Feeds:
Posts
Comments

Archive for July, 2010

Beet, Orange and Walnut Salad

The finished salad without the preserved lemons since those made it on at the last-minute and the walnuts since we burnt them

Whenever we travel to Chicago for either Flatstock or the Renegade Craft Fairs, we are lucky enough to stay with our good friends Jason (of Delicious Design League), his lovely wife Margaux and their adorable 18-month old son, Desmond. They are always so incredibly gracious and welcoming to us and staying with them makes being on the road not so uncomfortable. Margaux always cooks or bakes for us, which is one of my favorite parts of our visit. I absolutely love traveling, but being away from my kitchen and home-cooked food is hard, especially since we spend so much time working when we travel, that we rarely get to go out and experience nice restaurants fit for a foodie, so it ends up being a lot of fast eating and festival food. That part of traveling exhausts me.

This trip, since Margaux and I both recently started our own cooking blogs, we decided to make something together, along with our good friend Anne, and post about it on our blogs. Check out Margaux’s blog,  Sweet and Savory Kitchens, that she keeps with her Aunt Suzy. I love the way they post and comment on each other’s recipes or take inspiration from each other’s dishes and create their own.

Margaux had made some preserved lemons, when the Meyer lemons were in season this year and has been experimenting with a lot of different Moroccan dishes using them. She really wanted to make a Moroccan inspired dinner for us and I was all for it since I had never cooked Moroccan food. The dish we were both most excited about was this Beet, Orange and Walnut Salad which features the preserved lemons (which coincidentally, we almost forgot at the end). Since Meyer lemons are no longer in season, you could purchase premade preserved lemons from the store, make preserved lemons with regular lemons or you can skip them all together in this salad and it would still be great. Either way, you must try preserved lemons if you never have, they are incredible and bring a level of fresh and tangy flavor that I have never tasted before. I definitely plan on making some preserved lemons next year when they are in season. I can’t wait.

With this Beet, Orange and Walnut Salad, we also made a simple Oven Baked Chicken, which Margaux marinated beforehand with some delicious Moroccan inspired spices. As an additional side we made Margaux’s house staple, Green Rice, which I loved so much that I made it the first day we were home (look for a blog post about that soon).

Being with good friends and/or family, sharing food, cooking and spending time in the kitchen is most definitely one of my favorite things in the world and I cherish those memories and hold them close to my heart. I have memories from being a child and cooking with good friends of the family, with my Yia Yia, my Dad and so many other people whom I love. Those moments, whether you realize it at the time or not, have so much emotion attached to them that you can smell or taste something years later, that you cooked with someone you love and those memories just come flooding back. Preserved lemons will definitely do that for me and always remind me of Margaux and this dinner.
Check out Marguax’s post about this dinner here.

Beet, Orange and Walnut Salad

The Beets


Me cutting the beets for the Beet, Orange and Walnut Salad

Me, cutting the beets, which by the way really leave your hands stained


Beets for the Beet, Orange and Walnut Salad

1 lb. beets
olive oil

Wash beets, pat dry, peel and cut into wedges. Place in a baking dish and lightly coat with olive oil. Cover with foil and bake 45-60 minutes in a 375 degree oven until done. Cool and set aside. The original recipe called for baking the beets whole with the skin on, slipping it off after they come out and cutting them into wedges then. We decided it seemed easier to peel and cut them first.

The Walnuts

Walnuts for the Beet, Orange and Walnut Salad

the walnuts, before they were burnt

1/2 cup walnut halves
pinch of sugar
1 tbsp walnut oil
salt and pepper to taste

Toss all ingredients together and place on a baking sheet. Toast in the 375 degree oven for 5-7 minutes (keep a close eye on them after 5 minutes!!! (We had them on the bottom rack in with the beets and I was in charge of watching them. I definitely burnt them and we didn’t have extra, so had to go without in the salad). Cool. Chop coarsely and set aside.

The Dressing

5 tbsp fresh orange juice
1 tbsp walnut oil
2 tbsp olive oil
1 tbsp red wine vinegar
salt and pepper

Whisk together.

