The Best Roasted Chicken. Ever.

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This classic recipe needs no introduction. However, I must say I’ve never had it this good. This is the best roasted chicken ever. You can search far and wide, high and low but I tell you – this is the one. It may not look pretty but the taste says it all. This is a basic recipe that you can add on to but I like it with just salt and pepper. The method creates a juicy and flavorful chicken. You might even say “It tastes just like chicken!”.
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This recipe is from Ruhlman’s Twenty. My constant companion this winter. It teaches you twenty perfect techniques that would raise the bar on your cooking skills.
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Perfect Roasted Chicken
Adapted from Ruhlman’s Twenty

One 3-4 lb good quality chicken
Sea salt
Black pepper (optional)

1. About 1 hour before cooking the chicken, take it out of the refrigerator and rinse it.
2. When ready to cook, pre-heat oven to 450 degrees F using convection air if available.
3. Liberally rub salt and black pepper (if using) all over the chicken. There should be a visible coating of salt. Do not put too much black pepper unless you really like them.
4. Truss the legs together tightly. This keeps the heat from circulating inside the cavity and overcooking the breasts.
5. Place the chicken on a rack in a roasting pan. This allows the air to circulate better.
6. Roast for 1 hour. Check the juices by carefully tilting the chicken. If they run clear or brown, it is done. If the juices are pink or red, roast for another 5 minutes until the juices are clear or brown.
7. Let the chicken rest for 10-15 minutes before carving.

Important Note: The oven may get smoky. This is normal as long as the chicken does not burn. Ensure your exhaust fan is on and/or your windows are open. You might notice that the wings of my chicken are burnt. I assure you, the rest of it was perfect, just as Ruhlman calls it.

Tiramisu Cupcakes

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Tiramisu is one of my favorite desserts but whenever I order it in a restaurant, there is usually something not right about it. By this I mean my personal preferences, not an error or lack of skill on the pastry chef’s part.  My typical complaints are – not enough espresso, the cream is too sticky or thick, maybe the ladyfingers are dry. I’ve had some awesome ones in Italy but this recipe is not meant to be authentic. It is simply what I like.
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Although it involves a lot of steps, my version of tiramisu is still fairly easy to make. This recipe was inspired by Dorie Greenspan’s recipe in the book Baking: From My Home to Yours. There is barely a resemblance but this one is just as delicious.
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I like soaking the cupcakes in a lot of espresso – two tablespoons each. They are barely held together by the liners but this makes for a moist cake without falling apart.
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I used Wilton tip #1M to frost the cupcakes this time but I had to make another bowl of frosting as there was not enough. Usually, I would frost them with a spatula at about 0.75 ounces each. Two portions of frosting makes a lot so feel free to pile it on.
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My co-worker Joyce let me borrow her craft punches so I can make the heart-shaped toppers. I had so much fun cutting them!
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I made a lunch portion for my husband on Valentine’s Day using the tops I scraped off the cupcakes. As always, he loved it.

Tiramisu Cupcakes
Adapted from Baking: From My Home To Yours
Makes 24

Cake:
Any yellow cake recipe that yields 24 cupcakes. Smitten Kitchen made a version of this.
I am happy with Dr Oetker’s Organic Vanilla Cake Mix. It tends to be on the dry side so it holds up very well to the espresso.

Espresso:
4 shots of espresso (1 ounce each) or more up to 8 shots
10-12 ounces of water
2 tbsp rum (or similar)
1 tbsp cane sugar
Note: All of the above should add up to 16 ounces or 2 cups of liquid. I have an espresso machine at home so I gauge the proportions by color.

Mascarpone Frosting:
Note: Double the portions if you want to use a decorative tip or like lots of frosting. The original recipe instructs you to add espresso but I like to keep the white color for contrast.
8 ounces mascarpone cheese
8 ounces heavy cream
1/2 cup confectioner’s sugar
1 tbsp rum (optional)

Chocolate:
4 ounces 70% Dark Chocolate coarsely chopped
Alternatively, you can use good-quality mini chocolate chips

Bake the cupcakes per the directions on the recipe.
Prepare the espresso mix by adding the sugar and rum to the espresso shots. Fill the rest of the 2-cup container with hot water.
Let the cupcakes cool completely.

Mix all frosting ingredients together on medium-high speed until light stiff peaks form. Some recommend that you whip the cream first but I’ve never had problems with it not setting up using my stand mixer.

To assemble:
Brush the cupcakes with the espresso mix. Use about two tablespoons each. Allow to cool completely.
Frost with the mascarpone mix using Wilton tip #1M or equivalent.
Top with the chopped chocolate.
Refrigerate overnight to allow the flavors to meld together.

TIP: I bake the cupcakes 1-2 weeks in advance and freeze them in airtight bags. I brush them with espresso, frost them, and top with chocolate the night before the event. They rest in the refrigerator overnight to allow the flavors to meld together.

Valentine’s Day Mini Butter Cookies

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I’ve always enjoyed pot luck events. I obsess about what I will make and how awesome it will be then smile from ear to ear as I watch my friends enjoy every bite. This week there will be a Valentine’s Day pot luck at my workplace. Since I like baking, I decided to make cookies and cupcakes. Yes two things! DSC_0693
I had images of pink and red heart-shaped cookies in different sizes. Decadent chocolate~ish cupcakes. My dessert tray will be lovely.DSC_0697
For the cookies, my go-to recipe is Alice Medrich’s. I had everything I needed including natural food coloring from a local purveyor. The red tint is made of red beets!
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The pink dough looked luscious until they turned golden brown and lost most of their color. I was a little disappointed but the cookies still tasted good. I’m still debating if they are worthy to be taken to work.

