Category Archives: Poultry

Desserts, Entertaining, Potatoes, Poultry

Chicken Braised with Chicory and Crème Fraîche, Green Beans with Lemon and Olive Oil, Roast New Potatoes, and Baileys Cream Pots

In the short story ‘Simon’s Luck’ by Alice Munro, a woman, Rose, goes to the grocery store to stock up before a guest arrives:

“You must’ve brought home company,” said the woman who kept the store. She spoke with no surprise or malice or censure, just a comradely sort of envy.

“When I wasn’t expecting it.” Rose dumped more groceries on the counter.  […] “Look at that bacon. And cream.”

“I could stand a bit of it,” the woman said.

What’s this then? You mean not everyone includes bacon and cream as part of their weekly shop? I never considered them to be foods reserved only for guests, since they’re pretty much staples in my fridge. Still, when I have company, I do tend to pull out all the stops at the grocery store, like Rose, and all my recent entertaining meant there was plenty of bacon and cream to go around.

This is my go-to menu if we have company for dinner. The great thing about it is that you can prepare the chicken, then bang it into the oven to happily cook for an hour, giving you plenty of time to clean up the kitchen before your guests arrive, plus visit with them before dinner. The roast potatoes can cook in the hot oven along with the chicken and the Baileys cream pots can be made up to a day ahead, so all you have to do is prep the green beans ahead of time, then boil them when you’re just about ready to sit down to eat. I know chicken braised with chicory and crème fraîche might not sound like much on paper, but I think everyone I’ve ever served this to has asked for the recipe afterward, with some friends stopping just short of licking their plates. But don’t wait for company to come over to make this — it’s a great meal for any weekend when you have a bit of extra time to cook (and when you can lick the plate with no one watching).

Chicken Braised with Chicory and Crème Fraîche
adapted from Real Food by Nigel Slater

Serves 4

Don’t worry if you can’t get chicory, I make this without it more often than not and it’s still fantastic.

3 tablespoons groundnut oil
a thick slice of butter
4 chicken breasts
4 heads of chicory, cut in half lengthwise
1 tablespoon brown sugar
4 shallots, peeled and finely chopped
juice of 1 lemon
3/4 cup (175 ml) medium-dry white wine
1 cup (240 ml) crème fraîche
a few sprigs of parsley, chopped

Preheat the oven to 400°F (200°C).

Heat the groundnut oil with the butter in a large, deep, heavy casserole, ideally one to which you have a lid, on the stove top. When the butter starts to bubble, carefully put in the chicken (in 2 batches if you need to) and cook them until they’re golden brown on each side. Try not to move them too often, that way you’ll get a nice brown crust on the skin.

Lift the chicken out of the pan and set aside. On no account get rid of the sticky bits on the bottom of the pan, that’s where much of the flavor is. Put the chicory in the dish, then season with the sugar and some salt and pepper. Let it cook over a moderate heat until the outside leaves start to caramelize and darken and soften, about 5 minutes. (If you’re not using the chicory, add the sugar, salt and pepper along with the shallots and lemon juice in the next step.)

Add the shallots and lemon juice, then return the chicken to the pan. Pour over the wine and bring to the boil. Turn the heat down and simmer for about 10 minutes, until the wine and cooking juices have reduced a bit. Spoon in the crème fraîche, season with salt and pepper and stir as best you can so that the juices mingle with the cream. Cover with a lid (or just tightly with aluminum foil) and put in the oven for about 1 hour. Move the pieces of chicken and chicory around halfway through cooking.

After 1 hour, lift the chicken and chicory out of the sauce with a draining spoon and put on the plates. Add the parsley to the sauce in the pan, give it a bit of a stir, then pour the sauce over the chicken. (If the sauce is too thin, simmer it on the stove top for a few minutes until it thickens.)

***

Green Beans with Lemon Juice, Sea Salt and Olive Oil
adapted from Rachel’s Favourite Food by Rachel Allen

Serves 4 to 6

Not only is this good hot, served with fish or chicken, but it’s also great served at room temperature. You can also use it as a base for a fresh, light salad –- add thinly sliced red onions, some cannellini beans or chickpeas (drained from the can), canned tuna and crumbled feta cheese for a fabulous and nutritious packed lunch or summer supper (also good in a pitta bread).

