Dinner At Sheila's

Baked pasta is a wonderful thing.  From lasagna to tortellini or pastitsio to mac and cheese there are countless variations that are always crowd pleasers.

The combination of hearty pasta with veggies and or some kind of meat, be it turkey sausage, ground beef or lamb just to name a few, with a cheesy sauce of some kind just oozes warmth especially on a chilly night.

I adapted the above recipe from one I saw in the March 2011 issue of Bon Appetit.  Here, from the article, are a few tips to keep in mind when preparing baked pasta dishes…

1.  Baked pastas usually need to sit for 10 to 15 minutes after baking.  This lets all the gooey ingredients (like melted cheese) set up a bit, preventing things like a piece of lasagna that oozes all over the plate.

2.  The basic French sauce bechamel (made of milk and the butter-flour mixture called roux) helps bind ingredients together.  The key to a beautiful bechamel is not browning the roux.  As soon as it begins to color, yank it from the heat.  Once you’ve mastered bechamel, you can mix in cheese and macaroni for basic mac and cheese, or layer it (and your other favorite ingredients) with lasagne noodles.

3.  If creamy baked pasta dishes stand too long, they can end up a little dry- the same can be said of leftover mac and cheese.  To revive these cheesy dishes, rewarm them and stir in some cream.

Rigatoni With Tomatoes, Zucchini and Pine Nut Crunch

(adapted from Rigatoni With Eggplant and Pine Nut Crunch, Bon Appetit, March, 2011)

8 servings

1 tablespoon extra virgin olive oil

2 medium zucchini, cut into 1/2 -inch cubes

1 large red pepper or (1 medium red and 1 medium yellow), cut into1/2-inch squares

2 cups grape tomatoes or (1 cup grape tomatoes and 1 cup yellow cherry tomatoes)

3 large garlic cloves, divided

1/3 cup olive oil

2 cups (firmly packed) fresh basil leaves, divided

1 cup freshly grated Pecorino Romano cheese, divided or (Parmesan Cheese)

1/4 cup pine nuts

1 28-ounce can whole tomatoes in juice

1  cup heavy whipping cream or (half cream and half milk)

1 pound rigatoni

1 pound whole-milk mozzarella cheese (or part-skim), cut into 1/2-inch cubes or shredded

Preheat oven to 425 degrees.  Cut tomatoes in half lengthwise. Toss zucchini and tomatoes together on baking sheet.

Using garlic press, squeeze 1 garlic clove onto vegetables.

Drizzle vegetables with oil, and sprinkle with kosher salt and pepper.

Roast vegetables until tender, stirring often, 35 to 45 minutes.

Combine 2/3 cup basil, 1/4 cup Pecorino Romano cheese, pine nuts, and 1 garlic clove in mini processor.  Blend until crumbly.  Season topping with kosher salt.

Blend tomatoes with juice, cream, 1 and 1/3 cups basil, and 1 garlic clove in processor until smooth.  Season sauce with salt and pepper.

Cook pasta in pot of boiling salted water until just tender but still firm to the bite, stirring occasionally; drain.  Return to pot.

Toss with vegetables, sauce, and 1/2 cup Pecorino Romano.

Transfer to 13x9x2-inch baking dish.  Sprinkle with mozzarella and pine nut topping.

Bake pasta until heated through, 25 to 35 minutes.  Let stand 10 minutes and serve.

In looking for a vegetable soup to make to use up some veggies in the fridge I decided on this Provencal Vegetable Soup or Soup Au Pistou.

Normally considered a summer soup because of its use of summer produce such as white beans, green beans, tomatoes, summer squash and potatoes, it also makes  a great wintry soup.

The pistou (which means pounded in the Provencal language) is sauce made of fresh basil, garlic, olive oil, and  either Parmesan or Pecorino Romano cheese.

This French version of pesto, (without the nuts), is mixed together in a blender, food processor, or mortar and pestle. The addition of this sauce defines the flavor of this vegetable soup.

It can be added to the soup during cooking just before serving, or offered at the table after the soup is served, or as I discovered, why not both?

