Stone Fruit Salad with Yogurt, Honey, and Mint

Recipe and image from Will Cook for Friends here.

STONE FRUIT SALAD WITH YOGURT, HONEY, AND MINT

Author: Willow at Will Cook For Friends
Recipe type: Salad, Desserts

INGREDIENTS

• Stone fruit of choice (I used peaches, nectarines, plums, and apricots -- maybe 5-6 fruit in total)
• Dollop of plain, full-fat, Greek yogurt (about ½ cup) 
• Drizzle of honey, to taste (maybe 2 TBSP, but don't go overboard) 
• Chiffonade of fresh mint (maybe 3-4 mint leaves, plus more for garnish) 

INSTRUCTIONS

1. Wash and cut your fruit. You can cut them into halves, quarters, eighths, or a variety of sizes as I did. There are no rules here. 
2. Optionally, grill the fruit. I chose to grill only the firmest of the fruits, like the peaches, because the more delicate ones -- such as the apricots -- tend to soften and fall apart very quickly. I prefer to grill some, while leaving others fresh and cold, for more variation of flavors and temperatures. I suggest brushing the cut-side of the fruit with a little coconut oil prior to grilling, to help prevent stickage. 
3. Place a big dollop of yogurt on your plate or serving platter. If the taste of plain yogurt is a little too tart for you, mix some honey into it first. Arrange the fruit on top of the yogurt, then drizzle with a little extra honey (not too much), and sprinkle with freshly chopped mint. 

Roasted Chicken With Potatoes, Arugula and Garlic Yogurt

Image and recipe from New York Times Cooking here

INGREDIENTS

• 1 ½ pounds chicken thighs and drumsticks 
• 1 ¼ pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices 
• 2 ½ teaspoons kosher salt, more as needed 
• ½ teaspoon black pepper, more as needed 
• 2 tablespoons harissa (or use another thick hot sauce, such as sriracha) 
• ½ teaspoon ground cumin 
• 4 ½ tablespoons extra-virgin olive oil, more as needed 
• 2 leeks, white and light green parts only, halved lengthwise and thinly sliced 
• ½ teaspoon lemon zest (from 1/2 lemon) 
• ⅓ cup plain yogurt (do not use Greek yogurt) 
• 1 small garlic clove 
• 2 ounces baby arugula Chopped fresh dill, as needed Lemon juice, as needed

PREPARATION

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.

Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.

Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.

While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.

To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.

Berry Cobbler

Recipe and Image from Gourmet.com here.

BROWN SUGAR BERRY COBBLER

SERVES6

• ACTIVE TIME:15 MIN
 
• START TO FINISH:1 1/4 HR (INCLUDES COOLING)

JULY 2009

Does anything say straight-up summer like a cobbler? The one here gains complexity from a jumble of different berries and extra depth from dark brown sugar. Mixing the brown sugar with regular granulated sugar makes it easier to sprinkle on top of the biscuit topping before the cobbler goes into the oven; when it comes out, the tender, featherlight biscuits will be crowned by golden crunch.

• 3/4 to 1 cup plus 1 teaspoon packed dark brown sugar (depending on sweetness of berries), divided
• 2 1/2 tablespoons cornstarch
• 2 3/4 lb mixed berries (strawberries trimmed and halved if using)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• Rounded 1/2 teaspoon salt
• 1 1/2 sticks cold unsalted butter, cut into pieces
• 3/4 cup whole milk
• 1 teaspoon granulated sugar

• Preheat oven to 425°F with rack in middle.
• Stir together 3/4 to 1 cup brown sugar and cornstarch in a large bowl. Add berries and toss to coat. Transfer mixture to a shallow 3-qt baking dish and bake until mixture is hot, about 12 minutes.
• Meanwhile, whisk together flour, baking powder, and salt in a medium bowl. Add butter and blend with your fingertips or a pastry blender until mixture resembles coarse meal with some roughly pea-size butter lumps. Add milk and stir until dough just comes together.
• Remove baking dish from oven and drop 12 mounds of dough onto hot berries. Stir together remaining tsp brown sugar and granulated sugar and sprinkle over dough. Bake cobbler until topping is golden, 25 to 30 minutes. Cool to warm, about 30 minutes.

