Nosh With Nash

Sharing the culinary journey together!

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Honey Brined Chicken

Brine

If you’re anything like me, then you love the smell of a chicken roasting in the oven. It’s comfort food, right?? But, if you’re also like me, you get into a rut – plain old chicken, but still that yummy smell!

Plain no longer! This week at chef school I learned (among other things) the secret to brining! So here we go!

300 ml Vermouth
240 ml Kosher salt
140 ml honey
1 onion sliced
1/2 lemon, sliced
6 garlic cloves, smashed
45 ml black peppercorns
15 ml celery seed
3 sprigs Rosemary
3 sprigs thyme
6 sprigs parsley
7 bay leaves (broken a bit)
1 chicken – about 2.5-3 lbs

Mix all the brine ingredients together

Bring to a boil in a large pot with about 2L water

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Cool the brine mixture to room temp – hint, if it’s cold outside, just cover the pot and place outdoors!

Rinse the chicken, and submerge in the brine. I used a small bucket for this. Cover it!!!! Brine overnight, or 6-8 hrs. (Absolute minimum 4 hrs.) it’s important that you refrigerate the bucket of chicken while its brining…. If not, a trip to the ER is going to be in your future – can you say “food poisoning”?

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Thoroughly rinse the chicken and place it in your roasting an, or whatever you want to use! I massaged it with some delicious Olive Oil and a bit of salt & pepper. Feel free to add herbs!

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Roast it in your oven at 375 for 25 minutes, then lower the temp to 325 and continue for an additional 45 minutes (or until your chicken is cooked, the juices run clear). Let it rest for 10 minutes before slicing.

Here’s my chicken still in my LeCreuset. We gobbled up way too much and way too fast to get a good picture of it sliced so pretty!

Enjoy! And Happy noshing,

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Red Dirt Roads and Culinary Fun

PEI

Last summer (2014) my husband Scott and I traveled back to PEI (for you non-Canadians…. it’s Prince Edward Island) Canada’s smallest province, for a fantastic vacation.   The smell of sea air. The red dirt roads.  The gorgeous beaches.  The amazing FOOD! It was all so good!  PEI is my most favourite place in Canada to vacation.

 

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There were two very distinct highlights for me on this trip.  The first was our trip to Annie’s Table Culinary Studio.

Under the direction of Chef Norman, we learned how to grill fish properly.  Our first fish was a beautiful salmon.  We candied it, and grilled it to perfection.  The fish was tender and flaky and oh so good.

The second fish was Atlantic Halibut.  This time we cooked it over a cedar plank.  The flavour of that halibut was second to none! DSC_0035

Annie’s Table is a culinary gem in rural PEI, new London to be specific. The premise is that you sign up for a short class, learn some cool new things to cook, taste, love, and then take the recipes home to try in your own kitchen. The experience is unique and well worth the time.

The second highlight for me was meeting my favourite Canadian Chef, Michael Smith. Not sure what to expect, I wasn’t disappointed. Chef Michael is about as down to earth as they come. He graciously spent some time with me and Scott, showed us his home kitchen (it’s spectacular) and even got a map of the island and sent us on a planned route to see some amazing things, such as where his Food Network Canada series, Chef at Home, was taped.

Not only that, but he sent us to see some great places to eat. Feeling like we were in an episode of “Diners, Drive-ins and Dives” or the Canadian counterpart “You’ve Gotta Eat Here” we headed out to Rick’s – best fish ‘n chips on the Island, and then to the Shipwreck Cafe, best fried clams on the island!

My love for all things PEI was firmly carved on my heart. So much so that I tried to convince Scott we need to move. So far no luck, but I’m working on it.

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