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Saffron Lemon Chicken w/Persian Rice

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December 10, 2022

Lots of saffron going on right now in my kitchen lately and I love it! It all started with wanting to make my friend Persian saffron rice, and from there a new recipe was born.

We have not had chicken in a while and as I was perusing some old magazines from this summer, grilling was all over the pages. As you may have noticed I do not grill often but this created the need in me to marinate some chicken and cook it over very high heat to give it that wonderful charred feel and look. My version of grilling inside.

Seeing that I was going to make the saffron rice, it just was in order to add saffron to the chicken as well. Because the saffron is slightly bitter, the sweetness of the honey is the perfect pairing.

Ingredients

FOR THE CHICKEN

2 tablespoons butter

1 clove of garlic grated

1 large pinch of saffron

2 tablespoons honey

1 lemon juiced

6 chicken thighs and drumsticks mix, skin on

1 tablespoon olive oil

FOR THE SAFFRON RICE

¾ cup of long grain Basmati rice

2 cups onion chopped

â…“ cup dried cranberries, chopped

¼ cup almond, chopped

½ cup pitted dates, chopped

2 tablespoons olive oil

1 tablespoon butter

1 teaspoon of saffron strands

2 tablespoons olive oil

6 tablespoons butter

salt and pepper

Preparation

1. PREPARATION FOR CHICKEN

2. Melt the butter in a small pan, stir in the garlic and saffron, and cook over low heat for a few minutes. Stir in the honey and lemon juice. Remove from the heat and allow to cool.

3. Season the chicken pieces on both sides generously with salt and toss in a shallow dish with the marinade. Marinate overnight turning it once.

4. Remove from the refrigerator and allow it to be room temperature.

5. PREPARATION FOR THE SAFFRON RICE

6. In a small container place the saffron strands and add 1 cup of hot water. Set aside

7. In a large pan add the rice cover it with water and add salt. Let it stand for A couple of hours. Rinse the rice and change the water one more time. Let it rest for another 30 minutes. Rinse and set aside.

8. Bring a boil a large pot of salted water and cook the rice for about 5 to 8 minutes or until it still has a bite to it, al dente. Do not let it go soft. Drain and set aside.

9. Meanwhile, in a large skillet melt and warm up the 2 tablespoons olive oil and 1 tablespoon butter. Add the onion and gently cook them until translucent. Add the cranberries, almonds, dates. Season with salt and pepper. Stir into all the ingredients are well incorporated.

10. COOKING & ASSEMBLING THE DISH

11. In a shallow round pan with a fitting lid, place 1 tablespoon olive oil and 2 tablespoon butter. Add half of the cooked rice and spread it to cover the bottom of the pan. Add the onion mixture to form a layer. Cover the mixture with the remainder of the rice. Spread the saffron with the water all over it. Add ¼ cup more water to the pan. Add the remaining oil and butter on top of the rice. Place over medium-high heat covered and making sure that all the steam stays inside. Place a towel between the pan and the lid. Let it cook without touching it until the sides are turning a nice golden color.

12. Meanwhile, in a large skillet add the olive oil and warm over medium-high heat. Add the chicken skin side down first and sautÃ© until the skin is super crispy (It will look burned as it is normal because of the honey).

13. Turn and cook the other side. Lower the heat to medium and continue cooking the chicken until done.

14. Remove the lid, invert on a large serving platter over the pot and carefully flip over. Not to worry if stick as you can scrape it and add it to the plate.

15. Serve alongside the chicken.

Credit: Foodista

Saffron & Pepper Fish Stew

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December 9, 2022

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A lovely light fish stew featuring cod and plaice, with wonderful mediterranean flavours.

