Chicken Roasted with Potatoes and Brussels Sprouts from My Pantry ShelfWeekday meals have become a bit uncivilized these days.  Blame it on the two working parents, the baseball games, or just plain lack of inspiration.  Whatever the cause there  have been a lot of simple salad/ taco/ kitchen sink meals pumping out of my kitchen, except of course for this meal.  Enter my new go-to “I-need-a-super-quick-meal-that-actually-feels -and-tastes-like-a-meal-worthy-of-my-family-sitting-around-the-table-for.”

Oven Roasted Chicken Thighs with Potatoes and Brussels Sprouts could not be easier.  Make a quick paste of garlic, oil, salt, and herbs to rub over the chicken.  Toss the potatoes and vegetables with oil, salt and pepper, then slide the whole thing in the oven and walk away.  Plenty of time to help the kids with homework, referee the driveway soccer game, coax the children out of the highest branches of the tree, or if your life is a bit more relaxing than mine, enjoy a glass of wine and a chapter of your favorite book.  The chicken roasts up tender with the crispiest of skin.  The potatoes and vegetables cook perfectly in the rendered chicken fat.  Next time I will make this with thighs and drumsticks to appease the little man of the family.  The dish is not only a great weeknight treat, but would be a fantastic dish to serve for company since all the work is done in advance.

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Perfect Peach Cake

July 17, 2011

It is hard to beat a fresh summer peach.  At their peak, taking a bite of a perfectly ripe juicy peach is a transcendent experience.  I find that farmers’ markets are the best place to buy peaches.  The smaller farmers are much more likely to have a sense of the true maturity of the fruit they grow and allow it to fully develop.  They also often give samples so you can judge for yourself the quality of the fruit.  It was with these magical fruits in mind that I set out to make Perfect Peach Cake.

This recipe is slightly adapted from one in the last issue of Cook’s Illustrated. Once I saw it, I could not get it out of my mind.  I began searching for a reason to make it, which luckily was not too difficult.  The recipe involves some unusual steps such as roasting half of the peaches before adding them to the batter and sprinkling them with panko to absorb the excess juices that threaten to make a soggy cake.

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