Mock Mashed Potatoes

Ingredients:

1large head of cauliflower, stem removed
1 teaspoon chopped garlic
1 tablespoon cream cheese
1/4 parmesan
salt and pepper to taste

Fill large pot with salted water. Boil. Cut cauliflower into large chunks and throw in water. Cook well. Transfer cauliflower to collander. Drain and pat dry well with paper towels. Put pat dried cauliflower and remaining ingredients in food processora and blend until smooth. 1 large head of cauliflower makes about four servings.

If not serving immediately, put in oven-proof serving dish and place in oven at 200 degrees.

Perfect Roast Chicken

Ingredients:

1 3- to 3 1/2-pound chicken
1 head garlic
1 lemon
small bunch fresh rosemary or thyme
2 tablespoons olive oil
kosher salt and freshly ground black pepper

Directions:

1.Heat oven to 400° F. Remove the giblets and neck from the cavity; freeze or refrigerate for use another time.

2.Cut the garlic crosswise in half and separate into cloves. Cut the lemon into 1-inch chunks. Stuff the chicken with the garlic, lemon, and fresh herbs. Tie the legs together. Twist the wings under the back so the neck skin is pinned in place. Rub the skin with the olive oil and sprinkle with salt and pepper. Place in a roasting pan.

3.Roast for 1 hour, 15 minutes, checking the temperature with an instant-read thermometer. The chicken is ready when the breast meat registers 160° F and the juice runs clear when the meat is pricked with a fork.

4.Remove from the oven and let stand 10 minutes. Remove from the roasting pan and pour the pan drippings into a cup. Skim off and discard the fat that comes to the top. Carve the chicken and serve with the pan juices.