Lentil Love

I don't have a recipe to share, just some ideas on making a simple, yummy dinner.

Cooked inky-black beluga lentils, sliced and cooked spicy Italian turkey sausage, and fresh spinach...sauteed together in a healthy splash of olive oil, and enlivened by 1 grated clove of garlic, red-wine vinegar, and a dollop of Dijon mustard. Serve with extra mustard on the side.



Easy, quick, healthy...what's not to love?

Roll Out

Last week when I was cooking from my freezer, I found the other half of this great whole-wheat pizza dough I made some time before the wedding. I never got around to blogging about it the first time around, but it's definitely worth telling you about. The whole-wheat flour adds a wonderful chewiness and nuttiness that you don't get with regular white pizza dough. It's definitely not traditional Italian-style crust, but we loved it.

I made a quick fresh tomato sauce by halving and seeding, then roughly chopping 4 fresh tomatoes. I simmered them in a glug of olive oil with 1 grated clove of garlic. Instead of salt, I added about 2 teaspoons of anchovy paste. The one I have has butter in it (or some such thing) which added a lovely creaminess—but just a touch. Off the heat, I stirred in a few big pinches of fresh basil chiffonade.

Plain and simple mozzarella was sprinkled on top, and the whole pie was baked at 400° until the cheese was bubbly. Belissima!

Whole-Wheat Pizza Dough
{From Cooking Light magazine}
Especially since it's been so hot out, our air-conditioned kitchen isn't exactly warm and free from drafts. So what I like to do it fill a pan or bowl with superhot tap water, and put the dough and the water-filled bowl in the oven (but don't turn the oven on!). It creates a nice warm spot for the dough to rise.

1 package dry yeast (about 2 1/4 teaspoons)
1/4 teaspoon sugar
1 1/2 cups warm water (100° to 110°)
2 1/2 to 2 3/4 cups all-purpose flour, divided
1 cup whole-wheat flour
1 tablespoon olive oil
1 1/2 teaspoons salt
Cooking spray

Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/4 cups all-purpose flour, whole-wheat flour, oil, and salt to yeast mixture, stirring until well-blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half; roll each half into a 12-inch circle on a floured surface.

{katie note} We always par-bake the crust because we like our pizza extra crisp. If you do, too, place the un-topped dough on a preheated pizza stone or a baking sheet on which you've sprinkled a bit of cornmeal. Lightly prick the dough with a fork, and bake at 400° until it's lightly crispy. Top, then bake again until crust is brown and toppings are hot and bubbly.

Also, as I mentioned, the dough freezes quite well. Wrap tightly in plastic wrap, and then in foil. Then place the dough in a freezer bag, mark it with the date (and with what it is), and freeze for up to 3 months.

Pasta Mama

Last I left you, I promised to tell more about my homemade pasta experience. As you may know, I am getting married in May. This past year has been an exciting, wonderful time in preparation, but I must say…the last couple of weeks have been especially wonderful, because we’re beginning to receive wedding gifts.

Among said gifts is a hand-crank pasta maker. Growing up, I spent a handful of Saturdays with my dad, rolling out pasta in the kitchen, and then slurping the fresh noodles with some kind of homemade sauce, and thinking to myself that there was never anything more delicious. I am among the lucky few to have grown up with a father who does things like makes pasta from scratch, bakes sourdough bread, preserves lemons, and uses the Thanksgiving bird for scratch-made stock. What can I say? The man is unique, and I am a more educated and inspired cook because of him.

I digress. Making pasta is among one of the easiest and most satisfying, if not time consuming, things you can make. Flour and eggs magically transform into a ball of supple, golden dough. Actually, let me back up. They transform into the golden, supple ball when you use the correct amounts of ingredients. For my inaugural pasta making, I followed Mario Batali’s recipe for basic egg pasta dough, which is the same as the one found in the Italian cooking Bible, The Silver Spoon Cookbook. Their recipes were as follows: 4 cups all-purpose flour + 4 large eggs. Maybe a teaspoon of olive oil. And a sprinkling of water, if the dough looks dry. Perfect, I thought. It can’t be wrong. If millions of Italians use this and an expert of Italian cooking uses it, it’s got to be perfect.

Not so much. I don’t know if my flour was extra thirsty or the package of organic large eggs had an ego problem and was exaggerating on the size, but the combination listed above yielded a bowlful of hard, crumbly dough that weighed about 10 pounds. Let it rest, I told myself. Maybe it will get better. It got worse. I couldn’t even roll it!

