Riesling Chicken
January 22, 2012
Gourmet Epicurious. 4 Svgs Preheat oven to 350° Use cast iron Dutch Oven. Dry Rieslings Alsace “1 “, German “Trocken” Mosel-Saar-Ruwer / Baden-Württemberg, NY Finger Lakes region
- 1 Whole chicken with skin 3 1/2 Lbs, cut up.(2 drum sticks, 2 thighs, breasts cut in half – 4 pcs)
- 1 tsp salt
- 3/4 tsp pepper
- 1 TB oil
- 1 TB butter
Pat chicken dry, sprinkle with salt & pepper. Heat oil in dutch oven medium-high, add 1 TB butter until foam subsides. Brown chicken in 2 batches, turning once, about 10 minutes per batch. transfer to a plate. Pour off fat from pot.
- 4 medium leeks, white only, finely chopped (2 Cups)
- 2 TBs finely chopped shallots
- 2 TBs butter
Cook leeks, shallots & butter in pot over med-hi heat until leeks are pale golden (5-7 mins).
- 4 medium carrots, halved diagonally
- 1 C dry riesling (preferably Alsatian)
Add chicken, skin side up with any juices to pot with leeks. Add carrots & wine and boil until liquid is reduced by half (3-4 mins). Cover pot and braise in oven 20 -25 mins.
- 1 1/2 LB small (2 in) peeled red potatoes (or small Dutch yukon)
- 2 TBs chopped flat leaf parsley
Cover potatoes with water, add 1 1/2 tsp salt. Bring to boil, reduce to simmer, cook 15 mins. Drain, add parsley and shake to coat.
- 1/2 C crème frâiche
- fresh lemon juice (Meyer preferably)
Stir crème frâiche, lemon juice, salt & pepper into chicken mixture, add potatoes.
Couscous Mint & Lemon
January 22, 2012
Great side dish, especially at Spring, Summer. Serves 6.
- 1 1/2 C whole wheat couscous (or Israeli pearl couscous or Orzo). Bring water to boil, add couscous, cook until al dente. Drain and drizzle with olive oil (use lemon flavored). Let cool spread out on platter or serving dish.
- 1/4 C thinly sliced mint leaves (roll leaves to slice)
- 5 scallions thinly sliced diagonally
- 1/3 C golden raisins
- 3 TBs lemon zest (thinly sliced)
- 1/4 C toasted pine nuts
- 2 TBs lemon juice
- 1/8 tsp red pepper flakes
- 5 TBs olive oil (can use lemon flavored if you have some).
Mix all ingredients together. Top with fresh ground pepper
Brown Rice
January 22, 2012
Use Lundbergs mixed brown rice.
- 1 C rice
- 2 C chicken or beef broth
- Saute 1 clove minced garlic and 1/2 Cup chopped onion or 1 shallot in 1 TB oil.
- 1/2 C chopped toasted hazelnut or walnut (8 min, 350°)
- 1/2 C currants or chopped raisins. soak in hot water, drain.
- 1/2 tsp black pepper
Cook rice as per directions (usually about 45 min). Add sauteed ingredients to cooked rice.
Red Quinoa, Black Bean, Corn, Avocado
January 22, 2012
From TraderJoes. Serve with Salmon, side dish. Serves 6
- 1 C Red Quinoa rinsed and 2 C chicken broth (Bring to boil, cover & simmer 15 mins until all water is absorbed.)
- 1/4 C Olive oil
Cook together as per directions. Toss with 1/4 C olive oil, salt and black pepper to taste.
- 1 can (15 oz) Black Beans, rinsed, drained.
- 2 C fire roasted Corn kernels (TJ frozen)
- 1 Avocado cut into 1/2 inch pieces
- 1/2 C Red Onion finely chopped
- 1 pint (2 C) Grape Tomatoes, halved
- Zest 1 Lime
Toss together with 3/4 C dressing (make it up): lime juice, cilantro, olive oil.
- 1/2 bunch cilantro, chopped.
Spread quinoa on platter, top with bean, corn, tomato, avocado mixture. Top with chopped cilantro.
Walnut Pasta Salad
January 22, 2012
California Walnut Pasta Salad. Great as side dish with chicken or ham or as a vegetarian entree. Serves 6.
