Wickwood's Kitchen ---
TWENTY FIVE YEARS OF CHICKEN
One of the first entrees we served at The Silver
Palate, also became a favorite once our cookbook was published. And
“some people” said American’s wouldn’t eat prunes, Spanish green olives,
or capers. Those people were very wrong!!
Great hot as an entrée,
room temp on a buffet or picnic, and even better the day after. When
there are leftovers, we love to re-heat them atop the stove, make a
red wine vinaigrette, adding some of the warm Marbella juices to it,
blanche some asparagus and place them atop arugula. Then just top
the salad with the warm Marbella and enjoy. (mar-bay-yah) Serves 8
|½ cup olive oil
½ cup red wine vinegar
1 cup pitted prunes
½ cup pitted Spanish green olives
½ cup capers with a bit of juice
6 bay leaves
1 head of garlic, peeled and finely pureed
¼ cup dried oregano
Coarse salt and freshly ground black pepper
4 chickens (2½ pounds each) quartered
1 cup brown sugar
1 cup dry white wine
¼ cup fresh Italian (flat-leaf) parsley, finely chopped
1. Combine the olive oil,
vinegar, prunes, olives, capers and juice, bay leaves, garlic,
oregano, and salt and pepper in a large bowl. Add the chicken and
stir to coat. Cover the bowl and refrigerate overnight.
2. Preheat oven to 350°F.
3. Arrange the chicken in a single layer in one or two large,
shallow baking pans and spoon the marinade over it evenly. Sprinkle
the chicken pieces with the brown sugar and pour the white wine
4. Bake, basting frequently with the pan juices, until the thigh
pieces yield clear yellow (rather than pink) juice when pricked with
a fork, 50 minutes to 1 hour.
5. With a slotted spoon, transfer the chicken, prunes, olives, and
capers to a serving platter. Moisten with a few spoonfuls of the pan
juices and sprinkle generously with the parsley. Pass the remaining
pan juices in a sauceboat.
CARROT AND ORANGE SOUP
One of our most popular soups. It’s
great with young carrots, but it’s also very good year round. We
serve this at The Inn for Hor’s d’oeuvres , at room temperature, in
small apertivo glasses.
tablespoons (½ stick) unsalted butter
2 cups finely chopped yellow onions
12 large carrots (1½ to 2 pounds) peeled and chopped
4 cups Chicken Stock
1 cup fresh orange juice
Salt and freshly ground black pepper, to taste
Grated orange zest, to taste
1. Melt the butter over low heat in a
large heavy pot. Add the onions, cover, and cook until tender and
lightly colored, about 25 minutes.
2. Add the carrots and stock and bring to a boil. Reduce the heat,
cover, and simmer until the carrots are very tender, about 30
3. Pour the soup through a strainer and transfer the solids to a
food processor, or use a food mill fitted with a medium disc. Add 1
cup of the cooking stock and process until smooth.
4. Return the puree to the pot and add the orange juice and 2-3 cups
more stock, until the soup is of the desired consistency.
5. Season with salt and pepper, add the orange zest. Simmer until
heated through. Serve immediately.
Note: When we serve this soup for
sipping from a cup or a glass, we strain the soup a second time..
MINTED SWEET PEA AND SPINACH SOUP
This elegant soup is a perfect beginning to an evening. It’s
wonderful with fresh young peas straight from the garden, but we
often make it with frozen. The only cardinal rule is that the mint
must be fresh! This tastes like Spring. Serves 6
tablespoons (½ stick ) unsalted butter
2 cups finely chopped yellow onions
10 ounces frozen chopped spinach, defrosted
3 cups Chicken Broth
10 ounces fresh or frozen peas (defrosted)
½ bunch of fresh mint
1 cup heavy cream
Salt and freshly ground black pepper, to taste
1. Melt the butter in a
large heavy pot over low heat. Add the chopped onions, cover, and
cook until tender and lightly colored, about 25 minutes.
2. Meanwhile, drain the spinach and squeeze out the excess liquid.
Pour the stock into the pot, stir in the peas and spinach, and bring
to a boil. Reduce the heat and simmer partially covered, until the
peas are really tender, about 20 minutes.
3. Remove the mint leaves from their stems: there should be 2 cups
loosely packed leaves, Rinse thoroughly and pat dry. When the peas
are tender, add the mint to the pot, cover, and simmer for another 5
4. Pour the soup through a strainer, reserving the liquid, and
transfer the solids to a food processor, or use a food mill fitted
with the medium disc. Add 1 cup of the cooking stock and process
5. Return the pureed soup to the pot. Add the heavy cream and about
1 cup more stock, until the soup is of the desired consistency.
