Intro


Arroz con Pollo with Chanterelles // Not Without Salt

I’m sitting on our faded white couch alone and in silence; hoping that these quiet moments will reenergize in the way an introvert needs them too after much activity. I also wish the coffee was stronger.

Gabe and I taught a food photography workshop this weekend at our friend, Aran’s studio. I’m physically tired but emotionally jazzed. It was one of those pinch me, I’m dreaming weekends where we got to watch over and over again concepts clicking and the photography of our fourteen students go from “it could use a little help” to “holy sh*t, you could frame that!”

What an incredibly satisfying and full feeling. I don’t have much to say but as I sat in the quiet I found myself just wanting to come here, to write and to share more. Maybe it’s out of thanks because it’s this space that taught me how to shoot, that taught me how to teach and that gave me the voice and the platform to do all of that. It was this place that gave me the confidence, the practice and the direction. Really, it was all of you coming to this place, cheering me on, pushing me forward and giving me the space to share, to grow and to learn. I’m feeling so thankful this morning and apparently really sappy.

There hasn’t been a lot of time for cooking these days. I hate that when that happens. It’s become another item to mark off on the to-do list rather than the joy and creative boost it so often is for me. More often than not lately our weeknight dinners have been random bits and pieces that I manage to pull out from the fridge or a last minute decision to go out for tacos or a quick walk up the street to Delancey. Somehow in the midst of the busyness and my stale creativity I did manage to make a one-pot dinner of Arroz con Pollo with a hefty bit of Chanterelle mushrooms because their season is so fleeting and I’m weak for their yellow caps and flavor that somehow tastes of a hike through the woods.

Arroz con Pollo with Chanterelles // Not Without Salt

I adapted the recipe from José Andres after I saw his story in Food & Wine. I added a splash of dry sherry, used chicken thighs rather than a whole cut up chicken, braised the dish in stock (whereas he uses water) and topped the final dish with loads of scallions, cilantro, Cotija and avocado – probably not authentic at all but I love the freshness it added. Had I planned a bit more I would have salted the chicken the day before but I’m terrible at planning ahead especially when life is moving faster than I can keep up with.

The recipe can be found here (while you’re there check out my caramel apples, I’m pretty happy with how they turned out).

Thanks, as always for being in this space. I wish I could sit you all down and look you in the eyes to tell you what it means to me and how it has completely changed my life, but then I really wouldn’t time to cook dinner. Or maybe I can have that moment with a number of you when I’m out and about on book tour next year! Won’t that be fun?!

Arroz con Pollo with Chanterelles // Not Without Salt

I’ll be back shortly with an Olive Oil and Zucchini Cake.

 

 

28 Responses to “Arroz Con Pollo with Chanterelles”

  1. Dini @ giramuks kitchen

    Holy moly! That looks good!! I love Chanterelle too but couldn’t get any where I lived 🙁 Pinning this to have it on a weeknight! 🙂
    Congratulations on that wonderful feeling! this website is so beyond beautiful (from the writing, pictures, recipes to everything!) & is giving me the inspiration I need too!

    Reply
  2. Ellie

    This looks like one of those dishes that would really feel like it was doing you good: warming, delicious, good for the body and soul :3

    Reply
  3. Minna

    This looks so tastyl! I totally feel you with the feeling of life being so busy cooking can feel like that check off the to-do list rather than something invigorating and self-soothing. Hate when that happens, but dishes like these seem to perk things back up a bit 🙂 Thanks for sharing!

    Reply
  4. Mari

    Thank you for your inspiring workshop. After traveling back to wine country I, too, am physically exhausted and creatively jazzed! My favorite print is in my office to remind me to make space for growth. Thank you for sharing!

    Reply
  5. felicia | Dish by Dish

    Ashley, thanks for being so humble and sharing your thoughts. In the same way that this space has given you the freedom to teach, learn, shoot, and share things, this space has given us readers solace, a glimpse into your heart and life! Thank you for being so open 🙂

    Reply
  6. Karishma

    I am amazed at how even though you said you feel you have to pull ingredients from the fridge to come up with something, you managed to come up with something so beautiful and delicious looking.

    Reply
  7. Stephy

    Wow this recipe looks amazing. Going out to the store now and I think this will be my inspiration for our dinner tonight!! (I can never stick to a recipe exactly) Your site is just beautiful by the way. I came across it today after following a link on Saveur naming you the best cooking blog.

    Reply
  8. MichaelB

    “I’m weak for their yellow caps”. What a great line. Like something from a poem. Inspiring stuff. Thanks.

    Reply
  9. Dale

    This looks great. I have had two different arroz con pollo recipes and they were both different than this one. Cannot wait to try it.

    Reply

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