Herbed Faux-tisserie Chicken and Potatoes

This issue of Bon Appetit is really good. This one by Carla Lalli Music, food and features editor, states her ‘quest is to recreate the texture of rotisserie chicken’. It is slow roasted in the oven for 3 hours. I always make the recipe before I post it to see if it works. We ate this last night, the skin was crunchy and very tasty, the meat was juicy and tender. Not a lot of preparation, easy to put together and slow roasting means you can wander off and do something else.


Ingredients

1 3 1/2 - 4 lb chicken
1 lemon quartered
1 head of garlic, halved crosswise
2 lbs Yukon Gold potatoes, scrubbed and halved
2 teaspoons fennel seed
1 teaspoon crushed red pepper flakes
2 tablespoons finely chopped fresh marjoram, plus 4 sprigs
2 tablespoons finely chopped fresh thyme plus 4 sprigs
Kosher salt
Black pepper (freshly ground)
6 tablespoons olive oil divided


Directions

Preheat oven to 300 degrees Fahrenheit
Coarsely grind fennel seeds and red pepper flakes with a mortar and pestle. Combine the round fennel seeds and red pepper flakes with the chopped marjoram, chopped thyme leaves, 1 tablespoon Kosher salt, 1/2 teaspoon black pepper and  3 tablespoons olive oil in a small bowl. Rub chicken inside and out with the spice mixture. Stuff the chicken with the quartered lemon, the whole garlic halved, 2 sprigs of marjoram and 2 sprigs of thyme. Tie the legs together with string.
Toss  2 lbs Yukon Gold potatoes, halved in 3 tablespoon olive oil, season with salt and pepper. Push the potatoes to the edges of the baking sheet and scatter remaining marjoram and thyme sprigs in the center. Place the chicken on the herbs. Roast, turning potatoes and basting chicken every hour until skin is browned, the meat is extremely tender and the potatoes are golden brown. Approximately 3 hours. I actually basted every 30 minutes.
Let the chicken rest for at least 10 minutes before serving.

Short Rib Pot Pie

Short Rib Pot Pie

 This recipe was in Bon Appetit, submitted by Meryl Rothstein, the senior associate editor. I initially tried his method of using lard and butter for the pastry using a food processor, but my dough came out like a solid lump, would have made a good bowling ball. The next time I eliminated the food processor, the lard really makes a good flaky crust. He brushed his pastry with heavy cream and sprinkled sea salt on top, this is delicious.  I also had some leftover mushrooms which I decided to throw in. I love this pot pie!
The filling can be made 2 days ahead. There is enough here for a 2 quart shallow baking pan, or 2 x 8” pie plates or 8 individual dishes.

Ingredients for the filling

3lbs boneless beef short ribs, cut into 2” pieces
Kosher salt
Ground pepper
1/2 cup all purpose flour
2 tablespoons olive oil
1 package frozen pearl onions thawed
4 cloves garlic chopped
2 tablespoons tomato paste
2 cups dry red wine
2 sprigs rosemary
6 sprigs thyme plus 2 tablespoons chopped thyme
1 package baby bel mushrooms, sliced and cooked.

Directions

Cut the short ribs into 2” cubes. Sprinkle with Kosher salt and pepper. On a flat baking sheet, spread 1/2 cup flour and toss the meat in the flour.
In a heavy skillet, put 2 tablespoons olive oil and working in batches, shake the flour off the meat and cook over high heat until deeply browned on all sides. Put meat to one side in a bowl and continue sauteing the meat in batches. You may have to add more olive oil (I did, it seemed to dry out). The recipe used a large heavy pot, and cooked everything in that. I would do the meat etc. in a cast iron skillet as I don't think my large pot was heavy enough. Remove the meat to a bowl with a slotted spoon.
Now add the thawed pearl onions in the same skillet, stirring from time time until golden brown, season with salt and pepper. Remove onions to a small bowl with a slotted spoon. Reduce heat to medium, add 4 cloves garlic chopped and saute for one minute. Add tomato paste and cook stirring until dark in color (about 4 minutes) Add 2 cups red wine, 2 rosemary and 6 thyme sprigs. Bring to a boil, scraping up browned bits until liquid is reduced by half.
Place the meat in a large pot, pour the wine mixture from the skillet into the pot. Add 1 cup of water to the skillet, swish around and pour that over the meat. Then add another 5 cups water and bring to a boil.
Reduce heat and simmer gently, uncovered, until short ribs are almost falling apart and liquid is thick enough to lightly coat a spoon. About 3 hours.
Add onions and chopped thyme to the pot and stir to break up short ribs. Remove herb sprigs. Add the mushrooms.

