RECIPE: Whole Roast Chicken for BC Living "From Scratch"

Whole Roast Chicken
Recipe for BC Living
October 2024

Picking up a rotisserie chicken from the grocery store is convenient, but it’s truly hard to gauge how fresh they actually are. Making a whole chicken from home is far less work than it seems, and then there is the bonus of making homemade chicken broth with the carcass afterwards.  
 
A four-pound chicken can easily feed two people, but even making this solo means you get leftovers which you can turn into chicken salad for sandwiches, or chicken soup with that delicious homemade broth. 
 

INGREDIENTS 

- 3 large carrots, cut in 1-inch pieces (peeled or unpeeled) 

- 1 large onion, cut into 1-inch pieces 
- 1 or 2 Yukon gold potatoes, cut into 1-inch pieces 

- 1 lemon 

- olive oil 

- 1 whole head garlic, sliced in half horizontally  
- 4 lb. whole chicken  
- approx. 10 sprigs of fresh rosemary, thyme, and/or sage (I like using all 3) 

- salt and pepper 
 
Equipment – kitchen thermometer, roasting pan, or some sort of high-sided baking dish 
 
INSTRUCTIONS 
 
Start by preheating the oven to 425 degrees Fahrenheit. Note, you may have to take one of the racks out to fit the chicken in properly. 

Cut your vegetables and place them in the bottom of a roasting pan, using only one half of the head of garlic (face this down). Drizzle some olive oil over the mix, add some salt and pepper, and a few of whichever fresh herbs you’d like. You can zest the lemon and add that to the mix as well, and then cut the lemon in half and add it in (cut side facing down). 
 
Pat the chicken dry and remove the innards if they were included inside. Drizzle olive oil over the bird, season with salt and pepper and rub in with your hands to get it into all the nooks. Be sure to also do this for the inside and underside of the chicken. 
 
Place the second half of the head of garlic and lemon inside the bird, as well as the sprigs of fresh herbs, and then tie the legs together with twine. 
 
Place the chicken on top of the vegetables and then into the oven uncovered. Cook for 50 minutes and then check with the kitchen thermometer. You want the thighs to be around 175F, and the breasts to be at around 160F – if it’s too low, continue to cook, checking again every 5 mins. If you have a bird bigger than 4 pounds, it will definitely need more time. 
 
When it’s done cooking, take it out and let it rest to help the juices lock in. I usually cover it with tin foil, and then a tea towel for about 15 minutes. 
 
Set the oven to broil and carve off the breasts and take out the veggies. Flip the chicken over into the roasting pan and broil to get the bottom of the chicken nice and crispy. Then carve the rest of the chicken (thighs, drumsticks, etc.). 
 
Don’t forget to save the bones and made a soup stock with the leftovers. 
 
ENJOY! 

RECIPE: Chili for BC Living "From Scratch"

Chili
for “From Scratch” for BC Living
September 2024
 
Whether it's when the leaves start to turn, the snow is falling, or it's gray and rainy outside, sometimes all you need is a bowl of chili to comfort you. 
There are many, many ways to make it – from meat-free to multi-bean, to a combo of both, with the variety of vegetables (peppers, mushrooms, carrots, etc.) changing based on preference. 
I went with a chili mostly of beans, so that anyone can enjoy it.  
Also, if you’re making a big enough batch, portioning and freezing it means easy meals whenever you’re just too lazy! 
 

INGREDIENTS: 
 
*Note – spices are (fairly) mild, but it’s best to start there and add more later if needed. I also find the spices become more potent the long it sits together on the stove and in the fridge. 
 
- 2 tbsp olive oil 
- 1 medium onion, finely chopped 
- 1 small carrot, finely chopped 
- 2 ribs of celery, finely chopped 
- 1 red bell pepper, chopped evenly (you can use a green pepper here if you prefer) 
- 3-4 cloves of garlic, minced 
- 1 large can of kidney beans (you can substitute other beans if you prefer them) 
- 1 large can of black beans 
- 1 large can of crushed tomatoes (or chopped if you prefer) - approx. 750mL 
- 2 cups vegetable stock (or water) 
- 2 tbsp chili powder (I used two kinds) 
- 2 tsp ground cumin 
- 1 tsp dried oregano 
- 2 tsp smoked paprika 
- ½ tsp salt 
 
Garnish options: cilantro, avocado, cheddar cheese, or anything else you’d like. 
 
INSTRUCTIONS: 
 
To save time, you can roughly chop the onion, carrot, and celery and pulse them in a food processor, instead of chopping by hand. The same goes for the red pepper, but I like those in regular sized chunks. 
 
In a heavy-bottomed pot, heat the olive oil over medium heat, and then add the onion, carrot, and celery, and ¼ of a tsp of salt - cooking for a minute until it softens. Then add the minced garlic and cook for another minute before adding in the bell pepper, stirring well. 
 
Now add your spices: chili powder, cumin, oregano, and paprika, stirring until everything is well coated and fragrant (1-2 mins). 
 
