Dinner At Sheila's

Belated Happy New Year to all!   I’ve taken a bit of a break from blogging (always feel guilty when I haven’t posted for a week), but don’t assume that means I’ve taken a break from cooking.
This week we had our first dusting of snow.  The temperature suddenly dropped yesterday, and when  I glanced out the sliding glass doors in my family room I was shocked to see a continuous gust of wind carrying with it a flurry of small snowflakes.

Within 10 minutes the snow had stopped, but the cold temps have remained.  A good day to make a pot of soup, and at the same time use up some things that have been lying around the kitchen for awhile.

So I came up with this Yellow Split Pea Soup With Winter Squash.  I had a bag of yellow split peas in the pantry that had been there for some time.  (I’ve also been on a mission to use up some of the items in my overflowing pantry).

The day before I had roasted a butternut squash and 2 small carnival squash that had been sitting around being decorative since Thanksgiving.  (It’s amazing how long winter squash will keep if in a cool place)!

With the addition of packaged organic chicken stock from the pantry and some onions, carrots, celery and herbs I had the makings for this warming, thick and fiber packed soup with just the right amount of sweetness and texture.

Also, if you substitute vegetable stock for the chicken stock this would be a great vegetarian soup as well.

Perfect as is, but just begging for a hunk of good bread for dunking…

Yellow Split Pea Soup With Winter Squash

1 package dried yellow split peas, rinsed and any pebbles removed

1 tablespoon olive oil

1 and 1/2-2 medium onions, chopped

2 cloves garlic, smashed

4 carrots, peeled and sliced

2-3 celery stalks, diced

1 package organic chicken stock (32 ounces)

2- 3 cups water

1/2 teaspoon dried thyme

Kosher salt to taste

Freshly cracked black pepper

1 bay leaf

fresh parsley sprigs (or a few pinches of dried parsley if you don’t have fresh)

butternut and carnival squash (or any winter squash of your choice)… which has been cubed, tossed with olive oil, salt and pepper and roasted with a couple sliced shallots…(a good way to use up left-over roasted squash…add it to a soup)

In a large pot, cook the chopped onions and garlic in the olive oil until translucent and golden, but not browned.

Add the chicken stock and water to the pot along with the rinsed yellow split peas. 

Stir well.  Add the carrots and celery, thyme, parsley, bay leaf, and kosher salt and pepper to taste. Bring to a boil. Reduce to simmer, and cook for about 2 hours.  If the soup is too thick you can add more stock or water.  Remove the bay leaf.

At this point you can add the roasted squash and continue to heat, checking for seasoning.

If you prefer, you can puree the soup, removing the carrots and celery (or not, it’s up to you) with an immersion blender or in batches in a food processor or blender. 

Then you can put the soup back into the pot and add your cubes of roasted squash.

If you want the entire soup pureed you can puree the squash along with the other veggies.  I prefer a pureed soup, but like the added texture of the veggies left whole.

Either way, heat before serving  and taste for seasoning.

Pasta, I’ve missed you!  It’s  a few weeks since Thanksgiving, my husband and I have worked through the left-overs and I’ve even reinvented some of them, turning the turkey carcass into turkey vegetable soup, and the mashed potatoes into fried potato cakes.

I guess this is proof that it is possible to get your fill of stuffing, potatoes, and gravy if you put enough effort into it.  Which I did.

And what I was really craving last week was a simple plate of pasta.

So, a simple pasta was called for…one that required little cooking time and on hand ingredients, since I’ve been cutting back on my kitchen hours (I’m a wee bit tired), and taking a much needed break from trips to the store (for me and my wallet).

In rummaging through the pantry and freezer I found I had the makings for this classic combination of Penne With Roasted Peppers, Tomatoes, and Sausage.

Before long I know I will be re-energized with thoughts of the holiday season….the first night of Hannukah is only two weeks away..so latkes, cookies, jelly doughnuts and other delicious foods fried in oil cannot be far behind. 

But for now…let’s just enjoy a simple plate of pasta!