RECIPE BY ANDREA ALBIN

PHOTOGRAPH BY STEPHANIE FOLEY

Carrot and Orange Soup

Image from here

Carrot and Orange Soup

Yield: 4-6 servings

Ingredients

• 4 tablespoons sweet butter
• 2 cups finely chopped yellow onions
• 12 large (1 1/2 - 2 lbs) carrots, peeled and chopped
• 4 cups chicken stock/broth
• 1 cup fresh orange juice

Cooking Directions

1. Melt the butter in a pot. Add the onions, cover and cook over low heat until tender and lightly colored. about 25 minutes.
2. Add carrots and broth and bring to a boil.
3. Reduce heat, cover and simmer until carrots are very tender, about 30 minutes.
4. Either puree soup in batches with a blender or food processor or use an immersion blender right in the pot. Blend until smooth.
5. Add orange juice and extra broth for desired consistency.
6. Season with salt and pepper and garnish with chives.

Above is Sheila Lukins recipe from Silver Palate Cookbook: 

Rosso, Julee, Sheila Lukins, and Michael McLaughlin. The Silver Palate Cookbook. New York: Workman, 1982. N. page 44. Print.

Notes: I used clementine oranges and also added the zest of four (4) clementine oranges just prior to serving. I was a little short on chicken stock which is why it was more a bisque than a soup.

Green Fattoush Salad With Mint Vinaigrette

Image and recipe from here.

Green Fattoush Salad With Mint Vinaigrette

Total Time: 20 minutes Serves: 4

• 3 small Persian cucumbers or 1 English cucumber, sliced into ¼-inch rounds
• 1 avocado, peeled, seeded and cut into ½-inch cubes
• ⅔ cup roughly chopped fresh mint, plus 10 whole leaves
• ⅔ cup roughly chopped fresh parsley
• 3 cups arugula
• 2 cups watercress
• ¾ cup crumbled feta
• ¼ cup lemon juice
• ½ teaspoon mustard
• ½ tablespoon honey
• Salt
• ½ clove garlic, chopped
• ½ cup olive oil
• 1 cup toasted, broken lavash or other flatbread
• ¼ teaspoon sumac, optional

1. In a large salad bowl, toss cucumbers, avocado, chopped mint, parsley, arugula and watercress together. Gently toss in feta.

2. Make mint vinaigrette: In a blender or food processor, purée whole mint leaves with lemon juice, mustard, honey, a pinch of salt and garlic until smooth. With motor running, slowly drizzle in oil and process until emulsified. Season to taste with extra salt.

3. Toss salad with just enough vinaigrette to lightly coat and flavor. Toss in lavash pieces and sprinkle sumac over top, if using. Serve immediately.

Pasta and Fried Zucchini

Photos and text reblogged from Smitten Kitchen:

Pasta and Fried Zucchini Salad
Adapted, barely, from Plenty by Yotam Ottolenghi

Serves 4

Salt and black pepper
2/3 cup sunflower or safflower oil, or any type of oil you like for deep-frying
3 medium zucchini, cut into 1/4-inch-thick slices
Salt
1 1/2 tablespoons red wine vinegar
3/4 cup frozen edamame or peas, fresh or frozen
2 cups basil leaves, coarsely chopped
1/4 cup parsley leaves
1/3 cup olive oil
Freshly ground black pepper
9 ounces strozzapreti or penne pasta
Zest of 1 lemon
1 1/2 tablespoons capers (or more to taste; my husband votes for 2)
7 ounces buffalo mozzarella, torn into chunks

Bring a large pot of salted water to a boil.

While you’re waiting, in a medium saucepan or skillet, heat sunflower oil over medium-high heat. Fry zucchini slices in batches for about 3 to 4 minutes, flipping once, until golden on both sides. [Update to add: If your zucchini isn't browning right away, bump up the heat until it does in just a few minutes.] Drain in colander, shaking with a couple pinches of salt, then transfer to a large bowl and pour vinegar on top. Set aside.

In the hot water, cook edamame for 3 minutes, frozen peas for 3 to 4 minutes, or fresh peas for 1 to 2 minutes (to taste). Drain and run cool water over until lukewarm. Set aside to dry. Leave pot boiling, then cook pasta until al dente in it. Drain and rinse under cold water.

