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somethin’ on the side

perfect roasted chicken, every time (part two)

October 15, 2011
somethin' on the side, the main event
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Ah, you’ve returned. Well good. Now we can get back to that chicken.

To back up just a bit, instead of placing the quartered chicken on a plain old baking sheet, let’s add some color. Chop five or so medium leeks and clean well. Scatter them on a sheet pan lined with aluminum foil and drizzle with oil and a touch of S & P. When cooking the chicken, lay them directly on the leeks. All other steps outlined in Part One remain the same.

While the chicken is cooking, peel and dice potatoes and butternut squash and boil in water in two separate pots. Once they are fork-tender, drain, combine in one pot and mash or whisk until smooth. Season with butter, S & P.

Now, there’s one more installment in The Perfect Roasted Chicken Series. I know you’re thinking, Damn–how could this recipe get any better? Come back tomorrow to find out.

you so radicchio

October 9, 2011
somethin' on the side, the underwear diet
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It’s been a while since I’ve eaten something healthy for dinner. I blame you. Instead of sulking around, complaining that you continue to force me to indulge, I helped myself to a healthy dose of radicchio and herbs.

I used fresh tarragon, dill and parsley for greenery, and a vinaigrette of mustard, lemon juice, extra-virgin olive oil, and S & P. Though simple to prepare and minimal in ingredients, this salad is bold. For some, it may be “too herby” (you know who you are), for others the radicchio may be too bitter. But if you’re looking for a salad that is easy, healthy, and gutsy, this is it.

Plus, you’ll feel so good about yourself after eating it, you’ll wanna strut around in your underwear.

all we are saying, is give peas a chance

September 19, 2011
appeteaser, somethin' on the side, the underwear diet
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There is something about peas that really bothers me. Perhaps it’s that they’re not all that great. Seldom do I eat something with peas as the centerpiece and think, Damn—these peas just make me wanna take my pants off. For this reason I question my motivation to torture myself with a pea and mint crostini.

Heat frozen peas in boiling water or in the microwave until fully defrosted (they don’t have to be warm, just thawed). Combine with chopped fresh mint, minced garlic, grated Pecorino Romano cheese, freshly squeezed lemon juice, S & P. Mash gently with a fork. Don’t puree to oblivion; we want to know we’re dealing with crappy old peas. Spread on toasted baguette and garnish with a bit more shaved or grated Pecorino.

After trying this crostini, I turned into a pea fanatic! No, that’s a lie. But I did quite enjoy the brightness of the peas, the fresh mint flavor, and the contrast of the mash to the crunch of the baguette. I’ve become less offended by the little guys, and perhaps more inclined to use them in the future.

For now, however, the pants are staying put.

a whole lotta latke

September 17, 2011
appeteaser, somethin' on the side
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No, I’m not Jewish. And no, I didn’t learn how to cook latkes from an old Jewish bubbeleh. I won’t be offended if you stop reading right n-

Still here?

Grate potatoes and onion onto a clean kitchen towel. Season with S & P and let the potatoes stand for a minute or two. Wring out the majority of the excess liquid. Place mounds of the shredded potatoes into a hot pan with oil and pack them down to form cakes. Cook on each side until evenly golden brown and crispy outside, and tender inside; add additional oil as needed. Top with sour cream (or plain, non-fat Greek yogurt for lighter fare), applesauce or both. (Do both. Do it.)

These are so simple and tasty, it’ll be a feat if they make it to the plate. You’ll want to eat them with your hands, in your underwear, hunched over the counter. Just don’t let your Jewish grandmother catch you.

marinated zucchini

September 14, 2011
somethin' on the side, the underwear diet
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Diets suck. The key is to eat less, cook more, and include plenty of fruits and veggies. That’s the concentrated advice. Trust me, I’m a dietitian. Whether or not you want to diet, I assure you you need to make this recipe for marinated zucchini before summer disappears. (Adapted from a lunch at al di la.)

Finely dice zucchini and summer squash (alternately, thinly slice lengthwise). Marinate in freshly squeezed lemon juice, extra-virgin olive oil, chopped fresh mint, red pepper flakes and salt. Say what? Yes, that’s it.

This raw salad is so healthy and guilt-free, you’ll feel so good about the way you look, you’ll want to do more than just eat in your underwear.