prep time: tbd
cook time: tbd
servings: 8 servings
ingredients:
5 ounces dark chocolate pieces
2 tablespoon minced crystallized ginger
1 cup fresh pomegranate seeds
steps:
1. fit a heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bottom of the bowl. place the chocolate in the bowl and stir until fully melted, about 5 minutes. remove the bowl from the pot and stir the crystallized ginger and half of the pomegranate seeds into the melted chocolate.
2. line a small baking sheet with parchment paper. pour melted chocolate mixture on the the sheet. use a spatula to smooth the chocolate into one even layer 1/4 inch thick. sprinkle chocolate with remaining pomegranate seeds and sea salt.
3. chill for 20 - 30 minutes or until firm. break or cut into pieces and store in an airtight container, separating the layers with wax paper. best served the same day.
- new york times, december 2013
Showing posts with label pomegranate. Show all posts
Showing posts with label pomegranate. Show all posts
12.15.2013
3.14.2011
chicken with onions, lemon and saffron
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 whole chicken - cut into 12 pieces (leave skin on)
coarse salt
freshly ground black pepper
1/2 cup all-purpose flour seasoned with 1 tablespoon each salt and fresh ground pepper
1/4 cup extra virgin olive oil
3 large spanish onions - peeled and sliced 1/4-inch thick
2 whole lemons - cut into paper thin slices
1 large fennel bulb - sliced 1/4-inch thick
12 garlic cloves - peeled
1 teaspoon saffron threads
1 teaspoon hot pimenton
1 cinnamon stick
1 cup dry white wine
1 bunch cilantro - washed
1 whole preserved lemon - flesh removed and rind sliced into paper thin slices
1/4 cup pomegranate pips
steps:
1. rub the chicken pieces with coarse salt, rinse and pat dry with paper towels. aggressively season chicken pieces with slat and pepper all over and then dredge them in the seasoned flour.
2. heat the oil in a large, wide, heavy pot over medium-high heat until nearly smoking. place half of the chicken pieces kin side down into the hot oil and cook for 8 - 10 minutes or until golden brown and crispy, swirling the oil and rendered fat around the pot ever minute or two. turn the chicken and cook for 2 minutes on the second side and remove to a warm plate. repeat with remaining chicken pieces.
3. add the onions, fresh lemon slices, fennel, garlic, saffron, pimenton and cinnamon to the pot and cook until softened and golden; 8 - 10 minutes.
4. add the wine and bring to a boil. place chicken pieces and drippings from the plat into the onion bed, pushing them so that they're almost covered with the onion mixture, but with the skin still above the surface of the moist and delicious morass. place the whole pot, uncovered, into the oven and cook for 30 minutes.
5. meanwhile, tear the cilantro into 1-inch pieces, toss with the preserved lemon slices and pomegranates and set on the table in a nice bowl. remove the chicken and serve immediately from the pot, pinching a bit of the cilantro salad over each portion.
- goop, march 2009
cook time: tbd
servings: 4
ingredients:
1 whole chicken - cut into 12 pieces (leave skin on)
coarse salt
freshly ground black pepper
1/2 cup all-purpose flour seasoned with 1 tablespoon each salt and fresh ground pepper
1/4 cup extra virgin olive oil
3 large spanish onions - peeled and sliced 1/4-inch thick
2 whole lemons - cut into paper thin slices
1 large fennel bulb - sliced 1/4-inch thick
12 garlic cloves - peeled
1 teaspoon saffron threads
1 teaspoon hot pimenton
1 cinnamon stick
1 cup dry white wine
1 bunch cilantro - washed
1 whole preserved lemon - flesh removed and rind sliced into paper thin slices
1/4 cup pomegranate pips
steps:
1. rub the chicken pieces with coarse salt, rinse and pat dry with paper towels. aggressively season chicken pieces with slat and pepper all over and then dredge them in the seasoned flour.
2. heat the oil in a large, wide, heavy pot over medium-high heat until nearly smoking. place half of the chicken pieces kin side down into the hot oil and cook for 8 - 10 minutes or until golden brown and crispy, swirling the oil and rendered fat around the pot ever minute or two. turn the chicken and cook for 2 minutes on the second side and remove to a warm plate. repeat with remaining chicken pieces.
3. add the onions, fresh lemon slices, fennel, garlic, saffron, pimenton and cinnamon to the pot and cook until softened and golden; 8 - 10 minutes.
4. add the wine and bring to a boil. place chicken pieces and drippings from the plat into the onion bed, pushing them so that they're almost covered with the onion mixture, but with the skin still above the surface of the moist and delicious morass. place the whole pot, uncovered, into the oven and cook for 30 minutes.
5. meanwhile, tear the cilantro into 1-inch pieces, toss with the preserved lemon slices and pomegranates and set on the table in a nice bowl. remove the chicken and serve immediately from the pot, pinching a bit of the cilantro salad over each portion.
- goop, march 2009
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