Never Trust a Skinny Cook, Part Deux
Love, love, love. I loved my visit to Paris and other areas in France. (It was about 10 years ago with a group of friends. I would love to go back with Mr G. It was all so romantic and beautiful, and I was single at the time so it would be fun to be there in love, loving it.) I love the French language, even though my Berlitz tapes only got me so far. I love French food, at least what I've had, except when it involves goose livers. And I love Ina's Barefoot in Paris cookbook because not only does it have lots of great recipes, it also helps with fantasies of having an apartment in Paris (like Ina does and like Julia Child did) and all the lovely things that would go along with that. Going to the market everyday, cooking French food in France, sitting outside at cafes for an espresso, walking along the Seine, shopping for French cookware.
These recipes are from the Barefoot in Paris cookbook. The Lemon Chicken with Croutons offers an alternative to potatoes or rice with chicken. The croutons are not quite like stuffing and are ever so tasty. I have rarely roasted a whole chicken, and find the thought a little intimidating, but this was not difficult and was truly delicious. And the French Green Bean recipe is very simple, but tastes great.
Lemon Chicken with Croutons
1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
olive oil
Kosher salt
black pepper
2 lemons, quartered
2 tablespoons butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)
Preheat the oven to 425 degrees F.
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 wing tips under the body of the chicken.
Roast for 1 1/4 to 1 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, until 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
French String Beans (haricot verts)
1 pound French string beans, both ends removed
Kosher salt
1 red onion, large- diced
1/2 red bell pepper, large diced 1/2 yellow bell pepper, large diced
olive oil
black pepper
I usually just include one whole pepper, either yellow or red, rather than half of each, unless I've thought of another purpose for the rest of the peppers. (Kung Pao chicken coming before or after, for example)
Directions
Preheat the oven to 425 degrees F.
Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
Just before serving, reheat the string beans in a large saute pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.
Bon Apetit!
These recipes are from the Barefoot in Paris cookbook. The Lemon Chicken with Croutons offers an alternative to potatoes or rice with chicken. The croutons are not quite like stuffing and are ever so tasty. I have rarely roasted a whole chicken, and find the thought a little intimidating, but this was not difficult and was truly delicious. And the French Green Bean recipe is very simple, but tastes great.
Lemon Chicken with Croutons
1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
olive oil
Kosher salt
black pepper
2 lemons, quartered
2 tablespoons butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)
Preheat the oven to 425 degrees F.
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 wing tips under the body of the chicken.
Roast for 1 1/4 to 1 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, until 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
French String Beans (haricot verts)
1 pound French string beans, both ends removed
Kosher salt
1 red onion, large- diced
1/2 red bell pepper, large diced 1/2 yellow bell pepper, large diced
olive oil
black pepper
I usually just include one whole pepper, either yellow or red, rather than half of each, unless I've thought of another purpose for the rest of the peppers. (Kung Pao chicken coming before or after, for example)
Directions
Preheat the oven to 425 degrees F.
Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
Just before serving, reheat the string beans in a large saute pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.
Bon Apetit!
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