We found that half a chicken breast (about 1/3 lb) per person was plenty when served with the rest of this menu, but you could increase the portion to a whole breast per person.
Active time: 20 min Start to finish: 35 min
Makes 8 servings.
INGREDIENTS
1/4cup extra-virgin olive oil
16(4-inch) pitas with pockets
3lb boneless chicken breasts
DIRECTIONS
Prepare grill for cooking.
Lightly oil pitas on both sides and season with salt and pepper. Grill pitas, in batches if necessary, on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes on each side. Transfer to cooling racks.
Pat chicken dry and brush with remaining oil. Season with salt and pepper and grill until just cooked through, about 6 minutes on each side. Transfer chicken to a cutting board and let stand 5 minutes. Cut into slices.
Fill pitas with chicken, and if desired, salads from rest of menu.
Cooks’ notes:
• Chicken can be grilled 1 day ahead. Cool completely before being chilled, covered.
• Alternatively, pitas can be broiled, 3 to 4 inches from heat.
Active time: 20 min Start to finish: 40 min
Makes 6 servings.
INGREDIENTS
- 3tablespoons olive oil
- 1medium onion, quartered, then thinly sliced crosswise
- 2garlic cloves, thinly sliced
- 1(14- to 15-oz) can diced tomatoes
- 2tablespoons bottled capers, rinsed and drained
- 1/4teaspoon salt
- 1/4teaspoon black pepper
- 3medium zucchini, halved lengthwise, then cut crosswise into 1/3-inch-thick slices
- 1/4cup finely chopped fresh mint
DIRECTIONS Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden and softened, 8 to 10 minutes. Add garlic and cook, stirring, 1 minute. 3Stir in tomatoes with juice, capers, salt, and pepper and bring to a boil. Add zucchini and cook, covered, over moderate heat, stirring occasionally, until zucchini is just tender, about 15 minutes. Remove lid, then boil, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Remove from heat and stir in mint.
Serve with crusty bread to sop up the juices.
Makes 4 to 6 servings.
INGREDIENTS
- 1cucumber, quartered lengthwise, thinly sliced crosswise
- 1 1/4pounds tomatoes, seeded, diced
- 1/2medium onion, cut into thin rings
- 1/2cup chopped fresh italian parsley
- 1/2cup coarsely chopped arugula
- 2tablespoons chopped fresh mint
- 8oil-packed sardines, drained, diced1/3cup extra-virgin olive oil
- 2tablespoons fresh lemon juice
- 2teaspoons grated lemon peel
DIRECTIONS Combine cucumber, tomatoes, onion, parsley, arugula, mint, and all but 2 pieces sardines in large bowl; toss to combine.
Place reserved sardines in medium bowl; mash with fork until smooth. Whisk in oil and lemon juice. Season dressing with salt and pepper; mix intosalad. Transfer to serving bowl; sprinkle with lemon peel.
Active time: 20 min Start to finish: 3 3/4 hr
Makes about 3 cups.
INGREDIENTS
- 3/4cup sugar
- 1/2cup water
- 1/3cup dried apricots, chopped
- 1 1/4lb firm-ripe apricots (7 large)
- 2tablespoons fresh lemon juice
- 1/8teaspoon almond extractspecial equipment:an ice cream maker
DIRECTIONS Preheat oven to 350°F.
Bring sugar, water, and dried apricots to a boil in a 3-quart heavy saucepan over moderate heat, stirring, until sugar is dissolved. Remove from heat and let stand until apricots are softened, about 1 hour.
While dried apricots are standing, roast whole fresh apricots in a small roasting pan in middle of oven until soft, about 1 hour. Cool in pan, then peel and pit when cool enough to handle.
Purée dried apricot mixture, roasted apricots, lemon juice, and almond extract in a blender until very smooth, 1 1/2 to 2 minutes. Force purée through a fine sieve into a bowl, pressing hard on solids and then discarding them. Chill purée, covered, until cold, at least 2 hours.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
Cook’s notes:
° Purée can be chilled up to 8 hours.
° Sorbet keeps 1 week.
Jeera Aloo
This is one of the most popular everyday techniques for cooking vegetables in North India. It’s so simple: cooked vegetables are pan-seared in a spice-infused oil. Any seasonal vegetable will work although starchy vegetables like potatoes, sweet potatoes, taro root, and plantains are preferred. The potatoes are great at breakfast or with grilled meats. For a vegetarian meal, roll them in a flatbread or stuff them in pita pockets with lettuce and tomato slices.
Makes 4 servings.
INGREDIENTS
- 1 1/2 pounds small waxy or new potatoes
-
1 tablespoon vegetable oil
-
1 teaspoon cumin seeds
-
1/2 teaspoon tumeric
-
coarse salt to taste
-
2 tablespoons minced fresh coriander (cilantro) leaves and tender stems
-
DIRECTIONS 1. Boil the potatoes in their jackets until tender but not cracked open. Drain. When cool enough to handle, quarter the potatoes. Leave the skin on.
2. Heat the oil in a large heavynonstick sauté pan over medium-high heat. Add the cumin seeds and sauté until they turn several shades darker, about 1 minute. Add the tumeric and potatoes and sauté, tossing frequently, until the potatoes are nicely browned., about 10 minutes.
3. Sprinkle with fresh coriander and serve hot, at room temperature, or cold.
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Serve this dish, from chef Matthew Reichel, with potato pancakes or rice pilaf.
Makes 4 servings.