Ingredients

2 tbsp olive oil

1 large onion, half chopped finely, half sliced, then quartered

2 large garlic cloves, chopped finely

1 red pepper, sliced

1 green pepper, sliced

a pinch of sea salt

a half a tsp of ground black pepper

half of a butternut squash, diced

1 fennel bulb, sliced

1 large vine ripened tomato, diced

a good pinch of saffron threads

2 bay leaves

1 tsp dried thyme

half a tsp dried parsley

4 strips of orange zest

250ml white wine

250ml water

2 tsp fish stock powder (or sufficient cubes for 500ml liquid)

80g sliced black olives

500g cod fillets, skinned

300g plaice fillets, skinned

lemon quarters for garnish

Preparation

1. Heat the olive oil in a deep saucepan or large wok. Once good and hot, add the onion, garlic and both peppers with the sea salt and black pepper. Stir fry over a moderate heat until the onion is transparent and the peppers have softened. Don’t allow the garlic to burn.

2. Add the butternut squash, fennel and tomato and continue to stir fry until the fennel appears slightly softened.

3. Add the saffron, bay, thyme, parsley and orange zest and stir to combine.

4. Add the wine and allow it to frizzle and reduce to around half, stirring throughout.

5. Add the water and stock powder/cube(s) and stir to combine. Bring to a lively simmer and cook with a lid on but stirring occasionally, until the saffron colour is well established and the flavours have combined nicely. Keep tasting the sauce – you will know when it is ready. Adjust the amount of black pepper, if it requires it.

6. Remove the lid, add the black olives and stir through. Continue to simmer until the sauce has reduced significantly and intensified. Do not allow it to run dry, however! Taste for seasoning – particularly salt at this stage.

7. Place the fish on top of the mixture and replace the lid. Cook on a gentle heat until the fish is almost done, then break it into large chunks and stir in the liquid that it will have produced, taking care not to break up the fish too much.

8. If the stew is still rather dry, add a little more hot water – bit by bit – until it reaches a nice saucy consistency.

9. Serve in warmed bowls with chunky bread for dipping and a lemon quarter to squeeze over.

Credit: Foodista

Russian Chicken With Feta Cheese

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December 8, 2022

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Tender chicken with delicious vodka and feta cheese sauce.

Ingredients

4 chicken fillets

3 teaspoons Vegeta or similar seasoning

5 tablespoons butter

1 clove garlic, pressed

1 small onion (60 g), chopped

1 tablespoon flour

30 milliliters vodka

100 milliliters water

1 tablespoon tomato concentrate

1/2 teaspoon pepper

200 milliliters cream

100 grams feta cheese

1 tablespoon parsley. chopped

Preparation

1. Lightly rub chicken fillets with Vegeta. Heat 3 tablespoons of butter in a frying pan and fry the fillets until golden.

2. Remove from the pan and place in an ovenproof dish.

3. Add to the pan in which the fillets were fried 2 remaining tablespoons of butter, sautÃ© garlic and onion for several minutes until the onion is tender.

4. Stir in flour, then add vodka and water and bring to the boil.

5. Stir in tomato paste, pepper, sour cream and feta cheese. Simmer, gently stirring, until the sauce becomes thick.

6. Pour the prepared sauce over chicken and bake in the preheated oven at 180 °C for 30 minutes.

7. Sprinkle with parsley, serve with gnocchi or cooked rice.

Credit: Foodista

Rotolo Di Vitello Alla Bolognese

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December 7, 2022

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This rolled stuffed veal is a Bologna classic. It is not everyday family food, but a special and spectacular dish for Sundays and holidays, for dinner parties or for the Christmas meal. And yet it is not complicated to make or to cook, as you’ll see reading on.

Ingredients

500 grams (just over a pound) in a flat piece of lean veal or young beef

300 grams (10 and a half ounces) thinly sliced Mortadella di Bologna

300 grams fresh uncooked spinach

1 or 2 eggs

40 grams (one and a half ounces) freshly grated Parmigiano-Reggiano

20 grams butter

1 tablespoon olive oil

nutmeg to grate

salt & pepper

Preparation

1. Place the washed spinach leaves in a deep pot with just the water clinging to the leaves, season with salt and steam the vegetable in its own water on low heat for about 5 minutes. Turn leaves over and stir occasionally as water is released and the spinach starts to wilt and soften. Drain and squeeze hard to eliminate any remaining moisture.

2. Place in a processor with one of the eggs, the Parmigiano-Reggiano and a quarter of the Mortadella plus very little salt and pepper. Whizz to a fine puree. Add a yolk, or the whole of the second egg *only* if the mixture seems very dry. Season generously with nutmeg.

