Recipes, 5/27/09
Grilled Lemon Tarragon Chicken
An intense lemon and garlic-flavored grilled chicken, the addition of the dill-like herb, tarragon, adds a wonderful dimension to the overall taste equation.
Marinade:
1 cup plain yogurt
1/2 cup fresh lemon juice
2 tablespoons
olive or vegetable oil
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2 tablespoons dried tarragon leaves
1 tablespoon fresh garlic, finely minced or crushed
1 teaspoon salt
Freshly ground pepper to taste
Lemon wedges for garnish
6 chicken breast halves (I prefer the bone-less fillets)
In a large zipper-style plastic bag combine all ingredients for the marinade, mixing well. Add the chicken breasts and seal; place bag in a dish as a precaution against leaks. Allow chicken to marinate for several hours in the refrigerator or overnight, turning bag over occasionally.
Drain marinade into a small, nonreactive saucepan. Cook over medium-high heat for several minutes or until reduced by half.
Meanwhile, grill (or broil) chicken over medium-high heat about 8 to 10 minutes on each side or until tested done when juices run clear.
Place the grilled chicken breasts on a serving platter and drizzle with a spoonful or two of the reduced marinade, garnish with lemon wedges, if desired. Pass remaining marinade to spoon atop individual servings.
Tabbouleh
2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
2 tablespoons of fresh mint, chopped
I medium onion, finely chopped
6 medium tomatoes, diced
1 tablespoon salt
1/2 teaspoon black pepper
1/2 cup bulgur, medium grade
6 tablespoons lemon juice
6 tablespoons extra virgin olive oil
Romaine lettuce or grape leaves to line serving bowl (optional)
Soak bulgur in water for 1 1/2 to 2 hours in cold water until soft.
Squeeze out excess water from bulgur using hands or paper towel.
Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.
Line serving bowl with grape leaves or romaine lettuce, and add salad.
Sprinkle olive oil, lemon juice, salt and pepper on top.
Serve immediately or chill in refrigerator for 2 hours before serving.
Rosemary Bread Recipe
1 tablespoon white sugar
1 cup warm water
1 (.25 ounce) package active dry yeast
1 teaspoon salt
2 tablespoons butter, softened
2 tablespoons rosemary (if fresh, chop the little prickly leaves)
1 teaspoon Italian seasoning
3 cups bread flour
1 tablespoon olive oil
1 egg beaten (optional)
Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
Preheat oven to 375 degrees F (190 degrees C).
Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.
**Note: this bread is especially good dipped in olive oil and rosemary leaves.
Lavender-scented Crème Brulee
I N G R E D I E N T S
2 cups heavy cream
2 tablespoons dried lavender flowers
4 egg yolks
1/2 cup plus 8 teaspoons granulated sugar
1/2 teaspoon vanilla extract
I N S T R U C T I O N S
Preheat oven to 325°F.
Combine the cream and the lavender leaves in a small heavy saucepan over medium heat and bring to a simmer. Remove the pan from the heat and let the mixture stand for 10 minutes.
Whisk egg yolks, 1/2 cup sugar and the vanilla in a medium sized bowl until well blended. Slowly add the cream mixture and whisk constantly until it is blended. Strain the mixture through a fine sieve then divide the mixture between 4 6-oz ramekins. Place the ramekins in a baking pan and add enough hot water come half way up the sides of the ramekins. Cover the pan with aluminum foil and bake until the custards are just set, approximately 40 minutes. Do not overcook or the custard will be “tough”.
Two hours before serving:
Preheat broiler. Sprinkle 2 teaspoon sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar hardens, about 2 hours.
Note: I used a kitchen blow torch to caramelize the sugar. It is not a necessary gadget but it is fun!
