There is a glimpse of a dish of rice in the photo of the Tagine Chicken dish for March.
My friend Diana showed me this trick and I love the results. It tastes extra specially good
with the Moroccan dish and any Asian or Mediterranean soup or stew. Just a scoop
in the bottom of the bowl, then ladle the main course on top.
Buy a package of Jasmine Rice!
Follow the cooking instructions but substitute Coconut Milk (it comes in a "lite" version), not coconut cream.Use a full can and measure the rest of the liquid required in water.
Watch carefully to adjust the boiling point because I have found that coconut milk boils differently from water. Use a larger pot than you might think to be safe.That's it!
March 2008Moroccan Chicken with Apricots
Moroccans cook their poultry and meats until they fall off the bones or are fork tender. The conical shape of the tagine lid allows the moisture generated to return to the food and infuse it with flavor. If you do not own a tagine, use a heavy dutch oven. I serve this dish with Coconut Jasmine Rice (see April recipe)
1 tablespoon olive oilSalt and pepper
1 chicken (3 1/2 - 4 pounds),
cut in 8 pieces or use pieces you like most
1 onion, thinly sliced
2 cloves garlic, chopped
1 tablespoon chopped ginger
2 tablespoons honey
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 teaspoon turmeric
3/4 cup chicken broth
1 cup dried apricots
1/2 cup golden raisins
1 tablespoon butter
1/4 cup sliced almonds
2 tablespoons fresh chopped mint, parsley or cilantro
Heat the oil in the cooker over medium high heat for 2- 3 minutes or until very hot. Season both sides of the chicken with salt and pepper. Place chicken, skin side down, into the cooker and brown well, about 5 minutes per side. Remove the chicken to a plate and reserve.
Add the onion, garlic and ginger to the cooker and sauté 2 minutes. Add honey, cinnamon, salt, pepper and turmeric and stir. Cook for 30 seconds. Return the chicken to the cooker and add broth. Cover. Turn the heat down to medium low and simmer for 30 minutes.
Add apricots and raisins and cook for 30 minutes longer. Brown the almonds in the butter in a small fry pan.
Sprinkle the almonds and chopped herbs on top of the chicken before serving
February 2008Fresh Spinach Pizza
This recipe is inspired by a great pizza from a local Butler shop.
1 large thin crust Boboli brand pizza crust(unless you actually want to make your own dough or buy a frozen one... then you are on your own for the crust part)
1 C. of pizza sauce(I use one pack of the Boboli brand for this, too)
1 fresh mozzarella cheese cut into thin slices
TOPPINGS:
Fresh baby spinach, shredded
(use about 1/2 of a pre-rinsed package)
Roasted red peppers, slivered
(your own if you're up to it)
Sliced mushrooms
(
I always use fresh ones and
sauté them first with a little salt
& pepper)
Garlic! To taste
(either freshly minced, roasted or sautéed)
Olive Oil to sprinkle on top
Pizza stone or firm flat cookie sheet
Heat oven to 425°. If using a stone, place in oven to heat.
On the crust, spread the pizza sauce, then arrange the mozzarella evenly. Cover the whole pie with a thick layer of fresh, shredded spinach. It wilts so don't be stingy. Arrange the red pepper, mushrooms and garlic as desired and sprinkle lightly with olive oil. Slide onto the hot pizza stone and bake for about 12 minutes.
Note: You'll notice in the photo that there are also little cherry tomatoes on top. This is an extra special addition. I slow roast them with olive oil, salt and pepper in a 300º oven for about 45 minutes. A great way to save tomatoes that are beginning to shrivel.
January 2008
Cedar Planked Salmon
If you grill all year long, this is great!
Salmon filletsOlive oil
Coarse salt
Fresh ground pepper
Cedar planks for cooking*
* You can find cedar planks in most cooking stores; I bought mine in Williams Sonoma. They were packaged in fours & they were cheap.
MOST IMPORTANT:
Soak the cedar planks you'll need in water for the whole day before using. Weigh them down if necessary.
They must be thoroughly saturated to prevent them burning.
Heat your outdoor grill.
Clean and pat dry salmon fillets; rub lightly with olive oil and then sprinkle with salt and pepper.
Brush some oil on the side of the plank you will use (smooth side) place salmon skin side down and put plank directly on to the grill. Close lid and cook for about 12 minutes....longer if more than 4 pieces.
Check often after that for your desired doneness! They cook fast.
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