Menu
Bathed-in-Butter Roasted Chicken
Braised Green Beans with Cherry Tomatoes and Onions
Cantaloupe Rainbows with Honey and Lime Dressing
Creamy Vanilla Rice Pudding
Today's menu was filled with tried-and-true favorites. The dog days are wearing on me and my mind is turning to the comforts of cooler weather and heartier cooking. While the baby napped on the sofa, I roasted a whole chicken in a cast-iron skillet. My method combines two techniques: the first is brining, and the second is a high-heat roasting technique that I first read about in Fine Cooking. I will write later on the butter-basted roast chicken.
The braised green beans are from Vegetarian Cooking for Everyone by Deborah Madison. The CSA bag includes green beans each week -- big, fat pole beans. I cooked them with country ham last week, so I thought I'd try a vegetarian option this week, and they were yummy. The cantaloupe was a satisfying texture, but lacking in sweetness, so I spiked it with bit of honey and lime, an all-time favorite with my older daughter.
And for dessert, rice pudding, using the method in America's Test Kitchen Family Cookbook, first cooking a cup of rice in 2 cups of water, then adding four cups of whole milk and 2/3 cup of sugar, before simmering and stirring in a teaspoon of vanilla. The last of summer's peaches will top off individual servings. In fact, it's dessert time now....
