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January 2013 COTM: JERUSALEM -- Stuffed; Meat; Fish
Please report on these recipes here:
Stuffed 150 - 171
Meat 172 - 213
Fish 214 - 239
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Roasted chicken with clementines & arak p. 179
I made this zowie success of a dish with tangerines and ouzo. We couldn't have been happier with this! A 5# box of tangerines came from a neighbor for Christmas, I knew what to do.
The ouzo (anise flavored booze but don't let that scare you) is mixed with orange juice, (I used tangerine juice!) lemon juice, olive oil, brown sugar, grain mustard -- I had smooth Dijon, not grainy but tasty. Salt and black pepper too.
Then chicken, (we used thighs) and thin-sliced unpeeled tangerines, and partially crushed fennel seeds, and thyme leaves -- I had only dried thyme. The recipe calls for fennel bulbs too, but we had other vegetables to finish up so I just stuck to meat. This all gets marinated for however long -- I did 6 hours. Then bake hot for 40 or so minutes -- oh! The liquid left gets simmered to reduce, poured over the chicken.
I warn you that fruit juice and brown sugar will turn into black kryptonite in your baking pan -- maybe try a foil liner.
Half-burnt tangerine slices cooked this way are addictive--!
Holy kamoly yes try it -- what a good intro to the book for me--!
re: blue room
Oh, yum, that sounds like the perfect way to use up some of the massive bottle of ouzo gathering dust in my liquor cabinet, and I even have a box of clementines! Happy to hear this works even without the fennel. Lovely review!
A touch off topic, but I wonder--where does the general discussion go for Jerusalem now that the intro to the book and links to the chapters are listed in the 'quick links' section--the announcement thread?
re: Allegra_K
I was wondering the same, and figured the same -- the announcement thread, found here
re: blue room
My husband made this one for me when the recipe showed up in the WSJ (he knows my tastes well), and we all absolutely loved it.
re: LulusMom
Haha, yes, this golden dish is right on the money!
re: blue room
We have done this one too...I am sure it will be popular. It is worth including the fennel, it was my favourite part of the dish. It takes up the other flavours, especially the orange, and amps up the mild anise scent. We served with roasted squash. Definitely a keeper.
re: blue room
OK, this is going right onto my list. Maybe even tonight!
ETA, just looked in the fridge and realized our thighs are skinless, boneless. I'm guessing that wouldn't work as well.
re: L.Nightshade
It would still be good - the arak (or sub), fennel and clementines bring a *lot* of flavor to this.
re: LulusMom
I've decided to save the thighs for some kind of a pot pie, and order a whole chicken to do this dish next week. Looking forward to it!
re: L.Nightshade
Ack. We're away for the weekend, and I brought absolutely everything to make this dish. Chickie has been thawing in the fridge for two days, and I forgot to check on it until a couple of hours ago. Still frozen solid. Our free range chicken ranch must have some super flash hard-freeze thing. I'm sooo disappointed.
Tomorrow. Chicken with Clementines and (Pernod).
re: L.Nightshade
I'm planning on cooking mine on Wednesday and got the chicken out of the deep freeze this morning. I wouldn't be surprised if I get the same result as you come Wednesday...
re: blue room
we made this the other night and it was one of those dishes i will return to again and again: SO easy to do, and a great looking dish for company.
we didn't have ouzo - so went with jaegermeister instead! still lovely, as the jaeg. has anise in the secret herbal mix
re: rmarisco
Didn't see this before, but glad to hear the jaegermeister works.
re: blue room
Roasted Chicken with Clementines and Arak, Pg. 179, US Edition
We made this too, on 23 Dec, and loved it. Used 6 small clementines, ouzo, the fennel seeds, 1 large fennel bulb, dried thyme, a 3 1/4 lb chicken. Marinated the chicken pieces over night. Good idea, Blue Room, about lining the roasting pan. . There are 3 lbs of bone-in thighs in the freezer and all the other ingredients in order to make it again. Truly a wonderful introduction to this cookbook.
The ouzo has been in the liquor cabinet since "The Olive and the Caper" month and I had never tasted it neat, only used it as an ingredient in recipes. All I have to say about that little experiment is I'm sorry I did have a sip because had I known how nasty it is I would have tossed it long ago. Must be an "acquired taste." However, it's amazing that when cooked the flavor enhances a dish rather well.
re: LulusMom
The odd thing is I like anise-flavored liqueurs and bitter/sweet vermouth, for instance - Punt e Mes is a favorite aperitif. But the ouzo... That was a first and last tasting for me. I'm happy to use it in cooking, though.
re: Gio
We really like sambuca Gio but ouzo is very harsh (at least the brand we have anyway...like you, we purchased it for O&C month). Mr bc thought we should just toss it out after tasting it but I've since used it in cooking and as LlM says, it's definitely better that way.
btw, I always forget to mention how much I enjoy your seasonal avatars. Are they your own paintings?
re: Breadcrumbs
Thanks for the avatar mention, BC. Not paintings but some of them are elements of much larger hooked rugs or simply cropped photographs...
re: greedygirl
I did try it neat. Damn... Now I have to get me to a Greek island... Ikaria, I'm thinking. Where folks live a Really Long Time. And stay up all night drinking.
re: dkennedy
DK: I've never heard of Jägermeister much less tasted it...But... Just know that Arak/Ouzo/Pernod more or less taste like fennel or anise. From what I've read of Jägermeister it is a sweet type of liqueur. When I made the chicken & clementines, I did not taste any sweetness... I don't know if this helps you but I hope it does.
re: dkennedy
FYI, someone upthread used Jager with success so I am going to follow their lead. Mine is marinating right now. Will serve with a Persian rice blend I bought on my recent trip to Israel (not sure if that is politically correct way to say it but it is how I have always referred to these blends).
re: dkennedy
Update: The chicken came out just as everyone described. I absolutely loved it. The fennel and the clementines being my favorite part by far. Plan on making a salad today to use the leftovers up. My husband and kids liked it, but no rave reviews so this one goes in the once-only pile for me, I'm afraid.
re: dkennedy
I'm tempted to try this one too, but I DESPISE arak/ouzo/all anise-flavored liqueurs. I like fennel, though (weird, I know). Might dry vermouth work, perhaps with a bit of vodka or something to up the alcohol content if necessary? I'm open to buying a bottle of something else that would work as a sub, too, but I know I won't use an anise liqueur for anything else.
re: biondanonima
I agree, anise is just not our thing. And I was unfortunately well into prep for this on Sunday when I discovered a lack of vermouth. Or anything else [? I had no idea.] that might have been suitable.
I subbed equal amounts of extra juice. I don't know if that's where I went wrong, but most of the sauce cooked off [almost dry accompanying orzo. ugh.]. Sometimes it just doesn't pay to muck around with a recipe. The flavor in the bird was really good, so not a total loss. But dang, no sauce.
re: nikkihwood
Thanks - I think I will try it with vermouth and see how it goes. And I'll keep an eye on the liquid in the pan, because I'm all about sauce!
re: dkennedy
I was curious bout the differences between Pernod/Arak/Ouzo.
Got some really interesting responses here:
re: blue room
All ingredients on hand for this except for any of the called-for liquors. I do, however, have just barely the right amount of sambuca. Any thoughts as to whether or not that would be too cloying?
re: JoanN
Joan, it seemed to me that the ouzo blended into the other ingredients without a pronounced flavor. Much less intense than I anticipated. In some dishes I do like the liquor to come through but not overpower, but I'm not so sure about the sambuca...it's more of a heady anise flavor on its own than the ouzo was to my palate.
re: blue room
How would this be with chicken cutlets?
re: blue room
I made this tonight. I forgot to put the sugar in the marinade, so I threw a pinch into the sauce while it reduced. It was plenty sweet, so I may leave it out in the future. And I'll definitely be making it again!
re: blue room
I made this last night, using a whole cut chicken, ouzo, clementine juice and dried lemon thyme. All was marinated overnight. When I initially tasted the marinade the mustard flavor was too strong. But it all ends up marrying together and mellows to a delicious balance.
I'll switch to all thighs in the future just to make timing simpler - my wings were done at 45 min., breasts at 50 min. and leg/thighs at 55 min. I used a glass cake pan and cleanup was a breeze.
The chicken was quite nice but the fennel/clementines were exceptional! I think this could transition into a vegetarian dish with ease. I'm planning to skip the meat and add sliced delicata squash, Meyer lemons and perhaps leeks next time. I'm toying with the idea of using the marinade with beets too!
re: meatn3
I've been playing with the marinade a bit. It was quite nice with fennel, kumquats and Jerusalem artichokes served with shrimp. I subbed orange juice for the clementine juice. I also tried it with regular lemons - not so good. They just tasted bitter. I think Myers lemons will work since they are sweeter.
re: meatn3
Whole Foods has bagged meyer lemons-
6-8 lemons for $3.99
re: jpr54_1
Thanks! I still have some of the marinade left so I'll try to pick some up.
re: meatn3
Just an update...
