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culinary classics for all
by Kiera Tara O'Brien | 1
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continued from page 2
the official and elegant dinner party
This is it. You are all grown-up and throwing
your first big dinner party. Whether trying to impress would-be in-laws
or your new boss or just entertaining on a special occasion, show off
your skills with a savory and straightforward pork roast or a bold plate
of crispy chicken breasts.
pork roast with thyme
5 lbs pork roast, trimmed (ask your butcher to make it
3 cloves sliced garlic
1 tsp dried or fresh thyme
1 tsp salt
½ Tbsp black pepper
3 bay leaves
½ cup cider vinegar
1 Preheat your
oven to 325 F or 165 C.
2 Use a small
knife to pierce the top of your pork roast. Push your garlic slices into
3 Sprinkle the
salt and pepper all over the top of the pork and place the bay leaves in
the bottom of a large roasting pan. Set the roast directly on top of the
bay leaves with the fatty side facing upward.
4 Mix the
vinegar and thyme in a small bowl, then pour over the top of your pork.
5 Bake in the
oven for 3 hours, or until an internal meat thermometer gives a
temperature of 160 F or 70 C. While the roast is in the oven, you should
periodically use a spoon or a basting brush to spread the drippings on
the bottom of the pan onto the roast. After roughly 3 hours, your juicy
roast will need to sit for 10 minutes before slicing and serving.
Suggested side dishes: sliced red apples and
mustard and thyme chicken
4 boneless chicken breasts or thighs
1 tsp fresh thyme or ½ tsp dried thyme
3 Tbsp coarse mustard
1 Tbsp flour
1 Tbsp honey
2 Tbsp cider or herb vinegar
½ cup plain bread crumbs
¼ tsp cayenne pepper
2 Tbsp vegetable oil
Breaded chicken cutlets can seem tricky … unless you keep a few tips
in mind. First, make sure your chicken’s not too thick – between a
¼” and ½” is perfect. You can either halve a particularly chunky cut
with a knife to yield two thinner cutlets, or flatten the chicken by
placing it between two sheets of wax paper, then pounding it with a meat mallet,
rolling pin, or the flat side of a chef’s knife. (No need to go
nuts on the pounding; you don’t want to pulverize the meat.) Second,
keep the heat at medium … no getting impatient and cranking it up,
as you’ll end up charring your coating well before the interior gets
cooked. Last, refrain from flipping the chicken more than once, as
the more you fuss with the chicken, the more of the tasty browned
crust you’ll lose to the pan.
1 Combine the
mustard, flour, honey and vinegar in a bowl. Use a brush to cover the
chicken pieces with this mixture.
2 Combine the
bread crumbs, thyme and pepper on a large plate. Roll the chicken pieces
over this mixture to coat them.
3 Heat the oil
over medium heat in a large skillet on the stove.
4 Cook the
chicken pieces for about 5 to 6 minutes on each side, turning once. The
chicken should be browned and cooked through.
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