INGREDIENTS
- 1cup all purpose flour
- 2teaspoons salt
- 1teaspoon ground black pepper
- 81/2-inch-thick slices calf’s liver
- 3tablespoons vegetable oil1tablespoon butter
- 1/2cup beer
- 2pounds onions, sliced
DIRECTIONS Combine flour, salt, and pepper in medium bowl. Coat liver with seasoned flour, shaking off excess. Heat oil in heavy large skillet over medium-high heat. Sauté liver in 2 batches until cooked to desired doneness, about 1 1/2 minutes per side for medium. Transfer liver to plate; tent with foil.
Melt butter in same skillet over medium-high heat. Add beer and bring to boil, scraping up browned bits. Add onions; simmer until tender, about 15 minutes. Season with salt and pepper. Divide liver among 4 plates. Top with onions.
Active time: 30 min Start to finish: 30 min
Makes 16 servings.
INGREDIENTS
- 2large fennel bulbs
(sometimes called anise)
- 1/4cup mustard seeds
- 1/4cup cider vinegar
- 2tablespoons dijon mustard
- 3/4cup olive oil
- 1shallot, finely chopped
- 2large heads romaine (4 lb),torn into bite-size pieces
- 2large heads frisée(french curly endive; 1 lb), torn into bite-size pieces
- 6belgian endives, cut crosswise into 1/2-inch-wide slices
- 2cups fresh flat-leaf parsley
DIRECTIONS Trim fennel stalks flush with bulbs and discard stalks. Quarter bulbs lengthwise and cut out most of cores, leaving enough to keep piecesintact. Cut quarters lengthwise intothin slices.
Toast mustard seeds in a dry small heavy skillet over moderate heat, stirring constantly, until mustardseeds begin to pop and turn 1 shade darker, about 3 minutes. Transfer toa plate to cool.
Whisk together vinegar, Dijon mustard, and salt and pepper to taste, then add oil in a slow stream, whisking until emulsified. Stir in shallot and mustard seeds.
Toss together fennel, romaine, frisée, endives, and parsley in a large bowl. Serve with dressing on side.
Cooks’ notes:
• Fennel may be trimmed and sliced 1 day ahead and chilled in a sealable plastic bag lined with dampened paper towels.
• Dressing may be made 2 days ahead and chilled, covered. Bring to room temperature and season before serving.
Active time: 15 min Start to finish: 40 min
Makes 8 servings.
INGREDIENTS
1lb fresh or thawed frozenpizza dough
all-purpose flour for dusting
2garlic cloves, finely chopped
4tablespoons extra-virginolive oil
2red bell peppers, cut intoshort, thin strips
5oz feta, coarsely crumbled
2tablespoons finely chopped fresh oregano
DIRECTIONS
Prepare grill: Open vents in lid and bottom of a kettle grill and put 25 briquets on each of 2 opposite sides of bottom, leaving middle clear. Oil rack and position it with flaps over briquets (for adding more briquets), 5 to 6 inches above them. Light briquets. (They’re ready when grayish white, 20 to 30 minutes.)
Shape pizza dough while grill heats: Halve dough and form each half into a disk. Dust dough and your hands with flour. Holding 1 edge of 1 piece of dough in the air with both hands and letting bottom touch work surface, move hands around edge (like turning a steering wheel), allowing weight of dough to stretch round to roughly 6 inches. Flour your fists and with them stretch dough from center of underside, turning dough to maintain a rough circle, until about 10 inches in diameter.
Put round on a lightly floured foil-lined baking sheet, then lightly flour top of dough and cover with another sheet of foil. Repeat shaping with remaining piece of dough and stack on top of first round, lightly flouring and covering with foil.
Make pizzas: Stir garlic into oil.
Discard foil from top crust and lightly brush with 1 tablespoon garlic oil.
Holding foil underneath, flip crust, oiled side down, onto rack of grill. Repeat with remaining crust. Cover grill and cook until undersides of crusts are golden brown, about 4 minutes.
Turn crusts over with 2 metal spatulas, then brush each with 1 tablespoon garlic oil and sprinkle with bell peppers, feta, oregano, and salt and pepper to taste. Cover grill and cook 5 to 7 minutes more, or until undersides are golden brown and cheese is slightly melted.
This is fantastic with coleslaw and warm biscuits. What to drink: A not-too-oaky domestic Chardonnay or a white Burgundy, such as one from France’s St.-Véran region.
Makes 4 servings.
INGREDIENTS
- 8ounces smoked bacon slices, coarsely chopped
- 2/3cup chopped onion
- 16-ounce red-skinned potato, unpeeled, cut into 1/2-inch pieces
- 1medium fennel bulb, coarsely chopped; 2 tablespoons fronds chopped and reserved
- 1 1/4cups dry white wine
- 1cup canned low-salt chicken broth
- 18-ounce bottle clam juice
- 114 1/2-ounce can diced tomatoes in juice
- 1teaspoon chopped fresh thyme1 1/2pounds halibut fillet, cut into 2 1/2-inch pieces
- 1pound uncooked large shrimp, peeled
- 1/4cup chopped fresh italian parsley
DIRECTIONS Sauté bacon in large pot over medium-high heat until crisp, about 10 minutes. Transfer 1/3 of bacon to bowl. Add onion to remaining bacon and drippings in pot; sauté 5 minutes. Add potato and fennel bulb; sauté 5 minutes. Add wine; bring to boil. Add broth, clam juice, tomatoes with juices, thyme, and reserved fennel fronds; bring to boil. Reduce heat and simmer until potato is tender, about 5 minutes.
Add halibut and shrimp to pot; cover and cook until opaque in center, about 3 minutes.
