Fine food, frightful weather

FOOD & DRINK

When outside is a sheet of snow, inside can provide a blanket of comfort via the kitchen.

By Phyllis Stein-Novack

Add Comment | Comments: 0 | Posted Dec. 30, 2009

Since desserts contain no calories if enjoyed during a heavy snowfall, I stocked the freezer with ice cream and had an apple pie on hand.

Like a Girl Scout, I am always prepared. When news reports advised a blizzard was on its way, Edward and I dashed to Whole Foods to stock up. I, like many of you, never dreamed it would be the second largest snowfall in city history.

I roasted a chicken and put on a big pot of beef to be braised in red wine. I made sure there was an array of fresh vegetables on hand, along with fixings for a salad.

Since desserts contain no calories if enjoyed during a heavy snowfall, I stocked the freezer with ice cream and had an apple pie on hand.

Edward and I built a fire and ate by its warmth. We watched movies and enjoyed the breathtaking beauty of the snow falling over the city.

■ Roast Chicken ■ with Garlic and Parsley

Ingredients:

1 free-range, organic chicken, at least 4 pounds

Kosher salt, freshly ground black pepper and imported sweet Hungarian paprika, to taste

1 head of garlic, separated into cloves

1 large handful of Italian parsley leaves

Directions:

Preheat the oven to 400 degrees.

Thoroughly pat the chicken dry with paper towels. Place in a shallow roasting pan. Sprinkle on the salt, pepper and paprika. Place the garlic and parsley in the cavity of the bird.

Roast for one hour.

Serves two to three.

Note from Phyllis: No need to peel the garlic in this recipe. You can use a lemon, cut into quarters, and some fresh rosemary leaves in place of the garlic and parsley. But do not use dried herbs. They will not work here.

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