Tag: cooking blog
Pancetta and Meyer Lemon Roast Chicken Breast
Meyer lemons are still in season- make use of them! This is a great recipe…
- 4 to 6 bone-in chicken breasts with skin
Compound Butter
- ¼ cup good quality butter, room temperature
- 1/3 cup pancetta, chopped fine
- Zest of three meyer lemons
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 3 cloves garlic, grated
- 1 teaspoon salt
- ½ teaspoon pepper
Mix all the ingredients in a medium bowl and carefully insert about a teaspoon of the mixture under the skin of each chicken breast. Rub any leftover mixture on top of the chicken breast and sprinkle with salt and pepper. Marinate chicken for 2 to 3 hours.
- 2 to 3 tablespoons extra virgin olive oil
Preheat oven to 350 degrees F
- 1 tablespoon flour
- ½ to ¾ cup chicken broth
- Salt
- Pepper
Heat a large frying pan (oven proof) with the olive oil. Brown the chicken pieces with skin side down for 3 to 4 minutes or till golden brown. Transfer to oven and finish cooking till the internal temperature shows 160 degrees F.
Take out of oven and take the chicken pieces out of the pan. On a medium heat, add the flour to the bottom of the pan and stir, taking off all the bits and pieces from the roasted chicken. Slowly add the broth, whisking to avoid any lumps. Mix well, bring to a boil and check for salt and pepper. Serve chicken with gravy.
Super Easy Roast Brussels Sprouts
This is a super easy side dish to make. I keep forgetting about Brussels sprouts after I make them for Thanksgiving. This time as I was shopping for my roast chicken, I decided to buy Brussels sprouts- I absolutely love them and this is a great way of cooking them…
Cilantro and Dill Roast Chicken
I love making roast chicken, especially on a gloomy day, preferably a Sunday. The house smells divine and the whole meal is delicious. I made this one with Indian flavors including cilantro and dill. I also added garam masala to the mix which really boosted the flavor profile. If you don’t have garam masala, just skip it and stick with the aromatics. Either way the chicken will be absolutely delicious. read more …
Lo Mein with Broccolini
Who doesn’t love noodles, especially those of us who try to watch their carbs through the week..
I recently purchased a bottle of dark soy sauce at a local Asian store. I love going into that huge, mega store. I can’t recognize majority of those ingredients but it is so much fun to roam through the isles. I try to use a little amount of soy sauce since it has so much sodium. With the dark soy sauce, a little goes a long way.. read more …
Dover Sole With Brown Butter
This is one of my favorite white fish to cook. My husband and daughter who don’t care for salmon because of it’s strong flavor, love mild, white fish. I buy Dover sole very often- the catch is that it is a very delicate fish, so I try to do very little to it. Cooking it in brown butter is perfect. It gives the dish almost a sweet nutty flavor which complements the fish really well…
- 1 pound Dover Sole, cut into filets
- 3 to 5 tablespoons butter
- Salt
- 1 cup all purpose flour
- Lemon juice
Heat a large frying pan with the butter on a simmer for 1 to 2 minutes until the butter starts to turn golden brown- careful not to burn it. Sprinkle filets with salt generously. Dredge with flour and sauté on a medium heat in the butter- a minute on each side. Add the lemon juice and serve immediately.
Sauteed Eggplant and Peppers
I have been making this dish for a very long time now. It is a combination of two eggplant dishes- one that my Mom makes and another that I read years ago in an Indian cook book. My Mom’s dish is quite complicated to make and includes a lot of steps. I love the texture of the dish especially because it includes roasted peanuts. The one from the cooking book includes onion and fennel seeds- which remind me of tangy pickles! Most people in India, pickle vegetables and fruits with a mix of spices that sometimes include onion and fennel seeds. There is a specific mango pickle I think of that has those spices. Whenever I taste and smell that mix, it reminds me of sweet and tangy things. I decided to combine the two recipes and add the onion and fennel seed mixture as well as some raisins and peanuts to give the dish more texture. It turned out to be a very easy and quick dish to make. The eggplant cooks down and becomes very soft and silky. The red peppers give the dish great color and sweetness. I use crushed tomatoes that add a sweet and sour taste. My favorite part of the dish is getting a mouth full of eggplant, peppers with some golden raisins and roasted peanuts all together! This dish can be served with some lentils and rice or it can make a wonderful side with fish, chicken, pork or steak!
- 1 big eggplant or 2-3 Japanese eggplants, cut into 2 inch pieces
- 2 small red peppers, cut into 2 inch pieces
- 3 tablespoons extra light olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon onion seeds
- 1 teaspoon fennel seeds
- 1 medium onion, chopped fine
- 2 garlic cloves, chopped fine
- 2 inches ginger, chopped fine
- 1 cup crushed tomato
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 2 teaspoon salt
- 1/3 cup golden raisins
- ¼ cup roasted unsalted peanuts, chopped
- 1/2 cup cilantro, chopped
Process the onion, ginger and garlic. In a large pan, heat the olive oil. Add the cumin, onion and fennel seeds. Cook on high for about 10-20 seconds or when they start to sizzle. Add the onion, ginger and garlic mixtures. Saute on medium high heat for 3-4 minutes. Add the crushed tomato, sauté for 4-5 minutes. Add the eggplants and the peppers. Mix well. Add the turmeric, cayenne pepper, coriander powder, garam masala and salt. Mix well and lower the heat to medium low. Cover the pan and cook for 15-20 minutes or till the eggplant and peppers are soft. Adjust seasonings and add the raisins and peanuts. Garnish with cilantro.