Pastry

Ingredients
2 cups all purpose flour
2/3 cup lard (Morrell)
1/4 cup cold water
1 teaspoon salt
Heavy cream
Sea Salt.

Directions

Place the flour in a large mixing bowl. Add 1 teaspoon salt.
Add 2/3 cup lard and rub the flour and lard together with your hand until it look like large crumbs. Trickle in 1/4 cold water and move the mixture around until it all comes together  to form a light dough.  Chill the dough for at least 1 hour before using.

Roll out dough on a lightly floured board to about 1/8” thick.
Transfer filling to a 2 quart shallow baking dish (I used two 8” pie dishes) or you can use 8 individual dishes.
Place the dough over the top.
Crimp the edges and make slits on the top of the dough.
Brush with heavy cream and sprinkle sea salt over the dough.
Bake in oven at 375 degrees Fahrenheit until crust is golden brown and the filling is bubbling.
50 - 60 minutes for the 2 quart dish
35 minutes for the 8” pie dish
30 minutes for the smaller dishes.
Let sit for at least 5 minutes before serving.

Ham and Broccoli Quiche

Ham and Broccoli Quiche

Quiche Pastry

Ingredients

flour
spry
water
salt
beaten egg

Directions

This is enough for a 20cm pie pan (I use pyrex).
1 cup flour in a bowl, add a half teasp. salt, mix together a bit.
Take 1/2 cup spry and rub it together with the flour so it becomes like thick breadcrumbs.
Add 1/4 cup very cold water and mix together quickly, it should all bind in a ball.

Preheat oven to 350 degrees F.
Roll out the dough into a larger circle than the pie pan, fold the dough in half and place it in half of the pan. Then unfold the top half and press the dough into the sides and bottom of the pan with your fingers. Prick with a fork all over the dough.
Place in the center of the oven and bake for 15 minutes.
Remove from oven and paint the inside with beaten egg (use the rest for the filling)
Put pie pan back in oven and bake for another 5 minutes.

For The Filling

Ingredients

1 head broccoli
1 1/2 cups leftover ham
1 cup grated gruyere cheese
3 eggs plus 2 egg yolks
1/2 cup milk
1/2 cup yoghurt
Salt
Pepper
Mustard

Directions

You can either use frozen broccoli heads thawed, or prepare the broccoli yourself. Cut the broccoli into florets, sprinkle with salt and 1 tablespoon oil. Preheat oven at 400 degrees F. and bake for 15 to 20 mins, stirring occasionally. Remove broccoli and set aside.
Chop leftover ham into 1/4 inch cubes.
In a bowl, place 3 eggs, 2 egg yolks, 1/2 cup milk, 1/2 cup yoghurt, 1/4 teaspoon salt, shake of pepper and 1/2 teaspoon ground mustard. Mix together until well blended.
In the base of the baked pie shell, layer 1 1/2 cups ham, 1 cup grated gruyere, the broccoli and then pour over egg mixture.
Bake in oven at 350 degrees F. for 35 minutes.

Smoked Salmon Platter

Jason created this beautiful arrangement of Scottish smoked salmon, sliced cucumbers, sprigs of dill, chopped onion, capers, lemon wedges, baby romaine leaves............... I had to take a picture.

Slow Roasted Salmon with Fennel and Citrus

Slow Roasted Salmon with Fennel and Citrus

 This recipe works with halibut or turbot filets
I found this recipe in Bon Appetit by Alison Roman.
We served it with rice and salad. Doesn’t take long to
prepare and most tasty. She recommends not to try to
divide this fillet into tidy portions. Instead use a spoon
to break it into perfectly imperfect pieces.

