Tuesday, January 29, 2008

Man Pleasing Meal - Brandied Chicken, Potatoes, and Slow-Roasted Tomato Salad

I found some recipes for a man-pleasing meal in the latest issue of Cosmo, from Nigella Lawson's new cookbook, Nigella Express. This meal sounds SO tasty, but not really all that healthy. So, my dilemma...to make it or not to make it? The salad sounds excellent...it's just the chicken and potato recipes that aren't the lightest. I might have to try this though...Valentine's day, maybe?

Brandied Bacony Chicken

1 chicken, 2 1/2 to 3 lbs.
2 strips bacon
1/4 C brandy

Preheat oven to 425 degrees.
Cook the bacon in a skillet over medium heat until crisp, about four minutes. Stuff the strips into the cavity of the chicken. Pour the brandy into the still-hot frying pan with the bacon fat, and let bubble for a minute, then pour over the chicken. Roast for 45 minutes in a roasting pan, breast side up, until the juices run clear between leg and body. Let rest 10 minutes before carving.

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Potato and Mushroom Gratin

3 baking potatoes, thinly sliced
1 1/2 C milk
3 T white wine
salt and pepper to taste
2 T butter
2 t. oil
8 oz. cremini mushrooms, finely sliced

Preheat oven to 425, and butter a baking dish. Combine potatoes, milk, wine, salt, and pepper in a saucepan, and bring to a boil, stirring occasionally. Let simmer while you slice mushrooms. Put butter and oil in a skillet over medium heat. Add mushrooms; cook three minutes. Stir mushrooms and their juice into potatoes. Pour into dish. Bake 45 minutes til top is crisp.

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Slow-Roast Tomatoes, Goat Cheese, and Mint Salad

1 lb cherry tomatoes
2 T olive oil
2 t. kosher salt
1 t. dried thyme
1/4 t. sugar

Preheat oven to 450 degrees. Halve the tomatoes, and place them cut side up in an ovenproof dish. Sprinkle with olive oil, salt, thyme, and sugar.
Put them in the oven and immediately turn it off. Leave the tomatoes in the oven for a few hours.

8 to 10 C arugula or spinach leaves
1 C soft goat cheese
2 T extra virgin olive oil
1 T lemon juice
2 T freshly chopped mint

Arrange the arugula or spinach on a large dish, then dollop the cheese over. add the tomatoes. In the dish the tomatoes had been cooking in, whisk together the oil and lemon juice, and pour over the salad. Scatter with mint.

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