Spencer's Spicy Suggestions for the Food-Addicted
I’m Spencer Margolis from the class of 2022. I have a love for cooking and baking, and I want to share that love with people who appreciate food just as much as I do. So, every week, I will develop, write, and share recipes that I hold near and dear. Enjoy.
With my favorite store, Sur La Table, closing their Bayshore store due to bankruptcy, I went to see if they had any good deals on kitchen gadgets that I need. While I was there, I found a brand new Staub cocette (One of the best Dutch ovens on the market) imported from France, and I knew I had to buy it. It comes in handy for baking bread, roasting meat, braising, and just about anything else you can imagine. So I had the great idea to start developing some recipes using a Dutch oven, which many have in their kitchens. Dutch ovens are versatile and can last a lifetime if taken proper care of. Today, I’ll start out with a basic recipe that anyone can make with just a few simple ingredients.
Basic Roast Chicken
This chicken recipe is sure to impress. Whether you’re having a Sunday night dinner and want to show off your skills or you have guests over, roast chicken will always be a classic. You can add any aromatics you’d like with the veggies, but make sure they complement the other flavors. The chicken juices help marinate the veggies to create a nice crisp, delicate exterior with a fluffy, intricate interior. You can even amp it up with some preserved lemons (which I also have a recipe for) or you can butcher your chicken (Cut off the legs and breasts) and cook it in olive oil the same way you would prepare a regular roast chicken, but for 15 minutes shorter.
Prep time: 10 minutes
Cook Time: 1 hour
Rest time: 10-15 minutes
Ingredients:
1 whole 4 lb chicken (dry cooled preferred as this allows the skin to crisp up)
1 lb waxy potatoes (such as yukon gold or fingerling potatoes) cut into 1” cubes
1 bunch of carrots sliced half the long way and then sliced into ¼” slices
1 tbsp (plus more if needed) olive oil
3 cloves garlic
2 bunches of herbs (thyme, rosemary, or sage will do)
Salt and pepper to taste
Leftover lemon peel (optional)
Process:
Preheat the oven to 450°F. Prepare the chicken by patting it dry with a paper towel, seasoning with salt and pepper, and leaving it to rest while the oven heats. Prep your veggies (make sure to wash them) according to directions. Toss veggies in the Dutch oven with olive oil to coat as well as salt, pepper, garlic and the fresh herbs (leftover lemon peel can be added here). Place chicken on top of the vegetables and place the lid on top. Put in the oven for 30 minutes. After, take out the Dutch oven and remove the lid to pat the chicken dry. Place back in the oven uncovered for an additional 30 minutes. When that is over, use a thermometer to read the heat of the chicken. Make sure it is at least 155°F. Place a foil tent over the Dutch oven and let the chicken rest for 10-15 minutes (this will help to ensure that the chicken is juicy). Serve with a tossed salad and the roasted vegetables.
Preserved Lemons
Preserved lemons take any dish you have to a whole new level. Add it to stews, roasts, salads, or even desserts. It adds a whole new layer of flavor ecstasy and brightens whatever you add it to. You can add aromatics such as garlic or lavender if you’d like, but just know that it will affect the flavor of what you add it to (garlic goes with savory food). Make sure to check up on the lemons periodically to make sure that mold doesn’t grow. Leave them out at room temperature for a couple weeks or store them in the fridge for months. The salt helps them keep longer.
Prep time: 20 minutes
Wait time: at least 7 days
Ingredients:
3-4 organic lemons (you’re eating the skin here)
Kosher salt
Aromatics (optional) such as bay leaves, lavender, garlic, or peppercorns
Olive oil
Process:
Wash lemons thoroughly and slice into quarters leaving them attached at the bottom. Rub them with kosher salt. Place them into a medium jar with a tight fitting lid with a layer of salt and aromatics in between each lemon, making sure to press them down with a pestle (you want to squeeze out the juices). Optionally, you can cover them with a bit of olive oil to prevent mold growth if you are keeping them for longer. Make sure to fill it to the top. Cover with a lid and leave out at room temperature for a week. Make sure to leave just the top lid on to allow air to escape. If you have a one piece lid, burp your jar every day by taking it off and putting it back on. The fermentation process will break down the lemon peel, allowing you to add it to just about anything you’d like. Enjoy.
PS: If you have any of your own recipes you’d like to share to be featured on the Charger Press, please email gerosar@hamiltonstudents.org or contact us on Instagram @charger_press. We can even start a recipe column on the website!
