Taste, To Go: Supermarket Pick-Up

Menu: Gazpacho • Rotisserie Chicken with Gremolata • Roasted New Potato Salad

Supermarkets offer a variety of healthy, freshly made foods. Many upscale markets hire consultants, bring chefs on staff and lean toward organic products. A store-bought tender and crispy rotisserie chicken right off the spit is the ultimate fast food and, with a flavourful garnish, it’s special enough for guests. Gremolata is a classic Italian blend of garlic, parsley and citrus peel, traditionally served with osso buco. It adds a quick and lively finish sprinkled over a juicy chicken. This menu can be easily doubled or tripled for a crowd.

How To Order Order: One chicken for every two guests, depending on the size. The weight of chickens varies from about 1 3/4 to 3 pounds.

TIP: Call ahead to find out when the chickens are coming out of the oven at your favourite shop and time your stop accordingly.

How to Make It Your Own

Gazpacho

This chilled soup is an ideal starter for summer suppers. Ladle gazpacho into ice-cold martini glasses or goblets; top with a dollop of sour cream, or thick Greek-style yogurt for a tangy and lower fat alternative. For a cool presentation, add a large shrimp to the rim of glass.

Rotisserie Chicken with Gremolata

Using kitchen shears, cut the chickens in half and arrange them on a warmed platter. Garnish generously with gremolata and serve immediately.

TIP: To reheat chickens, preheat oven to 350°F. Using paper towels, blot the chicken dry and then coat it lightly with olive oil to help crisp the skin. Heat, uncovered, for 25 minutes.

Gremolata

• 4 garlic cloves, minced
• 1/2 cup chopped fresh parsley
• zest of 2 lemons
• zest of 1 orange

Combine all ingredients and serve alongside the chicken.

Roasted New Potato Salad

Most deli counters will have a few varieties of potato salad. If they don’t have roasted potato salad, choose the option with a vinaigrette dressing. Put your spin on potato salad by adding 1/2 cup pitted kalamata olives or capers to taste. Serve at room temperature.

When to serve it

For both casual and more refined dinners.

What to serve with it

Before dinner, serve a sparkling wine cocktail. Add 1 teaspoon of crème de cassis to a champagne flute and top with bubble for a Kir Royale; or 1 teaspoon of Cognac to sparkling wine for a French 75.

What to do with leftovers

Toss extra chicken into a soup, salad, fajitas, tacos or sandwiches and wraps. Gremolata is delicious mixed with melted butter and served over vegetables.

Summer Food-to-Go Tips

• Supermarkets offer a wide range of fresh and healthy foods-to-go, with many high-end food retailers purveying top-shelf items that include organic products in their take-out. Here are some things to keep in mind in the grocery store and at home.
• Taste before you buy. Ask for a sample before you decide on a dish.
• Request the outer slices of pâtés, cheeses or roasted meats be removed.
• Do not serve meats, pâtés, cheeses, salads or vegetable trays ice-cold. Remove from refrigerator about 1/2 hour before serving. Remove cheese two to three hours before serving.
• Have ingredients packed separately for green salads and toss with dressing just before serving.
• Toss potato and chicken salads lightly after they are unpacked.
• Pasta salads absorb dressing, so add extra just before serving.
• Soups can be easily stretched to accommodate an extra guest — add milk, cream, canned tomatoes or chicken or beef broth, depending on the flavour of the soup. To intensify the flavour of mushroom soup, add sautéed wild mushrooms.

Wine Matches to Try

Miguel Torres 2009 Santa Digna Cabernet Sauvignon Rosé, Valle del Curicó, Chile

Oyster Bay 2008 Pinot Noir, Marlborough, South Island, New Zealand