WellesleyWeston Magazine

SUMMER 2012

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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food & wine "traditional cuisine" CAFÉ MANGAL'S SIGNATURE CHICKEN BREAST DARDANELLE (We use all natural chicken breast) 31⁄2 lbs., cleaned and trimmed chicken breast, cut into 2-inch cubes MARINADE INGREDIENTS (To save time, prepare the marinade before- hand, as it will keep for four days in the refrigerator.) To make kosher salt and white pepper (not black pepper) mixture: Mix 5 tbsp. kosher salt with 1 tsp. white pepper (use this mixture for the recipe and keep the remaining for the next use) 1 tbsp. kosher salt and white pepper mixture 2 tbsp. garlic, chopped very fine (best to use a food processor) 3 tbsp. freshly-squeezed lemon juice 1 tbsp. granulated sugar 2 tbsp. dried oregano ¼ cup high-quality extra virgin olive oil TOMATO MIXTURE (¼ CUP PER PORTION) 2 cups fresh tomatoes, peeled, seeded, and diced ½ inch 1 tbsp. granulated sugar 2 tbsp. high-quality extra virgin olive oil ½ tbsp. salt and white pepper mixture TOPPING 2 canned artichoke hearts cut in half 5 whole pitted Greek Kalamata olives Serves 8 ½ cup crumbled feta cheese (We recommend Valbreso French feta cheese dried overnight in the refrigerator wrapped in a paper towel. It will crumble easily the next day. Note: You can find this specific brand of feta either at Russo & Sons or at Sevan Bakery in Watertown.) ¼ cup finely chopped scallions 1 tbsp. extra virgin olive oil GARNISH 1 tbsp. chopped fresh parsley (sprinkle on top after the dish is baked and ready to serve) n Cut the chicken and mix it well with the mari- nade, coating all pieces. Keep chicken in the marinade at least 4 hours and up to 2 days. n Place the marinated chicken in a single large casserole dish or small individual ones. n Top it with tomato, artichoke hearts, olives, feta, and scallions, in that order. n Drizzle with ½ tbsp. extra-virgin olive oil, then bake at 375 degrees for 15 to 18 minutes until hot and the cheese bubbles and begins to brown. n Sprinkle with parsley as it comes out from the oven. n Serve with rice pilaf or plain couscous. For more delicious Turkish recipes, visit www.wwmblog.com corbasi), zucchini pancakes with white cheese and herbs (kabak mucveri), and vine leaves stuffed with rice, meat, and tomatoes (etli yaprak dolmasi). For dessert: sekerpare, semolina sponge cakes in syrup with hazel- nuts. Imam bayildi, the iconic eggplant dish I remembered relishing as a teenager, was a bit tricky to prepare but well worth the fleeting angst. Its name means, "The priest fainted." Kim explained, "Either because the dish was so good, he saw his wife adding a lot of very expensive olive oil, or because several families served it to him in a single night and by the ninth time, he'd had it and fainted." There has been a lot of swooning lately over hip restaurants in Istanbul like Changa, Mikla, and Moreish, which are at the fore- front of a trend to serve fusion cuisine. At La Mouette, in the Tomtom Suites where we stayed, Chef Uruyan Dogmus, 33, discussed this new approach to Turkish cuisine that he and his contemporaries are embracing. "It's the same tastes with different presentations," he said, giving as an example his riff on the traditional balik-ekmek fish sandwich Turks favor as a street snack. For his rendition, Chef Uruyan plates breadcrumb-coated red mullet with lime confit, marinated onion leaves, lavender honey sherry, and, in a nod to molecular gastronomy, cilantro-cucum- ber foam. Back in the States, I was curious to know what Mehmet Ozargun, the young chef at Wellesley's family-run Café Mangal, thought 168 WellesleyWeston Magazine | summer 2012

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