Recipe: Roast Chicken

We've been using the same roast chicken recipe for years, first found in Nigella Lawson's How To Eat. It's easy, and the results are a flavorful, juicy chicken. Personally, I find it better than restaurant (or similar) roast chickens in that the meat stays moist for a few days, which makes leftovers lovely.

Another thing I like about Nigella's recipe is that she includes a ballpark cooking time that can be adapted to different sized chickens. Specifically, 15 minutes per pound, plus 10. So a 5 pound chicken would cook for 85 minutes. I get annoyed when a recipe calls for a 2-3 pound chicken since they can be hard to find. At least they are at Trader Joe's and my local butcher.

Perhaps I'm bored, perhaps I'm curious, but I've been considering alternate recipes lately. Infidelity?

I tried Thomas Keller's recipe, which resulted in a deliciously crispy skin, but rather tough meat. MetaDaddy was not impressed.

I tried Jacques Pepin's split chicken with a mustard crust from More Fast Food My Way. He says the method cuts the cooking time by half, but it didn't seem like it did. The crust was delicious, and the meat was juicy and tender. I've added it to my repertoire, but only as a chicken recipe, not as a "how to roast a chicken" recipe.

Today, Mark Bittman tweeted about a blog post where the author recounted her experiences in finding a perfect roast chicken recipe. Her goal was to find a moist chicken with crispy skin. Mmm...I love delicious goals. Overall, she didn't find much success. She ended up fusing one approach with another.

In reading the post, I was reminded of a Cook's Illustrated recipe where they used baking powder and punctures throughout the skin to assure super dry skin. Supposedly, it worked well, but I haven't tried it yet. I'm put off by the thought of leaving a chicken coated with the salt mixture on a V-rack in the refrigerator overnight. I'm pretty sure I can't afford the required space for that kind of silliness.

Mark Bittman's approach is clever, as one would expect. He starts with a hot pan. I might try this one next.

Roast Chicken Recipes:
My Nigella Chicken
Thomas Keller
Felicity Cloake Blog Post - Multiple approaches tested
Cooks Illustrated
Mark Bittman

Book for Kids: Tools by Taro Miura

There's a tiny little toy store in Venice called Toys and Tales. Much like small, independently owned stores, the selection there is great. I have a hard time leaving without buying something.

Case in point, I found Tools by Taro Miura. Drawn on two pages are a collection of tools, and the following page is a drawing of the person who uses the tools (e.g., electrician, barber, carpenter). My son, who is almost 4, is obsessed with this book. And the teachers at his preschool loved it so much that they picked up a few copies for the school. Highly recommended!


There aren't many small toy stores in the area, so it's nice to patronize the few that we have. The selection of toys and books is so much more interesting than at the big chains. And while there's room for everything in life, loyalty to the little guy means they'll be there tomorrow to help us find that perfect gift or expand our kids' horizons. So go out and find the small local store that you're going to help support :-)

Nature vs. Nurture...Bah!

I've heard that Royal/T in Culver City has an interesting menu, does a tea set, and is good for kids. I was checking them out on Yelp, when I saw this picture:

Photo by minda w.

Hello Kitty Sushi Bento Box Workshop w/ Sushi Girl

MetaGirl would go nuts...absolutely crazy...for this lunch. If it came with a set of bracelets, she'd be set.

If I ever had any doubts about nature vs. nurture, she's surely shown me the light. She's been turning toys into bracelets, necklaces, and hats since before she could walk or talk. Now that she's 20 months old, all bets are off. She has to accessorize before we leave, and even the mention of a hat is enough to generate a tantrum.

I, on the other hand, never wear hats, jewelry (other than my wedding ring and a cheap watch) or...any accessories. I just don't care. I might if I'm really trying, but 95% of the time, I don't. And I didn't care at all for the first year of her life. So where she got the obsession with bracelets (toy hooks, napkin rings) is beyond me. I love watching and encouraging all of the silliness, though. She has the collection of hats, and anything safe to use as a bracelet is fair game. But I'll be keeping an eye on her when my makeup is in the room...just in case.

Music: The Muppets Do Habanera

Habanera...with a Muppet flavor.

