ROSEMARY CHICKEN
Serves 6.
• 31/2 lb. chicken, thighs, drumsticks or wings
• 2 tbsp. lemon or lime juice or 1/4 c. dry vermouth or gold rum
• 1 tsp. salt
• Freshly ground black pepper
• 2 garlic cloves, crushed
• 1 to 2 tbsp. finely chopped fresh rosemary, or 2 tsp. dried rosemary
• 2 or 3 tbsp. vegetable oil
• 2 onions, thinly sliced
Directions
Preheat the oven to 425 degrees.
Trim excess skin and fat from chicken and discard. Rinse the chicken under running water, drain and pat dry with paper toweling. Rub all over with the lemon or lime juice, vermouth or rum. Sprinkle with the salt and black pepper. Then, rub the chicken all over with the garlic and rosemary.
Lightly oil a large roasting pan. Place the chicken in the pan, not touching. Drizzle the oil over it. Set the pan on the lower shelf of the oven and bake for 20 minutes or until the pieces are lightly brown, turning over at least once with long-handled tongs.
Lower the oven to 350 degrees. Scatter the onions over the chicken and bake, turning a couple times, 20 to 25 minutes longer, or until the chicken is golden brown, the juices run golden when pierced with a knife and an instant-read thermometer inserted into thick pieces reads 175 degrees.
Nutrition information per serving:
Calories333Fat20 gSodium490 mg
Carbs4 gSat. fat5 gCalcium29 mg
Protein32 gCholesterol100 mgDietary fiber1 g
RICE WITH CHICKPEAS
Serves 6.
• 1 c. long-grain rice, either white or brown
• 2 c. cooked chickpeas
• 1/4 c. olive oil or peanut oil
• 1 small red onion chopped or 1 c. chopped green onions
• 2 to 3 large garlic cloves, crushed
• 1/4 c. finely chopped parsley or cilantro
• 2 tbsp. lemon juice or cider vinegar
• 1/2 tsp. salt, or to taste
• Freshly ground black pepper
Directions
Cook the rice according to package directions and keep warm. If using canned chickpeas, place them in a strainer or colander and rinse with cold water. Drain well.
Heat the oil in a medium-size pan. Stir in the chopped onion, garlic and parsley or cilantro. Cook over medium-low heat for 4 or 5 minutes, stirring. Add the lemon juice or vinegar, salt and black pepper and the drained chickpeas.
Mix well and heat for about 5 minutes or until the chickpeas are heated through. When ready to serve, ladle the chickpeas over the rice.
Nutrition information per serving:
Calories290Fat11 gSodium570 mg
Carbs43 gSat. fat1 gCalcium53 mg
Protein7 gCholesterol0 mgDietary fiber6 g
GATEAU AU CHOCOLAT (French Chocolate Cake)
Serves 6.
Note: This lovely cake can be made two or three days before your party, wrapped in waxed paper and then in foil and kept in a cool place.
• 5 eggs
• 1 scant tbsp. unsweetened cocoa powder or flour
• 3/4 c. sugar, plus 2 tbsp., divided
• 4 tbsp. unsalted butter
• 6 oz. semisweet chocolate, coarsely chopped
• 2 or 3 tsp. instant coffee powder
• 1 to 2 tbsp. dark rum or orange liqueur, if desired
• 1 tsp. vanilla extract
• 1/4 tsp. cider vinegar or cream of tartar
• 1/2 c. cake or all-purpose flour
• 1/8 tsp. salt
• Lightly sweetened whipped cream or chocolate glaze, or both
Directions
Using eggs straight from the refrigerator, carefully crack one at a time and place the yolks into a 3-quart size bowl and the whites into a spotlessly clean 3- or 4-quart bowl. (Eggs crack better when cold.)
Return the egg yolks to the refrigerator and set aside the egg whites in a warm place to warm to room temperature.
Meanwhile, generously butter a 9- by 2-inch round cake or springform pan. Sprinkle the pan with the cocoa or flour, coating the bottom and sides all the way to the rim of the dish, shaking out the excess. Preheat the oven to 350 degrees.
Remove the egg yolks from the refrigerator and using a hand-held electric mixer, beat on medium-high speed, gradually adding the 3/4 cup sugar, until thick and pale yellow, for about 3 minutes. Set aside.
Melt the butter over low heat in a small heavy skillet or sauce pan. Stir in the chopped chocolate, instant coffee powder, rum or liqueur, if desired, and the vanilla extract.
Heat the mixture, stirring briskly, just until the chocolate melts, for 2 or 3 minutes. Remove the pan immediately from the heat and let cool for a few minutes. Then, gradually stir the chocolate mixture into the beaten egg yolks and beat until well-blended. Set aside.
Wash, rinse and dry the mixer beaters, making sure they are free of the chocolate batter. Sprinkle the vinegar or cream of tartar over the egg whites.
Beat the egg whites on medium-high speed until foamy. Gradually add the 2 tablespoons sugar and beat on high speed until peaks are stiff and shiny but not dry. This should take 2 or so minutes; don't overbeat.
Using a large spoon, stir a generous cup of the beaten egg whites into the chocolate-egg yolk mixture and mix well. Combine the 1/2 cup flour and salt and sift over the chocolate batter and mix until well-blended.
Spoon the remaining beaten egg whites over the batter and quickly fold in the egg whites, mixing gently until well-blended with no egg white showing. Spoon or pour the batter into the prepared baking pan.
Set the pan on the lower oven shelf. Bake the cake for 25 minutes, or until it is puffed and has risen to the rim of the pan.
Quickly insert a metal skewer or thin knife into the center of the cake. If wet particles cling to the knife or skewer, bake the cake 3 or 4 minutes longer or until the instrument comes out almost clean, but moist. Watch the cake carefully at this point and don't overbake; it should be moist.
Remove the cake from the oven and cool on a wire rack for 20 to 25 minutes. Run a thin knife or metal spatula around the inside of the pan, and turn the cake out onto the rack, tapping the bottom of the pan with a metal spatula to loosen it. Cool the cake completely, top side up.
To serve: You can leave the cake unadorned, then cut into wedges and serve with a dab of lightly sweetened whipped cream. Or you can spread with an easy chocolate glaze made from bitter chocolate and a dab of honey or corn syrup, plus a slug of dark rum or orange liqueur.
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