Final Assembly

IMG_0362

we ended up with blood oranges, which we didn’t know until we cut into them, but they were delicious and so beautiful

2 navel oranges
1/4 preserved lemon, diced (optional)
1 head romaine lettuce

Prepare the oranges by cutting off the top and bottom. Cut off the skins with a knife so that no white pith remains. Then cut into sections. Wash the lettuce and either tear or cut into pieces. Dry. Toss the lettuce with half the dressing and place on a platter. Toss the beets with the remainder of the dressing and place on top of the lettuce. Garnish with the orange sections, preserved lemon and walnuts.

IMG_0353

Margaux and Anne in the kitchen

Desi

Desi being cute.

IMG_0384

The spread

Read Full Post »

Penne with Deconstructed Zucchini Pistou

I came across a recipe recently for a classic Provencial dish, Penne with Zucchini Pistou, and I couldn’t wait to use the zucchini from our garden and make it. I had planned on making this dish last night after we got home from a long day at the studio, but I was so exhausted from all the late nights of work and travel. So, I instead decided I would simplify the dish and deconstruct all the bold flavors from the South of France that were featured in the original recipe and make it my way.

Pistou is to the French what pesto is to Italians, and I really love pesto, so I knew this recipe was a win. The only major thing missing from my recipe that was in the original was 1/4 cup of heavy whipping cream, which is also part of the reason I decided to change the recipe up. Since we didn’t have any on hand and I didn’t feel like hitting the grocery store, I decided to skip it. I, of course, made this with gluten-free pasta and I served it with a beautiful green salad, made completely from our garden. This was the first salad of the season and it made me so incredibly happy.

This is a fantastic vegetarian entree or would make a lovely side dish as well. I can’t wait to make it again from the original recipe, heavy cream and all! Yum. Oh and if you are even thinking about leaving the toasted pine nuts out, or skipping the toasting step, you are CRAZY! Those toasted pine nuts make this dish!!

Penne with Deconstructed Zucchini Pistou

Penne with Deconstructed Zucchini Pistou

Penne with Deconstructed Zucchini Pistou
serves 4

8 ounces uncooked organic brown rice penne pasta (or whatever pasta you prefer)
4 teaspoon extra-virgin olive oil
1/4 cup pine nuts
4 garlic cloves, minced
2 1/2 cups zucchini, sliced and quartered
1 cup packed fresh basil leaves, chopped roughly
3/4 cup Parmigiano-Reggiano cheese, shredded
2 teaspoons kosher salt
freshly ground black pepper

Boil water with 1 teaspoon of kosher salt in a large sauce pan over high heat, cook pasta according to package instructions. Drain over a bowl and reserve 1/3 cup of the cooking liquid, rinse pasta in hot water, drain. Leave in colander.

Heat a large skillet over medium-high heat, add pine nuts and toast until golden brown, tossing often so they don’t burn. Remove from the pan and set aside in a bowl.

In the same large skillet heat 2 teaspoons of oil, over medium-high heat. Add 2 cloves garlic and zucchini to pan, saute 5-10 minutes until tender and golden. Salt and pepper to taste.

In a large serving bowl, add the pasta, zucchini, pine nuts, chopped basil, the last 2 cloves of minced garlic and 2 teaspoons of olive oil. Toss to combine and mix. Add the cheese to the pasta mixture and slowly add the reserved liquid as needed to coat the pasta and make it creamy. Toss again, salt and pepper to taste and top with a bit more shredded Parmigiano-Reggiano cheese.

