Friday, March 27, 2015

Roasted Romanesco and Broccolini Salad with Wilted Arugula

I just sent in my check for this year's CSA at my local farm and I couldn't be more excited about it. There's just something so wonderful about receiving fresh vegetables and fruits each week. In addition to just feeling great about continuing to shop local and support my farm, it also makes me want to try all kinds of new recipes and really avoid food waste as much as possible. But sometimes it's hard to find good recipes that use the entire vegetable (or feature less common produce - like carrot leaves... yes, you can eat those!) Enter The CSA Cookbook. Linda's new cookbook is sure to be my go-to guide each week when I'm just not sure what to do with my amazing box of produce and my backyard garden.

And I'm totally starting with this salad recipe. I mean, look at it.

Roasted Romanesco and Broccolini Salad with Wilted Arugula
Excerpted from The CSA Cookbook by Linda Ly



A broccoli salad is likely not the first thing that comes to mind when you think of a fresh, flavorful, senses-tingling salad. But a roasted broccoli salad, on the other hand, has all these traits and then some.

Infused with garlic and rosemary oil and tossed with wilted leeks and arugula, it’s the kind of salad that stands out on its own, not as just another starter or side dish. Crumbled blue cheese adds a touch of saltiness and creaminess to this tangy and savory salad, which is best served warm as it melts on the palate.

Makes 4 servings

½ cup olive oil
4 garlic cloves, crushed
1 tablespoon chopped fresh rosemary
½ pound Romanesco broccoli florets
½ pound broccolini, cut into bitesize pieces
1 leek (white stem only), thinly sliced
A few pinches of kosher salt
A few grinds of black pepper
Zest and juice of ½ lemon
2 cups packed arugula, coarsely chopped
1 tablespoon balsamic vinegar
½ cup crumbled blue cheese

Preheat the oven to 425°F.

In a small saucepan over medium heat, bring the oil to a gentle simmer and infuse the garlic and rosemary for 2 to 3 minutes, stirring once. Remove from heat.

On a large rimmed baking sheet, toss the broccoli, broccolini, and leek with ¼ cup of the infused oil. Scatter the salt and pepper on top and arrange the vegetables in a single layer across the baking sheet. Roast until the broccoli stalks are tender and the tips of the florets are slightly blackened, 15 to 20 minutes. Transfer the vegetables to a large serving bowl and toss with the lemon zest and arugula; the leaves will naturally wilt from the heat.

In a small bowl, combine the vinegar and lemon juice. Slowly whisk in the remaining ¼ cup of infused oil until well blended. Toss with the vegetables and serve with some blue cheese crumbled on top.

Cook's Note

Any variety of broccoli or cauliflower works well in this recipe, so feel free to experiment with
green common broccoli, sprouting broccoli, baby broccoli, and the various colors and cultivars
of cauliflower.

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The CSA Cookbook

Make the most of your CSA membership - or your garden harvest - with simple yet bold, inventive yet nourishing meals from acclaimed blogger Linda Ly.

Community Supported Agriculture (CSA) programs have connected farms to consumers and made people more in tune with where their food comes from, but still leave many stumped beyond the conventional uses for their produce. How many times has a CSA share arrived with things you've never seen before or not known what to do with?

The CSA Cookbook will help you cook your way through a CSA box (or farmers' market or backyard bounty) with 105 seasonal recipes that utilize every edible part of the plant, from leaves and flowers to stems and seeds. Think of it as a nose-to-tail approach - for vegetables!

