Choucroute a l'Alsacienne (Alsatian Sauerkraut)

Rodern, Haut-Rhin, Alsace, France

Alsace is the smallest region of mainland France, slightly larger than the US state of Delaware.  Yet it has nearly two million people living there.  This is the same density as Maryland (5^th most dense state in the US).  Strasbourg and Mulhouse are the two primary cities in the region.

While the French control Alsace today, it has had a tumultuous history.  Situated along the Rhine river, the region is nestled in between Germany and France, as well as Switzerland.  Due to its geographic location, Alsace has traded hands many times.  In ancient times, the Celts, Gauls, and Romans all fought to control it.  By the Middle Ages, it was the Franks, the Holy Roman Empire, and the Kingdom of France.  And most recently, the French and Germans fought over Alsace in both World War I and World War II.

Today, this history is apparent in many aspects of the culture.  Perhaps it’s most palpable in the food of Alsace.  A blend of German and French influences come together to create many of the region’s most traditional dishes.  One of these I came across is called choucroute a l'Alsacienne, meaning Alsatian sauerkraut.

Choucroute a l'Alsacienne, served with boiled red potatoes & pumpernickel-rye bread

Similar to a hearty American stew or a rich Italian pasta dish, choucroute a l'Alsacienne is a great dish for colder weather.  The lovely combination of smoked pork (ham, sausage, bacon, etc.), diced onions & apples, and of course, the sauerkraut/choucroute, will surely fill you up nicely on a cold autumn or winter night.  After reading a slew of opinions on the subject, it’s recommended to serve the dish with slices of rye bread and boiled potatoes.

Like many French dishes, the roots of choucroute a l'Alsacienne are its economic value.  “Peasant food” offers a lot of great recipes, and this one is no exception.  Cabbage and cheaper cuts of pork (ham hocks, pork shoulder, etc.), and maybe an onion or apple, would be a great way to give your family a sound meal a couple hundred years ago.

In 2010, I recommend using whatever suits your tastes.  I used a 1 ½ lb. smoked, uncured ham, fully cooked, along with a bratwurst and an herb & pork sausage.  I also added a few slices of smoked bacon, cut into small pieces.  The key is buying high quality, authentic sauerkraut.  I prefer the stuff found in glass bottles or plastic bags (found in the refrigerated section of the supermarket).  If all you can find is canned sauerkraut, just make sure there’s not any vinegar added.  Vinegared cabbage is cole slaw, not sauerkraut.

The other critical ingredient is the right wine.  Find a dry Riesling or Gewürztraminer, preferably from Alsace.  Another great option is the Mosel wine region in Germany, which isn’t too far from Alsace.  Both of these regions offer some of the best Rieslings and Gewürztraminers in the world.  If buying German, look for the label, “Qualitätswein mit Prädikat” (quality wine with attributes).  And of course the best part is you can enjoy this wine with dinner!

Guten appetit!

Ingredients:

3 to 4 slices bacon, cut into small pieces

1 large onion, diced

2 stalks celery, diced

1 large apple (Braeburn or similar sweet apple), diced

32 oz. jar sauerkraut, partially drained

1 ½ to 2 lbs. smoked pork (ham, ham hocks, pork shoulder, etc.), cut into 2 or 3 large pieces

2 to 3 sausages of your choice (bratwurst, knockwurst, etc.), cut into bite-sized pieces

½ tsp juniper berries, crushed

2 tsp caraway seeds

1 bay leaf

1 cup low-sodium chicken or vegetable stock

½ cup dry white wine (preferably dry Riesling/Gewürztraminer)

2 T. Olive oil

Salt & Pepper

*Sides – boiled potatoes and rye bread

Instructions:

1. Heat a large pot to medium, add oil.

2. Once hot, add onion, season with salt & pepper.

3. Let sauté for 5 minutes, then add bacon, stir.

4. Add celery, stir.

5. Sauté for another 5-10 minutes, until the onions soften and the bacon is cooked through.

6. Add apple, along with a little more salt & pepper, stir.  Sauté for 3-5 minutes, allowing the apple to cook slightly.

7. The mixture should be sticking slightly to the bottom of the pot (unless you’re using a non-stick pan, which is okay).

