It was Chicken al Mattone from Sfoglia Restaurant in New York. Translated as "chicken under a brick," the cooking of it preserved flavor, moistness and the marinade survived the cooking process. It's a simple chicken recipe: you shmear the chicken with lemon, garlic, olive oil and rosemary and marinate it for a day. Find the recipe here.
I paired it with some brown rice to soak up juices and some string beans and red peppers which are still to be found locally at our Farmer's Markets. I sauteed them in a little olive oil and that was that.
It was simple fare - as a midweek dinner should be. But there was enough elegance to the meal to elevate a Wednesday night into a sweet celebration.
Dessert was an olive oil cake - also from Bon Appetit. The recipe is here. This reminded me of my youth - where you would have a moist cake occasionally - nothing gooey - and nothing overly sweet. A complement to coffee or tea. A biscotti - but in dense, cake-like form. Touched with citrus. Sweet enough for a sweet tooth but not one iota more. There's a crisp outside daring you to bite. And when you do, it reveals that it is a softie at heart. A sunny softie.