Roasted Chicken with Clementines

Adapted from Yotam Ottolenghi’s roasted chicken with clementines and arak. This is such a great choice for entertaining a crowd. With all the prep work done ahead of time, that makes for a very relaxed hostess. In addition, you’ll find the flavors are intense and anything but ordinary. You and your guests will love this dish. I usually serve this with some jasmine rice, a slice of good bread and a simple salad. Simple and delicious.

INGREDIENTS
6 1/2 Tbs. Pernod (Anise liquor)
4 Tbs. olive oil
3 Tbs. orange juice, freshly squeezed
2 Tbs. whole grain mustard
3 Tbs. light brown sugar
2 medium fennel bulbs
kosher salt and fresh ground pepper
2-3 lbs. chicken thighs or 1 large chicken, cut into 8 pieces
4 clementines, unpeeled, sliced into 1/4″ pieces
1 Tbs. thyme leaves
flat leaf parsley, chopped for garnish

DIRECTIONS
First, place the first six ingredients in a large mixing bowl, add 2 1/2 tsp. salt and 1 1/2 tsp. pepper, whisk together and set aside.

Next, trim the fennel, cut each bulb in half lengthwise, and then cut each half into 4 wedges. Add the fennel to the liquids, along with the chicken, sliced clementines and thyme. Mix well, transfer to a ziplock bag (or 2) and marinate for a couple of hours or overnight. You could just marinate this in the large mixing bowl, however I actually find, with the ziplock, it is easier to mix and rotate throughout the marinating process, as a result, all the goodness will reach all parts of the chicken.

If you are very short on time and still want to make this dish, you could certainly shorten the marinating time. On the other hand, know that you may be compromising the intensity of the flavors. Consequently, I would shoot for at least a full hour of martinating.

Preheat oven to 425º
Transfer the chicken and marinade mixture to a baking dish or a rimmed sheet pan, large enough for everything to be in one layer. More importantly, make sure the chicken is skin side up, to ensure proper browning/crisping of the skin. During the cooking, check to ensure the chicken pieces are getting browned and move things around a bit if needed.

Roast for 35-45 minutes, until the chicken is nicely browned and cooked through.

Next, remove chicken, fennel and clementines from the pan and arrange nicely on a large serving plate, cover and keep warm. Meanwhile, pour the cooking liquid into a small saucepan, place over medium-high heat, bring to a boil. Simmer the sauce until it is reduced by about one third, you should end up with about 1/3 – 1/2 cup. Finally, pour the hot sauce over the chicken, garnish with the parsley and serve.

Chicken Thighs Baked with Lemon, Sage, Rosemary & Thyme

Adapted from an old Fine Cooking recipe .
One of my all time favorites and a definite go-to for a yummy weeknight meal or a great company dish. Chicken thighs are incredibly tasty and difficult to overcook, hence it’s a good choice for most any chicken recipe. I know many rely more on chicken breasts, but you should not overlook the humble chicken thigh, it is much tastier!

INGREDIENTS
2 large cloves garlic
Coarse salt or sea salt
3 to 4 Tbs. extra-virgin olive oil
12 chicken thighs, trimmed of fat, rinsed, and patted dry
2-3 large lemons, cut into 1/4-inch rounds
several fresh rosemary sprigs, snipped into twelve 2-inch pieces
1 bunch fresh thyme, snipped into twelve 2-inch pieces
12 sage leaves
freshly ground black pepper

DIRECTIONS
Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste (alternatively, use a small mixing bowl and the back of a wooden spoon, or mince the garlic very finely on a cutting board). Add the oil very slowly, while pounding and grinding the paste, continuing until the aioli is thick, creamy, and emulsified. Put the chicken and the sauce in a ziplock bag, rub the aioli all over the skin. I use two ziplocks for the 12 thighs, then place them on a half sheet tray and refrigerate at least 2 hours or overnight.

When ready to cook, preheat the oven to 425°F and set an oven rack in the middle of the oven. Meanwhile, arrange the lemon slices in one layer in a large shallow roasting pan or baking dish. Top each slice with a piece of rosemary, some thyme and a sage leaf. After that, set the chicken thighs, skin side up, on top; sprinkle them generously with salt, pepper and a pinch of crushed red pepper. Finally, bake them until the skin is golden and the juices are clear, 45 min. to 1 hour.

