Food & Wine Week!

Don’t get me wrong, I’ve always loved recipes from Food & Wine magazine but I’ve noticed as of late that they have really inspired me to want to cook. Like these whimsical Garlic Bread “Fries” with Marinara “Ketchup” or the three bomb diggity dishes I made the past two days.

Lila just started daycare and while she’s fine, I’m the one losing it with worry and well, missing the heck out of her. So, while I was waiting for her and David to get home, I did what I know will help calm me down and keep my mind off of things…COOK! What better way than to honor the Chef who found sheer joy in cooking than the one and only Julia Childs. I tried this Julia’s Favorite Roast Chicken recipe from Food & Wine and to start, it was divine! Roasted chicken always sounds so simple but to nail it, it takes great timing, and a few simple ingredients to really make it shine and shine this one did. I’m not going to lie, there’s a lot to this but I didn’t mind the effort given the return when it was done. We both raved about this and I followed the instructions to a “T” to ensure I honored Miss Julia. As recommended, I paired it with the Bread Salad with Currants and Pine Nuts.  This was bonkers good and perfect with the roasted chicken. I would recommend a smidge more dressing than it calls for since I felt it needed it at then end to dress it up and add a little more flavor. Otherwise, perfect.

For tonight’s State of the Union speech we made this Antipasto Salad with Bocconcini and Green-Olive Tapenade from another icon of women chefs, Nancy Silverton. Simple should be this recipes middle name and out-of-this-world delicious would be its last. YUM. We snarfed this down in no time, and while I was hoping for leftovers the next day for lunch that was just not the case. The only thing I added was toasted bread to add a bit more crunch and texture to the salad.

I’ve got to say that roast chicken recipe was probably my favorite. It’s lengthy and a bit more of a food workout than normal but worth it! As Julia would say, Bon Appetit!

Antipasto Salad with Bocconcini and Green-Olive Tapenade

© John Kernick

My New Favorite: One-Pot Meals

Now that we have a little one in the house, I gotta tell ya, one pot meals are becoming my go-to these days and this Vinegar-Brased Chicken and Onions dish from Bon Appetit still made my feel like my old cooking self but was an easy enough set-it-and-forget-it cooking method that I could still tackle feedings, diaper changes and rockings too.

We both loved it for its nice balance of sweet and tangy due to the two vinegars and golden raisins, plus the pancetta didn’t hurt either. I served over sautéed spinach and cous cous to round out the meal and we are so happy with how this turned out. Easy, breezy and delicious!

Another BRILLIANT idea from the Bon Appetit staff was this Hot Oat & Quinoa Cereal. You pour everything into a pot, heat it up, let it sit overnight and the next morning it’s ready to go with a little rewarming, some milk and nuts. Bonus! You have leftovers for the following day as well. I slurped this up before running all my errands and was full and happy for most of the morning.

This week it’s a bunch of rocking recipes from Food & Wine. Is it just me or have they been bringing their A-game with recipes lately? I can’t wait to try them, more to come lambs.

Oh, and I got some requests from you gentle readers for pictures of our little Lila. Here’s my favorite so far. Didn’t know I could feel so much love for one thing in my entire life!