Monday, May 19, 2008
Simple Sunday Menu in hot Southern California
Yesterday was a Hot Sunday in Murrieta...I guess 105F. The menu was simple.
I love Sunday Cooking. I can take my time around the kitchen, improvise some salad, and set the table outside for my family.
I made Organic Roasted chicken, Muhsroom risotto made with the Chicken sauce, and a delicious Mesclun salad from our vegetable garden... for dessert simple Organic local strawberries with sugar and Heavy Cream the best dessert on earth.
Simple, delicious roasted Organic Chicken1 to 2 hours, again, depending on size of chicken
1 large organic chicken
1 Teaspoon Olive Oil First pressed
1 Teaspoon Organic butter
21 Seasoning Salute ( TJ’s)
1 onion sliced- rings
Preheat the oven to 450°F.
Salt the chicken inside. Place the onion rings on the roasting pan.
Rub the chicken with butter and add olive oil. Put the chicken in the roasting pan .
Season the outside of the chicken generously with salt and 21 Seasoning.
Roast the chicken for 15 to 25 minutes at 450°F. Then turn down the oven to 375°F for the rest of the cooking time.
Check if your chicken is well cooked with a meat thermometer.
Once cooked, the chicken should rest for 10 minutes before being carved, to allow the juices to redistribute themselves through the chicken. You can use the pan juices to make a gravy while you wait if you like, although I saved it this time for my Risotto.
Rice is as common in Northern Italy as pasta is in the south, and risotto is a uniquely Italian method of cooking it. The object is for the rice to absorb enough hot broth so that
it swells and becomes creamy while each grain still remains firm. When cooked, the rice
should be creamy, not runny. Only use all the liquid if you need it. If the rice is dry but
not cooked, add a little water and cook longer.
The best rice to use is a medium-grained Italian arborio
Risotto is really very simple to make and doesn't need a lot of time. You do need to stir
for most of the time it cooks, about 20 minutes.
Wild (Dry) Mushroom Risotto
1 1/2 cup chicken broth-sauce from your roasted chicken (see above)
1 ½ cup dry white wine
1 1/ 2 cup water
1 tablespoon olive oil
1/2 medium onion, sliced (about 1 cup)
1 medium garlic clove, crushed
1 TJ’s Dry wild Mushroom bag
1 ½ cup arborio
Salt and freshly ground black pepper to taste
½ cup Heavy Cream
Combine chicken stock-sauce and water. Bring to a simmer and add your dry mushroom This can be done in a microwave. Let it soak for 20 minutes.
Heat 1/2 teaspoons oil in a medium nonstick skillet. Add onion and garlic and saute
2 minutes. Add rice and sauté until the rice is completely covered with olive oil. Add wine.
Pour in 1/2 cup of the broth mixture ( without the mushrooms). Cook over medium heat, stirring every few
minutes. As the rice absorbs the liquid, add a little more. Then add the mushrooms Continue to stir and add liquid as needed. This will take 20 minutes. Remove from heat and stir in remaining olive oil,
heavy cream . Add salt and pepper to taste.
I love salad. For those who know a little bit my Blog. I am crazy about salads. I use whatever I have in the fridge, pantry and I can say that all my salads are always delicious and different.
The components, ingredients can be different, but the vinaigrette is always adventurous.
I use fruits, dry fruits, cheeses, croutons ( homemade), different oils, different vinegar… it is endless…
So today since our Mesclun was perfect for my Sunday lunch, I just added some grapes, nuts, olive oil, White Balsamic vinegar, some, Kosher salt and fresh pepper.
It was so good with the Risotto and the Chicken.