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Glass Teapot

Kitchen And Table 

 

     A teapot with an ingenious stainless steel spiral in the spout that eliminates the need for a strainer.

Rare Tea Company
Henrietta Lovell's teas are extraordinary — she sources all of the teas herself and keeps her selection tightly curated. You may have to remortgage your home in order to pay for shipping but I promise it's worth it. I buy a bunch at once— Lovell packages her teas well-sealed tins...
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Chicken that Fancies Itself Spanish with Lemons, Onions & Olives

 

• This recipe was entered in the contest for Your Best Recipe with Citrus & Olives.

Amanda & Merrill's Testing Notes:

It was the attention to detail in MeghanVK's cleverly adapted recipe that won us over: the blend of pecorino, flour and smoked paprika used to coat the chicken that renders it shaggy and crisp when browned, the inclusion of both lemon zest and quartered lemons, a dash of cinnamon to lend toasty warmth. And lots of other Spanish flavors are there to join the party: garlic, onion, paprika, fennel, green olives, tomato, white wine. We found that the tenor of the smoky, tangy sauce depended on the quality of the lemons; if your lemons have a thick pith, you'll want to just zest them and squeeze in their juice to avoid a bitter sauce. - A&M

This recipe was inspired by a GOOP newsletter. So shoot me; it's good! The original called for lemons sliced paper thin and eaten whole - I find that eating lemon rind gets old quickly, but the quarters give it just as much flavor. - MeghanVK

Serves 4-6

• 1 whole chicken, about 4 pounds, cut into parts
• 1/2 cup plus 1 tablespoon flour
• 1/4 cup grated pecorino
• 3 teaspoons smoked paprika
• 1/4 cup olive oil
• Salt and freshly ground black pepper
• 3 medium lemons
• 2 large yellow onions, sliced
• 1 large fennel bulb, halved and sliced
• 12 whole garlic cloves, peeled
• 3/4 cups pitted green olives
• 1 pinch ground cinnamon
• 1 cup whole peeled tomatoes, crushed
• 1 cup white wine
• 1 bunch cilantro, roughly chopped

1. Heat the oven to 425 degrees. Combine 1/2 cup of the flour, pecorino and 1 teaspoon of the smoked paprika in a large bowl. Heat the olive oil in a large, heavy pot (a big Dutch oven, perhaps?) over medium-high heat. Dry the chicken parts thoroughly with paper towels and sprinkle generously with salt and pepper on all sides. Dredge the chicken in the seasoned flour and then place in your pot in batches. Allow the chicken to thoroughly brown, about 5 minutes per side. Don't crowd the pan! Remove the chicken to a plate and repeat until all of your chicken pieces are golden and crispy-looking.
2. Quarter the lemons, but zest one of them first; reserve the zest. (If your lemons have a thick pith, you'll want to zest all 3 and then juice them, discarding the pith; this will help you avoid a bitter sauce.) Add the onion, quartered lemons (or zest of 2 lemons and the juice of all 3), fennel, garlic, green olives, the remaining 2 teaspoons of smoked paprika, and cinnamon to the pot; cook until softened, golden, and overall mushy-looking, about 10 minutes. Taste for salt. Sprinkle the mixture with the remaining tablespoon of flour and stir over the heat for two minutes. Add the tomatoes and the wine and bring to a boil -- let bubble away for a minute or two. Add the lemon zest.
3. Place the chicken pieces back into the pot, skin side up, along with any drippings from the plate. Poke the onion/fennel/garlic/olive mixture so it surrounds the chicken on all sides. Place in the oven, uncovered, and bake for 30 minutes, or until the chicken is cooked through.
4. Garnish with cilantro. Serve warm. Delicious! 

Chicken that Fancies Itself Spanish, with Lemons, Onions, and Olives

 It was the attention to detail in MeghanVK's cleverly adapted recipe that won us over: the blend of pecorino, flour and smoked paprika used to coat the chicken that renders it shaggy and crisp when browned, the inclusion of both lemon zest and quartered lemons, a dash of cinnamon to lend toasty warmth. And lots of other Spanish flavors are there to join the party: garlic, onion, paprika, fennel, green olives, tomato, white wine. We found that the tenor of the smoky, tangy sauce depended on the quality of the lemons; if your lemons have a thick pith, you may want to just squeeze in their juice to avoid a bitter sauce. - A&M

 

The roster of ingredients includes: cilantro, lemon, green olives, pecorino, tomato, smoked paprika, cinnamon, onion, flour, white wine, fennel and garlic.

Cider-Sage Gravy

• This recipe was entered in the contest for Your Best Gravy.

Amanda & Merrill's Testing Notes:

ChrisandAmy's Vermont-inspired gravy would transform even the saddest, most dessicated turkey into a delicacy. It's ready ten minutes after the turkey emerges from the oven, and it's wonderfully smooth and lush, perfumed with the sweetness of apples and grassy sage. We made this in the roasting pan the second time, doubling the recipe because we had over 6 tablespoons of drippings, and we highly recommend it -- and don't strain out the lovely brown bits! - A&M

A recent trip to Vermont acted as inspiration for us to use Vermont ingredients in a Sunday Fall Feast. We used apple cider from the Cold Hollow Cider Mill in Waterbury, Vermont to make this gravy that we served with a dry-brined roasted turkey. - ChrisandAmy

Makes 2 cups gravy

• 1 small bunch sage leaves
• 3 tablespoons (or more) drippings from turkey
• 1 cup apple cider
• 3 tablespoons flour
• 1 cup homemade or low sodium chicken stock
• kosher salt and freshly ground pepper to taste

1. Add the sage leaves to the roasting pan with the drippings from roasting the turkey. (If you have at least 6 tablespoons of drippings, you can double the recipe.).
2. Place the pan over medium heat and allow the sage to infuse the fat and heat until the leaves start to stick to the bottom of the pan, about 3 minutes.
3. Deglaze the pan by slowly adding the apple cider, stirring to scrape up the brown bits. Simmer for 3 minutes.
4. Whisk together the flour and chicken stock in a separate container until smooth.
5. Slowly pour the stock/flour mixture into the pan and stir continuously until it reaches the desired consistency, 5 to 10 minutes. Remove the sage leaves and add salt and pepper to taste.
6. Remove from heat and pour into a gravy boat to serve and enjoy.

Have questions about this recipe? Ask them on Foodpickle.

Cider-Sage Gravy

ChrisandAmy's Vermont-inspired gravy would transform even the saddest, most dessicated turkey into a delicacy. It's ready ten minutes after the turkey emerges from the oven, and it's wonderfully smooth and lush, perfumed with the sweetness of apples and grassy sage. We made this in the roasting pan the second time, doubling the recipe because we had over 6 tablespoons of drippings, and we highly recommend it -- and don't strain out the lovely brown bits! - A&M 

Aside from the drippings and some stock, all you need is cider, sage, flour, salt and pepper

Misoyaki Roast Chicken with Shoyu Onion Sauce

• This recipe was entered in the contest for Your Best Roast Chicken.

Amanda & Merrill's Testing Notes:

Yes, timWuNotWoo shoots and edits our videos. Yes, he's a friend. And yes, he makes a mean roast chicken. In fact, we've never tasted chicken quite like this. The red miso and mirin marinade permeates the bird inside and out, giving it an addictive sweet and savory laquered skin. The simple onion sauce, which consists of butter, onions and garlic, soy sauce, mirin, miso and more butter, is an extra bonus, perfect for drizzling over the tender meat; it is salty, so you may want to use a lower sodium soy sauce and miso to taste. Do make sure to scrape off as much of the marinade as possible before you roast the chicken -- it will just blacken otherwise.

Misoyaki means “miso – grill” in Japanese, and traditionally, this marinade is used on fish like salmon, cod, or mahi mahi, all equally delightful. I thought I’d try it out on roast chicken and it's actually quite nice.

Serves 4

for the chicken:

• 3.5 pounds chicken
• 1/2 cup red miso paste
• 1/2 cup mirin

for the onion sauce:

• 1/2 cup water
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1 clove of garlic, grated
• 1 tablespoon butter
• 1/2 cup miced onion

1. Mix the mirin into the miso paste to loosen it up until you get something like the consistency of a gravy or a fresh banana smoothie. Some miso pastes are thicker than others, so if it’s too thick, just add more mirin. Easy beans.
2. Smother the chicken with the marinade all over, be especially sure you cover the inside cavity too. This way the marinade flavors the chicken from both the inside and out, huzzah.
3. Put the chicken in a bowl and cover with plastic wrap or if you have a Ziploc and/or Glad bag big enough for a whole chicken, that is most preferred. Park it all in the fridge and let sit for at least three hours, overnight would be nice.
4. Preheat the oven to 450 degrees.
5. Take the chicken out of the fridge and take a spoon, fork, knife, dowel rod, comb, whatever your scraping tool of preference is, and wipe off the excess marinade, it’ll just burn~
6. Don’t run the chicken under water or anything though, just make sure there aren’t large clumps of marinade plopped on the bird.
7. Brush on some vegetable oil or melted butter over the chicken, nestle it in a roasting pan, and throw it in the oven.
8. Roast at 450 degrees for 25 minutes, then turn the heat down to 350, and roast for an additional 40.
9. IN THE MEANTIME…. Make the ONION SAUCE.
10. In small sauce pan, sweat the ½ cup of minced onion in a bit of vegetable oil or butter.
11. When they start to become translucent, add the water, mirin, soy sauce, and grated garlic.
12. Bring to a simmer, turn the heat down to low and let bubble while the chicken cooks.
13. 5 minutes before the chicken’s done, sprinkle on some mirin. It gives the bird a delightful shine and sweetness. When time's up, take it out of the oven, cover with a sheet of aluminum foil, and let rest for 10 minutes.
14. IN THE MEANTIME, we finish the sauce.
15. Melt in a tablespoon of butter, and take it off the heat.
16. Mix in the tablespoon of miso. Miso actually loses its flavor the more it’s heated, so do this off the heat. There’s plenty of residual heat in the pan to melt down the miso paste.
17. ALAS, Carve the chicken, serve atop a bed of fluffy white Japanese short grain rice, ladle on the onion sauce, and have a delightful evening~

Have questions about this recipe? Ask them on Foodpickle.