Recipe from Clean Eats
2 boneless/skinless chicken breasts (local and free-range)
2 lemons, (1 sliced into rounds and 1 juiced)
1/2 cup hummus (you can buy it or use the quick and delicious recipe below)
4 fresh rosemary sprigs or 2 tablespoons dried
Generous drizzle of balsamic vinegar
Sea salt and freshly ground pepper
Make the hummus in a food processor by blending the following ingredients:
1 can garbanzo beans (chickpeas), rinsed and drained
2 cloves garlic, peeled
Juice of 1 lemon
3 tablespoons tahini
1 teaspoon sea salt
1 teaspoon cumin
1 teaspoon paprika
1 tablespoon extra virgin olive oil
Preheat to 450.
Place the chicken breasts in a small roasting pan, covering all exposed meat with the hummus (use a spoon or your hands, just make sure it’s layered quite thick, about 1/4”).
Scrunch each lemon half in your hand and then loosely arrange them over the chicken with the rosemary sprigs, broken into smaller pieces, so the flavor comes out more. Generously drizzle the entire mix with lemon juice and then a quick drizzle of balsamic vinegar.
Bake until the hummus is golden brown and the meat is juicy and tender (checking with a knife to make sure it’s cooked all the way through), about 30 minutes.
Finish with another quick drizzle of lemon juice and an optional pinch of sea salt and black pepper to taste.
Sunday, February 27, 2011
Saturday, February 26, 2011
Arroz con Leche
1 cup rice
3 cups water
A dash of salt
1 stick of cinnamon (about 8 cm. long)
A dash of lemon or orange peel (optional, I usually don't add)
4 cups of milk
1 1/2 cups sugar
1 teaspoon vanilla
1 egg (optional)
Cook the rice with the water, salt and cinnamon stick on the stove. Once the water has almost evaporated, reduce heat and slowly stir in the milk, sugar and vanilla. I some times beat an egg into the milk before pouring into the rice. Once the rice thickens, remove from the stove and let cool, and then refrigerate. Sprinkle with cinnamon before serving chilled.
Note: I used brown sugar, which gave the arroz con leche a darker color.
3 cups water
A dash of salt
1 stick of cinnamon (about 8 cm. long)
A dash of lemon or orange peel (optional, I usually don't add)
4 cups of milk
1 1/2 cups sugar
1 teaspoon vanilla
1 egg (optional)
Cook the rice with the water, salt and cinnamon stick on the stove. Once the water has almost evaporated, reduce heat and slowly stir in the milk, sugar and vanilla. I some times beat an egg into the milk before pouring into the rice. Once the rice thickens, remove from the stove and let cool, and then refrigerate. Sprinkle with cinnamon before serving chilled.
Note: I used brown sugar, which gave the arroz con leche a darker color.
Tuesday, February 22, 2011
Fettuccine With Asparagus
1 1/2 pounds of asparagus
12 ounces fettucine
3 tablespoons unsalted butter
1 garlic clove, minced
3 shallots, chopped
1 cup heavy cream
Course salt and freshly ground pepper to taste
Freshly grated Parmesan cheese
Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalks. Rinse the asparagus in cold water.
Either cook the asparagus in a steamer or tie in a bundle standing in two inches of water. Cook, covered, until tender but firm. Drain and, when cool enough to handle, cut the stalks into three-quarter-inch pieces. Meanwhile, bring water to boil for the fettuccine.
Melt the butter in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the cream and bring to a simmer. Cook for several minutes or until the sauce thickens slightly. Season with salt and pepper. Add the asparagus and keep warm until the fettuccine is cooked.
Cook the fettuccine until al dente, drain, and transfer to a heated serving bowl. Add the sauce, toss, and serve. Pass the cheese separately.
Note: I used whole grain vegan pasta and substituted the heavy cream with fat free half-and-half.
12 ounces fettucine
3 tablespoons unsalted butter
1 garlic clove, minced
3 shallots, chopped
1 cup heavy cream
Course salt and freshly ground pepper to taste
Freshly grated Parmesan cheese
Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalks. Rinse the asparagus in cold water.
