8 cups of kale (remove the thick stems and rough chop)
4 links of Italian Sausage (chicken sausage can be a good substitute)
5 large cloves of garlic, minced
2 tablespoons of minced pancetta
3 tablespoons of extra virgin olive oil
1 medium onion (red is nice, but white or yellow are fine)
1 tsp. fennel seeds
1/4 tsp. of fresh cracked black pepper
a pinch of salt
1/3 cup of chicken broth
1/4 cup grape tomatoes, cut into half
Saute the pancetta, sausage and onions in the olive oil and when the pancetta is starting to crisp, add the garlic, fennel seeds, pepper and salt. After the garlic has sauteed for about a minute, add the kale and salt, and thoroughly toss it all together so the kale is coated with the oil. Add the tomatoes and chicken broth, cover the pot tightly, and turn the heat to medium-low. Let it braise for 5 minutes, toss it all thoroughly, and let it saute for another 5 minutes, covered tightly.
Then remove the cover and turn the heat to medium. Saute until all the broth evaporates and then serve.
Optional -- garnish with a bit of grated parmigiana cheese AND/OR, as the last of the broth evaporates, add a splash of red wine vinegar for a little extra tang.
Showing posts with label Meats. Show all posts
Showing posts with label Meats. Show all posts
Tuesday, April 5, 2011
Thursday, March 17, 2011
Broccoli Rabe and Italian Sausage
This is a true Italian masterpiece dish, and often, an acquired taste. Broccoli rabe is a slightly bitter (in a good way) version of broccoli, with very leafy, thin stems. It needs a dual cooking process to reach its best taste, but it's actually quite easy to prepare. Italian sausage is its perfect partner, but it's also delicious with pasta, as a side dish, or as a pizza topping.
1 pound of broccoli rabe, roughly chopped
2 tablespoons of olive oil
2-3 large cloves of garlic, thinly sliced
4 links of Italian sausage (hot or sweet; chicken, turkey or pork - it's up to you)
1/2 cup cannellini beans (optional)
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper
1 pinch of red pepper flakes (optional)
1/2 cup of chicken or vegetable broth
Take the broccoli rabe and plunge it into salted, boiling water for about 90 seconds. Drain the broccoli rabe and put in a bowl of ice water to stop it from cooking any further. Once it has cooled, drain it again and shake/squeeze as much water out of the veggies as possible.
Grill the sausage until cooked through and nicely crisped on the outside. Remove from heat and let them sit for 5 minutes so the juices settle back into the meat. While they are cooling, heat the olive oil in a large skillet and add the garlic slices, cooking until translucent but not letting them brown.
Add the broccoli rabe, the beans, salt and pepper (black and red) and toss thoroughly -- saute until heated through.
Slice the sausage into bite-sized pieces and toss into the broccoli and beans. If any of the food is sticking to the bottom of the pan, add enough broth to loosen it up and keep things moist. Cook for another 2-3 minutes, so the flavors meld, using more broth if necessary. It's nice to have a little pool of juice at the bottom of the bowl which can be absorbed by some nice crusty Italian bread.
This is often served as an appetizer, but it really can be an ample meal, especially if served along side some risotto, polenta, or even pasta.
1 pound of broccoli rabe, roughly chopped
2 tablespoons of olive oil
2-3 large cloves of garlic, thinly sliced
4 links of Italian sausage (hot or sweet; chicken, turkey or pork - it's up to you)
1/2 cup cannellini beans (optional)
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper
1 pinch of red pepper flakes (optional)
1/2 cup of chicken or vegetable broth
Take the broccoli rabe and plunge it into salted, boiling water for about 90 seconds. Drain the broccoli rabe and put in a bowl of ice water to stop it from cooking any further. Once it has cooled, drain it again and shake/squeeze as much water out of the veggies as possible.
Grill the sausage until cooked through and nicely crisped on the outside. Remove from heat and let them sit for 5 minutes so the juices settle back into the meat. While they are cooling, heat the olive oil in a large skillet and add the garlic slices, cooking until translucent but not letting them brown.
