Albatrossity2
Posts: 2780 Joined: Mar. 2007
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Quote (stevestory @ Aug. 16 2007,18:14) | The week's fare has been kind of boring. I'm training for a triathlon several months away and so I'm eating more sensibly. Lots of veggies and no booze during the week. To make up for these absurd strictures, I go hog wild on the weekend. I need suggestions for the weekend blowout. Anybody got any favorite dishes? |
This may not be "blowout" food, but you will like it, and it generates lots of leftovers, which makes the weekday cooking a bit simpler.
From Food and Wine. I recommend substituting some bacon grease for part of the oil/butter when you saute the leeks. Quick, easy, no fancy ingredients, and truly delicious. ---
Pan-Roasted Chicken and Leeks
ACTIVE TIME: 30 MIN TOTAL TIME: 55 MIN SERVES: 4 Four Season Farm co-owner Barbara Damrosch roasts the chicken on a bed of leeks to infuse them with flavor. You can leave the dark green parts on the leeks, but they'll be too tough to eat. ingredients
* 2 tablespoons unsalted butter * 2 tablespoons extra-virgin olive oil * 10 medium leeks (3 pounds)—trimmed, slit and rinsed * Salt and freshly ground pepper * One 4-pound chicken, cut into 8 pieces * 3 rosemary sprigs, halved
directions
1. Preheat the oven to 450?. Melt 1 tablespoon of the butter in 1 tablespoon of the oil in a skillet. Add the leeks; cook over moderately high heat, turning, until browned in spots, 6 minutes. Transfer to a 9-by-13-inch baking dish, season with salt and pepper and roast for 10 minutes, or until beginning to soften. 2. Wipe out the skillet. Melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of oil. Season the chicken with salt and pepper. Add the chicken and rosemary to the skillet; cook over moderate heat until browned, about 10 minutes. Set the chicken on the leeks, skin side up, add the rosemary and roast for about 20 minutes, or until the chicken is cooked through and the leeks are very tender. Serve hot.
wine recommendation Cabernet Franc-based reds from the Loire Valley have enough acidity to cut the richness here. Try the 2000 Charles Joguet Chinon Ch?ne Vert or the 2000 Bernard Baudry Chinon Cuv?e Domaine. (ed note - I also like a nice Zinfandel, eg Seghesio, with this dish. Beer-wise, IPAs go pretty well too)
-------------- Flesh of the sky, child of the sky, the mind Has been obligated from the beginning To create an ordered universe As the only possible proof of its own inheritance. - Pattiann Rogers
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