Macaroni With Fresh Dill and Green Onion Butter
Here’s a satisfying company meal that makes you glad you’ve cooked at home rather than gone out to eat.
This Greek chicken stew, a simple, robust dish of chicken, tomatoes, herbs and Kalamata olives, simmers in the oven with little attention from the cook. Make it a day or two ahead so the flavors can develop. Served with short macaroni with fresh dill and green onion butter, it’s real comfort food.
Dessert takes a nod from baklava, the sweet Greek pastry dessert. A spiced honey-lemon syrup is brushed over pears as they roast until just tender. Easily reheated at serving time, they are served with a small scoop of vanilla ice cream and garnished with toasted walnuts.
For dessert, brush halved pears with 1/2 cup honey, 2 tablespoons butter, 2 teaspoons lemon juice, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg and bake at 400 degrees until tender, 20 to 25 minutes, basting twice. Scoop out the seeds and fill with walnuts toasted 5 to 6 minutes at 350 degrees; serve with ice cream.
Mandel is a cookbook author.
Cook the macaroni in boiling salted water according to the package instructions. Meanwhile, melt the butter on the stove top or in the microwave. Stir in the dill and green onions.
Drain the macaroni, stir in the butter mixture and generously season with salt and pepper. (This can be made several hours ahead and kept at room temperature. Reheat in the microwave, adding some water if the macaroni is dry. Adjust seasoning.)
Serve hot with Greek Chicken Stew.
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