Friday Food Finds

Edition 2

Hi there! This second edition of FFF is going to be a little different. This week was school vacation, so my family and I were away for a few days enjoying a change in scenery. Thus, I spent minimal time in the kitchen and next to no time at my computer.

So rather than get into the details of what we ate — lots of seafood and bread — I’d love to read about what you cooked or baked this week. It can be something you made for the first time or one of your weekly favorites. Did it stand out to you or did it leave you feeling unsatisfied? If it’s an old family recipe, have you adapted it over time or under certain circumstances?

I’m really curious to know what’s happening in your kitchens! And I’m sure I’m not alone. If you can link to the recipe you used, there’s a good chance I’ll try it myself down the road, mentioning here in a future FFF.

I’ll close with my favorite recipe/method for roast chicken. I made this the night we came home from our trip, and it was a most comforting way to ease back into the routine of cooking.

Cooking the bird in a pot avoids chicken juices going everywhere and burning in your oven. Something I thoroughly appreciated when we didn’t have a ventilation system in our kitchen. I also find that the chicken turns out juicier, but maybe that’s just me.

Testing notes: I tend to deviate from the ingredient list every time I make this recipe, swapping in different herbs and seasonings. This time I stuffed the cavity of the bird with half of a lemon and a sprig of dill, both of which permeated the meat nicely. I also like to let my chicken dry out in the refrigerator for 24 to 72 hours, especially if it was frozen. I find just taking it out of the wrapper, salting the top, and leaving it to drain on a paper towel lined plate in the fridge works well. I’ve never salted underneath the skin for this reason.

When roasting, I sometimes add whole potatoes and large chunks of root vegetables to the bottom of the pot for the bird to sit on. This makes for a really simple one-pot dinner. And we could all use one of those from time to time, right?

Enjoy your time in the kitchen this weekend! I’m here, ready to cook and bake with you.