May 5th, 2010 by pornoground in food · No Comments
Cook the Book: Bay-Scented Chicken with Figs
Posted by Caroline Russock, April 28, 2010 at 12:30 PM
[Photograph: Caroline Russock]
Although this Bay-Scented Chicken with Figs from Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian was made in my New York kitchen, the ingredients had California written all over them. If I was living in Southern California I would have access to ripe figs and fresh bay leaves, but since it's not quite season yet on the East Coast, their dried counterparts had to make do.
But even with dried figs and bay leaves, this recipe was a winner. The chicken is browned and then left to simmer with softly cooked onions, white wine, chicken stock, figs, prunes, olives, bay leaves, thyme, and just the slightest hint of cumin. It's one of those incredible sweet-savory dishes that gets the balance just right—not too heavy on either flavor, just an intriguing combination that doesn't look quite right on paper but works like magic on the plate.
The figs and prunes soften and break down slightly while cooking, giving the sauce a beautifully rich fruity quality. And of course, this is a recipe that's just as much about the sauce as it is the chicken, so make sure to have plenty of rice or crusty bread around for soaking and sopping.
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Bay-Scented Chicken with Figs
- serves 4 -
Adapted from Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian.
Ingredients
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 chicken legs or 1 chicken (about 3 1/2 pounds) cut into quarters
2 tablespoons extra-virgin olive oil
2 medium onions, halved and thinly sliced
2 cloves garlic, finely chopped
1/2 teaspoon ground cumin
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 1/2 cups chicken broth
6 fresh figs or 8 dried figs, cut into quarters
8 pitted prunes, cut into quarters, optional
1/2 cup drained green olives, pitted and halved, or 1/4 cup drained and rinsed capers, optional
5 fresh bay leaves, or 2 dried bay leaves
2 sprigs fresh thyme (tied together with kitchen twine) or 1/2 teaspoon dried thyme
Procedure
1. Sprinkle 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper evenly over the chicken pieces. In a large sauté pan, heat the oil over medium-high heat. Add the chicken pieces skin-side down and cook until the skin is deeply browned, about 3 to 5 minutes. Turn over each piece and brown the other side for about 2 minutes more. Remove the chicken to a platter.
2. Reduce the heat to medium. Add the onion and cook, scraping the bottom of the pan and stirring occasionally until softened, about 5 minutes. Add the garlic and cumin and cook, stirring, for 1 minute. Stir in the flour and cook, stirring, for 2 minutes. Whisk in the wine and cook, stirring, until the mixture is smooth, about 2 minutes. Slowly whisk in the chicken broth and cook, stirring, until smooth. Add the figs, the prunes, and/or olives, if using either or both, the bay leaves, thyme, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and stir to combine. Add the chicken pieces and any juices in a single layer.
3. Bring the sauce to a boil, cover the pan, reduce the heat, and simmer until the chicken is tender and no longer pink inside, 40 to 45 minutes.
4. To serve: Remove the chicken from the pan. Remove the bay leaves and thyme sprigs from the sauce with tongs and discard. Stir the sauce well, and press down a bit on some of the figs and prunes to release some of their flavors into the sauce. Pour the sauce onto a shallow platter and place the chicken on top. Spoon some of the sauce over the chicken and serve immediately.
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Cook the Book: Thomas Keller's One-Pot Roast Chicken
Posted by Caroline Russock, April 20, 2010 at 1:10 PM
[Photograph: Caroline Russock]
Roasting a chicken is one of the most indispensable skills that a cook can hone, and no one has been championing the simple joys of a roast chicken more than Thomas Keller. So it's not surprising Keller chose to contribute a recipe for One-Pot Roast Chicken to In The Green Kitchen by Alice Waters, a collection of essential skills for home cooks.
While this recipe is pretty basic, Keller includes a few tips for optimal chicken-roasting. He removes the wishbone from the top of the chicken breast, which makes a world of difference when it comes to carving. He also trusses the chicken, binding the legs and tucking the wing tips under; this plumps up the breast and makes for a more evenly roasted chicken.
Once the chicken is tied and ready to go, it's placed on a bed of vegetables and herbs and left to roast undisturbed until it is cooked through. For those of you who are never quite sure when your chicken is truly finished, Keller offers up a great tip to check for doneness; Insert a knife into the leg joint and if the juices run clear, your chicken is ready, if they are pink, a few more minutes of roasting is in order.
Roasting chicken on a bed of vegetables makes for a full meal in one pot or pan. The vegetables soak up all the butter and chicken juices and caramelize beautifully. If you want to get fancy, you can dress a simple salad and throw in a loaf of crusty bread for good measure, but really this chicken is pretty much perfect on its own.
Win In The Green Kitchen
As always with our Cook the Book feature, we have five (5) copies of In The Green Kitchen to give away this week. Enter to win here »
One-Pot Roast Chicken
- serves 4 -
Adapted from In The Green Kitchen by Alice Waters.
