A Season for Everything

Hello! Hope you all are enjoying these blissful (dog) days of summer. The weeks have flown by and we have returned home to California after a clustercuss of events that made life somewhat unbearable, even as we summered on the Cape. I was, unfortunately, crippled by a certain gastric distress that rendered me unable to eat most things for weeks, I discovered that I have a shellfish allergy (so far only to lobster and mussels), my two-year-old laptop crashed and burned, and to top it off, we left our wonderful SLR camera on a taxi in New York.

Under these conditions it is very difficult to blog...so I thank you for your patience. As of this week, I have resumed normal digestion of my food (you have no idea), unpacked all our boxes of clothes shipped home, attended to our garden, and resurrected my old (but still mostly functional camera)..

We've also adopted a stray kitten (whom we've named Bandit...but that's a story for another time).

So thankfully, I'm back in business--as long as my husband doesn't mind me using his desktop once in a while.

About dinner...How are your tomatoes doing? Mine are so-so and admittedly the Early Girls and Better Boys are outperforming my heirlooms about 10-1. But the farmers' market was bursting with incredible variety, and we've been eating them up until our mouths blister.

I firmly believe that summer meals should be simple and require as little cooking as possible, so as to not heat up an already hot kitchen. Tonight's meal, angel hair alla checca, fit that bill perfectly as I only needed to boil a pot of water and cook the pasta for 3 minutes and dinner was served. The sauce, if you want to call it that, is simply chopped tomatoes, marinated in a bit of garlic, olive oil, basil and balsamic vinegar. It's summer served on a platter.

This pasta is a perfect showcase for the gorgeous heirloom tomatoes available right now. As a bonus, this meal is equally good warm, at room temperature or cold. (And the chopped tomato mixture makes a killer bruschetta too.)

Angel Hair alla Checca

Printable recipe

Prep time: 10 minutes

Total time: 40 minutes

Yield: serves 3-4

Ingredients:

2 cups chopped mixed tomatoes (heirloom is nice), cut into 1 inch cubes

1/2 cup extra virgin olive oil

2 cloves of garlic, grated

2 tablespoons balsamic vinegar

5 fresh basil leaves, thinly sliced

1 ball of fresh mozzarella, cut into 1 inch cubes

salt and pepper to taste

1 pound angel hair pasta

Preparation:

1. Bring a large pot of salted water to boil.

2. Meanwhile, mix all ingredients, except the pasta in a large bowl. Toss to coat. Set aside for 30 minutes at room temperature so the flavors will meld.

3. Cook the pasta according to package directions. Toss the pasta with the tomatoes in the bowl. Serve immediately, garnishing with additional basil leaves if desired.

Greetings from the Cape

Happy summer! We've been busy settling into our summer digs and visiting all our favorite haunts. I've already been to the Bass River Farmers' Market, Tuckernuck Farm to pick up our CSA basket, and Miss Scarlet's Blue Ribbon Farm to pick up 113 pounds of piggy that my in-laws purchased. We visited this property (drool), and fantasized about starting a little farm of our own here on the Cape, complete with a pony, some goats and a few chickens too. Maybe someday.

And despite the fact that we've eaten here (twice), and here (swoon), and here, and here, and here, and here....wow, that's a lot of eating out....I have also managed to cook up a few good meals! I cannot, however, fit into my pants. C'est la vie.

The first meal I made was a couple of roasted chickens from Miss Scarlet's Blue Ribbon Farm in Yarmouth Port. (Read more about her and her farm here.) Of course I made Piero's chickens. Remember Piero? He's my wealthy, aristocratic Italian boyfriend who spends half the year producing amazing wine in Argentina. He raises bees...chickens...and wee bit of hell, I suspect.

Anyway, the last 5 times I have roasted chickens, I made this recipe. The skin is burnished and the flavor is outstanding. I highly recommend it, especially if you are using locally sourced chickens and honey. From your backyard is preferable...but in a pinch, you can call on Miss Scarlet like I do.

