Tag Archives: rosemary chicken

Greek Eats

One who cannot travel, cooks. So here I am. It’s November, and it’s been seven months since my last adventure abroad. I’m antsy, anxious, and ready for something exciting. BUT, and that’s a big but, I have to sit tight a while longer and figure out what in the world I’m doing after graduation. Granted I did just return from Boston. I had a blast and am trying on the idea of moving bicoastal. Its a little scary. I feel like my life could go a hundred different directions and I just need to close my eyes and jump. I’m not exactly digging my heels in, but if any of those roads happened to lead to Italy I would be packed by sunrise! That hasn’t happened yet, so in the meantime I’ll travel vicariously through cooking. This week I felt like going to Greece. Care to join me?

I love Saveur magazine (and you knew that). Every issue makes me feel as if I’m taking a vacation. I can pour a glass of wine, cook, read it cover-to-cover, and wake up feeling like it was real. Magical, maybe that’s the wine, but I don’t care. My zen night started with Feta stuffed chilis..

Feta Stuffed Peppers
10 red jalapenos
9 oz crumbled feta
2 T extra virgin olive oil
2 T Greek yogurt
1 T fresh parsley
1 tsp lemon zest
1/4 tsp dried oregano
2 egg yolks
salt and pepper to taste
grated Parmesan cheese (optional)

First, half the peppers, seed them and roast under the broiler for 5 minutes. Next, mix all ingredients, except Parmesan. Stuff the peppers and return under broiler for 5 minutes. You can sprinkle with Parmesan (I did, but next time I think I’ll omit the extra cheese. They’re just as delicious without).

Next on the menu…

Roasted Rosemary Chicken
1 small chicken
8 garlic cloves
1/4 c extra virgin olive oil
3 T fresh lemon juice
2 T Dijon mustard
15 sprigs fresh rosemary

This chicken was succulent, simple and delicious. That’s all I have to say. Start by salting the chicken. Set it aside and mix in the food processor: garlic, lemon juice, oil, and mustard. Puree. Rub mixture all over the chicken and let stand at room temperature for one hour. Set chicken over a bed of rosemary in a roasting pan and cook, uncovered, at 500 degrees. After 20 minutes reduce heat to 350 degrees and cover, continue cooking for about 45 minutes. Flip chicken halfway through cooking.

Wine pairing? Well I’m no expert but I did enjoy a nice Pinot Noir. A light red for a full evening of gastronomic deliciousness. The peppers were good for nibbling while me and the roommate caught up on our girl time over a little vino. Dinner was perfect. The night was peaceful. It was just what I needed to recover from my whirlwind trip to Boston. Listening to the soothing sound of Seattle rain pecking at the ground was a perfect reminder of how I love fall. Aaahh, it feels good to catch up on relaxation. I hope your weekend is just as sweet (and savory).


Filed under Recipes, Travel