8. Add the wine, stir well, using a wooden spoon to scrape up the browned bits on the bottom (this is called deglazing the pan).  Let simmer for 2 minutes.

9. Add the sauerkraut, stock, caraway seeds, juniper berries, bay leaf, and ground pepper, stir.

10. Place the pieces of smoked pork into the mixture, and scoop some it onto the meat.

11. Turn down the heat to low, and put the lid on the pot.  Let simmer (very gently) for about 3 hours.

12. After 3 hours, break up the pork chunks with a fork, and stir into the sauerkraut mixture.

13. At this point, you can let the dish sit on your stove until you’re ready to eat.  When that time comes, heat the pot to medium-low, add in the sausages. 

14. Boil your potatoes and prep your rye bread.

15. Serve & enjoy!

Comfort Food - Italian

Bolognese Sauce

Central Park, City of New York

Walking the streets of New York these first few days of October, I've noticed women wearing their trendy knee-high boots and warm sweaters.  Men are breaking out windbreakers, sweatshirts, and I've even spotted a couple knit caps.  My favorite is the local fruit guy, who must have grown up in a very warm part of the world.  In 60º F weather, he was wearing a full winter parka and a thick knit cap!

With chilly weather and football on every weekend, it means only one thing.  Rich, hearty Italian food is once again a perfect meal.  While I could eat lasagna and creamy pasta dishes year-round, they are so much better when you come in from outside and your cheeks are little cold, and you could use something to warm up.

One of my favorite go-to Italian dishes is a homemade Bolognese sauce.  Chunky tomatoes, sweet carrots, and crisp celery complimenting a hearty helping of beef, veal, or pork, along with subtle flavors of white wine and fresh herbs...it's hard to imagine anything more delicious.  

Like all recipes, this one starts off by finding the best ingredients.  I love canned whole San Marzano tomatoes.  Before adding to the pot, squeeze them by hand, crushing into various sizes.  This adds a little more interesting texture than pureed or crushed tomatoes.  


The celery, carrots, and onion should be fresh, but this is also a great recipe for using up scraps in the bottom of your fridge.  Little bits of onion or a few sad looking stalks of celery will be transformed into delicious food after cooking in the pot for a couple hours.  


For the wine in the recipe, use a dry white wine (Chardonnay, Pinot Grigio, etc.), which can be from some old bottle that you forgot about entirely.  Ooh...and don't forget to find some quality pasta.  If you have time (and the ambition), fresh pasta is the best.  

Zinfandel vines in California

For a wine pairing, I recommend a full-bodied Zinfandel.  The best Zin I've had has come from California.  Specifically, the Zin coming out of Leonesse Cellars in Temecula has greatly impressed me.  Paso Robles, Lodi, and St. Helena (Napa) are other areas in California with some great Zinfandel.  The key for the wine is to pick something that can handle the acidity of the tomatoes.  Think of the tomato as a mountain and the proper wine as a 4x4 truck.  A creamy Chardonnay or a delicate Pinot Noir would be like a Prius.  They just won't cut it.


Anyway, take your time with the recipe.  It takes a while to prep and cook, and you don't want to rush the recipe.  I love cooking it during the day on Sunday, watching football while the delicious aromas from the pot fill the whole apartment.  Serve with fresh bread and olive oil, and don't forget the grated Parmigiano-Reggiano cheese.

Buon appetito!