Honey, Lemon and Soy Glazed Chickens

Printable Recipe

This chicken is rich and flavorful, both from the simple glaze and the aromatic stuffing. Serve with roasted potatoes and a green salad.

Prep time: 10 minutes

Total time: about 1 1/2 hours

Yield: serves 4-6

Ingredients:

2 three-pound chickens

6 cloves of garlic, smashed

4 sprigs of rosemary

2 lemons, one sliced and one juiced

salt and pepper

1/4 cup honey

2 tablespoons soy sauce

Preparation:

1. Preheat the oven to 450 degrees. Pat both chickens dry and season inside and out with salt and pepper. Place in a large roasting pan.

2. Stuff each chicken equally with the smashed garlic, rosemary springs and lemon slices.

3. In a small bowl, whisk the honey with the soy sauce and lemon juice. Brush each chicken liberally with this mixture (about 2/3), reserving the rest for basting.

4. Roast chickens in the middle of the oven for 30 minutes. Reduce heat to 325 and brush all over the rest of the glaze. Return the chickens to the oven and continue to roast for 45 minutes longer, or until the juices run clear when the thighs are pierced (and the meat registers 170 degrees). Remove from oven and let rest for 15 minutes. Carve and serve immediately.

Roasted Baby Fingerling Potatoes

I've been obsessed with these teeny fingerling potatoes ever since my sister-in-law served them up on Easter Sunday. They are, arguably, the best roasted potatoes I've ever eaten with their exquisitely crisp exterior and tender, fluffy middle. Spiked with a hint of fragrant rosemary and pungent garlic and sprinkled with a touch of sea salt, they taste like the best french fries ever--even my uber-picky thirteen-year-old loves these (admittedly with ketchup, but whatever. He's eating a whole food, for Heaven's sake!).



Potatoes like these used to be cast-offs, tossed in the rubbish heap (or given to the help) when potato fields were harvested. Now the secret's out and folks harvest potatoes early on purpose because they are so, so wonderful and tender. Sometimes they have wee fingerlings at the farmers' market. I've also seen them at Trader Joes and Whole Foods. Regular fingerlings work well too, but you'll need to cook them a little longer.


I tossed mine with spring garlic (the early harvest kind that you don't need to peel), olive oil, rosemary, thinly sliced lemon and sea salt. I cannot describe how amazing my house smelled. But trust me, it did.


I slice the leftovers in half, brown them in butter then serve them alongside scrambled eggs for breakfast. Mmmm.

Roasted Baby Fingerling Potatoes with Rosemary, Garlic and Lemon
Printable Recipe

Prep time: 5 minutes
Total time: 35 minutes
Yield: serves 4

Ingredients:

1 pound tiny fingerling potatoes
1 tablespoon minced garlic
1 teaspoon chopped fresh rosemary
1/2 a lemon, cut into slivers
2 tablespoons olive oil
sea salt and pepper to taste

Preparation:

1. Heat oven to 450 degrees. Toss potatoes with garlic, rosemary, lemon and olive oil on a large sheet pan. Sprinkle with salt and pepper.

2. Bake for 30 minutes, or until potatoes are golden brown and crisp on the outside and are tender when pierced with a knife.

3. Taste for seasoning and serve immediately.

Warm Roasted Veg and Bulgur Salad

I keep explaining to my newly-minted vegetarian daughter that those who choose this lifestyle must eat a lot of whole grains and vegetables as a part of a healthy and balanced diet. Heck, we all do! But despite the fact that she used to eat just about anything, she's not only eschewing meat...she's become extraordinarily picky and learning the hard way that when you don't eat what I've prepared for dinner, you get a piece of fruit, and generally go to bed hungry.

Sigh. I was so hoping that as my kids grew, they would become less and less picky, not the other way around. Ah well. It just means there are more leftovers to bring to a neighhbor's monthly ladies' night--they loved it by the way. I hope you do too!





I like to roast a huge batch of veggies so I have plenty to add to dishes throughout the week. Try them on a green salad, over pasta, on pizza or in soup. Or just enjoy them as a side dish on their own.

