SIMPLE PLEAURES

Simple Pleasures

            The Shaker exhibit at the Farnsworth museum in Rockland is stunning in its ability to demonstrate the beauty of even simple functional things. Starting with the variety of hanging chairs in the entrance hall to the lines of a pitchfork and the incredibly long deacon’s bench in front of the village mural, we have to admit that the pared down substance of each item emphasizes it’s natural and perfect form.

            In contrast, our modern lifestyle of speed and variety lead to expectations of the new and complex in everyday life, including food. Restaurants and chefs compete to devise new flavors for each meal and some modern recipes have come to resemble a magician’s shopping list of spices and ingredients. Blame it on the wide availability of ingredients without seasonal or local limitations. In fact, many a time I catch myself surveying my spice shelf for a possible new twist that could be added to an old recipe to make it different or more interesting.

            However in the process we are in danger of forgetting that natural food cooked simply has it’s own delicious flavor, which is distinctive without being excessively overwhelmed by glazes, spice rubs, marinades and a variety of condiments. Just as a freshly baked loaf of good bread is mouthwatering even without butter.  So, before I am sorely tempted to play kitchen magician for the holidays, it might be time to contemplate a simple dinner that requires a minimum of  ingredients for each dish and for that there is nothing better at this time of the year than roast chicken, new potatoes, buttered roasted beets and pan sautèed apples.

                                    Oven roasted chicken

             Rinse and pat dry a 4 lb. chicken, which has come to room temperature. Rub coarse salt in the breast and main cavities. Place a sliced onion and some celery tops in the main cavity and tie the legs together with twine. Set on a rack in a roasting pan, Baste with some fresh lemon juice and set in a pre-heated 350 degree oven. Roast for 1 hour and 20 minutes, basting a few times in the last half hour with additional lemon juice and the pan drippings. The chicken is done when the leg joint moves easily.  Allow to sit for 15 minutes after you remove it from the oven before carving. Alternatively, you can roast the bird at 450 degrees for 50 minutes, but then rub initially with oil and baste more often in the last ½ hour of roasting.

            Excellent gravy can be made with 2 Tblsp. flour stirred in the pan drippings to make a roux and slow addition of hot water or broth to desired consistency. Season with salt and pepper and 2 Tblsp. lemon  juice.

                                    Roast buttered beets

            Before the chicken goes in the oven, trim and scrub 4-5 medium beets, wrap in aluminum foil and place on bottom rack in the oven while preheating for the chicken. Bake for 70 min. at 350 degrees or 40 min. at 450 degrees. Remove from oven, unwrap and carefully peel the beets. Slice the beets, sprinkle with salt and drizzle with 1-2 Tblsp. melted butter.

                                    Parslied new potatoes

            Scrub 1-2 lb new potatoes, cut larger ones in half and cover in a pot with cold water plus 1tsp. salt. Bring to boil and continue to cook for 10 min or so, until pierced easily with a fork. Drain and sprinkle with chopped parsley.

                                    Pan sautèed apples

            Core and slice 4-5 tart eating apples and sauté in 2 Tblsp. melted butter, sprinkle with 2 Tblsp. lemon juice, some cinnamon and 2 Tblsp. brown sugar. Serve with a scoop of ice cream if desired.

            The simple pleasures of fresh and delicious flavors should not be underestimated, nor should we underestimate the fact that all of these dishes are simple and not very time consuming. The added benefit is that this leaves leftover roast chicken, which can in turn be dressed up slightly for another meal.

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)