A couple of busy days recently left me with very little time for cooking, but a good hearty meal was none the less still very much on my mind. I wanted to put together an easy flavorsome one pot meal that would come to the table with minimum effort but not lacking in attitude. With chicken in the freezer, a pantry stocked with every Asian ingredient imaginable, and many years worth of the tastes of Asia embedded in my memory, I surrendered to the idea of letting the melding of flavors from across the region rule. In this case a base of Thai flavors along with notes from Indonesia, the fragrance of Szechuan pepper, and a splash of a smoky aged tamari soy sauce from Japan to flavor the accompanying rice, brought all the flavors together seamlessly as if it was meant to be. Serendipitous cookery has a kind of kitchen magic that is the very essence of the joys of being a cook!
Pan-Asian Fragrant Roasted Chicken serves 4
- 1 whole chicken, divided; or 2 legs, 2 thighs, 2 breasts halved
- 2 inch knob of fresh ginger root, peeled and minced
- 3 garlic cloves, peeled and grated
- 1 large red shallot, peeled and finely diced
- 4 green onions, minced
- 4 coriander roots, smashed and finely chopped
- juice from 1 large lime
- 2 teaspoons turmeric powder
- 1 or 2 teaspoons minced hot red chiles
- 1 tablespoon sweet soy sauce
- 1 tablespoon light soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoon Szechuan pepper oil (or chile oil)
- ¼ cup shao Hsing Chinese cooking wine (or rice wine)
- ½ cup water + more as needed
- 1 teaspoon of sea salt + more to taste
- 1 large head cabbage, thinly sliced
- 1 large onion, peeled and diced
- fresh coriander leaves as garnish
Prepare the chicken pieces and place in a non-reactive bowl, cover, and refrigerate.
Prepare the marinade at least four hours before you plan to roast the chicken.
In a stone mortar, or large non-reactive bowl, combine the ginger, garlic, shallots, green onions, coriander roots, lime juice, turmeric, and minced red chiles. Pound the ingredients with a pestle, or the back of a wooden spoon, until the combined ingredients resemble a coarse paste.
Then add the sweet soy sauce, light soy sauce, vegetable oil, Szechuan pepper oil (or chile oil) and continue to work the ingredients together until incorporated. Stir in the Chinese cooking wine, ½ cup water, sea salt and stir until well combined. Taste the marinade and add more salt if needed.
Spoon the marinade mixture over the chicken pieces and massage to be sure all the chicken is well coated with the marinade, Press the chicken into the marinade so that it is completely immersed. Add a little water if needed. Cover the bowl and refrigerate for four hours.
Preheat the oven to 375 f/ 190 c
Remove the marinated chicken from the refrigerator 30 minutes before you plan to roast the chicken.
Select a large Dutch oven or deep baking dish.
Combine the sliced cabbage and onions in the Dutch oven, or roasting pan, and toss until well combine.
Place the pieces of marinated chicken over the cabbage and pour the marinade over all. Spread the marinade evenly over the surface. Cover with the lid, or foil, and transfer to the oven and roast for 45 minutes.
Turn up the heat to 400 f/ 200 c
Open the oven, remove the lid, or foil, from the Dutch oven and rotate the pan 180 degrees. Roast for another 15 minutes or until the chicken is nicely browned.
Remove from the oven and set aside to rest for 5 minutes
Spoon the cabbage onto individual serving plates and top with chicken. Spoon pan juices over all and garnish with fresh coriander leaves.
Suggested (as pictured), serve the chicken with Thai jasmine brown rice (or brown rice) topped with dark Thai riceberry rice (or wild rice). Place the tamari soy sauce on the table. Just a splash of tamari over the rice adds a complimentary deep smoky flavor to the rice which compliments the chicken perfectly!
Zucchini is the very essence of summer for me. The shades of deep to light greens along with tinges of yellows tease your memories of endless summer meals gone by where zucchini’s presence on the table defined the taste of unforgettable midsummer meals with family and friends.
Preparation of zucchini is a lesson in less is more. A recipe is hardy required, but keep in mind, a lightness of touch and just a scent of fresh herbs is all that is needed.