While there are many recipes for this type of soup I chose to follow one from The Joy of Cooking, and adapted it to the ingredients I had.  With a vegetable soup there is certainly some wiggle room as far as the veggies go, but for this Provencal Vegetable Soup the pistou is perfect as is.

And, fortunately, with the availability of fresh basil in most of the markets and grocery stores year round we can enjoy this soup whatever the season.

Provencal Vegetable Soup (Soup Au Pistou) (adapted from Joy of Cooking)

Makes about 3 quarts

Heat in a large soup pot, over medium heat:

2 tablespoons olive oil

Add and cook, stirring, until tender but not browned, 5 to 10 minutes:

1 small onion, chopped

1 medium leek, thoroughly cleaned and chopped

2 medium carrots, chopped

1 large rib celery, chopped

1/2 cup fresh mushrooms, chopped

Stir in:

2 medium ripe tomatoes, peeled, seeded, and chopped

3 small red potatoes, peeled and chopped

8 cups water, or a combination of water and chicken stock/broth

2 teaspoons salt

1 teaspoon herbs de Provence

(pinch of saffron threads)

Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 30 minutes.  Stir in:

one 15 and 1/2-to19-ounce can cannellini , Great Northern, or other white beans, rinsed and drained, or 1 to 2 cups cooked beans

( I used less cause I only had 1/2 cup of beans left in the fridge, so I used more potatoes)

1 cup broken thin spaghetti or macaroni

1 small zucchini, quartered lengthwise and sliced

1/2 cup 1-inch pieces green beans (fresh or frozen)

Simmer just until the pasta is tender.  Meanwhile, prepare the pistou.

Pistou (This is delicious with fish and a great addition to soups and stews)

makes 3/4 cup

Combine in a blender or food processor and puree until smooth:

2 cups fresh basil leaves

2 garlic cloves, chopped

1/2 cup olive oil

Remove to a bowl and stir in:

1/3 cup coarsely grated Pecorino Romano (you can also use Parmesan)

1/4 teaspoon black pepper ( Note:  If making this to add to the soup, omit this pepper)

Stir all or some of the pistou into the soup, along with:

1 teaspoon freshly ground black pepper

Serve the reserved pistou at the table.

The pistou will keep, covered and refrigerated, for up to 2 days.  Serve at room temperature.

Waking up to an inch of snow last weekend I immediately decided it was time to make my first pot roast of the winter. I’ve always been partial to cooking hearty soups, stews, and  one pot meals that braise away for hours in the oven.

I can linger in the kitchen taking my time as the house fills with increasingly wonderful aromas of the meal to come.

I didn’t follow any particular recipe this time.  If you have a 4 pound piece of chuck, some onions, garlic, carrots, tomatoes, thyme and parsley, and hours to just hang out then you have the makings of a satisfying savory pot roast dinner.

Sheila’s Pot Roast Dinner

4 pound chuck roast

Kosher salt

Freshly ground black pepper

3 tablespoons olive oil

1 tablespoon butter

2 medium yellow onions, peeled and cut in large wedges

2-3 pounds small boiling onions, peeled

4 large garlic cloves, smashed

5-6 large carrots, peeled and cut into large pieces

2 -14 ounce cans diced tomatoes with juice

2 cups beef broth

2 -3 sprigs fresh thyme, left whole

2-3 sprigs Italian parsley, chopped

2 tablespoons flour blended with 1 tablespoon softened butter

Place a large Dutch oven on medium heat.  Add 2 tablespoons olive oil and 1 tablespoon butter til hot.

Add the yellow onions, carrots, and boiling onions and cook til beginning to brown.

Set the carrots and onions aside.

Preheat the oven to 325 degrees.

Dry the chuck roast very well.  Generously season all over with Kosher salt and pepper.

Add another tablespoon of oil and raise the heat to medium-high.

Sear the meat in the hot oil, turning to  brown on all sides.  It might take 5 minutes per side.

Add the tomatoes with juice, beef broth, thyme sprigs, and smashed garlic to the pot.

