Posts Tagged ‘lemon’

Unrecipe of the Week: Chicken Roasted in Milk

January 6, 2014

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On New Year’s Day, I craved something warm, nourishing and different. I stumbled upon the recipe for Jamie Oliver’s Chicken in Milk, and thought it sounded downright vile. The idea of combining chicken, milk, lemon,garlic and cinnamon seemed just wrong. Yet, a writer from a trusted source, The Kitchn, absolutely raved about it, claiming it was the best chicken she has ever eaten. So,in the spirit of “new year, new attitude”, YOLO, etc., I decided to cook on the wild side and give it a try. We are all very glad that I did. It was crispy on the outside, succulent on the inside, and the sauce was surprisingly clean, yet rich at the same time. The flavors somehow meshed together perfectly, and the only regret was not having a loaf of thick bread on hand to sop up the sauce the chicken was sitting in. Go ahead, step outside of the norm, and give it a try. It really is delicious!

Jamie Oliver’s Chicken Roasted in Milk: (unrecipe version, of course!)

(c) 2012 || jocelynmathewesphotography.com

Season one whole chicken ( about 3 or 3.5 pounds or so ) with salt and pepper, and brown it in olive oil in a large, but snug fitting pot that is oven proof. Remove the chicken, pour out the excess fat, and place the chicken back in the pot.

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Toss in a handful of fresh sage leaves, 1/2 a cinnamon stick ( confesssion: I used ground cinnamon since I was out of sticks and it was just fine) 8 or 10 garlic cloves unpeeled, and the zest of 2 lemons. Pour in about 2 1/2 cups of milk, and roast in a 375 degree oven for about 90 minutes until the skin is crisp and the meat is cooked through. You can walk away and forget about it like I did, or baste it from time to time. Our sauce did not curdle at all, but you may expect to get a few curds.

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When you are ready to serve it, pull the chicken off the bones with your gloved hands,( it’s hot!) or use a poultry sheers to cut it into pieces. Pour the juices over the chicken, and prepare to be wowed! You can squeeze the roasted garlic cloves onto bread,  vegetables, or mix into mashed potatoes and enjoy!

photos: Glasshouse Images

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Kitchen Tips Tuesday: Apples

September 10, 2013

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The arrival of fall also signals the arrival of apple season.  We love apple sauce, and apple pies, and apples chopped into salads. The unappetizing way they turn brown once they are cut, not so much.

There are natural ways to prevent the brown stuff.

A squeeze of lemon juice is the most widely used method for keeping apples from turning colors. The vitamin C and citric acid in lemon juice helps prevent oxidization. It does add an additional tartness, which is sometimes not desirable.

For a sweeter alternative, try a mixture of 2 parts water to 1 part honey. The peptides in honey also prevent the fruit from oxidizing.

photo: Glasshouse Images

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Unrecipe of the Week: Tabbouleh

July 5, 2013

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As the weather gets warmer, I find my appetite changes. I long for lighter, cooler foods, utilizing the fresh tastes of the season.This simple side dish fills the bill, yet it is hearty enough to build a meal around.

Tabbouleh, a Lebanese salad made of grains, herbs and tomatoes is a great make ahead dish, as it is best to allow the flavors to mingle a bit before serving. While it is traditionally made from bulgur or cracked wheat, quinoa, cous cous or even brown rice could be used in its place. It’s a perfect “unrecipe”that can be tailored to taste and dietary preferences.

Tabbouleh

Prepare 1 cup of the grains as directed, being careful not to overcook them. Bulgur can be cooked on the stovetop for about 20 minutes, or soaked in very hot water until softened. Set aside to cool.

In the meantime, chop a bunch of parsley and ½ a bunch of fresh mint leaves. Add a diced tomato or 2, and a large diced cucumber. A bit of finely chopped onion or scallions can also be added. Stir in the cooked grains. Toss with lemon juice, and olive oil. Season liberally with sea salt and pepper. Refrigerate for a few hours to allow the flavors to merge. Taste and add lemon juice or more salt and pepper if necessary. Enjoy!

Note: Traditional tabbouleh is very heavy on the herbs, and uses the bulgur modify the balance to herbs and grains to suit your taste.

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photo: Glasshouse Images

Vampire Weekend

May 17, 2013

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Garlic is not only tasty, but it’s also good for your health. Studies have shown that consuming garlic, from a supplement or the actual plant is proven to reduce blood pressure as much as some prescription drugs. Eating four or more cloves per day, is also thought to lower bad cholesterol (LDL)by 9% and the risk of colon cancer by 30%.

The downside of garlic is the pungent odor on your breath, which can linger for several days. Unless you are looking to fend off a vampire attack, that can be an unpleasant side effect. According to a new study in the Journal of Food Science, drinking a glass of low fat milk along with your garlic heavy meal can keep your breath smelling fresh. Researchers are also testing the effects of lemon juice and green tea, in preventing the dreaded garlic breath.

So, go ahead and indulge in a garlicky meal, just be sure to drink your milk. Your bones, and your significant other will thank you.

photo: Glasshouse Images

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Hot Tips Tuesday: Natural Whiteners

April 9, 2013

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There are lots of natural ways to whiten dingy fabrics, without using bleach.

