Side Dish · Vegetables/Vegetarian

Rosemary-Garlic Hasselback Potatoes

Rosemary-Garlic Hasselback Potatoes

 

My love for Potatoes knows no boundaries. In fact, I’m even contemplating the idea of dedicating an entire month of posts to different potato recipes of the world. Mmmm……..Yum.

Needless to say, I’ve never met a potato I didn’t like. Especially when they’re all dolled up like these lovely Hasselback Potatoes.

Rosemary-Garlic Hasselback Potatoes to be exact.

Now say that three times fast.

 

 

 

Rosemary-Garlic Hasselback Potatoes

 

Originating from Sweden, these potatoes are meant to mirror the fan shape created by accordions. But don’t let their looks fool you as they’re super easy to make and can dress up any dinner plate.

 

 

Rosemary-Garlic Hasselback Potatoes

 

In addition to the elegant look, there’s also some brilliance to the way these potatoes are sliced. With the additional crevices that are exposed to the heat, the exterior becomes deliciously crispy while the interior remains super tender.

As for these potatoes, I chose to pair them with both rosemary and garlic but the options are endless. Parmesan cheese, chives, bacon…….so many choices, so little time 🙂

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Rosemary-Garlic Hasselback Potatoes
Serves 4

Ingredients:

4 Medium Sized Yukon Gold Potatoes, washed and dried
½ Cup Olive Oil
4 Sprigs Fresh Rosemary
3 Whole Garlic Cloves, thinly sliced
Sea Salt and Black Pepper

Place oil and rosemary in a small saucepan and heat on medium-low for 8-10 minutes. Remove from heat and allow to cool to room temperature.

Preheat oven to 425 degrees F. Place one potato on a cutting board. Starting from one end of the potato, make slits about 1/8 inch apart but do not cut all the way through the bottom. You can also place the potato in a wooden spoon before you make the slices. The spoon will act as a “guard” to help you not slice all the way through the bottom. Repeat with the remaining potatoes.

Carefully slip one slice of garlic in between every few segments of the potatoes until all the garlic has been evenly distributed. Place potatoes on a baking sheet and brush them all over with the rosemary infused oil. Season with sea salt and pepper.

Bake the potatoes for 30-40 minutes, depending on size. Interior should be soft and exterior should be slightly crisp.

Serve warm.

Breads · Breakfast/Brunch

Garlic Bagels

Garlic Bagels

As much as I enjoyed the Homemade Plain Bagels from a few weeks ago, I still felt there was much room for exploration as far as bagels were concerned.

Especially since I was fixated on creating a Garlic Bagel.

Garlic Bagels

When I came across a recipe from Ultimate Bread, I just knew it would be great to adapt into a garlic version. Especially since it didn’t require a sponge. Score!

On half of the bagels, I sprinkled sea salt on the tops and on the other half I brushed on a garlic-olive oil mixture. At the end of the day, the latter won in flavor. Deliciously garlicky with a yummy crunch created by the olive oil. YUM!

Garlic Bagels

The texture of these bagels were perfect—a wonderful balance of soft and chewy. As for the garlic flavor—it was exactly what I was looking for. Almost like a breakfast garlic bread 🙂

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Garlic Bagels
Adapted From Ultimate Bread
Makes 8 Bagels

2 Teaspoon Dry Yeast
1½ Tablespoon Sugar
½ Tablespoon Garlic Powder
1¼ Cups Warm Water
3½ Cups Unbleached flour, plus extra for kneading
1½ Teaspoon Salt
1 Tablespoon Garlic, finely minced
3 Tablespoons Olive Oil
2 Tablespoons Corn Meal
1 Teaspoon Baking Soda
Vegetable Oil

Sprinkle the yeast and sugar into 1/2 cup of the water in a small bowl. Leave for 5 minutes and then stir to dissolve. In a large bowl, mix the flour, garlic powder and salt together. Form a well in the center and pour in the dissolved yeast.

Pour half of the remaining water into the well. Mix in the flour and stir in the reserved water as needed, forming a firm and moist dough. Turn out onto a floured surface and knead until smooth and elastic, about 10 minutes. Gradually work in as much additional flour as possible while comfortably kneading to form a stiff and firm dough.

Put the dough in a lightly oiled bowl, turning the dough to coat it. Cover with a towel and let rise for 1 hour or until doubled in size. Punch down and let the dough rest 10 minutes.

