Tag Archives: Saveur magazine

Saveur’s Chicken and Onion Tagine

As we settle into life in Nashville, Grant and I are quickly finding our dinner time groove.  One step closer to walking down the aisle, (and we finally have similar work schedules!!) which means we get to cook and eat dinner together nightly. I have decided that I like cooking for two! No more eating leftovers for a week. On the flip side, I am quickly learning that grocery shopping has to be much more thought out, as more meals have to be planned. (One of us has run to the grocery store just about every night this week).

Searching for new inspiration in my beloved Saveur magazine, I wanted to share this Chicken and Onion Tagine recipe we just tried. It has bright Mediterranean flavors, and despite the call for a “tagine” it can easily be prepared in a large skillet. I fixed it with Jasmine brown rice. Thankfully Grant has embraced my love for whole grains. His current favorite is quinoa, which he has been doctoring up to create all sorts of new pilafs. We may have to share some of his recipes with Whole Foods. Their that good. Anyways, slight modifications to Saveur recipe are as follows. I’ve also included nutrition facts for the modified dish (6 servings 4oz chicken):
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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).

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Filed under Recipes, Travel

Saveur Magazine & Spicy Lamb Stew

And I do mean spicy!! So I have a confession to make. This may come as a surprise, but I am a cooking magazine junkie connoisseur of exquisitely written recipes and culinary eye candy. It’s my thing. Over the weekend I was helping a friend move a bed when I discovered a stack of Saveur magazines in her garage. Oh yes, that was the end of me helping with the move. I found myself shoes off and feet up surrounded by pages of mouth-watering goodness. What could be better, right? The first magazine I opened I instantly flipped to an eight page article, “In Deepest Italy”. It was all about food in the southern region of Basilicata, with a photo of Matera. Before I knew it was Matera all I could think was “I have to go there”, and then I realized I’ve already been there. Well now I want to go again! It’s charming, romantic and without another english speaking soul (which is delightfully frustrating to be honest). But that’s when I knew.. I knew I was going to have to subscribe to Saveur. It doesn’t matter how many cooking magazines I subscribe to, or how long it takes me to get through all of them. Its my thing, and therefore I must have it.

As I read this article I found myself wanting to sit and share a bottle of wine with the journalist. This New Yorker understands Italy the same way that I do! Yes, the food really is all that, but it’s so much more than food. It’s the meaning behind it; the way history is told, traditions are rendered, and families bound. It’s the intoxicating aromas and boisterous gatherings that make Italian food culture different than any other place on earth. Its captivating. Francise Prose said  “what I like about Italian food is its confident simplicity, the cooks’ intensely personal, multigenerational, positively spiritual relationship with good local ingredients.. It’s slow food for sure, except that it has never been fast”.

Okaaaaaay, don’t get me started on slow food or I’ll never stop, but in a final word, slow food is a movement that I whole-heartedly support. There. I said it. Now on to dinner. In this gold mine of a magazine I found a recipe for Pignata di Agnello (aahem, lamb stew). It would be absolutely divine just as it is, however, I did make a couple changes to the recipe for the sake of cutting fat. Fat, not flavor mind you.

Pignata di Agnello (adapted from Saveur magazine, May 2009 issue)
1 1/2 lbs 3 lbs boneless, trimmed lamb shoulder, cut into 2″ cubes
2 lbs red potatoes, cut into 2″ cubes
5 oz pecorino cheese, shavings
1 can cannellini beans
1/4 lb spicy salami, cut into 1/4″ cubes
1 T 2 tsp crushed red chile flakes
4 sprigs thyme (or 8… no harm done)
2 carrots, peeled and cut 1/4″ thickness
1 onion, chopped
2 ribs celery, chopped
1/2 head curly endive or escarole, chopped
2 dried red chili peppers

First off, I wanted to keep the authenticity of a Basilicata dish by making it spicy (I omitted the salami for the sake of getting into my skinny jeans tomorrow), but that’s why I amped up the chili heat. True southern Italian cooking is all about the peppers, but forewarning, this stew was hot. Maybe try half the heat if you have a low tolerance for spicy foods. Toss all the ingredients into a dutch oven, add 2 1/4 cups water, and bake for 2 1/2 hours on 325F, or until the meat and potatoes are falling apart. Mmmm… the house smelled like fall in no time. It was perfect for Monday Night Football at home with my bestie.

Well I loved hearing about all the things you look forward to in the fall! Pumpkin seems to be a favorite. So tell me, what’s your favorite way to use pumpkin? I crave pumpkin butter in my oats in the fall. Its delish with a dash of cinnamon, or creamy pumpkin soup, pumpkin filled ravioli.. the list could go on and on. Can’t wait to be inspired by some of your favorite concoctions..

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