Combine half of basil and all of the parsley and olive oil in a food processor or blender. Blend until smooth, then season with salt and pepper.

Transfer pasta back to empty pot. Add fried zucchini and any juices, basil-parsley oil, edamame or peas, lemon zest, capers and mozzarella. Stir gently together, then season generously with salt and pepper. Right before you serve it, stir in remaining basil leaves.

Do ahead: Assembled dish keeps in the fridge for at least a day, or so I hear.

Cauliflower Purée

Source

Wash and chop two heads of cauliflower into florets.

Heat 3 tbsps (or more if you want) olive oil and add 1/4 - 1/3 tsp of turmeric, let the spice fry for a few seconds then throw in the cauliflower and saute for a minute with white pepper (to taste) and salt (to taste).

Add enough chicken stock to just cover the cauliflower then simmer away till the cauliflower is well cooked. 

Turn off the heat, add 1/3 cup half and half. 

Puree till light/fluffy in blender or easier, with a hand blender. 

Heat on the stove top when you are ready to serve.

Great substitute for mashed potatoes!

21 Truly Upsetting Vintage Recipes

Feast your eyes here.

Peach-Glazed Pork Chops with Fresh Peach Salsa

Peach-Glazed Pork Chops with Fresh Peach Salsa

Ingredients:

For the sauce/marinade:

·        3/4 cup peach jam or preserves

·        6 Tbs. Maker’s Mark bourbon whiskey or peach nectar

·        4 Tbs. white wine vinegar

·        1/4 tsp. salt

·        1/2 to 3/4 tsp. hot-pepper sauce

For the peach salsa:

·        3 cup chopped peaches

·        1/2 green bell pepper, seeded and coarsely chopped

·        1/2 cup chopped red onion

·        1 to 2 jalapeño chilies, seeded and finely chopped

·        3 Tbs. chopped fresh cilantro or mint

·        1 tsp. grated lime zest

·        2 Tbs. fresh lime juice

·        Dash olive oil

·        Salt and freshly ground pepper, to taste

·        6 boneless pork chops, each about 6 oz. and 3/4 inch thick

·        3 Tbs. olive oil

·        Salt and freshly ground pepper, to taste

Directions:

Sauce/Marinade - In a small saucepan over medium heat, combine the jam, bourbon, vinegar and salt. Bring to a simmer and cook, stirring often, until slightly thickened, 5 to 8 minutes. Stir in the hot-pepper sauce and remove from the heat. Use the sauce immediately, or let cool, cover and refrigerate for up to 24 hours. If refrigerated, remove from the refrigerator 30 minutes before using. Measure out 3 Tbs. of the sauce to use as a glaze for the pork and reserve. Marinade pork chops in remainder of sauce.

Peach Salsa - In a bowl, combine the peaches, bell pepper, onion, chilies, cilantro, lime zest and lime juice and toss gently to mix. Season with salt and pepper. Finish with a drizzle of olive oil. Let stand at room temperature for at least 20 minutes before serving.

Grilling - Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack. Brush the chops on both sides with the olive oil and season with salt and pepper. Brush the chops on both sides with some of the sauce.

Grill the chops over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once and brushing with additional sauce, until cooked to your liking, 4 to 5 minutes per side for medium (slightly pink at the center and juicy).

Transfer the chops to a warmed platter and brush them with the reserved 3 Tbs. peach sauce. Let rest for 3 minutes. Serve with the salsa spooned on top or alongside. Serves 4 to 6.

Adapted from here, which was adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes, Michael McLaughlin & Bob & Coleen Simmons (Oxmoor House, 2006).

Chicken Breast Calvados

Image from here

CHICKEN BREAST CALVADOS

Printed from COOKS.COM

---

1 lg. (about 1/2 lb.) Golden Delicious or Newtown Pippin apple
1/4 tsp. ground nutmeg
1/4 c. apple brandy, Brandy, or apple juice
2 boned & skinned chicken breast halves, (about 3/4 lb. total)
2 slices (about 1 oz. each) Havarti cheese
Minced parsley

Peel, core, and thinly slice apple. Divide between 2 shallow ovenproof Ramekins (1 1/2 to 2 cup size) the apple slices, brandy, and half the nutmeg. Cover Ramekins tightly with foil. Bake apples in a 400 degree oven until tender when pierced, about 20 minutes. Rinse chicken and pat dry. Put one breast half in each dish, basting surface of chicken with juices, then sprinkle with remaining nutmeg. Bake, uncovered, until chicken is no longer pink in center of thickest part (cut to test), about 12 minutes. Top chicken with cheese. Broil 6 inches from heat until cheese is bubbling, about 2 minutes longer. Sprinkle with parsley.