Read Full Post »

Toasted Spicy Almonds

Sorry for the lack of posts – we have been very busy over here. We were in Chicago this past weekend for the Pitchfork Music Festival and Flatstock 26 and before that we were busting our butts designing and printed, getting ready for the festival. I have still been cooking, but pulling out the camera, trying out new recipes, etc., gets put on hold when life gets this crazy. Before we left town I did get a chance to make this delicious snack to munch on in the car on the road trip to Chicago.  I know most of the reason I crave salty snacks in the car is due to boredom, but I have accepted that and I am happy to enjoy not having a mountain of work and a long to-do list, and to sit back watch the road and enjoy my hubby’s company. Rather than salty processed potato chips from a random gas station, I thought that these would be the perfect alternative. We also packed up some of the gluten-free blueberry muffins that I had previously made and froze and some chipotle hummus with sliced cucumbers from our garden. No reason to hit a drive-thru for lunch or to eat junk!

These almonds were so satisfying and easy to make. I started with roasted almonds since that is what I had on hand, but you could also start with raw almonds, and just toast them even longer. Mark and I both really love spicy food, so you can adjust the peppers accordingly. I used a premade salt-free Black and Red Spice mix from Penzeys, that was a mix of Tellicherry black pepper and hot cayenne red pepper.

We leave again in less than one week for San Francisco for the Renegade Craft Fair, then we are back home for a bit. Hoping to be able to cook a bunch and really use all the goodies we’re getting from the garden.

Toasted Spicy Almonds

1 tablespoon organic butter
8 ounces organic roasted almonds, unsalted
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt

Slowly melt butter in a non-stick skillet over medium-high heat. Add the nuts, peppers and salt. Toss with a rubber spatula to coat the nuts and spread them out in the pan in a single layer. Allow the nuts to start to brown a bit, then toss or stir to flip, allow them to continue to toast. This process only takes a few minutes (3-5), remove the pan from the heat when the desired amount of doneness is achieved. Adjust spices and salt to taste. Allow to cool before serving.

Read Full Post »

Goat Cheese Smashed Potatoes

I love mashed potatoes. My mom has always, hands down, made the best mashed potatoes in the world. One of her secrets? She always boils the whole garlic cloves with the potatoes and then leaves them in to get mashed up with the potatoes. And in our family, we don’t scrimp on the garlic, none of this one clove crap, you need at least two and they need to be huge.

I almost didn’t type this recipe up and include it, since to me, everyone knows how to make mashed potatoes and has a recipe. Then I got to thinking about all the mashed potatoes I have tried that weren’t very good. For such a simple dish, it requires a bit of a finesse, so as not to over mash, add too much milk, or undercook the potatoes, etc. I have definitely eaten mashed potatoes whose consistency mirrors that of joint compound that you use on dry wall. (I am not naming any names.)

The potatoes at the farmers market have been abundant, so I decided rather than another potato salad, mashed potatoes would be the perfect way to enjoy them. Since I had the goat cheese on hand, I decided to go with a twist on the classic. The goat cheese gives these chunky garlic smashed potatoes a delicious tangy flavor and the crisp, tasty chives on top is the perfect finish.


Goat Cheese Garlic Smashed Potatoes

serves 4

1 pound baby red potatoes, washed, skins left on
2 large cloves of garlic, whole, peeled
2 ounces goat cheese
1 cup organic milk (whole or skim, whichever you prefer)
1 tablespoon organic butter
kosher salt
freshly ground black pepper
small bunch of fresh chives

Place potatoes and garlic in a large saucepan, cover with salted cold water by 1 inch. Simmer, covered, until tender – 15 to 20 minutes. Drain potatoes, return potatoes and garlic back to the saucepan.

Add the butter to the potatoes and garlic and slowly pour the milk in, a little bit at a time. Don’t add it all at once, in the event you don’t need it, otherwise you will have runny potatoes. As you add each bit of milk, mash the potatoes either with a fork, potato masher or electric hand-mixer. Continue adding milk as needed to get your desired consistency. I like my potatoes a bit on the chunky side, though there has to be the perfect balance of chunky and creamy. Crumble the goat cheese into the potatoes and add half of the chopped fresh chives; stir to combine. Season with salt and pepper and top with the remaining fresh chopped chives.

Read Full Post »

Green Bean and Tomato Salad

This is a very simple, fresh and quick summery salad, perfect side to so many summer dinners. You can serve it room temperature or make it ahead and serve it chilled. Had I had a red onion on hand, I probably would have thinly sliced a bit and included it, but it definitely didn’t need it.


