So you have some apricots

The family got some apricots from some very nice neighbors who have had the tree for years and only this summer decided to produce fruit.  Lots of fruit.  Way too much to use; they've been giving it away like crazy [ed. many inappropriate similes considered and rejected].

But they're not exactly the tastiest in the world.  I mean, they're good.  They're just not omgwtf wonderful.  And did I mention there are lots of them?

So, we cook.

Apricots, apricots, searching...  No, we're not going to make a jam or a desert or anything overly sweet.  Just not my thing.  And we're not doing pork.  Mainly because I can't find any in the house.

But wait.  Let's think about traditional pairings.  I mean, I'm pretty sure apricots are used all over south asia and the great middle east, right?  (Wikipedia says yes and much, much more.)  Ok, so let's think about, say, Iran.  Maybe Turkey.  What would compliment a mild pear-like fruit...

Pistachios.  Just stay with me here; this is about the point where my brother declared that either the proposed dish or I were "weird".

We have a high-sugar, medium-flavor fruit.  We need it to shine.  Something rich with a nutty yet still slightly sweet taste?  Perfect.  Plus the oils are delicious; otherwise almonds would do the trick.

So let's do this thing.

Combine in a food processor:

• 18 or so apricots, cored
• About a ramekin of shelled pistachios, washed several times if salted

Whir together.  10 1-second pulses are fine; you don't need to feel obligated to pulverize the pistachios.  You definitely want to get rid of some of the excess salt though.

In the meantime, start heating a decent sized sauce pan with a bit of oil (olive is fine).  Also, start thawing some chicken if need be.

Once the oil is hottish, add the seeds of three cardamom pods, maybe four or five cloves, and a very small number of cumin seeds, in that order, waiting for each to become fragrant before adding the next.

[Tangent, not required for the recipe at all: this is actually an entire idea based on a decidedly non-French style of cooking.  We're toasting spices, not aromatics.  The aromatics come in later and are left either stewed or nearly raw.  It's just a different way of flavoring things and if you're serious about making food that resembles anything from persian to indian and even further east into parts of China, get this technique down.  Through lots and lots of experimentation.]

Once your spices are toasted, add the apricot slurry.  Reduce heat and add:

• White or rice vinegar
• Sugar (if needed; if the apricots were quite sweet omit this)

Slice your chicken (two decently sized breasts or so) in thin strips then add that.  Let that cook while the sauce reduces and caramelizes a bit.

After half an hour or so, add a sliced onion and a medium to large tomato cut into about 16 parts.

And walk away for awhile for the whole thing to simmer down so the sauce can permeate the chicken and reduce further.

Serve with rice and some sort of salad, possibly with pita.

Lemon-tomato chicken

Sometimes the best food comes out of a totally spontaneous list of ingredients and a deadline.

In this case, dinner for 4.  I have:

• 3 chicken breasts, frozen
• Pasta (settled on linguine)
• Garlic
• Dried oregano
• Olive oil
• Salt

On sale at the store I found:

• 1 bunch flat leaf parsley
• 4 roma tomatoes
• 1 grenade of lemon juice (you know, the lemon juice that you find in the produce section bottled like a lemon/grenade)
• Cheap dry red wine

Lots of stuff you can do with a combination like that.  So why not make it complicated?

Chicken prep

Thaw, obviously, then place in a bowl (whole).  Cover in lemon juice and add oregano.  Toss thoroughly and let that sit for, oh, an hour.

Chopping/prep

In the meantime, start with the tomatoes.  To keep things summery, I didn't really want to cook them but I still wanted tomato flavor in with the chicken.  And given the choice of linguine, just chunking the tomatoes wouldn't work anyway.

Solution: quarter them, set up a colander over a bowl, and crush them by hand until they're just small bits.  Then salt them to sweat the juice, toss well, and set them aside to slowly drip.  Go ahead and press them by hand occasionally.

Then rough-chop most of the bunch of parsley and set that aside for now.

Then obviously the garlic.  I used lots.  In the same spirit as the tomatoes, I want some cooked and some raw, but you can just prep it all the same way.

