Tag Archives: lucy waverman

Lost recipe

23 Aug

Arg. For all of our mad hoarding skillz, we have somehow managed to lose a recipe we clipped over a decade ago.

The worst part? It’s a simple chicken and rice bake that’s easy enough to just wing. In fact, we used to do just that — to delicious results. We transformed it into a Cajun version, an Italian version, even a half-hearted Jamaican riff that was pretty good.

But, stubbornly, we are obsessing over the exact ratio of ingredients.

God, somebody help us here. We’re sure it was a Lucy Waverman recipe from the Globe and Mail in 1998/1999ish.

Recipe calls for dredging and browning chicken breasts, then adding raw basmati, diced onion, tomato, red pepper, garlic, chicken broth and fresh lemon juice. Maybe oregano or thyme.

I guess it’s kind of similar to Arroz Con Pollo.

It was freaking great, and every time we take a stab at it from memory, it just ain’t the same.

 

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In the meantime, a different experience, but still chicken and rice:
Latino-Style Chicken and Rice (Arroz con Pollo)
Cook’s Illustrated September 1, 2006.

To keep the dish from becoming greasy, it is important to remove excess fat from the chicken thighs and trim the skin. To use long-grain rice instead of medium-grain, increase the water to 3/4 cup in step 2.

6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
Table salt
1/2 teaspoon dried oregano
1 tablespoon distilled white vinegar plus 2 additional teaspoons
Ground black pepper
8 bone-in, skin-on chicken thighs (3 1/2 to 4 pounds), trimmed of excess skin and fat
2 tablespoons olive oil
1 medium onion , chopped fine (about 1 cup)
1 small green bell pepper , stemmed, seeded, and chopped fine (about 3/4 cup)
1/4 teaspoon hot red pepper flakes
1/4 cup minced fresh cilantro leaves
1 can (8 ounces) tomato sauce
1 3/4 cups low-sodium chicken broth
1/4 cup water
3 cups medium-grain rice (see note above)
1/2 cup green olives (manzanilla), pitted and halved
1 tablespoon capers
1/2 cup jarred pimentos , cut into 1/4 by 2-inch strips
Lemon wedges , for serving

Instructions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Place garlic and 1 teaspoon salt in large bowl; using rubber spatula, mix to make smooth paste. Add oregano, 1 tablespoon vinegar, and 1/2 teaspoon black pepper to garlic-salt mixture; stir to combine. Place chicken in bowl with marinade. Coat chicken pieces evenly with marinade; set aside for 15 minutes.

2. Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion, green pepper, and pepper flakes; cook, stirring occasionally, until vegetables begin to soften, 4 to 8 minutes. Add 2 tablespoons cilantro; stir to combine. Push vegetables to sides of pot and increase heat to medium-high. Add chicken to clearing in center of pot, skin side down, in even layer. Cook, without moving chicken, until outer layer of meat becomes opaque, 2 to 4 minutes. (If chicken begins to brown, reduce heat to medium.) Using tongs, flip chicken and cook on second side until opaque, 2 to 4 minutes more. Add tomato sauce, broth, and water; stir to combine. Bring to simmer; cover, reduce heat to medium-low, and simmer for 20 minutes.

3. Add rice, olives, capers, and 3/4 teaspoon salt; stir well. Bring to simmer, cover, and place pot in oven. After 10 minutes, remove pot from oven and stir chicken and rice once from bottom up. Return pot to oven. After another 10 minutes, stir once more, adding 1/4 cup water if rice appears dry and bottom of pot is beginning to burn. Cover and return pot to oven; cook until rice has absorbed all liquid and is tender but still holds its shape and temperature of chicken registers 175 degrees on instant-read thermometer, about 10 minutes longer.

4. Using tongs, remove chicken from pot; replace lid and set pot aside. Remove and discard chicken skin; using 2 spoons, pull meat off bones into large chunks. Using fingers, remove remaining fat or dark veins from chicken pieces. Place chicken in large bowl and toss with remaining tablespoon olive oil, remaining 2 teaspoons vinegar, remaining 2 tablespoons cilantro, and pimentos; season with salt and pepper to taste. Place chicken on top of rice, cover, and let stand until warmed through, about 5 minutes. Serve, passing lemon wedges separately.

Summer night barbecue

25 Jun

Even though we don’t have a lake front cottage or mountain cabin to escape to, we can’t help imagining dockside or deck party menus. As we are currently landlocked in the city, we’ll have to settle for a breezy balcony at sunset.

MEMORIES OF THE COTTAGE FLANK STEAK
Recipe from Lucy Waverman

Globe and Mail

1½ lb (750-gram) flank steak
2 tablespoons Dijon mustard
1 tablespoon chopped rosemary
1 teaspoon chopped garlic
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
¼ cup olive oil
Salt and freshly ground pepper

Use a sharp knife to score one side of the flank steak in a cross hatch pattern.