Green Bean and Tomato Salad

serves 8 (approx 1 cup serving each)

1 pound green beans, trimmed and cut into 2-inch pieces
3 plus tomatoes, cut into 1/2-inch thick wedges (or 1 pint of cherry or grape tomatoes, halved)
1/4 cup balsamic vinegar
1 large clove garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil

Bring large pot of water to boil over high heat. Add green beans; cook 5 minutes or until crisp-tender. Drain and rinse well with cold water. Drain thoroughly and place in large bowl with tomatoes.

Combine vinegar, garlic, salt and pepper. Gradually add oil, stirring constantly with a whisk. Drizzle over bean mixture, toss gently to coat. Top with freshly ground black pepper.

Read Full Post »

Gluten-Free Blueberry Muffins with Almond Flour

I’ve never been much of a baker, however once I made the decision to avoid all processed foods entirely, I knew with that choice came the fact that I would have to start experimenting with baking if I wanted to enjoy any baked goods again. Thankfully, there are many lovely gluten-free bloggers that have done a lot of the experimenting part for me and I can play around with their recipes. See for me, the problem with baking is that you can’t wing it the way you can with cooking. If you change a measurement or try a different flour, you can’t taste it as you go and tweak it, you have to completely bake it and wait to see what happens, if it’s wrong there is no fixing it. You either have to suck it up and eat said ‘failed experiment’ or start over.

Gluten-Free Blueberry Muffins with Almond Flour

Last week was the start of blueberry season locally and I came across this recipe while searching around. It sounded and looked so good, that I decided to just go for it and make a double batch. This way we can freeze one batch and take it with us on our road trip to Chicago this upcoming week.

I am so incredibly pleased with these muffins. I believe my exact words when I took the first bite were “HOLY F*CK THESE ARE AMAZING”. Seriously, not only are these the best gluten-free blueberry muffins I have ever had, these may be THE best blueberry muffins I have ever had. They plumped up perfectly, so light and airy. They have a delicious nutty flavor from the almond flour and the blueberries just burst in your mouth. This is the first time I have baked with the almond flour and I am very pleased with it. I can’t wait to try out more stuff.

Karina of Gluten-Free Goddess (who created this recipe), recently adopted being vegan on top of her already gluten-free diet, so her recipe used Ener-G Egg Replacer instead of eggs. Since we have been buying the beautiful organic free-range brown eggs direct from the farmer, we used those instead. If you are vegan, use Karina’s original recipe and make these muffins, you won’t regret it.

Gluten-Free Blueberry Muffins with Almond Flour


Gluten-Free Blueberry Muffins with Almond Flour

makes a baker’s dozen
adapted from Gluten Free Goddess

Preheat the oven to 375 degrees F. Line a standard muffin tin with paper liners.

Whisk together:

1 1/3 cups almond meal (I used Bob’s Red Mill Almond Flour)
1 cup sorghum (or brown rice flour, if desired)
1/2 cup tapioca starch or potato starch (not potato flour!)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon xanthan gum

Beat in:

1 1/3 cups organic light brown sugar
2 tablespoons light olive oil
1/2 teaspoon vanilla
2-3 organic free-range egg whites (depending on the size, you are looking to get 1/4 cup of liquid), beaten until frothy
1/2 cup warm water, more as needed, up to 3/4 cup
1 teaspoon fresh lemon juice

Beat the batter until it is smooth, like a slightly thickened cake batter.

Add in:

1 pint fresh blueberries, washed and patted dry

Stir gently and briefly.

Plop the blueberry muffin batter into the twelve lined cups. You’ll probably have some xtra- for a baker’s dozen.

Bake in the center of a preheated oven for 23 to 25 minutes, until golden and firm to the touch. A wooden pick inserted into the center should emerge clean.

Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack (don’t cool them in the hot pan- they’ll get soggy).

If your muffins are soggy or slightly underdone– due to unforeseen oven temperature variations– place them back into the warm oven directly on the center rack for five minutes or so.

