Tag: lemon

Lemon Fennel Chicken in a Pot

There is nothing better on a cold night than good old-fashioned Chicken in a Pot. That is unless it’s Dorie Greenspan’s Lemon Fennel Chicken in a Pot. I made this last weekend and it was delicious. It comes from her Everyday Dorie, the Way I cook, cookbook. Like any recipe I made a few adjustments as I was shopping and cooking. For the most part, though, I stayed true to the original.

This is not a “Lemon” chicken and the fennel does not taste like licorice. All the flavors meld together to make the perfect balance of sweet, tart and savory. Dorie does recommend and I concur to have good crusty bread for sopping up all the good juices. This recipe is going into my regular rotation and I hope you enjoy it too.

Lemon Fennel Chicken in a Pot
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I adapted this from Dorie Greenspan. Just as she says in her book, Everyday Dorie, this recipe comes together quickly and is delicious!
Servings
4
Servings
4
Lemon Fennel Chicken in a Pot
Print Recipe
I adapted this from Dorie Greenspan. Just as she says in her book, Everyday Dorie, this recipe comes together quickly and is delicious!
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Take chicken out of refrigerator and let sit out while preheating oven to 450° and preparing the other ingredients.
  2. Trim the stalks and fronds and cut off the bottom of the fennel bulb. Remove the outer layer leaves. They can be tough. Cut the remaining into 6 - 8 wedges. Toss into a Dutch oven.
  3. Cut one lemon in half and the other into 8 wedges. Reserve one half and toss the wedges and other half in the pot. Peel and trim the shallots and then cut in to wedges. Toss into pot. Put the garlic halves in the pot.
  4. Add 1/4 cup of olive oil, honey, 1 tsp. salt and 1/2 tsp. pepper and toss until everything is well coated.. Make a well in the center of the vegetables.
  5. Make sure the chicken is really dry with paper towels. Season the inside and outside of the chicken with salt and pepper. Squeeze the juice from the reserved half lemon all over the the outside of the chicken then put in the cavity. Put the reserved fronds and stalks and 2 of the thyme sprigs in the cavity, also. Rub the 2 Tbs. olive oil all over the outside of the chicken.
  6. Nestle the chicken down in the well of the vegetables. Pour the chicken broth over the chicken and vegetables and give a quick stir to get the broth all around the vegetables. Toss in the 2 other thyme sprigs and bay leaves.
  7. Cover the pot and cook for 90 minutes. Do not peek. At 90 minutes you can take the lid off and place under broiler for maybe another 5 minutes to brown the top.
  8. You can serve this straight from the pot, but I like putting in a shallow bowl/platter. That way its cut and easy to grab and the vegetables and broth are right there for the dipping. Make sure you have good crusty bread. Either way, serve immediately, very hot.
  9. I wish I had a picture of the final product. Thats what happens when its that good. We all dove in and it was gone. Maybe next time. LOL
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Old Friends (Cookbooks)

I am in a purging mood! We recently did some remodel work on our house. You know how that goes and how much packing and unpacking I was doing, almost, every day. It was a good opportunity to get rid or donate “stuff” we weren’t really using anymore.

A good friend pointed out to me that I have cookbooks, literally, in every room in my house. Some of you might put the old People Magazine in the bathroom, for light reading, I put cookbooks! So, when this same friend suggested I make a library of cookbooks, in my office, I was all in. Of course, that meant hours of deciding which would stay and which would go. It also meant getting reacquainted with some of my older “friends” and saying goodbye to the friends you didn’t really keep in touch with.

My new library!

So, my task began. The first things that went were the cookbooks, put together by my kids elementary or pre-schools. I asked myself were there any recipes in them that I couldn’t just pick up the phone and ask for if I really wanted them. I did go through those books just to make sure. The next group to go were the “souvenir” books. I bought cookbooks at restaurants as I traveled across the country and some were really good. Others, I bought because I loved the meal and really believed I would recreate it at home. Well, not so much. And so, the purging project went.

I finally had whittled it down to one pile of books that I really wanted to go through and spend some time with. I’m so glad I did. There were some great finds. One of the books I saved is “Raising the Salad Bar”, by  Catherine Walthers. I initially bought this book in 2010, after a friend used it more than once, during my week-long visit to her summer home. I admit I was skeptical when I heard it was a salad cookbook, but each salad was more memorable than the last.

Thumbing through this book was like reminiscing with an old friend.  The pictures were beautiful, and the recipes reminded me of a glorious summer on Cape Cod. I love the way Catherine has organized the recipes so that the reader learns to think about salads more openly. Each salad has a dressing attached that brilliantly balances the fat and acid with your fresh greens and grains. Additionally, she has a whole section on dressings.

It has been so hot here in L.A. that I made the Couscous Salad with Lemon-Soaked Grilled Chicken for dinner, last week.  It was perfect! Fresh and lemony with just the right amount of smoky grill flavor. My family loves lemon but with a little sweeter undertone than this recipe originally gave. I added a little brown sugar to the “marinade”. I also added a little bit of chopped mint at the end to add some brightness. And by the way, go for the asiago cheese. It has a similar flavor profile to Parmigiano but with an added smokiness.

