What's Cooking? Garlic Chicken and CousCous

In anticipation of the much acclaimed (and sad to say somewhat anticlimactic) rising of the Supermoon... and mostly because we don't get enough chances to visit..I invited my BFF's Jann, Melissa and Sue for dinner last night. We ended up with three teens in and out all evening too...the more the merrier...but good thing the recipe made a lot. Oh yes...the recipe! Adapted from Anne Burrell. It's time consuming...but not hard and the result? Your house smells like heaven and yes...it tastes scrumptious! Even the teens were loving it! Comfort food that is ready ahead of time so you can just be with your guests and have fun. I served it with a salad.

Garlic Chicken and Couscous


It takes some time to put this together, but if you do it ahead you can let it rest in the refrigerator and bake it an hour or so before dinner.

Ingredients: Chicken

•                2 whole garlic bulbs, which you will roast whole.

•                1 lemon, zested and juiced

•                1 large bunch thyme, leaves only, or about two teaspoons dried if fresh isn't handy...

•                1 teaspoon ground cumin

•                Pinch crushed red pepper flakes

•                Kosher salt

•                Extra-virgin olive oil

•                1 (4 to 5-pound) chicken, cut into 8 to 10 parts

Couscous:

•                Kosher salt 

•              1 package Couscous

•                Extra-virgin olive oil

•                1 large onion, sliced

•                3 ribs celery, sliced thin on the bias

•                Pinch crushed red pepper flakes

•                1 1/2 cups dry white wine

•                3 tablespoons tomato paste

•                Large pinch saffron

•                2 zucchini, green part only, cut into 1/2-inch dice

•                2 to 3 cups chicken stock, plus one more cup reserved.

Optional pine nuts for garnish

Directions

Chicken:

Preheat the oven to 375 degrees F. Put the garlic bulbs in a small tin and roast them until they are soft when squeezed, about 30 minutes. Remove them from the oven and let cool.

When the garlic bulbs are cool, slice the tops off and squeeze out the roasted garlic. Add the garlic to a food processor or a bowl, along with the lemon zest, lemon juice, thyme, cumin, crushed red pepper and salt, to taste. Add a little olive oil and puree or mash into a loose paste. Massage the mixture all over the chicken pieces and let sit for at least 1 hour. This is important don't cut corners here. The flavor you will get is really outstanding!

Couscous: This is where I took the most liberty with my recipe...her version had you partially cooking the couscous in water and letting it finish in the oven...I cut corners and it was delicious...

Follow the package directions using chicken stock instead of water and prepare the couscous. over medium heat. After the couscous is done fluff it with a fork and set it aside.

Coat a large saute pan with olive oil over medium-high heat. Add the chicken to the pan and brown it on all sides. Remove it to a plate.

 Drain away most of the fat in the saute pan and saute the onions and celery. Season with salt, to taste, and the crushed red pepper. Deglaze with white wine, scraping up all the sticky bits on the bottom of the pan. Cook the onions and celery for 7 to 8 minutes. Stir in the tomato paste and cook for another 2 minutes. Add in the saffron, zucchini, cooked couscous, and a little of the chicken stock. Stir to combine, then taste and adjust seasoning, if needed. Transfer the mix to an ovenproof dish. I used my Cazuela for this..arrange the chicken, skin side up, in the couscous and add some more chicken stock to keep everything nice and moist. Sprinkle with pine nuts, if you like them and cover with foil. Place the baking dish on a sheet pan.

Roast the chicken for 30 minutes, covered, then remove the foil and roast for another 10 to 15 minutes.

Remove the chicken from the oven and serve.

Oh yes...you can have a Cazuela of your very own...order it from Amazon! They come in lots of different sizes..I used the big one....

http://www.amazon.com/15-Inch-Cazuela-Terra-Cotta-Tienda/dp/B0030F24SS/ref=sr_1_6?ie=UTF8&qid=1300625064&sr=8-6

What's cooking?

Jambalaya!
I've been in a "heartsick for the south" kind of mood the last few days...probably because I am headed home at the end of the week to watch my nephew Coy marry his best friend Shena (yay!) so when this morning on Food Network I saw Pat and Gina Neely make this rice dish...I knew what was on the menu tonight! Here it is...I followed their recipe exactly...but next time I think I might add shrimp...I have to say...it was so easy and it really is delicious...do try it!

