Chicken with Olives and Oranges

About a year before I got into cooking, my mom got me three books with the best recipes from Bon Appetit magazine.  One of the recipes I made a lot was chicken with olives and oranges from the January 2005 issue.  The first few times, it was actually pretty bland and my attempts to make it more flavorful didn't exactly work.  So I took it out of my regular rotation and hadn't made it in years.  Back in May when I was cleaning out my cookbook army, I found the Bon Appeitit book and decided to try it again.  This time, I added some new tweaks and the result was a pretty tasty meal.  That said, I should have served it with a salad or something.  By itself it's not a large amount of food.

The trick to improving the magazine's recipe was to add a bit of lemon juice and some extra olives.  I halved the recipe to make it for two people but didn't halve the amount of olives.  I also seasoned the chicken with more black pepper than usual.  The result was a tangy, salty (in a good way, it wasn't overkill) chicken dish that is relatively healthy.  The recipe below is heavily adapted from the original.

Pork with Grapes and Tarragon

This relatively quick dish has a fantastic sauce.  I used seedless red grapes and the tannins really do make the wine sauce pop. Normally I imagine that a sauce with grapes would be overly sweet, but that isn't the case here. Since I could only buy large bunches of red grapes, I added a few more than the recipe required. The tarragon and splash of vinegar counteract the sweetness of the fruit to create a balanced sauce. I served it with rice pilaf from a box and some simple sauteed green beans with shallots.

You can almost see my reflection in the sauce. 

I imitated Komi, and was mildly successful

Komi has been on of DC's best restaurants for the last few years.  Situated on top of a dry cleaner's off Dupont Circle, it's easy to overlook if you're just walking by.  For years, I thought it was a sushi place.  The chef, Johnny Monis, has no formal training, which is shocking when you see his food. Last month, I put myself on their wait list and finally got to go last weekend.  One of small hot bites that was served before our main dish was a plate of roasted dates stuffed with mascarpone cheese and topped with fleur de sel. These were amazing.  The dates were soft but not mushy.  The cheese was slightly tart and somehow remained solid inside the dates, and the salt added a depth to the dish.  It was strange how just a sprinkling of salt could make a dish amazing.  I had to try to make these!  Although my dates did not taste exactly like Komi's, they were definitely similar.  There are lots of things I could do better, but this is a great stepping off point!

Persian Sweet and Sour Stuffed Chicken

I've been dying to try so many of the chicken recipes in Food of Life, my Persian cookbook.  So many of them call for an entire chicken, and I don't know how well stuffed chicken leftovers would work the next day.  But, when I saw the recipe for sweet and sour stuffed chicken that could also be done with a Cornish game hen, I was stoked.  Before this dish, I'd never eaten Cornish game hen.  My mom told me that back in the 70s and 80s, they were a Big Thing for people to cook when they entertained friends.  Wikipedia tells me that they're basically small chickens, and it tasted exactly that way.  It wasn't gamey at all.

This was my first time roasting an entire bird.  I've never hosted Thanksgiving or Christmas, so I've never done turkey, and I've never had the guts to roast a whole chicken when I have guests for dinner. It's generally a bad idea to experiment on friends.  I was a little intimidated, at first.  I was nervous that the meat would be dry and nasty, but this dish turned out *amazing.* The meat was moist and the skin was tangy from the lime juice in the basting liquid.  The stuffing was sweet, but not cloyingly so, and the onion and spices made it very hearty.  I would definitely make this for my friends for a special dinner.  

Pistachio, Cranberry, and White Chocolate Cookies

I baked! :D I went to a friend's cookie swap before Christmas and baked cookies for probably the fifth time in my life.  This recipe is perfect for a novice baker because there aren't a lot of ingredients and there is a little room to change it if you want.  For example, I used cranberries instead of cherries and added a little extra white chocolate.  I prefer the tartness of the cranberries over sweet cherries. I used white chocolate chips because it was faster than chopping a baking bar. The dough can stay in the freezer for a week or so if you want to make another batch later.  These cookies are small and crunchy, it's hard to eat just one.  I think they're perfect for Christmas because of the red and green from the cranberries and pistachios.

Here are all the ingredients you need!

Chicken with Apple Cranberry Chutney and Wild Rice

Part of the reason I started this blog was to give myself an incentive to create my own recipes instead of always relying on a cookbook or something shiny I found on the internet.  A few days ago, I saw one of the challengers on Iron Chef America toss some apples into a pan and flambe them in some kind of booze that I don't normally drink.  I was inspired!  I decided to try my hand at making an apple and cranberry chutney with some brandy in it.  No flambeing was involved, and for that my eyebrows and face are grateful.  I read some basics about making chutney and gleaned that most chutneys are sweet and sour with a ratio of vinegar, sugar, and water or broth with some garlic and/or ginger and fruit.  I figured that since I was using two types of fruit (and the dried cranberries had added sugar already), that I could omit the sugar and used a combination of vinegar, water, and the cheapest brandy I could find to make my chutney.  The result of my experiment was most definitely food, but I can see many ways that I could improve upon it by making a few small changes. 

A Dessert Inspired by Game of Thrones

Look everyone, I made a dessert!  Try not to faint.  A fellow George R. R. Martin fan showed me Inn at the Crossroads, a blog about the food in Martin's Song of Ice and Fire series.  If you haven't read the first book in the series, A Game of Thrones, buy it immediately!  HBO made A Game of Thrones into a mini series and I've been watching it live every Sunday night like a good little nerd.  While browsing Inn at the Crossroads, I came across a dessert that sounded fabulous.  The list of spices reminded me of mulled wine, which I've always associated with the Middle Ages. I was inspired to make it last night to eat while watching Game of Thrones.

This plum and honey mousse was insanely good and easy to make.  It smells wonderful!  The spice mix of ground cloves, nutmeg, and black pepper definitely made this taste like sweet mulled wine.  I used purple plums and loved the resulting color.  I am definitely making this again!  The dessert glass is frosty because the mousse was taking a while to cool so I put it in the fridge for a little bit.  I used star anise as a inedible garnish because it looks cool and the original recipe suggested candied anise seeds.