Paula Wolferts Roasted Vegetables With Garlic And Herbs Recipes
SLOW-GRILLED EGGPLANT
Provided by Molly O'Neill
Categories side dish
Time 1h15m
Yield Four servings
Number Of Ingredients 8
Steps:
- Begin a Charwood fire (see note) and allow the coals to turn to ash. You will need a supply of coals to keep a steady heat for about 1 hour.
- Prick each eggplant once with a toothpick. Place far enough from the coals so that they will cook slowly and evenly. Turn as each side becomes black and soft, about 40 minutes total. Remove from heat when black on all sides. Transfer to a serving dish. Peel off skin on the top side. Set aside to cool for 5 minutes.
- Combine lemon juice, salt, sugar, pepper and oregano in a glass or ceramic bowl. Whisk in the olive oil. Set aside.
- Place each eggplant on an individual dish, peeled side up. Using a sharp paring knife, cut 3 or 4 crisscross slashes into the pulp. Drizzle some of the lemon vinaigrette over each. Gently mix it into the pulp with a fork. Top each with parsley and serve. To be eaten as if it were a baked potato.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 2 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 152 milligrams, Sugar 9 grams
PAULA WOLFERT'S CHICKEN, MOROCCAN-STYLE
Provided by Moira Hodgson
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Wash the chicken, then drain. The remainder of this step is optional; the North Africans do it to purify the chicken. Blend the garlic with one tablespoon salt to make a paste. Rub the paste into the cavity and the flesh of the chicken. Rinse well.
- Place the chicken in the casserole with the spices, garlic, onions, herbs, oil and two cups water. Simmer, covered, 30 minutes, turning the chicken often in the cooking liquid.
- Meanwhile, pit the olives. To rid them of their bitterness boil them three times, changing the water each time.
- Add the drained pitted olives and the lemon juice to the casserole and continue cooking until the chicken is very tender. Transfer the chicken to a serving dish. Using a slotted spoon, remove the olives and place around the chicken. Meanwhile reduce the cooking liquid in the casserole to a thick sauce. Adjust the salt and lemon juice to taste. Pour over the chicken. Serve at once.
Nutrition Facts : @context http, Calories 1127, UnsaturatedFat 62 grams, Carbohydrate 8 grams, Fat 88 grams, Fiber 4 grams, Protein 76 grams, SaturatedFat 20 grams, Sodium 2046 milligrams, Sugar 2 grams, TransFat 0 grams
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