Tag Archives: Dinner

spouseless eating

pan-roasted asparagus w/ fried eggs & anchovy bread crumbs

Today I caught up on a handful of Spilled Milk podcasts at work and listened to a perfectly timed topic: spouseless eating. Tonight my husband (and it feels weird to finally call Dave that) had his book club meeting (yes, our group of guy friends was jealous of our girls’ book club and started their own) so I was on on my own for dinner. Spouseless eating usually means to me epic amounts of braised kale and spaghetti (or a trip to McDs if you are Dave) but since it is springtime at the market it is time for epic amounts of asparagus. I picked up two bunches yesterday at the market with plans to make this salad but I’ve been flipping through this book the last few nights and remember a recipe that featured asparagus. And it was especially perfect for a dave-less night because it called for anchovies. Continue reading

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spicy lentil soup

Spicy Sausage and Lentil Soup

Now that most of my friends are lawyers, rather than law students (and no longer needing to plow through case law), we seem to fill our evenings with girls’ nights at BYOB sushi joints and potlucks with copious amounts of wine. This is all well and good but suddenly almost two weeks have passed and I haven’t stopped by here to tell you about what I have been eating and cooking in my own kitchen. Granted, last weekend, I didn’t have time to make my weekly grocery run so Dave and I were digging out dinner from the freezer which doesn’t make very interesting blog fodder. And the recipes (including this one) that I have managed to make, and take pictures of, have been after the sun has set which doesn’t make for great pictures. Continue reading

baked in a bowl

Baked Potato Soup

Sorry that I haven’t been adding much content to this place lately.  The early (like 4:15PM early) darkness makes it hard to ever take good evening pictures (hence the less than stellar ones on this post), 5 days in Philly for Thanksgiving, and then starting a full-time (albeit somewhat temporary) job this week has given me less time in my kitchen.  Winter has actually arrived in Chicago with freezing temps and light flurries swirling in the loop.  Its probably no surprise to you that I am talking about another soup recipe.   Continue reading

rolled thin part deux: one thousand layers

While I will admit that I did enjoy the ravioli in the brown butter sauce, the best part of the batch of homemade pasta dough came the next night  when I made the famous Thousand Layer Lasagna“.  One of my go to meals is to simply doctor-up a few jars of pasta sauce (preferably Newman’s Own since it the only reasonably priced brand without HFCS and other crap in the ingredient list) with some chopped onion and garlic and maybe a little italian sausage that has been sautéed in a little olive oil.  I make a big batch, let it simmer low for a couple of hours and freeze it into 2 person portions for an easy weeknight meal.  Since I made a batch of sauce while making this lasagna, all I had to do was roll out the pasta sheets as thin as possible, and layer it with the sauce and the leftover ravioli filling from the night before. Continue reading

Chicken Enchiladas

As you may or may not know, even through I write a blog called “Whitney in Chicago”, I am really a Texan through and through (except for my politics). One of the biggest adjustments to Chicago actually wasn’t the long, harsh winter, but the lack of true “Tex-Mex.” Sure you can get plenty of decent mexican and salsa all across Chicago, but really good Tex-Mex can only be found at the source, Texas. I’m not the only one who feels this way. Anyways, anytime that I do go back to Texas for any length of time, I always pack light so that I can bring back lots of Texas things (if only I could figure out how to get some Blue Bell Homestyle Vanilla back), most importantly…SALSA. Continue reading

Smoky Baked Mac and Cheese

Last weekend I had the craving for something warm and comforting but all of my normal, go-to recipes just seemed uninspiring.  I wanted to try something new.  Whenever I am on the search for a new recipe, I look at my starred posts in my reader and slowly make my way through a stack of magazines and recipe books.  However, it never fails that I end up finding the perfect thing to try over at the Kitchen Sink.   Continue reading

Chicken in Milk

When I saw the post and the rave ecstatic review of this recipe on The Kitchn on Friday, I knew what I was making this weekend. The flavors sounded intriguing and the recipe was simple, no prepping the bird with Kosher Salt in advance. After picking up a nice 3.5lb bird at Whole Foods on Saturday, I knew what I was making for Sunday Dinner.

After rinsing and throughly drying the chicken, you liberally season it with sea salt and fresh cracked pepper. Then melt a stick (can’t go wrong with a recipe that starts with a stick of butter) with a little olive oil in a dutch oven. After the butter is melted oven medium heat, place the chicken in and let it sizzle until it is browned. Repeat on the other side. This took me maybe 10 mins, flipping the bird a few times. Meanwhile, zest 2 lemons and pull the leaves off a handful of sage.

After the bird is browned on both sides, remove the bird to a plate and drain the leftover butter, but save the lovely fond that has developed. Pour the pint of milk into the dutch over, mixing with the lemon zest, sage, cinnamon stick and the un-peeled cloves from a head of garlic (recipe only called for 10, but this really was my favorite part, so go crazy if you like garlic). Roast the bird in a covered dutch oven for an hour at 375, basting with the milk “when you remember”, then for another 30 mins with the lid off.

Let me just say that this was phenomenal. The meat just melted off of the bones. The leftover juice, while a little funky looking, was incredibly flavorful. The best part though was taking the cloves of garlic, completely infused with all the flavors and spreading it out on a hunk of bread, dipping into in the juices and topping it with a piece of chicken. Heaven.

Try this recipe with a nice bird. You will be glad that you did. I can’t wait to have the leftovers tonight.

Recipe from Jamie Oliver via The Kitchn

Chicken in Milk with Lemon, Cinnamon, Garlic, Sage

• 1 – 3½lb organic chicken
• sea salt and freshly ground black pepper
• 1 stick of butter
• olive oil
• 1/2 cinnamon stick (I used a full smallish one)
• 1 good handful of fresh sage, leaves picked
• zest of 2 lemons
• 10 cloves of garlic, skin left on (or go crazy and use a whole head)
• 1 pint milk

Preheat the oven to 375°F and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in the butter and a little olive oil, turning the chicken to get an even colour all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.

Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste with the cooking juice when you remember (isn’t this the greatest instruction ever?) The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.

To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Dip your bread in the juice, spread with the garlic.