We consider ourselves adventurous eaters who enjoy trying out recipes and experimenting with new dishes at home. But, like most people, we have a few old reliable dishes. This summer, we ate lots of Caprese salads with just-picked garden tomatoes and a cold pasta that we concocted with basil pesto, corn, and grilled chicken.
We can’t help but be impressed with Meike Peters, who chronicles a new dish for every day in 365: A Year of Everyday Cooking & Baking, Prestel, $40). Peters has been sharing recipes on her Eat in My Kitchen blog (meikepeters.com) since 2013, drawing inspiration from the hearty German comfort food of her youth and the lighter Mediterranean diet of Malta, where she spends part of the year. Even so, coming up with a good new recipe for 365 days is quite a feat.
There are many variations on pasta, tarts and quiches, sandwiches (a favorite of her partner), and pizzas (which the couple enjoys every Sunday night with a movie). But each dish has an interesting flavor twist. Peters also mixes quick everyday meals such as an herb-fried egg on toast with special-occasion dishes like braised beef shanks with spices and red wine.
The book is tied to the calendar, closely following the seasonal harvests. Here in New England, fall is upon us and we appreciate how easily Peters incorporates grapes into everything from a root vegetable soup to mussels with Riesling wine to a grape and rosemary tart.
We were drawn to her Roasted Chicken with Grapes and Garlic. Thanks to Prestel for allowing us to reprint the recipe and photo. To round out the meal, we added a pound and a half of creamer potatoes, which cook with crispy skins in the same amount of time.
ROASTED CHICKEN WITH GRAPES AND GARLIC
Roasted chicken with grapes and white wine is a winner. At first, I was uncertain if adding a generous amount of garlic would conflict with the fruits’ mellow juices, but the very first bite proved there was no need to worry — the dish is balanced and the bird tastes divine.
Serves 2 to 3
One 3-pound (1.5-kg) whole chicken
Olive oil
Flaky sea salt
Coarsely ground pepper
1 small bunch fresh thyme
1 1/4 pounds (560 g) seedless grapes on the vine
10 large cloves garlic, unpeeled
2 bay leaves
2/3 cup (150 ml) fruity white wine
2 tbsp (30 g) unsalted butter, cut into cubes
Ovenproof cotton string
Preheat the oven to 375°F (190°C).
Place the chicken in a medium baking dish, rub the skin with a little olive oil, and season to taste with salt and pepper inside and out. Fill the chicken with 1/3 of the thyme then tie the legs together with ovenproof cotton string. Arrange the grapes, garlic, the remaining thyme, and the bay leaves around the chicken. Whisk the white wine with 2 tablespoons of olive oil and pour over the chicken and grapes.
Place the butter on top of the chicken then roast, spooning the juices from the pan over the chicken every 15 minutes, for about 1 hour and 15 minutes or until the juices run clear when you prick the thickest part of a thigh with a skewer. Turn on the broiler for the last 1 to 2 minutes or until the skin is golden and starts sizzling.
Take the chicken out of the oven and let it rest for a few minutes. Carve the chicken and divide the meat, grapes, and garlic among plates. Drizzle with the juices from the baking dish and serve immediately.