Testing Recipe by Ina Garten-Lemon & Garlic Roast Chicken

Lemon and Garlic Roast Chicken

Copyright, 2004, Ina Garten, All Rights Reserved

Prep Time:
20 min
Cook Time:
1 hr 35 min
Serves:
3 to 4 servings

Ingredients

  • 1 (5 to 6-pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 4 lemons
  • 3 heads garlic, cut in 1/2 crosswise
  • 2 tablespoons butter, melted
  • 1/2 pound sliced bacon
  • 1 cup white wine
  • 1/2 cup chicken stock

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.

Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.

Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

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Ina Garten’s-Grilled Shrimp with orzo salad

Great recipe. Very easy to follow, simple technique and very delicious.

Ingredients

s

  • Kosher salt
  • Good olive oil
  • 3/4 pound orzo pasta (rice-shaped pasta)
  • 1/2 cup freshly squeezed lemon juice (3 lemons)
  • Freshly ground black pepper
  • 2 pounds (16 to 18 count) shrimp, peeled and deveined
  • 1 cup minced scallions, white and green parts
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh flat-leaf parsley
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • 1/2 cup small-diced red onion
  • 3/4 pound good feta cheese, large diced

Directions

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Reprinted from Back to Basics, Ina Garten

See & Read more here….


Chicago (Part 1) The Hotel

*The view from my room.

Just came back Chicago. I have always been excited about visiting the “windy city”. Finally i ended up there on A Thursday morning, flew out of the Island airport in Toronto with Porter Airlines. Got a great deal. The only research that was done was when I needed to book a hotel. Ended up reserving at The Fairmont Chicago. The Fairmont chain is always a smart choice and never a disappointment.

Porter did put my suitcase on a later flight, never the less they were very nice about it and luckily i needed to take a nap before taking on any activities so i didn’t need my luggage right way, In a few hours it was delivered to my door.

Seeing that i hadn’t made any activity plans I needed to get on it, so i spoke with the concierge. I only have great things to report. The concierge service at the Fairmont was excellent. They were extremely helpful and knowledgeable about the happenings in and around the Chicago area. I did do some of my own research while there and they were very happy to assist me with making reservations for dinner and for activities. They were even nice enough to give me shopping coupons for Neiman Marcus, Bloomingdale’s and Macy’s.

There was a strange noise coming from no body seems to know where, that was disturbing my sleep, I had no choice but to ask them to move me to another room. Somehow, although they were fully booked (there were about 2 weddings and 3 seminars that took place while I was there) they managed to find me another room without the noise.

 

To follow:

  • Activities
  • Restaurants
  • Why it’s called the windy city
  • Shopping

 

 


Dulce Bombe Cafe

Stumbled upon this hidden Italian pastry gem a couple days ago. They specialize in the southern Italian dessert called a Bombe. How can i describe it, its like a donut but it’s sooo not a donut. Its a warm fluffy bun filled with different creamy delights. Such as lemon custard, chocolate, vanilla, and my favorite warm nutella.

The bakers are a husband and wife team that are both Italian. They are very excited about their new venture and just enjoyed feeding me more and more of their sweet creations. Really nice people, really cute place. Its definitely worth the trip, you can also order for pick up. As i sat there people were just swarming in to collect pre-orders of bombe’s by the dozens.

905.265.7841
7611 Pine Valley Dr. Unit #4
Woodbridge, Ont.
(Directly behind TD bank)

See you there ! :)


Kalendar Bistro

Mojito

Image via Wikipedia

If you’re looking for a cool place to chill-lax on a Friday evening this is the place. Very happening in a relaxed sort of way. Maybe you want to sit and enjoy a good conversation, and actually be able to hear what the other person has to say. Great menu of drinks to choose from, martinis, mojitos, bourbons etc. I enjoyed a glass of Sangria ☺
Also on the menu there are dinner items, desserts and some great appetizers.
Don’t forget to check out the blackboard with the list of nightly specials !
Oh ! and the staff was great too !  see & read more here


Nadege patisserie -Toronto

Ham and cheese croissant

Image via Wikipedia

Nadege
780 Queen St W, Toronto, ON M6J 1G2 (416) 368-2009

Let me begin by saying that they have if not THE best one of the BEST almond croissants that I have ever had ! ( and I have had a few) A near perfect croissant in terms of flakiness, texture and taste. The filling was the perfect amount and sweetness. And the top ,, well the almonds could not have been slivered any better and with every bite there was ideal amount of crunch from the almonds.

Mind you that’s not all that they have , there is an array of other beautiful things. Like, a colorful array of macaroons and other well sculptured perfectly designed cakes. (Not sure if “cake” is the right word.)

So I also tried a “cake” that was wrapped with green tea on the outside and filled with a raspberry cream. This is exactly what I needed at that time of day. It was a warm and humid Friday afternoon, and this “cake” was cool and refreshing with just a touch of sweetness. Very light and airy not too heavy and filling. Just Fabulous ! See & read more here.


Banfi-Toronto

Bucatini

Image via Wikipedia

Italian Restaurant
Banfi-Foresthill Village
Compliments to the chef .. that’s all I have to say.

Okay so no there’s a lot more I would like to say.

Bravo.Bravo.Bravo.
What words can I use to describe the extreme joy and happiness that I feel at Banfi ? …….. I have thought it over and there simply are no words.

The food : superb. The Service : excellent. The ambience: breathe taking !

Cuisine: Northern and Southern Styled Italian

Price: $$

The Service: Always with a smile, they take your coats at the door, If you are waiting over ten minutes the server arrives with complimentary antipasto, I have never had a bad experience there ! And I have been there many times ☺ Even the chefs in the kitchen throws you a smile. Oh and the host of the evening, very charming and attentive. He makes sure that all is well at the table, try’s to get you the best seat in the house and always with a generous smile.

The Ambience: Hmm the restaurant is small but cute, noisy but a pleasure, the smells are irresistibly aromatic, for an hour you feel like you’re somewhere in Italy.

The Food: well, where do I begin. I have had many of the dishes there, and lets just say that the dishwasher certainly had no trouble washing my plate. As I cleaned it up nicely. Firstly they serve the bread and the olives. That may seem simple to you, but let me tell you that the Olives are amazing ! seriously if they were to bottle it and sell it I would buy cases of it. Its just that good. Then there’s a wonderful array of antipasti to choose from. I Usually skip this as I have eaten so many olives and just cant wait for the main.
I bravely say that no matter which main you order it WILL be great ! There are nightly specials as well. Like Bucatini with lobster & Lasagna.

Here’s what I do, because the pizza is also so good, as they are known for having a fabulous thin crust. I usually take a friend with me so that way we order a pasta dish and a pizza and we share. YEY ! it doesn’t get any better than that.

Don’t forget to save room for dessert. The tiramisu is another joy to behold. Once you taste this it leaves an indelible impression on you.

Ladies and gentlemen, you must try this. If you get there and there is a line, just line up ! its worth it. And there is hardly a day you can go there and there isn’t a line anyway. (Unless off course you go later in the night like around 9pm shhhhh ). See & read more here.


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