Ingredients

1 Medium fennel bulb, thinly sliced
1 blood orange, thinly sliced, seeds removed
1 lemon thinly sliced, seeds removed
1 red Fresno chile thinly sliced
4 sprigs dill and more for garnish
Kosher salt, pepper
1 2 lb skinless salmon fillet (center cut)
3/4 cup olive oil

Directions

Preheat oven to 275 degrees F.
Toss fennel, orange and lemon slices, chile and 4 dill sprigs in a shallow 3 quart baking dish. Season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour 3/4 cup olive oil over top.
Roast until salmon is just cooked through (the tip of the knife will slide through easily and flesh will be slightly opaque)
40 minutes  for medium rare.

Hearty Vegetable Soup During Arctic Weather

Vegetable Soup

Couldn’t decide what to make, it was frigid outside, perfect for soup. I had some canned Italian tomatoes, a parsnip, celery stalks, parsley, carrot sticks, frozen chicken broth........ so with those ingredients I bought 2 leeks, 6 baby bok choy and from there went forth!

Ingredients

1 Cup Chicken Broth
2 Leeks
6 Celery Stalks
2 Carrots
1Parsnip
6 Baby Bok Choy
8 stalks parsley
Canned Italian Tomatoes
salt, pepper
Olive oil
butter

Directions

Slice the leeks lengthwise, remove the outer course leaves, slice horizontally and soak in cold water for 30 minutes. Remove leeks with the hands, the dirt will remain at the bottom of the bowl. Drain in a colander.
Slice 6 celery stalks, 2 peeled carrots, and peel and slice 1 parsnip.
Chop the leaves of 8 parsley stalks.
In a large saucepan, melt 2 tablespoons olive oil and 1 tablespoon butter. Saute the chopped leeks until limp.
Add chopped celery, carrots, and parsnips, saute for 4 minutes, stirring constantly. Pour in chicken broth. Add chopped parsley and 8 canned Italian tomatoes chopped. Add 1 teaspoon salt, 1/8 teaspoon pepper. Add 6 baby bok choy chopped. Lower heat and cook covered until vegetables are tender.
Serve with rice.

Perfect Garlic Puree/Thum

Garlic Puree or Thum
This is a robust dip, eaten with grilled or roasted chicken. I’ve tried many variations, made sometimes with potato,  or yoghurt in Bayridge, but I have to say that Chef Kamal’s recipe is supreme. It is light and fluffy, with a good strong taste of garlic and everyone who loves this puree, asks how I made it. Found in Classic Lebanese Cuisine by Chef Kamal Al-Faqih, follow his meticulous instructions and you will also have perfection.

This can be prepared several days ahead. It should last for weeks in an air tight container.

Ingredients

1 cup fresh cloves of garlic, peeled and at room temperature
2 teaspoons salt
4 cups canola oil
1/2 cup fresh lemon juice strained or 1/2 cup lemon juice from concentrate.

Directions

Place the garlic and salt in a food processor fitted with a sharp metal blade (be sure the food processor bowl, blade, lid and utensils are completely dry before you begin or the mixture may separate while you are processing) Pulse the garlic until it is finely chopped and uniform in size. Use a dry spatula to scrape down the sides of the bowl a few times.

Now start processing again, this time continuously as you slowly add 1/2 cup of the oil, pouring it in a steady thread-like stream and allowing it to emulsify with the garlic. Once it is combined, add 2 teaspoons lemon juice, one at a time.
Slowly add a second 1/2 cup of oil in a thread-like stream, followed by 1 tablespoon lemon juice. Take your time while adding the oil, allowing it to properly emulsify with the garlic and lemon juice.
Now slowly add a third 1/2 cup canola oil followed by 2 tablespoons lemon juice, one at a tiem.
Slowly add a fourth 1/2 cup oil in a thread-like stream, followed by 2 tablespoons and 1 teaspoon lemon juice, one at a time. Slowly add 1 cup of oil followed by remaining 2 tablespoons lemon juice one at a time. Finally add the last cup of oil slowly.

Continue to process until you have a uniform, thick garlic emulsion. Scrape down the sides of the owl and continue to process another minute or two. The final consistency should be like fluffy mayonnaise.

Transfer the garlic puree to a container and refrigerate covered with a piece of paper towel overnight to prevent condensation. Cover with a lid the next day.

Follow these directions and you will have created a heavenly dish!