HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, June 13, 2013

Lemon and Rosemary Chicken "Pollo Arrosto" adapted from a Saveur recipe by Evan Kleiman of Los Angeles' Angeli Caffe

This great rustic Italian
recipe hails from Los Angeles
If you’re looking for a great dinner party Chicken recipe, you can’t do much better than this.  The combination of lemon, garlic and rosemary gives the dish great depth of flavor.  The chicken is crispy on the outside and meltingly tender inside.  The dish can be multiplied or divided depending on how many guests you’re entertaining.  When I made it, I was expecting 10 for dinner.  I felt quite a bit like the BBC character Hyacinth Bucket (Bouquet).  Whenever she gave one of her “Candlelight Suppers”, the guests inevitably bowed out at the last minute.  I managed to lose 3 after the chicken had gone into its marinade.  But the evening turned out to be magical as the remaining guests all had a much more intimate dinner that they all raved about. And I was left with lemon-y, garlic-y cold chicken with which I made a chicken salad I’m still dreaming about. 

Monday, June 10, 2013

Branzino with Arugula Sauce from Chef Sandro Romano of Armani Ristorante in New York



        
Armani Ristorante hasn’t exactly barged its way into the New York culinary scene.  Some wags have even suggested that Giorgio Armani opened the place solely to be able to enjoy pasta his way. He’d made no effort to conceal his displeasure with the heavily sauced pastas he’d been served in New York.  The restaurant, on the third floor of the flagship Armani store at 717 Fifth Ave. (Tel: 212 207 1902), has a lunch following that drops off the minute the store closes.  It’s then that you use the entrance right around the corner on 56th  Street. But things may well be on the upswing with the arrival of Sandro Romano.
Chef Romano in his kitchen
Chef Romano was at The Modern, the wildly successful Danny Meyer restaurant at the Museum of Modern Art for 8 years.  To salute his arrival, Florence Fabricant of the New York Times approached the chef for a recipe to complement an article on Greek wines.  The Chef came up with a recipe for Branzino with a semi-warm arugula sauce that the roasted fish sits on.  It has the bitterness of arugula combined with enough citrus to give the sauce some acidity which is very complimentary to the floral quality of Greek wines.  And it’s a breeze to make, taking all of 40 minutes from start to finish.