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Saw this bread from the "The naked chef" Jamie Oliver show, since it is so simple to bake, I give it a try in one of the "Bento" day for Lucas... -Shape bread dough into long rectangle, along the middle of the bread, lay out the bacon, hard boiled eggs, shredded cheese, basil and olive oil. -Pull the dough over the filling so it forms what looks like a cannelloni shape. And bring one end round to the other so that they join up. Pinch and pat the two ends together firmly to form a doughnut-shaped loaf. Drizzle with olive oil and rosemary herbs.. - Bake at pre-heat oven at 180c for 30mins or until golden brown. Basic bread dough recipe:- 300g bread flour 10g sugar 1/2tsp salt 1stp yeast 170g water 10g extra virgin olive oil - knead and proof for 60mins


Tweet #pin-wrapper > a {background-image:none !important;} River Café Kitchen River Café Restaurant From the kitchen of One Perfect Bite... The River Café in London was founded in 1987 by Ruth Rogers and her partner Rose Gray. The café was originally opened to feed employees of Rogers' husband, the architect Lord Richard Rogers, following the move of his company to a Thames Wharf complex where there were no restaurants in which to eat. Despite an age difference, the women had common political interests and moved in the same social circles, so, during the 1970's, they quite easily moved from nodding acquaintance to friendship. They also shared a love of food and their collaboration led to the creation of a Michelin star restaurant and six best selling cookbooks that can all be found here . In the process, their emphasis on fresh and seasonal ingredients changed the way London ate and brought the flavors of authentic Italian home cooking to a city that had been buried in steam table noodles and red sauce. While neither woman was a trained chef, they shared cooking responsibilities in the restaurant kitchen and they are credited with training young men and women who went on to become some of Britain's finest chefs. Both Jamie Oliver and Hugh Fearnley-Whittingstall apprenticed in their kitchen, as did April Bloomfield who is now co-owner of the Spotted Pig in New York City. Despite their native talent, much of the early success accorded to the River Café can be attributed to their stellar social connections and the left-wing glitterati that graced their tables when the restaurant first opened. The women, who both loved Italian food, set high standards for their kitchen and liked to think of their restaurant as another region of Italy. Rogers, who believes that discipline gives you freedom, learned to cook as a student, using Julia Child's Mastering the Art of French Cooking as her text. That influence, with its insistence on precision and detail, can be seen in the River Café cookbooks. Like her partner, Rose Gray was self-taught as a chef. She was the maternal presence and influence at the restaurant and her children still work there. Prior to Rose's death in 2010, both women traveled often and extensively throughout Italy, searching for ideas, techniques and recipes that could be used in the restaurant kitchen. Some say the restaurant is in decline. I can't speak to that, but I can tell you it has held on to its Michelin star and has, by any measure, had a great run. Rogers and Gray are in position 26 on the Gourmet Live list of 50 Women Game-Changers in food. The sheer number of recipes that have been developed by these women made it really difficult to select one that represents their body of work. Their most famous recipe is a flourless cake called the Chocolate Nemesis. The cake is not difficult to make but it is fickle and has developed a reputation for see-saw results that can be less than stellar in appearance. I decided to take a pass. Cowardly, I'll admit, but coming off the holiday I'm not up to high drama this week. My final choice was one of their simpler recipes, a classic pasta that's dressed with little other than lemon, olive oil and cheese. I've not had good luck with other versions of this recipe. I've found the lemon flavor to be quite harsh and not at all to my liking. I'm glad I stepped once more into the fray. Their version of the recipe, which comes from Genoa, Italy, is quite pleasant. The only trick is to use smaller lemons and no more than 1/2 cup juice. The lemon zest can carry the flavor burden in the pasta. The spaghetti makes a wonderful light supper, but it is also a natural to serve with chicken Parmesan or Sicilian sausage. Here's the recipe. Spaghetti al Limone ...from the kitchen of One Perfect Bite courtesy of Ruth Rogers and Rose Gray Ingredients: 9-oz. spaghetti juice of 3 to 4 lemons, the freshest possible optional: the zest (the grated, colored part of the peel) of some of those lemons 2/3 cup, olive oil 1-1/2 cups, Parmesan cheese - freshly grated (Parmigiano-Reggiano if possible) sea salt and freshly ground black pepper 2 handfuls fresh basil leaves - chopped Directions: 1) In a generous amount of boiling salted water, cook the spaghetti just until al dente, then drain it thoroughly and return it to the hot (empty) pan. 2) Meanwhile, beat the lemon juice with the olive oil, then stir in the Parmesan until the mixture is thick and creamy. The Parmesan will melt into the mixture. Season, and add more lemon juice to taste. 3) Add the sauce to the hot, drained spaghetti and toss gently or shake the pan so that each strand is coated with the cheese. Finally, stir in the chopped basil and, ideally, some grated lemon zest. Yield: 6 servings Cooks Note: I used 16-oz. of spaghetti rather than the 9-oz. called for in the recipe. I used 1/2 cup fresh lemon juice and 2 teaspoons grated lemon zest in the sauce which was seasoned with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. I measured 2 loosely packed cups of basil prior to cutting. Additional cheese and red pepper flakes were passed at the table. The following bloggers are also featuring the recipes of Ruth Rogers and Rose Gray today. I hope you'll visit all of them. They are great cooks who have wonderful blogs. Val - More Than Burnt Toast , Joanne - Eats Well With Others , Taryn - Have Kitchen Will Feed Susan - The Spice Garden , Claudia - A Seasonal Cook in Turkey , Heather - girlichef Miranda - Mangoes and Chutney , Jeanette - Healthy Living , April - Abby Sweets Katie - Making Michael Pollan Proud , Mary - One Perfect Bite , Kathleen - Bake Away with Me Viola - The Life is Good Kitchen , Sue - The View from Great Island , Barbara - Movable Feasts Kathleen - Gonna Want Seconds , Amy - Beloved Green , Linda - Ciao Chow Linda Linda A - There and Back Again , Martha - Lines from Linderhof , Nancy - Picadillo Mireya - My Healthy Eating Habits , Veronica - My Catholic Kitchen Annie - Most Lovely Things, Claudia - Journey of an Italian Cook Next week we will highlight the career and recipes of Anne Willan. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, December 5th.