With innovative ideas for preparing the lesser-known but no-less-delicious parts of plants, tips for using the odds and ends of vegetables, and easy preservation techniques, Linda Ly helps you get from farm to table without a fuss. Chapters include tomatoes and peppers, leafy greens, peas and beans, bulbs and stems, roots and tubers, melons and gourds, and flowers and herbs. You'll find globally-inspired, vegetable-focused recipes that turn a single plant into several meals - take squash, for instance. This year-round vegetable brings a variety of tastes and textures to the table:Squash Blossom and Roasted Poblano Tacos, Sicilian Squash Shoot Soup,Autumn Acorn Squash Stuffed with Kale, Cranberries, and Walnuts, andToasted Pumpkin Seeds. If you grow your own food at home, you might be surprised to learn you can eat the leaves from your pepper plants, or pickle the seed pods from your radishes.

The CSA Cookbook aims to inspire curiosity in the garden and creativity in the kitchen. You'll look at vegetables in a whole new way and think twice before you discard your kitchen "scraps"!

"One of my favorite sayings is, 'Use it up, wear it out, make it do, or do without.' What appeals to me about this phrase is the idea that everything is useful. And that's why I like The CSA Cookbook so much. Many of Linda's dishes utilize the oft-discarded parts of vegetables such as tomato leaves, radish greens, and carrot tops. More than just being efficient, these recipes encourage us to explore the flavors and uses of every edible part of a plant. This book will completely change the way you look at vegetables." - P. Allen Smith, author of P. Allen Smith's Seasonal Recipes from the Garden

"The CSA Cookbook shows you how to use everything your vegetables offer, whether they come from your CSA or your garden. After all, why throw away what's edible when it can offer so much in the kitchen?" - Deborah Madison, author of Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom
Blogger Tricks

Thursday, March 26, 2015

Rainbow Cloud Surprise Cake

Surprise! There's a rainbow of color inside this otherwise simple cloud cake. Whether you're a kid or an adult, this sweet surprise cake makes a great choice for virtually any birthday. And it's easier to make than you'd think. Follow the step-by-step recipe below from cake master, Marsha Phipps of Cakings in the UK.

If this cake has you feeling creative, be sure to check out Marsha's book, Surprise Cakes. You'll be amazed at all of the different surprises cakes can bring (from gender reveal cakes/cupcakes to fairy dust princess surprise cakes.) You'll be the envy of every party.

Cloud Cake
Excerpted from Surprise Cakes by Marsha Phipps

Bring some color to a cloudy day with these billowy delights. No one will expect the rainbow within these cloud-shaped cakes and the revealing moment is sure to brighten up a dull day.


Preparation Time: 1 hour 15 minutes plus overnight drying, baking, and cooling | Servings: 6

1 lb 2 oz (500 g) blue ready-to-use fondant
Confectioner’s sugar, to dust
1 x large batch Classic Vanilla Cake batter
Gel food colors in red, orange, yellow, green, blue, and purple
¼ x batch White Chocolate Ganache
14 oz (400 g) white ready-to-use fondant

1. Use the blue fondant to cover a 10-inch (25cm) square cake board (see page 21). You’ll need roughly 1 yard (1 m) of blue ribbon. Wrap it around the edge of the board and secure it with strips of double-sided tape. Leave the fondant-covered board out overnight to allow it to dry.

2. Preheat the oven to 325ºF (160ºC). Line an 8-inch (20-cm) square cake pan with parchment paper. Divide the batter into 6 equal portions in separate bowls. Mix a different food coloring into each portion. Spoon the red mixture into the prepared cake pan so that it covers the bottom of the pan. Next, take the orange batter and spoon a layer on top of the red. Spoon a yellow layer on top of the orange. Repeat this process with the green batter, the blue and, finally, the purple-colored batter. Bake for 1 hour and 10 minutes or until a cake tester comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack and allow to cool completely. Note that the red side will be the top of your cake.

3. Once the cake has cooled, lay out a cloud-shaped template flat on top of the cake and cut out the cloud shape (or cut it out freehand if you feel confident). Use a paring knife to carve the curved edges of your cloud. Now apply a small amount of white chocolate ganache to the center of your prepared cake board, then carefully pick up the cloud-shaped cake and stand it upright on the board. The ganache will stick the cake to the board. Crumb coat your cake with the ganache and refrigerate for 10 minutes to set. 4. Once set, cover the cake with the white fondant. Use your hands to smooth the fondant over the edges, sides, and top of the cake. You may like to use any left over cake and create a smaller cloud.