1 level teaspoon salt
1 lb 2 oz (500 g) green beans
2 tablespoons extra virgin olive oil
juice of 1/2 lemon
sea salt and freshly ground black pepper

Put a large pot of salted water on to boil. Top and tail the beans and cut in half at an angle, if you wish. Add to the boiling water and put the lid back on until the water comes back to the boil. As soon as it does, take the lid off to keep the beans’ bright green color and continue to cook on a high heat until the beans are just cooked, but still have a bit of bite. Drain and immediately add the olive oil, lemon juice and sea salt and pepper to taste. You must dress the beans while hot so that they soak up the fresh citrus flavor.

***

Bailey’s Cream Pots
from Full on Irish by Kevin Dundon

Serves 4

1 1/4 cup (300 ml) cream
4 tablespoons Baileys Irish Cream
1/4 cup (60 ml) freshly brewed espresso, cooled (or very strong coffee)
9 oz (250 g) mascarpone cheese
2 tablespoons icing sugar, sifted, plus extra for dusting

to serve:
chocolate curls (optional)
cocoa powder (optional)
shortbread cookies

Whip the cream in a bowl until soft peaks have formed. Place the Baileys in a separate bowl with the coffee, mascarpone and icing sugar. Beat until well combined, then fold in the cream. Divide between four ramekins or small cups and chill for at least 2 hours, or overnight.

To serve, arrange the Baileys pots on serving plates and decorate with chocolate curls. Add the shortbread on the side and lightly dust with icing sugar and cocoa powder.

Fruit, Holidays, Potatoes, Poultry

Roast Chicken with Bacon and Coffee Spice Rub, Sweet Potato Puree and Apple Cranberry Oat Crumble

I love bacon and I love coffee, so when I read about this roast chicken recipe last month, taken from Zingerman’s Guide to Better Bacon, it immediately got my attention. I usually gloss over recipes that call for highly specific, hard-to-find ingredients like this coffee rub*, but it just so happens that my in-laws live in Ann Arbor, Michigan, home of the Zingerman’s deli that sells it. It also just so happens that my father-in-law recently came over to Ireland, so I asked him if he could pop into Zingerman’s to pick up a jar of this rub for me, with the promise that I’d make this recipe for him when he came to see us if he did. He came through and got me a jar, and I held up my end of the deal and made this dinner.

For the menu planning, I took my cue from Caroline Russock at Serious Eats, who said this recipe is like a one-dish Thanksgiving dinner, and she was right (and in fact, the rub was originally developed to season Thanksgiving turkey). The layers of bread, onions and apples underneath the chicken basically turn into stuffing — but stuffing that has been flavored with the butter and lemon juice from the chicken as well as its drippings. I kept things simple by only serving a sweet potato puree alongside the chicken and stuffing, but like Caroline says, this recipe lends itself to any of your favorite Thanksgiving or holiday side dishes. If you’re starting to think about what to serve for the holidays this year, try this coffee spice rub on the turkey or even roast potatoes for a change from your usual standbys.

*US customers can buy Zingerman’s Coffee Spice Rub online. But don’t dismiss this recipe if you can’t get the rub — this is still delicious if you simply season the chicken with salt and pepper. I did just that on a quarter of the chicken because I was making this meal to serve to my two little kids as well, and I knew the coffee rub would be too strong for them (plus it does have some zip to it). When I run out of this rub, I’ll continue to make this just with salt and pepper.

Roast Chicken with Bacon and Coffee Spice Rub
adapted from Zingerman’s Guide to Better Bacon by Ari Weinzweig (recipe via Serious Eats)

3 tablespoons olive oil
2 large onions, cut in half lengthwise and sliced into thin half-circles
4 stalks celery, cut into 1/8‑inch-thick slices
1 1/4 lb (570 g) tart apples (3 medium or 4 small apples), unpeeled and chopped into 1/2‑inch dice
1 cup (160 g) dried currants (or raisins)
1 clove garlic, minced
1/2 teaspoon dried thyme or 1 tablespoon fresh thyme
1 tablespoon lemon zest
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper
1/4 cup (10 g) parsley, chopped
2 tablespoons butter, plus extra for greasing the roasting tin
1/2 loaf leftover counrty bread, such as a good crusty white loaf, sliced 3/4‑inch
6 slices of bacon
1 roasting chicken (3 to 4 lb/1.4 to 1.8 kg), split in half and backbone removed (get your butcher to do this for you)
2 to 3 tablespoons Zingerman’s Coffee Spice Rub (or substitute coarse sea salt and freshly ground black pepper)
1/4 cup freshly squeezed lemon juice

Preheat the oven to 400°F (200°C).