I prepared this for a holiday potluck for 60 people. I doubled the recipe and used chicken thighs since I felt they would not dry out as quickly as breasts. The thighs (Costco) were huge so I used a cleaver and cut them into 3-4 pieces each. Which gave a nice size for this type of event where there is so much food to try.
After cooking I put the finished dish in a crockpot set on low. It held up well even though the skin lost some of it's crispiness.
The dish was very well received and about a dozen people sought me out to deliver compliments or inquire about the recipe! I went home with an empty pot after giving the last few bits to a fellow who was completely enamored with the recipe.
re: meatn3
Smart idea with the cleaver! I always use Chicken Thighs with this dish. It's wonderful.
re: blue room
I loved your summary. I cannot wait to try this recipe.
re: blue room
Roasted Chicken with Clementines & Arak (page 179)
I made this with four thigh/leg quarters, and thought 45 minutes was perfect timing. I thought I might use a whole, cut up chicken if I were making this for company, but after reading your comment, meatn3, I'm not so sure. It turned out I had only about three tablespoons of sambuca, but cut the brown sugar (turbinado, in my case) back to two tablespoons nonetheless as blue room suggested and it was just fine. (After three weeks in Turkey a few years back I found myself addicted to arak but was unable to locate it when I returned home. I now pursue the quest with increased avidity.) Once the dish was cooked, there really wasn't any sauce in the pan to reduce, so I just poured the juices over the chicken.
What a delightful recipe for such extraordinarily little effort.
re: JoanN
You photo shows the dish off splendidly! It is such a pretty dish that I think it could move to my "company" list. The seemingly unusual flavors marry so well that I think most of my guests would enjoy it - I wouldn't mention a few of the ingredients until later!
By the time I thought about taking a picture All of the lovely skin had disappeared...one of the pleasures of solo dining!
re: blue room
It sounds like alot of you have tried the recipe for Roasted Chicken with Clementines and Arak. Since I don't have the book, can you look over this online version and let me know how it compares?
Hoping to make it later on this week.
re: dkennedy
Can't get past WSJ subscriber fire wall. Here's the recipe on Epicurious. Minor differences in wording of the directions (clementines cut into thin slices rather than into 1/4-inch slices as in the book), but not enough to make a difference.
re: dkennedy
This link seems to bypass the WSJ firewall, and it looks the same as the book.
Well darn. I guess it doesn't work as a link. But if you google the recipe title, you'll find this link without a firewall.
re: dkennedy
I used the recipe at this link - there are several other Jerusalem recipes too!
re: blue room
Roasted Chicken with Clementines & Arak (Ouzo) – p. 179 Canadian Edition
Another round of praise for this dish. mr bc & I loved it. It's a pleasure to prepare, aromatic while roasting and, a sheer delight to eat. We absolutely loved it.
Since those who have gone before me have done a stellar job in describing how all this comes together, I see all that's left for me to share are my own elections.
Here's what we did:
• I used bone-in, skin on chicken thighs
• All ingredients were combined in an extra-large (Ikea) zippered bag and marinated in the fridge for approx 8 hours. We turned the bag twice during this period.
• Heeding Blueroom's advice, I lined my baking pan w foil to prevent burned sugars from fusing to it however I had plenty of sauce so this wasn't an issue for me.
• I likely reduced my sauce by half vs 1/3 as suggested. I wanted to achieve a thicker texture and was very pleased w our results.
We thought this was sensational. The sauce was outstanding, citrusy w a strong fennel flavour that we absolutely love. We served this w the Mujadara and drizzled a little sauce atop of that as well. Pure heaven. Honestly.
I'd also add that I truly appreciate that the authors provide weight measures in addition to quantities (in most recipes). Knowing we were looking for 400g of clementines was perfectly instructive. Like Gio, this resulted in our using 6 fruit vs 4. If I had to change anything in this recipe, I'd have incorporated 2 more pieces of chicken and reduced the fennel to 1.5 bulbs. Regardless, nothing will go to waste. We'll serve the leftover fennel and orange w some roasted salmon tomorrow.
re: blue room
Roasted Chicken with Clementines and Arak, p. 179
We also made this last night and absolutely loved it. Seriously, I think this has to be one of the most delicious chicken preparations ever invented. I used Pernod instead of Arak, which worked very nicely as a sub. For chicken I used about 2 pounds of legs and thighs and wished I had a bit more. I was out of foil so tried lining my pan with parchment which was not successful in preventing black goop from fusing to the bottom of my pan! I also didn't bother with the final reduction as I felt my cooking juices reduced enough during the cooking. I just drizzled them over the chicken and called it done! I used satsumas instead of clementines and they were sooooo good after roasting. Just as sweet and tart as candy but even tastier! We just loved this dish and I know I'll return to it during satsuma season every year.
re: blue room
Roasted Chicken with Clementines and Arak Pg 179
Much like the other participants, this dish was a great success for us. When I first purchased the book I skipped over this recipe because of the Arak, which I mistook to be the same thing I had once sampled in Indonesia (to ill effect). Once I saw the reviews and realized that in this context it was anise liqueur I thought I would give it a go as I have a bottle of Pernod cooling its heels in the liquor cabinet.
I went with 8 chicken thighs in a lined roasting pan and just popped in the oven. I did use the convection function to brown the skins towards the end, otherwise the results were just right. The dish has a touch of sweetness, but it wasn't overpowering, with a good balance between fennel and citrus flavours. I didn't find that any one flavour component dominated the others, which for me is an excellent thing when it comes to roasted chicken since the flavour can so easily be muddled.
The dish also gets top points for being so easy to put together. There is barely any prep to do before marinating, then the whole things goes into the oven without any pre-browning. Easy weeknight fair if you have pre-marinated the chicken.
Definitely a winner and something we would make again. The only issue was the salt level, but this was user error. I wanted a touch more salt but I realized this was because when I sauced the chicken, I hadn't reduced the pan juices, so the flavours had not had time to concentrate. It was still excellent, but I am sure that if I had done it correctly I would have ended up with an even better dish.
re: blue room
Loved this dish too, even though I'm not generally a fan of orange flavours with meat. Used ouzo for the booze hit, and halved the recipe to no ill effect. Fantastic.
re: blue room
Roasted Chicken with Clementines & Arak p. 179
Finally, I made this dish yesterday.After reading your rave reviews, I expected the yummiest of dishes and it did not dissapoint but did not wow me either. I had all ingredients but grainy mustart and used regular Dijon instead. I loved how various anise flavours mingled and created an appealing and almostdelicate aroma thatperfumed my apartment in a good way. What I did not like very much is the bitterness thatcame from clementines. No one else mentioned this and I am wondering whether my clementines had unusually bitter piths or my sense of bitterness is at its peak.... Definitely repeatable dish but maybe next time i'll peel clementines.
I served this with plain Israely couscous and liked the combination.
re: herby
Sorry to hear about your clementines herby. I'm thinking it must have been an issue w the ones you picked up. Our skins were caramelized so fairly sweet with a firm-ish texture (something like that of candied fruit though definitely not as sweet). We've been eating these clementines as well and their flesh was super-sweet so undoubtedly their sugary juices played a role in sweetening and caramelizing the skin/pith.
re: Breadcrumbs
I had a lot of liquid in the dish when it was finished cooking. Chicken thighs sat on top of fennel/clementines and had nicely browned skins. I took chicken out and put the roasting pan on the heating element to reduce the sauce. This worked very well but nothing was remotedly caramelizaed. Maybe that was the problem.
re: herby
It may have been herby. Like you, I too had a lot of sauce but it was the pieces on top that caramelized. You can get a sense as to what my clementines ended up looking like in the third photo up-thread:
re: lilham
My pan did not burn either, not even close! My pan was packed - chicken pieces sat on top and clementines/fennel on the bottom covered with liquid. Lesson learned - next time it will be larger pan so that everything is exposed to direct heat and pith off clementines :)
re: herby
If I recall correctly, the instructions say to roast everything in a single layer. I did mine in a sheet pan. Everything was caramelized and I had hardly any liquid and lots of black goo on the pan. My tangerines (I used satsumas, similar to clementines) were almost as sweet as candy, not bitter at all. So I think lots of surface area and a single layer is key to success with this dish.
re: Westminstress
Somehow I missed the single layer instructions :( Have enough pans of all sizes to do it correct next time. Hadleftovers yesterday and had to pull all clememntines out because they became even more bitter sitting in the sauce!
re: Gio
Gio, you had a large quantity of juice after marinating, right? I can see it all evaporating in the hot oven when everything is in one layer. My chicken was on top of the fennel/clementine mixture and I guess alcohol/acid combination did a great job of extracting bitterness from clementine piths into the sauce :) Live and learn.... I will try this recipe in a while and will follow (read!) the directions carefully.
re: lilham
Next time I'll follow your lead, Lilham:)
re: jen kalb
That's a good idea! Zest clementines, remove pith and slice as instructed. Alot more work but it will improve the taste for me - worth trying!
re: blue room
Roasted chicken with clementines and (white wine) pg. 179
Add me to the list of fans for this dish! My family is anise-averse, so I actually changed it up significantly by subbing white wine for the arak, onions and shallots for the fennel and skipping the fennel seeds. Guess what? Despite the serious butchering of the ingredient list, this produced a phenomenal dish! No doubt, the flavor profile was not exactly what was intended, but the onions and shallots soaked up the chicken and orange flavors and were absolutely wonderful. I loved the slight sweetness in the chicken as well. Some of my clementine slices were bitter as well, but others weren't. I think it was actually variation between the individual fruit, because all my slices were nicely caramelized.
