Tag: lemon zest
The Best Roast Chicken with Milk and Sage Gravy!
So, I love, love Jamie Oliver and everything he does. I make a lot of his recipes. I was looking for a roast chicken recipe as I was getting tired of making it the same way… and I came across this recipe. The chicken is browned in fat and cooked in milk- what, I thought??? After reading the reviews, I was convinced- everyone said, it was the best chicken ever… but the it didn’t look so pretty- well, the gravy didn’t. Since the the chicken is roasted in milk and lemon zest- the separates in the cooking process- so the sauce is broken….so, I came up with a way to fix it. After the chicken was done cooking, I blended the broken sauce to emulsify it and voila.. I had an amazingly yummy, creamy gravy!! Definitely try this recipe- so, so good!!! Oh, and save the fat after browning the chicken and cook your potatoes in it- so yummy!
- One 3 lb whole roasting chicken, cleaned and dry
- Salt
- Pepper
- 2 tablespoons olive oil
- 3 tablespoons butter
- Zest of one large lemon, cut the remaining lemon in quarters and set aside
- 1 cinnamon stick
- 4 to 6 garlic cloves, skin on
- Fresh sage leaves, 6 to 7
- 2 cups whole milk
Preheat oven to 375 degrees F.
Season the chicken generously with salt and pepper, including the cavity.
Melt the oil and butter in a medium Dutch oven pan (big enough for the chicken to fit snug) over medium high heat. Brown the chicken well on all sides, for about 10 minutes. Take the chicken out, drain the fat to a small bowl. In the meantime, add the milk, lemon zest, cinnamon stick, garlic and sage leaves to the same pan. Add the lemon quarters to the chicken cavity and transfer the chicken back into the pan with breast side down. Roast with lid in the oven for 1 hour. Take the lid off after an hour and baste the chicken with the milk gravy. Roast for another 15 minutes and take out. Take the chicken out and cover with aluminum foil. Take the sage leaves and cinnamon stick out of the gravy and transfer to a blender. Blend well and return to the pan, bring to a boil, taste for seasonings. In the meantime, pull the meat from the bones of the chicken and serve warm with the milk gravy.
Roast some potatoes using the spare fat from the chicken.
Serve green beans and roast potatoes with the delicious chicken.
Roast Chicken with Lemon Zest and Herbs
Another roast chicken recipe!
- 1 (4 pound) free-range chicken- Pat the chicken dry with paper towels.
Butter Mixture
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Zest of one lemon- don’t throw the lemon away
- 1 teaspoon salt plus more for seasoning the bird
- ½ teaspoon pepper plus more for seasoning the bird
- 2 tablespoons butter, softened
- 1 tablespoon extra virgin olive oil
Mix all the ingredients together and rub under the skin, as well as all over the outside of the chicken. Season the bird with all over with salt and pepper.
Cavity
- 1 lemon, cut in half (use the one without the zest)
- 1 orange cut in half
- ½ head garlic
- 1 onion, cut into small pieces- for the roasting pan
Gravy
- 1½ cups chicken broth
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Preheat oven to 400 degree F.
Stuff the cavity with the lemon, orange and garlic. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan. Add the onion in the pan around and under the chicken. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, covered with aluminum foil.
Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Season the gravy with salt and pepper.
Shrimp Tacos with Crunchy Tamarind Coleslaw
Here is a delicious taco recipe for Cinco de Mayo!
- 1 pound medium shrimp, cleaned and deveined
- Zest of one lemon
- Zest of one orange
- 1 teaspoon chipotle pepper
- 2 teaspoons salt
Marinate the shrimp with the lemon zest, orange zest, chipotle pepper and salt for 3 to 4 hours in the fridge.
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, sliced
- 3 garlic cloves, grated
- 1 poblano pepper, sliced
- Juice of a lemon
- 4 to 6 small tortillas, heated
Heat a non-stick pan with the olive oil. Add the onion, garlic and poblano pepper. Saute on medium heat for 3 to 4 minutes. Add the shrimp and cook just until they are cooked through- about 3 to 4 minutes. Drizzle the lemon juice, mix well and turn heat off and keep aside.
- 1 cup shredded cabbage (I used shredded broccoli and carrots)
- ½ teaspoon tamarind concentrate
- Juice of one orange
- 2 teaspoons salt
- 1 teaspoon chipotle pepper
- 1 teaspoon honey
- ¼ cup extra virgin olive oil
Mix the tamarind, orange juice, salt, chipotle pepper, honey and olive oil in a container with a tight lid. Shake well and pour all over the cabbage. Mix well.
Assemble the tacos with a heated tortilla with some shrimp on top and finally topped with the crunchy coleslaw.
Apple Crisp- Easy Fall Dessert
I am in the holiday/fall mood and all I want to do is cook with all the ingredients that remind me of cold weather. Apples is one of those ingredients that makes me think of cosy evenings in my house with a cup of hot apple cider or eating a delicious hot apple crisp with some ice cream.
I made this last weekend for a dinner at a friend’s house. I used my favorite apples- honey crisp but any kind of apples can be used-whatever you like.
I used a very typical crisp topping including flour- I used my usual white whole wheat flour and oats. I paired it with walnuts and cinnamon- and butter, of course. You can’t really go wrong with any of these ingredients.
The apples are mixed with orange and lemon zests giving the filling a wonderful citrusy, fresh taste. Everyone enjoyed the dessert. I served it with pumpkin gelato- which I made a few days ago. It came out really well- if I do say so myself.
