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Guinness Steak Pie

Jamie Oliver’s
Steak, Guinness and Cheese Pie with a Puff Pastry Lid

If you’re searching for a St. Patrick’s Day supper recipe (or a hearty meal to warm your spirits), this is a delicious alternative to the traditional pot of corned beef and cabbage, especially if you’re a “meat pie” lover like me.

Steak & Guinness Pie, MyLastBite.com

The recipe is from Jamie Oliver’s terrific cookbook “Jamie at Home”, which coincides with his show on Food Network. The episode with this recipe is called “Pastry”, in case you haven’t seen it yet.

This dish is now a St. Paddy’s Day tradition in our house, and it’s always a hit with friends and family.

My changes to the original recipe are noted in orange.

Ingredients

Olive oil
3 medium red onions, peeled and chopped
3 cloves of garlic peeled and chopped
1 oz butter plus extra for greasing
Steak & Guinness Pie Photo 2, MyLastBite.com2 carrots peeled and chopped
2 sticks of celery trimmed and chopped
4 field mushrooms peeled and sliced
2 1/2 pound brisket or stewing beef cut in to 1 inch cubes
a few sprigs of rosemary, leaves picked and chopped
sea salt and freshly ground black pepper
1 can of Guinness beer

(Instead I used 2 bottles ofGuinness Draught, 11.2 oz size bottles)
2 heaped tablespoons of flour
7 oz freshly grated cheddar cheese
2 sheets of ready made good quality all butter puff pastry
1 large organic free range egg, beaten

(I also added 1 chopped Jalapeno for heat)

Steak & Guinness Pie Photo 3, MyLastBite.com

Instructions

Preheat the oven to 375 degrees.
In a large ovenproof pan, heat a glug of olive oil on a low heat. Add the onions and fry them gently for about ten minutes – try not to color them too much.

Turn up the heat add the garlic, butter, carrots, celery, jalapenos and scatter in the mushrooms. Mix everything together before stirring in the beef, rosemary, a pinch of slat and a level teaspoon of pepper.

Steak & Guinness Pie Photo 4, MyLastBite.comFry fast for 3 or 4 minutes, then pour in one bottle of Guinness, stir in the flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the preheated oven for about one (1) and 1/2 hours.

Remove the pan from the oven and give the stew a stir. Put it back in to the oven and continue to cook it for another hour or until the meat is very tender and the stew is rich dark and thick. (I added another half bottle of Guinness at this point).

Jamie notes: “A perfect pie filling needs to be robust, so if it’s still quite liquidy, place the pan on the hob (stove top) and reduce until the sauce thickens.”

Remove it from the heat and stir in half of the cheese, then season carefully and leave it to cool slightly.

Cut about a third of the pastry from the block. Dust a clean work surface with flour and roll both pieces of pastry out evenly with a floured rolling pin to the thickness of a pound coin.

Butter an appropriately sized pie dish then line with the larger sheet, leaving the edges dangling over the sides.

Tip (pour or spoon) the stew into your pastry lined dish and even it out before sprinkling the remaining cheese over it.

Guinness Steak Pie

Brush the edges of the pastry with a little beaten egg.

Guinness Steak Pie

Cut the other rolled sheet of pastry to fit the top of the pie dish and criss-cross lightly with a sharp knife. Place it over the top of the pie and fold the overhanging pastry on to the pastry lid to make it look nice and rustic.

Brush the top with beaten egg then bake the pie directly on the bottom of the oven for 45 minutes until the pastry is cooked puffed and golden.

Guinness Steak Pie

Serves 4 to 6

Guinness Steak Pie

Jamie Oliver’s Official Website

“Jamie at Home” on Food Network

If you have the U.K. version of the book “Jamie Oliver at Home”, it’s on page 342.

