Home | Lorraine Pascale Roasting Chicken, Upside Down During our interview with Ina Garten about her new book, How Easy Is That?, I mentioned how Alex and I rarely had leftovers when he roasted me a chicken (we were talking about how to cook for two most simply, and Ina had suggested roasting a whole chicken early in the week and then repurposing the leftovers). All talk of practicality and leftovers ceased immediately. Ina laughed and said, “I’d say you have a good boyfriend if he makes you roasted chicken.” I think I do too. Part of Alex’s heritage is Greek, and his chicken is flavored with Mediterranean accents: garlic, olive oil, lemon, oregano, and thyme. First, a disclaimer. There are a few elements that make this chicken fantastic, borderline addictive. The potatoes that get cooked beneath the chicken are so good. That’s really all there is to it in the end. —Cara Eisenpress of Big Girls, Small Kitchen Greek-Style Roasted Chicken with PotatoesServes 4 I have to admit, I don’t know that much about carving chickens.
How to Find Your Passion & Create a Super Career Out of It - Akash Gautam Are you someone who has often grappled with the question – ‘What am I good at?’ or rather wondered, ‘Am I good at anything at all!’; then this blogpost on ‘How to find your passion’ is for you. And if you are one of those lucky souls who have always known what to do with their lives, I am sure you know ample people who are still struggling. In this post, I am going to be breaking down the process of identifying your passion, finding something you are very good at, step by step. In the previous few years, I met so many sulkers & cribbers- people who are doing well in their jobs, careers but still deeply fatigued & vacuous. Then I also met this IITian who is now a Mountaineer and a travel blogger. See- there is no age or time to find your passion. My point being, before I even begin to decode one of the biggest mysteries of our lives, ‘how to find your passion’, I want you guys to understand that there is no deadline here. “If you are going through hell, keep going.” 1. 2. 3. 4. 5.
Paul Hollywood Buttermilk-Marinated Roast Chicken — SALT FAT ACID HEAT The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season the chicken generously with salt and let it sit for 30 minutes. Stir 2 tablespoons of kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Seal it, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate. Pull the chicken from the fridge an hour before you plan to cook it. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Slide the pan all the way to the back of the oven on the center rack. After about 20 minutes, when the chicken starts to brown, reduce the heat to 400°F and continue roasting for 10 minutes and then move the pan so the legs are facing the back right corner of the oven. When the chicken’s done, remove it to a platter and let it rest for 10 minutes before carving and serving.
The 10 most common chess mistakes among beginners There is one thing chess players at all levels have in common: we want to play better. From the player who just learnt how to move the pieces all the way to Magnus Carlsen. And the good news is that there is always room for improvement. But it takes work, because mistakes are always there, hovering over the hand that makes the moves, waiting to be made. Beginners often think that the difference between a modest amateur and a strong master is the number of mistakes they make. So, we could say that a chess beginner's mistakes are more serious, but in this article we will see what are the most typical mistakes, the ones that we must avoid. Mistakes in the opening An amateur looking to improve his game must know that in the first phase of the game certain rules must be followed: To control (and if possible, to occupy with one's pawns) the center of the boardTo develop minor pieces (bishops and knights) as soon as possibleTo castle early in the game, to keep the king safe 1. 2.
Le Passe Vite Ossobuco Tagine (Moroccan Style Ossobuco) Recipe | LEBANESE RECIPES Prep Time: 10 minutes Cook Time: 3 hours 20 minutes Total Time: 3 hours 30 minutes Servings: 2 A Moroccan take on osso buco. Veal shanks braised in a sweet and savoury tomato sauce with a Moroccan spice blend. Ingredients 2 veal shanks, with skin salt and pepper to taste 1/4 cup flour 1 tablespoon olive oil 1/2 cup onion, diced 1/2 cup carrot, diced 1/2 cup celery, diced 1 tablespoon garlic, chopped 1 tablespoon ginger, grated 1 cup white wine 1 cup beef or veal stock 1 (14 ounce) can diced tomatoes 1 tablespoon tomato paste 1/4 cup dried apricots, coarsely chopped 1/4 cup prunes, coarsely chopped 1 tablespoon harissa 1 teaspoon paprika 1/4 teaspoon cayenne pepper 1/2 teaspoon cumin 1/2 teaspoon turmeric 1/4 teaspoon cinnamon 1 pinch saffron 2 bay leaves salt and pepper to taste Directions Season the veal with salt and pepper and dredge in the flour, shaking off any excess.
Of Dollars and Data | Personal Finance using Data Analysis Local Milk | A Cast Iron Skillet & A Camera | Page: 3 I’m an herb collector. My pantry shelves are lined with jars of everything from butcher’s broom and witch hazel to marshmallow root and violet leaf. I buy them in bulk, arguably compulsively. I burn them, drink them, cook with them, bathe in them. I write quick poems & prayers with them.