This dish (with my tweaks) is definitely in the do-again pile. Such pay-off for so little effort!
re: greeneggsnham
Oh I think you answered my question I posted, I'll just use white wine instead of the ouzo.
re: blue room
Roasted chicken with clementines and arak (p 179)
I'll just add to the chorus of happy, satisfied cooks who liked this dish. YUM. The fennel was the real knockout here - it absorbed the orange flavours and the cooking juices and was just so wonderfully delicious. The cooked sliced oranges were really yummy, mostly sweet with just a tiny bit of tartness left. The chicken was moist and had a lovely golden colour on the skin, which I normally don't eat but it was extremely delicious. The meat also absorbed the flavour elements from orange, fennel and the marinade.
My changes: I used ouzo ($23 a bottle!! And we will never drink the stuff, so I will have to cook this dish many times... Thank you, British Columbia government :-) ) and Chinese mandarins because that's what was available at the store. I spatchcocked a whole chicken and waited to segment it till after it had cooked. This worked extremely well. The wing tips were sticking up so they caramelized very well & were quite tasty. Fellow butchering-challenged cooks might consider doing this as well.
Also, in spite of using our biggest, turkey-sized roasting pan, we did not have enough room for a single layer of the chicken + fennel and orange (and I seemed to have a huge proportion of orange slices - maybe cut them a little too thin) so once the chicken was done, I took it out to rest covered in foil on a plate and spread out the orange and fennel, then turned the oven up and blasted them to try and get some caramelization going while we were reducing the sauce on the stove top. At this point the rice was done, and we were all very hungry, so we didn't leave this in as long as we could have to get more black spots on the oranges & fennel.
Also, many many thanks to blue room for your excellent suggestion of the foil liner. Cleanup was a snap.
re: blue room
Roasted Chicken with Clementines and (Pastis), page 179.
I don't know if I've ever seen a COTM dish prepared by so many of us. I finally took my turn last night. I used Henri Bardouin pastis in place of the arak. Everything else was by the book. My chicken (once it had thawed, which took two days) went into the marinade in the morning before work, then was cooked up in the evening. I didn't get the caramelization that I was looking for on the fennel and clementines, but the chicken was done, so it came out of the oven. And we loved it. Wonderful flavor combinations, and I loved the orangey-anisey aroma. Yay! I made couscous with parsley, dill, scallions, garlic, lemon, and tomatoes for a side.
re: L.Nightshade
This looks delicious - and oh, your dishes! You've inspired me to start poking around in thrift shops to see what I can find that will be better than my (mostly) IKEA ware. :-)
re: geekmom
Be careful; it's addictive. Soon you'll have to own the right plate for every food!
Thanks geekmom!
re: L.Nightshade
I'm sure you're right. I haven't really acquired any nice things up till now, because I have a very... energetic little boy in the house... :-)
re: geekmom
I have a very energetic big boy. In his sixties. Still results in a lot of chips and cracks!
re: L.Nightshade
I, too, made this on Wednesday to serve on Friday night. It held very well. I didn't initially get the caramelization I wanted on the fennel and oranges, so rather than pull out all the solids and reduce the sauce on the stovetop, I removed the chicken and put the pans (I used two, to make sure it was all in one layer) back in the oven for the fennel/clementines to brown, and the sauce to reduce down. It went over beautifully.
I also replaced the Arak with Jaegermeister, and the grainy mustard with Dijon, thank you to those who made those suggestions above.
re: blue room
I want to make this but I don't like anise flavors, what could I substitute that would work? I love cooked fennel, so that is staying.
re: rasputina
Others will have other ideas but I say just use white wine or dry sherry...
re: rasputina
I think white wine, vermouth, or even a smidge of brandy. I know that brandy goes well with oranges, but I'm not sure how it would work with fennel.
re: delys77
I think brandy is a great idea! I love anise liquor, so I didn't have that problem, but if I had to sub, I'd go with brandy. I think it would be a fuller taste than white wine.
re: rasputina
rasputina, you most definitely could make a substitution and others have made great suggestions but, honestly, I think what makes this dish special is the interplay between the orange and anise flavours. It's a very common pairing in Mediterranean dishes and in my humble opinion, it's ultimately what makes this dish work. I think anise/fennel is really key to the success of this dish. If you're not a fan of that flavour, I honestly would just skip this dish unless you're more interested in giving quick and effective cooking method a try....
re: Breadcrumbs
My husband read the recipe and said we had to use arak or ouzo LOL so I guess I'm making it at least once as written. He has plenty of experience drinking them when he lived in Israel
re: rasputina
I tasted the marinade immediately after mixing it. I was very skeptical...
Plus my best friend in high school was Greek and we raided the Father's ouzo once - 'nough said!
Somehow once cooked the flavors come together perfectly, they mellow and become something altogether new and wonderful.
I think it is worth the gamble trying the recipe as is once. If you are really hesitant make half with a substitute and cover your bases.
re: meatn3
This is a good suggestion. I am inclined to agree with BC that the ouzo/arak really does make this dish. The anise smell filling the house is pretty strong while it bakes - that might bother you since you don't like the taste.
re: geekmom
I havent made the dish but I think pernod (which is not as rank as arak or ouzo) might be more acceptable for someone who believes they do not like anise liquors.
re: jen kalb
I used Pernod and quite enjoyed it. I personally can't stomach ouzo.
re: meatn3
Thanks, I was wondering how the flavors would change after cooking. I've never had arak or ouzo but I have had pernod and sambuca and didn't like either. I do love fennel though.
re: blue room
Roasted chicken with clementines & arak, p. 179
Add me to the list of those before who think this is wonderful. I used two thighs, but otherwise cut the ingredients in half, using three very small mandarins, medium fennel bulb, Dijon mustard, and ouzo. Oh, and I found I was out of dried thyme, so used oregano. Marinated about four hours, and roasted in a 9x13" metal pan (lined with foil, per advice here), where it all fit in one layer. By the time the chicken was done and its skin crisp, the fennel and tangerines were nicely caramelized. There was liquid left in the pan, but not enough to reduce, so I just spooned it over everything (and ended up wiping the plate with a piece of bread!).
re: blue room
Roasted chicken with clementines & arak p. 179
I followed the recipe, even used the arak ( special liquor store trip to buy) even though I previously posted to not liking anise flavors. I used 8 chicken thighs, Maille whole grain dijon mustard and fresh thyme. I must say once I had it all together to marinade it smelled incredible and I was glad I used the arak.
I did manage to squeeze it all into my large roasting pan in a single layer but it took some maneuvering with the fennel and clementines.
This was a huge hit at our house. I loved the way the flavors all came together. I'm so glad I used the arak as it wasn't overpowering. The clementines were incredible, especially the peel. The chicken skin was perfect, crisp with all those incredible flavors.
I'll be making this again.
re: rasputina
Awesome rasputina and how lovely your presentation/photo looks...just beautiful and I'm so glad you enjoyed it.
re: Breadcrumbs
Thank you Breadcrumbs!
re: rasputina
The dish looks wonderful! So glad you gave the arak a try. It definitely is the sort of flavor combo which is a leap of faith for many - myself included!
re: meatn3
Thanks, I'm glad I read everyones posts here before I made it as I probably wouldn't have used the arak otherwise.
re: rasputina
Lovely looking dish, Rasputina :) Glad you enjoyed it.
I used Arak as well and think that among all other anise flavoured liquors this is the best one for this dish. I am thinking about making it again and roasting in one layer. I have an adventurous friend over for dinner on Friday and I think she will love it. Wondering what to serve it with - rice and orzo, maybe, and spicy carrot salad?
re: blue room
Roasted Chicken with Clementines and Arak (Ouzo) p. 179
A bit late to the party with my report of this delicious and easy dish, which is true comfort food! The whole process is beautifully and fully described in the entries before me. I would only add two suggestions coming from my experience:
1) Do marinate the chicken for several hours or overnight in the refrigerator if possible; I was pressed for time and could only spare two hours of marination, and I don't think this resulted in enough flavor in the final dish. My finished dish wasn't as flavorful as others have described, though the interplay of orange/anise/fennel was very pleasant but somehow muted, compared to the other reviewers' results. Next time I'll marinate longer.
2) Do make sure the fennel and orange slices caramelize in the oven. My chicken was nicely browned and tender so I stopped the roasting process before the other slices were very colored. I liked having plenty of liquid left to reduce (no "black goo" on the bottom of the pan) but I don't think the caramelized flavors were intense enough in the finished sauce. So next time, continue roasting orange and fennel slices till they brown more fully, even if it means adding extra liquid to the pan to keep it from reducing TOO much.
re: blue room
Well, I could not pass up the party that is this dish. It was one of the recipes I first marked in the book but I hadn't yet had a chance to make it. It's been fun reading everyone's posts about it.