Ingredients:

1/2 T. unsalted butter

1/2 T. extra-virgin olive oil

2 garlic cloves, minced

1 medium carrot, finely diced

1 small to medium onion, finely diced

1 celery rib, finely diced

1 lbs coarsely ground beef, pork, or veal (or more, depending on how meaty you like your sauce)

1 T. tomato paste

1/2 cup dry white wine

One 28-ounce can whole tomatoes, hand-crushed, juices reserved

3/4 cup stock

1/4 tsp freshly grated nutmeg

2 T chopped flat-leaf parsley

2 T chopped basil

Salt and freshly ground pepper

Freshly grated Parmigiano-Reggiano cheese, for serving

Instructions:

1. In a large sauté pan, melt the butter in the oil.

2. Add the onion for 2 minutes, then add carrot & celery.  Cook until the onion is soft, about 5-10 minutes.

3. Add garlic, stir, and let cook another 30 seconds.

4. Add the ground beef, breaking up the meat with a wooden spoon, and cook until no pink remains, about 8 minutes.

5. Stir in the tomato paste and cook for 2 minutes.

6. Add the wine and cook, stirring, until reduced by half, about 5-10 minutes.

7. Add the tomatoes with their juices, the stock, nutmeg and 1 tablespoon each of the parsley and basil and bring to a boil.

8. Season with salt and pepper and simmer over low heat, stirring occasionally, until very thick, about 1 1/2 hours.

9. Cook pasta of choice (I use linguine and angel hair pastas).

10. When pasta is nearly done, add remaining 1 tablespoons of parsley and 1 tablespoon of basil into the meat sauce.

11. Season the sauce with salt and pepper, and serve over pasta.

12. Serve with freshly grated Parmigiano-Reggiano cheese.

Oysters, Oysters, Oysters

Kumamoto and Hama Hama oysters from Washington State

Oysters.  For many people, this word brings to mind slimy, fishy 'things,' and they wonder, "Why on Earth would anyone eat them?"  Irishman Jonathan Swift must have empathized, with his somewhat famous line, "He was a bold man that first ate an oyster."

Bluepoints from Long Island Sound

While I admit my first experience as a teenager with oysters was a bit nauseating, I have grown very fond of oysters over the last few years.  Maybe it's the novelty of eating something raw, something untainted by the process of cooking.  Or maybe it is the briny, delicate flavor of the oyster itself.  It might also be the fact that every oyster has its own unique history, coming from the cold waters of New Brunswick, Washington State, or New Zealand (much like terroir in wine).  

Oysters are incredibly simple creatures, living on our planet for hundreds of millions of years.  They are filter feeders, eating plankton and other small food particles found in the ocean.  They're very efficient, filtering as much as 30 gallons of water per day!  And it's not just people that find them delicious.  Crabs, birds, and starfish enjoy eating oysters as well.

As for oysters as a culinary dish, people have been dining on these crustaceans since at least Roman times.  Today, the French are known as some of the more common connoisseurs of oysters.  But it's a popular dish around the world.

Oysters with a glass of Oregon Pinot Gris

For me, I prefer to buy a half dozen oysters from the Lobster Place in Chelsea Market, Citarella on the Upper West Side, or even at  my local Whole Foods.  Then I come home, pop a bottle of Sancerre, New Zealand Sauvignon Blanc, or Pinot Gris.  I shuck the oysters myself (part of the experience), but you can also request the store to do it for you, often at no additional cost.  Shred some fresh horseradish, and grab a few slices of lemon.  Bon appétit!

In New York and Philadelphia, I commonly purchased oysters for about $1.00 to $1.50 per oyster.  Sometimes, you have to buy a half dozen or dozen, depending on the store.  Another great option, if you can find it, is an oyster bar.  There are a few in NYC, and while they're not cheap, you have a great selection of oysters from around the country (if not the world).  My favorite restaurant spot is in SoHo, at a restaurant called Aquagrill.  They offer a couple dozen varieties or more everyday, along with a solid wine list.

If you're an oyster-lover, enjoy!  

If not, try one sometime when you're feeling adventurous.  It's fun and delicious!

