Chicken and Egg - Janice Cole [66]
Tuck the wings behind the chicken. Arrange the chicken, breast-side up, on top of the vegetables. Brush the chicken with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
Roast the chicken for 20 minutes. Remove from the oven and, using tongs, turn the chicken breast-side down over the vegetables (silicone hot pads or mitts are helpful, too). Roast for an additional 20 minutes. Remove from the oven, stir the vegetables, and turn the chicken breast-side up again. Continue roasting for 15 to 20 minutes or until the chicken and vegetables are lightly browned and the internal temperature of the chicken reaches 175°F at the thickest part of the thigh, without touching a bone.
Cover loosely with foil and let sit for 10 minutes before carving and serving.
NOTE
Look for deep-orange sweet potatoes, which are often (mistakenly) labeled yams.
SERVES 4
8 garlic cloves
4 unpeeled small red new potatoes (12 ounces), quartered
3 long carrots, halved crosswise on the diagonal
2 medium onions, cut into 1-inch wedges
1 orange sweet potato (about 8 ounces; see Note), cut crosswise into ¾-inch slices
2 ½ tablespoons extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
One 3 ½- to 4-pound chicken
Chocolate Mousse Bars
Chocolate mousse takes on a whole new look when baked in a cake pan and served as a bar. Eggs are the crucial ingredient, keeping the chocolate light and airy. The bars are best served chilled, directly from the refrigerator.
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Preheat the oven to 325°F. Butter an 8-inch square baking pan or coat with nonstick cooking spray. Melt 8 ounces of the chocolate in a small bowl set over a pan of gently simmering water (do not let the bowl touch the water), stirring occasionally until smooth. Remove the bowl and cool slightly until the chocolate is still warm but not hot.
Meanwhile, beat the sugar, egg yolks, and vanilla in a large bowl with an electric mixer at medium speed for 3 minutes or until light and thick. Pour in ½ cup of the cream and continue beating for another 2 minutes, or until slightly thickened (the mixture will not whip up). Reduce the speed to low and add the flour and salt. Add the melted chocolate and beat until thoroughly blended.
Beat the egg whites in a medium bowl with an electric mixer at medium-high speed just until soft peaks form; do not overbeat. Stir one-fourth of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites and pour into the baking pan.
Bake for 30 minutes or until the edges are puffed and a toothpick inserted about 1 ½ inches from the edge comes out with just a few crumbs. (A toothpick inserted in the center will come out with some moist batter.) The center may sink slightly as it cools. Cool to room temperature in the pan on a wire rack.
Meanwhile, microwave the remaining ½ cup of cream and 2 ounces of chocolate in a medium microwave-safe bowl for 40 to 60 seconds, or until the chocolate is soft but not melted. Stir until the chocolate is melted and smooth. Refrigerate for 30 minutes or until cool but liquid, stirring occasionally.
Beat the cooled chocolate and cream mixture with an electric mixer at medium speed until lighter in color and of a spreadable consistency. Spread the topping over the bars and refrigerate for about 2 hours or until set. Cut into 16 bars and serve chilled. Store in the refrigerator for up to 4 days.
MAKES 16 BARS
10 ounces semisweet chocolate, chopped
¾ cup sugar
3 eggs, separated
½ teaspoon vanilla extract
1 cup heavy (whipping) cream
1⁄3 cup all-purpose flour
1⁄8 teaspoon salt
Brown Sugar–Apple Custard Pie
A single egg mixed with a little cream creates a delicate, velvety filling for this pie, transforming it from ordinary into something special. The combination of two types of apples