Saturday, February 20, 2010
Thursday, February 18, 2010
If you would like to make an aioli dipping sauce for the chicken, remove 2 tablespoons of the marinade before mixing it with the chicken and combine it with 3/4 cup mayonnaise. Refrigerate until ready to use.
MAKE AHEAD: The lemon-garlic paste can be made up to 3 days ahead and refrigerated. The chicken should marinate for at least an hour or as long as overnight.
4 to 6 servings
Wednesday, February 17, 2010
Monday, February 15, 2010
From dealing with snow removal, to power outages, to teaching skiing part time this winter, I haven't been cooking nearly enough to blog about it. But going through some old photos, I thought I'd share this one of me shopping at the (then)new Berkeley Bowl West. While I still think the old Berkeley Bowl is perhaps the most fun shopping experience in the world, the new one just looked like food art, so clean and pristine with all the excellent produce displayed in aisles where people could actually turn around. I'm pictured with a fava bean, one of my favorite harbingers of spring in California.