chicken – Orangette

June 30

Molly — Sat, 01 Jul 2017 04:08:18 +0000

A couple of weeks ago, while researching rhubarb crumble recipes for the Crisps and Crumbles episode of Spilled Milk (still going strong, 52 weeks a year! and still featuring impromptu hair-metal duets!), I pulled down an old copy of Canal House Cooking, and it fell open to page 57, “Cutlets Smothered in Peas.” That’s when it dawned on me that I had somehow made it to age almost-39 without ever cooking a chicken cutlet, and that my child had somehow made it to age almost-five without ever eating a chicken cutlet. I understand this makes one subject to ridicule and rebuke not only in America, but also in many other parts of the world, including Japan, where panko-breaded, pan-fried chicken…

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Doop dee doo

Molly — Fri, 04 Dec 2015 18:53:00 +0000

A couple of years ago, late one winter morning, we were out running errands in the neighborhood, and we stopped into La Carta de Oaxaca, on Ballard Avenue, for an early lunch. June was still in a high chair and not yet fully proficient at chewing anything with crunch, so we ordered their sopa de pollo for her, a rich, brothy chicken soup served in a bowl big enough for mixing cake batter, with the meat still on the bone and big hunks of zucchini, carrot, and chayote. I shredded the meat onto a plate and chopped up the vegetables with the side of my spoon. She ate with her hands, the juices running fast down her forearms, which were then still…

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One Tuesday, late-morning

Molly — Sun, 14 Jun 2015 00:30:00 +0000

I come to you today, June 13th, a fine summer’s day on which you probably have no desire to turn on the oven, to talk about roasted chicken. More specifically, I want to talk about Thomas Keller’s Favorite Simple Roast Chicken, which I prefer to call TK’s Hot Buttered Chicken. I have long been a devotee of the Zuni Cafe recipe for roasted chicken. I imagine many of you feel the same way. Zuni’s recipe, which Judy Rodgers wrote with a rare and reverential thoroughness – may she rest in peace, and may more cookbooks be written like hers – relies on three things: using a small-ish bird, salting it a day ahead, and cooking in a crackling hot oven,…

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Right now

Molly — Mon, 09 Jun 2014 02:10:00 +0000

Hello from a train en route to Portland, Oregon! I’ll be at Jim Dixon’s Real Good Food olive oil warehouse tomorrow, Monday, from 3 to 4, if you’d like to stop by for some olive oil and a book, and then I’ll be reading at Powell’s on Burnside tomorrow night at 7:30. And then, on the way home, because I am an unstoppable book-signing machine, I’ll be swinging by the Bayview School of Cooking, in Olympia, for an event at 6:00 pm. If you’re in the area(s), come on out. Now, in the meantime, I promised you the recipe for June’s new favorite thing, which, now that I think about it, may also be my new favorite thing. The thing in question…

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