This is the tastiest roast chicken I have ever tasted. It takes some pre-planning but it's definitely worth it!
Ingredients:
chicken and brine
1/2 cup table salt
10 cloves garlic, unpeeled
3 sprigs fresh rosemary
1 whole chicken, giblets discarded
garlic-rosemary paste
2 t. minced fresh rosemary
2 cloves garlic, minced
salt and pepper
1 T olive oil plus extra for brushing chicken
1-1/2 lb. small red potatoes, or larger ones quartered
10 cloves garlic, unpeeled
1-1/2 T olive oil
salt and pepper
Directions:
1. For the chicken and brine: Combine salt, garlic and rosemary in zip-lock bag, seal, pressing out air. Pound with meat pounder or rolling pin until garlic cloves are crushed. Transfer mixture to a large container or stockpot and stir in 2 cups boiling water, let stand 10 minutes to release flavors. Add a quart of cold tap water and stir until salt is dissolved. Submerge chicken in brine and refridgerate overnight (or longer; I've marinated it for up to two days).
2. Remove chicken from brine and pat dry with paper towels. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Set rack in small roasting pan and light spray with nonstick cooking spray.
3. For the paste: Stir together rosemary, garlic, salt, pepper and olive oil in small bowl. Rub one teaspoon of paste in cavity of chicken. Carefully loosen skin over breast and thigh on each side; slip half of remaining paste under skin on each side of breast, then, using fingers, distribute paste over breast and thigh by rubbing surface of skin. Tie ends of drumsticks together with kitchen twine and tuck wings behind back. Rub all side of chicken with oil and season with salt and pepper. Set chicken breast-side down on rack and roast 15 minutes.
4. Meanwhile, toss potatoes, olive oil and salt and pepper in medium bowl. At end of 15 minutes, scatter potatoes in single layer in roasting pan, roast another 15 minutes.
5. Remove from oven, decrease oven temperature to 375 degrees. Turn chicken breast-side up, brush with oil, mix garlic in with potatoes and stir. Continue to roast until chicken is medium brown and instant-read thermometer inserted into thickest part of breast and thigh registers about 160 to 175 degrees, respectively. Transfer chicken to large plate and allow to rest. Transfer potatoes and garlic to large paper towel-lined plate and pat with additional paper towels. Carve chicken and serve with potatoes and garlic.
Tuesday, July 17, 2012
Sweet Roasted Butternut Squash and Greens Over Bow-Tie Pasta
This is a seriously yummy dish. I'm a big fan of roasted vegetables because it causes the sugars to caramelize. Tossed with pasta, half-and-half and cheese, this dish is amazing!
Ingredients:
roasted vegetables
butternut squash, peeled, seeded and cut into bite-size chunks
large onion, peeled and cut into chunks
2 big handfuls of bitter greens washed, dried and torn into small pieces
1/3 cup tight-packed cup fresh basil leaves, torn into pieces
16 large fresh sage leaves, torn into pieces
5 garlic cloves, coarsely chopped
1/3 cup olive oil
1/4 t. red pepper flakes
1 tight-packed T brown sugar
salt and pepper
pasta and finish
lb bow-tie pasta
1/2 cup half-and-half
1 to 1-1/2 cups shredded Asiago cheese
Directions:
1. Slip large shallow sheet pan into oven. Preheat oven to 450 degrees.
2. Bring large pan of water to boil for pasta.
3. In large bowl toss all ingredients for roasted vegetables together. Be generous with salt and pepper.
4. Turn vegetable blend onto preheated sheet pan, and spread out. Roast for 25 minutes until squash is tender, turning the vegetables two or three times during roasted.
5. While vegetables roast, drop pasta into boiling water and cook until tender. Drain and put back into pan with a little olive oil and salt.
6. Once the squash is tender, turn on broiler to caramelize it. Watch the vegetables closely, turning the pieces often. Anticipate about five minutes under the broiler. You want crusty brown edges on the squash and wilted, almost crisp greens.
7. Scrape everything into a serving bowl. Add the half-and-half, hot pasta, and cheese. Toss well, adding salt and pepper to taste. Serve hot.
