Monday, September 19, 2011

It's Kosher!










Nancy Silverton and Matt Molina have a brand new cookbook called (naturally) The Mozza Cookbook. They had a wonderful event at the restaurant where they gave us a copy of the cookbook and served lots of food from recipes from the book. We asked Matt what was the first recipe we should make and he suggested: veal breast stracotto.

We called Nate at McCall’s Meat and Fish and tried to order a veal breast, however, he informed us he needs a weeks notice to get fresh veal. He highly recommended NOT getting frozen veal. I thought it would be easy to find fresh veal and called all of the major markets. None had fresh veal, only frozen. Finally from the recesses of mind, I sort of remembered that Kosher butchers would have fresh veal. I called one and he said they had it. On the internet I found one: Doheny Glatt Kosher Meat.

Since we were planning to go over to the west side of LA for a Doctor appointment, we decided to pick one up there. Oye, a new problem! It was Friday and of course a Kosher butcher shop closes early, so they can be home before Sunset. We prepared to dash over and then received a call from Robert, he was independently of us planning a veal dinner and he could not get fresh veal. Nate must of told him we were in the same boat. He called us, and we volunteered to pick up his meat.

When we arrived at the butcher shop, the first person we talked to tried to sell us frozen veal. I was devastated we had driven all the way over and now they didn’t have fresh veal. What a bummer. I said I had talked them over the phone and they said they had fresh meat. He told me to speak to the owner. Easier said than done. I had never been there before and had no idea who the owner was. Meanwhile the clock was ticking towards their closing and Cathy’s Doctor appointment time. Finally a man said, he remembered the call and would get us fresh veal. He made a phone call and a few minutes later a man walked into the butcher shop with a half of veal slung over his shoulder. They then carved out a beautiful breast for us. He did say that if we only wanted 9 pounds he wouldn’t have gotten the veal. Oh well. Now I know where and when (not late Friday afternoon) to get fresh veal.

This was a dinner that kept on giving! The original serving of meat and Vegetables were delicious, but a little salty for my taste. Cathy figured out how to dilute the saltiness. We shredded the meat and used it to make a Bolognese Pasta sauce. We used the recipe for Garganelli with Veal Ragu On Top of Spaghetti by Johanne Killeen and George Germon. This is an excellent ragu recipe. You can find the recipe in our blog of: Feb. 28, 2011. Click the date to get the recipe. We still had pasta left over! We then converted it to a Baked Pasta, by mixing fresh Burrata Cheese and topping with Parmesan Cheese.This expensive veal gave us a lot of dinners. As I am writing this we still have leftover baked Pasta and plan to eat it tomorrow night!

We started with: Tricolore With Parmigiano-Reggiano And Anchovy Dressing from the same Mozza Cookbook. This is a great recipe and tought me we could make Caesar Salad Dressing in the Magimix!




veal breast stracotto
The Mozza Cookbook
Nancy Silverton

One of my favorite daytrips from my house in Italy is to the town of Panzano in Chianti, to visit the world-famous butcher Dario Cecchini. Dario has been covered by every food publication imaginable, and since Bill Buford wrote about him in his memoir, Heat, Dario's shop has become a mecca for foodies traveling in Italy. To meet the demand of his fans, Dario now has three restaurants that people can visit while they're there: a steakhouse serving prime cuts, such as bistecca fiorentina, a classic prepara­tion of a T-bone or porterhouse grilled over a wood fire; a hamburger restau­rant, Dario Plus; and my favorite of the three, Solo Ciccia. This restaurant, whose name means "only meat," offers lesser cuts of meats prepared in a variety of ways, many of them cooked long and slow, or stracotto, like this dish. Veal breast isn 't something you '11 find at your average grocery store, so you '11 have to get it from a butcher, and you will probably have to special-order it. Ask the butcher to save the bones he carved the breast from, as you '11 use those to make the stock in which the meat is braised. While you 're at it, have him roll and tie the breast for you, too. Even though this might be out of your ordinary shopping routine, the good news is that you'll end up with a rich, luxurious veal dish for not a lot of money.

for seasoning the veal

1 4-pound boneless veal breast, bones reserved
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

for the veal stock (optional)