6. Season with salt and pepper, simmer briefly to heat through, and
ORANGE AND ONION SALAD
This typically Mediterranean salad is very refreshing as well as a
beautiful addition to any table. It’s best to chill it briefly, but
not too long, so that the flavors remain distinctive.
firm, juicy oranges
3 tablespoons red wine vinegar
6 tablespoons best-quality olive oil
1 teaspoon dried oregano
1 medium-size red onion, peeled and sliced paper-thin
1 cup imported black olives (ideally, tiny black nicoise olives,
but kalamata or alfonso will do)
¼ cup snipped fresh chives, for garnish
Freshly ground black pepper , to taste
1. Peel the oranges and cut each one
into 4-5 crosswise slices. Transfer the oranges to a shallow serving
dish and sprinkle them with the vinegar, olive oil, and oregano.
Toss gently, cover, and refrigerate for 30 minutes.
2. Toss the oranges again, arrange the sliced onions and black
olives over them decoratively, sprinkle with the chives, and grind
on the pepper.
"We must eat to live and live to eat."
CRISPY ROASTED ASPARAGUS WITH GREMOLATA
We love roasted asparagus, and prepare it so often, that it can
become a bit boring. Sometimes we sprinkle it with Parmesan
shavings, or crumbled Roquefort as it comes out of the oven, cheese
melting as its transferred to serving dishes. Sometimes we jazz it
up with a sprinkling of fresh thyme , slivers of Proscuitto, or a
dash of traditionale Balsamico. This is a sure fire way to encourage
you to roast asparagus --- you’ll become a convert. Serves 4
2 tablespoons chopped fresh Italian parsley
Finely grated zest of 1 large lemon
2 teaspoons finely minced garlic
1 pound medium-size asparagus, woody ends removed
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper, to taste
2 lemons, halved crosswise, for garnish
1. To prepare the gremolata: Combine all
the ingredients in a small bowl with a fork. Cover and set aside.
(Makes ¼ cup) 2. Preheat the oven to 400°F.
3. Place the asparagus in a roasting pan in a single layer, facing
the same direction. Toss with the olive oil and season with salt and
pepper. Cover with aluminum foil and bake on the center rack of the
oven for 10 minutes. Remove the foil and bake for 10 minutes longer.
Remove to a serving dish and sprinkle with the gremolata. Serve with
the lemon halves.
We love to pick blackberries when they’re ripe and bursting with
juice, but in a pinch when we crave this, thank goodness for IQF
frozen berries. The flavor and color of this mousse are gorgeous.
tablespoon unflavored gelatin
2 tablespoons cold water
Juice and grated zest of 1 orange
2 pints blackberries, or 2 bags (10 ounces each) frozen berries
without sugar; reserve several for garnish
2 egg yolks
½ cup sugar
2 tablespoons Cointreau
2 cups heavy cream
8-10 whole berries, for garnish
1. Soak the gelatin in the
cold water in a saucepan for 5 minutes. Add the orange juice, grated
orange zest, and berries, and bring just to a boil, stirring. Cool
to room temperature.
2. Beat the egg yolks and sugar in a bowl until pale yellow. Add the
Cointreau and beat for another minute.
3. Put the egg yolk mixture in the top of a double boiler over
simmering water. Stir until slightly thickened and hot to the touch.
Cool to room temperature.
4. Add the egg yolk mixture to the blackberry mixture and stir until
well blended. Whip the heavy cream to soft peaks and fold gently
into the blackberry and egg yolk mixture. Divide among serving
dishes and chill until ready to serve.
5. Top with whole berries scattered with amazing creativity.
These were a gift from NYC chef, Barry Wine, one of the best we’ve
ever known. One taste and you’ll too appreciate his mastery. We love
them served warm with a dollop of crème fraiche or vanilla gelato.
Butter, for greasing the pan
2/3 cup confectioners’ sugar
2 cups unbleached all-purpose flour
½ pound (2 sticks) unsalted butter, at room temperature
2/3 cup (approximately 11 tablespoons) unsalted butter, melted
½ cup honey
3 tablespoons heavy cream
½ cup light brown sugar
3½ cups shelled pecans, coarsely chopped
1. Preheat the oven to 350°F. Grease a 9 x 12 inch baking pan.
2. Make the crust: Sift the sugar and flour together. Cut in the
butter, using two knives or a pastry blender, until fine crumbs
form. Pat the crust into the prepared baking pan. Bake until
golden brown, 20 minutes; remove from the oven. Leave the oven on.
3. Prepare the topping: Mix the melted butter, honey, cream, and
brown sugar together. Stir in the pecans thoroughly. Spread over
4. Return the pan to the oven and bake for 25 minutes more. Cool
completely before cutting into squares. 36 squares.