May The Stars Light Your Way
On Tuesday, June 12, 2007, Wendy, Ted, and I participated in a Wine Dinner at Rondo’s Restaurant in Western Hills. The theme was “Summer Quaffing Wines from Tin Roof Wines, California” (with wines from Glazer Distributors), and the menu was as follows: First Course Chilled Cucumber, Mint, and Melon…
From this page comes this Tuesday’s question… What are 10 awesome things about me? In no particular order… I am a SCUBA diver I am educated I am dedicated I am funny — really funny I can eat a lot — a whole lot I am an…
                     -= Exported from BigOven =-
             Roast Chicken (Mon Poulet Roti) — Bouchon
Thomas Keller, of the French Laundry and Bouchon restaurants, shares his method for simple and satisfying roast chicken.
Recipe By: BOUCHON cookbook, page xii
Serving Size: 4
Cuisine: American
Main Ingredient: Chicken
Categories: Easy, Poultry, Main Dish
-= Ingredients =-
1 ea Chicken ; 2-3 pounds, farm-raised
to taste Kosher Salt
to taste Black pepper ; freshly ground
2 teaspoons Thyme ; fresh, minced
to taste Unsalted butter ; optional
to taste Dijon mustard ; optional
-= Instructions =-
Preheat the oven to 450. Rinse the chicken inside and out with cold water, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it’s a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
Now, salt the chicken — I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it’s cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
Place the chicken in a saute pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone — I don’t baste it, I don’t add butter; you can if you wish, but I feel this creates steam, which I don’t want. Roast it until an instant-read thermometer inserted into the thickest part of the thigh reads 160-165 degrees, about 50-60 minutes. Remove the chicken from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take of the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I’m cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip — until one day I got the crispy, juicy fat myself. These are the cook’s rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You’ll start using a knife and fork, but finish with your fingers, because it’s so good.
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On June 6, 2007, HAPPY MOUTH met at Knotty Pine on the Bayou, John’s pick for the month. Though I attended, I didn’t eat ANYTHING because my stomach was very upset from something I’d eaten previously that day. Everything looked and smelled as good as it…
From this page comes this Tuesday’s question… What are 10 occupations I wanted when I was young? In no particular order… Fireman Musician Actor Director Teacher Chef Writer Filmmaker Raconteur Philanthropist
June 11-June 17 2007 is 7 DAYS FOR SIDS week in the Cincinnati area. SIDS is Sudden Infant Death Syndrome, which is the number one cause of death for infants aged one week to one year. 7 DAYS FOR SIDS was founded by Jean-Robert de Cavel and his wife, Annette following the tragic death of their baby daughter Tatiana to SIDS on June 13 2002.
Money raised from 7 DAYS FOR SIDS benefits the Sudden Infant Death Network of Ohio by providing research, education, and parental support as well as the Tatiana de Cavel Scholarship Fund at the Midwest Culinary Institute. The mission of the Sudden Infant Death Network of Ohio is to work towards the reduction and eventual elimination of SIDS through a multidisciplinary approach of: the promotion of infant health and wellness, community outreach, education, and medical research. In addition, the Sudden Infant Death Network is dedicated to providing supportive services to those who have been affected by the loss of a child, age 2 and under, from a Sudden Infant Death (SIDS) or Other Infant Death (OID).
More than 30 restaurants and businesses are participating in the event.
In just four years, 7 DAYS FOR SIDS has raised more than $300,000, making it the largest SIDS fundraiser in the United States. While de Cavel is elated by this success and grateful for other restaurants’ generosity, the week of his daughter’s death is still painful.
“It is not necessarily a week when I have a good time,” he says. “But I think it’s the best thing I could’ve done for the memory of our daughter.” (via Cincinnati Enquirer)
One of the showcase events of the week is Chefapalooza on Tuesday June 12 at the Midwest Culinary Institute at Cincinnati State Technical and Community College. Chefapalooza features famed New Southern Cooking Movement chef Nathalie Dupree who joins Jean-Robert de Cavel and David Cook (of Daveeds at 934) for lively cooking demonstrations. Samples of the food prepared by these three chefs will be available, paired with wine, after the event. Hosts for the evening are Jean-Robert de Cavel and Meg Calvin. This event is affordable at $50/pp but tickets to this event go rather quickly, so reserve while tickets are still available.
Another important event is Homerama Cooks for a Cure on Wednesday June 13. The ultimate test kitchen: chefs from the area’s top restaurants present cooking demonstrations in designer homes, and you get to eat the results! Tickets are available at the door, $12.
The events of the week culminate in a Father’s Day Brunch & Silent Auction at the Cincinnati Museum Center. All your brunch favorites prepared by chefs from the best restaurants in town: Andy’s Mediterranean Grille, Aqua, Boca, Behle Street Cafe, Cumin, Daveed’s at 934, Deco Dining, Encore Bistro & Bar, Heidelberg Distributing, Honey, JR French Restaurant Group, Kona Bistro, Lattitudes, Nectar, One Restaurant & Lounge, RED, Taste from Belgium, Trauth Dairy, Vinyl, and Woodford Reserve. Advanced purchase tickets are $60 or $70 at the door.
For a full list of participating restaurants and their specials, see this PDF poster or visit the 7 DAYS FOR SIDS web site.
Says de Cavel: “When we hear people want to help, it’s no longer surprising. But it’s still overwhelming.”
Just remember: your appetite can help the cause!
                     -= Exported from BigOven =-                             Salty Crepes From Deus Ex Culina. This is a surprisingly simple recipe that looks wonderfully complicated… When I lived in Paris, it was customary for my friends and I to go out and have cider and galettes in…