Serving this roasted zucchini with a creamy polenta is a match made in heaven! (click here for polenta)
Roasted Zucchini with a Lemon Vinaigrette serves 4
Needed: large shallow oven baking tray
Preheat oven to 375 f/ 190 c Have oven rack placed in the middle position.
- 3 or 4 plump garden fresh zucchini, ends trimmed and cut into ½ inch thick wedges
- 2 tablespoon olive oil
- 2 tablespoons fresh lemon thyme leaves
- sea salt
- freshly ground black pepper
Place the wedges of zucchini in a large bowl. Drizzle the olive oil over the zucchini and toss to coat the wedges evenly.
Add the lemon thyme leaves, season with salt and pepper and toss until well combined.
Place the zucchini wedges in the baking tray in a single layer. Transfer the tray to the oven and roast for 6 to 8 minutes. Then reverse the tray and roast another 6 to 8 minutes. The zucchini should be very lightly colored and softened, but still firm around the edges.
If you like you can place the try under the broiler for a couple of minutes for added color.
Transfer the tray from the oven to a cooling rack and cool to room temperature.
- 3 tablespoons minced shallot
- 1 garlic clove, whole, peeled and pressed
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon white wine vinegar
- 1 teaspoon sea salt
- freshly ground black pepper to taste
- ¼ cup olive oil
- ¼ cup extra virgin olive oil
- pinch of sugar (optional)
- freshly grated Parmigiano (optional)
In a non reactive bowl combine the shallots, garlic clove, lemon juice, lemon zest, white wine vinegar, salt, and pepper. Whisk until all the ingredients are combined.
Combine both oils in a pitcher. While whisking slowly begin adding the olive oils in a thin slow and steady stream while continuing to whisk vigorously. Once all the oil has been added and the vinaigrette has emulsified, taste the vinaigrette and add additional salt as needed. Adding just a pinch of sugar is optional. Cover and refrigerate the vinaigrette until you are ready to serve.
Place the roasted zucchini in a bowl and lightly drizzle the lemon vinaigrette over the zucchini, toss, and serve.
As suggested above, serve roasted zucchini along with creamy polenta is a perfect summer meal in itself.
Dusting with Zucchini and polenta with Parmigiano is optional, but a nice compliment.
I came across a recipe for these amazingly scrumptious cookies on David Lebovit’s food blog ( see recipe here) that was inspired by Margarita Manzke’s recipe in her Baking at Republique cookbook.
These cookies are decidedly Eastern Mediterranean in spirit along with a flourish of hearty home baked irresistible goodness. Gladly this recipe is open to personal interpretations that make for all that much more fun for the home baker.
My adaptations include using Lindt Intense Orange Dark Chocolate with Orange Peel that pairs perfectly with the dried Mission figs. I also used roasted sesame seeds instead of raw as the raw seeds which would not have enough time in the oven to to roast them and release their subtle flavor.
So without further ado…let’s get baking!
Fig, Tahini, and Dark Chocolate with Orange Peel Cookies makes 20 cookies
Plan to make the dough the day before you intend to bake the cookies.
- 1 1/3 cups + 1 tablespoon all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 4 0z (115 g ) unsalted butter at room temperature
- ½ cup (100 g) granulated sugar
- ¾ cup (120 g) packed light brown sugar
- 1 teaspoon pure vanilla extract
- ½ cup (120 g) well stirred tahini
- 1 large egg
- 1 cup chopped soft dried Mission figs, hard stems removed
- 100 g Lindt Intense Orange Dark Chocolate, coarsely chopped
- ½ to ¾ cup roasted sesame seeds (see recipe here)
In a small bowl whisk the flour, baking soda, and salt until well combined.
In the bowl of a stand mixer fitted with a paddle attachment, mix the butter, granulated sugar, brown sugar, and the vanilla extract on medium peed until well combined. Mix in the tahini and then the egg, Then stop the mixer and scrape down the sides of the bowl to make sure everything is incorporated,
Stir in the flour mixture on low speed, and then add the chopped figs, and finally the chopped chocolate, and mix until just combined.
