Edibletcetera – Fast & Fabulous Food | Quick (Mostly) & Easy Recipes for Busy People who LOVE Good Food…

Recipe: Pumpkin Grand Marnier Cheesecake with a Polenta Crust & Cranberry Caramel Syrup

Posted on November 21, 2011 by edibletcetera

As cheesecakes go, this is surprisingly light. For one thing, I make it with reduced fat cream cheese (Neufchatel) and there’s a lot of pumpkin in the filling. It makes a luscious alternative to the usual pumpkin pie and the polenta crust sets it apart.

The cranberry caramel syrup takes a bit of time but it’s worthwhile as it will keep in the fridge for months in a screw top jar (lovely over ice cream as well). It is rather intense so you’ll only need a small amount per serving (about 1 tablespoon) and the pretty jewel-red color makes a lovely contrast to the cheesecake. Alternatively, you could decorate it with glazed cranberries – a versatile recipe that’s takes less time to prepare and is as equally spectacular.

If you can’t be bothered with the syrup, just whip up some cream with a little powdered/icing sugar, orange liqueur and zest, to serve on the side.

It freezes well and if you make it for Thanksgiving, make it at least 24 hours ahead and serve it chilled, straight from the fridge.

The syrup is better served at room temp as it tends to thicken when chilled.

Pumpkin & Grand Marnier Cheesecake with Glazed Cranberries

PUMPKIN & GRAND MARNIER CHEESECAKE with a CRANBERRY CARAMEL SYRUP

(Serves eight to 10)

Ingredients for the polenta crust:

3 oz / 85g of all purpose/plain flour

1 ½ oz / 43g of polenta

2 oz / 57g of granulated sugar

3 oz / 85g of butter, melted

Action:

Pre-heat the oven to 350F / 177C. Combine everything together and press into the base of a 9 in / 23cm loose based/spring-form pan. Use a fork to press it evenly and to give it some texture (see pic).

Bake until golden; 25-30 minutes. Cool (can be made ahead)

Ingredients for the filling:

18 oz / 510g of 30% reduced fat cream cheese (Neufchatel), at room temp

1 cup of packed soft brown sugar (237ml in a measuring jug)

5 eggs

2 ½ cups of mashed canned pumpkin (355ml in a measuring jug)

1/3 cup / 80ml of Grand Marnier, or other orange liqueur such as Cointreau or triple sec

1/3 cup / 80ml of fresh squeezed orange juice

¼ cup / 60ml of finely grated orange zest

Action:

Heat the oven to 325F / 163C.

Beat together the cream cheese and sugar until completely smooth. Add the eggs one at a time, beating thoroughly to blend.

Beat in the pumpkin – then the juice, zest and liqueur. Pour into the pan and bake for approx 60 minutes or until the center still wobbles slightly (it may take less or more time as ovens and altitudes vary – just go by the wobble in the center).

Meanwhile, prepare the topping:

10 oz / 300ml of sour cream (or creme fraiche), mixed with 1/3 cup / 80ml of orange liqueur and 1/3 cup / 80ml of powdered/icing sugar.

Once the cheesecake has reached the ‘slight wobble in the middle’ stage, remove from the oven and quickly spread the topping over. Put it back in the oven for another 10 minutes. Turn off the oven.

It’s less likely to crack if you leave it to cool in the oven, rather than removing it to cool on a rack.

Once cool, cover and chill overnight – up to 3 days, or freeze.

Pumpkin Grand Marnier Cheesecake, Cranberry Caramel.

For the Cranberry Caramel Syrup:

Ingredients:

1 cup / 237ml (in a measuring jug) of fresh or defrosted frozen cranberries

½ cup / 118ml of water

1 ½ cups / 355ml (in a measuring jug) of fine white sugar

Action:

In a heavy pan, heat the sugar over a moderate heat until it becomes a liquid golden caramel. Once it starts to liquefy, use a fork to stir it about; it should become very runny. This can take 30 mins or more, so be patient.

Meanwhile, process the cranberries and water together until finely minced – set aside.

Once the sugar has reached the runny golden stage with no granules remaining, remove it from the heat and quickly add the chopped cranberries and water. It will hiss, steam and solidify.

