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Balsamic Rosemary Chicken
Balsamic Rosemary Chicken
1/4 cup balsamic vinegar
4 tbsp. Dijon mustard
2 lemons, juiced
4 garlic cloves, chopped
1/3 cup olive oil
2 sprigs fresh thyme or rosemary, stripped and roughly chopped
1 tsp. salt
2 tsp. pepper
1 whole chicken, quartered
Whisk all ingredients together in bowl. Combine the chicken and balsamic mixture in a large plastic bag and toss well. Let marinate for at least 2 hours or up to 12.
Preheat the oven to 400 degrees.
Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time.
This is also a great dish on your outdoor grill but make sure you have burners on low or the sugars in the vinegar will caramelized and burn.
Market Street Meatloaf
Market Street Meatloaf
2 lbs. ground beef
1 onion, finely dice
1 red pepper, fine dice
2 cloves garlic, minced
2 eggs
1/2 cup ketchup
1/4 cup grain mustard
1 tsp ground cumin
1 cup panko
6 strips bacon
Combined all ingredients in a large bowl and mix until well incorporated. Form into a loaf shape on an oiled sheet pan. Wrap bacon around the formed loaf, tucking the ends into the bottom of the loaf. Cook until internal temperature taken from center is 145 degrees. Remove from oven and cover with foil. Let rest for 10 minutes.
Not Your Grandmother’s Irish Lamb Stew
Not Your Grandmother's Irish Lamb Stew
4 links lamb sausage
3 tbsp. oil
2 cloves garlic, fine chop
1 copra onion, medium dice
2 carrots, peeled, cut into 1/2 inch rounds
2 Gilfeather turnips, washed, quartered and cut into medium chunks
6 Norland potatoes, washed and cut into medium chunks
4 cups beef broth
1/4 cup fresh mint, rough chop
Greens - beet, spinach or braising greens
Prepare all vegetables and set aside.
Heat oil in a heavy soup pot. Once hot, add the sausage links and brown evenly on all sides. Remove to a plate and add onions, carrots and garlic. Saute for 3 minutes. Add beef broth, turnips and potatoes. When the sausage in cool enough to handle, slice each link into one inch pieces. Add to pot, cover and lower heat to simmer. When vegetables are tender, remove from heat and stir in mint and season with salt and pepper.
In a separate pan, heat a small amount of oil and sauté greens until barely wilted. Place greens in the bottom of a bowl and ladle the stew on top.
Baked Goat Cheese
Baked Goat Cheese
From David Lebowitz website...This isn't a strict recipe, but a technique. I use sourdough (levain) bread crumbs made from stale bread but you can certainly use what's available where you are, as long as they're from a sturdy loaf. If you buy breadcrumbs that are already toasted, simply mix them with the seasoning ingredients and skip the toasting in the oven.
Leftover breadcrumbs can be stored in the freezer, or strewn over whole-wheat pasta tossed with greens cooked with garlic and red chile flakes.
Cut your goat cheese into disks about 3/4-inch (2cm) thick. Marinate the disks in olive oil, which can be done up to two days in advance. If done in advance, I like to add some herbs, such as fresh rosemary and thyme, as well as some black pepper, and let them rest in the refrigerator.
Preheat the oven to 375F (180C).
Mix together fresh bread crumbs (for four servings, about 1/2 cup, 60g) with a generous pinch of sea salt, and just enough olive oil to moisten the crumbs, about 1 to 2 teaspoons.
Spread the crumbs on a baking sheet and cook the crumbs until golden brown and crispy, 5 to 10 minutes, stirring a few times during baking. Once toasted, let cool and mix in 1/2 teaspoon chopped fresh thyme or 1 teaspoon chopped parsley.
Brush the goat cheese rounds with olive oil. (Unless they've been marinated. In which case, pluck them from the oil and let the excess drip off briefly.) Dredge the goat cheese in the toasted breadcrumb mixture until they're completely coated and bake on a cookie sheet or in a gratin dish, either non-stick or lightly-greased, for 5 to 8 minutes, or until warmed through and soft when you press gently in the center.
Remove from oven and use a spatula to lift the goat cheese rounds from the pan.
Serve with a green salad, and thin slices of toasted levain (sourdough) bread, a favorite crisp bread, or crackers. This also makes a great appetizer.
Apple Coleslaw
Apple Coleslaw
1 bag Pete's slaw Mix
2 apples, small dice
2 tbsp. Dijon Mustard
1 clove garlic, minced
1/2 cup cider vinegar
2 tsp. fresh thyme, chopped
1 tbsp. honey
1 tbsp. mustard seed (optional)
Salt and pepper, to taste
Whisk dressing ingredients together in a large bowl. Add apples and slaw mix and toss.
Beet Risotto
Beet Risotto
Here's a recipe from Bill that he says is tried and true. Sounds delicious with the addition of the ginger!
2 lbs. beets
3 cups water
1 onion, small dice
1 Tbsp. ginger, peeled, smashed and minced
3 garlic cloves, minced
3 Tbsp. olive oil
1 cup Arborio* or long-grain rice
.5 cup dry white wine
.5 cup either local blue or goat cheese
Preheat oven to 450°F.