Add the broccoli rabe, the beans, salt and pepper (black and red) and toss thoroughly -- saute until heated through.
Slice the sausage into bite-sized pieces and toss into the broccoli and beans. If any of the food is sticking to the bottom of the pan, add enough broth to loosen it up and keep things moist. Cook for another 2-3 minutes, so the flavors meld, using more broth if necessary. It's nice to have a little pool of juice at the bottom of the bowl which can be absorbed by some nice crusty Italian bread.
This is often served as an appetizer, but it really can be an ample meal, especially if served along side some risotto, polenta, or even pasta.
Sunday, March 6, 2011
Roasted Cornish Game Hen
This is a deceptively elegant meal to serve to company -- it looks a lot harder than it actually is.
Serve 1 hen per person, and the day before you plan to serve them, soak them in the following marinade, which is enough for 6-8 birds:
The zest and juice of 2 lemons and 2 oranges
3 - 4 sprigs of fresh rosemary, chopped finely
1 tbsp. fresh thyme leaves
1 tbsp. fresh sage leaves, chopped finely
1 tsp. fresh ground black pepper
1 tbsp. salt
1/3 cup extra virgin olive oil
1/4 cup orange juice
5 cloves of garlic, grated or crushed
Mix this together and it should be like a thin paste. Slather the hens on the inside and outside with the marinade, making sure to get some under the skin to it flavors the meat directly, pouring the remainder in the pan/dish in which you're marinating them. Cover with foil and refrigerate for for 20-24 hours.
Remove the dish from the refrigerator an hour before you plan to put them in the oven, and drain the excess marinade from them. Put them in a large roasting pan, with at least a little bit of room in between each hen so they can cook evenly.
Preheat your over to 400 degrees, and place the hens in the oven for 1 hour -- for the last 10-15 minutes, turn the heat up to 425 degrees so the skin crisps up a bit.
When they are done, place them on a large platter, cover with foil and let sit for 10-15 minutes before serving. Strain all the drippings from the bottom of the roasting pan into a sauce pan and after letting it sit for a minute, strain off most of the liquid fat that rises to the top. Add 1/3 cup of dry vermouth, sherry, white wine or marsala wine (whichever you like best), and boil rapidly for 5 minutes to evaporate all the alcohol. Serve this alongside the hens in case anyone would like theirs even a bit more juicy and succulent.
Wild rice pilaf is a very traditional side-dish with cornish game hens, but let your imagination run wild!
As a final tip, after dinner, save all the hen carcasses in ziploc bags, and freeze them until you are ready to make chicken broth -- they work perfectly for this!
Serve 1 hen per person, and the day before you plan to serve them, soak them in the following marinade, which is enough for 6-8 birds:
The zest and juice of 2 lemons and 2 oranges
3 - 4 sprigs of fresh rosemary, chopped finely
1 tbsp. fresh thyme leaves
1 tbsp. fresh sage leaves, chopped finely
1 tsp. fresh ground black pepper
1 tbsp. salt
1/3 cup extra virgin olive oil
1/4 cup orange juice
5 cloves of garlic, grated or crushed
Mix this together and it should be like a thin paste. Slather the hens on the inside and outside with the marinade, making sure to get some under the skin to it flavors the meat directly, pouring the remainder in the pan/dish in which you're marinating them. Cover with foil and refrigerate for for 20-24 hours.
Remove the dish from the refrigerator an hour before you plan to put them in the oven, and drain the excess marinade from them. Put them in a large roasting pan, with at least a little bit of room in between each hen so they can cook evenly.
Preheat your over to 400 degrees, and place the hens in the oven for 1 hour -- for the last 10-15 minutes, turn the heat up to 425 degrees so the skin crisps up a bit.
When they are done, place them on a large platter, cover with foil and let sit for 10-15 minutes before serving. Strain all the drippings from the bottom of the roasting pan into a sauce pan and after letting it sit for a minute, strain off most of the liquid fat that rises to the top. Add 1/3 cup of dry vermouth, sherry, white wine or marsala wine (whichever you like best), and boil rapidly for 5 minutes to evaporate all the alcohol. Serve this alongside the hens in case anyone would like theirs even a bit more juicy and succulent.