I can’t get myself to use artificial colors even though in this case presentation may just precede taste. Do you have any ideas on how to keep them naturally pink?
Stay tuned for my cupcake project…

Butter Cookies
Adapted from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich
Makes 48 2-inch cookies

1 3/4 sticks unsalted butter, softened
3/4 cup granulated sugar
1/4 tsp salt
1 1/2 tsp pure vanilla extract
2 cups unbleached all-purpose flour
1 large egg yolk (optional)
1/4 to 1/2 cup ground nuts, optional (I used almonds)

Beat the butter, sugar, salt, and vanilla together until smooth and creamy. Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once. Add the ground nuts  then add the flour and mix just until incorporated.
Scrape onto a lightly floured board and knead a few times, just until the dough smooths out. Separate into two small discs, wrap up and refrigerate for several hours, preferably overnight or freeze. Alternatively, roll into logs for cut and slice cookies.

To Bake:
Pre-heat the oven to 325°F.
Roll the dough on a piece of parchment paper and cut into shapes. If using logs, slice about 1/8″ thick and place them on cookie sheet (unlined) about an inch apart.
Bake until just beginning to turn golden around the edges, about 12-14 minutes.

Prosciutto + Caramelized Onions + Goat Cheese Sandwich

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I had an elaborate menu planned for Superbowl Sunday – baked artichoke dip, grilled potato chips, baby back ribs, and some kind of dessert. However, Saturday was spent running errands and taking Marcel to see the doctor for the Flu. I also wanted to check out the Beaverton Winter Market that now runs every first and third Sunday until the regular season but did not have a chance. I thought I could get some ideas there based on what’s in season. By the time it was Sunday morning, I still have not shopped for anything. Time to get creative.

After a review of our pantry, fridge, and freezer, I decided on these sandwiches. I was inspired by a recipe from the Smitten Kitchen cookbook. Simple but delightful in every way.
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Prosciutto + Caramelized Onions + Goat Cheese Sandwich
Adapted from the Smitten Kitchen cookbook
Serves 4

8 slices French or Italian-style bread
8 slices prosciutto (4-oz package)
4 ounces goat cheese (other cheeses may be substituted. The original recipe called for emmentaler. I used 2 oz goat cheese and 2 oz double-cream gouda)
2 medium-sized red onions, thinly sliced
1 tbsp balsamic vinegar
1 tbsp butter plus more for the bread (substitute olive oil for a dairy-free option)

Sauté the onions in olive oil and butter over medium-high heat for about 5 minutes. Turn the heat to medium-low and continue to sauté for another 15-20 minutes. Onions will soften and turn brown. Add the balsamic vinegar and scrape the pan with a wooden spoon. Set aside.

Spread the goat cheese one one slice of bread. Add 2 slices of prosciutto and 1/4 portion of the caramelized onions. Top with another slice of bread.

Butter the outside faces of the bread and heat in a skillet until golden brown. Turn the sandwich to brown the other side. Keep sandwiches in a 200-degree oven to keep warm. Slice each sandwich in half.
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We paired them with Ivar’s Clam Chowder and our friend Chad brought a delicious cheesecake from Whole Foods Market to complete the meal.
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Dairy-Free Blueberry Shortbread Bars

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I have been doing the dairy-free diet for a few weeks now so I am starting to miss buttery sweets. While searching for a good shortbread recipe, I found this one. It was adapted from the book Butter Sugar Flour Eggs: Whimsical Irresistible Desserts. The original recipe was called Lydia’s Austrian Raspberry Shortbread.

The first day I mixed the shortbread, divided it into four pieces (for easier grating), and placed them in the freezer.

The next day I grated the shortbread in an 8″ x 8″ pan.

The blueberry jam bled through the shortbread and the whole thing came out a lot thicker than the picture in the book but still good overall. It was also a little sweeter than I would have liked so next time, I will reduce the sugar to 3/4 cup. It could be that the jam already had enough sugar.

RECIPE:

1/2 pound (2 sticks) Earth Balance vegan buttery sticks, softened at room temperature
2 egg yolks
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
dash of salt
1/2 cup blueberry jam, at room temperature (or any jam available, preferably homemade)

In a mixer fitted with a paddle attachment (I used a hand mixer), the buttery sticks until soft and fluffy. Add the egg yolks and mix well.

In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt. Add to the buttery stick/egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into 2 or 4 balls. (I found smaller balls easier to grate). Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or as long as a month.

Preheat the oven to 350 degrees F.

Remove 1 (or 2) balls of dough from the freezer and coarsely grate the frozen dough into the bottom of an 8″ x 8″ baking pan. Make sure the surface is covered evenly with shreds of dough. With a spoon or spatula spread the jam over the surface, to within 1/2-inch of the edge all the way around. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. Bake until light golden brown, 30 to 40 minutes.  (I used convection bake and it only took about 20 minutes). Cool on a wire rack, then cut in the pan with a serrated knife.

The verdict on the buttery sticks? It was a great substitute but I would not want to use it all the time. Not that I should eat that much “butter” anyway ;-)

I will write about my decision to go dairy-free sometime, but for now enjoy the sweets!

Update 2/11/2013 I’m eating dairy again but in low quantities. I just love baking too much to quit completely.