Chicken with 40 Cloves of Garlic

Somehow I have never had the classic French dish Chicken with Forty Cloves of Garlic. With my love of garlic, this seems like a huge oversight! I adapted this recipe from a Cooking Light recipe.   The garlic cloves are simmered in a broth until tender and work to lightly perfume the chicken. If you’re a garlic lover like me though, I suggest spreading the softened cloves on to crusty pieces of bread — they turn into a wonderful paste that is oh so tasty!     Because of the large number of cloves you need for this recipe, I suggest just buying pre-peeled cloves – it will save you a ton of time, making this an easy weeknight meal.   Ingredients: 2 lbs boneless skinless chicken breasts and thighs 1 tablespoon butter 1 tablespoon extra virgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh thyme, chopped 40 garlic cloves, peeled 1 1/4 cups fat-free, less-sodium chicken broth 1 cup dry white wine 24 (1/4-inch-thick) slices diagonally cut French bread baguette Chopped fresh flat-leaf parsley (optional)

Seared Scallops with a Champagne-Vanilla Butter Sauce

Cooking for your Valentine on February 14th and looking for something really different and fun? This recipe from Emeril Lagasse is perfect for a romantic dinner. I really wasn’t sure what to expect with Vanilla and Scallops, but it highlights the sweetness of scallops nicely.  I paired this with a champagne risotto based on a recipe from Giada de Laurentiis. Ingredients: For the risotto: 2 thin slices prosciutto 3 cups reduced-sodium chicken broth 1 tablespoon olive oil 1 shallot, finely chopped 1 garlic clove, minced 3/4 cup Arborio rice 3/4 cup Champagne 1/4 cup freshly grated Parmesan 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper For the Scallops: 2 tablespoons minced shallots 1 cup dry brut Champagne 1/2 vanilla bean, split and scraped 1/2 cup heavy cream 1/2 cup (1 sticks), cold unsalted butter cut into small pieces, plus 1 tablespoon 1 1/2 teaspoons salt 3/4 teaspoon freshly ground  pepper 10 jumbo sea scallops, cleaned 1 tablespoon olive oil 2 tablespoons chopped fresh chives

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