Once upon a time there was a middle-aged woman who made New Year's resolutions.
She resolved to lose weight. Sometimes it happened and sometimes it didn't. She resolved to eat one piece of fruit a day. Often times it happened but sometimes it didn't. She then resolved to cook
Bon Appetit's cover recipe each month. So far - it's happened! She had grand family dinners. Dinners
with friends. Her table held guests. And then - she realized it was September 29
th and she hadn't figured on a date for the meal. Oh sure, she had the ingredients. Oh! Yes, she had the ingredients - so she made the meal, mid-week for just her and her husband. It came out a wee bit darker than September
Bon Appetit's cover, but it was delectable.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDwHS300_5jOi362-396gRAha8JzCYU8v6ioQjFMf14hXLC3FQnVwnXvLytWR1Fx32l4WmZSo4oCXMpBM3zP_tr8AQfdn90nQJ3aP8OmLNedlZ9i-3bH4ailbYJEb1ggohwFqdNRqfp8U/s320/September+30+003.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgma7ZsaEpuM5U86P57t-L60r3fRgrKr_JsBilGGq31j0_F7Ee0osYeKS3g19XsHY-cnpKt_m5JQAh_uxM2Io_8fvHv4YpgSYb933LovB9PrMPKJ2Rfe2ppURDarb44CcrF_JpQA52otWU/s320/September+30+002.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsesvyCcdzZPu2Y0ZAj2g_zmPmCAOeX2LCcaYkBFUOiTwQlDh5CfW73s9aflqZ8bvOl8JMaCDp8SRWAIIMeaL5hqiCX3jdXeBP0REu21tDLbzjobqckD1R5hrrIJu231O4PmK3lV6EgI/s320/September+30+004.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAqAnZ3EKJi6Ing8OaChM-I2xl5DI-yAR4U82sC_0uhdRFc0mBdzdr8PoeoJdLgIOkUSzCx-DzUGqE8oiyVbs1QDC4YHULyPNDRffJsNl2dmIhWVlGJJa5j18dc7urUYXf9C2ymMPe-A/s320/September+30+006.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-AzOf_lgBTGqeYpWJffCt2jztG37Uwl0azJDgL7ovXIJ5HKsn1YUV3rlq_26ySpVDJOMZ8cutMtEXoEdeHBtcmxS4RcDeMEa3MhYLd5FOIL4pIQW_i6Oy0P7A8L6sRQivMAFezGjCWo/s320/September+30+009.jpg)
It didn't make it till the next morning. And so far, this middle-aged woman is living happily ever after.
2 comments:
I am so impressed! I think cooking the cover of the Bon Appetit magazine is such a cool idea.
Your dish this month looks wonderful. I am sure hubby was quite happy! Lov
I've been wanting to make an olive oil cake (trying to reduce butter and shortening in my diet, grins), so cake is a timely reminder and inspiration. Looks good!
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