Penne With Roasted Peppers, Tomatoes and Sausage

( adapted from Pasta by Food and Wine Books)

Serves 4

2 red bell peppers (I used some long sweet red peppers as well)

2 tablespoons olive oil

1/2 pound mild or hot Italian sausage, cut into 1/4- to 1/2-inch slices

( I used a natural brand with no preservatives)

4-6 cloves garlic, minced

3 and 1/2 cups canned tomatoes (28-ounce can), drained and chopped

(I substituted 2 -14ounce cans diced tomatoes, drained and chopped,  because I was out of the 28-ounce cans of whole tomatoes)

3/4 teaspoon kosher salt

3/4 pound penne

1/4 teaspoon fresh-ground black pepper

Fresh chopped Italian parsley for garnish

Grated Parmesan or Pecorino Romano cheese, for serving

1.  Roast the peppers over an open flame, or broil 4 inches from the heat, turning with tongs as each side blisters and blackens, about 10 minutes in all.

When cool enough to handle, pull off the skin.  Remove the stems, seeds, and ribs.  Cut the peppers into 1/2-inch dice.  Reserve any liquid from the peppers.

2.  In a large fryhing pan, heat the oil over moderate heat.  Add the sausage and cook until browned, about 10 minutes.

Add the garlic, and cook until fragrant, about 30 seconds.  Add the tomatoes and salt.

Cook over moderately high heat for about 15 minutes.  Stir in the roasted peppers with any juice.

3.  In a large pot of boiling, salted water, cook the penne until just done.  Drain.  Return the pasta to the hotpot.  Add the sausage mixture with the black pepper and toss.  Sprinkle the chopped parsley on top.  Serve with the grated cheese, and more pepper.

Chilly nights and pot roast dinners… a perfect combination, but who said a pot roast has to be beef?   Deliciously simple one-pot meals can be made with chicken, lamb or even fish as the main attraction.

This Pan-Roasted Chicken With Shallots And Couscous is proof of that.  Inspired by a recipe I had seen for pan-roasted chicken with tarragon and lentils, I switched out a few ingredients more to the hubby’s taste (let’s just say there’s no room for lentils in his world) .

In place of lentils I used a blend of grains available at Trader Joe’s.  It is a combination of Israeli style couscous, orzo, baby garbanzo beans, and red quinoa. Rice, barley, or any one of these  grains alone would be wonderful as well.

A whole chicken, split down the back is browned quickly in olive oil in a large ovenproof skillet or saute pan.  After adding shallots, garlic, vinegar, wine, broth and the couscous blend the dish is finished off in the oven.

The chicken is juicy and moist, and the couscous absorbs all the wonderful flavors of the cooking liquid.

Pan-Roasted Chicken With Shallots and Couscous (4-6 servings)

  (adapted from Pan-Roasted Chicken with  Tarragon and Lentils from  Sara Foster)

1 (4-pound whole chicken, split down back)

Sea salt or kosher salt, to taste

Freshly ground black pepper, to taste

2 tablespoons olive oil

3-4 garlic cloves, smashed

4 shallots, quartered

 2 tablespoons white wine vinegar

1 cup white wine

2 cups chicken broth (low sodium, if you prefer)

1 cup Trader Joe’s Harvest Grains Blend ( or whatever grain you like)

Fresh thyme ( a few sprigs)

1.  Preheat oven to 350 degrees

2.  Rinse chicken, and pat dry.  Remove any excess skin or fat.  Sprinkle all over with salt and pepper. 

3.  Heat olive oil in a large ovenproof skillet or saute pan over medium heat.  Add chicken breast side down, and cook until skin is crispy and brown, about 10 minutes.

Turn chicken over, add garlic and shallots, and cook stirring constantly, about 1 minute.

4.  Add vinegar, wine and broth;  stir, scraping up all the browned bits from the bottom of the pan.  Stir in the couscous blend and add more salt and pepper.

5.  Transfer skillet to oven,  and bake at 350 degrees for 40-45 minutes or until the couscous is tender and the juices from the chicken thighs run clear or a meat thermometer registers 170 degrees.

6.  Cut chicken into serving pieces.  Place a spoonful of couscous on a plate, top with shallots, and a piece of chicken. Spoon cooking liquid over chicken and couscous.  Sprinkle with fresh thyme, and serve.

