Testing Recipes & Gadgets
I hope y'all had a great weekend. We did - spending time with
our sister-in-law, Kris, visiting from Denver. We celebrated our 35th wedding
anniversary with a lovely luncheon at
The Dundee Bistro, where
the bubbles came from
Domaine Eugene Carrel (appropriate, as we met in a city named Eugene). The weather finally cooled a bit and Oregonians can thank DT for the
little rain we received: he took my car to the car wash.
There were a few interesting recipes from the latest food
magazines added into the menu plan this week. Always fun to try something new.
July 2015 Bon Appetit had
Grilled Oregano Chicken, served over
Tomatoes in Chili-Fennel Oil. The chicken was marinated all day in olive
brine, garlic, anchovies, lemon juice, sliced onion and a lot of fresh
oregano, grilled, and topped with lemony crushed Castelvetrano olives -
served over sliced heirloom tomatoes, which had been drizzled with a spicy infused
There seemed to be a lot of chopping involved, but much of the meal needs to
be prepared in advance (marinating the chicken... cooling time for the
infused oil). DT grilled the (4 whole legs) bird and this was all I served.
One leg per person, no sides. It was plenty of food.
Which left 2 whole legs for dinner the next evening - leaving me
with an easy no-cook meal and plenty of time to play with my new toy:
The Lovely Lisa and I found a fun little vegetable peeler that juliennes
vegetables/fruits. The Kuhn Rikon Julienne Peeler
made quick work of one carrot, one zucchini and one fennel bulb, and I had a
pretty slaw to serve with the left-over (cold) chicken.
The peeler comes with a protective cover!
Dressed only with white wine vinegar, salt & pepper
Dinner is served!
Yep. I served a salad with the salad. Tomatoes and basil. Can't get enough
The little peeler will stay, but the infused oil wasn't amazing enough to earn a
repeat performance. I marinate chicken in herbs, garlic and lemon juice all the
time... but the crushed olives were a nice addition. Maybe this recipe is a
grilled version of my
Chicken with Olives & Lemon? Whatever. There is still a lot of summer left
and many more fun recipes to try.
Until my next update, I remain, your spicy correspondent.
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