This past weekend, my friends and I hosted a very special holiday dinner. I'd been wanting to make roasted chicken for awhile now. I've made so many different types of chickens in the past-chicken curry, tandoori chicken, chicken tacos, fried chicken--I'd made everything but roasted chicken.
I purchased a whole chicken (not the roasting one) over the weekend. After cleaning it thoroughly, I allowed it to drain in a colander while I made the brine. I combined a cup of boiling water with half a 1/4 cup of salt. Once it dissolved, I pulled it off the burner and poured it into a measuring cup to cool. Once the brine was cooled, I poured it on the kitchen and inside the cavitiy.
The chicken soaked in brine overnight.
The following morning, I poured the remaining brine out, pat dried the chicken and marinated it with the following:
Lemon pepper
black pepper
fresh garlic minced
paprika
1 lemon
The chicken marinated for about 5 hours. An hour and a half before I was to serve it, I placed it the oven at 350 degrees (remember, it takes about 6 minutes to warm up). I poked the lemon, cut the stems and placed it inside the chicken's cavity, and cooked it for approximately 90 minutes. Once it cooked, I allowed it to sit in the oven for about 10 minutes before carving it. (FYI: to check that the chicken is cooked, simply stick it with a knife and make sure that the juices are clear and the meat is tender).
Carving the chicken was also a first, but it turned out to be fantastic. It simply melted in our mouths!
Happy Holidays!
XOXO,
Indian Girl in the Kitchen
Sunday, December 14, 2008
Sunday, December 7, 2008
The Orangery: A Delightful Tea in Kensington Garden
It was an unseasonably, warm, September day. I had just returned from Windsor where my best friend and I toured the grounds of Windsor Castle followed by a scrumptious lunch at a local pub. We made our way back to London by train to our final stop before making our way through England.
Before leaving for London, one of my dearest friends, Rachel, had presented me with a list of "must dos" while in London. On the top of the list was tea at the Orangery. "You cannot leave London without having tea here", she insisted,pointing it on her list-- and she was right.
After a short tour of Kensington Palace, we meandered throught Kensington gardens to the Orangery. I was in awe when we entered the restaurant. The ambience was a combination of sophistication and ultra noveau. The restaurant's decor was very simple with white tablecloth tables and properly laid china. The crowd mixed with elderly English ladies in their finest teatime attire to young families. Our server was young and donned in all black.
Once we were seated, I took a look at the view--it was breathtaking. From our seats, we had the perfect view of Kensington Gardens.I ordered a pot of tea with a slice of carrot cake and a couple cucumber and cream cheese sandwiches while my best friend indulge in a slice of Belgian Chocolate Cake. "I am sorry, but I cannot resist," she said.
Both of us enjoyed our afternoon tea that day. Finally, it was time to leave, and we made our way through the gardens and later through Hyde Park ...the perfect way to say our farewells to London.
Cheers!
Saturday, December 6, 2008
The Holiday Season is Finally Upons Us ....
The holiday season is finally upon us-yes it is! Though, I have a rather tight budget this year, I am planning to take full advantage of some of my favorite holiday activities:
A Very Special Holiday Dinner with My Closest Friends: Next Sunday, a few of my girlfriends and I are getting together for a very special holiday dinner with roasted chicken and all the delicious sides associated with the holiday season: cream potatoes, casserole and hopefully, a chocolate log for dessert! Plus, they'll sure be some bubbly to toast with.
Tea at the Mandarian Oriental: This is a new tradition. Last year, my girlfriends and I got together for a holiday tea at the Ritz Carlton in Pentagon City. It was lovely. We sat by a warm fire, sipped delcious Darjeling tea and indulged in savory and sweet treats. This year, we have decided to have tea at the Mandarian and exchange Christmas gifts. The Mandarian is a beautiful hotel located not far from the Smithsonian and National Mall.
My first experience at the Mandarian was delightful. We had celebrated the arrival of my friend Lisa's baby with a teatime affair there in June. We sat outside, sipping tea, overlooking the Potomac. It was beautiful.
In addition to all the fun activities, I am planning to throw on my apron, and get behind the stove, to create some favorite treats for my favorite people. Definitely on the list: my favorite chocolate cookies. I might even try fudge so if any of you have some great recipes, please share!
A Very Special Holiday Dinner with My Closest Friends: Next Sunday, a few of my girlfriends and I are getting together for a very special holiday dinner with roasted chicken and all the delicious sides associated with the holiday season: cream potatoes, casserole and hopefully, a chocolate log for dessert! Plus, they'll sure be some bubbly to toast with.
Tea at the Mandarian Oriental: This is a new tradition. Last year, my girlfriends and I got together for a holiday tea at the Ritz Carlton in Pentagon City. It was lovely. We sat by a warm fire, sipped delcious Darjeling tea and indulged in savory and sweet treats. This year, we have decided to have tea at the Mandarian and exchange Christmas gifts. The Mandarian is a beautiful hotel located not far from the Smithsonian and National Mall.
My first experience at the Mandarian was delightful. We had celebrated the arrival of my friend Lisa's baby with a teatime affair there in June. We sat outside, sipping tea, overlooking the Potomac. It was beautiful.
In addition to all the fun activities, I am planning to throw on my apron, and get behind the stove, to create some favorite treats for my favorite people. Definitely on the list: my favorite chocolate cookies. I might even try fudge so if any of you have some great recipes, please share!
Saturday, November 29, 2008
An Easy Recipe for Good Old Southern Fried Chicken
I love to cook--especially these days when the days tend to be shorter and the nights are colder and longer. After a long day at work, I want to make dishes that are delicious and easy to prepare.
One of my favorite meals to prepare these days is good old Southern Fried Chicken with Mash potatoes and corn. Now, from the sound of this, it sounds unhealthy and a difficult meal to prepare-but trust me, it's not.