Cover and place in oven, and cook for 1 hour.

After 1 hour, carefully turn the meat over, and baste with juices. Cover again. Reduce the oven temperature to 275 degrees, and cook for another hour.

Add the carrots and onions and cook for 1 and 1/2 more hours, basting occasionally.

When the meat is very tender, remove pot from the oven.  Transfer the  meat, carrots and onions to a platter. Remove and discard the thyme sprigs.

With an immersion blender, or in a regular blender puree the sauce with the remaining  bits of vegetables til smooth.

Return the sauce to the Dutch oven.  Place the Dutch oven on the stove top and heat on medium. 

In a small bowl blend the butter and flour together to make a paste.

Add this paste in  small amounts to the boiling sauce, whisking  until the sauce reaches your desired thickness.

Return the meat, carrots and onions to the sauce, and sprinkle with the  chopped parsley.  Check for seasoning.  Add salt and pepper if necessary.

Serve with mashed potatoes, noodles, boiled potatoes, or just some hunks of good bread.

I’ve recently joined an online food community called FOOD52 and have been having so much fun exploring it.  Its mission is to support, connect and celebrate home cooks.  If you are not familiar with it you can check it out at www.food52.com.

This recipe for Shrimp Biryani (Indian Shrimp and Rice) is one I discovered while searching for shrimp recipes on FOOD52. 

I have had very little experience with Indian cooking since my husband has never really been a fan.  In all honesty we’ve never really eaten much Indian cuisine.

In looking at this recipe I decided this might just be the time to change that.   And I’m pretty sure I was successful because there was not much left over, considering I made enough to serve 6 and there were 2 of us.

I definitely see more Indian cooking in my future.

I followed the recipe with a few exceptions due to the fact that I didn’t have all the ingredients on hand.  I substituted some dried cardamom seeds for the green pods, and didn’t have any mint.  I also used brown basmati rice instead of white.

It was fantastic, even with the substitutions.  The spices are so fragrant, and the combination of them makes for a really delightful dish, and surprisingly fast once you have your ingredients in  order.  Next time I will have those green cardamom pods and the fresh mint!

Shrimp Biryani (Indian Shrimp and Rice) (by amreen from FOOD52)

Serves 6

2 cups basmati rice(I used brown basmati)

1 pound shrimp, shelled and de-veined

1 teaspoon salt

1/2 teaspoon ground tumeric

1/4 bunch cilantro

2 serrano chilis (I used 1)

1 -1 inch piece of ginger

4 large cloves of garlic

4 tablespoons oil (I used canola)

1 large yellow onion

1 teaspoon whole black peppercorns

1 cinnamon stick, 1 and 1/2 inches

1/4 stick of butter

1/2 teaspoon whole cloves

10-12 whole green cardamom pods

2 bay leaves

3 cups water

2 sprigs mint

salt to taste

1.  Preheat the oven to 350 degrees.  Wash the rice and soak it in cold water until needed.

2.  Wash the shrimp and drain it well.  Add the salt and tumeric and mix.  Refrigerate until ready to use.

3.  Peel the ginger and garlic and use a food processor to blend it to a paste with the cilantro and chilis.  You can use a little water if it is too dry.

4.  Chop the onion and mint and leave to the side until needed.

5.  Heat the oil on medium in an oven safe dish.  Add the peppercorns, cinnamon, cloves, cardamom and 1 bay leaf.  Saute until fragrant, approximately 2-3 minutes.

6.  Add the chopped onion and saute until light brown, stirring constantly.

7.  Add 1/2 of the paste and saute for another minute or two.

8.  Add water and salt (1-2 teaspoons depending on taste) and bring this to a boil.

9.  Drain the rice

and add it to the boiling water and add the butter and mint.  Bring this to a boil, cover and place it in the oven.  Bake for 20 minutes.

10.  When the rice has been in the oven for 10 minutes heat some oil in a saute pan and add the remainder of the paste (or less if you are afraid it’s too spicy) along with the other bay leaf.  Saute this for a minute or two and add the shrimp.  Saute the shrimp until done (they should be light pink) about 5 minutes.

