Spring Poached Chicken

Here is the adapted recipe for Jamie Oliver's Spring Poached Chicken, as mentioned in Nosheteria. When I made this recipe, I adapted it to my tastes, added more veggies, what looked good, and what was in season. It still came out beautifully; so feel free to do the same.

Serves 4

4 1/2 lbs. chicken, preferably organic
handful of fresh flat-leaf parsley
4 bay leaves
2 handfuls new potatoes, cleaned and scrubbed
2 handfuls baby carrots
2 handfuls baby turnips or radishes
1 bulb fennel, quartered, herby tops removed
2 handfuls peas
2 handfuls fava beans
1 colanderful fresh spinach leaves

optional:
1 horseradish, peeled and grated (or to taste)
1 small jar creme fraiche

Clean and dry the chicken, stuff with parsley and bay leaves. Put in a stock pot, filling with water to cover the chicken by an inch. Add a teaspoon of salt, and scatter in the potatoes. Bring to a boil, skimming of any scum. Once a boil has been reached, turn down the heat and cover, simmering for 20 minutes. Now add the fennel, carrots, and turnips; carry on simmering for 30-40 minutes.

When leg bone can easily be pulled away from the rest of chicken, it is cooked to perfection. Vegetables will be cooked to an ideal softness. To make the horseradish cream, grate horseradish into a bowl, season with salt and pepper, and stir in creme fraiche.

Remove chicken from pot, removing parsley and bay leaves, and divide into pieces, removing the skin. Add the beans, peas, and spinach to the pot to simmer for 5 minutes, or until cooked. Season with salt and pepper to taste, then ladle into bowl getting some broth and an equal portion of veggie. Place a portion of chicken in each bowl, and serve with horseradish cream on the side.

Brussel Sprouts with Pancetta

Here is the recipe for a yummy wintertime side dish that is mentioned in Nosheteria.

Serves 4-6

6 cups brussel sprouts, halved or quartered depending on size
1/4 pound pancetta, cut into small lardons
2 teaspoons olive oil (optional)
3/4 cup water or broth
pepper to taste

In a large skillet, over medium-high heat, brown pancetta. When brown and crisp, about 5 minutes, remove to a paper towel covered plate to drain. If the pan looks too dry, add a bit of olive oil, and the brussel sprouts. Sautee until the brussel sprouts brown slightly, an additional 5 minutes. Add the liquid, cover the pan to steam and let cook, stirring occasionally for about 10 minutes, or until vegetables are adequately softened. Remove the lid, turn heat up to high to let liquid cook out if any. Add the pancetta lardons back to dish, stir, then taste, seasoning with pepper. I find the brussel sprouts not to need much salt if any, due to salty nature of the pancetta.

Polenta

Here is the recipe for the simplest, lump-free polenta that I have found. The recipe can be made with water, half milk-half water, or chicken stock; it all really depends on how you plan on using the polenta. Making polenta is really a ratio, rather than a hard and fast recipe. As I mentioned in Nosheteria, the "recipe" can change according to climate, altitude, etc. So I usually have a bit more cooking liquid than needed.

Serves 4

1 cup polenta, coarsely ground corn meal
4-4 1/2 cups cooking liquid
drizzle of olive oil
salt to taste
1-2 tablespoons fresh, chopped sage (optional)

Start off by putting half of the liquid, all of the cornmeal, a drizzle of olive oil, and a sprinkling of salt in a large pan. Put the rest of the liquid in another, smaller pan, and set to simmer. Turn the pot with the polenta on to medium heat, stirring continually until pot begins to boil. At this point, turn the heat down to simmer, and continue stirring until polenta begins to thicken. When the polenta is thick and shiny, add a ladle of hot liquid, and continue stirring. Repeat this process until liquid has been absorbed, polenta is soft to taste thus thickened properly, about 20 minutes. If adding the sage, add the herb with the last few ladles full of liquid.

Mmm, Vodka

Penne a la Vodka
Wilted Spinach Sauteed with Garlic
Fresh Sourdough Baguette