Green Coucous

Green Couscous

(adapted from Otto Lenghi, PLENTY, I think)

A pretty and really tasty side salad with strong herby flavors. Works well with meats or fish, or alone.  Very healthy and feels light and comforting.  Gets better each day! Holds flavor.   Adding some crumbled feta will make it a bit more substantial.

Serves: 4 easily

Prep Time: 20-25 minutes

Utenstils: bowl, cutting board and chopping knife, immersion blender with chopper attachment or regular blender

INGREDIENTS

1 cup couscous (Israeli or large coucous is esp.nice as it holds its shape)

¾ cup boiling water or vegetable stock

1 small onion, thinly sliced

¼ tsp salt

¼ tsp ground cumin (more is nice!)

Herb Paste (more herbs are nice since they are the main flavoring)

1/3 cup chopped parsley

2 TBS chopped tarragon

1 TBS chopped dill

2 TBS chopped mint

6 TBS olive oil

½ cup unsalted pistachios, toasted and roughly chopped

3 green onions (scallions) finely sliced

1 fresh green chile, finely sliced (optional)

1 ¼ cup arugula leaves, chopped (get mature leaves if possible – more flavor than little ones)

PREPARATION

1. Place coucous in large bowl and cover with boiling water or stock.  Cover bowl with plastic wrap and leave for 10 minutes (this can be done ahead).

2. Fry onion in olive oil over medium heat until golden and completely soft.  Add salt and cumin and mix well.  Leave to cool slightly.

3. For herb paste, place all ingredients in a food processor and blitz till smooth. (immersion blender chopper attachment is great!)

4. Add herb paste to couscous and mix well with a fork to fluff itup. Add cooked onion, pistachios, green onions, gren chile and arugula and gently mix. 

Serve at room temp.

NOTE: You can use more of one herb than another according to your taste and freshness of your herbs. 

Butterflied Chicken with Cracked Spices

Butterflied Chicken with Cracked Spices

(adapted from recipe by Pete Wells, NYT Cooking)

This is fast and tasty, as spice rub can be done ahead, and cooking times vary with intensity of heat and size of chicken. In springtime, serve with tender young bitter greens — arugula, watercress or baby dandelions — tossed in a sharp vinaigrette.

Yield: 3-4 servings

Prep/Cook Time: about 45 min -1hour

Utensils needed: Spice grinder or mortar and pestle, broilerpan or grill, heavy chef’s knife or poultry shears, roasting pan

INGREDIENTS

1 chicken, around 3 pds or slightly larger, (but NOT 5 pound chicken, too big! See Note below)

2 TBS olive oil

2 tsp fennel seed

1 tsp coriander seed

½ tsp black peppercorns

¼ tsp cumin seed

2 tsp coarse sea salt

½ tsp hot paprika or pimentón

Lemon halves or fat wedges

PREPARATION

1. Light a grill or set your broiler on high and give it a 10-minute head start.

2. Butterfly (or spatchcock) chicken by cutting out chicken’s backbone with poultry shears or a sharp heavy chef’s knife (or ask a butcher to do this). Save backbone to make stock.

3. Place chicken skin side up in roasting pan. Press firmly on the breast with heels of your hands until it cracks and flattens. (Use pressure) Move legs so they lie flat and drumsticks point out. Tuck wingtips over tops or cut them off. Rub bird with oil. (Extra oil may fall onto pan.)

4. Coarsely grind fennel, coriander, peppercorns and cumin with a mortar/ pestle or with 8 or 9 pulses in a spice grinder. Mix in salt and paprika/ pimento. Sprinkle rub on both sides of bird.

5. Set chicken skin side down on grill or skin side up on broiler rack with highest point of bird about 10 inches from flame. (Measure this as it is further away from the heat source than you think! If less than 10 inches, the chicken will smoke a lot once fat is released) When skin begins to brown (6 -7 minutes), flip chicken over. (Easy way is to grab ends of drumsticks with paper towels or oven mitts.)

6. After about 10 minutes, when bony side is browned, lower heat to medium-high (400 if you're using an oven), flip chicken again and cook another 10 minutes, or until skin is crisp and brown and thickest part of thigh reaches 165 degrees. (check using a meat thermometer) Let rest about 5 minutes before carving.

7. Spoon any juices that have collected in broiler pan or platter over chicken. Serve with lemon.

Note on chickens: To get a 3-31/2 pd chicken, you will probably have to go to a butcher, or buy an organic chicken from a high-end market.  They can be difficult to find.  You might be able to use a 4 pd chicken for this recipe, but don’t go bigger or it won’t cook properly. The legs will be raw and the breast overcooked.

Flattened Chicken Thighs with Roasted Lemon Slices

Flattened Chicken Thighs with Roasted Lemon Slices

(adapted from recipe by Julia Moskin, NYTCooking)

Found this recipe very tasty but needs careful attention so you don’t smoke up the kitchen.

Chicken benefits from marinating a couple of hours or overnight in the fridge.