Last evening I was short on time and hadn’t planned ahead for dinner.  In looking through the freezer I saw I had a package of boneless chicken breasts. 

When it comes to chicken I prefer using bone in chicken for a recipe or roasting  a whole chicken because it  results in a more flavorful, moist piece of meat.  Boneless and skinless breasts tend to be dry and lack much flavor especially if even the least bit overcooked.

That being said there are some delicious dishes that are quick and simple to prepare with the boneless skinless breast.  Chicken Piccata is one such dish.

With few ingredients and one pan those lackluster boneless breasts are transformed into a light, but succulent entree.  They are dressed in a bright sauce made up of the pan drippings and lemon juice complemented by the briny capers, fresh parsley and a bit of butter.

Piccata in Italian means “to be pounded.”  In Chicken Piccata the breast is “butterflied” or sliced along its width, and then flattened with a tenderizer, or between sheets of waxed paper.  The seasoned breasts are then dredged lightly in flour (lightly being key because you do not want a heavy coating), and browned in butter and olive oil.

Because the chicken breasts I had were fairly thin I confess that to save time  I omitted the above step and sauteed them as is. They were still very tender because I did not overcook them.

 After the chicken is browned, it is returned to the sauce to simmer until just cooked through.   Served with pasta this is a great , quick dinner.

Chicken Piccata (adapted from Everyday Italian by Giada DeLaurentiis)

serves 4

4 skinless, boneless chicken breasts, halved crosswise

1/2 teaspoon sea salt (or kosher)

1/2 teaspoon freshly ground black pepper

All-purpose flour, for dredging ( I used white whole wheat)

4 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1/2 cup reduced-sodium chicken broth

1/3 cup fresh lemon juice (from about 2 lemons)

1/4 cup drained capers, rinsed

2 tablespoons chopped fresh flat-leaf parsley (Italian)

Sprinkle the chicken with the salt and pepper.  Dredge the chicken in the flour to coat lightly.  In a large saute pan, melt 2 tablespoons of the butter with the 2 tablespoons of the oil over medium-high heat.  Add the chicken and cook just until brown, about 3 minutes per side.  Using tongs, transfer the chicken to a plate.

Add the broth, lemon juice, and capers to the same pan.  Bring the broth mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor.  Return the chicken to the pan and simmer until just cooked through, about 5 minutes.  Using tongs, transfer the chicken to a platter.  Whisk the remaining 2 tablespoons of butter into the sauce.  Pour the sauce over the chicken, garnish with the parsley, and serve.

Daube is a French term for a wine based stew, in this case made with beef, and  cooked for a long time in a tightly sealed pot.

Although delicious right out of the pot, like most stews it is best to cook it ahead and allow the flavors to meld over night.

It differs from most stews in that the beef marinates over night in a combination of red wine, vegetables and herbs prior to cooking.  The reserved marinade is then added to the stew along with tomatoes and mushrooms, and beef broth and cooked at 300 degrees for 4 hours.

This results in a rich stew with layers of flavor.  It can be served with noodles, rice or mashed potatoes.   Some good French bread and a glass of red wine will complete the meal.

Boeuf En Daube  ( adapted from Good Old Food by Irena Chalmers)

Serves 6 to 8

Marinade:

2 cups red wine

2 tablespoons olive oil

3 large carrots, sliced

2 medium-size onions, sliced

2 cloves garlic, finely chopped

2 bay leaves

1 teaspoon salt (kosher is good)

1 teaspoon freshly ground black pepper

1/2 teaspoon dried sage

Stew:

3 pounds top round of beef, cut into 1-inch pieces (I used beef chuck roast)

1/2 cup all-purpose flour

1/4 pound bacon, cut into small pieces (I used apple-wood smoked bacon)

4 medium tomatoes, quartered

2 cups mushrooms, quartered

1 and 1/2 cups beef broth

Combine the marinade ingredients in a large bowl.  

Add the beef, cover with transparent wrap and marinate in the refrigerator for 8 hours or overnight, turning the meat 3 or 4 times.

Heat the oven to 300 degrees.

Strain the meat through a sieve, reserving the liquid and the vegetables from the marinade.  

Pat the meat dry with paper towels and dredge each piece with the flour.