My take:
1) Line your pan with foil, yes! Thanks for that tip, blue room. Even after lining with foil, a little bit of the sauce crept onto the pan and it was indeed kryptonite! (great word for it :)
2) Sauce: I love sauce. Given so many people had so little remaining, I doubled the sauce. Even doubling the sauce, however, we ended up with very little sauce when it was finished cooking. So I did not cook it down, as instructed, there simply wasn't enough. But the sauce we had was terrific.
3) Flavor: Wonderful and original. A friend of mine who is a great cook talks about restaurant food tasting so much better than food from most home cooks because restaurants use quality butter and salt, and a lot of each. True. But there is also the perfect combining of flavors that a great chef can create in a recipe. This is one of those dishes. More than anything I have cooked lately, we all remarked that this tasted like a dish that emerged from a very fine restaurant. It was that complex, that good. The merging of all the different tastes and sensations… sweet, savory, bitter, etc… was terrific. And addictive.
One friend who was over doesn't like anise, doesn't like 'sweet with her meat' and was a little weirded out when she saw the unpeeled clementines. She tore through it like a demon and asked for more. Just sayin'.
My before and after pictures are below as well. The clementines did not get as dark as I'd have liked but the chicken was crispy (wonderful) and ready so out of the oven it came. Even had I not bought a bottle of Pernod for 30 bucks (!) which I don't want to sit in the cabinet, I would be excited to make this again. I will, soon!
re: Tom P
I loved this so much, I made it again, and wanted to try it without the overnight marinade. Long story short: at 6 PM I was in Whole Foods, having just found out a friend was coming over for dinner. At 8:15, with no prep, it was done. While I will always let it sit overnight if need be, this was still terrific and will now be a 'go to quick dinner' as well as a weekend special.
I doubled the sauce again, given how little there was last time. And decided to forgo foil. No idea what happened or why, but no kryptonite this time on the pan and plenty of sauce left over.
It still did not get black here and there, so when it was all done, I turned on the broiler for a minute or two, which crisped up the skin and made a little black on the clementines.
re: blue room
This was the first post I read about the book and the first recipe I wanted to try. Finally made it last night.
I have been marinating/brining meats lately and can see what I have been missing out on. This recipe was no exception. The ingredients were fairly easy enough to come by except no Ouzo in my house so I used Sambuca, and I was only able to commandeer one large fennel bulb. I am wondering if these two reasons is why I did not have huge black licorice taste to the meat?? I guess it does not matter as everyone, including myself, was licking their fingers after having this chicken. The high heat cooked the meat perfectly and got a nice char on some pieces of meat, fennel, and the clementines. My sister actually got a little bowl and poured herself some leftover cooking sauce to just drink as a broth. I am guessing that means she liked it.
One note, the recipe in my book said this dish serves 4. 3 pounds of meat, tons of fruit and fennel and only serves 4?! I think it should say 8-10 people but that might just be me.
re: geekmom
I did not adjust a thing. They came out that way and I loved it like that. I have to say I have one of those oven thermometers that you buy at the grocery store as my oven knob temperature is not quite accurate.
re: greedygirl
Agreed. I opted for 3 pounds of chicken thighs, and did not cut up the bird. I think I had a lot more meat that way.
re: Breadcrumbs
Thanks, I was pretty proud of that dish.
re: blue room
I've made this dish 7 times now. Yes, it's that good. And I don't even tend to like anise flavor (which somehow doesn't come across in the dish strong at all.) I can't recommend it enough, even if you can't marinate the chicken overnight. I've done it impromptu and it is still wonderful. Last night was my first experience with the black kryptonite, as blue room aptly dubbed it! Check the photo. I'm glad I have about 15 of these pans, this one is going in the trash.
Open Kibbeh (page 160, US edition)
I had odds and ends of lamb on the freezer from a portioned boned leg I'd bought at Costco last summer and leftover cooked bulgur from a failed "How to Eat" dinner, so this was the first dish to scream Make Me Now.
Chopped onion, garlic, and green chile is softened in olive oil and removed to a plate. Ground lamb is cooked until brown in the same skillet. Then the onion mixture is dumped back in; allspice, cinnamon, coriander, cilantro, parsley, and pine nuts are added to the mix; and all is cooked for a few minutes and set aside.
Instead of soaking fine bulgur in water, I used my leftover cooked bulgur, adding home-made self-rising flour (AP flour, baking powder, and salt), olive oil, and s&p "into a pliable mixture that just holds together." Mine didn't quite hold together, but I went ahead anyway and pressed it into an 8" springform pan lined with parchment paper. (He calls for lining the pan with waxed paper, but after a call for help on picka's "Jerusalem" thread, I used parchment instead.) The packed, evened, bulgur is covered with the lamb mixture, and that too is packed down. It's baked at 400F for 20 minutes then spread with a mixture of tahini mixed with lemon juice and water, sprinkled with a few more pine nuts and parsley, cooked for another 10 minutes, and then allowed to cool either to warm or to room temperature. Before serving it's drizzled with olive oil and sprinkled with sumac.
I've only eaten kibbeh once before and have no clear recollection of it so had no taste expectations here. I loved the flavors of the meat mixture, thought the bulgur added little to the dish (although that may have been because I was using leftovers; also, I guessed and used 2 cups of leftover bulgur; maybe I should have used only half that), and although the tahini topping added a lovely touch, mine had a tad too much lemon juice in it (probably user error since I measured only by eye).
Happy as I was to be eating this (and the leftovers, by the way, were marvelous), I doubt it's dish I'll make again. First, it serves 6, and there's no easy way to halve that, and secondly, it's not a picture-perfect dish to plate and serve (again, perhaps due to the use of leftover bulgur) so I'd only make it for company under special circumstances. Nonetheless, it was a wonderful introduction to the flavors of this part of the world and made me eager to keep exploring.
re: JoanN
I tried this tonight and was underwhelmed. To me it fell short of improving a traditional dish. I followed the recipe exactly and found the bulgar to be tasteless. The meat was under-spiced to my taste and the sauce not as sharp as I would have liked (I did end up adding more lemon).
As JoanN noted it's hard to plate and very crumbly. Reading the recipe I had expected the crumbly result but I hoped what I would have got was an easy version of kibbeh that was moister than traditional versions.
I doubt I'll try this again either. I guess they can't all be winners.
re: JoanN
I made this and loved it. Traditional kibbeh is hard to make and deep fried. This is a nice alternative. But I love bulgar and tehina (I actually love it extra lemony like the Sephardic) so for me I was thrilled. My Israeli husband also liked it as a compromise to actual kibbeh as that is too time consuming for me at the moment. As for the spices - I never measure - I season to taste as the potency of 1 tsp of the same spic can vary greatly depending on source and age. Can't wait to make again but so many other things in the book I want to try also
Panfried sea bass with harissa and rose
page 219 American Edition
I adjusted recipe for 1/2 lb of sea bass
It is quite expensive i.m.h.o
The finished product was tangy and fragrant from the rosewater and flowers.
I enjoy making food with edible flowers-and I will make this again with other white flesh fish
I didn't use the currants or cilantro
re: jpr54_1
I've never had sea bass, but would certainly try this with cod or halibut.
I'm amazed that the rose flavor came through harissa and onions and vinegar!
re: jpr54_1
Sea bass is quite cheap in the UK. I'm sure it's ok to sub with a fish more appropriate to where you live.
re: lilham
a pound of chilean seapass was 25.99 usd at Whole Foods in
re: jpr54_1
Haven't got a calculator on my ipad, but google told me US$26/lb is £35/kg.
My ocado app tells me atm will cost me £14/kg for a whole sea bass, and £21-£23/kg for fillets. (Ocado is the supermarket I normally get my grocery from). I think seafood in the US is normally cheaper isn't it? At least that's my impression.
re: lilham
not on all fish
it depends where u live-
lots of the fish come from different countries
The fish and seafood from Florida are cheaper
re: jpr54_1
Ah, you used Chilean sea bass - much more expensive than striped or black bass, which are both more sustainable and also more like other firm white fish like cod and halibut.
re: jpr54_1
IME Whole Foods is a horrendously expensive place to buy fish.
re: geekmom
It is expensive but they do have good sales-
their fish is usually fresh and edible.
re: jpr54_1
This dish has been shouting at me to make at first sight! I can't wait to make it; glad it works out so well.
re: jpr54_1
By the way, did you buy the edible flowers? Or was it from your own garden? Do you the dish will still be ok without them?
re: lilham
I have edibleflowers in spring and summer.
Sometimes Whole Foodshas edible flowers in section where they have herbs in small containers.
re: jpr54_1
jpr, I just wanted to confirm...did you use the dried edible flowers or fresh in your dish? You noted that your fish was fragrant from the rosewater and flowers.
Also, was the rosewater flavour discernible? Like blueroom, I thought it might be lost amidst the strongly flavoured vinegar and harissa.