11.  Remove the rice from the oven.  Top it with the shrimp and serve.

Belated Happy New Year to all!   I’ve taken a bit of a break from blogging (always feel guilty when I haven’t posted for a week), but don’t assume that means I’ve taken a break from cooking.
This week we had our first dusting of snow.  The temperature suddenly dropped yesterday, and when  I glanced out the sliding glass doors in my family room I was shocked to see a continuous gust of wind carrying with it a flurry of small snowflakes.

Within 10 minutes the snow had stopped, but the cold temps have remained.  A good day to make a pot of soup, and at the same time use up some things that have been lying around the kitchen for awhile.

So I came up with this Yellow Split Pea Soup With Winter Squash.  I had a bag of yellow split peas in the pantry that had been there for some time.  (I’ve also been on a mission to use up some of the items in my overflowing pantry).

The day before I had roasted a butternut squash and 2 small carnival squash that had been sitting around being decorative since Thanksgiving.  (It’s amazing how long winter squash will keep if in a cool place)!

With the addition of packaged organic chicken stock from the pantry and some onions, carrots, celery and herbs I had the makings for this warming, thick and fiber packed soup with just the right amount of sweetness and texture.

Also, if you substitute vegetable stock for the chicken stock this would be a great vegetarian soup as well.

Perfect as is, but just begging for a hunk of good bread for dunking…

Yellow Split Pea Soup With Winter Squash

1 package dried yellow split peas, rinsed and any pebbles removed

1 tablespoon olive oil

1 and 1/2-2 medium onions, chopped

2 cloves garlic, smashed

4 carrots, peeled and sliced

2-3 celery stalks, diced

1 package organic chicken stock (32 ounces)

2- 3 cups water

1/2 teaspoon dried thyme

Kosher salt to taste

Freshly cracked black pepper

1 bay leaf

fresh parsley sprigs (or a few pinches of dried parsley if you don’t have fresh)

butternut and carnival squash (or any winter squash of your choice)… which has been cubed, tossed with olive oil, salt and pepper and roasted with a couple sliced shallots…(a good way to use up left-over roasted squash…add it to a soup)

In a large pot, cook the chopped onions and garlic in the olive oil until translucent and golden, but not browned.

Add the chicken stock and water to the pot along with the rinsed yellow split peas. 

Stir well.  Add the carrots and celery, thyme, parsley, bay leaf, and kosher salt and pepper to taste. Bring to a boil. Reduce to simmer, and cook for about 2 hours.  If the soup is too thick you can add more stock or water.  Remove the bay leaf.

At this point you can add the roasted squash and continue to heat, checking for seasoning.

If you prefer, you can puree the soup, removing the carrots and celery (or not, it’s up to you) with an immersion blender or in batches in a food processor or blender. 

Then you can put the soup back into the pot and add your cubes of roasted squash.

If you want the entire soup pureed you can puree the squash along with the other veggies.  I prefer a pureed soup, but like the added texture of the veggies left whole.

Either way, heat before serving  and taste for seasoning.

Pasta, I’ve missed you!  It’s  a few weeks since Thanksgiving, my husband and I have worked through the left-overs and I’ve even reinvented some of them, turning the turkey carcass into turkey vegetable soup, and the mashed potatoes into fried potato cakes.

I guess this is proof that it is possible to get your fill of stuffing, potatoes, and gravy if you put enough effort into it.  Which I did.

And what I was really craving last week was a simple plate of pasta.

So, a simple pasta was called for…one that required little cooking time and on hand ingredients, since I’ve been cutting back on my kitchen hours (I’m a wee bit tired), and taking a much needed break from trips to the store (for me and my wallet).

In rummaging through the pantry and freezer I found I had the makings for this classic combination of Penne With Roasted Peppers, Tomatoes, and Sausage.

Before long I know I will be re-energized with thoughts of the holiday season….the first night of Hannukah is only two weeks away..so latkes, cookies, jelly doughnuts and other delicious foods fried in oil cannot be far behind. 