Wrap and freeze cooled muffins for future breakfast treats or road trips 😉

Gluten-Free Blueberry Muffins with Almond Flour

Thanks for this lovely recipe Karina, I am forever indebted to you.

Read Full Post »

Penne with Pistachio Pesto, White Beans and Arugula
I am not super crazy about this photo, but it was late and I was hungry so I did my best.

OK, so it is fair to say my pasta addiction is probably very obvious by now. It has always been one of my favorites and it is definitely both my go-to quick dinner option and my favorite comfort food. When I learned of my gluten intolerance, the loss of pasta in my life is what scared me most, then I discovered Tinkyada’s rice pastas. They are so amazing!! They are light and tasty. I much prefer them to regular pasta, any day, though I really don’t have much choice. Mark actually really loves rice pasta and always mentions how much lighter it is in your ‘gut’.

We got home late from work last night and we were both very tired from a long day of printing and other projects, so while I was contemplating dinner, Mark pulled a Wegman’s pizza out of the freezer for himself. I had pulled this recipe from a recent issue of Cooking Light and had all of the ingredients for it on hand, since it seemed so easy and quick, I decided to make it. In the time it took the oven to preheat and for the frozen pizza to cook and cool, I had made this pasta dish, served it, photographed it and I was finishing up eating, just about the time Mark was sitting down to eat his pizza. Granted, I produced WAY more of a mess and tons more dishes, but I would say cooking from scratch and eating fresh foods wins again!!

The pesto had an amazing flavor to it from the pistachios and the arugula had that lovely peppery crisp that just added to the creaminess from the beans. I was a bit unsure on the beans, but I thought they were really nice and was glad I decided not to omit them. Admittedly, I don’t usually buy romano cheese, as I tend to go for parmigiano-reggiano every time, but the romano had a stronger taste that went perfectly with these flavors, a bit saltier and sharper. I will definitely be buying more of it for pasta dishes.

Penne with Pistachio Pesto, White Beans and Arugula
serves 4
adapted from Cooking Light Magazine, July 2010

8 ounces uncooked organic brown rice penne pasta (any pasta will do)
1 cup packed fresh basil leaves
1/4 cup roasted shelled pistachios
6 garlic cloves
2 tablespoons olive oil
1 1/2 cups chopped seeded tomato
1 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
1 (15-ounce) can organic great northern beans, rinsed and drained
2 cups arugula
1/4 cup shredded fresh pecorino Romano cheese

Cook pasta according to package direction. Drain and rinse with cold water. Drain.

Combine basil, nuts and garlic in a food process; process until finely chopped.

Heat large skillet over medium heat. Add olive oil to pan, and swirl to coat. Add basil mixture, cook for 2 minutes, stirring frequently. Stir in pasta, tomato, and next 3 ingredients (through beans); cook for 2 minutes or until thoroughly heated, tossing to combine. Remove from heat. Add arugula to pan, and toss slightly to wilt.

Place about 1 1/4 cups pasta mixture in each of 4 bowls and top each serving with 1 tablespoon of cheese.

Read Full Post »

Southwest Rice Salad

I came across this recipe a week or so ago while browsing on the Epicurious iPhone app (which I am obsessed with) and couldn’t wait to try out my version of it. I changed a few things around like using brown rice instead of white and I added some things that weren’t in the original recipe (the beans, banana pepper, green zucchini, etc). Also, considering the corn that we got at the farmers market this week was still very small and a bit early in the season, we didn’t have a lot of it in the dish. Later in the season, that part of the dish will be even better, so we will for sure have to make this again when the corn is tastier. I was very excited though, that we did get to include the first banana pepper of the season from our garden to add a little heat on top of the poblano that was already in there. I made a bit larger of a serving that what the recipe called for, so we could eat it for lunches throughout the week. For a side dish at one meal, you could probably get away with just making 1 cup of rice.