Return it to the heat and allow it to simmer, stirring until everything has dissolved once more – about 10 mins.

Pour through a fine mesh sieve/strainer into a bowl, pressing down on the solids until you’ve extracted all the juices. Discard the solids and when it’s cooled a bit, pour into a clean glass screw-top jar and refrigerate – it keeps for months.

As a final note, I thought it interesting that the spelling auto-correct wanted to change the word ‘polenta’ to ‘tadpole’. Heaven forbid you have the same issue and decide to adjust the recipe accordingly!

Posted in Desserts, Gluten Free Desserts | 1 Comment

Recipe: Polenta with Roasted Butternut Squash & Sage

Posted on November 19, 2011 by edibletcetera

With Thanksgiving looming, I’m always keen to come up with a side dish to replace the ubiquitous green beans and canned mushroom soup topped with canned fried onions – and that most bewildering of side dishes, lime-flavored jello (jelly) enhanced with mayonnaise and chopped fruit cocktail from a can.

I was served these gastronomical marvels at the first Thanksgiving dinner I was ever invited to in the early ‘90’s in Florida and to this day, I’ll never forget the taste shock and greasy texture of what was euphemistically referred to as ‘Jello Salad’.

Good manners prevented me from reacting as I’d have liked, so I made a hasty retreat to the bathroom where I could spit without guilt. When I inquired about the ingredients, it was explained by the host that this was “…a Traditional mid-western side-dish that they always served with Thanksgiving Turkey” – even though it remained untouched by anyone but me.

The following year and just to be on the safe side food-wise, I hosted my own Thanksgiving dinner for a group of friends. When I’m hosting, its common knowledge that nobody is required to bring anything other than wine.

But that didn’t deter the wife of an important business colleague from ostentatiously presenting me with a large dish that “must be served with the turkey!” This gracious offering consisted of fluffy pink marshmallows sitting snugly atop a layer of mashed candied yams, laced with lashings of extra corn syrup.

With instructions to “broil it until the marshmallows are toasty” and in a state of confusion coupled with the need to be polite, I did as she directed and watched as it slowly congealed. It too remained untouched – another die-hard tradition, apparently.

Since then I’ve done my best to inject a little variation into the Thanksgiving menu, with suggestions like roasted Brussels sprouts with walnuts and bacon or buttered Brussels sprouts with chestnuts, spiced red cabbage & apples – and a pear and garlic aioli; all designed to bring a little European influence to the table and that I hope will replace any lingering longings for jello-mayo ‘salad’ (which, I’ve decided, was created by a mischievous, bored person who had some power and influence in their midwestern town, back in the 1950’s).

So – here is something completely different that combines the very essence of fall, roasted butternut squash – and with soft polenta, Parmigianino Reggiano, sage and roasted garlic, it makes a delicious side dish to serve with turkey at any time.

Happy Thanksgiving!

Note: This can be made ahead which makes it easy on the cook. Vegetarians can omit the chicken stock and make the polenta entirely with water or vegetable broth.

POLENTA with BUTTERNUT SQUASH and SAGE

(Serves 6)

A 3 lb / 1.362g butternut squash, halved and seeds removed

6 large, unpeeled garlic cloves

3 tablespoons of extra-v olive oil

¾ teaspoon of rubbed dried sage

2 ¾ cups / 650ml of organic chicken broth

1 ¾ cups / 414ml of water

1 ½ teaspoons of sea salt

1 ½ cups / 355ml (in a measuring jug) of polenta

1 tablespoon of fresh sage, minced finely

¾ cup / 177ml (in a measuring jug) of grated Parmigianino Reggiano

Action:

Pre-heat the oven to 375F / 190C

Place the butternut squash cut side up in a roasting pan. Put 3 garlic cloves into each cavity, sprinkle with the dried sage; give each a good grind of black pepper and salt and drizzle with the olive oil. Cover with foil and bake for 1.5 hrs or until tender.

Set aside to cool then scoop out all the flesh, squeeze the garlic out of its skin and puree together (can be made ahead to this point).

