One-Pan Chicken, Sausage and Sage Bake

CONTRIBUTED BY NIGELLA LAWSON

 

 

 
• ACTIVE: 15 MIN
• TOTAL TIME: 1 HR 45 MIN PLUS OVERNIGHT MARINATING
• SERVINGS: 6

Nigella Lawson, host of Food Network's Nigella Feasts, says, "I'm proud of this dish because my sound man, who was standing near me when I made the recipe on-air, went home and was able to cook it from memory that weekend. The dish is so simple. Just add one or two lemons if you like—it doesn't matter. I put sage in some days, but other days I use thyme or parsley."

1. 1 lemon, halved
2. 2 small onions, peeled and quartered through the root ends
3. 1/2 cup pure olive oil
4. 2 teaspoons dry mustard
5. 1 tablespoon dried sage
6. 1 tablespoon Worcestershire sauce
7. Freshly ground pepper
8. One 4-pound chicken, cut into 10 pieces
9. Kosher salt
10. 12 sweet Italian sausages
11. 2 tablespoons chopped fresh sage

1. Squeeze the lemon halves into a large, resealable plastic bag. Cut each lemon half into 4 pieces and add to the bag along with the onions, olive oil, mustard, dried sage and Worcestershire sauce; season with pepper. Seal the bag and squish the ingredients together until well mixed. Add the chicken pieces to the bag and coat thoroughly. Refrigerate overnight.
2. Preheat the oven to 425°. Let the chicken stand at room temperature in the marinade for 30 minutes. Pour the contents of the bag into a large roasting pan. Turn the chicken pieces skin side up and season with salt. Arrange the sausages around the chicken and sprinkle all over with the fresh sage. Bake for 1 hour, until the chicken and sausage are browned; turn the sausages halfway through cooking. Transfer the chicken, sausages, onions and lemons to a platter, drizzle with some of the pan juices and serve.

Vodka Martini Recipe

How to Make a Vodka Martini (Shaken):

1. A Martini Shaken Will Look Cloudy from the Ice Crystals
   Take a cup full of ice and fill your martini glass to brim.
   You want your glass to chill while you are making this cocktail.
2. Take your cocktail shaker or large glass and fill it halfway with ice.
   Easy enough?
3. Pour 3-4 ounces of vodka into your glass.A martini is basically a double shot of vodka, so around 3-4 ounces should be good.
4. Pour about 1 teaspoon of Vermouth into your glass.This is the part that is going to take some practice. Vermouth is just a mild and subtle flavor in this drink and there doesn’t need to be much of it. Start out 1 teaspoon for now, and experiment with adding more. It will be up to your discretion.
5. Take your cocktail shaker and cover it with the lid or another glass. If all you have is a glass, try to find a smaller glass to cover it or another container.The point of shaking your martini is so you can break off fragments from the larger pieces of ice to be added to your drink to help in chilling it for longer. It is also good at diluting your cocktail. This isn’t always a bad thing, since this cocktail is essentially all alcohol. The ice chips can sometimes change the flavor profile of the mixed drink.
6. Dump out the ice in your martini glass and sift your cocktail into the glass. 
   You can use a bar sifter or use the two-cup technique. Your martini should be a cloudy liquid with ice crystals floating on the top.
7. Drop in a speared green olive for taste and look.Adding one is mainly for aesthetic reasons, but some like 2 or 3 olives to enjoy the salty flavor of the olive with their martini.

