Roasted Tomatoes and Cheese

Not really a defined recipe but since tomatoes aren't in season here in Michigan yet and wanting something like a caprese salad to go with our grilled lamb chops last night, I roasted some small Campari tomatoes for about 20 minutes at 400F, which I had cut in half, in olive oil and a bunch of chopped garlic ( like 5 cloves!). I sliced fresh mozzarella and poured the cooled tomatoes, juices and all, over and topped with some salt, pepper and fresh basil leaves. Use whole cherry tomatoes if you like and get some good bread to dip in the lovely juices.
I think they'll be on the Memorial Day menu!

Warm Roasted Cauliflower Salad

I came upon this beautiful head of cauliflower the other day and decided to try roasting it and then dress it with an aioli like mayo.  It was a great alternative to a warm potato salad without all those carbs.

For the roasted cauliflower:
1 nice size head of cauliflower, broken into 1 to 2 inch florets
5 to 6 Tbl olive oil
Salt and pepper

Spread the cauliflower florets on a rimmed baking sheet, drizzle with the oil and lightly salt and pepper. Toss everything together, spread the florets in an even layer and then roast in a pre heated 425F oven for 25 to 30 minutes, stirring them around at about the 15 minute mark.

While the cauliflower is roasting, make the dressing:

1/2 cup mayo
1 large clove garlic, crushed in a garlic press or finely minced
1/2 tsp paprika
1/2 tsp Dijon mustard
1 tsp anchovy paste
2 Tbl olive oil
Whisk all the ingredients together until well incorporated.

Once the cauliflower is done, combine it with the dressing and stir in about 1/4 cup chopped parsley.  Serve warm
 

Chicken and Bread

I decided to roast a chicken for dinner on Saturday and wanted something a little different than our normal mashed potatoes and gravy.  I saw Ina Garten's recipe for roast chicken served on croutons and thought that might be a good idea, but I went a little further and roasted the bread cubes right in with the chicken. What resulted was a great roast chicken and almost a "stuffing" of soft and crunchy bread. The chicken juices bake right in to the bread...wonderful!!!

Prep your chicken in your favorite way...I rubbed mine with basil, oregano, garlic, lemon, salt, pepper, paprika and olive oil and then let it rest in the fridge for an hour or two.

For the croutons:
6 to 8 cups cubed bread (about 1 inch cubes) I used ciabatta bread
1/2 onion, diced
1 tsp dried oregano
1 tsp salt
1 tsp black pepper
1 tsp paprika
2 Tbl olive oil

Toss the bread cubes with the rest of the ingredients and place in a 9x13 inch shallow roasting pan or baking dish.
Place the prepped chicken on top of the bread cubes and then dot the chicken and the bread with 2 Tbl butter.
I had a 5.5 pound chicken so I roasted it at 325F for an hour and fifteen minutes and then raised the temperature to 375F and continued to roast for another hour and fifteen.  At the half way point, you'll notice the chicken juices forming at the bottom of the pan. Stir the bread cubes up a bit and baste the chicken with some of the juices.

Note: Photo didn't turn out well so look at my "lucky" chickens in my garden window!(LOL)

Slow Roasted BBQ Chicken

Last week I received the latest Cooking Light Magazine in the mail and in it was a recipe for barbecued chicken sandwiches using a store bought rotisserie chicken and a recipe for the bbq sauce.  My mind has been on those sandwiches all week and I was determined to make my own, as well as a sauce of my own making.  Tonight's the night and hopefully all will go well and I'll be showing off the sandwich tomorrow.  Anyway, last night I made the roast chicken using the 5 hour slow roast method with a barbecue rub instead of my normal Greek seasoning rub.  It was extremely good served up with the Asparagus and Bacon Stir Fry and some scalloped potatoes.  And a dipping sauce is included!

For the rub and dipping sauce:

2 tsp sweet paprika
1 Tbl smoked paprika
1 tsp ground cumin
1 tsp salt
1 tsp black pepper
1 tsp granulated garlic
2 tsp sugar
2 Tbl vegetable oil
2 Tbl plus 1 tsp apple cider vinegar
3/4 cup mayo

In a small bowl mix together the sweet paprika, smoked paprika, cumin, salt, pepper, garlic and sugar.
Mix 1 tablespoon of the rub with the mayo and 1 tsp apple cider vinegar.  Cover and refrigerate until dinner time.
To the rest of the rub add the vegetable oil and the 2 tablespoons of apple cider vinegar.

