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June 2004
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August 2004

What can you do with a rotisserie chicken?

j0182710Normally, I roast my own chicken, but this weekend just didn't give me the time. I went to the grocery store and saw that they were now selling beautifully golden brown rotisserie chickens and I bought one thinking that we could just enjoy it all weekend with leftovers for soup! Sunday night came around and I couldn't bear to just serve it unadorned. I think that I may have stumbled onto the easiest "roast chicken" recipe ever. If I hadn't been honest with my husband he would have thought that I had roasted the chicken myself! But the end result was beautiful and delicious enough that I would have (and will!) served it to anyone! All this recipe needs to complete it is some warm wonderful bread ,a lovely salad with some dry bleu cheese and a chilled white wine, perhaps a French Viognier.
All you need for this is about 8 new potatoes quartered, a bag of those little carrots that are ready for anything, a sliced and diced leek (large)and a sliced onion.
Place all of these vegetables in a roasting pan and lace them profusely with garlic infused olive oil and salt and pepper. Add one can of good chicken broth and half of a stick of butter and set into the oven. It takes about 1 hour at 350 degrees for the vegetables to roast to perfection, and you need to baste them periodically. You will know that they are done when they are caramelized and golden brown.
Take the pan out of the oven and push all of the vegetables around the outside and place the rotissirie chicken in the middle as if it had been there all along! Baste with the pan juices and spoon a little jelly (I use apple, chardonnay and cinnamon jelly) on it. Then pick a little fresh rosemary from the garden or pot and sprinkle it all around the vegetables. Baste the whole thing again with the pan juices and set it back into the oven for about 15 minutes (no more!). This chicken comes out glazed and beautiful, so be ready to receive many compliments! Of course no one needs to know how simple it was to create...


What can you do with a rotisserie chicken?

j0182710Normally, I roast my own chicken, but this weekend just didn't give me the time. I went to the grocery store and saw that they were now selling beautifully golden brown rotisserie chickens and I bought one thinking that we could just enjoy it all weekend with leftovers for soup! Sunday night came around and I couldn't bear to just serve it unadorned. I think that I may have stumbled onto the easiest "roast chicken" recipe ever. If I hadn't been honest with my husband he would have thought that I had roasted the chicken myself! But the end result was beautiful and delicious enough that I would have (and will!) served it to anyone! All this recipe needs to complete it is some warm wonderful bread ,a lovely salad with some dry bleu cheese and a chilled white wine, perhaps a French Viognier.
All you need for this is about 8 new potatoes quartered, a bag of those little carrots that are ready for anything, a sliced and diced leek (large)and a sliced onion.
Place all of these vegetables in a roasting pan and lace them profusely with garlic infused olive oil and salt and pepper. Add one can of good chicken broth and half of a stick of butter and set into the oven. It takes about 1 hour at 350 degrees for the vegetables to roast to perfection, and you need to baste them periodically. You will know that they are done when they are caramelized and golden brown.
Take the pan out of the oven and push all of the vegetables around the outside and place the rotissirie chicken in the middle as if it had been there all along! Baste with the pan juices and spoon a little jelly (I use apple, chardonnay and cinnamon jelly) on it. Then pick a little fresh rosemary from the garden or pot and sprinkle it all around the vegetables. Baste the whole thing again with the pan juices and set it back into the oven for about 15 minutes (no more!). This chicken comes out glazed and beautiful, so be ready to receive many compliments! Of course no one needs to know how simple it was to create...


EASY, EASY, EASY, Hollandaise Sauce!

j0402394
I have discovered the easiest way ever to make a Hollandaise sauce. It's usually a daunting recipe, but if you love Eggs Benedict there's just no way around it, you've got to have the Hollandaise! So this morning armed with my blender and a shortage of time, I created a really good Hollandaise sauce and my husband loved it! (Always a big plus!)
Here's the recipe!
Take one stick of salted butter and melt it until HOT, but not burning! Into your blender add 6 (always organic and cage free eggs PLEASE!) egg yolks and some good seasoning, (I love Herbs de' Provence!) and a little pepper. You can salt this to taste later! Turn your blender on high and whirr the egg yolks for a minute. Add the juice of one good lemon and whirr some more! Take the hot butter and empty it into the blender and turn it on high for a minute or two and faster than Emeril can say "BAM" , it's Hollandaise! If you have some fresh tarragon or chives in your garden go ahead and add them now!
I served this over poached eggs sitting on really good ham and asparagus that were cradled together on a toasted English muffin. Oh yes and for overkill, I drizzled a little white truffle oil over the asparagus before I spooned on the Hollandaise! Next time, I'll use the poached eggs, but I'll place them on a bed of artichoke bottoms and creamed,garlicky spinach!

Just for fun (and because I couldn't bear to waste it!) I took the leftover Hollandaise and whirred it in the blender with garlic oil and the 4 leftover spears of asparagus! Chilled, it will make a fantastic "aioli" for tomorrows leftovers. (Tonights roasted chicken and vegetables!)


EASY, EASY, EASY, Hollandaise Sauce!

j0402394
I have discovered the easiest way ever to make a Hollandaise sauce. It's usually a daunting recipe, but if you love Eggs Benedict there's just no way around it, you've got to have the Hollandaise! So this morning armed with my blender and a shortage of time, I created a really good Hollandaise sauce and my husband loved it! (Always a big plus!)
Here's the recipe!
Take one stick of salted butter and melt it until HOT, but not burning! Into your blender add 6 (always organic and cage free eggs PLEASE!) egg yolks and some good seasoning, (I love Herbs de' Provence!) and a little pepper. You can salt this to taste later! Turn your blender on high and whirr the egg yolks for a minute. Add the juice of one good lemon and whirr some more! Take the hot butter and empty it into the blender and turn it on high for a minute or two and faster than Emeril can say "BAM" , it's Hollandaise! If you have some fresh tarragon or chives in your garden go ahead and add them now!
I served this over poached eggs sitting on really good ham and asparagus that were cradled together on a toasted English muffin. Oh yes and for overkill, I drizzled a little white truffle oil over the asparagus before I spooned on the Hollandaise! Next time, I'll use the poached eggs, but I'll place them on a bed of artichoke bottoms and creamed,garlicky spinach!

Just for fun (and because I couldn't bear to waste it!) I took the leftover Hollandaise and whirred it in the blender with garlic oil and the 4 leftover spears of asparagus! Chilled, it will make a fantastic "aioli" for tomorrows leftovers. (Tonights roasted chicken and vegetables!)