Cooking for “one” can be a challenge – how to make a satisfying, creative meal that won’t break the bank? I had heard about the genius of roasting an entire bird to provide a week of meals, and thought I’d give it a shot. I bought an organic bird, brought it home, and was ready to roast…having totally forgotten that onions, carrots, and celery…bummer. I did have some scallions, an orange, and ginger, so that fact that this Szechuan Roast Chicken used all three was too good to be true.
The key ingredient to this dish was also a total stroke of pantry luck: about a year ago, I had spotted these small peppercorns at a farmer’s market and bought them on a whim. They have since been sitting in my pantry, forgotten and tucked away in a dark corner behind the countless spices. This was a great way to finally put them to use, and I guarantee they will never sit unused again – while the hulls of these seeds are often used in Sichuan cuisine, it grounded seeds are most commonly for use in Five Spice Powder mix. Unlike it’s black counterpart, Sichuan peppercorns have a lemony taste that actually induces a tingling, numbing sensation when eaten…don’t let that deter you! They are totally delicious.So I roasted this chicken and WOW was it good! So moist, and the flavor of those peppercorns really shined…this can easily be an impressive dish for any dinner, or simply an indulgent undertaking for one 🙂 Click HERE to see the recipe! Of course, I’m what you might call a typically “small” person, and wasn’t about to wolf down this whole bird. I ended up creating two soups (time of year!) that were outrageously delicious – first up was the Southwestern Chicken Soup. It had sweet potatoes, black beans, and a whole lotta character!
I used the chicken’s dark meat in this soup, and added canned chipotle peppers with adobo sauce to make this soup a real winner. The amount of liquid needed may vary based on your pan or stove, so keep watch. The Chicken and Corn Chili was next – it was full of spice, and everything you could want in a chicken chili. It’s not your typical “white” chili considering it uses tomatoes, but I thought it made for a beautiful (and delicious) alternative.
Both of these soups freeze beautifully, and can be storied for a later date. They are also totally modifiable – you can sub in white or dark meat, make them vegetarian-friendly (adding more beans or a grain, like rice), and can be as mild or spicy as your little heart desires. What’s wonderful about soups, in general, is that you can top them with basically anything – avocado, croutons, cheese, roasted chickpeas (ok, that might be too fancy for chili!) Whatever you decide, you can’t go wrong with these two recipes – enjoy!
– Southwestern Chicken Soup
– Chicken and Corn Chili
As I mentioned, I love chicken – you can argue that it has become somewhat of a fixation of mine. So when thinking of ways to pair these three dishes, which were all inspired by said fixation, the choice was obvious: Berlioz’s Symphonie fantastique: An Episode in the Life of an Artist, in Five Parts, Op. 14. Berlioz composed this work with a very specific program in mind: the story focuses an Artist who has fallen hopelessly in love for a beautiful woman. This powerful obsession is realized through a recurring motif called the “idée fixe”, or “object of fixation.” Berlioz explains:
By a strange anomaly, the beloved image never presents itself to the artist’s mind without being associated with a musical idea, in which he recognises a certain quality of passion, but endowed with the nobility and shyness which he credits to the object of his love. This melodic image and its model keep haunting him ceaselessly like a double idée fixe.
It is also noted that our protagonist is “gifted with a lively imagination”, which only fuels his delirium after he “poison(s) himself with opium in the depths of despair” The idée fixe becomes a recurring torment, changing and shifting in character as the Artist continues his maniac descent; yet the passion remains of his love remains. The concept of a motif that changes and adapts based on the “Artist’s” influences (in my case, my recipe choices) was all too perfect. The below recording is with Leonard Bernstein, and (given the length of the work) is in several parts on the site – I hope you enjoy it!