For the polenta:

Combine the broth, water and 1 ½ teaspoons of sea salt in a large pan – bring to a boil and pour in the polenta. Reduce the heat and stir vigorously with a long handled spoon. It will thicken quickly but you’ll need to keep stirring it until its soft; about 15 minutes (test a little on a spoon and wear an oven glove – it can spit and burn). Remove from the heat.

Stir in 3 cups / 710ml of the squash puree (reserve any remainder for a soup or risotto) and the minced fresh sage. Heat through gently then add the grated cheese. Check the seasoning.

Serve right away – or to make ahead, spread into a shallow ovenproof dish, dot with a little butter and cover with foil. Reheat in the oven, covered and at a moderately low heat.

Posted in Vegetables / Vegetarian | Leave a comment

Recipe: Chicken Soup with Lemongrass, Coconut & Basil

Posted on November 12, 2011 by edibletcetera

This is a fresh-tasting and fragrant soup that’s really easy to prepare and the hot bright flavors will dance on your tongue.

Leave out the chili altogether if you prefer – or increase it until steam comes out of your ears; it’s entirely up to you. I like moderate heat so that I can still taste the ingredients without searing off my taste buds.

Use organic ingredients where possible and you could substitute fish or very thinly sliced pork or beef fillet for the chicken. You’ll need to simmer the vegetables in the broth and fish sauce for a few minutes before adding fish or shrimp as they’ll cook more quickly than chicken, pork or beef. Vegetarians can substitute thinly sliced firm tofu which needs to be sauteed as per the chicken, but be aware that nam pla (fish sauce) is made from anchovies.

CHICKEN SOUP with LEMONGRASS, COCONUT & BASIL

(Serves 4)

Ingredients:

1 tablespoon of grape-seed, avocado or canola oil

4 large lemongrass stalks, inner pale parts only – crushed

1 small head of celery – trimmed, rinsed and chopped

2 large carrots, peeled and shredded/grated

2 medium onions, sliced very thinly

2 Thai or Serrano chilies, seeded and minced – or – ½ to 1 teaspoon of dried chili flakes (Optional)

Sea salt, freshly ground black pepper

2 boneless, skinless chicken breasts (or 4 boneless skinless thighs), sliced into ¼ inch / 1/2 cm strips

3 tablespoons of Indonesian fish sauce (Nam Pla)

6 cups / 1.422ml of chicken broth

½ cup / 118ml of light coconut milk

The juice of 1 lemon or lime

½ cup of fresh basil leaves, washed and lightly torn

Action:

Heat the oil in a wide pan and sauté the crushed lemongrass for a couple of minutes. Add the celery, carrot onion and chilies (if using); sauté for a few more minutes then season with salt and black pepper.

Push the vegetables slightly aside – add the chicken and sauté until opaque.

Add the chicken broth and fish sauce; bring to a simmer. Cook until reduced by about 1 cup / 237ml.

Add the lemon juice and coconut milk – adjust the seasoning and warm it through.

Stir in the basil leaves just before serving.

Posted in Indian & Asian Cuisine, Poultry, Soups | 7 Comments

Recipe: Chicken with Cider & Tarragon

Posted on November 5, 2011 by edibletcetera

Here’s another easy, scrumptious chicken dish – the combined flavors are unexpectedly good. Serve it piping hot with some fluffy mashed potatoes – perfect for cold blustery days, or on any day where you want to eat something really delicious.

Here in the US, cider as we Brits know it, goes by the name of ‘hard cider’. This differentiates it from the apple cider that’s a cloudy non-alcoholic juice available in supermarkets over here. It’s very good as a drink but isn’t right for this recipe.

You’ll need the real deal containing alcohol and even though the alcohol evaporates during the cooking process, the end result is worth it.

I use Costco’s organic chicken thigh fillets and organic red delicious apples but if you’re over there in ‘Blighty’, make it with Cox’s orange pippins. Sadly, those most magnificent apples aren’t available here.

Chicken Braised with Cider, Tarragon & Apples

SAUTÉED CHICKEN with CIDER & TARRAGON

(Serves 4)

Ingredients:

1 pint / 500ml of (hard) cider

8 boneless, skinless chicken thighs

2 teaspoons of ground allspice blended with a little finely ground sea salt

1½ oz / 40g butter

2 red delicious (or Cox’s) apples, cored and cut into wedges

½ lb / 250g of button mushrooms (brown or white), cleaned and sliced

½ oz / 15g of fresh tarragon, stalks removed and shredded

4 tablespoons of heavy cream, crème fraiche or sour cream

Action:

Start by bringing the cider to a boil in a pan; turn it down to a simmer and reduce by half – set aside.

