Well that just floats my boat
+ Simple Roast Chicken, Kale and Broccoli Salad, and easy Cherry Cobbler
To everyone new here, welcome. I’m Rebecca and this is the Let’s Get Lost newsletter. Many of you know me from my recipe websites, Of Batter and Dough and A Little and A Lot. This newsletter comes out every Saturday morning and includes stories and photos from our life on the road plus a weekly menu of new recipes inspired by the places we visit and the people we meet.
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We are jumping straight into the menu this week friends, because as you read this we are hopefully taking our new sailboat out for it’s maiden voyage with us at the helm!
For those of you who are new here, my husband and I took sailing lessons a few weeks ago and they were so effective, we bought a sailboat. You can read about our experience here and here.
The new-to-us boat has been in dry dock (indoor storage) for the past year and on Thursday they put it in the water. Good news! It floats!
If all went according to plan, the marina added the mast on Friday and we sailed it to our newly leased slip on Friday night.
I’m writing this on Friday morning, so did that happen? I’ll let you know next week!
This week’s menu
Roast Chicken, Kale and Broccoli Salad, and Cherry Cobbler
Simple Roast Chicken
There are literally hundreds (maybe thousands?) of recipes for how to roast a whole chicken. A quick google search will turn up high-heat and low-heat methods, a plethora of garlic, lemon, and herb rubs, and a wide variety of sauces and gravy.
Some recipes will tell you to slather the bird in butter and others will urge you not to. You can stuff herbs under the skin and fill the cavity filled with lemons or onions. Some recipes will tell you to place the chicken breast side up in the pan and others will insist you set it breast side down.
Preheat the pan, cook the chicken in a skillet, cook the chicken in the top/bottom/center of the oven, baste it, don't baste it, soak it in a brine, salt it now, salt it later, truss it, spatchcock it, stuff it... it's truly amazing how many methods there are for cooking a simple roast chicken.
The truth is, you can follow most roast chicken recipes and you'll end up with a delicious result. Because, unless you over or under cook your bird, roast chicken is an objectively delicious food that's enjoyed by every meat eater on the planet.
Over the years, I've tried many, many different roast chicken recipes. Out of all of them, I keep coming back to two simple methods because...
The prep time is minimal (we're talking 5-10 minutes)
They require only a handful of ingredients (3, including the chicken)
Most importantly - they consistently produce a tender, juicy, richly flavorful chicken with salty, crispy skin.
One method is from Thomas Keller, the other from Samin Nosrat. So, obviously, you can’t go wrong.
Get the recipes —> Simple Roast Chicken
Kale and Broccoli Salad
This kale and broccoli salad with lemony vinaigrette is anything but basic. It's crunchy, chewy, salty, sweet, and loaded with flavor and texture in every bite.
Tossed with farro, parmesan, dried figs, peanuts, and cherries, it’s a hearty salad that manages to feels both wholesome and indulgent. Make it for lunch, pack it for a picnic, or serve it with any kind of grilled or roasted meat, poultry, or seafood. This is the kind of salad that plays nice with everything.
Get the recipe —> Kale and Broccoli Salad
Cherry Cobbler
This Cherry Cobbler comes together in about 10 minutes, and the payoff is huge: juicy, jammy cherries tucked under a buttery, golden, sugar-cookie-style topping.
Serve it warm with a scoop of vanilla ice cream, or eat it cold the next morning straight from the pan. (No judgment. Been there. Will be there again.)
Get the recipe —> Cherry Cobbler
What’s happening in the Lost Supper Club
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Cobbler for Two
New in the small batch baking series! Unless we are sharing it with others, Steve and I don’t need an entire pan of cobbler between us. (What we want and what we need are not always the same thing.) Much better to bake just enough for two servings..
Michigan Meet Up!
This Sunday, July 20! If you are in Southern Michigan, we’d love to have you join us for a Lost Supper Club Meetup in South Haven! Here are all the details…
Cherry Oatmeal Almond Cookies
They are the kind of thing you bake when you want a COOKIE, not just a nibble. The recipe makes just enough to satisfy a craving and maybe share a couple with someone you love.
Homemade Harissa Oil + 5 Ways to Use It
Homemade harissa oil is my new obsession. It takes eggs, veggies, and any kind of grilled or roasted meat to another level.
Recipe Index: Get Every Single Recipe
This index + downloadable recipe cards for every single recipe (over 200 and counting!) is a perk of being a member of The Lost Supper Club (a paid subscriber.)
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Quick links
If you’re brand new to Substack, I’ve created a short video about this platform and how to navigate around in it to find what you’re most interested in. You’ll find that here: A Live Tour of Substack
Classes: Here you'll find information about upcoming classes and the replay links for past classes.
The Archive: Where you can scroll through and read every issue of Let’s Get Lost.
The Lost Supper Club: Exclusive content for paid subscribers
The Recipe Index: A complete index of every recipe published in Let’s Get Lost + downloadable recipe cards for every recipe. The index is a perk of membership in The Lost Supper Club (paid subscribers).
Notes: Notes is Substack’s internal social media platform and it’s where I share a lot about what I’m up to and what I’m reading
Mastermind for Food Writers: If you are a food writer on Substack, a group of us gather every month for a mastermind meeting on zoom and we’d love for you to join us.
Where you’ll find my two recipe websites: A Little and A Lot and Of Batter and Dough
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That boat is a beauty! Girl, you are amazing! ⛵️ And roasted chicken is always a yes for me.
Im on the edge of my seat for every single post! Will they get the boat into the slip?! Stay tuned for the next episode…