I hope you enjoy this recipe and it reminds you to spend some time with old friends and even the new treasures.

Couscous Salad with Lemon-Soaked Grilled Chicken

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Adapted from Catherine Walthers Raising the Salad Bar.
Servings
6 main course

Servings
6 main course

Couscous Salad with Lemon-Soaked Grilled Chicken

Print Recipe

Adapted from Catherine Walthers Raising the Salad Bar.
Servings
6 main course

Servings
6 main course

Ingredients
Chicken

Couscous


Servings: main course

Instructions
Chicken
  1. In a large bowl (I use Ziploc bags) toss chicken with garlic, salt, pepper, parsley, lemon juice and reserved rinds.

  2. Let marinade for at least 2 hours in refrigerator, When ready to use remove from marinade and discard marinade and rinds.

  3. Preheat grill to high heat. Grill chicken for 7 minutes first side. Remember to not move chicken to get a nice caramelized crust. Turn chicken over and cook for 5 more minutes.

Couscous
  1. Cook couscous in chicken broth according to package instructions. Test a little early. You want the couscous to be al dente. Remove from heat and drain. Leave some of the liquid (broth) in the pan and immediately add onions. Cook onions until translucent, about 5 minutes. Add spinach to pan and toss, lightly, over heat. Add olive oil and toss together. Occasionally toss couscous to cool.

  2. When couscous is cooler, add garlic, parsley, lemon juice and pepper. Taste and adjust seasoning. Add salt if needed.

  3. To serve, plate spinach then couscous and top with chicken. Sprinkle asiago cheese over top and a sprinkling of more fresh parsley. Garnish with sliced lemons or lemon zest.

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My Refrigerator Wasteland

My refrigerator, after the Jewish Holidays, could be a case study for food waste programs everywhere! It happens every holiday. My family makes requests of what foods they would like, I make them and we end up with a refrigerator full of leftovers. Even this year when I tried so hard to avoid the excess, I am still have a fridge full. There’s even half an egg salad sandwich (on rye) in there.

Recently, the Save the Food campaign has really ramped up and it seems that I see the commercial every 20 minutes. This year it really got me thinking and I am going to share some recipes that I‘ll be using to re-use and repurpose some of my leftovers.

I was astonished to learn that 40% of all food in the United States is never eaten; but 1 out of 8 Americans struggle to put enough food on their table. This has inspired me to offer myself (and my fridge) as an example. Here are a few recipes I am using this week for my leftovers. The steak and kugels will definitely get eaten on their own. But there’s milk in there that was 2% instead of 1% and my picky kid wouldn’t drink it. If you can catch milk and that first tart smell, it makes great pancakes or biscuits. Then the blueberries and lemon will make a great syrup or jam. Finally, I’m going to make a carrot/potato soup and garnish with chives that I have crisped up in a little oil. Enjoy!

Leftover Carrot/Potato Soup
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Servings
8
Servings
8
Leftover Carrot/Potato Soup
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Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. In a soup pot, sauce the onions and garlic in the butter, until translucent.
  2. Add the chicken broth, carrots, potatoes, bay leaf and seasonings. Cook until carrots and potatoes are tender enough to puree. If you are using leftovers you may not have to cook too long. If not, cook 25-30 minutes.
  3. Discard the bay, then puree soup. I like an immersion blender. You can also do it in batches in a food processor, just do a little bit a time. You can puree until smooth, but I like a little of texture.
  4. In a separate saute pan heat 2 T. oil and saute chives until crisp. Transfer to paper towels to drain. Use to garnish soup.
  5. Adjust salt & pepper to taste and serve soup with five garnish.
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Sour Milk Pancakes
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Servings
8
Servings
8
Sour Milk Pancakes
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Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. In a large bowl wish together all dry ingredients.
  2. In a separate bowl whisk together milk, eggs and oil.
  3. Make a well in center of dry ingredients and stir in milk mixture until batter is smooth.
  4. Heat a large pan or griddle and grease.
  5. Ladle 1/4 cup of batter, onto pan, for each pancake.
  6. Once bubbles form and appear to be drying, flip pancakes and cook for another minute or two. Repeat until batter is finished.
  7. Brush with melted butter and serve with Blueberry Lemon syrup or your favorite toppings.
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Blueberry Lemon Syrup
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Servings
2 cups
Servings
2 cups
Blueberry Lemon Syrup
Print Recipe
Servings
2 cups
Servings
2 cups
Ingredients
Servings: cups
Instructions
  1. In a saucepan bring the berries and water to a boil, then reduce and simmer for 15 minutes.
  2. Pour berries, into a bowl, through a sieve. be sure to press down on the fruit to extract every bit of juice. Hopefully you have 3 cups of liquid. If not, add water to bring to measure.
  3. Return to saucepan and add sugar, salt, lemon peel and lemon juice. Bring to a boil, stirring to dissolve sugar.
  4. You can use a candy thermometer and boil until reaches 225° or reduce heat and simmer until syrup has reduced until thick enough to coat back of spoon.
  5. Remove from heat and discard lemon peel.
  6. Whisk in butter and vanilla.
  7. Allow to cool. Store in airtight jar in fridge, for up to 6 months.
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