Smoked Sausage and Chicken Jambalaya

2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken thighs
Kosher salt and freshly ground black pepper
1 pound smoked sausage, sliced into circles
1 large Vidalia onion, chopped
1 green bell pepper, chopped
2 ribs celery, chopped
4 cloves garlic, chopped
1 tablespoon chopped thyme
2 cups long grain white rice
2 tablespoons tomato paste
1 (14-ounce) can fire-roasted diced tomatoes
2 1/2 cups chicken broth
1 dried bay leaf
1/4 cup thinly sliced green onions
3 tablespoons chopped fresh parsley

Heat the oil in a large Dutch oven over medium-high heat.

Browning the chicken...

Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve.

Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes. Don't worry about the little browned bits that stick to the bottom of the pot after this step...the vegetables will give off some steam and the broth will allow you to scrape them up into the dish..those little brown bits are loaded with flavor...

Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.

Let's eat!

Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.

Asparagus with Sesame Dressing..from my old cooking class days....

I do love asparagus, but this dressing is delicious with steamed kale or rapini too.

Sesame dressing

•     1 garlic clove, finely chopped

•     2 tsp. chopped fresh ginger

•     2 tbs. malt vinegar

•     2 tbs. sesame oil

•     4 tbs, tamari sauce

•     2 tsp. sugar

•     2 tbs. peanut oil

1 lb. asparagus spears, cut into thirds diagonally

1/4 cup sesame seeds

Whisk together all the dressing ingredients. 

Prepare a big bowl of ice water to drop the cooked asparagus into..just as you take it off the boil.

Plunge the asparagus in boiling water for 1-2 minutes. It should be cooked to crisp/tender, no more.

Then drop it into an ice water bath to "shock" it and stop the cooking so it doesn't overcook.

Toss the asparagus and some of the dressing together in a pretty dish and top with toasted sesame seeds.

Nothing Beats the Mediterranean Diet..for Overall Health

If you are trying to find the most effective heart-healthy eating plan, the Mediterranean diet might be perfect for you. The Mediterranean lifestyle incorporates the basics of healthy eating — plus a splash of flavorful olive oil and perhaps a glass of red wine — among other components that best reflect traditional cooking styles in countries that live along the shores of the Mediterranean Sea.

The characteristics of the Mediterranean diet include eating much higher amounts of fresh fruits and vegetables, than other western pattern diets. You'll be using healthy vegetable oils, like olive oil when you cook and as a condiment. Fish is a hallmark of the Mediterranean way of eating: fish or shellfish is at least twice a week on a menu, and may be there daily, while red meat may only happen once a week or even less. Whole grains and small portions of nuts are also one of the essentials.

Research has shown that the traditional Mediterranean diet reduces the risk of heart disease. In fact, a recent analysis of more than 1.5 million healthy adults demonstrated that following a Mediterranean diet was associated with a reduced risk of overall and cardiovascular mortality, a reduced incidence of cancer and cancer mortality, and a reduced incidence of Parkinson's and Alzheimer's diseases.

For this reason, most if not all major scientific organizations encourage healthy adults to adapt a style of eating like that of the Mediterranean diet for prevention of major chronic diseases.

Eat Mostly Fruits, Vegetables, Nuts and Whole Grains

The Mediterranean diet traditionally is fundamentally based on fruits, vegetables, pasta and rice. For example, residents of Greece eat very little red meat and average nine servings a day of antioxidant-rich fruits and vegetables. The major benefit? A lower level of oxidized low-density lipoprotein (LDL) cholesterol — the "bad" cholesterol that's more likely to build up deposits in your arteries.

Nuts are featured in a healthy Mediterranean diet. Nuts are high in fat (approximately 80 percent of their calories come from fat), but most of the fat is unsaturated and very healthy for your heart and blood vessels. Because nuts are high in calories, they should not be eaten in large amounts — generally no more than a handful a day. For the best nutrition, avoid candied or honey-roasted and heavily salted nuts. Eat raw walnuts, almonds and macadamia nuts...

Grains in the Mediterranean region are typically whole grain and usually contain very few unhealthy trans fats, and bread is an important part of the diet there. However, throughout the Mediterranean region, bread is eaten plain or dipped in olive oil — not eaten with butter or margarines, which contain saturated or trans fats. Add a splash of balsamic vinegar and some fresh herbs and sea salt for a delicious dip for whole grain breads.

