Literally... Chicken in a Pot

This is the most unassuming recipe you could ever imagine. Succulent, kind of poached delectable chicken. This is Rita's recipe, simply lovely and refined just like she is, and one that I make over and over again. 

French Chicken in a Pot

1 large onion

2 celery sticks

5 cloves garlic

1 large bay leaf

1 sprig fresh rosemary
 
Rub the chicken with coarse salt. No pepper. In a medium sized Creuset pot, or any pot that can go in the oven, brown the chicken on both sides in olive oil.  Add the cut up onion and celery, bay leaf, rosemary and whole garlic cloves.  Add about 1/4 to 1 cup white wine. It depends on the width of the pot, ensure about 1.5 inches of liquid.  Cover the pot with foil (make sure the foil overlaps the pot and is tightly sealed), then put the lid on.  Cook in the oven at 300 degrees for 2 hours.  The chicken will steam-cook.

After 2 hours, remove the chicken, wrap with the foil and let sit for approx. 15 minutes.  In the meantime, strain the jus from the Creuset and discard the veggies, Serve this subtle chicken with jus on your favorite rice, I love this with brown rice. Such a refined and simply flavored dish.

Read More

The Greek Trilogy- Cathy's Chicken

The Greek Trilogy- olive oil, lemon and oregano!!  What else would it ever be?

Like most people, for me, aromas evoke memories or feelings about people or things. That's why I love to make this baked Greek chicken dish...it's my cousin Cathy's delectable rendition of that very particular divine aroma that fills the house with and inviting "come and eat!!" 

In a large bowl, place trimmed- of-fat chicken thighs and legs (let's say 6 large pieces) or butterfly a large chicken and marinate overnight or at least 4 hours in the fridge.  I make this dish with the skin on because I think it adds so much flavour to the zumi (sauce).  But, I have also made it without the skin and it's very delicious.

Marinade, mix in the bowl:
Olive oil- enough to coat the chicken
Juice of 1 lemon
lots of oregano...lots
4-5 cloves of crushed garlic
1 can of diced tomatoes
tbsp. of tomato paste
paprika ( I always add paprika to everything even if I don't say so)
salt and pepper
**add just a bit of chicken stock to the pan when cooking if you want a more saucy dish...I do this often!

Put the chicken pieces into the marinade. Take off your rings and massage this marinade all over the chicken, cover and let sit. The KEY is time...make sure you can really marinate for enough time.

With Potatoes:
Fill a large baking pan with potatoes. I love to use small new potatoes cut in half. Place the marinated chicken on top and pour the rest of the marinade all over.

Bake the chicken at 350 degrees. Use the convection mode if you have it and let the chicken cook for about 1.5 - 2 hours (depends on the oven and amount of chicken) or until the chicken is browned. I love convection heat for all chicken recipes as the meat usually cooks so succulently. The aroma will begin quickly!!!  Everyone will start asking..."when are we eating!" They need to be patient!

2 butterflied chicken with potatoes, great for a group!

With Spagetti:

Cook pasta separately and swoosh around in the tomato/chicken zumi once you've taken the chicken out of the pan. Serve on a big platter. It is heaven!! 

Once cooked, remove the chicken onto the serving dish, cover with foil and let it rest for a few minutes. Switch your oven to broil and broil the potatoes for a few minutes until brown and crispy.

Note: As an alternative to potatoes, I loved to serve whole wheat spagettini, and of course, I swirl it in the pan zumi- decadent!  Either way is fabulous...just dig in and have a few napkins ready. Oupa!!

Photo before it goes into the oven, legs and thighs...

Read More

Luxurious Lentil Soup

Lentil soup is a luxurious thing. With its myriad variations, it can be smooth and fancy like it can be comfy and chunky. It can take on the flavour profile of almost any culture from Greek to Indian, and all those in between.

I felt like making a more traditional comfort soup version (leaning into French) combining layers of flavour which is key to a really good lentil soup. Here is today's version...

In olive oil, slowly sauté until the vegg is slightly golden:

Mirepoix- when young, my kids used to laugh so much at this culinary term, but they sure know what it is and if asked on the million dollar question show, they will win! I use French shallots, celery and carrot, finely diced, and lots of each, more than you think for a medium size pot. (onions are fine too but I like shallots better for this soup) Sometimes I add fennel which is really nice too. 

Add 2 large cloves of whole smashed garlic, this will caramelize and melt into the soup, don't chop it.

Add and "toast" 1 large tsp. tomato paste into the mixture. This gives the soup a gorgeous depth, I think better than fresh tomato. Tomato paste needs to sauté, otherwise a bitter flavour. It is awesome.

Add fresh sprig of rosemary and/or thyme and a bay leaf, a fresh one if you have it.

Let all this sauté and aromatize your kitchen with a little salt and pepper. Add just a pinch of cumin, turmeric and paprika to lightly scent the sauté.

Rinse 1 cup of Du Puy lentils, the small dark green ones. Other types are too chalky or melt-away for this version. This small lentil keeps it shape while so tender. Add these to the sauté mixture and stir.

Add enough chicken stock (or water or vegg stock) to the pot, about 3-4 cups.

