Jan 25, 2008

wow food. so much yumminess in my kitchen lately.

1. braised whole chicken with rosemary, pears, and vermouth. holy cow it was so juicy and tender and delicious. from all about braising, a cookbook i bought for myself over the holidays. i tried to follow the recipe verbatim, which i rarely do, and it was well worth it.

2. bucatini with chicken, artichoke hearts and caramelized onions. using up some of the shredded rosemary pear chicken, and the yummy pear/vermouth sauce that came with it. i added a tiny bit of tomato sauce to thicken, and it was simply divine.

3. turkey meatloaf. sounds boring, but dinner last night was one of the best things i've made in a very very long time. the recipe:

- 1/2 onion, diced
- 1/2 large red bell pepper, diced (or 1 small)
- 2 cloves garlic, chopped
- 4 cups ground turkey (or chicken)
- 1/2 cup ricotta cheese (i used low fat)
- 1 egg, beaten
- 1/4 cup bread crumbs
- 2 tbsp olive oil
- 1 tbsp truffle oil
- 1 sprig rosemary, chopped finely
- salt and pepper to taste

preheat oven to 375. saute onion, bell pepper and garlic in about 1 tbsp olive oil over medium to low heat until soft. meanwhile, mix together all other ingredients. add onion pepper mixture. form into a loaf and set atop some firm bread pieces to sop up the juices as they run off. (i used mini bagels that were stale and ready for the garbage anyway.) no ketchup, no chili sauce. just yum. oh my god so good. i served it with baked potatoes which i rubbed with a little olive oil, salt, pepper and a tiny bit of the truffle oil, and some simple steamed broccoli with lemon. perfect. and pretty! the red pepper in the soft pale meatloaf is so festive.

we just happen to have two different bottles of truffle oil we received as gifts from wonderful wonderful friends. i have been trying to come up with sneaky ways to use them without overpowering dishes, and this turned out heavenly. if you don't have truffle oil, don't fret. you could use any flavored oil (basil, garlic, chili) or run out to your nearby gourmet store, plop down the credit card and purchase the most deliciously indulgent condiment you'll ever buy. and it will be worth every penny.

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