Fuming at Mario Batali in his smug orange clogs, and frustrated at wasting 4 beautiful organic eggs and almost all of my flour, I almost gave up. But then I remembered how great homemade pasta is. So I started over. This time with a scant 3 cups of flour and 4 more eggs, plus another egg yolk and about a teaspoon of olive oil. Belissima—it was perfect. I later found a Batali recipe calling for 3 1/2 cups flour and 4 extra-large eggs. Perhaps I just got a dud recipe.

(4 eggs plus 1 yolk -- perfect!)

(Nice and moist...much better this time.)

(Beautiful ball of dough, with the bad one in the back. For shame.)

It rested (next to the offending lump of unyielding, rock-hard dough, just to show it what it should look like) for 40 minutes or so, and then Jason helped me roll it into silky strands of fettuccine.

My advice for making pasta: First, start with 4 eggs + 1 egg yolk and 3 cups of flour (unless your eggs are enormous). You can always add more flour to a gloopy dough, but you can’t take it out. I’m not here to make a liar out of Mario Batali (or any number of internet sources that all gave the same amounts of ingredients), but the 4+4 thing didn’t work for me. Secondly, almost every recipe says to make the dough on a large cutting board by mounding the flour and creating a well in the center in which to put the wet ingredients, but I don’t have a large enough board. I made a well in the middle of flour in the largest bowl in my kitchen, and it worked just fine.


My Pasta Dough
Serves 4 to 6 depending on cut of pasta

3 cups all-purpose flour
4 large eggs
1 large egg yolk
1 teaspoon extra-virgin olive oil

In a very large bowl, or on a large wooden cutting board or clean countertop, mound the flour into a mountain shape. Use your fingers to make a well in the middle, turning the mountain into a volcano. Add the eggs, egg yolk, and oil into the center of the well. Use a fork to lightly scramble the eggs, and then slowly but continuously stir the eggs, incorporating a bit of flour each rotation.

Keep stirring in this manner until about half of the flour is incorporated. The dough will look raggedy. Scrape the dough off of the fork, and then use your fingers to finish mixing in the remainder of the flour.

Transfer dough to a lightly floured work surface. (Skip this step if you’re already working on the counter. Duh.) Knead the dough for about 5 minutes until it’s elastic and smooth. Cover with a clean kitchen towel, and allow to rest for 30 to 45 minutes at room temperature.

Divide the dough into 4 equal pieces, and follow your pasta maker’s instructions for beautiful, tasty pasta.

Easy Peasy Lemon Squeezy

If you have ever found yourself looking for a quick chicken dish, whether for a weeknight or for a party, this one should be high on your list. Tender, juicy chicken and a nice little dipping sauce can be yours with very minimal effort and time. I totally forgot to post this after our Christmas party! So here it is, just a few months late...

Start with chicken, white or dark meat, preferably skinless and boneless. If it's for dinner, you'll probably want to leave the pieces whole; if it's for a party, cut the chicken into bite-size pieces. In a bowl, whisk together one part fresh lemon juice to two parts olive oil. Zest the lemons before you squeeze them, and add the zest to the juice-oil mixture. Season with salt, freshly ground pepper, and whatever herbs you like. {Herbs are optional but add nice flavor. Dill and parsley are my favorites.} Taste, and adjust as needed—you want it to be tart and lemony but not sour.

Place the marinade and the chicken in a big zip-top bag, and seal it. Then squish and smoosh the bag, distributing the marinade all over the chicken. Don't leave any pieces naked. Then stash the bag in your fridge for about an hour. Or more—whatever. Just don't leave it more than 6 hours.

When you're ready to cook, you've got options. If you've made a lot of small pieces for a crowd, then just shake off as much marinade as possible {reserve the marinade}, and place chicken on large rimmed baking sheets. Bake at 425º for 8 to 10 minutes, or until the juices run clear when pierced with a fork. You can also skewer them on well-soaked bamboo skewers for easy eating. If you've got whole breasts {or thighs}, bake at 400º for 20 to 25 minutes, depending on the size of the chicken.