8 cups Basic Chicken Stock
1 leek, cleaned thoroughly and roughly chopped into 1-inch pieces
1 large Spanish onion, roughly chopped into 1-inch pieces '
1 carrot, peeled and roughly chopped into 1-inch pieces

for braising the veal

1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 pound prosciutto, ground or finely chopped
2 celery ribs, finely diced (about 1 cup)
1 large carrot, peeled and finely diced Half of a large Spanish onion, finely diced
1/2 teaspoon freshly ground black pepper
3 garlic cloves, thinly sliced
2 tablespoons double-concentrated tomato paste
1 750-ml. bottle dry white wine 1 quart veal stock or Basic Chicken Stock , warmed if gelatinous
4 turnips, halved or quartered depending on their size, or 8 baby turnips (about 2 pounds), or whole unpeeled baby carrots with 1-inch greens attached

for the garnish

3/4 cup whole fresh Italian parsley leaves
3/4 cup whole fresh celery
leaves (only pale green leaves from the hearts)
Zested strips of 3 lemons
1 tablespoon finishing-quality extra-virgin olive oil
Maldon sea salt or another flaky sea salt, such as fleur de sel




To season the veal, place the breast in a nonreactive baking
dish and season it all over with the salt and pepper, using approximately 1 teaspoon of salt per pound of meat. If your butcher did not roll and tie the veal breast, roll it tightly lengthwise into a long log shape and tie it with kitchen twine in five or six places along the roll. Cover the dish tightly with plastic wrap and refrigerate for at least I hour and up to overnight.

Meanwhile, if you are making the stock, adjust the oven rack to the middle position and preheat the oven to 325°F.

Place the veal bones on a baking sheet and roast them, shaking the pan occasionally for even cooking, until they're evenly browned, about 1-1/2 hours. Remove the baking sheet from the oven and transfer the bones to a large stockpot. Add the chicken stock and bring it to a boil over high heat, skimming off the foam that rises to the top. Add the leek, onion, and carrot, reduce the heat, and simmer the stock for 1 hour, skimming as needed. Remove the stock from the heat, pour it through a fine-mesh strainer, and discard the contents of the strainer. Use the stock, or set aside to cool to room temperature, transfer it to an airtight container and refrigerate for up to three days.
To braise the veal, adjust the oven rack to the middle position and preheat the oven to 350°F.

Cut the veal in half, if necessary, for it to fit in the pan. Heat 1/4 cup of the oil over medium-high heat in a large Dutch oven or large, high-sided saute pan until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Place the veal in the pan to sear to deep brown on all sides, 10 to 15 minutes. Remove the veal to a plate.

Add 2 tablespoons of the remaining olive oil to the pan. Reduce the heat to medium low, add the prosciutto, and cook, stirring constantly, to render the fat but not to brown the prosciutto, 2 to 3 minutes. Increase the heat to medium, add the remaining ¼ cup of olive oil, and warm the oil for a minute or two before adding the celery, carrot, and onion. Season the vegetables with the pepper, and saute until the veg­etables are softened and slightly caramelized, 10 to 15 minutes. Add the garlic and saute for 1 minute, stirring constantly to prevent it from browning. Move the vegetables to create a bare spot in the pan, add the tomato paste to that spot, and cook for 1 minute more, stirring, to caramelize the tomato paste slightly. Add the wine, increase the heat to high, and boil until it reduces by about half, about 5 minutes. Return the veal and any juices that have collected on the plate it was resting on to the pan. Pour in enough stock to come half to three-fourths of up the veal breast, about 4 cups. Increase the heat to medium high and bring the stock to a simmer. Turn off the heat. If you have industrial-strength plastic wrap, which won't melt in the oven, cover the Dutch oven or pan tightly with plastic wrap. In either case, cover tightly with aluminum foil and place the lid on if it has one. Place the veal in the oven for 2 hours. Remove the pot from the oven and uncover it. Add the turnips, nestling them in the sauce, return the lid to the pot, and place it back in the oven for about 1 hour, until the meat is fork-tender and the vegetables are tender. Remove the veal from the oven and remove and discard the foil and plastic wrap (if you used it) from the pan, being careful not to burn yourself with the steam that will rise from the pan. Allow the meat to cool in the braising liquid for at least 30 minutes. You can prepare the veal to this point up to five days in advance. Cool the meat and turnips to room temperature in the braising liquid. Remove the vegetables and transfer them to an airtight container. Cover the pot with plastic or transfer the veal with the liquid to an airtight container and refrigerate until you are ready to serve it. (You will proceed slightly differently.) If you have prepared the veal in advance and are rewarming it, preheat the oven to 350°F. Remove the veal and turnips from the refriger­ator. Remove and discard the fat from the liquid and pour it into a large Dutch oven or stovetop-safe baking dish and cook as directed below to thicken. Remove the string and slice the veal as directed below and lay the slices in the sauce, resting them on top of one another, domino fashion. Nestle the turnips around the veal and place the dish in the oven for about 30 minutes, basting the vegetables and the veal with the sauce occasionally, until the meat is warmed through.
I
f you are serving the dish the same day, remove the veal and turnips to a plate, skim the fat from the braising liquid, and bring the liquid to a boil over high heat. Reduce the heat and simmer the liquid until it is the consistency of a thick glaze or thin gravy, stirring occa­sionally to prevent it from sticking to the pan; it will be thick enough to coat the back of a spoon.
To make the garnish, combine the parsley leaves, celery leaves, and lemon zest in a medium bowl. Drizzle the leaves with the finishing-quality olive oil, sprinkle with sea salt, and toss gently to combine.
To serve, cut off and discard the string from the veal and cut it into eight slices of even thickness. Lay two slices of veal on each of four plates, resting one at an angle on top of the other. Nestle the turnips around the veal, dividing them evenly, and ladle the sauce over the meat. Pile the garnish on each serving, dividing it evenly, and serve.

