2013 Cooking Classes

I can't believe the new year is almost upon us. Time certainly does fly. I am offering the following classes:

The Art of Cooking Classes:

Celebrating Life through Food and Friends – Winter/Spring 2013

What is a great way to start off the New Year? Why learning something new to cook of course!

I hope that you can join me. Bon Appetit!

January 14 6:30-9:00pm

Pork, the Other White Meat – For some reason people find pork very intimidating to cook. I have four wonderful recipes to ease your way into cooking pork every day or for a special occasion.

Pork Pie in a Cast Iron Pan

Garlic Roast Pork with Ale Gravy

Pork Medallions in Mushroom Marsala Sauce

Cuban Pork Tenderloin with Orange and Chipotle Sauce

January 28 6:30-9:00pm

Anytime Cocktail Party – This class last year had so much interest, I had to do it twice. Whether you are entertaining in your home or bringing something to a party it is always nice to have a few nibbles in your recipe repertoire. Most of these can be assembled prior to your guests arriving so you are ready to go, with drink in hand. $65 per person

Mini Blue Cheese Popovers

Baked Ham Sandwiches

Grown – Up Pigs in a Blanket

Black Bean and Goat Cheese Dip

Phyllo Mushroom Bundles

Clam and Cheese Bites

Champagne with St. Germain

Salted Caramel Martini

February 11 6:30pm-8:00pm

Valentines Dinner for Two – There is nothing quite as romantic as making dinner for that special someone in your life. Even better? Cooking it together. Also, a lot of aphrodisiacs in this meal which isn’t a bad thing! This is one of my sweethearts favorite indulgent meals.

Appetizer – Shrimp with Remoulade Sauce

Entrée – Filet Mignon coated with Peppercorns and Blue Cheese Cream Sauce

Tartiflette (French potatoes with bacon and cheese)

Shaved Asparagus Salad

Dessert – Nutella and Frangelico Truffles

February 25 6:30pm-8:00pm

Meals in Under an Hour – After working all day sometimes the last thing you want to do is cook. I will share so simple, quick, satisfying main dishes that with the salad, makes a meal.

Patty Melts

Eggplant Rolantini

Pan Seared Tuna Steak with Sesame Seeds and Wasabi Cream

Grilled Skirt Steak with Herb Salsa Verde

Tuscan Kale Salad with Chilies and Pecorino Romano Cheese

March 11 6:30-8:00pm

Brunch! – I have found that serving brunch is a wonderful alternative to throwing a dinner party. I will share with you some exceptional recipes to serve for Easter, Mother’s Day or any other time you feel like having brunch.

Baked Oatmeal with Bananas and Raspberries

Mini Frittatas

White and Sweet Potato Hash with Thyme

Spinach and Cheese Strata

Breakfast Sausage

Bloody Ceasars

Mimosas (with a twist)

March 25 6:30-9:00pm

Noodles, Noodles, Noodles – There is something so satisfying about pasta. I can eat it hot, cold, Italian, Oriental, it doesn’t matter to me. I will share with you 2 cold noodle salads and 3 hot noodle dishes that my family love.

Ziti with Vodka Cream Sauce

Sesame Noodle Salad

The Best Macaroni Salad EVER

Fusilli with Lemon Cream Sauce and Arugula

Shrimp Scampi

Interested in a class (or two or three)? Email me at JeriMcD4@yahoo.com or call me at 413.627.2648. Class size is limited. Please include which class(es) you would like to attend.

Bon Appetit and Happy Holidays!!

This Little Piggy went to the Market

My 16 year old son and I have started a Tuesday night tradition. We cook dinner together. He is my prep cook working his way up to being my sou chef.

This past week we decided to make Cast Iron Pork Pie.

A lot of people are scared of pork. I am really starting to embrace it. Outside of bacon, which I have always loved, I really think pork can be boring and dry. This is no longer my view. I have started using ground pork in my meatballs, meatloaf and now in this pork pie. It is lighter tasting, it is cheaper and depending on your butcher it can be in the same ball park for fat content.

You can use turkey bacon (but why would you?) Read your labels America! Turkey bacon might have less fat but more times than not it, it has more sodium.

This recipe is a great way to get some kale into your menu. My kids aren't so picky that I have to hide veggies in their meal but it is in there and adds some great flavor.

You start off by browning some bacon in a cast iron pan.

Then you take it out of the pan, wipe out the grease and add the ground pork.