For the sauce, put the reserved marinade in a small saucepan over high heat, and boil {seriously, vigorously boil to kill any bacteria} for 2 minutes. Remove from heat, and set aside. Chop some fresh herbs {whatever you used in the marinade} and place the herbs and the cooled boiled marinade in a bowl. Whisk in some mayonnaise until you get the consistency you like. Serve the sauce with the chicken.

Easy, right? Tasty, too, I promise.

Low and Slow

The first recipe I'll share is for the pork, which is my all-time favorite go-to thing to make for a party. Pork shoulder (AKA pork butt) is very inexpensive and very hard to screw up. You can flavor it in a million-and-one different ways, and it's a never-fail crowd pleaser. When you bring it home, remove some, but not all, of the fat cap {the thick white layer}.

I wanted to keep the flavors simple so it would meld well with the roasted garlic aioli I attempted to make. {Attempted is the operative word here. More on that later.} Anyway, I used a mix of freshly ground black pepper, kosher salt, and a great seasoning called Jane's Krazy Mixed Up Salt. This was a staple in our house growing up, and it's still a staple in mine. {And Peyton's!} We lovingly call it Krazy Jane's. It's fantastic on pasta, steak, veggies...and it makes a mean bloody mary seasoning.

I digress.

Take a handful of seasoning and toss it on the pork shoulder. Rub it in like a nice shiatsu massage. This is a crucial step. The meat is thick, so the seasoning has to penetrate, and it won't unless you really smoosh it in. Then put the hunk-o-meat in a deep-sided roasting pan, and cover with foil. Now here comes the absolute most important thing to remember...forgetting this is the only way possible to screw this up. The oven temp must go no higher than 270º. For a 7-pound roast, you'll want to give it at least 6 hours, but it could probably go even longer.

The magic of this cut of meat is in its heavy marbling. At this low heat, the fat and connective tissue completely melt, rendering the meat juicy, flavorful, and succulent. Any hotter, and you won't get the luscious texture. And that's it. When it comes out, let it cool for about a half-hour, and then using two forks, shred it into bite-size pieces. Put a good amount between a nice, soft bun, and voila—pulled pork sliders!

Here are some other flavoring options for this versatile cut of pork...
Carnitas: Cumin, chipotle chile powder, and a touch of cinnamon
Vietnamese-style: Fish sauce, sugar, small hot chiles, and lime zest
Southern BBQ: Smoked paprika, sweet paprika, Krazy Jane's, brown sugar, and garlic powder

Dreamy

It was rainy and cold here today. Fitting for a Monday, especially for a Monday after a wonderful, beautiful weekend spent in sunny, breezy New Orleans with a lovely group of girls. (One of whose mother sometime reads this blog, which excited me to no end to find out.)

So...what to eat when the weather is nasty? Soup, bien sur. We had brothy soup last week, so creamy chowder was in order. I've made chowders before. But I wanted something different. I'd never made clam chowder, but it's one of Jason's favorites. So I found a recipe on Epicurious and made some tweaks to suit our tastes (and the contents of my fridge).

I'm sorry I didn't make this sooner—it's definitely one of those classic recipes I can check of my "to make" list. (And then put it right back on my "to make again" list.) I'm sure we've all ordered clam chowder at a restaurant and received a bowl of pasty milk with a few sad little rubbery clams and some mushy potatoes. (Meg—I'll never forget your chowder from Cedar River.) Well, this one was nothing like that. It was creamy, flavorful, and comforting—and perfect for a cold, rainy weeknight. Serve with a green salad, and you're golden.

Classic New England Clam Chowder
{adapted from gourmet magazine}
You could certainly use regular bacon in place of pancetta...and heavy cream or regular half-and-half in place of the milk and fat-free half-and-half. But I must say, the lightened-up version was very creamy and still delicious.
serves 6 as a first-course, 4 as a light supper

4 (tunafish-size) cans chopped clams, juices reserved
2 cups bottled clam juice
1 (1/4-inch) slice pancetta, minced
1 tablespoon butter
1 bunch green onions, chopped finely
2 tablespoons all-purpose flour
2 medium russet potatoes, peeled, diced small
2 cups whole milk
1 cup fat-free half-and-half
Salt, to taste
Freshly ground black pepper, to taste
Tabasco, to taste
Worcestershire sauce, to taste
Oyster or saltine crackers

Drain the clam juice from the clams, and combine with enough bottled juice to equal 3 cups of liquid. Cook the pancetta and butter slowly in a stockpot over medium heat until lightly browned and crisp, about 4 minutes.