Put the bacon in a large heavy skillet and cook over moderate heat until it is browned and the fat is rendered.  Remove the bacon with a slotted spoon.  Add the reserved onions and carrots to the skillet and cook for about 5 minutes until the onions are translucent. 

Remove the vegetables with a slotted spoon.

Increase the heat to high and add the beef to the skillet, a few pieces at a time, turning them until browned on all sides.  Take each batch of meat from the skillet before adding the next and drain on paper towels.  Add a little oil if necessary. 

Put the bacon in the bottom of a 4-to5-quart casserole and cover with the browned beef and vegetables.

Add the tomatoes and mushrooms and pour in the beef broth. 

Pour the reserved marinade into the skillet and cook over high heat for 5 to 6 minutes until reduced by half, scraping the sides and bottom of the pan to loosen any browned particles. 

Add the reduced marinade to the casserole, cover and cook in the oven for 4 hours, adding more stock after 1 or 2 hours if the stew looks dry.

This is a rich, thick stew.

Ina, Ina, Ina…I can’t help myself…I love your recipes…and you never disappoint.  Of course I’m speaking of Ina Garten, The Barefoot Contessa.  And this is her recipe for Lemon Chicken With Croutons from her book Barefoot In Paris.

I’ve made it several times, and most recently a few days ago when my younger son was in town on business from San Francisco, and we were lucky enough to have him at our dinner table.

In the intro to the recipe Ina says…a friend made it for us in Provence and to me it’s the essence of French country cooking.  A simple roast chicken is sliced on top a bed of warm croutons so they soak up all those delicious juices.  How good is that?

And if you’re wondering it’s better than good…it’s fantastic!

Although Ina suggests using any good French bread for the croutons I have found a sour dough boule works as well.  It holds up to all those flavorful juices.

The recipe calls for a 4 to 5 pound roasting chicken, but I used a 7 pound chicken and just increased my roasting time.  I also used the convection setting on my oven , but it’s not required.  If you have a convection setting it will speed up your cooking time and aid in the browning, especially if you are roasting a larger chicken.

This is simple country French food at its best, and a great meal for a chilly fall evening.

Lemon Chicken With Croutons (Barefoot in Paris, Ina Garten)

serves 3 to 4

1 (4- to 5- pound) roasting chicken

1 large yellow onion, sliced (I used 2)

Good olive oil

Kosher salt

Freshly ground black pepper

2 lemons, quartered

2 tablespoons unsalted butter, melted

6 cups (3/4-inch) bread cubes (1 baguette or round boule)

Preheat the oven to 425 degrees.

Take the giblets out of the chicken and wash it inside and out.  Remove any excess fat and leftover pinfeathers.  Toss the onion with a little olive oil in a small roasting pan.  Place the chicken on top and sprinkle the inside of the cavity with salt and pepper.  Place the lemons inside the chicken. 

Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper.  Tie the legs together with kitchen string and tuck the wings under the body of the chicken.

Roast for 1 and 1/4 to 1 and 1/2 hours, or until the juices run clear when you cut between the leg and the thigh.  Cover with foil and allow to sit at room temperature for 15 minutes.  (The onions may burn, but the flavor is good.)

Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot.  Lower the heat to medium-low and saute the bread cubes, tossing frequently, untiol nicely browned, 8 to 10 minutes.  Add more olive oil as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place the croutons on a serving platter.  Slice the chicken and place it, plus all the pan juices, over the croutons.  Sprinkle with salt and serve warm.

Okay, I know it’s October and not spring, but this recipe for Slow-Roasted Salmon With Spring Herb Sauce is just too delicious and easy not to serve year round. 

I have to admit to being a bit tired of grilled salmon and this method of slow-roasting the salmon found in The Herbal Kitchen by Jerry Traunfeld intrigued me.  With an abundance of herbs still in the garden no need to make a run to the store so Slow-Roasted Salmon With Spring Herb Sauce it is!

This method of baking salmon in a very slow oven produces glistening, deeply colored, and slightly translucent fillets.  The salmon, although looking rare is cooked throughout and has a delicious buttery texture and delicate flavor.