Wild rice pilaf is a very traditional side-dish with cornish game hens, but let your imagination run wild!
As a final tip, after dinner, save all the hen carcasses in ziploc bags, and freeze them until you are ready to make chicken broth -- they work perfectly for this!
Wednesday, September 22, 2010
Turkey Burgers
A healthier option than the usual hamburger, turkey burgers are growing in popularity everywhere. But unlike beef, you can't just mold them into a patty and slap them on the grill -- they fall apart, the meet is too dry to taste even remotely decent when cooked, and the end result will be so discouraging that you give up altogether.
Turkey burgers need a little more love, a little more help, but when done right, they're worth it! Here's how I do it:
1 pound of ground turkey meat (can either get 99% fat free which is all white, or 93% fat free, which has some dark meat added)
1 egg
1/4 cup plain bread crumbs
1 small onion, finely diced (adds flavor and moisture)
1 tablespoon of your favorite seasoning mix for poultry - I like using either herbs de provence or Tastefully Simple's Garlic Dill mix, but you can use whatever you like best
If your seasoning mix is missing either salt and/or pepper, add a pinch of each.
Mix together just until well blended, but don't over-mix or the meat will totally fall apart and be rock hard when cooked.
Form into 4-5 patties, cook until well done, and serve on a whole grain bun. Ketchup is fine as a condiment, but instead, try honey mustard as a more tasty alternative!
Turkey burgers need a little more love, a little more help, but when done right, they're worth it! Here's how I do it:
1 pound of ground turkey meat (can either get 99% fat free which is all white, or 93% fat free, which has some dark meat added)
1 egg
1/4 cup plain bread crumbs
1 small onion, finely diced (adds flavor and moisture)
1 tablespoon of your favorite seasoning mix for poultry - I like using either herbs de provence or Tastefully Simple's Garlic Dill mix, but you can use whatever you like best
If your seasoning mix is missing either salt and/or pepper, add a pinch of each.
Mix together just until well blended, but don't over-mix or the meat will totally fall apart and be rock hard when cooked.
Form into 4-5 patties, cook until well done, and serve on a whole grain bun. Ketchup is fine as a condiment, but instead, try honey mustard as a more tasty alternative!
Monday, September 13, 2010
Braised lamb shanks
Though there's no fancy name for these, as there is with osso bucco, making them is really not much different than preparing osso bucco. http://foodislove-judy.blogspot.com/2010/09/osso-bucco.html.
You will follow the exact same recipe with the following modifications:
Lamb shanks instead of veal shanks
Red wine instead of white wine
Add a tsp. of thyme and rosemary (either fresh or dried) in addition to the other herbs -- the lamb meat is stronger and flavor and can hold up to additional seasoning
Enjoy!
You will follow the exact same recipe with the following modifications:
Lamb shanks instead of veal shanks
Red wine instead of white wine
Add a tsp. of thyme and rosemary (either fresh or dried) in addition to the other herbs -- the lamb meat is stronger and flavor and can hold up to additional seasoning
Enjoy!
Osso Bucco
Osso Bucco is the fancy Italian way of saying braised veal shanks (a shank is essentially the shin of the calf). This is a cut of meat that is rich in sinew and connective tissue, that when cooked properly (ie, low and slow), literally falls off the bone and melts in your mouth. And for true foodies, once the meat is done, you can scoop the marrow out of the bone and enjoy that as the final delicacy. (Vegetarians will probably shudder at this last paragraph).
Home cooks often think this is a restaurant-only meal and they couldn't be more wrong. It's actually quite easy to make at home, and a heck-of-a-lot cheaper than the restaurant versions that often fetch top dollar, even though it's not an expensive cut of meat. My local supermarkets carry Catelli Brothers veal, http://www.catellibrothers.com/, and often have shanks, but if you don't see them in the meat cases, ask the butcher at your supermarket if they have any or can order them for you. Chances are, they are hiding in the back cases, waiting for smart consumers to ask for them.