Ingredients:
roasted vegetables
butternut squash, peeled, seeded and cut into bite-size chunks
large onion, peeled and cut into chunks
2 big handfuls of bitter greens washed, dried and torn into small pieces
1/3 cup tight-packed cup fresh basil leaves, torn into pieces
16 large fresh sage leaves, torn into pieces
5 garlic cloves, coarsely chopped
1/3 cup olive oil
1/4 t. red pepper flakes
1 tight-packed T brown sugar
salt and pepper
pasta and finish
lb bow-tie pasta
1/2 cup half-and-half
1 to 1-1/2 cups shredded Asiago cheese
Directions:
1. Slip large shallow sheet pan into oven. Preheat oven to 450 degrees.
2. Bring large pan of water to boil for pasta.
3. In large bowl toss all ingredients for roasted vegetables together. Be generous with salt and pepper.
4. Turn vegetable blend onto preheated sheet pan, and spread out. Roast for 25 minutes until squash is tender, turning the vegetables two or three times during roasted.
5. While vegetables roast, drop pasta into boiling water and cook until tender. Drain and put back into pan with a little olive oil and salt.
6. Once the squash is tender, turn on broiler to caramelize it. Watch the vegetables closely, turning the pieces often. Anticipate about five minutes under the broiler. You want crusty brown edges on the squash and wilted, almost crisp greens.
7. Scrape everything into a serving bowl. Add the half-and-half, hot pasta, and cheese. Toss well, adding salt and pepper to taste. Serve hot.
Sunday, July 15, 2012
Pasta with Mushrooms and Peas
I found this recipe a few years ago on a blog called Tigers & Strawberries. It's very simple but a little time consuming. I typically take a book into the kitchen with me while making this because, while it doesn't have to be watched constantly, you do have to check on it periodically. I'm absent-minded enough that if I left the room, I'd forget about it until I smelled it burning. So instead I use the time to read while keeping an eye on it.
The flavor in this dish is so intense and delightful that it is totally worth the time it takes to make it! It's one of our favorite meatless meals because the mushrooms stand in for the meat in such a wonderful way that you don't feel like you're being cheated at all.
Since moving to Argentina, it's not easy to find some of the ingredients (like shiitake mushrooms and fresh or frozen peas) so I've substituted plain old button mushrooms, eliminated the peas altogether, and the dish is still delicious.
Ingredients:
3 T butter or olive oil
2-1/2 cups thinly sliced yellow onions
1 t salt
1 t Aleppo pepper (I usually substitute red pepper flakes)
3 baby portabella mushrooms, thinly sliced
3 fresh shiitake mushrooms, thinly sliced
1 dried shiitake mushroom, rehydrated in boiling water, squeezed out, stem removed and cap thinly sliced
1-1/2 T minced fresh garlic
1/4 cup dry sherry
1-1/4 cup heavy cream
2 cups frozen peas, thawed
1/4 cup shredded paresan cheese
salt and pepper to taste
pasta of your choice, prepared al dente
Directions:
Heat butter or olive oil in a heavy-bottomed skillet or pan. Add onions, sprinkle with salt and cook over low heat, stirring occasionally, until they turn a deep golden color. [Note: this takes anywhere from 20-30 minutes so be patient!] Increase the heat to high, add Aleppo pepper and mushrooms and cook, stirring, until the liquid from the mushrooms has mostly cooked off. Turn heat down to medium, add garlic and cook another minute or two.
Deglaze the pan with sherry, scraping up browned bits until the alcohol cooks off. Then add the cream and cook, stirring, until the cream coats the back of a spoon.
Add the peas and parmesan and cook until peas are a brilliant green, and the cheese has melted and incorporated into the sauce. Add salt and freshly ground pepper to taste, add pasta to pan, remove from heat and stir and toss to coat the pasta thoroughly. Serve.
The flavor in this dish is so intense and delightful that it is totally worth the time it takes to make it! It's one of our favorite meatless meals because the mushrooms stand in for the meat in such a wonderful way that you don't feel like you're being cheated at all.
