Roast Chicken with Lemon and Herbs

Posted on August 9, 2016 by admin
Roast Chicken with Lemon and Herbs
Serves 4
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Ingredients
  1. 1 (3 1/2- to 4-pound) chicken
  2. 4 lemons, cut in half
  3. 1 sprig each rosemary, thyme, oregano and parsley
  4. 2 teaspoons salt, divided
  5. 2 teaspoons pepper, divided
  6. 6 tablespoons olive oil, divided
  7. 1/2 cup chopped mixed herbs
  8. 8 shallots, peeled
  9. 16 baby parsnips, peeled
Instructions
  1. Preheat oven to 450 F.
  2. Rinse the chicken well and pat dry.
  3. Squeeze the juice from 2 lemon halves into the chicken cavity, and put the two halves in as well. Add the herb sprigs and 1 teaspoon each salt and pepper.
  4. Loosely tie the legs together with kitchen twine and tuck the wings under the chicken. Rub 3 tablespoons olive oil over the chicken to coat, then sprinkle with the chopped herbs and 1 teaspoon each salt and pepper.
  5. Coat the bottom of the braiser with the remaining olive oil. Place the chicken in the braiser and surround it with the shallots, parsnips and remaining lemon halves.
  6. Roast in the oven at 450 F for 15 minutes. Lower heat to 350 F and roast 45 minutes more, or until chicken is cooked through. Serve surrounded by the vegetables and lemons.
Notes
  1. Courtesy of Le Creuset America, ©2016
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Fresh, Natural Ratatouille by Paul Bocuse

Posted on August 9, 2016 by admin
Fresh, Natural Ratatouille by Paul Bocuse
Serves 6
French cookware company Staub consulted with acclaimed French chef Paul Bocuse on this recipe: a simple, flavorful take on the classic! 
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Ingredients
  1. 1/4 cup Extra Virgin Olive Oil
  2. 1 large onion / 8 oz. Coarsely Chopped
  3. 2 Red Pepper / 10 oz., Cut into 1 cm / 1/2” cubes
  4. 1/2 Eggplant / 10 oz., Cut into 2 cm /1” cubes
  5. 1 Zucchini / 10.5 oz., Cut into 1 cm / 1/2” cubes
  6. 1 Tomato / 8 oz., Cut into 1 cm / 1/2” cubes
  7. 4 cloves of garlic. Chopped
  8. Bouquet garni (collection of herbs: chopped fresh parsley, thyme and bay leaf)
  9. Sea Salt
  10. Freshly Ground Pepper
Instructions
  1. Toss Eggplant with sea salt and leave for 2 – 4 hrs (or overnight).
  2. Prior to cooking, rinse eggplant to remove excess salt; pat dry with paper towels or a clean kitchen towel.
  3. 5 minutes prior to cooking, preheat your Staub Cocotte over medium heat. Add the Olive oil to the Cocotte.
  4. Add the Onion Garlic, Red Pepper, and Eggplant to the Cocotte and stir to combine and coat with Olive Oil.
  5. Season with Salt and Pepper and cook over medium heat for 20 minutes. Add Zucchini and cook for 10 minutes. Add Tomato and cook for 10 minutes. Remove from heat and taste. Adjust Seasoning Add Chopped Parsley and serve.
Notes
  1. © 2016 Zwilling J.A. Henckels
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Bibimbap (Korean Rice Bowl)

Posted on August 2, 2016 by admin
Bibimbap (Korean Rice Bowl)
Serves 4
The word Bibimbap means "mixing the rice", so after you have pleased your eyes with the colorful sight of the bowl, mix it well to enjoy it best. The more mixing the better, they say.
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To Cook in the Rice Cooker
  1. 2 cups (rice measuring cup) short or medium grain white rice
  2. Water to fill to water level 2 for white rice
To Prepare Separately
  1. 1 cup daikon radish, julienned
  2. 1/2 bunch spinach
  3. 2 cups bean sprouts
  4. 1 cup carrots, julienned
  5. 1 tsp. sugar
  6. 1 Tbsp. vinegar
  7. 1 tsp. soy sauce
  8. 2 tsp. dark sesame oil
  9. 1 tsp. salt
  10. 2 tsp. vegetable oil
  11. 8 oz. ground beef
Sauce
  1. 1 clove garlic, minced
  2. 2 tsp. sugar
  3. 2 tsp. soy sauce
  4. 2 tsp. dark sesame oil
Toppings
  1. 4 eggs
  2. A handful crushed Korean dry seaweed
  3. 2 tsp. sesame seeds
  4. Gochuchang (seasoned red pepper paste) to taste
Instructions
  1. Measure the rice accurately and place in the inner cooking pan. Rinse rice under water until water clears.
  2. Add water by filling up to the water scale marked “2” for “White Rice”. Cook the rice using the “Regular” setting.
  3. While rice is cooking, prepare the toppings. Mix 1/4 tsp. salt, sugar and vinegar into daikon radish and set aside.
  4. Blanch the spinach. Drain and cool with cold water and squeeze out water. Cut into 3 inch long segments, then dress with 1/4 tsp. salt, soy sauce and 1 tsp. sesame oil.
  5. Blanch the bean sprouts. Drain and dress with 1/4 tsp. salt and 1 tsp. sesame oil.
  6. In a frying pan, heat vegetable oil over medium heat and sauté carrots for one minute and add 1/4 tsp. salt. Set aside.
  7. In a small bowl, combine all ingredients for sauce. Heat frying pan, sauté ground beef for 3 minutes, add the sauce and continue to cook until all the liquid is absorbed.
  8. Fry four eggs sunny side up.
  9. When rice completes cooking, place rice in individual serving bowls. Squeeze excess liquid from daikon radish. Arrange all prepared vegetables and beef radially on the rice.
  10. Place one sunny side up egg in the center on top of each bowl. Top with crushed seaweed and sesame seeds. Serve with gochuchang on the side.
Notes
  1. Recipe courtesy of Zojirushi, © 2016
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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