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Surprise Cakes 35 Delicious Cakes to Delight and Amaze

Surprise Cakes brings the art of cake decorating to a whole new level, revealing how to bake amazing and surprising designs and patterns right inside your cake. So when you slice open your masterpiece for guests, you'll be treated to oohs and aahs all around.

The impact of your cake--traditionally lost upon cutting - will go on to surprise your guests with hidden designs baked baked directly into the sponge, or through clever use of frostings or jam. With recipes, baking tips, and frostings, you'll be guided through the easy, step-by-step process from the very start of your project to the finish.

There are clever projects for all occasions including:

- Gender Reveal Cakes which are a baby shower favorite. Slice open the cake to discover the gender of the baby!

- Animal Surprise Cakes which reveal cakes featuring fun and zany animal prints and patterns like zebra stripes and leopard spots.

- Birthday Cakes for Kids like rainbow surprise cakes, paint splatter cakes, and balloon-inside cakes.

Enjoy creating cakes to surprise friends and family with throughout the year.

Wednesday, March 25, 2015

Easter Eggs with the Lindt Gold Bunny

You know you love the bunny. That sweet, gold-foiled treat that you indulge in once a year. Okay, way more than that, but who's judging, right? But did you know that this Easter you could treat yourself (and a friend... because it's all about giving) to something truly special -- the Lindt Gold Bunny COOKBOOK! That's right, this bunny-shaped cookbook even has a little bell on the front. It's the little things in life. And the recipes are extra special. So special that I'm sharing two with you below. 

Get ready, Pinterest -- we're about to share.


Lindt Gold Bunny

Crispy Chocolate Eggs 
Excerpted from Lindt Gold Bunny

Makes approx 20 eggs • Preparation time: 20 min • Cooking time: 5 min • Chilling time: 12 hr

175 g (6 oz) hazelnut wafers
400 g (1¾ cups) chocolate spread
500 g (1 lb) hazelnuts
100 g (3½ oz) Lindt Milk Chocolate bar®

1. Roughly chop the hazelnut wafers. Mix well with the chocolate spread. Refrigerate the mixture for 12 hours.

2. Shape the mixture into 20 little eggs, placing a whole hazelnut in the centre of each one.

3. Melt the chocolate in a bowl in a bain-marie. Roughly chop the remaining hazelnuts. Using a cocktail stick/toothpick or a fork, dip the eggs in the melted chocolate then roll them in the chopped hazelnuts. Leave to cool before eating.

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Chocolate Eggs with Meringue Bursts
Excerpted from Lindt Gold Bunny


Makes 4 half-eggs • Preparation time: 20 min • Cooking time: approx 5 min • Chilling time: 1 hr 20

300 g (10 oz) Lindt Milk Chocolate bar®
600 ml (2½ cups) double/ heavy cream
1 tbsp rum (optional)
70 g (3 oz) meringue (bought or home-made)
3 tbsp cocoa powder, to decorate (optional)

1. Roughly chop the chocolate. Heat the cream with the rum (if used) in a saucepan until the cream starts to bubble. Remove from the heat, add the chocolate and let the chocolate melt gently; mix it in with a whisk. Refrigerate for 15–20 minutes.

2. Meanwhile, roughly chop the meringue. Add to the chilled chocolate mixture.

3. Either use your hands or moulds to make 4 half-eggs, 12 cm (5 in) long, from the mixture. If using moulds that are not made from silicone, line them with clingfilm/plastic wrap before filling.

4. Refrigerate the half-eggs for 1 hour


--
Lindt Gold Bunny
Lindt's Maitres Chocolatiers have come together to collect some of their best recipes - the result is 26 fun chocolate treats for you, your family, and your friends.