Recipe from here.

Figs with Prosciutto and Maytag Blue

We have an old fig tree in our back yard and this is one of my favorite ways to prepare them.

• With a paring knife, slice an "X" at the bottom of each fig.
• Insert a dollop of soft cheese into the "X". Suggested cheeses: goat cheese, blue cheese (especially "Maytag Blue"), burrata, brie
• Wrap a slice of Prosciutto di Parma around each fig.
• Place under broiler until the edges of the prosciutto are crispy, around 5 minutes.
• Serve warm as an appetizer. 
• Lick your fingers.

Butternut Squash and Red Pepper Casserole

Butternut Squash and Red Pepper Casserole  Gourmet | September 1995 Yield: Serves 6 as a side dish 3 1/2 pounds butternut squash (note from Sarah: buy the pre-cut cubes) 1 large red bell pepper, cut into 1-inch pieces 3 tablespoons olive oil 2 large garlic cloves, minced 3 tablespoons minced fresh parsley leaves 1 1/2 teaspoons minced fresh rosemary leaves freshly ground black pepper to taste 1/2 cup freshly grated Parmesan (about 2 ounces) Preheat oven to 400°F. With a sharp knife cut squash crosswise into 2-inch-thick slices. Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups). In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan. Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.

Read more here.

Grilled Polenta

Grilled Polenta

Ingredients
4 cups water
1/2 teaspoon salt
1 cup yellow cornmeal (dry, in the box)
1/4 cup of half and half (or heavy cream)
1 tablespoon butter, softened
garlic (I used 3/4 teaspoon crushed from the jar)
herbs, about 1-2 Tablespoons of fresh herbs (I used what I had in the garden: chives, tarragon, thyme, basil, oregano...you can use whatever, probably just chives would be fine)
3/4 cup fresh grated Parmesan
Fresh cracked black pepper, to taste
Olive oil
Balsamic Reduction: Balsamic vinegar, heat on low until reduced......it will get even thicker as it cools.

Directions
Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat, strain if desired to remove any lumpiness. Fold in Parmesan cheese and black pepper. Pour the polenta into a buttered 9 by 9 inch baking dish and spread evenly with a spatula. Cover and chill a few hours. Cover a cookie sheet with foil, brush some olive oil on the foil. Cut the polenta into squares/triangles/whatever you like. Brush the top and sides of the polenta shapes with olive oil, let come to room temperature if you have time. Broil, until golden brown...takes awhile, maybe 15+ minutes or so.

Serve warm broiled polenta over salad (heirloom tomatoes, herbed goat cheese, salad greens, shredded carrots, avocado), drizzle all with a balsamic reduction.

Artichoke Arugula Pizza

Move the oven rack to the lowest level for a crisp crust on the pizza.

Yield: 4 servings (serving size: 2 wedges)

Ingredients
Cooking spray
1 tablespoon cornmeal
1 (13.8-ounce) can refrigerated pizza crust dough
2 tablespoons commercial pesto
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1 (9-ounce) package frozen artichoke hearts, thawed and drained
1 ounce thinly sliced prosciutto
2 tablespoons shredded Parmesan cheese
1 1/2 cups arugula leaves
1 1/2 tablespoons fresh lemon juice

Preparation
Position oven rack to lowest setting. Preheat oven to 500° (425° if convection oven)

Coat a baking sheet with cooking spray; sprinkle with cornmeal.
Unroll dough onto prepared baking sheet, and pat into a 14 x 10-inch rectangle.
Spread the pesto evenly over dough, leaving a 1/2-inch border.
Sprinkle mozzarella cheese over pesto.
Place baking sheet on the bottom oven rack; bake at 500° for 5 minutes.
Remove pizza from oven. Leave oven on.

Coarsely chop artichokes.
Arrange artichokes on pizza; top with sliced prosciutto.
Sprinkle with Parmesan.
Return pizza to the bottom oven rack; bake an additional 6 minutes or until crust is browned.

