|Roast Chicken for les Paresseux…the recipe that proved you could roast a beautiful chicken and enjoy it with little effort|
My most "go to” dinner recipe is definitely the Roast Chicken for les Paresseux…"for the lazy”. This recipe has proven that you could make an appetizing meal with very little effort! It’s always well received and enjoyed by everyone! Roast chicken is one of those kitchen basics that every cook should master.
This recipe, by Dorie, is the best roast chicken recipe I’ve made. It always comes out moist and delicious. The herbs add a marvelous fragrance and flavor that makes you anxious to dig in. This one is a big winner in our house!
My “go to” dessert is a harder pick! I loved and repeated so many of them! But when push comes to shove, my favorite and most repeated dessert is a draw between Sable Breton Galette with Berries, and Marie Helene’s Apple Cake!
And last but not least…are the Slow Roasted Tomatoes. When my tomatoes are abundant, I make them all summer long. Definitely a “go to” recipe, and a winner for sure! I could go on, and on, and on, but you get the point! Happy Saturday everyone!
|Wonderfully delicious and quite easy…Slow Roasted Tomatoes|
|Marie Helenes Apple Cake…wonderful to say the least|
|My favorite “go to” summer dessert…gorgeous and luscious!!|
Marie Helene’s Apple Cake
From Around My French Table, by Dorie Greenspan
3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
4 large apples (if you can, choose 4 different kinds)
2 large eggs
3/4 cup sugar
3 tablespoons dark rum
1/2 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, melted and cooled
Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it.
Whisk the flour, baking powder, and salt together in small bowl.
Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.
Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
Serving: The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream. Marie-Hélène's served her cake with cinnamon ice cream and it was a terrific combination.
Storing: The cake will keep for about 2 days at room temperature and, according to my husband, gets more comforting with each passing day. However long you keep the cake, it's best not to cover it - it's too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.
Roast Chicken for Les Paresseux
from"Around My French Table" by Dorie Greenspan.
Prep Time: 30 mins
Total Time: 2 hrs
1 thick slice bread ( or 2 slices baguette)
1 (4 1/2-5 lb) whole chickens, at room temperature
fresh ground black pepper
2 sprigs rosemary
2 sprigs thyme
2 sprigs oregano
1 head of garlic, cut horizontally in half, unpeeled
2/3 cup dry white wine
4 baby potatoes, scrubbed and quartered
2 carrots, trimmed, peeled, and cut into thick chunks
4 shallots, left whole ( or 1 onion, quartered)
Center a rack in the oven; preheat to 450°.
Rub the inside of a Dutch oven or other large high-sided casserole with oil and place the bread in the
center of the pot.
Season the chicken inside and out with salt and pepper.
Put half a sprig of each herb and half of the garlic inside the cavity.
Put the chicken in the pot, resting it on the bread.
Put the other garlic half in the pot, along with the remaining herbs, and pour in a few tablespoons of oil and the wine.
Slide the pot into the oven.
Roast chicken for 45 minutes.
Toss the potatoes, carrots, and shallots with enough olive oil to give them a shine, season generously with salt and pepper and scatter them around the chicken.
Roast the chicken undisturbed for about 45 minutes more, a total of about 90 minutes or until the skin is crackly and crisp and the juices run clear when you pierce the thickest part of the thigh with the top of a knife.
Remove the chicken from the oven.
Leave the chicken in the pot for 5-10 minutes to rest.
Transfer chicken and vegetables to platter; carve and serve.
Sable Breton Galette with Berries
FOR THE GALETTE:
1 cup all-purpose flour
1 ¼ teaspoons baking powder
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
⅔ cup granulated sugar
½ teaspoon fleur de sel or ¼ teaspoon fine sea salt
1 large egg
FOR THE TOPPING (OPTIONAL):
About 1 cup lemon curd
About 3 cups berries (strawberries, raspberries, or blueberries, or a mix of these)
Red currant jelly, for glazing (optional)
Confectioners’ sugar, for dusting (optional)
To make the galette:
Whisk the flour and baking powder together.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter on medium speed until soft and creamy. Add the sugar and salt and beat for another 2 minutes, or until the mixture is very smooth. Beat in the egg and mix for 2 minutes more. Reduce the mixer speed to low, add the flour, and mix only until it is blended into the mixture — you’ll have a very soft dough.
Working with a rubber spatula, give the dough a few turns to make sure you’ve picked up all the dry ingredients at the bottom of the bowl, then scrape the dough onto a piece of wax paper or plastic wrap. Press down on the dough to form it into a disk, wrap it well, and chill it for at least 3 hours. (The dough can be refrigerated for up to 3 days.)
When you are ready to bake the galette, center a rack in the oven and preheat the oven to 325 degrees. Butter a 9- to 9 1/2-inch fluted tart pan with a removable bottom and put it on a baking sheet lined with a silicone baking mat or parchment paper.
To get the dough going, put it between two pieces of wax paper or plastic wrap and roll it into a circle. If it’s too difficult to roll — it’s soft and it has a tendency to break — skip the rolling part and go directly to the patting part: Put the dough in the center of the tart pan and pat and press it into an even layer. Don’t press the dough up the sides of the pan — you want as flat a surface as you can get. Place the pan on the baking sheet.
Bake the galette for 40 to 45 minutes, or until the top is golden brown and the edges come away from the sides of the pan; if you press the galette gently, it won’t feel completely firm, but that’s just fine. Transfer the pan to a cooling rack and let the galette rest for 3 minutes or so, then invert it onto another rack, invert again onto a rack, and let cool to room temperature right side up.
Just before you’re ready to serve, top the galette: Put the galette on a flat serving plate and spoon over as much lemon curd as you’d like, spreading it in swirls but leaving a little border around the edge bare (the curd will spread when you cut the base). If you’re using strawberries, hull them, leave them whole or slice them in half, and arrange the halves attractively over the curd. If you’ve got raspberries or blueberries or a mélange, scatter the berries over the curd or arrange them neatly in pretty circles.
If you want to give the galette a little glaze, warm ¼ cup or so of currant jelly with a tiny splash of water until it liquefies (you can do this in a microwave oven or a saucepan). Either drizzle the glaze over the berries — this is my preferred technique — or use a pastry brush or feather to paint the berries with the jelly.
If you haven’t glazed the berries, you might want to give them a dusting of confectioners’ sugar just before you’re ready to bring the galette to the table.
To serve, cut the galette into wedges and serve as is — nothing more is needed.
Adapted from "Around My French Table" by Dorie Greenspan (Houghton-Mifflin, 2010)