I am basically a homebody. I build my own nest and I like being there. I sit on the couch, put a cushion on my lap and ask Elderlee, one of my two cats, to sit with me, although she doesn’t need convincing; when I say I have to get up, she stretches, hopefully without her nails deep into my legs (hence the cushion).
A couple of weeks ago I spent almost eight days away. During those nights and days, I was on four different planes, or in my brother’s car (in Pittsburgh) or my own (Newbury, Massachusetts, or Portland and Kennebunkport, Maine). I got home on Easter. The following day there were meetings. I stayed up late to see the UConn women beat Texas. I am tired.
But, as Evita sang, “Don’t cry for me, Argentina.” While away, I had dinner at Lidia’s in Pittsburgh, Lidia Bastianich’s first outside-of-New-York-City restaurant (the food was delicious) and had poutine at Duck Fat in Portland (Belgian-cooked french fries drenched in duck gravy and topped with fresh cheese curds and chives—not for everyone but I just love it). Also in Portland, dinner at Fore Street (an amazing restaurant), bought two different kinds of boules and baguettes at Standard Bakery and finally, the last night, at a restaurant at Outlier (maybe better than Fore Street).
When I dropped my daughter-in-law and two of my granddaughters at their home, I perused the Boston Globe. I asked my daughter-in-law if I could cut out a recipe for chicken thighs from the magazine section. When I finally drove my car into the garage at home, I took a package of chicken thighs out of the freezer. Yesterday I made the following recipe. It is simply delicious. I think it will be even better tonight.
Roasted Chicken Thighs with Cinnamon, Cumin and Garlic
From Weekend Roasted Chicken by Adam Ried (Boston Globe magazine, Sunday, March 27, 2016
Serves 4 (2 thighs apiece)
1 1/2 teaspoons minced or grated garlic (about 6 cloves)
2 1/2 teaspoons ground cinnamon
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper (or more, to taste)
1/4 cup fresh parsley
Salt and pepper
¼ cup extra-virgin olive oil
8 bone-in skin-on chicken thighs (2 1/2 to 3 pounds)
A couple of teaspoons of fresh lemon juice (optional)
In a small bowl, mix garlic, cinnamon, cumin, parsley, 1 tablespoon salt, 1 teaspoon pepper and oil into a uniform paste (you should have about 1/2 cup). Rinse and dry chicken pieces. Rub the chicken pieces with mixture, carefully loosening the skin to work some paste over it, and then replace the skin. With a sharp paring knife, cut a 1-inch slash into the skin on each. Refrigerate (or not) for at least 1 hour or up to 24 hours.
Remove the chicken from the refrigerator. Line a large rimmed baking sheet with foil. With the rack on the center position, set the baking sheet on the rack and heat the oven to 425 degrees. Arrange the chicken pieces skin down on the hot baking sheet and roast until skin has begun to render and brown, about 15 minutes. Turn chicken pieces over (taking care not to rip the skin) and continue roasting until the skin is somewhat dark brown, the meat begins to pull away from the bone and the chicken registers 180 to 185 degrees on an instant-read thermometer, 5 to 10 minutes longer.
Switch the oven setting to broil and broil the chicken until skin is deep browned and very crisp, 2 to 4 minutes. Transfer chicken pieces, skin side up, to a platter and rest 5 minutes. Squeeze a little lemon juice over them, if desired, and serve.
Nibbles: NV Bakery & Market
A few mornings ago, with errands to run from New London to East Lyme, I stopped at NV Bakery & Market for a quick breakfast.
It is really something else. There are crepes and breakfast items and sandwiches and more crepes (really, can there possibly be too many crepes ever?) and salads and coffee and pastries. And there are shelves and shelves of gourmet products (Italian, French, Greek and a few boxes of matzo and jars of gefilte fish). I ordered an egg and bacon sandwich and a cup of coffee while I read The Day (I had my own, but there are lots of newspapers available to read for free). The sandwich was just delicious. By the way, the ladies who own the restaurant NV across the street own this place, too. It, too, feels like you are in their kitchen.
NV Bakery & Market
40 Boston Post Road (in Benny’s parking lot)
About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day.