Moroccan Carrot Salad

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 season.  This 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 
Ingredients 
Food52

• 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  

Directions

• 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.

Chicken with 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

Ingredients

• 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 

Directions

• 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.