Line a baking tray with parchment baking paper and portion the dough into balls using and ice cream scoop. Roll the balls gently between the palms of your hands and place them in the lined baking tray. Cover with cling film and refrigerate overnight.
The following morning preheat the oven to 350 f/180 c with the baking rack set in the middle of the oven. To insure even accurate temperature use an oven thermometer to verify the correct temperature.
Have 2 baking sheets on hand lined with parchment or silicone baking mats.
Put some of the roasted sesame seeds in a shallow bowl.
Remove the chilled cookie dough from the refrigerator and roll each ball gently, slightly flattening the dough. Then gently roll and press the top side of each cookie into the bowl of sesame seeds to coat evenly. Turn the cookie over and place on the lined baking tray. Be sure to allow about 2 inches between each cookie.
Transfer the tray of cookies to the oven and bake for 7 ½ minutes. Then open the oven and reverse the tray and bake another 7 ½ minutes. The cookies should be lightly browned around the edges and the centers slightly raised. This timing is accurate and insures that the cookies are baked to perfection without over baking.
Promptly remove the cookies from the oven and place the baking tray on a rack to cool for a couple of minutes.
Gently tap the top of each cookie with a flat spatula to pat down the domed tops of the cookies.
You can then transfer the cookies to a wire rack and cool to room temperature.
Follow the same procedure for baking the remaining tray of cookies.
Store the cookies in an airtight container for Up to a week or refrigerate for longer storage, though I am pretty sure they will be devoured in no time at all!
Best served at room temperature.
A traditional cassoulet is not a dish that springs to mind as summer arrives, but it is one of my favorite go to meals, especially when entertaining. With a few considered adjustments a classic winter cassoulet can be transformed into a scrumptious lighter cassoulet to add to your summer meals repertoire.
Cassoulet is a well known and much loved regional classic stew made with white beans and assorted meats from the Languedoc region of France. Traditional versions vary but typically include duck or goose confit, pork or lamb, and some well seasoned local sausage. All placed in a deep earthenware crock along with cooked white beans seasoned with aromatic herbs and slow baked to golden perfection. Very much a rich hearty meal for the winter months that is anchored and bound together by flavors derived from copious amounts of duck fat used to preserve the confit. Without a doubt, absolutely delicious!
However, by using lean meats and sausages, and chicken rather than duck or goose, dramatically reduces the fat content without sacrificing flavor. The resulting “summer cassoulet” is every bit as flavorful as a classic cassoulet by simply applying a lighter healthier approach to your summer cookery.
Another reason a cassoulet is a favorite is that all the elements required for the finished dish are made in advance which is ideal for entertaining or for easy assembly for consecutive meals.
There are essentially three elements to prepare for a cassoulet. Cooking the beans, creating a flavorsome cassoulet broth for braising, and a final browning of the meats and finally baking of the cassoulet.
A Summer Cassoulet: serves 4 to 6
For the beans: Prepare a day in advance
- 12 oz / 350 g dried white beans
- 2 ¾ oz 75 g pancetta, diced
- 2 tablespoons olive oil
- 1 onion, peeled and finely diced
- 1 garlic clove, peeled and minced
- 2 bay leaves
- 3 quarts water + more as needed
- small bunch fresh thyme sprigs tied together
- salt freshly ground white pepper
Rinse the beans, place in a bowl, cover with plenty of water, and soak for 8 hours or overnight,
Place a stock pot on the stove over medium heat. Add the diced pancetta to the pot and saute, continuously stirring, until the fat is rendered and the meat is lightly browned.
Add the olive oil to the pan and when hot add the onions. Lower the heat slightly and stir until the onions are soft and translucent. Add the garlic and cook 1 minute while stirring.
Add the bay leaves, the water, and the drained and rinsed pre-soaked beans. Bring the water to a boil and lower the heat to a gentle simmer. Add the thyme leaves. Cook the beans until they are soft but still holding their shape. Be sure to stir the beans now and again so they do not stick to the bottom of the pan. Add more water as needed until the beans are finished cooking.
When the beans are finished remove them using a slotted spoon and place them in a large storage container.