_

Rocoto Relleno (Stuffed Pepper)

Colca Canyon, near Arequipa, in southern Peru

A couple weeks ago, I was in the Union Square farmer's market, picking up some fresh produce, when I spotted some beautiful peppers.  I knew they were not bell peppers by the shape, which was very exciting because I had been seeking the incredibly hard-to-find rocoto for months.  

Arequia, Peru

The rocoto is a red, mid-sized, spicy pepper, primarily grown and consumed in Peru.  During my travels there in May 2008, I stumbled on a dish called rocoto relleno, or stuffed pepper, in the mountain town of Arequipa.  It was particularly cold that night, and the rocoto relleno, with its spicy pepper shell and the warm, somewhat creamy beef mixture inside, was perfect to warm me up.  

Ever since that trip, I have been hoping to recreate that meal.  But rocoto peppers, or even a reasonable substitute (i.e. mid-sized, spicy pepper), were very hard to find.  Bell peppers were big enough, but not spicy.  Almost every spicy pepper I found offered the heat, but they were too small to stuff.

Spicy peppers, prepped for stuffing

Finally, on that fateful day in Union Square over two years later, I found peppers that would work!  While the nice woman working the table didn't know the name of the peppers, I knew they would work for the dish.  About the size of an orange, they were big enough to stuff, and the woman promised the peppers would be spicy.

Back at home, I set to work.  When prepping the peppers, it's key to scoop out all the seeds.  The seeds carry a lot of the spice, and while spice is great for this dish, too much would overpower it.  Also, be careful when cutting the "hats" of the peppers.  Make sure you keep them big enough, allowing you to easily scoop the meat into them, but not too big so that the meat spills out during cooking.

Next, focus on the meat.  I recommend using ground beef, but if you had some ground pork or lamb, it would work.  It might sound odd, but the boiled eggs are key to the meat recipe.  They add an essential creaminess to the dish.  Also, try to find a really smoky paprika.  Follow the recipe (posted below), and let the meat sit for about 5-10 minutes before placing into the peppers.  

Finished Product - Rocoto Relleno, with roasted potatoes and steamed peas

When roasting the stuffed peppers in the oven, keep an eye on the pan.  It should always have about a 1/2" of water.  This will keep the peppers from burning and drying out, giving the pepper a nice steamed texture.  For sides, I served roasted potatoes and steamed peas, but I think almost anything would do, such as rice, other green vegetables, etc.

Enjoy!

To serve two people:

Ingredients:

4 mid-sized rocoto peppers (or other spicy varieties)

1/2 lb. ground beef

2 hard-boiled eggs, shelled, and diced

1 medium onion, diced

1 clove garlic, minced

1/2 tsp paprika (preferably smoked)

1/2 tsp dried oregano

1/2 tsp dried Ancho chili powder

1/4 tsp cumin

1/2 T. fresh parlsey, minced

1 T. vegetable oil

2 T. cream cheese (optional)

Salt

Pinch of sugar

Instructions:

1. Preheat the oven to 350º F

2. Prep your peppers by carefully cutting out the tops (saving for later...these are called the "hats"), and scooping out the seeds.  If you have sensitive skin, you can wear gloves to protect you from the spicy capsicum oil contained inside the peppers.

3. Heat a large sauté pan to medium; add vegetable oil.

4. Once hot, add onions, and sauté until soft, about 5-10 minutes.

5. Add garlic, stir.

6. Add beef, sugar, salt, and all the spices and herbs, except the parlsey.  Stir well, let sauté for about 10-15 minutes, or until the beef is cooked through.

7. Turn heat to low, add the diced eggs and parlsey, then stir.

8. Turn off the heat, and let rest about 5-10 minutes.  Season with additional spices and salt, to taste.

9. Next, place your peppers in an oven-safe roasting pan, far enough apart so they do not touch.

10. Scoop the meat mixture so that it almost fills the peppers, leaving room for the cream cheese (if using) and the peppers' hats.

