Poultry Archive

Tuesday, March 25, 2008

chicken with almonds and green olives

chicken with almonds and green olives

March is a confusing month for me. It seems sunnier out, there are fluke 50 and–gasp!–52 degree days and then there is this “first day of spring” that shows up on my calendar but does precisely nothing to thaw my cold fingertips. I’m sick to death of all of my winter clothes but if I am dumb enough to go out in new short or half-sleeve tops, I shiver all day.

almonds, bread crumbs, garlic

The produce isn’t much better. The peas, rhubarb and other spring goodies either haven’t appeared yet or have made a sub-par showing just when I am 100-thousand percent winter squash-ed and brussels sprout-ed out. Worse yet, even though it remains light out at 6:30 p.m., I still crave rich, heavy braises.

But digging through my recipe files a couple weeks ago, I found gold: an old article from the New York Times magazine that really gets this–in fact, it was published three years ago this week. The chicken recipe enclosed is warm enough to make the 40-degree day more bearable but with lighter, brighter ingredients than traditional braises.

almonds, bread crumbs, garlic

Continued after the jump »

Monday, March 3, 2008

alex’s chicken and mushroom marsala

alex's chicken marsala

We’ve discussed this before, but I really hate cooking anything twice. I know what an awful shame this is–falling upon gasp-worthy, decadent and even flawless recipes, broadcasting their merits across the Web, then filing them away only to never speak of them again–but I am going to have to insist that you do not judge me for this; after all, what would thesmittenkitchen be without my impatience for the next new thing?

Nevertheless, there are certain recipes that Alex, less appalled with the concept of having to eat anything twice in two whole years, frequently and politely requests that I make again. And what do I do? Do I tie on my apron, pour him a drink and say “of course, honey! Anything for you, baby! You’re the love of my life, baby!”? No, I suggest that he make it himself.

Continued after the jump »

Friday, February 22, 2008

escarole and orzo soup with meatballs

escarole and orzo soup with meatballs

You know those stories about when you were a kid that your parents can’t get enough of? That they’d go on. And on. And on about to their friends, your friends, prom date and future in-laws? Because apparently, when you were little you were cute. I mean, really cute. And you did cute things. And those cute things were hilarious. And still are, nearly 30 years later.

grating parmesan

Well, apparently long before I had achieved actual literacy, I went for the next closest thing: memorizing books. But I used to call it–start cooing now, please–“rememorizing” because doesn’t that make more sense, as you must “remember” it? Honestly, it still does. So, as the story goes, I came into my parents bedroom one morning and told them I had learned to read and I would demonstrate with my Favorite Book In the Whole World, Snow, a Dr. Seuss book. “Snow, snow, come out in the snow. Snow, snow, just look at the snow….” It didn’t take them long to figure out I was neither looking at the book, or likely, holding it right side up but, oh, were they charmed.

some fancy orzocarrots

Continued after the jump »

Friday, January 18, 2008

fried chicken

fried chicken

Did you miss me? We here at the smittenkitchen are terribly sorry about this week’s downtime; I’ll do better to warn you (oh, and myself) next time. However, it was all in the name of, in Martha Stewart parlance, a “very good thing” which is a long-overdue migration from a hosting system whose customer service was nonexistent and whose servers we’d apparently long outgrown to a new, shiny and already more helpful one. There are still a few kinks being worked out, and there are still people (probably about one-third of you) for whom this site is not fully back up, but by the end of the weekend this will hopefully just be a blip on the radar screen of the complicated world of DNS propagation.

But you know what is especially unfair? It has been six whole days since this Yankee, this Jewish New Yorker without a single prior deep-frying experience under her belt, made her very first batch of fried chicken and she hasn’t gotten to tell you about it yet. But, oh, it was awesome.

fried chicken, round twofried chicken, round three

Well, it was eventually awesome, if you must know. The first piece turned instantly black and filled our 660-square foot apartment with a thick plume of smoke, just as our first guest were arriving on Sunday afternoon to watch the Giants, astoundingly, win. The second batch wasn’t much better, and the third, in the spirit of honesty, was still not exactly a shade of cooked you’d be proud to serve to the eight and a half people in your living room. As it turns out my candy thermometer–which I had patted myself on the back for finding for a low $2.99 last year–well, it’s kind of a big, fat liar.

Continued after the jump »

Wednesday, January 16, 2008

chicken caesar salad

chicken caesar salad

It has been almost a year since I told you that I don’t like boneless, skinless chicken cutlets, I never had and I never would. Furthermore, I did not understand the American obsession with them (in sandwiches! on pizza! in pasta! on salad! in 54-packs at Costco!). “They have the texture and excitement of pressed sawdust,” I believe were my exact words, and even though I knew I was in a distinct minority on this, I knew I couldn’t rest soundly until I got it off my chest.

But The People wouldn’t let it go. “You must try brining,” they whispered into my inbox, “brining is much better,” they said in the comments, “brining will change you life,” one went as far as to say, at which point I stopped listening entirely. Why should I have to work so hard to make something taste good? Obviously, it is not inherently tasty, or it wouldn’t require all of these extra steps and seasonings. Pressed sawdust, I said; case closed.

Continued after the jump »