3. Place the piece of veal on a working surface, and gently pound it flat and wide as possible using the bottom of your clenched fist. Line with the sliced Mortadella. The fat in this will help to baste the lean veal and to keep it tender.

4. Spread the spinach/Mortadella evenly over leaving a wide margin all round. Careful not to put too much on, be prepared to leave some aside rather than over stuffing the roll.

5. Roll up the meat in the direction of the grain so that later you will slice across it. Roll pretty tightly. Tie it in several places with kitchen string about 1 cm apart – again tie tightly because the meat will shrink when you brown it.

6. Heat 2 tbsp. olive oil with the butter in a deep pan and brown the roll on all sides over moderate heat, about 10 minutes. Add a little stock or water, then cover and leave to simmer about 30 / 35 minutes. During the cooking time turn the roll over occasionally and add stock as needed so it does not dry out but has a little sauce at the end – the “intingolo”.

7. When cooked, leave to rest 10 minutes, then remove the string and slice along the grooves where the string was..

8. Serve the veal pot roast with simply cooked tomatoes or carrots or squash – in other words a vegetable that is not green as you already have one in the filling.

9. Variation: You can replace the spinach layer with a layer of Frittata, either plain or else a wilted onion or mushroom Frittata.

Credit: Foodista

Rosemary Braised Lamb Shanks and Easy Garlic Mashed Potatoes

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December 6, 2022

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Rosemary Braised Lamb Shanks and Easy Garlic Mashed Potatoes

Lamb shanks are our favorite way of eating lamb. This recipe has evolved from us cooking lamb shanks for many years. It uses red wine (Burgundy) and garlic, rosemary and thyme to provide the flavor kick that makes the dish so interesting. We have combined it with garlic mashed potatoes made the easy way, right in the cooking pot with an immersion blender, a tool that has become an integral part of our cooking. This is real comfort food, a delicious blending of flavors in a rich brown gravy poured over the lamb shanks and mashed potatoes.To die for……

Ingredients

2 lamb shanks (1-1 ½ # each; 1 ½ # size provides a man-sized portion)

1 medium-large yellow onion, skinned and quartered

1 bunch baby carrots, trimmed and scrubbed

1 14.5 oz can whole, skinned tomatoes

6 cloves of garlic, skinned and smashed

650 ml of cooking grade burgundy(3/4 bottle)

10 oz low salt chicken broth

10 oz low salt beef broth (Some additional may be required to get liquid to cover 75% of the shanks.)

2 T extra virgin olive oil

1 bundle fresh 4” thyme stalks, tied together

1 bundle fresh 4” rosemary stalks, tied together

2 fresh 4” Rosemary stalks for garnish

2 t corn starch, mixed in a little hot water

Easy Garlic Mashed Potatoes:

1 # Yukon Gold or French redskin potatoes

3 T granulated garlic

1 T unsalted butter

½ C no fat or low fat half and half

Preparation

1. Select a Dutch oven just large enough to hold the lamb shanks, veggies and liquids. Pour the olive oil in and over high heat, brown both sides of the shanks. (About 10 minutes.) Then reserve the shanks.

2. Lower the heat to medium and add the onions, carrots, garlic, thyme and rosemary. Saute over medium heat until everything has started to brown. (About 10 minutes.)

3. Remove the carrots and reserve. Then add the liquids, tomatoes and lamb shanks and bring to a boil. (The shanks should be at least 75% covered.) Then reduce the heat to a low-medium simmer and cook for two hours or until the shanks are fork tender, turning the shanks every 30 minutes. Add the carrots back to the pot for the last 30 minutes.

4. Remove the shanks and carrots and any tomatoes remaining whole and place in a 200*F warming oven with the plates. Remove the thyme and Rosemary bundles, add the cornstarch and water and using an immersion blender, blend the garlic and onions until the mixture is smooth. Leaving the cover off, simmer for another thirty minutes or until the sauce is thickened to gravy.