But for now…let’s just enjoy a simple plate of pasta!

Penne With Roasted Peppers, Tomatoes and Sausage

( adapted from Pasta by Food and Wine Books)

Serves 4

2 red bell peppers (I used some long sweet red peppers as well)

2 tablespoons olive oil

1/2 pound mild or hot Italian sausage, cut into 1/4- to 1/2-inch slices

( I used a natural brand with no preservatives)

4-6 cloves garlic, minced

3 and 1/2 cups canned tomatoes (28-ounce can), drained and chopped

(I substituted 2 -14ounce cans diced tomatoes, drained and chopped,  because I was out of the 28-ounce cans of whole tomatoes)

3/4 teaspoon kosher salt

3/4 pound penne

1/4 teaspoon fresh-ground black pepper

Fresh chopped Italian parsley for garnish

Grated Parmesan or Pecorino Romano cheese, for serving

1.  Roast the peppers over an open flame, or broil 4 inches from the heat, turning with tongs as each side blisters and blackens, about 10 minutes in all.

When cool enough to handle, pull off the skin.  Remove the stems, seeds, and ribs.  Cut the peppers into 1/2-inch dice.  Reserve any liquid from the peppers.

2.  In a large fryhing pan, heat the oil over moderate heat.  Add the sausage and cook until browned, about 10 minutes.

Add the garlic, and cook until fragrant, about 30 seconds.  Add the tomatoes and salt.

Cook over moderately high heat for about 15 minutes.  Stir in the roasted peppers with any juice.

3.  In a large pot of boiling, salted water, cook the penne until just done.  Drain.  Return the pasta to the hotpot.  Add the sausage mixture with the black pepper and toss.  Sprinkle the chopped parsley on top.  Serve with the grated cheese, and more pepper.

Chilly nights and pot roast dinners… a perfect combination, but who said a pot roast has to be beef?   Deliciously simple one-pot meals can be made with chicken, lamb or even fish as the main attraction.

This Pan-Roasted Chicken With Shallots And Couscous is proof of that.  Inspired by a recipe I had seen for pan-roasted chicken with tarragon and lentils, I switched out a few ingredients more to the hubby’s taste (let’s just say there’s no room for lentils in his world) .

In place of lentils I used a blend of grains available at Trader Joe’s.  It is a combination of Israeli style couscous, orzo, baby garbanzo beans, and red quinoa. Rice, barley, or any one of these  grains alone would be wonderful as well.

A whole chicken, split down the back is browned quickly in olive oil in a large ovenproof skillet or saute pan.  After adding shallots, garlic, vinegar, wine, broth and the couscous blend the dish is finished off in the oven.

The chicken is juicy and moist, and the couscous absorbs all the wonderful flavors of the cooking liquid. 

Pan-Roasted Chicken With Shallots and Couscous (4-6 servings)

  (adapted from Pan-Roasted Chicken with  Tarragon and Lentils from  Sara Foster)

1 (4-pound whole chicken, split down back)

Sea salt or kosher salt, to taste

Freshly ground black pepper, to taste

2 tablespoons olive oil

3-4 garlic cloves, smashed

4 shallots, quartered

 2 tablespoons white wine vinegar

1 cup white wine

2 cups chicken broth (low sodium, if you prefer)

1 cup Trader Joe’s Harvest Grains Blend ( or whatever grain you like)

Fresh thyme ( a few sprigs)

1.  Preheat oven to 350 degrees

2.  Rinse chicken, and pat dry.  Remove any excess skin or fat.  Sprinkle all over with salt and pepper. 

3.  Heat olive oil in a large ovenproof skillet or saute pan over medium heat.  Add chicken breast side down, and cook until skin is crispy and brown, about 10 minutes.

Turn chicken over, add garlic and shallots, and cook stirring constantly, about 1 minute.

4.  Add vinegar, wine and broth;  stir, scraping up all the browned bits from the bottom of the pan.  Stir in the couscous blend and add more salt and pepper.