Add the green onions and cook, stirring occasionally, until soft, about 3 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.

Whisk in the clam juice, bring to a simmer, and cook for 6-7 minutes, stirring occasionally; it should be the consistency of heavy cream. Add the potatoes and simmer until tender, about 10 minutes. Meanwhile, place the clams, milk, and half-and-half in a small saucepan, and simmer for 5 minutes.

When the potatoes are tender, add the clams and milk/half-and-half to the soup base. Simmer for 1-2 minutes. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side. (The roux)

Souper!

I made two soups recently that were pretty great. Especially now that it's beginning to cool off, soup just seems like the coziest meal to come home to. Both of these soups are fairly light—filling and hearty, but not heavy or rich.

The first one was inspired by this amazing aioli/dip at The Ravenous Pig, an awesome restaurant in my hometown, Winter Park, Florida. They have this fried okra that's pretty much heavenly, and the creamy tomato-dill condiment they serve alongside it is addictive. I always think tomato-basil...rarely tomato-dill. But dill is my all-time favorite herb, and though it's usually associated with summery foods, it's a great way to freshen anything year-round. This soup is lovely in its simplicity. It was so good I ate two bowls.

Tomato-Dill Chicken Soup
serves 2 with leftovers for lunch

1 tablespoon olive oil
1/2 medium onion, diced
1 clove garlic, minced
Kosher salt and ground black pepper
1 can tomato sauce
1/2 teaspoon sugar
2 cups chicken broth
2 to 3 tablespoons chopped fresh dill
1 boneless, skinless chicken thigh, diced
1 boneless, skinless chicken breast, diced
Garnish: chopped fresh dill

In a stockpot or large saucepan, heat olive oil over medium-high heat. Add onions, sprinkle with salt and pepper, and cook, stirring often, until soft and translucent, about 4 to 5 minutes. Add water or more oil as needed if the pan looks dry. Add garlic, and cook, stirring often, until fragrant and tender, about 1 minute.

Lower heat to medium; add tomato sauce, sugar, broth, and dill, and stir to combine. Let simmer for 5 minutes. Add chicken, and cook, stirring occasionally, 8 to 10 minutes, or until chicken is cooked through. Garnish with fresh dill, if desired.


Soup number two was inspired by a conversation I had weeks ago when my friend Jessica at work told me her mom made white chicken chili. This sounded intriguing to me—white chili? There's this strange thing here in Birmingham called white barbeque sauce...have you heard of this? I've never had it, because it just sounds wrong. But white chili...well that sounded delicious. Of course it wouldn't be real chili, I knew, but it just seemed like something Jason and I would like.

So I looked for a white chicken chili recipe to see what this was all about, and the best-looking one I found was from Cooking Light. I used to cook from CL all the time, and haven't in a good long while. But now I'll be looking to its recipes a lot more. This was great and low-fat, low-cal...and just yummy! I made a lot of changes, but the general recipe is pretty solidly based upon Cooking Light's version, so I will link the original recipe and then give you my edited verion below.

White Chicken Chili
serves 2 with leftovers for lunch

1 teaspoon olive oil
1 finely chopped onion
Kosher salt and ground black pepper
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground chipotle chili powder
1 (4.5-ounce) can chopped green chiles, undrained
1 (15.5-ounce) can cannellini beans, drained
2 cups fat-free, less-sodium chicken broth
2 skinless, boneless chicken breasts cut into bite-sized pieces
1/2 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro

In a stockpot over medium-high heat, heat the oil. Add the onion, salt, and pepper, and cook, stirring often, until soft and translucent, about 4 minutes. Add some liquid from the can of green chiles to moisten pan. Add garlic and cook, stirring often, until fragrant and tender, about 1 minute. Add cumin, coriander, and chipotle powder, and stir to combine. Add more liquid from the chopped green chiles to moisten pan as needed. Cook for 3 to 4 minutes more.

Lower heat to medium; add the chiles and any remaining liquid, beans, and broth, and simmer for 8 minutes. Add chicken, and stir. Cook for 8 minutes, or until chicken is cooked through. Turn off heat and let cool for 2 minutes. Add cheese, and stir well to melt and incorporate thoroughly into soup. Add cilantro, and serve.

