(Salt, fat, heat, water?) Convection Roast 425º oven

Marinade whole chicken in bag /bowl: 2 TB salt &  2 Cups buttermilk. remove from buttermilk before roasting.

Tie legs, roast in cast iron skillet. Center rack.

Legs pointing Rear Left. 20 minutes reduce heat to 400º. Continue 10 minutes more.

Turn so legs face Rear Right, 30 minutes. or until done (knife between leg/thigh runs clear)

Rest 10 minutes.

Serve with Roasted Za’atar vegetable salad.

Roast vegetables 425º oven. (Goes well with buttermilk roasted chicken)

Use several trays to roast vegetables until browned.

  • Cauliflower & Romanesco – slice vertically down. drizzle oil
  • Brussel sprouts cut in half, toss with oil.
  • Red carrots, slice lengthwise, toss with oil.

Vinaigrette: shallots, red wine vinegar & oil. Mix with drained can cannelini beans & Za’atar.

Layer: bottom up:

Cauliflower, Romanesco, carrots, brussels sprouts. Sprinkle with beans.

Top with Feta, herbs (parsley, mint, arugula etc), Maldon salt

 

2018 Cam Davidson Family, in memory of Joe. New Year’s Day Tradition. 8 svgs QED

Bon Appetite

INGREDIENTS

  • 8 C water
  • 2 TB olive oil
  • 4-8 oz slab bacon cut into 1/2 inch pieces
  • 1 med onion finely chopped
  • 5 sprigs thyme
  • 4 garlic cloves , smashed
  • 2 C dry black eyed peas, soaked overnight, drained
  • salt & pepper

DIRECTIONS

  • Use saucepan/pot. Heat olive oil over medium heat. Add bacon, cook until bacon becomes shiny, 5 min.
  • Add onions, golden & tender, 5 min.
  • add thyme, garlic, soaked peas (drained) and 8 C water.
  • reduce heat to med-low simmer until peas tender, 35-45 min. skim foam from surface during cooking. Discard thyme.

Egg Kale Casserole

December 27, 2018

4-6 svgs, Begin night before. 350º 35-40 min

INGREDIENTS

  • 1 Lb breakfast sausage
  • 4 C chopped Kale
  • 4 C cubed/torn crusty bread (sourdough or ciabatta or TJ )
  • 1 C shredded cheddar
  • 2 C whole milk
  • 6 Large eggs
  • 1½ tsp salt
  • ½ tsp cracked pepper

garnish with sprig thyme

PREP

  1. cast iron skillet, med-hi cook sausage until brown.
  2. Stir in kale +2 min
  3. transfer to 12″ x 10″ baking dish
  4. add cubed bread and cheese, toss to combine.
  5. Whisk eggs and milk until combined, pour over baking dish.
  6. Cover and refrigerate over night.
  7. Bake 350º oven 35-40 min.

Tyler Florence recipe. svgs 6-8. Use Ricer. QED!

INGREDIENTS:

  • 4 LBS Yukon potatoes, cut into quarters if large, peeled or scrubbed.
  • Bay leaf
  • 2 TB salt
  • 2 C whipped cream
  • 3 TB unsalted butter
  • 2 TB chopped chives

DIRECTIONS

  • Boil cut potatoes in pot 2 TB salted water with bay leaf ~ 20 minutes until tender.
  • Drain, remove Bay leaf.
  • Warm cream and butter in sauce pan
  • Rice potatoes into large bowl, add warm cream/butter & season with salt & pepper.
  • top with chopped chives

Cam made this, QED! (Bon Appetite?) 2018 4 svgs 425°

INGREDIENTS

  • 6 chicken bone in, skin on thighs ~ 2lbs
  • ¼ C plus  2TB olive oil
  • 1 fennel bulb
  • 2 med shallots
  • 1 large beefsteak tomato
  • 1 lemon

Roast in top ¹⁄³ oven, 425°, use large oven safe skillet.

  • CHICKEN THIGHS: In large skillet add 2 TB oil and thighs skin side down (COLD pan). Turn on Med heat, cook until skin golden brown. Transfer skin side up on plate.
  • FENNEL – remove fronds & save. Cut head in half length wise.. Place cut side down, cut into 1/2″ wedges.
  • SHALLOTS cut into quarters lengthwise.
  • TOMATOES Cut crosswise into 1/2″ rounds.
  • LEMON Use 1/2 of lemon, cut into thin 1/8″ rounds
  • Turn skillet med-hi heat. Add, fennel, shallots, sliced lemon. Cook 4 min until fennel softens. Remove from heat.
  • Add chicken, arrange chicken skin side up  & tomatoes on top of fennel mixture.
  • Transfer to oven, 16-20 min.   Remove and rest 5 min.
  • SAUCE chop remaining fronds, 1/4C olive oil & juice from half of lemon.  Spoon fennel sauce over each thigh.

Serve with salad (greek salad , red onion, klamath, feta etc.)

WSJ 2018, 8-12 Svgs, Oven 300°. Very dense cake. Valrhona “Abinao” 85% ciao

  • ¾ LB (12 oz) blanched whole almonds. Finely grind half  (6 oz) in food processor. Coarsely grind remaining with chocolate. (or use almond flour and ground almonds from Trader Joe)
  • ¾ LB (12 oz) bittersweet chocolate, 85% cacao or higher
  • ½ LB (8 oz  ~ 1 C) unsalted butter at room temperature
  • 1 C plus 2 TB sugar
  • 5 large eggs separated

300° oven butter 8 inch round spring form pan, line bottom with parchment.

  • Cream butter and sugar with electric mixer until light and fluffy.
  • Add yolks one at a time.
  • Add, beat in  all the almond flour, nuts and chocolate.
  • Separate large bowl, which egg whites until soft peaks. Fold a quarter of whites into chocolate mixture to loosen.
  • Fold chocolate mixture into egg whites.
  • Pour into spring cake pan, bake until set and skewer come out clean 45 minutes.
  • cool in pan.

top with crème frâiche/whipped cream