Warm Roasted Vegetable and Bulgur Salad
Printable Recipe

Prep time: 15 minutes
Total time: 1 hour and 15 minutes
Yield: serves 6-8

Ingredients:

2 zucchini
2 Japanese eggplants (the long, thin kind)
1 yellow onion
2 red bell peppers
1/2 pound cherry tomatoes
1 head of garlic
2 cups bulgur
4 cups vegetable stock
5 tablespoons balsamic vinegar, divided
1/4 cup plus 2 tablespoons olive oil, divided
1/4 cup chopped fresh herbs (parsley, thyme and basil are all good)

Preparation:

1. Preheat oven to 450 degrees.

2. Slice zucchini and eggplant in half lengthwise, then cut into 1/2 inch thick slices. Peel and cut onion into similarly-sized chunks. Remove seeds and core from the bell peppers and chop into 1/2 inch pieces. Place all the veggies on a large sheet pan (if it seems too crowded, use 2). Add the cherry tomatoes. Break apart the head of garlic and discard any excess papery skin. Sprinkle the cloves over the vegetables.

3. Drizzle the veggies with 2 tablespoons each of olive oil and balsamic vinegar. Toss well to combine. Sprinkle with sea salt and pepper, to taste.

4. Bake for 30-45 minutes, or until the vegetables and garlic are tender and caramelized. Remove from oven and let cool slightly on the baking sheet.

5. Meanwhile, heat broth in a medium saucepan. When it boils, add bulgur and return to a simmer. Reduce heat, cover and simmer for 20 minutes, or until liquid is absorbed and bulgur is tender. Remove lid, toss with a fork and let cool for 10 minutes.

6. Whisk 3 tablespoons of balsamic vinegar with 1/4 cup of olive oil in a large salad bowl. Add warm bulgur and toss to coat completely.

7. Squeeze garlic from its skin and discard (skin). Toss garlic, and all the rest of the veggies with the bulgur until evenly combined. The juice from the tomatoes will add extra moisture to the salad. Taste for seasoning and season with salt and pepper. Sprinkle the top with finely chopped fresh herbs (like parsley, thyme and basil). Serve warm or at room temperature. Drizzle with additional olive oil and vinegar if desired.

Lemon Roasted Chicken

There is something fundamentally unsexy about raw chicken--it's cold and pink and flabby. But thankfully, it's not hard to make something so unappealing absolutely delicious...especially when you've got lemons hanging around. A simple dish, fragrant with garlic, rosemary and yes, lemon, I was able to throw it together in the morning so the chicken could soak in all the lovely flavors before being roasted.

I put it in the oven before I left to take the kids to the ranch for their riding lessons, set the delay start button and headed out the door. (As an aside, the chicken sat at room temperature--in the cold oven for just under an hour. While I don't recommend that practice, desperate times call for desperate measures. I'm happy to report that we are all fine the day after...) When we returned from the ranch, not only was dinner done, but the home was filled with the scrumptious aroma of garlic and rosemary and roast chicken--which is right up there on my list of top 10 smells.....just behind horse. So yesterday, I got the best of both worlds.



Slap your chicken skin side up in a baking dish. This is a whole chicken cut into 8 pieces. Cutting up your own chicken is a great way to save a few bucks and takes only a few minutes.


Cut enough lemon slices to place on each piece. So, in this case, eight.



Smash garlic cloves with the side of a heavy knife. Then they are really easy to slip out of their skins. Use one garlic clove for each piece of chicken, and toss them on top.


Now add herbs. I always have fresh rosemary growing in my garden, so that's what I used. But this would also be work well with thyme.


I had a lemon on my counter that had been zested earlier in the week, so I squeezed the juice over the chicken for extra flavor.


Finally, drizzle the whole thing with plenty of extra virgin olive oil. Probably a few tablespoons or so. And sprinkle everything with a good pinch of sea salt and freshly ground pepper.


See, looks better already!


