TARZIAN WEST

2 heaping tablespoons flour
Sea Salt & Freshly Ground Black Pepper
1 4 lb. Chicken cut into 8 pieces
cup extra virgin olive oil
4-5 Rosemary Sprigs
6 Cloves Garlic, peeled and thinly sliced
1 cups White Wine
4 Anchovy Fillets
cup Kalamata Olives
3 Ripe Plum Tomatoes, halved, seeded, and coarsely chopped

1.   In a large bowl, combine flour with salt and pepper to taste. Add chicken pieces and toss
until evenly coated.

2.   Place a large flame-proof casserole dish over medium-high heat, and heat olive oil. Add chicken pieces, and fry until golden underneath, about 5 minutes. Turn chicken, and add rosemary and garlic. Continue to fry until garlic has softened but not colored, about 3 minutes. Add wine. When it comes to a boil, add anchovies, olives, and tomatoes.

3.   Partly cover pan, and reduce heat to medium low. Simmer until chicken is cooked and tender, and brother is reduced to a rich sauce, 15 to 20 minutes. TO serve, discard rosemary sprigs, and season well wit salt and pepper to taste. Place a piece or two of chicken on each plate and top with a spoonful of sauce.

From the book "The New York Times Chicken Cookbook" edited by Linda Amster; available at Tarzian West.

For this dish, we recommend the following items:
Emile Henry Round Stewpot
OXO Olive/Cherry Pitter
Wine Saver

Beef Chow Fun
4 Cups Mung Bean Sprouts
8 ounces Flank Steak, well trimmed
1 tablespoon thin soy sauce
teaspoon baking soda
1 teaspoon Shao Hsing Rice Cooking Wine
1 tablespoon Chinese dried black beans
1 lb. fresh board rice noodles (haw fun)
3 tablespoons vegetable oil
3 Slices Ginger
2 tablespoons finely minced garlic
2 Scallions, cut into 2-inch sections
2 tablespoons oyster flavored sauce

1.   Rinse the bean sprouts in several changes of cold water and drain thoroughly in a colander until dry to the touch. Halve the flank steak with the grain into 2 strips. Curt each strip across the grain into .25'' thick slices. Place in a shallow bowl and sprinkle with baking soda and stir to combine. Add the soy sauce, cornstarch, and rice wine, and stir to combine; set aside.

2.   Rinse the black beans in several changes of cold water and drain. In an small bowl, mash the black beans with the back of a wooden spoon. Leaving the noodles as a slab, cut noodles crosswise into 3/4-inch wide strips.

3.   In a 14'' flat bottomed wok or skillet over high heat, add oil, ginger, and garlic. Stir fry about 15 to 30 seconds, until fragrant. Carefully add the beef, spreading it in the wok. Cook, undisturbed for 30 seconds to 1 minute, letting the beef begin to brown. Add the mashed black beans and using a metal spatula, stir fry for 1 to 2 minutes, or until beef is browned but still slightly rare. Transfer to plate. Rinse the wok and let it dry thoroughly.

4.   Heat the wok over high heat until hot but not smoking. Add the remaining oil to the wok with the noodles, spreading them in the wok. Cook undisturbed for 1 minute, or until slightly crusty. Add the bean sprouts and stir-fry 1 to 2 minutes. Return the beef with any juices that have accumulated to the wok, add the scallions and oyster sauce, and stir 1 to 2 minutes, or until heated through and well combined. Serve immediately.

From the book "Wisdom of the Chinese Kitchen by Grace Young"; available at Tarzian West.

For this dish, we recommend the following items:
Hand-Held Mandolin
Le Creuset Pinch Bowl Set