11. Place a small scoop of cream cheese on the meat of each pepper (if using), then place the hat on top.

12. Add water to the pan so it's about 1/2" up on the sides.

13. Bake in the oven for about 20-25 minutes, or until the peppers are slightly browned and a bit shriveled.

14. Serve and enjoy!

Melitzanosalata (Greek Eggplant Salad)

After returning a few days ago from an unforgettable sailing trip in the Greek Isles, I have been craving some classic Greek snacks.  Greece is a beautiful country, with thousands of tiny islands and an array of delectable food.  In the summer, the weather is seemingly always sunny and a bit hot, ideal for sunning yourself and swimming in the Mediterranean.

Sérifos, Greece

Melitzanosalata and pita bread

One of my favorite dishes from the trip was Greek eggplant salad, known as melitzanosalata.  Pureed eggplant mixed with fresh garlic, lemon juice, parsley, and of course, olive oil, was a delicious bite that I must have enjoyed a dozen times over the ten days I was in the country.  

What was fascinating about this dish in Greece was how much it varied from island to island, or sometimes even restaurant to restaurant.  Sometimes it would be incredibly smoky, other times not at all.  Some would add something creamy (maybe yogurt), others would add extra garlic.

And, of course you can’t enjoy melitzanosalata without pita bread.

During my search for a great recipe, I also read a little about the variations of melitzanosalata in other parts of the world.  Tahini seems to be a common theme outside of Greece, with the Turks and Armenians adding it to their versions.  The Hungarians and Romanians toss in chopped onions and use sunflower oil in place of olive oil.  Perhaps the most interesting variation is found in Israel, where they use mayonnaise!

A couple of the best recipes and articles came from fellow bloggers, specifically Whipped (Whipped - Melitzanosalata Recipe) and The Hummus Blog (The Hummus Blog - Roasting an Eggplant).  Make sure to read The Hummus Blog article, as it gives great instructions on how to roast an eggplant (critical for the smokiness of this recipe).  And to give credit, my melitzanosalata recipe is largely based on the link above from Whipped. 

As I mentioned, the pita bread is also important for this Greek snack.  I have not made pita bread before, but I figured it’s a very simple bread dating back to antiquity.  A little side trivia, pita means “bread” in Aramaic (the language from the time of Jesus).  So…with the rich history behind this bread, I thought it couldn’t be that hard to make.  And it’s not.  Only six ingredients, one of which is water, are required to make pita bread.  It only needs to rise for 30 minutes, and then it cooks in less than 10 minutes.  Anyone can make this.

Just as with anything that is homemade from fresh, high-quality ingredients, the melitzanosalata and pita bread turned out deliciously.  Serve as a snack or as an appetizer before enjoying a Greek salad, moussaka, pastitso, or kebabs.

Cheers!

Melitzanosalata – Greek Eggplant Dip

Ingredients:

1 large eggplant

1 T. fresh lemon juice

1 clove garlic, minced

2 T. olive oil

2 T. Italian parsley, chopped

½ tsp. smoked paprika

Salt & pepper

Instructions:

1. Roast eggplant over open flame on your gas stove (see The Hummus Blog article), or slice in half and roast in the oven at 400º F until soft, about 30-40 minutes

2. Remove the skin from the eggplant, and cut into small pieces

3. In batches, combine eggplant pieces and all other ingredients into a food processor

4. Puree until smooth

5. Mix batches together

6. Taste for salt & pepper

7. Chill in the refrigerator

8. Serve with pita bread

Pita Bread

Ingredients:

2 ½ cups flour (I use King Arthur’s organic whole wheat flour*)

2 tsp salt

1 T. sugar

1 packet active dry yeast (about 2 tsp)

2 T. olive oil

1 cup warm water

Extra olive oil, salt, & pepper for basting mixture

*http://www.kingarthurflour.com/shop/items/king-arthur-100-organic-whole-wheat-flour-5-lb