Fried Chicken to a Tee
I like to purchase skinlesss, boneless chicken breasts. The pieces are pretty big so I tend to cut them in half. I marinate each of the pieces with fresh,ground black pepper and salt to taste, as well as a touch of paprika.
I let the pieces sit in the marinade while I turn on the stove on medium heat, and place my skillet to warm up. Once the pan is heated, I place approximately 1/2 a cup of oil.
As the oil heats, I dip each of the pieces in a cup of buttermilk then coast them in flour ( like my fried chicken to be crispy so I put a thick coat of flour around each piece.)
The pieces have now been prepped for frying and the oil is hot enough for frying. I drop in each of the pieces slowly (to avoid spattering) and allow them to cook for about 5-7 minutes on each side.
Once the chicken is cooked, remove them from the oil; pat with a paper towel to remove excess oil.
Delectable Mash Potato
Mash potatoes are my ultimate comfort food, but I don't sit there and peel 10 potatoes! I like the red potatoes. After washing one, I wrap it in a paper towel and cook it for about 3 minutes. Once it's cooked, I cut it into half, throw it in a pan and begin to mash it. I throw in a bit of milk, sour cream, cream cheese, as well as salt and black pepper and mash it all up. Once all the pieces are mash, I use a hand beater and whip it up for a minute or so and voila-they're done.
My chicken is ready, my mash potatoe is done and I enjoy them both with a side of corn.
One of my favorite meals to prepare these days is good old Southern Fried Chicken with Mash potatoes and corn. Now, from the sound of this, it sounds unhealthy and a difficult meal to prepare-but trust me, it's not.
Fried Chicken to a Tee
I like to purchase skinlesss, boneless chicken breasts. The pieces are pretty big so I tend to cut them in half. I marinate each of the pieces with fresh,ground black pepper and salt to taste, as well as a touch of paprika.
I let the pieces sit in the marinade while I turn on the stove on medium heat, and place my skillet to warm up. Once the pan is heated, I place approximately 1/2 a cup of oil.
As the oil heats, I dip each of the pieces in a cup of buttermilk then coast them in flour ( like my fried chicken to be crispy so I put a thick coat of flour around each piece.)
The pieces have now been prepped for frying and the oil is hot enough for frying. I drop in each of the pieces slowly (to avoid spattering) and allow them to cook for about 5-7 minutes on each side.
Once the chicken is cooked, remove them from the oil; pat with a paper towel to remove excess oil.
Delectable Mash Potato
Mash potatoes are my ultimate comfort food, but I don't sit there and peel 10 potatoes! I like the red potatoes. After washing one, I wrap it in a paper towel and cook it for about 3 minutes. Once it's cooked, I cut it into half, throw it in a pan and begin to mash it. I throw in a bit of milk, sour cream, cream cheese, as well as salt and black pepper and mash it all up. Once all the pieces are mash, I use a hand beater and whip it up for a minute or so and voila-they're done.
My chicken is ready, my mash potatoe is done and I enjoy them both with a side of corn.
Saturday, November 15, 2008
In a "Fallish" Kinda of Mood-Squash Casserole
Fall has always been my favorite season. I enjoying creating some of my favorites comfort foods like broccoli casserole, spinach quiche and corn chowder(pure comfort foods.) Growing up with a mother who was a genious in the kitchen (she still is by the way), I learned how to make some of the simplest comfort foods--the first being broccoli casserole followed by bean casserole and my favorite squash casserole.
The first time I ever made my famous squash casserole was for my mother's 60th birthday. Unlike other casseroles that I had made, I did not have mix Campbell soup mix into the mixture.
Recipe for Squash Casserole (a fun dish to serve on a cool, fall day).
1-1/2 lbs. of yellow squash
1 large red bell pepper
1 package of shredded chedder cheese
1/4 cup of cornbread stuffing (I prefer Pepridge Farm)
1 tablespoon of garlic
2 tablespoons of olive oil
Salt and black pepper to taste
Preparation:
Wash and cut squash into thin circular slices.
Wash and slice bell peppers into long skinny pieces.
Spray casserole pan with PAM or a nonstick spray.
Turn oven on "Bake" at 350 degrees.
On the stove:
In a wok or saute pan, place tablespoon oil on medium heat.
Once the oil is warm, drop in garlic.
Let the garlic turn pink. Once it turns pink, drop in the squash and bell pepper slices.
Cook until tender.
Pour squash into casserole dish.
Create a layer of cheese on the next layer.
Place bread crumbs on on top of the cheese and put into the oven for 30 minutes.
Remove from oven and serve.
The first time I ever made my famous squash casserole was for my mother's 60th birthday. Unlike other casseroles that I had made, I did not have mix Campbell soup mix into the mixture.
Recipe for Squash Casserole (a fun dish to serve on a cool, fall day).
1-1/2 lbs. of yellow squash
1 large red bell pepper
1 package of shredded chedder cheese
1/4 cup of cornbread stuffing (I prefer Pepridge Farm)
1 tablespoon of garlic
2 tablespoons of olive oil
Salt and black pepper to taste
Preparation:
Wash and cut squash into thin circular slices.
Wash and slice bell peppers into long skinny pieces.
Spray casserole pan with PAM or a nonstick spray.
Turn oven on "Bake" at 350 degrees.
On the stove:
In a wok or saute pan, place tablespoon oil on medium heat.
Once the oil is warm, drop in garlic.
Let the garlic turn pink. Once it turns pink, drop in the squash and bell pepper slices.
Cook until tender.
Pour squash into casserole dish.
Create a layer of cheese on the next layer.
Place bread crumbs on on top of the cheese and put into the oven for 30 minutes.
Remove from oven and serve.
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