Heat the olive oil in a large skillet over a low heat. Add the onion and celery. Cover and sweat, stirring occasionally, for 15 minutes, or until soft. Add the apple, currants, garlic, thyme, lemon zest, salt, and pepper. Stir to mix. Cook, covered, until the onions and celery are translucent, about 5 to 7 more minutes. Remove from the heat, stir in the parsley and set aside.

Lightly smear the bottom and sides of a 15-inch oval roasting pan (or other large ovenproof casserole dish) with butter. Arrange the bread slices to cover the entire bottom of the baking dish. (If the bread is too big to fit easily, simply cut the slices into smaller pieces so that they tile the entire bottom of the dish properly.)

Layer the onion and apple mixture on top of the bread. Place the chicken, skin side up, over the onion mixture and bread. Rub it with 2 tablespoons of butter and 2 to 3 tablespoons of the coffee rub (or just season generously with coarse sea salt and freshly ground black pepper). Pour the lemon juice over the chicken, then lay the bacon slices across the top of the chicken.

Place the entire dish in the oven and cook, uncovered, for 45 minutes. After this time, check that the bacon has crisped on top of the chicken. Once it has, pull it off the chicken and lay it directly onto the bread mixture so that the chicken can brown. Change the oven function to broil, but continue at 400°F (200°C). The chicken should be done in 15 to 20 minutes; the skin should be nicely crisped and the juices should run clear when the bird is pricked with a fork.

Remove the pan from the oven and remove the chicken to a cutting board and cut it into quarters. Draw a sharp knife through the bacon, bread, and onion mixture to break it up. Spoon some of the mixture onto each plate and place the chicken on top.

***

Sweet Potato Puree with Goat’s Cheese and Smoked Paprika*

Serves 6 to 8

*Amanda Hesser and Merrill Stubbs chose this recipe as one of their editors’ picks at Food52!

If you’re making this for the holidays (or any day) and are pressed for time or oven space, you can just boil the potatoes in a large saucepan of boiling salted water for 10 to 15 minutes, though you’ll lose that extra depth of flavor you get from roasting them.

3 lb (1.4 kg) sweet potatoes
4 oz (110 g) goat’s cheese
1/2 teaspoon smoked paprika
salt and freshly ground black pepper

Preheat the oven to 400°F (200°C).

Line a baking sheet with aluminum foil. Prick the potatoes with a fork and place them on the foil-lined baking sheet. Bake for 1 to 1 1/2 hours, until the potatoes are tender. (If using very large potatoes, make sure they are cooked all the way through.) Remove from the oven and allow to cool.

When the potatoes are cool enough to handle, peel them or scoop out the flesh with a spoon and transfer to a food processor. Add the goat’s cheese and smoked paprika and process until the mixture is smooth. Taste the puree to see if it needs more paprika. Season to taste with salt and pepper.

Gently reheat the puree either in a saucepan over a medium heat or in a microwave. Serve immediately.

***

Apple and Cranberry Oat Crumble
adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson

Serves 8 to 12

This crumble is best served the day it’s made, but any leftovers can be wrapped in clingfilm and kept at room temperature for 2 or 3 days. Reheat in a 300°F (150°C) oven for 10 to 15 minutes, until warm.

for the topping:
2 cups (200 g) rolled oats
1 1 /2 cups (180 g) flour
1 1 /3 cups packed (230 g) brown sugar
1/2 teaspoon salt
3/4 cup (170 g) unsalted butter, melted

for the fruit filling:
8 large apples, peeled, cored and sliced 1/4‑inch thick (3 1/2 lb/1.5 kg prepped)
2 cups (225 g) cranberries, fresh or frozen, or 1 cup (100 g) dried cranberries
1 1/3 cups (275 g) sugar
2 tablespoons cornstarch
2 teaspoons ground cinnamon

vanilla ice cream, whipped cream or custard, to serve

Preheat the oven to 375°F (190°C). Butter a 3‑quart (3‑liter) baking dish.