Rub the chicken thighs all over with the allspice and salt.

Melt half the butter in a deep sided sauté pan (with a lid, or create one with heavy foil); sauté the apples and sliced mushrooms until golden; set aside and keep warm.

Melt the remaining butter in the pan and brown the chicken pieces on both sides. Pour the reduced cider over the chicken and bring to a boil. Reduce to a simmer, cover and cook gently for 20-25 minutes or until the chicken is no longer pink in the middle.

Add the mushrooms and apples to the chicken along with the tarragon and cream. Give it a good grind of black pepper and more salt if necessary.

Heat through very gently for another 5 minutes and serve with mashed spuds to soak up the wonderful sauce.

Posted in Poultry | 4 Comments

Recipe – Kedgeree

Posted on October 30, 2011 by edibletcetera

This is my all-time favorite breakfast or brunch dish – champagne on the side; in fact it’s excellent for lunch and dinner too.

I like kedgeree made with poached smoked haddock but that’s impossible to find in Colorado so I’ve substituted hickory smoked salmon that’s comes ready cooked and vacuum packed – delicious.

There are many versions of kedgeree out there; sometimes made with fresh or smoked salmon (hot or cold smoked), poached fresh or smoked haddock, smoked whitefish, scallops, shrimp, mussels or kippers – you name it – you make it.

The dish originated in India but I’ve never come across it in any Indian restaurant, probably because those old British colonialists brought it back from India and popularized it during Victorian times; so maybe its been disowned or perhaps it was created just to keep the Brits happy over there.

Either way, it’s thought to have evolved from a dish called ‘Khichri’ that dates back to the 12th century but whether that’s true or not, this version is great. You can eat it warm or cold – I prefer warm. You can make it with soft-boiled eggs or hard boiled eggs – I prefer hard.

Smoked Fish Kedgeree

KEDGEREE

(Serves 4)

7 oz / 200g basmati rice, cooked according to instructions, dotted with a little butter and kept warm

16 oz / 450g of pre-cooked hickory smoked salmon, broken into large flakes

2 oz / 50g butter

1 medium red onion, peeled, halved and very thinly sliced

2 teaspoons of curry powder

7 fl oz / 200ml of cream

½ cup of frozen peas, thawed (optional)

3 hard or soft boiled eggs, peeled and quartered

1 tablespoon of minced fresh parsley

Smoked paprika (optional)

Action:

Heat the butter in a pan and sauté the onions gently until they’re quite brown and starting to get crispy – add the curry powder and stir for another 2 minutes.

Gently fold the onions into the warm rice along with the cream, peas, half of the parsley and the salmon.

Arrange the hard boiled eggs on top after dividing the kedgeree between individual plates, or use a large serving dish. You can keep it warm covered with foil; dotted with a little more butter, a final sprinkle of parsley and a pinch of smoked paprika.

Posted in Fish & Seafood, Indian & Asian Cuisine | 1 Comment

Recipe: Grilled Mango

Posted on October 23, 2011 by edibletcetera

This is more alchemy than recipe. I wanted to do something different with a load of mangoes that I’d ripened in a brown paper bag.

I love mangoes and when I saw them in City Market for $1 each, I bought a tray-load. They were as hard as cannonballs.

Beautifully ripe a few days later and rather than the usual sliced mango over granola with yogurt for breakfast, I sprinkled the cut flesh with a little sugar and stuck them under the broiler/grill.

They turned out so well that I had to share this. You definitely need ripe mangoes – one of them wasn’t fully ripened and it stayed that way. A ripe mango will be transformed into a hot, fragrant caramelized mango pudding, it’s golden flesh easily scooped out with a spoon.

I like to eat them on their own but the scooped-out flesh served over vanilla ice cream would be wonderful.

