We have a disorganized box of recipe cards. She has two best-selling family cookbooks (Deceptively Delicious and Double Delicious) under her belt.
It was only a matter of time before we asked Jessica Seinfeld what to make for dinner. Her website and blog, Do It Delicious, are focused on helping beginner cooks get comfortable in the kitchen. So we wanted to know how she does it in hers.
“I start preparing lunch or dinner by placing my favorite large cutting board on the counter (with a wet paper towel underneath to keep it from slipping). Next I sharpen my trusted chef’s knife and place a bottle of olive oil, a little bowl of kosher salt, some freshly cracked pepper, and a digital timer around me. It’s much more relaxing to not be rushing around to find the basics, and I can focus on being creative yet efficient.”
Sticky and Sweet Chicken Drumsticks with Cucumber Ribbons and Mango
1 c. unsweetened coconut milk (if separated, mix to combine)
1 c. water
1 c. brown rice
½ tsp. kosher salt
8 chicken drumsticks (about 2 lb.)*
¼ c. apricot preserves
2 tbsp. low-sodium soy sauce
1/8 tsp. freshly ground black pepper
1 tbsp. rice vinegar
½ tsp. sugar
1 English or hothouse cucumber
1 mango, cut into bite-size pieces
1. In a medium saucepan, combine milk, water, rice, and ¼ tsp. of salt; bring to a boil. Cover; reduce heat to low; and cook, stirring once, until the rice is tender, around 45-50 minutes.
2. Meanwhile, preheat the oven (with oven rack in the middle) to 425°. Line a small roasting pan with foil. Rinse and pat dry chicken, then place in the pan.
3. In a small bowl, whisk together the preserves, soy sauce, pepper (six turns on the mill), and remaining salt. Pour over chicken and, using your hands, toss to coat.
4. Transfer chicken to the oven and roast 30-35 minutes until cooked through. During the last 5 minutes, baste the chicken a couple of times with the sauce from the bottom of the pan.
5. In a medium bowl, combine vinegar and sugar. Working over the bowl, use a vegetable peeler to create long ribbons of cucumber by peeling from top to bottom. Stop once you reach the seed section. (Tip: Cut this part up, sprinkle it with salt and pepper, and place it on the table for the kids to snack on while they wait patiently for dinner.)
6. Add mango and toss.
7. Serve the drumsticks, any extra sauce from the pan, and cucumber salad over the rice.
*If you have time, marinate the chicken to boost the flavor. Place the chicken and sauce in a resealable plastic bag and refrigerate for up to 24 hours.
Find more mealtime inspiration online at doitdelicious.com.
Photo: Courtesy of Do It Delicious