Filipono Chicken Adobo

Slightly adapted from Tomatoes on the vine

Ingredients

4 bone in chicken legs, trimmed

1/3 cup soy sauce

1 (13 1/2-ounce) can coconut milk

3/4 cup red wine vinegar

8 garlic cloves, peeled

4 bay leaves

2 teaspoons pepper

1 scallion, sliced thin

1 medium pieces fresh ginger, peeled


A couple of weeks ago, the Santoku master and I celebrated our new home ownership with this recipe featuring quite an unusual combination of different flavors like coconut milk, soy sauce and vinegar which somehow, rather magically, blend in so well together to create a completely new and delicious flavor.

This also marked one of our last real meals before renovations began and left us to eat the most fast food I've had in years... so in my mind, the recollection of the creamy-intense sauce, the tender and juicy chicken covered in crispy skin, became one of those dream-like food memories, my happy place that got me through applying paint to wall after wall after wall, carrying boxes and moving furniture.

The preparation is fairly straightforward and simple - wash and trim the chicken legs and marinate them in the soy sauce for at least one hour, better two or three. Put the legs in an oven proof dish and mix the rest of the soy sauce with all the other ingredients, covering the chicken legs with the sauce. On low heat, broil for around 40-45 minutes depending on how well-done you like your chicken. Serve with rice, potatoes or bread - something to soak up the sauce which you don't want to waste!

As with any recipe or dish that takes such a prominent place in your heart and fondest memories, it's always a little scary to try to recreate the experience. Will it still taste as magical? Will it live up to your own expectations or is it going to destroy the the illusion through harsh reality? I am happy to report that I threw my fear of being disappointed over board and made the dish again, and Velva's recipe did not fail me - it turned out as delicious as the first time.

Life is good!

The St. Martin’s Duck stuffed with apples

Ingredients:
1 medium duck
1 apple
1 onion
2 tablespoons of mugwort (a special herb used for geese and duck)
3 cups of water
salt and pepper

A new kitchen, a new city, a new recipe: yours truly still finds herself struggling with the unfamiliar equipment and improvised utensils, but the life is good kitchen is back, celebrating the culinary delights of winter and the holiday season!

In many parts of continental Europe, November 11 is known as St. Martin’s day, the day of the saint who gave half of his cloak to a beggar. Processions of children carrying lanterns through the early darkness of the short November days can be seen everywhere. Traditionally, this day is celebrated with spiced hot wine, nuts and oranges, dried dates, plenty of chocolate and of course, a goose or duck.

In view of the small size of our household, a duck had seemed preferable, and so the new oven finally met its first real challenge. For the cook, the main difficulty is to be patient and not to rush the process; otherwise, it is much less intimidating than it sounds and in a nutshell, putting the duck in the oven, basting it regularly and taking it out at a good moment when it’s neither too raw nor overcooked are about the main tasks required.

While pre-heating the oven to 300°, I prepared the stuffing: one apple, one small onion and 3 cloves of garlic peeled and sliced in medium-sized chunks, seasoned with salt, pepper and mugwort. The duck was filled with that mix after having been washed, patted dry and rubbed with additional salt, pepper and mugwort, and put in a pan breast down with the 3 cups of water.

The first hour, I let it cook very independently without too much supervision; then in the second hour, I started basting with its own juices, around every 15 minutes. After 1.5 hours, the bird was turned and after another half hour, I raised the heat to 400° for a final 30 minutes to make the skin as crispy as possible.

The beautiful result was enjoyed with traditional potato dumplings and red cabbage,the apples melting in our mouths, and some holiday carols and lots of chocolates, nuts and oranges for dessert. Life is good!