I use this Gram Conversion Calculator

Pepperidge Farm Puff Pastry

Jamie Oliver’s Food Revolution

Originally posted Mar 13, 2009

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Deeply Madly Marché

Marché Restaurant Sunday Supper [Visit 6]

When Peter and I fall in love with a restaurant, we fall MADLY. Especially so, when it’s just a few minutes away from our home in Studio City. Although we tried to show some restraint in the past few weeks, we have NOT been able to stay away from our (now favorite) neighborhood spot.

During our New Year’s Eve dinner at Marché (link below), Chef Gary Menes told us about his upcoming “Sunday Suppers”. Instead of the regular tasting menu (which we LOVE because we share multiple plates), there would be a 4-Course Prix Fixe dinner for only $30.

When we learned (on yet another visit) that Marché server Ashton Sullivan would be the evening’s entertainment, we decided to make this first “Marché Sunday Supper” a good old fashioned party.

It’s not a real party without my nephews (big brothers to the twins), so Camron and Cody (along with their girlfriends) drove out from Glendora in the pouring rain. Friends Emrah & Silma trekked into the valley from over the hill, and although Lisa & Dave could have easily walked the few blocks to the restaurant, the streets were just too wet for a casual Sunday stroll.

The atmosphere is so cozy at Marché, especially on a cold and rainy night. Our table of ten hunkered down for a few hours of great food, drinks, soothing guitar by Ashton and of course lots of laughs. As Lisa (@DailyWine) tweeted the next morning: “You’re doing something right when place is packed on a Sun in LA in the rain”. So true.

Sunday Supper #1 [visit 6]:

Marché Restaurant visit 6
1st Course: Romey Lettuce, Goat Cheese, Apples, Cider Vinaigrette.
2nd Course: Soup – Okinawa Sweet Potatoes, Leeks, Truffle Scented Creme Fraiche.
3rd Course: Beouf Bourguignon (cooked sous vide for 36 hours at 60 degrees celsius), Pomme Puree.
4th Course: Creme Caramel, Coconut Butter Cookies.

Marché Restaurant visit 6
3rd course option (instead of the beouf bourguignon) was Blue Hubbard Squash, Wheat Berries, Smoked Pearl Onions, Sauce Soubise.

Marché Restaurant visit 6
Cody (my nephew) & his girlfriend Jade, Camron (my nephew) & his girlfriend Jennee at the first ever Sunday Supper at Marché Restaurant

Marché Restaurant visit 6
Peter having a laugh with Chef Menes

Marché Restaurant visit 6
Music by Ashton Sullivan
Marché Restaurant visit 6
With our good friends Emrah and Simla

Sunday Supper: $30
Quartino of Wine $5
Dining Date: 1/17/10 with Peter, Cody, Jade, Camron, Jennee, Lisa & Dave, Simla & Emrah.
Mentioned above:

Marché [Visit 5]
Marché Restaurant visit 5
Pig Candy: Applewood Smoked Bacon, Brown Sugar, Spices

Marché Restaurant visit 5
Veal Tongue Pastrami, Horseradish Creme Fraiche

Marché Restaurant visit 5
Jambon, Butter, Pain Grille

Marché Restaurant visit 5
Local Yellow Tail, Honshimegi Mushrooms, Sugar Peas, Green Garlic

Marché Restaurant visit 5
Healthy Family Farms Chicken, Purple Top Turnips, Chantrelle Mushrooms, Hearts of Romaine

Marché Restaurant visit 5
Prime Beef, Pomme de Terre, Torpedo Onions, Haritcots Verts, Red Wine

Dining Date: 1/08/10 with Peter, Bob, Lisa & Dave

Note: This restaurant is now closed. Please follow Chef Menes on Twitter

Marché
13355 Ventura Blvd.
Sherman Oaks, CA 91423
(818) 784-2915
Website

Update: 3/30/10 Read Jonathan Gold’s Review!

All Marché photos on Flickr

Marché [1 & 2]

Marché [3]

New Year’s Eve at Marché [4]

Marche on Urbanspoon

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A Bossa Nova New Year’s Eve

Bossa Nova music makes me feel giddy and extraordinarily happy. You know that feeling you get from listening to childhood records? A sudden spike of joy deep inside your soul?

