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Monthly Archives: August 2013

A whole chicken in milk

This recipe originally from Jamie Oliver.  There are a few small changes from the original that, in my honest opinion (imho) I think improve on it!

Milk Chicken

Total cook and prep time: About 2 hours

One whole chicken – grain fed or organic is best

sea salt

fresh ground pepper

cayenne pepper

olive oil

1 cinnamon stick

2 lemons, zested

5 whole garlic cloves, skin left on

565 mL (2 cups) milk

Directions:

Preheat the oven to 375 F.

  1. Heat oil in an oven safe pot.  Season the whole chicken with sea salt, pepper, and cayenne.
  2. Fry the chicken in oil on all sides until golden. Then remove it from a plate and discard the oil.
  3. Place the chicken and the rest of the ingredients back into the pan. (don’t clean it out first).
  4. Cover with a lid or foil and bake for 1 hour, basting once.
  5. Remove the cover and cook for another 30-45 minutes, again basting.
  6. To serve, cut chicken and serve with the sauce.

P.S. This goes great with oven roasted potatoes!

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Olive oil dipping sauce

Please play with the quantities of each of these ingredients… just be careful and use very little garlic. As a VERY little bit goes a long way.

1 EVOO
Oregano
Salt
Rosemary
Basil
Ground pepper

Mix together and enjoy!

Pan Roasted Fingerling Potatoes with Pancetta

A really good side dish.  We’ve made these potatoes with meatloaf, roasts, chicken etc… The original recipe is from Food & Wine.

2 lbs Fingerling potatoes, washed and chopped into half inch round pieces
1/4 cup EVOO
1/2 lb thick sliced deli Pancetta, cubed
1 onion, finely chopped
1/4 cup fresh Dill, finely chopped

Instructions:

  • Bring a large saucepan of water to a boil. Add the potatoes and cook until just tender, about 8 minutes. Drain and pat dry.
  • In a large cast-iron skillet, heat the olive oil. Add the pancetta and cook over moderate heat until lightly browned, about 3 minutes. Using a slotted spoon, transfer the pancetta to a bowl.
  • Add the potatoes to the skillet, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 10 minutes.
  • Add the onion and cook until softened and the potatoes are golden brown, about 10 minutes longer.
  • Stir in the pancetta and cook for 2 minutes longer.
  • Transfer the potatoes to a bowl. Toss with the dill right before serving.

These can be made a few hours ahead of time if desired. To reheat them, spread on a cookie sheet and bake in a 325 F oven until reheated.

Spicy Spaghetti Pie

Here’s another great recipe from the Test kitchen, from Pasta Revolution. Pretty easy to make and shockingly good!

Total prep/cook time: 1hr 15 – 25 mins

 

Spaghetti Pie
12 oz Vermicelli
4 oz sliced deli Pepperoni, chopped fine
1 onion, chopped fine
1/2 tsp Red pepper flakes
3x 14.5 oz cans diced tomatoes, puréed
8 oz Mexican cheese blend, shredded
3/4 cup heavy cream
1/2 cup fresh basil (one 0.75oz package), chopped fine
1 1/2 cups water, plus more as needed

Directions
1. With oven rack in the middle position, preheat oven to 475 F. Grease a 9 in pie plate.
2. Cook the Vermicelli until al dente. Drain, then return to the pot.
3. Meanwhile, cook pepperoni in a skillet until crisp, about 2 minutes.
4. Stir in onion and cook until softened, about 5 minutes.
5. Stir in red pepper flakes and cook for about 30 seconds.
6. Stir in tomatoes and simmer until sauce has thickened and reduced, about 10 minutes.
7. Add 2 cups of sauce, cream, cheese, and basil to the pasta. Toss to combine.
8. Transfer the pasta into prepared pie plate and press mixture into place with a spatula to flatten.
9. Bake until golden and bubbling, about 15 minutes. Then, let cool for 10-15 minutes.
10. Meanwhile, add the water to the remaining sauce and simmer until the sauce is thickened, about 25 minutes.