A modern take on classic family recipes Published by SARAFINA HOUSE Chicago, 2023
Get to Know Our Family
Home meals aren’t the same as they used to be. While in some cases no one misses it, especially when it comes to fruit cake. But in other regards the classic recipes and preparation techniques from generations before has been lost. As a classically trained chef my job has taken me all around the globe. Being head
of kitchen at A Boulangerie and Qake has taught me that with even a little skill and direction anyone can produce amazing dishes. When I am away travelling I see the tradition in people’s food. Women treasure their family recipes the same way some might value jewelry. From then on, I made it my goal to connect with as much as my family as I could to collect their oldest recipes so I could help show others the amazing food and techniques lost over time. When I was younger I remember my grandmother making what seemed like 40 dishes of food in a tiny kitchen without missing a beat, never burning a thing, never dropping a knife. Being coordinated in the kitchen takes practice and if you have it, a good mentor, if not you have this book now! Although anything can happen with the right attitude! In this book, you will find classic recipes to entertain guests, make an amazing dinner for your family, surprise a partner, and even impress your mother in law. My family has kept these secrets in their cupboards all this time, and I am here to finally share them with you. Let’s get cookin’!
Chicken 4 Beef 10 Pork 15 Vegetarian 20
Roasted Chicken
An American classic, this recipe is commonly the cornerstone of a classic spread on a special occasion, at a party, or just on a regular weeknight after work. Impress your family or guests with this crispy skinned juicy take on chicken.
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Total Time: 2 Hours
Prep Time: 15 mins
Cook Time: 1 hour 15 minutes
Additional Time: 30 minutes
Ingredients
• 1 (3 pound) whole chicken, giblets removed
• Salt and black pepper to taste
• 5 tablespoons onion powder, or to taste
• 1/2 cup butter or margarine
• 1 stalk celery, leaves removed
Place a chicken in a roasting pan, season geneously inside and out with onion powder, salt, and pepper. Place 3 tablespoons of butter in chicken cavity, arrange dollops of remaining butter on the outside of chicken. Cut celery into 3 or 4 pieces, place in the chicken cavity.
Step 3
Bake chicken uncovered in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes. An instantread thermometer inserted into the thickest part of the thigh, near the bone, shoudl read 165 degrees F (74 degrees C).
Step 4
Remove from the oven and baste with drippings. Cover with aluminum foil and allow to rest for 30 minutes before serving.
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4 Main Courses