And shallots and peas. Here at ZP we love simplicity, especially with the hectic lives that we lead and this dish pretty much fits that bill. It’s only got a few ingredients and the technique is also quite simple. You can have this on the table in about 15-20 minutes including prep time. The flavors are big and it’s also an open canvas for whatever else you want to throw in it. My version has some leftover roasted pork because I had it laying around but it would have been fine if you just went with the vegan version.
I know what you’re thinking and yes it’s true, my posts have gotten less frequent. Just when you think you have a routine in life, it gets interrupted. I’m not complaining in the least, in fact, the change I’m experiencing is a good thing. Frankly, I wouldn’t have it any other way. I guess that’s the way the whole durned human comedy keeps perpetuatin’ it-self, down through the generations, westward the wagons, across the sands a time until– aw, look at me, I’m ramblin’ again.
So what does this have to do with roasted chicken and frankly Thomas Keller? Well, it’s not like I’ve stopped cooking, I’ve just found less time for blogging what I’ve been cooking. Do you ever have things you just forget? Let’s say you’ve actually accomplished the feat but when thinking back on it, you can’t remember the details? For me, trussing a chicken is one of them. I was flipping through my French Laundry cookbook and read the chapter entitled “the importance of trussing chicken” I realized that I needed a video aid so when I went to the google machine, the video that popped up was a Thomas Keller instructional on making a roasted chicken.
After going through trussing technique (which is dead simple) he showed what I thought to be an incredibly easy recipe. Roasted chicken is something that I’ve had many times, but it’s only been truly great maybe 3 of those times. This recipe, which is now part of my culinary arsenal, gets on that list as the 4th great roasted chicken.
I didn’t take many photos, just the one with my iphone but the technique is simple. You season and truss the chicken and then plop it on top of the veggies and roast for an hour. No mess, one pan and it’s freakin awesome.
Hey, we’re back! I know you missed us so let me fill you in very quickly.
I got a new job. I finally work in Center City. Yes, I am walking/biking to work.
I took a week between my last position and this current one to relax a bit and well, have a staycation. It was well worth it.
So in other news, this recipe. Here at ZP, we are no strangers to the pork belly. This dish was actually not prepared in the Zennpotatoes Test Kitchen. @ClearlyMental was gracious enough to allow me to take over his kitchen and grill to pull this one together. Special thanks to @thisisahotjam for helping with ingredients and recipe formulation.
As an appetizer to the previous post I also threw together this quick bruschetta. It was really easy to make and as usual, had some pretty intense flavors. We here at ZP use caramelized onions quite a bit and combining them with bacon isn’t really all that ground breaking but it is delicious. I used some Founders Porter to add some sweetness and color to these onions and I baked the bacon as we’ve done previously.
So here is the method for these little slices of heaven. Yes they will please a crowd.
The recipe for this pasta was quite whimsical. It took me some time to accomplish it but I was having fun. My girlfriend had a really tough weekend with some long shifts and little sleep. I wanted to do something nice and I thought a home cooked meal personalized to her tastes would maybe help her feel a little better. After all, who doesn’t like a home cooked meal? Personally, someone can make me grilled cheese and I’d be happy. If it’s made with love, that’s really all that matters.
I had the whole day so I could pull together some really fun stuff for this dish. First off, confit tomatoes. These things taste like wonderfully herb fragranced concentrated ketchup. I’ve used them on burgers before and even just make them now to keep around. The are pretty bangin’.
Grilled squash - I have always preferred grilled zucchini to eggplant. I just think it tastes better. I’m not hating on eggplant at all, just saying how I like to roll. Anyhoo, I knew I could make these ahead of time, squeeze some lemon over them and then slice them into ribbons and toss in at the end. No biggie.
Shitake mushrooms - I felt the need to add something earthy to this dish and the shitakes at the farmer’s market that day sort of called to me. A little olive oil, some thyme and maybe a little beer, and you’ve got yourself one heck of a side dish.
Arugula-pistachio pesto - I hate how expensive pine nuts are. Plus, I’m a bit gun-shy because I’ve heard some people talk to me about the impostor pine nuts that taste like lead. I’ve just been turned off to them for the moment. Fortunately, I had a bag of pistachios and some time on my hands. It was pretty easy to shell them and make pesto in the usual manner.
Homemade pasta - Yeah, ok so I really went over-board here and decided to make the pasta too. It was pretty simple to make this vegan because pasta is pretty much just flour and water. You can add egg for richness but it’s not necessary. Olive oil works just fine. Bring it together in a bowl, kneed it until it comes together and then using your handy dandy pasta cutter, roll it to desired thickness and cut. It cooks in about 2-3 minutes so you’re golden if you have water ready. It also absorbs sauce way better than dried pasta and has a much richer flavor.
That’s the breakdown of the recipe. Bonus, it’s VEGAN!! Anyhoo, it was really fun to make and it’s easy to divide up if you’re making for a crowd. While I was making this for her, one of my buddies stopped by to hang out and drink bourbon. Of course, he became a taste tester for the individual ingredients. We happened to be listening to Pantera when the tomatoes came out of the oven. We agreed that “Cemetery Gates” really brought out the flavor of the confit tomatoes.