For the chicken:
One 4 to 5 pound whole chicken
5 or 6 garlic cloves
The rub-oil-vinegar mixture

Place the chicken in an open roaster and rub the whole chicken inside and out with the rub-oil-vinegar mixture.  Place the garlic in the chicken's cavity. Cover and refrigerate for at least two hours.(longer is good)
Preheat your oven to 250F.  
Roast the chicken uncovered for 5 hours, basting every 45 minutes or so with the pan juices that will accumulate.  Tip the pan now and then to get those juices out of the cavity. When done, let the chicken rest a few minutes before carving.
Serve with the dipping sauce
NOTE:  I saved and refrigerated the pan juices because I might use them for the sandwiches.  We'll see...

 

Roasted Garlic and Rosemary Brushed Pork Loin

Half pork loins were on sale this past week so I bought one with this recipe in mind.  This will feed about 6 people, so for the two of us there will be sandwiches for leftovers. The clove of garlic studded into the roast imparts great flavor!

3 to 4 pound boneless pork loin
1 clove garlic sliced into about 10 slivers
1 head garlic, top cut off about 1/2 inch, placed on a piece of foil, drizzled with a teaspoon of olive oil, sealed in the foil and then roasted in a 350F oven for 45 minutes and then cooled
2 Tbl fresh rosemary leaves
1 tsp salt
1 tsp black pepper
1 tsp Dijon mustard
1/2 cup olive oil

Cut slits with a small paring knife all around the roast and push the slivers of garlic in.
Squeeze the cloves out of the roasted garlic head into a mini processor along with the rosemary, mustard, salt, pepper and olive oil. Process until relatively smooth.
Brush the roast with half of the puree and then roast for 45 minutes at 350F.
At this point brush with the rest of the puree and return to the oven and continue to roast until the internal temperature of the roast reaches 140F with an instant read thermometer.  This can take between 30 and 45 more minutes depending on your oven.  Remove the roast and let rest about 10 minutes before carving.

If you like, while the roast is resting, place your roasting pan on the burners of your stove, add 2 cups of chicken stock and bring up to the boil all the while scraping up those browned bits in the pan.  Add as much instant flour (Wondra) as you like to thicken to create a great pan sauce or gravy. 

Butter And Herb Roast Turkey

Over the weekend I roasted a turkey for the first time in years...as I think I've told you that we have been frying them for years....but when I saw this recipe on the FOOD52 website, I was intrigued...a turkey that didn't need to be basted? It was magnificent and all credit goes to fellow FOOD52'r sdebrango.  She is a wonderful cook and has posted great recipes on FOOD52. Take a look at this roast turkey recipe and all of sdebrango's other recipes on the site while you're there.  And Thank You so much sdebrango!!

http://food52.com/recipes/14669_butter_and_herb_roast_turkey 

Pancetta and Mushroom Stuffed Pork Tenderloin

Here's a nice little roast for about 4 people..I served it with a garden pea risotto..if you don't have pancetta, feel free to use bacon.


For the stuffing:
1 Tbl olive oil
3 ounces sliced pancetta cut into a fine dice
2 cups diced mushrooms (your choice)
1 large clove garlic, crushed
1 cup fresh bread crumbs
1/2 cup chopped flat leaf parsley
10 fresh basil leaves, thinly sliced
1/2 tsp salt
1/2 tsp black pepper
1/4 cup Marsala wine


In a large saute pan, cook the pancetta in the olive oil until almost crisp.  Add the mushrooms and garlic and continue to cook until the mushrooms brown a bit.
Stir in the bread crumbs, parsley, basil salt and pepper until all is combined. Moisten with the Marsala and set aside while you prep the tenderloin.


Putting it together:
1 pork tenderloin, about 1  1/2 pounds, butterflied lengthwise and the pounded with a meat mallet to form a rectangle about 6 by 12 inches
1/2 tsp porcini powder (dried porcini mushrooms, pulverised)
1/2 tsp ground fennel seed
1/2 tsp salt
1/2 tsp black pepper
Olive oil for rubbing the roast
The previously made stuffing


Spread the stuffing mixture lengthwise down the center of the butterflied tenderloin and then roll the roast and tie with butcher string to secure.
Rub the entire roll with olive oil and the combine the porcini powder, ground fennel, salt and pepper and rub that over the roast.
In a large non stick saute pan, sear the roast on all sides until well browned.
Roast in a preheated 350F oven in an open roaster for 40 to 45 minutes.  Let rest for about 10 minutes before removing the string and slicing.

Roasted Garlic and Bacon Brushed Standing Beef Rib Roast

I know I haven't posted much this past week, but for good reason...my brother was in town from Baton Rouge and so most of my cooking revolved around some of his favorites which you've seen on this site.  For his farewell dinner, however, I gussied up a standing beef rib roast.  Yum!

