Sometimes the single picture is worth the thousand words. Just look at this reddish bronzed skin! The BF often tells me that he loves the simplest roasted chicken dishes, and this one couldn't be easier. Adapted from Samin Nosrat's Salt Fat Acid Heat, this recipe encompasses two whole ingredients. Three, if you count salt. Genius.
The buttermilk and salt work like a brine, tenderizing the meat to yield an unbelievably juicy chicken with crispy, gorgeously intense-colored skin. Be sure to leave 24 hours for marinating. I streamlined the recipe a bit, as well as decreased the amount of salt in the marinade.
One of the best things about roast chicken is that you can serve it with anything. Try it with these side dishes:
Adapted from Samin Nosrat's Salt Fat Acid Heat blog and Netflix special of same name.
Number of servings: 4
So the NBA playoffs are here, and I ain't no basketball widow—I love my Golden State Warriors and Portland Trailblazers. For game one of the round-one series between the Warriors and Los Angeles Clippers, we hosted a pizza party with a close high-school friend of the BF, his lovely wife and twins (boy and girl), who are now finishing up their HS-freshman year. [Ed. note: Time flies! Is April really halfway done?]
We also for the first time met a previously social-media-only acquaintance, a young man who shares the BF's love of San Francisco bay area sports teams. Always better to meet in person! Together, we all enjoyed an emphatic game-one Warriors victory. [Ed. note: Since the Warriors somehow managed to blow a 31-point lead in game two, we now must have pizza parties for all future games. Hey I don't make the rules. :-\ ]
Note to self: make lamb shoulder chops more often. Inexpensive, take little-to-no time to cook (6-10 minutes!) and go with almost anything. Being that it is spring, lamb goes very well with mint, carrots, and potatoes, all of which are are in season.
This beautiful meal will grace our Passover table and will be served as Easter dinner to one client family as well.
PS: One year ago, the BF and I fought off a seriously pesky bug [Ed. note: NOT fun.] and I made white chocolate bark with strawberries and pistachios (www.moveablefeast.me/blog/white-chocolate-bark-with-strawberries-pistachios).
Adapted from: Jessica Seinfeld
Number of servings: 4
I professed my love of mushrooms earlier this year with the help of The Bruce Dickinson and his cowbell (www.moveablefeast.me/blog/mushroom-risotto), and wasn't lying. If I could only have one kind of pizza the rest of my life, this is it. Havarti and fontina cheese, sautéed shiitake and baby bella mushrooms, fresh rosemary and thyme, and a little drizzle of white truffle oil make this pizza wonderfully rich and completely addicting.
Truffle oil is a bit too rich for the BF [Ed. note: I'm already fungus drunk!], so I just drizzled it on half of the pizza. Honestly, this doesn't need it as it's very rich on it's own, but it definitely gives the pizza a wow factor.
I added thinly sliced red onion and minced serrano peppers. Entirely optional, but I thought it balanced the spices and richness of the cheese and truffle oil.
PS: One year ago, a wonderful once-in-a-lifetime [Ed. note: well hopefully not] family reunion permeated the roasted beet salad with orange and avocado recipe (www.moveablefeast.me/blog/roasted-beet-salad-with-orange-and-avocado).
Adapted from: A Beautiful Plate
Number of Servings: Makes one 10-11 inch pizza
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies.