Magazine article Working Mother

Comfy, Cozy Food

Magazine article Working Mother

Comfy, Cozy Food

Article excerpt

Sunday Roast Chicken

SERVES: 8, PREP TIME: 15 MINUTES, COOK TIME: 105 MINUTES, CALORIES: 200

Slip this dish into the oven on a Sunday afternoon and relax. Cut up the roasted onions and add peas for an easy side dish.

2 medium onions, cut into ½-inch rounds

2 tablespoons butter, melted

2 (3 ½ pound) chickens, washed and dried

2 tablespoons chopped fresh rosemary, or 1 tablespoon dried

Salt and pepper to taste

1. Preheat oven to 425F. In a shallow roasting pan, cluster 2 groups of onion slices in a single layer. These will serve as "racks" and allow the chickens to cook evenly.

2. Brush 1 tablespoon of butter onto each chicken, coating entire bird. Mix rosemary, salt and pepper in a small bowl and sprinkle all over each chicken and inside cavity.

3. Place chickens on onion racks in pan. Add chicken necks and giblets to pan. (Reserve liver for another use.) Place pan in oven. After 15 minutes, reduce heat to 375F. Roast about 90 minutes longer, basting every 20 minutes with pan juices, until legs of chicken can be jiggled and a meat thermometer inserted in the thickest part of the thigh reads 180F. Remove chickens from oven. Let rest 15 minutes before carving.

** NOTE: For larger chickens (5 pounds or so), increase cooking time by 30 minutes.

Chocolate Bread Pudding

SERVES: 12, PREP TIME: 40 MINUTES, COOK TIME: 55 MINUTES, CALORIES: 300

Prepare this soul-warming dessert one day and bake it the next. Serve leftovers cold.

1 (16-ounce) loaf brioche or challah or 6 individual brioches

2 cups milk

1 cup light cream

8 ounces bittersweet chocolate, broken into 16 or more pieces

6 egg yolks

½ cup sugar

1 teaspoon vanilla extract

2 tablespoons cocoa powder

Pinch salt

Confectioner's sugar for dusting (optional)

1. Trim crust from bread and cut bread into ½-inch slices. Slices from the bottom of individual brioches will be flower shaped. Reserve these for the top of the pudding

2. Combine milk and cream in a small pan and scald by heating over medium-high heat until almost boiling about 10 minutes. Turn off heat Add chocolate to the pot and let sit about 5 minutes. When chocolate is melted, stir until completely combined. Set aside.

3. Meanwhile, hand-whisk egg yolks, sugar and vanilla in a large bowl until pale yellow, about 5 minutes. Whisk in cocoa and salt. Gradually stir in chocolate mixture to make custard.

4. Soak 4 to 5 slices of bread in custard, submerging each slice for about 1 minute. Transfer pieces to a 2-quart baking dish. Repeat with remaining bread slices, saving the smallest flower-shaped pieces for the top layer.

5. Pour any remaining custard over top of assembled bread. Cover with foil and let sit 30 minutes or refrigerate overnight.

6. Preheat oven to 325F. If baking dish has been refrigerated, bring to room temperature. Place dish in a water bath (a large pan filled with enough water to reach halfway up sides of baking dish). Bake 45 minutes, or until center is just beginning to set. Remove foil and bake an additional 10 minutes. Carefully remove from oven and let cool 10 minutes in water bath. Remove from bath, dust with confectioner's sugar, if desired, 1 and serve warm or at room temperature.

Quick Dish of the Month

Easy Calzones

SERVES: 4, PREP TIME: 30 MINUTES, COOK TIME: 10 MINUTES, CALORIES: 410

Ready-made pizza dough adds speed to these cheesy, yummy calzones. If you'd like, skip the mushrooms and radicchio and add two tablespoons of your family's favorite vegetables to each calzone. Or try using sauce and cheese for a pizza pocket.

1 (10-ounce) package fresh mushrooms

1 tablespoon olive oil, plus more for brushing

Salt and pepper to taste

1 pound ready-made pizza dough

Flour for dusting

4 thin slices prosciutto or smoked ham

1 cup shredded radicchio

4 ounces Fontina or mozzarella cheese, cubed or grated

1. …

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