> > I was going to make a quick salami and gorgonzola sandwich, when I realized that I felt I had to treat myself to a better lunch than a simple sandwich, so I checked the larder for a few available goodies and the following is what I came up with. By the time the pasta was cooked al dente, I had all the other ingredients prepped and it took only about another five minutes to complete the dish. While I love a good sandwich, this dish was a far more rewarding lunch and it took only slightly more time to prepare. > Bon Appetit ! Life is Good ! > >
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
saute onions, salame, chillies and garlic paste in olive oil
add gorgonzola cheese
add heavy cream, simmer until gorgonzola is melted
add quartered artichoke hearts
add freshly ground black pepper and scallions
add casarecce pasta
mix until pasta is well coated with gorgonzola sauce, if sauce is too thick, add a bit of the cooking liquid from the pasta, check / adjust seasoning
. . When my mother in law , Nilda, was still healthy and living with us, she made roast chicken over potatoes and onions at least once a month. She did not spatchcock (what a funny word to say and write) the chicken, but rather left it whole to cook on top of the potatoes. I on the other hand, feel that to spatchcock the bird will give a superior result, both for the chicken and the potatoes. It will allow the potatoes to soak up all the juices and flavor from the chicken during the cooking process and at the same time it allows the chicken to cook very evenly, cooking all the way through but leaving both the legs and breast’s very juicy. Since the coarse salt will not all run down the side of the chicken as when you roast it whole, it will give the skin a unique texture, rather like a chinese style pepper & salt preparation. I used the same spice mix for the chicken and the potatoes / vegetables – kosher salt, sriracha, melted butter, granulated garlic. Mix the seasoning and butter with the potatoes and vegetables. Rub the chicken on both sides with a generous amount of butter and seasoning. Place the potato / vegetable mix on a rack which sit’s on a baking sheet, filled with half water and half red wine. Cook in the center of the oven at 390 F for approximately two hours. My chicken was VERY big, so it took two hours to reach a internal temperature of 16o F. After removing the chicken from the oven and letting it rest for another 15 minutes, the carry-over heat will take the temperature to a safe 165. This will leave the chicken safe to eat and the meat, including the breast, very moist and tender.
Finally, strain the jus from the sheet pan and adjust the seasoning if necessary. Serving suggestion : See pictures 🙂 >
. Marc Osten on culinary-compass :Spatchcooking
.> Bon Appetit ! Life is Good ! > > >
Koreans love bibimbap, and this simple rice dish is often used as a tasty way of
using up leftovers.
A generous helping of steamed rice is placed in serving bowls, topped with a
variety of meat and vegetables and topped with a strong fermented soybean paste
Just prior to eating, you mix everything together — bibimbap means roughly “mixed up rice” or ” mixes meal”, and the whole,
wonderful mess is eaten with gusto. Gochujang paste can be found online and in Korean and other Asian markets.
Season with soy sauce if you can’t find gochujang.