To make the topping, mix the oats, flour, brown sugar and salt together in a bowl. Stir in the butter, then press the topping together with your hands to form small clumps. Put the topping in the freezer while you assemble the filling.

To make the filling, toss the apples, cranberries, sugar, cornstarch and cinnamon together in a large bowl. Transfer the filling to the prepared pan and spread it out, pressing the fruit down into the corners.

Press the oat crumble evenly over the fruit, then bake for 60 to 70 minutes. Cool for 20 minutes or so to temper the heat before serving, then top with a scoop of vanilla ice cream, a small dollop of whipped cream or warm custard served on the side.

Pasta and noodles, Poultry

Baked Rigatoni with Grilled Vegetables and Turkey Pesto Meatballs

I hesitate to post this pasta recipe, not because it wasn’t good, but because it was a lot of trouble. Considering the 2 hours it took me to peel the tomatoes, grill the vegetables, peel the peppers, simmer the sauce, boil the pasta, then bake dish, I expected a masterpiece, something as good as one of Rick Bayless’s moles, for example, which are worth every minute of work. We did enjoy the baked rigatoni, especially the leftovers, but it wasn’t the masterpiece I had hoped for. It’s a good recipe if you need to use up a lot of produce and you have an afternoon to spend hanging around the house, cooking and drinking the rest of the bottle of wine that you’ll need to open for the sauce.

Although the pasta was a bit disappointing, we loved the meatballs. I think they might be my best pesto concoction to date. Unlike the rigatoni dish, these couldn’t be easier or quicker to make.

Baked Rigatoni with Grilled Vegetables
from The New Vegetarian Epicure by Anna Thomas

Serves 8 to 10

1 large eggplant (about 1 1/2 lb/680 g)
2 large bell peppers
olive oil for grilling
2 large onions (red and/or white), peeled and sliced
3 cloves garlic, chopped
2 tablespoons olive oil
4 cups tomatoes (about 900 g), peeled and chopped
3 tablespoons fresh basil, chopped
3 tablespoons parsley, chopped
1/2 cup (120 ml) dry red wine
1 lb (450 g) rigatoni
8 oz (225 g) mozzarella, grated

Slice the eggplants lengthwise, 1/2‑inch thick. Salt the slices lightly on both sides and let them sit in a colander to drain for 30 to 45 minutes. Pat dry. Cut the peppers in quarters lengthwise and remove the seeds and stems. Brush the vegetables with olive oil.

Grill the eggplant until tender. Grill the peppers (skin side down) until charred. Put the peppers in a paper bag for a few minutes to sweat, then slip off their skins. Cut the vegetables into wide strips and set aside.

Heat 2 tablespoons olive oil, then saute the onion and garlic until golden. Add about three-quarters of the tomatoes, the herbs, salt and pepper, and the wine. Simmer until thickened, about 30 minutes.

Preheat the oven to 350°F (180°C) and oil a gratin dish or 9 x 13-inch baking pan. Cook the rigatoni in boiling salted water until just al dente. Drain and mix the pasta gently but thoroughly with the tomato sauce and grilled vegetables. Pour into the gratin dish and sprinkle with the remaining tomatoes and then the grated mozzarella.

Bake for about 30 minutes, until very hot and the cheese is beginning to color. If you like a brown, bubbly gratin topping, place under the broiler for 1 minute. Serve at once.

***

Turkey Pesto Meatballs

Makes about 18 meatballs

2 slices good-quality white bread, torn into smallish pieces
1 lb (450 g) ground turkey
3 tablespoons pesto
2 tablespoons grated Parmesan cheese
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper

Make breadcrumbs by pulsing the torn bread in a food processor until crumbs form, usually about 20 short pulses.

Mix the breadcrumbs with the remaining ingredients in a medium bowl. Form the mixture into 1‑inch meatballs. Place the meatballs on a wire rack resting on top of a baking sheet (there should be space between the rack and sheet). Let the meatballs rest in the fridge for 20 to 30 minutes. Bake at 375°F (190°C) for 15 to 20 minutes, until cooked through, turning the meatballs over once, halfway through cooking.