I’m not a huge fan of Jamie Oliver’s recipe names style like “the best ___ ever”, “the ultimate ___”, and so on – taste is such a subjective thing, something fantastic for some people might not be all that for others. But if you allow me, I’ll be a walking contradiction today and tell you that this is the best banana cake I have ever eaten – it’s a good thing my grandma doesn’t read my blog. :D Banana streusel snack cake from Baking for All Occasions Streusel: 6 tablespoons (60g) all purpose flour 6 tablespoons firmly packed (75g) light brown sugar 3 tablespoons (42g) unsalted butter, softened ¼ teaspoon ground cinnamon Cake: 1 1/3 cups (233g) cake flour* 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup (255g) mashed ripe bananas (2 medium or 3 small) 3 tablespoons whole milk 1 teaspoon vanilla extract ½ cup (113g/1 stick) unsalted butter, softened 1 cup (200g) demerara sugar 1 large egg, lightly beaten with a fork Make the streusel: in a medium bowl, mix together the flour, sugar, butter and cinnamon with your fingertips until the mixture is lumpy; refrigerate. Center a rack in the oven and preheat the oven to 180°C/350°F. Butter a 20cm (8in) square pan then flour the pan, tapping out excess flour. Have all the ingredients in room temperature. Sift together the flour, baking powder, baking soda and salt into a small bowl and set aside. Put the mashed bananas in a medium bowl and stir in the milk and vanilla; set aside. In the bowl of an electric mixer fitted with the paddle attachment beat together the butter and sugar on medium-low speed until fluffy, 2-3 minutes. Add the egg and beat until completely incorporated. Add the banana mixture (it will look curdled, but that’s OK) and beat until combined. Reduce the mixer to its lowest speed and gradually add the flour mixture, beating just until incorporated. Spoon the batter into the prepared pan and smooth the surface with a rubber spatula. Sprinkle the streusel evenly over the batter. Bake the cake until it springs back when gently pressed in the center and a round wooden toothpick inserted in the center comes out clean, 35 minutes. Transfer to a wire rack and let cool in the pan completely before cutting and serving. The cake is delicious and very, very moist – it will stay that way for 3-4 days if kept in an airtight container. * homemade cake flour: 1 cup (140g) all purpose flour minus 2 tablespoons + 2 tablespoons corn starch Serves 16