Lindt's trademark bunny is loved by children and grown ups alike, and its golden wrapping has made it the most recognisable chocolate bunny around the world. In this fun little book, Lindt's Maitres Chocolatiers have come together to collect some of their best recipes - the result is 26 fun chocolate treats for you, your family, and your friends.

Everyone will have fun recreating these chocolate wonders in the kitchen. From madeleines to tiramisu, from mousses to muffins, each recipe in this book is versatile and ideal to be enjoyed by all - as a fun party food for kids, as a dessert for grown ups, or why not as a treat to yourself after a long day at work.

Every recipe is easy to follow and accompanied by beautiful colour photographs, and the presentation of the book - shaped just like the famous bunny, complete with a bell - makes it fun to look through.

Lindt Gold Bunny is an ideal gift book that no chocolate lover will be able to resist.

Tuesday, March 24, 2015

12 Bones Brown Sugar Bacon

Candied bacon? Yes please! This easy-to-make brown sugar bacon recipe from 12 Bones Smokehouse is one of my new favorite things for all of the obvious reasons. Whether you use this bacon in another recipe or just enjoy it on its own, it's certainly worth a try.

And if you're in Asheville, NC, you should definitely check out 12 Bones Smokehouse. It's one of Obama's favorite places to eat and one of our new favorite cookbooks. Preorder your copy of the book today.

12 Bones Brown Sugar Bacon
Excerpted from 12 Bones Smokehouse: A Mountain BBQ Cookbook by 12 Bones Smokehouse


We think this sweet and peppery bacon recipe makes everything taste better. However, our customers’ favorite way to eat it is in the ultimate BLT. We stack our BLTs with fried green tomatoes so we can serve a good sandwich year-round, even when tomatoes aren’t in season. We also like the acidity of green tomatoes, and we kick the tomato flavor up a notch with a generous smear of Sundried Tomato Pesto Mayo.

Yield: 6–8 servings

For the 12 Bones Bacon Sugar:

1/2 cup dark brown sugar
2 tablespoons fine-ground black pepper
1 1/2 teaspoons chili powder
1 teaspoon cayenne pepper

For the bacon:

8 ounces sliced bacon (about eight pieces, enough for two sandwiches)
8 teaspoons 12 Bones Bacon Sugar

Thoroughly combine the sugar, pepper, chili powder, and cayenne in a small mixing bowl. Once combined, spread the mixture evenly on a microwave-safe plate. Microwave the sugar mixture on high for 20 seconds, then repeat the process until the mixture feels completely dry. It should take about ten 20-second intervals. Once the mixture is completely dry, grind it into a fine powder in a food processor or spice grinder. Store in an airtight container.

Preheat the oven to 400°F. Line a cookie sheet with a nonstick silicon mat or parchment paper. Arrange the bacon on a single layer on the cookie sheet and sprinkle each piece with one teaspoon of the Bacon Sugar. Bake for 15 minutes, rotating the pan halfway through the cooking process. Allow to cool for 5 minutes before serving.

Note: If properly dried, the sugar mix for this recipe will keep almost indefinitely, and you can bring it out any time you need to whip up a batch of bacon.

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12 Bones Smokehouse

For lovers of the 12 Bones restaurant as well as fans of progressive 'cue, 12 Bones Smokehouse includes signature recipes and techniques for ribs, pulled pork, and all the fixin's.

When 12 Bones Smokehouse opened in Asheville, North Carolina, many doubted that it would succeed. From a squat building in a flood plain, the owners were serving up creative barbecue that wasn't 100-percent true to any single region. Yet a decade later, 12 Bones is a local institution that rivals the Biltmore Estate in popularity. (In fact, it's 12 Bones alone that has been on President Obama's itinerary all three times he's passed through Asheville.)