Poultry

Chicken Marbella

I hadn’t heard of Shelia Lukins or her gourmet food shop, The Silver Palate, until she passed away last month. Then she was all over the news on food blogs, most of which couldn’t mention her without also mentioning Chicken Marbella, her most famous recipe. After reading all the rave reviews of it, I was curious to give it a try myself. I made the marinade on Sunday night, with Matt and my father-in-law, who had come over for dinner, looking on. “I don’t know about this. Prunes? Olives? Capers? This looks kind of weird to me,” I said, doubtfully pouring it over the chicken. But all those reviews were right — it really is a good dish, though granted, you probably need to be a fan of strong, briny flavors to enjoy it.

This is a perfect weeknight meal, since all you have to do is make the marinade the night before (which takes no more than 10 minutes), then pop it in the oven when you get home and boil up some rice to serve it with. It can be served hot or at room temperature, which means it travels well and makes great picnic food. Or you could use small drumsticks and wings to make it into an hors d’oeuvre. All in all, it’s a handy recipe to have in your repertoire.

I didn’t set out to tamper with such a classic (you can see the unadulterated version of the recipe here), but I wound up adapting this to use boneless, skinless chicken breasts rather than the whole quartered chickens called for in the original. I also misread the recipe when I made this and cooked the chicken right in the casserole dish with the marinade it had been sitting in overnight (rather than transferring the chicken to a different baking pan like the original says to), and it came out perfectly fine. Reading the reviewer comments of this recipe at Epicurious, it sounds like you’ll get a nicely caramelized crust if you use chicken pieces with the skin still on, so I’m going to stick closer to the original next time.

chicken marbella

Chicken Marbella
adapted from Silver Palate Cookbook by Julee Rosso and Shelia Lukins

Serves 6

To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.

6 boneless, skinless chicken breasts
1/2 head of garlic, peeled and finely puréed (I mashed the cloves in a mortar and pestle)
2 tablespoons dried oregano
coarse salt and freshly ground black pepper
1/4 cup (60 ml) red wine vinegar
1/4 cup (60 ml) olive oil
1/2 cup (100 g) pitted prunes
1/4 cup (50 g) pitted Spanish green olives
1/4 cup (70 g) capers with a bit of juice
3 bay leaves
1/2 cup (85 g) brown sugar
1/2 cup (120 ml) white wine
2 tablespoons fresh Italian parsley or cilantro, finely chopped
rice, couscous or mashed potatoes, to serve

Whisk the olive oil and vinegar together, then add the prunes, olives, capers and their juice, bay leaves, garlic, oregano and salt and pepper in a large bowl or measuring jug. Arrange the chicken in a single layer in an ovenproof casserole dish and pour the marinade over, stirring to coat. Cover and refrigerate overnight.

Preheat the oven to 350°F (180°C).

Sprinkle the chicken with the brown sugar and pour the white wine around. Bake for 50 minutes to 1 hour, basting frequently with the pan juices.

With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a gravy boat.

Cakes, Fruit, Poultry, Salads

Curried Chicken with Cucumber Yogurt Salad and Apple Honey Bundt Cake

When my husband was young, his birthday dinner of choice was his mom’s chicken curry. Shortly after we started dating, he made me the dish and, well, we’re married now. It’s just that good. He still makes it for me often. Though we’ve eaten it dozens of times together, we always end the meal by agreeing that “this was the best batch ever.”

The apple honey cake was left over from Rosh Hashanah dinner last weekend. Honey and apples are traditionally eaten on this holiday. What better way to combine them than a Bundt cake?

Curried Chicken
adapted From my mother-in-law, Kathy

Serves 4 to 6

4 teaspoons ground coriander
2 teaspoons ground cumin
4 tablespoons sesame seeds
2 tablespoons turmeric
1 teaspoon dried ground chili peppers (or more, to taste)
1/2 teaspoon ground ginger
2 teaspoons salt
1 whole chicken, cut into breasts, leg quarters, and wings
3 tablespoons butter
2 or 3 onions, thinly sliced
2 cups (480 ml) boiling water

Combine the dry ingredients and rub them onto the chicken. Melt the butter in a large frying pan and brown the onions over a medium heat. Pushing the onions to the sides of the pan, add the chicken to the onions and brown slightly over a medium-high heat.