Add the crushed tomatoes, vegetable broth, and both kinds of beans. 
Note if you want to make sure you get all of the tomatoes from the can, you can pour some of the vegetable broth or water into it, swirl around and add to the pot – this way none is wasted. 
 
Bring the mixture to a simmer, and then cook on low for 45 minutes (you may have to cover to avoid splatter). 
 
If you’d like the sauce thinner, you can always add more water as needed. If you prefer a thicker chili take about a cup of it and blend it in a blender before adding back in. 
 
Taste for seasoning – it may need more salt and possibly more spice if you want it hotter. 
 
You can serve this over rice, or in a bowl with tortilla chips. And don’t forget to add your favorite toppings like avocado, sour cream, cilantro, or cheese. 
 
ENJOY! 

RECIPE: Mini Donuts for BC Living "From Scratch"

Mini Donuts 
for BC Living “From Scratch” Column
August 2024
 
August makes me think of fairs and festivals, and I can distinctly smell the mini donut stand. And while it’s much easier to get from those little machines they make them in, I’d rather avoid a crowd and make them myself at home. 
 
This dough does its first rise overnight in the fridge, so plan for that, and make sure you have some friends around to feed because these are best warm, the same day, and the recipe makes quite a few of them. 
 

INGREDIENTS: 
 
- 2 ¼ tsp active dry yeast 
-250g lukewarm whole milk 
- 50g sugar 
- 565g all-purpose flour 
- 1 tsp salt 
- 2 large eggs, room temperature 
- 1 tsp vanilla bean paste 
- 100g unsalted butter, at room temperature 
- neutral oil (canola, extra light olive oil, or vegetable oil) for frying 
- 200g granulated sugar 
- 3-4 tbsp cinnamon (this is to your own taste) 
 
TOOLS: Having a thermometer for the oil temperature is ideal, and a spider strainer to retrieve the donuts from the oil is also key! 
 
INSTRUCTIONS: 
 
In a small bowl, mix the yeast, lukewarm milk, and 2 tablespoons of sugar - stirring well and let it sit for 10-15 minutes until it becomes foamy. 

In the bowl of a stand mixer with a dough hook, combine the flour, salt, and the remaining 2 tablespoons of sugar. Mix briefly. 

Add the eggs, vanilla bean paste, and the foamy yeast mixture. Mix on low speed for 2-3 minutes until the dough starts to come together (it will smooth out). 

Increase the mixer speed to medium and mix for another 10 minutes until the dough is soft and smooth. 

Lower the mixer speed to low and add the butter a little at a time, ensuring each piece is fully incorporated before adding the next. This should take about 3-4 minutes. 
Once all the butter is mixed in, increase the speed to medium and mix for another 5 minutes until the dough is soft and smooth. 

Transfer the dough to an oiled bowl, cover tightly with plastic wrap, and let it rise in the fridge overnight. 

The next day, line two baking sheets with parchment paper squares. Turn the dough out onto a well-floured surface and roll it to a ½-inch (1.25cm) thickness. 
 
Use a 1 ¾-inch (4.5cm) round cutter (or something close to this size) to cut out dough circles. Cut a small hole in the center of each circle using a small round cutter or a straw (I used a piping tip of the correct size) and then place the cut-out donuts on the parchment squares. Re-roll any scraps and cut out more donuts. (Save a scrap or two to test the oil later on.) 
 
Lightly cover the donuts with plastic wrap and let them rise for 45-50 minutes until puffy. When you poke them lightly, the indentation should spring back. 

While the donuts are rising, heat the neutral oil to 350°F (180°C) in a large heavy-bottomed pot or deep fryer. (The oil should be deep enough for the donuts to float.) 
 

Set up a wire rack over a baking sheet lined with parchment paper or paper towels. 
Mix the cinnamon and sugar in a medium bowl. 
 
Test the oil with a few dough scraps, or any donut that is less than perfect in shape. Then, gently lower a maximum of six donuts at a time into the hot oil (less if your pot isn’t wide – basically just don’t crowd them). Cook for 3-4 minutes, flipping every 30 seconds, until golden brown. 

 
Remove the donuts with a slotted spoon or spider strainer and place them on the cooling rack. After cooling for 30 seconds, toss them in the cinnamon sugar mixture until coated. 
 
Repeat with the remaining donuts until all have been cooked. 

 
The donuts are best the same day they are made, and I recommend storing them in paper bags, so they don’t get soggy. 
If you do keep them overnight, I’d reheat them in a microwave the next day to soften them up. 
 
ENJOY! 

RECIPE: Vanilla Bean Ice Cream for BC Living "From Scratch"

RECIPE: Vanilla Bean Ice Cream
for BC Living "From Scratch"
July 2024

In the thick of summer, there’s nothing better than a nice cold scoop of ice cream. Well, this might be better – making it from scratch! If you have the right equipment (I’ll get to that), and quality ingredients, you can make whatever flavor your heart desires, right in your own home. 
 
For the recipe below, I used the KitchenAid Ice Cream Maker, as I own the stand mixer already, but there are plenty of other ice cream makers out on the market, and to make this recipe, it’s all very similar. 
 