Instructions:

1. Mix dry ingredients together (flour, salt, sugar, and yeast)

2. Mix oil and water in a different bowl

3. Combine ingredients, stirring with a spoon and eventually moving to your hands once it’s starting to mix well

4. Knead the dough for 4-6 minutes

5. Cut the dough, using a scraper, into eight equal pieces

6. Roll into balls and let rise for 30 minutes under a damp cloth

7. Preheat oven to 500º F

8. Roll raised balls into circles, about ¼” thick

9. Place onto pieces of tinfoil

10. Bake for 1-2 minutes, then brush a dash of the basting mixture onto the top of the bread

11. Bake for an additional 3-4 minutes, until cooked through

12. Let cool before serving

Cashew Chicken

One of my favorite American-style Chinese dishes is Cashew Chicken.  A quick sauté of fresh veggies, chunks of meaty chicken, salty cashews, and piercing chili spice makes this meal ideal for impressing your guests.

The best thing about Asian stir-fry recipes is that you can choose any vegetables you have in the kitchen.  Leftover onion?  Throw it in!  Toss in your half-used peppers, mushrooms, or even things such as carrots and celery to the wok.  It's perfect for cleaning out the fridge.

Looking at the origins of my recipe, it's most closely related to the Sichuan dish, Kung Pao chicken.  Based on my research, cashews and peanuts are commonly used in the more authentic recipes (I use cashews because they're a little more indulgent).  The only thing missing from mine is the Sichuan peppercorns (gōng bǎo jī dīng).  These citrus-tasting, mouth-numbing "peppercorns" are a unique fruit of a plant that is neither a chili nor a peppercorn.  Allegedly, these little red spices prepare your palate to better experience the heat of chili peppers.  True or not, you'll definitely notice them in the dish.  If you decide to use them, make sure to toast them slightly (1 to 2 minutes) and grind to a powder.  And only use a small amount.  They easily overpower a dish.

When cooking tantalizing Asian stir-fry dishes, the critical tools are a heavy, well-crafted wok and a gas stove.  Electric stoves will get the job done, but their inability to maintain their heat source (electric stoves typically have heating cycles, heating the surface to the desired temperature and then turning off, repeating as needed) can ruin the efficacy of your wok-style cooking.  The stir-fry is all about flash-frying ingredients for only a minute or two.  If you add your cold chicken to a wok that just went into an "off" cycle on your electric stove, you'll notice the sizzle of your wok stops and only continues once the heating cycle returns the wok to the original hot temperature.

Unfortunately, if you have an electric stove, there's not much you can do about it in the short-term.  While it's not ideal, these stoves are still plenty capable of cooking up a wonderful stir-fry.  I cooked on an electric stove for years.  So don't be too discouraged.  Just something to remember when buying your next stove or signing the lease of a future apartment.  Gas is always better!

Back to the cashew chicken dish.  After gathering your wok and ingredients, the next critical step is prepping EVERYTHING before you start cooking.  A stir-fry, as mentioned, is an incredibly fast recipe.  You won't have time to mince the garlic or chop your onion partway into it.  I like to place all the prepped ingredients in little bowls and dishes, which allows you to toss in what you need at each step of the process.  But you could also leave your diced veggies on a cutting board or place them on a plate.  Another tip is to combine ingredients into each step of the process.  So if you're adding the celery and onion to the wok at the same time, you can mix these two ingredients in the same bowl.

Okay...so you have everything ready to go.  Next, heat your wok to very hot.  When you add the peanut oil, it should be almost smoking.  A very hot wok is critical to a successful stir-fry.  Next, just follow the recipe below and serve with Jasmine rice.  White rice is traditional, but I have been using brown for a couple years now due to its health benefits.


Enjoy!