Be Wise About Fats

The focus of the Mediterranean diet isn't on limiting total fat consumption, but rather to be wise about the types of fat you eat. The Mediterranean diet discourages saturated fats and hydrogenated oils (trans fats, fried foods), all of which contribute to heart disease.

The Mediterranean diet uses olive oil as the primary source of fat. Olive oil provides monounsaturated fat — a type of fat that can help reduce LDL cholesterol levels when used in place of saturated or trans fats. "Extra-virgin" and "virgin" olive oils — the least processed forms — also contain the highest levels of the protective plant compounds that provide antioxidant effects.

Monounsaturated fats and polyunsaturated fats, such as canola oil and some nuts, contain the beneficial alpha linolenic acid (a type of omega-3 fatty acid). Omega-3 fatty acids lower triglycerides, decrease blood clotting, are associated with decreased sudden heart attack, improve the health of your blood vessels, and help moderate blood pressure. Fatty fish — such as mackerel, lake trout, herring, sardines, albacore tuna and salmon — are rich sources of the most beneficial omega-3 fatty acids, EPA and DHA. Fish is eaten on a regular basis in the Mediterranean diet. I always suggest supplementing with 1000 mg combined EPA and DHA in addition to eating a fish based diet.

Be Wise About Wine

The health effects of alcohol are a subject of heated debate. Many doctors and nutritionists are reluctant to encourage alcohol consumption because of the dire negative health consequences of excessive drinking. However, alcohol — in moderation — has been associated with a reduced risk of heart disease in some research studies. Also some studies feel that a small amount of alcohol contributes to healthy brain aging.

The Mediterranean diet typically includes a moderate amount of wine. This means no more than 5 ounces (148 milliliters) of wine daily for women (or men over age 65), and no more than 10 ounces (296 milliliters) of wine daily for men under age 65. More than this may increase the risk of health problems, including increased risk of certain types of cancer.

If you're unable to limit your alcohol intake to the amounts defined above, if you have a personal or family history of alcohol abuse, or if you have liver disease, refrain from drinking wine or any other alcohol. Also keep in mind that red wine contains compounds that may trigger migraines in some people.

In Summary

The Mediterranean diet is a lifestyle that really supports health and longevity. There are many cookbooks to help you adapt your meals to these suggestions. Look Here:

http://www.amazon.com/s/ref=nb_sb_ss_i_0_18?url=search-alias%3Dstripbooks&field-keywords=mediterranean+diet&sprefix=mediterranean+diet


Here are some guidelines to get you going:

• Eat an abundant array of vegetables and fruits — and switch to whole grains. A variety of plant foods should dominate your plate. Try to have three fourths of the "real estate" on your plate occupied by fruits and veggies. They should be fresh, and ideally in season. Strive for seven to 10 servings a day of veggies and fruits. Switch to whole-grain bread and cereal, and begin to eat more whole-gain rice and pasta products. Cut the white flour products out of your meals. Keep baby carrots, apples and bananas on hand for quick, satisfying snacks. Fruit salads are a wonderful way to eat a variety of healthy fruit.
• Find a Great Fish Market. Eat fish two to four times a week. Fresh or water-packed tuna, salmon, trout, mackerel and herring are healthy choices. Grilled and baked fish cook in minutes. Avoid fried fish, the benefits of Omega 3's are lost when the fish is fried
• Olive Oil not butter. Try olive oil as a healthy replacement for butter and get rid of margarine. Use olive oil in cooking. After cooking pasta, add a touch of olive oil, some garlic and green onions, and a small handful of parmesan for flavoring. Dip bread in flavored olive oil or lightly spread it on whole-grain bread for a tasty alternative to butter. Try tahini (blended sesame seeds) as a dip or spread for bread too.
• Go nuts. Keep almonds, cashews, pistachios and walnuts on hand for a quick snack. Choose natural peanut butter, rather than the kind with hydrogenated fat added. Try tahini (blended sesame seeds) as a dip or spread for bread. An incredible treat is a pitted date, stuffed with tahini, sprinkled with sea salt...
• Spices replace salt. Herbs and spices make food tasty and are also rich in antioxidants and healthy aging compounds. Season your dishes with herbs and spices rather than salt.
• Limit red meat. Substitute fish and poultry for red meat. When eaten, make sure it's lean and keep portions to about 4 ounces. Also be very sparing with sausage, bacon and other cured high-fat meats. Pork is the most inflammatory of all protein sources.
• Choose less and only low-fat dairy. Limit higher fat dairy products such as whole or 2 percent milk, cheese and ice cream. Switch to skim milk, fat-free yogurt and low-fat cheese. Eat Goat cheese.
• Vino, Grape or Pomegranate Juice. If alcohol isn't an issue for you have a glass of wine at dinner. If you don't drink alcohol, Purple grape juice has the same antioxidant benefits as wine. Pomegranate juice is a delicious lower sugar alternative.

