Mapo Ragù

We decided to make Mapo Ragù again. We had previously made this dish and really liked it. You can find the recipe on our blog of: December 20, 2016. Click the date to get the recipe.

We started the dinner with “The Hungry Cat Salad” one of our favorites. You can read about why it is called The Hungry Cat Salad on our blog post of: November 21, 2009. Click the date to get the recipe.

Roast Chicken Vermentin

We like chicken. It is such a versatile bird. It can be made in so many different styles. We had previously made Chicken Vermentin from a recipe in The New York Times. It is excellent. We highly recommend this dish. You can get the recipe from our blog of: March 20, 2007. Click the date to get the recipe.

We started the dinner with “The Hungry Cat Salad”. You can read about why it is called The Hungry Cat Salad on our blog post of: November 21, 2009. Click the date to get the recipe.

Lentil and Sweet Potato Soup

Lentil and Sweet Potato Soup from adhoc at home by Thomas Keller is the answer to your soup dreams. This is a fantastic soup. It will warm your body and soul on any cold day. You can find the recipe on our blog of: April 11, 2013. Click the date to get the recipe.

We started with a Date and Parmesan Cheese Salad.

Pork Curry

Our friend Shumon made Pork Curry and brought it over to our house for dinner. In addition we served fantastic Nicaraguan Nacatamales. Unlike regular Tamales these are boiled not steamed. We were very surprised. They are exceptionally light. We really like them.

Umbrian-Style Chicken alla Cacciatora

We made Umbrian-Style Chicken alla Cacciatora from a recipe in The New York Times and liked it. I always thought that Chicken Cacciatora had Tomatoes in it. This dish doesn't. It does get acidic base from the Vinegar, Lemon, Olives and Capers. It is good. We had a very rich lunch at TroisMec and they have the best bread, very crunchy. I asked if they would sell me a loaf and they did. We heated it up and served it with the Chicken. It was great for sopping up the sauce.

Umbrian-Style Chicken alla Cacciatora

New York Times

Chicken alla cacciatora, or hunter’s style, is found all over Italy — but for a long time, tomatoes were not. Most American know the southern Italian version, with tomatoes, but this one is from Umbria, in the country's center, and it’s made savory with lemon, vinegar, olives and rosemary instead of tomatoes. It’s lovely served with steamed greens dressed with a fruity olive oil, over homemade mashed potatoes or polenta.

Ingredients

1       tablespoon plus 1 teaspoon olive oil

1       small chicken (about 2 1/2 pounds), cut into serving pieces, or use bone-in, skin-on thighs and drumsticks

1       onion, sliced

2 to 3        cloves garlic, very finely minced

1       tablespoon capers

¼      cup good-quality brine-cured olives, black or green, with pits

1       sprig rosemary

1       handful sage leaves

Salt and black pepper

1       cup dry white wine

Zest and juice of 1/2 lemon

1       tablespoon balsamic vinegar

Preparation

1.            Heat 1 tablespoon olive oil in a large non-stick pan. Add chicken pieces and sear over medium heat until golden on all sides, about 15 minutes. Transfer to a plate and wipe the pan clean before proceeding.

2.            Turn heat to low, add remaining 1 teaspoon oil, and return the chicken to the pan. Add onions and stir frequently until caramelized, about 18 minutes. Add minced garlic, capers, olives, rosemary sprig and sage leaves. Season with just a sprinkle of salt and black pepper.

3.            After a couple of minutes, when everything smells fragrant, add wine. Cover and simmer very slowly until the chicken is tender and cooked through (165 degrees). Start checking the temperature of the chicken after 15 minutes to avoid overcooking. Add some water if the sauce gets too dry while simmering.

4.            When ready to serve, reheat if necessary, then add lemon juice and zest and balsamic vinegar. Taste and add more lemon if desired. Remove the rosemary sprig and serve.