Tricolore With Parmigiano-Reggiano And Anchovy Dressing
The Mozza Cookbook
Nancy Silverton Matt Molina

for the dressing
5              anchovy fillets (preferably salt-packed), rinsed and backbones removed if salt-packed
1-1/2       tablespoons red wine vinegar
1       tablespoon fresh lemon juice, plus more to taste
1       large garlic clove, finely chopped
½       teaspoon kosher salt, plus more to taste
¼       teaspoon freshly ground black pepper, plus more to taste
½       cup extra-virgin olive oil
for the salad
3       large heads red Belgian endive, or 1 large head radicchio leaves, leaves torn into large pieces
3       large heads frisee
6              cups loosely packed arugula (preferably wild arugula)
Kosher salt
¼ cup + 3       tablespoons
freshly grated Parmigiano-Reggiano


The red, green and white tricolore salad, traditionally composed of radicchio, frisee, and endive, is just one of the many ways that Italians celebrate their flag. I like tricolore salads, but this version, which is tossed in an anchovy-enhanced dressing with lots of grated Parmigiano-Reggiano, was my way of sneaking the flavors of a Caesar salad onto the Pizzeria menu without calling it a Caesar. In the rare instance that a Caesar salad is done well, it is one of my favorite salads, but Caesar salad is such a cliché on Italian-American menus—and it's not even Italian; it was invented in Tijuana—I could never have put it on my menu as such.
Serves 4 as a Starter or 2 as a Main Course

To make the dressing, combine the anchovies, vinegar, lemon juice, garlic, salt, and pepper in the bowl of a food processor fitted with a metal blade or the jar of a blender and puree. With the motor running, add the olive oil in a steady stream through the feed tube to create an emulsion. Turn off the machine, taste for seasoning, and add more salt, pepper, or lemon juice, if desired. Use the dressing or transfer it to an airtight container and refrigerate for up to three days. Bring the dressing to room temperature, whisk to recombine the ingredients, and taste again for seasoning before using.

To prepare the salad, discard any brown or unappealing outer leaves from the endive and frisee. Pull the leaves away from the cores, putting them in a large, wide bowl, and discard the cores. Add the arugula, sprinkle with salt, and toss gently to combine the lettuces and distribute the salt evenly. Drizzle 1/2 cup of the dressing, sprinkle with 1/4 cup of the Parmigiano-Reggiano, and toss gently to coat the lettuce leaves with the dressing. Taste for seasoning and add more salt or dressing, if desired.

Pile the salad on a large plate or divide it among four individual plates. Sprinkle with the remaining 3 tablespoons of the Parmigiano-Reggiano and serve.



Thursday, September 15, 2011

Lentil Pasta





In the summer when tomatoes were at their best we made several batches of Oven Candied Summer Tomatoes from: The Italian Country Table by Lynne Rossetto Kasper. We then froze the tomatoes for use in the winter when delicious tomatoes are hard to come by.

We used the frozen tomatles for our main course: Lentil Pasta. The Italian Lentil Pasta from the restaurant Locanda Veneta in Los Angeles is one of the best. It is so rich, you would swear it was made with meat. You can get the recipe from our blog of: July 22, 2008. Click the date to get the recipes for both the pasta and the tomatoes.