Either cook the asparagus in a steamer or tie in a bundle standing in two inches of water. Cook, covered, until tender but firm. Drain and, when cool enough to handle, cut the stalks into three-quarter-inch pieces. Meanwhile, bring water to boil for the fettuccine.
Melt the butter in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the cream and bring to a simmer. Cook for several minutes or until the sauce thickens slightly. Season with salt and pepper. Add the asparagus and keep warm until the fettuccine is cooked.
Cook the fettuccine until al dente, drain, and transfer to a heated serving bowl. Add the sauce, toss, and serve. Pass the cheese separately.
Note: I used whole grain vegan pasta and substituted the heavy cream with fat free half-and-half.
Thursday, February 10, 2011
Rosemary Apple Turnovers with Honey
Recipe from Sara Kate Gillingham-Ryan
1 recipe single pie crust, chilled or 1 sheet puff pastry, thawed
1 large apple, about 8-10 ounces, peeled, cored and cut into 1/4-inch dice
2 tablespoons honey
1/4 teaspoon pure vanilla extract
1/8 teaspoon minced fresh rosemary
1/8 teaspoon freshly grated nutmeg
1 tablespoon all-purpose flour
pinch salt
1 egg, lightly beaten
Preheat oven to 375° F.
In a bowl, combine the apple, honey, vanilla, rosemary, nutmeg, flour, and salt. Set aside.
On a lightly floured surface, roll out the pie crust out to a 17- x 9-inch rectangle. (If using puff pastry, unfold the sheet.) Trim to a 16- x 8-inch rectangle. Cut the sheet into eight 4- x 4-inch pieces.
Place a generous spoonful of the apple mixture in the center of each square, leaving at least 3/4-inches around all sides. Using a finger or a pastry brush, gently apply a coat of the beaten egg to the exposed border of the pastry.
Fold each piece to form a triangle. Seal the edges with the tines of a fork, or pinch with two fingers. Brush the tops of the turnovers with more of the egg wash. Slice a few small slits in the top of the turnovers to allow steam to escape.
Place the turnovers on a lined baking sheet and bake for 25-30 minutes, until the tops are golden brown.
1 recipe single pie crust, chilled or 1 sheet puff pastry, thawed
1 large apple, about 8-10 ounces, peeled, cored and cut into 1/4-inch dice
2 tablespoons honey
1/4 teaspoon pure vanilla extract
1/8 teaspoon minced fresh rosemary
1/8 teaspoon freshly grated nutmeg
1 tablespoon all-purpose flour
pinch salt
1 egg, lightly beaten
Preheat oven to 375° F.
In a bowl, combine the apple, honey, vanilla, rosemary, nutmeg, flour, and salt. Set aside.
On a lightly floured surface, roll out the pie crust out to a 17- x 9-inch rectangle. (If using puff pastry, unfold the sheet.) Trim to a 16- x 8-inch rectangle. Cut the sheet into eight 4- x 4-inch pieces.
Place a generous spoonful of the apple mixture in the center of each square, leaving at least 3/4-inches around all sides. Using a finger or a pastry brush, gently apply a coat of the beaten egg to the exposed border of the pastry.
Fold each piece to form a triangle. Seal the edges with the tines of a fork, or pinch with two fingers. Brush the tops of the turnovers with more of the egg wash. Slice a few small slits in the top of the turnovers to allow steam to escape.
Place the turnovers on a lined baking sheet and bake for 25-30 minutes, until the tops are golden brown.
