Sunday, February 17, 2013

Moroccan Carrot Salad

Moroccan Carrot Salad Food52
Blink, a month zoomed by.  The crazy fun intensity of a new gig and suddenly it's mid February.  We've been in a stew, left-over, omelet phase as we navigate new schedules, with nothing terribly inspiring to share. Until now. 

In the Northeast, winter really dug her teeth in and I am finding myself more than a little ready for the change of seasonThis salad is the perfect antidote to these last long few weeks of winter.  Bright, zingy, citrusy... a refreshing alternative to all homey food of late. If you close your eyes, you can almost taste spring.

Moroccan Carrot Salad 
  • 2 - 2 1/2 cups of 1/2 inch thick carrot slices (4-6 carrots, depending on size)
  • 1 tablespoon of Harrisa or Sriracha
  • 2 tablespoons chopped preserved lemon (or 2 tablespoons, plus juice and rind of fresh lemon)
  • 2 cloves of finely chopped garlic 
  • 4 tablespoons of extra virgin olive oil
  • 1.5 tablespoons white vinegar
  • Salt & Pepper
  • Optional: Fresh chopped cilantro  
  • Boil the carrots for 10 minutes in salted water until soft but not mushy
  • Drain, let dry and cool
  • Mix the rest of the ingredients in a bowl, toss in the carrots and and refrigerate over night
  • Serve at room temperature, taste checking to see if more salt or vinegar is needed
PS I promise not all my posts will be from Food52.  Indulge me a little as the high of working here bubbles on.
Moroccan Carrots

Chicken with 40 Cloves of Garlic

40 Cloves of Garlic
An old roommate once told me she learned to love garlic living with me.  I frequently eat it raw when prepping, and double the amount in just about every recipe I follow try.  Surprisingly, I hadn't tried my hand at Chicken with 40 Cloves of Garlic until this week.  I suppose it just sounded daunting, 40 freaking cloves?

When the garlic from my winter CSA started piling into mini mountains in my cupboard, I knew it was time. I read a number of uninspiring recipes, like the ones that made a point to note you would not actually NEED all 40 cloves in their version. Isn't that just chicken with lot of garlic?  I am stickler for the rules!

I settled in on the trusted Smitten Kitchen's version which she calls "a cinch with a capital C." Get peeling, or heed her advice and buy peeled cloves.  Either way, you are in for a fragrant and juicy meal, that two of you and a baby can happily nosh from all week.

Chicken with 40 Cloves of Garlic
Smitten Kitten & New York Times

  • 1 3- to 4-pound chicken, cut into 8 pieces or 3- to 4 pounds of chicken thighs at room temperature
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 40 large garlic cloves
  • 1/2 cup white wine
  • 1/2 cup chicken stock 
  • Season chicken liberally with salt and pepper.  Place a deep skillet or dutch oven over high heat, add the oil and butter. When hot but not smoking, start browning the chicken skin side down. Cook until golden brown, about 5 minutes.  Flip pieces and brown on the other side for an additional 5 minutes, working in batches until all the chicken is cooked. 
  • Reduce heat to medium, and nestle the garlic cloves under the chicken in a single layer at the bottom of pan. Saute, shaking pan frequently, until garlic is lightly browned on all sides, about 10 minutes. Add wine and stock.
  • Cover and continue cooking 10 to 15 minutes more until the juices run clear when a thigh is pricked.  
  • Serve over rice or potatoes with plenty of pan juice.
Chicken with red potatoes

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