Okay, I know I just did a cooking post, but it’s 98 degrees in Houston- I’m not doing a whole lot of anything very interesting. Hang with me, though, because a week from today I fly to Paris and then on to Spain for what should be a kick-ass and very blog-worthy trip. In the meantime, I think about food a lot.
Recently I discovered yet another great foodie/cooking site that I want you to know about. StayAtStoveDad is written by a father in New York City who, like his wife, works full-time, and whose favorite part of the day is coming home to cook for his family. His posts are short and not heavily photographed, but they provide a quick, funny and often heart-warming message, as well as a recipe that works for real families.
Tonight I made this tasty dinner in under an hour (from the time I dragged my happy ass into the kitchen until the time I scooped it onto my plate). This photo definitely doesn’t do it justice- I need to work on my food photography skills. Take my word for it- it was pretty and pretty darn tasty.
- 1 Chicken, cut into parts
- 3 or 4 red potatoes, diced
- One Onion, sliced
- One Red Pepper, sliced
- Olive Oil, a drizzle
- Thyme, to taste
- Salt and Pepper
- White wine
Pre-heat oven to 450 degrees
Combine the chicken, the onion, the pepper, the potatoes, the thyme, and the olive oil in a roasting pan (use two pans if necessary; don’t crowd).
Arrange the chicken so it is skin side up.
Salt and Pepper to taste.
Roast the chicken and the vegetables until the onion and pepper are soft and the chicken is crispy and cooked through, about a half hour.
Remove the chicken and vegetables and deglaze the pan with white wine.
Put the chicken and vegetables over the arugula and dress with the sauce from the roasting pan.
All of this can be made in advance. In that case, skip the deglazing step and dress the salad with white wine vinegar. You won’t need oil because of the chicken fat on the vegetables. Serve with fresh bread.
Earlier in the week I had the pleasure of having my sister and her three little angels here for a visit in the townhouse. It was cozy, to be sure, but way fun. I threw together another Stay At Stove recipe for dinner and it was so popular my sister made it again when she got home. Check it out.
Summer Tomato-Mozzarella Pasta Extravaganza
- 1 lb pasta of choice
- 1 cup fresh basil leaves, chopped
- Two small cloves garlic, pressed
- 1/2 lb or so, fresh mozzarella, chopped
- 3 medium-sized ripe tomatoes, diced
- 1/4 cup or so olive oil
- Salt to taste
Cook pasta in pot of water.
Combine all other ingredients in serving bowl.
Drain pasta in colander. Put trace amount of olive oil in pot. Return pasta to pot and swish around to get noodles unsticky with each other. Let noodles cool for about 2 minutes.
Turn pasta into the serving bowl and toss thoroughly with the mixed ingredients. Mozzarella should string about nicely if done right; comes with practice.
Receive compliments with an air surprise and humility.
The last thing I have to say about this awesome dad is that he has a new book out called Man With A Pan, which is a collection of essays and recipes by fathers who cook. I have read only a few of the essays, but plan to enjoy the rest of them at my leisure, wherever that turns out to be. And I love the cover.
Keep cookin’, my friends, if that’s your bliss, and if not, find a man with a pan!