Continue to simmer the cooking liquid until it is reduced and thickened slightly. At this point season the cooking broth with salt and pepper to taste. Keep in mind that the broth will be used later and reduced, so do not overly salt the broth.
Remove the bay leaves and thyme and discard, Transfer the broth to the container holding the beans and set aside on a cooling rack. When completely cool, cover the container and refrigerate.
For the cassoulet broth:
- 2 teaspoons olive oil
- 1 ½ cups diced onions
- 2 garlic cloves, peeled whole
- ½ cup diced peeled carrots
- 2 tablespoons tomato paste
- 3 quarts chicken stock, hot
- herb bouquet; sprigs parsley, sprigs thyme, sprig rosemary 2 bay leaves
Hat the olive oil in a stock pot and when hot add the onions and cook until soft and translucent. Add the garlic and carrots and cook a couple of minutes. Move the sauted ingredients away from the center of the pan and place the tomato paste in the center. Press the tomato paste against the bottom of the pan for a minute or until caramelized and a deep red color.
Add the stock and stir well. Add the herb bouquet and adjust the heat so the broth is gently simmering. Cook until the liquid is reduced by 1/3, about 1 ½ hours.
Remove from the stove and strain the broth through a fine mesh strainer into a large bowl. Then transfer the broth to a storage container, or containers, and set aside to cool. When cool, cover and refrigerate if not using immediately. Discard the solids.
- 3 chicken legs and thighs, detached, skin, on
- 1 pound / 450 g pork loin, cut into chunks
- 1 pound/ 450 g well seasoned lean sausage
- salt pepper
- 3 tablespoons olive oil
- ½ cup white wine or water
Season the chicken and the pork generously with salt and pepper and set aside.
Heat a large dutch oven or deep wide cast iron roasting pan over medium heat on the stove top. Add a tablespoon of olive oil and when smoking add the chicken pieces and evenly brown on all sides. Transfer them to a platter and set aside.
Add another tablespoon olive oil to the pot and add the pork and brown on all side. Transfer to the platter along with the chicken.
Add a final tablespoon of olive oil to the pot and dd the sausage to the pan and brown on all sides. Add a half cup of wine or water to the pan and stir until the liquid is reduced and the sausage is coated with the deglazed pan juices. Transfer the sausage to a separate plate and set aside to use later.
Assembling and roasting the cassoulet:
- reserved cooked white beans with their broth
- cassoulet broth
- browned chicken
- browned pork
- browned sausage
- flat leaf parsley
preheat the oven to 325 f/ 170 c
Add about 1/2 of the cooked beans along with some of their broth to the cleaned Dutch oven or cast iron roasting pan you used previously. Arrange the chicken pieces and pork on top of the beans and add just enough cassoulet broth to nearly cover the chicken and pork.
Transfer the pan to the oven and cook about 45 minutes.
Remove the pan from the oven and add the remaining beans tucked in around the edges of the pan and between the chicken and pork. Then tuck in the sausage in around the chicken and the pork. Add any remaining beans around the edges. Add cassoulet broth to nearly cover all and return the pan to the oven for another 45 minutes.
At this point if the liquid around the edges of the pan is not bubbling away increase the heat to 400 f/ 200 c. Add a little broth over the meats and return the pan to the oven for another 15 minutes.
When the cassoulet is done remove from the oven and set aside for 10 minutes before serving.
Combine and warm any remaining bean broth and cassoulet broth and set aside to use when serving.
The cassoulet may be served directly from the pan or transferred to individual shallow bowls.
I like to present the cassoulet right out of the oven for all to feast their eyes on before serving.
You can then spoon the cassoulet into individual shallow bowls. Be sure to add some of the reserved combined broth mixture which is absolutely delicious when sopped up with crusty bread! Garnish with flat leaf parsley and serve.
The overall appearance of the cassoulet should be neither dry nor soupy. I lean toward ample amounts of broth as it really is the element that binds the cassoulet together.
Garnish with flat leaf parsley sprigs.
Suggested: Serve with a copious summer salad and a loaf of crusty bread!