We had another fabulous dinner at Bloom. Details and pictures are in the link below in case anyone is interested.
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Tonight was a version of chicken shawarma based on the Serious Eats Halal Cart recipe. The marinade is made with fresh oregano, plenty of garlic, olive oil, fresh lemon juice and some spices, which I amp up – cumin, coriander, garam masala, turmeric. Because it’s what i had on hand, I made it with BLSL chicken breast. To go with I made some roasted cauliflower and chickpeas, tossed with EVOO, garlic, curry powder. separately roasted some broccoli until crispy on the edges. Also made some brown rice pilaf in the rice cooker – added diced onions sauteed in garam masala, turmeric and a bit of cumin, a clove and replaced half of the cooking liquid with chicken stock. It hit the spot after a long week, kiddos loved it and was relatively hands free (everything went into the oven), so that I could continue to do other things while the cooking finished.
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Perfect.
Please follow the custom…PSTOW
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Milk Street Za’atar Sheet Pan Chicken
I got a Milk Street Magazine in the mail, and I liked it!
I’ve never looked at sheet pan dinners.
I’m thinking I might subscribe to the digital version! I know how some folks feel about CI subscriptions, but I don’t know how HO’s feel about sheet pan dinners. Is there a thread? I’m thinking there has got to be something worth sharing.
I know; right? Sheet Pan dinners AND CI subscriptions
Full disclosure; I’ve kept a CI subscription going for most of my adult life, and that’s starting to seem like a long time!
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HO About Milk Street
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You know that if you start a “sheet pan” or any other topic, we will all jump all over it…
The core posters here really display real interest in anything any one posts here, present company included…Perhaps you want to start one…
For me many Shabat (Friday) diners consist of a simple whole chicken with some root vegetables on a sheet pan… and then of course some wine, appys first and desert…
But why not…I have even done sheet pan roasted beef and veggies…
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The current season tv and radio recipes are free on the website (for a while) - in case you want to give those a test drive before subscribing. They also have a couple of cookbooks out.
I really liked one recipe for faux-pinchos morunos using pork tenderloin, and really disliked another recipe for chicken musakhan (sumac chicken, which I had made before I tried their recipe, maybe that was the problem). So, mixed bag.
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Sorry you had a crappy day. Hope your dinner (and wine) helped. It looks delicious! Sometimes all you need is a good dinner, wine, and a stupid movie…
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That looks heavenly crispy!
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Leg of lamb roasted in the fireplace
Yes, that used to be a Farberware electric rotisserie, but dh cut down the side so food could receive radiant heat, removed the electric coil, but kept the rotis mechanism.
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Holy CRAP I WANT THAT!!!
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How long did it take? Doesn’t matter, just have a few glasses of wine in the meantime.
I stayed at a villager’s house in the Albanian Alps who made me a simple dinner and breakfast in the fireplace whilst drinking booze (also with her coffee early in the morning).
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Didn’t take notes but think it was just under an hour. Pulled it at 125F; could have left it to 130 but there were no complaints.
We have also roasted chickens but they seem to take longer -> too much wine! -> back to Judy Rogers’ oven method = in and out in an hour.
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Doneness looks perfect. Extra rosemary for moi.
My previous house has a fireplace but I never cooked anything in it. Great for burning wine corks, though. It was a surprise to me how primitive Albania (still) is. In the countryside they still cook all kinds of things in the fireplace, a lot.
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Way cool . I did duck on a string at my old house . Cooked it in front of the fireplace. I have a old Faberware rottisere. I dont have a fireplace now . I can build a fire pit outside and do the same technique. Thanksgiving anybody . The wheels are turning. I love that shit.
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Genius! How long on the roti? Our fire pit is out the kitchen side door. My brother took the brick fireplace that came with our home and converted it years back. It’s very handy for large cuts of protein.
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Boned leg = under an hour. Probably around 50 minutes. We’re pretty cavalier on measurements and timing.
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Everyone was indifferent tonight. When that happens: chicken cutlets. May top with some roasted asparagus and shaved smoked gouda we have leftover from a meal a few days ago. Side of couscous.
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