UrbnSpice

"A Taste Of Heart & Home"

UrbnSpice Chef Muse

Bacon, Mushroom and Toasted Brown Rice Soup with Aromatic Vegetables

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I love reading cookbooks and food magazines so much – they are like novels to me. Some of the most enjoyable aspects of this hobby is reading the narrative behind how each recipe or article is inspired.  I have a lot of  ‘ah-hah’ moments as I read through a vintage cookbook or modern cookbooks.  The new techniques that have been developed or the old tried and true methods that have long been forgotten are exciting tidbits to incorporate into my day-to-day cooking or baking. This is precisely what happened the other day when I was researching gluten-free thickening techniques. I came across this recipe, which has a very unique technique.  I have rewritten the recipe to simplify it (reducing the number of pots and pans used) and I also added bacon and aromatic vegetables.  I think that you will find this recipe for Bacon, Mushroom and Toasted Brown Rice Soup with Aromatic Vegetables to be a hearty, flavourful and very satisfying soup.

close up of Bacon Mushroom and Brown Rice Soup
Bacon, Mushroom and Toasted Brown Rice Soup with Aromatic Vegetables

Experience from my culinary training and working in a high volume restaurant environment has taught me to read a recipe from beginning to end before I start.  This is a process that I emphasized to my apprentices as it serves several purposes. You should be asking yourself a number of questions:

  1. Does the recipe make sense as you read it through to the end?   
  2. Do the steps in the method flow easily from the ingredient list?  I often find that the ingredients are out of order from the steps in the instructions.
  3. Do I have all of the ingredients before I start?  
  4. What is the yield of the recipe?  How many servings/portions?
  5. What is the amount of time required to make it (in my work, it often meant starting certain components of a dessert two or three days ahead).   
  6. Can I make any part of this recipe ahead?  
  7. Do all the steps in the method/instructions make sense?  
Bacon, Mushroom and Toasted Brown Rice Soup

This particular recipe is a prime example of why you need to ask these important questions.  You will note as you read the recipe that this soup uses brown rice in two ways – firstly, as a wholesome soup ingredient and secondly, as a toasted pulverized rice powder (See Method – Step 1 below and Chef Talk).  The toasted rice powder is added as a natural thickening agent to the rich broth as it simmers. 

Cremini Mushrooms | urbnspice.com
Cremini Mushrooms have a pleasant meaty flavour
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HOW TO MAKE PAN ROASTED GARLIC PUREE

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The Confident Kitchen Series

There are numerous techniques on the Internet and in cookbooks that describe how to roast garlic – almost all of them demonstrate or discuss the traditional oven roasting method. I have prepared roasted garlic this way for many years.  However, I always felt that it was a bit wasteful because I could not totally remove all of the sticky, roasted goodness from the heads of garlic. Therefore, knowing How to Make Pan Roasted Garlic Puree is an important skill to learn because it is a simpler process with little or no waste.  I will provide you with a step-by-step process which will show you how to peel cloves of garlic in an easy and efficient way, then pan roast the garlic cloves, puree them and then store them.  As well, I have provided recipes and ideas regarding how to use the pureed roasted garlic. There are several advantages to this method:  one, there is no waste, and two; you end up with a delicious bonus – garlic oil.  Let’s get started. 

Freezing Roasted Garlic Puree in silicone | urbnspice.com
Puree of Roasted Garlic in silicone trays ready for the freezer
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The Ultimate Caramelized Apple Cake

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Urb’n’Spice Ultimate Recipe Series

Homemade apple cake is a favourite any time of the year.  What makes it so appealing is the versatility of how these delicious cakes can be served.  There is a multitude of apple cake recipes to be found, but I wanted to give you a recipe that kicks up the flavour, texture and versatility up another notch. My Ultimate Caramelized Apple Cake uses a unique technique as well as a distinctive ingredient that is all about building flavour.  This special apple cake will be a hit for breakfast, or that next coffee party, or served warm for dessert with softly whipped cream or a scoop of vanilla ice cream.  You are going to love it as much as we do!

Ultimate Caramelized Apple Cake | urbnspice.com
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A Sweetheart Chocolate Torte with Feuillette

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My absolutely most favourite holiday is coming up – Valentine’s Day.  I am simply an incurable romantic.  Valentine’s Day gives me all kinds of reasons to get creative with desserts for two.  This year, I have developed a rather whimsical  Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry. The torte has a deliciously chocolate flavour because it uses both bittersweet and semi-sweet chocolate to create a rich and dense dessert that can only be described as memorable.  This little torte would also be an excellent choice for an anniversary celebration or for a chocoholic’s birthday. 