I was in tears.

Recipe: Slim Mints

A recipe for slim mints (ya, just like thin mints from the Girl Scouts).

I know. You're welcome.

Why I Cook

Michael Rhulman got me rambling on why I cook. And why do I cook? I cook so I can feed the people I love.

I think about food a lot. Not because I have some sort of eating disorder, but because when you have young kids, you always have to preempt food meltdowns. You always have to be ready to feed at a moments notice. I always have a snack in my purse. I never thought I'd be that person, but I am. When I'm not feeding them, I'm thinking about what I will feed them. When I'm feeding them, I'm thinking about what's next, and have I fed them enough. When I'm not feeding them, I'm preparing future meals. In my mind, I'm always feeding them.

So I didn't cook anything before I was 20. Not once, did I cook food. I baked, and I loved it. But I never cooked food; knives and flames scared me. I was so bad at it, that it was a source of pride. "Oh, I don't cook. Trust me, it's not even an option for me!" This pride began to dissipate when I found that trying to feed myself without a drive thru window was impossible. I have a small appetite, but between all of the junk food I was surviving on, including my baked goods, I began gaining weight. That said, I didn't realize I was gaining weight until I lost it. I lost it by going to the gym and eating less junk. "Interesting," I thought.

Anyway, I spent the next few years cooking, but not really. Pasta was common, as were salads, sandwiches, and so on. Then I bought my first cookbook, "Pillsbury Best Chicken Cookbook," which was great because it wasn't complicated and broke down every step. I've made some good meals from that book, and I still have it today.

When I met my husband, I started cooking more because I found that it's more fun to feed two people than one person. I was also encouraged by my husband's interest in food; he loves cooking, eating, and savoring. He's a great guinea pig!!

But it wasn't until I stopped working to stay at home with our first child that I started cooking in any real way. I had more time to think about food. I began going to our local farmers' market in Santa Monica, which is truly impressive. At first, I bought fruit, potatoes, and onions. Then I began trying new foods (to me) like sprouted lentils, leeks, jerusalem artichokes, and so on. I began feeling challenged by the exposure to new foods. I began reading cookbooks for fun. I began looking at food as a source of personal growth because it was no longer about feeding people, it was about expanding my horizons and learning by doing, which is how I learn best.

When my son started on solid foods, I made it all. I cooked, pureed, and spiced it up. And with his massive diet, it worked well because everything he ate was unprocessed and healthy. Yes, my son loved lentils and broccoli. And his sugar intake was in the form of local, fresh, organic peaches, strawberries, cherries, and grapes.

My daughter has been a lot more picky with her food intake. I tried pureeing foods for her, but she couldn't stand being spoon fed. She didn't start on solids in any serious way until she was about 10 months old, and it was as soft finger foods (e.g., peaches, avocado, tofu). So I didn't cook for her on an individual level, but in my defense, I tried!!

And here we are. I cook most days of the week. I've ebbed and flowed between complicated, quick, labor intensive, simple, and time consuming foods. I stopped baking for a while because I no longer had time to do so while still making dinner. But we've found a balance once again. I bake again, but only if I can find a way to distribute the goods (e.g., friends, kid's friends). Dinners during the week aren't complicated, but everyone is happy enough eating it (e.g., leftover chicken with pasta and sauteed veg, or smoked salmon sandwiches). I save more complicated or time consuming endeavors for the weekend (e.g., berry tiramisu, roasted chicken).

In sum, here's why I cook:

• Cooking makes me a more well-rounded person.


• Seeing me cook in the kitchen has taught MetaBoy about food, cooking, and eating. He loves getting in there and "helping." It teaches him how food is cooked into the food we eat. It teaches him about processes, patience, responsibility, and how to be careful with things he doesn't understand. He learns every time he joins me.


• When I cook, the kids inevitably join me in the kitchen. MetaGirl rummages through drawers and MetaBoy grabs his apron to help. We spend time together and have some fun learning about food. The other day, they each insisted on munching on a bulb of fennel. Who am I to argue with a request like that?


