Happy Friday!  As I type this post early on this snowy Friday we are getting geared up for our first snow storm of the year.  Exciting?  No not really but I guess some people like it.  So far. all schools have been canceled but I am still planning on going into work.  We are supposed to get 20 cm today which is not too bad but the wind is supposed to pick up to 80km/hr.  Since we live in a wide open area it will likely feel that there is a hurricane around us.  I am really trying to look for full grown trees to shelter around the house.

Do you think I am crazy for looking at this option?  I am not very patient when it comes to watching trees grow for 20 years before they will block the wind.

On To the Food

The title catches your eye especially if you love chicken and garlic.  This recipe is a spin on a classic roasted chicken but there a couple of techniques that really enhance the flavor compared to your normal run of the mill chicken.

The marinade in this recipe really kicks up the internal flavor of the meat and the double cooking method also forces the flavor to be enhanced.  It really is a great trick if you have never tried this method in the past.

Ingredients

• 1 bunch parsley
• 3 cloves garlic
• 1 Head of garlic
• 3 shallots
• 1 Tbsp herbes de provence
• 1 tsp dried rosemary
• 2 tsp kosher salt
• 2 tsp ground black pepper
• Small pinch all spice
• 3 tbsp Dijon mustard
• 6 Tbsp. Olive Oil

Method

1. Blend all ingredients except the olive oil in food processor then  add 6 tsp olive oil
2. Rub inside and outside chickens and marinate in fridge 2-4 hours.
3. Take the head of garlic and loosen but do not peel, remove papery skins. Coat with oil and season with salt and pepper.
4. Roast chicken at 350 degrees in shallow pan for 90 min or till done and for at least 1 hour
5. Add the garlic head, covered with tin foil in own pan to the oven and roast for 45 minutes at 350 degrees.
6. Set chicken aside for at least 30 minutes.
7. Degrease roasting pan, then de-glaze with juices from resting chicken and 1 ½ cups of chicken broth.
8. Separate chicken to pieces, preserving the skin as best able, and place on boiler with skin side up.
9. Place thin slices of ½ lemon over top.
10. Pour juices into broiler pan, but not over the chicken and broil to hot (8min depending on oven).
11. Use ½ lemon remaining and add juice and reduce sauce, by ½ or till thickened, season with salt and pepper and a small amount, 1 tsp or so butter to enrich and smooth sauce.
12. Serve chicken with sauce.



13. ENJOY!

Zesty Tip: Don’t forget about that roasted garlic.  Serve the roasted garlic with the chicken for the garlic lovers in the house.

Big plans for the weekend?  I am pretty sure I don’t have anything major on the go.  Looks like I may be doing some shoveling for sure.  I better go get a shower and head into the office.  Have a great weekend and let me know if you have any questions about the recipe.

Take care

zesty

Happy Thursday!  Ever have one of those days where the weather influences how you feel? It has been kind of dreary out lately and I’ve been in a bit of a slump all day. The house progress has been running along very smoothly which is such a positive. We pulled the trigger on the kitchen yesterday… kinda pumped yet slightly nervous.

So I believe I have a super special recipe/post for you today.  Not only do these grape leaves taste amazing, the overall technique is quite simple – however it can be tedious.

As you go through the ingredient list, you may notice that the filling is very familiar to the cabbage rolls.  Despite the filling being similar, the flavor is drastically different.  A tangy full flavor from the lemon with a nice balance from the grape leaves is an amazing combination. These grape leaves are a must try!

Ingredients

• 2 Bottles of Grape Leaves ( 480g Bottle)
• 2 1/2 lbs Lean Ground Beef
• 1-1/2 Cups Long Grain Brown Rice
• 3 Lemons
• Salt and Pepper

Method

1. Combine ground beef, rice, salt and pepper in a large bowl and set aside.
2. Rinse leaves in water; separate and stem.
3. Starting in the center of each leaf, add meat mixture – then take the bottom of the leaf up over the meat, tuck in both sides and continue to roll.
4. Put into pot when finished and continue until all the leaves are complete.
5. Squeeze the juice of the 3 lemons over the grape leaves.



6. Slice the lemons in 2 and place on top of the pot.
7. Put small plate over leaves and add water to almost cover the leaves.
8. Place lid on pot and cook slowly on simmer for approximately 2-2 1/2 hours.
9. ENJOY!

Zesty Tip: By covering the leaves with a small plate it prevents the leaves from blowing up and getting all out of shape.

I am open to any questions you may have regarding both the recipe and the technique.  Have a great Thursday and if the weather is half decent today I will try and get some updated pictures on the house progress.  Stay tuned and keep smiling.

Take care

zesty