Plate the chicken using a sturdy spatula, scoop each thigh, making sure you get the lemon and the herbs with each one. Serve one or two thighs per person, depending on their size. However, I find that most men want two, most women have only one. Serve with some jasmine rice or roasted potatoes and a vegetable.

NOTES
In the fall, I love serving this with Roasted Root Vegetables, but any simple vegetable works well. Additionally, this is a great dish for entertaining a crowd because all the prep is done ahead and you can assemble it and hold in the refrigerator until ready to cook. Just remember to pull it out of the refrigerator about thirty minutes before popping it in the oven, so it has time to get to room temperature before baking.

Roasted Root Vegetables

Nothing better than a fabulous fall/winter vegetable dish. You can use any combination of root vegetables, the choice is yours and the amounts can vary according to your preferences or what you have on hand.

INGREDIENTS
3 large beets, scrubbed and quartered
12-15 brussel sprouts, halved
3-4 parsnips, peeled, cut into large chunks
1 large sweet potato, peeled and cut into chunks
1 medium butternut squash, peeled and cut into chunks
4 shallots, peeled and halved
1/4 cup olive oil
2 Tbs. pure maple syrup or honey
several sprigs each of rosemary & thyme, chopped
kosher salt & fresh ground pepper
dried cranberries, just a handful, optional
3 scallions, sliced (for garnish)

DIRECTIONS
First, preheat the oven to 425°.
Then, put all vegetables (not the scallions or cranberries, if using) onto a rimmed baking sheet in a single layer, drizzle with the olive oil and maple syrup or honey, if using. Next, add the herbs, sprinkle with the salt and pepper, and then mix to coat everything evenly.

Bake for about an hour, tossing occasionally. Definitely check on them, to make sure they are not browning too quickly. Although you do want a bit of char on some, it just deepens their flavor. Check doneness with a fork. Then, transfer to a serving dish, sprinkle with the scallions and a few of the rosemary and thyme sprigs, serve immediately.

NOTE:
This can definitely be done earlier in the day, kept at room temperature, transferred to a baking dish and finally, pop them back in the oven to reheat and finish them off just before serving.

Grilled Cilantro Lime Shrimp

A delicious, easy recipe that is a nice alternative to the usual shrimp cocktail and very quick to pull together.

INGREDIENTS
2-3 cloves garlic, minced
scant 1/4 cup extra virgin olive oil
1 tsp. kosher salt
1 tsp. ground cumin
1/4 cup cilantro, chopped
3-4 limes, thinly sliced, one lime cut into wedges
1 lb. extra large shrimp, I used 21-30 per lb.
bamboo skewers, soaked in water for 30 minutes

DIRECTIONS
Preheat grill to medium-high.
In a bowl large enough to hold all the shrimp, combine garlic, olive oil, salt, cumin and half of the chopped cilantro. After combining ingredients, add the shrimp and toss to coat completely. With the skewers, start and end with shrimp, alternating a folded lime slice between each shrimp. (For ease of turning, you could use two parallel skewers.)

Grill the the shrimp until opaque, about 1-2 minutes per side, depending on how hot your grill is. Just before serving, top with remaining cilantro and fresh squeezed lime juice.

Marinated Goat Cheese

Adapted from Ina Garten’s Marinated Goat Cheese recipe. You can never go wrong with one of her recipes! Incredibly quick to make and served with fresh made crostini, this will be an instant favorite. I love to have leftovers and use it in scrambled eggs for a decadent morning treat. Additionally, this is great on any sandwich, panini or pizza. Most recently, I have loved using this in my Heirloom Tomato Tart recipe. Great combination of quick, easy and a show stopper.

INGREDIENTS
6-8 oz. goat cheese, sliced into rounds
extra virgin olive oil
crushed red pepper
kosher salt & fresh ground pepper
fresh basil, julienned
fresh dill, chopped

In a glass container, drizzle a little olive oil in the bottom. Add one or two slices of goat cheese, sprinkle with a little of the salt, pepper, crushed red pepper, basil and dill. Top with a drizzle of olive oil and repeat the layers with the remaining goat cheese, seasonings and oil. Finish with the seasonings and herbs on top. Cover and let marinate about an hour or overnight. Serve at room temperature with crackers or crostini.

