A Kitchen Discovery Vignette from Ashley, Meta Street Cafe
As children grow and learn about the world, they are easily intrigued by new ideas, and take-in concepts with surprising detail. Because Charlotte and I cook almost every day, many lessons are learned in our kitchen. While preparing a whole chicken to roast, five year old Charlotte asks me why the chicken looked like a chicken. “Because it IS a chicken, Baby.” Her eyes are wide as she replies, “Oh!”. “But, hotdogs are not dogs,” I tell her. We laugh and laugh! Chicken is a chicken, beef is a cow, and bacon is a pig. Charlotte learns the origins of meat, how yeast makes bread rise, when avocados are ripe. Our kitchen is a place to explore the plant world, spices, heat, tastes, smells, quantities. I pull out a kitchen bowl and she asks, “So, are we going to double the recipe?”
Creamy Lemon Chicken from Memory, East Gloucester Square
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Juice of 1 lemon
1 head cauliflower , chopped
Preheat oven to 400 degrees F.
Season chicken thighs with salt and pepper, to taste.
Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice. Add cauliflower. Boil for a few minutes.
Place into 400 degree oven and roast until completely cooked through, about 30 minutes.