To take this little torte over the top, I made a tasty garnish that is like edible paper.  I often made this garnish when competing in dessert competitions because it is somewhat unusual. It is easy to make and delicious to nibble on.  It is a very delicate yet striking garnish.  For this torte, the feuillette garnish is constructed on the topping while the ganache is still soft.   As the ganache sets up, it secures the edible paper in place, creating a crown of sorts.  Try this Sweetheart Chocolate Torte together with the Feuillette of Chocolate or Strawberry – it is unforgettable.

Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry | urbnspice.com

The torte is not difficult to make but does require three distinct steps:  the chocolate pastry; the bittersweet chocolate filling and finally, the shiny semi-sweet chocolate ganache topping.  The torte is lovely with just the shiny ganache topping but can be gorgeous with a simple baby rose or two on top, or you can make the feuillette of chocolate or strawberry (the recipe is included below).

A Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry

Yield:  one 5 – 6-inch torte

INGREDIENTS:

The Chocolate Pastry:

  • ½ cup (62 g) all-purpose flour
  • 2 tablespoons (30 g) sugar
  • 1 ½ tablespoons (10 g) Dutch process cocoa powder
  • ¼ teaspoon baking powder
  • 2 tablespoons (26 g) unsalted butter
  • 1 egg

The Chocolate Filling:

  • 8 oz. (226 g) bittersweet chocolate
  • ½ cup (125 ml) heavy whipping cream
  • 1 teaspoon (5 ml) vanilla extract
  • 1 tablespoon (15 ml) brandy 

The Chocolate Ganache Glaze:

  • 8 oz. (226 g) semisweet chocolate
  • ½ cup (125 ml) heavy whipping cream

METHOD:

For the Chocolate Pastry:

  1. Preheat the oven to 350oF.  Set the rack in the middle of the oven.
  2. Prepare the 5 or 6-inch springform pan by greasing the bottom and the sides. Cut a circle of parchment for the bottom and strips of parchment for the sides of the springform pan.
  3. Mix the dry ingredients together in a bowl.  Work in the butter. 
  4. Beat the egg with a fork and work into the mixture.  Press the mixture into the prepared spring form pan.
  5. Bake for 10 minutes or until the pastry is set.  Cool the pastry in the pan while you are preparing the filling.  The filling is placed on top of the cooled chocolate pastry crust. 

For the Chocolate Filling:

  1. Cut the bittersweet chocolate into small pieces and place them into a medium-size bowl. 
  2. Bring the cream to a boil in a small saucepan.  Pour the cream over the chocolate and let it sit for a few minutes to allow the chocolate to melt before stirring with a spatula until smooth.
  3. Cover and leave at room temperature until the mixture starts to set (it should be about the consistency of toothpaste).  This will take about 30 minutes, depending on the room temperature. 
  4. Using a mixer with a paddle or a whisk attachment, beat the chocolate mixture on medium speed until light and fluffy.  Add the vanilla and the brandy and beat to incorporate.
  5. Spread the filling over the cooled chocolate pastry.  Using an offset spatula, level the top of the filling.  Refrigerate the torte for at least one hour.  Remove from the refrigerator when you are ready to prepare the glaze.
  6. Remove the cake from the springform pan, peeling the parchment paper from the sides and bottom of the torte. Place the torte on a cookie rack over a baking sheet.  Prepare the glaze.

For the Chocolate Ganache Glaze:

  1. Cut the semi-sweet chocolate finely and place it in a medium size bowl. 
  2. Bring the cream to a boil in a small saucepan.  Pour the cream over the chocolate and let it sit for a few minutes to allow the chocolate to melt before stirring with a spatula until smooth.
  3. Pour the glaze over the torte; making sure that the entire cake is covered.
Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry | urbnspice.com

The Feuillette of Chocolate and Strawberry

While it is not essential to garnish the cake with the feuillette, I think that you would enjoy the experience of making this unique garnish.  You will need a scale to make the paste.  The chocolate feuillette paste is made using cocoa powder.  I made the strawberry feuillette paste using a powder made from pulverizing dried strawberries in my coffee grinder (I used my food dehydrator to dry thinly sliced strawberries, which took about two hours to dry to a crisp in my dehydrator).  The subsequent strawberry paste made from this powder is delightfully tasty!  Take care not to over bake the strawberry feuillette as they will lose their delicate pink hue.  I did not use any food colouring in my paste recipe, however, you can add a drop or two of pink or red food colouring to achieve the desired colour.

