Casca
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Feast recipes - 2009/06/18 19:09
ince I keep getting requests for recipes from the food served at Rakis, he ya'all go.
Lentil and Garbanzo Bean Soup
(I've scaled this down to a reasonable size for home cooking.)
1/2 C dried garbanzo beans soaked overnight (or you can substitute 2 C of well rinsed and drained canned garbanzo)
1 tsp ground turmeric
1/2 tsp ground galangal (you can substitute ground ginger, I didn't on account of I'm allergic)
1/2 tsp ground cinnamon
1 tsp fresh ground black pepper
1/4 C margarine or veg shortening (you can substitute butter, I didn't on account of vegans)
3/4 C chopped celery
2 med onions, chopped (I used red)
1 Tbsp minced garlic
1 C chopped leaves and stems of fresh parsley (coriander would probably also be nice)
1 large can (22oz) tomatoes, seeded and chopped, juice included
2 tsp salt (use less if you used canned garbanzos)
3/4 C dried lentils, rinsed, de-pebbled, and soaked overnight
2 quarts vegetable stock
Put all of it into a big stock pot and bring to a boil. Reduce heat, cover, and let simmer until vegetables are tender.
Chicken & 40 Cloves of Garlic
(This one is thanks to Joy of Neverwinter)
First things first, familiarize yourself with James Beard's recipeas well as Ina Garten's version.
Ingredients:
3 heads of garlic, or about 40 cloves
2 - 3 tbl olive oil
8 pieces of skin-on, bone-in chicken (I prefer to use dark meat quarters, cheaper and hold their moisture better)
4 - 6 ribs of celery, chopped
2 medium onions, sliced thick
dried or fresh: tarragon, marjoram, parsley (I removed the tarragon and marjoram and used fresh parsley)
fresh thyme (I substituted dried thyme)
salt
pepper
1/2 cup of dry vermouth (I substituted vegetable stock)
1 cup dry white wine
2 tbl all-purpose flour (I substituted corn starch slurry for the dish to be gluten-free. This also negates the need for bringing the sauce back up to a boil in order to thicken it.)
2 tbl heavy cream
Preheat oven to 375 degrees.
Season the chicken with salt & pepper. Heat olive oil over medium high heat. Brown the chicken pieces (starting skin side down) about 3 - 5 minutes per piece, removing each batch to a plate as finished.
In a heavy dutch oven (or roasting pan) layer sliced onions and celery on bottom, then sprinkle with tarragon. Lay chicken pieces over onions and celery. Pour vermouth and wine over chicken, then sprinkle with thyme, parsley, and marjoram. Tuck garlic cloves in and around the chicken.
Place lid on dutch oven, or cover roasting pan very tightly with aluminum foil to create an air-tight seal.
Bake at 375 degrees for about 1 1/2 hours.
Remove chicken to a platter and cover to keep warm. Place pan back on stove over medium heat. Remove about 1/2 cup of the pan juices to a bowl and whisk in flour. Return this mixture to the pan, and whisk to combine. Raise heat to medium-high, continue whisking and add the cream. Allow to boil softly for about 3 minutes until the sauce has thickened. Add salt & pepper to taste.
Serve the sauce over the chicken and the roasted garlic.
Enjoy!
Post edited by: Casca, at: 2009/06/18 19:11
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