Cover it up and let it sit in the fridge all day, or even overnight.


Bake it at 425 degrees for about one hour. The garlic becomes tender, the lemons caramelize, and the chicken is juicy and wonderfully flavorful. Easy peasy.

This is your last chance to WIN the giveaway. Simply leave a comment here, telling me what YOU do with lemons by FIVE o'clock Friday. At that very happy hour, I will not only be mixing martinis, but I will be hitting the button to randomly select the winner of a nice bottle of FRESH Sugar Lemon Bath and Shower Gel. Wahoo!

Roast Chicken with Lemon, Garlic and Rosemary
Printable Recipe

Your home will be filled with the amazing aroma of garlic and rosemary when you make this dish. And because the chicken has been marinating all day, it is incredibly tender, juicy and flavorful.

Prep time: 10 minutes
Total time: 1 hour, plus marinating time
Yield: serves 8

Ingredients:

1 whole chicken, cut into 8 pieces
8 slices of lemon
8 cloves of garlic, smashed
1 tablespoon of chopped rosemary
Juice from one lemon
3 tablespoons of extra virgin olive oil
salt and pepper to taste

Preparation:

1. Place chicken in a baking dish, skin side up. Place one slice of lemon and one clove of garlic on the top of each piece. Sprinkle with rosemary and salt and pepper. Drizzle everything with the lemon juice and olive oil.

2. Cover with plastic wrap and refrigerate for 6 hours or overnight.

3. Preheat oven to 425 degrees. Bake for 50 minutes, or until chicken is cooked through. (180 degrees in the thigh meat, and 165 in the breast.)

Chicken with 40 Cloves of Garlic

I love the Barefoot Contessa and her recipes. And I want her house on the Hamptons, and her cutting garden, and her hydrangeas, and her view.... small dreams, really. Actually it would be better if her house were somewhere on the Cape. But, I digress. I do love her recipes. Most of them are too rich with butter, according to my husband, but I have never made a recipe of hers that has turned out badly. That is true for her Chicken with Forty Cloves of Garlic recipe. Chicken breasts are browned, then braised in Cognac and wine along with the garlic. To use her words, how bad could that be?

Well, it is not bad. In fact, it is a delicious, fancy sort of comfort meal, impressive enough for company. But it is not difficult to make by any stretch of the imagination. I realize that forty cloves of garlic may sound like a lot, and it is, but they cook for quite a long time and the slow cooking mellows and sweetens the flavor significantly. I buy the garlic for this dish at Trader Joes (in the fresh vegetable section), in pre-peeled, packaged form. I once counted the cloves in the package and it was something around forty, so now I just know to dump the whole thing in. But if you cannot find pre-peeled cloves of garlic, it is really easy to peel them yourself. Simply crack open the heads of garlic and drop the cloves in boiling water for about a minute. The peel should come right off!

Chicken with Forty Cloves of Garlic

recipe adapted from Barefoot Contessa

3 whole heads garlic, about 40 cloves (1 package pre-peeled garlic from Trader Joes)
6 bone in, skin on chicken breasts

Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided (or good brandy)
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves (or 1 t dry)
2 tablespoons all-purpose flour
2 tablespoons heavy cream

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Pat the chicken dry with paper towels and season well with salt and pepper on both sides. Brown the chicken in the butter and oil over medium high heat, in batches if necessary. It should take about 3-5 minutes per side. Remove the chicken to a plate. Add all the peeled garlic to the pot and saute for about 5-10 minutes, or until golden brown. Pour in 2 T of the cognac and all the white wine to the pan and scrape up any brown bits. Return chicken and juices to the pan, sprinkle with thyme, bring to a boil, then cover, reduce heat and simmer over low heat for about 30 minutes or until done (165 degrees).

Remove chicken to a plate and cover to keep warm. In a small bowl whisk together flour with 1/2 cup of the sauce. Return to the pot and stir to thicken. Add remaining cognac and heavy cream and boil for 3 minutes. Season with salt and pepper and pour over chicken, along with the garlic and serve.