This is a great meal to make for company as it looks VERY fancy but is really easy -- it doesn't take very long to prepare, but it does take a while to cook, so make sure you start preparing this at least three hours before you want to serve.
Ingredients:
6 veal shanks
1 large onion
4 large garlic cloves
1/3 cup extra virgin olive oil
1/2 cup shredded or finely diced carrots
1 cup dry white wine
28 ounces of crushed tomatoes (1 large can)
1 can of tomato paste (optional)
2 tablespoons of fresh oregano (or 1 tbsp. of dried oregano)
2 tablespoons of fresh basil (or 1 tbsp. of dried basil)
salt and fresh cracked black pepper
Directions:
In a dutch over, or some other large, thick bottomed pan, heat the olive oil until it starts to smoke. As soon as it does, turn down the heat to medium. Season the veal shanks with salt and pepper on both sides, and place them into the oil (gently so as not to splash yourself!), and let them sit for 4-5 minutes until they get nice and browned. Then flip them over and do the same.
Remove the shanks from the pan and place on a plate. The bottom of the pan should have some nice brown bits clinging to the pan -- add the onions, carrots and garlic on top of this, along with a pinch of salt so that the veggies will release their natural juices. Stir these around in the oil and brown bits, letting the juices from the onions dissolve and pick up the bits from the pan.
Once the onion, carrots and garlic are nice and soft and slightly browned, add the white wine and let it cook until it reduces in half. Then add all the remaining ingredients except for the tomato paste, stir till it's well incorporated, and starts to bubble. Do NOT add more salt and pepper at this point.
Turn the heat down to the lowest setting possible, return the shanks and all their juices to the pot, and cover tightly. (If your pan does not seal tightly, use a double layer of aluminum foil.) Alternatively, you can put all of this into a baking dish, and cook in your over for 2.5 hours at 250 degrees.
After 2.5 hours, you can do one of two things-- if you prefer a more rustic sauce, simply put the osso bucco on a plate with a generous spoonful of sauce over it. (I love to serve it over a few pieces of polenta, but you could also serve it over pasta, risotto, or mashed potatoes). If you prefer a more refined sauce, after gently removing the shanks (remember, they'll fall apart pretty easily by now), put the sauce through a fine strainer. Return to a pot, add the tomato paste, and stir till it's well incorporated and heated through. Taste either version of the sauce before serving and add more salt or pepper if needed.
In either case, feel free to garnish with any combination of fresh basil, oregano or Italian flat-leaf parsley. You could also sprinkle a bit of crumbled feta or ricotta salata cheese over the top of this dish for extra zing.
Home cooks often think this is a restaurant-only meal and they couldn't be more wrong. It's actually quite easy to make at home, and a heck-of-a-lot cheaper than the restaurant versions that often fetch top dollar, even though it's not an expensive cut of meat. My local supermarkets carry Catelli Brothers veal, http://www.catellibrothers.com/, and often have shanks, but if you don't see them in the meat cases, ask the butcher at your supermarket if they have any or can order them for you. Chances are, they are hiding in the back cases, waiting for smart consumers to ask for them.
This is a great meal to make for company as it looks VERY fancy but is really easy -- it doesn't take very long to prepare, but it does take a while to cook, so make sure you start preparing this at least three hours before you want to serve.
Ingredients:
6 veal shanks
1 large onion
4 large garlic cloves
1/3 cup extra virgin olive oil
1/2 cup shredded or finely diced carrots
1 cup dry white wine
28 ounces of crushed tomatoes (1 large can)
1 can of tomato paste (optional)
2 tablespoons of fresh oregano (or 1 tbsp. of dried oregano)
2 tablespoons of fresh basil (or 1 tbsp. of dried basil)
salt and fresh cracked black pepper
Directions:
In a dutch over, or some other large, thick bottomed pan, heat the olive oil until it starts to smoke. As soon as it does, turn down the heat to medium. Season the veal shanks with salt and pepper on both sides, and place them into the oil (gently so as not to splash yourself!), and let them sit for 4-5 minutes until they get nice and browned. Then flip them over and do the same.
