyone on this board seems to know their stuff.Would you help out a buding foodie?
I have no restrictions whatsoever. I would love some great everyday recipes and hopefully a few killer party ones. Thank you!
He has his detractors, but I love love love all of Nigel Slater's cookbooks. Got a copy of "Appetite" shortly after we got married and then rather quickly bought the rest of his books. Lots of appealing common sense recipes and ideas.
I also like the big yellow Gourmet cookbook that came out a couple of years ago, it's got a nice variety of stuff.
The other cookbook I use an awful lot is a 1947 edition of the Good Housekeeping Cookbook because, despite my mother being rather proper, I somehow never really learned the niceties of setting a table, etc. and the Good Housekeeping book has tons of that kind of information.
After 16 years of cooking for the two of us, I've realized that less is more and good ingredients are essential. If I was stranded on a desert island, I'd want my Olio Santo olive oil, tellicherry peppercorns, and kosher salt. Everything, everything, tastes good grilled or roasted with a bit of olive oil, salt, and pepper. Always buy Bell & Evans chicken, beef from the butcher, and seafood from the fish monger. I love the Barefoot Contessa's cookbooks because the recipes are simple. Cooksillustrated.com is worth the price because the recipes are tried and true and they review cooking equipment and food items.
Yes, yes, yes....I agree, lean grilled/roasted meats/seafood, lots of fresh vegetables...add some quality olive oil, a little salt.....mmmmmm, perfect. Stay with basics and flavors that you and your significant other enjoy. I also agree with Cooks Illustrated Mag. If you enjoy preparing food and are patient everything will come together. Good luck and have fun!
This recipe is so easy. My husband never fails to compliment me when I make it. Serve with broccoli or asparagus roasted w/EVOO, s and p. (wink)
Sweet and Crunchy Mustard Chicken
3 tablespoons dry breadcrumbs (panko would be fine)
2 teaspoons light brown sugar
1 teaspoon dried tarragon or dried basil (tarragon is much better)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
2 tablespoons Dijon mustard
4 chicken breast halves, with skin-on bone-in (I prefer thighs, more flavorful)
1. Preheat the oven to 500 degrees.
2. In a small bowl, mix the bread crumbs, light brown sugar, tarragon or basil, kosher salt, and pepper.
3. Spread the mustard all over the chicken breast and sprinkle with the crumb mixture.
4. Set the breasts, skin side up, in a 9 x 13-inch glass or ceramic baking dish and roast in the upper third of the oven for about 25 minutes, or until they are cooked through and crisp.
I just made a salmon dish similar to this tonight - from the Balthazar cookbook. Very simple - preheat oven to 500 degrees, salt & pepper salmon fillets, coat with Dijon mustard (maybe 2 tsps), pat in a tsp or so of bread crumbs - I used panko tonight for the first time and it was wonderful. Heat a nonstick pan that can go into the oven (I use my Swiss Diamond) on high, add 2T of vegetable oil, when the oil starts to smoke, put the fish in the pan mustard side down, turn heat down to medium and leave it for 2 minutes. Then turn over and cook for one minute on skin side and place in oven 3-4 minutes.
I whipped up a quick sauce of mayonnaise, lemon juice, olive oil and chopped chives, and served the salmon with cooked fennel and an arugula salad.
Just made this last night; it was delicious, so easy, and actually no cleanup--washed right off under immediate cold water.
question....will this chicken hold up if I make it & bring to a family for dinner, or does it have to be eaten right from the oven? If I cover it will the steam/condensation ruin it?
Also, I cook with skin, but usually don't eat it- does the chicken still have all the flavor or is the skin meant to be eaten? thanks