Meanwhile, bring the water to boil in a dutch oven or stock pot. Add any remaining spice rub mixture to the water. Add the browned chicken and onions to the pot. Cook over a low heat, covered, for about 45 minutes, or until tender. Stir the chicken pieces around, remove the cover and continue cooking for 20 minutes or longer.

Serve with rice, cucumber yogurt salad, and chutney.

***

Cucumber Yogurt Salad

Serves 4 to 6

2 cucumbers, peeled and thinly sliced
1 to 2 teaspoons salt
3 cups (720 ml) plain yogurt

Place the sliced cucumber in a colander. Sprinkle with enough salt to cover the slices and allow to drain for 20 to 30 minutes. Mix together the cucumbers and yogurt in a serving bowl.

***

Apple Honey Bundt Cake
adapted from Allrecipes

Makes 12 servings

1 cup (200 g) white sugar
1 cup (230 ml) vegetable oil
2 eggs
2/3 cup (160 ml) honey
1 teaspoon vanilla extract
2 1/2 cups (300 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 medium apples, peeled, cored and shredded
1/2 to 1 cup (50 to 100 g) chopped walnuts

Preheat the oven to 325°F (160°C). Grease and flour a 9‑inch Bundt pan. 

In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened. Fold in the apples and nuts. 

Bake for 50 to 65 minutes in the preheated oven, or until a toothpick inserted into the crown comes out clean. Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan. 

Desserts, Fruit, Poultry, Rice

Spicy Chicken and Rice with Tossed Salad and Raspberry Crumb Bars

Sometimes it’s fun to see what I can pull together for dinner without shopping for any ingredients. I also like having an excuse to use the new Le Creuset brasier my mom bought me as an early Christmas present. I originally thought an arroz con pollo recipe would be fun to try, but there were too many recipes to choose from; Spain, Cuba, Puerto Rico, Mexico and a host of South American countries all have their own versions. If anyone out there has an arroz con pollo recipe that they love, please send it my way. After a long internet search, I found this tasty chicken and rice recipe. It’s quick to prepare (just shy of making our 30-minute meal category) and makes a complete dinner when paired with a simple tossed salad.

The raspberry crumb bars were made of necessity. My regular grocery store, Sendik’s, unbelievably priced their fresh raspberries at $1 a box. These are the same boxes that usually cost $3.99. I bought the raspberries in good faith, hoping I could use them before they spoiled. The berries were gone within a week thanks to these bars and a couple wonderful breakfasts of oatmeal topped with fresh raspberries and maple syrup.

Spicy Chicken and Rice

Spicy Chicken and Rice
adapted from Bon Appétit, September 2007

Serves 4

2 tablespoons extra virgin olive oil
4 large boneless, skinless chicken thighs
salt and freshly ground black pepper
about 1/8 teaspoon ground cloves
1 red bell pepper, deseeded and diced
1 onion, chopped
1/4 cup (40 g) raisins
3 oz (about 1/2 cup/90 g) coarsely chopped pitted imported green olives
2 small bay leaves
2 garlic cloves, peeled
1 teaspoon hot chili paste (such as sambal oelek) or 1 small Serrano chili, chopped
1 1/2 cups (250 g to 280 g) jasmine rice or long-grain white rice , rinsed and drained
2 1/2 cups (600 ml) low-salt chicken broth

Heat the oil in a large skillet over a medium-high heat. Sprinkle the chicken generously with salt and pepper, then lightly with the ground cloves. Add the chicken to the skillet and sauté until brown, about 4 minutes per side. Transfer the chicken to a plate.

Pour off all but 4 tablespoons of fat from the skillet. Add the bell pepper, onion, raisins, olives, bay leaves, garlic, and chili paste to the skillet. Sauté until the vegetables begin to soften, about 2 minutes. Add the rice and stir for 1 minute. Press the chicken into the rice. Add 2 1/4 cups (540 ml) of the broth and bring to a boil. Cover, reduce the heat to medium-low, and simmer until the chicken is cooked through and the rice is tender, about 20 minutes (add the remaining broth if the rice is too dry).

***

Don’t let the “breakfast” in the title of these bars make you think they are overly healthy. Though less sweet than a normal cookie and loaded with fresh, tangy berries, they fit more in the dessert category than breakfast category, in my opinion.

