Some recipes are universal; most memories are not. The process of shaping raw ingredients into something palatable — and the events that surround this endeavour — can lead to all kinds of unforgettable moments: kitchen disasters, severed digits, epic struggles with newfangled culinary gadgets and, sometimes, personal triumphs. So why not ask some of the city’s top chefs for their most memorable recipes? Why not, indeed?
This week, we asked Anthony Rose, executive chef at The Drake, for his “breakthrough” recipe. Before his current gig, Rose spent several years in the US, during which time he worked with renowned chef Jonathan Waxman. The experience was pivotal for him.
Says Rose:
“I started working with Jonathan in NYC and he is still my biggest mentor. I loved the honest simplicity of his food and all the love he put into it. We are still tight. Working with him really solidified for me that I was on the right track, not to take food too seriously and just really enjoy what you do. To me, this dish represents that philosophy. Amen.”
CHICKEN AL FORNO WITH SALSA VERDE
Ingredients:
Chicken:
1 four-pound free-range organic chicken (fresh only)
¼ cup extra-virgin olive oil
1 lemon
Sea salt and freshly ground black pepper to taste
Salsa Verde:
¼ cup capers in salt
4 anchovy filets
3 cloves garlic
½ cup chopped fresh parsley
½ cup chopped arugula
½ cup chopped fresh basil
½ cup chopped fresh cilantro
¼ cup chopped tarragon
¼ cup chopped fresh chives
¼ cup chopped fresh sage
1 cup extra virgin olive oil
¼ teaspoon sea salt
Preparation:
Salsa verde:
Soak capers in cold water for an hour, then drain. Soak anchovies in cold water for 15 minutes, then pat dry and remove the bones. Using a mortar and pestle, smash the capers, anchovies and garlic until smooth, then transfer to a large bowl. Add all herbs and olive oil, then season with sea salt. It should be chunky, not oily.
Chicken:
Preheat the oven to 450 degrees. Wash the bird in hot water (this will remove any nasty juices that collect in the plastic wrap that all chickens seem to come in). Dry with paper towels. Using kitchen shears, cut out the backbone of the chicken and remove any fat (this can be added to a chicken stock). Then, using a heavy chef’s knife, cut out the breastbone. Cut the chicken in half and season the two halves with sea salt and black pepper. Place the chicken halves, skin side up, on two sizzle platters and dab with the olive oil. Cut the lemon in half and place each half, cut side down, next to the chicken on each platter. Roast the chicken for 35 minutes, basting every 10 minutes. If it is not browning well, turn it over after 15 minutes, and then right it for the last five minutes. When it is done, remove the chicken to a platter and pour off the excess fat. Cut each breast in half and cut the thigh from the leg. Serve with salsa verde and garnish with the roasted lemon.
