Simple Spring Dinner
Sorry that this is not at our regular posting time. Life is a little challenging on crutches!!
The combination of being at my parents’ home in California and my recent tumble in Aspen has left me feeling nostalgic. It has allowed me to slow down, spend time with the people I love most, and indulge in some of my favorite comfort food.
There is something about the aroma of roast chicken in my kitchen that suddenly triggers so many wonderful memories. It is as if I have a movie in my mind! Since I have been thinking about my mother so much I thought I would add her favorites to my favorite: artichokes and roast cauliflower.
The great thing about this dish is that it is so simple that even on crutches I can make it!
With some love, affection, herbes de Provence, and some heat from the oven you have a succulent, flavorful, and healthy meal in a little over an hour!
I hope you love this dish as much as I do and be sure to share with me your favorite comfort foods.
Prep Time: 15m; Cook Time: 1h 30m; Total Time: 1h 45m
- 3 1/2 pounds organic whole chicken
- black pepper
- 2 rosemary, sprig
- 5 thyme, sprig
- 1 tablespoon Herb de Provence
- 1 lemon, juiced
- 3 garlic cloves, smashed
- Extra Virgin Olive Oil
- Preheat the oven to 350F.
- Rinse, and dry whole chicken very well with paper towels, inside and out
- Place it on a medium size roasting pan, lined with parchment paper
- Generously salt and pepper both sides
- Chop herbs, sprinkle, and season chicken
- Squeeze lemon juice
- Liberally oil the chicken
- Stuff the chicken with half a lemon, garlic, thyme, and rosemary sprigs.
- Roast at 350F for 1.5 hours, or until golden brown
- Let the chicken sit for 10-15 minutes before carving
Prep Time: 10m; Cook Time: 50m; Total Time: 1h
- 4 large artichokes
- 1 cup white wine
- 1 small yellow onion, peeled and thinly sliced
- 2 tablespoons olive oil
- 1 garlic clove, peeled and smashed
- 1 teaspoon whole black peppercorn
- 2 teaspoons Pernod
- 2 bay leaves
- 1/4 teaspoon salt
- Trim 1/2 inch off the stem and top ends of the artichokes.
- Pull off the toughest outer leaves.
- With kitchen scissors cut off the prickly points of the remaining leaves.
- In a large, nonreactive pot, combine the artichokes, wine, onion, lemon slices, oil, garlic, peppercorns, Pernod, bay leaves and salt.
- Bring to a boil, then lower the heat slightly and simmer briskly until the artichokes, when tested with the tip of a paring knife from the stem end, are tender, about 50 minutes.
- Drain well and serve warm, with a small bowl vinaigrette, or aioli.
Prep Time: 10m; Cook Time: 1h 20m; Total Time: 1h 30m
- 1 whole cauliflower
- Extra Virgin Olive Oil
- Preheat the oven at 350F
- Rinse and dry cauliflower head
- Trim away the leaves at the bottom of the cauliflower
- Cut out the stem and tough core of the cauliflower
- Place on a roasting pan
- Drizzle with EVOO
- Rub the oil on cauliflower until it is well coated
- Season the cauliflower with salt and pepper
- Place the pan into the oven, and cook for an hour
- Crank the heat up to 450F and roast the cauliflower for 20 minutes until it is golden brown on the outside, and tender on the inside.
Cookbook author and entertaining expert, Pamela Morgan is the owner of NYC based Flirting with Flavors, where she offers exclusive cooking parties, inspirational seminars and special events. She is highly regarded as a special event planner, culinary consultant, cookbook author, and is a food & entertaining editor for Hamptons’s Cottages and Gardens. Pamela sees food as a flirtation: sexy, provocative, and a little mysterious. Her desire is to teach you how to flirt your way into a full on passion for cooking and entertaining! Visit her web site for recipes, entertaining inspiration and much more.