Remove the shanks from the pan and place on a plate. The bottom of the pan should have some nice brown bits clinging to the pan -- add the onions, carrots and garlic on top of this, along with a pinch of salt so that the veggies will release their natural juices. Stir these around in the oil and brown bits, letting the juices from the onions dissolve and pick up the bits from the pan.
Once the onion, carrots and garlic are nice and soft and slightly browned, add the white wine and let it cook until it reduces in half. Then add all the remaining ingredients except for the tomato paste, stir till it's well incorporated, and starts to bubble. Do NOT add more salt and pepper at this point.
Turn the heat down to the lowest setting possible, return the shanks and all their juices to the pot, and cover tightly. (If your pan does not seal tightly, use a double layer of aluminum foil.) Alternatively, you can put all of this into a baking dish, and cook in your over for 2.5 hours at 250 degrees.
After 2.5 hours, you can do one of two things-- if you prefer a more rustic sauce, simply put the osso bucco on a plate with a generous spoonful of sauce over it. (I love to serve it over a few pieces of polenta, but you could also serve it over pasta, risotto, or mashed potatoes). If you prefer a more refined sauce, after gently removing the shanks (remember, they'll fall apart pretty easily by now), put the sauce through a fine strainer. Return to a pot, add the tomato paste, and stir till it's well incorporated and heated through. Taste either version of the sauce before serving and add more salt or pepper if needed.
In either case, feel free to garnish with any combination of fresh basil, oregano or Italian flat-leaf parsley. You could also sprinkle a bit of crumbled feta or ricotta salata cheese over the top of this dish for extra zing.
Wednesday, June 30, 2010
Chicken ala CBD
My good friend Caroline Bournos Diaco, shared her family's favorite chicken recipe with me - -it's a breeze and sounds like a simply perfect way to enjoy some good dark meat.
Take thighs and drumsticks, remove the skin, and soak in salted water for 2 hours. (Don't be stingy with the salt -- the chicken absorbs very little of it in terms of taste, but it does WONDERS for tenderizing the meat, especially if you're going to cook with the skin removed).
Remove from the water, and pat dry with paper towels. Then dip it in an egg wash (2 beaten eggs and 1/3 cup of milk) and dredge thoroughly in Italian seasoned bread crumbs (you could even add some extra parmigiana cheese to the crumbs for added flavor).
Drizzle a thin layer of olive oil on a cookie sheet, place the chicken on it, and drizzle the top with a bit of olive oil. Bake at 400 degrees for 40 minutes, flip the chicken, and bake for 30 more. It comes out crispy, juicy and delicious.
Take thighs and drumsticks, remove the skin, and soak in salted water for 2 hours. (Don't be stingy with the salt -- the chicken absorbs very little of it in terms of taste, but it does WONDERS for tenderizing the meat, especially if you're going to cook with the skin removed).
Remove from the water, and pat dry with paper towels. Then dip it in an egg wash (2 beaten eggs and 1/3 cup of milk) and dredge thoroughly in Italian seasoned bread crumbs (you could even add some extra parmigiana cheese to the crumbs for added flavor).
Drizzle a thin layer of olive oil on a cookie sheet, place the chicken on it, and drizzle the top with a bit of olive oil. Bake at 400 degrees for 40 minutes, flip the chicken, and bake for 30 more. It comes out crispy, juicy and delicious.
Monday, June 21, 2010
Rice Pilaf salad
This is a recipe I made up purely by chance. I had a number of left-overs and such lying around that I knew would work well together and all I needed was something to bind them all together. I didn't have time to boil and cool pasta, so instead, I reached for a pouch of Uncle Ben's Rice Pilaf that cooks in the microwave in 90 seconds. I thought this would be a good clean up dinner that the family would tolerate, and instead everyone who ate it RAVED that it was one of the best meals I've ever made. I was speechless, but it's now going into the regular repetoire! It's great for a picnic meal, a take-along for a pot luck party, or as a quick main course on a busy evening.