Tuesday, February 8, 2011
Gnocchi with Radicchio, Pancetta, Pine Nuts, and Rosemary
Recipe by Pasta da Pulcinella for Bon Appetit
1 1/2 pounds russet potatoes, scrubbed
1 cup all purpose flour plus additional (for sprinkling)
1 large egg yolk
1/2 teaspoon salt
9 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
1/2 cup chopped shallots (about 2 large)
3 garlic cloves, chopped
2 tablespoons olive oil
1 cup sliced radicchio
2 tablespoons chopped fresh Italian parsley, divided
1 teaspoon minced fresh rosemary
2 tablespoons finely grated Parmesan cheese plus additional (for passing)
1 tablespoon pine nuts, toasted
Place unpeeled potatoes in large saucepan of water. Bring to boil. Continue boiling until tender, 35 to 45 minutes, depending on size of potatoes. Drain; let stand until cool enough to touch, about 10 minutes. Using knife and fingertips, peel potatoes. Cut potatoes into 2-inch pieces; press through potato ricer or food mill into large bowl. Cool. Add 1 cup flour, egg yolk, and salt; mix to blend, then transfer to floured surface and knead briefly to form dough.
Sprinkle rimmed baking sheet with flour. Divide dough into 4 pieces. Roll out 1 piece into 3/4-inch-diameter log. Cut log crosswise into 1-inch gnocchi. Roll back of fork along gnocchi, forming indentations along 1 side. Place gnocchi on sheet. Repeat with remaining dough. DO AHEAD Can be made 1 day ahead. Cover; chill.
Working in batches, add gnocchi to large pot of boiling salted water; cook until gnocchi float to surface, then boil until cooked through, about 3 minutes longer. Using slotted spoon, transfer gnocchi to same baking sheet.
Meanwhile, heat large skillet over medium heat. Add pancetta; sauté until crisp and golden. Add shallots and garlic and sauté 1 minute, stirring constantly.
Add oil to skillet. Add radicchio, 1 tablespoon parsley, rosemary, and gnocchi and toss until radicchio wilts, about 2 minutes. Season with salt and pepper. Transfer gnocchi mixture to platter. Sprinkle with 2 tablespoons cheese, toasted pine nuts, and remaining 1 tablespoon parsley. Serve, passing additional cheese alongside.
1 1/2 pounds russet potatoes, scrubbed
1 cup all purpose flour plus additional (for sprinkling)
1 large egg yolk
1/2 teaspoon salt
9 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
1/2 cup chopped shallots (about 2 large)
3 garlic cloves, chopped
2 tablespoons olive oil
1 cup sliced radicchio
2 tablespoons chopped fresh Italian parsley, divided
1 teaspoon minced fresh rosemary
2 tablespoons finely grated Parmesan cheese plus additional (for passing)
1 tablespoon pine nuts, toasted
Place unpeeled potatoes in large saucepan of water. Bring to boil. Continue boiling until tender, 35 to 45 minutes, depending on size of potatoes. Drain; let stand until cool enough to touch, about 10 minutes. Using knife and fingertips, peel potatoes. Cut potatoes into 2-inch pieces; press through potato ricer or food mill into large bowl. Cool. Add 1 cup flour, egg yolk, and salt; mix to blend, then transfer to floured surface and knead briefly to form dough.
Sprinkle rimmed baking sheet with flour. Divide dough into 4 pieces. Roll out 1 piece into 3/4-inch-diameter log. Cut log crosswise into 1-inch gnocchi. Roll back of fork along gnocchi, forming indentations along 1 side. Place gnocchi on sheet. Repeat with remaining dough. DO AHEAD Can be made 1 day ahead. Cover; chill.
Working in batches, add gnocchi to large pot of boiling salted water; cook until gnocchi float to surface, then boil until cooked through, about 3 minutes longer. Using slotted spoon, transfer gnocchi to same baking sheet.
Meanwhile, heat large skillet over medium heat. Add pancetta; sauté until crisp and golden. Add shallots and garlic and sauté 1 minute, stirring constantly.
Add oil to skillet. Add radicchio, 1 tablespoon parsley, rosemary, and gnocchi and toss until radicchio wilts, about 2 minutes. Season with salt and pepper. Transfer gnocchi mixture to platter. Sprinkle with 2 tablespoons cheese, toasted pine nuts, and remaining 1 tablespoon parsley. Serve, passing additional cheese alongside.
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