Just a Little Tangent

Allow me to step up on my soapbox. Or, more accurately, my salt box. You see, I think I know why a lot of people say their cooking just doesn't taste right. It's salt. Or, rather, a lack thereof. Our family friend Annette, an amazing chef, has always said that salt is the most underused spice in the American kitchen. (Yes, I said spice.) People are so afraid that salt will make food taste salty, but that's just not true. Salt makes food taste like food...like really delicious food. If you've ever eaten a meal with me, you know I love salt. Pickles, olives, salt & vinegar chips...but when I cook for anyone but myself, I use restraint...I don't subject people to my crazy love of tart and salty.

Still, I use more salt than the average person. Some people have watched me cook, noted my heavy hand with salt, and then commented that my food doesn't taste salty. They always wonder why. The answer: using salt is like turning up the volume on food's flavor. Unless you go majorly overboard, salt shouldn't be a flavor in and of itself.

Usually in the recipes I write, I don't give exact amounts of salt (or pepper), and it's because to learn to feel confident in the kitchen, you should get to know what the right amount of salt feels and tastes like. I say feels like, because I always (always!) use my fingers to distribute salt in a recipe. Kosher salt is the easiest to dispense by hand. It also evenly seasons things. It's the only salt I cook with. For salting things like French fries or popcorn, a fine-grain sea salt is my buddy.

There are all kinds of fancy salts...unrefined gray salt, smoked salt, pink salt, black salt, fleur de sel...which are all kind of like garnishes, in that they're not really for cooking, but for finishing dishes. This is a good resource for finding out more.

So, in conclusion, be bold with the salt. Use your fingers. Sprinkle it in the pan, taste, add some more, taste...and keep adding until it tastes amazing. Trust me, and trust yourself. You might be surprised to see how much you use, especially if you're not accustomed to using much salt at all. I promise you'll notice a difference.

Let Me Begin with the Beginning

Recently someone asked me if I've always been good in the kitchen. I had to admit: it wasn't until college that I really started looking at food as more than sustenance. Yes, there were favorite dishes when I was younger, and sure, some of my fondest memories of childhood involve food. But mostly because the food was cooked by someone I loved, or eaten with people I loved.

When I cooked for myself as a kid, I made pasta with butter and cheese, scrambled eggs, canned soup, "Chinese noodles" (a concoction of ramen noodles, butter, and soy sauce...high-brow, I know!), and occasionally, bagel bites.

When I left for college, my sweet freshman-year roommates and I decided to have what we called family dinners...and somehow I got voted to cook the first one. I called my mom asking what I could make that was delicious and easy. Her reply: chicken piccata. It was one of my favorites in high school, and mom claimed it was easy. I wrote her recipe down over the phone, rolled my sleeves up, and dived in.

I burned the butter on my first attempt, but otherwise it was pretty good—and shockingly easy. That did it...I was hooked. It was a slow road to my current obsession with all things edible, but that one dish, that feeling of accomplishment and the look of appreciation from my friends, well...that's all it took.

chicken, after searing

So, for someone who isn't 100% confident in the kitchen, I highly recommend this dish. I mean, what's not to love about lemon and butter? It's impressive and delicious, and couldn't be easier.

Chicken Piccata
serves 4
Sometimes I can't find chicken breast halves, so I just pound out two regular breasts to be super thin, and cut each one in half widthwise. It takes a little more pounding, but it's just fine.

4 skinless, boneless chicken breast halves
Kosher salt
1 tablespoon all-purpose flour
2 tablespoons softened butter, divided
Additional all-purpose flour
Extra-virgin olive oil
3/4 cup chicken stock
2 to 3 tablespoons lemon juice
2 tablespoons capers, drained

Place chicken between 2 sheets of parchment paper or plastic wrap. With a rolling pin, mallet, or even a bottle of wine (be careful!), lightly pound each breast half to about 1/4-inch thickness. Sprinkle chicken with salt. (Don't be sjy about it.) Thoroughly mix together 1 tablespoon flour and 1 tablespoon butter; set aside. On a plate or shallow baking pan, add additional flour, and coat each breast in flour; shake off excess.

Heat a bit of olive oil in a large skillet over medium-high heat. When oil shimmers, add chicken in 1 layer. If the all 4 breasts don't fit, cook in 2 batches. Cook until chicken is golden brown and mostly cooked through, about 3 minutes per side. Transfer to a plate, and set aside.

