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.)


Gourmet 1989, Bake 375° makes 6 cakes

  • 2/3 C Cake flour (not self rising)
  • ¼ tsp baking soda
  • pinch salt

Sift above ingredients together in a bowl.

  • ½ stick (¼ C) unsalted butter
  • 1/3 C sugar
  • 2 egg yolks
  • 1 ½ TB lemon juice
  • 1 tsp vanilla
  • 1½ tsp lemon zest
  • 2 ½ TB poppy seeds
  • ¼C sour cream

Whip butter until creamed, add sugar a little at a time, beat until light and fluffy. Add one yolk at a time, continue beating. add lemon, vanilla, poppy seeds, then add flour mixture, alternating with sour cream. Combine mixture well.

  • 2 egg whites
  • 1/3 C sugar

Beat egg whites until soft peaks, add sugar a little at a time. Beat until it holds stiff peaks. Stir one fourth of egg whites into cake batter, then fold in remaining egg whites.

Divide batter into 6 well buttered and floured ½C muffin tins. Bake in middle preheated oven 375°F 20-25 minutes until golden. turn cakes out onto rack to cool.sift confectioners sugar over the tops.

From Epicurious. Fresh, easy dessert, use lots of mixed fresh berries.

Whip the cream ingredients and limoncello together until soft peaks form.

  • 3/4 C whipping cream
  • 4 oz (1/2C) marscapone cheese
  • 3 TB sugar
  • 3 TB (or to taste) limoncello liquor

Toss to mix fresh berries.  1 Tb lemon zest, some sugar (less than 1/2 Cup to sweeten berries if desired) or add 1/2 C raspberry preserves to  8 C mixed berries.

Riesling Chicken

January 22, 2012

Gourmet Epicurious. 4 Svgs Preheat oven to 350° Use cast iron Dutch Oven. Dry Rieslings Alsace “1 “, German  “Trocken” Mosel-Saar-Ruwer /  Baden-Württemberg, NY Finger Lakes region

  • 1 Whole chicken with skin 3 1/2 Lbs, cut up.(2 drum sticks, 2 thighs, breasts cut in half – 4 pcs)
  • 1 tsp salt
  • 3/4 tsp pepper
  • 1 TB oil
  • 1 TB butter

Pat chicken dry, sprinkle with salt & pepper. Heat  oil in dutch oven medium-high, add 1 TB butter until foam subsides. Brown chicken in 2 batches, turning once, about 10 minutes per batch. transfer to a plate. Pour off fat from pot.

  • 4 medium leeks, white only, finely chopped (2 Cups)
  • 2 TBs finely chopped shallots
  • 2 TBs butter

Cook leeks, shallots & butter in pot over med-hi heat until leeks are pale golden (5-7 mins).

  • 4 medium carrots, halved diagonally
  • 1 C dry riesling (preferably Alsatian)

Add chicken, skin side up with any juices to pot with leeks. Add carrots & wine and boil until liquid is reduced by half (3-4 mins). Cover pot and braise in oven 20 -25 mins.

  • 1 1/2 LB small (2 in) peeled red potatoes (or small Dutch yukon)
  • 2 TBs chopped flat leaf parsley

Cover potatoes with water, add 1 1/2 tsp salt. Bring to boil, reduce to simmer, cook 15 mins. Drain, add parsley and shake to coat.

  • 1/2 C crème frâiche
  • fresh lemon juice (Meyer preferably)

Stir crème frâiche, lemon juice, salt & pepper into chicken mixture, add potatoes.

Couscous Mint & Lemon

January 22, 2012

Great side dish, especially at Spring, Summer. Serves 6.

  • 1 1/2 C whole wheat couscous (or Israeli pearl couscous or Orzo). Bring water to boil, add couscous, cook until al dente. Drain and drizzle with olive oil (use lemon flavored). Let cool spread out on platter or serving dish.
  • 1/4 C thinly sliced mint leaves (roll leaves to slice)
  • 5 scallions thinly sliced diagonally
  • 1/3 C golden raisins
  • 3 TBs lemon zest (thinly sliced)
  • 1/4 C toasted pine nuts
  • 2 TBs lemon juice
  • 1/8 tsp red pepper flakes
  • 5 TBs olive oil (can use lemon flavored if you have some).

Mix all ingredients together. Top with fresh ground pepper