The sauce is a lighter version of a beurre blanc (a classic butter and white wine sauce).  The addition of the tender-leaved fresh herbs adds body to the sauce and a flavorful herbal bouquet.  I ladled some of this sauce on the Basmati brown rice which I served with the salmon.

Slow-Roasted Salmon With Spring Herb Sauce 

(The Herbal Kitchen Cooking with Fragrance and Flavor by Jerry Traunfeld)

4 servings

Ingredients

1 and 1/2 pounds fresh wild king or sockeye salmon fillet 

Note: ( I used fresh frozen wild sockeye salmon fillets 5 to 7 oz each, defrosted)

1/4 cup extra virgin olive oil

Kosher salt

1 cup dry white wine

3 tablespoons finely chopped shallots

1 tablespoon fresh lemon juice

6 tablespoons unsalted butter, at room temperature

1/2 cup mixed coarsely chopped soft-leaved herbs, such as basil, chervil, chives, dill, fennel, lovage, mint, sorrel, or tarragon, plus additional tender herb sprigs for garnish  (I chose dill, chives, and mint)

Coarse sea salt for finishing

Pull out any small bones that were left in the salmon and, if you wish, trim off the gray fat that was next to the skin.  Holding your knife at a 30-degree angle to the cutting board, cut the salmon into 4 wide slices that are about 3/4 -inch thick.  Lay them in a shallow baking dish and pour in the olive oil, rubbing it around the fillets to coat all the sides. Let the fish sit in the oil as it comes to room temperature, 30 to 60 minutes.

Preheat the oven to 225 degrees or 200 degrees if you have the option of convection bake.  Lift the fillets from the oil and evenly space them on a baking sheet lined with parchment paper.  Sprinkle the fish lightly with salt.

Bake for 15 to 20 minutes.  When it’s done, the fat between the layers of fish will just begin to turn opaque, a small amount of liquid will collect under the fillets, and the fish will flake slightly when nudged with your finger.  Pick up a piece and it should easily break apart between the layers rather than holding firmly together.  It might appear to be underdone because the color will be vivid, but it will be fully cooked.

While the fish is roasting, make the sauce. 

Boil the wine, shallots, lemon juice, and 1/4 teaspoon salt together in a small saucepan until you have half as much as you started with.

 

Turn the heat to medium-low and whisk in the butter, one-third of it at a time, until it is all incorporated.

If you have an immersion blender, use it to blend the sauce for about 10 seconds, which gives it a creamier consistency.  If the fish is not quite ready, keep the sauce warm by putting the saucepan in a larger pan of hot water.

When the salmon is done, transfer the fillets to individual warmed plates (since the sauce will run, choose plates with deep rims that will contain it, or use shallow bowls).

Stir the coarsely chopped herbs into the sauce, taste it and add more salt if you think it needs it, then ladle it around the fish.  Sprinkle each fillet with a pinch of coarse sea salt.  Toss the reserved herb sprigs onto the plates in a casual way and serve.

For our holiday dinner I served mashed potatoes to accompany the brisket.  Instead of using my Kitchen Aid Mixer as I so often have, and keeping them warm by placing the covered bowl over simmering water, I decided to simplify things and use my mother’s old potato masher to make her mashed potatoes.

The Jewish holidays always make me think of my mother.  Our home was where the holiday dinners took place, and my mom did all the cooking and baking from scratch herself.

My sister and I would set the table, and my brothers were nowhere to be found, but you could be sure to find my mother in the kitchen up to her ears in chicken soup, chopped liver, brisket, mashed potatoes, and sponge cakes!  And loving every minute of it.

The morning of  our dinner this past Wednesday the last thing on my list to make was the mashed potatoes.  I decided to use mom’s old fashioned potato masher which I inherited after she passed away 32 years ago, at much too young an age.

My mother was not the proud owner of jewels and furs, but she most certainly did have her favorite kitchen tools, cake pans, roasting pans, and aprons.  These are the items I am so grateful to have now. In many ways I feel closest to her when I am alone in the kitchen using her broken flour sifter, or her dented potato masher remembering that she held those very same tools making countless sponge cakes and mashed potatoes throughout her life.

Mom’s Mashed Potatoes

Bring 5 pounds of Russet potatoes, peeled and quartered, and covered with salted water in a large stockpot to a boil.  Sometimes she would add a whole peeled onion to the pot as well.