Then you add the yummy veggies

Let them cook down and get all scrumptious

While that has been cooking you make some yummy mashed potatoes, then you put them on top of this piggyness and cover with cheese

bake that for 15-20 minutes and it looks like this

well this is after Colin took his portion

This is a pretty quick and somewhat healthy one pot meal. No heavy gravy like a shepherds pie and not greasy at all.

Here is the recipe for you to try:

- 2 lb ground pork - 1 c celery, chopped - 2 lg onions, chopped - 1/2 c fresh parsley, chopped - 1 pinch ground nutmeg - 1 c aged cheddar, grated - 3 c prepared mashed potatoes

- 1/2 lb bacon, medium diced - 1/2 c celery leaves, chopped - 2 clove garlic, chopped - 1 pinch ground cinnamon - 1 lg pinch salt - 2 c kale, roughly chopped, vein removed - salt and pepper to taste

Directions

In a cast iron skillet, brown bacon and pork and remove from pan and reserve. To the same pan , add a drizzle of olive oil, onions, kale, celery, garlic,cinnamon, salt, pepper, and nutmeg and sweat for 2 minutes; then add the pork and bacon back to pan with a splash of water. Mix, then add parsley and celery leaves and stir in to combine. Spread mashed potatoes over pork and sprinkle with grated cheddar. Bake at 450 until golden brown, about 15-20 minutes, garnish with celery leaves and serve.

as always,

Bon Appetit!

Fall class list - get 'em while they're hot!

The Art of Cooking Classes:

Celebrating Life through Food and Friends – Fall 2012

I am so excited about this seasons cooking classes. I have had a lot of interest and requests. If I wasn’t able to fill your request, please let me know and I will do my best do to it in the spring. I have had a great summer and am rejuvenated to share some great recipes and tips with you. The classes are in my home in Ludlow and I have a limited amount of space so please sign up when you see something that interests you.

I hope that you can join me. Bon Appetit!

September 24, 2012 – 6:00pm-9:00pm

Thrill of the Grill – The grill can be intimidating but it doesn’t need to be. The grill can be used with fruits and vegetables, it isn’t just for meat anymore! - $65 per person

Spicy Breaded Chicken with Sugar Snap Pea Salad

Grilled Caesar Salad

Shrimp with Mango Salsa

Grilled Peach Salad with Arugula and Smoked Blue Cheese

   Marinated Tuscan Brick Chicken

October 8, 2012 – 6:00pm-9:00pm

Ode to Chef Symon – In honor of the Iron Chef’s newest cookbook being released I will share some of my favorite Michael Symon recipes. Besides being a fabulous chef, he is a really nice guy! $65 per person

Macaroni and Cheese with Goat Cheese, Chicken and Rosemary

Roasted Chicken with Salsa Verde

Pan Roasted Chicken with Yogurt Cucumber Salad

Southern Fried Chicken

Fried Baby Potatoes in Sriachia Sauce

October 22, 2012– 6:00pm-9:00pm

Julia Child Night – As many of you know, Julia is my idol. This is my ode to her and some of her famous dishes. They can be used to “woo” that special someone or just for a nice meal. $65 per person

Potato Leek Soup

Grated Zucchini with Butter and Shallots

Cauliflower Gratin

Sole Meunier

Chicken with Cream, Sherry and Mushrooms

November 5, 2012– 6:00pm-9:00pm

Holiday Entertaining – This class last year had so much interest, I had to do it twice. Whether you are entertaining in your home or bringing something to a party it is always nice to have a few nibbles in your recipe repertoire. Most of these can be assembled prior to your guests arriving so you are ready to go, with drink in hand. $65 per person

Mini Blue Cheese Popovers

Baked Ham Sandwiches

Grown – Up Pigs in a Blanket

Black Bean and Goat Cheese Dip

Phyllo Mushroom Bundles

Clam and Cheese Bites

Champagne with St. Germain

Candy Cane Martini

Interested in a class (or two or three)? Email me at JeriLynne4@gmail.com or call me at 413.627.2648. Please include which class(es) you would like to attend. Bon Appetit!

You say Tomay-toe, I say Ta-mahto

August. It is always hot, hot, hot. Not this year. July 2012 was the hottest month. Ever. Ever. EVER. Really? Yes. Even hotter then during the dust bowl era.  I can't wait to see our electric bill from running our air conditioners and all of the fans we owned 24/7. Our lawn is a lovely shade of sickly green with patches of brown. I believe 60 percent of our country is in a drought. So how the heck is there a surplus of tomatoes? They love the heat!