Note: for ripening mangoes, tomatoes and stone fruits, a strong brown paper bag is ideal. Don’t pack them too tightly; allow some air to circulate then fold the paper over at the top and loosely seal the bag with a clip. Check every day for ripeness, as some ripen more quickly than others.

GRILLED MANGO

Ingredients:

1 ripe mango per person

Sugar or vanilla sugar

Action:

Get the broiler/grill hot and set the grill rack 8-9 inches / 22cm from the heat source.

Line a shallow baking tray with foil.

Slice the mangoes into three; two straight cuts lengthways either side of the stone in the middle. You won’t be using the middle bit so chew off any mango flesh around the stone before anyone else does!

Place them close together cut side up on the baking tray and sprinkle about ½ teaspoon of sugar onto each mango.

Grill for about 6-8 minutes or until the sugar is bubbly and caramelized.

I’d wait a few minutes before eating them as they’re scalding hot.

Posted in Desserts, Gluten Free Desserts, Vegan | 4 Comments

Recipe: Chocolate Zabaglione Trifle

Posted on October 17, 2011 by edibletcetera

And now for something completely sweet…

This is a gorgeous dessert that combines foamy, light zabaglione with dark chocolate and espresso, creating a sublime melt-in-the-mouth combination of flavors.

What’s really good here is that you can eat it at the initial hot zabaglione stage if you’re feeling lazy and don’t want to do any more whisking beyond the whisked egg, Marsala wine and sugar stage. *Serve it right away in wine or martini glasses with some delicate sponge fingers on the side for dipping – perfect if you want to impress your guests as they can crowd around and watch you perform a minor miracle on the stove.

Or take it to another level by cooling it, folding in whipped cream then layering it with grated/finely chopped good quality dark chocolate**. This is the most heavenly combo and takes just a few extra minutes. It can be eaten immediately if you just can’t wait, or chilled for 30 minutes and up to a few hours ( in which case, covered).

However, if you want to go the whole hog, layer the zabaglione mousse with the chopped chocolate and chunks of espresso-soaked chocolate cake to create a wonderful trifle. And I happen to know this version freezes well as I’ve made it for 150 people.

I think its pretty served in individual glasses. I also believe its best made with a balloon hand whisk rather than an electric thingy that lacks the touchy-feely quality.

CHOCOLATE ZABAGLIONE TRIFLE

(Serves 8 as a mousse or 10, if you make it with the chocolate sponge cake)

Ingredients:

8 large egg yolks

6 tablespoons of fine white/caster sugar

1 cup of Marsala wine

¾ cup of whipping cream, whipped to the soft peak stage

2 teaspoons of unflavored gelatin crystals

2 tablespoons of cold water

6 oz / 170g of best quality dark chocolate, shaved, grated or finely chopped

1 ½ cups of espresso or strong black coffee

One really good quality 11 x 16 inch / 28 x 40cm chocolate sponge cake

Action:

Put the gelatin crystals in a cup with the cold water and set aside for 5 mins or so, until spongy. Place the cup into a bowl of very hot water and leave to dissolve.

In a bowl over a pan of barely simmering water, making sure the bowl doesn’t come into contact with the water (I use a Pyrex saucepan as I can monitor it), whisk together the egg yolks, sugar and Marsala until completely pale, foamy and it leaves a ribbon trail.

(*You can serve it immediately in individual glasses with sponge fingers) – or…

Remove it from the heat and whisk in the dissolved gelatin. Continue to whisk until cool, then with a metal spoon carefully fold in the whipped cream.

**Here’s where you can layer it with the chopped chocolate in pretty glasses and either eat right away or chill it 30 mins up to a few hours, covered…otherwise…

In a 2.5 qt / 3 liter trifle bowl (or 8-10 individual glass dishes), start with a layer of zabaglione mousse on the base, then slice the chocolate cake into thin layers and tear into pieces. Scatter half of the cake evenly over the base and sprinkle liberally with half of the coffee. Distribute 1/3 of the chopped chocolate over the cake.

Repeat with another layer of zabaglione mousse and the remaining cake/coffee and half of the remaining chocolate.

Top with the final layer of zabaglione mousse and the remaining chocolate.

Chill covered for at least 6 hrs – up to 2 days, or cover with a double layer of heavy duty foil and freeze.