I wasn’t much inspired to post today, since it is about a recipe that did not work out, but that changed after I read Pea’s text . I bookmarked the recipe last week and couldn’t wait to try it – I love baking with yeast and the idea of a banana honey roll seemed amazing. And that roll was one of Jamie’s recipes . I was sure it would be delicious. Well, I wouldn’t know about that – the bread came out so weird I did not feel like putting it in my mouth. It was far too moist and dense, heavy... It did not look like bread to me. I’m no expert, but I have baked yeasted breads hundreds of times and the results were pretty good. And Jamie’s bread was anything but good (I’m glad I halved the recipe). I won’t let this recipe put me off my willing to make yeasted banana bread. So, if you have any suggestions or recipes to share, I’m all ears, oops, eyes. :) No recipe today – but you can read the original here .


4 1/2 lbs root vegetables (celeriac, potatoes, *swede, parsnips, carrots, Jerusalem artichokes) salt & freshly ground black pepper, to taste extra virgin olive oil or butter 1 *NOTE: swedes are known in US as rutabagas. I've also used yams/sweet potatoes, turnips and fingerlings in this recipe. ~fyi~. 2 Feel free to use any single vegetable or a mixture of your favorites. Cookgirl says that a mixture of root vegetables is the way to go! 3 Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender. 4 Drain in a colander. 5 Place the vegetables back in the pan and mash with a potato masher. 6 You can mash them as smooth or as chunky as you like. Season with salt and pepper, then enrich the flavor with extra virgin oil or butter, or both, to taste. (I prefer using both olive oil and butter.). 7 Jamie continues to say: once cooked, the mashed vegetables can be kept warm in a bowl covered with kitchen foil over simmering water. This is handy when cooking for a dinner party -- (especially when timing is of utmost importance.).


1/2 lb mixed heirloom tomato, various colors 1 teaspoon kosher salt 1 teaspoon dried oregano 1 tablespoon extra virgin olive oil 1 teaspoon red wine vinegar 1/2 small fresh red chili pepper , deseeded and chopped finely (optional) 1/2 garlic clove , grated 1 lb fusilli 1 teaspoon fresh oregano 1 teaspoon fresh basil , shredded by hand 1 Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes. 2 Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Marinate 15 minutes. Using your hands, squish up the tomatoes. 3 Meanwhile, prepare fusilli by adding to boiling salted water for 6-8 minutes or until cooked al dente. Drain well and add fusilli to tomatoes. Add fresh oregano and basil and serve.


2 tablespoons olive oil 1/4 lb pancetta 2 lbs heirloom tomatoes, cored 5 fresh bay leaves or 2 dried bay leaves 2 tablespoons fresh oregano 1 tablespoon fresh rosemary 1 lb sausage 1 tablespoon olive oil 5 -6 garlic cloves 1 Preheat a roasting pan in a 350F (180C) oven. Add olive oil and pancetta; return to oven until pancetta is crispy. Push to one side and add herbs. 2 Put tomatoes into roasting pan, core hole down. Return to oven until tomato skins blister, about 5 minutes. Pinch off tomato skins. Toss carefully to keep tomatoes from falling apart. 3 Drizzle sausage with olive oil and rub in well. Place sausages into pan, pushing down amongst the tomatoes. Toss in garlic cloves. Sprinkle with salt and pepper. Return pan to oven for 1 hour, turning sausages once or twice. 4 Serve with crusty Italian bread, polenta or rice. Drizzle with a little high-quality balsamic vinegar.


