If you’re a cream puff fan (and what sensible person isn’t?) and you live in San Francisco, this is very good news.
not sure how i got to your site, but am so glad that i did. SO looking forward to having beard papa’s! i was reading some of your posts about roasting. that’s definitely a new area of experimentation for me since i really didn’t grow up eating roasts (or any meat for that matter). my husband and i have been trying different recipes of roasted chicken. can you share a southern recipe, if you have one? we’re finiding that oven temps seem to vary from recipe to recipe. couldn’t agree with you more on your post about sonoma vs. napa. we live in marin and definitely prefer spending our time in sonoma as it is less commercialized. really enjoying your blog.
oooh! That’s pretty exciting.
Also to Payal, I should add that Martha is the roast chicken queen…
Why, ya’ll are going to make me blush! I’ll post about my roast chicken recipe in the next couple of days. Payal, I’m so very glad you enjoy the site. I think Tejal and I sort of forget anyone other than us actually sees this, so it’s truly a pleasure to know you’re reading. As for chicken, honestly, there’s so much conflicting wisdom about the best way to do it, I expected it to be terribly difficult. I’ve found that as long as I don’t overthink the process, it turns out great. Mine isn’t really a southern recipe (my people are fryers mostly, and for that I refer to Alton Brown) but the pan sauce I make with it has it is as much gravy as it is jus de poulet.
Mmm, beard papa beard papa beard papa!! There’s one of those right near where I live, and I lurrrrv it. I’ve been known to smuggle them into the movies!
So I just looked at their website…filled to order? Choux pastry inner layer with pie crust outer layer? Wow. If the SF one isn’t open in time, Whitney, can we take them to the movies in NY?
Darling, you know we can! They even do ‘eclairs’, where the choux pastry is dipped in dark chocolate. Mmmm.
hey martha & tejal,
i am looking forward to the roast recipe. so i’ve tried to roast chicken twice now. last week, it was mostly trial and error method. after rubbing some seasoning on the bird, i stuck it in a dutch oven and roasted it for 50 minutes at 375. Came out ok – the legs moister than the breast. this week, i tried a method i read about where the chicken is flattened and then seared on the stove for a few minutes on each side in order to get the skin crispy. Then it’s put in the oven for 45 minutes at 350. This method turned out better than the first, as the skin remained crispy and the inside of the chicken was very moist – it easily came off the bones. i didn’t have it on a rack in the pan, so both times, the chicken was sitting in alot of its own juices. i’ve got to say, it really didn’t look very appetizing and i had no idea what do with the liquid or the solids. i have no problems making sauces/gravies out of the bits and some juices left behind when i’m cooking stovetop, but this seemed like an excessive amount of fat and bits. is this a normal part of the roasting process? i apologize if this is too long-winded. thanks again!
I know that Martha is getting set to post about roasting a chicken–but in the meantime, if you want to elevate the bird off the roasting pan, you can always use thick slices of onion or carrot. If the pieces are large, they will brown, not burn, and they can then be used to make a tasty sauce along with those drippings and bits (totally normal).
Starting with a good quality chicken will also help ensure that it isn’t too fatty or high in its water content.
I first learned about opening up the bird and roasting it the way you mentioned from Alton Brown, who is a great reference when it comes to any kind of meat cooking techniques.
Out of curiosity, what did you serve that bird with?
Thanks for the suggestion. That makes so much sense now – to elevate the bird. Most seem to suggest using a roasting rack (which I don’t have yet). Next time, I will try the thick slices of onions/carrots. I will also check out Alton’s site.
Oh – I served roasted asparagus (a bit a lemon jest, thyme, parmigiano-reggiano) and smashed cauliflower (with garlic and rosemary) with the chicken.
Thanks again for the suggestions! I will keep checking back on your site. Just bought a madeleine pan last week and thought I had read something on your site about it today (previous post perhaps?), so will check that out.
Ooh, the sides to that chicken sound delicious!
I just added that old madeleine post to sweet recipes, so that you can find it easily (a lot of our old entries got a little jumbled up when we redesigned our site).
I should tell you that a true madeleine recipe does not have almond powder in it, but the one I use in that post, a great recipe, does have a little and it’s really fabulous.
I think the most important thing, regardless of almond flour, is eating them warm, straight out of the oven, as they tend to fade in flavour and freshness very quickly…
I put almond flour in my cherry clafoutis recipe, and I’ve never regretted it. It’s a marvelous ingredient to sneak to to a lot of basic butter/flour/sugar/eggs type recipes for some depth of flavor and texture.
I was chatting with a friend who lives in Redwood City and she said that Beard Papa’s is opening there in June!
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