Dried Strawberry Slices | urbnspice.com
Dried Strawberry slices are pulverized into a powder to make the paste
Strawberry Feuillette Paste | urbnspice.com
A closeup of the feuillet of strawberry

INGREDIENTS: 

  • 21 g all-purpose flour
  • 77 g icing sugar
  • 12 g cocoa powder or strawberry powder
  • 20 ml water
  • 32 g butter, unsalted, melted

METHOD:

  1. Sift the dry ingredients together.
  2. Gradually add the water, then the melted butter.  Stir to combine into a smooth paste.
  3. Spread the paste in a thin layer on Silpat baking mats using an offset spatula.  Start from the bottom of the feuillet and spread upwards.  The bottom will be slightly thicker spreading to a thin imprecise ‘schmear’ (pastry chef slang).
  4. Bake in a 350oF (325oF Convection) for 5 – 6 minutes.  The feuillette will look bubbly and will not have any moist spots. They will crisp up as they cool.
  5. Allow the feuillette to come to room temperature.  Using an offset spatula, slide it under the thickest edge of each feuillet, and slide upwards to lift it gently from the Silpat baking sheet.  Place the feuillette gently on a cookie rack until you are ready to decorate the torte.  CHEF TIP:  These garnishes are very fragile, light and almost see-through delicate.  Make as many as you need at a time (make a few extra to allow for breakage).  Store any unused paste in a covered container in the refrigerator.  Bring the paste to room temperature before using.
  6. To Decorate:  Decorate the torte with feuillette while the glaze is still moist.  Place the feuillette randomly on top, alternating between the chocolate and the strawberry feuillette, setting the next feuillet to hold up the previous one.  If you have a few dried strawberries remaining, decorate the sides of the cake, if desired.  Allow the ganache topping to set at room temperature.  CHEF TIP:  The chocolate torte (and any chocolate cake) is best served room temperature.  The feuillette are best used the day that you make them.  They will remain crisp and papery when decorated close to the time that you serve the cake.
  7. Refrigerate any leftovers. 

Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry | urbnspice.com

LEARNING TIPS:  

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Parchment Paper
  • Favourite Kitchen Tools: Spatula
  • Extracts: Vanilla Extract
  • Cutting Tarts and Cakes
  • Oven Temperature Accuracy
    __________

You Might Also Enjoy these Urb’n’Spice recipes:

An Irresistible Valentine

Silky Strawberry Balsamic Soup with Yogurt Drizzle

Decadent Dark Chocolate Tarte

Raspberry Mini Cheesecakes

A Unique Cheesecake: Double Chocolate Raspberry Torte Cheesecake with Chocolate Pecan Crust

White Chocolate Vanilla Bean Mini Cheesecakes with Gluten Free Crust

Lavender Rose Mini Cheesecakes

Raspberry Cream Cheese Coffee Cake

If you try my recipe for Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry, please leave me a comment below with your feedback. Tag me @urbnspice on Instagram and hashtag #urbnspice  Don’t forget to pin this recipe for later!

Denise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Crunchy Potato Chip Cookies

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I have been making Crunchy Potato Chip Cookies for many years. These little cookies have a story behind them.  When I was first married, we were snowed in for most of the winter in a little town called Ripley (believe it or not!).  There was so much snow that it was as high as the power lines.  The County had to add extensions onto the snow blowers in order to blow the snow up and over the top of the power lines. That winter went down in the history of Bruce County.  There were even T-shirts made that were emblazoned with the slogan “I survived the winter of 1977”.

Crunchy Potato Chip Cookies

My Mom always said that a sign of a good cook is making something out of nothing.  During that epic winter, the local grocery stores often ran a little low on supplies since deliveries were so disrupted.  One had to get a little creative when you needed to make something for the local events in that very tight knit community.  I still had a little flour, sugar and butter and the remnants from a bag of potato chips in my pantry, and that is how my Crunchy Potato Chip Cookie recipe came to be. 