Place arugula in a bowl.
Drizzle juice over arugula; toss gently.
Top the pizza with arugula mixture.
Cut the pizza into 4 (7 x 5-inch) rectangles; cut each rectangle diagonally into 2 wedges.

Nutritional Information

Calories	419 (28% from fat)
Fat	13g (sat 4.4g,mono 6.4g,poly 0.6g)
Protein	20.1g
Carbohydrate	55.3g
Fiber	5.7g
Cholesterol	20mg
Iron	3.6mg
Sodium	1001mg
Calcium	265mg

Kate Washington, Cooking Light, JANUARY 2007

Herbed Greek Chicken Salad

Serve with toasted pita wedges.

Yield: 4 servings

Ingredients
1 teaspoon dried oregano
1/2 teaspoon garlic powder
3/4 teaspoon black pepper, divided
1/2 teaspoon salt, divided
Cooking spray
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
5 teaspoons fresh lemon juice, divided
1 cup plain fat-free yogurt
2 teaspoons tahini (sesame-seed paste)
1 teaspoon bottled minced garlic
8 cups chopped romaine lettuce
1 cup peeled chopped English cucumber
1 cup grape tomatoes, halved
6 pitted kalamata olives, halved
1/4 cup (1 ounce) crumbled feta cheese

Preparation
Combine oregano, garlic powder, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a bowl.
Heat a nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add chicken and spice mixture; sauté until chicken is done.
Drizzle with 1 tablespoon juice; stir.
Remove from pan.

Combine remaining 2 teaspoons juice, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, yogurt, tahini, and garlic in a small bowl; stir well.
Combine lettuce, cucumber, tomatoes, and olives. Place 2 1/2 cups of lettuce mixture on each of 4 plates. Top each serving with 1/2 cup chicken mixture and 1 tablespoon cheese.
 Drizzle each serving with 3 tablespoons yogurt mixture.

Nutritional Information

Calories	243 (29% from fat)
Fat	7.7g (sat 2.3g,mono 2.9g,poly 1.6g)
Protein	29.7g
Carbohydrate	13.4g
Calories	243 (29% from fat)
Fiber	3.5g
Cholesterol	70 mg
Fat	7.7g (sat 2.3g,mono 2.9g,poly 1.6g)
Calories	243 (29% from fat)
Iron	2.5mg
Sodium	578mg
Calcium	216mg

Michelle Powers, Cooking Light, JULY 2007

Poached Pears with Cabernet Sauvignon Sauce

Poached Pears with Cabernet Sauvignon Sauce

1. Peel pears, leaving the stems intact.

2. Place pears in a sauce pan and cover with cabernet sauvignon wine.  For one bottle of wine, you can usually cover about three pears at a time.

3. Simmer the pears until they are fork tender.

4. Remove the pears from the wine by using the stem as a handle so that you don’t damage the flesh.

5. Repeat steps 2-4 until you’ve poached all the pears using the same wine.

6. Add sugar to taste, around ¼ cup.

7. Add vanilla and a cinnamon stick.

8. Put pears back into the seasoned wine for 5 minutes to infuse the flavors. You may be tempted to add the sugar at the beginning to save a step, but it will not taste good.

9. Carefully remove pears by the stem again.

10. Cook wine until it is reduced and slightly thickened - to around a cup or two.

11. If you don’t have a lot of time or don’t need as much sauce, toss half the wine and reduce to about one cup.

12. Should be syrupy when cold. If too syrupy, reheat until it is the desired consistency.

Mascarpone Whipped Cream

1. What Michelle did for book club:
1. Whip heavy cream with honey and vanilla.
2. Add mascarpone cheese.
3. Whip together.
4. Created a lumpy texture. I personally loved the bursts of mascarpone.

2. What Michelle wished she did:
1. Whip heavy cream with honey and vanilla.
2. Whip mascarpone cheese.
3. Fold together. Should create a homogenous, smooth texture.

