miscellaneous

Tastes like chicken

Posted by chris on Jul 3rd, 2009

Pan roasted chicken, Carrot mashed potatoes, Asparagus, Sherry Vinegar and Marsala Sauce

  • Pan-roasted chicken with sherry vinegar & marsala wine sauce
  • Carrot mashed potatoes with fresh chives
  • Asparagus with crushed garlic & olive oil

The past few weeks I’ve been traveling and moving around. I just set up shop in a new place in Oakland, next to Lake Merritt & Piedmont. So this is the first meal I’ve cooked in a long while. Luckily, I had the help of my friend, Brian.

I asked Brian to drop a whole chicken in a large bowl of salt water to brine it. Well, I misjudged the capacity of the bowl and the water (or “salmonella water” as Brian would call it) spilled onto our counter (or “salmonella counter” as Brian would call it) soaking a roll of paper towels (or “salmonella paper towels”) and his clothes (or “salmonella clothes” as Brian would call it).

He showered, changed clothes and did everything short of calling for a government Hazmat team to come sanitize the kitchen.

Everything else went smoothly and the mashed potatoes have been dubbed by Brian, “The best mashed potatoes I’ve ever had… That I can remember.” So unless he’s had mashed potatoes that were so tasty that it caused memory loss, I think that’s a good review.

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Nice work! :)

Thanks! Totally didn’t know who you were until I saw your gravatar in the admin dashboard. Hello.

i know it’s hard for you to explain things (not a dig!), but could you let us know how you made everything? It all looks so delicious

I cut the food and put it on hot surfaces to heat them until they were fully cooked.

Pan-roasted chicken: You & I made this together once, but with a different sauce.

  • Brine chicken in salt water for 30 minutes
  • Rinse with water
  • Pepper
  • Sear skin-side down on a skillet for 10 minutes, flip halfway
  • 10 minutes in a 450 degree oven
  • Transfer chicken to a plate
  • Use the same skillet you cooked the chicken in to make the sauce
  • 1:2 ratio of sherry vinegar to marsala wine
  • Add chicken stock & reduce until you have half the liquid

Carrot mashed potatoes:

  • In a big pot, caramelize carrots with a tub of melted butter (mmm!)
  • In the same pot, add peeled & cubed potatoes that have been rinsed in water — to remove some of the starch
  • Add chicken stock and simmer for 25 minutes
  • Uncover for a few minutes to remove some of the moisture
  • Mash potatoes & carrots
  • Add half-and-half and fresh chives
  • Get dubbed, “Best mashed potatoes I’ve ever had… That I can remember.”

And here’s the asparagus recipe. My default side dish when I can’t think of anything else. It’s super quick and I always have the ingredients on hand.

Almost everything was based on or completely stolen from Cook’s Illustrated, which is my go-to place for recipes.

much obliged!

although I don’t think I can comfortably consume that much butter…

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