Dancing with my big sister Janet, OkinawaWhen my sister Janet and I were growing up in Okinawa, our favorite records were the ones we weren’t allowed to play. Dutifully, we listened to Disney records that our grandparents mailed from the states, but we most enjoyed sneaking into our dad’s immaculate record collection.

He never found out about our little secret because my big sister was absolutely brilliant (even at seven years old). When we decided on an LP that we wanted to hear, Janet would pull THREE albums partially out of the record shelf. The one we wanted to hear was in the middle, the two others on each side were place holders (so she knew where to return the treasured vinyl). Big sis never allowed ME to actually TOUCH the records, which was probably a really good idea.

Our very favorite albums back then were Herb Alpert, and the awesome Sergio Mendes & Brasil ’66. We knew all the words to “Mais Que Nada” (still do), and would invite friends over for after-school dancing. To this day, Bossa Nova is always on my party mix. Just try listening to “One Note Samba / Spanish Flea” without dancing or bobbing your head.

When Peter and I first met fifteen years ago, we bonded over discussions of Bossa Nova music. Two years later on our wedding day, I walked down the aisle to Astrud Gilberto’s “Summer Samba (So Nice)”. If you don’t know the song, the lyrics begin with:

“Someone to hold me tight, that would be very nice
Someone to love me right, that would be very nice

Someone to understand each little dream in me
Someone to take my hand and be a team with me

So nice… life would be so nice, if one day I’d find
Someone who would take my hand and samba through life with me”

And yes, it’s been SO NICE!

Marché Restaurant, MyLastBiteFor New Year’s Eve, we like to do something low-key. Sometimes we spend it with family, sometimes we cook together at home or go out to a nearby restaurant.

We’ve fallen in love with chef Gary Menes’ cooking at Marche’ recently, and luckily the restaurant is just a few minutes from our house. When I read there would be a live JAZZ band on New Year’s Eve, I don’t know why but I just assumed it would be modern or fusion jazz. Not my favorite, but I figured at least Peter would really enjoy it. Besides Bossa, I’m a big fan of New Orleans jazz (especially Preservation Hall, the legendary band we recently saw at Disney Hall).

We had a 9pm dinner reservation, and I knew the food would be fantastic (this would be our fourth visit) so I wasn’t going to let the jazz in the background bother me. The duo wasn’t playing when we were being seated, and after we settled in and put on our party hats, there it was…. glorious BOSSA NOVA!

Yes, it was an elegantly laid-back, truffle-filled (thank you chef Menes!) food fest of a New Year’s Eve at Marche’, but with our beloved Bossa Nova warming up the crowded yet cozy dining room, it felt more like a party just for two.

My very Last Bites in 2009:

Marché Restaurant, MyLastBite
Winter Black Truffle Risotto. Raviolli: Swiss Chard, Mascarpone, Reggiano, Chestnuts.

Marché Restaurant, MyLastBite
Foie Gras Terrine, Date Compote, Brioche. Romey Lettuce, Baby Beets, Goat Cheese, Pistachios.

Marché Restaurant, MyLastBite
Hokkaido Scallops, Cauliflower, Apple, Gastrique, Vaudouvan Butter.

Marché Restaurant, MyLastBite
Fennel, Orange, Pear, Forbidden Rice.

Marché Restaurant, MyLastBite
Healthy Family Farms Chicken, Peas, Carrots, Tendrils, Grits.

Marché Restaurant, MyLastBite
A5 Grade Australian 100% Wagu eye of RibEye , Pomme Puree, Hearts of Romaine, Bunch Onions, Red Wine

Marché Restaurant, MyLastBite
Calvados Brandy Cheesecake (plus lovely Caramel Apple Millefeuill, Apple Walnut Cake and Brown Sugar Ice Cream!) 