Below are the instructions on how to make Vanilla Bean Ice Cream – which requires making a custard - but other ice creams require even fewer steps.  
 

INGREDIENTS: 
 
- 1 Grade A vanilla bean (Madagascar) 
- 150 grams granulated sugar (about ¾ cup) 
- 2 large eggs  
- ¼ teaspoon kosher salt  
- 2 cups heavy cream  
- 1 cup whole milk (3%) 
 
NOTE: You will also need a food thermometer! 
 
INSTRUCTIONS: 
 
Follow any instructions on your ice cream maker about prepping the machine. My bowl for the stand mixer needed to be placed in the freezer for 24 hours before making the ice cream. 
 
Set up an ice bath (in the sink is best) by nesting two metal bowls together, with ice in the bottom bowl. 
 
Take the vanilla bean and slice it lengthwise, with a sharp knife, and scrape out the seeds (reserving the pod). 

In a medium-sized bowl, combine the granulated sugar and vanilla, rubbing them together with your fingers to break up any clumps. 
Add the eggs and salt to the sugar mixture, whisking vigorously for one minute or so, and then pour in the cream and milk, whisking again until well combined. 

Transfer the mixture to a medium heavy-bottomed pot and add the reserved vanilla bean pod. 
 
Cook over medium heat, stirring constantly with a rubber spatula, making sure to scrape the edges and bottom of the pot.  
Cook until the mixture reaches 175°F or until slightly thickened - this will take about 8-10 minutes, but possibly longer, depending on your stove.  
 
Avoid boiling or your mixture will curdle! 

Remove from heat, continue to stir until it reaches 180°F. 

Strain the custard through a fine-mesh strainer into the top bowl of the ice bath and place the vanilla bean pod back into the strained custard to steep.  
Stir occasionally until the custard reaches room temperature. 
 
Place the bowl in the fridge, covered, and cool until it reaches around 40°F (generally leaving it overnight will be best). 
 
When ready, remove the bean pod, and then follow the instructions on the ice cream maker to churn the cream until it is the right consistency (sort of like soft serve). 
 
When placing it in the freezer to firm (which will take a few hours), make sure it is in an air-tight container. The container should also be easy to scoop from! 
 
Enjoy however you desire – in a dish, on a cone, or maybe even on top of a warm brownie. 

FOOD: BC Greenhouse Recipe Development Photo Shoot

Recipe Development & Food Styling
with BC Greenhouse, Sea Cider, BC Wines, California Wines
May 2024

RECIPE: Tomato Feta Pasta with Fresh Herbs

Tomato Feta Pasta with Fresh Herbs
recipe with Windset Farms Greenhouse
May 2024

Serves 4 
 
When I’m out of ideas for dinner, I can always count on having the ingredients to make the baked feta and tomato dish that blew up on TikTok during in early 2021. 
 
While you can make it year-round, using fresh BC Tomatoes (in this case, from Windset Farms) just makes it extra nice. 
 
Instead of just going the simple route, here is a recipe to elevate it with the use of fresh BC grown herbs (these were from my backyard garden), and adding some garlic and shallots into the roasting process. Plus, choosing a funky pasta makes it look as spectacular as it tastes! 

INGREDIENTS 
 
- 2 pints of cherry or grape tomatoes 
- 1 block feta (approx. 1 cup) 
- 1 shallot, quartered 
- 2-3 cloves of garlic, smashed 
- 2- 3 tbsp olive oil 
- 1 tbsp fresh parsley, chopped 
- 1 tsp fresh thyme, removed from stem 
- 2 tsp fresh oregano, chopped 
- salt and pepper 
- 1 pound pasta of your choice – anything with tubes or ridges is great to catch the sauce 
- 1 tbsp fresh basil chopped 
- lemon zest (optional) 
 
INSTRUCTIONS 
 
Preheat oven to 400°F. 
 
In an oven-proof dish (wider is usually better so everything touches the surface area), place the (drained) block of feta in the center, and surround it with the tomatoes. Nestle in the quartered shallot and the smashed garlic. 
 
Sprinkle the oregano, parsley, and thyme on top, drizzle everything with olive oil (you may need more, take a look), and add a few twists of fresh ground pepper and a bit of kosher salt. 
 
Place in the oven and bake for 30 minutes, and then turn up the heat to 450°F and bake until the feta is golden brown. 
 
When the pasta has about 20 minutes left, bring a pot of water (lightly salted, as the sauce is going to be salty to start with), and cook your chosen pasta according to the package directions. 
Drain the pasta, reserving some of the pasta water. 
Drizzle a small amount of olive oil on the pasta to keep it from sticking together while you prepare the sauce. 
 
Remove the feta bake from the oven. Depending on your preference for chunky or smooth sauce, you can either mash the mixture with a fork or potato masher, or for a smoother sauce, use an immersion blender to break it down (especially the shallot and garlic). 
 
Add the pasta to the sauce in the dish (or a new bowl for a nicer presentation), and sprinkle with fresh basil, and serve.