We put more carbon into the atmosphere by eating than we do by driving. That distressing news—based in part on how far food travels to reach our plates—has many cooks exploring “low-carbon” diets that call for eating less meat and dairy, and buying local whenever possible.
When the holidays approach, it’s tempting to call off any type of diet in the spirit of the season, but you don’t have to. These delicious, low-carbon recipes—crowd favorites at A Spice of Life Catering in Boulder, Colorado—make a solid base for a delicious meal just like Grandma might have made.
Chicken Roasted with Thyme (Serves 4)
Chickens don’t emit huge amounts of methane (the gas cattle produce that contributes to global warming), and they require only 2 pounds of grain to produce a pound of meat, compared with about 6 pounds of grain for a feedlot cow and 3 pounds for a pig. Choose free-range chicken (it’s raised more humanely and is actually more nutritious) and local veggies and cream.
1. Preheat oven to 375 degrees.
2. To prepare chicken, remove and discard giblets and neck; trim excess fat. Loosen skin and rub melted butter, salt and pepper under skin and over breasts and drumsticks. Place thyme under loosened skin and in cavity
3. Lift wing tips up and over back; tuck under chicken. Place celery, carrot and onion in a single layer in a roasting pan. Place chicken, breast side up, on top of vegetables.
4. Bake for 40 minutes.
5. Increase oven temperature to 450 degrees and bake an additional 20 minutes or until a thermometer inserted in the meaty part of the thigh registers 170 degrees. Remove chicken from pan, tilting slightly to drain juices. Let stand for 15 minutes. Remove vegetables from pan with a slotted spoon; reserve.
6. To prepare gravy, skim fat from liquid; discard fat. Return vegetables to pan with roasting liquids and thyme and add stock and cream; cook 10 minutes over medium heat, scraping pan to loosen browned bits. Remove vegetables and thyme from pan using a slotted spoon; discard. Combine flour and water in a small bowl, stirring with a whisk until well blended, to form a paste; add paste and salt to pan, stirring constantly. Simmer for 1 minute until slightly thick.
Au Gratin Potatoes (Serves 6)
These potatoes are simple to make and always please a crowd:
• 21⁄8 pounds sliced russet or heirloom potatoes 11 ounces heavy cream
• 11 ounces heavy cream
• 1⁄2 cup shredded or grated cheddar cheese, plus 1⁄4 cup for sprinkling
• 1 tablespoon dried parsley
• 1⁄8 teaspoon nutmeg
• 1/2 teaspoon salt
• 1⁄4 teaspoon black pepper
1. Preheat oven to 350 degrees. Wash potatoes and slice thinly. Blanch (cook quickly in rapidly boiling water) until potatoes are almost cooked through.
2. Drain water and place potatoes in a large mixing bowl. Add heavy cream, 1⁄2 cup cheddar, parsley, nutmeg, salt and pepper; mix well.
3. Transfer to a 12-by-12-inch baking pan and sprinkle remaining cheese over the top. Bake uncovered until potatoes are hot and top is golden brown, about 15 to 20 minutes.
Mushroom Bread Pudding (Serves 4)
Finding a local source for mushrooms goes a long way toward lowering your holiday meal’s carbon footprint.
• 1⁄4 pound focaccia, cut into very small cubes
• 1 egg yolk
• 1 cup heavy cream
• 8 tablespoons butter
• 1⁄4 tablespoon chopped garlic
• 1⁄4 tablespoon chopped shallot
• 1⁄2 pound cremini and/or button mushrooms, sliced thinly
• 1⁄2 teaspoon dried rosemary
• 1⁄2 teaspoon dried parsley
• 1⁄2 teaspoon dried thyme
• Salt and pepper, to taste
• 6 ounces pesto (optional)
1. Lightly toast focaccia and set aside to cool.
2. Mix egg yolk and cream together; set aside.3. Heat butter in a sauté pan over medium heat and lightly toast garlic and shallots. Add mushrooms and cook until golden brown on edges; set aside to cool.
3. Heat butter in a sauté pan over medium heat and lightly toast garlic and shallots. Add mushrooms and cook until golden brown on edges; set aside to cool.
4. Combine cooled, cooked ingredients plus egg and cream, bread and herbs and let sit for 10 minutes so bread absorbs liquid. Preheat oven to 325 degrees.
5. Liberally grease four 6-ounce ramekins. Pour one level scoop of mushroom mixture into each ramekin, making sure each pudding has some liquid.
6. Cook for 12 minutes or until tops are golden brown. Let cool slightly before removing puddings from pan.
7. Before serving, reheat and top with a dollop of pesto, if using.