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Showing posts from September 14, 2008

Easy-to-Make Rotisserie Chicken and Roasted Vegetables

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I haven't been home for the last three weekends and I'll be traveling the next two as well, but I'm not complaining. It's been good to get out of Los Angeles and break my routine. But traveling means eating out and even if the food is great, I miss home-cooking.

When I got home I wanted to make a meal but I needed to cook something that didn't take too much effort. A rotisserie chicken definitely fit the bill. With only a couple of minutes of prep, I could walk away and let the chicken cook itself. The skin seals in the meat's delicious juices while it crisps on the outside. You get the best of both worlds: moist and crisp.

Whenever I've seen rotisserie masters like Thomas Odermatt of RoliRoti, they always put potatoes and onions in the drip pan at the bottom of the rotisserie. The vegetables soak up the drippings and fry crisp-on-the-outside from the indirect heat. I correctly assumed that a lot of other vegetables could be added to the drip pan a…

A Chef's Gathering in Support of Foie Gras

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Last week I was in London and Paris, writing an article for Peter Greenberg's travel site. In Paris my friend Randa was my guide, taking me to her favorite markets and shops. My trip was a whirlwind of activity, walking miles every day, taking photographs, eating wonderful meals, tasting chocolates, cheese, and wines, and catching up with Randa. Paris was wonderful, but I was there such a short amount of time, I didn't have the time to sit in a cafe, enjoy a leisurely cup of coffee and while away the day talking.
I knew I was going to bring back food that would memorialize the trip. Stopping in Randa's favorite cheese shop, I wanted to take arm loads of cheese, but I consoled myself with large pieces of Comtéand Gruyère. From Le BonMarché I bought two jars of Rillettesde Canard aux Olives and a large bottle of duck confit. From Goût, Thé etChocolat near the March