Freshly baked Crunchy Potato Chip Cookies

Nowadays, I make these cookies because they are unique and crispy with a not-too-sweet and somewhat savoury taste.  They are a great addition to a cheese or dessert platter.  The added bonus is that you can have that crunch without the use of nuts.

Crunchy Potato Chip Cookies

CHEF TALK:  These cookies are fun to make with kids, as they are simple and easy to make, require very few ingredients, and are ready to bake right away. It seems that there are always enough chips left in the snack bowl to make these cookies. You only need 1/2 cup of crushed potato chips.

CHEF TIP:  If you use gluten-free flour blend for these cookies, they will remain quite light in colour. If you are making the cookies for someone who is able to tolerate dairy, add 1 tablespoon of skim milk powder – this helps to brown the cookie dough in the oven. For dairy-free cookies, substitute coconut butter for the butter.

Yield:  22 – 24 cookies (15 g each) at 1 ½” diameter

INGREDIENTS:

  • ¼ cup butter, softened
  • ¼ cup shortening
  • ¼ cup granulated sugar or organic cane sugar
  • 1 teaspoon vanilla bean paste
  • 1 cup all-purpose flour or gluten-free flour blend (I use Bob’s Red Mill 1 – 1 gluten-free Baking Flour)
  • ½ cup well crushed potato chips

METHOD:

  1. Preheat the oven to 350°F/325°F (if using a convection oven).
  2. Cream the butter and shortening with sugar until light and fluffy.
  3. Add the vanilla bean paste.
  4. Add the flour and crushed potato chips.
  5. Scoop onto a parchment lined baking sheet (small scoop = 1 tablespoon each).  Alternatively, chill the dough and then roll into small balls and place on a parchment lined baking sheet, spacing 2 inches apart (the cookies will spread slightly).
  6. Bake in the preheated oven for 12 – 15 minutes.  Cool on the tray and then store in an airtight container for up to one week or freeze for longer storage.
Potato Chip Cookie nuggets | urbnspice.com

Do you Want More Urb’n’Spice Cookie Recipes?

Citrus Sand Cookies

Ricciarelli Cookies – An Italian Almond Cookie

Junior Chefs Best Cookies

Twice-Baked Nutty Meringue Cookie Crisps

Nut Butter Cookies

My Dee’s Old Fashioned Coconut Oatmeal Cookies

Vanilla Bean Poppers

Vanilla Bean Poppers – Holiday Food Fun Variation

Rainbow Poppers

How to Make Aquafaba Meringues

LEARNING TIPS:  

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Parchment Paper
  • Favourite Kitchen Tools: Spatula
  • Extracts: Vanilla Extract
  • Creaming
  • Oven Temperature Accuracy
    __________

If you try my recipe for Crunchy Potato Chip Cookies, please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!

Denise Paré-Watson

The Urb’n’Spice Chef

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Did you Make my Recipe? 

Tag me @urbnspice on Instagram and hashtag #urbnspice

Crunchy Potato Chip Cookies | urbnspice.com

Blanquette de Veau (Veal Stew)

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Blanquette de Veau is a classic French ragout.   The veal stewing meat is often first blanched and then simmered (braised) in a chicken broth. For those of you who don’t have the time or inclination to hover over a stove browning stew beef for a Classic Beef Stew (while sipping a glass of wine), this much less time consuming and simpler method is a technique that you should consider trying. In this recipe, the vegetables (turnip, carrots, leeks, mushrooms, pearl onions) are cooked separately and combined with a luscious creamy sauce made from the braising liquid. So delicious – so French!

I have simplified the recipe somewhat from the classic recipe, omitting the egg liaison.  A liaison is a way of enriching sauces with a mixture of egg yolks and heavy cream, which is added at the end of the sauce making process.  It is a wonderful method but can lead to a curdled sauce if care is not taken.  In this recipe, I have used a simple roux method to thicken the flavourful braising liquid.  The addition of heavy cream finishes the sauce.  This is a simple to make and flavourful dish that you will enjoy.

Blanquette de Veau | urbnspice.com

Blanquette de Veau (Veal Stew)

Servings: 4 – 6

CHEF TALK:  You will often see instructions in recipes to skim any foam from the surface of the broth or cooking liquid. The method of removing any foam helps to ensure a clear (not cloudy) broth in the finished dish.  Discard any accumulating foam and continue cooking (braising) the meat until tender. 

