Cam made this, QED! (Bon Appetite?) 2018 4 svgs 425°


  • 6 chicken bone in, skin on thighs ~ 2lbs
  • ¼ C plus  2TB olive oil
  • 1 fennel bulb
  • 2 med shallots
  • 1 large beefsteak tomato
  • 1 lemon

Roast in top ¹⁄³ oven, 425°, use large oven safe skillet.

  • CHICKEN THIGHS: In large skillet add 2 TB oil and thighs skin side down (COLD pan). Turn on Med heat, cook until skin golden brown. Transfer skin side up on plate.
  • FENNEL – remove fronds & save. Cut head in half length wise.. Place cut side down, cut into 1/2″ wedges.
  • SHALLOTS cut into quarters lengthwise.
  • TOMATOES Cut crosswise into 1/2″ rounds.
  • LEMON Use 1/2 of lemon, cut into thin 1/8″ rounds
  • Turn skillet med-hi heat. Add, fennel, shallots, sliced lemon. Cook 4 min until fennel softens. Remove from heat.
  • Add chicken, arrange chicken skin side up  & tomatoes on top of fennel mixture.
  • Transfer to oven, 16-20 min.   Remove and rest 5 min.
  • SAUCE chop remaining fronds, 1/4C olive oil & juice from half of lemon.  Spoon fennel sauce over each thigh.

Serve with salad (greek salad , red onion, klamath, feta etc.)


WSJ 2018, 8-12 Svgs, Oven 300°. Very dense cake. Valrhona “Abinao” 85% ciao

  • ¾ LB (12 oz) blanched whole almonds. Finely grind half  (6 oz) in food processor. Coarsely grind remaining with chocolate. (or use almond flour and ground almonds from Trader Joe)
  • ¾ LB (12 oz) bittersweet chocolate, 85% cacao or higher
  • ½ LB (8 oz  ~ 1 C) unsalted butter at room temperature
  • 1 C plus 2 TB sugar
  • 5 large eggs separated

300° oven butter 8 inch round spring form pan, line bottom with parchment.

  • Cream butter and sugar with electric mixer until light and fluffy.
  • Add yolks one at a time.
  • Add, beat in  all the almond flour, nuts and chocolate.
  • Separate large bowl, which egg whites until soft peaks. Fold a quarter of whites into chocolate mixture to loosen.
  • Fold chocolate mixture into egg whites.
  • Pour into spring cake pan, bake until set and skewer come out clean 45 minutes.
  • cool in pan.

top with crème frâiche/whipped cream


Very easy, quick, QED

  • 1 C farro, brown in pan, add a sprig thyme to water to cook Farro. Drain


  • Chèvre
  • walnuts
  • cucumber – quarter lengthwise, slice
  • red pepper
  • dried cherries
  • Tuscan Kale
  • s & p

Bon Appetite 2018 – Cam’s. Q.E.D. 4 Svgs

Great with Lemony Chicken Thighs


  • ¼  olive oil
  • 8 garlic cloves sliced thin
  • 2 Lbs assorted summer squash/zucchini – quarter lengthwise, sliced
  • 1 tsp Aleppo pepper
  • 12 ounces ziti, pacchetti or other large tube pasta
  • 2 ounces (½ C ) grated parmesan, plus more for serving
  • 1 TB lemon juice
  • ½ C Basil leaves, divided.

Garlic, squash & Aleppo pepper:

  • Heat oil in skillet, cook garlic 4 min
  • Add squash, cook med hi, toss until squash begins to break down, turn down heat, cook until jammy/soft 15 min.
  • Add Aleppo pepper

Cook pasta until very al dente

  • Transfer pasta to skillet with squash, add ½ C pasta cooking liquid.
  • Heat in skillet, add parmesan cheese in stages along with pasta liquid until sauce coats pasta.
  • Toss in lemon juice and most of basil.

Serve pasta, add more parmesan, Aleppo pepper & basil