Since moving to Argentina, it's not easy to find some of the ingredients (like shiitake mushrooms and fresh or frozen peas) so I've substituted plain old button mushrooms, eliminated the peas altogether, and the dish is still delicious.
Ingredients:
3 T butter or olive oil
2-1/2 cups thinly sliced yellow onions
1 t salt
1 t Aleppo pepper (I usually substitute red pepper flakes)
3 baby portabella mushrooms, thinly sliced
3 fresh shiitake mushrooms, thinly sliced
1 dried shiitake mushroom, rehydrated in boiling water, squeezed out, stem removed and cap thinly sliced
1-1/2 T minced fresh garlic
1/4 cup dry sherry
1-1/4 cup heavy cream
2 cups frozen peas, thawed
1/4 cup shredded paresan cheese
salt and pepper to taste
pasta of your choice, prepared al dente
Directions:
Heat butter or olive oil in a heavy-bottomed skillet or pan. Add onions, sprinkle with salt and cook over low heat, stirring occasionally, until they turn a deep golden color. [Note: this takes anywhere from 20-30 minutes so be patient!] Increase the heat to high, add Aleppo pepper and mushrooms and cook, stirring, until the liquid from the mushrooms has mostly cooked off. Turn heat down to medium, add garlic and cook another minute or two.
Deglaze the pan with sherry, scraping up browned bits until the alcohol cooks off. Then add the cream and cook, stirring, until the cream coats the back of a spoon.
Add the peas and parmesan and cook until peas are a brilliant green, and the cheese has melted and incorporated into the sauce. Add salt and freshly ground pepper to taste, add pasta to pan, remove from heat and stir and toss to coat the pasta thoroughly. Serve.
Thursday, February 16, 2012
Vanilla Ice Cream
My joy knew no bounds when the ice cream attachment for our KitchenAid stand mixer arrived. I wanted to hug the FedEx man (boy, wouldn't he have been surprised if I'd followed through!). Since that auspicious day we have tried a few different recipes, but keep going back to "plain" old vanilla. May I just say, there's NOTHING plain about this ice cream!
Maybe it's because I've been living overseas for over three years and haven't really gotten much in the way of decent ice cream during that time. Ice cream here is too sweet for our tastes; excessively sweet and generally fruity in flavor whether it's a fruit flavor or not. Call me crazy but to me there's just something WRONG about chocolate tasting fruity.
Which may be why I received more than a nod of approval from my husband for the purchase of said ice cream attachment. I think it's the first time I've ever seen him downright enthusiastic about a kitchen item!
Anyway, back to the vanilla ice cream. You do have to plan ahead since the mix has to be cooked, cooled, then chilled (preferably overnight) before you toss it in the ice cream maker. But not allowing for instant gratification is the only hard thing about this recipe.
INGREDIENTS
2 cups half & half (or one cup heavy whipping cream and 1 cup milk)
5 large egg yolks
2/3 cup sugar
1-1/2 t. vanilla
DIRECTIONS
In a small saucepan, over medium heat, bring half & half to scalding point (the milk begins to foam up around the edge of the pan). Remove from heat.
Meanwhile, in a large stainless steel bowl beat egg yolks and sugar until light and fluffy (about 2 minutes). Gradually pour hot half & half into yolk/sugar mixture, beating constantly so eggs don't curdle. If any lumps form, strain before cooking.
Place bowl over saucepan of simmering water and, stirring constantly with wooden spoon, cook until custard thickens enough that it coats the back of the spoon (170 degrees F/ 77 degrees C).
Immediately remove custard from heat and continue to stir a few minutes so it does not overcook.
Add the vanilla.
Cover and let cool to room temperature.
Refridgerate until completely cold (4-6 hours, or preferably overnight).
Make according to your ice cream machine instructions.*
Put into a container with a lid and freeze for at least 2 hours to firm up. Although if you have absolutely no self-control, you can eat it right out of the ice cream maker. It's like soft-serve at that point.
*With our KitchenAid attachment, it typically takes 15-20 minutes, depending on heat and humidity.
