Serving Suggestion for Fresh Vegetables Plate


My daughter’s kindergarten has held a “Family Day” activity, and our assignment was to prepare a vegetables plate. I thought of the below serving idea, using a braided basket.

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Naturally, the most interesting feature of this plate is the idea to put a dip inside the cabbage. “Scraping” the cabbage into this shape could be done using a large spoon with sharp edges. I used this Ice Cream Scoop (the brand doesn’t really matter, the form does). The dip itself, naturally, could be whatever suits your taste.

Just an idea…

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Yellow Cherry Tomatoes in Brine


Sometimes its great to repeat things you’ve already done, but with different ingredients.
Since the agriculture has developed lots of variations of Cherry Tomatoes (see, for example, the Tricolor Cherry Tomato salad as a reference on how to combine different types for a greater effect), I did some experiments with the kinds I’ve managed to find at different Farmers Markets.

In this case I have made my Marinated Cherry Tomatoes (see the original recipe for all the details) with yellow cherry tomatoes. The yellow ones are completely different from the red ones, and the result is different: these ones are much more “watery” therefore, when made in brine, they simply “explode” in your mouth…

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Try this with the original recipe, the sensation is absolutely different….

Roast Chicken with Mushrooms, Tomatoes and Olives


This is a “festive” version of the daily oven-roasted chicken. Yesterday all my cooking was very impulsive, and this dish has actually began as a plan for a fried chicken. But while I was doing other things, the day was almost over, and the main dish was still missing. So, I quickly grabbed “literally” first things that came into my mind from the refrigerator, mixed them all together and “threw” them into the oven. The result was, actually, quite awesome….

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Ingredients:

6 chicken “quarters”
Some cherry tomatoes
750 gr. Mushroom
10 large black olives (Kalamata olives or Thassos olives)*
2 rosemary branches
Salt
2 tbsp Olive oil

The process:

The chicken portions could be cut into further halves, if needed. Cherry tomatoes need to be washed thoroughly. Mushrooms can be just wiped with a damp cloth and cut into halves. Remove leaves from rosemary branches.

The reasons why I insist on Kalamata or Thassos olives is a very special spicy and sour flavor they add to the dish. This is exactly the “twist” we’re looking for here to turn an otherwise “everyday” dish into something more unique and memorable.

In case you can’t get these kinds of olives anywhere, try to pour some lemon juice over the chicken and add some chili. You will get a slightly different twist, but still you will get a memorable experience.

Put the chicken parts into the baking form, add cherry tomatoes, olives and mushrooms on top,  “sprinkle” with rosemary, salt and pour some olive oil.

Tightly cover with foil and bake for 1 hour at the highest temperature. Then remove the foil and shake the form lightly to cover the upper part of the meat with the “juice”. Bake 20 more minutes on the grill until golden brown.

Optionally, you can add some potato slices, putting them below the chicken portions, and then get the both the main dish and the garnish with minimal effort.

Before serving, “sprinkle” with green leaves previously removed from the rosemary branches and you’re done!

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Did you like this recipe? Do you think that you are going to cook it anytime soon? Have you already tried it?

Please leave us comments about your experience…..