Herbes de Provence Roasted Chicken

There is nothing like a good roasted chicken. It is nourishing for the body and the soul. This one is delicious and and combines a crisp golden skin with flavorful meat. 

IMG_2671 2.jpg

Ingredients:

4  tablespoons of either unsalted butter or margarine, I like to use Earth Balance.
1 1/2 tablespoons herbes de Provence
Salt and freshly ground pepper.
1 (5 pound) chicken, rinsed and patted dry.
1/2 lemon
1 head of garlic, cut in half crosswise
2 (3 inch) sprigs, fresh rosemary
3 (3 inch) sprigs fresh thyme
4 or 5 sprigs flat leaf parsley
2 cups low sodium chicken broth
1 1/2 cups dry white wine, such as Pinot Grigio

Instructions:

Preheat oven to 425°F
In a small bowl, stir together the butter or margarine, herbes de Provence, 1/2 teaspoon and a few grinds of black pepper.
Put a roasting rack in a roasting pan large enough to hold the chicken, and put the chicken on the rack. Stuff the lemon, garlic, rosemary, thyme and parsley inside the cavity of the chicken. Tie the legs closed with kitchen twine. Loosen the skin on top of the bird and rub half of the butter or margarine and herb mixture over the top of the chicken, sliding your hands beneath the skin to rub it evenly over the breast and thighs. Smooth the skin back into place, and smear the remaining mixture over the legs and thighs of the chicken. Season the chicken with salt and pepper. 
Pour the broth and wine into the bottom of the roasting pan.
Roast the chicken until the internal temperature reaches 165°F in the thickest part of the thigh, 1 hour 15 minutes to 1 hour 25 minutes.
Transfer the chicken to a carving board that has a juice groove to catch the juices and let rest for 10 minutes. carefully pour the pan juices into a fat separator, pouring off the fat and retaining the juices. 
Carve the chicken and pour some of the pan juices over each serving.

Pear Whole Wheat Crumb Cake

This cake will wow your taste buds, and impress your guests. It is so easy and spectacular that I insist that you flag it right now! Do not be daunted by all of the instructions and ingredients. I promise you that it is simple and straight forward.

Ingredients:  Topping 1/2 cup unsalted butter at room temperature 1/2 cup + 2 tbsp almond flour 1/4 cup + 2 tbsp rolled oats 1/4 cup granulated sugar 1/4 cup whole wheat flour 3 tbsp toasted wheat germ 2 tbsp brown sugar 1/4 tsp kosher salt 1/4 cup sliced almonds  Cake:  3/4 cup unsalted butter, cubed, at room temperature 1 cup granulated sugar 2 tbsp brown sugar 3/4 tsp kosher salt 1 tbsp vanilla extract 2 eggs 1 1/4 cups all purpose flour 3/4 cup toasted wheat germ 1/4 cup almond flour 3 tbsp rye flour* 2 tsp baking powder 1/2 tsp baking soda 1 cup whole plain yogurt zest of 1 orange, fruit reserved 3 pears peeled and thickly sliced * I could not find rye flour so I substituted quinoa flour.  Instructions:  1. To make the topping: In a bowl, combine the butter, almond flour oats, granulated sugar, whole wheat flour, all purpose flour, wheat germ, brown sugar, salt and sliced almonds and blend with your fingertips until homogenous. Refrigerate until needed.  2. To make the cake: Position a rack in the middle of your oven and preheat to 350°F. Line and grease a 10 inch round cake or springform pan.   3. In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, brown sugar, and salt on medium high speed, until light and fluffy, about 2 minutes. Incorporate the vanilla and eggs, one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl well. Pause mixing and add the all purpose flour, baking powder, baking soda, yogurt and orange zest. Mix cautiously, just until incorporated. Do not over-mix!  4. Scoop the batter into the prepared pan and cover evenly with the pears. Top with the crumble, allowing a little fruit to poke through. Bake for 1 hour and 15 minutes, or until cake tester comes out clean. Do not over-bake! Allow to cool for about 15 minutes in the pan; then squeeze the orange over the entire cake.  5. Place a flat cake plate on top of the cake and pan. Carefully invert the cake onto the plate by flipping both upside down. Then lift the pan off the cake. Gently pull the parchment from every nook and cranny of the cake, being careful not to break the cake. Rest your serving plate on the bottom of the cake and turn the cake right side up onto the plate.   This is best served the day it's made, but freezes well. .  Taken from The Huckleberry Recipe Book     

Ingredients:

Topping
1/2 cup unsalted butter at room temperature
1/2 cup + 2 tbsp almond flour
1/4 cup + 2 tbsp rolled oats
1/4 cup granulated sugar
1/4 cup whole wheat flour
3 tbsp toasted wheat germ
2 tbsp brown sugar
1/4 tsp kosher salt
1/4 cup sliced almonds

Cake:

3/4 cup unsalted butter, cubed, at room temperature
1 cup granulated sugar
2 tbsp brown sugar
3/4 tsp kosher salt
1 tbsp vanilla extract
2 eggs
1 1/4 cups all purpose flour
3/4 cup toasted wheat germ
1/4 cup almond flour
3 tbsp rye flour*
2 tsp baking powder
1/2 tsp baking soda
1 cup whole plain yogurt
zest of 1 orange, fruit reserved
3 pears peeled and thickly sliced
* I could not find rye flour so I substituted quinoa flour.

Instructions:

1. To make the topping: In a bowl, combine the butter, almond flour oats, granulated sugar, whole wheat flour, all purpose flour, wheat germ, brown sugar, salt and sliced almonds and blend with your fingertips until homogenous. Refrigerate until needed.

2. To make the cake: Position a rack in the middle of your oven and preheat to 350°F. Line and grease a 10 inch round cake or springform pan. 

3. In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, brown sugar, and salt on medium high speed, until light and fluffy, about 2 minutes. Incorporate the vanilla and eggs, one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl well. Pause mixing and add the all purpose flour, baking powder, baking soda, yogurt and orange zest. Mix cautiously, just until incorporated. Do not over-mix!

4. Scoop the batter into the prepared pan and cover evenly with the pears. Top with the crumble, allowing a little fruit to poke through. Bake for 1 hour and 15 minutes, or until cake tester comes out clean. Do not over-bake! Allow to cool for about 15 minutes in the pan; then squeeze the orange over the entire cake.

5. Place a flat cake plate on top of the cake and pan. Carefully invert the cake onto the plate by flipping both upside down. Then lift the pan off the cake. Gently pull the parchment from every nook and cranny of the cake, being careful not to break the cake. Rest your serving plate on the bottom of the cake and turn the cake right side up onto the plate. 

This is best served the day it's made, but freezes well. .

Taken from The Huckleberry Recipe Book
 

 

IMG_3111.JPG