Thomas Keller's roast chicken is the best and easiest chicken out there. The only requirements are a chicken, salt, and a love for perfectly crispy skin.
These slow-cooked Greek green beans are unfussy and delicious.
We're doing puréed cauliflower instead of mashed potatoes. Yes, it's maybe a smidge healthier (although it still has plenty of butter), but it's comfort food alright. Also, the less starchy cauliflower means that you can't overwork it like you can with potatoes, so that's one less thing to worry about.
Puréed Cauliflower with Roasted Garlic
1 head cauliflower, leaves removed and chopped into large pieces
1 bulb roasted garlic, peeled and with cooking oil reserved*
3 tablespoons unsalted butter
1 cup or so part-skim ricotta cheese (other dairy works well here - feel free to add cream, whole milk, and/or parmesan)
Salt and pepper
Parsley to garnish (optional)
Steam cauliflower in a pot of boiling, salted water for about 15 minutes, or until tender. Strain the cauliflower, reserving the water. Purée cauliflower in a food processor with the butter, garlic and oil, and cheese. Add some of the cooking water if the mixture looks dry. You can season it and serve immediately, or put it back on the stove on low, stirring occasionally, until ready to serve.
*To roast garlic, preheat oven to 425 degrees. Chop off the top quarter off a bulb of garlic. Put the bulb in a ramekin, add extra virgin olive oil, a splash of water, and a pinch of salt. Cover the ramekin with foil and cook for about 45 minutes, or until garlic is very tender. Roasted garlic is divine spread on bread as well, which you should definitely try if this is your first time making it. And don't be afraid - it seems like a lot of garlic, but roasting it mellows the garlic out so it won't overwhelm you.
Open a bottle of wine and bon appétit!