I can’t say enough about Lentil Pasta! It is one of our favorites and we have made it many, many times. It is a vegetarian dish that tastes like it has a meat sauce. But that isn’t the secret. The secret is it is DELICIOUS! Try it.

 We served a simple salad of Tomatoes, Burrata Cheese, Olive Oil, Fresh Herbs, Olives. It was a  perfect accompaniment to the pasta.

Monday, September 12, 2011

Crab Salad and Bangladesh





We invited Shu over for dinner. We had a can of Crab meat that we had purchased from McCall’s Meat and Fish. Previously the crab was from Indonesia. They now are canning good old American Blue Crab. We decided to make a Crab Louie.

We knew immediately that we would be using Mark Peel’s recipe for Russian Dressing from his cookbook: New Classic Family Dinners. It is the best Russian Dressing! You can find the recipe on our blog of: July 4, 2010. Click the date to get the recipe. The way that we assembled the salad was also from a Mark Peel recipe in the same cookbook: Shrimp Louie replacing the shrimp with crab. You can find the recipe in our blog of: August 19, 2010. Click the date to get the recipe. Thank you Mark!

Shu had discovered a new Bangeldeshi Restaurant: Meghna Restaurant on 3rd Street and Hobart Ave. and he wanted to bring us a first course. The dish is called Parata, we had never had it before. It was delicious.

Sunday, September 11, 2011

Truffle Mania Part Deux







We decided to repeat the Truffle dinner when we were informed by Steve at Palate that they had more truffles.

We invited Billy / Kevin over for the dinner. We started with a very unusual pairing: Truffles served on top of Shredded Brussel Sprouts. The Brussel Sprout recipe was from City Cuisine by Feniger Milliken.

The thinly sliced aromatic truffles contrasted with the sprouts bitterness. It was a wonderful combination we would never had thought of. Steve had suggested it. This is an excellent recipe for Brussel Sprouts, try it if you are not an aficionado of the small green cabbage. 

The second course was a Egg Pasta with Truffles. This is one of our favorites. Lots of butter, salt pepper and sliced truffles on top, sprinkled with chives.

The third course of truffles we served was Fresh Scallops,  from McCall's Meat and Fish seared to barely warm under the broiler, smothered with Truffles and Chive Oil. Chive oil is very intense and easy to make in a blender. The recipe can be found in our blog June 4, 2011.

For the final truffle course we had delicious Chocolate Caramel Truffles from Valerie. They are the best!

It was a great dinner, with fun conversation. We definitely got our truffle fix.

Shredded Brussels Sprouts
City Cuisine
Feniger Milliken


1-1/2            pounds brussels sprouts
4            tablespoons (1/2 stick) unsalted butter
½            teaspoon salt
¼            teaspoon white pepper
2            teaspoons water
juice of 1/2 lime

Soak whole sprouts in a large bowl of cold, salted water to clean. Then trim and discard ends and any bitter outer leaves. Cut each in half lengthwise, then slice thinly across width.

Melt butter in a large skillet over medium-high heat. Saute sprouts with salt and pepper until they start to brown. Add water and cook until barely limp, about 4 minutes. (The water changes the action from sauteeing to steaming.) Stir in lime juice and serve immediately.

6 to 8 Servings


Monday, September 05, 2011

Labor Day Savings with the Magimix







For Labor Day we decided to use the Egg to Smoke a Sirloin. We invited several of our neighbors to join us. Tim, Bea, Claire, Robert and Darryl  joined us. Claire brought flowers, Tim prosciuto and Bea some great wines.

We followed a recipe for Horseradish-and-Cumin-Crusted Whole Smoke-Roasted Sirloin with Mustard A'ioli from License to Grill by Schlesinger and Willoughby. We purchased the Sirloin from McCall’s Meat and Fish, and it wasn’t exactly what I expected. It was a very large roast. Because the meat was of an irregular shape I did not think that it would cook evenly. I was afraid the narrower parts would be well done, the thicker parts rare. Nate assured me that if I cook it, low and slow (about 200 degrees for 4 hours in the egg) it would be evenly cooked. He was right! The A'oli was mustard tasting with a perfect cconsistancy. I wondered how cooks could make a sauce that thick before the invention of the Magimix!

The meat was covered in a horseradish and Ararat Herb coating that we had also purchased at McCall’s. It smelled just wonderful as it smoked. The smoke permeated the meat and most of the horseradish covering cooked off in the egg. It was an amazing piece of meat.