Note: This restaurant is now closed. Please follow Chef Menes on Twitter

 

Marché Restaurant, MyLastBiteMarché
13355 Ventura Blvd.
Sherman Oaks, CA 91423
(818) 784-2915
Website

Dining Date: 12/31/09 [this page is Visit 4]

Photos of all my dinners at Marché

Update: 3/30/10 Read Jonathan Gold’s Review!

Mentioned Above:

Bozza Nova from Wes Smith and Graham Dechter

All Marché photos on Flickr

More Okinawa Photos




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Marché [3]

We can’t seem to stay away from our favorite neighborhood bistro! Another fantastic evening Marché Restaurant:

Marché Restaurant visit 3
Amuse Bouche: Kumamoto Oyster w/ Minuet Sauce

Marché Restaurant visit 3
Pickled Fuyu Persimmon

Marché Restaurant visit 3
Perigord Truffle Risotto

Marché Restaurant visit 3
Coleman lettuce, baby beets, walnuts, goa cheese, herbs

Marché Restaurant visit 3
Arugula, tangerine, pecorino, pistachio, verjus vinaigrette

Marché Restaurant visit 3
Sushi grade big eye tuna, baby broccoli, forbidden rice, scallions, shitake, pea tendrils

Marché Restaurant visit 3
Creme Brulee & Beignet

Note: This restaurant is now closed. Please follow Chef Menes on Twitter

Marché
13355 Ventura Blvd.
Sherman Oaks, CA 91423
(818) 784-2915
Website

Dining Date: 12/26/09

Update: 3/30/10 Read Jonathan Gold’s Review!

Marché [1 & 2]

New Year’s Eve at Marché [4]

Marché [5 & 6]

Photos from previous dinners at Marché

Marche on Urbanspoon

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Marché [1 & 2]

CONGRATULATIONS to chef Gary Menes for the terrific L.A. Times review of Marché Restaurant (link below).

Peter and I have been eating at the Sherman Oaks location for years, and have happily returned to each new incarnation of the restaurant, formerly known as Max.

A few years ago, there was a daily show I watched regularly on cable called “Recipe TV”. It featured chefs from L.A. (as well as other cities) sharing recipes and cooking in their restaurant kitchens. Some of the chefs I enjoyed most were Dave Myers of Sona, Eric Greenspan (before he opened the Foundry) and Andre Guerrero (chef/owner) of Max restaurant in Sherman Oaks.

Since Max was just up the street, Peter and I got a kick out of ordering dishes that we had seen prepared on the show. The restaurant became our nearby “special occasion” place and we even celebrated New Year’s Eve in the elegant dining room one year.

Then in late 2008, Max restaurant was stripped down into a more casual bistro. At first, we were leery of trying out the new menu, but then fell absolutely in love with the Max Black Angus Burger and chicken liver pate’. That became our favorite comfort meal in the valley, and I would shamelessly dip my crispy fries into the creamy potted chicken liver like it was ketchup! French fries and chicken liver… a match made in heaven.

When I read that Max was being retooled, I figured it was the end of our favorite “old new” spot. Until I learned that the new chef had most recently worked at Palate Food + Wine in Glendale, under the helm of the awesome Octavio Becerra.

I’m happy to say, our first visit to the NEW Marché restaurant did not disappoint. Peter and I are looking forward to seeing (and of course TASTING) what’s next on the menu!