1 liter chicken stock (or vegetable as appropriate) 1 tablespoon olive oil 3 shallots , finely chopped (or 2 medium onions) 1 head celery , finely chopped (discard any tough outer sticks) sea salt and black pepper 2 garlic cloves , finely chopped 400 g risotto rice 100 ml dry white vermouth or 100 ml dry white wine 70 g butter 100 g freshly grated parmesan cheese 1 Stage 1. 2 Heat the stock. 3 Then in a separate pan heat the olive oil add the shallot or onion celery and a pinch of salt and sweat the vegetables for about 3 minutes. 4 Add the garlic and after another 2 minutes when the vegetables have softened add the rice. 5 Turn up the heat now. 6 At this crucial point you can`t leave the pan and anyway this is the best bit. 7 While slowly stirring continuously you are beginning to fry the rice. 8 You don`t want any colour at any point (so remember you`re in control and if the temperature seems too high turn it down a bit). 9 You must keep the rice moving. 10 After 2 or 3 minutes it will begin to look translucent as it absorbs all the flavours of your base (it may crackle at this point that`s fine). 11 Add the vermouth or wine keeping on stirring as it hits the pan it will smelt fantastic! 12 It will sizzle around the rice evapourating any harsh alcohol flavours and leaving the rice with a tasty essence. 13 I must admit I`m a sucker for dry vermouth. When it cooks into the rice it seems to give it a really full but subtle flavour and leaves a wicked sweetness that works perfectly with the rice. White wine is lovely probably more delicate and fresh. 14 Try both see what you think. 15 Stage 2. 16 Once the vermouth or wine seems to have cooked into the rice add your first ladle of hot stock and a pinch of salt (add small amounts of salt to taste white you are adding the stock). 17 Turn down the heat to a highish simmer (the reason we don`t want to boil the hell out of it is because if we do the outside of the rice wilt be cooked and fluffy and the inside will be raw). 18 Keep adding ladlefuls of stock stirring and allowing each ladleful to be absorbed before adding the next. 19 This will take about 15 minutes. 20 Taste the rice is it cooked? 21 Carry on adding stock until the rice is soft but with a slight bite. 22 Check seasoning. 23 Stage 3. 24 Remove from the heat and add the butter and the Parmesan saving a little of the latter to go on top if you like. 25 Stir gently. 26 Eat it as soon as possible while it retains its moist texture. 27 Serve it on its own or with a crisp green salad and a hunk of crusty bread. 28 If you follow this recipe I promise you`ll be making some of the best risottos out. The real secret of a good risotto I`m afraid is that you have to stand over it and give it your loving and undivided attention for about 17 minutes but it`s worth it. The recipe is in stages; I am going to give you five of my favourite risottos all variants of this basic recipe. 29 To find a dry white wine, a good rule of thumb is the greater the alcohol %, the drier the wine.


2 lbs stewing beef , diced 1 onion , chopped 4 garlic cloves , minced 3 stalks celery , chopped 4 ounces button mushrooms , chopped 4 bay leaves 1 teaspoon thyme 1 tablespoon tomato paste 1 (15 ounce) can Guinness stout 3 1/2 cups beef broth 1 1/2 tablespoons flour 1 Pre-heat the oven to 350°F. 2 In a large dutch oven, heat some olive oil over medium heat. Toss the meat cubes with the 1 ½ tbsp of flour, and then in batches, brown them until seared. Remove to plate as you go. 3 Add more oil if you need to, then add the celery, onion, and garlic. Cook and stir until the vegetables are soft. Add the thyme and season with salt and pepper. Stir in the mushrooms, bay leaves, broth, tomato paste, and Guinness; bring to a boil, then cover and put into the oven. 4 Let the stew bubble away in the oven for two hours.


1 lb mixed heirloom tomato, various colors 1 tablespoon kosher salt 1/2 tablespoon dried oregano 1 1/2 tablespoons extra virgin olive oil 1/2 tablespoon red wine vinegar 1/2 small fresh red chili pepper , deseeded and chopped finely (optional) 1/2 garlic clove , grated 1/2 lb fresh mozzarella cheese , ciliegine size (cherry size) 1 Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes. 2 Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Serve with mozzarella.


7 ounces green beans , trimmed 20 small cherry tomatoes 1/2 cup black olives , pits removed 4 tablespoons extra virgin olive oil kosher salt fresh ground black pepper 4 (8 ounce) salmon fillets , with or without skin, but with pin bones removed 2 lemons , quartered 1 cup fresh basil , loosely packed 12 anchovy fillets 1 Preheat oven to 350°F Place roasting pan in oven to heat. 2 Blanch the green beans in salted, boiling water until tender. Drain and place in a mixing bowl with the cherry tomatoes and olives. Add 2 tbsp olive oil and a pinch each of salt and pepper. 3 Rinse salmon fillets and pat dry with paper towels. Squeeze 1/2 lemon over fillets, dressing both sides; reserve the remaining lemons for garnish. Sprinkle both sides of fillets with salt and pepper, and drizzle both sides with remaining olive oil. 4 Toss basil into vegetables. Place salmon fillets at one end of hot roasting tray; place vegetables at the other end. Lay anchovy fillets over vegetables. Return pan to oven and roast for 10 minute Serve with reserved lemon quarters.