Baked Ziti with Spicy Tomato Sausage Sauce

Soon the weather will start to cool down and the lighter, summer inspired meals will give way to comfort food classics. This recipe is simple, a definite crowd pleaser and will quickly become your “go to” recipe for a quick, one dish meal. Serve with a lemony arugula salad and grilled ciabatta bread…simple, tasty and oh so satisfying.

INGREDIENTS
1 lb. hot Italian sausage
1 onion, finely chopped
3 garlic cloves, minced
2-26 oz. cans San Marzano marinara sauce or any good quality marinara
6 Tbs. basil pesto
salt and freshly ground pepper to taste
1 lb. penne or ziti
1/2 lb. mozzarella cheese, 1″ dice or shredded
1 cup freshly grated Parmesan cheese
6 oz. bag baby spinach

DIRECTIONS
Preheat a large Dutch oven over medium-high heat and add the sausage, after squeezing from the casings. Break up the meat and brown, for about 10-15 minutes. Add the onion and saute until softened, about 5 minutes, stirring often. Add the garlic and cook for 1 minute, then add the marinara and reduce heat to medium. Simmer until sauce thickens a bit, about 10 minutes. Stir in the pesto, salt and pepper. Take off the heat and add the spinach leaves and set aside.

Meanwhile, cook the pasta in boiling, salted water for about 10 minutes. Drain well.
Preheat oven to 375*. Grease a 13×9 inch baking dish and spread a thin layer of sauce in the pan.

Combine the cooked pasta, diced cheese, 1/3 cup of Parmesan to the marinara and mix well. Spoon into the prepared pan and sprinkle the remaining parmesan cheese on top.

Bake for about 30 minutes or until bubbly and the cheese is a little browned. Serve with a simple salad and a good crusty bread.

NOTES
If your crew is not too happy with spicy, you can definitely just use a sweet Italian sausage or a combination. The choice is yours. Also, regarding the mozzarella, feel free to just shred it (instead of cubing it) or, for convenience, use the store bought shredded. Trust me, don’t stress over little details, the combination of ingredients is wonderful and no need to go crazy over the details, it will still be delicious.

Marinara Pizza Sauce

Use for the topping on grilled pizza, as a simple sauce over pasta or as the sauce for chicken parmesan. This freezes quite well, with no loss in texture or flavor.

INGREDIENTS
3 cloves garlic, sliced, not chopped
1/4 cup extra virgin olive oil
pinch crushed red pepper
28 oz. can San Marzano whole tomatoes
fresh basil branches, 4-6

DIRECTIONS
First, sauté garlic briefly, at medium heat in the olive oil. Then, add the crushed red pepper (more if you really like a kick) to the garlic oil and simmer for a minute or two.

Next, break the tomatoes up with a wooden spoon or by squeezing with clean hands. Alternatively, if you have an immersion blender, that works quite well also. Add the crushed tomatoes to the garlic oil and then add the basil branches as well. The basil will infuse the sauce and then, when finished simmering, take the branches out.

Simmer for about 10-15 minutes or longer if you have the time.

Tomato, Basil and White Bean Salad

Super quick, incredibly tasty, versatile (use as an appetizer with crostini or a side dish) and eye catching as well. Definitely a winning combination, that never disappoints!

INGREDIENTS
1 can navy beans or other small beans, drained, rinsed
1/2 lb. plum or cherry tomatoes, cut into small dice
1/2 tsp. kosher salt
freshly ground pepper
1/4 cup extra virgin olive oil
2 small cloves garlic, minced
generous portion of basil, julienned

DIRECTIONS
First, combine the beans and the tomatoes in a bowl. Then, season them with kosher salt, fresh ground pepper and set aside.

Next, heat the oil in a skillet, over medium heat. Add the garlic and stir until fragrant, but not browned, for about 1-2 minutes. You are just looking to infuse the oil with the garlic flavor.

Pour the warm garlic oil over the bean, tomato mixture and let stand for about 30 minutes. This will allow the flavors to meld. Finally, add the basil, toss to combine and serve with homemade crostini or crackers and serve as an appetizer. However, this can be served as a yummy side dish. It pairs quite well with any grilled meat or poultry dish. In addition, this can be kept at room temperature for several hours.