For the roasted garlic and bacon paste:
3 heads of garlic, top third cut off, drizzled with a Tbl of olive oil, wrapped loosely in foil and roasted at 350F for an hour.
1 tsp minced fresh rosemary leaves
1/3 cup bacon fat, melted
1/2 tsp salt
1/2 tsp black pepper
1 Tbl Dijon mustard
Squeeze the roasted garlic out of their skins and place them in a mini food processor with the rest of the ingredients.  Process until smooth and set aside.

For the roast and pan sauce:
5 pounds standing beef rib roast, cradled if possible, and at room temperature
10 fresh button or baby Bella mushrooms, thinly sliced
3 Tbl butter
3 strips bacon, cooked crisp and crumbled
1 cup thinly sliced shallots
2 cups beef broth
1  1/2 cups dry red wine
A couple of Tbl butter for finishing the pan sauce
The roasted garlic and bacon paste

In a 9 by 13 inch open roasting pan place the shallots, 1/2 cup beef broth and 1/2 cup of the wine and stir.  Place the roast over the mixture, bones facing down.
Brush the top and sides of the roast with the roasted garlic and bacon paste.
Place the roast, uncovered in a 450F preheated oven for 15 minutes.
Lower the oven temp to 350F and continue to roast for one hour.  At this point add 1/2 cup broth and 1/2 cup wine to the bottom of the pan.  Continue to roast until the internal temp reaches about 125F to 130F for medium rare.  Depending on your oven this could take another 15 to 30 minutes.
While the beef is roasting, saute the mushrooms in the 3 Tbl butter until nicely browned.
When the roast is done, place it on a cutting board, tented with foil and let it rest for 15 to 20 minutes before carving.
While the roast rests, place the roasting pan over 2 burners on your stove.  There should be nicely browned shallots sitting on the bottom.  Add the sauteed mushrooms, crumbled bacon and the remaining wine and broth and simmer, whisking as you go until the sauce has reduced a bit.  Whisk in the 2 Tbl butter for a super rich sauce and serve over the sliced beef.

Simply Summer Roasted Pepper Salad

Peppers are coming in season about now...here's a nice salad that keeps well and adds a little tang to your plate.

6 large cubanelle peppers
2 Hungarian hot peppers or 4 jalapenos
1 cup seeded, cored diced tomatoes
1 cup finely diced sweet onion
1 cup chopped flat leaf parsley
2 cloves crushed garlic
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
2 tsp salt
1/2 tsp black pepper

Roast the peppers on a gas grill or on a gas stove top until they begin to blacken and blister a bit.  Cover and set aside until cool.
Once cooled, peel and remove the seeds and stems.
Cut the cubanelles into a one inch dice.
Very finely dice the Hungarian hots or jalapenos until they're almost like mush.
Combine everything in a bowl and then park in the fridge for a few hours to let the flavors blend.

Tomato, Orzo and Chickpea Salad

I love making pasta with a raw sauce of fresh tomatoes and a few other ingredients.  I took the same concept and created this pasta salad adding a few other ingredients which can withstand the heat. Served cold or at "picnic" temperature, it's a great side or a wonderful vegetarian meal.  Marinating the tomatoes for 2 to 3 hours creates the dressing.

4 cups seeded diced tomatoes
1 to 2 cloves garlic, crushed in a garlic press
1/2 cup extra virgin olive oil
1 Tbl red wine vinegar
1/2 tsp crushed red pepper flakes
1 tsp salt
1/2 tsp black pepper
2 cups cooked and rinsed garbanzo beans ( or 1 14 to 15 ounce can, drained and rinsed)
1 cup uncooked orzo
1 cup diced English cucumber
1/2 cup sliced Kalamata olives
1/2 cup chopped flat leaf parsley
1/4 cup sliced fresh basil leaves
Salt and pepper to taste


In a medium bowl combine the tomatoes, garlic, olive oil, red wine vinegar, crushed pepper, 1 tsp salt and 1/2 tsp pepper.  Park the mixture on the counter for 2 to 3 hours.
Cook the orzo according to package directions.  Drain and rinse.
After the 2 to 3 hours "marinating" time, combine the tomatoes, garbanzo beans, cucumber, orzo and olives.  Re-season with salt and pepper.
Chill until ready to take to the picnic!