It was a warm night and we started with drinks on the patio overlooking the city, before going to the dinning room.

We made a Watermelon and Feta Salad from Plenty by Yotam Otttolenghi. Amazingly this is the first watermelon that Cathy and I ever bought. We have never previously served it! This salad was delicious and super easy to make. I recommend it!

With the Smoked Sirloin we served a Fennel, Cherry Tomato and Crumble Gratin also by Ottolenghi from his first cookbook: The Cookbook by Yotam Ottolenghi Sami Tamimi. This is a wonderful gratin and went perfect with the meat. You can get the recipe from our blog of: July 24, 2011. Click the date to get the recipe.

The entire dinner became a testimony to our new Magimix. This Cuisinart-like device really was helpful and chopping, grating and mixing the food as we prepared the many courses. I am really glad we bought this device!

Darryl and Robert brought a Polenta Cake that they covered with Fresh Strawberries prepared with Wine.

This was a memorable dinner and it provided us with great leftovers.

Watermelon and feta
Plenty
Yotam Otttolenghi

This you must eat on the beach, or at least outdoors, on a hot day, with the sun's rays unobstructed. It reminds me of hot sweaty nights on the seafront in Tel Aviv, when everyone is out enjoying beer, loud music and often a heated conversation. The sweet juiciness of the watermelon and the crumbly saltiness of the feta give this salad all its character. So make sure you choose the best possible of both.

Serves 4
10 oz feta
41/2 cups large chunks of watermelon
3/4 cup basil leaves
1/2 small red onion, very thinly sliced (optional)
olive oil

Slice the feta into large but thin pieces, or just break it by hand into rough chunks.
Arrange all the ingredients, except the olive oil, on a platter, mixing them up a little. Drizzle over some oil and serve at once.

Horseradish-and-Cumin-Crusted
Whole Smoke-Roasted Sirloin
with Mustard A'ioli
License to Grill
Schlesinger and Willoughby

SERVES    10    TO    15    AS    ENTREE

Save this one for a real banquet. It's big and it's expensive, but the taste and texture of a whole roasted sirloin is both impressive and unique, as you would expect from this cut which is almost always cut into sirloin strip steaks. Because the piece of meat is so large, achieving the proper state of doneness can be something of an issue. I advise you to get a good meat thermometer (the small instant-read ones about the size of a pen are the most convenient), because this cut of meat is best—depending on your taste, of course—when cooked on the rarer side. I pull mine off the grill when it's anywhere from n8° (way rare) to i24°F (starting to get medium-rare). Make sure you're taking the temperature down in the middle of the meat, or you're not going to get the reading that you're looking for. If you take the sirloin off the grill and then find that it's rarer than you like it, you can cut it into thickish slices (one to two inches), grill them as you would steaks, and tell your guests you're serving them unique "smoke-roasted then grilled" steaks. I would definitely have some toasted crusty bread with the beef and the mustard mayo, a combination that gives a whole new meaning to the term "roast beef sandwich."

1 10- to 11-pound whole beef sirloin (ask your favorite butcher)

For   the   Spice   Paste
1-1/2 cups grated fresh horseradish (or substitute l cup prepared horseradish)
1/2 cup cumin seeds, toasted if you want, or 1/4, cup ground cumin
1/2 cup minced garlic
1 cup olive oil
1/2 cup kosher salt
1/2 cup freshly cracked black pepper

For   the   Aioli

4 large egg yolks
6 tablespoons fresh lemon juice (about 1-1/2 lemons)
1/2 cup Dijon mustard
2 cups olive oil
Salt to taste
4 bunches watercress, trimmed and washed

1.    Start a small fire in one half of a large covered grill, using about enough charcoal to fill a shoe box. Let the fuel become completely engulfed in flames, then wait a few minutes for the fire to burn down a bit.

2.    While the fire is getting going, trim any areas of thick fat off the sirloin—but don't remove every speck of fat, because you will want to leave some to add flavor to the meat.
3.    Make the spice paste: In a small bowl, combine all the ingredients and mix well. Rub the sirloin generously with this mixture, then place it on the grill over the side with no fire, being careful that no part of the sirloin is over the coals. Put the lid on the kettle with the vents open about a quarter of the way and cook for about 1-1/2 hours, adding charcoal as necessary to keep the fire going. At the 40-minute mark, turn the sirloin around, changing the side that is closest to the fire.

