WEDDINGS
WHAT’S COOKING
Salt & Pepper Chicken Ingredients: Bone-in, skin-on chicken leg/thigh quarters Kosher salt Freshly ground pepper Directions: Preheat the oven to 425 degrees. Let chicken air dry, out of the package, for about a half an hour, pat the skin if needed with a piece of paper towel to get the skin really dry. Sprinkle skin side of the chicken pieces heavily with good kosher salt and freshly ground pepper. Arrange on a rimmed baking sheet so that no chicken piece touches another piece - very important, the chicken cannot be touching! Bake on 425 degress for about 35 minutes on “convection” setting or 45 minutes on a “bake” setting. Don’t peek - keep the heat in! The skin will crisp up to golden brown with the proper amount of salt applied. Serve with the butternut squash risotto recipe below.
Butternut Squash Risotto
Jawitz - Motley Tie the Knot Laura Jawitz, daughter of William Jawitz of Milford, Connecticut and Lia
Barnes of Boulder, Colorado and Coleman Motley, son of Coleman Motley of Alta, Utah and Sandy Motley of Charlottesville, Virginia were married Saturday, September 20th at Richlands Farm in Charlottesville, Virginia. Kathy Zentgrapf, a friend of the couple officiated. Food was prepared by Matthew Greene and James Lum of J.M. Stock and Provisions. Laura is the award-winning baker at Greenwood Gourmet. Recently moving from New York, where she baked for Brooklyn’s acclaimed Pies & Thighs, Jawitz has quickly developed a following around town for her amazing pies. Coleman, a graduate of The Evergreen State College, previously a nationally ranked alpine skier is a carpenter with STOA Design/Build. After a wedding trip to Charleston, South Carolina, they are residing in Charlottesville.
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LIFE
Ingredients: Butternut squash, cut in 1” chunks 4 tbsp butter 4 tbsp extra virgin olive oil 1 medium onion, finely chopped 1 garlic clove, minced (more garlic is better) 1 box of good vegetable stock 1-1/2 cups textured arborio risotto rice 1 tbsp fresh sage, finely chopped 1/4 cup parmesan cheese, grated Salt/freshly ground pepper
Directions: Heat half the butter and half the olive oil in a skillet over medium-high heat. Add the butternut squash and cook until very tender. Remove squash from pan, mash with a fork to break up the chunks and set side. Bring the stock to a steady simmer in a saucepan over medium heat and set aside. Heat the remaining butter and olive oil in a dutch oven or heavy 4 qt casserole over medium-heat, add the onions and sauté until tender. Add the garlic and sauté for 1 to 2 minutes, just until the garlic is fragrant and softens, avoid browning the garlic. Add the rice and allow to coat for 1 minute or so, begin to add the simmering stock 1/2 a cup at a time, stirring frequently to prevent sticking. Wait until each addition of stock is almost absorbed before adding the next 1/2 cup. Reserve some stock (1/4 cup) to add at the end of the desired cooking tenderness. After approximately 30 minutes or when the rice is tender but not soft, add the reserved broth, sage, butternut squash and the parmesan cheese. Season with some great Maldon salt and freshly ground pepper and serve immediately to a kitchen full of friends!
11 OCTOBER 2014