On cooking.

New year’s resolution #5: Cook for myself and for friends. So the whole resolution thing might have gotten off to a slow start, but I think I’m actually doing pretty well on my cooking guideline. Last week for dinner I made chicken with a tart lemon and dill sauce that was so good I ate it for dinner three nights in a row. This was my first attempt at a rue, and even though I had no idea what I was doing, it turned out pretty well. Later that week, I had another first—roasting. I can’t believe I haven’t done this sooner for several reasons: 1) It’s so simple. Throw a variety of vegetables on a pan, toss with olive oil, maybe some lemon juice and a few spices, and pop in the oven. 2) It’s delicious. I made brussel sprouts, and they were tender but still crisp and full of flavor. 3) It makes great leftovers. I took left over sprouts to work the next day for lunch. The flavor was just as sharp and they weren’t soggy at all, even after a quick zap in the microwave.

Then on Friday, I tried my hand at pot roast. M was coming in to town to visit, and usually I cop out and order pizza or something to feed him when he arrives. But last week was cold and a little dreary, so I thought a hearty dinner might warm us up a bit and, if nothing else, he’s an easy audience for a new recipe. However, the last time I tried to cook red meat for M on a Friday night, I ended up in tears in the kitchen because the broiler wasn’t working the way I wanted it to. Imperfection is not my strong suite.

But this time, I decided that no matter what it looked like, I wouldn’t get upset. Pot roast cooks for hours on a low temperature, so I would have plenty of time to correct any mistakes that popped up along the way. However, I didn’t have to worry. It turns out pot roast is incredibly easy to make. Plus, you can throw the carrots and potatoes in the same pot as the meat, so the side dishes cook right along side the main course. And, you only have to wash one pot! The only tricky part is making the gravy after the meat has cooked. Luckily, I had already experimented with rue earlier this week, so I was ready with my flour and water mixture, but somehow it got a little lumpy as I whisked the rue into the broth and pan drippings. I was ready to strain the gravy through a sieve, but the lumps smoothed themselves out after a few minutes of whisking while boiling. The gravy thickened and was a great complement to the meat and vegetables. I threw a few biscuits in the oven as M arrived, and we curled up on the couch for a rich winter dinner.

This week, I’m testing my resolution on my first “real” audience. Sorry M, you don’t count as real. I’m having a few girlfriends over for dinner on Thursday, and I’m planning the menu. I’m planning to make chicken burgers with orange and rosemary under the broiler with a thick balsamic onion sauce sweetened with honey. I’ll roast asparagus serve with kettle cooked sweet potato chips. This is a meal I’ve made before, so I won’t necessarily be trying anything new, but it’s one of my favorite meals my mom makes. And they smell just delicious while cooking. However, this morning I found a Rachel Ray recipe for prosciutto wrapped chicken breasts stuffed with seasoned ricotta cheese, and I nearly drooled on my keyboard. This might have to be my next dinner attempt. And with that, I’m hungry for lunch—talk soon!

To warm plates around my new table,

Lia