James Peterson and Drick’s Rambling Café combine forces in my kitchen

I stopped at the library last week and awaiting me was the book MEAT by James Peterson. The library tag obliterates part of the book. Too bad.

Amazing book. I am reading this one like a novel.

At the start of the book is a recipe for ricotta sage chicken – excellent!

While the chicken was roasting we had a starter of toasted baguette with tapenade

The chicken and ricotta combo was so very moist and tender. Pretty crispy skin…lovely to plate and eat.

Side dish of Drick’s green bean casserole (I modified the recipe when the absence of mushroom soup was discovered).

As usual we sat on the patio, sipping wine, supping on a tasty dinner, enjoying the birds………

Here is how you prepare this meal..........

Roasting the chicken:
To prepare the chicken, drain the ricotta, stuff the ricotta and sage between the skin and the breast. Place in a roasting pan or cast iron skillet in a 450 F oven for one hour. I used an oven thermometer to let me know when the thigh temperature reached 145 degrees.

Take it out of the oven and tent for 15 minutes. Doug just put the lid over the cast iron Dutch oven. That worked.

Carefully slide the knife along the breast bone and get your serving of ricotta chicken breast.

I am saving the thighs and wings for leftovers and, of course, the carcass will be the base for a rich broth.

Green Bean and Mushroom Casserole

Recipe in its original state (and nice photo) my be found at Drick’s site HERE

It was a mini-thanksgiving meal for us...good food and great company.

Let me know if you have this book Meat or have reviewed it. It's amazing. Promise!


Brenda said...

Oh ricotta, how I love thee (almost as much as wine....almost). You always make the BEST recipes!! You really need to move north so I can invite myself to your place on a regular basis..... Looks DELICIOUS!

Velva said...

Everything looks really good. Looks like you scored on a good cookbook from the library. Awesome.

Food is made better when enjoyed outsid eon the patio with wine :-)

Happy Memorial Day to you.

Janel said...

Ricotta and chicken - heaven! What a tasty meal. Wish I could have helped you eat it. :)

girlichef said...

Oh, I do not have MEAT yet, but I do love all of James Peterson's books! He's awesome. This is an amazing meal...I want to dig in =)

Drick said...

will try to comment again... your roasted chicken is just perfect, what it should be with the crisp skin and as for the green beans, I will take your version any day... much better looking and I know tasty... thanks for the mention and for trying the beans

Rita said...

What a fantastic pot; loe everything you described; that original way of cooking chicken must taste wonderful!

Pierce said...

Awww...you guys are going to give me a big head with so many nice compliments! Thank you so much. I have been having a devil of time leaving comments lately. Maybe it's Blogspot- or a Google issue but it took me forever to leave two comments yesterday!

This chicken is worth making - so is the delish green bean casserole. James Peterson rocks! At a local used book store I managed to score his book French Cooking for only $10!

Kim said...

Wow Tina, that ricotta chicken looks sensational, as does the baguette with tapenade, and the green bean casserole. That is a meal I would love to sit down and enjoy.

P.S. Who in the world puts a library tag on the front cover of a gorgeous book like that? Duh!

Joanne said...

Mmm I do love thanksgiving food! Sounds like an awesome cookbook!

Pierce said...

Kim, that chicken is one you ought to try...I know you like roasting chickens too :-)

And yeah, it's ashame the library puts those tags on but I can't complain much as they have a stunning selection of cookbooks at my disposal!

Joanne - I wish we had a thanksgiving type feast twice a year.

Natashya KitchenPuppies said...

You guys really know how to live! You eat well, live well, and (I have been told..) don't wear pants! Love it. ♥ ;-)

Pierce said...

Natashya, we will occassionly wear pants..I usually have a loose skirt - it's SO Hot here!!

Couscous & Consciousness said...

Tina, what a great book - I love a cookbook that you want to just sit down and read cover to cover. That ricotta chicken looks absolutely amazing - I love roasted chicken, and am always looking for fresh ways to change it up a bit. Will definitely try this.

Thanks for sharing it :-)

Sue xo

St Mark's National Wildlife Refuge

St Mark's National Wildlife Refuge was last weekend's outing. We like walking around and looking at the birds and alligators. We hav...