New York Times: Two Fabulous Recipes

In last Wednesday's NYTimes, there were two recipes (on the same page!) that looked great....and they were! Here is the link:

• Risotto with Parsnips and Greens
• A chicken that will appeal to your beak

Both were FABULOUS and I will make them again and again. Phil LOVED them both.

January 7, 2012

Roasted Salmon ala Mark Bittmann

Have not done salmon exactly this way before but it was damn good. First heated a combination of butter and olive oil in an ovenproof Corning Ware dish. When foaming, added a mixture of chopped fresh basil, thyme and shallots.  Put salmon in pan, on top of butter/oil and chopped herbs, skin side up.

Cooked at 475 for 5 minutes, then turned over and cooked an additional 6 minutes. Fish was perfect for Phil, but I needed a few more minutes for mine.

Dee Lish!

January 4, 2012

Made another dish from this month's Cooking Light: Chicken and Chorizo Stew.  Phil called it Jambalaya and he  was correct in his assessment. Had chicken and chorizo sausage, vegetables, tomatoes, saffron and spices. It was so good!
He wants this to be made again.

January 1, 2012

Just received the newest Cooking Light and found a lot of recipes that I want to try out. Tried the first one out tonight with great results...and easy to make!
Boneless Chicken Breasts with a Maple Syrup/Mustard Sauce. Here is the link. I used pretty large chicken breasts so cooked a bit longer than the recipe called for. I am glad that I didn't overcook, however.
Served with simple roasted brussel sprouts. Today we ate light after the feast last night for New Year's.