Read some recipes from Rozanne Gold's new cookbook: Radically Simple: Brilliant Flavors with Breathtaking Ease
BEET SOUP WITH LEMON CRÈME FRAÎCHE
The color of rubies, this soup dazzles. It can be made in 60 seconds and eaten right away if the
ingredients are well-chilled. If not, pop the soup in the freezer until ice cold.
2 (14-ounce) cans small whole beets
1⁄3 cup olive oil
1⁄4 cup balsamic vinegar
1 large garlic clove
1⁄2 cup crème fraîche
1 large lemon
Put the beets and liquid in a food processor; begin to process. Add 3⁄4 cup water, the oil,
vinegar, and garlic. Process until very smooth. Stir in salt and pepper. Top each serving
with the crème fraîche and grate lots of lemon zest on top.
AN OPINIONATED WAY TO ROAST A CHICKEN
Even though people lament that “chicken has no taste,” I have on occasion been inclined to leave
it alone and cook it stark naked (the bird, that is). No salt, even. The result is something that
tastes surprisingly like, well . . . chicken; golden and moist. Only at the end, after carving, do
I simply add salt and pepper to the pan juices, or give it a keen sheen of water-enriched garlicchive
butter, whisk until frothy. A small roasting pan, just large enough to hold the chicken is
key: I use a small paella pan, but a metal-handled skillet will do.
4-pound roasting chicken
Preheat the oven to 475°F. Wash the chicken; discard the giblets. Dry well. Place breast
side down in a small roasting pan. Roast for 30 minutes. Turn the chicken over and
baste. Roast for 40 minutes longer, until cooked through. Remove from the oven and
sprinkle with salt. Let rest for 5 minutes. Add salt and pepper to the pan juices and boil
2 minutes. Carve the chicken and serve with pan juices or butter sauce.
GARLIC-CHIVE BUTTER SAUCE
4 tablespoons unsalted butter
2 teaspoons finely minced fresh chives
1 small garlic clove, very finely minced
Melt the butter in a saucepan. Add the chives, garlic, 3 tablespoons water, and salt.
Bring to a boil, whisking constantly, 1 minute. Pour over chicken.
THE “ LITTLE BLACK DRESS ” CHOCOLATE CAKE
Like the legendary little black dress, this dessert is something I can’t live without, a mousse-y
rich cake with a soft, oozing center (provided you don’t overbake it). And like the L.B.D., you
can accessorize it in myriad ways: with fresh raspberries placed side by side and glazed with
melted currant jelly; with sweetened crème fraîche and fresh orange segments; or with my “crème
anglaise” (below) or a scoop of Lemon-Buttermilk Ice Cream (page 330).
10 1⁄2 tablespoons unsalted butter
5 extra-large eggs
16 ounces top-quality semisweet chocolate, chopped
1 teaspoon vanilla extract, espresso powder, or orange zest
Preheat the oven to 375°F. Line the bottom of a 9-inch springform pan with parchment.
Butter the sides of the pan with 1⁄2 tablespoon of the butter. Using an electric mixer, beat
the eggs with a pinch of salt until tripled in volume, about 8 minutes. Melt the chocolate
and the remaining 10 tablespoons butter slowly over low heat in a heavy medium
saucepan; stir until smooth. Fold the chocolate mixture into the egg mixture with a
flexible rubber spatula until completely incorporated. Add the vanilla. Pour into the pan.
Bake 18 minutes: The center will be quite soft. Cool 30 minutes.
ONE- INGREDIENT EGGNOG “CRÈME ANGLAISE”
3 cups commercial eggnog
Bring the eggnog just to a boil in a medium saucepan. Reduce the heat to medium and
cook, stirring frequently, until reduced to 1 1⁄2 cups, about 40 minutes. Cover and
refrigerate until cold.
(MAKES 1 1⁄2 CUPS)