I haven't posted in a LOOOONG while! so sorry about that folks! I've been traveling, as most of you know, and haven't stopped yet! I went to Reno, San Francisco, Los Angeles, Las Vegas, London and Kansas City and I leave for Seattle tomorrow. On the housing front we've found a couple places in brooklyn that we'll make a move on come Monday and I hope that's it, then we'll be moving to Brooklyn in May (fingers crossed!!!).
This week Taylor requested something old (Asian Beef with Noodles from a few weeks back), something older but prepared differently (instead of breaded chicken, he wanted something herb-marinated) and then a dish that I get to choose. We're into salads and sandwiches right now, so I think that's how we'll eat the pork and chicken tenders this week. I received a new Vegetarian Times last week, new Cooks Illustrated AND a new Real Simple... OH the possibilities!!!
:)
Herb Marinated Chicken Tenders
Adapted from Jamie Oliver Online
Ingredients
4 Chicken Breasts (I had tenders, but you could keep them whole)
Fresh rosemary
8 cloves of garlic, crushed
8 tablespoons of extra virgin olive oil
1/2in piece of fresh ginger
Sea salt and freshly ground black pepper
2 lemons, washed and thinly sliced
2 cups of white wine
Run a knife through the bunch of fresh rosemary, squash in the garlic cloves, grate the ginger and pour in the olive oil - all in a small bowl. Mix and rub all over the chicken they lay it out flat and grate the ginger over all of it.
If you have time, leave it for a couple of hours to marinate in the fridge.
Preheat your oven to 350. Season the chicken well after marinating, lay the lemon slices over the chicken and place it in the preheated over for 15 minutes. Tilt the tray and spoon over all the lovely cooking oils before adding the wine to the pan and cooking for another 15 minutes or until nice and golden and cooked through – the juices should run clear.
Ginger-Marinated Pork Loin
1 clove Garlic, Minced
1 Ginger Root, Peeled
2 Tbsp. Soy Sauce
2 tbsp. Tomato Puree
1 tbsp. Wine Vinegar
4 tbsp. Brown Sugar
1/2c. Chicken Or Beef Stock
Place the pork loin in a glass or ceramic dish, and blend the remaining ingredients in a food processor or blender. Cover the pork with the marinade and refrigerate overnight.
Bring the pork to room temperature and roast in a baking pan in a 350 degree oven for approximately 1 hour, basting occasionally with the marinade.
Spring Vegetable Pasta
Adapted from Cooks Illustrated, April 2011
3 medium leeks, white and light green parts halved lengthwise, washed and cut into 1/2 inch thick slices.
1 bunch of asparagus, touch ends snapped off/discarded, spears cut on bias into 1/2inch pieces
1 box frozen peas, thawed
4 garlic cloves, press through a garlic press
4 cups vegetable broth (or chicken broth)
1/2 teaspoon grated lemon zest plus 2 tablespoons juice from the lemon
1 box of any kind of short pasta (we used penne)
1 cup dry white wine
1/2 cup grated parmesan plux extra for serving
Optional: Red Pepper flakes, 2 tablespoons minced fresh min and 2 tablespoons minced fresh chives
1. Pour broth into pot and heat through on low.
2. Heat 2 tablespoons oil in dutch oven over medium heat. Add leeks and a pinch of salt Cook covered, stirring occasionally, until leeks begin to brown about 5 minutes. Add asparagus and cook until crisp-tender, 4-6min. Add garlic and pepper flakes, cook 30 seconds, then add peas and cook 1 minute. Transfer all to a plate and set aside. Wipe out the pot.
3. Heat 4 tablespoons oil in now empty dutch oven over medium heat. Add past and cook, stirring frequently, until browning, 5 minutes. Add wine and cook, stirring constantly, until absorbed, about 2 minutes.
4. Add hot broth. increase heat to medium-high and bring to boil. cook, stirring frequently, until most of liquid is absorbed and pasta is al dente.
5. Remove pot from heat, stir in lemon juice, zest, parmesan, herbs and vegetable mixture.
Note: I had about 1/4 cup heavy cream in the pantry so I added that to the noodles after it was done. I also added more cheese than necessary- made for a creamy YUMMY dish. Highly recommended! Oh, I also added cooked chicken to the mix, but it's meant to be a vegetarian dish. :)
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