5.  Transfer skillet to oven,  and bake at 350 degrees for 40-45 minutes or until the couscous is tender and the juices from the chicken thighs run clear or a meat thermometer registers 170 degrees.

6.  Cut chicken into serving pieces.  Place a spoonful of couscous on a plate, top with shallots, and a piece of chicken. Spoon cooking liquid over chicken and couscous.  Sprinkle with fresh thyme, and serve.

Last evening I was short on time and hadn’t planned ahead for dinner.  In looking through the freezer I saw I had a package of boneless chicken breasts. 

When it comes to chicken I prefer using bone in chicken for a recipe or roasting  a whole chicken because it  results in a more flavorful, moist piece of meat.  Boneless and skinless breasts tend to be dry and lack much flavor especially if even the least bit overcooked.

That being said there are some delicious dishes that are quick and simple to prepare with the boneless skinless breast.  Chicken Piccata is one such dish.

With few ingredients and one pan those lackluster boneless breasts are transformed into a light, but succulent entree.  They are dressed in a bright sauce made up of the pan drippings and lemon juice complemented by the briny capers, fresh parsley and a bit of butter.

Piccata in Italian means “to be pounded.”  In Chicken Piccata the breast is “butterflied” or sliced along its width, and then flattened with a tenderizer, or between sheets of waxed paper.  The seasoned breasts are then dredged lightly in flour (lightly being key because you do not want a heavy coating), and browned in butter and olive oil.

Because the chicken breasts I had were fairly thin I confess that to save time  I omitted the above step and sauteed them as is. They were still very tender because I did not overcook them.

 After the chicken is browned, it is returned to the sauce to simmer until just cooked through.   Served with pasta this is a great , quick dinner.

Chicken Piccata (adapted from Everyday Italian by Giada DeLaurentiis)

serves 4

4 skinless, boneless chicken breasts, halved crosswise

1/2 teaspoon sea salt (or kosher)

1/2 teaspoon freshly ground black pepper

All-purpose flour, for dredging ( I used white whole wheat)

4 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1/2 cup reduced-sodium chicken broth

1/3 cup fresh lemon juice (from about 2 lemons)

1/4 cup drained capers, rinsed

2 tablespoons chopped fresh flat-leaf parsley (Italian)

Sprinkle the chicken with the salt and pepper.  Dredge the chicken in the flour to coat lightly.  In a large saute pan, melt 2 tablespoons of the butter with the 2 tablespoons of the oil over medium-high heat.  Add the chicken and cook just until brown, about 3 minutes per side.  Using tongs, transfer the chicken to a plate.

Add the broth, lemon juice, and capers to the same pan.  Bring the broth mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor.  Return the chicken to the pan and simmer until just cooked through, about 5 minutes.  Using tongs, transfer the chicken to a platter.  Whisk the remaining 2 tablespoons of butter into the sauce.  Pour the sauce over the chicken, garnish with the parsley, and serve.

Daube is a French term for a wine based stew, in this case made with beef, and  cooked for a long time in a tightly sealed pot.

Although delicious right out of the pot, like most stews it is best to cook it ahead and allow the flavors to meld over night.

It differs from most stews in that the beef marinates over night in a combination of red wine, vegetables and herbs prior to cooking.  The reserved marinade is then added to the stew along with tomatoes and mushrooms, and beef broth and cooked at 300 degrees for 4 hours.

This results in a rich stew with layers of flavor.  It can be served with noodles, rice or mashed potatoes.   Some good French bread and a glass of red wine will complete the meal.

Boeuf En Daube  ( adapted from Good Old Food by Irena Chalmers)

Serves 6 to 8

Marinade:

2 cups red wine

2 tablespoons olive oil

3 large carrots, sliced

2 medium-size onions, sliced

2 cloves garlic, finely chopped

2 bay leaves

1 teaspoon salt (kosher is good)

1 teaspoon freshly ground black pepper

1/2 teaspoon dried sage

Stew:

3 pounds top round of beef, cut into 1-inch pieces (I used beef chuck roast)

1/2 cup all-purpose flour

1/4 pound bacon, cut into small pieces (I used apple-wood smoked bacon)

4 medium tomatoes, quartered

2 cups mushrooms, quartered

1 and 1/2 cups beef broth

Combine the marinade ingredients in a large bowl.  