In the same skillet over medium-high heat, add the stock, lemon juice, and butter-flour mixture, and whisk to get all the good brown bits (fond in fancy cook-speak) from the bottom of the pan. (If you want to sound impressive, tell someone you're deglazing the pan.) Simmer until the sauce is reduced and thickened, about 3 or 4 minutes. If it looks too thick, add a little more stock. Too thin? Keep simmering. Add capers and remaining butter, stir, and taste. Adjust seasoning.

With tongs, place each breast, one at a time, in the sauce to coat, then place on a platter. Pour remaining sauce over top. Serve with couscous or pasta to soak up extra sauce.

Easy Does It

There are only a few things in life that produce complete comfort and satisfaction with truly minimal effort. A roast chicken is one of them. All I have to do is rub some olive oil on the chicken, sprinkle it with salt, put something aromatic in the inside, and stash it in the oven for a few hours, and the outcome is consistently fabulous. It never ceases to amaze me. It was a standard supper in our house when I was growing up—one of my favorite things my mom made.

Please don’t think I’ve never gotten a rotisserie chicken from the deli counter. I have, and they’re not bad. But if you’ve never made a roast chicken, you’re missing one of the fundamental kitchen pleasures. Though insanely simple, I am convinced it is the way chicken was meant to be eaten. Plus, a deli-made chicken doesn’t fill the kitchen (and the house) with a mouthwatering aroma.

I must confess I am not usually a huge fan of chicken. I eat it a lot, sure, but the actual meat isn’t usually the main attraction for me. I eat fried chicken for the skin, chicken soup for the broth, and so on. But I eat roast chicken for the meat. (And the super-crisp skin, but that’s just a bonus.) If you think I’m overdoing it, waxing poetic about a roast bird, you obviously haven’t made one yet. It’s become something of a Sunday night tradition for Jason and me. Don’t be surprised if you crave it weekly, as well!

There’s really no recipe to apply here. I’ll just give you the rough outline I follow each time I roast a chicken. Feel free to adjust according to your taste. But do try it—you’ll be so glad you did. Roast some veggies at the same time (our favorite is Brussels sprouts...) for a simple dinner.

Simple Roast Chicken
serves 2-4 depending on size
1 whole boiler-fryer chicken
A good glug of olive oil
A few hefty pinches of Kosher salt
About 10 grinds of black pepper
Dried or fresh herbs (chopped if fresh)
Stuffing options:
A lemon, cut into a few pieces
Some garlic cloves, smashed
A small onion, cut into a few pieces
Whole sprigs of fresh herbs (rosemary, thyme, parsley…)
A few big pinches of dried herbs (I like herbes de Provence)
An apple, cut into pieces
An orange, cut into pieces

Heat your oven to 400 degrees.

Pat chicken dry with paper towels and set it, breast-side up, in a roasting pan. Tuck the tips of the wings underneath the bird. They’ll burn otherwise. Drizzle with olive oil and rub it all over, top and bottom. With your fingers, gently loosen the skin from the meat on the breast and rub oil under there, too. Don’t be shy about it, but don’t go too nuts with the oil either—if you use too much, it will just fill the oven with smoke. Use just enough to thoroughly coat the chicken.

Next, sprinkle the outside of the chicken with a good pinch of salt. Sprinkle on some pepper, and some herbs. Rub the salt, pepper, and herbs all over the chicken, and under the skin, as well. Sometimes I take a smashed, peeled garlic clove and rub it under the skin.

Next, take another hefty pinch of salt and sprinkle it all over the inside of the bird. Do the same with the pepper and more herbs. Then stuff the inside with whatever you think might taste good. My mom used apples when I was little. My dad loves to use citrus. (If using citrus give each piece a little squeeze before it goes in.) I use whatever I have on hand, but I always use a few cloves of smashed garlic. Make sure you put those toward the back so they can infuse the whole chicken. Most recipes suggest you tie the drumsticks together with twine. I don’t do this, and I haven’t found it to be detrimental to the outcome.

Cook in the center of the oven about 20-25 minutes per pound, or until the leg pulls effortlessly away from the body and the juices run clear. (Use a thermometer if you don’t want to rely on the leg pull. Take it out when it reaches 165 degrees.) If the skin gets too dark, tent with some foil while it finishes cooking. When you take it out, let it rest under some foil for about 10 minutes so it stays nice and juicy.