Cashew Chicken Recipe (serves 4 people)

Ingredients:

¼ cup Peanut Oil

1 ½ lbs chicken breast, cut into 1” pieces

12 dried red chilies

5 slices of fresh ginger, peeled

2 cloves garlic, minced

1 medium onion, sliced

2 stalks celery, chopped

1 can sliced water chestnuts

¼ cup cashews, roasted

3 scallions, cut into 1” pieces (green parts) and diced (white parts)

   Marinade: 1 T. corn starch, 2 tsp soy sauce, 1 T. sherry, 1 tsp peanut oil

   Sauce: 3 T. light soy sauce, 2 tsp black vinegar, 1 T. dark soy sauce, ½ cup water,

                           2 tsp sugar, 2 tsp corn starch

Prepared white or brown Jasmine rice

Directions:

1. Marinate chicken for 30 to 60 minutes in the refrigerator

2. Heat work, add 1 T. of vegetable oil until very hot

3. Add chicken, stir well, cook about 2/3 of the way through; remove from wok

4. Clean out wok, add 2 T. of vegetable oil, heat again until very hot

5. Add chilies, garlic, and ginger; sauté for 30 seconds

6. Add onion and celery; sauté for 3-5 minutes, until onions begin to soften

7. Return the chicken to the wok, stir.  Sauté for 1-2 minutes

8. Add cashews and chestnuts, stir

9. Add scallions and sauce, stir

10. Serve over steamed rice

Comfort Food

Poulet Rôti (Roast Chicken)

Roast chicken is one of my all-time favorite comfort foods.  From that moment you can begin to smell the wonderful aromas coming out of the oven...to that final succulent bite of juicy, herb-flavored meat...it’s the cornerstone of a classic meal.  Add in a few sides, such as roasted rosemary potatoes, homemade pecan & cranberry stuffing, and fresh cranberry sauce, and you’re in for a real treat.

To start, let’s begin with the chicken itself.  First, you need to find a high-quality, properly raised whole chicken.  Farmers markets in New York often sell humanely raised chicken (i.e. true free-range, pastured birds), but another great option is a local Community Sponsored Agriculture (CSA).  Check out Local Harvest’s CSA website to search for a CSA near you (http://www.localharvest.org/csa/). 

Greenmarket Farmers Market - Union Square, NY, NY

This afternoon, I found a great 3 ½ lb. chicken at a NY farmer’s market, from Grazin Angus Acres (http://www.grazinangusacres.com/), a farm in Ghent, New York (about 3 hours north of the City of New York, just south of Albany).  An impressive organization, the farm is committed to raising cattle and chickens with a sense of humanity and understanding, which is the opposite of the horrible farm conditions of large companies (i.e. Perdue, Tyson, etc.).  Also, beyond the treatment of animals, the health and flavor of these cattle and birds is immensely better than the junk coming out of large corporations.  Think of it as fresh squeezed orange juice instead of Minute Maid. 

Grazin Angus Acres - Ghent, NY (upstate New York)

If you can’t find a CSA or farmers market near you, stores such as Whole Foods (WFM) also offer better alternatives to poorly raised Perdue and Tyson chickens.  Just note, even birds from WFM will not be the same as those found at farmers markets, which are straight from the farm.  On a side note, as Michael Pollan (http://michaelpollan.com/) has emphasized, it's important to get to know where your food is coming from.  Farmers markets and visits to the actual farms are great ways to take this step.  How else will we be responsible consumers if do not know the process, the hard work that our farmers perform day in and day out?

Brining Ingredients (Salt, Sugar, Herbs, Pepper)

Back to the meal...after purchasing your chicken, the next step is to brine it.  A good brine is the secret to a juicy, delicious roast chicken.  Make sure that your brining solution is always cold, as anything above 
40º F could result in spoilage.  If you’re concerned, add a few ice cubes to bring down the temperature of the brine.  Just don’t add too many, which will dilute the solution.  Brine the chicken for 3-5 hours.  I have read that another option is to remove the chicken after brining, rinse & dry thoroughly, and then let it sit on a plate in your fridge overnight.  This supposedly dries it out enough to give you wonderfully crispy skin when you roast it (but I haven’t tried this yet).