Chicken

In a large saute pan, heat olive oil and add half the garlic.

Remove the breasts from the marinade and cube into about 1/2 inch pieces, retaining the marinade for later use.

Once the garlic is just turning golden, add the cubed chicken and cook most of the way through, stirring often.  Then add the reserved marinade and your tomato drippings and take the mixture down to a simmer.

In the meantime, make pasta.  Use slightly less water than usual and make sure you salt it liberally.

When the pasta is done, drain and add about a cup and a half of the pasta water to your chicken mixture along with a decent splash of wine.

Let the chicken mixture come to a boil and then slowly reduce it until you get a thick enough sauce to slightly cover the chicken bits (the starch from the pasta water will help this along nicely and the sugar from the tomato will nearly carmelize).

Fresh toppings

Combine your tomatoes with the parsley and the rest of the garlic.  Add a spritz of lemon juice and toss together.

Serve, letting everyone choose how much of each component they'd like and finish with grated hard cheese.

Another very nice summer dish.

On a bit of a more traditional note

(I swear I'll be back to stir fry very shortly.  But I was just going through records and this stood out.  And besides, it's one of those lovely Colorado spring days that feels like fall already.)

So it's Boston.  It's Christmas.  It's cold.  And there are only the two of you, and frankly you're both studying like crazy most of the time.  What do a Norwegian/Dutch atheist and a vaguely Germanic agnostic do under such circumstances?

Well, make Christmas dinner, of course.  On the menu:

• Game hens
• Roasted root vegetables
• Candied walnuts
• Fruit salad

It just makes sense, right?

Syrup

This is going to form the basis for the walnuts and the dressing for the salad.  And it takes awhile, so start it first.

In a small saucepan combine:

• A cup or so of apple cider
• One cinnamon stick
• Ground nutmeg, but not too much
• Ground clove, but again not too much as this might actually numb your mouth
• Ground allspice
• About 3/4 inch freshly grated ginger

Bring that all to a simmer and then turn it way down.  Reduce to at least half if not a bit further.  This could take a few hours but won't require constant attention by any stretch of the imagination.

Salad dressing

Combine the majority of the reduced syrup with olive oil (probably straining the syrup).  Let that cool.

Walnuts

Toss the rest of the syrup with a generous amount of walnuts.  It coats amazingly well, so just keep the nuts coming until you think you're just about to spread it too thin.  Serve this as an appetizer and/or with the main meal.

Root vegetables

I chopped up about eight medium potatoes and three leeks into roughly similar sizes and vastly different shapes.  I could see adding carrot or sweet potato (which I can't stand and would never use but each to their own).

Combine chunked up roots with generous olive oil, salt, and pepper in a roasting pan.  A larger roasting pan than you think you'll need.

Toss that in a 500 degree oven for about 45 minutes to an hour; you want to get that nice slightly shriveled thing going.

Hens

In the meantime, prep your hens.  Usual poultry stuff; take out the spine and the sweetmeats and all that.

In a food processor, grind up thyme, rosemary, and oregano.  Preferably fresh on all.  Add a touch of olive oil just to make it easier to work with.

Slather both hens, inside and out, with the mixture.

When the roots are ready, place the hens on top and use whatever is left of the herb mixture to cover some of the root veggies.  Cover the roasting pan and return to the oven (reducing the heat a bit; 350 should be fine.  Keep probing the hens until a breast hits 170 or so (and remember that since game hens are so small they won't coast for as long).  I'm guessing this took 45 minutes.

Salad

Hunk up three nectarines and an apple (fuji? granny smith?  something to offset the flavor and add crunch).  Toss that with spinach, add the dressing, toss again, and dinner is ready as soon as the meat is.  (Originally the walnuts were going in here too but they were so good on their own that we just started munching on them right away.)

This generously served two as a feast and could easily scale.  Game hens are one of those interesting items that fluctuate in price so dramatically I don't even know whether to be suspicious.  But it was a lovely and relatively low cost meal and really quite nicely eaten by candle light on the floor in the living room.