Classics · Comfort food · Dinner · Poultry

ROSEMARY LEMON SPLIT ROAST CHICKEN

 

IMG_20181001_183729Roast chicken is a classic, but it takes time–more suited for a Sunday night.  It has its benefits too.  Plenty of leftovers for sandwiches and chicken noodle soup.  However, when it is fall and you want a hearty, comforting meal on a weeknight,  turn to this recipe.  The trick is to remember to marinade the night before and take the time to brown the chicken (preferably in a cast iron skillet).  Try it soon !

INGREDIENTS

½ cup olive oil

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh rosemary

1 tablespoon finely chopped garlic

1 teaspoon kosher salt

Fresh ground black pepper, to taste

2 large split chicken breasts

 

INSTRUCTIONS

Whisk together all ingredients except chicken.

Put split chicken in a re-sealable plastic bag and add marinade.

Seal bags, removing as much air as possible and massage marinade around chicken to coat evenly. Refrigerate overnight.

Preheat oven to 400 degrees F. convectional or 425 degrees F. conventional.

Remove chicken from marinade, discarding marinade. Heat a large heavy bottom skillet (I use my cast iron skillet) over medium heat. Once heated, put chicken skin side down in the skillet and cook until browned, about 2 to 3 minutes. Transfer skillet into the oven.

Roast until chicken is browned, meat is cooked through and juices run clear (an instant reading thermometer when inserted in the meat should read 165 degrees F.) about 45 minutes. Remove from oven and allow sitting 15 minutes to “rest” (this allows the juices to settle in the meat so they don’t run out when chicken is cut).

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Classics · Dinner · Fish Course · lent

Cracker Crusted Cod

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I was recently chatting with my best friend and fellow-food blogger (An Artsy Appetite) about baking, food, school and just life in general—when I realized that I have had no time to post a single recipe on my own blog!  Well, a lot of things have been happening.  Primarily, both my husband and I are trying to finish up grad school.  As a result, it has been a lot of slow-cooker soups and stews.  I decided to cook a proper meal (not heat up leftovers from the freezer) and have a nice fish dinner (fish Fridays during Lent).  This recipe is from Epicurious and is a classic New England favorite much like my New England Baked Scallops  and Parker House Scrod.  I hope it makes it to your dinner table too!

INGREDIENTS

    • 4 tablespoons (divided) butter
    • 1/2 package – 1/2 sleeve buttery round crackers (e. g. Ritz), crushed
    • 1 pound thick-cut cod loin
    • 1/4 cup dry white wine
    • 1/2 tablespoon dried parsley
    • 1/2 lemon, juiced
    • Salt and pepper to taste
    • 1 lemon, cut into wedges, for serving

PREPARATION

    • Preheat oven to 400 degrees F (200 degrees C).
    • Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
    • Place remaining 2 tablespoons butter in a 9×9-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
    • Coat both sides of cod in melted butter in the baking dish and season with salt and pepper.
    • Bake cod in the preheated oven for 10 minutes.
    • Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.

I served it with oven roasted fingerling potatoes and sautéed green beans.

 

Classics · Comfort food · Dinner · gluten-free · Poultry

Chicken Cacciatore

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For those who know me and also read my recipes, you might have noticed that I cook with whatever is lying around.  I rarely “follow” recipes, most of it is by smell, look and taste.  Nevertheless, I love collecting cookbooks and my inner scientist can respect the importance of a well written “protocol”/”recipe”.  So I dusted off a cookbook that I got for Christmas and cooked this recipe–with a few changes

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Ingredients:

2 Tbsp olive oil

2 pounds of chicken breast, cut into cubes

1 large onion, chopped

3 garlic cloves, minced

8 oz mushrooms, sliced

1 tsp of rosemary

1 small can of chopped tomatoes

salt and pepper

(original recipe called for fresh rosemary, chicken thighs and tomato paste)

Method:

Heat oil in a skillet, season chicken with salt and pepper and saute till browned.  Set aside.

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Add onions, garlic, mushrooms and rosemary to skillet.  Season with salt and saute till softened.

Add chopped tomatoes and 1/4 cups water.  Return chicken to pan.

Cook on low heat till sauce reduces.

Serve with crusty bread.

