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There is just something about the smell of roasted garlic that just makes me smile. This recipe can be simply tossed with your favorite pasta, or it can jazz up any recipe you have that calls for marinara sauce.  2 Tbsp Olive Oil 1/2 Medium Onion 1 Celery Stalk 1/2 Carrot 1 c Red Wine 1 c Veggie Stock 1 Tbsp Tomato Paste 1 28 oz Can Crushed Tomatoes 1 14.5 oz Can Petite Diced Tomatoes 1 Bay Leaf 1 tsp Fresh Rosemary - Chopped 1 tsp Fresh Oregano - Chopped 1 tsp Fresh Marjoram - Chopped 1 tsp Fresh Thyme - Chopped 1 tsp Fresh Sage - Chopped 1/2 Head of Roasted Garlic 2 Tbsp Fresh Basil - Roughly Chopped 2 Tbsp Fresh Flat Leaf Parsley - Chopped Kosher Salt Fresh Ground Pepper Pre-heat a medium large stock pot with the olive oil over medium heat. Finely dice the onion, celery and carrot. Add them to the pot with a pinch of salt and let them sweat until the onion becomes translucent, about 8 -10 minutes, stirring occasionally. Add the wine to the stock pot and let it cook until the liquid reduces by half, about 5 minutes. Add the veggie stock and let it cook again to reduce the liquid by half, another 5 minutes or so. Add the tomato paste to the pot and stir to combine it with the reduced liquid. Add the crushed tomatoes, dice tomatoes, bay leaf, chopped rosemary, chopped oregano, chopped marjoram, chopped thyme and chopped sage. Give everything a real good stir. Cover and bring the mixture to a simmer. Let it simmer for 20 minutes. Remove your roasted garlic from the skin and place the cloves into a small bowl. Mash the cloves together to create a slightly creamy, but still chunky, mixture of roasted garlic goodness. Add to the pot and stir to combine. Season the mixture with a pinch or two of salt and a few grinds of pepper.Let cook another 10 minutes. Turn the heat off and add the chopped basil and chopped parsley. Stir to combine everything and give it a taste. Add additional salt and pepper if needed. Serve with your favorite pound of cooked pasta and some fresh grated parmesan cheese.  Roasting Your Own Garlic
Pre-heat your oven to 400 degrees. Remove the outer layers of the garlic "skin". Slice the top of the bulb to expose the garlic cloves. Place the head of garlic of a sheet of foil. Drizzle with olive oil and sprinkle with a good pinch of salt and a few grind of pepper. Wrap up the garlic head in the foil creating it's own little steam machine. Place in the oven and let it cook for 25 minutes. Remove the pouch from the oven and let it sit for at least another 15 minutes in it's steam pouch. Crack open the top of the pouch and let it sit until it is cool enough to handle. Yum!