A Little Rack of Pork

Costco sells 8 bone racks of pork for a very reasonable amount.  I love them but they're obviously too large for the two of us.  I bring one home, cut it in half, cook one and freeze one for later.  The prep is real simple...slice about 2 cloves of garlic, make little slits all around the roast, and shove the garlic slices in.  Season liberally with salt , pepper, paprika and granulated garlic and then lightly rub the roast with olive oil.  Place in a small roaster, add about 1/2 cup water to the bottom of the pan, cover and roast at 325F for about 2 hours or until the internal temp reaches about 150F.  Uncover and continue roasting until the internal temp reaches about 170F...about another 30 minutes.  If you decide to roast all 8 bones, you'll obviously need to extend the cooking time.
Note: The accumulated juices make for a great gravy base while the roast rests after cooking.

Roasted Fingerlings

These little fingerling potatoes are perfect when roasted as a side to grilled or roasted meat and so easy to make.  Set them in a single layer in a baking dish, coat with olive oil, salt pepper and a little paprika and roast in a 350F oven for 30 to 45 minutes until tender.  Add a little granulated garlic if you want ( or even fresh minced - just a little though ).

Another all in one side

I'm all for making life a little easier and I often do side dishes that are combined into one.  This time I took the rest of that Trader Joe's couscous mix that I used for the Spinach soup and combined it with zucchini and roasted tomatoes. Great with grilled chicken, lamb, or beef.

For the roasted tomatoes:
3 medium tomatoes, round ends sliced off and then cut in half
olive oil for drizzling
2 cloves minced garlic
salt and pepper

Place the sliced tomatoes on a baking sheet, sprinkle on the garlic, salt and pepper and then drizzle with a little olive oil.  Roast in a 300F oven for 2 hours.

 2 cups couscous or couscous mix
2 cups chicken or vegetable broth plus extra if need
3 small zucchini diced about 3/4 inch
2 Tbl olive oil 
1/2 cup crumbled feta cheese
3 green onions, sliced
salt and pepper to taste



In a large frying pan, saute the zucchini in the olive oil until just starting to brown.  Cook the couscous according to package directions in the broth. Add the couscous to the zucchini and extra broth if mixture seems dry. Gently stir in the tomatoes, feta, and green onions.  Salt and pepper to taste. Makes 6 generous servings.


Note: Make this ahead of time and reheat in the microwave, adding a little more broth , if needed.

Brick chicken

We like the taste of grilled chicken, but I always worry about whether or not I've cooked it long enough.  I came up with this idea a few years ago...grill then roast!  Take a 3 to 5 lb. whole chicken, split it, marinate it a few hours, and then get either a gas or charcoal grill up to medium heat.  You'll need either 2 bricks covered in foil or a heavy cast iron pan. With the bricks I also use a flat grill pan with round holes in it.. Lay the chicken skin side down on the grill and top with the grill pan and bricks or the heavy cast iron pan.  Grill until nice and browned ( about 10 to 15 minutes on each side).  Make sure you have heavy duty gloves to remove the bricks.  You can baste it a little with the marinade. After browning, transfer the chicken to a roasting pan and roast in a pre-heated 350F oven for about an hour, basting occasionally with the pan juices. Goes great with the roasted potatoes I posted yesterday.
I use the same marinade for this one that I use for the slow roasted chicken: 1/4 cup olive oil, 3 to 4 Tbl. Cavenders Greek Seasoning, and the juice of one lemon. Marinate a few hours before grilling.

Note:  This great if you like to grill in the winter, because you can do the grilling part early in daylight and then hold to roast later. 

Slow roasted

We love roast chicken and when I found a recipe for what was called "sticky chicken", I knew I had a hit!  It's the method of cooking that makes this mouth watering...  Here's my version..

1 3 1/2 to 4 1/2 lb whole chicken
6 - 8 cloves whole peeled garlic
1 lemon
olive oil
Cavenders Greek Seasoning
sweet paprika

Rinse the chicken and pat dry. Fill the cavity with the garlic cloves and 1/2 of the lemon. Place the chicken in a roasting pan ( you can tie the legs and tuck the wings if you like). Rub the bird with olive oil and the juice of the other 1/2 lemon.  Sprinkle liberally with the Cavenders and paprika.  Cover with plastic wrap and refrigerate for an hour or up to 24 hours.
Preheat oven to 250F ( yep ...that's right) and roast for 5 hours (yep...that's right too). Baste it  a few times with the drippings that will start to accrue after about an hour.
After cooking, remove the chicken from the pan and let it rest.  Add 2 cups chicken broth and a few of the roasted cloves of garlic from the cavity. Scrape up the drippings while heating this mixture on top of the stove.  Add a little flour and whisk until thickened to make a wonderful lemony garlicky gravy.