Combine mustard, rosemary, garlic, balsamic and soy. Whisk in olive oil. Pour over flank steak and marinate for 1 hour on the counter or 4 hours refrigerated.

Preheat oiled grill to high. Season steak with salt and pepper.

Place steak on grill and grill about 4 minutes a side or until medium rare.

Let sit 5 minutes and slice against the grain. Serves 8 as sandwiches. Or you can serve as lettuce wraps with butter lettuce, cucumber, green onions and a soy and hoisin sauce.

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Lucy paired this summer dinner with a fantastic-looking tomato and bubbling cheese pizza. With cracked black pepper and fresh basil, this is our favourite pizza.

GRILLED TOMATO AND MOZZARELLA PIZZA
A few tricks we’ve learned with pizza on the grill: Go lightly on the toppings to ensure that the crust crisps slightly and doesn’t go soggy. Make sure your barbecue is clean and lightly oiled so that crusts don’t stick. Use a large baking sheet to transfer rolled dough and finished pizzas to and from the barbecue. For this topping, local hothouse and cherry tomatoes both work well. You can also have several other toppings available and let the people choose their own.

1 pound (500 grams) pizza dough, homemade or store-bought

Basil oil:

½ cup olive oil

½ cup chopped basil

1 teaspoon chopped garlic

Toppings:

6 tomatoes, sliced

2 cups grated provolone, mozzarella or other cheese

¼cup chopped basil

Extra virgin olive oil

Punch down dough and divide into 4 balls. Roll out each ball on a floured board into a 9-inch circle or spread dough with your fingers. It is more uneven this way, but very easy to do.

Place olive oil, basil and garlic in a mini food processor and process until well combined. The mixture should look like a very loose pesto.

Preheat grill on medium-high heat and oil lightly. Turn off one burner and place pizza crusts over indirect heat. Grill for about 3 minutes or until the edges begin to puff and become firm. The underside of the dough should be slightly crisp and grill-marked. Turn the crusts over, brush with basil oil, cover with sliced tomatoes and scatter about ½cup cheese over each.

Close barbecue lid and cook for 3 to 4 minutes or until the cheese is melted and crust is cooked through. Remove pizzas from grill, scatter with chopped basil and drizzle with extra virgin olive oil if desired. Serves 8.

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Here’s another version of Lucy’s steak dinner, in skewer form. We are digging the anchovy toasts and mushroom salad, also.

GRILLED STEAK ON SKEWERS
Recipe from Lucy Waverman

2 pounds (1 kilogram) sirloin steak
Mustard soy glaze:
1/4 cup Dijon mustard
1 tablespoon chopped garlic
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1/4 cup olive oil
Salt and coarsely ground
pepper
Oil for brushing skewers

Method

Cut steak into 2-inch cubes. Combine mustard, garlic, soy sauce, balsamic vinegar and olive oil. Toss cubes with glaze and let marinate for 1 hour or longer in the refrigerator.

Soak wooden skewers in water for 30 minutes so that they do not burn.

Preheat grill to high. Season meat with salt and pepper and thread onto skewers so that the pieces aren’t touching. Grill for about 8 minutes, turning every 2 minutes, for medium rare. Remove from skewers to serve. Serves 6.

GRILLED OYSTER-MUSHROOM SALAD

3 tablespoons olive oil
1 tablespoon balsamic vinegar
12 large oyster mushrooms
Salt and freshly ground pepper
8 cups mixed greens
1/4 cup chopped chives

Dressing:

1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon chopped fresh tarragon or ½ teaspoon dried
1/4 cup olive oil

Combine oil and vinegar and brush over mushrooms. Season with salt and pepper. Grill mushrooms on high heat while steak is on for about 1 minute a side or until limp and marked with grill lines. Remove from grill and tear into pieces. Mix with salad greens and chives.

Whisk together mustard, lemon juice and tarragon and slowly whisk in the olive oil.

Season with salt and pepper and toss with mushroom salad. Serve salad beside steak.

Serves 6.

ANCHOVY BREAD
Anchovy bread works well with a platter of hors d’oeuvre as well as alongside steak.

Substitute 2 tablespoons of anchovy paste for the anchovies if you prefer.

1 baguette
8 finely chopped anchovies
1 teaspoon chopped garlic
1/4 cup melted unsalted butter
1/2 cup grated Parmesan

Method

Slice baguette lengthwise into 2 and cut each half into long triangular strips. Combine anchovies, garlic and melted butter and brush bread with anchovy butter on the cut side.

Sprinkle with Parmesan.

Place baguette on grill and grill for 2 minutes or until the bread is browned and parmesan is melting. Serve one slice with each steak serving.

Serves 6.