Tag Archives: picnic

Tandoori-Style Roasted Chicken (great hot or cold!)

26 Aug

We picked up another pastured bird from our share at Restoration Farm this week, which reminded me how delicious the last one turned out.

While I decide what to do with this one (as Hurricane Irene churns her diabolical way up the Eastern Seaboard in our direction and I am checking batteries, gathering candles and surveying our canned goods), let me share this easy and extremely tasty recipe that tasted great right out of the oven, but also made for an excellent quick-grab out of the fridge in the following days, re-heated as well as cold!

This tandoori-style chicken was a recipe for whole chicken that Leandro picked out from a magazine (EveryDay Food, from Martha Stewart). He thought the picture looked very tasty and we had everything we needed in the house, except maybe the ginger. Since I am encouraging him to start eating chicken off the bone, letting him select the recipe worked out very well. I just tweaked the original to our tastes (more garlic, more spice) and it was smooth sailing!

Tandoori-style oven-roasted chicken

1 whole chicken (4-4.5 lbs), rinsed, patted dry and quartered (skin on)

1 cup plain non- or low-fat yogurt

½ yellow onion, roughly chopped

2-inch piece ginger, peeled (with vegetable peeler) and sliced

3 garlic cloves, peeled

3 Tbs fresh lemon juice

1 tsp ground cumin

1 – 1.5 tsp ground coriander

1 Tbs vegetable oil

Coarse salt and ground pepper

Place chicken pieces in a gallon-size zip-top bag. In a blender or food processor, blend all other ingredients until smooth and pour into bag. Seal and shake and refrigerate (4 hours to overnight).

Preheat oven to 500°F. Place a wire rack in a foil-lined baking sheet with sides. Place chicken parts on rack, skin side down, seasoning generously with salt and pepper. Roast until begins to char and flip for a total of about 35 minutes. Reduce heat to 450°F and roast until chicken is cooked through, 8-10 more minutes (insert meat thermometer into thickest part of thigh to check). Allow to rest 5 minutes before serving.

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Tortilla española (Classic Spanish potato and egg frittata)

14 May

For parties, picnics or brunch!

One of my favorite dishes ever, tortilla española, is picnic and party portable, light yet filling, subtle yet hearty and includes just four basic ingredients (plus salt). It also looks beautiful in a sturdy, wholesome farmhouse way. I eat it warm or cold, for breakfast, lunch, dinner or brunch (or a midnight raid on the fridge). It keeps — refrigerated – for a couple of days, but honestly, tortilla española never lasts that long in my house!

Spanish people (from the Iberian peninsula) are quite — and rightly — proud of their culinary traditions. Serving your home-made tortilla to a Spaniard is kind of like serving your spaghetti marinara to an Italian from Italy: there is a good chance you will be damned with faint praise, or met with an unsuccessfully concealed sniff of a European nose that tells you you just don’t get it. But I have served my tortilla to Spaniard after Spaniard and the invariable response has been a request for seconds and a lot of praise, so I think it’s a winner. ¡Olé!

This is a pretty easy dish, but does require some derring-do for the flipping (unless Rosaria turns up with her fancy tortilla flipper one day soon!). I am including a list of equipment here so that you can set yourself up for success without scrambling for stuff. Thanks to Ashley for chopping and for writing down the exact proportions while I measured and stirred.

Equipment

non-stick pan and lid (the pan should be at 9-10 inches across; the cover doesn’t have to be the exact fit. I like an oversized lid myself)

spatula

colander

large mixing bowl

bowl to catch drained oil

large flat plate for filling

Ingredients

1 Cup olive oil (or half olive oil, half neutral vegetable oil)

2 baseball sized onions, peeled and sliced into 1/8 inch rings (rings may be halved)

3 medium potatoes, peeled, halved lengthwise and cut into relatively uniform 1/2 inch slices (Russett or Yukon Gold preferred. New potatoes should not be used)

8-10 fresh eggs (a bigger pan requires 10)

Heat oil until liquid and fragrant and layer potatoes and onions in the oil. Lower heat to medium and cook vegetables until tender (if they start to brown, lower the heat more), turn occasionally.

Open bottle of prosecco or other refreshing white wine and begin drinking (This is Ashley’s contribution to the recipe).

In a large bowl, gently beat eggs. When vegetables are tender, drain into colander, reserving oil. Put drained vegetables in egg mixture and stir to cover, adding 1/4-1/2 tsp salt. Allow to rest for five to ten minutes.

Clean pan and heat a small amount of the reserved oil into pan (non-stick pans should require little more than a rub of oil) at medium-high. Save reserved oil for another dish.

Pour egg mixture into pan and allow to cook at medium high until a crust forms on the art of mixture that is in direct contact with the pan. Cover and lower heat to medium low, shaking occasionally. When mixture is relatively firm CAREFULLY lay plate face down on pan and turn tortilla onto pan (this is where liquid can come out; I do it over the sink). Slide tortilla back into pan, uncooked side down. Continue cooking until it slides easily in pan.

You may flip a few more times to improve shape, then flip onto plate, allow to cool for at least ten minutes, slice pie-style and serve with salad or cut into squares for a buffet or appetizer (stick with toothpicks for hors d’oeuvres).

 

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