5 1/2 kg turkey 2 -4 clementines rosemary , bay or fresh thyme sprig 150 g butter 2 -3 carrots 3 onions , peeled 2 celery ribs 1 For the Butter:. 2 You need to finely chop the carrots, onion and celery. Chop rosemary and thyme. 3 Mix into the butter thoroughly. 4 The Turkey:. 5 Using a tablespoon, gently seperate the skin from the meat through the cavity up towards the breastbone of the bird. 6 Once the skin is separated, take half of the flavoured butter and push in between the skin and the meat. Massage so that the butter is evenly distributed. 7 The other half of the butter is to be smoothed over the outside of the turkey. 8 Using a skewer or rosemary sprigs, secure the cavity, so that the skin doesn't slide. 9 Cover in cling film and keep in the refridgerator until ready to be cooked. 10 Before cooking, chop 2-4 clementines and place in the cavity. 11 Stuff the neck of the bird with as much stuffing as possible. 12 Cook the bird on 350 / Gas Mark 4. Time scale is approx 30 minutes per kilo, plus 20 minutes at the end. 13 For best results, baste the turkey every 45 minutes. 14 Enjoy.


1 rack of lamb 2 teaspoons ras el hanout spice mix 2 teaspoons spanish smoked paprika (pimenton) 1 tablespoon extra virgin olive oil 1 tablespoon pomegranate molasses 1/2 cup pistachio nut 1/4 cup breadcrumbs 1/2 onion , chopped 1 tablespoon butter 1/2 cup israeli couscous 1 cup chicken stock 1/3 cup mint leaf 1/3 cup cilantro leaf 1/3 cup flat leaf parsley 1/4 cup pomegranate seeds 1/2 preserved lemons or 1 lemon, zest of 10 dried apricots 1 Rinse rack of lamb under cold water and pat dry. Using a sharp knife, cut a few slits between the bones and into the meat. (This will allow some of the spice blend to penetrate into the meat) Brush with olive oil. Sprinkle with Ras el hanout and paprika. Allow to stand at room temperature while preparing the couscous. 2 Rinse cilantro, parsley, and mint leaves. (Amounts listed above in ingredients are approximate, since I use a handful of each) Dry in paper towels, then roughly chop. Also roughly chop preserved lemon and dried apricot. **For most recipes that call for preserved lemon, thoroughly rinse off the salt and remove the pulp and seeds, using only the rind.** If you do not have preserved lemon, zest a whole lemon to add later while combining couscous ingredients. 3 Grind pistachio nuts and combine with bread crumbs. (If your pistachios are salted, there is no need to add salt to the lamb before searing it). 4 To prepare the Israeli couscous, melt butter in saucepan and sauté chopped onion until soft. Add the couscous and cook with the sautéed onion, then add the stock. If you do not have stock, use water. Bring to boil, then reduce heat. Cover and continue simmering about 8 minutes, until couscous is soft. Not all of the liquid will be absorbed. Empty contents into a fine-mesh strainer and rinse with cold water, rinsing off the starch that was released during simmering. Return the rinsed and drained couscous back into the saucepan and reheat slightly. 5 Prepare your lamb: Preheat oven to 375. If your pistachio nuts are unsalted, sprinkle rack of lamb with salt. Using an oven-proof skillet, heat olive oil over moderately high heat. When oil is hot, sear the lamb rack until browned, about 5 minutes per side. 6 Remove pan from heat. Slather both sides of lamb rack with pomegranate molasses. Then with meaty side of lamb rack up, pack nut crumb mixture on top. Place skillet in oven and roast until internal temp reaches 140 degrees F for rare, about 15-20 minutes. Then allow to stand a few minutes before carving. 7 Combine couscous, preserved lemon or zest, apricot, pomegranate seeds, and chopped mint, cilantro, and parsley. If desired toss couscous with a splash of olive oil and a small amount of lemon juice from the zested lemon. 8 Carve rack into 8 chops. Spoon couscous onto plate and arrange chops on top. 9 ************************************************************************************************. 10 Preserved lemon: You will need a glass jar with an air-tight seal. Combine ~ a tablespoon of coriander seed with ~ a tablespoon of fennel seed. Place 1 bay leaf and 1 cinnamon stick in the bottom of glass jar. Have a small bowl of Kosher salt nearby. Slice lemons in quarters ALMOST down to stem end, but leave intact. Place coriander and fennel seed inside lemon and also fill with salt. Place cut side down into glass jar, squeezing as many into the jar as you can. As you squeeze them, some of the lemon juice is released, but not enough to fill the jar. Just continue packing in as many lemons as you can and add additional salt between layers of lemon. Top off with freshly squeezed lemon juice. Then refrigerate for a month. I think this is Jamie Oliver's technique, but there are many out there. He has also suggested doing this with other citrus, like limes and mandarin oranges. Meyer lemons work nicely. Some techniques suggest a layer of olive oil on top, and this works well, too.


