One of the other classes I recently took at the Boston Center for Adult Education has been the Basic Cooking and Knives Skill class with Chef Lars. I took a couples cooking class at the Cambridge Culinary Institute with husband M a little while back, but I did not love that particular class (deadlines, did not know where anything was in the kitchen, people running everywhere, etc). However, I really enjoyed this class at the BCAE. While I cook almost every night, I have never taken a class in proper knives skills (by the way, it’s pretty funny to tell someone you are going to a knives class and not specify cooking…it sounds like you are trying to learn how to stab someone). I learned a lot of good new techniques and was able to modify my current way of using a knife to the proper way. Each night, we made some really delicious food. I just so happened to have brought my lunch in tupperware containers, so I was able to bring some extra food to an appreciative Husband M each night.
Here is an easy recipe we made on the night we learned how to cut up a whole chicken (something which I have done before, but not properly). I made this the other night and it was a very easy meal to put together. This recipe is pretty lax in that you can add or take away ingredients if you have them on hand or not.
Basil and Lemon Chicken:
-1 whole chicken, cut into pieces
-8 basil leaves (cut chiffonade style …I know how to do this now!)
-3 or 4 green onion, sliced
-juice of 1 lemon
-salt and pepper
-2 cloves garlic, minced
-4 tablespoons olive oil
-1/3 cup white wine
Set the oven to 380 degrees F. In a roasting pan, mix the basil, spring onions, lemon juice, olive oil, garlic and white wine (I just eye-balled most of these measurements as they do not need to be exact…I also had some chopped up Italian parsley on hand so I threw this in). Season the chicken pieces with salt and pepper. Put chicken into the pan and cover with the marinade. Roast the chicken for 30-40 minutes based on the pieces (with my oven, it was closer to 45 minutes). Serve the chicken with the sauce from the pan. I served the chicken with grilled zucchini and white rice (which nicely soaked up the lemon sauce).