Chicken Cacciatore

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

4 chicken thighs, skin on, bone in
2 chicken wings, skin on, bone in
Sea salt
Black pepper
½ cup flour (for dredging)
Olive oil
3 cloves of garlic, chopped fine
1 medium yellow onion, chopped medium
1 medium red bell pepper, chopped medium
2 medium carrots, chopped medium
2 ribs of celery, chopped fine
½ cup fresh oregano, chopped fine
½ cup fresh marjoram, chopped fine
½ cup fresh basil, chopped fine
½ cup fresh parsley, chopped fine
¼ cup of each reserved for the end
½ cup dry white wine
1 large (28-ounce) can peeled whole tomatoes
1 cup chicken stock

PREPARATION

Season chicken with salt and pepper and dredge in flour. In a heavy bottom 5-Qt pot heat the olive oil over medium-high heat and sauté chicken until brown, about 3 to 5 minutes per side. You can do the chicken in two batches if need be, take chicken out and set aside. Reduce heat to medium, and add garlic and onion, sauté until the garlic and onions are tender and translucent, 3 to 5 minutes. Next, add bell peppers, carrots, and celery, and continue to sauté for another 3 to 4 minutes. Add half of all herbs and sauté just until coated. Add the wine and remove any little bits and pieces stuck to bottom of the pan. Add the tomatoes, squishing them with your fingers to break apart whole tomatoes. Add chicken stock, stir well. Add the chicken and mix well. Reduce heat to simmer and simmer for about 20 to 30 minutes or until chicken is cooked through. Add remaining herbs and take off heat. Remove any excess oil or fat floating on the top of the sauce with a spoon. Serve over Herbed polenta.

Herbacious Olives

October 8th, 2010 § 0 comments § permalink

Serves 10

INGREDIENTS

½ cup olive oil
Zest and juice of 2 lemons
¼ cup fresh rosemary, chopped
¼ cup fresh thyme, chopped
½ tablespoon mustard seeds
½ tablespoon fennel seeds
1 teaspoon red pepper flakes
4 cups of mixed olives

PREPARATION

Place all ingredients, except olives, in small saucepan over medium-low heat, until warmed through and herbs and spice flavors have been infused. Pour over olives and, let cool.

Herbacious Olives

Herbed Goat Cheese

October 8th, 2010 § 0 comments § permalink

Serves 10

INGREDIENTS

½ cup extra virgin olive oil
1 teaspoon red chili flakes
1 teaspoon salt
Black pepper
2 tablespoons of each of the following fresh herbs: parsley, chives, dill, mint, tarragon, thyme, chopped fine
1 long goat cheese log, chilled

PREPARATION

In a small bowl, mix all ingredients except goat cheese. Place chilled goat cheese log on plate, and drizzle olive oil and herb mixture on top. Serve with bread.

Herbed Goat Cheese

Herbed Polenta

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

6 cups water
Salt
2 cups yellow or white cornmeal
½ cup parmesan, grated
½ cup milk
½ stick (4 tablespoons) butter
2 tablespoons fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves, chopped
2 tablespoons fresh parsley leaves, chopped
Freshly cracked black pepper

PREPARATION

Bring water and salt in a heavy bottom saucepan to a boil, add cornmeal, and whisk well. Reduce heat to low, and cook until thick and tender, whisking regularly, about 10-15 minutes. Remove from heat and add the cheese, milk, butter, herbs, and cracked pepper. Stir well until all is melted and incorporated.

Herbed Tapenade

October 8th, 2010 § 0 comments § permalink

Serves 15

INGREDIENTS

½ cup extra virgin olive oil
3 cloves garlic, chopped
½ medium yellow onion, chopped fine
1 red bell pepper, chopped fine
1 yellow pepper, chopped fine
1 orange pepper, chopped fine
1 cup black olives, chopped fine
1 cup walnuts, chopped fine
1 small jar capers
3 small anchovy fillets
1 cup fresh parsley, chopped fine
¼ cup fresh basil, chopped fine
¼ cup fresh marjoram, chopped fine
½ cup red wine vinegar
Salt and pepper

PREPARATION

Mix in a food processor until blended well. Season with salt and pepper. Serve with bread.

