Is it spring yet? You know, the season when a mother’s heart turns to baseball. Yes, I recognize all those families involved in dance and musical instrument lessons and theater are also part of the equation. (All I can say is, thank the stars above that you don’t spend afternoons and weekends shivering on aluminum bleachers). We do share a common problem. Dinner. Getting it on the table efficiently so there’s time for homework, baths and a decent bedtime. We are always thinking of putting nutritious dinners on the table when the seasonal schedule is packed with recitals, graduations, talent shows, weddings, showers, parent-teacher conferences and so much more.
So I’m here with a quick way to get a good dinner on the table — with the least amount of clean up. Suggestion: rotisserie chicken. A few years ago, I would not have considered buying a rotisserie chicken. But, lately I’ve found good outlets that don’t make me cringe — right here in town. Call the bird the centerpiece of your meal. Pick it up the day of or a day before using — not any longer. Uncover and get it into the fridge immediately. (My chef friends would recommend roasting your chicken a day ahead).
Now turn a lone chicken into a meal with sparing use of utensils, pots and pans and the least amount of clean up.
Game (practice, rehearsal) over. On your mark, go.
First, walk in the door and before you do anything, set the oven at 425 degrees. Pull out a bag or two of those tiny potatoes — no slicing or cubing. (I keep potatoes in a champagne bucket while it waits for a festive occasion). Fill a pot with tap water. Throw it on the stove, add potatoes, making sure they are covered by about two inches of water. Bring the pot to a boil, then down to a brisk simmer. This washes the potatoes and starts the cooking process at the same time. It takes 10 to 12 minutes.
Second, get out a bag of those microwaveable green veggies, your choice. Have them ready to put in the microwave at the right moment, about five minutes before everything else is ready. While the fridge is open, take out the chicken; place it on the counter near the stove to raise its temperature so it heats up faster.
Third, line a sheet pan with foil while the potatoes keep simmering away. Slurp some olive oil and shower salt, pepper, (maybe, fresh or dried rosemary?) over the foil-lined sheet pan. By now the potatoes are ready to dump into a colander in the sink. Rinse with cold running water. (They will cool a bit. That’s OK.) Shake them up and dump them onto the sheet pan. Stir, until they are coated with oil and seasonings. Put the sheet pan back in the oven.
Fourth, make a green salad with an easy dressing — from scratch. I just rediscovered Nora Ephron’s vinaigrette recipe. I whisk up this dressing in the largest bowl I own. I scatter a bag or two of triple-washed greens to the bowl right on top of the vinaigrette. I buy a combination of tender leafy greens — baby spinach, arugula, etc. — and some sturdy ones like romaine. I change the combinations each time I toss a salad, so no one gets bored. (Tear, don’t cut the lettuce, to eliminate the cutting board). A green salad is great, but you can add tiny cherry tomatoes (no slicing), tiny cukes (no peeling or seeding; slice on a paper plate) and chop in a scallion (paper plate again). If I have basil or mint leaves around or growing on a windowsill, I tear a few leaves into the bowl. You can embellish with cheese cubes and more veggies. (Everything comes pre-cut these days). Salad made. Only one bowl and no cutting board to clean up.
Okay, last step: By now the potatoes are starting to turn golden in the oven. Pull them out and give them a quick stir. (If they seem very soft, push the tops down until they crack and call them “smashed potatoes”) and push them toward the edges of the sheet pan; place the chicken in the center. About 15 minutes until dinner. Don’t forget to zap the veggies in the microwave.
Plate everything near the stove.
Nora Ephron’s vinaigrette
I use a medium-size whisk (not a balloon whisk) to get a good consistency to the dressing, quicker and more efficient than a fork.
Using an oversize bowl for the vinaigrette, add the greens right on top to toss. This prevents overflowing; less cleanup.
This is an easy vinaigrette to toy with: change up the wine vinegar for cider vinegar, or half the amount of balsamic vinegar; replace vinegar with any type of citrus juice. (If using lime, you might add cilantro leaves and sliced avocado to the mix).
For a creamy dressing, use half the vinegar and whisk in two tablespoons of mayonnaise.
You can also play with fresh or dried herbs like tarragon or dill or oregano.
— Two tablespoons Grey Poupon mustard — two tablespoons best quality red wine vinegar — six tablespoons 100% olive oil (you don’t need extra-virgin)
— Stir together the mustard and vinegar.
— Slowly add six tablespoons of olive oil, whisking constantly until the vinaigrette is thick and creamy.
Linda Bassett lived in Marblehead for years and has worked as a cook, trained up-and-coming chefs, studied food history and led food tours. Her book, “From Apple Pie to Pad Thai,” is about local cooks and cooking.
Linda Bassett
Marblehead resident Linda Bassett has worked as a cook, trained up-and-coming chefs, studied food history and led food tours. Her book, “From Apple Pie to Pad Thai,” is about local cooks and cooking.