8 cups water 1 cup sugar 3 (6 ounce) cans frozen lemonade, thawed 48 ounces can apple juice, chilled 2 (24 ounce) bottles cranberry juice cocktail , chilled 2 cups orange juice, chilled 2 cups strong cold tea ice 1 Combine water and sugar in medium saucepan. Bring to a boil and boil 5 minutes. Cool. 2 Pour sugar syrup, lemonade, apple juice, cranberry juice, orange juice and tea over a block of ice in a punch bowl. Stir to blend. Makes about fifty (4-oz.) servings. Garnish with slices of lemon and orange. 3 Margo Oliver’s Most Treasured Recipes.


Some movies have such great soundtracks that after I watch them I catch myself singing or humming the songs for days in a row (sometimes I listen to them on a daily basis for months, too). I watched The Color of Money last Sunday and now I can’t get It's In The Way That You Use It out of my head – but to be honest the song is so great I’m not even trying to let it go, really. :) I once read that when Tom Cruise started to pursue acting as a career he made a list with the names of great directors he wanted to work with, people like Martin Scorsese, Ridley Scott and Oliver Stone – time went by, he became a star (if you’re my age you probably remember his sex symbol status and how the girls went crazy over him) and he managed to cross many names – if not all of them – off that list. I don’t think he’s all that as an actor - he's done some good things, in the end he's irregular -, but I admire the guy for setting the bar so high right at the beginning of his career – like Leonardo DiCaprio and Matt Damon after him, Cruise could have taken the heartthrob route and stayed there very comfortably. But I digress – I was telling you about a song that got stuck in my head. And there was a recipe that I kept thinking about, too, I had it in my mind for weeks – these quinoa choc chip cookies. I had used quinoa flakes in a granola recipe but did not like the result very much: I thought the flavor wasn’t all that. But after tasting the granola again I found that the problem with it was the lack of some sort of fat, not the quinoa flakes so I decided to give the ingredient another chance, this time in cookie form – it was a hit with family and friends. I highly recommend using dark chocolate here, 70% if at all possible, since its bitter flavor compliments the sweetness of the cookie dough beautifully. Getting songs out of our head might be a bit tricky sometimes, but for recipes the solution seems to be simpler: a trip to the kitchen and you’ll know if it’s any good ( and stop being curious about it ). :) Quinoa choc chip cookies slightly adapted from the wonderful Supergrains: Cook Your Way to Great Health 130g unsalted butter, softened 65g light brown sugar 65g granulated sugar 1 egg 1 teaspoon vanilla extract 110g all-purpose flour 1 teaspoon baking powder pinch of salt 110g quinoa flakes 200g dark chocolate, chopped – I used one with 70% cocoa solids Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper. Use an electric mixer to cream the butter and sugars until pale and creamy. Add the egg and vanilla and beat until well combined. Add flour, baking powder and salt and mix on low to combine. Stir in the quinoa flakes and chocolate. Place 2 leveled tablespoons of dough per cookie onto the prepared sheets, 5cm (2in) apart. Refrigerate for 10 minutes, than bake until golden brown around the edges, 12-15 minutes. Cool in the pan for 2 minutes, then slide the paper with the cookies onto a wire rack and cool completely. Makes about 22


“You are actually the granddaughter of two dairy farmers.” My dad said in an email after he saw my post about the visit to the dairy farm. I had forgotten that his dad ran a small dairy until my my dad was 5 years old. In fact my grandfather went to Ag school in Holland before he moved to America when he was 18 years old. So even more than I remembered the love of dairy runs deep in this family.