The farm that we have our CSA (Community Supported Agriculture) through has had a bountiful tomato season. Part of our share has been dozens of tomatoes the past few weeks. Trying to figure out how to  use the tomatoes has been a good problem to have.

Last week I made a lot of pasta sauce, froze it and it is waiting to be used in the cold snowy days of winter.

I didn't feel like making sauce again so I had to figure out what to do......

Friday night I picked up a loaf of fresh ciabatta bread from Fresh Acres. We got home and started up the grill.

Brushetta -

1 lb. of fresh tomatoes
2 garlic cloves (one diced, one left whole)
6 basil leaves, chiffonade
sea salt and cracked black pepper to taste

Cut up the tomatoes. Add the chopped garlic and basil. Add salt and pepper to taste.

Cut the bread into inch thick slices, poured some EVOO on one side, and sprinkle with some sea salt.


Place the bread on the grill oil side down until it gets a little charred and crusty. Take the bread off the grill and take the whole clove of garlic and rub across the bread. Spoon the tomato mixture and serve immediately.


Summer on a slice of bread!


We ran errands on Saturday and had a great lunch in Easthampton at Coco. (a restaurant). I had some corn fritters and gazpacho. It inspired me to make a pot of my own. So I made a double batch this morning and can't wait for dinner!


Gazpacho - Alton Brown recipe

• 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
• Tomato juice
• 1 cup cucumber, peeled, seeded and chopped
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped red onion
• 1 small jalapeno, seeded and minced
• 1 medium garlic clove, minced
• 1/4 cup extra-virgin olive oil
• 1 lime, juiced
• 2 teaspoons balsamic vinegar
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon toasted, ground cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh basil leaves, chiffonade

Directions

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine.

Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

So now I have dinner ready and it is only noon. We will have a kale salad and some gazpacho for dinner....so if you will excuse me we are going to listen to a band and dance this afternoon. It is finally cool enough to sit outside again, without turning as red as an August tomato.

Bon Appetit!

The Chew, The Child and how Beouf Bourguignon changed my life

Do you ever see a contest listed on a website and think "This sounds great but I will never win?" I actually joke that if I didn't  have bad luck I would have no luck at all.

On Monday, July 9, I got home from work and turned on the TV. I have my DVR set to tape the ABC show "The Chew" every day. When watching the show, I log on to their website and any of the recipes that strike my fancy, I pin them to my Pinterest board. It is my way of unwinding prior to my sweetie gets home and me making dinner. That day I noticed that there was a contest on the home page. Are you Julia Child's biggest fan? I am! Julia and her philosophy saved me. I have always loved to cook and have done so for years but while going through a recent difficult time in my life I found that Julia had a wonderful outlook on life, love and food. I decided to follow Julia's example. Open my heart up to love again and to cook for the love of cooking. This is basically what I said in my brief email to The Chew. I hit send thinking that it would go into email heaven and that would be that.

A half hour later I got an email from someone at The Chew. Before I opened it, I figured that it was a "thank you for participating" email and that would be it. It was not. It was an email from an associate producer asking if she could speak to me the next day. They were putting together an episode that would air on what would have been Julia Child's 100th Birthday. I couldn't believe it! That conversation started a three week whirl wind of emails, telephone interviews and a one minute audition video shot on my Blackberry by my daughter. I loved everyone I was speaking to. The producer, Vaia, was such a doll. I even confided in her that Michael Symon was my celebrity crush.  I was so excited at the possibility of being chosen that even if I didn't get to go on the show I felt that I had won.

On Friday July 27 at 3:54pm I got the call. They wanted me to come to NYC on August 1st to tape an episode of The Chew. I couldn't believe it. I was jumping up and down at my desk and sharing my joy with my co-workers, whether they wanted to hear it or not!

The final discussion with Vaia was what dish I was going to make. I have three dishes that I have made that I am comfortable enough to make them in my sleep but I really wanted to make Beouf Bourguignon. This was the dish I used to woo my sweetie. I had chosen it to cook for him because that was the dish Judith Jones (the publisher of Mastering the Art of French Cooking) prepared that convinced her to publish the cookbook. It was a challenging dish that I told S about a few times but told him that I didn't have the proper pot to cook it in. He bought me a dutch oven and said "go for it". He took away my excuse and it became his favorite dish that I make. After a few emails I was told that I was getting my way and I was thrilled!

