Last week, a friend, a reliable source of all things cooking — books, ingredients, attire, drinks — texted me a recipe. It came from Canal House Cooking Volume No. 6: The Grocery Store, and she described it as a small miracle.
I, of course, made the dish, “chicken and rice,” immediately, and then made it again, and then made it once more last night. The dish is miraculous foremost for its reception — we ALL gobble it up — but also for its simplicity: it’s a one-pot wonder calling for nothing more than butter, one onion, a few stalks of celery, one chicken, rice and water. I added a bay leaf because I can’t not when cooking rice — that’s what my mother does — but otherwise, I followed the text-message recipe to a T.
Before Thanksgiving this past year, I experimented with baking stuffing on a jelly roll pan. Many of you, I imagine, understand the thought process: Why limit the best part of the stuffing to a single layer? Why not make the entire stuffing taste like the crispy bits bobbing at the top?
The stuffing came out well — not well enough to share with you — but I’m hoping to have that taken care of before this November.
The experiment, however, made me want to bake everything (within reason — bread pudding, pasta gratin, etc.) on a sheet pan and thus far, I’ve had one success: this mac n’ cheese. And when I tell you there’s no going back, I mean it.
I have read over the years that good French onion soup can be made with little more than water, onions, bread and cheese.
But before last week, I had never read that good French onion soup should be made with little more than water, onions, bread and cheese, and that using chicken or beef stock in such a peasant dish not only betrays the soup’s economical roots but also muddles the soup’s pure onion flavor.
In his post on making traditional French onion soup, Michael Ruhlman describes the bistros of Lyon, France, also known as bouchons, which serve country-style fare and whose owners, often a husband and wife team, wouldn’t dare make onion soup with a costly and time-consuming stock. A “fine soup with a pure caramelized onion flavor,” he insists, requires nothing more than water, onions and a splash of wine for seasoning.
My senior year of college, a Chinese restaurant opened half a block from my apartment, and when I discovered that they used thighs to make their chicken teriyaki, I ran home to tell my roommate.
As you might imagine, my roommate neither shared nor understood my enthusiasm. Her silence spoke volumes: It mostly said, “Why should I be excited about this?” but also, “Only you would be excited about this.” (I love you, Chandra.)
I have known for a long time that most people prefer white meat chicken to dark and that no matter how many times I post a recipe featuring bone-in, skin-on thighs and drumsticks, I’m not going to make any converts. And so when I saw in last July’s Food & Wine, an issue highlighting mega-talents from the past 25 years and their tried-and-true recipes, that Nobu Matsuhisa’s recipe for classic chicken teriyaki called for boneless skinless breasts, I had to try it.
Soooo, I know it’s January 7th, and I should be eating kale and tofu and sipping on homemade kombucha, and I probably should not be interrupting your New Years’-resolution-dining regimen with visions of béchamel-slicked toast layered with black forest ham, gruyère cheese, and oozing poached eggs, but, um, well, I’m sorry?
Upon receiving Jerusalem early last summer, I poured through it cover to cover, reading about hummus wars and baba ghanoush, feeling inspired to start burning eggplants and preserving lemons with every turn of the page.
Every recipe and photo made me want to run to the kitchen, but six months later I’m only just enjoying my first real taste of the cookbook: roasted chicken with clementines, a recipe my mother has been urging me to make since the start of citrus season.
This recipe calls for high heat — 475ºF — for a long time — just under an hour — which allows the chicken skin to brown and the vegetables to caramelize beautifully. The liquid, a mixture of freshly squeezed citrus juice and some sort of anise-flavored liqueur (Arak, Ouzo or Pernod), keeps the chicken meat incredibly juicy below its crispy skin. Ottolenghi and Tamimi suggest serving this chicken with plain rice or bulgur, but the volume of slightly sweet, mustard-seed laced juices pooling below the chicken demands, in my opinion, lots of crusty bread.