C’est magnifique!

(It took me a while to figure out the whole carving thing. I’m still working on perfecting my form, but you can watch this video for great step-by-step instructions.)

Grill, baby

Have you ever grilled lettuce? Sounds kind of strange, but it's actually surprisingly tasty. And, as you probably know by now, I have been kind of obsessed with grilling these days. Grilling takes romaine lettuce from plain and flavorless to tender and smoky. Crisper, crunchier lettuces lend themselves better to grilling, like romaine, radicchio and endive.

Jason and I love Asian flavors, so we decided to try an Asian-style marinade I read about in Bon Appetit (it calls for tuna, but we went with shrimp). On the side, since we'd already fired up the grill, we threw the lettuce on next to the shrimp. Topped the salad with a light Asian vinaigrette and made some sauteed sweet corn on the side. Lovely.

Grilled Lettuce with Asian Vinaigrette
serves 4
For the lettuce:
2 hearts of romaine
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper

Preheat (indoor or outdoor, gas or charcoal) grill to medium-high. Cut a thin slice off of the root end of the lettuce if brown, making sure to keep most of the root intact. Cut each heart in half lengthwise and brush each cut side with olive oil. Sprinkle with salt and pepper and lay each half, cut-side down, on the hot grill. Grill about 2 minutes, covered. Remove and cut into strips or leave whole, serving one half per person.

For the dressing:
Juice and zest from half a lime
2 teaspoons unseasoned rice vinegar
1 tablespoon honey
2 to 3 teaspoons soy sauce
2-inch piece of ginger, peeled and grated
1 teaspoon sesame oil
1/4 cup vegetable oil

In a jar with a tight-fitting lid, combine all ingredients. Shake vigorously until everything is well combined. Store leftovers in jar up to one week.

It's not delivery...it's HOMEMADE!

I like to grill food. Shrimp, corn, steak, fish...it might be in my head, but something about grilled food screams summer and summer makes me happy. Almost anything you make in a skillet or in the oven works on the grill. So why not pizza? (Nothing against Pizza Hut, by the way...but why get delivery pizza when you can make one yourself in almost the same time it takes for one to show up at your door?)

Simply put, grilling pizza is fabulous. Our go-to favorite toppings are caramelized onions and crisp pancetta (an Italian pork product, similar to bacon but not smoky...look for it at the deli counter), but any toppings can work. Think of the grill as one of those fiery ovens in the really good pizza joints. It crisps the crust with a hint of char that you just can't get from the regular oven.

I've only made it once, so this is my attempt at explaining the technique. Experiment with your grill, as charcoal will probably produce a different result than the gas grill I used. And again, top it however you like, but if you enjoy salty pork and sweet onions, this combo is to die for.

Grilled Pancetta and Onion Pizza
serves 4 to 6
16 oz prepared pizza dough (Publix makes a great one -- ask for it in the bakery.)
2 good-sized sweet onions
2 tablespoons extra virgin olive oil, divided, plus more for brushing
6 1/4-inch-thick slices of pancetta, diced
1/2 cup shredded mozzarella cheese
2 cups baby arugula, stems removed and roughly chopped
1/2 tablespoon lemon juice
Salt and pepper to taste

Heat outdoor grill to medium-high heat. (I suppose an indoor grill would work, but it's just not quite the same...)

Divide dough in half and roll into thin circles (or as close to a circle as you can get). Brush each side with olive oil and set aside.

Slice onion into half-moons. Put 1 tablespoon of oil in a large skillet and set over medium-high heat. Add onions and a pinch of salt and stir often until onions are golden brown and very soft, about 8 minutes.

Meanwhile, heat a smaller skillet over medium heat and add pancetta. Stir occasionally until crisp at the edges, about 5 minutes. Drain on paper towel-lined plate.

When onions and pancetta are finished, carefully place dough on grill. After about a minute to a minute and a half (when air bubbles start to appear on the up-side), flip the dough. Remove after one minute. (You want this side to be a bit under-done so it won't burn when you put it back on.)

Off the grill, top each pizza with half of the onions, pancetta and cheese. If using a gas grill, turn off the flames and place pizzas back on grill. (If using a charcoal grill, move coals to one side and place pizza over the now cooler side of the grates or just finish in the oven so the crust doesn't burn.) Cover grill to finish cooking pizzas and to melt the cheese, about 3 to 4 minutes.