At first glance, this seems too simple to be so good. However, trust me, this really is amazingly tasty and it will soon become a favorite.

Fresh Fruit Tart

If you want a show-stopping dessert and one that is also delicious, this is the one. Not only is it relatively easy to make, but no one will believe that you made it yourself! Also, feel free to use whatever fruits are your favorite or whatever you have on-hand. You can’t go wrong.

TART PASTRY
1 1/2 cups flour (do not use self-rising)
1/4 cup walnuts or pecans, toasted & finely ground
1/4 cup, packed light or dark brown sugar
2/3 cup butter, (150g) softened
1 egg

PASTRY DIRECTIONS
Preheat oven to 400º
Combine all ingredients in a food processor, until a ball forms. Although I use a food processor for this, you could just as easily use a mixer. Press the dough firmly and evenly against the bottom and sides of a 9″ or 10″ tart pan, with removable bottom. Then poke it all over, with a fork; this prevents it from puffing up while cooking. Bake for 10-12 minutes or until light brown. Set aside to cool.

LEMON FILLING & FRUIT
1/2 cup lemon curd, Trader Joe’s is a good one
8 oz. cream cheese, room temperature
pint of strawberries
large handful of blueberries
3-4 kiwis, depending on their size

FILLING DIRECTIONS
While the crust is baking, beat the lemon curd and cream cheese, until very smooth. Then, spread evenly over the cooled crust and chill for about an hour or until firm. Arrange a selection of berries and sliced fruit over the lemon mixture. My favorite combination is strawberries, kiwi, and blueberries, for both flavor and color combination. However, you can certainly try any combination you prefer.

fruit tart

GLAZE
2 Tbs. apricot jam, jelly or preserves
1-2 tsp. water

Heat the jam and water in a microwave for about 10-15 seconds until melted, mix well, and brush over the fruit. You don’t need to go heavy with this, just a light coating will do. The jam glaze gives the fruit a nice, shiny, professional look. Alternatively, you could just use a light dusting of confectioners’ sugar. However, the shine that the glaze imparts really does makes it look professionally done.

Baby Back Ribs

This is an instant favorite. A definite crowd pleaser and all the preparation is done ahead of time, which makes it a hostess favorite as well.

My granddaughter proclaimed more than once, when out at a restaurant having ribs, “these aren’t as good as GG’s!” She is now old enough to help me with the preparation and other than the actual grilling, she has done it all. BTW, those front teeth have finally reappeared.

She is rather proud of how well she applied the spice rub.

Grilling is the adult job and then it is time for her to apply the bbq sauce.

After doing a great job slathering the ribs with all that tasty sauce, we wrap the racks in parchment, then in the heavy-duty foil, and pop them in the oven for a bit. The aroma permeating the house makes it torture until it is time for the actual consumption. I hope you agree that these are better than anything you have had in a restaurant!

BBQ SAUCE
18 oz. jar of good bbq sauce, Bullseye is a good one
1/4 cup of molasses, preferably Grandma’s Original unsulphured
1 to 2 Tbs. cayenne pepper (depending on how hot you like it!)
2 Tbs. Hungarian or smoked paprika
1 Tbs. dry mustard
Combine the above ingredients and mix well to combine.

RIBS
Two racks of baby back ribs.
First, rinse and dry the ribs. Then, rub them with olive oil and cover the ribs quite heavily with your favorite spice rub. Brown the ribs for 5-7 minutes per side on a preheated grill. Next, lay out sheets of heavy-duty foil with parchment paper on top (1 for each rack of ribs).
Then, when finished browning the ribs, bring inside and place each rack on the parchment sheets. Slather the sauce on the ribs, don’t skimp here, you want good sauce coverage on both sides of the ribs. Next, wrap and seal the parchment around the ribs and then wrap the heavy-duty tin foil around that, making sure that you have sealed it well.

Finally, put the ribs in a large roasting pan with a rack (I use my turkey roaster) and add a little water to the bottom of the pan to keep things moist.

Bake at 325º for 2 to 3 hours, they should be “fall off the bone” tender. Serve with coleslaw, baked beans, and cornbread.