What we shared on our first visit:

Marché Restaurant, MyLastBite.com
Coddled Eggs, Summer Truffles

Marché Restaurant, MyLastBite.com
Scallops

Marché Restaurant, MyLastBite.com
Pork Rillette

Marché Restaurant, MyLastBite.com
Salad with Speck, Piedmontese Beef

Marché Restaurant, MyLastBite.com
Pork Belly with Figs

Marché Restaurant, MyLastBite.com
Apple Charlotte

Above Dining Date: 10/2/09

Below Dining Date: 11/28/09

Marché Restaurant, MyLastBite
Foie Gras Terrine, brioche au maison

Marché Restaurant, MyLastBite
Castelvetrano Olives with orange and pistou. Potted smoked prawns at Marché Restaurant

Marché Restaurant, MyLastBite
Local Calamari, Haricots Verts, Shitake, Meyer Lemon

Marché Restaurant, MyLastBite
Natural Beef, Potato, Red Wine

Photos from all my visits to Marché

Note: This restaurant is now closed. Please follow Chef Menes on Twitter

Marché L.A.
13355 Ventura Blvd.
Sherman Oaks, CA 91423
(818) 784-2915
Website

Mentioned Above:

L.A. Times Marché Review

L.A. Times Article about Max

Dining at Palate Food and Wine

Dining at the former MAX (Angus Burger)

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[CLOSED] Susan Feniger’s Street

I loved watching the recent “Street Food Special” episode of “No Reservations”. It brought together my very favorite Anthony Bourdain clips; the scenes when he’s out and about eating “real food” with the locals, and also recapped Tony-visits to Singapore hawker (food) centers. It really made me wish we had something similar here in Los Angeles.

As Bourdain so eloquently stated: “Whereas in America the food court is the nexus of all things generic and awful, in Singapore these open-to-the-street food centers, coffee shops and hawker centers offer a near limitless variety of Malay, Chinese and Indian dishes”.

In a 1991 LA Times piece, my favorite food writer Jonathan Gold wrote: “The closest thing to a hawker center in Los Angeles is, of course, the Grand Central Market downtown… Among the fruit stalls and the poultry stands, there are 10-odd places where a hungry person can get something to eat”. I haven’t been there in years, and look forward to rediscovering the Grand Central Market again soon, but still it’s not exactly what Bourdain calls, “a ONE chef, ONE dish vast food court”.

It’s true that our multicultural city is filled with delicious strip-mall eats, and I personally plan to spend more time searching them out (hint to my foodie pals). But the large food courts I’ve been to (at various local shopping malls) would never be a destination dining trek of sorts. Well, except for “Hotdog-On-A-Stick”. I’m a sucker for any type of food on a stick.

Susan Feniger’s Street Food

When I first read about Chef Feniger’s new restaurant, I envisioned it to be a sort of miniature hawker center. An enclosed space filled with individual street carts from the around the world. In my mind, I even imagined individual cooks (in traditional attire) selling the dishes at these tiny indoor food stalls. I don’t know WHERE I came up with these ideas, but reading Jonathan Gold’s description in LA Weekly certainly added to my fantasy:

Street, MyLastBite.com“Street is a virtual museum of world street food, snacks and savories from every part of Asia — Korean-style mung bean pancakes studded with bits of anise-braised pork belly; hollow, potato-stuffed Indian ping-pong balls called paani puri, moistened with a bit of spicy broth; a juniper-laced salad of roasted beets and crumbled walnuts; even a take on the classic Singaporean breakfast dish of toast with coconut-jam kaya and a runny egg. There are dense dal fritters, a delicious version of the do-it-yourself Thai bundles of roasted coconut, bird chiles, peanuts, tamarind jam and minced lime, among other things, sensibly wrapped in bits of collard instead of the traditional betel leaf.”

So no, Susan Feniger’s Street is not the culinary “It’s A Small World” experience that I fantasized about, but it is a wonderful, exciting (and fun!) restaurant that brings my dream just a little bit closer.

