Mama Green's Cookbook

TOTAL TIME: 35 minutes

SERVES: 4

Ingredients

• 1 large fennel bulb, outer layers removed
• 6 bone-in chicken thighs, patted dry
• 3 tablespoons olive oil
• 2 teaspoons turmeric
• 2 teaspoons fennel seeds, lightly crushed
• 2 teaspoons cumin seeds, lightly crushed
• Salt and freshly ground black pepper
• 2 cups water
• 1 cup jasmine or other long-grain white rice
• ½ cup Castelvetrano olives, crushed open and pitted
• 1 lemon, halved
• ¼ cup chopped parsley

Directions

1. Preheat oven to 450 degrees. Halve fennel bulb lengthwise, then cut each half into 4 wedges. In a large bowl, toss chicken and fennel with 2 tablespoons olive oil, turmeric, fennel seeds and cumin until evenly coated. Season generously with salt and pepper. Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially cook, 15 minutes.
2. Meanwhile, in a medium pot over high heat, bring water to a boil. Add rice, 1 tablespoon olive oil and a generous pinch of salt. Reduce heat to medium, partially cover pot and simmer until rice is just tender, about 15 minutes. Strain rice and toss dry. Season with more salt if needed.
3. Carefully pour off rendered fat accumulated around chicken, and discard. Scatter olives around chicken and return baking sheet to oven. Continue roasting until chicken is fully cooked, skin is crisp and fennel is tender, 10-15 minutes more.
4. Squeeze lemon over chicken, olives and fennel. Transfer chicken, skin-side up, to a serving dish along with olives and fennel. Pour any pan juices over chicken, and garnish with parsley. Serve over or alongside rice.

From “Michael’s Genuine Food,” by Michael Schwartz and Joann Cianciulli (Potter). Serves 6.

Ingredients

SHALLOT HAZELNUT DRESSING

1     small shallot, minced

2     tablespoons fresh orange juice

2     tablespoons champagne vinegar

2     tablespoons extra-virgin olive oil

1/4   cup hazelnut oil

      Kosher salt and freshly ground black pepper

SALAD

2     heads butter lettuce, wilted outer leaves discarded

2     navel oranges, segmented and membranes removed

3     cups 1/2-inch diced ripe avocado

      About 3 tablespoons shallot hazelnut dressing

      Kosher salt and freshly ground black pepper

1/4   cup hazelnuts, lightly toasted and crushed

Directions

Make the dressing: In a mixing bowl combine shallot, orange juice, vinegar, olive oil and hazelnut oil. Season with salt and pepper. Whisk thoroughly to combine. (Makes about 1 cup; you will have some left over. Store it covered in the refrigerator for up to 1 week.)

Make the salad: Remove the core from the lettuce, and break apart, tearing the leaves into smaller pieces by hand. Wash thoroughly and spin dry. Put the lettuce leaves in a large salad bowl. Add the orange segments and avocado, and spoon in enough dressing to lightly coat the lettuce (I beg you not to overdress and drown salads). Gently toss and season with salt and pepper. Divide among chilled salad bowls, evenly distributing the oranges and avocados. Top with hazelnuts and serve.

Serves 6

Ingredients

1 1/2 oz dried wild mushrooms, such as morels, porcini or shitake

3 TBLE olive oil

4 oz pancetta, diced (I had short ribs in freezer and used one… it was delicious)

3 cups chopped yellow onions (2 onions)

2 cups chopped carrots (3-4 carrots)

2 cups chopped celery (3-4 stalks)

4 teas minced garlic (4 cloves)

3/4 cup pearled barley (or farro)

12 oz fresh cremini mushrooms (baby bella worked fine too) sliced to1/4 inch –pat with moist paper towel to clean and remove stems

1/2 cup plus 2 TBLE dry Marsala wine, divided

4 cups broth (I used chicken… original recipe called for beef)

3 large sprigs fresh thyme, tied together in kitchen twine

K salt and pepper

1/4 cup chopped parsley

Instructions

1. Place the dried mushrooms and 6 cups of water in medium pot and bring to a boil. Turn off the heat, cover, and set aside for at least 20 minutes
2. Meanwhile, heat the oil in a large pot or Dutch oven. Add the pancetta, onions, carrots, and celery and saute over medium heat for 10 minutes, stirring occasionally until the vegetables are tender. Add the garlic and barley and cook for 2 minutes, stirring occasionally. Add the fresh mushrooms and the 1/2 cup Marsala and cook for 5-7 minutes, until the mushrooms have released some of their juices.
3. Meanwhile strain the dried mushrooms, saving liquid. Chop mushrooms and add them to the pot, along with soaking liquid, broth, thyme 2 teaspoons salt, and teaspoon pepper.
4. Bring to a boil, lower the heat and simmer partially covered for 45 minutes, until barley is tender. Discard thyme. If you like, thicken using a few seconds of immersion blender.
5. If you feel the need, simmer for a few minutes adding 2 more TBLE Marsala. Garnish with chopped parsley.

Ingredients

Makes 16

6 large eggs

½ cup melted schmaltz (chicken fat) or vegetable oil

6 Tbsp. chicken broth or water

3 Tbsp. chopped dill

¾ tsp. freshly ground pepper

2 Tbsp. K salt for pot plus 1½ tsp. kosher salt for matzo balls

1 1/2 cups matzo meal

Preparation

Step 1

Whisk eggs in a medium bowl vigorously until no streaks remain. Add schmaltz, broth, dill, pepper, and 1½ tsp. salt and whisk to fully combine. Whisk in matzo meal until well combined. Chill at least 35 minutes or up to 2 hours (this is essential so that the matzo meal can hydrate).

Step 2

Bring 3 qt. water to a boil in a medium pot. Season with remaining 2 Tbsp. salt.

Step 3

Using dampened hands, roll matzo mixture into 16 balls about 1½” in diameter. It’s okay to really work them into a ball; they won’t get dense—trust us, we tried! Transfer to a small rimmed baking sheet or large plate.

Step 4

Carefully lower matzo balls into boiling water with a slotted spoon, adjusting heat as needed to maintain a low simmer. Cover pot and simmer over low heat, checking occasionally to make sure water isn’t boiling too rapidly, until balls are very puffed and light in color, 30–40 minutes. Don’t remove them sooner than this; they will be dense in the middle if undercooked. Turn off heat and let balls sit in cooking liquid until ready to serve.

Step 5

Do Ahead: Matzo balls can be made 2 days ahead. Transfer to an airtight container along with 2–3 Tbsp. cooking liquid and chill.

Or Freeze

With slotted spoon, remove from liquid when cooled. Place on tray (they shouldn’t touch) and flash freeze. Then put in freezer bag.