Once the lentils are tender, blend the soup for just a bit so a creamy texture is mixed with the whole vegg and lentil texture. My husband likes to take out half the soup, cream it and put it back in. An idea...if you feel industrious!!

Now a trick- add a tbsp. of Sherry vinegar. WOW! This is a great punch of flavour. Lemon also works, but there is no replacing the tang of this vinegar.

Just before serving, add chopped fresh spinach and chopped fresh parsley which are my faves. Basil also works.

Have a few bowls...this is pure soul food.

Read More

Tantalizing Teryaki Glazed Salmon Salad

We love this salad so much, we make it all the time, great for a steamy summer night dinner! 

Put this together, no rhyme or reason...

Your favorite greens, cooked and cooled soba noodles dresses with a bit of sesame oil, fabulous Teryaki glazed salmon BBQ'd on the "rock"! (No better fish vehicle for the BBQ) 

For the salmon, cut in large chunks and marinate for about 20 min. with Teryaki sauce, olive oil, bit of soya sauce, touch of lemon juice, salt and pepper. BBQ for 4-5 min max. 

Top the salad with succulent seaweed salad, ( YES... the bright green stuff!) Edammame, avocado and a few roasted few sesame seeds. WOW! 

Make a light sesame dressing, olive oil, sesame oil, lime, rice vinegar, spash soya sauce, grated ginger, maple syrup...play around with this idea. 

So refreshing for a hot summer day and so addictive!

Read More

Messy but Beautiful Berry "Shortcake"

Wow, we know who the baker in this family is...not me!!

We love the idea of a piled-high, messy, tangy, tasty berry shortcake, and made it come true. Using her Aunt's home- grown and homemade quince jelly, my gifted baker daughter swirls berries in a warm bath of this sweet and sour glaze as an extra layer of flavour.

The cake, keeping it simple. A mix of your favorite golden box cake and a box of vanilla pudding for an extra moist consistency. Sophie used 2- 8" cake pans for 2 thin layers and then a 6" cake pan for the crowning layer. This creates a nice shelf on which to pile on the berries.

In between is the real magic. Whip 35% cream with some maple syrup, and then fold in about a cup of thick Greek yogourt. This will make for the tangy but still sweet and creamy compliment to the berries. 

Sliver some fresh mint to sprinkle on top for color and another element of a surprising summery bite. 

Assemble any way you want. At this point all you want to do is EAT!!

Would also be a fun presentation layered in a glass trifle type of cake serving dish so you can see all the elements. 

This is an un-fussy, amazing cake to serve on any day.

Tassie...move over! Haha

Read More

Silky Sun-Dried Tomato Pasta

Sometimes it's raining and you just want a carby comfort food. This is a luxurious and silky pasta dish that comes together quickly with a few key ingredients. It makes for a sumptuous dish and could be served in a smaller portion for a terrific "primo piatto" to a more elaborate meal. 

You will need a hefty type of pasta for this creamy sauce. Stuffed pasta is wonderful too,  ravioli, tortellini etc...

Key ingredients: 

2 large minced shallots

4 cloves minced garlic

Half of a small jar of sun- dried tomatoes, chopped, (about 4-5 actual pieces of tomato)

2 tbsp. Sun- dried tomato oil from the jar

I or 2 anchovies, chopped

1 heaping tsp paprika

Oregano

All of this goes into a large  pan to sauté slowly and the aroma begins. 

Add 1 cup, half milk, half 35% cream. 

Add 1 cup chicken stock

Let simmer while this thickens. Add more liquid if needed. 

Once your pasta is ready, add directly to the sauce pan with some pasta water. This gives the sauce its silky texture. Let it all come together until ready to serve. 

Top with grated parma and fresh basil.

This is really delectable, and easy to achieve for a family meal or dinner party. 

Go for it! 

Read More

Mom's Radical Rice Krispy Chicken

When Mom asked what would I like for my birthday dinner, the answer was ALWAYS, Rice Krispy chicken! 

The taste is unique and you'll see why it's so delectable. Buttered and baked. How could this be beat?!

Plump chicken legs are best, but thighs work well too...and yes, you need skin on! Make a big batch, such fabulous leftovers, if there ever are leftovers. 

This is what I call and 1, 2, 3 recipe...lickety split. 

In a food processor, pulse the Rice Krispy cereal until a bit chunky, not too fine. 

Heavily season the "breading" with lots, more than you think, of the following:

Salt and pepper

Paprika

Garlic salt

Onion salt

Dried oregano

Dried rosemary 

In a large pan, melt about a stick of butter. Place many pieces of chicken in the skillet at once and roll round to coat in butter. Then dredge through the breading mixture. 

I always brushed each chicken piece with butter...how ridiculous! Had to make this with my Mom to realize how silly that was to do! And, pour any leftover butter over the chicken...no waste or else!

You'll be done in a flash. 

Pre heat oven to 350F, convection mode if you have it. 

Place chicken in a pam-etized pan to bake, about 50 min to 1 hour. Until golden and crispy. Eat right away is best or enjoy at room temp. The main star for sure of any picnic or pot luck. 

The crispy buttered bits are to die for, I always scrape them on to the dish along side the chicken. 

Honestly, it's comfort food to the max. What can I say...

MOM, this chicken is outrageous! LOVE IT SO SO MUCH! xoxo

Read More