Maybe it's because I've been living overseas for over three years and haven't really gotten much in the way of decent ice cream during that time. Ice cream here is too sweet for our tastes; excessively sweet and generally fruity in flavor whether it's a fruit flavor or not. Call me crazy but to me there's just something WRONG about chocolate tasting fruity.
Which may be why I received more than a nod of approval from my husband for the purchase of said ice cream attachment. I think it's the first time I've ever seen him downright enthusiastic about a kitchen item!
Anyway, back to the vanilla ice cream. You do have to plan ahead since the mix has to be cooked, cooled, then chilled (preferably overnight) before you toss it in the ice cream maker. But not allowing for instant gratification is the only hard thing about this recipe.
INGREDIENTS
2 cups half & half (or one cup heavy whipping cream and 1 cup milk)
5 large egg yolks
2/3 cup sugar
1-1/2 t. vanilla
DIRECTIONS
In a small saucepan, over medium heat, bring half & half to scalding point (the milk begins to foam up around the edge of the pan). Remove from heat.
Meanwhile, in a large stainless steel bowl beat egg yolks and sugar until light and fluffy (about 2 minutes). Gradually pour hot half & half into yolk/sugar mixture, beating constantly so eggs don't curdle. If any lumps form, strain before cooking.
Place bowl over saucepan of simmering water and, stirring constantly with wooden spoon, cook until custard thickens enough that it coats the back of the spoon (170 degrees F/ 77 degrees C).
Immediately remove custard from heat and continue to stir a few minutes so it does not overcook.
Add the vanilla.
Cover and let cool to room temperature.
Refridgerate until completely cold (4-6 hours, or preferably overnight).
Make according to your ice cream machine instructions.*
Put into a container with a lid and freeze for at least 2 hours to firm up. Although if you have absolutely no self-control, you can eat it right out of the ice cream maker. It's like soft-serve at that point.
*With our KitchenAid attachment, it typically takes 15-20 minutes, depending on heat and humidity.
Cranberry Orange Scones
My first choice is usually a chocolate scone, but on occasion I'll be in the mood for something different. That's when I make these cranberry orange scones. Light, fruity and perfect with homemade jam or a little dollop of whipped cream (the real thing).
INGREDIENTS
2 cups flour
1/4 t. baking soda
1/4 t. salt
2-1/2 t. baking powder
1/4 cup sugar
3-1/2 T. butter
1/4 cup dried cranberries
2 t. grated orange peels
1/4 cup milk
1/4 cup orange juice
1 egg, beaten
1 T. cream
1-2 T. coarse sugar
DIRECTIONS
Mix dry ingredients. Cut butter in using a pastry blender (or two knives). Stir in dried cranberries and grated orange peel. Add wet ingredients and mix just until incorporated. Turn out onto floured surface, knead just a few times and form into an 8" circle. Brush with a bit of cream and sprinkle with coarse sugar. Cut into pie-shaped slices and place on greased baking sheet. Bake at 375 degrees for 10-12 minutes.
INGREDIENTS
2 cups flour
1/4 t. baking soda
1/4 t. salt
2-1/2 t. baking powder
1/4 cup sugar
3-1/2 T. butter
1/4 cup dried cranberries
2 t. grated orange peels
1/4 cup milk
1/4 cup orange juice
1 egg, beaten
1 T. cream
1-2 T. coarse sugar
DIRECTIONS
Mix dry ingredients. Cut butter in using a pastry blender (or two knives). Stir in dried cranberries and grated orange peel. Add wet ingredients and mix just until incorporated. Turn out onto floured surface, knead just a few times and form into an 8" circle. Brush with a bit of cream and sprinkle with coarse sugar. Cut into pie-shaped slices and place on greased baking sheet. Bake at 375 degrees for 10-12 minutes.
Banana Bread (or Cake)
This is a recipe for banana bread, but I most often bake it in a 9x9 Pyrex dish and serve it like cake. So it's up to you: bread? or cake?
INGREDIENTS
2 cups flour
2-1/2 t. baking powder
1/2 t. salt
1 cup chocolate chips
1/2 cup oil
1 cup sugar
2 eggs
1/2 t. vanilla
2 (very ripe) bananas, mashed
DIRECTIONS
Combine dry ingredients and chocolate chips in large bowl.
