Bon.apetit.09.2002

GREAT NEIGHBORHOOD RESTAURANTS HELEN'S RICHMOND, VIRGINIA

CINNAMON-ROASTED CHICKEN WITH HARISSA SAUCE (SHOWN ON PAGE 111)

8 SERVINGS

1 cup olive oil cup ground cinnamon 1 tablespoon salt 1 teaspoon cayenne pepper 1 teaspoon sugar 8 small chicken breast halves with skin and bones 8 chicken thighs with skin and bones

1;4

1 cup (about) all purpose flour 4 tablespoons (about) peanut oil Harissa Sauce (see recipe)

BIRMINGHAM, ALABAMA ~

The HOT AND HOT FISH CLUB is not only a neighborhood ~ 8 restaurant, it's also a neighborly . one. Chef and co· owner Christopher Hastings is Z committed to working wonders with local ingredients and-in the ~ interest of preserving each item's integrity-to keeping it simple. "..... '" Boiled peanuts, pickled okra, and ~ watermelon Margaritas at the bar precede oven-roasted game, steaks, and, yes, the best fish in Birmingham.

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Co-owners Christopher and Idie Hastings

1Y2 teaspoons chopped fresh thyme V2 cup olive oil

Mix first 5 ingredients in small bowl. Place chicken breasts and thighs in 2gallon resealable plastic bag. Pour oil mixture over; seal bag. Tum bag to coat chicken with marinade. Chill overnight. Preheat oven to 475 F Transfer chicken to rimmed baking sheet, shaking off marinade. Sprinkle chicken all over with flour. Heat 1 tablespoon peanut oil in large skillet over medium-high heat. Working in batches, add chicken to skillet. Cook until golden, adding more oil as needed, about 3 minutes per side. Return chicken to baking sheet, skin side up. Roast until cooked through, about 15 minutes. Serve with Harissa Sauce. 0

HARISSA SAUCE

1 5-ounce bag mixed baby greens 2 large ripe pears, halved, cored, thinly sliced lengthwise 1 cup crumbled blue cheese 1 cup walnuts, toasted, coarsely chopped Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve. 118

SEPTEMBER 2002

I

MAKES ABOUT 2V, CUPS

1 tablespoon coriander seeds 1 tablespoon caraway seeds 4 large garlic cloves, unpeeled 4 V2 1 2

large red bell peppers cup extra-virgin olive oil tablespoon sugar teaspoons dried crushed red pepper

Stir coriander and caraway in small skillet over medium-high heat until aromatic, about 30 seconds. lIansfer to processor. Cook garlic in same skillet,

BON APPETIT

covered, over medium-low heat until tender, turning occaSionally, about 10 minutes. Cool. Peel garlic; add to processor. Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers; add peppers, oil, sugar, and crushed red pepper to processor. Puree. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

THE BLOSSOM DELI CHARLESTON, WEST VIRGINIA

By day, this well-preserved soda fountain attracts a loyal lunchtime crowd with true blue-plate specials. By night, The Blossom Deli shifts into "retro dinerbistro" gear, says chef Bill Dodson, via linens and candles. At all times, the downtown gem feeds Charleston's appetite for nostalgia and thoroughly modern food. Cop a counter seat anytime for an award-winning milk shake.

CREAMY POLENTA WITH GORGONZOLA AND SPINACH 4 TO 6 SIDE-DISH SERVINGS

4 cups low-salt chicken broth 2 garlic cloves, chopped 2 teaspoons chopped fresh rosemary 1Y2 cups polenta (coarse cornmeal) * 1 cup (packed) chopped fresh spinach Y2 cup whipping cream 1 cup crumbled Gorgonzola cheese 3 tablespoons chopped fresh parsley Bring first 3 ingredients to boil in large saucepan. Gradually whisk in polenta. Reduce heat and simmer until mixture thickens, stirring often, about 10 minutes. Add spinach and stir until wilted, about 2 minutes. Add cream and simmer until almost absorbed and polenta thickens, about 5 minutes. Add cheese and parsley; stir until cheese melts. Season to taste with salt and pepper. Transfer to bowl and serve. *Sold at Italian markets, natural foods stores, and some supennarkets.