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Roast Chicken is one of my favorite weekend dinners. I especially love the crispy skin! The butter/olive oil mixture helps to keep the chicken moist and adds extra flavor to the chicken.  1 4 - 5 lbs Whole Young Chicken 2 Tbsp Butter - Softened 1 Tbsp Olive Oil 3 Cloves Garlic - Crushed 1 tsp Fresh Chopped Rosemary 1 tsp Fresh Chopped Sage 1 tsp Fresh Chopped Thyme 1 tsp Fresh Chopped Flat Leaf Parsley 1 Medium Onion - Quartered Kosher Salt Fresh Ground Black Pepper Additional Sprigs of Herbs Pre-heat oven to 375 degrees. Spray a roasting pan and rack with a bit of non-stick cooking spray. In a small bowl combine the butter, olive oil, crushed garlic, chopped rosemary, chopped sage, chopped thyme, chopped parsley, a pinch or two salt and a few grind of pepper. Set aside. Remove the chicken from it packaging and place it on a dishwasher safe board. Remove the giblets and "stuff" from the cavity of the chicken. Sprinkle the inside of the chicken with salt and pepper. Gently loosen the chicken skin from the breast, thighs and drumsticks. Spread about 3/4's of the butter mixture on the chicken between the skin and meat and rub the rest of the butter mixture on the outside of the chicken skin. Add the onion quarters and the sprigs of herbs to the empty cavity. Place the chicken on the roasting pan's rack. If you have some butcher's twine tie the legs together, if you don't it's okay. The bird will taste delicious anyways. Place the chicken in the center of the oven. Cook the chicken until the internal temperature of the breast is 160 degrees and the thighs are 175 degrees, about an hour to an hour and a half. Let the chicken rest for about a half hour loosely covered with foil. Carve up the chicken and serve. Serves 3 - 5 people Wanna make a quick gravy? Pour the pan drippings into one of those fat separators things, make sure you tilt the chicken to get any of the yummy juices that are hanging out in the cavity. Add about 2 Tbsp of the chicken fat to a saucepan. Whisk in 2 Tbsp of flour. Let the flour and fat cook for 2 - 3 minutes. Add 2 c total of chicken drippings, no more fat, and chicken stock. Whisk to combine. Add 1 tsp dry sage, a pinch or two of salt and a few grinds of pepper. Bring the mixture up to a simmer. Let it cook 5 -10 minutes. Transfer to a warm gravy boat and serve.
Don't let the leeks scare you. The main thing with leeks is that they need to be cleaned really well cause they tend to grow in sandy soil and it get stuck in the layers. Once they are cleaned up they have this lovely light onion taste and aroma.  2 Tbsp Olive Oil 2 Tbsp Butter 2 - 3 lbs Boneless Chicken Breast and Thighs 2 Tbsp Dried Summer Savory 2 Medium Size Leeks 2 Cloves Garlic - Crushed 1/2 c Dry Sherry 1 Tbsp Flour 2 c Chicken Stock Kosher Salt Fresh Ground Black Pepper Fill a medium bowl with cold water. Trim the leeks removing the root ends and green leaf portion. All that you want is the white and light green part of the leeks. Cut the leeks in half and slice thin half moons. Add the sliced leeks to the water and swish around. Let all the sand and dirt bits settle to the bottom of the bowl. Remove the leeks from the bowl and pat them dry on a towel. Heat the 2 Tbsp olive oil in a cast iron skillet or your favorite large skillet. Season the chicken pieces with salt, pepper and summer savory on both sides. Add the chicken to the skillet and brown on both sides, 8 minutes per side. Remove the chicken to a plate and cover with foil. Set aside. (The chicken will not be fully cooked at this point, so please don't try to eat it.) In the same skillet add the 2 Tbsp of butter. Add the leek half moons to the skillet. Stir to coat in the left over oil and butter. Add a pinch of salt and a grind or two of pepper to the leeks and reduce the heat to let them caramelize. Let the leeks cook, stirring occasionally, for about 12 minutes. You will know that they are almost done when the leeks turn a golden color and start to have a milky texture. Add the garlic and let it cook 2 - 3 minutes. Remove the pan from the heat and add the dry sherry, then return to heat. Let the sherry reduce by half and then add the flour to the skillet. Stir to combine it and then add the chicken stock. Once the chicken stock has been brought up to a simmer add the chicken pieces to the skillet and any of the juices. Let the chicken and leeks simmer on low for 10 minutes. Give the sauce a taste and add salt and pepper if needed. Turn off the heat and serve the chicken topped with leeks and sauce. Serves 4 - 6 people If you can't find Summer Savory, sometimes also just know as Savory, you can use Thyme. It will be just as yummy. My favorite thing to serve the Chicken and Leeks with is Risotto With Peas.
