Plan B

Ever have one of those nights when the meal you had written down wasn't going to work? Well, that has happened a lot in my cooking life and even after 29 years, it still happens....like the other night, when after a busy day of errands and grocery shopping, i came home, looked at my meal plan, got out the recipe, only to find out that the chicken needed to marinate overnight. Well, I quickly looked through the fridge and freezer and in my last 3 issues of Food and Wine and found a recipe that I could make in 30 minutes.
It is called Broken Pappardelle with Shrimp and Zucchini

A Lovely Spring Dessert

Recently I tried a new cake recipe from Food and Wine, May 2007. It is called:
Lemon Cake with Crackly Caramel Glaze

A few suggestions:
1.Err on the side of baking it for less time(check at 30 min).
2. When they say, deep honey color for the caramel, err on keeping it lighter, rather than darker.

Spring Chicken

It's time to fire up the grill and what is better than barbecued marinated chicken. But, what shall we marinate it in? Food and Wine this month has a number of different marinades to pick from: Vietnamese, Peruvian and Greek. On Monday night I used the Peruvian marinade and the outcome was delicious!!

Peruvian Marinade(makes 4 servings)

1/2 cup vegetable oil(I used olive)
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
8 large garlic cloves, coarsely chopped
1 tsp. turmeric
1 tablespoon hot paprika
1/2 tsp. ground cumin
salt and pepper

In a bowl, whisk all the ingredients together. Place the chicken in a large resealable bag and add the marinade. Seal the bag and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.(I marinaded the chicken for 24 hours). Grill over moderate heat.