Apple Cake and Roasted Chicken


IMG_20141018_130956492 This weekend we indulged ourselves in a long, leisurely lunch with family. For most of September and part of October, I’ve been finishing up my hours to become a Master Gardener volunteer (yay!). And while it’s been a whole lot of fun, it sure feels good to slow down a bit.

This type of get-together is one of my favorite things about autumn. Leaves are falling, temperatures are dropping and it’s time enjoy the fruits of the harvest.

For our luncheon, we had sauteed green beans, couscous, parsnips and roasted chicken. We also had the apple cake from Deb Perelman’s cookbook. And yes, it really is as good as she says (and easy to make too!). So much fruitiness in one delicious pound-cake-like confection.

We were also pretty happy with how the roast chicken turned out. It’s one of our favorite dishes, and we’ve accumulated lots of tips from various sources over the years….

Super Moist Roast Chicken

For starters, we’ve learned to dry it thoroughly before putting it in the roasting dish, breast-side down. This helps with the moisture. We also pour off the juices about halfway through to make it a dry roast. We like to lightly salt it on the outside and on the inside. We prefer the flavor and it still comes out just as moist as when it’s more heavily salted. We roast it for about an hour on high heat and then turn it down before taking off the lid for the final brown. We also use a ceramic roasting pan, which really keeps a consistent heat.

Any other roast chicken fans out there? Got some tips for us? We are always trying to improve this dish, like I said, it’s one of our favorites!

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Oh the apple cake! Really, you should make this like today. Happy Monday folks!

Book Crush: Smitten Kitchen


My current crush is the Smitten Kitchen cookbook written by one of my favorite bloggers Deb Perelman. My better-half brought it home for me on Christmas Eve and I immediately began paging through it.

I’ve been following her blog for sometime now because I love the photography but most of all I love her recipes, which somehow manage to be interesting and eclectic without being pretentious. She never uses expensive ingredients that I can’t afford, and if she does use something a bit off the main aisle of the grocery store it is with extremely good reason!


Another great aspect of Deb’s recipes is that she doesn’t add any steps that are unnecessary. If she tells you to…oh I don’t know separate your egg whites…it’s because she’s tested the recipe both ways and has made sure that the end product is actually worth the extra effort. I love that she cares enough about her readers to check for that and also that she’s curious about it in the first place. Many of my best baking moments have been a result of such curiosity.

Speaking of desserts….omg. Her book, which I should add has many recipes you can’t find on her website, has so many great desserts. So far I’ve made the apple cake…so good it could compete with apple pie and something called grapefruit- olive oil pound cake…oh my holy citrus taste explosion…

Below is a little peak at the inside of the book…as you can see I’ve already started writing in the margins…and I have a feeling this will be a much loved book for many years to come in our household.

Cookbook Collage



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