INGREDIENTS:

  • 2 lbs. (907 g) veal shoulder, cut into 1-inch cube pieces
  • 6 cups (1.5 L) chicken stock
  • 2 bay leaves
  • 1 teaspoon dried thyme or a few sprigs of fresh thyme
  • 2 tablespoons butter (to cook the vegetables)
  • 1 cup pearl onions (5 oz.), blanched and peeled
  • 2 cloves garlic, sliced
  • 2 stalks celery, sliced into ½ inch pieces
  • 4 medium-sized carrots, cut into ½ inch pieces
  • 1 cup diced rutabaga, cut into ½ inch pieces
  • 8 oz. (226 g) Cremini mushrooms, sliced into 6 wedges or whole small button mushrooms
  • 1 cup sliced leeks
  • 3 tablespoons butter (for the roux)
  • 3 tablespoons (45 ml) all-purpose flour or gluten-free flour blend
  • ½ cup Sauvignon Blanc or other favourite dry white wine
  • ½ cup heavy cream (35%)
  • ½ – 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Garnish:  fresh parsley or sliced scallion (green onion)

METHOD:

  1. In a Dutch Oven or other heavy bottomed pan, bring the chicken broth to a boil. 
  2. Add the diced veal to the pot and cook for two or three minutes over medium-high heat.  Skim any accumulating foam from the surface of the chicken stock and discard.  
  3. Add the thyme, bay leaves, and then lower to a simmer, cover and cook until the veal is tender (about 1 hour).
  4. In another heavy saucepan, melt 2 tablespoons of butter over medium heat. Add the pearl onions, garlic, celery, carrots, rutabaga, mushrooms, and leeks.  Cook, stirring occasionally, until the vegetables are tender.  Since the vegetables are cut small (1/2 inch pieces), this will only take about 8 – 10 minutes.   
  5. Remove the veal from the Dutch oven with a slotted spoon and place on top of the cooked vegetables.  Keep warm while you make the sauce.
  6. Place the liquid from the veal into a measuring cup. You should have about 2 – 3 cups. Set aside while you make the roux.
  7. In the same Dutch oven, melt the remaining 3 tablespoons of butter.  Mix in the 3 tablespoons of all-purpose flour or gluten-free flour blend.  Cook, stirring constantly until the butter mixture turns a golden colour (about 2 minutes).  Add the white wine and stir to combine.
  8. Whisk in the 2 – 3 cups of reserved cooking liquid from the veal.  Cook until thickened, stirring frequently with a silicone spatula or wooden spoon.  Stir in the heavy cream.  Season the sauce with the fresh lemon juice, salt and pepper to taste.
  9. Pour the creamy sauce over the cooked veal and vegetables, tossing lightly together to combine.

TO SERVE:  Garnish the Blanquette de Veau with parsley or sliced green onions.  Enjoy served hot over noodles, rice or cauliflower rice.  Serve with a glass of Sauvignon Blanc, Chardonnay or Pinot Gris.

Blanquette de Veau | urbnspice.com

You Might Also Enjoy these Dishes:

How to Make a Classic Beef Stew

Classic Cobb Salad

Budget Friendly Burgundy Beef

Pan Roasted Chicken Breast with Creamy Asiago Sauce

If you try my recipe for Blanquette de Veau (Veal Stew), please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!

Denise Paré-Watson

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

The Urb’n’Spice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Did you Make my Recipe? 

Tag me @urbnspice on Instagram and hashtag #urbnspice

Ricciarelli – An Italian Almond Cookie

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Ricciarelli – An Italian Almond Cookie

 

A few years ago, I was fortunate enough to be hired as the opening pastry chef of a new Italian restaurant.  I say fortunate because I was given the freedom to introduce a dessert menu that would highlight Italian desserts, which are some of my favourites!  Traditional Tiramisu, Panna Cotta, Zabaglione and biscotti cookies are always popular choices, however, I wanted to add menu items that were not as well known in Canada.  That is why Ricciarelli was considered – An Italian Almond Cookie that soon became a customer favourite on the menu.