Yield: 6-9 servings (depending on how much chicken used)

Prep Time: 20 minutes (marinade for chicken can be made ahead cutting prep time)

Cooking Time:  varies but about 30-40 minutes

Utensils: 1-2 10-inch cast iron frying pans, large bowl, small kitchen knife, baking sheet extra plate, small chopper for herbs (optional)

INGREDIENTS

For the marinade (make less if using fewer thighs)

2 lemons, rinsed (you will be using zest only, not juice, so save lemons for later in recipe)

¼ cup fresh thyme or oregano leaves

1 ½ TBS chopped fresh sage leaves

1 ½ TBS chopped fresh Italian parsley

10 to 12 medium/large garlic cloves, peeled and smashed

1 tsp red chile flakes

3 TBS extra-virgin olive oil

For the chicken:

9 bone-in, skin-on chicken thighs, rinsed in cold water

18 fresh sage leaves (fewer if less chicken used, but use at least 3 pieces per thigh if small)

3 to 4 large garlic cloves, peeled and thinly sliced (to yield 18 slices)

1 TBS plus 1 tsp kosher salt

2 lemons, rinsed (use can use same lemons, as you will squeeze some of juice out and then slice them fairly thinly to line bottom of cooking skillet when cooking chicken)

Fresh thyme or oregano sprigs, for garnish (use lots!)

PREPARATION

Marinade

1. Using vegetable peeler shave 9 large strips of peel from the lemons, taking care to cut into only the brightest yellow outer layer.

2. Put strips in a large bowl or container and add thyme or oregano, sage, parsley, garlic, red chile flakes and olive oil.

Chicken   

Heat oven to 450 degrees.

1. Pat pieces dry with paper towels.

2. Using fingers, gently separate skin of each piece from flesh, taking care to leave skin attached at one end, creating a deep pocket between skin and flesh.

3. Tuck 2 sage leaves and 2 garlic slices under the skin.

4. Put the thigh in the bowl with the marinade and repeat with remaining thighs, sage and garlic. Turn the thighs gently to coat with the marinade. Cover bowl and refrigerate at least 2 hours or overnight.  (nice but not totally necessary, as skin can only absorb a bit of marinade.)

Cooking chicken

1. Remove thighs from marinade and place skin side up on a baking sheet or plates. (Reserve garlic cloves and lemon peel from the marinade; discard the liquid.)

2. Sprinkle some salt over the chicken

3. Transfer 5 chicken thighs, skin side down, to a 10- or 12-inch cast-iron skillet.

4. Put over medium high heat and weigh down chicken with bottom of another cast-iron skillet. (Or, use lighter skillet weighed down with a large full can, a brick or another heavy object. Make sure bottom of skillet is clean, or place a sheet of parchment paper between chicken and top skillet.)

5. Once chicken is sizzling (don’t let it smoke!), reduce heat to medium. Cook without moving for 10 to 12 minutes, until skin is brown and crisp.(may not get crisp, just brown). To check for doneness, gently lift the corner of a chicken thigh. Skin will come away cleanly from bottom of pan when done. If still stuck, do not pull but let cook a little longer.

6. When thighs are done, remove weight and lift chicken out of pan taking care to keep skin attached to thighs as you lift them. Transfer thighs, skin side up, to baking sheet or plate. Cook remaining 4 chicken thighs in same way. Pour off most of fat from skillet.  

7. Heat oven to 450 degrees if you haven’t already done so.

8. Cut lemons in half and squeeze gently to remove some juice. Cut crosswise into 1/8-inch slices and lay on paper towels to absorb more juice. Flatten one side of lemon for easier cutting and clean board periodically.

9. Place a layer of lemon slices in skillet. Return all browned chicken to skillet on top of  lemons, skin side up. Tuck reserved lemon peel and garlic cloves between the pieces.

10. Transfer skillet to oven for 20 to 30 minutes. To test, remove a thigh, pierce it on flesh side with a knife, and check that juices are clear and there is no redness near bone.

11. Remove pan from oven and let thighs rest in pan 5 to 10 minutes.

12. Deglaze 2^nd pan with lemon juice (if using 2 pans)

13. Tuck thyme or oregano sprigs around thighs and serve from pan at the table, with roasted lemon slices and garlic cloves.

Indian-Spiced Corn Soup with Yogurt

Indian-Spiced Corn Soup with Yogurt

(adapted from recipe by David Tanis, NYT)

This is a great summer soup.  Nice to prepare ahead so flavors can meld. Can be served hot or cold.  The sweetness of summer corn marries nicely with a burst of Indian spices and tangy thick yogurt.

Yield: 4-6 servings

Time: 1 hour

Utensils Needed: medium to large soup pot, kitchen knife, blender or hand immersion blender (optional)

Ingredients

4 TBS butter or combo of butter and oil

1 medium onion, diced

2 garlic cloves, minced

1 -2TBS grated ginger (a little more is OK)

½ -1tsp turmeric

½ -1tsp cumin seeds

½ -1tsp black mustard seeds

Large pinch cayenne

3 cups corn kernels, from 4 ears (only need  3 ears if corn is medium/large)

Salt and pepper

Whole milk plain yogurt, for garnish

1 tablespoon chopped chives, for garnish

A few cilantro sprigs, for garnish optional

Lime wedges, for garnish, optional

Preparation

1. Put butter/oil in a heavy-bottomed soup pot over medium heat.

2.  Add onion and cook until softened, about 10 minutes.

3.  Add garlic, ginger, turmeric, cumin, mustard seeds and cayenne and sizzle for  minute or so.

4. Add corn kernels and season with salt and pepper. Cook, stirring, for 2 4. minutes.

5. Add 4 cups water and bring to a simmer. Simmer gently for 10 minutes.

6. Purée soup in a blender. (I used hand immersion blender)

To serve, ladle into small bowls. Garnish each with 2 tablespoons thick yogurt. Sprinkle with chives and cilantro sprigs. Add a squeeze of lime. Lime is really nice here. Adds a whole other dimension to the soup.Top of Form

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Found this Note Useful:  Two adjustments:. 1 After removing corn kernels, added cobs to the water for added flavor and nutrients ( I removed at the end of cooking time)  

2. Didn’t blend the soup because liked  a coarser texture.