Tag Archives: What’s for dinner

Zucchini Halloumi Skewers with Lemon Parsley Dressing

I have never understood the appeal of raw zucchini. Watery and flavourless are not attributes I look for in my food. But, put zucchini on the grill, and it transforms into something very special. The heat of the BBQ evaporates the moisture, and, as the zucchini becomes charred, the natural sugar in the zucchini caramelizes and becomes intensely flavourful. Bland becomes bright.

You’ll need to slice the zucchini very thin for these skewers, about 1/8 of an inch thick. If you have stellar knife skills, go ahead and do it by hand, but if you have a mandoline, now is the time to bust it out. It slices the zucchini quickly and very evenly.

Now, for the star of these skewers, halloumi cheese. It’s a semi-firm brined cheese, traditionally made from sheep’s and goat’s milk. Originally made in Greece, Turkey and Cypress, it’s now also made in North America, often from cow’s milk. What makes halloumi unique is the way it’s made. The curds are cooked at a very high temperature for at least an hour. This creates a cheese with a rubbery, semi-firm texture. When you bite into halloumi, it “squeaks” between your teeth. So much fun to eat!

Halloumi has a high melting point, making it ideal for frying or grilling. The exterior develops a golden crust, and the inside becomes soft, but never melts completely.

Before they hit the grill, give them a light brushing with some good olive oil, and a light sprinkle of salt and pepper. I served them with a parsley-lemon dressing which adds a welcome hit of bright freshness and mild jolt of acid.

I’m excited for you to try making these. They’re bound to become a summer favourite.

Click here to print recipe for Zucchini and Halloumi Skewers with Lemon Parsley Dressing Download

Chicken Marbella Reboot

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Last week I had a craving for Chicken Marbella. If you are of a certain vintage, you will know exactly the dish I am talking about. Created, in 1982, by Julee Rosso and Sheila Lukins, of The Silver Palate fame, Chicken Marbella appeared at every dinner party I ever attended in the 80’s. Chockful of prunes, olives and capers, it was considered very “gourmet” and a bit exotic for the times.

I pulled out my well-worn cookbook, and read through the recipe, to make sure I had all the ingredients. I was shocked to disover that it called for adding a 1/2 cup of brown sugar to the marinade! Clearly my tastebuds (as well as my skin) have matured since the 80’s. I would never consider adding that much sugar to a chicken marinade today. This dish clearly needed a reboot.

I ditched the brown sugar for a modest amount of honey, just 2 Tablespoons. Instead of dried prunes, I opted for dried apricots for their vibrant colour and dried cherries, for their tart flavour. I kept the olives and capers, and, while I was searching for the capers, I saw a jar of sun-dried tomatoes, another blast from my past, lurking in the back of my fridge. Sun-dried tomatoes were ubiquitous in the 80’s and 90’s. We overused them and they became shunned by chefs everywhere. But, in defense of sun-dried tomatoes, when used sparingly, they can add a certain savory sweetness that is welcome in many braised dishes.

To boost the flavour profile further, I added anchovy paste (an umami bomb) and a generous pinch of Aleppo pepper for some heat.

This reboot did not disappoint. Packed with flavour and not too sweet, it satisfied my craving. Sometimes you can go back again!

Click here to print recipe for Chicken Marbella Reboot.

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Roast Chicken 101

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This summer, my daughter asked me how to roast a whole chicken. It dawned on me, that there is a whole generation of young adults out there who have no idea how to do this. Now, in her defence, she was a vegetarian up until a few years ago, so she never really paid attention to meat cookery when she was growing up.

That conversation was the impetus for this post. I gathered paper, pencil, measuring cups, spoons and a scale so that I could accurately record, exactly what I do. Since I roast chickens so frequently, I don’t normally measure. I just do it on autopilot.

Start with a 3 1/2 -4 pound chicken. If it is at all possible, buy a kosher chicken, as the salt added during the koshering process makes the meat juicier and more flavourful. Slice a lemon in half and stuff it inside the cavity of the bird. Tie up the legs with some kitchen twine. That will help the chicken roast more evenly. Then, shower that bird with a mix of kosher salt, pepper and paprika. Sometimes I used smoked paprika. Let the chicken sit on the counter while you get everything else ready.

Since you’re turning on the oven, you may as well roast some veggies with the chicken. I used shallots, carrots and mini potatoes. Feel free to use whatever you like. Squash, leeks, sweet potatoes and parsnips would all be good ideas. A few sprigs of thyme and rosemary are a winning flavour addition. A whole head of garlic, halved is also an option, if that’s how you roll.
If you plan to use potatoes, boil them first, for about 15 minutes, just until they begin to get tender. Then gently break the skin and flatten slightly with a fork or potato masher. This give you more potato surface area to get crispy.
If you have a 12- inch cast iron frying pan, or any enamel cast iron roasting pan (ie: Le Creuset) their hear retention properties make them the perfect roasting vessel. While you’re getting everything ready, place the empty roasting pan or skillet into the oven while you are preheating it.

Carefully place chicken into hot pan and surround it with veggies,. Drizzle it all with olive oil.
Roast it for about 60-65 minutes, until an instant read thermometer, inserted into the thickest part of the thigh (careful not to touch bone) registers 165°F.

The most important instruction I will give you is to let the chicken rest for 20 minutes before serving. This will give you time to turn the pan juices into a little sauce if you want. Complete instructions for doing this are in the recipe link.

Click here to print recipe for Roast Chicken 101.

Chicken Thighs with Sicilian Cauliflower

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Good chicken recipes are like men. There are lots of available ones out there, but very few great ones. I make chicken for dinner at least twice a week and have aquired several favourite standbys: Pomegranate Chicken, Chipotle Lime Chicken, Chicken Skewers with Ginger Coconut Sauce, and Chicken Tortilla Soup. But a girl needs something new every once in a while to spice things up.So when I saw Michael Symon making this tofu dish on The Chew a few weeks ago, I loved the citrus flavours of the marinade, but not being a tofu lover, my mind instantly went to boneless chicken thighs. I made a few other adaptations to his recipe and I think I’ve found a new weekday favourite. Pound the boneless thighs to about 1/4 inch thick so that they will cook more quickly.The marinade contains citrus juice and zest (I used clementines and lemon), red pepper flakes, cumin, honey and olive oil. One of the most brilliant things about this recipe is that you only have to dirty one pan. The cauliflower, chicken and sauce all get made in the same skillet. The other genius thing is that the recipe calls for multi-tasking. You cook the cauliflower while the chicken is marinating. No wasted time.

I am an eminently practical person and I love accomplishing as much as possible in the shortest amount of time available. Like when I go to the hairdresser to get my hair coloured, I have to sit for 30 minutes after the colour is applied. So while I am waiting for my grey hair to disappear, I get a manicure or pedicure and accomplish two things at the same time. I suggested to my dentist that he offer pedicures while you get your teeth cleaned. Imagine the extra revenue, I suggested, but he just looked at me like I was crazy. Clearly multi-tasking is not for everyone.

Once the cauliflower is finished browning in the skillet, the chicken gets a light coating of rice flour and is shallow fried to make it really crispy. When chicken is done, remove it from the pan and make the sauce. No need to clean the pan, all those little browned bits on the bottom of the pan will make your sauce extra delicious. White wine, shallots, garlic, golden raisins and capers combine to make a zesty Sicilian inspired sauce.

Garnish with toasted pine nuts and chopped parsley this is destined to become a new dinnertime favourite. Any leftover chicken makes a fantastic cold salad the next day with avocados and tomatoes.

Salt and Serenity

Tales from my kitchen