24 November 2006

tipsy pineapple

large pineapple
rum, preferably aged or dark
brown sugar

Peel and core the pineapple. Cut into chunks. Melt a tablespoon or two of butter in a non-stick skillet over medium heat, add the pineapple and toss gently. After a minute or so, when the pineapple begins to give off some liquid, sprinkle a bit of brown sugar on top. Cook a few minutes like this, then stir gently to turn the chunks over. Sprinkle this side with brown sugar, and add a splash or two of rum. Stir and continue to cook until desired softness has been reached, adding more rum and/or sugar if needed. It's not a very scientific recipe--the point is to have the pineapple warm and soft and fragrant, to use the rum and sugar to enhance the pineapple, not to overpower it, so depending on how ripe your pineapple is, you may not need much.

chicken in garlic and shallots

1 whole chicken cut into 8 pieces or 10 chicken thighs
salt and freshly ground black pepper
1/2 c plus 2 T olive oil
10 peeled cloves of garlic
10 shallots, peeled and split in half from stem to root
several springs parsley, sage, thyme

large ovenproof straight sided saute pan with tight fitting lid

preheat oven to 350 F. season chicken liberally with salt and pepper. toss with 2 T olive oil and brown on both sides in wide frying pan or skillet over high heat. remove from heat, add garlic, shallots, whole herbs, and remainder of the olive oil. cover and bake for 1 1/2 hours.