In small bowl beat oil and sugar until fluffy.
Add eggs, one at a time, to oil mixture, beating to mix well each time.
Add vanilla and mashed bananas to wet ingredients.
Combine wet and dry ingredients until fully incorporated.
Pour into a greased bread or cake pan.
Bake at 350 degrees: 60 minutes in bread pan OR 45 minutes in cake pan.
Cool pan on wire rack.
Slice or cut and serve.
INGREDIENTS
2 cups flour
2-1/2 t. baking powder
1/2 t. salt
1 cup chocolate chips
1/2 cup oil
1 cup sugar
2 eggs
1/2 t. vanilla
2 (very ripe) bananas, mashed
DIRECTIONS
Combine dry ingredients and chocolate chips in large bowl.
In small bowl beat oil and sugar until fluffy.
Add eggs, one at a time, to oil mixture, beating to mix well each time.
Add vanilla and mashed bananas to wet ingredients.
Combine wet and dry ingredients until fully incorporated.
Pour into a greased bread or cake pan.
Bake at 350 degrees: 60 minutes in bread pan OR 45 minutes in cake pan.
Cool pan on wire rack.
Slice or cut and serve.
Homemade Tomato Soup
I grew up on Campbell's soups and still have a particular fondness for the Bean with Bacon and, of course, Tomato. One of my "comfort meals" is tomato soup and grilled cheese, and back when first married I served it to my husband at least a couple times a week. We were poor college students and it was a cheap meal. It wasn't until we'd been married about three years that Ivan finally (and gently) told me it was NOT one of his favorites :) Poor guy had not wanted to hurt my feelings.
But he changed his tune when I made this homemade tomato soup! You can't really compare it to Campbell's because they in no way resemble each other, except that they share the same name.
INGREDIENTS
1-14 oz can chopped tomatoes
olive oil, salt and pepper
1 onion, chopped
2 cloves garlic, minced
1 cup chicken broth
bay leaf
2 T. butter
1/4 cup fresh basil
1/2 cup heavy cream
DIRECTIONS
Strain tomatoes (reserving juice) and spread on baking sheet, drizzle with olive oil, salt and pepper and roast for 15 minutes at 450 degrees.
Meanwhile sauté onions and garlic in 1 T. olive oil over very low heat for 10-15 minutes. Add roasted tomatoes, the reserved juice, chicken broth, bay leaf and butter. Simmer for 20 minutes.
Add basil and cream, simmer 2 more minutes.
Remove from heat. Remove bay leaf and discard. Puree in blender (I do this in one cup increments), being careful because it's really hot! [Or you could allow it to cool slightly, puree, then gently reheat.]
Serve plain or with toppings of your choice. Best as a side to grilled cheese!
TOPPINGS
dollop of sour cream or plain yogurt
T. shredded cheese
croutons
But he changed his tune when I made this homemade tomato soup! You can't really compare it to Campbell's because they in no way resemble each other, except that they share the same name.
INGREDIENTS
1-14 oz can chopped tomatoes
olive oil, salt and pepper
1 onion, chopped
2 cloves garlic, minced
1 cup chicken broth
bay leaf
2 T. butter
1/4 cup fresh basil
1/2 cup heavy cream
DIRECTIONS
Strain tomatoes (reserving juice) and spread on baking sheet, drizzle with olive oil, salt and pepper and roast for 15 minutes at 450 degrees.
Meanwhile sauté onions and garlic in 1 T. olive oil over very low heat for 10-15 minutes. Add roasted tomatoes, the reserved juice, chicken broth, bay leaf and butter. Simmer for 20 minutes.
Add basil and cream, simmer 2 more minutes.
Remove from heat. Remove bay leaf and discard. Puree in blender (I do this in one cup increments), being careful because it's really hot! [Or you could allow it to cool slightly, puree, then gently reheat.]
Serve plain or with toppings of your choice. Best as a side to grilled cheese!
TOPPINGS
dollop of sour cream or plain yogurt
T. shredded cheese
croutons
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