Home cooking, camel-style!
Students who miss mom or dad's cooking will get a taste of home this fall. Connecticut College´s Dining Services has decided to bring students´ favorite home-cooked dishes to campus.
Last spring, Dining Services launched the "Favorites from Home" initiative to integrate more original and home-made recipes into the regular dining options at the College´s main dining hall. Students were invited to submit their favorite recipes for consideration. Then, acting as taste testers, the Dining Services staff narrowed down the dozens of submitted recipes. The staff chose 10 of their favorites to debut during a special "Favorites from Home" dinner in the College´s main dining hall. Based on student scorecards, Dining Services will add the most popular dishes to the Fall 2008 menu rotation.
Here are four choices from the extended camel family:
Chicken Marbella
Ingredients:
Chicken, quartered 10 each
Garlic, minced ½ cup
Oregano ¼ cup
Red wine vinegar ½ cup
Olive oil ½ cup
Pitted prunes 1 cup
Green olives ½ cup
Capers, with juice ½ cup
Bay leaves 6 each
Brown sugar 1 cup
White wine 1 cup
Cilantro, chopped ¼ cup
Salt and pepper to taste
In a large bowl combine chicken quarters, garlic, oregano, pepper and salt to taste, vinegar, olive oil, prunes, olives, capers with juice and by leaves. Cover and refrigerate, let marinate overnight.
Preheat oven to 350 degrees.
Arrange chicken in a single layer in large baking pan and spoon marinade evenly over chicken with brown sugar and pour white wine around the chicken.
With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with spoonfuls of pan juices. Sprinkle generously with cilantro.
Serve with rice. Makes 10 servings.
Submitted by Susan Hoenig for Gwendolyn Shockey ’10