I always seems to have a surplus of squash and zucchini during the summer. This is a perfect way to incorporate extra veggies to "fool" those that don't always want to eat theirs and a way to use up the surplus from your garden.  2 Tbsp Olive Oil
1 lbs Ground Turkey 1 Medium Onion 2 Cloves Garlic 1 Poblano Pepper 1 Jalapeno Pepper 1 Yellow Squash 1 Zucchini 1 Orange Bell Pepper 1 Tbsp Tomato Paste 1 c Jack Daniels Whiskey 2 c Beef or Chicken Stock 1 14.5oz can Diced Fire Roasted Tomatoes 1 15.5oz can Black Beans 2 Tbsp Chili Powder 1 Tbsp Smoked Paprika 1 Tbsp Dried Oregano 1/2 tsp Red Pepper Flakes Kosher Salt and Fresh Ground Black Pepper In a large stock pot heat the olive oil. Season the ground turkey with salt and pepper. Add to the pot once the oil is hot, but not smoking. Brown the ground turkey on both sides and break it up into small bits with a spoon or spatula. Dice the Onion, garlic, yellow squash, zucchini and orange bell pepper. Finely dice the poblano pepper and jalapeno pepper. Add all the veggies to the browned turkey and stir to combine. Let the veggie and turkey mixture cook for 8 -10 minutes. Carefully add the Jack Daniels to the mixture. Scrap up all the yummy brown bits off of the bottom of the pot and stir to combine it all. Let the whiskey cook out for about 5 minutes. Add the tomato paste, chili powder, smoked paprika, oregano and red pepper flakes. Stir to break up the tomato paste. Add the fire roasted dice tomatoes and beef or chicken stock. Stir to combine it all. Bring the mixture to a simmer. Cover the pot and reduce heat. Let the mixture cook for 20 minutes on a low simmer. Drain and rise the black beans. Add them to the chili; stirring to combine. Let the chili simmer, uncovered, for 10 minutes. Taste the chili and add salt and pepper if need. Serve the chili with your favorite toppings... cheese, chives, sour cream, extra hot sauce. Yum! Serves 6 - 8 people Quiche is so versatile and easy to make. It works perfectly for breakfast, lunch and dinner. Pair it with some fruit, salad or sausage to round out the meal.  1 Premade Single Pie Crust
2 Tbsp Olive Oil 1 Shallot 1 Clove of Garlic 1 16 oz Can Artichoke Hearts in Water 2 c Frozen Spinach ¼ tsp Ground Nutmeg ½ c Brandy 5 eggs ½ c Heavy Cream ½ c Milk 1 tsp Fresh Thyme – Chopped 1 Tbsp Fresh Parsley – Chopped 1 c Shredded Italian Cheese Blend ¼ c Shredded Parmesan Cheese Kosher Salt Fresh Ground Pepper Pre-heat oven to 375 degrees. Place the pie crust in a 9 inch pie pan. Line the crust with aluminum foil. Fill the lined crust with pie weights or dried beans. Bake the crust for 10 minutes. In a large skillet heat the olive oil. Add the diced shallot, finely chopped garlic and drained artichoke hearts to the skillet and sauté until slightly golden. Add the frozen spinach and stir to combine it with the artichokes, garlic and shallot. Season the spinach and artichoke mixture with a pinch of salt, nutmeg and pepper to taste. Let the heat of the skillet help defrost the spinach. Once the spinach is mainly defrosted, about 5 minutes or so, add the brandy. Let the brandy reduce to a syrupy like consistency and then turn off the heat. In a large bowl whisk the eggs until a small amount of foam develops. Add the heavy cream, milk, thyme, parsley, pinch of salt and pepper to the eggs. Whisk until all ingredients are combined. Remove the pie crust from the oven. Remove the foil and pie weights. Add the spinach and artichoke mixture to the bottom of the pie crust. Cover the mixture with ¾ c shredded Italian Cheese Blend. Add the egg mixture to the pie crust and top with the remaining shredded Italian Cheese Blend and shredded Parmesan Cheese. Bake at 375 degrees for 25 – 30 minutes or until the center is set and the top is golden brown. Let cool 10 – 15 minutes before serving. Serves 4 – 6 people |
Dawn GreenblatWhat's Cooking With Dawn Archives
June 2022
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