Chicken Buried in Vermicelli

Wine:

Melville Syrah 01
Domaine d’Orfeuilles Vouvray 2002
Kosta Brown 2005 Pinot Noir Rose


We have eaten several times at Corina’s new restaurant near us in Attwater Village named: Canale. One of our favorite appetizers she serves is a Pissaladiere, which is a Pizza from Provence which is thin crusted, and covered with caramelized onions and black olives. It is very good.

A couple of weeks ago I received the new copy of Cooks Illustrated and there was a recipe for Pissaladiere. I don’t usually bake pastry (especially) with yeast, but decided to give it a try.

We looked through several cookbooks and decided to combine the Cooks Illustrated version with the version in the Mediterranean Cooking cookbook by Paula Wolfert. There were a few small differences. Paula for example allows you to use tomatoes we didn’t want any tomatoes on ours.

I made a Herb Salad to go with the pizza: Italian Flat Parsley, Watercress, Cilantro, Basil.

For the main course we made a dish from the Los Angeles Times: Chicken Buried in Vermicelli. It will be in a new cookbook: Arabesque: A Taste of Morocco, Turkey & Lebanon by Claudia Roden. It was fun tracking down some of the ingredients in Persian and Italian groceries in nearby Glendale. The dish is made with Cinnamon, ginger, blanched almonds, etc. We cooked to boiled 2 chickens with lots of onions, reduced the sauce, boned the chicken, added additional spices. The pieces of chicken in the thick sauce are places at the bottom of the dish and then completely covered with the noodles. The crispy
are then placed on top of the noodles. It is a very good dish and we would make it again!


For desert we had Brownies from La Brea Bakery.