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Sunday Dinner: Mascarpone-Stuffed Roast Chicken with Spring Herb Salad

partysugar — Sun, 30 Mar 2008 05:39:11 -0700

There is nothing quite as comforting as roast chicken. A great way to flavor the chicken is to stuff butter underneath the skin. While the chicken roasts, the butter melts, infusing the chicken with moist goodness. This recipe features a variation that uses mascarpone cheese instead of butter. The mascarpone is mixed with herbs to create a highly seasoned, super scrumptious roast chicken. The chicken is served atop a bed of Spring greens making it a seasonal meal, perfect for a Sunday night dinner. To take a look at the recipe - it pairs perfectly with a buttery Chardonnay - read more.

Mascarpone-Stuffed Roast Chicken with Spring Herb Salad
From Food and Wine magazine

Ingredients

1 cup mascarpone cheese
1/2 cup flat-leaf parsley leaves, plus 1 tablespoon minced parsley
1 tablespoon minced thyme
1 tablespoon minced tarragon
1 teaspoon finely grated lemon zest
1 garlic clove, minced
Salt and freshly ground pepper
Two 3 1/2-pound chickens
1/4 cup plus 2 tablespoons hazelnut oil
1/4 cup fresh orange juice
1 tablespoon snipped chives
1 tablespoon minced shallot
2 cups mâche or mesclun
1/2 cup basil leaves
1/2 cup celery leaves
1/4 cup chervil leaves or flat-leaf parsley leaves

Directions

Preheat the oven to 400°.
In a small bowl, mix the mascarpone with the minced parsley, thyme, tarragon, lemon zest and garlic and season with salt and pepper.
Starting at the neck of one of the chickens, gently loosen the chicken skin, working your hands toward the drumsticks; be sure to leave the skin nearest the cavity opening attached. Spread half of the mascarpone filling under the skin, working it toward the drumsticks. Season the cavity with salt and pepper. Repeat with the other chicken.
Put the chickens in a large roasting pan and season with salt and pepper. Roast for 15 minutes.
Lower the oven temperature to 350° and bake the chickens for 45 minutes longer, or until an instant-read thermometer inserted in a thigh registers 170°. Let stand for 20 minutes, then carve the chickens and transfer to a large platter.
Meanwhile, in a bowl, stir the hazelnut oil with the orange juice, chives and shallot and season with salt and pepper.
In a large bowl, toss the mâche, basil, celery leaves, chervil and the remaining 1/2 cup of parsley leaves with half of the vinaigrette.
Mound the herb salad over the warm chicken and serve right away, passing the extra vinaigrette on the side.

Serves 6.

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Fast & Easy Dinner: Potato-Crusted Salmon with Herb Salad

partysugar — Tue, 22 Jan 2008 05:01:31 -0800

I'm always looking for creative ways to transform ordinary ingredients. For example, this recipe takes frozen, breakfast hash browns and uses them as a crust on salmon fillets! The hash browns are seasoned with fresh herbs before being pressed onto the salmon. A lightly dressed herb salad is served on the side, making this an innovative and delicious meal. To get the recipe - it comes together in a quick half an hour - read more.

Potato-Crusted Salmon with Herb Salad
From Food and Wine magazine

4 cups frozen shredded potatoes (hash browns), thawed and squeezed dry
2 tablespoons snipped chives
2 tablespoons all-purpose flour
Salt and freshly ground pepper
Four 8-ounce skinless salmon fillets
1 cup vegetable oil
1 1/2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 tablespoons extra-virgin olive oil
4 ounces herb salad mix (6 cups)

In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper.
Lay the salmon fillets on a work surface and season with salt and pepper. Evenly pat the shredded potatoes onto the top of each fillet.
In a large nonstick skillet, heat the oil until shimmering. Carefully add the salmon fillets to the oil, potato side down, and cook over moderately high heat, undisturbed, until browned, about 8 minutes.
Carefully flip the salmon and cook for 1 minute longer. Using a slotted spatula, transfer the salmon to plates. Blot off any excess oil.
Meanwhile, in a medium bowl, whisk the lemon juice, mustard and olive oil. Season with salt and pepper. Add the herb salad mix and toss to coat. Transfer the salad and salmon to plates and serve.

Serves 4.

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Simple Side Salad with Herbs & Champagne Vinaigrette

partysugar — Sat, 19 May 2007 03:58:19 -0700

In the colder months I consume a bunch of soup. Likewise in the warmer months, my cravings change and all I want to eat are salads. I especially enjoy a salad where fragrant herbs are incorporated as another leafy green. In this recipe, parsley, cilantro, and chervil are mixed in with butter leaves and tossed with a light champagne vinaigrette. It will pair perfectly with grilled meats, panini sandwiches, fish kabobs, and succulent cheesy soufflés. This salad is so delish you'll be making it all summer long. To check out the recipe, read more