Toronto

Restaurants

•  Crown Cooks - Already garnering lots of buzz because the new restaurant is from the ever popular Chef Grant van Gameren (Enoteca Sociale, The Black Hoof) and is slated to open this January at 797 College Street in the space formerly home to Grappa Ristorante.
•  Osteria dei Ganzi -This place will operate as a restaurant and event venue when it opens its doors in the enormous historic mansion it occupies at 504 Jarvis Street. The restaurant's website promises a unique European atmosphere and authentic Italian cuisine.  
•  Banh Mi Boys's - This popular sandwich shop has already made its mark on Queen West but now it's set to open a much anticipated second location as early as this January at 399 Yonge Street (at Gerrard).
• ICI Bistro (http://www.jpco.ca/) 538 Manning Avenue Toronto, ON  416.536.0079
• Modus - 145 King Str weest 416-861-9977
• Loire - 119 Harbord st  416-850-8330
• 
  

Turkey Fried Rice with Crushed Potato Chips

• TOTAL TIME: 30 MIN
• SERVINGS: 4

1. 3 tablespoons vegetable oil
2. 2 tablespoons minced fresh ginger
3. 1 tablespoon minced garlic
4. 1 tablespoon minced lemongrass, tender inner white bulb only
5. 4 ounces ground turkey
6. 1/2 teaspoon kosher salt
7. 2 large eggs, lightly beaten
8. 2 cups leftover (cold) cooked rice
9. 1/4 cup low-sodium soy sauce
10. 1 tablespoon toasted sesame oil
11. 2 scallions, thinly sliced
12. 1/4 cup chopped mint
13. 1/2 cup plain potato chips, lightly crushed
14. Asian-style hot sauce, such as Sriracha, for serving (optional)

1. Heat a wok until very hot. Add the vegetable oil, ginger, garlic and lemongrass and stir-fry over high heat until fragrant but not browned, about 1 minute. Add the ground turkey and salt and break up the meat into small clumps. Stir-fry until the turkey is just cooked through, about 3 minutes.
2. Make a well in the center of the ground turkey. Add the eggs and stir-fry over high heat until just set into large curds, about 2 minutes. Add the rice and stir-fry until heated through and the grains are separated, about 3 minutes. Add the soy sauce and stir-fry until absorbed, about 2 minutes. Stir in the sesame oil and transfer to bowls. Stir in the scallions and mint and garnish with the potato chips. Serve with hot sauce.

Peruvian Steak and Potato Stir-Fry

• TOTAL TIME: 35 MIN
• SERVINGS: 4

1. 1/4 cup extra-virgin olive oil
2. 1 teaspoon ground cumin
3. 1 teaspoon ground coriander
4. 1 garlic clove, minced
5. Salt and freshly ground pepper
6. 1 pound skirt steak
7. 1 red onion, halved and slivered
8. Vegetable oil, for frying
9. 8 ounces frozen french fries
10. 1/4 cup sliced pickled jalapeños
11. 1 large tomato, chopped
12. 1/4 cup cilantro
13. Hot sauce, for serving

1. In a large bowl, combine the olive oil, cumin, coriander, garlic and a generous pinch each of salt and pepper. Cut the steak into 4-inch pieces; slice the steaks across the grain 1/2 inch thick and add to the bowl along with the onion. Let marinate for 10 minutes.
2. Meanwhile, in a large skillet, heat 1/2 inch of oil until shimmering. Add the french fries and fry over high heat until golden and crisp, about 3 minutes; drain on paper towels.
3. Heat a large griddle until very hot. Add the steak and onion along with the pickled jalapeños and stir-fry over high heat until the meat and onion are cooked through and lightly charred, 3 to 4 minutes. Add the tomato and cook until softened and beginning to char, about 1 minute. Add the french fries and cilantro and flip with a spatula to combine. Serve right away with hot sauce.

Chicago

Restaurants

• Beaume and Brix - http://baumeandbrix.com/  (http://gallivant.com/scarf/baume-brix/) (351 W. Hubbard, Chicago IL 60654)
• 2 Sparrows - 533 W. Diversey Ave. 773-234-232
• Balena- 1633 N. Halsted St.; 312-587-1600
• Vera -1023 W. Lake St.; 312-243-9770
• The Pump Room at the Public Hotel- 1301 N. State Pkwy.; 312-787-3700

Bars

• Billy Sunday
• Drumbar
• Telegraph - Wine Bar (telegraphchicago.com)