Archive for December, 2008

Curry-roasted whole chicken

curry roasted chicken

So, I didn’t get the best picture of this one (we were already eating), but this is a fantastic recipe. I found it when Craig said he wanted to have something to go with the last piece of garlic naan that was sitting in our freezer. This is a great way of giving a new flavor to a whole roasted chicken. And if you have never cooked with curry before, this is a good, mild introduction to the flavor, and the yogurt pan sauce that you make at the end is an excellent addition. I served this meal with a big bowl of fresh pineapple. I will definitely be making this chicken again!

Curry-roasted whole chicken

Adapted from: Food & Wine


2 tablespoons unsalted butter, softened

4 garlic cloves, minced

1 teaspoon curry powder

Salt and freshly ground pepper

One 4-pound chicken, at room temperature

1 large onion, cut into quarters

2 cups fresh tomatoes, roughly diced

2 seeded, thinly sliced serrano chiles

1/2 cup chicken stock or low-sodium broth

2 tablespoons Greek-style yogurt (I used Fagé)



1. Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic and curry powder.

2. Pat the chicken dry. Rub half of the butter under the skin and the rest over the chicken; season with salt and pepper. Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, tomatoes, chiles and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots.

3. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.

4. Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° (this took another 30 minutes for me, but my chicken was 4 and a half pounds).

5. Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Stir in the yogurt just before serving. Carve the chicken and spoon over the pan sauce.


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Although it’s now December 5, what would a FOOD blog be without a Thanksgiving post? We had a lovely, long Thanksgiving weekend at my parents’ house with them and my brother. We were also fortunate to have my father-in-law join us on Thanksgiving.

My dad and I meant to take more pictures of the food, but when it was ready, everyone just dove right in, so a menu is all I can share. Here it is – feel free to ask for any recipes and I can get them for you. 

Cold appetizers (served at 1:00 pm)

v  Two filets of salmon, smoked by my dad

v  Roasted sweet bell peppers, dressed with olive oil, salt, and pepper

v  Caramelized cippolini onions with thyme and balsamic glaze (pictured above)

v  Manchego and green apple matchstick salad (a favorite stolen from Jaleo here in DC)

v  Assorted cheeses with crackers

v  Marinated feta and Greek olives (store-bought)

v  Marcona almonds


Dinner (served at 5:00 pm)

v  Brined, smoked turkey

v  Sausage and biscuit dressing

v  Mashed potatoes with celery root

v  “House-specialty” orange-spiked cranberry sauce

v  Green beans with roasted mushrooms, garlic, and caramelized shallots (made by me – Williams-Sonoma recipe)

v  Bourbon-glazed carrots (made by me – Pioneer Woman recipe)


Dessert (served at 7:30)

v  Pumpkin-cream cheese roll

v  Peach-blackberry pie

v  Gingerbread with homemade rum-raisin ice cream


Happy Thanksgiving!


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