Greens & Herb Salad With Champagne Vinaigrette
From What's Cooking America

1/4 cup extra-virgin olive oil
1 tablespoon minced shallot or green onion
2 tablespoons Champagne vinegar
1 teaspoon best-quality sherry wine vinegar
1 clove garlic, minced
2 teaspoons fresh lime juice
1/4 teaspoon coarse kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 large head butter lettuce, leaves separated and torn into bite-size pieces
1 cup fresh flat-leaf parsley leaves, carefully stemmed, rinsed, dried and leaves separated
1/2 cup fresh cilantro leaves, carefully stemmed, rinsed, dried and leaves separated
1/2 cup fresh chervil sprigs, carefully stemmed, rinsed, dried and leaves separated

In a large, shallow bowl, combine the olive oil and shallot.
Add the Champagne vinegar, sherry wine vinegar, garlic, lime juice, coarse salt, and pepper; mix well with a fork.
Top with the lettuce, parsley, cilantro and chervil; toss well.
Mound the salad in individual servings bowls or plates.

Serves 4.

Note: to enrich the dressing, add a little Maytag, Stilton, Gorgonzola or other blue-veined cheese along with the vinegar, coarsely mashing it with a fork. Serve the salad after a main course, accompanied with a sliver of the cheese and some walnuts.

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Fast & Easy Dinner: Herbed Lamb Steak Salads

partysugar — Wed, 19 Nov 2008 07:45:07 -0800

The classic steak salad gets a Greek makeover in this quick recipe. Lamb is seared on a grill pan before being tossed with mixed greens, radishes, and feta cheese.

A simple dressing combines yogurt with fresh chopped mint. When paired with a hummus and pita chip starter, this salad is perfect for weeknight entertaining. Check out the recipe and read more.

Herbed Lamb Steak Salads
From Better Homes and Gardens

Ingredients

1 lb. lamb steaks, 1/2-inch thick
1 Tbsp. olive oil
Salt and ground black pepper
1 5-oz. pkg. mixed salad greens with herbs
2/3 cup sliced fresh radishes
1 6-oz. carton plain yogurt
1 to 2 Tbsp. snipped fresh mint
Herbed feta cheese

Directions

Heat grill pan over medium-high heat. Brush steaks with oil; sprinkle lightly with salt and pepper.
Cook steaks for 8 to 12 minutes or until desired doneness (160 degrees F for medium), turning once halfway through cooking. Transfer to cutting board; cover and let rest for 2 minutes.
Meanwhile, divide salad greens and radishes among four plates.
For dressing, in a bowl combine yogurt and mint; season to taste with salt and pepper.
Remove bone from lamb. Cut lamb in strips; place meat on salad greens. Sprinkle with feta; pass yogurt-mint dressing.

Serves 4.

Nutrition Facts: Calories 344, Total Fat (g) 26, Saturated Fat (g) 10, Monounsaturated Fat (g) 11, Polyunsaturated Fat (g) 2, Cholesterol (mg) 82, Sodium (mg) 258, Carbohydrate (g) 5, Total Sugar (g) 4, Fiber (g) 1, Protein (g) 22, Vitamin C (DV%) 11, Calcium (DV%) 12, Iron (DV%) 13

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Fast & Easy Dinner: Grilled Eggplant Salad

partysugar — Thu, 14 Aug 2008 07:45:48 -0700

Although jarred roasted red peppers are readily available in grocery stores, I find the flavor of fresh roasted peppers superior to their supermarket counterparts. During the Summer, take advantage of the grill and char them over the fire. The grill will impart a subtle smokiness that is hard to mimic in mass produced variations. When combined with grilled eggplants, the peppers make a delicious and filling salad.

Packed with plenty of fresh herbs, this vegetarian dish is a wonderful way to use up the bounty of a Summer harvest. To look at the recipe, read more.

Grilled Eggplant Salad
From Vegetarian Times magazine

Ingredients

2 red bell peppers
Extra virgin olive oil for brushing
2 large eggplants, peeled and sliced 3/8-inch thick
2 tomatoes, seeded and diced
1/3 cup chopped scallions
1/2 cup minced fresh parsley
1/4 cup chopped fresh cilantro
2 Tbs. chopped fresh mint
2 large cloves garlic, minced
1/4 cup freshly squeezed lemon juice, or to taste
Salt and freshly ground black pepper to taste

Directions

Prepare medium-hot charcoal fire, or preheat gas grill (or broiler).
Grill whole red peppers, turning occasionally, until completely charred, about 20 minutes. Place in plastic or paper bag to steam 10 minutes to loosen skins. Working over bowl to catch pepper juices, remove skin, seeds and stems, and discard all. Dice peppers, and set aside.
Brush oil onto one side of eggplant slices; place on grill, oiled side down. Cook until tender and grillmarked, 5 to 7 minutes. Oil tops, turn over and grill until tender, another 5 to 7 minutes. Transfer to cutting board, and chop.
Combine eggplant, peppers and juices, tomatoes, scallions, parsley, cilantro, mint and garlic in large salad bowl, and toss to mix. Add lemon juice, and season generously with salt and freshly ground pepper.
Taste and adjust seasonings, adding more lemon juice, salt or pepper as needed. Serve at room temperature.

Serves 6.