Preserved Lemons...that take a really long time to cure..but WOW!

OK I'll be the first to admit that I while I would not say I am an immediate gratification type..I'll do crock pot stuff for instance. or a slow rotisserie ...or marinate overnight...but this? This recipe takes about ten minutes to prepare..and then about 30 days to ripen...


I know...30 days seems like forever..but it really isn't..consider the blinding speed with which that car payment comes due again... but as you'll see in another "preserved lemon" post if you scroll down...I am just fascinated with the whole idea of these little jewels...bottled sunshine..waiting to make my rice..or couscous..or chicken or fish dishes just stand out...to make my friends say...hey...what's in this? I cannot quit thinking about making these....


So today's the day...I'm making the ones that I can use tonight..courtesy of Ina Garten..see below...and I'm making the 30 day ones...just to see which is best...
there will be pictures later today...and below are a couple of ideas for what to do with them...
Preserved Lemons...the 30 day method....  "Patience Grasshopper...."

• 6 medium-size lemons
• 1/2 cup kosher salt
• 1 cup lemon juice, or more if needed.

1. Cut the lemons in quarters lengthwise, leaving them attached at one end. Rub the flesh with a little of the salt. Place 1 tablespoon of salt in the bottom of a 1-quart glass jar with a tightfitting lid. Place the lemons in the jar alternately with the remaining salt, pressing the lemons to fit them snugly in the jar.

2. Pour in enough lemon juice to cover the lemons. Put on the lid and refrigerate, shaking the jar daily 2 to 3 weeks before using. Preserved lemons, covered with liquid and tightly sealed, will keep for several months in the refrigerator.

Yield: 6 preserved lemons.

Fettuccine With Asparagus, Preserved Lemon and Roasted Garlic

** Ahead of time make 2 heads of garlic, roasted for about an hour at 400 degrees, and while the garlic is roasting you could make a salad...snuggle with your honey...walk the dog...give yourself a facial...or prepare the remaining ingredients to get ahead of the curve...

Preheat the oven to 400 degrees. Chop the top third off each head of garlic and discard. Drizzle the heads with a teaspoon each of olive oil, wrap in foil and roast until the garlic is very soft and golden brown, about 50 minutes to an hour. Remove from the oven, cool slightly and squeeze the garlic out of the husks. Set aside.

Now carry on.... and this part is really quick...you'll need

• 1 tablespoon olive oil
• 1 pound fettuccine
• 1/2 pound asparagus cut into 2 inch diagonal pieces
• 3 tablespoons unsalted butter
• 1 preserved lemon, pulp and rind, finely chopped
• 1/2 cup grated Parmesan, plus more for serving
• 3 tablespoons chopped parsley
• Freshly ground black pepper.
• Fresh lemon zest

1. Bring two large kettles 2/3 full of salted water to a boil and cook the fettuccine until tender. In the second kettle, steam the asparagus till crisp tender, check often we don't want it too soft...Drain both and place in a serving bowl.

2. Meanwhile, combine the tablespoon of olive oil and the butter in a small pan over medium-low heat. When the butter melts, add the roasted garlic and preserved lemon and cook for 1 minute. Toss with the drained fettuccine. Toss the fettuccine again with the Parmesan and parsley and season generously with pepper and zest from about half of fresh lemon. Serve immediately. Should serve three to four...a nice white wine would be perfect...enjoy!

