Written last night:
Dear Friends,
It was a relaxing Sunday, and also mild and spring-like. Perfect. I kept the windows open and think the allergies came in, but it was worth it.
Church, dog park, driving around to explore the town — that was the first half, and the second was making a delicious but simple dinner for Patrick and Steph, who were here with Gully and Bruiser. We sat and talked on the balcony before dinner. Recipes below: easy roast chicken, scalloped potatoes, brownies.
A perfect Sunday.
Love,
k
Dear Friends,
It was a relaxing Sunday, and also mild and spring-like. Perfect. I kept the windows open and think the allergies came in, but it was worth it.
Church, dog park, driving around to explore the town — that was the first half, and the second was making a delicious but simple dinner for Patrick and Steph, who were here with Gully and Bruiser. We sat and talked on the balcony before dinner. Recipes below: easy roast chicken, scalloped potatoes, brownies.
A perfect Sunday.
Love,
k
Go-to Menu
Roast chicken, scalloped potatoes, asparagus, brownies (Takes about 1.5 hours Total)
Roast chicken, scalloped potatoes, asparagus, brownies (Takes about 1.5 hours Total)
My words: I bought a 4.5 pound organic chicken. Using a kitchen scissors, I cut out the backbone. Dry the chicken. Sprinkle lots of salt inside it. Grind some pepper. Flatten the chicken. Put it into the iron skillet, breast side up. Salt and pepper the top. Stick some rosemary stems under the skin, all over. Dot with butter or drop some olive oil over it. Preheat the oven to 450. Roast the chicken 45 minutes, more or less, until the thermometer inserted in the thigh registers 165. Squeeze one lemon. Pour the lemon juice over the chicken. You can let the chicken rest until you're ready to eat.
Gratin Dauphinois
2 pounds potatoes (I used a bag of baking potatoes) to make 5 to 6 cups when sliced
1 large clove garlic, crushed
2 C. milk
1 1/2 C heavy cream
3/4 t. salt
1/2 t. pepper
1 T. butter (for buttering pan)
1/2 C. grated Swiss cheese (I use Gruyere)
Wash and dry the whole potatoes thoroughly. No need to peel them. Slice thin. Don't put them in water now because you need to conserve the potato starch. Combine potatoes with garlic, milk, cream, salt and pepper in a large heavy saucepan. Bring to a boil on medium, stirring to prevent scorching. I use the low-heat burner because I have burned them many times.
Bring to a boil, stirring, until mixture thickens slightly.
Butter a shallow (1 1/2 inch) baking dish (I usually use the oval copper gratin pan; yesterday it was a 9" x 13" foil pan) and pour the potatoes in. Cover with grated cheese. I usually put the pan on a cookie sheet to catch drips. Bake at 400° for an hour or until potatoes are soft and top is browned. (You can bake at 450° if you are roasting a chicken at the same time.) These are even good cold.
2 pounds potatoes (I used a bag of baking potatoes) to make 5 to 6 cups when sliced
1 large clove garlic, crushed
2 C. milk
1 1/2 C heavy cream
3/4 t. salt
1/2 t. pepper
1 T. butter (for buttering pan)
1/2 C. grated Swiss cheese (I use Gruyere)
Wash and dry the whole potatoes thoroughly. No need to peel them. Slice thin. Don't put them in water now because you need to conserve the potato starch. Combine potatoes with garlic, milk, cream, salt and pepper in a large heavy saucepan. Bring to a boil on medium, stirring to prevent scorching. I use the low-heat burner because I have burned them many times.
Bring to a boil, stirring, until mixture thickens slightly.
Butter a shallow (1 1/2 inch) baking dish (I usually use the oval copper gratin pan; yesterday it was a 9" x 13" foil pan) and pour the potatoes in. Cover with grated cheese. I usually put the pan on a cookie sheet to catch drips. Bake at 400° for an hour or until potatoes are soft and top is browned. (You can bake at 450° if you are roasting a chicken at the same time.) These are even good cold.
Serve with asparagus or some other green vegetable. Spinach, maybe.
3 ounces (85 grams) unsweetened chocolate, roughly chopped (Sometimes I use 70% bittersweet and it is fine.)
1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
1 1/3 cups (265 grams) granulated sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt (about 2 grams)
2/3 cup (85 grams) all-purpose flour
1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
1 1/3 cups (265 grams) granulated sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt (about 2 grams)
2/3 cup (85 grams) all-purpose flour
Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray.
In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.
Dust the brownies with powdered sugar before serving. (Gretchen, would you consider a sprinkle of sea salt before baking?)
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