Posted in Desserts | Leave a comment

Recipe: Spicy Fish Stew with Sherry & Baby Potatoes

Posted on October 8, 2011 by edibletcetera

I’m ready to eat something with a bit of a kick, now that the winds are howling and there’s wintery white stuff accumulating above 7,500 feet.

Nothing too rich or heavy though and this spicy fish stew with a touch of chili hits just the right spot. For those of you with shellfish allergies, there isn’t a mollusk or shrimp in sight – just good, white ocean fish. You can use cod, snapper or any lean white fish fillets.

I say ‘any’ but here’s a word of caution; I recently bought some unfamiliar untried white fish fillets from Costco (individually frozen), called ‘Ono’. ‘Oh, No!’ would have been more appropriate. Not only was the raw fillet tough to cut through but once cooked it had the consistency of my old school eraser, with a rather unpleasant taste to boot. In fact it was just like chewing an old boot.

So, if like me you’re keen to experiment with new things, ‘caveat emptor’ when faced with a bag of Ono from Costco. I wouldn’t feed it to my cat if I had one.

Anyway, back to the recipe; as usual, it’s easy to assemble and takes about 40 mins in total. Like all soups and stews, it’s even better on day two and all you’ll need is some warm chunky bread served on the side.

I’ll be posting the best ever (in my opinion) New England clam chowder recipe soon – the ultimate comfort soup for clam fans!

SPICY FISH STEW

(Serves 6)

Ingredients:

1 ½ tablespoons of extra-v olive oil

2 cups of diced onion

¾ cup of diced green bell pepper

½ teaspoon of red pepper flakes

3 garlic cloves, finely chopped

4 cups of small red (or white) potatoes, halved or cut into equal sized chunks

1 ½ cups of diced canned tomatoes

1 ½ cups of bottled clam juice

1 cup of dry white wine

1 tablespoon of tomato paste

½ teaspoon of sea salt

A good grind of black pepper

1 bay leaf

1 ½ lbs / 680g of cod or other lean white fish cut into chunks, approx 1 x 3 inches / 2.5 x 7.5 cm

2 tablespoons of dry sherry

2 tablespoons of chopped parsley

Action:

In a heavy pan/cast iron casserole, heat the oil then add the onion, green bell pepper, garlic and red pepper flakes; sauté gently until soft.

Add everything else except the fish, sherry and parsley. Bring it to a boil, reduce the heat and simmer partially covered for 20-25 minutes, or until the potatoes are just tender.

Carefully stir in the fish and sherry – cook a further 12-15 minutes over low heat or until the fish flakes easily with a fork. Check the seasoning, add the parsley and serve – or make ahead and re-heat gently.

Posted in Fish & Seafood, Soups | 6 Comments

Recipe: Chicken & Winter Vegetables Roasted with Rosemary & Honey

Posted on October 2, 2011 by edibletcetera

If like me you’re frequently pushed for time and need to create a delicious, satisfying one-dish meal that’s ready within the hour, then this recipe is perfect and it only takes a few minutes to assemble.

Honey roasted chicken with rosemary and root vegetables will be ready to serve straight from the pan in approx 35-45 minutes. You can use you favorite chicken pieces – I like bone-in thighs as they cook quickly but if you prefer chicken breast, make sure they’re on the bone.

The basic recipe below calls for carrots, parsnips and potatoes but you can vary it by adding peeled, cubed butternut squash and/or thinly sliced fennel.

In the UK we might also include baby turnips or swede (rutabaga) but I understand there’s a general aversion to eating certain root vegetables in the US, as they’re fed to livestock or something.

I’m as happy as any hog to eat them however and the baby turnips available in places like Wholefoods are delightful in my opinion; simply trimmed, halved, steamed until tender then tossed in butter with a touch of soft brown sugar.

Either way – turnips or no turnips, parsnips are a must for this recipe.

Be sure to cut the vegetables to approx the same size and if using fennel, quarter it and cut out the hard core, trim off any scruffy outer bits then slice approx ½ inch thick.