We decided to cook up the corn and other veggies on the grill, which we were already heating up, so we could get some of that lovely smokey grill taste in the dish. You could easily cook the veggies in a non-stick skillet over a medium heat on the stove top if that is easier. This dish was light and refreshing and was the perfect side to the pork steaks from Sojourner Farms that we were cooking up. It had a very subtle spicy kick from the peppers and a great bright flavor from the lime.

Southwest Rice Salad

Southwest Rice Salad
serves at least 8 as a side dish, less if you are serving it as your main entree
adapted from Bon Appétit

2 cups long-grain organic brown rice
1/3 cup fresh lime juice
4 tablespoons olive oil, divided
1 garlic clove, minced
1 1/2 cups fresh corn kernels (cut from 2 or ears) or frozen corn kernels, thawed
1 large fresh poblano pepper, diced
1 seeded spicy banana pepper, diced
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 avocado, halved, peeled, diced
1 cup of canned organic black beans, drained and rinsed
3/4 cup thinly sliced green onions
3/4 cup chopped fresh cilantro
salt
freshly ground black pepper

Cook rice until just tender, follow directions on the package. Ours cooked for 50 minutes. Drain and rinse in cold water. Drain again. Meanwhile, whisk lime juice, garlic and 3 tablespoons of olive oil in small bowl. Season dressing to taste with salt and pepper.

Start your grill and get it to a medium-high temperature. Wrap the ears of corn in foil and place them on the grill. Toss the peppers, squash and zucchini with 1 tablespoon of olive oil and add to a grill pan. Sprinkle with salt and pepper. Place the grill pan on the medium-high grill. Cook the corn until it is done, approximately 10-15 minutes, cut off the cob once done and slightly cooled. Sauté the vegetables until they are just tender and starting to brown up a little, 15-20 minutes; scrape into a large serving bowl. Add rice, beans, green onions, cilantro, and dressing; toss to coat, top with avocado. Season with salt and pepper.

Read Full Post »

Since we’ve found Sojourner Farms and have bought a bunch of fresh pasture raised whole chickens direct from the farm, we have really been enjoying butterflied grilled chickens. This is such an effortless and delicious summer meal, perfect for those warm summer nights where you just want to relax on the patio with a cocktail and grill out. By butterflying the chicken, it takes less time to cook and you certainly don’t have to worry about it rolling off the grill or falling off of that sticky beer can. We usually get at least two meals from each chicken and once you’ve done the simple work of butterflying you can just sit back and enjoy the evening while it cooks.

I know I have already said this before about everything we have bought from Sojourner, but nothing can describe the taste of the food we are buying from them. Their chickens taste better than any chicken we have ever eaten before. It is unreal. I really cannot recommend enough buying your meats directly from a farm that raises their animals on pasture and without all the chemicals, hormones and antibiotics. You really can taste the extra love and care.

IMG_9994

Start with a whole broiler/fryer chicken weighing approximately 4 pounds. Rinse the chicken inside and out with cold water, pat dry with paper towels. Remove the neck and giblets from the body cavity, then trim away any excess fat from around the cavity opening. Position the chicken so the breast side is down and the drumsticks are pointing towards you.

IMG_9996
Using a pair of kitchen shears (you can use a sharp knife, but I really recommend the shears), cut all the way down one side of the backbone from the tail to the neck. You’re just cutting through the small rib bones, not through the center of the backbone itself. Cut close to the backbone so you don’t lose too much meat.

IMG_9999
Next, cut all the way down the other side of the backbone, removing it completely.

I have read that some people like to cut down only one side of the backbone, leaving it intact. We remove the backbone completely, since we aren’t going to eat it. Reserve the backbone for making stock, if you’re so inclined.

IMG_0006
Flip the chicken over, breast side up and simply press firmly to full open the carcass, break the breastbone and flatten out the chicken. We prefer to leave the breastbone intact for less fuss and less steps. We could probably get ours even flatter, but it cooked wonderfully so we have no complaints.

