Landmarc TWC is really one of the nicest restaurant-next-doors you could possibly meet. Truth be told, it’s not the most delicious of restaurants or the most posh of restaurants—though it is tasty and attractive enough. But the overall experience is so warm and welcoming (and the prices are so fair) that you will very likely be drawn back here far more frequently than you would, say, to a Per Se or a Masa. It’s a place where you’ll want to stop by for a half bottle of wine (there is a respectable selection) on your way home from work once a week or so—even if you don’t actually live right next door.
(If you’re thinking that by “you,” I really mean “me,” you’re probably right.)
My SO and I went to the Landmarc in the Time Warner Center on Saturday night at 9:30, on the new Landmarc location’s first weekend in the world. The restaurant has a policy of not taking reservations for parties of five or less, and the wait didn’t look promising at all. The entire northwest corner of the Time Warner Center’s third floor was mobbed with people who were apparently waiting to get into Landmarc. The hostess told us the next table wouldn’t be ready for another hour.
My SO and I looked at each other in dismay. We are not a hardy lot when it comes to camping out for a table, having expended all such energies on camping out for Harry Potter novels and concert tickets in our foolhardy youth (last year). But this time we decided to stick around, in part because we knew we’d be able to get happily likkered up on the excellent cocktails at Café Gray, on the same floor of the Time Warner Center. And it was a good thing we did, too, for not fifteen minutes later, when we were but a few sips into our cocktails, the hostess called to tell us our table was ready. We quaffed the rest of our cocktails and scurried back.
Inside, the décor is really lovely. The space is large and cavernous in the best of ways. The high ceilings, an interpretation of 90s-chic Tribeca exposed beans in evenly-cut svelt planks, were brought closer by the dark colors. But though it seats 300 according to Eaters, it didn’t feel like industrial sized dining. From our vantage point in a booth opposite the busy bar, the scale felt positively homey. (That said, I would hate to be the lone diner in such a large space. Long sightlines would make it impossible to hide from the waiters when one is not camouflaged amidst the other diners.)
We had a few moments alone with our menus before our red-cheeked waiter appeared, but once there, he was cheerful, slightly harried, and a perfect balance of friendly and efficient. He didn’t bat an eye when we ordered NY City tap. (Plus five.)
The menu is, I think, identical to Landmarc’s flagship location in Tribeca. To start, we had the foie gras terrine with pickled red onions and the smoked mozzarella and ricotta fritters with fried zucchini sticks and a “spicy red sauce” that looked and tasted like just plain ol’ marinara sauce. The foie gras was okay, probably from a tin, and served at too cold of a temperature to appreciate to full effect the fatty deliciousness that makes this dish, though the onions were lovely, something I could imagine someone’s French grandmother making. Toast was slightly burnt. The fritters were a stepped up version of fried mozzarella sticks and beautifully battered—not greasy at all. I thought they were much better without the strangely supermarkety red sauce.
For our main courses, we had the grilled pork chop with sautéed spinach, caramelized onions and roasted apples (me), and the spaghetti bolognaise (him). The grilled pork chops didn’t really taste or look grilled in the cooking over open flame sense of the word and it came medium done, rather than medium rare, as I’d requested. Even so, it was juicy, perfectly brined, and went very well with the Green Market quality fresh spinach and homey chunks of apples. The SO liked his bolognaise, though I was significantly less thrilled with it. The spaghetti was reconstituted from the dried, boxed stuff. The sauce itself was flavorful enough, nothing to write home about. (To be fair, pasta bolognaise isn’t really my favorite dish to begin with.)
True to its reputation, the new Landmarc continues the tradition of well-priced wines. We had a half bottle of a palatable, though not stellar, gruner veltliner for a very good price (around $15). We would have had more had we not had to quaff our pre-dinner cocktails.
For dessert, we tried the “one of each,” a sampler that comes with a small wedge of lemon tart, rather (over) generously sized ramekin of chocolate mousse and berry cobbler, each, a chocolate éclair, and a crème brulee. I though the crème brulee was the most brilliantly made, in part because it best survived having sat around for a while. Ingredients in all desserts were clearly high quality, but some desserts suffered more than others from the time spent between oven and table. The cobbler topping was, in places, a bit too soggy, and came at room temperature. Similarly, though the ingredients in the lemon tart were fantastic, the crust nicely buttery and the lemon fragrant, the crust was slightly mushy from having been made, probably, the night before, or even the night before that. And the éclair was also a little wet, more fitting for profiterols than for straight-up consumption. Mousse was nice and thick the way I like it, but too sweet of a dark chocolate to really pull off being a Serious Mousse.
Without tip, the total came to just over a hundred for two. It was, in my book, a pretty sweet deal, especially with the generous handful of homemade caramels that came with the check. Food is a little bit more like an accompaniment to the wine than the other way around. But it’s a perfectly fine place to come to unwind after-work, as friendly as your neighborhood put, with a lot better food and nicer décor.
April 22, 2007
Saturday, May 19, 2007
Centrico Review: Beauty is Only Skin Deep
Prowling around for good Mexican in the city has become something of a personal crusade full of hope, disappointment, love lost, love found. Whatever it is, Centrico is not a love found.
It is an attractive space, very Tribeca, all wide glass windows, shiny copper topped tables. (If we ate only with our eyes, we’d be in good shape.) Unfortunately, the food itself was mediocre and the service was downright bad.
First off, the food: We had Ancas De Rana (frog legs with cilantro oil and calabacitas con queso) and sopes for appetizers. The calabacitas, sautéed zucchini and tomatoes, was well made, but the frog legs served with them were absolutely bland, tasteless, and devoid of spice, salt, sauce. Sopes lacked that nice toasted crust and were doughy and tough. They also came without what are, to me, two crucial ingredients: tomatoes and onions (did the kitchen run out??). Guacamole and cheese, alone, do not a good sopes make.
Main courses fared better. My braised short ribs in jalisco-style ancho chile broth (Birria En Estilo Jalisco) were properly tender, but the dish was unidimensional in flavor. The meat came in a thinnish broth / sauce—no ancho that I could detect—that could’ve really benefited from being reduced by 1/3. There were two tiny pieces of carrot served with the dish, a half-hearted attempt at vegetable matter. The dish came with what could have at one point been delicious homemade tortillas, but they had been reheated one too many times (previous diners’ leftovers?!) and came to me leathery, hard, and absolutely inedible. I couldn’t flag the waiter down to get another basket.
My SO’s roasted duck breast with spicy red fruit sauce and asparagus (Pato En Manchamanteles) was better. It came medium rare without the waiter having asked his preference (good for me, but he prefers medium). There was no heat whatsoever to the dish, but the fruit sauce was nicely spiced, a good combination of sweet and sour. There were jarred sour cherries in them. Though the four or five small slivers of asparagus were pretty token, they were delicious—probably in part because I was starved for vegetable matter at this point.
Had the food been brilliant, I would have minded the poor service less. As it was, there was little mitigation. Though the restaurant was 1/3 empty at 8 p.m. on a Sunday night and we had reservations, we were told to wait at the bar for almost ten minutes because the host was chatting with a table. Then, when we were finally seated, it took near twenty minutes for someone to take our order. There were lots of staff scampering around, but they seemed to be immersed in their own, comi-tragic water drills, filling water glasses that did not need to be refilled and studiously avoiding anyone’s gaze. The surrounding tables also had difficulty getting attention.
The verdict: food was originally good in concept, but deeply lackluster and indifferent in the execution. It’s not destination dining and not even somewhere I’d come for a fun few drinks (overpriced, small, sugary ones) if I lived in the nabe – because after a while, the slow, indifferent service really just wears you down.
It is an attractive space, very Tribeca, all wide glass windows, shiny copper topped tables. (If we ate only with our eyes, we’d be in good shape.) Unfortunately, the food itself was mediocre and the service was downright bad.
First off, the food: We had Ancas De Rana (frog legs with cilantro oil and calabacitas con queso) and sopes for appetizers. The calabacitas, sautéed zucchini and tomatoes, was well made, but the frog legs served with them were absolutely bland, tasteless, and devoid of spice, salt, sauce. Sopes lacked that nice toasted crust and were doughy and tough. They also came without what are, to me, two crucial ingredients: tomatoes and onions (did the kitchen run out??). Guacamole and cheese, alone, do not a good sopes make.
Main courses fared better. My braised short ribs in jalisco-style ancho chile broth (Birria En Estilo Jalisco) were properly tender, but the dish was unidimensional in flavor. The meat came in a thinnish broth / sauce—no ancho that I could detect—that could’ve really benefited from being reduced by 1/3. There were two tiny pieces of carrot served with the dish, a half-hearted attempt at vegetable matter. The dish came with what could have at one point been delicious homemade tortillas, but they had been reheated one too many times (previous diners’ leftovers?!) and came to me leathery, hard, and absolutely inedible. I couldn’t flag the waiter down to get another basket.
My SO’s roasted duck breast with spicy red fruit sauce and asparagus (Pato En Manchamanteles) was better. It came medium rare without the waiter having asked his preference (good for me, but he prefers medium). There was no heat whatsoever to the dish, but the fruit sauce was nicely spiced, a good combination of sweet and sour. There were jarred sour cherries in them. Though the four or five small slivers of asparagus were pretty token, they were delicious—probably in part because I was starved for vegetable matter at this point.
Had the food been brilliant, I would have minded the poor service less. As it was, there was little mitigation. Though the restaurant was 1/3 empty at 8 p.m. on a Sunday night and we had reservations, we were told to wait at the bar for almost ten minutes because the host was chatting with a table. Then, when we were finally seated, it took near twenty minutes for someone to take our order. There were lots of staff scampering around, but they seemed to be immersed in their own, comi-tragic water drills, filling water glasses that did not need to be refilled and studiously avoiding anyone’s gaze. The surrounding tables also had difficulty getting attention.
The verdict: food was originally good in concept, but deeply lackluster and indifferent in the execution. It’s not destination dining and not even somewhere I’d come for a fun few drinks (overpriced, small, sugary ones) if I lived in the nabe – because after a while, the slow, indifferent service really just wears you down.
Monday, April 09, 2007
Cornish Hen Recipes
Cornish Hens with Maple-Mustard Glaze
2 tb Maple syrup1 1/2 tb Butter1 tb Dijon mustard1 ts Dried thyme; crumbled2 Cornish game hensSalt and pepper
Wild rice and winter squash are perfect with this easy and elegant entrée.
Preheat oven to 350°F. Combine first 4 ingredients in small saucepan. Cook over low heat until butter melts, stirring until well combined.
Pat hens dry. Tie legs together to hold shape. Place in small baking pan. Season with salt and pepper. Brush with maple mixture. Roast until juices run clear when hens are pierced in thickest part of thighs, basting occasionally with glaze, about 1 hour.
2 servings; can be doubled or tripled
Roasted Cornish Hens
• 4 garlic cloves, roughly chopped• Rosemary, chopped, as needed• Thyme, chopped as needed• 1 medium onion, chopped• Olive oil as needed• Juice of half a lemon• Salt & pepper to taste• 2 Cornish hens• 4 oz white wine• 4 oz chicken stock• 2 bay leaves• 1 tablespoon butter
Preheat the oven to 350. Divide the garlic, rosemary and thyme in half. Mix the onion with half of the garlic, rosemary, and thyme. Add some olive oil, the lemon juice, salt and pepper. Save the other half of the garlic, rosemary and thyme for the sauce. Brush the inside and outside of the hens with olive oil and sprinkle with salt and pepper. Fill the cavity of each hen with half of the onion mixture. Press it in with a fork or spoon. Trussing is not necessary. Roast the hens until the dark meat registers 175 degrees on a meat thermometer. This will take about 45 minutes but ovens and hens vary so use a thermometer. When done remove the hens from the roasting pan and cover with foil to keep warm. Place the roasting pan on the stove and deglaze the pan on high heat with the wine, scraping the browned bits off the bottom of the pan. Add the stock, the remainder of the garlic, rosemary and thyme, the bay leaves, salt and pepper. Cook on high heat until reduced by at least half. Finish the sauce with butter and strain.
2 tb Maple syrup1 1/2 tb Butter1 tb Dijon mustard1 ts Dried thyme; crumbled2 Cornish game hensSalt and pepper
Wild rice and winter squash are perfect with this easy and elegant entrée.
Preheat oven to 350°F. Combine first 4 ingredients in small saucepan. Cook over low heat until butter melts, stirring until well combined.
Pat hens dry. Tie legs together to hold shape. Place in small baking pan. Season with salt and pepper. Brush with maple mixture. Roast until juices run clear when hens are pierced in thickest part of thighs, basting occasionally with glaze, about 1 hour.
2 servings; can be doubled or tripled
Roasted Cornish Hens
• 4 garlic cloves, roughly chopped• Rosemary, chopped, as needed• Thyme, chopped as needed• 1 medium onion, chopped• Olive oil as needed• Juice of half a lemon• Salt & pepper to taste• 2 Cornish hens• 4 oz white wine• 4 oz chicken stock• 2 bay leaves• 1 tablespoon butter
Preheat the oven to 350. Divide the garlic, rosemary and thyme in half. Mix the onion with half of the garlic, rosemary, and thyme. Add some olive oil, the lemon juice, salt and pepper. Save the other half of the garlic, rosemary and thyme for the sauce. Brush the inside and outside of the hens with olive oil and sprinkle with salt and pepper. Fill the cavity of each hen with half of the onion mixture. Press it in with a fork or spoon. Trussing is not necessary. Roast the hens until the dark meat registers 175 degrees on a meat thermometer. This will take about 45 minutes but ovens and hens vary so use a thermometer. When done remove the hens from the roasting pan and cover with foil to keep warm. Place the roasting pan on the stove and deglaze the pan on high heat with the wine, scraping the browned bits off the bottom of the pan. Add the stock, the remainder of the garlic, rosemary and thyme, the bay leaves, salt and pepper. Cook on high heat until reduced by at least half. Finish the sauce with butter and strain.
Friday, March 16, 2007
It was a dark and stormy night....
It's sleeting like crazy tonight in NYC, coming down in shards of glass, so after taking my puppy for a one hour walk/run/slide, I decided I was through with the elements for the evening. Justin and I stayed in, watched reruns of <>, took a bath, drank some wine, and cooked.
The theme of the night: Thai. I've been trying to make a lot of different Thai dishes lately since we've been suffering from withdrawal for 'em ever sinced we moved from Boston to NYC. There are a few decent restaurants in NYC--at least in the outer boroughs--but none that I've tried so far that permeate authenticity, and anyway, as previously mentioned, travel was not part of the plan tonight. So we made Thai curry chicken (recipe posted earlier this week)--with some twists.
I started marinating the chicken about three days ago. Didn't actually intend to marinate that long, but I worked late the past couple of nights and got lazy, the end result of which was that the chicken sat in a tupperware container of cilantro guacamole sauce and bourbon for a long ass time. Shockingly, it wasn't overmarinated today--only because I didn't add much salt, I thik.
I halved the amount of chicken called for in the recipe (we're only two people and a hungry puppy), but kept all the other amounts the same. This turned out to be a good move since the sauce was the really, really delectable part. We didn't have "curry powder," so I made my own concoction of cumin seeds (toasted 'em with the garlic and ginger), ground coriander, turmeric, ground cumin, onion powder, and pepper. We simmered on very low heat for a half hour plus (ok we got a little distracted). The result was a deeply flavorful, delectably tender, multi-layered, and complex dish that I think is as good as anything we've had in Boston. Good recipe!
The theme of the night: Thai. I've been trying to make a lot of different Thai dishes lately since we've been suffering from withdrawal for 'em ever sinced we moved from Boston to NYC. There are a few decent restaurants in NYC--at least in the outer boroughs--but none that I've tried so far that permeate authenticity, and anyway, as previously mentioned, travel was not part of the plan tonight. So we made Thai curry chicken (recipe posted earlier this week)--with some twists.
I started marinating the chicken about three days ago. Didn't actually intend to marinate that long, but I worked late the past couple of nights and got lazy, the end result of which was that the chicken sat in a tupperware container of cilantro guacamole sauce and bourbon for a long ass time. Shockingly, it wasn't overmarinated today--only because I didn't add much salt, I thik.
I halved the amount of chicken called for in the recipe (we're only two people and a hungry puppy), but kept all the other amounts the same. This turned out to be a good move since the sauce was the really, really delectable part. We didn't have "curry powder," so I made my own concoction of cumin seeds (toasted 'em with the garlic and ginger), ground coriander, turmeric, ground cumin, onion powder, and pepper. We simmered on very low heat for a half hour plus (ok we got a little distracted). The result was a deeply flavorful, delectably tender, multi-layered, and complex dish that I think is as good as anything we've had in Boston. Good recipe!
Sunday, March 11, 2007
Haupia
Ingredients:
1/4 cup sugar
1/4 cup cornstarch
1-1/2 cups coconut milk
1 tablespoon vanilla extract
Directions:
Combine the sugar and cornstarch in a small bowl and set aside. Place the coconut milk and vanilla in a medium saucepan and cook over low heat for 4 to 5 minutes, stirring frequently. Whisk the dry ingredients into the coconut milk and simmer for 3 to 4 minutes, stirring frequently until the mixture thickens. Pour the pudding into an 8-inch square pan and refrigerate for about 2 hours, until the pudding is firm. Cut into squares and serve as a dessert for any tropical meal.
Servings: 6 - 8
1/4 cup sugar
1/4 cup cornstarch
1-1/2 cups coconut milk
1 tablespoon vanilla extract
Directions:
Combine the sugar and cornstarch in a small bowl and set aside. Place the coconut milk and vanilla in a medium saucepan and cook over low heat for 4 to 5 minutes, stirring frequently. Whisk the dry ingredients into the coconut milk and simmer for 3 to 4 minutes, stirring frequently until the mixture thickens. Pour the pudding into an 8-inch square pan and refrigerate for about 2 hours, until the pudding is firm. Cut into squares and serve as a dessert for any tropical meal.
Servings: 6 - 8
Chicken Recipes
CHICKEN ROASTED WITH ARTICHOKES &THYME
3 fresh artichoke hearts, washed, leaves & choke trimmed, quartered
1 c. water
Juice of 1 lemon
8 chicken breasts (4 whole), boned, (skinning opt.), washed, patted dry
Salt & black pepper to taste
2 tbsp. clarified butter or olive oil or to taste
20 sm. garlic cloves left whole, peeled, ends removed
4 carrots, peeled, ends removed, cut into 2-inch sticks
1 tbsp. plus 1 tsp. fresh thyme, washed, lightly chopped
2 tsp. dried thyme
3 tbsp. unsalted butter (opt.)
2 to 3 c. rice, cooked according to pkg. directions (opt.)
4 to 8 toasted bread rounds (opt.)
In a small saucepan, cook artichoke hearts in water and lemon juice 3 to 5 minutes or until tender. Drain and set aside. Sprinkle chicken breast slightly with salt and black pepper. Preheat oven to 350 degrees.
In a large skillet, sear chicken breasts in very hot clarified butter or olive oil until golden brown. Flip breasts, add garlic and sear other side. Add artichoke wedges and carrot sticks and sprinkle with fresh and dried thyme. Dot with butter if desired and sprinkle lightly with salt.
Bake in oven for 1/2 hour or until chicken juices run clear after pieces are pierced with a fork. Serve with rice and toasted bread rounds if desired. To fully enjoy, spread roasted garlic cloves on toasted bread round.
Serves 4.
THAI-STYLE CHICKEN IN COCONUT SAUCE
2 tablespoons vegetable oil
6 whole chicken legs (about 3 pounds), cut into drumstick and thigh sections
2 teaspoons minced peeled fresh gingerroot
2 teaspoons finely chopped garlic
1 1/2 tablespoons all-purpose flour
1/2 teaspoon curry powder
2 tablespoons dry Sherry
an 8 1/2-ounce can cream of coconut
1 1/2 cups chicken broth
1/2 teaspoon black pepper
1/4 cup finely chopped fresh coriander plus, if desired, coriander sprigs for garnish
1/4 cup soy sauce
2 1/2 teaspoons minced seeded fresh jalapeño pepper, or to taste (wear rubber gloves)
2 red bell peppers, chopped
1 tablespoon fresh lime juice, or to taste
cooked rice as an accompaniment
In a large kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a plate. To the kettle add the gingerroot and the garlic and cook the mixture for 1 minute. Add the flour and the curry powder and cook the mixture, stirring, for 1 minute. Whisk in the Sherry, the coconut cream, and the broth and bring the mixture to a boil, whisking. Add the black pepper, the chopped coriander, the soy sauce, the jalapeño, the chicken, and any juices that have accumulated on the plate and simmer the mixture, covered, for 10 minutes. Add the bell peppers and simmer the mixture, covered, for 20 to 25 minutes, or until the chicken is cooled through. Transfer the chicken with a slotted spoon to a serving dish and keep it warm. Boil the liquid until it is thickened and reduced to about 2 cups, skim off the fat, and season the sauce with salt and pepper and the lime juice. Nap the chicken with some of the sauce, garnish it with the coriander sprigs, and serve it with the rice.Serves 6.GourmetJune 1991
CHICKEN AND ARTICHOKE STEW
Here's a robust main course for those April days that seem to belong to winter.
3 tablespoons olive oil
2 medium onions, chopped
1 4 1/2-pound chicken, cut into 8 pieces
2 tablespoons all purpose flour
1 cup dry white wine
3 garlic cloves, chopped
6 medium artichokes, trimmed, halved, chokes removed according to recipe for Trimmed Artichokes
2 large tomatoes, peeled, seeded, chopped
2 cups canned low-salt chicken broth
Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until golden, about 8 minutes. Transfer onions to bowl.
Heat remaining 1 tablespoon oil in same pot over medium-high heat. Sprinkle chicken with salt and pepper. Add to pot and cook until golden on all sides, about 10 minutes. Pour off excess fat from pot. Sprinkle flour over chicken in pot; turn chicken over. Cook until flour browns lightly, about 2 minutes. Add sautéed onions, white wine and garlic to chicken. Reduce heat; simmer until wine is reduced by half, about 5 minutes.
Drain artichoke halves. Add to chicken. Add tomatoes and broth and bring to boil. Reduce heat to low. Cover and simmer until chicken is cooked through and artichokes are tender, about 30 minutes. Spoon off any fat from surface of stew. Using slotted spoon, transfer chicken and artichokes to large platter; tent with foil. Boil sauce in pot until slightly thickened, about 4 minutes. Season to taste with salt and pepper. Pour sauce over chicken and artichokes.Makes 4 servings.Bon AppétitApril 1998
Chicken Paillards with Tomato, Basil, Corn Relish
Relish
3 tablespoons extra-virgin olive oil, divided
1 1/2 cups fresh corn kernels
12 ounces cherry tomatoes, halved
1/4 cup chopped green onions
3 tablespoons finely sliced fresh basil
Chicken
4 large skinless boneless chicken breast halves, tenderloins removed
All purpose flour
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons extra-virgin olive oil
For relish:Preheat oven to 375°F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes. Transfer to bowl. Mix in tomatoes, green onions, basil, and 2 tablespoons oil; season with salt and pepper.
For chicken:Using mallet or heavy-bottomed saucepan, pound chicken between sheets of plastic wrap to about 1/2-inch thickness. Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plates; top with relish and serve.Makes 4 servings.Bon AppétitAugust 2005
Chicken with Forty Cloves of Garlic
3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot.
Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.
FILIPINO "ADOBO"-STYLE CHICKEN
(Tangy Soy Chicken)
8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections
1 1/2 cups distilled white vinegar
3 garlic cloves, crushed
2 bay leaves
1/2 tablespoon whole black peppercorns, crushed lightly
3/4 cup soy sauce
3 tablespoons vegetable oil
cooked rice as an accompaniment
In a large kettle combine the chicken, the vinegar, the garlic, the bay leaves, the peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.
In a large skillet heat the oil over high heat until it is hot but not smoking and in it sauté the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice.Serves 4 to 8.GourmetJune 1991
Chicken with Forty Cloves of Garlic
by James Beard
featured in Epicurean Delight: The Life and Times of James Beardby Evan Jones(Alfred A. Knopf, 1990)
Serves 8
"[This is] a Provençal recipe that I taught for years in my classes," Beard said, "and one that never failed to astonish the students because the garlic becomes so mild and buttery when it's cooked through!"
Ingredients
2/3 cup olive oil
8 chicken drumstick and thighs (or 16 of either)
4 ribs celery, cut in long strips
2 medium onions, chopped
6 sprigs parsley
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
1/2 cup dry vermouth
2 1/2 teaspoons salt
1/4 teaspoonfreshly ground black pepper
Pinch nutmeg
40 cloves garlic, unpeeled
Method
1. Put the oil in a shallow dish, add the chicken pieces, and turn them to coat all sides evenly with the oil.
2. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and onions, add the parsley and tarragon, and lay the chicken pieces on top. Pour the vermouth over them, sprinkle with salt and pepper, add a dash or two of nutmeg, and tuck the garlic cloves around and between the chicken pieces. Cover the top of the casserole tight with aluminum foil and then the lid (this creates an air-tight seal so the steam won't escape). Bake in a 375°oven for 1 1/2 hours, without removing the cover.
3. Serve the chicken, pan juices, and whole garlic cloves with thin slices of heated French bread or toast. The garlic should be squeezed from the root end of its papery husk onto the bread or toast, spread like butter, and eaten with the chicken.
3 fresh artichoke hearts, washed, leaves & choke trimmed, quartered
1 c. water
Juice of 1 lemon
8 chicken breasts (4 whole), boned, (skinning opt.), washed, patted dry
Salt & black pepper to taste
2 tbsp. clarified butter or olive oil or to taste
20 sm. garlic cloves left whole, peeled, ends removed
4 carrots, peeled, ends removed, cut into 2-inch sticks
1 tbsp. plus 1 tsp. fresh thyme, washed, lightly chopped
2 tsp. dried thyme
3 tbsp. unsalted butter (opt.)
2 to 3 c. rice, cooked according to pkg. directions (opt.)
4 to 8 toasted bread rounds (opt.)
In a small saucepan, cook artichoke hearts in water and lemon juice 3 to 5 minutes or until tender. Drain and set aside. Sprinkle chicken breast slightly with salt and black pepper. Preheat oven to 350 degrees.
In a large skillet, sear chicken breasts in very hot clarified butter or olive oil until golden brown. Flip breasts, add garlic and sear other side. Add artichoke wedges and carrot sticks and sprinkle with fresh and dried thyme. Dot with butter if desired and sprinkle lightly with salt.
Bake in oven for 1/2 hour or until chicken juices run clear after pieces are pierced with a fork. Serve with rice and toasted bread rounds if desired. To fully enjoy, spread roasted garlic cloves on toasted bread round.
Serves 4.
THAI-STYLE CHICKEN IN COCONUT SAUCE
2 tablespoons vegetable oil
6 whole chicken legs (about 3 pounds), cut into drumstick and thigh sections
2 teaspoons minced peeled fresh gingerroot
2 teaspoons finely chopped garlic
1 1/2 tablespoons all-purpose flour
1/2 teaspoon curry powder
2 tablespoons dry Sherry
an 8 1/2-ounce can cream of coconut
1 1/2 cups chicken broth
1/2 teaspoon black pepper
1/4 cup finely chopped fresh coriander plus, if desired, coriander sprigs for garnish
1/4 cup soy sauce
2 1/2 teaspoons minced seeded fresh jalapeño pepper, or to taste (wear rubber gloves)
2 red bell peppers, chopped
1 tablespoon fresh lime juice, or to taste
cooked rice as an accompaniment
In a large kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a plate. To the kettle add the gingerroot and the garlic and cook the mixture for 1 minute. Add the flour and the curry powder and cook the mixture, stirring, for 1 minute. Whisk in the Sherry, the coconut cream, and the broth and bring the mixture to a boil, whisking. Add the black pepper, the chopped coriander, the soy sauce, the jalapeño, the chicken, and any juices that have accumulated on the plate and simmer the mixture, covered, for 10 minutes. Add the bell peppers and simmer the mixture, covered, for 20 to 25 minutes, or until the chicken is cooled through. Transfer the chicken with a slotted spoon to a serving dish and keep it warm. Boil the liquid until it is thickened and reduced to about 2 cups, skim off the fat, and season the sauce with salt and pepper and the lime juice. Nap the chicken with some of the sauce, garnish it with the coriander sprigs, and serve it with the rice.Serves 6.GourmetJune 1991
CHICKEN AND ARTICHOKE STEW
Here's a robust main course for those April days that seem to belong to winter.
3 tablespoons olive oil
2 medium onions, chopped
1 4 1/2-pound chicken, cut into 8 pieces
2 tablespoons all purpose flour
1 cup dry white wine
3 garlic cloves, chopped
6 medium artichokes, trimmed, halved, chokes removed according to recipe for Trimmed Artichokes
2 large tomatoes, peeled, seeded, chopped
2 cups canned low-salt chicken broth
Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until golden, about 8 minutes. Transfer onions to bowl.
Heat remaining 1 tablespoon oil in same pot over medium-high heat. Sprinkle chicken with salt and pepper. Add to pot and cook until golden on all sides, about 10 minutes. Pour off excess fat from pot. Sprinkle flour over chicken in pot; turn chicken over. Cook until flour browns lightly, about 2 minutes. Add sautéed onions, white wine and garlic to chicken. Reduce heat; simmer until wine is reduced by half, about 5 minutes.
Drain artichoke halves. Add to chicken. Add tomatoes and broth and bring to boil. Reduce heat to low. Cover and simmer until chicken is cooked through and artichokes are tender, about 30 minutes. Spoon off any fat from surface of stew. Using slotted spoon, transfer chicken and artichokes to large platter; tent with foil. Boil sauce in pot until slightly thickened, about 4 minutes. Season to taste with salt and pepper. Pour sauce over chicken and artichokes.Makes 4 servings.Bon AppétitApril 1998
Chicken Paillards with Tomato, Basil, Corn Relish
Relish
3 tablespoons extra-virgin olive oil, divided
1 1/2 cups fresh corn kernels
12 ounces cherry tomatoes, halved
1/4 cup chopped green onions
3 tablespoons finely sliced fresh basil
Chicken
4 large skinless boneless chicken breast halves, tenderloins removed
All purpose flour
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons extra-virgin olive oil
For relish:Preheat oven to 375°F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes. Transfer to bowl. Mix in tomatoes, green onions, basil, and 2 tablespoons oil; season with salt and pepper.
For chicken:Using mallet or heavy-bottomed saucepan, pound chicken between sheets of plastic wrap to about 1/2-inch thickness. Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plates; top with relish and serve.Makes 4 servings.Bon AppétitAugust 2005
Chicken with Forty Cloves of Garlic
3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot.
Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.
FILIPINO "ADOBO"-STYLE CHICKEN
(Tangy Soy Chicken)
8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections
1 1/2 cups distilled white vinegar
3 garlic cloves, crushed
2 bay leaves
1/2 tablespoon whole black peppercorns, crushed lightly
3/4 cup soy sauce
3 tablespoons vegetable oil
cooked rice as an accompaniment
In a large kettle combine the chicken, the vinegar, the garlic, the bay leaves, the peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.
In a large skillet heat the oil over high heat until it is hot but not smoking and in it sauté the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice.Serves 4 to 8.GourmetJune 1991
Chicken with Forty Cloves of Garlic
by James Beard
featured in Epicurean Delight: The Life and Times of James Beardby Evan Jones(Alfred A. Knopf, 1990)
Serves 8
"[This is] a Provençal recipe that I taught for years in my classes," Beard said, "and one that never failed to astonish the students because the garlic becomes so mild and buttery when it's cooked through!"
Ingredients
2/3 cup olive oil
8 chicken drumstick and thighs (or 16 of either)
4 ribs celery, cut in long strips
2 medium onions, chopped
6 sprigs parsley
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
1/2 cup dry vermouth
2 1/2 teaspoons salt
1/4 teaspoonfreshly ground black pepper
Pinch nutmeg
40 cloves garlic, unpeeled
Method
1. Put the oil in a shallow dish, add the chicken pieces, and turn them to coat all sides evenly with the oil.
2. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and onions, add the parsley and tarragon, and lay the chicken pieces on top. Pour the vermouth over them, sprinkle with salt and pepper, add a dash or two of nutmeg, and tuck the garlic cloves around and between the chicken pieces. Cover the top of the casserole tight with aluminum foil and then the lid (this creates an air-tight seal so the steam won't escape). Bake in a 375°oven for 1 1/2 hours, without removing the cover.
3. Serve the chicken, pan juices, and whole garlic cloves with thin slices of heated French bread or toast. The garlic should be squeezed from the root end of its papery husk onto the bread or toast, spread like butter, and eaten with the chicken.
Sunday, December 17, 2006
Holiday Baking
Big soft ginger cookies
INGREDIENTS
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Banana Bread!
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Quick and Easy Flourless Chocolate Cake Recipe
12 oz. semisweet or bittersweet chocolate chips
1/2 C. butter
1/4 C. sugar
1/4 C. strong freshly brewed coffee
2 T. liqueur
3 eggs
Heat oven to 425°F. Butter 8-inch springform pan. Sprinkle additional sugar to coat sides and bottom of pan.
In medium glass bowl, combine chocolate, butter, 1/4 cup sugar, coffee and liqueur (such as Chambord, Amaretto or Kahlua). Microwave on high 1-2 minutes or until chocolate and butter are melted and smooth when stirred.
Whisk in eggs until smooth and well blended. Turn mixture into prepared pan. Bake 10-15 minutes. Cake will not completely set in middle. Sides should pull away slightly from pan. Cool to room temperature, then refrigerate until cold.
Makes 10-12 servings.
INGREDIENTS
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Banana Bread!
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Quick and Easy Flourless Chocolate Cake Recipe
12 oz. semisweet or bittersweet chocolate chips
1/2 C. butter
1/4 C. sugar
1/4 C. strong freshly brewed coffee
2 T. liqueur
3 eggs
Heat oven to 425°F. Butter 8-inch springform pan. Sprinkle additional sugar to coat sides and bottom of pan.
In medium glass bowl, combine chocolate, butter, 1/4 cup sugar, coffee and liqueur (such as Chambord, Amaretto or Kahlua). Microwave on high 1-2 minutes or until chocolate and butter are melted and smooth when stirred.
Whisk in eggs until smooth and well blended. Turn mixture into prepared pan. Bake 10-15 minutes. Cake will not completely set in middle. Sides should pull away slightly from pan. Cool to room temperature, then refrigerate until cold.
Makes 10-12 servings.
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