Tag Archives | summer 2012 recipe

SIMPLE GRILLED CHICKEN

1 tablespoon coarse salt
1 teaspoon freshly ground pepper
Olive oil

2 whole chickens, cut into pieces Preheat grill to medium-high.

Drizzle olive oil over chicken, and rub with salt and pepper. Let stand at room temperature 30 minutes.

Place chicken on grill, skin side down. Close cover and grill 8 minutes. Flip chicken, and close cover again. Grill until chicken is cooked through, about 15 minutes more.

Transfer chicken to a plate, and let rest 15 minutes. Serve with panzanella.

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GRILLED PANZANELLA

Panzanella  

1 fresh ciabatta, cut into 1-inch slices
2 pints cherry or grape tomatoes
1 whole shallot, sliced into ¼-inch rounds
4 bell peppers, cut into 1-inch strips
2 cucumbers, peeled and cut into ¼-inch-thick quarters
1 cup chopped parsley and basil
½ cup apple cider vinegar
¼ cup olive oil plus more for grilling

Combine shallots with vinegar in a small bowl. Set aside.

Turn the grill to medium. As it heats, drizzle olive oil over
ciabatta, peppers and tomatoes. Add to the grill when it
reaches the proper temperature.

Char ciabatta, peppers and tomatoes on both sides. When
they are thoroughly grilled, remove from grill and place on
a large platter.

Break the bread into smaller chunks and toss together with
the tomatoes, peppers, cucumbers, shallots, vinegar, herbs
and olive oil.

Serve warm.

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ZUCCHINI BROWNIES

Zucchini Brownies

napkins “courtesy of Different Drummer Kitchen Co.

Makes 18 servings

1 cup whole-wheat flour
1 cup all-purpose flour
½ cup sugar
½ cup brown sugar
1 teaspoon salt
1½ teaspoons baking soda
¼ cup cocoa
½ cup chocolate chips
½ cup walnuts
3 cups grated or diced zucchini
1 egg
2 teaspoon vanilla
¼ stick butter (2 ounces), melted
4 tablespoons applesauce

Preheat oven to 350°.

Mix dry ingredients with a fork. Add grated or diced zucchini.

Beat egg; add vanilla and melted butter. Add wet to dry.

Pour into a 9- by 13-inch baking pan. Bake for 45 minutes at 350°; Rotate dish 180° after 25 minutes.

In 1 serving:

170 calories
6 grams fat
30 grams carbohydrate
18 grams sugar
3 grams protein

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DIJON VINAIGRETTE

From Castle Street Cafe, Great Barrington

3 cups soybean oil
1 cup red wine vinegar
1½ tablespoons Dijon mustard
1 tablespoon minced shallot
1 egg yolk
Salt and pepper to taste

Combine egg yolk, mustard, shallot and 1/3 cup of the vinegar in a mixing bowl. Whisk together well.

Slowly add the oil, just a little bit at a time, whisking well before each addition of oil. If you add the oil too quickly, the dressing will break.

Alternate adding the oil with the remaining vinegar, whisking well with each addition.

Season with salt and pepper. Store refrigerated.

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CHICKEN CACCIATORE

¼ cup extra-virgin olive oil
1–2 medium onions, sliced
12 ounces mushrooms, cleaned and sliced
(My grandmother peeled them and snapped the stems off and sliced those separately.)
4 garlic cloves, sliced
1 chicken, cut into parts
½ cup flour with 1 teaspoon salt and
¼ teaspoon pepper mixed in
½ cup leftover red wine
2 pounds tomatoes, diced
½ teaspoon crushed red pepper (optional)
½ cup minced parsley
Salt and pepper to taste

Coat the chicken with the seasoned flour and set aside. In a large, heavy skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onions and sauté until translucent; add the mushrooms and sauté until golden. Add the garlic and stir until aromatic (about a minute). Remove from pan and place in a bowl big enough for the chicken too.

Add the next 2 tablespoons of olive oil to the pan. Make sure it is steaming hot. Brown the chicken on both sides (about 6 minutes per side), and remove from pan. Deglaze the pan with the red wine; add the tomatoes, crushed red pepper (if using) and minced parsley. Simmer until soft. Add the chicken and mushroom-onion mixture into the pan and simmer for about an hour on a low heat.… Read the rest

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