Many people prefer to actually cut the breastbone out for better presentation, we don’t mess with the extra steps. If you wish to do that, after you remove the backbone, keep the chicken breast side down, position it with drumsticks pointing away from you (turned 180 degrees from where you started). Use a paring knife make a small cut in the white cartilage that conceals the top of the breastbone. Bend both halves of the carcass backward at the cut to expose the breastbone. It should pop right up through the cut.

Run your thumbs or index fingers down both sides of the breastbone to separate it from the meat, then pull the bone out. If the breastbone breaks into two pieces when you are removing it, it could just mean you haven’t separated it well enough from the meat, just remove both pieces and you are good.

Now you are ready to grill!!

Preheat your grill by turning both sides all the way to high. Pull the hood down and allow the grill to get to a very high heat, this takes about 5-10 minutes, or use your temperature gauge if you have one on your grill.

IMG_0011

Brush both sides of the chicken with olive oil and season generously with kosher salt and fresh ground black pepper. You can definitely use other seasonings, add lemon or use butter instead of olive oil, we just prefer to keep it simple and not overwhelm it with tons of different flavors. You could also add chips to your grill to get a smoked flavor. Feel free to experiment with different things.

IMG_0016

Once your grill gets to a high heat, turn one side off and leave the other on high. Place the chicken breast side up on the off heat side. Allow it to cook for 45 minutes, leave the hood down, don’t play around with it.

IMG_0020

After 45 minutes, as long as you kept the hood down and the heat of the grill stayed at high, your skin should have already started to brown and crisp up. Turn the direct heat side down to a low flame and move the chicken over to the flame side, breast side down. Close the hood and continue to grill about 15 minutes or until an instant-read thermometer inserted in thickest part of breast registers 160°F. Transfer chicken, skin side up, to a cutting board and allow to rest for 10 to 15 minutes. Carve the chicken by removing the wings, legs, thighs and breasts from the bird. If it is a bigger bird, you can cut each breast in half.

IMG_0042

All done. YUM!

IMG_0050

There she is again, Derby was especially loving this photo session.

Dinner. Grilled chicken, pasta salad, grilled veggies
Dinner is served.

Read Full Post »

Pasta salad with arugula and raw milk cheese

We did some serious local food shopping this past weekend and we made a feast on Saturday night with all of our goodies. I had grabbed a bunch of beautiful arugula from Native Offerings at the Elmwood Bidwell Farmers Market and a small container of spicy italian raw milk cheddar cheese curds at Five Points Bakery from Lapp Dairy and I knew I wanted to make some sort of pasta dish with it. I decided a pasta salad would be the perfect easy side dish to pair with the grilled chicken. The raw milk cheese curds were fantastic, they had a subtle spice that was just perfect with the tomatoes, arugula and fresh herbs. The crisp, peppery taste from the arugula was such a nice addition to the pasta salad, I will be adding that to a lot of pasta salads this summer. As usual, I used an organic brown rice pasta, but feel free to use your favorite pasta. I served the pasta salad at room temperature but it was equally good the next day, cold right out of the refrigerator.

Cutting raw milk cheese curds.

This is our lovely pup, Derby. She loves nothing more than to hang by my side when I cook. She especially loves the nights we cook and eat outside on the patio.

Pasta Salad with Arugula, Tomatoes and Raw Milk Cheese
serves 4

12 ounces organic brown rice pasta (I used fusilli)
2 cups fresh arugula, roughly chopped
1 pint cherry or plum tomatoes, halved
3 tablespoons olive oil
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 clove garlic, minced
4 ounces spicy italian raw milk cheese curds, cut into cubes
wedge of fresh parmigiano-reggiano
kosher salt
freshly ground black pepper
red pepper flakes

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Rinse the pasta in warm water and drain. After pasta has been drained, move it to a large serving bowl. Add the roughly chopped arugula, halved tomatoes, minced garlic, herbs and olive oil. Carefully toss the pasta to combine all the ingredients, salt and pepper to taste and top with the cubes of cheese curds, lightly toss to mix the cheese throughout. Top with shredded parmigiano-reggiano and fresh herbs.

Read Full Post »

%d bloggers like this: