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Blueberry Scones

By Barbara Beltrami

Our British legacy, along with our language and customs, includes scones. At lunch the other day my friends and I ordered scones for dessert and I was reminded of just how good they can be with clotted cream and raspberry jam or even with butter or olive oil, if they’re savory rather than sweet. With our pinkies well extended we sipped tea and got caught up on each other’s lives and felt very civilized. Always the purist, I ordered the traditional scone with raisins. My more adventurous companions opted for the less conventional versions, and we all had a wonderful tea party.

Basic Scones

Blueberry Scones

YIELD: Makes 12 scones

INGREDIENTS:

2¾ cups flour

1/3 cup sugar

¾ teaspoon salt

1 tablespoon baking powder

8 ounces cold unsalted butter

1½ cups dried currants

2 large eggs

½ tablespoon vanilla extract

2/3 cup light cream

2 teaspoons milk

2 tablespoons granulated sugar

DIRECTIONS:

In a large bowl thoroughly combine the flour, sugar, salt and baking powder. With a pastry blender or fork, mash in the butter until mixture has a lumpy-crumbly texture; stir in currants. In a medium bowl, vigorously whisk together the eggs, vanilla and cream; then stir into the dry mixture until thoroughly combined.

Sprinkle a little flour over an ungreased baking sheet. Divide dough in half; shape each half into a 6-inch round disc that is about ¾ inch high. Brush each disc with a teaspoon of milk, then sprinkle with the two tablespoons granulated sugar.

Carefully and gently cut each disc into 6 wedges and pull the wedges away from the center so that they are barely separated, not touching. Place, uncovered, in freezer for 30 minutes.

Meanwhile, preheat oven to 425 F. Bake scones until golden brown and cooked through with no wet spots showing, about 20 to 25 minutes. Remove from oven and let cool 5 to 10 minutes on baking sheet. Serve warm with clotted cream, butter, jam or all of the above.

For other sweet scone variations substitute one of the following for the currants:

Raisins, chopped dried cranberries, cherries, apricots, strawberries, blueberries, mini chocolate chips, chopped pecans or walnuts or 1 tablespoon lemon or orange zest

For savory scones, omit the vanilla extract and final 2 tablespoons sugar, reduce the 1/3 cup sugar to 2 tablespoons and add one of the following:

1½ cups shredded cheddar cheese, ¼ cup chopped fresh basil or 2 tablespoons dried, 2 tablespoons chopped fresh sage or rosemary or 1 tablespoon dried, 1½ cups chopped sun-dried tomatoes (not oil-packed) or 2 tablespoons freshly ground coarse black pepper. Serve with butter or extra virgin olive oil.

Clotted Cream

Clotted Cream

YIELD: Makes 1 cup

INGREDIENTS:

1 cup pasteurized but not ultra -pasteurized heavy cream

1 cup pasteurized but not ultra-pasteurized light cream

DIRECTIONS:

Line a medium fine mesh strainer with a paper towel; place over a small-medium bowl. Leaving an inch at the top, pour in cream. Refrigerate for 2 hours. The liquid (whey) will drip through and leave a ring of clotted cream around top; with a rubber spatula, scrape this down.

Repeat procedure until a cup or so of clotted cream is left. Discard liquid. Serve clotted cream with warm scones and raspberry jam.

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Lemon Roasted Asparagus

By Barbara Beltrami

With the spring holidays falling simultaneously this year, it’s nice to share recipes that are appropriate for either Easter or Passover dinner. And with meat becoming less and less the centerpiece for these occasions and vegetables becoming more and more the main attraction, the old boiled and baked versions need some updating. Adding lemon and/or herbs is one way to make those veggies more interesting; combining and roasting them is another. And while all veggies can be tweaked and turned into wonderful accompaniments and features for the holidays, because it is spring, I like to focus on the seasonal ones. The following recipes are all oven done and can be cooked right along with a roast.

Lemon Roasted Asparagus

YIELD: Makes 8 servings.

INGREDIENTS:

2 pounds fresh asparagus, washed and trimmed

¼ cup extra virgin olive oil

2 garlic cloves, minced

2 shallots, diced

Coarse salt and freshly ground pepper, to taste

1 tablespoon lemon zest

Juice of one lemon

DIRECTIONS:

Preheat oven to 425 F. Lay asparagus in greased shallow nonreactive baking pan. In a small bowl whisk together remaining ingredients, drizzle over asparagus and toss to coat well. Roast until asparagus is tender but still bright green, about 15 to 20 minutes. Transfer to warm platter and drizzle any remaining juices over top. Serve hot or warm with meat, poultry or fish. 

Roasted Ratatouille

YIELD: Makes 6 to 8 servings.

INGREDIENTS:

1 large zucchini, cut into 2-inch chunks

1 large eggplant, cut into 2-inch chunks

1 large onion, coarsely chopped

1 green bell pepper, coarsely chopped

1 yellow bell pepper, coarsely chopped

4 medium tomatoes, cut into 6 wedges each

½ cup extra virgin olive oil

½ cup chopped fresh flat-leaf parsley

2 tablespoons fresh chopped basil leaves or 2 teaspoons dried

1 tablespoon fresh thyme leaves or 1 teaspoon dried

Coarse salt and freshly ground pepper to taste

DIRECTIONS:

Preheat oven to 400 F. Toss all ingredients together in a large baking dish; cover with aluminum foil and, scraping and stirring 2 or 3 times, bake for 30 minutes or until all veggies are tender. Remove foil and roast another 10 to 15 minutes until slightly brown. Transfer to a warm dish and serve hot or warm with meat, poultry or fish.

Tarragon Roasted Carrots and Fennel

 YIELD: Makes 8 servings. 

INGREDIENTS:

1 pound carrots, peeled and cut into ½-inch diagonal slices

1 fennel bulb, trimmed and sliced into 1-inch wedges

¼ cup extra virgin olive oil

1 tablespoon fresh tarragon leaves or 1 teaspoon dried

Coarse salt and freshly ground pepper to taste

DIRECTIONS:

Preheat oven to 400 F. Place carrots and fennel in a shallow roasting pan. In a small bowl, whisk together the oil, tarragon, salt and pepper and pour over veggies; toss thoroughly to coat. Cover with aluminum foil and bake 20 to 30 minutes, until tender; remove foil and bake 5 to 10 minutes more until slightly brown on top. Transfer to warm platter and serve hot or warm with meat, poultry or fish.

 New Potato Pancake with Green Onions

 YIELD: Makes 4 to 6 servings. 

 INGREDIENTS:

3 pounds tiny new potatoes, scrubbed and sliced very thin

1 bunch green onions, trimmed and sliced

½ cup extra virgin olive oil

Coarse salt and freshly ground pepper, to taste

3 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS:

Preheat oven to 400 F. Generously grease 9-inch iron skillet or round baking pan. In a large bowl, toss together the potato slices, onion, oil, salt and pepper and turn into skillet or baking pan. Smooth out mixture so all potato slices are lying flat. Bake until potatoes are tender and bottom of mixture is golden, about 25 to 30 minutes. Preheat broiler; slide pan under broiler and cook until top is crisp and golden, about 5 minutes. Remove, loosen sides and bottom with spatula and invert onto warm serving platter or leave right side up, if desired and top with parsley. Serve warm or hot with meat, poultry or fish.

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Photo from Whole Foods

BREAD BREAKING CEREMONY

Representatives from the Northeast Regional division of Whole Foods held an official bread breaking ceremony (their version of a ribbon cutting) for its new store in Commack on April 3. Located at 120 Veterans Memorial Highway, the new 45,000-square-foot store employs 200 full- and part-time team members and is open 8 a.m. to 10 p.m. daily.

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By Barbara Beltrami

Years ago my friend told me about how she used baked wonton wrappers as little pastry cups to hold all sorts of fillings and served them as hors d’oeuvres. And what a clever idea it turned out to be. Although doing that wasn’t her own idea … she had gotten it from another friend…whoever originally dreamed up such a convenient and elegant idea for hors d’oeuvres deserves some sort of prize. Since the time my friend shared the idea with me, these little one or two-bite gems have seen my guests and me through many a happy hour. The concoctions you can fill them with are endless, but here are some of my standbys.

Basic Wonton Wrapper Cups

YIELD: Makes 12 cups

INGREDIENTS:

Nonstick cooking spray

12 wonton wrappers

2 tablespoons oil

DIRECTIONS: 

Preheat oven to 375 F. Coat muffin tin  with nonstick cooking spray. Press a wonton wrapper gently into each muffin cup, taking care to press firmly against sides and bottom. Brush with oil. Bake 4 to 5 minutes until golden and crisp. As soon as cool enough to handle, remove from muffin tin and place on rack or cool platter. Serve with desired filling.

Sausage, Pepper and Monterey Jack Filling

Wonton Wrapper with Sausage, Pepper and Monterey Jack Filling

YIELD: Fills 12 wonton cups

INGREDIENTS:

1 tablespoon olive oil

1 small onion, minced

3 to 4 large sweet Italian sausages, finely crumbled

1 frying pepper, seeded and finely chopped

12 baked wonton cups

½ cup shredded Monterey Jack cheese

DIRECTIONS:

In a medium skillet heat oil over medium heat; add onion, sausage and pepper and cook, stirring frequently, until vegetables are soft and sausage is brown, about 7 minutes. With slotted spoon remove from skillet and set aside to keep warm or refrigerate, covered, until ready to use. (If refrigerating, reheat before filling cups.) Preheat oven to 375 F. Place cups back in muffin tin or on baking sheet, fill with hot or reheated sausage mixture, sprinkle cheese on top of filling and bake just until cheese is melted, about 2 to 3 minutes. Serve hot or warm with wine or cocktails.

Asian Shrimp Filling

YIELD: Fills 12 wonton cups

INGREDIENTS:

2 tablespoons sesame oil

1 tablespoon finely chopped peanuts

1 tablespoon rice or white wine vinegar

2 tablespoons peanut oil

1 tablespoon soy sauce

2 teaspoons honey or brown sugar

2 cups finely shredded red cabbage

12 baked wonton cups

12 medium cooked shrimp, tail removed

 2 tablespoons toasted sesame seeds

¼ cup sweet chili sauce

1 tablespoon Sriracha sauce

DIRECTIONS:

In a medium bowl, combine the sesame oil, peanuts, vinegar, one tablespoon of the peanut oil, soy sauce, honey and red cabbage. In another medium bowl toss together the shrimp, chili sauce, remaining tablespoon peanut oil and Sriracha sauce. Evenly divide the cabbage mixture among 12 wonton cups, top each with a shrimp and sprinkle with sesame seeds. Serve at room temperature with cocktails or wine.

Chicken Tarragon Filling

Wonton Wrapper with Chicken Tarragon Filling

YIELD: Fills 12 wonton cups

INGREDIENTS:

One boneless chicken breast, cooked and finely chopped

1/3 cup mayonnaise

1 tablespoon chopped fresh tarragon or 1 teaspoon dried

1 tablespoon minced onion

2 tablespoons finely chopped celery

1 tablespoon finely chopped walnuts

1 tablespoon freshly squeezed lemon juice

Salt and freshly ground white pepper, to taste

6 leaves bibb lettuce, torn in half

12 baked wonton cups

12 slices cherry tomato 

DIRECTIONS:

In a large bowl thoroughly combine all ingredients except lettuce and tomato. Line each wonton cup with half a lettuce leaf, then divide chicken mixture evenly among cups. Top each with a tomato slice. Serve immediately.

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Stock photo

By Bob Lipinski

Bob Lipinski

I enjoy using cheese as an ingredient in cooking, and its texture, flavor and color add another dimension to the finished dish. Cheese can be added in chunks, diced or even shredded to food at the beginning, middle or even end of cooking. You can fry, bake or broil cheese; add it as an ingredient to many of your favorite recipes; or make an incredible grilled cheese sandwich. Some of my hints for cooking with cheese are…

• Bring cheese to room temperature before use in cooking.

• When melting or blending cheese into a recipe, use a low temperature for a short period. Cheese is high in protein and prolonged cooking or cooking over high heat will cause the cheese to separate and result in a stringy, tough, somewhat rubbery product. When used in the oven, never exceed 375 F or the cheese will break down.

• Hard cheeses can tolerate higher temperatures than soft cheese because more of the protein has been broken down into small, less easily coagulated fragments.

• A double boiler keeps the heat moderate, thus avoiding a hard, stringy mess.

• Do not add cheese too soon during cooking; it may curdle or melt away to a stringy mess.

• To prevent cheeses such as Swiss types and mozzarella from becoming stringy during cooking, add a little wine or lemon juice before melting them.

• When stirring cheese, use a wooden spoon and never use a slotted spoon, which will become clogged with cheese.

• Cheese works well with sauces that have been thickened with flour or other starches. To avoid a lumpy cheese sauce, add a little flour, cornstarch or arrowroot at the start of the recipe (before adding the cheese). You can heat the cheese for an extended period and the sauce will remain smooth and creamy.

• Dice, shred or crumble cheese into dishes to hasten its melting time and ensure an even distribution throughout the dish. Grated cheese blends into sauces better than chunks or julienned pieces.

• When melting cheese on top of food, add it near the end of the cooking time. For a brown crispy layer of cheese, add it early in the cooking process.

• The rind of a Parmigiano-Reggiano wheel is edible and adds an incredible flavor to soups, stews, gravies and even pasta. Toss the rind into the simmering food and cook until it softens. Remove, chop into small pieces and return the bits to the pot.

Bob Lipinski is the author of 10 books, including “101: Everything You Need to Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on wine, spirits and food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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Stuffed Artichokes

By Barbara Beltrami

If they had a beauty contest for vegetables, I think the artichoke would win. It’s such a pretty veggie, so flower-like and mysterious with its closed leaves and well-hidden heart deep in its center. Actually a member of the thistle family, it is more specifically known as a globe artichoke and unfortunately is as difficult to find as it is to prepare, but well worth the effort ultimately.

A good artichoke feels heavy, its leaves are tightly closed and squeak when you squeeze it. Because it is such a special veggie, it can be steamed and eaten with a simple lemon and butter sauce; on the other hand, because it has such an interesting construction, it lends itself beautifully to a breadcrumb, garlic and olive oil stuffing in between the leaves. Or when in Rome or not in Rome, do as the Romans do and braise it in white wine, garlic, lemon juice and olive oil and season it with a generous sprinkling of fresh parsley.

Prepping and Steaming an Artichoke

YIELD: Makes 4 servings

INGREDIENTS:

Juice of one whole lemon

4 globe artichokes

4 slices lemon

4 garlic cloves

1 fresh bay leaf

DIRECTIONS:

Fill a large bowl with cold water and lemon juice; as you prepare the artichokes as follows, place them in the lemon water to keep them from turning brown. With a kitchen scissor, cut off the thorny tips of the outer leaves. Using a serrated knife slice about 1 inch off the tip of the artichoke. Pull off any small leaves at the base near the stem. Cut off an inch or so at the bottom of the stem, and using a vegetable peeler, remove the tough outer skin.

Alternatively all but an inch or so of the stem can be removed and peeled and cooked separately. Gently prying the leaves open, run the artichoke under cold water. Set up a pot large pot with about 3 inches water and a steamer basket. Place the lemon, garlic and bay leaf in the water and bring it to a boil; stand the artichokes in the steamer basket, cover and simmer for about 30 minutes, until outer leaves can be easily pulled off. Serve hot, warm, at room temperature with melted butter or hollandaise sauce.

Eating an artichoke

Pull off a leaf; gripping it between your thumb and forefinger, dip it in butter or sauce.  Bite down on leaf and scrape away tender pulp with your front teeth. Discard leaf. Continue with each leaf until you get to the tender inner leaves with the purple tips; eat only the light-colored parts. With a spoon or knife, scrape out and discard the fuzzy inedible choke that covers the heart, which is the best part of all and well worth all that preliminary work. Cut the heart into quarters and dip it into the sauce. Enjoy.

Stuffed Artichokes

YIELD: Makes 4 servings

INGREDIENTS:

½ cup unflavored breadcrumbs

½ cup grated Parmesan cheese

2 tablespoons minced fresh garlic

2 tablespoons chopped fresh flat-leaf parsley

1/3 cup extra virgin olive oil

Salt and freshly ground pepper, to taste

DIRECTIONS:

Preheat oven to 375 F. In a medium bowl combine breadcrumbs, grated cheese, garlic, parsley, 3 tablespoons of the olive oil, salt and pepper. With the heel of your hand, press down on artichokes to force leaves to separate and open a little. Divide breadcrumb mixture into 4 equal portions and stuff each artichoke between leaves and in central cavity; drizzle with remaining olive oil.

Wrap each artichoke in aluminum foil, place in baking dish and bake for 30 minutes; remove foil and bake another 10 to 15 minutes until browned and tender. Eat as in Eating an Artichoke but be sure to scrape away and discard fuzzy choke. Serve with rustic Italian bread and a tomato and mozzarella salad.

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Strawberry Soufflé with Fresh Raspberries

By Barbara Beltrami

OK, so it’s officially spring, and I’m thinking of working up a feast to fete Demeter who forced old Zeus to send Persephone back from the underworld. Frankly, I don’t know what we would do if he hadn’t struck that bargain with Pluto. Amid the fanfare of daffodil trumpets it is time to pay homage to Persephone’s return to Demeter and the regeneration of our world, to hail with delight the little sprouts that are harbingers of the greening of Mother Earth.

Long before I clean closets, wash windows or don my gardening gear, I change menus, imperceptibly at first, but soon in my pantry lumpy root veggies give way to green sproutish things like asparagus and artichokes while cabbages and beans relinquish their staple status to tender green onions and peas. Soups still simmer on my stove top, but they’re more likely to be potages of spring leeks and new potatoes than hefty minestrones. Pastas always stay, but sauces become lighter, less robust.

The minute I see the first basket of berries I swear off apples and pears; I put away the stock pot and clean up the grill and exchange the bittersweet in my vases for pussy willows.  So let the elysian games begin! Nothing but the best to honor Mother Earth. If I were to actually cook a dinner honoring the rites of spring here’s what it would be:

Carpaccio of Fresh Salmon

Spaghettini with Fresh Asparagus Puree

Roast Leg of Spring Lamb with Mustard Glaze

New Potatoes, Braised Leeks

Garden Salad with Spring Onion Vinaigrette

Strawberry Soufflé with Fresh Raspberries

Spaghettini with Asparagus Puree

Spaghettini with Asparagus Puree

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 to 1½ pounds fresh asparagus, washed and trimmed

2 garlic cloves, minced

½ cup extra virgin olive oil

Salt and freshly ground pepper to taste

1 pound spaghettini

DIRECTIONS:

Bring a large pot of water to boil for the pasta. Meanwhile, steam asparagus until tender and just at the point of turning a yellowish green. Cut off asparagus tips; reserve. In a food processor, puree asparagus stems, garlic, oil, salt and pepper. Cook spaghettini according to package directions.

Meanwhile, transfer pureed asparagus to a medium saucepan and cook over low heat, stirring frequently, until gently bubbling. Drain pasta, transfer to serving bowl and toss with puree. Scatter reserved tips on top. Serve hot or warm with a chilled dry white wine.

Strawberry Soufflé with Fresh Raspberries

Strawberry Soufflé with Fresh Raspberries

YIELD: Makes 6 to 8 servings

INGREDIENTS:

1 heaping pint fresh strawberries

8 eggs, separated

½ cup sugar + 1/3 cup sugar

Freshly squeezed juice of half a lemon

2 tablespoons kirschwasser or Chambord liqueur

Butter for greasing soufflé dishes

Confectioners’ sugar

½ pint fresh raspberries

DIRECTIONS:

Preheat oven to 450 F. Hull, wash and drain strawberries; place in bowl of food processor and puree till very smooth. Scrape puree into a large bowl, add egg yolks, half cup sugar, lemon juice and liqueur. Beat and blend thoroughly.

Generously grease bottoms and sides of 1½-cup capacity soufflé dishes. Beat egg whites until stiff; beat in remaining 1/3 cup sugar, then fold into strawberry mixture. Spoon equal portions of mixture into prepared dishes, place on baking sheet and bake 7 minutes. Reduce heat to 425 F and bake 7 minutes more.

Serve hot sprinkled with confectioners’ sugar, garnished with fresh raspberries and accompanied by crisp vanilla wafers.

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From left, Dan O’Brien, area director, Panera Bread, Doherty Enterprises Inc.; Jennifer Fitzgibbon, oncological dietician and coordinator for the Healthy Forks Survivorship program, Stony Brook University Hospital; and Jackie Boyd, general manager of Panera Bread at Stony Brook University Hospital. Photo from BML Public Relations

Panera Bread, makers of bread items, soups, salads, sandwiches and more, celebrated the grand opening of its new café at Stony Brook University Hospital, 101 Nicolls Road, Stony Brook on March 11. Owned and operated by franchisee Doherty Enterprises, the restaurant will employ about 60 people, according to a company statement.

Prior to its opening, the café and hospital personnel hosted a fundraiser for the Stony Brook University Cancer Center where employees donated directly to the Cancer Center, raising a total of $1,500.

The café is open daily from 6 a.m. to 10 p.m. and is located on the fifth floor of the hospital in a newly constructed wing named The Brook.

For further information, call 631-632-6000.

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Celebrated chef Michael Maroni died unexpectedly at age 57 Friday, March 8, while swimming in an indoor pool. One week later, his namesake restaurant in Northport resumed operations to the rhythm of the rock ’n’ roll music that he loved. 

Jose Vasquez of Maroni Cuisine. Photo by Donna Deedy

“Maroni’s is open,” said wife Maria Maroni. “Not only our doors but our hearts. Mike always said, ‘Maroni’s is not just business … it’s a beating heart.’ That’s what everyone feels when they come through these doors, not only amazing food and service … but love. Not only will that continue, but that heart will beat stronger and better than ever to make Mike proud. The beat goes on … come and see for yourself. If I can do it … so can you. Love wins.” 

Operations will continue with the same six chefs that have been cooking in the kitchen since Maroni Cuisine was established in 2001. The dining room and kitchen staff, Maria said, are committed to carrying on the legacy. 

The spot gained renown for both its menu-less, gourmet tasting meals and its hotpots of meatballs, prepared from the 110-year-old family recipe of Michael’s grandmother. The meatballs are served in cherry red enamel crockpots that are available for take out in a variety of sizes. 

The novel idea of serving fine cuisine alongside good home cooking became a quick success, Maria said, when she and her husband opened the restaurant near the harbor 19 years ago. 

Just a few wooden tables are arranged in the dimly lit dining hall. Candlesticks decorate the tabletops, while rock ’n’ roll memorabilia hangs on the wall.

The couple married in 1995 and from 1997 to 2003 they owned and operated Mirepoix, a popular upscale French-American restaurant located in Glen Head, before opening a second restaurant.

Somehow they have connected with the Northport community in a special way.

The couple’s photo is on display in the restaurant’s dining room. Photo by Donna Deedy

“Yes, the meatballs are good, but it’s really not just about the meatballs,” said Emily Climo, who prepares floral arrangements for the restaurant. “It’s about the love.” 

Lindsay Ostrander is co-owner of The Wine Cellar on Main in Northport. Her establishment offers patrons the cooking of other village restaurants, including Maroni Cuisine. She said that Maria’s eulogy for her husband was a moving, powerful and life-changing experience for her.

“I’m not sure if there’s a greater message,” Ostrander said. “Love wins.”

The original version of the story that appeared in the March 21 edition of the Times of Huntington Northport & East Northport incorrectly had the date of Maroni’s death. We apologize for the error.

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Roasted Lemon Chicken

By Barbara Beltrami

There’s been a new development in our kitchen. It used to be that I did the dishes and cleaned up the kitchen and my husband did the pots and pans. But lately I find myself doing the pots, or most of them, too. I think it’s because we recently got new cookware and, the control freak that I am, I want to keep them looking new and shiny, so I do them myself. That has led to another interesting development, though. In the interest of self-preservation, I’ve started to lean toward one-pot recipes, and of course I’ve gravitated toward the most obvious ones … those with chicken. Here are two I’ve tried that I think you’ll like too. They both go nicely with a tossed salad, but then, of course, there’s that bowl to wash.

Chicken with Black Beans and Corn

Chicken with Black Beans and Corn

YIELD: Makes 4 servings

INGREDIENTS:

½ tablespoon ground cumin

½ tablespoon ground coriander

Salt and freshly ground black pepper to taste

2 boneless skinless chicken breast halves, pounded thin

3 tablespoons olive oil

½ medium red onion, chopped

1 jalapeno pepper, seeded and finely chopped

1 frying pepper, seeded and diced

Two 14-ounce cans black beans, rinsed and drained

2 cups thawed frozen corn kernels

One 14-ounce can diced tomatoes, lightly drained

2 tablespoons wine vinegar

3 tablespoons chopped cilantro

4 scallions, trimmed, washed and sliced

DIRECTIONS:

Combine the cumin, coriander, salt and pepper and rub into both sides of chicken. Heat oil in a large skillet over medium heat; brown the chicken, turning once, until golden, about 4 minutes per side. Remove from skillet; set aside to keep warm. In same pan, stirring constantly, cook onion and peppers over medium heat, about 2 minutes. Add beans, corn, and tomatoes and cook over medium heat until liquid is evaporated. Place in serving bowl and toss with vinegar, cilantro and scallions; add more salt and pepper to taste. Slice chicken and place over mixture. Serve hot or warm with green salad and rustic bread, if desired.

Roasted Lemon Chicken

Roasted Lemon Chicken

YIELD: Makes 4 servings

INGREDIENTS:

2 large lemons

One 3½- to 4-pound chicken, cut up

2 pounds carrots, peeled and cut into 2-inch diagonal slices

4 medium potatoes, scrubbed and quartered

1 large onion, cut into 8 wedges

¼ cup olive oil

2 tablespoons fresh oregano or 2 teaspoons dried

Coarse salt and freshly ground pepper to taste

DIRECTIONS:

Preheat oven to 425 F. Squeeze the juice and scrape the pulp from one lemon. Cut the other lemon into 8 slices. In a shallow roasting or baking pan, toss together the chicken, carrots, potatoes, onion, oil, lemon juice and pulp, oregano, salt and pepper until thoroughly coated. Place a lemon slice on each chicken piece. Roast, turning the veggies once or twice, until carrots and potatoes are tender and chicken is golden, about 45 to 50 minutes.  Serve hot with a green salad, if desired.

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