Café con Leche

Ingredients

2 tablespoons extra-virgin olive oil
2 lbs skinless chicken thighs
1 cup white mushrooms, stemmed and sliced 1/4 inch thick
1 medium white onion, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup white wine vinegar
1/2 cup chicken stock or low-sodium broth
1 teaspoon chopped thyme
salt & pepper

Directions
1. In a large skillet, heat the olive oil. Season the chicken with salt and pepper and add them to the skillet. Scatter the mushrooms, onion slices and garlic around the chicken and cook over high heat until the chicken is browned on the bottom.

2. Turn the thighs over, stir the mushrooms, onions and garlic and cook until the chicken is browned on the second side, about 3 minutes longer. Add the vinegar, chicken stock and thyme to the skillet and simmer, scraping up the browned bits from the bottom of the pan. Reduce the heat to low and cook, turning the chicken once, until white throughout, about 7 minutes. Simmer over moderate heat until the sauce is slightly reduced and flavorful, about 1 minute.

Time: 30 min

Posted by Rosa at 10:35 PM | Permalink | Comments (0)

Ingredients
1 tablespoon extra-virgin olive oil
2 large garlic cloves, lightly crushed
6 ounces pancetta/bacon, cut into 1-inch squares
3/4 cup heavy cream
3 large egg yolks
1/3 Parmesan cheese, plus more for serving
3/4 cup fresh or thawed frozen baby peas
3/4 pound spaghetti
Salt & Pepper

Directions
1. Bring a large pot of slated water to a boil. Add the baby peas and cook just until tender, about 1 minute. Transfer the cooked peas to a bowl. Add the spaghetti and cook until al dente; drain.

2. In a large, deep skillet, heat the oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Discard the garlic. Add the pancetta/bacon to the skillet and cook over moderately high heat, stirring occasionally, until golden and crisp, about 5 minutes. Transfer the pancetta/bacon to a bowl.

3. Pour off all but 2 tablespoons of the fat from the skillet. Add the cream and scrape up any browned bits from the bottom of the skillet, then pour into a medium bowl. Whisk in the egg yolks and 1/3 cup of the Parmesan cheese.

4. Return the pasta to the pot and add the cream mixture, pancetta/bacon and peas. Season with salt and pepper and toss until the sauce coats the spaghetti.

Posted by Rosa at 04:31 PM | Permalink | Comments (0)

Ingredients

* 1 chicken (3 to 3 1/2 pounds), quartered
* 1 tablespoon olive oil
* 1 1/2 teaspoons fresh or dried oregano
* 1 tablespoon lemon juice
* 1 tablespoon butter
* 1/3 cup crumbled feta cheese
* salt & pepper

Directions

1. Pre-heat over to 375º.
2. Coat the chicken with the olive oil and arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, lemon juice, salt, and pepper. Top each piece of chicken with a piece of the butter.
3. Cook the chicken until the breasts are just done, about 30 minutes and then remove the breasts and continue to cook the legs until done, about 5 minutes longer.
4. Return the breasts to the roasting pan and top the chicken pieces with the feta cheese. Press any cheese that rolls off into the pan back onto the chicken. Baste the chicken with the pan juices.
5. Broil the chicken until golden brown, about 2 minutes. Serve with the pan juices.

Posted by Rosa at 06:06 PM | Permalink | Comments (0)