Raspberry Crumb Breakfast Bars
adapted by Smitten Kitchen from Baked: New Frontiers in Baking

Makes about 24 bars

for the crust and crumb:
1 1/2 cups (180 g) all-purpose flour
1 cup (170 g) firmly packed dark brown sugar
1 1/4 cups (100 g) rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks/165 g) unsalted butter, cut into 1‑inch pieces

for the raspberry filling:
1/4 cup (40 g) firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 lb (450 g) raspberries, fresh or frozen
1/4 cup (60 ml) fresh lemon juice
2 tablespoons unsalted butter, melted and cooled

To make the crust and crumb, preheat the oven to 350°F (180°C). Butter the bottom and sides of a 9‑by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form. Reserve 1 1/2 cups of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.

To make the raspberry filling, in a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.

To assemble and bake the bars, spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling. Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges. Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to 2 days.

30-minute meals, Poultry, Salads

Grilled Lemon Chicken with Summer Corn Salad and Green Beans

Where I grew up in northern Illinois, there was a fabulous farm stand nearby at a busy intersection. My memory of it is that it always seemed to be on the verge of falling to pieces and I was always surprised when it reopened, having somehow made it through another punishing Midwestern winter. I remember getting huge watermelons there, and gallon jugs of apple cider in the autumn, but mostly my family bought all our sweet corn there in the summer. No barbecue or big family get-together was complete without someone getting sent outside to shuck all the ears of corn, piling the husks and corn silk into paper grocery bags at your feet.

Corn on the cob doesn’t feature much in Ireland. It’s actually kind of hard to find, and if you do, it tends to come in pairs, wrapped in cling film on a Styrofoam tray like you often see with exotic fruit. So when my organic fruit and veg supplier* started carrying it a few weeks ago, I bought some purely out of nostalgia, just so I could shuck a couple ears of it again. I guess you can take the girl out of the Midwest, but you can’t take the Midwest out of the girl.

*Don’t forget, it’s National Organic Week in Ireland. Click here for a listing of events throughout the country.

Grilled Lemon Chicken
adapted from The Barefoot Contessa Cookbook by Ina Garten

Serves 4

1/2 cup (120 ml) freshly squeezed lemon juice (2 or 3 large lemons)
1/2 cup (120 ml) good-quality olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons minced fresh thyme leaves (or 1/4 teaspoon dried thyme)
4 boneless, skinless chicken breasts

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill or griddle pan. Remove the chicken from the marinade, shaking off any excess. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2‑inch-thick slices.

***

Summer Corn Salad
adapted from Allrecipes.com

Serves 4

6 ears corn, husked and cleaned
1/2 red onion, diced
3 large tomatoes, diced
2 oz (60 g) feta, crumbled (optional)
1/4 cup (10 g) chopped fresh basil (or parsley)
1/4 cup (60 ml) olive oil
2 tablespoons white wine vinegar
salt and freshly ground black pepper

Bring a large pot of lightly salted water to a boil. Cook the corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut the kernels off the cob with a sharp knife.

Deflame the onion by placing the chopped pieces into a strainer, rinsing under cold water, and shaking off the excess.

In a large bowl, toss together the corn, onion, tomatoes, feta, basil, oil and vinegar. Season to taste with salt and pepper. Chill until ready to serve. 

Entertaining, Indian food, Miscellaneous, Poultry, Salads

Chicken Tikka Masala, Pan-roasted Curried Cauliflower and Peas, Cucumber Raita, and Apricot Chutney

If you’ve ever been invited to dinner at my house, chances are this is what I served you. The dishes always turn out well. Even people who think they don’t like Indian food like this meal. The tikka masala is an adaptation from a Chicago Tribune recipe. It’s probably not even an ounce authentic, but I still love it. The accompaniments, raita and chutney, are traditionally served with Indian meals. I’d say the chutney is optional. My husband loves chutney but I’m not a fan. But don’t skip the raita, it really makes the meal come together.

Chicken Tikka Masala

If you like this menu, you might also like to try tandoori chicken with Bombay potatoes.