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Classics · Dinner · Meat · Quick Dinner

Rosemary Pork Chops with Shallots and Mushrooms

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The inspiration for this dish comse from the classic Yeager Schnitzel.  Our favorite German Restaurant servers it with a rich mushroom sauce.  This is my light version which can be easily whipped up for weeknight dinner.

Ingredients:

Boneless Pork chops

1 Tbsp of dry rosemary

1 shallots, slices

8 oz baby bella mushrooms, slices

2 tsp of flour

1/2 Tbsp of Worcestershire sauce

1/2 cup chicken stock

1 Tbsp of olive oil

salt and pepper to taste

Method:

Heat oil in a caste iron skillet.

Season porch chop with rosemary, salt and pepper.

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Sear the pork chops in a medium high skillet, on both sides, till golden brown.

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Remove seared chops and add shallots and mushrooms to the same skillet.

Saute till golden and add salt, pepper, Worcestershire sauce and flour.  Cook for another 2-3 mins.  The mixture will look very dry and will stick together.

Stirring continuously, add the chicken stock and the pork chops.

Simmer on medium low till pork 160 F at the center.  Remove chops and continue to thicken the sauce to your liking.

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Serve the chops with a generous smothering of the mushroom sauce.  Sauteed green beans are a wonderful side with this dish !

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Classics · Fish Course · lent

New England Baked Scallops

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A classic New England dish that an turn any weeknight dinner to date night !

Ingredients

24oz of Bay scallops

1 cup crushed Ritz (or similar) crackers

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic salt

1/2 cup (1 stick) salted butter, melted

1 tablespoon freshly squeezed lemon juice

Garnish: Lemon slice, chopped fresh chives or parsley

 

Instructions

Preheat the oven to 325º, and set a rack to the second-to-top position.

Wash the scallops and pat dry.

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Arrange scallops in a 8- by 8-inch baking dish. In a small bowl, stir together the breadcrumbs, garlic salt, and pepper. Sprinkle the scallops evenly with the breadcrumb mixture. Pour the butter over all, then sprinkle evenly with the lemon juice. Cover the dish with foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes.

 

Turn the heat up to “broil” and, with the oven door ajar, brown the top for an additional 2 or 3 minutes (keep a constant eye on the dish to avoid burning). Serve hot!

 

Classics · Cupcakes · Italian

Chocolate Cannoli Cupcakes

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This summer, I have been on a Cannoli kick.  I guess it started with the Cannolis we had for our rehearsal dinner.

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Then we were out in Boston getting some more at Cafe Vitorria.  As a result, whenever I wanted make something, the “Cannoli” flavor kept coming up.  So here is a super easy recipe for Cannoli cupcakes.  I also used the ingredients to build a my Chocolate Orange Charlotte.

Ingredients:

Store bought chocolate cake mix

1 15oz container of Ricotta Cheese ( I used part-skim, feel free to use full fat)

4 tbsp of vanilla frosting (I used this, because it was lying around in the pantry)  OR 4tbsp  powdered sugar.  Sweeten to your liking.

1 tsp of almond extract

2tsps of ground cinnamon

mini chocolate chips and pistachios (unsalted-shelled) for garnish

Method:

Make batter and bake cupcakes as per package directions.  I baked 6 cupcakes and used the rest of the batter to make 2 9″ round cakes for my Chocolate Orange Charlotte.

Allow the cupcakes to cool completely

In the meantime, mix the entire container of ricotta cheese with 4tbsp of frosting (or 4tbsp of powdered sugar) with almond extract and cinnamon

Fill into a piping bag attached to a star-tip (this is what I did; frost as you like) and pipe onto your cupcakes. You will not use the entire frosting for 6 cupcakes, I saved it for my cake recipe.  You will probably use the whole thing if you are making 12 cupcakes.  This frosting will make a great Cannoli Dip with graham crackers or you could use it for my other favorite recipe “Cannoli Cups

Sprinkle with mini-chocolate chips and pistachios (other toppings could be orange peels, almonds or nothing at all)

Serve and watch your friends devour !

 

Classics · Dessert · French

Creme Brulee

Hello readers ! It has been a very long time since I have posted.  I got engaged, moved and unfortunately, still in graduate school.  With all these life events going on, I had no time to write ! Also, I needed to upgrade my WordPress plan in order to post more pictures !

This is my first post of the year and also in my new domain https://quetesaveur.com !

It is a French classic and I followed Alton Brown’s Recipe.  Make it! You will love it !

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