What we ate:

Street, MyLastBite.com
Amuse-Bouche: A very exotic (savory) version of a Rice Crispy Treat! Millet Seed Puffs, with Marshmallow, Fennel, Curry, Coriander,Cumin and Black Currant

Street, MyLastBite.com
Spinach Varenyky: Ukrainian dumplings stuffed with spinach and cheese. Served with sour cream and lemon marmalade

Street, MyLastBite.com
Paani Puri: Chef Susan Feniger first tried these on a street market in Mumbai, India. Filled with potato, chutney, beans and topped with yogurt cilantro

Street, MyLastBite.com
Cuban Stuffed Potato Cake: Filled with spiced beef, raisins, and capers; with tomato mint salsa and poblano crema

Street, MyLastBite.com
Scandinavian Beet and Apple Salad – Slow roasted beets with apple, black currant, watercress, toasted walnut, and millet croutons in a juniper vinaigrette

Street, MyLastBite.com
My FAVORITE bite: Kaya Toast, a uniquely Singapore experience; toasted bread spread thick with coconut jam; served with a soft poached egg drizzled in dark soy and white pepper (link to recipe below!)

Street, MyLastBite.com
Marinated New York Strip Steak, skewered and roasted in the wood oven, served with Wild Mushroom Spaetzle and Rapini with Creamed Onions and Bacon

Street, MyLastBite.com
Top Photo: Vietnamese Corn – wok cooked medley of fresh corn, spring onion with glazed pork belly.
Bottom: Saag paneer with Kokum Dal and Rice Plate – A South Indian spinach dish stewed with homemade paneer cheese, tomato and spices; served with dried plum dal and yogurt rice.

Street, MyLastBite.comSusan Feniger’s Street [CLOSED]
742 N. Highland
Los AngelesCA 90038
(323) 203-0500
Website

Street on Twitter

Dining Date: 5/30/09
with Peter, Julian & Wendy 

Mentioned Above:

More about Singapore Hawker Centers

Kaya Toast Recipe via LA Times

My love for Kaya Toast (on LA Times)

Jonathan Gold’s LA Weekly Street Article

Jonathan Gold’s L.A. Times Food Stall Article

Anthony Bourdain: No Reservations Official Site

“Down on the Street” (Bourdain street food) episode

Grand Central Market

Hotdog on a Stick


Susan Feniger's Street on Urbanspoon

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Chimichurri “Air” – Adventures in Molecular Cooking [7]

After learning the simple recipe for making flavored “air” at Molecular Gastronomy Class, I thought long and hard about what I wanted to aerate first. Multiple visits to the the Bazaar by José Andrés had me familiar with Bar Centro’s “salt air” topped margaritas, and my favorite “new way” martini with spherified (Ferran Adria) olive is topped with a tangy brine “air”. 

Peter and I love grilling flatiron steak, and I make homemade chimichurri sauce at least once a week. But in our house it’s not just for beef. We also add it to eggs, quesadillas, pastas, and even tuna salad.

Chimichurri "Air" photo 10 by MyLastBite.comTo make the “air”, there are actually only two ingredients needed: some sort of liquid and the lecite (aka lecithin), a natural soy-based emulsifier (links below).

Traditional chimichurri is usually made with two liquids: olive oil and acids, usually limes or vinegar. To make my chimichurri air, I left OUT the olive oil and just drizzled the oil on the steak directly, BEFORE adding the “air” on top.

I like my chimichurri REALLY spicy and wasn’t sure the heat would remain after straining and aerating, but it did. The light (and well, airy) texture was a refreshing change from the standard sauce. 

I certainly don’t plan on going crazy with the lecite (although I do think a Heinz 57 “air” would be an awesome return to my childhood). To me, it’s simply about learning yet another delicious (and fun!) cooking technique at home.

My Recipe for Chimichurri Air:

Chimichurri "Air" photo 2 by MyLastBite.com9 oz liquified chimichurri sauce (recipe follows)
1.5 g lecithin (aka lecite), food grade
Olive oil (to drizzle on steak) 

To make the chimichurri sauce:
1 cup chopped parsley
1 cup chopped cilantro
2 medium jalapeno chilies (or more if you like it spicy)
8 oz of fresh lime juice or red wine vinegar
2 or 3 cloves of garlic
Fleur de sel (or sea salt) 

Place all ingredients in a mini-chop or food processor and blend until liquified.

