Jay was here for dinner tonight. I wanted to do some sort of comfort food tonight, so a roast chicken fit the bill.
– I made a change with the chicken by butterflying it before I marinated it. I think whole chickens cook better when they’re butterflied. The chicken was excellent, very flavorful. It was perfectly cooked.
– There were two types of sweet potatoes at the farmer’s market yesterday – one with orange flesh (the vendor called it a yam, but I think it’s actually a type of sweet potato), and one with yellow flesh. I bought three with yellow flesh, one with orange, and prepared the orange-fleshed one separately, without chipotle since Jay is non-spicy. The photo in the magazine shows an orange-fleshed potato. I don’t really like sweet potatoes, but I think the orange fleshed one had a nicer texture when I was mixing the filling, and the presentation was nicer. However, the yellow fleshed potatoes tasted more buttery. I love twice-baked potatoes. These are a healthier alternative to my normal version, and they were really good.
– I couldn’t resist the purple cauliflower at the market again, so I made the usual roasted cauliflower again. I ate a huge pile of it.
– I was tempted to make the Ginger Apple Crumb pie from the November issue of Fine Cooking, but I didn’t feel like doing all that work. Plus, I’ll need to use an alternative crust recipe for this – the one in the article calls for vegetable shortening, full of trans fats. Instead, I made the Apple-Walnut Cake. It was good. Not too sweet. I think Amy would want to eat it for breakfast – it’s definitely got a coffee cake quality to it.