recipes

Grilled Figs with Prosciutto

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photocredit.. soldelsurbistro.com

These are quite delicious.. Much better drizzled with very aged balsamic at the end. If you don’t have figs, you can easily substitue peaches. Certainly a different texture, but lovely none-the-less.

Ingredients:
12 ripe, fresh figs cut in half
1/2 Pound Thinly Sliced Prosciutto. Imported Parma or San Daniele from Italy are the best.
2 handfuls of mixed baby or mescaline greens
Some good olive oil
Some Balsamic vinegar
Kosher salt and freshly ground black pepper to taste
1/4 Cup Olive Oil

Directions:

Trim the stems of the figs, wash and dry well and cut them in half from tip to bottom. Brush the cut end with a little olive oil and place them face down on a hot grill. Don’t cook them too long because you just want to score the a little; when done set aside. Arrange the baby greens on individual plates. S & P the figs to taste, wrap each fig in half a slice of prosciutto and place on the greens. In a small saucepan, heat some balsamic vinegar and cook until it is reduced by half. Wisk in some olive oil, S & P to taste and remove from the heat cool to room temperature. When ready to serve, drizzle this mixture over the figs and greens and serve.
 
vitamin string quartet with their cover of “hey there delilah” originally by The Plain White Tees. Imitation is definitely a distinct form of flattery..

Barefoot Contessa’s Lemon Chicken with Croutons

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I had this for dinner last evening.. I can’t remember being so pleasantly surprised by a meal in quite some time.

Lemon Chicken with Croutons

Recipe By : Ina Garten – Barefoot in Paris

1 roasting chicken — (4 to 5-pound)

1 large yellow onion — sliced

Good olive oil

Kosher salt

Freshly ground black pepper

2 lemons — quartered

2 tablespoons unsalted butter — melted

6 cups bread cubes (1 baguette or round boule) — (3/4-inch)

Preheat the oven to 425 degrees F.

Take the giblets out of the chicken and wash it inside and out. Remove any

excess fat and leftover pinfeathers. Toss the onion with a little olive

oil in a small roasting pan. Place the chicken on top and sprinkle the

inside of the cavity with salt and pepper. Place the lemons inside the

chicken. Pat the outside of the chicken dry with paper towels, brush it

with the melted butter, and sprinkle with salt and pepper. Tie the legs

together with kitchen string and tuck the wing tips under the body of the

chicken.

Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut

between the leg and the thigh. Cover with foil and allow to sit at room

temperature for 15 minutes. (The onions may burn, but the flavor is good.)

Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until

very hot. Lower the heat to medium-low and saute the bread cubes, tossing

frequently, until nicely browned, 8 to

10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon

salt and 1/4 teaspoon pepper. Place the croutons on a serving platter.

Slice the chicken and place it, plus all the pan juices, over the

croutons. Sprinkle with salt and serve warm.