A high school friend had offered for me to stay with her and her family in the East Village the night before. So my daughter Marissa and I headed to NYC on Tuesday. We arrived at Grand Central Station at 5:05. Rush hour. Ros had given wonderful directions on how to get there via subway and we packed ourselves like sardines onto the 6 train going downtown. I am not cut out for living in the big city but this day I didn't mind the pushing, shoving and the honking. We had a wonderful time with my friend. We chatted over a wonderful dinner at a Guatemalan restaurant (whose name escapes me). We finally settled in for the night.  I didn't sleep mush. I had visions of pearl onions and mushrooms dancing in my head. I finally dozed off only to be awoken at 5:30 am by my alarm.

We got to the studio and it was a whirl wind. We waited in the green room with the other 2 applicants. We were all excited and a little nervous but all happy to be a party of this special celebration. We were brought into the studio for rehearsal. When I walked out onto the stage and saw Michael Symon, Carla Hall, Daphne Oz and Clinton Kelly in person, i felt like I was in a dream. They could not have been kinder to me and my daughter.

Then it was time to roll it....it went by so fast. We were told if we won to act like we won Miss America. When they said my name acting did not play a factor. I was genuinely so excited I wanted to cry but my smile from ear-to-ear wouldn't let me.

I was getting to create a Julia Child recipe with Michael Symon. Really??? If you aren't a foodie it might not sound like a big deal but it is like being a baseball fan and being able to play catch using Ted Williams glove and throwing to Carl  Yastrzemski. It meant the world to me. While they were at commercial break, I was trying to take all of this in. The whirlwind around me when they brought out all of my ingredients and reviewing everything with Michael. Right before coming back live my producer told me "to tell him". Tell who what? "Tell Michael he is your one, your crush"....I looked at her horrified and said "NOW?" and she said "no on the air" and I hear them counting 5,4,3,2,......OH MY LORD. Here I am in front of a live studio audience, next to the man that I adore and I am supposed to tell him that he is my one!? I am a pretty gutsy person but holy cow, i thought i was going to puke right into that pan I was cooking the beef in. As soon as Michael started talking I calmed down. He was real. A real person. A human being and I could do this. We had a great time and when the opportunity opened itself I revealed that he was my crush. He told me I made him blush....and he made my life!

This was definitely one of the top 10 days of my life....it will never be forgotten.

We came back to Western Massachusetts that afternoon. Marissa and I were exhausted but we had experienced a once in a lifetime deal and couldn't stop talking about it.

The day before it aired, I was interviewed on the local ABC station, WGGB by Dan and Kim. That was exciting in itself. They are building a kitchen on their set and I said I would love to come back and cook for them sometime! 

 WGGB Interview

It aired on August 15 and I was lucky enough to share viewing it for the first time with a lot of my co-workers. I brought in a sample of my signature dish, friends brought bread and cake. The electricity in the room was fantastic. I work with such awesome people. S opted to watch it at home alone. He texted me how proud he was of me.

 Winning on The Chew

That night I went home and thanked him for being my own "Paul Child". The man who supports everything that I do. I might still have a crush on Michael Symon but he is the love of my life.  He is the butter to my bread and the breath to my life.

Bon Appetit!

ps here is an article in the local paper. Julia Child went to Smith College, not too far from where I live. To be mentioned in the same article as she is was such an honor.

Julia Child and JeriLynne McDermott article


pps - Here is the recipe and pictures. Make it for someone you love....and they will be able to taste it!

Boeuf Bourguignon

After you have browned the beef, bacon and added the carrots and onions

Browning the mushrooms

The final product over noodles with roasted carrots and garlic bread. YUM!

The proverbial hug of comfort food

We have had an incredibly warm winter. I am not complaining. I am going with the theory that a blizzard on October 30, 2011 that knocked out our power for a week was enough for this season, so God is sending a little extra sunshine our way.

I love a good snow storm but it doesnt seem like it is in the cards for us this year. I can get past. So I decided to pretend that we were having a blizzard. It makes me feel like nesting and cooking some big time comfort food.

I am somewhat of a mutt. My mothers family is from Virginia and settled there before the birth of our nation. My dads family settled in South Dakota when they came from Germany in the late 1800's. I am a Midwestern girl, with a southern mama living in New England. Hence the mutt reference. I also think I belong in the late 50's/early 60's but I am out of plutonium so my time machine is stuck in the garage. I digress.....

I love southern food. The problem is that it isn't always the healthiest for you. So I have been in search of a new way to fry chicken. I like oven baked, but lets be real. It isn't the same as fried. Then my hero, Michael Symon, did Twice-Fried Chicken with Sriacha Honey. The skies opened up and the heavens sang. I have found what I have been looking for all this time.

