Chicken With Sweet Peppers from: http://cooking.nytimes.com/recipes/1092-chicken-with-sweet-peppers
2 frying chickens, cut into serving pieces
2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
1 cup chopped green pepper
1 cup chopped sweet red pepper
Juice of 1 lemon
⅓ cup dry white wine
1 bay leaf
Salt and freshly ground black pepper
3 tablespoons butter
1 tablespoon chopped parsley
Lemon slices for garnish
Dry chicken pieces thoroughly. Heat oil in a large heavy skillet or casserole and brown the chicken pieces a few at a time over high heat. Set chicken aside as it is browned.
Reduce heat and add the onions, garlic, green pepper and red pepper. Sauté until tender but not brown. Stir in the lemon juice and wine.
Return the chicken to the pan, baste with the juices, add the bay leaf and season lightly with salt and pepper. Cover and allow to simmer until the chicken is cooked through, about 30 minutes.
Transfer the chicken to a heated platter and cover to keep warm. Boil down the pan juices until reduced by about one-third, then whisk in the butter bit by bit to thicken the sauce. Taste and re-season if necessary.
Spoon the sauce over the chicken, sprinkle with parsley and garnish with lemon slices.
Bell Peppers with Shrimp and Coconut Rice from: http://www.epicurious.com/recipes/food/views/bell-peppers-with-shrimp-and-coconut-rice-51203830
4 teaspoons vegetable oil
1 tablespoon chopped fresh ginger
4 teaspoons chopped garlic
1 cup jasmine rice, rinsed and drained
3/4 cup light coconut milk
1 teaspoon finely grated lime zest
1 teaspoon sugar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound medium shrimp, thawed if frozen, peeled and deveined
4 medium red bell peppers
2 tablespoons fresh lime juice
1/4 cup chopped fresh basil
1/3 cup roughly chopped roasted, unsalted cashews
Heat oven to 350°. In a medium pan over medium heat, heat oil. Cook ginger and garlic, 1 minute. Add rice and cook, 2 minutes. Add milk, 1 1/4 cups water, zest, sugar, salt and black pepper and bring to a low boil; stir and cover. Reduce heat to simmer, 10 minutes. Stir in shrimp; cover and cook until shrimp are opaque, 5 minutes. In a large pot, bring 8 inches of water to a low boil. Cut off top third of each bell pepper and reserve; remove ribs and seeds. Boil peppers and tops until slightly soft, 5 minutes; place upside down on a paper towel-lined plate. Stir juice, basil and cashews into rice mixture. Place bell peppers open side up in a baking dish with tops alongside; stuff with rice mixture. Pour an inch of water in bottom of dish. Cover with foil and bake until warm, 15 minutes.
Risotto With Smoked Mozzarella And Escarole From: http://cooking.nytimes.com/recipes/2829-risotto-with-smoked-mozzarella-and-escarole
2 cups finely shredded escarole
2 tablespoons butter
⅓ cup finely chopped onion
1 pound Arborio rice, available in specialty food shops, (about
2 1/3 cups)
½ cup dry white wine
4 cups simmering fresh or canned chicken or vegetable broth
Salt to taste, if desired
Freshly ground pepper to taste
⅓ pound smoked mozzarella cheese, cut into small cubes,
(about 1 1/2 cups)
¼ cup olive oil
¼ cup freshly grated Parmesan cheese
Prepare the escarole and set it aside.
Heat the butter in a saucepan and add the onion. Cook, stirring, until the onion is wilted. Add the escarole and cook until it is wilted. Add the rice and cook, stirring, about one minute. Add the wine and cook, stirring, about two minutes, or until the wine is absorbed.
Add the simmering broth, salt and pepper and cook over moderately high heat, stirring often from the bottom, about eight minutes. Add the mozzarella cheese and olive oil. Cook one minute and stir in the Parmesan cheese. Cook, stirring from the bottom, about three to five minutes.
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