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Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Your favorite spice right now?

August 22, 2012 by Mary Frances 10 Comments

I’ve had so much fun writing a monthly spice column for www.Spice4Life.co.za based in Cape Town, South Africa, an “everything” site about life and all the good things it holds. I contribute an article each month about my favorite spice for their impressive audience of 2.9 million monthly visitors.

Since I was invited to contribute at the beginning of the year, with a debut on Valentine’s Day (how fitting for LOVE!) I’ve written about ginger, garlic, garam masala, sumac and now basil. Is there a spice you can’t get enough of as the days start to turn cooler? I’m not saying that summer is over, but this week is definitely not as hot as last.

Please help me choose my next Spice 4 Life topic. Your favorite spice right now? Shout it out!

Ginger spice.

Ginger

 

Filed Under: Dinner Tagged With: Cape Town, guest blogging, roast chicken, South Africa, spice, Spice4Life

Sumac!

April 20, 2012 by Mary Frances 8 Comments

Sumac powder.

Sumac is a wonderful spice – not the poisonous kind but lemony and nice! It is used in many Arab, Iranian and Turkish cuisines. I like to use it on roast chicken or roasted vegetables. They say you can also sprinkle it directly on salads, rice and hummus, which I have not yet tried.

As I’ve mentioned before, my husband has to be on this crazy diet to cut down on his acid intake. He has had a constant cough that apparently if left unchecked, can turn into esophageal cancer. Yikes! Therefore I am not allowed to use any garlic, onions, peppers of any kind, lemons or any citrus for nearly 6 months! All the things that give recipes the real flavor! So I have been struggling to cook around all of this. Fresh ginger and herbs de Provence have become my new best friends and so has sumac!
Sumac on raw chicken in a glass bowl.Roast sumac chicken with artichokes. Roasted sumac chicken with roasted Jerusalem artichokes

Sumac is a beautiful purply red, coarse ground powder. I recommend a heavy sprinkling on a chicken before roasting. Check out my Roast Chicken recipe and sprinkle the sumac all over to coat. See the photos above for before and after cooking. So give it a go and let me know what you think!

(This article is also featured on Spice4Life in South Africa)

Filed Under: Dinner, Poultry Tagged With: Cape Town, ginger, herbs de Provence, Jerusalem artichokes, lemony, roast chicken, South Africa, Spice4Life, sumac

Best Quick Roasted Chicken

November 3, 2011 by Mary Frances 3 Comments

Roast chicken in a cast iron skillet just out of the oven.

Finished chicken just out of the oven

They say that many a chef is judged by how good their roast bird is. I have tried many different ways over the years. Debating whether or not to truss the bird with string (Julia) or cut slits in the skin and shove the legs in there. (Anthony Bourdain) Starting with high heat to sear and then lowering it and basting it throughout (I still do like this method – more on that later) or Julia Child’s recipe that involves turning the bird every 15 minutes (more work) or Jen’s method (our long term nanny for the boys) of covering it and roasting it longer. My brother, Mark, thought hers was the best! When he would come to visit in NJ, he would request Jen’s chicken for the first night of dinners. Then there’s Zuni Café’s version of salting the chicken several days ahead of time (really a brining of sorts) and then roasting in a not too dissimilar way from the method I like below. Tell me your favorite! I think this is the best quick roasted chicken.

This is a version adapted from Mark Bittman and my oldest son on the way to cook it, with my added touches. They say great chefs never throw anything away. I believe in that so I always save my parmesan cheese rinds. Shove them into the cavity of a bird or throw into your risotto and you will be amazed at how much flavor they impart. Using them in a roast chicken provides a parmesan flavored sauce, mixed with the chicken juices that is just divine. (That’s the end of the cheese rind sticking out of the cavity – don’t you go thinking of other things!)

THE BEST QUICK ROASTED CHICKEN – serves 4

One 3.5 lb. chicken (I like Bell and Evans, still)
Fine grind sea salt
Fine grind pepper (I use Tex-Joy brand)
4-5 cloves of garlic, thinly sliced
10 sprigs of fresh thyme
½ lemon
Parmesan cheese rinds
20 – 25 cremini mushrooms, washed, stems trimmed a little bit and left whole

Preheat oven to 450 degrees with a cast iron skillet or heavy ovenproof skillet in the center of the oven. Trim the ends off of your mushrooms, wash, pat dry with a towel and let air dry. Thoroughly wash and dry your bird, inside and out. Distribute and shove sliced garlic, along with the thyme sprigs, under the skin on both sides of the bird – both breasts and legs and both sides on the back. Be careful not to rip the skin. Take the half of lemon and squeeze it inside the cavity to refresh the bird. Salt and pepper the cavity. Place the squeezed lemon half in there, along with more sliced garlic and thyme and shove in the parmesan cheese rind.

Pat dry the outside of the bird again, salt and pepper the outside.

Take the pan out of the oven and leave a hot pad on the handle immediately so you don’t forget and grab it. Quickly put the bird in the pan, breast side up (it will not stick) and shove mushrooms all around. It will be snug and please remember this pan is blazing hot so be careful.

Shove the hot pan with chicken and mushrooms back into the oven and roast for 35 – 40 minutes, undisturbed, until meat thermometer reaches 155 degrees. Remove chicken immediately from the hot pan by grabbing the cavity with long tongs and let rest on a platter, for at least 10 minutes before carving. Pour juices from pan on top and scatter mushrooms around. Please remember again to use a good hot pad on the handle. Too many times I have grabbed one of these, forgetting it had been in that crazy hot oven. (For burns, tea tree oil is the best but is not a good smell around food.)

Now, you tell me if this isn’t the easiest and fastest way to serve a delicious, moist, mouth watering roast chicken?

Roast chicken with mushrooms on a white platter.

Delicious and easy roast chicken with mushrooms

Filed Under: Dinner, Poultry Tagged With: (Anthony Bourdain, chicken, comfort food, Dinner, garlic, Julia Child, Mark Bittman, mushrooms, Parmesan cheese, parmesan cheese rinds, roast chicken, Zuni Café

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Mary Frances

Mary Frances

Spread love through cooking.

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