"Meals are similar to a smile in that you don’t have to speak the same language to understand or fully enjoy them." ~ Jolene Clark A good friend and colleague from grad school, Patrick Chadd, shared a website with me over the holidays that piqued my interest and re-energized my love for cooking. (He is an absolutely AMAZING chef by the way…) The NY Times 20 Most Popular New Recipes of 2015 - http://cooking.nytimes.com/68861692-nyt-cooking/2028418-our-20-most-popular-new-recipes-of-2015. When I read the list, I challenged him to a blog cook-off. And our guidelines are simple:
I had good intentions to cook the first recipe much sooner but both Jason and I caught my office bug over a combined two weeks during the holiday. {I love to cook, I don’t love being sick. I don’t even like to be sick. So cooking while sick was not in the cards for me.} But once I did, it seemed like the perfect time. Friends over for dinner whom we hadn’t spent quality time with in a bit, a cold Colorado night, a crackling fire in the fireplace, dogs nipping at each others heels. And a few hours to enjoy the process: shop, plan, cook and snap pics along the way. Our starting point - or recipe #1 -Braised Chicken with Meyer Lemon and Olives. My mission in this – to share that cooking delicious food doesn’t have to be expensive or difficult. It’s what you make of it. My cost for the entire meal: 9 bone-in, skin-on chicken thighs - $7.50 (we only ate six so there was enough left for another meal for two!) One butternut squash - $3 (There was enough left over for one serving - perfect with a chicken thigh for lunch!) Two heads of broccoli - $3 Small French baguette - $1.50 What you probably already have in your kitchen:
I'll help you out and do the math: Total meal cost - $15 Cost per person - $15/4 = $3.75. Let's make it easy and round to $4 per person. You can definitely handle that. Ingredients
Preparation - Total time: 1 hour 45 min (25 min prep time; 1 hour 20 min as cooking time)
We made this meal last Saturday night and I finished the last of the three leftover thighs for breakfast yesterday. It was still just as delicious! I make scrambled eggs with yellow bell peppers and onions and mashed up half an avocado on the side. A perfect protein package for a lovely afternoon run.
You can follow our cooking journey here on my blog and on Patrick's page at: http://patrickchadd.blogspot.com/2016/01/recipe-1-from-new-york-times-20-best-of.html. Time to shop for recipe #2. Game on, Patrick...game on!
1 Comment
1/22/2016 03:37:32 pm
I also covered the dish with heavy duty foil, used aniseed (since I couldn't find my fennel), used Morrocan preserved lemons instead of Meyer. I poured off and thickened the juices with a bit cornstarch (like Jolene, I like to serve my food hot and I didn't want to waste time reducing the juices) and served immediately in the roasting pan with juices on the side. I also agree that parsley doesn't add anything to a dish (except Lebanese tabbouleh) and the aniseed/fennel doesn't really add anything either....
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