What Samantha's Cooking?

[SamanthaGrace]

So, I figured I would start a thread about cooking. It's kind of my thing. I've been told, I'm pretty good at it.

My food bible pretty simple. As many of you know, I am a minimalist. It's a big part of my lifestyle. It extends into my cooking. I prefer my food as fresh as possible and simple. I rarely make anything super complex. I hate having a ton of specialized cooking equipment and dishes. I loath doing dishes. I'm all about balance. I also, am really into living zero waste. Most of my food comes from the local farmers market, which I walk about a block to once a week. I will plan out meals based around my finds. I find this method, keeps my food costs low. I'm a big fan of prepping stuff ahead of time. So, all I have to do is pop into an oven or crockpot.... and off I go. I also, often shop my own pantry. I buy meats on sale and freeze what I don't use. My typical food budge for a week is around $60 for 2.

One of my cooking secrets, very high quality olive oil. It's the secret of amazing cooking in Italy. You want to have amazing food, use proper and high quality fat. Also, the use of salt. Salt, will take you to flavortown with Guy Fieri.

Last night was simple....

I salt my meat when I bring it home from the shop. I typically use Kosher salt. I find with this method, you use less salt.


*Roast chicken thighs*.
Get a silicon reusable bag. Place 4 chicken thighs marinaded in juice of 1 fresh lemon squeezed. 3 tablespoons of artisan Spanish olive oil. About 20 or so fresh sage leaves ( picked up a massive bundle for $1 from farmers market), Fresh thyme about 3 or so sprigs with the leaves pulled off, rosemary sprig with leaves also pulled off. Leave in the fridge at least 30 minutes. Best overnight. Take chicken out of the fridge, let warm on the counter for about 10-15 minutes. Place on baking sheet or casserole dish (whatever you have), lined with parchment paper. I make a little pocket to trap all the juices in. Place chicken and the marinade with herbs in pocket. Preheat the oven at 350. Place chicken in oven for about 40 minutes.

While that cooks prep....

*Roast Potato*
I used petite new potato. It's what I had on hand. It was about $3 for about pound of them. But I will sometimes use baking potato. In that case you will need to slice the potato. I will typically, cut into 1/8's so, each piece is about the size of a new potato. Get a large bowl. Place potato, Salt with Kosher salt, fresh ground pepper (super cheap to by in bulk at local CoOp, bonus points... i bring my own jar and waste free), Splash about 1 tablespoon of your olive oil, add desired amount of rosemary and thyme, and a quick splash of lemon. Stir all the seasonings and oils around. I use my hand. Scoop onto a parchment lined baking or casserole dish. Pop into the oven at 30 minutes left on the roasting chicken. Or 10 minutes into roasting. At this time you will want to move the chicken around in the oven so, it cooks evenly.

while waiting... prep this....

*Roast Broccoli*
Take a broccoli crown. I buy mine from market for a buck. Cut in half. Place in same bowl you had potato in. Add salt, small squeeze of lemon, ground pepper and 1 tablespoon of oil olive. Make sure the broccoli is nice and coated. Once, 10 minutes have past or 20 minutes is left on the potato and chicken, pop the broccoli onto the same baking dish you have the potato in. Make sure you have room on the pan. You need space, or the potato and broccoli will not cook through.You want open space.

Let everything cook 20 minutes. Go watch some porn. :-) When the oven dings..... pull the chicken out. Let it rest a few minutes. The chicken should be running clear now. If not, pop the chicken back in for about 5-10 minutes.

You place all the food on two plates and dig in. bonus points, you can add fresh grated Parmesan to the broccoli. I'll add a tablespoon to each crown half.

Pair with a wine. I am a fan of a white Spanish wine with hints of rosemary notes. I live one block from a fantastic European market with an amazing wine selection. Even a dry sherry with more hints of herb like oaks would be amazing!

[Andrew35]

sounds good

[Andrew35]

that's also hot that you watch porn