Next week is my last week in New York City. I’m in the process of packing up my little apartment and sending everything home to Australia where I will join it in September after travelling down the West Coast of America (ROAD TRIP! Sightseeing suggestions welcome…).
New York is a city that changes you. It becomes a character in your story that exerts its influence whether you like it or not. New York made me focus. It made me prioritise what was important in my life, because there is no way you can do everything it offers. I was quite surprised to find that my priorities included simple, uncontrived things: cooking, friends, family, nature. The antithesis to a pulsating metropolis.
When I’ve told seasoned New Yorkers that I’m leaving, a look of pity crosses their faces and they nod in an understanding way. “You couldn’t take the pace”, they state, implying that they are made of tougher stuff than I. They may be right. Or I just miss home, the ocean, and stars. And a slower pace of life. And Melbourne coffee shops. I have loved my time here and will miss the convenience, the culture and the variety of people and experiences I encountered every day. Those interactions will stay with me as I head home to a wide open sky.
I’ll still be blogging while I’m travelling, though not as often as I have been. Here’s to new adventures!
For this post, I thought I’d make something from one of the projects I worked on at Martha Stewart, as a way to mark the end of a chapter. We developed a daily video recipe starring Sarah Carey, Everyday Food magazine’s Editor in Chief. Sarah’s knowledge of food is extensive but it’s her enthusiasm for cooking simple meals and making it an enjoyable part of your day that is infectious. Watch her videos and you want to cook.
This recipe turns what is traditionally a Sunday dinner into an any-night dinner by cutting up, or spatchcocking, a chicken so it roasts in 30 minutes. Instead of potatoes, a can of chickpeas is emptied into the chicken juices and roasted till they are slightly crunchy and very flavoursome. Serve this with a crisp green salad and you have a meal that looks like it was much more effort than it is. Great for a Friday night dinner party.
Watch Sarah in action and learn how to spatchcock a chicken:
Sign up to receive Sarah’s video each day via email or browse the videos here.
Quickest Roast Chicken
- 1 spatchcocked chicken
- Coarse salt and ground pepper
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- Fresh lemon or lime juice (for serving)
- Fresh herb like parsley, coriander or basil (for serving)
Preheat oven to 260C/500F degrees. Season chicken with coarse salt and ground pepper and place, breast side up, in a pan. Roast 15 minutes. Remove from oven and add chickpeas, rinsed and drained, to pan.
Roast chicken until juices run clear when pierced between breast and leg, about 15 minutes. Let rest 5 minutes. Drizzle with fresh lime or lemon juice and sprinkle with fresh herb leaves before carving.
(From Everyday Food with Sarah Carey)