Seriously, who can resist a title like “Forever Summer”? We may not long for the heat and humidity, but when you’re thinking about food, summer is the magic land of luscious fresh produce, more of it than you can eat, more delicious than you could remember after a whole year of waiting for it to return.
And the recipe I tested is so flexible it’s almost shapeless; it’s almost cheating to try it. I (mostly) followed Nigella Lawson’s basic recipe: marinate chicken in lemon juice, olive oil, onion, and rosemary, and grill it. (I used drumsticks instead of whole chickens, and white onion instead of red; I had white onion.) But Nigella tells us that she also marinates chicken in peppercorns, garlic, and wine vinegar, or replaces the rosemary with tarragon, or uses sambal oelek (chili paste).
I haven’t tried those variations, but this one is great. Of course, chicken, lemon, onion, and olive oil are available year round; but the rosemary was about as fresh as it gets, straight off the little rosemary plant at the corner of my backyard garden. So that’s definitely summery.
And a small confession: this cookbook could be classified as a ringer, if this project is intended to identify cookbooks I’m willing to get rid of. There are a few authors whose recipes match my taste so well that there’s no chance I’ll ever give up one of their books: Julia Child, Rick Bayless, and the wonderful Nigella. On the other hand, it is true that I bought this book a year or two ago and hadn’t gotten around to trying anything from it yet. About time. Yum.