4.    At the 1-1/2 hour point, begin checking the sirloin with an instant-read ther­mometer: Remove from the fire at 118°F for very rare, 122°F for rare, 126°F for medium-rare, and so on, adding 4 degrees for each level of doneness. Let the sirloin rest for 30 minutes before slicing.

5.    Meanwhile, make the aioli: Combine all of the ingredients except the oil in a food processor or blender and blend well. With the motor running, slowly drizzle in the oil until just incorporated. Place the aioli in a small bowl and refrigerate until ready to serve.

6.    Make a bed of the watercress on a platter or individual plates, slice the sirloin, and place on the watercress. Serve with the aioli on the side.




Saturday, September 03, 2011

Crab Pasta




The New York Times had a recipe for Spaghetti With Crab Meat, Cherry Tomatoes and Arugula. We decided to make it. It is an easy recipe. All you need is canned crab. We called Nate at McCall’s Meat and Fish and he said he was getting a new Canned Crab that was better than the Indonesian crab that he had previous carried. This was US Domestic Blue Crab. It was sweeter. We liked the Spaghetti and will make this recipe again. One thing we did, was jack up the flavor by adding some crushed red pepper. I love toasted breadcrumbs as a topping for almost anything, and the breadcrumbs added a lot to the dish, giving it a great crunch.

Spaghetti With Crab Meat, Cherry Tomatoes and Arugula
New York Times 8/31/2011

There was plenty of warm sunshine in the dry rieslings from Alsace. These were not the first rieslings that suggested crab meat to me, or the first time that mellow crab meat suggested riesling. Several weeks ago, before the ballet at Lincoln Center, I cleaned my plate of spaghetti tossed with crab meat, tart-sweet cherry tomatoes, arugula and bread crumbs at Nick & Toni’s Cafe. About a week later, the recipe in hand, I served it at home with Alsatian riesling for an elegant pas de deux.
Spaghetti With Crab Meat, Cherry Tomatoes and Arugula
Adapted from Nick & Toni’s Cafe, Manhattan
Time: 45 minutes


1 cup loosely packed diced sourdough country bread
1/3 cup extra virgin olive oil
1 tablespoon chopped garlic
2 pints cherry tomatoes (about 50)
1/4 cup sliced garlic (5 or 6 cloves)
Leaves from 6 sprigs fresh oregano, chopped
12 ounces spaghetti
Salt and pepper
2 tablespoons unsalted butter
1 pound jumbo lump crab meat
1 bunch arugula, heavy stems removed (about 2 cups).



1. Heat oven to 400 degrees. Toss the bread cubes with 2 tablespoons oil and the chopped garlic. Spread in a small baking pan and bake until lightly browned, about 15 minutes, tossing from time to time. Let cool.
2. Turn heat up to 450 degrees. Place the tomatoes in a bowl, add 1 tablespoon of the sliced garlic, 2 tablespoons oil, a pinch of chopped oregano, and salt and pepper to taste. Spread in a baking pan and roast about 10 minutes, until the tomatoes start to burst. Remove from the oven.
3. Bring a large pot of salted water to a boil and cook spaghetti until al dente. Meanwhile, grind the bread cubes in a blender to make crumbs. Heat the remaining oil and the butter in a large sauté pan on medium heat. Add the remaining garlic and cook until lightly colored. Add the roasted tomatoes and their juices, reduce heat to low and cook for a few minutes. Fold in the crab meat and remaining oregano.
4. When the spaghetti is done, remove a cup of the water and add to the tomatoes. Drain the spaghetti and add it to the pan. Adjust seasoning. Fold in the arugula, toss the spaghetti well, transfer to a large warm bowl or individual plates, dust with the bread crumbs and serve.
Yield: 4 servings.

Thursday, September 01, 2011

Expatriate Chicken



We decided to make Expatriate Chicken. This is one of our favorite Chicken Recipes. It is easy and delicious. I love anything made with Olives and Preserved Lemons. The Chicken is cooked in the oven over a water bath filled with Chopped Onions. The water evaporates keeping the chicken moist. The drippings from the chicken cook with the onions creating a great sauce. We serve the Chicken with Couscous from Tunisia with the sauce and preserved lemons and olives. Yum! The recipe, by Paula Wolfert, is from the Slow Mediterranean Kitchen can be found in our blog of: August 2, 2008. Click the date to get the recipe.