Make your next meal with passion and pride

1.  Divide the lemon slices, garlic, rosemary, and ¼ cup olive oil between two large sealable plastic bags.  Add two halves of chicken to each bag, and seal well.  Shake the bags to coat the chicken in the seasoning.  Marinate the chickens, refrigerated, for at least 3 hours, but no more than 24 hours.

2. Preheat the oven to 450°F. Remove the chickens from the marinade, and pat dry. Season each portion with salt and pepper to taste. Heat two 12-inch ovenproof sauté pans over medium heat.  Pour 2 tablespoons oil into each pan and heat the oil.  Put 2 portions of chicken into each pan, skin-side down, and weigh them down with foil-wrapped bricks. Lower the flame and continue to cook until the skin becomes golden and crispy, approximately 5 minutes.

3. Put the pans of chicken, with their bricks, in the oven and cook for 15 minutes.  Remove the bricks, turn the chickens over with tongs, and cook for another 5 minutes.  Remove the pan from the oven, turn chickens skin-side up, and let rest for 5 minutes.

6. Place one chicken half on each of 4 plates, drizzle with Parsley Pistou, and serve.

Pick and wash the parsley leaves and dry them in a clean, dry cloth. Put the parsley, oil, garlic and salt in a blender and pulse to combine. It should remain a bit chunky and leafy; do not overmix it into a smooth paste. Stir in the cheese and set aside. This pistou can be kept, covered and refrigerated for up to 3 days.

1. Fill a large, heavy-bottomed pot, with cold water, leaving several inches between the top of the water and the rim of the pot. Add the potatoes, garlic and 3 tablespoons salt, and bring to a boil over medium-high heat. Continue to cook the potatoes until just tender, about 20 minutes. Do not overcook the potatoes.  Drain the potatoes in a colander, and allow them to sit for several minutes to dry.

2. Use a food mill or ricer to finely mash the potatoes, and then return them to the pot, over medium heat.  Add the crème fraiche to the pot and stir well with a wooden spoon.  Add the butter to the pot, and stir until completely blended.

3. Gradually add the cheese to the potatoes, stirring vigorously and constantly to incorporate the two.  The cheese should be entirely melted into the potatoes before serving.  Season the Pommes Aligot with the remaining teaspoon of salt (or more to taste), and 6 grinds of the pepper.

4. To serve, gather the Pommes Aligot on a wooden spoon and draw it to the plate.  The cheese will make the mixture very elastic.  Use kitchen shears to portion and cut.

1. Combine the persimmons, frisee, endive and arugula in a mixing bowl and toss well.

2. Combine the pomegranate juice and sugar in a 2-quart pot and bring to a boil over high heat. Continue to boil until reduced by 25 percent, approximately 5 minutes. Add the vinegar, and season with salt to taste. Remove the pot from the heat and let cool. Pour the mixture into a standing blender and blend on low speed. With the motor running, add the lemon juice, then add the oil in a thin stream to form an emulsified vinaigrette.

3. Drizzle half of the vinaigrette over the salad and toss well. Divide the salads between four plates and scatter each with pomegranate seeds to garnish. Use the remaining vinaigrette to drizzle decoratively around the plate, if desired.

Embellishment: Add maple-smoked bacon to this salad for a heartier dish.