Personally, I'm not a fan of rose water in food but I do have some on hand and use it for authenticity when I feel fairly confident that the flavour will blend and not be predominant.
re: jpr54_1
Pan-Fried Sea Bass with Harissa and Rose pg.219
This recipe has been calling out to me since the book first arrived at my door. I was eagerly awaiting the time when I could get around to making this truly exotic and delicious-sounding recipe. Maybe my expectations were too high, but this was the first real letdown from this otherwise fabulous book.
Fish fillets are marinated in a harissa/cumin blend for a couple of hours, then dredged in flour, pan-fried, and set aside. In the same pan, onions sizzle until golden. More harissa is added to the pan, along with a hearty quantity of red wine vinegar, cinnamon, s&p, and water to dilute. The sauce is simmered until reduced and thickened, then rose water, honey, and currants are stirred in, at which point the fish is added back to the pan and heated through, spooning the sauce over the fillets. Serve warm or at room temperature, sprinkled with dried rose petals.
Once I added the sinus-clearing vinegar to the sauce, I started questioning how this recipe would turn out. There was just so much of the potent acid that it ended up overwhelming all the other flavours in the blend, even the rose water, and my entire home took on a very unappealing aroma; so much, in fact, that I went around the house opening windows (in January!) to clear the air. Once the rose water was added, I lost all hope. For me and my palate, these flavours did not mesh well. After tasting the sauce and finding it very tart, I added some extra honey to give it some more balance, but nothing could salvage this for me anymore. I double and triple-checked the quantities to ensure I didn't overlook an ingredient or make an error but it was all correct. At the dinner table, we scraped off the sauce and found the harissa-flavoured fish to be edible. Despite how lovely the plated fish looked, with its deep orange-red thick sauce dotted with dark currants and lovely pink rose petals, I am sad to report that this was not for me.
re: Allegra_K
Well that's a sad tale. I just looked at the picture in the book again and it *is* lovely.
Did you happen to read the story of the recipe's originator (p. 244?) A fellow like that could pick up some eccentric tastes!
re: blue room
I think 'eccentric' is the perfect word to use when describing this dish.
re: Allegra_K
Allegra, so sorry to read of your experience with this dish. I have it flagged and my biggest concern was the rose water. I'm not a big fan of that flavour but felt pretty confident it wouldn't be predominant given the harissa and vinegar in this dish. Was is primarily the vinegar that turned you off? I see the recipe calls for 200g of water...do you think more water could have salvaged this at all for you? I happen to love the flavour of vinegar but mr bc doesn't love it, he will tolerate it however as long as it's not too strong. I usually prepare vinegar based dishes (my red cabbage, canned salsa etc) when he's out as he's especially sensitive to the aroma.
re: Breadcrumbs
The rose water is pretty easy to pick out in the dish. Its aroma isn't easily masked, methinks! What did it for me it was the combination of the rosewater with the vinegar...tho maybe I had an especially acidic variety? It was 7%, is that standard? Since the sauce is to be reduced I don't know if adding additional water would help much. I would proceed with caution when adding the vinegar.
I was pretty bummed that it didn't work out, but again we all have different tastes and I hope it works for you!
re: Allegra_K
I'm still on the fence about making it Allegra. If it's vinegary mr bc won't be a fan and I definitely won't like it if I can taste the rosewater but if I leave it out (the rosewater) I feel like I'd be steering away from the intended flavours of the dish.
I have a couple of red wine vinegars I use for cooking. One is a pinot noir I purchase from a Niagara winery and the other is an Italian import. Neither is intense (IMHO) but I wouldn't have a clue what the acidity level is.
re: Allegra_K
In case it helps, I checked mine (La Molisana organic red wine vinegar) and it says it's 6% acidity. I think I'll try this recipe and maybe use half the vinegar to start out and taste before deciding whether to add more. What a bummer that the dish didn't work out for you! I'm glad you were at least able to eat the fish.
re: jpr54_1
Pan Fried (Black Cod) with Harissa and Rose, page 219.
This dish finally made it to our table. I don't ever see sea bass around here, but we did get a good deal on a whole black cod. Mr. NS bravely filleted it, we set aside two servings and froze the rest.
Reading the other reviews, I wonder if the fact that we ran out of vinegar helped this dish along. I emptied the bottle, and only had about 1/2 or 2/3 of what the recipe required. I used barberries instead of currants, and I used dried baby rose petals.
Wonderful dish! All the flavors came through. Our harissa was pretty hot, and it was a nice mix with the tang of vinegar and the floral aroma. The barberries worked very well with the other flavors. I'd do this again any time.
re: L.Nightshade
I also made this-did u use the rosewater?
It was delicious
re: jpr54_1
Yes, I used the rosewater. We thought it was delicious too!
re: L.Nightshade
This looks so gorgeous and appealing. Thank you for the great review -- will definitely give it a try. Do you think it would work with halibut?
re: geekmom
Thanks geekmom. There are some threads on Chowhound that say nothing substitutes for sea bass, but the National Geographic ocean site recommends black cod (sablefish). It was probably quite different from the dish made with bass. It might be a little different with halibut too, but I think it would be fine.
P.S. if you're crossing the border anytime soon, the Costco here has black cod for $9 per pound.
re: L.Nightshade
Wow, $9 is an amazing price. My local market charges $20 per pound for black cod. So I'm not buying it too often!
re: L.Nightshade
We bought frozen black cod at our local Trader Joe's at $14.00/lb and thought it was a terrific price. Lucky you!
re: L.Nightshade
I'm definitely overdue for a cross-border grocery run, but would you believe I don't have a Costco membership? Darn it! That's a great price!
re: L.Nightshade
LN your dish looks absolutely stunning, I'm truly salivating at that first shot. Beautiful.
re: Breadcrumbs
Thanks so much for your kind comment Breadcrumbs! It was indeed a dish worthy of salivation.
Turkey & Zucchini Burgers w/Green Onion & Cumin pg.200
The lone meat dish on the New Year's Eve spread turned out to be a light and flavourful affair, and the charming little patties were eagarly snatched up by small fingers, gobbled up nearly instantly.
To begin, a tantalizingly tart sour cream-based sauce is made up--including mouth-puckering delights such as yogurt, lemon zest and juice, and a hearty dose of sumac powder. Also into the sauce go the usual suspects-garlic, olive oil, s&p. This sauce gets to languish and mellow while the burgers are made up.
The burgers themselves consist of ground turkey (I used ground dark-meat chicken), shredded zucchini, green onions, egg, mint, cilantro, garlic, cumin, cayenne, s&p. Because I was short about 100 grams of meat, my mix was kind of soggy, so I threw in a handful of bread crumbs to hold it all together. Even so, the blend was rather loose and I found it difficult-nay, impossible- to shape them into balls, so they were unceremoniously dropped by spoon onto the hot frying pan to sear. Once browned on all sides, the meat is transferred to a waiting oven to finish cooking through.
These can be served warm or at room temp. Since my hands were already full with preparing a million other things, this was very welcome indeed, so they were consumed at a cooled temperature. I thought they were nice; super moist inside, but pretty mildly spiced. I don't know if I would ever make them again, as I didn't love them, but they were well liked. The sumac sauce, on the other hand, went well with nearly everything I served that night--latkes, kuku, falafels, pita. Even though it was eaten with all items, I still have leftover sauce. Would cut the amount in half for next time.
re: Allegra_K
i wonder if you might have put the mix into the fridge for a bit if that would have helped stiffen it up prior to shaping.
i am definitely putting this on my list to try!
re: rmarisco
Yes, perhaps I should have chilled it first, that may have worked.
I do hope you like it. I've been dipping things into the leftover sumac sauce all day!
re: Allegra_K
I made these using ground goat meat, which I happened to have in my freezer. I upped the amounts of spices a bit and doubled the garlic, because I am a fan. My sumac had turned to dust in my cupboard, so I opted for super thick Greek yogurt thinned with lemon juice, to substitute for the sumac. The results were fantastic. I might use less zucchini next time, as the mixture was definitely much more wet than necessary, despite letting the mix firm up in the fridge for an hour. My goat mixture had more fat than turkey, so I was able to "fry" them in a nonstick pan with no additional oil.
re: Allegra_K
Had these for supper tonight. Really enjoyed them, I think they make a solid weeknight dish. I followed the recipe, except I just used yogurt for the sauce, no sour cream. When I first saw the recipe, I thought it sounded great, but it didn't occur to me that it was basically variation of a dish my grandmother used to make... zucchini stuffed with ground meat/chicken and topped with yogurt and sumac. No wonder I found this so comforting :)
re: bunnylicious
I agree that these make a solid weeknight dish. My mixture was also a little soggy - I think next time I will try to drain some of the water out of the zucchini before mixing in. We served with rice pilaf and hot sauce.
re: bunnylicious
Breakstone has a new product that is sour cream and Greek yogurt mixed together. It is amazing and worked well for this recipe. So delicious.
re: Allegra_K
Turkey and Zucchini Burgers Pg. 200
The title might be a little bit of a misnomer as the patties are very small (more like sliders really), but the results were very good nonetheless. I followed the recipe very closely except that I squeezed the grated spinach out a bit as I was concerned they would make the mixture a little too loose, and I upped the cayenne a little. The result was a very moist little patty with a nice bit of heat, and just a hint of herb. As good as they were I do think I would up the cilantro and the mint just a little next time. Not too much mind you, as I wouldn't want to over power the light flavour of the turkey, but just a little more. The sauce that went with it was very good, if a little pungent. Again, I didn't want to overwhelm the burgers so I was relatively light handed in my application of the sauce. Overall a very good dish I thought, and the left over sauce will make an excellent dip for veggies.
re: Allegra_K
Turkey (Chicken) & Zucchini Burgers with Green Onion & Cumin – p. 200 (Cdn. Ed.)
