julie-r-wa
Well-known member
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ISO: ISO: T&T favorite excellent recipes without containing alcohol (including vinegars)
- Thread starter julie-r-wa
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julie-r-wa
Well-known member
I'll be cooking for... (see inside)
...friends who are alcoholics, folks who are taking meds which react violently to any form of alcohol (including vinegar), and folks who are allergic to it. I'm thinking that would also include ingredients which are fermented, such as fish sauce and kim chee, and pickles.
I'm starting my collection of T&Ts with main dishes. I'm thinking of truly excellent dishes, either simple or complex. Preferably not those made with ingredients such as any "cream of" soups, or Captain Crunch cereal. smileys/smile.gif
...friends who are alcoholics, folks who are taking meds which react violently to any form of alcohol (including vinegar), and folks who are allergic to it. I'm thinking that would also include ingredients which are fermented, such as fish sauce and kim chee, and pickles.
I'm starting my collection of T&Ts with main dishes. I'm thinking of truly excellent dishes, either simple or complex. Preferably not those made with ingredients such as any "cream of" soups, or Captain Crunch cereal. smileys/smile.gif
dawn_mo
Well-known member
REC: My Favorite Simple Roast Chicken recipe by Thomas Keller...
All the notes within this recipe are Thomas Keller's. I love this roast chicken recipe.
* Exported from MasterCook *
MY FAVORITE SIMPLE ROAST CHICKEN
Recipe By :Bouchon 2004 by Thomas Keller Artisan
Serving Size : 2 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black
pepper
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard
Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird. Now, salt the chicken — I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper. Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone — I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip — until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.
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All the notes within this recipe are Thomas Keller's. I love this roast chicken recipe.
* Exported from MasterCook *
MY FAVORITE SIMPLE ROAST CHICKEN
Recipe By :Bouchon 2004 by Thomas Keller Artisan
Serving Size : 2 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black
pepper
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard
Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird. Now, salt the chicken — I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper. Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone — I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip — until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.
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REC: Easy Orange Chicken...
Very delicious and simple to make:
EASY ORANGE CHICKEN
As the chicken cooks, the seasoned-flour coating thickens the orange juice into a wonderful sauce. Be sure to use the juice from fresh oranges, the recipe doesn't work as well with orange juice from concentrate.
INGREDIENTS:
1/4 cup all-purpose flour
1/2 teaspoon salt (I used a rounded 1/4 teaspoon)
1/2 teaspoon curry powder (I used a very rounded 1/2 tsp)
1/2 teaspoon chili powder (I used a very rounded 1/2 tsp)
1/4 teaspoon garlic powder (I used about 1 tsp)
1/4 teaspoon black pepper
(I also added about 1 tsp onion powder
6 medium skinless, boneless chicken breast halves (about 1-1/2 pounds) (I used 3 large)
2 tablespoons cooking oil (I used extra virgin olive oil)
3 oranges, juice of (1 cup juice) (I used about 2 extra Tbsp)
1 teaspoon sugar (optional)*See note below
Hot cooked rice (optional)
DIRECTIONS:
1. Preheat oven to 350 F.
2. In a large plastic bag, combine flour, salt, curry powder, garlic powder, and pepper; add chicken and shake to coat, reserving any extra flour mixture. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken breasts and cook about 5 minutes or until lightly browned, turning once. (I cooked all three chicken breast halves at the same time, in 2 Tbsp oil, about 2 - 2 1/2 minutes per side). Transfer chicken to a 2-quart rectangular baking dish. Repeat with remaining chicken and oil. Stir any remaining flour mixture into pan drippings in skillet. Remove from heat.
3. Carefully pour orange juice into flour mixture in skillet; stir until smooth. Pour juice mixture over chicken.
3. Bake, uncovered, for 20 to 25 minutes, (I baked the chicken for about 25 minutes, basting occasionally), or until chicken is tender and no longer pink. Serve over hot cooked rice, if desired. (I served it with saffron rice with a very light orange flavor).
*Note: If oranges are not sweet, add 1 teaspoon sugar to orange juice before adding to skillet.
Makes 6 servings (or 3 generous servings).
