"I have the simplest tastes. I am simply satisfied with the best." - Oscar Wilde

"I came, I saw, I ate." - Au Gourmand

Friday, July 9, 2010

Roasted Chicken with Balsamic Vinegar; Home-Roasted Beets with Pistachio and Feta

Once someone told me that her favorite meat was chicken. Radiating food ignorance, she confidently supplied her reason for her preference of chicken: "Because it does not taste like anything!"

Be aware of those people who, although claiming to be food experts, tell you that rabbit tastes like chicken, crocodile tastes like chicken, pigeon tastes like chicken, so and so forth. There is only one condition on Earth this can be true: if you are really eating really bad chicken, rabbit, crocodile and whatnot.

Do you know what chicken tastes like?

Roasted Chicken with Balsamic Vinegar

Organic, free-range chicken, cut (or you can do a whole chicken, please yourself)
1-3 garlic cloves, minced
Balsamic vinegar, a lot
Dijon mustard, 1 big spoon
White wine
Rosemary, some sprigs
Orange juice or apricot-mango juice (which is what I had)
Olive oil, not too much
Salt, Pepper

1) Mix all the marinade and pour into a big Ziploc bag with the chicken. Squeeze, rub and do what you need to do to make the chicken thoroughly coated. Let it marinade for at least 24 hours.

2) Roast at 400 degrees for 30 minutes (or however long so when you stab the chicken with a skewer, only clear liquid comes out).

3) Let the chicken rest for 5 minutes or so before serving (you can use this time to warm your plates!).

Roasted Beets Salad

If you do not like beets, well, I can't help you there. But if you like beet salad, roasting your own beets will be worth the trouble.

Beet greens (yes, the green thing sprouting from your beets)
Pistachio, roughly chopped
Feta, crumbled
Shallot, minced
Sherry vinegar or wine vinegar or whatever vinegar
Salt, Pepper
Sugar or honey
Fruit juice, just a little
Olive oil

1) Roast the beets until tender. You can easily find how to online.
2) Peel the skin of the beets.
3) Sautee the beet green and let it cool.
4) Cut the beets into 1-inch cubes.
4) Crumble the feta and chop the pistachio.
5) To make shallot vinaigrette, put shallots, vinegar, olive oil, juice, a bit of sugar, salt and pepper into a blender. Taste.
6) Mix everything and let it stand at room temperature for at least 15 minutes before serving.

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