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Posts Tagged ‘Oven’

Saturday Night Supper- Orange and Balsamic Chicken

Posted in Everyday Food, Ha-P 2 B in OG, tagged , , , , , , , , , , , , , on March 30, 2014| 2 Comments »

Braising Pan by Schulte-Ufer

Braising Pan by
Schulte-Ufer

As I said in an earlier post, there’s a whole lot of cooking is going on this weekend.  It doesn’t hurt that it’s been raining for most of the time.

I had had some chicken thighs in the freezer for a while and thought I should  use them so I looked through my recipes to see what I could make.  Two caught my eye and ultimately I opted for the quick and simpler version. You will note that in this recipe and many others, that I use a braising pan.  I never owned one until a couple of years ago and now I can’t imagine cooking without one.  I use it all the time and if you want to cook or like to cook, I suggest you invest in one.  Actually the one I have in my cottage is more the perfect size  (11 1/2 “) than the larger one in NYC.  I always forget to mention that I use the braising pan as the serving dish/bowl for my meal.  That could be because although the cottage is filled with kitchenware and dish ware, I don’t have that medium size shallow bowl in which to serve my dish.  Maybe, BUT it sure makes cleaning up easier and keeps the food hot right from the stove to the table.

Balsamic Orange Chicken

Balsamic Orange Chicken – courtesy Martha Stewart

Ingredients

4 bone- in, skin-on chicken thighs

1 TBS olive oil

2 TBS Balsamic vinegar

1 orange cut into 8 wedges

1 TS unsalted butter

Directions

Pre-heat oven to 450 °

Heat oil on med-high in oven proof skillet ( I used a braising pan) and brown chicken skin side down till golden crispy, about 7 minutes.  Remove from pan to plate and pour off fat from skillet.  Return chicken to pan skin side up and put in oven for 10 minutes (I checked the temperature of the meat with my thermometer). Return chicken to plate.

Heat skillet over medium  and add vinegar and orange wedges to pan.  Scrape up any bits stuck to bottom of pan.  Cook till oranges get soft, about 2 minutes. Remove from heat and stir in butter.

To serve, return chicken to pan and toss pieces around in the sauce.  Squeeze the oranges over the chicken and serve with crusty bread to soak up the sauce.

Recipe from Martha Stewart’s Every Day Food – November 2010

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Tuscan Baked Beans a/k/a Fagioli Al Uccelletto

Posted in Everyday Food, Tasty Tidbits Tuesday, tagged , , , , , , , , , , , , , on November 12, 2013| Leave a Comment »

TUSCANY

TUSCANY

It’s Tasty Tidbits Tuesday!  You know I love to cook on the weekend, especially at the shore because the kitchen is bigger although the stove is smaller as is the oven.  The real reason I love cooking in New Jersey is the accessibility to several marvelous grocery stores and two magnificent fruit and vegetable stands.  Believe they don’t call New Jersey the Garden State for nothing! Unabashedly, Wegman’s is my favorite grocery store and I love making the recipes in their seasonal MENU magazine.  This recipe for Tuscan Baked Beans is in the latest edition.   I don’t know if it was meant to be a main dish but it certainly would satisfy a vegetarian or vegan.

1 pkg dry Great Northern Beans OR 4 cans of Great Northern Beans undrained.

9 cups of water* (only needed it you use the dry beans)

24 leaves of fresh sage OR 20 if you are NOT using dry beans

2 sprigs of fresh rosemary, OR 1 if you are NOT using dry beans

1/2 cup of Extra Virgin olive oil, divided

1  1/2 pkgs of chopped onions.  (12 oz)

4 cloves of garlic, finely diced

8 plum tomatoes, chopped

1 TBS salt

1 tsp pepper

1/4 cup basting oil (olive oil with Italian herbs in it)

2 cups of Panko bread crumbs

You’ll need a stockpot* and a braising pan

** indicates usage with the dry beans

*Place sorted and rinsed beans in stockpot.  Cover with about 2 inches of water, tilt cover to vent and soak 8 hours or overnight. Drain the beans.  Put the beans and 9 cups of fresh water in the stockpot. Heat on HIGH uncovered, until boiling.  Skim off as much foam as possible.  Add 4 leaves and 1 sprig of rosemary to the pot.  Reduce to MEDIUM.  Cover, tilting to allow steam to vent.  Cook one hour, do not stir.

Heat 1/4 cup olive oil in braising pan on MEDIUM.  Add onions and garlic, cook, stirring occasionally, for 5 minutes.  Chop 20 sage leaves and sprig of rosemary, add to onion mixture.  Cook 1 minute.

Add tomatoes, salt and pepper.  Simmer for 10 minutes, stirring occasionally.  Remove from heat.

Check beans for tenderness. If not quite tender, cover completely and cook an additional 15 minutes.

Preheat oven to 375 degrees.  Add beans and liquid to the onion mixture in braising pan.  Stir to combine. Drizzle remaining olive oil and bake for 60 minutes.  Beans will be done when liquid is syrupy and bubbly.  Carefully remove from oven, season with salt and pepper.

Mix basting oil and panko crumbs in small bowl.  Place mixture over beans and return to oven, bake 20-30 minutes until topping is brown and crisp.

This makes enough beans to feed 8 people. It tastes great, REALLY!!

Recipe from Wegman’s MENU magazine 

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Thursday’s Top Ten Reason NOT to Cook Thanksgiving Dinner

Posted in Amuse-bouche du jour, BY THE WAY, Friends, Thursday's Top Ten, tagged , , , , , , , , , on November 21, 2012| Leave a Comment »

Place cards for Thanksgiving dinner 2008.

Place cards for Thanksgiving dinner guests

So if you’re not cooking, you are either dining out or better yet invited to share the annual feast at someone else’s dinner table.  Either way, the end result is still the same because you….

  1. Do not have to spend hours grocery shopping for myriad ingredients for dishes you make only once a year.
  2. Do not have to spend 3 x what you normally spend at the grocery store each week, buying weird items like persimmons, figs, chestnuts, turnips and a 14 lb bird.
  3. Do not have to pull the giblets out of the cavity of an ice cold turkey and then clean its inside  and cut off its rear end also known irreverently as the pope’s nose.Do not have to pull the giblets out of the cavity of an ice cold turkey and then clean its inside  and cut off its rear end also known irreverently as the pope’s nose.
  4. Do not have to get up at the crack of dawn to stuff the turkey and put it in the oven so it is ready at 2:00pm
  5. Can actually go to the Parade if you wish or leisurely sit in your living room with a cup of coffee all warm and cosy and marvel at the balloons and how cold everyone seems to be at the Parade.
  6. Can have breakfast with the family instead of peeling potatoes.
  7. Don’t have to wonder how you are really going to get everything baked and cooked with 1 oven and only 4 burners.
  8. Will have time to get appropriately dressed  without an apron and even be able to put on makeup.
  9. Will probably be offered some leftovers to bring home for tomorrow’s supper (bring your own containers)
  10. BEST of all, you won’t be in the middle of any unresolved sibling or parent-child issues from your own family!!
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