This past weekend was a celebration of all the blessings we continue to count - Valentine’s Day, a long weekend for President’s day, being completely snowed in (finally got to delight in a New England winter) to binge on a marathon of documentaries.
Our friend Peter came to visit us for the long weekend, he is the most New York person we know; born and raised in Brooklyn, still lives in Brooklyn, and noticeably missing the constant hum of sirens (or any noise at all) when we went to bed.
Thanks to Peter’s excellent cooking skills and our shared love of food, we devoured three full meals a day - carefully prepping our mise en place, analyzing every detail of the final dish, and reflecting on every bite.
I recently learned what the oven’s “Broil” stands for, it’s like upside-down grilling. You may already know how this works, but I must state this like a mini PSA as I had to learn the hard way. I burned gim, GIM (seaweed sheets), the thinnest possible piece of food you could ever so slightly toast over a fry pan. The gims were ablaze and I thought I was going to burn the house down… So PSA, broiling is NOT like its gentle counterpart, baking, and it requires constant attention.
Peter knew his way around a broiler. For dinner, we casually decided to make roast chicken, grill steaks, mashed potatoes, Brussels sprouts, and a Caesar salad with homemade croutons.
An interesting ingredient we used was parsnips - we stuck to root vegetables when roasting everything under the broiler with the chicken.
Peter’s Tip: Always salt-brine your chicken the night before. It flavors the chicken, helps the meat retain moisture during cooking for a juicier and tender finish, and even gives the skin a satisfying crunch.
Thanks to Josh for being our grill master and Peter for whipping up every meal like a private chef, we were blessed to have been snowed in with you ❤️.