Fried Chicken can be intimidating. My granny used to make it in her cast iron pan on her gas stove. I never saw her burn a piece, set a timer, put a thermometer in the pan....she just knew when it was time to flip it and when it was done. I did not inherit the chicken gene. I have tried many recipes and even though my four kids loved being the guinea pigs, I was never happy with how it turned out. I was just content. This recipe is simple. There is no wet soak with this recipe, just a dry rub that really gets the seasoning deep down into the chicken.

I only like white meat. My beloved likes dark meat. I didn't buy a whole chicken and cut it up. I bought four breasts on the bone and six drumsticks. You could probably do it with boneless, skinless chicken breasts but it probably wont be as juicy. The bone and skin lock in that juiciness.

I fried mine in my big dutch oven, with the thermometer clipped to the side to make sure the oil stayed the correct temperature. It was not greasy at all.

Twice-Fried Chicken with Sriacha Honey

Ingredients

• 2 tablespoons Old Bay Seasoning
• 1 tablespoon coriander seeds, toasted and cracked
• 1 teaspoon chipotle powder
• 1 teaspoon smoked paprika
• Kosher salt
• One 4-to 5-pound chicken, cut into 12 pieces (2 breasts, halved, 2 legs, 2 thighs, 2 wings and 1 backbone, halved)

• 3 tablespoons honey
• 3 tablespoons Sriracha
• Peanut Oil, for frying
• 1 1/2 cups instant flour
• 2 TBSP Cornstarch

Directions

In a small bowl, combine Old Bay seasoning, coriander seeds, chipotle powder, paprika and a generous pinch of salt and mix well. Coat the chicken pieces with the spices, place in some large resealable plastic bags and refrigerate overnight.

In a small bowl, combine the honey and Sriracha. Stir well and refrigerate until ready to fry the chicken.

In a large Dutch oven, put in enough peanut to come 4 inches up the side of the pot. Heat the oil to 325 degrees F.
Take the chicken out of the fridge an hour before you want to cook it.

In a large, shallow baking dish, whisk together the flour, cornstarch and a generous pinch or two of salt. Remove the chicken pieces from the bags and dredge in the flour mixture.

Beginning with the thighs, add the chicken to the pot, making sure not to crowd. (This may take several batches.) Place the lid on and cook until golden and cooked 80 percent through, 8 to 10 minutes. Remove the chicken to a wire cooling rack and repeat with the remaining chicken, if necessary. (If you're entertaining, you can get ahead by doing all work up to this point, then continuing just before you plan to serve.)

Once all the chicken is done, heat up the oil to 365 degrees F. Add the chicken in the same batches and cook until dark golden and crispy, 2 to 3 minutes per side. Remove onto paper towels and serve immediately with the Sriracha honey.

Greens with Bacon and Onions

Ingredients

• 1/2 lb. pound bacon, diced
• 2 Spanish onions, sliced
• 4 cloves garlic, sliced thin
• 1 pound collard greens
• 1 pound kale
• 1 pound mustard greens
• 1 pound Swiss chard

(or any combination of what is in season. You just need 4 lbs combined.)

• 1 teaspoon red chile flakes
• 1 large pinch salt
• 1/4 cup red wine vinegar
• 1 teaspoon sugar
• Your favorite hot sauce

Directions

In a large Dutch oven, add the bacon to the pan over medium heat and cook until the fat begins to render. When the bacon is almost crisp, add the onions and sweat for 3 minutes. Add the garlic and sweat for an additional minute.

Remove the tough stems of the greens and discard. Roughly chop the greens and tender stems and add them to the pan with the chile flakes and a large pinch of salt. Cover and cook over low heat for 10 minutes.

Remove the lid and add the vinegar and sugar. Put the lid back on and cook for an additional 30 minutes.

Remove from the heat and check your seasoning; if it's not spicy enough for you, add your favorite hot sauce to taste.

 

 

 

 

This stick-to-your ribs meal hit the spot. The chicken was great cold the next day to boot. I am looking forward to making it this summer and taking it on a picnic.

 

This isn't my grannys fried chicken, but I think she would be proud.

My latest crush....Roasted Chicken and Michael Symon

I have a crush. A major crush. Usually my crushes, outside of my awesome boyfriend, are on a professional athlete. This time, it is a chef. Michael Symon. He is the Iron Chef, from The Chew and also has a show on The Cooking Channel (which my cable company doesn't carry..boo hoo). He is my friend on Facebook and I stalk him daily. There are many factors that make me adore this man. The first thing is he is a Midwesterner like me. Secondly, he oozes love when he talks about his wife which make him very appealing. Thirdly, he is hysterical and can laugh at himself and fourthly, this manly man can cook!