Wrap beets tightly in foil and roast in middle of oven until tender, about 1 1/2 hours. Unwrap beets and let stand until cool enough to handle. Discard stems and peel beets. In a blender purée half of beets with 1 cup water and transfer to saucepan, whisking in remaining 2 cups water to make beet broth.
Bring beet broth to a simmer and keep warm.
In a large heavy saucepan cook onion, ginger and garlic in butter over moderate heat, stirring, until onion is softened. Stir in rice and cook, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Continue simmering and adding beet broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Remove from heat once the rice is al dente and stir in the remaining chopped beets and the cheese of your choice. Parmesan can be used as well.
Tip for peeling ginger: A spoon is the easiest and most efficient way to peel ginger. Use the lip of the spoon in a downward motion. As well, slice the ginger into small pieces and smash with the heel of you knife.
Potato Pizza
Potato Pizza
From Epicurious January 2001
2 tablespoons extra-virgin olive oil
2 cloves garlic, green germ removed, thinly sliced
3 medium potatoes (about 14 ounces), peeled, cooked, and thinly sliced into rounds
1/2 cup heavy cream or crème fraîche
1 teaspoon fresh thyme leaves
Sea salt and freshly ground black pepper
Let dough come to room temp. Dust a baking sheet with semolina flour. Roll out the dough to an 18 x 12 inch rectangle, and fit it onto the baking sheet. Let the dough rise for 20 minutes.
Preheat the oven to 425°F.
Brush the dough with 1 tablespoon of the olive oil, then sprinkle it with the garlic slices. Cover it with the potato slices, then drizzle those with the remaining olive oil and the cream. Sprinkle it with the fresh thyme leaves, crushing them as you sprinkle, and season it liberally with pepper, and lightly with salt.
Bake in the center of the oven until the dough is golden at the edges and the cream is bubbling gently, about 35 minutes. Remove, let sit for 5 minutes, then cut and serve.
Swiss Chard and Potato Frittata
Swiss Chard and Potato Frittata
Leftover frittata makes a great grab and go breakfast! From bigoven.com.
6 large Swiss chard leaves
1 tablespoon olive oil
1 medium onion, diced
1 garlic clove, minced
1 medium boiling potato, peeled and diced finely
6 large eggs
1/4 cup Parmesan cheese, grated
1/4 teaspoon salt
Ground black pepper
1 teaspoon unsalted butter
Wash the Swiss chard and pat very dry. Cut off and discard the stems, then gather the leaves into a tight bundle and finely chop them.
Heat the oil in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and garlic, and sauté until the onion turns golden, about 10 minutes. Mix in the potato and cover the pan. Cook, shaking the pan occasionally, until the potato is tender and the onions are brown, about 10-15 minutes. Remove the cover and pile on the Swiss chard. Cover again and cook, tossing occasionally, until the leaves are wilted, about 5 minutes. Scrape this mixture onto a plate and let cool. Wipe the pan clean.
Beat the eggs thoroughly in a large bowl. Beat in the cheese, salt and pepper. Stir in the cooled vegetable mixture.
Melt the butter in the skillet over low heat and swirl it around to coat the sides of the pan. Pour in the egg mixture. After about 5 minutes, when the edges begin to set, help the liquid egg pour over the sides of the frittata by occasionally loosening the edges with a rubber spatula and tilting the pan. It should take about 15 minutes for the frittata to become almost completely set.
Preheat the broiler. When the frittata is about 80 percent cooked, slide it under the broiler for a minute or so, until the top is set. (If the handle of your pan isn't ovenproof, wrap a few layers of foil around it before placing it under the broiler.) Let the frittata cool 10 minutes before cutting it into wedges.
Broccoli Rabe & Potato Pasta
Broccoli Rabe & Potato Pasta
1 cup chicken or vegetable stock
3 tbsp. olive oil
3 cloves garlic, sliced thin
1/2 tsp. crushed red pepper
2 lbs. Nicola potatoes, cubed
1 bunch broccoli rabe, trimmed
4 cups cooked fusilli pasta
1/2 cup Reggiano cheese, grated
Bring a large pot of salted water to boil. You will be using this water for three steps of the preparation. Place the broccoli rabe in the water and blanch for 2 minutes. Remove with a slotted spoon and set aside. Add the pasta and the potatoes to the same water and cook until the pasta is al dente.
In a large pan heat the olive oil, crushed red pepper and garlic. Add the broth and let reduce by half. Add the potatoes, pasta and rabe to the pan and toss for a minute of so. Transfer the pasta to a large serving bowl and sprinkle the
cheese over the top.
Citrus Herb Marinade
Citrus Herb Marinade
This is my favorite marinade for beef steaks. It's from the good old Joy of Cooking. You can assemble this in about 3 minutes. I like to marinate steaks for 8 hours or up to 2 days in this marinade. If pan cooking, I use some of the marinade to provide liquid to the pan.
1/4 c mild tasting oil (olive oil or sunflower work well here)
2.5 TB lemon juice
1.5 TB orange juice or red wine
1/3 c parsley (nice if you have it - but I often don't and just skip)
1.5 tsp dried thyme or appropriate herb
1/2 bay leaf crumbled
1 clove garlic, minced
1 tsp salt
1/4 tsp black pepper