The 12 Bones Smokehouse book is true to the spirit of the place. Everything is made from scratch--and cornbread is not optional. Inside you'll find all the classics: from the famous ribs to smoky pork, turkey, and chicken. And just like the restaurant, the bookis uniquely vegetarian-friendly by barbecue standards. From tangy Pickled Okra Salad to savory Jalapeno Cheese Grits, everyone will find something to love. Addictive desserts and flavor-packed rubs and sauces--including the famous Blueberry-Chipotle Barbecue Sauce--are all here, too. So if you can't make it to 12 Bones this week, now you have the next best thing.

Monday, March 23, 2015

Kids Snack Ideas: Strawberry Shortcake Kabobs

Kids love to snack, but parents love healthy snacks. So why not make some healthy, but delicious snacks of your own. Laura Fuentes' newest book (publishing in June) showcases fun snacks that kids will love to eat using ingredients that will make parents feel good about serving them.

Want to try one out? How about these strawberry shortcake kabobs? And remember - these snacks are not just for kids :)

Strawberry Shortcake Kabobs
Excerpted from The Best Homemade Kids' Snacks on the Planet by Laura Fuentes of Momables.com


This is one of my daughter’s favorite ways of eating strawberries—skewered with pieces of cake! The kabobs are the perfect way to use up leftover pound cake and they make a great party treat.

1 pound cake, sliced and cubed
2 pounds (910 g) fresh strawberries
1/2 cup (88 g) chocolate chips
1/2 cup (88 g) white chocolate chips

Hull the strawberries and then wash them, patting each dry with paper towels.

Slide pound cake cubes and strawberries onto ice-cream sticks, alternating cake and berries as you go. Set loaded skewers on a parchment-lined baking sheet.

In separate bowls, melt dark and white chocolate chips in your microwave, heating each for 30 seconds, stirring, and then heating again until the chips are completely melted.

Drizzle a little melted dark chocolate and a little melted white chocolate over each of the skewers.

Refrigerate for 10 minutes, or until ready to serve.

Yield: 16 servings

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The Best Homemade Kids' Snacks on the Planet

If you're a parent or a caregiver, you know that kids are hungry all the time. And while you want to give them the best, snack time can be a true test. How do you avoid the convenient-but-unhealthy storebought treats and instead provide something that not only tastes good, but is good for them them too?

With The Best Homemade Kids' Snacks on the Planet, you'll find more than 200+ great ideas for solving the snack conundrum. Recipes and ideas you can whip up in minutes, without fuss in the kitchen, or fuss from your kid! So whether you're packing snacks for your purse, the school bag, the sports bag, or the can't-make-it-until-dinner whining hour, you'll find quick and healthy ideas everyone in your family will love.

Friday, March 20, 2015

Homemade Lo Yogurt Gelato

Happy First Day of Spring, SPOON fans. Unfortunately it's still a "balmy" 20 degrees F here in the northeast, so I'm going to pretend it's spring by making myself some amazingly delicious Lo Yogurt gelato from Morgan Morano's new book. You should too. Crank your heat up in the house, grab your flip flops, close your eyes, and take a bite. Spring will show itself soon :)

Happy Friday!

Lo Yogurt
Excerpted from The Art of Making Gelato by Morgan Morano


Lo Yogurt is a universal flavor found in any gelato shop. It’s often placed in the display case next to other classics, such as Fior di Latte and Crema all’Uovo. Yogurt gelato may not be as nutritious as frozen yogurt, but it makes up for that tenfold in flavor. I’ve never been a fan of store-bought frozen yogurt, but when I first tasted Yogurt gelato, the consistency and tang immediately won me over. It doesn’t taste icy with a faint yogurt flavor. Instead, it is creamy, sweet, and full of flavor—just as you would imagine a yogurt-flavored dessert should be. Some customers tell me that, when paired with a fruit flavor, Yogurt gelato creates the ultimate cheesecake-tasting frozen dessert.