Chicken Tikka Masala
adapted from Chicago Tribune

Serves 4

for the marinade:
1 cup (240 ml) plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 x 1‑inch piece ginger root, minced or grated
1 1/2 lb (680 g) boneless, skinless chicken breasts, cut into 1‑inch cubes

for the sauce:
2 tablespoons (30 g) unsalted butter
3 to 4 cloves garlic, minced
2 jalapeños, minced
3 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 1/2 teaspoons garam masala
1/2 teaspoon salt
12 oz (340 g) tomato sauce
1 1/2 cups (350 ml) half and half (or whipping cream)
1/2 oz (15 g) chopped fresh cilantro (optional)

For the marinade, combine all the marinade ingredients (except chicken) in a medium bowl or food-safe plastic bag. Stir in the chicken and cover. Marinate in the refrigerator for 1 to 3 hours. Meanwhile, soak bamboo skewers in enough water to cover them for 30 minutes (unless using metal skewers).

For the sauce, melt the butter in a large, deep skillet over a medium heat. Add the garlic and jalapeño and cook for 1 minute. Stir in all the sauce spices and cook for 1 to 2 minutes, until fragrant. Stir in the tomato sauce (I usually use about 12 oz (340 g) of the 14 oz (400 g) can). Simmer for 15 minutes. Stir in the half and half (or cream) until the sauce has the desired color/consistency (sometimes I use up to 2 cups (480 ml), depending on how much tomato sauce I used). Simmer for 5 minutes, until the sauce thickens. Add in the chopped cilantro, if using.

Meanwhile, heat the grill (or broiler). Remove the chicken from the refrigerator. Thread the chicken onto skewers and discard the marinade. Grill or broil the chicken, turning at least 2 times, until cooked through, about 8 to 12 minutes. Remove the chicken from the skewers and add to the sauce. Simmer for 5 minutes. Serve with basmati rice  or naan bread.

***

Cauliflower with Raita

To cook this side dish, I like to use a thinner wok with a cover instead of a kadhi, which is traditionally used. The cauliflower will cook without liquid for a long time — you’ll want to use a lidded pan thick enough not to scorch the cauliflower but thin enough to allow it to “roast.”

Pan-roasted Curried Cauliflower and Peas

Serves 4

3 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1 or 2 green chiles, such as jalapeño or serrano, minced
1 head cauliflower, cut into florets (white or purple, as shown above)
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 cup (110 g) peas (defrosted if frozen or blanched if fresh)
1/2 oz (15 g) cilantro, chopped (optional)

Heat the oil in a large, lidded skillet, wok, or kadhai. Add the mustard seeds. Once the mustard seeds start crackling, add the chiles. After 1 minute, add the cauliflower florets and salt. Lower the flame and cover with a lid. Cook for 25 to 40 minutes, stirring frequently, until the cauliflower is caramelized in spots and almost cooked through.

Stir in the spices and peas. Cook for 3 to 5 minutes over a medium-high heat until the peas and cauliflower are cooked. Stir in the cilantro if using and serve.

***

Cucumber Raita

Serves 4

1 1/2 cups (360 ml) plain yogurt
1/4 cup (60 ml) milk
1/2 cucumber, peeled, seeded, and diced small
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Beat together the yogurt and milk with a whisk until very smooth. Stir in the remaining ingredients. Sprinkle with cayenne or garam masala and chill. Serve this as a side dish to any spicy Indian dish.

***

Apricot Chutney
adapted from Indianfoodforever.com

Makes about 2 cups (480 ml)

1 lb (450 g) apricots
2 cups (480 ml) water
8 long strips of ginger
1 clove garlic, chopped
4 teaspoons raisins
1 cup (240 ml) apple cider vinegar
9 oz (250 g) sugar
2 teaspoons salt
2 big cardamom seeds, crushed
1/2 level teaspoon red chili pepper

Cook the apricots in boiling water till soft, then peel and mash them. Strain the pulp and wash the apricot stones with 1 cup (240 ml) of water. Reserve this water.

Cook the apricot pulp, ginger, garlic, 1 cup (240 ml) of fresh water plus the water from the washed stones, and raisins until all the water is absorbed. Add the vinegar, sugar, salt, cardamom seeds and chili and cook until the mixture is thick and golden brown (2 to 3 hours). All to cool, then transfer to a clean jar. This can be kept in the refrigerator for 1 year.