Add the beef, cover with transparent wrap and marinate in the refrigerator for 8 hours or overnight, turning the meat 3 or 4 times.

Heat the oven to 300 degrees.

Strain the meat through a sieve, reserving the liquid and the vegetables from the marinade.  

Pat the meat dry with paper towels and dredge each piece with the flour.

Put the bacon in a large heavy skillet and cook over moderate heat until it is browned and the fat is rendered.  Remove the bacon with a slotted spoon.  Add the reserved onions and carrots to the skillet and cook for about 5 minutes until the onions are translucent. 

Remove the vegetables with a slotted spoon.

Increase the heat to high and add the beef to the skillet, a few pieces at a time, turning them until browned on all sides.  Take each batch of meat from the skillet before adding the next and drain on paper towels.  Add a little oil if necessary. 

Put the bacon in the bottom of a 4-to5-quart casserole and cover with the browned beef and vegetables.

Add the tomatoes and mushrooms and pour in the beef broth. 

Pour the reserved marinade into the skillet and cook over high heat for 5 to 6 minutes until reduced by half, scraping the sides and bottom of the pan to loosen any browned particles. 

Add the reduced marinade to the casserole, cover and cook in the oven for 4 hours, adding more stock after 1 or 2 hours if the stew looks dry.

This is a rich, thick stew.

Ina, Ina, Ina…I can’t help myself…I love your recipes…and you never disappoint.  Of course I’m speaking of Ina Garten, The Barefoot Contessa.  And this is her recipe for Lemon Chicken With Croutons from her book Barefoot In Paris.

I’ve made it several times, and most recently a few days ago when my younger son was in town on business from San Francisco, and we were lucky enough to have him at our dinner table.

In the intro to the recipe Ina says…a friend made it for us in Provence and to me it’s the essence of French country cooking.  A simple roast chicken is sliced on top a bed of warm croutons so they soak up all those delicious juices.  How good is that?

And if you’re wondering it’s better than good…it’s fantastic!

Although Ina suggests using any good French bread for the croutons I have found a sour dough boule works as well.  It holds up to all those flavorful juices.

The recipe calls for a 4 to 5 pound roasting chicken, but I used a 7 pound chicken and just increased my roasting time.  I also used the convection setting on my oven , but it’s not required.  If you have a convection setting it will speed up your cooking time and aid in the browning, especially if you are roasting a larger chicken.

This is simple country French food at its best, and a great meal for a chilly fall evening.

Lemon Chicken With Croutons (Barefoot in Paris, Ina Garten)

serves 3 to 4

1 (4- to 5- pound) roasting chicken

1 large yellow onion, sliced (I used 2)

Good olive oil

Kosher salt

Freshly ground black pepper

2 lemons, quartered

2 tablespoons unsalted butter, melted

6 cups (3/4-inch) bread cubes (1 baguette or round boule)

Preheat the oven to 425 degrees.

Take the giblets out of the chicken and wash it inside and out.  Remove any excess fat and leftover pinfeathers.  Toss the onion with a little olive oil in a small roasting pan.  Place the chicken on top and sprinkle the inside of the cavity with salt and pepper.  Place the lemons inside the chicken. 

Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper.  Tie the legs together with kitchen string and tuck the wings under the body of the chicken.

Roast for 1 and 1/4 to 1 and 1/2 hours, or until the juices run clear when you cut between the leg and the thigh.  Cover with foil and allow to sit at room temperature for 15 minutes.  (The onions may burn, but the flavor is good.)

Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot.  Lower the heat to medium-low and saute the bread cubes, tossing frequently, untiol nicely browned, 8 to 10 minutes.  Add more olive oil as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place the croutons on a serving platter.  Slice the chicken and place it, plus all the pan juices, over the croutons.  Sprinkle with salt and serve warm.