- 3 C Rotelle uncooked (cook as per package directions)
- 1/2 C Golden Raisins (soak in hot water 5 minutes, drain)
- 3/4 C chopped walnuts (toast 350° for 8 mins)
- 5 TBs olive oil
- 2 garlic cloves crushed
- 2 1/2 C chopped spinach
In large stainless pan, Heat olive oil & cook garlic 1 minute. Add spinach, cook 3 mins to wilt spinach.
- 1/2 tsp each: salt, pepper
- 1/2 C sun dried julienned tomatoes in oil (drained)
Mix, toss all ingredients together.
Soupe au Pistou
January 22, 2012
From Sunset 1998, made after Thanksgiving. 12-14 servings, use a BIG stainless pot.
Cut into 1/2 inch cubes first four (4) items
- 1 lb butternut squash
- 2 carrots (6 ounces)
- 1 red potato (5 oz)
- 3 stalks celery
- 1 onion (8 oz) chopped
- 3 cloves garlic, minced
- 14 Cups chicken broth
Boil broth, and above ingredients, for 10 minutes.
- 1/2 lb zucchini cut into 1/2 inch cubes
- 1 red pepper cut into 1/2 inch cubes
- 2 TBs fresh chopped Basil
- 5 cans (15 oz) Cannellini beans, drained, rinsed.
Add above ingredients to broth, cover, simmer 20 minutes.
- 1/4 cup pistou (pesto)
Stir pistou into finished soup.
PISTOU
- 5 cloves garlic
- 2 1/2 C fresh basil leaves
- 2/3 C Olive oil
- 2/3 C grated parmesan cheese
or
- 2 cloves garlic
- 2 C fresh basil leaves
- ½ C oil
- ¼ C parmesan
Puree above ingredients, add some to each bowl.
Potato & Leek Soup
January 22, 2012
Yields 4 servings, 40 minutes cook time.
- 3 Tbs unsalted butter
- 4 med sized Yukon Gold potatoes scrubbed, peeled (optional). Cut into chunks.
- 4 leeks washed & chopped (remove green leaves)
- 1/4 tsp white pepper
Melt butter, stir in potatoes & leeks & white pepper, cook over medium heat, stir occasionally until leeks are soft.
- 5 Cups chicken broth
Add broth, simmer uncovered until potatoes are very tender, about 30 minutes (depending on size of chunks). Remove from heat, use hand blender to puree. Taste and adjust salt & pepper.
Butternut Squash Soup
January 22, 2012
Modified from BonAppetite/Epicurious, 30 Min cooking time, serves 8.
- 1/4 cup butter
- 1 large onion chopped
- 4 large garlic cloves minced.
Melt butter and saute onion & garlic 10 minutes (do not brown).
- 3 lbs butternut squash chopped into 1 ” cubes (or mix half buternut and half acorn squash)
- 1 dark flesh sweet potato or jewel yam – chopped 1″ cubes
- 1/4 tsp each of fresh Thyme and Sage minced.
- 5 1/2 -6 cups chicken broth.
Add squash, herbs & broth to sauteed onions, bring to boil, reduce heat to simmer, cook covered for 20 minutes.
- 1/4 cup whipping cream
- 2 tsp Sugar
Remove from heat, puree with hand held blender. Add whipping cream & sugar.
Split Pea Soup
January 4, 2012
This takes about 2 hours to cook. For every 2 cups of dry peas use 2 cups water (or chicken broth). You can add bacon or ham bone to the soup. Makes 4-6 servings.
- 6 slices bacon, chopped 2″ long (or add a pinch smoked paprika for smokey flavor)
- 1 1/2 large onions, chopped
- 2 carrots, chopped
- 2 garlic cloves, minced
- 8 Cups chicken broth
- 1 3/4 cups dry split peas
- 1/2 tsp dried rosemary or sprig of fresh
- Salt & pepper to taste
Saute bacon in pan and save grease (optional) or if not using bacon: add some oil and saute onion, carrot and garlic until soften (about 6 minutes). Add broth, peas and rosemary, bring to a boil, reduce heat to low, cover and simmer about 2 hours. Stir occasionally. Remove lid for last 1/2 hour while simmering. When soup has reached desired consistency, add salt & pepper. You can use hand blender to puree soup a bit.
Olsson Recipes 