Honey Crème Fig Energy Bars

October 8th, 2010 § 0 comments § permalink

Makes 18-20 bars

INGREDIENTS

2 cups rolled oats
½ cup chopped dried figs
¼ cup chopped almonds
¼ cup flax seeds
¾ cup whey or soy protein powder
½ cup heavy cream
½ cup whole wheat flour
¼ cup almond oil
¼ cup wheat bran
¼ cup brown rice syrup
1 teaspoon baking soda
½ cup honey
1 teaspoon salt
2 teaspoons vanilla extract

PREPARATION

Preheat oven to 350ËšF. Prepare a half sheet tray with baking spray and set aside. On a separate sheet tray, toast oats and nuts in oven until golden brown and fragrant, 10 to15 minutes, and let cool. In a large mixing bowl, combine all dry ingredients. Meanwhile, place a medium-sized saucepan over medium-low heat, add liquids and warm through, 1 to 2 minutes. Add to dry ingredients and stir well. Press oat and nut mixture into prepared half sheet tray and bake for 20 minutes or until browned. Once out of oven, cool for 30 minutes. Once cooled, cut and place in refrigerator overnight.
For on-the-go travel, wrap in wax paper.

Pear Rosemary Upside-Down Cake

October 8th, 2010 § 0 comments § permalink

Serves 8-10

INGREDIENTS

8 tablespoons unsalted butter (1 stick), separated
1 cup sugar, separated
3 medium pears, skins on, cored and cut into wedges
1 tablespoon fresh rosemary leaves
¾ cups cornmeal
¾ cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
3 tablespoons fresh rosemary leaves, chopped fine
1½ teaspoons coarse salt
3 large eggs
½ teaspoon teaspoon vanilla extract
½ cup heavy cream

PREPARATION

Preheat oven to 350ËšF.
Melt 4 tablespoons of butter in a cast iron skillet over medium heat, making sure to coat all sides. Add ½ cup of sugar and cook until the butter starts to melt and turn golden brown about 3 minutes. Add pear wedges forming a circle covering entire bottom of pan filling any blank spots. Sprinkle rosemary leaves on the pears. Place in the oven for 15 minutes or until pears are tender. Set aside.
Meanwhile, in a large mixing bowl combine cornmeal, flour, baking powder and soda, rosemary leaves and salt. Separately, in the bowl of a large mixer over medium-high speed, beat 4 tablespoons butter and ½ cup sugar until fluffy. Reduce speed to medium and add eggs one at a time, making sure to scrape sides of the bowl. Next, adding dry ingredients and mix just until incorporated. Finish by adding vanilla and heavy cream. Drop spoonfuls of batter over pear mixture and spread evenly with a spatula coating evenly and making sure pears are not visible. Bake until golden brown and a tester comes out clean, 35 to 40 minutes.
Let stand for 10 minutes, run a knife or spatula around the cakes edges and invert onto a large cutting board tap the bottom if need be. Cool and serve.

Pear Rosemary Upside Down Cake

Red Basil Iced Tea

October 8th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

5 Bags Earl Grey Tea
8 cups water
1 cup Red Basil Ginger Simple Syrup, recipe follows

PREPARATION

Brew Earl Grey Tea in 8 cups of water, steep and cool. In a pitcher over ice, add tea and Red Basil Ginger Simple Syrup.

Red Basil Ginger Simple Syrup

INGREDIENTS

1 cup water
1 cup sugar
½ cup red basil leaves
1 tablespoon peeled ginger root, chopped

PREPARATION

Combine all ingredients in a small saucepan over medium heat. Warm through until sugar is dissolved and red basil and ginger are infused. Take off heat and cool. Strain before using.

Red Basil Iced Tea

Rosemary Gin & Tonic

October 8th, 2010 § 0 comments § permalink

Makes 1 drink

INGREDIENTS

1 lime wedge
1 3-inch fresh sprig of rosemary
2 ounces gin
Tonic water

PREPARATION

Lightly crush the lime wedge and rosemary in a 10 to 12-ounce glass with a muddler or the end of a wooden spoon. Next, add gin. Fill the glass with ice and top off with tonic water. Stir and serve.

Rosemary Gin & Tonic

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