SUMAC ROASTED CHICKENwith honey-glazed quince
Although sumac is more commonly associated with Middle Eastern cuisine, it grows wild and quite readily in the United States. “With its bright and citrusy notes, sumac should definitely become a part of every kitchen’s spice arsenal,” Gray says.
Serves 3 to 4
Chicken 1 (3- to 4-lb.) whole chicken 2 tbsp. kosher salt 2 tbsp. sumac 1 tsp. ground black pepper
Quince and garnish 3 to 4 quince, cored and cut into 8 wedges 4 oz. white pearl onions, halved
1/4 cup clover honey 2 cups baby spinach
Using paper towels, dry chicken inside and out. Liberally season inside and out with salt, then season outside with sumac and pepper. Allow to sit in the refrigerator uncovered for at least 2 hours or overnight. Preheat oven to 475 degrees. Place seasoned chicken on a roasting rack. Cook for 15 minutes, then reduce heat to 350 degrees and cook an additional 30 minutes or until internal temperature reaches 165 degrees. Remove from oven and let rest 15 minutes before slicing. While chicken is resting, turn the oven back up to 475 degrees. Remove rack from roasting pan and discard any excess fat. Place quince and pearl onions in roasting pan. Drizzle with honey and season with salt and pepper. Roast for 15 minutes or until edges begin to turn brown. Serve chicken on a bed of raw spinach with roasted quince and pearl onions. Note: If you can’t find quince, other fall/winter fruit such as persimmons or apples will pair beautifully with this chicken.
ROOT VEGETABLE TIAN
The beautiful layers of color on this dish will distract you and your guests from realizing that this is an elevated version of au gratin. Pro tip: Use a kitchen mandoline to get even slices. Even slices equals even cooking!
Serves 4 to 6
Preheat oven to 350 degrees. Line an 8-inch cake pan with parchment paper and grease the inside walls and bottom of the pan with butter. Mix garlic with cream. Peel, slice and separate each of the root vegetables. In the prepared pan, place two layers of each vegetable, sprinkling with a pinch of salt and pepper between each layer as well as a tablespoon of the garlic cream mixture. Alternate each cream layer with a layer of nutmeg and Parmesan, making sure to reserve some cream and Parmesan for the final layer on top. While alternating layers, be sure to press down as you go. Place pan on a sheet tray and cover with parchment paper and aluminum foil. Bake for 40 minutes on the middle rack. After 40 minutes, remove foil and parchment paper and test doneness with a paring knife. The knife should easily cut into the layers. When ready, cook an additional 10 minutes in the oven on broil to brûlée the top. Let rest 10 minutes before serving.
3 tbsp. unsalted butter, room temperature 2 tbsp. minced garlic 2 cups heavy cream 2 medium sweet potatoes, sliced thin (1/16-inch thick) 2 medium celery roots, sliced thin 4 to 5 small purple potatoes, sliced thin 3 to 4 medium Yukon Gold potatoes, sliced thin 2 tbsp. kosher salt 1 tbsp. freshly ground black pepper 1 tsp. nutmeg 2 cups shredded Parmesan
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January/February 2022
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