More Preserved Lemons...and some thoughts on Ina Garten's Garden

I am so intrigued with the idea of preserving lemons. As I said I'm doing some today... It's a Moroccan thing, lemons in brine that keep for months in the refrigerator and can be the spark of life for so many different recipes.

I saw them first in Ina Garten's kitchen..(no I wasn't really there) I was watching Barefoot Contessa on Food Network. She is living a fine life that woman...that barn..that garden? I have serious envy of her garden in summer. I'm hoping for a fine temperate climate one day so that I can garden for more than 12 weeks. She has huge organized sections of herbs for cooking and flowers for cutting including an incredible row of Hydrangeas...but I digress...

Ina and a friend were making a Moroccan Chicken dish in a Tangine Baker and the dish called for preserved lemons WOW I perked right up...I grabbed the iPad and started taking notes and resolved that I must keep preserved lemons on hand henceforth. That was about eight weeks ago...sigh....ok I do live a busy life...so here is the relatively quick Barefoot Contessa method..from my notes:

(You're putting everything in a glass baking dish)
3 lemons, sliced into sixths lengthwise, sprinkled with 2-3 tablespoons kosher salt
(don't you HATE recipes that are not specific? I know...here's why this one isn't..she didn't measure, she grabbed what appeared to be a healthy handful of salt and tossed it over the lemons...)
Cover the lemons and salt with water, bake for three hours at 250F allow to cool and then store in a jar in the refrigerator...for up to six months!

And if it all just sounds like too too much..you can buy them from Williams Sonoma, $10
http://www.williams-sonoma.com/products/les-moulins-mahjoub-preserved-lemons/?pkey=e|les%2Bmoulins%2Bmahjoub%2Bpreserved%2Blemons|1|best|0|1|24||1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-

Here is the ingredient list for the chicken dish they made...the link to the recipe is below if it sounds yummy to you...oh..and here is a Tangine, quite a lovely one from Emile Henry (Oh God Emile Henry ceramics..don't get me started..) which you can get via Amazon, but any good heavy baking dish will do quite nicely...

Moroccan Chicken Tangine 

Ingredients

• 6 cloves garlic, peeled and finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon sweet paprika
• 1 tablespoon kosher or sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 large Spanish onion, grated (about 1 cup)
• 2 tablespoons canola, grapeseed or olive oil (not a heavy olive oil)
• 1 to 2 preserved lemons, depending on size
• 8 chicken thighs, with bone and skin
• Stems from the parsley and cilantro, tied with twine
• 1/4 teaspoon powdered saffron or 1/4 teaspoon powdered turmeric and 4 strands saffron
• 1 cup pitted green Moroccan or Greek olives
• 1/2 bunch Italian parsley, about 1/4 cup chopped
• 1/2 bunch cilantro, about 1/4 cup chopped

the rest of the recipe is here...to give credit where credit is due...

http://www.foodnetwork.com/recipes/ina-garten/moroccan-chicken-tajine-recipe/index.html

And one more recipe that promises even more flavor...yes I'm making them all....

Moroccan Preserved Lemons

                   What you'll need

•             6 lemons, preferably organic, washed and scrubbed
•             ¼ cup kosher or sea salt, more as needed
•             1 bay leaf
•             3-4 whole cloves, 
•             3-4 black peppercorns 
•             3-4 whole coriander seeds
•             1 cinnamon stick
•             Freshly squeezed lemon juice..maybe 4 more lemons

                        A clean jar big enough to hold all of the lemons

                     Here's how to make them.....

         Start by almost quartering the lemons. To do this, slice off the very end of your lemon so that you have a flat surface to work with. Stand the lemon on its now flat bottom and cut vertically about three quarters of the way down. Don't cut all the way through!

            Now cut vertically again, quartering the lemon, only three quarters of the way down so the lemon is held together by its end.

           Stuff the center of each lemon full as you can with salt and then squeeze it back together. Put a tablespoon of salt in the bottom of the jar along with the rest of the ingredients except the lemon juice and start packing your salty lemons in.

           Press down on the lemons as you go so their juice comes out, making it easier to pack every last one in. If the juice from the lemons doesn't completely cover them, top the jar up with your extra lemon juice. The lemons have to be completely covered, but you'll have to leave a bit of air space between the surface of the juice and the lid. Put the lid on and shake. Put them in the refrigerator and shake them once a day or so...they'll be ready in a month...