Tag Archives: olives

Roasted Chicken with Jerusalem Artichokes, Olives and Meyer Lemon

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This dish is simple and yet one of the best dishes I have ever made. The flavors come bold and subtly, rich and satisfying and engagingly interesting at the same time. The inspiration came from Jerusalem by Yytam Ottolenghi and Sami Tammi. I added Meyer lemon, olives (black oil cured and green pitted) and used half of the chicken of their recipe. I also used more olive oil and less water than their recipe. So you can just add more chicken if you want to serve four people. You can Also use a whole chicken cut up instead of thighs.

Before oven

Ingredients:

  • 1 # Jerusalem artichokes (sun chokes) peeled and cut into quarters
  • 3 tablespoons lemon juice (I used Meyer, but any lemon juice is fine)
  • 4 bone in chicken thighs
  • 6 large shallots cut in half
  • 12 cloves garlic peeled
  • 2 medium Meyer Lemons, cut in half and then sliced thinly (you can use other kinds of lemon)
  • 1 teaspoon saffron
  • 1/4 cup olive oil
  • 1/2 cup cold water
  • 2 tablespoons pink pepper berries crushed
  • A hand full of olives (I used black oil cured and green)
  • 1/4 cup fresh thyme leaves (I used lemon thyme)
  • 1 cup (yes that is a lot) fresh tarragon leaves, chopped
  • 2 teaspoons salt (I used Murray River)
  • 1/2 teaspoon freshly ground black pepper corns

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Method:

  • Put the chokes in a sauce pan, cover with water and add half of the lemon juice. Bring to a boil and then simmer for 10 minutes, the chokes should be just barely cooked. Strain and allow to cool.
  • Mix together all of the remaining ingredients reserving 1/2 of the tarragon.
  • Put the chicken in a bowl and pour everything over the chicken and chokes.
  • Chill for 1-24 hours. I only marinated for 1 hour and it was extremely flavorful.
  • Preheat the oven to 475 degrees
  • Place the chicken skin side up in a roasting pan or clay pot
  • Spread the remaining ingredients all around the chicken
  • Roast for 30 minutes, then cover with foil and roast another 15 minutes.
  • Remove from the oven and allow to rest for 5 minutes, then serve with the reserved tarragon sprinkled on top.

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Crusty bread is good with this as there are fantastic brothy juices.

Goat.Sheep.Cow Charleston’s Cheese Nirvana

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I have been living in a cheese deprived state for the last four years, sequestered on the most isolated land mass in the world.  I am happy to say that there is a special little shop on Church Street in Charleston that is full of wonderful and interesting cheeses from all over the world. They have more than cheese too; wonderful wines, breads, olives, honeycomb, crackers, nuts, condiments and a collection of incredible charcuterie !  To me this could be called Nirvana… Cheese Heaven!

Of course I brought along Mr. Garlic and we parked on the quiet street as a carriage rode past. Inside was a wonderland of cheese. My Facebook friend Trudi is one of the owners of this fabulous shop and she had lots of treats in store for us. We sampled, clicked pictures and yes, bought some awesome cheese!

Trudi and Mr. Garlic

Three partners brought this lovely shop from the Jersey Shore where it was called The Wine Concierge to Charleston where it gained the catchy new name and a city look and feel. We in Charleston can count ourselves blessed!  Sommelier,  Dr. Michael Cohen (a retired orthopedic surgeon) and his wife Patricia (former owner of a custom bridal business) joined forces with Trudi Wagner who held a seat on the NYSE for Goldman Sachs. They each bring to the table a group of talents that make this shop something very special.

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You can find goat.cheese.cow on Facebook, on their website or by driving down Church Street and finding #106.  Don’t live in Charleston? No problem, they also offer online shopping and direct shipping. Of course their selection changes frequently, so if you want something special you can also give Trudy a call at 843.480.2526. They are open Monday-Saturday from 11:00-6:00. They do party platters, picnic baskets and more.

Honeycomb from Savannah Bee