I am on a roll cooking from the Ottolenghi cookbook. Tonight I prepared the cauliflower fritters with yogurt sauce and the burnt eggplant salad. It was a rainy day in Mill Valley and on days like this, I stay inside and cook. But I was not in the mood for the usual comfort food, i.e. stews, soups or roasts. I wanted Mediterranean summer type food to pull me out of my rainy day blues. You know grilled marinated meats accompanied with sides full of herby, lemony goodness. So I pulled out the grill pan. I seared some chicken breasts that had been marinated in yogurt, lemon, garlic and turmeric. In order keep the smoke factor to a minimum, I sear the chicken on one side then turn them over and let them finish cooking in a 350 degree oven for 10 minutes. I find this method allots me the juiciest chicken with beautiful sear marks. I am finishing the night with a pavlova topped with strawberries. Ok, I guess I am showing off now!
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