Boil for about 30-40 minutes until a sharp knife can easily pierce a potato.  Drain and  return the pot to the hot burner to dry them a bit. 

Mash the potatoes until fluffy, with very few lumps.  If you’ve cooked the potatoes long enough this should be fairly easy.  Add some butter (or pareve margarine if you keep kosher), kosher salt, freshly cracked pepper, and enough warmed milk mixed with some half and half if you want, (non-dairy cream, if you’re kosher).  Add one or two lightly beaten eggs to the potatoes.  Mix well, and put the potatoes into a large greased ovenproof dish. Dot with butter and bake in a preheated 350 degree oven for 45 minutes to an hour.  If you prepare them early in the day refrigerate them until ready to bake. 

Of course you can use a potato ricer, or mixer with the whisk attachment for the above recipe, but I have to say that old wooden handled, dented potato masher still makes a delicious bowl of mashed potatoes!

In the current July issue of Bon Appetit magazine Chef Silvena Rowe, the chef at London’s hot new eastern Mediterranean restaurant Quince, is featured.  Chef Rowe says, ” I want to do with eastern Mediterranean food what Mario Batali does with Italian food.”

  The article continues…For Rowe, every dish tells a story.  Some pay tribute to her Turkish father, or wend their way to a spice market in Aleppo, a street-food vendor in Damascus, or a celebration in Istanbul. 

Equal parts rustic and elegant, Rowe’s is a borderless cuisine of za’atar and lemon zest, chile and cumin, marked by vibrant flavors, bright colors, and heady aromas.  “It’s luxury peasant food,” she explains.  “It’s based on traditional recipes, but with a sense of modernity: There’s more fragrance and life.”

After reading the article and the many recipes I decided to make the Grilled Chicken With Za’atar for a special dinner. It was our last dinner with our best friends down the street before their move out of the neighborhood where we met and became fast friends for the past 22 years.

Fortunately, they will be remaining in the area, but not having them within arm’s reach after all these years will take some getting used to for all of us.  But, as they say, change is good, and we wish them all the best as they begin this new chapter of their lives.

Over the years we have shared countless meals together, at their home, at our home, and at many restaurants and cafes.  Undoubtedly, that will not change. 

So a special dinner was called for in our home as a sendoff and this Grilled Chicken With Za’atar served with a cumin aioli was a perfect choice.  The aromatic spices serve to deepen the flavor of the chicken.  The chicken halves are marinated and grilled over medium heat so the skin slowly crisps as the meat gently cooks through, remaining juicy. The Cumin Aioli is a delicious cool counterpoint to the grilled chicken.

Za’atar is an intensely aromatic and ancient spice blend and condiment Chef Rowe uses to flavor everything from grilled meats to freshly baked bread. 

The mixture is traditionally made with dried herbs such as marjoram or thyme (the Arabic word za’atar pronounced ZAH-tahr, also means “thyme”).  Her use of chopped fresh oregano, instead of thyme,  goes well with the nuttiness of the sesame seeds, and is a perfect spice blend for the chicken.

Za’atar (Bon Appetit, July 2011)

(makes about 1/4 cup)

You can find sumac at Middle eastern markets, specialty foods stores, and wholespice.com

Combine 1 tablespoon chopped fresh oregano, 1 tablespoon sumac, 1 tablespoon ground cumin, and salt and 1 teaspoon freshly ground black pepper.  Do Ahead: Can be made 2 weeks ahead.  Store airtight at room temperature.

Grilled Chicken With Za’atar (2-4 servings)  (Bon Appetit, July, 2011)

2 heads of garlic, top cut off

6 tablespoons olive oil, divided

1  3-4-lb chicken, cut in half lengthwise, backbone removed

1/4 cup za’atar (recipe above)

1 and 1/2 teaspoon lemon zest and 3 tablespoons fresh lemon juice

1 tablespoon chopped fresh rosemary

1 small serrano chile, seeded, minced

2 teaspoons dried marjoram

Kosher salt and freshly ground black pepper

Cumin aioli

Preheat oven to 400 degrees.  Put garlic on a large sheet of foil.  Drizzle with 1 tablespoon oil and wrap tightly with foil.  Roast until tender and golden brown, 45-50 minutes.  Let cool.

