Archive for October 19th, 2011

I’m not sure why I haven’t posted this one before.  Made it for dinner guests in the past..making it for dinner guests this weekend.  It’s so simple and rustic.  Finishing this dish with a Balsamic Drizzle gives it an elegant appearance when you bring it to the table.

Balsamic Drizzle is not something many have heard of. I first heard about it from a cookbook by Robert Rainford (2006).  Rachael Ray uses it in this dish and it is fabulous and easy to make!

Adapted from Rachael Ray

Roasted Chicken & Sausages

4 pieces bone-in chicken thighs/legs attached
1 lb sausages (I love spolumbos with this dish)
3 tbsp oil
4 sprigs fresh rosemary, 2 of them finely chopped
8 sprigs fresh thyme, 4 of them finely chopped
12 baby potatoes
6-8 shallots, halfed and peeled (spanish onions would work as well)
1 lb bunch black seedless grapes snipped into small clusters (do not take them off stems)
Salt & Pepper to taste
Balsamic Drizzle

First Step make your Drizzle
2 cups of Balsamic Vinegar
1 tbsp Brown Sugar

You can make this without the brown sugar…it’s your choice. Put the balsamic vinegar into a pot and bring to a boil. Once boiling reduce to low and let simmer 20-30 minutes. It should become thick enough to coat the back of a spoon. At this point you should have approx. 1/2 cup. Let cool. Pour into storage container and keep in fridge if not using right away. Otherwise set aside until ready to use.

Main Dish
Preheat oven to 425F. In a large roasting pan add your chicken, sausages and 1-2 tbsp of your oil. Toss to combine. Season with chopped rosemary, thyme, salt and pepper.

In a bowl toss the shallots, potatoes, black grapes and remaining oil. Add another pinch of Salt & Pepper and place in roasting pan with the meat. You can either bundle your rosemary/thyme sprigs or just toss them into the pan.

Roast 45-60 minutes until meat juices run clear and meat is crispy on the outside.

To serve arrange everything nicely on a clean platter adding pan juices. Lightly pour on your balsamic drizzle and bring to the table. With this dish you could serve some steamed broccoli, asparagus or a green salad of sorts! Enjoy!

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Another recent, very tasty vegetarian meal made and devoured (by myself and the visiting vegetarian)!   It’s pretty simple to put this dish together! Serves 4

Adapted from Chatelaine

Vegetable Coconut Curry

1/2 cup red lentils
500g green beans trimmed and cut in half
2 tbsp Indian Curry Paste
1/2 – 3/4 can coconut milk
Pinch of salt
2 Japanese (or chinese) eggplants
1 tbsp oil (canola, olive oil or veg)
1 small spanish onion, sliced
lemon wedges
1/4 cup chopped fresh cilantro (optional)
naan (also optional but sooo delish)

Combine lentils with 2.5 cups of water in a pot. Bring to a boil, reduce heat and continue to simmer uncovered until lentils begin to soften (about 8 minutes). Meanwhile steam green beans until tender crisp. Mix curry paste with 1 tbsp water and add to lentils. Stir in coconut milk and pinch of salt. Simmer uncovered until thickened.

Slice eggplants in quarters lengthwise and then cut them again into 2 inch wedges. In a fry pan heat your oil and add your onion cooking until softened.   Then add your eggplant flesh side down and cook until tender….approx. 6-7 minutes.  Add your green beans and toss. 

To serve divide between 4 bowls topping with lentils.  Garnish with lemon and cilantro.  Eat with Naan. YUM!

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