Which may explain why I’ve been so eager to try this particular recipe for so long. The one in which chicken shimmies into a dutch oven and makes friends with bacon (who wouldn’t be friends with bacon?), lemon peel (which makes your hands smell of the best perfume), rosemary (plucked from my newly planted herb garden), nutmeg (because it felt right) and milk.

It’s my take on a recipe that I credit Jamie Oliver for because that’s where I first heard about Chicken Braised in Milk. Jamie uses lemon, sage and cinnamon which sounds fine too, in fact there are so many herb and spice combinations that I think would do quite nicely here but let us agree to never, not ever, never leave out the lemon because that is what makes the sauce curdle.

No wait, don’t run away screaming, curdling is a good thing in this case. Unless you want your food to be purely aesthetically pleasing and not just plain delicious? Because I’ll tell you what, this dish may not win any beauty pageants but based on ease and flavor alone, we have ourselves a winner.

Be sure to use whole milk here. I personally would think of no other, it’s what we always have in our fridge, right next to the cream and butter. But I remember when my mom would gush about her whole milk childhood and I would cringe at the thought as I crunched on my cereal doused in 2%. Now anything other than whole just seems silly. I think both of my grandfathers would be proud.

Here especially we need that extra bit of fat. What happens in the pot is a bit of food magic when the lemon meets the milk and then they become fast friends and that friendship leaves you with a sauce that is yes, indeed broken, but broken like ricotta is broken: Meaning we make curds and those curds are flavored with chicken drippings and all the other fragrant and wonderful things we put into that pot (remember the bacon!)

Also, let’s remember the last post where we talked about quality and I introduced you to the Werkhoven family. The family who spends their days making sure they have barns filled with happy cows. So there are fans and fresh beds of sand, little bits of corn candy (not actual candy – the cows just love corn kernels that much) that the cows love to dig for because happy cows make the best and most milk. So we honor and value the work families like this do by buying great quality milk which we then cover our chicken with to get the most tender, flavorful and simple roast. And because I am the granddaughter of two DUTCH dairy farmers there are also potatoes along with my chicken cooked in milk.

This post was sponsored by Washington Dairy. As always, the words, images and recipes are mine.

If you are interested in learning more about the Werkhoven Farm or more on Sustainable Farming check out these great links for more information:

Sustainable Land

Cow Care

Werkhoven Dairy

The Digester Chicken Braised in Milk with Lemon, Rosemary and Bacon

Serves 4


One 3-pound (1 1/2-kilogram) chicken

Salt and freshly ground black pepper

3 tablespoons butter or olive oil

5 pieces of bacon, thinly sliced

1 large shallot, roughly chopped

1/4 cup fresh rosemary leaves

Zest of 2 lemons, peeled in thick strips with a vegetable peeler

10 garlic cloves, skins left on

pinch freshly grated nutmeg

2 cups whole milk

1 - 2 pounds baby new potatoes

Preheat the oven to 375° F.

Season the chicken generously with salt and pepper. Add the butter or olive oil to a large dutch oven set over high heat. Sear the chicken, getting the skin good and crisp and deep golden all over.

To the pot add the bacon, shallots, rosemary, lemon peels, garlic, a pinch of nutmeg along with the milk. I added some potatoes to the top of the pot too because why dirty two pots when I can just dirty one? Throw in another pinch of salt for those potatoes.

Slide the pot into the preheated oven for 1 1/2 hours. Baste the chicken with the juices occasionally throughout the cooking. If you find the liquid evaporating too quickly you can add the lid.

Carefully remove the chicken and potatoes from the pot and onto a platter. Spoon the now separated sauce all over. Sure, it’s not too pretty but one doesn’t mind after the first bite. If you like a pop of green you can garnish with fresh herbs.


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