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.
Posts Tagged ‘parsley
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.
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.
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.
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.
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.
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.
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.
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.
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.