Place chicken in a 13x9x2” glass baking dish.  Sprinkle 2 and 1/2 tablespoons za’atar over chicken. 

Squeeze roasted garlic cloves out of skins and into a small bowl.; mash into a paste with the back of a fork.  Add 4 tablespoons oil, lemon zest and juice, rosemary, chile, and marjoram;  whisk to blend.  Pour over chicken; turn to coat.  cover; chill overnight.

Season chicken with salt and pepper; let stand at room temperature 30 minutes.  Meanwhile, build a medium fire in a charcoal grill, or heat a gas grill to medium-high.  Brush grill rack with remaining 1 tablespoon oil.  Grill chicken, turning occasionally, until skin is crisp and browned and an instant-read thermometer inserted into the deepest part of thigh without touching bone reads 160 degrees, about 35 minutes.

Transfer chicken to a cutting board, sprinkle with remaining za’atar, and let rest 10 minutes.

Cut each chicken half into 4 pieces and serve on a platter with Cumin Aioli.

Cumin Aioli

makes 1 cup  If you prefer not to eat raw eggs, whisk the ground cumin, juice, and garlic into 1 cup store-bought mayonnaise.

1 teaspoon cumin seeds

2 large egg yolks (preferably organic)

1 tablespoon fresh lemon juice

1 small garlic clove, minced

1/2 cup grapeseed oil

1/4 cup extra-virgin olive oil

Kosher salt

Stir cumin in small skillet over medium heat until fragrant, 2 minutes; let cool.  Coarsely grind in a spice mill.  Whisk yolks, lemon juice, and garlic in a small bowl. While whisking, slowly pour in grapeseed oil drop by drop, then olive oil, whisking vigorously until emulsified.  Whisk in cumin and 1/2 teaspoon water.  Season with salt.  Cover; chill.

Note:  I used Hellman’s canola oil mayonnaise, and whisked in the ground cumin, lemon juice, and fresh garlic.  May try the homemade version next time.

I also doubled the above recipe for 2 whole chickens.

Summer salads…I love them!  Actually, I love salad all year long and there’s usually one to accompany most of the meals I serve.

The great thing about making salad in the summer is there is such an abundance of fresh fruits as well as veggies and they are more than happy to comingle in the same bowl complementing each others’  flavors.

Last year I created this salad combining fresh corn cut off the cob, fresh ripe pineapple, and fresh blueberries as the main ingredients.

To that I added chopped fresh spring onions, shallots and some fresh lime juice.  A few spoonfuls of my favorite Corn and Chile Salsa from Trader Joe’s added just the right amount of sweet and spiciness to the mix.

This time I added some diced sweet red pepper as well.  That’s the thing about salads…the possibilities are endless.  Next time I just may throw in some chopped fresh mint from the garden.

Whatever combination you decide to use it’s a deliciously refreshing salad that will be a great addition to your summer barbeque menu.   Here’s my recipe…

Sheila’s Fresh Corn, Pineapple, and Blueberry Salad

2-3 cups fresh pineapple, medium dice

1 cup fresh blueberies, chopped

4-5 ears of fresh corn that has been cooked and removed from the cob

2-3 fresh spring onion or green onions, chopped (green and white parts)

1/2 cup sweet red pepper, diced small

1 large shallot, chopped fine

2-3 tablespoons of Trader Joe’s Corn and Chile Salsa

juice of one small lime

1/4-1/2 teaspoon salt

Cut off the top and bottom of a fresh pineapple.  Remove the peel, cutting away any of the brown.  Cut into quarters lengthwise, and remove the core. Dice into medium pieces, and place in a large serving bowl.

Standing the cold, cooked ear of corn on its flat end, with a sharp knife slice the corn from the cob, cutting close to the cob to include the sweet milky juice.

You can scrape the back of the knife down the ear to get the remainder of the juice.

Chop the blueberries, onions, and shallot, and dice the red pepper.

Add to the bowl with the pineapple.  Add the corn salsa, fresh lime juice,and salt.  Mix well to blend, and chill until ready to serve.

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