Ricciarelli - An Italian Almond Cookie | urbnspice.com

What appeals to me about Ricciarelli is that it is a rustic cookie with rugged edges and a light, crunchy texture.  Another interesting aspect of why I included this cookie on the menu was that I have always adopted a no-waste approach to food preparation.   Since there is always an abundance of egg whites left over in the fridge from the tiramisu and other menu items that required only egg yolks, I needed a way to incorporate the egg white surplus into my dessert repertoire; hence, the introduction of Ricciarelli, Italian Almond Macaroons, Amaretti and Twice Baked Meringue Cookie Crisps to the menu.  I know that you will love this Ricciarelli recipe as much as my restaurant customers did!  Ricciarelli is excellent with espresso or gelato, or just on its own.

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Gluten Free Pate Brisee

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As a pastry chef, Pâte Brisée became one my favourite go-to pastry recipe because of its buttery, flaky texture.  I use this pastry to make all types of pies and tarts. This pastry adapts well to gluten-free, hence my sharing of this Gluten-Free Pate Brisee. You can prepare this pastry using an electric mixer, or by hand using a pastry cutter.  One of the benefits of making this pastry is that you can use it right away – not the usual case for typical pastry doughs because most need to be refrigerated before you can use them. You will find that the results are excellent as the pastry holds up and browns well in the oven, which is commonly an issue with many gluten-free pastries.

Gluten Free Pate Brisee tarts | urbnspice.com

Gluten Free Pate Brisee Mini Pickle Pie

 

Refer to my links for creative ways to use this gluten-free pâte brisée such as Pickle Pies or Australian Meat Pies, or even the Ultimate Maple Butter Tarts. I use Bob’s Red Mill 1 to 1 Gluten Free Baking Flour for my gluten-free baking….

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Pickle Pie, Please!

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The Inspiration of Urb’n’Spice Series

What can I do when my adorable three-year-old grandson asks me to make him a Pickle Pie? His Momma was not sure where he came up with the idea for Pickle Pie. Apparently, he babbled about pickle pie for a whole day before she sent me this endearing video. To be honest, as a chef, I was very intrigued and as a grandmother, I would do anything for the little guy. I am always up for a challenge, so I set to work on figuring out how to fulfill his plea for pickle pie.

Presenting: The Pickle Pie Video Request

When I started my pickle pie quest, I wanted to develop a recipe with little children in mind. No fancy ingredients, just good tasting food that would appeal to all ages. Potato, cheese, pickles and pastry evolved into the key ingredients and when combined together, an irresistible flavourful potato filling was the end result. The flaky pastry just added to its overall appeal.

Pickle Pie | urbnspice.com

I made two versions of this recipe – one was miniature pies and the second version was small turnovers that are the perfect size for a little guy to hold. Look under the “What Else Can I Do With This Recipe?” section to see the variation – miniature Pickle Pie turnovers.

I had fun with this unique request and I am delighted with the results. My taste-testers (my other daughter and her little ones) gave me a thumbs-up and an “Omgawd – we all adored the pickle pies!”  If you try making these pickle pies – tell me what you think. I enjoy hearing from all my readers….

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Herb and Butter Sunday Roast Chicken

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I have some great childhood food memories of Sunday dinners with my family around a large dining room table. The conversation was always lively and animated given our French Canadian heritage. The aromas drifting from the kitchen always made my stomach rumble in anticipation of the wholesome home cooking. Some of my favourite family dinners were Mom’s pot roast, roast leg of lamb or roast chicken, surrounded by potatoes and carrots from the garden which were always cooked in the same pot. All of these meals had one thing in common – they were prepared and placed into the oven with minimal fuss and roasted slowly. Fast-forward to today; a roast dinner is still my favourite meal on a lazy Sunday afternoon. I love planning the entire meal from the main dish to the dessert using the heat of the oven to cook several items at once. Our oven meal is often accompanied by local oven-roasted butternut squash, potatoes or Brussel sprouts. If you are the same as me, the big attraction is always the main course.  There is no doubt you will enjoy this recipe for Herb and Butter Sunday Roast Chicken, which has been adapted from a popular recipe.

Plated Roasted Herb and Butter Sunday Chicken | urbnspice.com

Plated Roasted Herb and Butter Sunday Chicken

This recipe demands no attention once it is placed in the oven – it is a self-basting roasting technique. The bonus sauce from the pan juices is wonderful.  Once you try it, I can guarantee that you will add this recipe to your Sunday Roast dinner repertoire. It is that good!

Herb and Butter Sunday Roasted Chicken…

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