R I P, Judy Rodgers, master chef

Osso,

Zuni Cafe and Judy Rodgers rang a bell with me. I found the roast chicken and bread salad recipe on line at the Smitten Kitchen blog a few years ago, and it's my "go to" roast chicken recipe ever since.

I've searched online for other Judy Rodgers recipes and have found and saved a handful, though there is a cookbook in publication. Her technique for dry brining a turkey is interesting, and I'd love to try the braised oxtails, though finding oxtails is a challenge.

I don't have the cookbook either. Boomer and I have talked about the brining - I should probably pm Boomer.

I've just liked what I've heard of her, it's seeing a would-be friend go.

Sad news. I'd always hoped to make it to her restaurant to see what that chicken was really supposed to taste like since I'm really kind of obsessed with her recipe. I just used her technique on our Thanksgiving duck.

Jonathan Gold on Rodgers - about what was so great -

http://www.latimes.com/food/dailydish/la-dd-judy-rodgers-jonathan-gold,0,224664.story#axzz2mcuCXvr2


Michael Ruhlman on Rodgers -

http://ruhlman.com/2013/12/remembering-judy-rodgers/


Eric Asimov on Rodgers -

http://www.nytimes.com/2013/12/04/dining/judy-rodgers-chef-of-refined-simplicity-dies-at-57.html?_r=1&

another -by Paolo Luccesi

http://www.sfgate.com/food/insidescoop/article/Judy-Rodgers-and-Zuni-A-match-for-the-ages-5035924.php