• Eating home made food at the dinner table leads to good habits. We all sit together and enjoy talking and recounting our days. We all eat the same food, and MetaGirl is constantly trying to eat things that I'm not ready to let her try. I usually give in. She's convinced me to let her try carrots, apples, and broccoli. I didn't think she was ready, but she showed me. You learn things about each other when you sit together and share.


• Having kids and cooking for them has taught me how to find balance. Sometimes, it's not worth stressing them out by spending an hour in the kitchen. Just assemble something they'd like in 15 or 20 minutes (an episode of something on TV) which keeps their tummies full and everyone happy (them, me, the neighbors).


• They're growing so fast. They need food and energy to grow, and I feel a lot better cooking for them because I know that they're not being loaded with sugar, empty calories, and pesticides. The less processed foods, the better. Though I'm not a monster...they get a few treats every now and then ;-)


• Cost is a relative thing. I buy a lot of organic, hormone/antibiotic free foods, which isn't cheap. We would probably spend less eating from the drive thru every day, but our long term health would suffer, and isn't there a dollar cost associated with that?


• Speaking of health, cooking at home has improved my diet and that of my husband. We eat less junk because there's always something healthy around to choose from. Sure, we still have some "treats," but nothing's bad in moderation. Personally, in making sure that the kids like water, I've taken to drinking water at most meals. And I never would have thought it had such a big impact, but dropping soda and juices and doing nothing else to speak of aided in an unintentional loss of about 5 pounds. Something to think about, huh?
  

So over the past few years, the reasons and processes of cooking have changed, but it's something that I know will stay with me for as long as I can muster the energy. Thinking about food is now engrained in me. I'm now that mom who wants to feed everyone. I'm that wacky lady who's insisting on giving you leftovers "you know, for the kids!" And that's pretty fun, too.

Recall: Tiny Love Wind Chimes

A nice bonus to buying stuff on Amazon are the notices that they send out when an item that you purchased is recalled.

Case in point, I received a notice about a Tiny Love recall. It's just as well because despite having bought the toy 3 or 4 years ago, we still have it.

Recall: Tiny Love Wind Chimes

If you'd like a reliable method of keeping up to speed on recalls, consider signing up for email notices from the CPSC. You never know when you'll be affected.

Sesame Street Cake Pops

Speaking of cake balls, my Mount Everest.

Sesame Street Cake Pops by Bakerella...my new hero :-D





Photo by Bakerella

Around the Internet

New fad in baked treats: Cake Balls

New fad in healthy eating: The Nordic Diet

New explanations for old conundrums: Why Does Time Fly By As You Get Older?

New (to me) kitchen toys that I want: Amish Double Pie Carrier Basket With Tray And Lid

And finally...
A good reason to avoid quizzes and such on Facebook: Is Your Facebook Profile As Private As You Think?

Fruit Tree Giveaway from LACMA

LACMA giveaway

Artist collective Fallen Fruit kicks off a yearlong project, EATLACMA, with a fruit tree giveaway. Come pick up a free fruit tree along with planting instructions for your garden. This is the first in a series of events, which will include an exhibition, opening in June, and a series of food-related events throughout the year. EATLACMA is a year-long investigation into food, art, culture and politics. EATLACMA's projects consider food as a common ground that explores the social role of art and ritual in community and human relationships.

EATLACMA unfolds seasonally, with artist's gardens planted and harvested on the museum campus, hands-on public events, and a concurrent exhibition, Fallen Fruit Presents The Fruit of LACMA (June 27-November 7, 2010). EATLACMA is curated by Fallen Fruit—David Burns, Matias Viegener and Austin Young-and LACMA curator Michele Urton.

Easy to Serve Grapes

I realized a trick that helps me prepare, store, and serve fruit to the kids. My big problem, say with grapes, is that I buy a lot, then I don't have a big enough container to put it in the refrigerator. I don't want to put it in a bowl because it takes up too much space, and I don't want to take up one of my few large rectangular containers because I prefer to save those for leftovers.

I found that if I wash and remove the stems, they easily fit in a tall, compact juice pitcher or carafe. I can fit a lot of fruit, it keeps well (though admittedly, fruit never lasts long here), it doesn't take up a lot of room in the refrigerator, and it's easy to serve. I think I'll be picking up a few more for the delicious summer months.