Dried cranberries and pecans, ready for the stuffing

For the stuffing, make sure you cook it far enough in advance so that it can cool down before you stuff your bird.  You don’t want to take 150º F stuffing and push it into the cold chicken.  I personally love the pecan-cranberry stuffing, which I provided below, but any favorite stuffing would do.  I would highly recommend a homemade stuffing though rather than the processed version (i.e. Stove Top).  It’s healthier, more delicious, and lower in sodium. 

When your chicken is roasting, baste it with a little honey butter mixture for more delicious skin.  Also, you can roast your potatoes at the same time if you’d like, or make mashed potatoes, cranberry sauce (http://www.foodandwine.com/recipes/jellied-cranberry-sauce-with-fuji-apple), or any other sides that your heart desires.

For wine, I would suggest a French Sauvignon Blanc (http://dailydishchef.blogspot.com/2010/08/vin-de-la-journee-wine-of-day_10.html), a Torrontés from Argentina, or maybe a lighter-bodied red, such as an Oregon Pinot Noir or a French Burgundy.  I also love a dry Riesling from Alsace and Albariño from Spain to pair with the roast chicken.

Cheers!


Ingredient List (one 3-4 lb. chicken serves 4 people, if served w/sides):

Brining Recipe

3 to 4 lb. whole chicken 1 gallon cold water

¾ cup kosher salt

½ cup sugar

¼ cup soy sauce

Handful of fresh herbs (thyme, oregano, rosemary, sage, etc.)

1 T. black peppercorns
Paprika & freshly ground pepper, for sprinkling over chicken before roasting
Optional: 2 T. butter and 1 T. honey, for basting chicken

1. In a large pot or bowl (big enough to fit brining solution and chicken), mix water and all other ingredients. 

2. Stir very well, ensuring that all the salt and sugar dissolve in the water.

3. Rinse chicken, remove neck, liver, and any other innards.

4. Gently place chicken into the brining solution, making sure it is fully covered.  If you have to, use a small plate or other object to keep the chicken submerged.

5. Brine for 3-5 hours in the refrigerator, making sure the solution is 40º F or cooler.

6. Remove the chicken, rinse with cold water, and thoroughly dry with a thin towel.

7. Preheat oven to 350º F.

8. Place the chicken (breast-side up) in an oven-safe roasting pan, and stuff the cavity of the chicken with cooled stuffing.

9. Tie the legs together with twine, dust with paprika and some fresh pepper.

10. Put the chicken in the oven, baking for 1 to 1 ½ hours, or until chicken juices run clear when pierced with a toothpick (or internal temperature of the breast is 165º F).

Optional: If you want to add a little indulgence, mix melted butter and honey in a small dish.  After the chicken has been roasting for 30 minutes, begin basting it with the honey butter mixture every 10-15 minutes, until it’s done.

Pecan Cranberry Stuffing Recipe

4 cups of bread cut into ½” cubes

1 cup vegetable or chicken stock

½ medium onion, diced

2 stalks of celery, diced

1 large carrot, diced

½ cup apple, diced

¼ cup dried cranberries

¼ pecans, lightly crushed

1 T. dried sage

½ tsp dried thyme

½ tsp dried rosemary

½ tsp dried oregano

½ tsp onion powder

Dash of garlic powder

½ tsp pepper

1 tsp salt (more to taste)

2 T. Olive oil

1 T. butter

1. In a large pot, turn heat to medium

2. Add olive oil; once hot, add onions

3. Sauté for 3 minutes, then add celery and carrots

4. Sauté for 7-10 minutes, until the veggies begin to soften

5. Add apple, stir, and sauté for another 3 minutes

6. Add butter, the spices, pecans, and cranberries, stir

7. Add stock and bread, mix thoroughly

8. Turn off heat, let sit for 5-10 minutes before using