Here are two delicious recipes to try out this weekend (or to Pin for another time). Not to brag (but totally to brag) I told Mike if we weren't already married he would have proposed because of how delicious this dinner was. He just looked at me like I was a freak. It was really good though.
The inspiration for the meal came from the outrageously delicious garlic lemon chicken we had at Rao's. For those of you who don't know, Rao's is a legendary NYC restaurant and we were lucky enough to try it a few weeks ago. It was hands down the best meal of my life, and I have been dreaming out their garlic lemon chicken ever since. I was thrilled to see that the Food Network had the recipe, and even more thrilled to see that it wasn't that hard to make.
And what should you serve with roast chicken? Mashed potatoes. Obviously. Mike claimed he was trying to eat healthier, so I decided to be adventurous and try Gwyneth's faux mashed potatoes. However, he was not impressed by my switch (although I thought it was pretty delicious). I mean anything with that much garlic in it is going to be amazing, right?
We paired the whole thing with a spinach salad and my favorite homemade salad dressing (evoo + balsamic + mustard).
And of course, a good wine.
RAO'S FAMOUS LEMON CHICKEN
from Food Network
2 (2 1/2 to 3 pound) broiling chickens, halved
1/4 cup chopped flat-leaf parsley
for the lemon sauce
2 cups fresh lemon juice
1 cup olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons minced garlic
1/2 teaspoon dried oregano
Salt and pepper, to taste
for the sauce
Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.
for the chicken
Preheat broiler at least 15 minutes prior to using.
Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on.
Using a very sharp knife, cut each 1/2 into about 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet (that will fit in the broiler) with sides. Pour lemon sauce over the chicken and toss to coat well. If necessary, divide sauce in 1/2 and do this in 2 batches.
Return chicken to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion the chicken onto each of 6 warm serving plates. Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute.
Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.
HEALTHY MASHED "POTATOES"
WHITE BEAN PUREE WITH TURNIP + ROASTED GARLIC
from Gwyneth Paltrow's It's All Good
1 whole head of garlic, unpeeled, top half inch cut off and discarded
Extra virgin olive oil
1/2 large yellow onion, peeled and finely diced (nearly 1 cup)
1 turnip (about the size of a baseball), peeled and quartered
Two 14-ounce cans cannellini beans, rinsed and drained
1/2 cup vegetable stock, chicken stock* or water
Coarse sea salt
Freshly ground black pepper
Preheat the oven to 400*F. Tear off a piece of tinfoil and place the head of garlic in the center. Drizzle the top of the garlic with a spoonful of olive oil, wrap the whole thing up, and roast it for 1 hour, or until the garlic cloves are very soft and a bit caramelized. We never have tinfoil so I just covered it with an upside down Pyrex dish and that worked just fine. Set the garlic aside until it's cool enough to handle.
Meanwhile, heat 3 tablespoons of olive oil in a medium saucepan set over medium heat. Add the diced onion and cook, stirring now and then, until softened and a bit browned (but not at all burned--watch the heat!), a good 20 minutes.
Meanwhile, steam the turnip until it's completely cooked through, about 10 minutes (you'll know it's cooked through when you pierce it with the blade of a paring knife and you meet zero resistance).
Once the onions are browned, add the beans to the pot along with the stock or water, a large pinch of salt, and a drizzle of olive oil (about 2 tablespoons). Add the steamed turnip to the pot. Gently squeeze the cloves of roasted garlic from their pockets and add them to the pot, being sure not to get any of the garlic "paper" into the mix. Stir everything together and let it bubble for 2 or 3 minutes just to let each ingredient say hello to the others. Or ciao…since they're Italian beans.
Using a wand blender, puree the mixture until it's completely smooth. If you don't have a wand blender, you can puree the mixture in a food processor or in a blender (though if you do that, you'll probably need an additional 1/2 cup of stock or water to get it really smooth). Or if electronics aren't your thing (you're living in the wrong generation) you can run everything through a food mill or simply crush it all with a potato masher--this won't yield as elegant a result, and it will be really annoying, but it'll still be good.
Season the puree with salt and pepper to taste before serving.
*Gwyneth suggests you make your own chicken or vegetable stock. I say…
// from here //