Just for the record, I wouldn't try this with delicate berries like strawberries and raspberries which should not be washed before storing. Besides, they do best if they're not tossed around.

For more tips on storing produce, check out Real Simple's tips here.

New Trend: A "Save the Date" on YouTube

Whoa. 2 months. Who missed me?

I don't know Jeff and Erin, but wow...I wish I did! Check out this "save the date" for their wedding.

Keeping an Eye on Amazon's Black Friday-Movies

Here's a link to all of the movies and TV deals Amazon will be having over the coming week. The price isn't listed on each item, but I suppose it might show up as the sale approaches. And some of the listed prices are pretty good (e.g., The Tale of Despereaux for $5).

Keeping an Eye on Amazon's Black Friday

Amazon has some Black Friday deals going on right now. It's something to keep watching because the deals change every few hours. We got a copy of Wall-E for $4.99!! I'm sure it will come in handy this Christmas with all of the cousins ;-)

You can scroll through all of the items that will go on sale today, though the price isn't listed until it actually goes on sale. I saw a couple of things that will keep me refreshing throughout the day.

Silly Stuff on Amazon

Laptop Steering Wheel Desk - This is not an item I would consider, but David Pogue's tweet about it led me to check it out. The comments and user uploaded pictures...brilliant! I can only imagine that the manufacturer might be annoyed, though.

Sample comments:
"This has been a total lifesaver. It allows me to prop my sheet music against the wheel, allowing me to play the guitar with both hands while driving." by Brent

"The product description is incomplete. This doesn't need to just be used for laptops! I use it to chop vegetables, play solitaire, and roll dough for delicious croissants (at stoplights of course, I'm not dumb!). This is an amazing time saver for busy urbanites on the go." by Dan

Free Bag of Groceries from Whole Foods!!

I'm sorry to have found out about this offer too late to share at a reasonable hour. It sounds like a great deal if you know how to fill a bag of groceries with expensive Whole Foods stuff ;-)

Friday, October 13, 2009 at 7AM
"The first 200 customers at Whole Foods in Woodland Hills will win a free bag of groceries."

Whole Foods
21347 Ventura Blvd
Woodland Hills, CA 91364

Thomas Keller Book Signing with Williams Sonoma

Food geek that I am, I was so very excited when I heard that Thomas Keller, food hero, was signing his new book, Ad Hoc at Home, at Williams Sonoma in Santa Monica, CA.

Post news, I realized that MetaBoy was home from school for Veteran's Day. Today. The day of the book signing.

And there goes my glow.

I drove past, and the line was almost too long for me alone, nevermind with monsters in tow.

I'm still thinking of getting the book, even though it won't be signed. I keep reading glowing reviews. To rub salt in the wound, I found a picture of how he signs his books...very artsy!

(Photo from clarakim via Twitter)

If you're looking for Thomas Keller's next William Sonoma event, check out their site. He'll be in doing a lot of flying over the coming month!

Halloween Candy Buyback

Got a whole bunch of leftover Halloween candy that you're tempted by, but should really avoid? Check out Halloween Candy Buyback. Here's how participating dentists will work the deal:

"We buy back Halloween candy from neighborhood kids for $1 per pound, then send it to the troops overseas! What a great way to brighten the day of an American soldier."

Less temptation, less cavities, less calories, less sugar, less sugar madness. Sometimes, less is more.

Avoiding Food Spoilage

My recent method for attempting to avoid having food spoil:

Keep a brief list of foods that are ripe or near expiring in the kitchen (e.g., on the counter or fridge).

For example, I have a lot of ripe pears lying around, but I keep forgetting to use them. I put "pears" on my list, and I'm reminded to have a pear as a snack instead of an orange or crackers. I'm also encouraged to use them in breakfast or a dessert. This worked with my abundance of apples, which turned into a tasty cranberry apple pie, and blueberries, which made their way into my yogurt and the kids' snacks.

Imogen Heap Covers Michael Jackson's Thriller

Imogen Heap, formerly half of the duo Frou Frou, covers Michael Jackson's Thriller. Very moody. Nothing like the original, but very Imogen...if you know what I mean