The whole combination was a very successful one. This is another great idea for Thanksgiving. I will post the gelato recipe soon.
- 2 pounds variety of apples (about 4 – 5 medium), cut into 2 inch pieces
- Zest and juice of one lemon
- Zest and juice of one orange
- 1/3 cup turbinado sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
Mix all the ingredients in a medium sized baking dish. An 8 X 8 square or an oval shaped will be fine.
Topping
- 1 cup white whole wheat flour
- 1/3 cup turbinado sugar
- 1/3 cup brown sugar
- 6 tablespoons unsalted butter
- 1 teaspoon cinnamon
- 1 cup toasted and chopped walnuts
- ½ cup toasted oats
Preheat oven to 350 degrees.
In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. Stir in the oats and nuts.
Distribute the topping over the apples. Bake for an hour, or until the topping is golden brown and fruit is bubbling. Cool slightly and serve warm.
Scallop Scampi
My daughter loves shrimp scampi and scallops- so I made scallop scampi! Why not?? It was delicious…
- 1 pound scallops, cleaned
- Sprinkle of salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 4 garlic cloves, grated
- 2 teaspoons capers, smashed
- Juice of half a lemon
- Zest of a lemon
- ½ cup white wine
- ½ cup chicken broth
- 1 tablespoon all purpose flour
- Salt
- ½ cup parsley, chopped
Take one tablespoon butter and mix with one tablespoon flour. Mix well and keep aside.
Heat the olive oil and remaining butter in a non-stick frying pan. Brown the scallops about a minute each on high heat on both sides. Take out of the pan and keep aside. Reheat the pan and add the garlic, capers, lemon juice and white wine. Bring to a boil. Add the chicken broth and bring to a boil. Add the butter and flour mixture and mix well. Bring to a boil till the liquid becomes thick. Add the scallops and cook on a simmer for a few minutes till they are cooked- but not over cooked. Check for seasonings and garnish with parsley and lemon zest. Serve with pasta or garlic bread.
Chicken & Rice with Vegetables
So this dish came about as I was watching The Chew on ABC. Michael Symon (a chef and tv personality) was making a chicken and rice dish, Greek style. He thickened the dish with a mixture of flour and egg. It gave it kind of like a risotto quality.. so I decided to give it a try but infused my flavor profile into it- which consisted of garlic, cilantro and smoked paprika….
- 4 to 6 chicken thighs, bone in with skin
- 3 garlic cloves, smashed
- 1/3 cup cilantro stems, chopped
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 2 teaspoons smoked paprika
Place the garlic and cilantro stems into a mortar and pestle. Pound till smooth. Add salt, olive oil and smoked paprika. Mix well and place the mixture under the skin of each chicken thigh. Sprinkle with extra salt and marinate for couple of hours.
- 3 to 4 tablespoons olive oil
- 2 large shallots, chopped
- 2 garlic cloves, chopped
- 2 large carrots, chopped
- 3 parsnips, chopped
- 1 cup jasmine rice
- 3 cups chicken broth
- 1 egg
- 2 tablespoons all purpose flour
- ½ cup chicken broth
- Zest and juice of one lemon
- ½ cup cilantro, chopped
- ½ cup dill, chopped
- Salt
Add the egg to a medium bowl and whisk well. Add the flour and whisk to incorporate. Add the chicken broth, lemon zest, lemon juice, cilantro and dill. Mix well and keep aside.
Heat a heavy saucepan with the olive oil. Heat on a medium high heat and brown the chicken thighs for 4 to5 minutes on each side. Take out of pan and add the shallots, garlic, carrots and parsnips. Saute on medium heat for 4 to 5 minutes. Add the rice and sauté on medium heat for a minute. Add the chicken broth and the browned chicken. Bring to a boil and lower to a simmer and cook with lid on for 20 minutes. Take lid off and check to see if chicken is done. Take the chicken pieces out. Add the egg and flour mixture to the rice and stir and cook for 3 to 4 minutes till the mixture is incorporated in the rice and it is thickened. Check for seasonings and add salt. Return the chicken pieces back to the pan and serve immediately.
Sausage and Green Bean Pasta
This is a perfect dish to make for this season as the basil season is coming to an end. I cut down all my basil and made a big batch of pesto to freeze. It is a great way to enjoy some summer flavors in a few month!
Pesto
- 3 garlic cloves
- ¼ cup Parmigiano Reggiano
- 1/3 cup pine nuts
- Zest of one lemon
- Juice of one lemon
- 2 cups basil
- ¼ cup tarragon
- ¼ cup parsley
- Salt
- ¼ cup extra virgin olive oil (or more if needed)
Add the garlic, cheese, pine nuts, lemon zest and lemon juice to a processor. Process for a minute and add the basil, tarragon, parsley and salt. Process for a minute and gradually add the oil while the machine is still on. Taste for seasonings and keep aside.
- 8 oz tender green beans, trimmed
Add the green beans to boiling water. Bring back to a boil and take out and dip into cold water to retain the color. Take out and keep aside.
- 2 tablespoons extra virgin olive oil
- 4 links chicken sausage, casings taken off and crumbled
- ½ pound pasta, cooked al dente
- Salt to taste
Heat a frying pan with the olive oil. Add the crumbled sausage and sauté on a medium high heat, stirring constantly for 5 to 6 minutes till golden brown. Add the pasta and green beans. Add enough pesto to coat everything and mix well. Add salt if needed and serve.