Edited from Hometown Cooking
Very delicious and simple to make:
EASY ORANGE CHICKEN
As the chicken cooks, the seasoned-flour coating thickens the orange juice into a wonderful sauce. Be sure to use the juice from fresh oranges, the recipe doesn't work as well with orange juice from concentrate.
INGREDIENTS:
1/4 cup all-purpose flour
1/2 teaspoon salt (I used a rounded 1/4 teaspoon)
1/2 teaspoon curry powder (I used a very rounded 1/2 tsp)
1/2 teaspoon chili powder (I used a very rounded 1/2 tsp)
1/4 teaspoon garlic powder (I used about 1 tsp)
1/4 teaspoon black pepper
(I also added about 1 tsp onion powder
6 medium skinless, boneless chicken breast halves (about 1-1/2 pounds) (I used 3 large)
2 tablespoons cooking oil (I used extra virgin olive oil)
3 oranges, juice of (1 cup juice) (I used about 2 extra Tbsp)
1 teaspoon sugar (optional)*See note below
Hot cooked rice (optional)
DIRECTIONS:
1. Preheat oven to 350 F.
2. In a large plastic bag, combine flour, salt, curry powder, garlic powder, and pepper; add chicken and shake to coat, reserving any extra flour mixture. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken breasts and cook about 5 minutes or until lightly browned, turning once. (I cooked all three chicken breast halves at the same time, in 2 Tbsp oil, about 2 - 2 1/2 minutes per side). Transfer chicken to a 2-quart rectangular baking dish. Repeat with remaining chicken and oil. Stir any remaining flour mixture into pan drippings in skillet. Remove from heat.
3. Carefully pour orange juice into flour mixture in skillet; stir until smooth. Pour juice mixture over chicken.
3. Bake, uncovered, for 20 to 25 minutes, (I baked the chicken for about 25 minutes, basting occasionally), or until chicken is tender and no longer pink. Serve over hot cooked rice, if desired. (I served it with saffron rice with a very light orange flavor).
*Note: If oranges are not sweet, add 1 teaspoon sugar to orange juice before adding to skillet.
Makes 6 servings (or 3 generous servings).
Edited from Hometown Cooking
julie-r-wa
Well-known member
Oh, vegetarian dishes are great, too! smileys/smile.gif
This one's great! - Pasta with Roasted Vegetables and Garlic Broth...
PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH
INGREDIENTS:
2 carrots, cut into 2 x 1/2-inch strips
2 bell peppers, cut into 1/2-inch strips (I use 1 red and 1 yellow)
1 small fennel bulb, trimmed, cut into 1/2-inch strips (I make them thinner so they cook through)
1 red onion, cut into 1/2-inch wedges
12 large garlic cloves, unpeeled
3 tablespoons olive oil
1 14 1/2-ounce can vegetable broth or low-salt chicken broth (I use low sodium chicken broth)
2 cups grated Parmesan cheese (I use Parmigiano Reggiano)
1/2 cup chopped fresh basil
1 pound penne pasta, freshly cooked (al dente)
DIRECTIONS:
Preheat oven to 400°F. Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes.
Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes. (takes a little longer).
Combine roasted vegetables, garlic-broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly soup-like. Season with salt and pepper.
Serves 6.
Bon Appétit
July 1999
Susan Springob, Columbia SC
Too Busy To Cook?
PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH
INGREDIENTS:
2 carrots, cut into 2 x 1/2-inch strips
2 bell peppers, cut into 1/2-inch strips (I use 1 red and 1 yellow)
1 small fennel bulb, trimmed, cut into 1/2-inch strips (I make them thinner so they cook through)
1 red onion, cut into 1/2-inch wedges
12 large garlic cloves, unpeeled
3 tablespoons olive oil
1 14 1/2-ounce can vegetable broth or low-salt chicken broth (I use low sodium chicken broth)
2 cups grated Parmesan cheese (I use Parmigiano Reggiano)
1/2 cup chopped fresh basil
1 pound penne pasta, freshly cooked (al dente)
DIRECTIONS:
Preheat oven to 400°F. Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes.
Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes. (takes a little longer).
Combine roasted vegetables, garlic-broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly soup-like. Season with salt and pepper.
Serves 6.
Bon Appétit
July 1999
Susan Springob, Columbia SC
Too Busy To Cook?