Posts Tagged ‘parsley

30
Nov
08

Fusilli with Creamy Leek Sauce

fusilli

Fusilli with Creamy Leek Sauce

This is a quick and easy recipe from Food and Wine.  The lemon and parsley give it a fresh, bright taste.  Despite the “creamy leek sauce” name, this recipe really isn’t all that creamy, but it is flavorful and satisfying.  The Parmigiano Reggiano gives it some kick.  I considered sauteeing some chopped pancetta and adding that, but thought better of it because I didn’t know how it would work with the lemon.  I’m glad I left the recipe as-is — this turned out well.

leeks

19
Nov
08

Rustic Garlic Chicken

rusticgarlicchicken1

Rustic Garlic Chicken

Another easy Food and Wine recipe, great for a chilly fall evening.  Instead of making a whole chicken, I used two bone-in breasts and halved the rest of the ingredients to get a little extra sauce. The garlic cloves roasted and became very mellow and a little sweet, so don’t worry about the quantity of garlic called for in the recipe.  Also, I went ahead and peeled the garlic cloves although the recipe says it’s not necessary.  I served it on top of rice.  Chateau St. Michelle Sauvignon Blanc 2007 was a nice pairing with the meal.

sb

18
Nov
08

Thanksgiving Prequel: Turkey and Cranberry Ravioli with Roasted Root Vegetables

turkeyravioli
Turkey and Cranberry Ravioli

Turkey and cranberries sounded so good I just couldn’t wait until Thanksgiving.  This Italian twist on the classic comes from Giada de Laurentiis via the Food Network.

ravioliraw1

It was good, a very stick-to-your-ribs meal, but I wish I’d used more cranberries.  The cranberry flavor wasn’t that noticeable.  The gravy makes this a very creamy dish.  The parsley stood out as a fresh note and I would say using fresh parsley is important or you could risk an overly creamy, somewhat bland dish.  I grated a little Romano cheese on top when this was ready to serve.  Also, I was worried about making sure the turkey cooked, so I boiled the ravioli for 5 minutes instead of the 3 in the recipe.

ravioligravy

Roasted Root Vegetables

This is an Emeril recipe also from the Food Network, originally meant to go with roasted chicken.  It’s an easy fall side dish and I make it frequently.  I left out the beets this time and added red onions.

roastedvegetables

We opened a bottle of La Crema Chardonnay with this meal.  It seemed to be a good match for the turkey and the creaminess of the sauce.

lacrema1

16
Nov
08

Tapas: Garlicky Shrimp with Olive Oil (Gambas al Ajillo)

gambascooking1

Garlicky Shrimp with Olive Oil (Gambas al Ajillo)

This recipe comes from La Casa del Abuelo, a nearly century-old taberna in Madrid, via Food and Wine.  Gambas al Ajillo is a classic tapas dish, and very quick and easy.  This took me all of 15 minutes to make, including food prep.  I reduced the quantities used in the recipe by about 2/3, but otherwise followed the directions exactly.  I served this with Herb and Antipasti Salad with Lemon-Garlic Vinaigrette and lots of crusty bread to soak up the garlic oil.

Most wine pairings I checked out for Gambas al Ajillo suggested white or sparkling wine, but oh the horror, I felt like drinking red.  At least it was from the right country.  I opened a Jumilla, 1999 Mature Reserva Monastrell-Tempranillo 1999, from Bodegas San Dionisio in the Castilla-La Mancha region of Spain (yes, the home of Don Quijote).  And this probably was a quixotic choice to go with shrimp.  The best way to describe this wine was very ripe and plummy.  It really might be a better match for meats, but I enjoyed it anyway.  Just don’t call me Sancho Panza.

jumilla

16
Nov
08

Antipasti and Herb Salad with Lemon-Garlic Vinaigrette

antipasti-herb-salad

Antipasti and Herb Salad with Lemon-Garlic Vinaigrette

This Food Network recipe for Antipasti Salad was my inspiration for this salad, but I revised it so much it should probably just be a new recipe.  I served this with as part of a tapas meal with Garlicky Shrimp with Olive Oil (Gambas al Ajillo).  The lemon-infused dressing was a really good contrast to the heavy garlic and olive-oil flavor of the shrimp – definitely a great combo.  The basis of this salad, pre-bagged herb salad, contains enough flavor with the inclusion of herbs such as dill, cilantro and parsley along with the lettuce that I kept the dressing very simple with just olive oil, garlic and lemon juice.

Antipasti and Herb Salad (2 servings)

½ 4 oz. bag of “Fresh Herb Salad” such as Earthbound Farms Organic

4 large artichoke hearts, drained well and chopped

1 small yellow heirloom tomato, chopped

½ orange pepper, chopped
1 shallot, chopped
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1 oz. shaved Parmigiano-Reggiano

Heat olive oil in a skillet and cook chopped orange peppers over medium-high heat for approximately 5 minutes, until they begin to brown and soften.  Add shallots and balsamic vinegar to the skillet.  Reduce heat and cook until shallots are softened and balsamic vinegar is reduced, approximately 3-5 minutes.  Remove from heat and allow to cool completely.  Toss herb mix salad with artichoke hearts, orange pepper mixture and lemon-garlic vinaigrette.  Top with shaved Parmigiano-Reggiano.

Lemon-Garlic Vinaigrette

1 clove of garlic, minced
3 tablespoons extra-virgin olive oil
juice of ½ lemon
salt and freshly ground pepper to taste

Whisk together ingredients and adjust oil-to-lemon-juice ration to taste.

22
Sep
08

Herb Roasted Chicken with Roasted Root Vegetables

Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables is an Emeril recipe from the Food Network.  The roasted vegetable recipe is one of my favorites, but this was my first time roasting a chicken.

Herb Roasted Chicken

I followed the recipe exactly to prepare the chicken and put the chicken in the pan breast-side up.  30 minutes in, I basted it with the pan juices.  The 3.5 pound chicken I used was done at 50 minutes instead of the hour called for.  A meat thermometer inserted into the thickest part of the thigh read 165 degrees.  I let the chicken stand for 10 minutes as the recipe called for.  It turned out perfect – tender and very juicy with crispy golden brown skin.

Roasted Root Vegetables

I made a few modifications to the roasted vegetable recipe based on the availability of ingredients:

1) Used quartered red-skinned potatoes instead of fingerling potatoes.
2)  Used full-sized beets cut in one-inch cubes instead of baby beets and baby golden beets.  This was the first time I used beets in the recipe – I usually leave them out.  They tasted great, but gave all the other vegetables a reddish tinge.
3)  Used regular turnips cut into one-inch cubes instead of baby turnips.
4)  Added about ½ cup of red and yellow onions cut into thick slices and chopped into large chunks.  I’ve added onions to the recipe in the past and it gives the whole dish a great flavor.




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