Featured Cookbook

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1. Carol Wolk's Prize-Winning Matzoh Balls

2. Andre Balog's Chicken with Fresh Herbs and 40 Cloves of Garlic

3. Chocolate Macaroons

Book Description

Finally, you can put aside those yellowed newspaper clippings this holiday! The New York Times Passover Cookbook collects almost 50 years' worth of delicious Seder recipes from the Times and its contributors, from Florence Fabricant's Classic Gefilte Fish to Barry Wine's Tsimmes Terrine.

... (more)

The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers

Authors:

Date: March 1999

ISBN: 0688155901

Publisher: Morrow Cookbooks

Hardcover

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Andre Balog, who taught kosher cooking in New York City, adds a mixture of fresh green herbs this traditional French recipe. He considers this a symbolic Passover dish, since the Jews wandered for forty years in the desert before reaching the Promised Land. The garlic flavor is mild because the cloves are cooked whole. Be careful not to slice or otherwise damage the cloves; that releases an enzyme that produces the intense garlic flavor.

Makes: 6 servings

• 4 heads garlic, yielding 40 cloves

• 2 tablespoons plus 1/2 cup olive oil

• Salt and freshly ground pepper

• 1/2 teaspoon sugar

• One 4-pound chicken

• 2 tablespoons chopped parsley

• 2 tablespoons chopped fresh chives

• 2 tablespoons chopped fresh basil

• 1 tablespoon chopped fresh thyme

• 1 tablespoon chopped cilantro

• 1 tablespoon chopped fresh chervil

• 1/2 bay leaf

1. Separate but do not peel the cloves of garlic.

2. Combine the 2 tablespoons olive oil, salt, pepper and sugar. Roll the garlic cloves in this mixture and set aside.

3. Preheat oven to 425 degrees F.

4. Place the remaining 1/2 cup olive oil in a Dutch oven, reserving a little to sprinkle over the chicken. Place the chicken in the Dutch oven, then sprinkle olive oil, salt and pepper over the top. Place the garlic around the chicken.

5. Mix the parsley, chives, basil, thyme, cilantro, chervil and bay leaf Sprinkle over the chicken.

6. Cover and bake for 1 hour. Remove the bay leaf and serve

More From This Book:

1. Carol Wolk's Prize-Winning Matzoh Balls

2. Andre Balog's Chicken with Fresh Herbs and 40 Cloves of Garlic

3. Chocolate Macaroons

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