Chimichurri "Air" photo 3 by MyLastBite.comMeasure 9 oz of liquid (add vinegar or water if needed). 

Then pour the liquid through a fine strainer to remove any large pieces.

Make sure it’s 9 oz of liquid to 1.5 g lecithin (again, add vinegar or water if needed).

Place the chimichurri sauce and lecite into a large bowl and blend with a stick-blender until foaming. Note: I have a large, plastic container that I use for this. It can get pretty messy in a standard bowl, so wear an apron!

Chimichurri "Air" photo 9 by MyLastBite.comPrepare the steak:
Grill steak to desired doneness and let meat rest for at least ten minutes.

Cut and plate then drizzle olive oil directly on steak.

Add salt then scoop out whipped “air” from bowl and gently place on meat.

If the “air” becomes watery, simply blend again (not too long) until foamy. Serve immediately!

Chimichurri "Air" photo 11 by MyLastBite.com

Mentioned Above:

Bazaar’s Martini w/ Brine “Air”

About Texturas (in English)

Albert & Ferran Adria Textura site (spanish)

About Texturas – Lecite (airs)

Where to buy molecular ingredients

Molecular fun at home

My ChimiTuna (tuna salad with chimchurri)

My visits to the Bazaar

Ferran Adria’s “Liquid” Olive

El Torito’s Deep-Fried Ice Cream photo

Adventures in Molecular Cooking 6 (Trisol)

Adventures in Molecular Cooking 5 (Class)

Why I call it “Molecular Cooking”

All my chimichurri “air” photos on Flickr

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Greek Lemon Chicken

Allergy season in the San Fernando Valley is, by far, my least favorite time of year. It’s now been a month since my spring-time symptoms kicked in, and I’ve been feeling pretty lousy the entire time: Itchy and watery eyes, non-stop sneezing, postnasal drip (with congestion, which I don’t understand), loss of smell, and the worst part, for me, are those dreadful hours when I loose my sense of taste.

I’m currently taking two different prescription medications that definitely help ease the symptoms, but living with three dogs (who sleep in the bed) only adds to the problem. Peter and I will never get rid of our dogs (aka our “kids”), and honestly, most of the time I just feel really grateful that seasonal allergies are my only health issues.

But last week, on top of dealing with my sensitive sinus problems, I came down with a nasty, head cold. I didn’t even know it was a cold for the first few days because I hadn’t had a good night sleep in weeks, and already felt drained and depressed. I tried to shake the blues by drinking extra cups of green tea, reading my current favorite book on the sunny porch out front, and also by taking extra walks with the pups.

When I woke up Thursday morning still feeling gloomy, I suddenly remembered that one thing that was missing from my days. Talking aloud to myself (with my dogs tucked in snugly beside me), I sat up in bed and said, “cook, stupid”.

Because I was suffering from both allergies and a head cold, I hadn’t cooked a proper meal all week. Hot tea and cereal for breakfast, cold meds for lunch and “frozen entrées” for dinner. No wonder I felt like crap. Physically, I wasn’t getting any real nutrition, and I’d forgotten to do the one thing every day that makes my spirits soar.

I then decided to make one of my very favorite, super EASY one pan meals. Greek Lemon Chicken with Roasted Garlic and Potatoes. I first had it when I visited friends in the Greek Islands over twenty years ago, and it’s always a comforting plate of food. And as you can imagine, I felt amazingly better after just one bite.

Greek Lemon Chicken w/ Roasted Garlic and Potatoes

Ingredients:

3 1/2 to 4 pounds of chicken pieces (I prefer thighs and legs) with skin.

3 medium lemons (juiced, but save lemon halves)

3 pounds of baby potatoes (your favorite)

1 tablespoon of oregano

2 to 3 teaspoons of salt (to your liking)

1/2 teaspoon of pepper

2 medium heads of garlic

1/2 cup of olive oil

Greek Lemon Chicken 2, MyLastBite.com
Preparation:

Preheat oven to 350°F

Clean the chicken and potatoes, dry then place in large baking pan.

