Monday, September 8, 2008
Thursday, September 4, 2008
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.