December 30, 2019: Roast Chicken and Pasta (hard to go wrong)
Jan 5th, 2020 by Katekoster

Welcome to  I just realized that my sister Alex and I have been cooking and posting since 2015!  Scroll down a post or two to see the story of our website and the $17,500 we won and donated to Action Against Hunger (or click here!) or if you just want to read about food…read on.

Tonight I made another pretty easy dinner: roasting a pre-marinated chicken from Trader Joe’s and making some fresh pasta. The hardest part of the dinner was going to Raffetto’s in the West Village to buy the pasta.  But it’s a pretty cool place: you tell them how you want your pasta sliced and they use a machine to cut it for you fresh.  Plus their pesto sauce is literally the best ever.  Anyway, here’s my favorite chicken…it’s a little more expensive than just a whole chicken but it tastes really good and cooks a little faster because it’s “spatch-cocked”…essentially flattened.  It needs to cook for at least 60 minutes…a little more probably better.

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Once that 60 minutes was pretty close to being done, start the water boiling for the pasting (we chose 1/4 inch, which expands to 1/2 inch when cooked).

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The thing with fresh pasta is that it cooks really fast (3 – 5 minutes) so you can’t walk away.  Otherwise it just turns gunky.  Drain it and check on the chicken.


Looks good: time to plate.


For dessert, we did a honey tasting.  Trader Joe’s had a rainbow of honey collection that Mom got for us…it ranged from light to dark (Clover, Sunflower, Macadamia, Orange Blossom, Mimosa and Eucalyptus).  Alex and I took on the difficult test of trying them all and unanimously agreed that Clover (the lightest) was definitely the best!

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