While pizza is finishing, toss arugula with lemon juice and remaining tablespoon of olive oil. Salt and pepper to taste. When pizza comes off the grill, top with arugula salad and serve.

Panzanella

There's a wonderful bakery and coffee shop in Gainesville called 2nd Street Bakery that is just about the coolest place I've seen open in Gainesville since I've been here. (Tied with Satchel's Pizza, of course.)

The bread and pastries at 2nd Street are addictively good, especially the crusty French baguette. It's so big, though, that Jason and I rarely eat the whole thing before it gets stale.

We've done everything from fresh bread crumbs to French bread pizza (this Cooking Light recipe is especially good) but I have to say my favorite use-up of the last bits of baguette is panzanella salad. Italian cooks waste nothing, so this salad was likely born out of necessity as a way to use their stale bread and just about any veggie their gardens grew.

Whether your bread is a little stale or fresh from the bakery, the croutons are definitely my favorite part. I've seen a million different varieties of this salad, but to me, the simpler the better. Choose tomatoes that are sweet and in-season. If you can't find big tomatoes that meet the taste requirement, grape tomatoes are almost always sweet. I don't love raw onions, but if you do, red onion is a traditional addition.

Panzanella
serves 4
1 medium or 1/2 to 3/4 of a large crusty baguette
2-3 tablespoons extra virgin olive oil
Big pinch of Kosher salt
5 grinds of black pepper
3-4 tomatoes, seeded or 1 pint grape tomatoes
1 cucumber

Dressing
Juice from 2 lemons
1 clove of garlic, finely minced or grated with a microplane
3 tablespoons extra virgin olive oil

Preheat oven to 400 degrees. Cut baguette into bite-sized cubes. In the salad bowl, toss cubes with olive oil, salt and pepper. Spread on a baking sheet and bake for 10 minutes or until golden.

Meanwhile, cut tomatoes in bite-sized chunks. Peel cucmber, cut in half lengthwise and with a spoon, scoop out seeds. Cut cucumber into bite-sized chunks and toss with tomatoes in salad bowl.

In a small bowl, whisk together dressing ingredients. Stir in croutons and toss everything with dressing. Let sit for a few minutes before serving.

Update on a Classic

I never really thought the first post on my blog would be devoted to egg salad. First, I always thought it seemed like a strange food, mushy and smelly and generally unappetizing. Second, it's not exactly haute cuisine and it seems to be one of those love/hate foods — the sheer mention of its name brings either looks of disgust or dreamy smiles.

But recently, I saw an episode of Barefoot Contessa on Food Network where Ina Garten made an updated, fresh version of egg salad that looked neither gloppy nor soggy. Hers had dill, my very favorite herb, and was served as a French tartine — basically an open-faced sandwich — atop smoked salmon. It looked delicious.

Then, Heidi from 101cookbooks.com posted another version with celery, lemon juice, chives and about half the mayo the traditional recipe uses. Hers also looked lovely.

I was intrigued. I decided to try my hand at making a tastier version of the deli classic. A combination of those two recipes was the inspiration for my update of the egg salad sandwich. I decided to contrast of the soft egg salad with crusty bread and made it open-faced. The whole thing takes less than 20 minutes, and half of that is waiting for the eggs to cook. It's super cheap to make, and served with a salad, it's a perfect, light lunch.

Updated Egg Salad Sandwich
serves 2

5 eggs
Scant 1/4 cup mayonnaise
1/2 teaspoon dijon mustard
1 tablespoon capers, drained and lightly chopped
1 tablespoon fresh chopped dill
Light squeeze of lemon juice
Kosher salt and freshly ground pepper, to taste

Crusty French baguette cut diagonally into 1/4-inch-thick slices

Put eggs in a pan and cover with about 1/2 inch of water. Cover and bring to a boil. When the water boils, turn off heat and let sit, covered, 9-10 minutes. Drain and plunge into ice water or run under cold water for a few minutes to stop the cooking.

Peel eggs and place in a large bowl with the mayo and mustard. Using a fork, lightly mash eggs until they are in small pieces, being careful not to over-mash. Stir in capers, dill, lemon juice and salt & pepper.

To serve, toast the baguette (or any crusty bread) at 350 degrees for 10 minutes until crisp but not dry. Mound egg salad on baguette slices and serve.