Honey & Rosemary Roastedd Chicken & Root Vegetables

Honey & Rosemary Roasted Chicken & Root Vegetables

CHICKEN ROASTED with ROSEMARY, HONEY & ROOT VEGETABLES

(Serves 4)

Ingredients:

8 chicken thighs on the bone, skin on (you don’t have to eat the skin but it creates the most succulent result)

2 large baking potatoes, unpeeled, washed, patted dry and cut into chunky wedges – or, an equivalent quantity of baby potatoes, unpeeled, washed and halved

1 large parsnip – peeled and cut into chunks (if there’s a particularly large hard core, trim some of it away)

1 lb / 454g of carrots, peeled and cut into chunks

A large sprig of fresh rosemary, roughly chopped and stalks discarded.

3 tablespoons of extra-v olive oil

2 tablespoons of honey

The grated zest and juice of 1 large orange

Sea salt and freshly ground black pepper

Action:

Pre-heat the oven to 375F / 190C

Arrange the vegetables in a large roasting pan. Season lightly, sprinkle with the rosemary, drizzle with the olive oil and give everything a good toss to coat.

Roast in the oven for 15 minutes.

After 15 minutes, take the roasting pan out of the oven and nestle the chicken pieces between the vegetables. Mix together the honey, orange zest and juice; pour over the chicken and season the chicken with a little sea salt and black pepper.

Roast for another 30 – 35 minutes (for thighs) or until everything is cooked. Make sure that the juices run clear not pink when a skewer is inserted into the chicken – if necessary give it a few more minutes.

Serve straight from the roasting pan scattered with a few fresh rosemary leaves if you like and with something green on the side, or not.

Posted in Poultry | 3 Comments

Recipe: Penne with Fennel, Black Olives & Taleggio

Posted on September 24, 2011 by edibletcetera

Here is a perfect vegetarian pasta dish for these last days of summer – it’s still warm and sunny during the day, where I live that is – and the evenings aren’t yet cold enough to have me craving a hearty beef stew (I’ll post the best one ever in a few weeks).

On the other hand I don’t quite understand the newsflash that ‘Fall begins at 3.05AM on Friday’. Says who and more importantly, why? As if the networks need to warn us about something. Surely we turn the heat on when we’re cold, not just because it’s the first day of fall and whereas I understand the autumnal equinox thing, can’t we just go by what the weather is doing? Quite frankly, it’s been fall/autumn in the UK since July but despite a little sprinkle of white stuff up high, summer is hanging on in Colorado.

In any event, this recipe is good whatever the season.

It combines caramelized fennel, black olives, lemon and lovely creamy Taleggio cheese, resulting in a fresh-tasting pasta dish with some substance and an interesting texture. You can always add more cheese but I think it’s delicious as is and it’s very easy to assemble.

Penne with Olives, Fennel & Taleggio

PENNE with SAUTÉED FENNEL, BLACK OLIVES & TALEGGIO

(Serves 4)

Ingredients:

3 heads of fennel

1 oz / 28g butter

8 oz / 227g sliced black olives, rinsed and drained

Finely grated zest and juice of 1 lemon

4 tablespoons of extra-v olive oil

6 oz / 170g of Taleggio cheese, sliced

12 oz / 340g of penne pasta

½ teaspoon of dried oregano

Sea salt, freshly ground pepper

Action:

Quarter the fennel and trim off long stalks and any untidy outer leaves. Cut out the core and slice thinly, lengthwise.

Melt the butter in a large pan, add the fennel slices and season with a little sea salt and freshly ground black pepper. Sauté gently until the fennel is golden and tender – approx 8-10 minutes.

Start cooking the pasta according to instructions. Turn on the grill/broiler.

Once the pasta is cooked, drain quickly and return to the pan. Add the olives, lemon zest and fennel and mix well.

Tip it all into a shallow ovenproof dish and drizzle the olive oil and lemon juice over. Lay the sliced Taleggio on top, scatter with the oregano and another grind of black pepper.

Cook under the grill/broiler (not too close to the heat) for approx 5 minutes, or until the cheese is melted and is starting to turn golden.

Serve immediately with a lightly dressed mixed leaf and tomato salad.

Coming next week: Edibletcetera will post a fabulous all-in-one, honey roasted rosemary chicken and vegetable dish; perfect for busy people who want some delicious comfort food that takes only a few minutes to prep.