Another Ina Garten Recipe|

So why another Ina recipe.  Because it's the cookbook I got for Christmas and I happen to quite like.  Hector and I really liked this and again, I had to improvise a little, but I bet if you followed the recipe word for word it would be melt in your mouth good.

Bay Scallop Gratin

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Prep Time:

30 min

Inactive Prep Time:

--

Cook Time:

14 min

Level:

Easy

Serves:

6 servings

Ingredients

• 6 tablespoons unsalted butter, at room temperature
• 6 large garlic cloves, minced
• 2 medium shallots, minced
• 2 ounces thinly sliced prosciutto di Parma, minced
• 4 tablespoons minced fresh parsley, plus extra for garnish
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons Pernod
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 6 tablespoons good olive oil
• 1/2 cup panko
• 6 tablespoons dry white wine
• 2 pound fresh bay scallops
• Lemon, for garnish

Directions

Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.

To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.

Preheat the broiler, if it's separate from your oven.

Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

Since I can't cook with wine because of Hector, everywhere it calls for alcohol I just used chicken broth.  I don't know what Pernod is but I heard it was pretty expensive for a bottle so I wouldn't use it.  But I do want to make it with wine one day.  I did cut down on the oil and butter some because our waistlines just don't need it.  Unfortunately I didn't have the panko bread crumbs and I think that would have taken this to the next level.  NEXT TIME... and I'll take a picture :)

Ina Garten | Tuscan Chcken

So I had grand visions of this blog and how I would use all the pretty photos in it.  I was good and remembered to bring a camera home from the studio.  The really dumb part is that I took all my pictures this week without a memory card in it.  UGGGGHHH.

Tuscan Lemon Chicken

2008, Barefoot Contessa, Back to Basics, All Rights Reserved

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

40 min

Level:

Easy

Serves:

2 to 3 servings

Ingredients

• 1 (3 1/2-pound) chicken, flattened
• Kosher salt
• 1/3 cup good olive oil
• 2 teaspoons grated lemon zest (2 lemons)
• 1/3 cup freshly squeezed lemon juice
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon minced fresh rosemary leaves
• Freshly ground black pepper
• 1 lemon, halved

Directions

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

So I didn't follow the recipe EXACTLY.  Since it was so cold outside I had to bake it in the oven.  And I had to use dried rosemary instead of fresh.  I use chicken thighs because... its what I had.  And I cooked those in the actual marinade.  The chicken was good and moist.  And the juices off it in the baking dish was pour in a cup in and drink it hot good (kinda gross considering how much oil it had in it.. but it was good).  I promise to have the pictures next week.  Geez, what kind of photographer am I?

Why?

I'm writing this as if I'm writing a letter to my family moving forward.  My idea is to document of years worth of cooking experiments with photos and recipes.  A weekly update with a review of some of the new recipes I've tried over the week.

It's always a struggle of balance for me.  I run like crazy and eat horribly.  Or I'll work 14 hours and eat all my meals out and not exercise.  So I hope this will establish some sort of balance in my life.

I'll be tracking my weight over the year here too.  Let's face it, we could all stand to lose a few.  No worries though, I'm not going to post a before and after picture.  Those Biggest Loser people are brave souls.  No way I could let it flap around out there for the whole world to see.

If you happen to stumble upon this little project of mine and would like to contribute, PLEASE contact me.  I would love to have guest bloggers/contributors sprinkled throughout the pages of this blog.