Easy Garlic Mashed Potatoes:

5. Skin the potatoes and boil for 20 minutes or until fork tender.

6. Pour off the water. Turn off the heat and add the butter, garlic and half and half.

7. Using the immersion blender(after washing the immersion part), blend the mashed potatoes to the consistency you want.

PLATING:

8. Place one shank on each warmed plate.

9. Put a scoop of mashed potatoes next to the shank.

10. Place the carrots and tomatoes artistically on the plate.

11. Pour the gravy over the shank and potatoes and garnish with an uncooked sprig of Rosemary.

Credit: Foodista

Rosemary Bacon Wrapped Pork Loin

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December 5, 2022

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This delicious and easy weeknight dish is juicy and flavorful and will fill your home with its mouthwatering aroma.

Ingredients

4 garlic cloves — finely chopped

2 heads of garlic — halved crosswise

4 sprigs Rosemary — fresh, coarsely chopped

4 sprigs of Rosemary — fresh and whole

1 ½ tsp kosher salt

4 Tbs olive oil — divided

Fresh ground black pepper

11/2 lb pork tenderloin

4 slices thick bacon — no flavoring added to bacon

Preparation

1. Preheat the oven to 425

2. Toss the chopped garlic, chopped fresh Rosemary, salt, pepper and 2 tbs olive oil together in a small bowl.

3. Rub mixture on the pork loin and place in a zip lock bag and allow to marinate in the refrigerator x 1 hour — up to 24 hours.

4. When ready to cook, spread the whole fresh rosemary sprigs in the bottom of an oven safe large baking dish.

5. Remove tenderloin from the zip lock bag and wrap with the four slices of bacon so that the bacon slices begin and end on the bottom side of the tenderloin (to secure bacon in place)

6. Lay the tenderloin on top of the rosemary sprigs and then place the halved garlic beside the tenderloin (as close a possible) in the baking dish.

7. Drizzle everything with the remaining 2 tbs of olive oil and any remaining contents of the marinating bag.

8. Roast in the oven at 425 until an instant read thermometer reads 145. This will depend on the size of the pork loin and the temperature the pork loin began at. So- start checking at about 25 minutes (remove roast from the oven, insert thermometer in the thickest part of the roast — allow to read. Replace into the oven if needed and check again in about 5-10 minutes. Do not allow roast to go over 145 or will start to be dry, stringy and chewy).

9. When roast has come to the correct temperature, remove from the oven and allow it to rest for 10 minutes — that means, don’t do anything to it for 10 minutes. This allows time for the juices to go back into the meat so that it will be juicy and tender.

Credit: Foodista

Rolled Beef with Green Beans – Negimaki Style

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December 3, 2022

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Rolled Beef with Green Beans – Negimaki Style

Negimaki is an Asian dish where scallions are wrapped in thin strips of beef and cooked in a sauce similar to that used in Sukiyaki. If you want to get fancy with it, you can trim the ends, then cut the bundles in half on the diagonal and stand the pieces on end. I made an unsuccessful attempt at tying the bundles closed with scallions. You can use toothpicks or kitchen twine.

Ingredients

2 1/2 lb beef round sandwich steak (or other beef sliced thin)

1 lb haricot vert (skinny French green beans)

3/4 c light soy sauce

1/2 c sake

1/2 c mirin

1/3 c sugar

Sesame oil

2 t cornstarch

chopped scallions and toasted sesame seeds (optional for garnish)

Preparation

1. If your meat is on the thick side, spray a sheet of plastic wrap lightly with cooking spray (will prevent beef from tearing), fold it over a slice of beef and pound out thinner with a meat mallet.

2. Stack 6 beans cross-wise at one end and roll into a tube, fastening with kitchen twine or toothpicks.

3. Marinate the bundles in the soy sauce, sake, mirin, and sugar for at least 30″.

4. Reserving the marinade, remove the bundles and pat dry.

5. In batches so they’re not over-crowded, sear the bundles in sesame oil and set aside.

6. Once all of the bundles have been seared, return them all to the pan, along with the reserved marinade and any drippings.

7. Allow to simmer until tender and cooked through (will depend on how thin you pounded the beef, how long it marinated, etc.)

