I think my favorite part of being a food blogger is the relationships I’ve formed with fellow food bloggers. We really are like a family! We hang out online sharing tips and recipes, in Google video chats, in person when we are visiting near each other. It’s a great life!
I get so excited when one of my blogger friends writes a cookbook and I can’t wait to review them when they are published. It’s so much fun cooking through amazing recipes and getting to write about it!
I’ve been entranced with Ariana Mullin’s Blog, And Here We Are for quite some time, following her European adventures and enjoying her love of foraging right along with her. She currently lives in England and is moving shortly to Spain. How fun! I lived in Germany for 3 years and know how amazing living overseas is!
One of the things I love most about And Here We Are at the Table are the stories Ariana shares about the recipes and life overseas. She takes you there and you can almost taste the food the way she describes it.
Being at the table is such an important ritual…timeless really. It’s something that is easy to lose in these busy lives we lead. My favorite memories have been spent around a table with family.
In And Here We Are at the Table you’ll find:
- 80 recipes with beautiful photographs
- Clear and detailed instructions that are easy to follow
- Breakfast, Dinner, Sides, Condiments, Desserts, Drinks, and Cooking Basics
- A delicious escape from mundane mealtime
- Vibrant foods from around the world
- Food adventures and travels stories throughout the book
The book is available in paperback or digital version. The digital version features 3 video cooking classes, and lots of links to more travel stories, which bring the recipes to life! I was given both to look over and I really can’t decide which I like better!
I chose to make the Spatchcock Chicken with Smoky Turmeric Marinade. It’s delicious! We had it for dinner tonight and everyone loved it, even the kiddos. I was first introduced to spatchcock chicken via Nigella Lawson, British cook extraordinaire. I was excited to see this method pop up again for this recipe! If you don’t know how to spatchcock a chicken, have no fear! It’s super easy , and there’s a tutorial here.
- 1 whole chicken
- 3 cloves garlic
- 1 teaspoon turmeric powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon sea salt
- juice of 1 lemon (about 1/4 cup)
- 3 tablespoons melted bacon fat (recommended) or olive oil
- 1/4 chopped cilantro, plus a bit more for garnish
- pepper to taste
- a dash of cayenne pepper (optional)
- Put all ingredients (minus the chicken) into a small food processor and blend until everything is chopped fine and blended.
- Put the chicken in a wide glass dish (like a pie pan) and pour the marinade over it.
- Rub it in with your hands or a spatula.
- Reserve a little marinade to brush on the chicken as it cooks.
- Cover with wax paper or a lid and place in the refrigerator for one hour or up to overnight.
- Heat oven to 450 degrees F and put your chicken skin side down on an oven rack or boiler pan.
- Roast for 20 minutes and flip, adding extra marinade if desired, and cooking for another 25 minutes until golden brown.
- Remove from oven and let rest for 10 minutes before carving.
- Can be served with freshly squeezed lemon juice and fresh herbs.
I highly recommend picking up either the digital or paperback copy of And He We Are at the Table for yourself!
You’ll be enjoying this book and recipes for years to come!
Want to win a digital copy of And Here We Are at the Table?
Here’s your chance!
First Step: Sign up for the And Here We Are Newsletter here.
Second Step: Sign up for my newsletter and blog updates here.
Once you’ve completed those two steps, enter the rafflecopter below for a record of your entries.
Be nourished. Be happy.
photos courtesy of Ariana Mullins