On January 23rd, 2006, two cases of duck legs arrived to the restaurant, and per the day’s to-do list, I threw them into hotel pans, covered them with a layer of kosher salt, then headed to the walk-in to find the duck fat. This was how we made duck confit at the restaurant: 1 case of duck legs per hotel pan, liberal coating of kosher salt, duck fat submergence, tight covering of aluminum foil, two and a half hours in the oven.
But when I got to the walk-in, I couldn’t find the duck fat. I looked and looked. I had made the mistake more than once of declaring we were out of something when we weren’t, and so I looked some more. Shit, I thought. But before running to the chef, I looked and looked again. It had to be there. I was positive this was the greatest conspiracy of the inanimate I had ever faced. There was no way two 8-quart tubs of duck fat had walked out of that walk-in.
But after awhile, I had to tell the chef. He looked too. He couldn’t find it. We suspected it had been tossed. There had been a lot of turnover in the kitchen staff in recent weeks, and it was likely someone had innocently trashed the duck fat, a supply the chef had been building for eight years, a supply that grew more flavorful with every use, the key ingredient to one of the restaurant’s staple dishes.
After the chef berated me for allowing this to happen, noting that this — me — is why he could never take a vacation — oh, the drama! — let alone a day off, he set to work rectifying the situation. Into each hotel pan he tossed pounds and pounds and pounds of butter along with a few sprigs of thyme. Then he cooked the legs just the same: tightly covered with foil for two-and-a-half hours. And when those legs emerged from the oven, we stored them just the same: legs in one tub; fat, clearly labeled, in another.
There is a not-so-little known deli in my town called Gershon’s, and the first time Ben and I stopped in, we found ourselves in the to-go line staring up at the overwhelming menu board during the midday rush, the trail of hungry regulars growing behind us with every passing second, the decision of what to order becoming harder with every beep-beep-beep of the opening front door.
Fortunately, the man standing behind us offered us guidance, telling us to order the #1, a corned beef and pastrami sandwich, the one he orders every week, the one he has ordered every week since discovering Gershon’s 21 years ago. It seemed like a safe bet.
Served on rye bread, this sandwich, buckling with meat, dripping with Russian dressing, spilling with slaw, couldn’t have been more delicious. And as we chomped on our pickles and picked at our chips, we wondered if we too might fall into the #1-for-life routine. But fortunately, something happened — the weather turned — and when we found ourselves at Gershon’s again, this time to dine-in on a Saturday afternoon, we decided to warm up with a cup of the daily soup, white bean with escarole and sausage.
So, as you can see, I’m kind of on a Barefoot Contessa kick right now. And it’s not stopping here. I’ve got one more recipe coming, something sweet and chocolaty and festive, and I can’t wait to share it.
In the meantime, let’s talk about this chicken, which has become a favorite around here, both piping hot right out of the oven for dinner and cold straight from the fridge for lunch. Like the vodka sauce, this one comes from Foolproof; unlike the vodka sauce, this one wasn’t entirely foolproof, for me at least.
Friends, I opened the mailbox this morning and found a hand-written note from a dear old friend. I had to transcribe it and share it with you.
I hope this letter finds you well. I just wanted to write because with the holiday season rapidly approaching, I know you and I and many of your friends will be spending a lot of time together. I feel awkward reaching out like this, but I think it’s best I voice my concerns now. You see, while I love that you and so many others have discovered my versatility — really, I mean it, I loved those blondies — I’m feeling a little torn about all of the attention I’ve been receiving in recent years.
OK, I’ll just say it: the truth is is that I miss sage. And I miss crisping up its leaves in a pan filled with butternut squash ravioli. And I miss being tossed with ribbons of pappardelle and toasted pine nuts. And I miss bathing with fillets of sole.
There. I said it. I just wanted to remind you of, well, what I once considered my strength. I think you will understand. And I hate to impose, but if you wouldn’t mind sharing this with anyone you think might be interested, I would so appreciate it.