Saturday, August 8, 2009

ROAST CHICKEN AND PANCETTA AND OLIVES

ROAST CHICKEN AND PANCETTA AND OLIVES - SERVES 8

2 CHICKENS (ABOUT 3 1/2 LB.EACH) BACKBONES CUT OUT AND EACH CHICKEN CUT INTO 12 PIECES
1/4 CUP EXTRA VIRGIN OLIVE OIL
1 1/2 TABLESPOONS CHOPPED THYME
1 TABLESPOON ROSEMARY
1 TABLESPOON FINE SEA SALT
1/2 TO 1 TEASPOON HOT RED PEPPER FLAKES
10 GARLIC CLOVES, PEELED
2 (1/4 INCH THICK) SLICES OF PANCETTA, CUT INTO 1 INCH PIECES
1 CUP DRY WHITE WINE
24 OIL CURED BLACK OLIVES

PREHEAT OVEN TO 450 WITH RACK IN THE MIDDLE

TOSS CHICKEN WITH OIL, THYME, ROSEMARY, SEA SALT, RED PEPPER FLAKES AND 1 TSP.PEPPER, RUBBING MIXTURE INTO CHICKEN.

ARRANGE CHICKEN, SKIN SIDE UP, IN 1 LAYER IN A 17 BY 11 INCH 4 SIDED SHEET PAN.
SCATTER GARLIC AND PANCETTA ON TOP AND ROAST UNTIL CHICKEN BEGINS TO BROWN, ABOUT 20 MINUTES.
DRIZZLE WINE OVER CHICKEN AND ROAST 10 MORE MINUTES.
SCATTER OLIVES OVER CHICKEN AND ROAST UNTIL SKIN IS GOLDEN BROWN AND CHICKEN IS COOKED THROUGH, ABOUT 20 MORE MINUTES.

LET STAND 10 MIN.

START TO FINISH APPROX 1 HOUR COOKING TIME.


FOUND THIS EASY WONDERFUL RECIPE IN GOURMET MAGAZINE

PENNE WITH ROASTED TOMATOES

PENNE WITH ROASTED TOMATOES

2 POUNDS ROMA TOMATOES, CUT INTO 1/4 INCH SLICES
3 CLOVES GARLIC, MINCED
2 TABLESPOONS FRESH BASIL CHOPPED
1/3 CUP OLIVE OIL
COARSE SALT AND PEPPER TO TASTE
1 POUND PENNE
EXTRA BASIL LEAVES TO GARNISH
FRESHLY GRATED PARMESAN CHEESE

PREHEAT OVEN TO 400. IN A LARGE BAKING SHEET, COMBINE TOMATOES, GARLIC,BASIL, OLIVE OIL, SALT AND PEPPER. TOSS TO COAT WELL.
ROAST UNCOVERED FOR 40 MINUTES, STIRRING AT ABOUT 20 MINUTES.

MEANWHILE, COOK PENNE ACCORDING TO PACKAGE DIRECTIONS.
REMOVE TOMATO MIXTURE FROM OVEN AD TOSS WITH PENNE.
ADD ADDITIONAL OLIVE OIL, SALT, PEPPER AND CHEESE.
GARNISH WITH BASIL LEAVES AND SERVE........YUM

FUSILLI WITH ANCHOVIES

FUSILLI WITH ANCHOVIES - MAKES 4 SIDE SERVINGS

THIS IS A WONDERFUL RECIPE I FOUND IN "TASTES OF ITALIA" cooking magazine

12 ANCHOVIES DRAINED
1/3 CUP OLIVE OIL
5 CLOVES GARLIC, MINCED
1 BUNCH PARSLEY CHOPPED
1/4 CUP WHOLE KALAMATA PITTED OLIVES, DICED
JUICE OF 1 LEMON
PINCH OF FRESHLY GROUND BLACK PEPPER
1/4 CUP WHITE WINE
1/2 POUND FUSILLI BUCATI, COOKED

IN A BLENDER OR FOOD PROCESSOR, COARSELY BLEND ANCHOVIES, OLIVE OIL, GARLIC AND PARSLEY.

TRANSFER MIXTURE TO A LARGE SKILLET.

ADD OLIVES, LEMON JUICE, PEPPER AND WHITE WINE.

SIMMER 8 TO 10 MINUTES

ADD DRAINED PASTA TO PAN AND TOSS LIGHTLY
SERVE IMMEDIATELY.

GARLICKY OVEN FRIES

GARLICKY OVEN FRIES

THIS IS A WONDERFUL SIMPLE FULL PROOF RECIPE WHICH I FOUND ON "THE BEST OF AMERICA'S TEST KITCHEN" ... best recipes and review 2009

6 garlic cloves, minced
6 tablespoons vegetable oil
3 russet potatoes (about 8 ounces each), each cut int 12 wedges
2 tablespoons cornstarch
1 1/2 teaspoons salt
3/4 teaspoons pepper
1/2 teaspoon garlic powder

1. Adjust an oven rack to the lowest position and heat the oven to 475 degrees. Combine the garlic and oil in a large bowl and microwave until the garlic is fragrant, about 1 minute. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to a rimmed baking sheet, tilting the sheet to coat.
2. Add the potatoes to the bowl with the remaining oil mixture and toss to coat. Wrap tightly with plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
3. Combine the cornstarch, salt, pepper and garlic powder in a small bowl. Sprinkle over the hot potatoes and toss well to coat. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning them once, until deep golden brown and crisp, 30 to 40 minutes.
Serve
Serves 4