2 pouches of Uncle Ben's Rice Pilaf, microwaveable type is easiest. (or any other brand or variety that you like best)
1/4 cup shredded parmigiana cheese
3 tablespoons extra virgin olive oil
Juice of 1 lemon
1/2 tsp. of fresh cracked black pepper
1/2 cup chopped tomatoes
1/2 cup chopped chicken, turkey, beef, pork, shrimp, tofu . . . .whatever form of protein you'd like
1 cup chopped spinach leaves
Cook the rice for 60 seconds, rather and 90, put it into a large bowl, and add the EVOO, lemon and pepper (there's NO need to add salt -- the rice has plenty already.). When it cools to room temperature, which shouldn't be long, add everything else and toss thoroughly. You can also add whatever other veggies you'd like and have lying around -- the idea is to use this to clean up all the leftovers that don't quite make a new meal, but that you can't bear to throw out. If you think it still needs more acid upon tasting, either add more lemon juice, or some red wine vinegar.
Allow to sit for an hour or so, and then serve.
Voila!
2 pouches of Uncle Ben's Rice Pilaf, microwaveable type is easiest. (or any other brand or variety that you like best)
1/4 cup shredded parmigiana cheese
3 tablespoons extra virgin olive oil
Juice of 1 lemon
1/2 tsp. of fresh cracked black pepper
1/2 cup chopped tomatoes
1/2 cup chopped chicken, turkey, beef, pork, shrimp, tofu . . . .whatever form of protein you'd like
1 cup chopped spinach leaves
Cook the rice for 60 seconds, rather and 90, put it into a large bowl, and add the EVOO, lemon and pepper (there's NO need to add salt -- the rice has plenty already.). When it cools to room temperature, which shouldn't be long, add everything else and toss thoroughly. You can also add whatever other veggies you'd like and have lying around -- the idea is to use this to clean up all the leftovers that don't quite make a new meal, but that you can't bear to throw out. If you think it still needs more acid upon tasting, either add more lemon juice, or some red wine vinegar.
Allow to sit for an hour or so, and then serve.
Voila!
Friday, June 11, 2010
Grilled Chicken and Pork cutlets
This is a fabulously easy way to prepare and cook chicken and pork cutlets. Trim whatever piece of chicken breast (or thighs would work too) and pork loin you have so that it's about 1/4 inch thick. Put it into a ziploc baggie with the juice of 1 lemon for every four cutlets, 1/4 cup olive oil, a teaspoon of salt, 1/3 teaspoon of pepper, and 1 tablespoon of herbs de provence. Close the bag, squeezing out as much air as you can while doing so, and thoroughly coat the meat in this mixture. Store in the fridge to marinate - let it rest for at least 2 hours, but overnight is even better.
Once your grill has heated up to medium heat, place the meat on the grill for just a few minutes on each side. Chicken should be fully cooked through, but pork is ideal when it's still ever so slightly pink on the inside.
Once your grill has heated up to medium heat, place the meat on the grill for just a few minutes on each side. Chicken should be fully cooked through, but pork is ideal when it's still ever so slightly pink on the inside.
Thursday, November 19, 2009
Venison Roast
So, you may not know it, but my husband is an avid hunter. He just hunts birds (dove, pheasant, goose and duck), but has friends who get us some delicious venison from time to time. I've discovered a great marinade, that I've altered slightly, that helps to tenderize the meat, draw out the gaminess, and leave a great flavor.
Take 1 part red wine, 1 part black coffee, and 1/3 part soy sauce, and mix together. Chop up 3 scallions and smash 4 large cloves of garlic, and add to the liquid.
Marinate the meat for 24 hours, and then roast as you would beef.
If you're "game" to eat game, you'll love this marinade.
Take 1 part red wine, 1 part black coffee, and 1/3 part soy sauce, and mix together. Chop up 3 scallions and smash 4 large cloves of garlic, and add to the liquid.
Marinate the meat for 24 hours, and then roast as you would beef.
If you're "game" to eat game, you'll love this marinade.
Wednesday, September 23, 2009
Sausage, Peppers and Potatoes
Another really easy dish -- about 10 minutes to assemble, 40 minutes to cook, and can be served for a week-night or for company.