YUM! I figured we'd like these but I wasn't prepared to love them and guess what…we did, we really, really loved them!! We liked the texture and pop of colour that the zucchini brought to the mix. The heat was just right. My cayenne pepper was fresh and definitely added a kick to these but nothing overpowering. mr bc proclaimed this to be his favourite dish from the book thus far. Juicy and flavourful all on their own and even better w (my version of) the sauce. We served these atop steamed brown basmati rice.
I wholeheartedly agree with those who have posted before me in that this mixture is exceedingly loose. I actually had 560g of ground chicken and expected to have less of an issue than others since I kept the quantities of the other ingredients to the prescribed amounts and even weighed the coarsely grated zucchini. Once I'd blended the mixture together it was practically a paste it was so moist. At this point, I too added some breadcrumbs; mine were dried (approx 2/3c.) Even then the mixture was extremely wet.
Instead of frying the mushy mess, I decided to do my best to shape into something that resembled small patties and bake them on a parchment lined jellyroll pan. I baked them at 375° for 25 mins and at that point they were cooked through. My patties were bigger than YO describes. I had 12 patties. I was pleased with their appearance when they came out of the oven. Although they didn't brown/caramelize like those in the book's photograph they were firm enough to hold together and did manage to get some colour.
Since I had some Tzatziki (Olive & Caper recipe) leftover from the night before I decided to adapt the leftovers vs making the sour cream sumac sauce. I stirred some sour cream into my Tzatziki, added some lemon zest and some sumac to mirror the flavours of the intended sauce. Arguably mine had cucumber, dill and red wine vinegar vs lemon juice but overall the two recipes are similar once the sour cream is added. The sauce was outstanding with the patties and I'll consider adding some sumac to my Tzatziki in the future from time to time depending on what I'm serving it with.
re: Breadcrumbs
BC, I'll be making these tonight and am so glad I reread the posts about them. I'm going to go with your method of baking them since it seems that universally people are having a hard time keeping them together. You didn't sear them or anything first, right?
re: LulusMom
Realized that I can do these in the oven the same way I've done the Dahlia's chicken fingers from Melissa Clark. But thanks for BC for putting the idea in my head.
re: LulusMom
Hi LulusMom
I'm sure breadcrumbs will answer but I just wanted to give you a heads up that mine did stick together, but I chilled them in the fridge for about 20 minutes.
re: delys77
Maybe because I don't eat red meat and therefore always use turkey for burgers/meatloaf/etc. I'm not having any problem right this moment, as I shape them (or perhaps more truly I don't notice any problem, being used to this consistency). Still and all, just going to bake them. But I appreciate your input very much delys. Thanks.
re: LulusMom
No worries, best of luck.
re: LulusMom
LlM, So sorry I missed this and I'm likely far too late but no, I don't sear them or refrigerate them. I do recommend the parchment though as it makes for easy release and super quick clean up!
re: Breadcrumbs
Made the turkey burgers with zucchini last night and it was a huge hit with the family. I always grate zucchini into my meatloaf so that felt very familiar to me. Baking them on tin foil on a cookie sheet made clean up extra easy (as BC mentioned). I think I would give the slight edge to Dahlia's chicken fingers (in M. Clark's In the Kitchen ...) with bumped up spices, but Lulu and her dad both loved these. And Lulu especially loved the sauce. She had three big scoops of it and at the end was simply putting her finger into it and licking it off (I know, I know, I shouldn't allow that kind of stuff at the table). Served with the spinach salad with dates from the same book and warmed pita.
re: LulusMom
LlM I'm so glad these turned out well for you and that my post reached you in time. I'll have to give Dahlia's Chicken Fingers a try as well, thanks for mentioning them. Funny, I pulled that book off the shelf last night as I remembered folks really liked the lentil soup and I've been craving something lemony. I think it should be good w a Caesar salad and after trying Zuni's on the weekend, mr bc is already pleading for more...
re: Breadcrumbs
I love lentil soup. Probably my favorite. Sounds like a great meal. And thanks again for the tip on the burgers.
re: Breadcrumbs
Imade these last night for a holiday meal and they were delicious - just a single comment on technique - arter the turkey and other indgredients were mixed it it was evident that I would not be able to form these into balls or patties; I simply spooned the ximsture into the hot fat using a tablespoon and pushed it a little together if needed. It cooked up fine and was very tender and moist - I would recommend this over adding breadcrumbs which would coarsen the texture and make for a dryer dish.
There was delicious browning going on in the fryimg pan - I would not skip the frying step or stint on the frying fat.
re: Breadcrumbs
I made these yesterday. I squeezed out the zucchini, as others had suggested, and I think it was a good idea. The patties held together fine and were still moist when finished. I pan-fried then baked, as directed in the recipe, to see for myself, though I had seen other posters' comments. The first side had some trouble getting brown, and the second side didn't at all. I guessed that they might be exuding too much liquid into the oil. For the second batch, I emptied the old oil and put just a coating of new oil instead of the 1/16". Again, the first side browned okay, but with the second side, I confirmed my hunch about the liquid -- with the smaller amount of oil, you could see the brownish juices foaming up all over. I think these are just too moist to brown well when pan-fried, and will take others' advice to just bake them next time. They won't have that nice brown on top, but it really seemed like a wasted, time-consuming step. Thanks for the suggestions about this; I think you're all on the right track wit the baking.
That said, we really enjoyed these. Very light, and with good flavor. My husband and I agree that the only thing we would change is to add more mint and cilantro next time, as the herb flavor was very light. My cilantro might have been a bit old and weak, but the mint was fine. I would even go so far as to double the amounts. I brought a sample for my parents to try today, so we'll see what they think, and how they are after being refrigerated.
The sauce is great, too. So tangy. It makes a lot, but I think we'll find other things that it will go well with. What have other people tried it on? I'm thinking lamb, rotisserie chicken, sub for mayo in tuna salad, zucchini, eggplant, tomatoes, avocado, maybe even poached eggs.
re: Allegra_K
Sacrilege Alert: We made this with pork, and on the barbecue. Held together welll, great flavours. A keeper for us.
re: painperdu
Ha ha, I am actually planning the Kofta B'sniyah for next week and I have lots of pork I freshly ground and I am thinking of subbing it in for the beef. Sacrilege for sure, but necessity is the mother of all invention.
re: painperdu
I also committed sacrilege - I made a rub of the spices called for the burgers, plus sumac, and applied it to a pork loin, which I roasted and then finished on the grill. I made the sauce as written except with all yogurt (no sour cream). The combination was so spectacular, we were oohing and aahing all the way through dinner. The sauce was also fantastic on the grilled summer squash we made to accompany it, and would be just as great on anything grilled, I suspect.
re: Allegra_K
Turkey & courgette burgers with spring onion & cumin p.200
I had a similar experience to everyone else here in that the mixture was very sloppy and I didn't even include the egg since I had run out (it is so cold here in Massachusetts that I'm avoiding going outside unless I absolutely have to!).
I followed Breadcrumbs excellent lead in baking them rather than frying them first and it didn't seem to matter that they were so loose, they came out the oven in excellent shape. I liked them but for me the sauce really made the dish. I can see making the creamy sumac sauce to go with lots of things, actually I'd eat it on its own!
I served it with couscous with tomato and onion on p.129 which strangely isn't suggested as an accompaniment on the burger recipe though it is on the couscous recipe.
re: Allegra_K
Turkey and Zucchini Burgers with Green Onion and Cumin, page 200.
Wow! We loved these! I followed the recipe as written, but I wrung out the grated zucchini in a towel, so it was quite dry, and I used Breadcrumbs' method of cooking them in the oven on parchment paper. The patties were perfect, held together well, remained tender but not soft or soggy. The level of spicing was exactly right, with a little bite, and the sauce was a cool and tangy accompaniment.
