I’ve been making this dish for a while now, but it always felt like there was something missing in it. I had gone through a bunch of different recipes, but they were all variations of the same. It wasn’t until I got this great cookbook to review “Lidia’s Favorite Recipes by Lidia Bastianich” that it clicked, it wasn’t the ingredients that needed changing, it was the process. Her method of pre-sauteeing everything individually before putting it all in a roaster and into the oven for a final bake made all the difference. It’s now a dish so full of layered flavour, you can’t believe how easy it is to make.
Category Archives: Dinner
Submitted by Katrina on Mon, 15/04/2013 - 8:55
Anniversary Chicken (or Pan Seared Chicken Breasts with a Roasted Red Pepper and Tomato Cream Sauce)Submitted by Katrina on Mon, 01/04/2013 - 5:20
It’s ironic really that I call this Anniversary chicken, seeing as I was supposed to make it for our anniversary and instead we ordered pizza at nine at night once the kids were in bed. Happy five years hunny! Three weeks later though, I finally got around to making it. On a Monday night. When I had the kids at a nursery rhyme pre-school thing all morning, and classes at the gym that night. What I’m trying to tell you is, this is not a meal to make on a busy night. This is a meal that takes a lot, and I mean a LOT, of prep time, but it’s worth every minute.
Submitted by Katrina on Mon, 05/11/2012 - 8:15
I had wanted to try spatchcocking a chicken for years, but I was too scared too. It seemed like it was everywhere though, on every cooking show I turned on, in ever magazine I bought. It was going to be so juicy, it was going to cook so much faster, it was going to be so easy to make.
Every other experience I have had in life with that many promising promises has led me to learn one thing though: too good to be true.
Although… this nagging thought kept poking though the back of my mind. There’s always an exception to every rule…
Submitted by Katrina on Mon, 20/08/2012 - 10:28
I got an email a few months ago telling me about the Courvoisier Collective Challange. Courvoisier Cognac was looking for people to create recipes using their cognac, and then post them up on their site. It’s open to culinary students, and home chefs, in Ontario.
This is why I’m going to beg and plead for your help at the beginning of this post, before the recipe (but only for the next 3 days). Pretty pretty please, with a cherry on top, can you go to this website and vote. If you liked my steak, by all means, click away for me. If you didn’t, that’s ok too, because there are tons of fabulous recipes there that I’m sure will wet your appetite. You don’t need to make an account or anything, just enter your birthday (they need to make sure you’re older than 19), and click on your favorite recipe. That’s it.
Submitted by Katrina on Tue, 24/07/2012 - 8:08
You wouldn’t really know it, but I’ve been taking part in the JC100. It’s a celebration of Julia Child where bloggers from all over the world have been cooking her classic and memorable dishes, in honor of what would have been her 100th Birthday. We all get one recipe delivered to us each week, to cook and share. Unfortunately, life has had a funny way of slowing me down lately, so while the JC100 is on week 12, I’m sharing the recipe from week 7.
But I just had to start here.
Submitted by Katrina on Tue, 29/05/2012 - 10:03
Pasta, pancetta, garlic, Italian cheeses, and white wine. Let’s call this STOP PAYING A TON OF MONEY TO GO OUT FOR GOOD PASTA! And forget about good pasta, we’re making great pasta. Great pasta dishes start with great pasta though. I often make my own, but spaghetti and I don’t get along that well fresh. With the attachment that I have it always comes out stuck together… I just can’t get the flour right I guess.
Submitted by Katrina on Tue, 24/04/2012 - 11:39
Submitted by Katrina on Sun, 04/03/2012 - 9:29
I wanted something different for a change, and I wanted to finally try out cooking with fennel. On top of those two things, with Oliver still being sick and taking some medicine that’s pretty harsh on his stomach, I needed to make something that he would eat a lot of. It seems like a pretty tall order right? I think I forgot to mention that Bo hates anything that isn’t “normal”. That included the fennel, pancetta, and the leeks in this recipe. Help me.
Submitted by Katrina on Tue, 21/02/2012 - 10:40
This is a great recipe to keep in your arsenal because it’s fairly hands off, and the entire meal cooks in one pot together. I love those kinds of meals! The rundown is a whole chicken that simmers / steams over top of chicken stock and white wine, along with carrots, potatoes, and some flavor boosters. I can promise you that it will be one of the moistest chickens you’ll ever eat.
Maybe I should mention that this is healthy too. This one comes from America’s Test Kitchen Light and Healthy cookbook 2010, it’s well worth the buy!
Submitted by Katrina on Wed, 08/02/2012 - 4:57