My “morning chicken“: A whole chicken from Griggstown ( a wonderful poultry farm located in Princeton, NJ) cut into eight pieces and rubbed in the morning with a combination of yellow miso, thyme, smoked paprika, mustard, 2 sliced garlic cloves, juice from 1/2 a lemon, olive oil, and pepper (making sure to rub some of the ingredients under the chicken skin as well). Put the chicken in the fridge for the day and then take out a half hour before cooking. Roast in the oven at 425 degrees for 20 minutes on one side, then flip and roast for another 10 minutes on the other. Check with a thermometer to see if it’s done, it should read 160 (wings and legs may be done first so you can remove and continue cooking the breasts). When the chicken is ready, remove from the oven and let it rest a bit before serving. You can also cook this on the grill.
First CSA tomatoes of the season—aren’t they ridiculously gorgeous?
Raced them home and used all of the little ones in a warm summer farro salad with: chopped shallots, white balsamic vinegar, lemon basil leaves (also CSA!), a drizzle of the GOOD olive oil, fleur de sel, black pepper. Placed warm farro on top, let it sit and mingle, then toss together and serve. Sprinkle with some pecorino on top, if you’d like.
Then something for the cookbook testing sessions: a shrimp in a coconut milk and green curry sauce. Two big tablespoons of green curry paste cooked in warm oil for a minute until fragrant, then add coconut milk and a little brown sugar. Simmer for a couple of minutes until thickened and then add chopped string beans and shrimp, cook until shrimp are just pink. Flavor sauce with lime juice and (very key) fish sauce. Now I have to ask (because this is a source of concern for my co-author and I): do you think fish sauce is mainstream enough now to be an everyday ingredient? Do you use it? Would you? I hope so because it can’t really be substituted and it kind of made the curry work. I topped with cilantro leaves, Sriracha for the spicy people in the house, and ripe avocado slices. Served over brown rice. Good stuff.
