Tag Archives: rosemary

Chicken with 40 Garlic Cloves

Posted on June 16, 2012 | 4 Comments

There is probably no need to ramble on about the wonderful benefits of including garlic in one’s diet, so I will just add that…

Garlic has been found to be most advantageous in the prevention of esophageal, stomach, and colon cancers. It also may play a role in prostate, breast, and lung cancer.

It’s best to add garlic at the tail end of your recipes, since over-cooking robs it of its health benefits.

The garlic in this recipe mellows as it roasts, imbuing the finished sauce with a subtle flavor. I have reserved 10 of the cloves to add in the last 10 minutes of cooking for the reason stated above.

Accompany the chicken with Root Vegetable Puree and Steamed Green Beans.

 Serves 8

  •  2 organic free-range chickens, each 4 lb., cut into 8 serving pieces
  • Sea salt and freshly ground pepper, to taste
  • 3 Tbs. extra-virgin olive oil
  • 40 garlic cloves, peeled
  • 1 Tbs. minced fresh rosemary
  • 1 Tbs. minced fresh thyme
  • Zest of 2 lemons
  • 1 c. chicken stock
  • 3 Tbs. unsalted organic butter, at room temperature, cut into pieces

Preheat an oven to 400°F.

Season the chicken with salt and pepper. In a wide Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the chicken, 2 to 3 minutes per side. Transfer to a plate.

Add 30 garlic  cloves to the pan and cook, stirring, for 1 minute. Remove the pan from the heat. Add the chicken, rosemary, thyme and lemon zest and stir to combine. Cover the pan, transfer to the oven and roast for 20 minutes.

Baste the chicken with the accumulated juices. Continue roasting, uncovered, until the chicken is cooked through and the juices run clear when the meat is pierced with a knife, about 30 minutes more. Add remaining 10 cloves of garlic after first 20 minutes.

Transfer the chicken to a platter; leave the garlic in the pan. Cover the chicken loosely with aluminum foil.

Set the pan over medium heat and mash the garlic with the back of a spoon. Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes.

Whisk in the butter a few pieces at a time. Season with salt and pepper. Transfer the sauce to a sauce-boat.

Serve the chicken immediately and pass the sauce alongside.

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Focaccia with Olives and Rosemary

Posted on May 21, 2012 | Leave a comment

There’s nothing quite like baking.  Up until 7 years ago, I avoided bread making, thinking the process was too time consuming. I baked muffins and cookies and pita bread, but nothing more involved. 

Then we had a cardamom bread competition in the family, and that awakened my interest.

After braiding the loaves and being rewarded by golden crusted, aromatic, fluffy slices that called for a smear of butter, I was hooked!

Below is a simple focaccia bread that features two favorite ingredients…Kalamata olives and Rosemary.  You can get creative with the spices.

Recipe

  • 2 c. warm water (110°F)
  • 2 tsp  dry yeast
  • 4 1/2 c. (about) all purpose flour
  • 2 tsp  salt
  • 3 Tbs. olive oil
  • 24 black or green brine-cured olives (such as Kalamata or Greek),pitted, halved
  • 1 Tbs. chopped fresh organic Rosemary or 1-1/2 tsp  dried

Place 2 c. warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.

Add 4-1/4 c. flour and salt to yeast mixture and stir to blend well (dough will be sticky).

Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes.

Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours.

Punch down dough; knead into ball and return to same bowl.Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less

Coat 15×10-inch baking sheet with 1Tbs oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13×10-inch rectangle. Let dough rest 10 minutes.

Drizzle 2 Tbs. oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.

Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes.

Serve bread warm or at room temperature.

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