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What goes with eggs benedict and fruit crepes? Need to bring something to Mother's Day brunch
- Thread starter mariadnoca
- Start date
Made the pan-roasted last night, using a combo of butter and olive oil and they were delish!
They're slightly different from the ones I've done in the oven but I like how they get a crispy exterior and they're perfect when wanting a small quantity that can be done in a skillet without heating up the oven. Will be making these often.
I had some purple potatoes on hand so I thought it would be fun to see how they would work with the treatment, and also tried a red potato -- the rest were yukon golds. The purple and red potatoes didn't hold up nearly as well as the yukon golds. Still, they were delicious. The potatoes were about twice the size of what I usually use but I had them on hand so thought I'd just use them.
Thanks, Lisa, for mentioning the pan roasting. smileys/smile.gif
They're slightly different from the ones I've done in the oven but I like how they get a crispy exterior and they're perfect when wanting a small quantity that can be done in a skillet without heating up the oven. Will be making these often.
I had some purple potatoes on hand so I thought it would be fun to see how they would work with the treatment, and also tried a red potato -- the rest were yukon golds. The purple and red potatoes didn't hold up nearly as well as the yukon golds. Still, they were delicious. The potatoes were about twice the size of what I usually use but I had them on hand so thought I'd just use them.
Thanks, Lisa, for mentioning the pan roasting. smileys/smile.gif
The potatoes went well with this Rec: Roast Chicken with Rosemary-Garlic Paste
Pat’s note: Delicious!! My chicken was about 4 lbs so it took less time in the oven. A definite make-again. Have always liked cooking with juniper berries and get excited when I find recipes that use them.
Roast Chicken with Rosemary-Garlic Paste
1/4 cup (loosely packed) fresh rosemary leaves, finely chopped, plus 3 whole fresh rosemary sprigs
5 juniper berries
2 garlic cloves, chopped
1/2 teaspoon black peppercorns
3/4 teaspoon fine sea salt or coarse kosher salt
4 teaspoons olive oil
1 5- to 6-lb whole chicken (preferably organic), backbone and neck removed (reserved for Light Homemade Chicken Stock, if making)
Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil. Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like book; place chicken, skin side up, on work surface. Loosen skin from breast and thigh meat; rub remaining herb mixture over meat under skin. Rub any remaining herb mixture on outside of chicken.
Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, atop rosemary sprigs in dish. Do ahead: Can be made 8 hours ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.
Position rack in center of oven and preheat to 400°F. Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 1-1/2 hours. Transfer chicken to platter and serve.
Serves 6
Source: Deborah Madison, 2008 Bon Appetit http://www.epicurious.com/recipes/food/views/241348
http://www.epicurious.com/recipes/food/views/241348
Pat’s note: Delicious!! My chicken was about 4 lbs so it took less time in the oven. A definite make-again. Have always liked cooking with juniper berries and get excited when I find recipes that use them.
Roast Chicken with Rosemary-Garlic Paste
1/4 cup (loosely packed) fresh rosemary leaves, finely chopped, plus 3 whole fresh rosemary sprigs
5 juniper berries
2 garlic cloves, chopped
1/2 teaspoon black peppercorns
3/4 teaspoon fine sea salt or coarse kosher salt
4 teaspoons olive oil
1 5- to 6-lb whole chicken (preferably organic), backbone and neck removed (reserved for Light Homemade Chicken Stock, if making)
Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil. Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like book; place chicken, skin side up, on work surface. Loosen skin from breast and thigh meat; rub remaining herb mixture over meat under skin. Rub any remaining herb mixture on outside of chicken.
Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, atop rosemary sprigs in dish. Do ahead: Can be made 8 hours ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.
Position rack in center of oven and preheat to 400°F. Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 1-1/2 hours. Transfer chicken to platter and serve.
Serves 6
Source: Deborah Madison, 2008 Bon Appetit http://www.epicurious.com/recipes/food/views/241348
http://www.epicurious.com/recipes/food/views/241348
My corn salad with avocado tossed with arugula went well with the chicken and potatoes.
Whole Foods was sampling their tasty corn and arugula salad yesterday. I realized my corn salad with avocado might be good with arugula stirred in and it really was!
Corn Salad with Avocado
corn kernels from 4 ears fresh sweet corn*
1 avocado, chopped
1/4 cup finely chopped red onion
2 tbsp chopped fresh cilantro
2-3 tbsp fresh lime juice
1/2 tsp Kosher salt
Combine ingredients together, let sit a few minutes for flavors to develop, then serve.
Pat’s note: Delicious. And simple. One of my favorite corn salads. Reading the ingredient list I was at first thinking it should maybe have a little olive oil added but it definitely isn't needed. Also thought a nice addition could be finely chopped jalapeno, but thoroughly enjoyed the salad without it. You don't even have to measure, can pretty much do the dish to taste.
*I like to add the ears of corn to a skillet of simmering water (with a big pinch of sugar added to the water if the corn isn't very sweet). Cook the corn about 30 seconds then turn the ears with tongs to cook about another 30 seconds (you want the corn to be crisp and fresh tasting -- it's not necessary to cook it very long). Quickly remove corn from water to a plate and let cool for a few minutes before cutting the kernels from the cob. The salad is also good as written using fresh corn kernels, uncooked.
Whole Foods was sampling their tasty corn and arugula salad yesterday. I realized my corn salad with avocado might be good with arugula stirred in and it really was!
Corn Salad with Avocado
corn kernels from 4 ears fresh sweet corn*
1 avocado, chopped
1/4 cup finely chopped red onion
2 tbsp chopped fresh cilantro
2-3 tbsp fresh lime juice
1/2 tsp Kosher salt
Combine ingredients together, let sit a few minutes for flavors to develop, then serve.
Pat’s note: Delicious. And simple. One of my favorite corn salads. Reading the ingredient list I was at first thinking it should maybe have a little olive oil added but it definitely isn't needed. Also thought a nice addition could be finely chopped jalapeno, but thoroughly enjoyed the salad without it. You don't even have to measure, can pretty much do the dish to taste.
*I like to add the ears of corn to a skillet of simmering water (with a big pinch of sugar added to the water if the corn isn't very sweet). Cook the corn about 30 seconds then turn the ears with tongs to cook about another 30 seconds (you want the corn to be crisp and fresh tasting -- it's not necessary to cook it very long). Quickly remove corn from water to a plate and let cool for a few minutes before cutting the kernels from the cob. The salad is also good as written using fresh corn kernels, uncooked.
colleenmomof2
Well-known member
Deconstructed Egg McMuffin
We (try to) eat low carb at breakfast and lunch so we order our Egg McMuffin with the untoasted muffin on the side. "Laters baby" we celebrate that muffin toasted and slathered with butter and Trader Joe's Turkish honey. 2 treats for one! Colleen
We (try to) eat low carb at breakfast and lunch so we order our Egg McMuffin with the untoasted muffin on the side. "Laters baby" we celebrate that muffin toasted and slathered with butter and Trader Joe's Turkish honey. 2 treats for one! Colleen