From the Queen of fast yet nutritious recipes

Minato at Flickr

Ginger and Coriander Carrot Soup Recipe:

Peel and roughly chop one large onion, saute in a pan with chopped ginger (there's no such thing as too much ginger in my book but a one inch piece, peeled and chopped, should suffice) and 1 tsp of curry powder. When somewhat cooked, throw in 1 1/2 pounds of peeled and halved carrots, add one of those free range pkgs of chicken stock (or swansons, two small cans), salt to taste (1/2 tsp) and maybe a little water so the vegetables are just covered, simmer until the carrots are fully cooked. Throw in a handful of coriander/cilantro (washed and the thickest part of the stems removed) and puree with a hand blender till smooth. Add a couple of tablespoons of creme fraiche and puree for an additional 30 seconds and voila, carrot soup. Serve with fresh bread and cheese and baby tomatoes and wine you have one of my favorite meals ever!

vforvelociraptor at Flickr

Salad:

So HARD! Buy a pkg of mache lettuce and another of baby lettuces, rinse and dry (yes, I know it says triple washed but just in case..), add Trader Joes poppy seed dressing (in moderation) and toss.

newyork808 at Flickr

Mascarpone cheese sauce (which I served with the berries):

I pkg Mascarpone cheese (6 oz)

3 tbsps creme fraiche

1/4 cup confectioners sugar

Mix and beat with a fork, serve with berries. I think it's yummy, my good friend Susan gave me this quick recipe.

Happy Thanksgiving all

Well it's Saturday morning and I am decompressing from a hectic week, decided to post a liitle entry as I don't need my gmail account (thank you Dutchbaby). Thought I'd share my recipe for the new stress diet.



First you sign up for a conference to present your company (Travel Innovation Summit), then you realize you are the smallest and probably worst funded company and a mere ant on the landscape of travel industry providers, then you stop eating, spend a few days in a frenzy of preparation to appear larger than life (or at least, larger than you are) and then you spend the whole week hobbling around in suits n heels n spanx making connections and presentations skipping dinner in favor of a cocktail then fly home exhausted but exhilarated after a heady and productive week.



Net loss: 5 pounds. Try it, it works (actually, don't)



Look forward to seeing everyone.

Tarragon Lemon Dip

Here's the dip that Peg loved, it's from http://www.foodnetwork.com/ , I changed the tarragon to chives and basil, a little italian parlsey (the herbs I had growing), plus I changed the 1 c. mayo to 1/2 c mayo, 1/4 cup sour cream, 1/4 c. Greek natural yogurt. Served with Trader Joes sugar snap peas.


Asparagus and Green Beans with Tarragon Lemon Dip
Recipe courtesy Rachael Ray
Show:
30 Minute Meals
Episode:
Triple Dip

1 pound asparagus, trimmed 1 pound fresh green beans, trimmed Salt 1 cup mayonnaise 1 lemon, zested and juiced 1 small shallot, finely chopped 2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish 2 tablespoons chopped parsley leaves, plus sprigs for garnish Few grinds freshly ground black pepper
Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.

Chicken Marbella

Chicken Marbella

2 chickens, 2 ½ pounds each, quartered, skins removed
1 head of garlic, peeled and finely pureed
¼ cup dried oregano
coarse salt and freshly ground pepper to taste
½ cup red wine vinegar
½ cup olive oil
1 cup pitted prunes, dried apricots, dried figs or any combination of your favorite dried fruits
½ cup pitted Spanish green olives
½ cup capers with a bit juice
6 bay leaves

½ cup brown sugar
1 cup white wine
¼ cup Italian parsley or fresh coriander (cilantro), finely chopped

In a large bowl combine chicken quarters, garlic, oregano, pepper, and coarse salt to taste, vinegar, olive oil, dried fruits, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

Preheat oven to 350 degrees Fahrenheit.

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when the pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

With a slotted spoon, transfer chicken, dried fruits, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

8 pieces, 5 or more portions

dutchbaby's notes: I am a great fan of all the Silver Palate cookbooks. This is by far my favorite recipe of Rosso and Lukins'.

Modifications to the original recipe:
* The original recipe calls for 4 chickens instead of two, but I didn't change the proportions of the remaining ingredients because double the amount of sauce is a real bonus!
* The original recipe calls for prunes only, I like to use other dried fruits as well.
* The original recipe call for 1 cup brown sugar, I prefer to add only ½ cup.

angel-in-love's notes: Made the same recipe modifications as dutchbaby plus: I used only chicken tenders and I tried to find apricots that are not too sweet.