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Yummy Link: Herbed Green Bean-Potato Salad

YumSugar — Mon, 20 Aug 2007 14:18:31 -0700

If you're going camping or on a picnic, why bring a potato salad that contains mayonnaise? Why not try a lovely vinaigrette drenched herbed green bean-potato salad? - Hedonia via Tastespotting

Outdoor Salad Side: Summer Greens and Herbs with Roasted Beets and Hazelnuts

YumSugar — Sat, 26 Apr 2008 04:28:33 -0700

This week, I picked up some amazing looking beets at the farmers market. I've been saving them to make this weekend, as the weather is supposed to be great, and I want to invite folks over for a little gathering in my backyard. We'll have cool drinks and barbeque, but to start things off, I'm going to serve them a salad of summer greens, herbs, roasted beets and hazelnuts. To get the recipe, read more.

Note: You can roast the beets earlier, I plan on doing them the day before, so that the oven is not on during the warm day. Or alternatively, I could have cooked them on the grill.

Also, consider saving time by using pre-seasoned nuts.

Summer Greens and Herbs with Roasted Beets and Hazelnuts
From Food and Wine Magazine, July 2002

Ingredients

3/4 pound medium red or golden beets (about 3), scrubbed
1/4 cup unseasoned rice vinegar
2 tablespoons water
1 cup hazelnuts (about 4 ounces), lightly toasted
1 tablespoon simple syrup (see Note)
Sea salt and freshly ground pepper
Twelve 1/4-inch-thick baguette slices
1/2 cup extra-virgin olive oil
1/4 pound blue cheese, such as Roquefort, at room temperature
8 loosely packed cups mesclun (about 6 ounces)
1/4 cup flat-leaf parsley leaves
3 tablespoons tarragon leaves
3 tablespoons chervil leaves
3 tablespoons snipped chives

Directions

Preheat the oven to 500°. In a small baking dish, toss the beets with 2 tablespoons of the vinegar and the water. Cover with foil and bake for 1 hour, or until tender. Let cool, then peel the beets and cut them into 1/4-inch wedges. Reduce the oven temperature to 350°.
In a small bowl, toss the hazelnuts with the simple syrup and 3/4 teaspoon each of salt and pepper. Transfer to a parchment-lined baking sheet and bake for 25 minutes, or until the syrup-covered nuts are shiny and dry. Let cool. Leave the oven on.
Brush both sides of the baguette slices with 2 tablespoons of the olive oil. Arrange on a baking sheet and bake for 10 minutes, or until lightly toasted. Let cool, then spread with the blue cheese.
In a large bowl, whisk the remaining 2 tablespoons of vinegar and 6 tablespoons of olive oil until blended. Season with salt and pepper. Add the mesclun, herbs, beets and hazelnuts; toss to coat. Transfer the salad to plates and serve with the Roquefort toasts.

Note: To make simple syrup, combine equal parts of sugar and water and simmer over moderate heat to dissolve the sugar. Refrigerate any leftover syrup.

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Sunday Dinner: Sirloin Stew With Dill Noodles

YumSugar — Sun, 01 Nov 2009 06:30:02 -0800

Earlier this month, Party and I were enticed by one reader's rendition of beef stroganoff. If you, too, found yourself salivating over her creation, here's another dish that you need to bookmark! Unlike the classic course, which has sour cream and mushrooms, the ground beef in this recipe becomes a stew with the help of a roux, beef broth, and Worcestershire. Pile it on top of herbed egg noodles, serve with a salad, and you've got a speedy (and guest-worthy!) dinner. Curious? Then read more.

Monday's Leftovers: Chicken With Onions and Garlic

YumSugar — Mon, 12 Oct 2009 09:00:01 -0700

As I mentioned before, my favorite way to buy chicken on a budget is to get it whole and cut it up into pieces, so I enjoy a taste of every part, from the wings to the drumsticks to the breasts and thighs.

Yesterday, I simmered the chicken in a cacciatore sauce of tomatoes, mushrooms, onions, and herbs, and tonight I'm using another one to make a straightforward roast that can be shredded into salads, soups, and pastas, or simply enjoyed on its own.

For a roasted chicken recipe that you can count on again and again, keep reading.

Rustic Focaccia in Under 30 Minutes

YumSugar — Tue, 22 Sep 2009 15:00:05 -0700

The number of "I must make this, stat!" moments I have while watching TV chefs is getting out of hand. First it was Lidia's Neapolitan mac and cheese. Then Giada's Asian chicken salad. On another weekend, I made this herbed focaccia. I've never really tried any of Sandra Lee's recipes, since I tend to associate them with ingredients like canned soups and prepackaged spice mixes that play a role in her semi-homemade philosophy. However the focaccia, which I watched Sandra make on her new show, is different. It calls for refrigerated pizza dough, an ingredient that's reasonably fresh. I often keep pizza dough on hand, and happened to have some in the fridge. I'm grateful I seized the moment. The rustic bread, which I made with heirloom tomatoes and whole-wheat dough, is simultaneously soft and crunchy, with a nice acidity from the tomatoes. You, too, can make this easy, breezy recipe.