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.
- 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
- 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.
Crusty bread is good with this as there are fantastic brothy juices.
It is the peak of summer. Time for lobster and corn on the cob. While both are abundant, I decided to make a Chowder on a rainy summer day. It is not hard at all. I used lobster tails that I found on sale and some claws I had frozen for this, but usually I use live lobsters. I always save the shells for stock. This makes enough for 6 servings and reheats well.
- 2 (1 1/2-pound) cooked lobsters, cracked and split (reserve shells) Boil in Spice and Tea Exchange Crab and Shrimp Boil
- 4 ears corn
For the stock:
- 6 tablespoons (3/4 stick) unsalted butter
- 2 yellow onions finely chopped
- 1/2 cup sherry
- 1 teaspoon sweet smoked paprika
- 4 cups whole milk
- 2 cups heavy cream
- 1 cup dry vermouth
For the chowder:
- Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate.
- Reserve the shells and all the juices that collect.
- Grill the corn by removing the stocks and silk, spray lightly with olive oil. Grill on medium heat for 2 minutes on each side.
- Allow the corn to cool, then cut the corn kernels from the cobs and set aside, reserving the cobs for stock. I use a great corn cutter made by OXO. It really works well. There are not a lot of gadgets that impress me, but this one does.
For the stock:
- Melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs.
- Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally.
- Add the sherry and paprika and cook for 1 minute.
- Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes.
For the chowder:
- In another stockpot place the shallots, celery and butter or olive oil. Stir until slightly translucent.
- Add the potatoes, corn kernels, salt, and pepper to the same pot and saute for 5 minutes.
- Add the flour and stir in and add a ladle full of the stock.
- Remove the largest pieces of lobster shell and the corn cobs with tongs and discard.
- Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn.
- Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives, and the sherry and season to taste. Heat gently and serve hot.