Take one pound of sweet or hot Italian sausage and brown them up in a frying pan until the casings get nicely crisp.
While this is happening, cut 2 yellow or red (or a combo of both) onions into chunks, cut some small red potatoes in half or into quarters (big bite sized pieces), and chop up either either 4 frying peppers (the long, sweet, light green ones), or some combo of bell peppers, also into chunks roughly the size of the onions.
Toss 2 tablespoons of olive oil, 1 tbsp. of salt, 1 tsp. of pepper, and 1 tbsp. of fennel seeds with the potatoes, onions and peppers, and place in a baking dish.
When the sausages are done, cut them into large bite sized pieces, and scatter thoughout the veggies in the baking dish.
Put in a 400 degree oven for about 35-40 minutes, stirring once or twice while cooking so that everything browns nicely. If you want it even crisper, put it under the broiler for 3 or 4 minutes before serving.
This reheats beautifully the next day, or if you chop it up into small pieces and mix with some well beaten eggs, it makes for a delicious breakfast scramble.
Take one pound of sweet or hot Italian sausage and brown them up in a frying pan until the casings get nicely crisp.
While this is happening, cut 2 yellow or red (or a combo of both) onions into chunks, cut some small red potatoes in half or into quarters (big bite sized pieces), and chop up either either 4 frying peppers (the long, sweet, light green ones), or some combo of bell peppers, also into chunks roughly the size of the onions.
Toss 2 tablespoons of olive oil, 1 tbsp. of salt, 1 tsp. of pepper, and 1 tbsp. of fennel seeds with the potatoes, onions and peppers, and place in a baking dish.
When the sausages are done, cut them into large bite sized pieces, and scatter thoughout the veggies in the baking dish.
Put in a 400 degree oven for about 35-40 minutes, stirring once or twice while cooking so that everything browns nicely. If you want it even crisper, put it under the broiler for 3 or 4 minutes before serving.
This reheats beautifully the next day, or if you chop it up into small pieces and mix with some well beaten eggs, it makes for a delicious breakfast scramble.
Baked chicken
While this dish will take about 45 minutes to cook, it takes about 4 minutes to assemble and is a crowd pleaser any night of the week, and also a great company dish.
Drizzle a little bit of olive oil on the bottom of a baking dish, no more than to VERY lightly coat the bottom. Line the bottom of the dish with a slices of lemon and slices of onion. Put a pinch of salt over this to draw out the moisture.
Cover with the parts of a full chicken (including the neck, which you can then save for the next time you make broth). Put the wings and the legs in the center and the bigger pieces on the outside. If the breasts are REALLY large, split them in half. Sprinkle a little olive oil and fresh lemon juice on the chicken, some salt, and some herbs de provence.
Bake at 400 degrees for 45 minutes. Once or twice after the half way point, baste the chicken with the juices in the pan.
When the chicken is done, put it on a platter and cover with foil -- let it rest for about 5 minutes.
Take the juices and drippings in the pan, put them through a sieve, and heat them over a high flame for about 5 minutes to reduce and thicken. Put that into a gravy boat, strain the fat off the top, and serve as a quick and easy gravy.
Drizzle a little bit of olive oil on the bottom of a baking dish, no more than to VERY lightly coat the bottom. Line the bottom of the dish with a slices of lemon and slices of onion. Put a pinch of salt over this to draw out the moisture.
Cover with the parts of a full chicken (including the neck, which you can then save for the next time you make broth). Put the wings and the legs in the center and the bigger pieces on the outside. If the breasts are REALLY large, split them in half. Sprinkle a little olive oil and fresh lemon juice on the chicken, some salt, and some herbs de provence.
Bake at 400 degrees for 45 minutes. Once or twice after the half way point, baste the chicken with the juices in the pan.
When the chicken is done, put it on a platter and cover with foil -- let it rest for about 5 minutes.
Take the juices and drippings in the pan, put them through a sieve, and heat them over a high flame for about 5 minutes to reduce and thicken. Put that into a gravy boat, strain the fat off the top, and serve as a quick and easy gravy.
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