Cut tops of garlic (be careful) to expose cloves, and set face up in pan.

Next add olive oil, the juice of 2 lemons, then rub over everything.

Make sure there’s a nice coating of oil on the bottom of pan, so the chicken doesn’t stick.

Add oregano, salt and pepper. Coat everything in the pan.

Add the last two lemon halves in pan and let bake with the other ingredients.

Now, turn chicken pieces so the skin in facing down on the pan bottom.

Greek Lemon Chicken 3, MyLastBite.comCook for about 90 minutes total:
After 30 minutes, carefully remove hot pan from oven and gently turn over the chicken pieces so the skin is facing UP. This way you’ll get a nice, crispy and flavorful skin.

At the same time, turn over the potatoes and then place back in oven for 60 minutes, or until the chicken is cooked through.

To serve: After the garlic heads have cooled, you can pop out each roasted clove with a knife and serve the sweet, mushy cloves on top of the chicken. Or, do what I did and serve the entire half of the clove itself. They’re delicious smashed into the potatoes or added to warm, crusty bread as well. The extra lemon halves (now soft and baked) can be eaten too. Enjoy.

Greek Lemon Chicken 4, MyLastBite.com

Note: The dish is terrific on it’s own, but it’s even better with a Horiatiki Salata (classic Greek country salad). I didn’t think to get the Greek salad ingredients at the market that day, so I tossed together a side dish with things I had at home: clementines, fresh green beans, and roasted beets.

Mentioned Above:

Horiatiki Salata: Recipe for Greek Country Salad

My Pups

In Greece

Cuties California Clementines

Current favorite book: “A Homemade Life” by Molly Wizenberg

“Cook, Stupid.” written by Jo Stougaard ©MyLastBite.com All Rights Reserved. No usage allowed including copying or sharing without written permission.

Greek Lemon Chicken W/ Roasted Garlic & Potatoes on Foodista

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Sage Potato Chips

I love making crispy fried sage. They’re just great on top of grilled steak or even crumbled on hashed browns. Sometimes I just eat them by themselves like potato chips, simply fried in olive oil and sprinkled with sea salt.

Sage Chips Photo #7 MyLastBite.comSo when I saw a recipe for “Sage Potato Chips” in Saveur Magazine, I knew I’d have to try it out immediately. The original recipe is by Chef Dan Barber of Blue Hill at Stone Barns, and I was totally mesmerized by the accompanying photograph in the magazine. I used the ingredients that I already had in my kitchen, and it was easy and delicious. 

What you need:
Potatoes (I had Russet on hand)
Sage Leaves
Oil
Sea Salt
Paprika 

Step 1: Clean and dry sage and potatoes
Sage Chips Photo 1 MyLastBite.com

Step 2: Using a mandolin, make long slices of the potato
Sage Chips Photo 2 MyLastBite.com

Step 3: Make 2 cuts in the center of the potato to hold the sage leaf
Sage Chips Photo 3 MyLastBite.com

Step 4: Heat up oil to 200 degrees and fry each potato slice (without the sage) for ten seconds each then drain
Sage Chips Photo 4 MyLastBite.com

Step 4: After the potato piece cools down a bit, insert one sage leaf into the center cuts. Note: I had BIG sage leaves in my garden and had to adjust the slits so they fit.
Sage Chips Photo 5 MyLastBite.com

Step 5: Raise the oil in the pan to 350 degrees and fry slices again (with the sage leaves inserted) until golden and crispy
Sage Chips Photo 6 MyLastBite.com

Step 6: Season with sea salt and paprika
Sage Chips Photo 8 MyLastBite.com

Dan Barber’s Original Recipe and Photo Here

Sage Potato ChipsMentioned Above:

Saveur Magazine

Article about Blue Hill at Stone Barns

About Chef Dan Barber

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