- Roast Chicken
- Potatoes Au Gratin
- Caesar Salad
- Salmon risotto
- Simple corn sautee
6 cloves garlic
(3 cloves for the salad dressing, 3 cloves for the croutons)
- 3/4 cup mayonnaise
- 6 tablespoons Parmesan cheese, grated and divided
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- salt & pepper to taste
- 1/4 cup olive oil
- 4 cups day-old bread, cubed
- 1 head romaine lettuce, torn into bite-sized pieces
- Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, 2 tablespoons of Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and pepper. Refrigerate until ready to use.
- Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves into quarters, and add to hot oil. Cook and stir until brown, then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
- Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
Lemon Thyme Roast Chicken
from foodwishes (youtube), about.com
- - 1 whole chicken
- - 4 cloves of garlic, minced
- - 1/2 cup of butter, at room temperature
- - 3 teaspoons of dried thyme, divided
- - 1 lemon, zested and sliced
- - salt and pepper
- COMPOUND BUTTER= Combine the butter, garlic, 2 teaspoons thyme, lemon zest, 1 teaspoon salt, and 1 teaspoon pepper in a small bowl and mash until completely mixed [picture 1].
- Rinse the chicken and remove any giblets from the cavity. Cut off the chicken neck if they haven't done so.
- Position the turkey so that the cavity is facing you and you are working forward towards the neck. Using a long, thin flexible rubber or silicon spatula, slowly slide the tool between the skin and the flesh of the breasts on both side of the breastbone [picture 2].
- The skin is fairly tough and won't tear if you go slowly and carefully. You can pretty much separate the skin all the way from the cavity, where you started, to the front of the breast, and down toward the wing joint. Do this on both side of the breast, but leave the skin attached along the center of breastbone itself.
- Then simply divide the butter mixture in half and stuff it under the skin on both sides and massage it down toward the front of the bird. Spread as evenly as possible, but don't worry about getting it perfect, as it will melt and spread out as the chicken roasts [picture 3, 4].
- Season the chicken cavity with 1 teaspoon of thyme, salt, and pepper. Then stuff it with the sliced lemon [picture 5].
- Truss the chicken by using kitchen twine to tie up the legs (or you can just criss-cross and stuff the legs into the cavity to close it). Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird [picture 6].
- Place the chicken on a roasting pan and drizzle with olive oil, 1 teaspoon of thyme, and season with salt and pepper [picture 7].
- Bake for 60 minutes and check for doneness by inserting a thermometer into the thigh meat; it should read 75 C (165 F). Cover the breasts with a piece of foil if it's getting too brown towards the end of the cooking time [picture 8].
- 2 lbs thinly sliced potatoes
- 2 cups shredded cheddar cheese
- 1 cup of onions, chopped
- 2 cups infused milk and cream
- salt & pepper
- 1/2 cup of seasoned bread crumbs
- Using a Mandoline, slice the potatoes as thin as you can. If you don't have a Mandoline, just slice it as think as possible with a normal knife.
- Put the sliced potatoes in water if you're not ready to make this, keeps it from oxidizing.
- Layer in the order of potatoes (dried), cheese, onions, milk mixture, salt and pepper. Repeat until your heavy bottomed baking dish is full.
- Top with remaining cheese and seasoned bread crumbs.
- Bake at 375F until bubbly and starting to brown.