Yogurt gelato is a great flavor to pair with any sliced fruit or berries. I also recommend blending it into a smoothie or simply pairing it with any one of my fruit sorbet recipes for a frozen combination that’s tangy, sweet, and creamy. For a fun twist, try heating up a little Nutella and drizzling it over the top of this gelato. The flavor will echo another popular gelato we make in the shop, Yogurt e Nutella, and shouldn’t be missed!

Ingredients

1.25 ounces / 35 grams milk powder
6.7 ounces / 190 grams granulated sugar
0.7 ounce / 20 grams tapioca starch
6.75 ounces / 192 grams heavy cream
24.15 ounces / 685 grams whole milk
1.27 ounces / 36 grams light corn syrup
1.05 ounces / 30 grams yogurt powder
0.1 ounce / 3 grams fresh-squeezed
lemon juice
Blueberries, or other fruit for garnish (optional)

Yield: About 1 quart / 950 milliliters

Prepare

1. Mix the milk powder, sugar, and tapioca starch in a bowl.

2. Add the heavy cream and whole milk and whisk well to incorporate all of the dry ingredients into the liquid.

3. Whisk in the corn syrup.

Cook

4. Pour the mixture into a 2.5-quart / 1.42-liter saucepan, using a spatula to scrape the sides of the bowl. Place the saucepan on medium-high heat and cook, whisking continuously to prevent any burning or clumping. Whisk slowly in the beginning and increase speed as the mixture gets warmer and begins to steam and thicken. It should thicken without boiling after 8 to 10 minutes on the heat; watch carefully so it doesn’t burn. Once the mixture has thickened enough to coat the back of a spoon, continue cooking 15 seconds longer, whisking vigorously. Then immediately remove from the heat.

Freeze

5. Pour the mixture into a clean glass or stainless-steel bowl. Add the yogurt powder to the hot base by sifting it through a fine mesh sieve to help break up any lumps. Whisk well to incorporate the yogurt powder, breaking up any remaining lumps.

6. Lay plastic wrap directly on the surface to prevent a skin from forming on top. Allow the mixture to sit 30 to 45 minutes until no longer hot. Then place it in the refrigerator to cool completely, about 4 hours. If the mixture needs to be used right away, submerge most of the bowl in an ice bath and let it sit 30 to 40 minutes, refreshing the ice as necessary.

7. Once the mixture has cooled completely and thickened further, lightly whisk in the lemon juice.

8. Pour the mixture into the bowl of the gelato machine and churn the gelato according to the manufacturer’s directions. The gelato will expand and should spin until it’s thick and creamy but still soft enough to scoop into a storage container, about 30 to 55 minutes.

9. Using a rubber spatula, scoop the gelato into a storage container.

10. Press a piece of plastic wrap or parchment paper directly on the surface of the gelato, seal the container with an airtight lid, and put it in the freezer.

11. Freeze at least 4 to 6 hours. When ready, the gelato should be firm enough to scoop but soft and creamy in texture.

Serve

12. Enjoy the fresh gelato as soon as possible. If using after 2 days, allow 8 to 10 minutes for the gelato to soften outside of the freezer before eating. Garnish with blueberries, if desired.

Yogurt Powder

Powdered yogurt is uncommon in yogurt ice cream recipes, but I prefer using it to help give the yogurt flavor the tang it needs without taking away from the creaminess of the gelato. After all, it is
yogurt gelato, not frozen yogurt. Yogurt powder can be found in specialty food shops or natural foods stores. It can also be purchased online.

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The Art of Making Gelato

Forget ice cream. Impress your dinner guests with unique flavors and indulge in fabulous recipes that you can make at home with The Art of Making Gelato. Discover the techniques and tools that you need to make this delicious treat at home.

