Archive for November, 2018

This recipe from Yotam Ottolenghi’s new cookbook, Simple, is simply fantastic. Cut potatoes into fries and parboil. Toss with oil and salt and bake for about 45 minutes. Meanwhile, fry sliced garlic in oil until golden. Toss the potatoes with the oil and bake for another few minutes. Remove from oven, sprinkle with dried oregano and feta and serve. So good!

Avoiding Additives and Preservatives

Use a brand of feta cheese with all-natural ingredients.

Parboil potatoes and place on parchment-lined baking sheet

Bake until tender and golden, then toss with garlic oil

Sprinkle with oregano and feta and serve

Ingredients:

4 ½ lbs (2 kg) yellow potatoes, unpeeled and cut into ¾-inch- (2-cm-) wide fries

6 tbsp (90 ml) sunflower or canola oil

Flaked sea salt

¼ cup (60 ml) olive oil

6 garlic cloves, thinly sliced

2 tsp (10 ml) dried oregano

5 ¼ oz (150 g) feta, roughly crumbled

Preparation:

Preheat oven to 450 F (232 C).

Place a large pot filled with plenty of salted water over high heat. Once boiling, add the potatoes and cook for 7-8 minutes, until starting to soften at the edges but still holding their shape. Drain and set aside to dry out for 5 minutes, then transfer to a large bowl. Add the sunflower or canola oil along with 1 tbsp (15 ml) salt (I used less; about 1 tsp/5 ml) and mix well.

Tip the potatoes and oil onto two large parchment-lined baking sheets, so that they are not overcrowded and bake for 40-50 minutes, stirring a few times, until golden brown and crisp.

About 5 minutes before the fries are ready, heat the olive oil and garlic in a small saucepan over medium-high heat. Fry gently for 3-4 minutes, until the garlic is pale golden brown. Take the cooked fries out of the oven and pour the olive oil and garlic over them, then return to the oven for a further 4 minutes. Remove from the oven and, while piping hot, sprinkle with the oregano and feta. Serve at once. Serves 6.

From Simple by Yotam Ottolenghi

This dish from The New York Times is as tasty and soothing as a bowl of chicken noodle soup. Marinate chicken drumsticks, brown them and set aside. Cook the onion and then add orzo and broth. Cook for a few minutes, then place the drumsticks on top and cover the pan. Cook until the chicken is done, the orzo is tender and most of the liquid is gone. Remove from the heat and scatter cucumber, feta and dill over the top.

Avoiding Additives and Preservatives

I use Imagine Organic brand chicken stock and President’s Choice green olives stuffed with garlic. Look for a feta cheese with all-natural ingredients.

Brown the chicken

Cook the onion

Add the orzo

Return the chicken to the pan and cook until it is done

Chicken drumsticks with orzo, feta and dill

Ingredients:

2 lemons

5 tablespoons (75 ml) olive oil

3 garlic cloves, smashed

1 teaspoon (5 ml) kosher salt

1 teaspoon (5 ml) black pepper

2 pounds (907 g) chicken drumsticks (about 6 drumsticks)

1 yellow onion, peeled and chopped

2 cups (500 ml) orzo

3 cups (750 ml) chicken broth or water

2 small or 1 large thin-skinned (English) cucumbers, chopped

5 ounces (141 g) feta cheese, crumbled (about 1 ¼ cups/310 ml)

2 tablespoons (30 ml) chopped fresh dill

Castelvetrano or other green olives, for serving

Preparation:

Cut one of the lemons into wedges and set aside. Juice the remaining lemon and combine with 3 tablespoons (45 ml) olive oil, garlic, salt and pepper, in a large resealable plastic bag or in a bowl, along with the chicken pieces. Seal and shake the bag (or stir in the bowl) to coat. Set aside for 30 minutes, or refrigerate up to overnight.

Heat the remaining 2 tablespoons (30 ml) olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden all over, turning when the chicken releases easily from the pan, about 12 minutes total. Transfer chicken to a plate and set aside.

Add the onion to the pan and stir to coat with the remaining fat. Decrease heat to medium and cook until soft, about 4 minutes. Stir in the orzo and the broth or water. Cook until the liquid is partly absorbed, stirring occasionally, about 5 minutes. Top with the chicken legs and cover with a lid or foil. Continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 15 to 20 minutes more, depending on the size of your drumsticks. Remove from the heat and scatter the cucumber, feta and dill over the top. Serve from the skillet with lemon wedges and olives.

From the New York Times