A few weeks ago I made Michael's mothers lasagna recipe. While it was good, my family asked me to continue making my lasagna vs. Michael's. I was surprised by this but also a big proud. I was tempted to brag about that directly on his facebook page but decided not to....so I just bragged about it on my own.

As many yummy things that I see Michael prepare, I still hadn't attempted anything else. I have been busy and didn't want to get mixed reviews again. Since he is my crush, I have huge expectations.

This past week was the new show, Symons Suppers on The Cooking Channel. My cable provider is a huge putz and doesn't offer it in its lineup (along with Versus but that is a whole different rant) so I have to do the next best thing and look up the shows recipes after they air online. It isn't as much fun as getting to watch him whilst drooling, but it gets the job done.

So on Friday, I couldn't wait to see what he made and was pleasantly surprised that it was a recipe for Roasted Chicken. That is Scot's favorite dish and we were supposed to get snow so I decided to make it for dinner on Saturday night.

It was incredible. It was roasted at a high temp so it was nice and juicy with a crisp skin. What made it was serving it on a bed of arugula with an incredible salsa verde sauce. Look how luscious and beautiful it looks. This is one sexy bird!

Luscious lemon and bay leaves under the skin gave it a bright, fresh flavor. Then the salsa verde....oh my goodness. It was luscious. I could eat it by the spoon!

Fresh, fresh flavors.

Michael Symons Roast Chicken

Ingredients

• One 4-to 5-pound chicken
• Kosher salt
• 1 lemon, thinly sliced and seeded
• 2 fresh bay leaves
• 3 cloves garlic
• 1 small onion, peeled
• 1 small bunch fresh thyme

• 2 tablespoons olive oil
• 4 cups baby arugula
• 2 teaspoons red wine vinegar
• 1 tablespoon extra-virgin olive oil
• Salsa Verde, recipe follows

• Salsa Verde:
• 1/2 cup extra-virgin olive oil
• 1/4 cup thinly sliced fresh flat-leaf parsley
• 2 tablespoons salt-packed capers, rinsed and chopped
• 2 tablespoons thinly sliced fresh mint
• 1/2 teaspoon crushed red pepper flakes
• 2 salt-packed anchovy fillets, rinsed and minced

• 1 clove garlic, minced
• Grated zest and juice of 1 lemon
• 1 jalapeno, seeded and minced (about 1 tablespoon)
• 1 shallot, minced
• Kosher salt and freshly ground black pepper

Directions

A day before cooking, rinse the chicken inside and out under cold water and pat dry. Salt liberally, cover and refrigerate.

Remove the chicken from the refrigerator 1 hour before cooking.

Preheat the oven to 425 degrees F.

Lift the skin off each chicken breast and wedge 3 lemon slices and 1 bay leaf between the skin and each breast. Put the garlic, onion, thyme and remaining lemon slices in the cavity of the chicken. Rub the entire chicken liberally with the olive oil. Put the chicken in an ovenproof saute pan or roasting pan breast-side up, slide it into the oven and roast until the thigh reaches 160 degrees F, or until the

cavity juices run clear, about 1 hour. Remove from the oven and let rest for 10 to 20 minutes.

When ready to serve, in a medium bowl, dress the arugula with the red wine vinegar and extra-virgin olive oil. Cut the chicken into 8 pieces, drizzle with the Salsa Verde and serve with the arugula salad.

Salsa Verde

Combine the extra-virgin olive oil, parsley, capers, mint, red pepper flakes, anchovies, garlic, lemon zest and juice, jalapeno and shallots in a bowl and stir to combine. Add salt and pepper to taste. Allow the flavors to meld for at least 15 minutes before serving; if planning to serve after more than an hour, add the lemon juice at the last minute to keep the color vibrant. Yield: 1 1/2 cups.

This was the perfect Saturday night meal with some small potatoes that i tossed with melted butter, garlic and shallots.

I followed the recipe exactly this time and really, there is nothing that I would change.

I am looking forward to my next attempt on a Michael recipe which I have planned for Monday night, a Greek Chicken with Cuke Salad.

As for the crush...Michael will have to take a back seat, for the next few days at least. My New England Patriots are playing for the AFC Championship tomorrow and I have a bigger crush on Wes Welker. If Michael starts catching TD passes from Brady...then he will be back in first place...until then, go Pats!

Bon Appetit!