Gelato is churned more slowly and frozen at a slightly warmer temperature than ice cream. The slow churning incorporates less air, so the gelato is denser. The higher freezing temperature means that the gelato stays silkier and softer. Dairy-free and egg-free, sorbets are made from whole fruit and a simple syrup. They're extremely flavorful and churned like ice cream to give them a soft texture.
Join Chef and Gelato aficionado Morgan Morano as she shares 50 recipes for gelato and sorbetto. Enjoy traditional chocolate, sweet milk and strawberry, to Torta della Mimosa, Bombolone, Biscoff, and Acero - even Avocado gelato!

Thursday, March 19, 2015

Kids Cook French: Whole Roasted Chicken with Herbs of Provence

Get your kids into the kitchen. Have them smell spices and mix ingredients together and ask questions. Looking for some great recipes to help get them involved? Try this one from Claudine Pepin's new cookbook, Kids Cook French. You can even add in a French lesson. Ooo la la.

Whole Roasted Chicken with Herbs of Provence
Excerpted from Kids Cook French by Claudine Pepin (with illustrations by Jacques Pepin)

Few things say home to me more than a whole roasted chicken. It is easy to make, delicious to eat, and the kitchen smells wonderful. Herbs de Provence is a classic dried herb mixture that typically includes thyme, fennel, oregano, savory, lavender, and marjoram. This is my roast chicken, and you’ll notice that I use a fair amount of water, which I like to call Château Sink. I also start the chicken breast side down, which my mom taught me, ensuring that the breast will stay moist.




Serves 6

Ingredients:

One 4-pound (1.8 kg) whole chicken, preferably organic or free range, responsibly raised
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons (6 g) herbs of Provence
1 1/2 heads garlic, about 18 cloves, separated with the peel on
1 cup (235 ml) water, divided

Preparation:

Remove all innards from the cavity of the chicken. Pat the chicken dry with paper towels and leave uncovered on a plate or tray in the refrigerator for 2 to 3 hours or even overnight. This will allow the skin to dry and deliver a golden and crispy result. Preheat the oven to 425°F (220°C).

Season the chicken evenly with the salt, black pepper, and herbs of Provence. You can even mix all three together in a little bowl to make it easier. Place the seasoned chicken breast side down in a 13 x 10-inch (33 x 25 cm) heavy-duty roasting pan with the cloves of garlic and ¼ cup (60 ml) of water or just enough to cover the bottom of the pan. Roast for 30 minutes.

Lower the heat to 400°F (200°C), turn the chicken over so it is breast side up, add ½ cup (120 ml) of water, scrape the pan with a wooden spatula to stir the garlic, and continue to roast for an additional 30 minutes or until the internal temperature reaches 165°F (74°C).

Remove from the oven, place the chicken and garlic on a separate platter, and allow to rest for 10 minutes before carving. Pour off and discard most of the fat from the roasting pan, add ¼ cup (60 ml) of water to the roasting pan, and scrape with a wooden spatula. This is a natural jus that will be delicious with the chicken.

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Poulet rôti aux herbes de Provence

Rien ne me fait plus penser à la maison qu’un poulet rôti. C’est facile à faire, délicieux à manger, et la cuisine sent merveilleusement bon. Les herbes de Provence sont un mélange classique d’herbes séchées qui inclue en général du thym, du fenouil, de l’origan, de la sarriette, de la lavande et de la marjolaine. Voici la recette de mon poulet rôti, et vous remarquerez que j’utilise pas mal d’eau, que j’aime appeler Château la Pompe. Je démarre aussi le poulet poitrine vers le bas, comme ma mère me l’a appris, cela permet au blanc du poulet de rester moelleux.

Pour 6 personnes

Ingrédients:

Un poulet entier de 4 livres (1,8 kg), de préférence biologique ou en élevé en plein air
1 cuillère à café de sel
½ cuillère à café de poivre noir fraîchement moulu
2 cuillères à soupe (6 g) d’herbes de Provence
1 tête et demie d’ail, environ 18 gousses avec la peau, à répartir.
1 tasse (235 ml) d’eau, à répartir

Préparation:

Vider le poulet de ses entrailles. Tapoter le poulet avec du papier absorbant et laisser à découvert sur une assiette ou un plateau dans le réfrigérateur pendant 2 à 3 heures ou même toute la nuit. Cela permettra à la peau de sécher et de la rendre dorée et croustillante après cuisson. Préchauffer le four à 425°F (220°C).

