This chicken has been on my to-do list for years. It’s legendary, like the beef cheek ravioli at Babbo or the Loch Ness Monster. The Zuni Cafe Roasted Chicken. Now, I’ve never been to Zuni Cafe in San Francisco, but I do read blogs—lots of them—and I read food mags—all of them—and a couple of years back, this chicken was EVERYwhere. So why did it take me so long? Honestly, I’m not sure…other, more striking recipes got in the way I guess. This plain ol’ chicken didn’t stand a chance.
I understand, I really do. I feel the same way. I have a full menu of soups and salads and whole grain stuff to make (and eat) for the foreseeable future. But you see, I’ve been marooned in the midwest for the last few days due to snOMG and I haven’t yet had time to cook. So this pizza, which I made a few weeks ago, is all I have. And frankly, this post is all about the roasted tomatoes anyways.
Do you remember a month ago when you were so excited for the turkey and the stuffing and all the fixings? Do you remember how amazing it was? Do you remember the turkey sandwiches and turkey soup and turkey tetrazzini that followed? And the subsequent creeping feeling about 3 weeks ago that maybe you had had enough turkey and that just one more bite would end in a certain thin mint–like catastrophe? I felt your pain, really, I did. But a few weeks have passed now and I think it’s time to revisit thanksgiving dinner, since it really does embody all the delicious flavors of fall and winter. Please don’t be frightened though, I won’t make you eat turkey.
Have I talked about my Le Crueset yet? I love him. He makes everything better. He sears beautifully and roasts beautifully and stews beautifully. He can even bake bread beautifully and looks gorgeous when he goes straight from the oven to the table. And best of all, he cleans beautifully. So, when you end up with lemons stuck to the bottom of your pan, as I did recently, you need not worry!