When I came across this garlic chicken recipe lately I
was skeptical but thankfully gave it a try, it’s amazingly rich and not at all
too garlicky. Start by seasoning your
cut up whole chicken or boneless thighs with salt and pepper and brown both
sides in a medium hot pan for about fifteen minutes. In the meantime peel two heads of
garlic…that’s right….two heads. After
removing the chicken from the pan brown the whole coves for about six minutes,
add a half cup of dry white wine or vermouth and let reduce by half, then add a
cup of chicken stock. You could use a
potato masher to break up the softened cloves but I found it easiest to pour
the garlic mixture in a bowl and use my stick blender. Once pureed add to a roasting pan with the
browned chicken and bake for twenty to thirty minutes.
I’m all about kimchi, this spicy fermented cabbage is
loaded with flavor, works for breakfast, lunch, or dinner, and lasts forever in
the fridge. And while the jars I see
in my market may seem pricey, trust me, it lasts a good long while…like
one of those sponges at the bank that just keep expanding. While I’ve been known to put it on everything
from hot dogs to sardines, my favorite application is on fish tacos. Cover the bottom of a frying pan with a thin
layer of oil and while that’s heating cut your tilapia, pollock or other firm
white fish into one inch strips, salt and pepper, and dust with flour. On low, heat up a second Teflon pan on low to
warm your soft corn tortillas, it just takes a few minutes of flipping. I love the thicker home styles brands. Pan fry your fish, place in the tortillas,
and top with kimchi, cilantro, and a slice of avocado. Chopped scallions and tomatoes are a nice
touch too. And of course your favorite
salsas and a pinch of kosher salt.
Caramelized onions make everything good but this
combination with Swiss Chard and garlic bread crumbs is memorable. Peel, halve, and slice a couple of yellow
onions and sauté over medium to high heat with butter or olive oil and a pinch
of sugar…scrape and turn often. While
those are cooking heat two peeled and squashed garlic cloves in a couple table
spoons of olive oil so the garlic flavors the oil, if you’re an anchovy fan a
couple of fillets work well with the garlic.
After a few minutes add a cup of dried bread crumbs and toss well so the
oil is absorbed before setting aside.
Add some more oil to the pan and sauté your washed, deveined, and
chopped Swiss Chard until it is soft.
Once the onions are browned add to the Chard, salt and pepper to taste,
and combine with the bread crumbs and cooked pasta of your choice….garnish with
some parmesan…a hearty and flavorful pasta, perfect for this time of year.
The cold nights are perfect for a big bowl of curry, and
while Delicata squash isn’t very traditional, it works nicely both for its
flavor and consistency. Wash, halve,
seed, and slice a few squash into 1/8 to ¼ inch slices, toss with a little oil
and salt and bake at 375 for half an hour with the skin on. In the meantime sauté a large chopped onion
in a pot until it begins to brown, then add two chopped garlic cloves and some
turkey burger if a veggie curry isn’t going to do it for you. After five minutes add your curry paste, a
cup of salted peanuts, and three cups of veggie or chicken stock, I prefer the Better
Than Bouillon paste that’s available locally. If you’re using curry powder stir that in with
the turkey burger in the previous step. Once
you add the squash it’s just a matter of letting it simmer for half an hour,
salt and hot sauce to taste, and some scallions for a dash of color. Works well served alongside a cold cabbage or
brussel sprout salad.
Caramelized onions make everything good but this
combination with Swiss Chard and garlic bread crumbs is memorable. Peel, halve, and slice a couple of yellow
onions and sauté over medium to high heat with butter or olive oil and a pinch
of sugar…scrape and turn often. While
those are cooking heat two peeled and squashed garlic cloves in a couple table
spoons of olive oil so the garlic flavors the oil, if you’re an anchovy fan a
couple of fillets work well with the garlic.
After a few minutes add a cup of dried bread crumbs and toss well so the
oil is absorbed before setting aside.
Add some more oil to the pan and sauté your washed, deveined, and
chopped Swiss Chard until it is soft.
Once the onions are browned add to the Chard, salt and pepper to taste,
and combine with the bread crumbs and cooked pasta of your choice….garnish with
some parmesan…a hearty and flavorful pasta, perfect for this time of year.