Smoked Paprika and Oregano Roast Chicken Recipe

October 17, 2012by Aida Mollenkamp — Share

Apparently I’m emotionally attached to my grey scarf. I say apparently because this was totally unbeknownst to me until I couldn’t find it the other day. If you’ve ever been around me when the weather’s chilly, you’ve likely seen that scarf around my neck. I wear it so much that it makes an appearance in nearly every other photo of me during cold weather.

Well, I didn’t realize how much it meant to me until it went missing last week, which I guess is the reality of life. We don’t appreciate things until they’re gone. Lucky for me, I left the scarf in a sleepy cafe at one of the ferry stop towns on Puget Sound, so it was easy to retrieve. That might be a bit of an understatement, since I forced my younger brother to drive an hour out of the way just to pick it up. I then arrived at the cafe and they were convinced I was retrieveing a credit card because, in their defense, who would really be crazy enough to drive that far for a boring grey scarf, right?
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Sumac and Thyme Roast Chicken

June 11, 2012by Aida Mollenkamp — Share

Using a quick-roasting technique and a good cast iron pan, this recipe for sumac, thyme, and lemon-roasted chicken comes out with crisp skin and super moist meat.
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Standing Rib Roast With Fig-Port Glaze

December 21, 2011by Aida Mollenkamp — Share

Recently I stopped by The Nate Berkus Show to cook up some of my favorite holiday recipes and the episode is airing today!

When they asked what I’d like to cook, a standing rib roast immediately came to mind because it’s a staple at our Christmas table. I’ve been making variations on rib roast for years, even wrapping it in prosciutto when I’m feeling extra indulgent. This year I wanted to make something that was easy to make yet elegant and impressive, and this fig-port glaze perfectly fit the bill.

The key to this roast is that it’s layered with flavor — first with an herb rub and then with the glaze — ensuring that every bite has tons of taste. It’s a behemoth piece of meat but don’t be intimidated because this simple roasting method results in a meltingly tender roast with sweet, earthy flavor that’s sure to steal the holiday spotlight.
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Roast Chicken with Pomegranate-Orange Glaze

February 20, 2011by Aida Mollenkamp — Share

A few years back, pomegranates became the fruit du jour and, by now, it’s quite apparent they’re here to stay. So, you’ve probably had your fair share of pomegranates, but have you cooked with them? If not, it’s a serious must.
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