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Posts tagged ‘ina garten’

What’s in Season: Root Vegetables

Fall is a great time for food– not saying, of course, that the other seasons are not. These past few days of grey skies, cooler air, and lots of rain, have begged for warming home cooked meals, and some of my favorite autumn ingredients are likely to do just the trick. In Vermont I always looked forward to the vegetables that started coming into season right when we went back to school (and fruits, I can’t forget the apples!) But carrots, beets, turnips, and parsnips, along with onions, fennel and winter squashes are some of the most hearty and tasty ingredients to work with for fall dishes.

There are many ways to prepare root veggies, but my favorite way to prepare them is by roasting them. One of the easiest ways to prepare these vegetables for a quick weeknight dinner, is to roast them in the oven with a small (4-6 lb) chicken. The best (and most simple recipe) I have found for a foolproof chicken dinner is Ina Garten’s Recipe for “Perfect Roast Chicken.” I added turnips, red bliss potatoes, and butternut squash to my vegetables. Parsnips could also be really nice. As long as you cut them uniformly, these veggies have pretty similar cooking times, and should cook evenly– so I recommend experimenting with whatever looks good at the farmer’s market. I used a Whole Foods Organic Free Range Chicken. Also, look for great fresh local poultry at the Union Square Farmer’s Market (sells out fairly quickly, especially on Saturday mornings).

I cooked this chicken tonight… but once again forgot to take a picture. Hopefully I’ll remember to photograph some of the leftovers ideas!

Ina Garten’s Perfect Roast Chicken

Jeffery's Favorite!

Ingredients:

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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Lemon-Lavender Yogurt Cake

Lemon-Lavender Yogurt Cake with Fresh Lavender from Lavender by the Bay

I updated this recipe from Ina Garten of Barefoot Contessa, with some local and organic ingredients including the fresh lavender I purchased during my recent visit to Lavender By the Bay. The cake was amazing. Really moist, extremely tart, and just a hint of the sweet and herbal taste of lavender. Great for a spring or summer treat.

Lemon-Lavender Yogurt Cake

Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain goat’s milk yogurt from Red Hill Farms
1 1/3 cups sugar, divided
3 extra-large eggs (cage free, or farm fresh, I used some from neighbor’s chickens)
2 teaspoons lemon zest, grated (zest of 2 lemons)
1/2 cup fresh lavender
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup fresh lemon juice

For the glaze

1 cup confectioners’ sugar
2 tablespoons fresh lemon juice

Preheat the oven to 350°F.

Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, lavender, and salt into 1 bowl.

In another large bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.

Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.

Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set the lemon syrup aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar syrup over the cake and allow it to soak inches Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.