Poulet Roti, Roast Chicken

My oven sucks. It's true, cooking times are always a bit vague in my kitchen anyways, and in the oven it's a total crap shoot. The chances of me getting a new oven are about as good as me getting a pony for Christmas (Dad, are you reading this?) since my landlord is quite the penny pincher, I'll just have go zen and carry on.  

Roast chicken is something anyone (top chef, wannabe, home cook, microwave extraordinaire et al) who ever sets foot in a kitchen should be able to do.  It's a very simple, low maintenance, cost effective, delicious way to feed yourself and your loved ones.  Heck, it's even great to feed those you can't stand.  It also has many uses - you not only get dinner for the night, but you can use leftovers for chicken salads the next day, or shredded in soup, and you can make stock with the carcass (I suppose I should talk about that in another post).  I like the poulet roti recipe from the Les Halles cookbook, partly because I laugh every time I read it, but also, it lends itself to be sophisticated and simple at the same time.

Wash and dry your chicken - including the cavity - trim off any excess fat and truss that baby up. (This might be the BEST part of Anthony Bourdain's commentary, which includes a Betty Page reference and involves you getting down on the floor, I kid you not). Stuff 1/2 an onion, 1/2 a lemon, salt & pepper and whatever fresh herbs you have on hand inside the bird.  Lay the giblets down with the other 1/2 the onion in your roasting pan (think of this as your flavor 'rack') with a heavy pour of white wine.   Slip a couple pads of butter between the breasts and the skin, but take care not to tear the skin.  Rub the outside of your bird with olive oil, a little melted butter and chop up some of those herbs.  Roast for 30 minutes at 375, then an additional 25 minutes at 450.  You can baste if you like...and if your oven is anything like mine, add 15 minutes and 10 minutes to your cooking time, and rotate that chicken every time you remember. 

Curried Acorn Squash with Pears

Great things happen when you plate your food.  It becomes a fine dining experience at your very own dining room table, excluding the wobbly chair (every house has one, we usually reserve it for guests, ha).  I'm going a bit squash crazy, but how can one resist such oddly shaped gourds that are so versatile, tasty and cheap?!?!

I got this idea from Bon Appetit, made a few mods....and voila...a pretty little side. 

Chop an onion and a few slices of prosciutto and saute in (a tiny bit) butter until onions are translucent, add 1 tbs curry powder, 1 tbs garam masala powder*, 1 tbs turmeric, 1 diced pear, a handful of dried cranberries and few tbs of water. Cook until liquid is gone and add 1 tbs cayenne pepper.

Slice squash and remove seeds, brush with melted butter and curry powder.  Arrange each ring on a baking sheet and fill with onion/pear mixture. Sprinkle with salt and pepper (if you have any leftover curry butter you can drizzle it on top), cover with foil and bake at 350 until squash is tender (30+ mins)

*if you have an Indian Market nearby, or even a cook specialty market, stock up on spices like curries, garam masala, cardamom seeds, vindaloo,  pav bahji packets.  I use them ALL THE TIME, and they add depth to so many dishes.

Comfort Food, Spaghetti Squash

There are rare times when food has less appeal to me than an afternoon spent at the DMV, and whilst the thought of prepping and cooking makes me want to join the apathy coalition, my hunger begs to differ.  So I trudge to the kitchen, and when I'm in this sordid mood, 9 times out of 10, I make this dish.  It's easy and comforting, especially after a day that's been less than stellar. 

This humble gourd has been our pasta substitute for some time now, and can be topped with anything you'd put on noodles.  This particular night I made (Semi-homemade Sandra Lee style) meat sauce - translation:  ground beef, onions, zucchini, and a jar of Trader Joe's Marinara.  

The apathy coalition. Join us.  Or Don't. Whatever

Cut the squash in half, scoop out the seeds and bake in the oven at 400 covered in foil until you can pierce it with a knife.  When it's done, use a fork to "rake it" into noodle like pieces, and top with whatever sauce you have handy.  This squash is also great in stir fry and anything that calls for noodles. 

Poisson Cru

One of the best things about traveling is the food.  It's a quick and effective way to get a good glimpse into a culture and a great way to meet the locals.  Since I'm recovering from not one, but two Thanksgivings (I will not be blogging about those meals) I thought I'd put up one of the most perfect dishes in the world.  Oh yeah, the claim has been made.

Tahiti and her islands are my kind of place.  Idyllic tropical beaches, lots of fish (to see and eat), warm water, friendly people, and the influence of French food. Poisson Cru is good eating to the very core.  Only a few ingredients and your mouth is in for the ride of it's life.  Side note: I saw on No Reservations that Poisson Cru is great hangover food as well, so if you need a break from your morning after chorizo burrito, try raw tuna!

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Fresh raw ahi tuna, seeded and sliced cucumbers, sliced onions, julienned carrots, salt & pepper, lime juice, fresh coconut milk.  That's it.  

The first photo is our friend Rota from Raiatea squeezing the milk from the shredded meat of a mature coconut from his yard using a t-shirt (you can also use cheesecloth).  You can use canned, but if you have the muscle, the time and the patience, try the fresh stuff, you'll be shocked how much better it tastes.