8. Stir the cornstarch into a little water to create a slurry, then add it to the sauce and cook until thickened.

9. To serve, spoon a little sauce over each bundle, and top with chopped scallions and toasted sesame seeds.

Credit: Foodista

Rockfish With Citrus Brown Butter Sauce

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December 2, 2022

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This sauce is simple to prepare, the intense zesty taste combined with the syrupy texture is a luxurious blanket to spread over the fish.

Ingredients

2 fillets of rockfish, skin on

3 tablespoons butter

Juice of 2 lemons

1 cup white wine

Salt and pepper

Preparation

1. Heat butter over medium high heat. Salt and pepper rockfish to taste. When butter is bubbly, lay fillets in butter, flesh side down. Allow to brown (3- 5 minutes).

2. Flip over filets, allow the skin side to crisp in the butter (about 3 minutes). Remove when done. Flesh should be flaky. Cover to keep warm.

3. Pour lemon juice and wine into the butter and gently scrape up any brown bits from the fish (leaving them in the sauce).

4. Stir sauce occasionally, and watch it closely. Continue to cook until it is thick, golden brown and syrupy. The spoon should leave a track in the sauce when it is finished.

5. Garnish with lemon slices and serve.

Credit: Foodista

Rock Cod in Ginger Soy Sauce Marinate

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December 1, 2022

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I could eat every day if I could. Breaking from my comfort zone, I have some ginger that I needed to use and came up with this marinate concoction. I love to blend ginger and honey, the two are so powerfully delicious when combined. Staying with an Asian theme, played with some of my favorite flavors for the marinate: rice vinegar, and soy sauce. I just had fun.

Do not over marinate the fish, longer than 1 hour, 30 minutes is just perfect. No need to put in in the refrigerator, however, do baste it and turn it occasionally.

Ingredients

2 pounds Rock Cod Fish

1 teaspoon olive oil

FOR GINGER SOY SAUCE MARINATE

1/3 cup honey

1/4 cup soy sauce

1/4 cup rice vinegar

1 garlic clove

1 2-inch piece fresh ginger

1/2 cup chopped parsley

Preparation

1. Make the marinade by combining all the ingredients in a food processor or blender until well blended.

2. Season the rock cod generously with salt and pepper on both sides. Pour most of the marinade over the fish, reserve a couple of tablespoons to drizzle over the cooked fish. Marinate from 30 to 1 hour.

4. Drizzle remaining marinade over the fish and garnish with parsley (optional)

Credit: Foodista

Roasted Whole Chicken with Lemon Veggies

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November 30, 2022

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Roasted Whole Chicken with Lemon Veggies

The ultimate one dish meal! Tender, crispy chicken roasted with lemony herbed vegetables! Simple and perfect for Sunday dinner or busy weeknights!

Ingredients

1-5 to 6 lb. Whole Chicken

1/2 lb. Baby Carrots

4 Stalks Celery

1 Large Sweet Onion

8 Yellow Potatoes

1/4 Cup Lemon Juice

1/2 Cup Olive Oil

2 Tbsp. Dried Rosemary

2 Tbsp. Dried Oregano

2 Tsp. Garlic Powder

2 Tsp. Black Pepper

Preparation

1. Heat oven to 375 degrees with oven rack at lowest level.

2. Remove giblets from chicken and discard. Rinse chicken inside and out. Pat dry with paper towels. Place chicken in large roasting pan, 12â€³ x 18â€³.

3. In a large mixing bowl, whisk together the lemon juice, olive oil, rosemary, oregano, garlic powder and black pepper. Set aside.

4. Rinse baby carrots. Wash celery and cut into 2 inch chunks. Wash yellow potatoes and slice in half lengthwise (No need to peel! Love those yellow spuds!) Clean onion and cut into 1â€³ chunks. Place veggies in lemon marinade and toss to coat.

5. Arrange veggies around the chicken. Baste chicken with remaining marinade.

6. Bake at 375 for 90 minutes, turning veggies halfway through. Test chicken with meat thermometer at thickest part. Temperature should be 180 degrees for well done.

7. Serve with tossed green salad.

8. Serves 4

Credit: Foodista

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