Assaisonner le poulet uniformément avec le sel, le poivre noir, et les herbes de Provence. Vous pouvez même mélanger les trois éléments dans un petit bol pour que ce soit plus facile. Placer le poulet assaisonné poitrine vers le bas dans un plat à rôtisserie de 13 par 10 pouces (33 x 25 cm) avec les gousses d’ail et ¼ de tasse (60 ml) d’eau ou juste assez pour couvrir le fond du plat.

Faire rôtir 30 minutes. Baisser le feu à 400°F (200°C), retourner le poulet poitrine vers le haut, ajouter ½ tasse (120 ml) d’eau, gratter le plat avec une spatule en bois pour remuer l’ail et poursuivre la cuisson 30 minutes supplémentaires ou jusqu’à ce que la température interne atteigne 165°F (74°C).

Sortir du four, poser le poulet et l’ail dans un plat séparé, et laisser reposer 10 minutes avant de le découper. Enlever le surplus de graisse du plat, ajoutez ¼ de tasse (60 ml) de l’eau, et gratter avec une spatule en bois. Cela produira un jus naturel qui sera délicieux avec le poulet.

--

Kids Cook French

According to Jacques Pepin, "the moment for a child to be in the kitchen is from the moment they are born." Kids Cook French, written by his daughter Claudine Pepin, is a fun, interactive cookbook for kids that introduces them to the art and joy of cooking. It gets them interested in making their own meals and better eating habits, while also teaching them the importance of culture. Featuring classic, simple dishes inspired by French cuisine, each recipe is shown in both French and English and accompanied by charming illustrations. With an emphasis on fresh ingredients and hands-on preparation, dishes include traditional starters, main courses, and desserts. Your child's creativity will be sparked, as will your deeper connection with them--so, get them in that kitchen and start playing chef. Who knows - you might have the next great French cuisine Chef standing next to you!

"Kids Cook French is a magical introduction to some of the most delicious French classics. With Claudine's recipes, her father's and her daughter's illustrations, this is a book by a family for your family." - Dana Cowin, Editor in Chief, FOOD & WINE

"I cannot think of anyone more qualified to write a French cookbook for children than Claudine Pepin! A trusted television personality, accomplished cook, seasoned teacher, and dedicated mom, Claudine has spent her entire life learning from and cooking alongside the most renowned chefs in the world. Complete with countless personal stories, beautiful illustrations by her father and her daughter, and timeless recipes developed with her husband, Kids Cook French is an absolute delight for the whole family and a source of inspiration for aspiring chefs of all ages. Bravo!" - Gail Simmons, TV host and author of Talking With My Mouth Full

"If there's one thing I've learned from the French, it's that good cooking is not an end in itself. Rather, it's the crucial thing that brings the family together for a meal at the end of every day - and nothing's more important than that. Claudine Pepin, Jacques's daughter, was schooled in this lesson from birth. Now she is paying it forward. Simply but clearly written, and vivid with illustrations that recall the "Madeleine" books, "Kids Cook French" is seductive. If anyone can tempt kids away from nuggets and pizza, into the kitchen, and on to the dinner table, it's Claudine." - Sara Moulton of Sara's Weeknight Meals

"My dear friends, Claudine and her father Jacques Pépin, have taught America to love French cooking. Now, with this very special book, these two amazing storytellers have shared their passion for family, fun and good food with a new generation of cooks. Claudine's recipes open a window into the flavors of France, and Jacques astonishing drawings will inspire children to be hungry for more!" - Jose Andres, internationally acclaimed chef, author, educator, and owner of ThinkFoodGroup