Garlic-Marinated Chicken Cutlets with Grilled Potatoes

July 28, 2010 at 3:43 pm (asparagus, butter, chicken cutlets, coarse kosher salt, garlic, grill, Main Dish, olive oil, pepper, red new potatoes, Spring, Summer, thyme leaves)

Prep: 45 minutes
Total: 45 minutes
Serves 4

1 1/2 pounds baby red new potatoes, halved or quartered if large
2 tablespoons olive oil, plus more for grates
6 garlic cloves, minced
1/4 cup white-wine vinegar
3 tablespoons fresh thyme leaves, chopped, plus sprigs for garnish, if desired
Coarse salt and ground pepper
3 pounds chicken cutlets (about 12)
1 tablespoon butter
Grilled asparagus, cut on the diagonal into 1 1/2-inch pieces (3 cups)
2 tablespoons Vinaigrette
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1. Heat grill to medium. Fold a 4-foot-long sheet of aluminum foil in half to a double-layer sheet. Place the potatoes on the double layer. Form a packet, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Leave potatoes in the packet to keep warm. Raise grill to high; lightly oil grates.

2. Meanwhile, make marinade: In a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes and up to 30 minutes.

3. Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover half of chicken with foil to keep warm. Reserve other half for Grilled Chicken Cobb Salad.

4. Remove warm potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. In a medium bowl, toss asparagus with Vinaigrette. Serve the grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.

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Potato Ragoût

June 11, 2010 at 7:42 pm (7 ingredients or less, bay leaf, dried thyme, flour, French, garlic, new potatoes, onion, potatoes, salt pork, stovetop, thyme leaves)

This dish is usually made with lardons (short strips of salt pork) but it can also be made with leftover ham or sausage. Salt pork (also called cured salt pork, sweet pickle, or corned belly, depending on what part of the country you’re in) comes from the same piece of belly as bacon. The difference is that though it’s salted like bacon, it is not smoked. Many recipes direct you to blanch salt pork to make it less salty. In this recipe, you need only wash it well under cold water.

Potato Ragoût reheats well and is excellent served with a tough, slightly bitter green, such as curly endive or escarole, seasoned with a strong vinegary or garlicky dressing.

Prep time: 20 to 25 minutes
Cook time: 1 hour
Serves 6.

1 10-oz slab salt pork
3 large onions, peeled and quartered (1 lb)
2 T flour
4 cloves garlic, peeled, crushed and coarsely chopped (2 t)
3 bay leaves
1 branch fresh thyme OR 1/2 t dried thyme leaves
2 1/2 C water
2 1/2 lb tiny potatoes, peeled OR the same amount of large potatoes, peeled and cut into chunks
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1. Rinse the slab of salt pork under running water, then cut it into 1/2″ strips. Pile the strips together and cut into the 1/4- to 1/2″ strips called lardons. Don’t remove the rind as it gives the sauce a slightly gelatinous texture and is quite good to eat.

2. Fry the strips of salt pork in a large pot for 10 to 12 minutes on medium to high heat, stirring occasionally, until they are nicely browned, crisp and rendered of most of their fat. Add the quartered onions and cook approximately 5 more minutes, until the onions are lightly browned.

3. Add the flour and cook for a minute, stirring to brown the flour lightly. This gives the stew a nutty taste. Add the garlic, bay leaves, thyme and water. Stir and bring to a boil

4. Add the potatoes, return to a boil, then lower the heat, cover and simmer gently for 45 minutes to 1 hour until the potatoes are well cooked. They should be soft and mealy. Serve boiling hot with the lardons and the sauce.

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Country Omelet

April 19, 2009 at 9:41 am (Breakfast, butter, eggs, new potatoes, onion, parsley, salt, sour cream, stovetop, swiss cheese, walnuts)

3 T butter, divided
1/4 C walnut halves
1 small thin-skinned potato, diced
1/4 C chopped onion
4 eggs
1/4 C diced Swiss cheese
2 T shredded Swiss cheese
1 T chopped parsley
Salt
About 1/4 C sour cream
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Melt 1 1/2 T of the butter in a wide frying pan over medium heat. Add walnuts and cook until lightly browned (about 1 or 2 minutes). Remove nuts with a slotted spoon and set aside. Reduce heat to medium-low. Add potato and onion and cook, stirring, until potato is soft but only lightly browned (about 10 minutes). Remove from pan and set aside; keep warm.

Remove any particles from pan, then melt remaining 1 1/2 T butter over medium-low heat. Beat eggs lightly; add to pan and cook, gently lifting cooked portion to allow uncooked egg to flow underneath. When top of omelet is almost set but still moist, sprinkle evenly with potato-onion mixture, diced cheese, shredded cheese, parsley and salt to taste. Mound sour cream in center of omelet. Garnish with toasted walnuts.

Cut in wedges and serve from pan. Makes 4 servings.

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Upside-Down Shepherd’s Pie

March 29, 2009 at 1:53 pm (fresh tomatoes, frozen corn, frozen peas, ground beef, italian cheese blend, italian dressing, Main Dish, microwave, new potatoes, onion, oven)

Prep Time:10 min
Total Time:52 min
Makes:4 servings

3/4 lb. new potatoes (about 6)
1/2 cup water
1/4 cup Italian dressing
1 lb. extra lean ground beef
1 onion, chopped
1 cup frozen corn or peas
1 tomato, chopped
1/3 cup shredded Italian cheese blend
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Heat oven to 400ºF. Microwave potatoes and water in 2-qt. microwaveable ovenproof casserole on HIGH 10 to 12 min. or until potatoes are tender. Let stand 5 min. Meanwhile, heat dressing in nonstick skillet on medium-high heat. Add meat and onions; cook and stir until meat is browned. Stir in corn and tomatoes.

Drain potatoes; return to dish. Flatten with bottom of small cup or bowl; top with meat mixture and cheese. Cover.

Bake 25 min. or until casserole is heated through and top is golden brown, removing lid after 20 min.

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Finnish Summer Soup

June 20, 2008 at 1:55 pm (all-purpose flour, baby carrots, frozen whole baby carrots, half-and-half, new potatoes, salt, small boiling onions, soup, stovetop, white pepper)

Finnish Summer Soup

Summer’s most tender offerings – petite new peas, baby carrots, tiny oions, new potatoes – bob in a light cream soup. For a luncheon, you could serve mdoerate-size portions of this delightful soup with an array of decorated open-faced sandwiches. For supper you could serve larger portions accompanied by a bread-and-cheese platter.

2 cups water
4 to 6 small thin-skinned potatoes, peeled and halved
1 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons butter or margarine
6 small boiling onions, or 6 green onions (including tops), cut into 3-inch lengths
12 very young fresh baby carrots (1/2 pound) or 8 oz frozen whole baby carrots
1/2 lb fresh young green beans, cut into 1-inch lengths, or 9 oz frozen cut green beans
2 cups fresh, shelled, tiny peas or 10 oz frozen tiny green peas
2 cups half-and-half (light cream)
3 tablespoons all-purpose flour
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Heat water to boiling in a wide 5-quart pan; add potatoes.l Reduce heat; cover and simmer for 5 minutes. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas and cook for another 2 minutes or until vegetables are crisp-tender.

In a small bowl, stir together half-and-half and flour until smooth; stir into simmering vegetables. Cook, stirring, until soup is slightly thickened (about 5 minutes). Makes five 1 2/3-cup servings.

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