Try some of these green ideas for your next load of laundry:

Add ½ cup of baking soda to your wash to whiten. (is there anything this powdered powerhouse won’t do?!)

Try a lemon and warm water pre-soak, before washing.

Distilled white vinegar will brighten up those whites, when ½ cup is added to the wash cycle.

Spring is just around the corner, so it’s the perfect time to “lighten up!”

photo: Glasshouse Images

Unrecipe of the Week: Crab and White Bean Salad

April 1, 2013

This beautiful salad inspired by Mario Batali, is filled with springtime flavors, and hearty ingredients. The white beans and crab make it filling enough to serve as a light main course, as well as a starter.

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For the salad:

Drain and rinse 1 can of cannellini beans and place in a bowl. Add some finely diced red onion, and about a teaspoon or so of diced fresh rosemary and marjoram. Add the zest and juice of a lemon, season liberally with salt and pepper and chill until ready to use.

Before serving, mix in 1 pound of lump crabmeat, and drizzle with mint oil. Add a quick grind of fresh pepper and enjoy!

For the mint oil:
Blanch about ½ cup of fresh mint leaves in boiling water for 15-30 seconds. Drain and squeeze dry.

In a blender or food processor, puree the mint with ½ – ¾ cup of olive oil. This can also be done a couple of hours in advance and set aside until ready to serve.

photo: indigo jones

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Influenza Sorbet

January 23, 2013

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While we find the name a bit unappealing, this sounds like the perfect way to soothe a sore throat.

Jeni’s Splendid Ice Creams has unveiled a new flavor called “ Influenza Sorbet.

This frozen treat contains Maker’s Mark bourbon, orange and lemon juices, ginger, honey and a dash of cayenne pepper. Sounds a little like a cross between Master Cleanse lemonade and a frozen “hot toddy” to us, which just might do the trick!

It’s available on the company’s website and their own scoop shops for $12 per pint.

photo: Glasshouse Images

 

Unrecipe of the Week

May 23, 2012

Are you looking for a healthy, tasty salad that packs a ton of flavor? Look no further.

This Kale Salad has edamame and chickpeas for protein, and dried cranberries for a sweet touch. The zesty lemon dressing ties it all together beautifully.

Cleaning the kale takes a bit of work, but one bunch yields a lot.

Lemony Kale Salad:

For the salad:

Cut the ribs out of a bunch of kale, and chiffonade* it into small, narrow pieces.

Add a handful each of fresh mint leaves and fresh basil leaves, also chiffonade cut.

Toss in about 1/2 cup each of chickpeas and steamed, shelled edamame.

Add several cherry tomatoes, sliced in half, and a large handful of dried cranberries.

For the dressing:

Mix the juice of 1 lemon with several tablespoons of olive oil. Add salt, pepper, and about 1 teaspoon each of dried oregano and dried basil. Mix in a garlic clove that has been pressed but not chopped. Whisk the dressing well and allow it to sit to let the flavors develop.

Toss the salad with the dressing and enjoy!

*To chiffonade: stack the leaves on top of one another and roll them up. Slice the roll into thin pieces. Gently separate the strips.

Unrecipe of the Week

December 29, 2011

Since Thanksgiving, we have had almost non stop guests. Some meals are planned and extravagant, and others are just variations on our every night repertoire. I just finished whipping up one of my simple go to desserts, a Bishop’s Cake. It’s one I have been making for years, since I discovered it in a Silver Palette Cookbook. It’s moist, flavorful and easy to dress up with fruit, ice-cream or sorbet, and it’s great just as it is.

Bishop’s Cake

Butter and flour a bundt pan.

Cream 2 sticks of butter with 2 cups of sugar in the electric mixer. Add 2 cups of flour and mix well.

Stir in 1 tablespoon each of lemon juice and vanilla extract.

With the mixer running, add 5 eggs, one at a time.

Pour into the pan and  bake it at 350 degrees for 1hour and 15 minutes, covering it with foil after 30 minutes so it doesn’t over brown.
Let it cool in the pan before inverting it on a plate.

That’s it! Really! It’s that easy and well worth the effort!

Add your favorite accompaniments and enjoy!

Photo: Glasshouse Images

Unrecipe of the Week

June 28, 2011

This simple and delicious chicken recipe yields flavorful, juicy meat with a crispy outside. The lemony flavor is perfect for hot summer nights.

Roasted Lemon Chicken

Preheat the oven to 400 degrees.

Saute a several cloves of minced garlic (8-10) in a little olive oil until just soft.

Add about ½ cup dry white wine, the juice of one lemon, and the zest of 2 lemons. Mix in several sprigs of oregano and thyme, and pour into a large roasting pan or oven proof  baking dish.

Place the chicken parts skin side up in the sauce, and brush them with olive oil. Sprinkle them with salt and pepper. Cut a lemon into wedges and intersperse them among the chicken parts.

Bake for about 40 minutes until chicken is nicely browned and cooked through.

Serve with the hot pan juices.

Enjoy!

photo: Glasshouse Images


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