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For The Love Of Food

Monthly Archives: March 2016

Easter Egg Flourless Chocolate Torte

Featured

Posted by Mwhite in Food, Must Try

≈ 1 Comment

Tags

chocolate, classy dessert, dessert, Easter, entertaining, flourless, Nigella lawson

I love Nigella Lawson, always have, always will. I read her cookbooks like novels. Her cookbooks are fun to read and evoke memories of my own childhood.

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I am hosting 12 for dinner tomorrow to celebrate Easter and I wanted to mix it up in the dessert department. I made a carrot cake (my favorite) but I know my husband loves chocolate. Hello flourless chocolate torte! It really easy to make and will be easy to eat I am sure.

If you are looking to try something new tomorrow, try this!

Happy Easter!

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The.Best.Roasted.Chicken.Ever. 

07 Monday Mar 2016

Posted by Mwhite in Food, Must Try

≈ 14 Comments

Tags

chicken, easy dinner, French Laundry, roasted chicken, Thomas Keller

Simple recipe to achieve the BEST roasted chicken EVER! Thank you Thomas Keller !  
1 whole chicken ( 4-5 pounds)
1 tbls flaked salt
1/2 tsp ground pepper
Roasting pan, cast iron pan etc
Preheat the oven to 450°F.Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it’s a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it’s cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don’t baste it, I don’t add butter; you can if you wish, but I feel this creates steam, which I don’t want. Roast it until it’s done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and I let it rest for 15 minutes on a cutting board. 
   

  
   
This is the BEST chicken you will ever EAT! Trust me. 

  

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