Like LulusMom, I served these with the spinach and date salad. This was a knockout meal!
re: L.Nightshade
I really cannot wait to try these. I'm holding out till zucchini season when we will be inundated with them & then I can magically transform them into Awesome and amaze my family. I hope.
re: geekmom
I know, geekmom. I've been holding out too but with all the rave reviews can I wait till August? That's when zucchinis are in season here (Zone 6),
re: Allegra_K
Turkey & Zucchini Burgers (Meatballs) w/Green Onion & Cumin
I made these as meatballs for the SuperBowl and we loved them. As others have, I wrung a lot of moisture out of the shredded zucchini and added some breadcrumbs and finished them in the oven. I think you could take these in many directions (Mexican, Asian) by changing up the seasonings and sauce. On the other hand, they are fabulous as is. Next time I am going to try tzatziki instead of the prescribed sumac sauce.
re: Allegra_K
Turkey and Zucchini Burgers, p. 200
As it's finally zucchini season, I decided to celebrate by making these burgers, which I've had my eye on for many months. Happy to report that we enjoyed them just like everyone else did! Wish I had reread these posts though, because my burger mix was very wet. Wringing out the zucchini first would definitely have been a good idea. For ease of weeknight cooking, I decided to bake my burgers in the oven at 400. I checked at the 20 minute mark and they were not quite done and very pale, so I blasted them at 550 for another 5-10 minutes. (Please keep in mind that I have an exceedingly slow oven) At this point they were cooked through, very moist, juicy and flavorful with a little brown on top. I would use this cooking method again as it is easy. But if I had a little more time/fewer little ones underfoot I would fry the burgers as indicated in the recipe. I think it would help them develop better color and a nice crust. Both of my kids loved these burgers (including my zucchini-hating, vegetable-adverse 3 year old).
For the sauce, I used 1 cup of greek yogurt and no sour cream, kept the other seasonings the same. Yummy yummy sauce. We used some of it with the burgers, some to dress a kohlrabi salad, and still had some leftover.
re: Westminstress
Another year, another zucchini season. I had all the ingredients for these burgers on hand, so I decided to give them another go. This time for ease of cooking I decided to forego the oven entirely. I shaped the meat mixture into 8 medium sized patties and cooked them entirely on the stove-top as I did the Parsiburgers from this month's COTM. This worked perfectly. This was better than the all-oven method because they developed a nice brown crust and did not heat up the house on a hot day. I will repeat this cooking method in the future. The Parsiburgers are a little easier (and I might like them just a tad better) but these are also very good, plus I have to say I get a kick out of watching my kids eat the normally untouchable zucchini!
re: Allegra_K
I made this the other night and had the opposite problem with amount of meat vs. zucchini. I recommend using an ice cream scoop with the meat instead of balls because they are supposed to be a little irregular. The sauce was amazing and I eyeballed my amounts and used it liberally. I must have had less food in general though because I got more burgers out of this than it said. I would definitely make both items again.
re: Allegra_K
I made these yesterday. I squeezed out the zucchini, as others had suggested, and I think it was a good idea. The patties held together fine and were still moist when finished. I pan-fried then baked, as directed in the recipe, though I saw the suggestions to just bake them; thought I'd see for myself. The first side had some trouble getting brown, and the second side didn't at all. I guessed that they might be exuding too much liquid into the oil. For the second batch, I emptied the old oil and put just a coating of new oil instead of the 1/16". Again, the first side browned okay, but with the second side, I confirmed my hunch about the liquid -- with the smaller amount of oil, you could see the brownish juices foaming up all over. I think these are just too moist to brown well when pan-fried, and will take others' advice to just bake them next time. They won't have that nice brown on top, but it really seemed like a wasted, time-consuming step.
That said, we really enjoyed these. Very light and flavorful. My husband and I agree that the only thing we would change is to add more mint and cilantro next time, as the herb flavor was very light. Granted, my cilantro might have been a little old and weak, but the mint was fine. I'd go so far as to double the herbs. Brought samples for my parents to try today, so I'll see what they think, and what they're like after a warm-up.
The sauce was great, too. Very tangy. It made a lot, but I think it will go well with other things, and might even make it by itself in the future (there was a lot of sumac in the packet). I'm thinking lamb, rotisserie chicken, sub for mayo in tuna salad, tomatoes, eggplant, zucchini, avocado, artichoke dip. . . . What have others tried it on?
re: Allegra_K
I've been looking for ground meat/meatball-type dishes to freeze for my 12 month old's lunches. The whole family thought these were delicious! Not bland, but very well seasoned. I cooked them entirely on the stovetop.
re: Allegra_K
(TURKEY AND ZUCCHINI WITH GREEN ONION AND CUMIN WITH) YOGURT SUMAC SAUCE, Pg. 200
We only prepared the "tantalizingly tart" Yogurt and Sumac Sauce component of this recipe. It was the condiment for a pan of roasted zucchini, yellow squash, tomatoes, onions, and green beans. The combination was both exotic and heady. Since I had seasoned the vegetables with ras el hanout, cayenne, S & P & EVOO the flavors of the sauce and roast complimented each other very well.
In fact it was so tasty that breakfast the next day became toast with the remaining vegetables on top, chopped HB egg, and The Sauce to dip into. Quite simply Delicious.
re: Gio
Gio, your roasted vegetables and yogurt sauce sound wonderful together. If you liked this combination you came up with that much, I'd recommend also trying the Hot and Sweet Roasted Mediterranean Vegetables with Tahini Dressing in Pure Simple Cooking, which your post made me think of right away. http://chowhound.chow.com/topics/9843...
re: Caitlin McGrath
Thank you Caitlin! Duly noted. That does look like something we'd enjoy. It seems familiar. I'll have to look in one of Ottolenghi's book for something similar that we've made. The tahini sauce triggered the memory.
re: Caitlin McGrath
Yes, that's it. As I recall we used a squash we had overwintered in our makeshift root cellar. I thought it was a miracle the squash survived from sometime in October till we used it in early Spring the next year. But really the miracle was the sauce that made the vegetable sing.
Roasted chicken with Jerusalem artichoke and lemon
page 180 (U.S. edition)
I have chicken thighs marinating in refigerator
Fortunately, I had all the ingredients-even the tarragon which I grow in my small container garden.
I appreciate that most recipes do not have specific amounts of salt and pepper
re: jpr54_1
the dish is in the oven-
is there a substitute for the saffron-since it is so expensive?
re: jpr54_1
chicken is finished-
I will have it for dinner-
I tasted a small piece of chicken and it was tasty.
In place of regular lemon I used meyer lemons which were on sale at the market
re: jpr54_1
I have seen people substitute saffron with turmeric. This will however only give you the colour. I can't think of anything that has the smell of saffron.
re: jpr54_1
I know a lot of people use "Mexican saffron," which is the stamen of safflower. It looks similar to saffron, and imparts a similar color, but I am not sure about the taste.
re: jpr54_1
Roasted Chicken with Jerusalem Artichokes and Lemon - p. 180
I loved this dish but JAs did not like me :( So, we are not fit for company together and I will accept it and not try again... Your mileage may vary and if it does, this is one tasty dish. Here is how it comes together.
You need to plan ahead and marinate chicken "properly" - overnight is good and mine marinated over two nights because something came up - you know how it goes at times...
Jerusalem Artichokes are pre-cooked and marinated along with the chicken in a mix of lemon juice and slices, shallots, garlic, saffron, pink peppercorns (I only had black), thyme, tarragon, salt and pepper. The next day chicken is arranged in a roasting pan skin side up and surrounded by the rest of the ingredients. Into a hot-hot oven it goes for 30 min until the skin is coloured. The dish is covered with foil and continue to cook for another 15 min. Out it comes to be sprinkled with more tarragon and lemon juice - yummy!
It was beautiful and very tasty dish. Wonder if plain potatoes would work, can't see why not.
re: herby
Roasted Chicken with Jerusalem Artichokes and Lemon, p. 180
This dish was yummeeee! We all loved it. I didn't have time to marinate for more than an hour. Herby does a great job explaining prep, so I wont repeat. It was still good, but I think a longer marinating time would have been even better. Also I cooked my chicken for almost an hour. After 45 min my chicken didn't look quite done plus I wanted it browner, so I took the foil off and let it cook and brown a bit longer, glad I did. I have a slow oven though. I happen to love Jerusalem artichokes and they were so good in this lemony, anisey sauce. But for those who don't like them, potatoes would be a good sub. I'd use a waxy variety and the sweeter the better. The aromas were incredible through prep, cooking and then at the table. Served with bulgar wheat cooked in a simple pilaf style and beet greens boiled and dressed with olive oil and lemon juice. These paired well. Word of warning though, there was a lot of chopping and prepping to this recipe! More than I expected. Much as we loved it, not sure if well get back to it as the prep time was longer than suits my lifestyle these days.
re: jpr54_1
Roasted chicken with jerusalem artichoke and lemon - p 180
I cooked this as the main course for a Jerusalem-themed dinner party last weekend. I had planned for us to eat mejadra and Westminstress suggested that this would be a good accompaniment. The dish was delicious and went very well with the mejadra - the lemon, tarragon and saffron combo is new to me and I really enjoyed the way the flavours played against one another. That said, somehow this didn't wow me in quite the same way as the arak/clementine chicken dish - perhaps because the food was no longer hot by the time it hit my plate, due to one of my guests arriving very late.
I wasn't able to find the banana shallots that are called for in this recipe so I had to use regular shallots. Is this a regional thing, where this variety is perhaps more popular in Europe and not known in North America? I had a couple of foodies and an organic farmer at the table and none of us had heard of them before. I went to a big market that has an incredible variety of fresh produce, and also looked at the largest Whole Foods in the area, but no luck.