Ingredients
1 three-pound chicken
Salt and fresh-ground black pepper
3 potatoes, peeled and thickly sliced
2 carrots, peeled and thickly sliced
2 onions, peeled and quartered
2 celery stalks, thickly sliced
4 large shallots, peeled
Fennel, squash, turnips, parsnips, or other vegetables (optional)
2 bay leaves
2 or 3 thyme sprigs
2 to 3 tablespoons butter
Procedure
1. First prepare the chicken. To remove the wishbone at the top of the breast, use a small knife to scrape along the bone to expose it, then insert the knife and run it along the bone, separating it from the flesh. Use your fingers to loosen it further, grasp the tip of the wishbone, and pull it out. Tuck the wing tips back and under the neck.
2. Tying the chicken plumps the breast up and brings the legs into position for even roasting. Cut a length of cotton string. With the chicken on its back, slip the string under the tail and bring the ends up over the legs to form a figure eight. Loop over the end of each leg and draw the strings tight to bring the legs together. Draw the string back under the legs and wings on either side of the neck. Pull tight, wrap one end around the neck, and tie off the two ends. Salt the chicken evenly all around. Coarse salt has a good texture of large grains that makes it easy to calibrate how much salt you are putting on the chicken; sprinkle it from up high, so that it falls like snow. Season liberally with fresh-ground pepper.
3. Preheat the oven to 375°F, put all the vegetables and herbs together in the bottom of a large, heavy ovenproof pot, and season with salt and pepper. Set the chicken on top, dot with the butter, and roast uncovered for 45 to 60 minutes (or longer), depending on the size of the chicken. It is done when the leg joint is pierced with a knife and the juices run clear, not pink.
4. Let the chicken rest for a few minutes before carving, and serve family-style with all of the caramelized vegetables and juices from the pot on a platter and the chicken pieces on top.
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Tagged: chicken, cooking, food, recipes
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fxphd – Digital Photography PHT201
There are a lot of aspects to photography, so we have decided to make it commercial and focus on all sorts of everyday issues. Professional photographer Tim Wheeler will show how to shoot high-end professional photographs. If you’re interested in lifting your game ? or actually working professionally- this course will be ideal for you.
Class 1: illumination and photographing bright objects (38:00).
Class 2: basic terms and technical concepts in photograph (32:40).
Class 3: landscape survey and working (28:43).
Class 4: selection of photographs, the selection of successful, work with RAW, idea to customer (41:24).
Class 5: work with model (32:48).
Class 6: work with the model (continuation) in the dynamics, in low and high key (30:42).
Class 7: work with the model on the nature, evening and night survey, effects with night survey (26:30).
Class 8: illumination by laser beam, method “light brush” (34:22).
Class 9: survey of land and work with the depth of focus (37:10).
Class 10: survey of glass capacities with different filling, work with the illumination and reflection (33:55).
fxphd – Digital Photography PHT202
We are joined by Steve Anderson who will focus on photography for VFX artists. The course will cover generating textures, HDR, shooting for matte paintings, timelaspe, how to photography normal mattes, and much more. This terms focus is really on specialist photography and showing how a DSLR can be the number one tool for a VFX supervisor on set. If you do on set work and provide assets to other members of your team this course will show you a number of ways to provide better material and speed up both workflows and render times on larger projects.
Steve is a highly award visual effects supervisor with a very strong 3D background. Many of the classes will be relevant to people with 3D skills, as well as 2D. Steve is also a very accomplished stills photographer in his own right.
Class 1: Photography for normal mapping
Class 2: Shooting for textures – part 1
Class 3: Shooting for textures – part 2, post production
Class 4: Gear and gadgets
Class 5: Shooting timelapse
Class 6: Photographing for sprites
Class 7: Photographing for HDR – part 1
Class 8: Photographing for HDR – part 2
Class 9: Mattepainting and Painting with Light
Class 10: Lens Calibration
fxphd – Digital Photography PHT203 (2 Classes)
There are a lot of aspects and approaches to photography, but many of them end up in Photoshop. Professional photographer Tim Wheeler and our own Mike Seymour will show how to shoot high-end professional photographs and then post them in Photoshop. Half of the classes will be in the field or in the studio with Tim and the other half Mike will be tackling the work in Photoshop with help from fxphd professor Rose Draper.
While most of the course will use Photoshop, other image processing tools and plugins will be used. The course aims to cover grading, HDR, tone mapping, panoramas, and more. SInce this is a 200 level course, it will assume a base level of Photoshop knowledge. Access to a digital stills camera and Photoshop is highly recommended. Post-grads will be encouraged to post their work for review. We have some exciting shoots planned, including a shoot with Jeff Heusser at the neon graveyard in Las Vegas where we pit Canon against Nikon.
Class 01: Studio layers(location PSD) Our creative piece filming models in the studio.
Class 02: Shoot out at the OK Neon Graveyard (location) Shot in the Nervada Desert we pitch Canon vs Nikon
Guest Passes let you share your photos that aren't public. Anyone can see your public photos anytime, whether they're a Flickr member or not. But! If you want to share photos marked as friends, family or private, use a Guest Pass. If you're sharing photos from a set, you can create a Guest Pass that includes any of your photos marked as friends, family, or private. If you're sharing your entire photostream, you can create a Guest Pass that includes photos marked as friends or family (but not your private photos). Learn more about Guest Passes!
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