I will also add that this dish took a lot of prep. Great for a dinner party, because you do everything the day before and leave it to marinate overnight, so all you have to do is pop it in a roasting pan and stick it in the oven on the day you cook it - that said, compared to the roasted chicken with clementines & arak it was a lot more work and the results were not quite as tasty.
re: geekmom
I have not heard of banana shallots either. But according to the bbc good food, it's simply the largest variety of shallots. It has a picture of them in the link below. Do you have something similar in Canada?
FWIW, the ones I bought are called Echalion Shallots. They look the same to me.
re: lilham
Thanks for the link, lilham -- interesting. The only ones I can get here are the pink-skinned ones (the inside part is more purple than pink) that are sort of small and squat, not long like the ones in the photos in Jerusalem. I'm sure the flavour difference didn't affect the taste of the dish too much, though.
re: geekmom
Sorry Geekmom! I really liked both chicken dishes but it seems I led you wrong ....
re: Westminstress
Not at all - I did like the dish quite a bit and I thought it went much better with mejadra than the clementine/arak dish (also, one of my guests doesn't drink and would not have wanted the ouzo-flavoured chicken if I had cooked this) so I am glad you brought it to my attention.


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Rated 4.4 out of 5 by 19 reviewers.
Rated 5 out of 5 by Yeagermom Beautiful rug so thick and plush. Love the slight color variation and pattern. Received on time. It is just as described only better. Very thick and soft. I am using it in my bedroom so it is great by the bed. The variation in color gives it great depth. Love it! April 9, 2015
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Rated 5 out of 5 by Barb57 Plush and worth the money! I purchased this area rug for my dining room and it is beautiful! It is really plush and a nice color. It does shed alot, but seems to be calming down. I would highly recommend purchasing this rug and you won't be disappointed!!! December 26, 2013
Rated 5 out of 5 by JanetSB Really love this rug! This is a beautiful, classy rug! I couldn't be happier. Bought the 6x9 in the store on sale. It is thick, soft, and a wonderful pattern. It is very light in color, so I'm hoping the dog and cats don't bring too much dirt in on it. But I think it will clean up well even if they do. October 13, 2013
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subset: commoncrawl


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Morning News Is More Interesting When It's Interrupted by an Earthquake
It wasn't exactly the 1989 earthquake that rattled San Francisco shortly before a World Series game was scheduled to be played, but a quake did occur early Monday morning in Los Angeles while several local news shows were on the air.
Check out these reactions as the 4.4 earthquake hit. No injuries hav


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Would you manage your life in such a way that you will be in debt with your mortgage and worried about how long you can depend on your current salary? The answer is probably no. So what's your alternative? Well, you may want to look at investing in gold. If you know how to invest in gold, then you may carry on just fine with your life and all its finances. If you're thinking about investing in gold but you're not sure how to do so safely and securely, and with the minimum risk, then you're in the right place.
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Therapeutic Radiology (Radiation Oncology)
Radiology is the branch of medicine that uses radioactive substances, electromagnetic radiation, and sound waves to create images of the body, its organs, and structures for the purpose of diagnosis and treatment. Images can also show how effectively the body and its internal organs and structures are functioning.
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Radiation oncology is a separate specialty that uses radiant energy to study, treat, and manage cancer and related diseases. Radiation oncologists prescribe and manage the radiation therapy.


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Nudie Jeans and partner Kanon Vodka sponsored a semi hush-hush event held last Tuesday, featuring sister trio group Haim in concert—and Denim Therapy was invited. Held at swanky boutique hotel Palihouse in West Hollywood, the event catered to all the denim lovers, Hipsters and hotel crashers they could cram into the event space-cum lounge. The stylish bandmates made their debut at SXSW recently, and are making their rounds around SoCal. Check out the gallery for a recap of the festivities.
Tags: concerts, Haim, Haim the band, Kanon Organic Vodka, kanon vodka, musicians, Nudie Jeans, rocker style, Street Style


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I can pick a handful of games from the 2011 season. My what a year.
I can pick a handful of games from the 2011 season. My what a year.
Runnin' Down a Dream
The game against the Raiders in 2009. Statisitically it was his best although it was such a beat down he only played about 1 half of the game before Carr came in.
8-10 completions
173 yards
17.3 average
2 TD / 0 INT's
and a perfect QB rating of 158.3
"You killed my family, and I don't like that kind of thing."
At SD, 2005.
put Eli on the map.
Lifetime member of the "specific element" and proud of it.
"I was disappointed that Eli did not lead his team in that brawl. I'm not saying I would have completely lost respect for him as a leader if I were on the squad but that kind of suspect behavior would definitely have me eyeing him sideways"...elitikistrahan
My favorite game will always be the wild card round against the Falcons. Besides that safety, Eli was just crazy that game.
Runnin' Down a Dream
SF NFC Championship game. Best ever by far. We've had a good line for most of Eli's career. He rarely gets touched, but that game he got worked, and I mean WORKED! He never lost his cool. Even the great ones start throwing the ball up after hitting the turf half like he did in that game, but he just kept firing darts, making great decisions. Probably the best defense he ever faced.


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Serbia lost the Hyundai Hopman Cup final 2-1 to Spain after a disappointing evening for Ana and her followers.
Novak Djokovic had put Serbia within touching distance of victory by beating Fernando Verdasco 6-3, 7-5, but Ana could not claim the decisive second victory as she lost a marathon rubber 6-4, 6-7 (3-7), 6-2 to Anabel Medina Garrigues. The 25-year-old was unable to produce the kind of form she'd shown earlier in the week and lost after a battle lasting more than two and a half hours.
Ana started the contest brightly. She scored the opening break in the second game of the match when a backhand from the world No.50 went wide, but she couldn't consolidate her advantage.
Although she managed to save five break points in the next game, the former world No.1 was re-broken at the sixth attempt by the Spaniard. Medina Garrigues added another break in the tenth game and wrapped up the first set in just under an hour.
Despite the loss of serve, Ana immediately picked up her attacking intentions and took a 3-0 lead in the second set.
At 4-2, 0-30 on the Medina Garrigues serve, Ana even seemed to force a decisive gap but, unfortunately, she could not exploit that rare chance as Medina Garrigues was almost impenetrable on serve, giving away just four break opportunities today.
The great variation on the Spaniard's second delivery prevented Ana from attacking the serve with her forehand. On the contrary, it was the Spaniard who managed to undo Ana's early advantage and forced the set into a tiebreak. Ana had to dig deep but eventually leveled the match by winning the tiebreak 7-3.
The match had already been underway for two hours when the women started a decisive third set and after both players had left the court for a short break, it was Medina Garrigues who returned as the more alert player and she raced into a 3-0 lead.
Ana re-discovered her strokes in the fourth game, which she won to love, and earned a break point to get back to 2-3 one game later. However, Medina Garrigues again proved too solid on serve and cleared away the danger.
The Spaniard fought herself into a 5-2 lead and broke Ana once more to seal victory and take the tie into a deciding mixed doubles rubber.
Spain entered the pivotal rubber with the momentum, and they refused to let up. Garrigues' fine form continued, while Verdasco proved to be rock solid in his service games.
Ana and Djokovic fought for every ball, but they were edged out 6-4, 7-5 and their quest for Serbia's maiden Hyundai Hopman Cup title will continue.
By Joeri Moerman


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Apr 30, 2011
She has followers, me included, and she posts regularly but none of her posts are showing up on our Google readers or in our blogroll updates.
I have searched and searched for an answer for her. Just today I added a feedburner link to her blog and it is supposed to be updating but I am not seeing any action.
I removed her followers gadget and added it back in. I have unsubscribed and resubscribed a couple times to see if my reader might suddenly find her. No luck.
Her settings are all correct allowing us to view these things. Stumped!
Lots of people seem to have had this problem through the years but no one seems to have a concrete answer to the issue.
7 comments:
- The Tablescaper said...
Hmmm... I have no ideas, but I did just become her newest Follower. I'll let you know if it shows up. I know sometimes people have lost all of their Followers. Just a thought, maybe a new one would work. I'll let you know.
- The Tablescaper
- April 30, 2011 at 10:55 AM
- Kasia said...
I can imagine you looking like the birdie! LOL I cant thank you enough! My gratitude is boundless!
- April 30, 2011 at 5:47 PM
- matron said...
I had this problem when I first started blogging.My blog would come up on the computer but not on the blog reader.
I put myself as a follower of my own blog,then go to the reader and click on my site,,if the new post does not come up in reader,sign out of blogger,then sign in again,this worked for me, It is worth a try.
- May 1, 2011 at 2:21 AM
- MiMi said...
Crap! This has happened to me so many time...The only things I could recommend are the same things you've tried.
- May 1, 2011 at 9:09 AM
- Cindy said...
Oh, I wish I had some help to offer! So sweet of yuo to help her...hope it works! :)
- May 2, 2011 at 3:53 AM
- Vicki said...
You're dogged, Lori, I like that in a woman. BTW, The Story of You is too cute! Could be my sotry, too.
- May 2, 2011 at 8:37 AM
- Vicki said...
Could be my STORY, I mean. Lazy fingers this morning, slow reactions. I think I need another cup of coffee.
- May 2, 2011 at 8:39 AM