Divide the dough into 8 pieces. Shape each piece into a ball – cup between your hands and press the bottoms together between your palms. Press down to get rid of air bubbles and roll the dough between your palm and the work surface to form a smooth ball. Coat a finger in flour and press it through each ball to form a ring.

Work the rest of your fingers into the hole, stretching the ring and widening the hole to about 1/3 of the bagel’s diameter. Place the bagels on a lightly oiled baking sheet and cover with a damp towel. Let rest for 10 minutes and preheat the oven to 425 degrees F.

In a small bowl, mix olive oil and garlic together. Bring a large pot of water to a boil and then reduce to a simmer. Carefully sprinkle in the baking soda. Use a perforated skimmer to lower the bagels into the water in batches of 2-3. Boil, uncovered, until they rise to the surface, about 1 minute. Turn them over once. Then remove from the pan, letting the water drain, and transfer to a lightly oiled baking sheet that has been sprinkled with corn meal. Bake 12-15 minutes. Remove bagels from oven. Using a brush, coat the bagels with the olive oil-garlic mixture. Return back to oven and back until golden—about 5 minutes. Remove and cool on a wire rack. Bagels can be kept in an airtight container in the refrigerator for up to 5 days.

Breads · Side Dish

Whole Wheat Garlic Naan…..Where it all started.

Whole Wheat Garlic Naan

 

I blame it ALL on this Garlic Naan.

I had seen a photo of it on Tasty Kitchen awhile back and I’ve been obsessed with it every since. And when I finally got the chance to try it, I went nuts–I was out of control! I went from making just one dish to creating a full blown Indian dinner! I guess I figured if I was going to take the effort to make Naan, I better go the extra mile to make some dishes to enjoy with it. 🙂

But perhaps now would be a good time to mention the fact that I’ve never really cooked Indian food before—so it was going to be quite a FoodVenture! The next few posts will be recounting the dishes I created and how it all came together.

But let’s turn our focus back to the Naan.

 

Whole Wheat Garlic Naan

 

Jessica from How Sweet It Is did a really great job covering Homemade Naan from Indian Simmer. The only thing I did different was that I used a stove top grill to cook the first side of the Naan before cooking the other side on an open flame. I would have definitely preferred to use a cast iron skillet per the instructions but have yet to replace my skillet that had rusted—-REALLY rusted. Eeew. And if you’re wondering, using an enamel-coated cast iron skillet won’t work either. Yup, I tried it.

But when everything was finished, I had really mixed feelings about the Naan. They did puff up pretty well when cooked over the open flame and were ok when I tasted them right away. But once they cooled, I found that the dough became really tough and loss some flavor. I’m not sure if it was due to my use of Whole Wheat Pastry Flour or if I overworked the dough prior to cooking it. When we warmed them up later on, they became pretty hard and crunchy—-in fact, it was more cracker-like than puffy Naan.

Still, I’m glad I gave it a go. I will DEFINITELY try this recipe again when I finally get my hands on a cast iron skillet because I think it would definitely improve the texture. I’ll also try it with AP Flour in hopes of getting a lighter product.

So even though this Garlic Naan didn’t work out so well for me this time, it did give me the motivation to create an entire Indian feast!

**Next Post:  Chicken Tikka Masala!

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Whole Wheat Garlic Naan
From Indian Simmer

Ingredients:

2 cups Wheat Flour (or AP Flour)
¾ teaspoons Baking Powder
½ teaspoons Baking Soda
½ teaspoons Sugar
¼ teaspoons Salt
½ cups Warm Milk
½ cups Yogurt
½ Tablespoons Oil, As Needed
Additional Optional Herbs And Seasonings To Flavor The Naan (See Note Below)

Note: The ingredient list includes the ingredients for the dough. You can flavor your naan with all kinds of herbs. I made cumin naan, garlic naan, butter naan, and some topped with cilantro.

Mix all the dry ingredients together and make a well of flour.

Mix milk and yogurt together and pour half of it into the well and slowly combine it together.

I don’t think there’s an exact amount of liquid that should be added to the exact amount of flour to make a perfect dough. So what I do is continue adding liquid slowly and combining it all together slowly until a soft dough is made. The dough should be soft enough for you to be able to dig your finger into it without applying any pressure. If dough sticks to your hand too much, then use little bit of oil on your hands and then punch into the dough.

Cover with a damp cloth and let it sit in a warm place for at least 2 hours.

After a few hours, dust your working board, take out the dough and knead it for about 2-3 minutes. Divide the dough into smaller balls (in this case you should get about 8 balls to make naans).

Dust the board again and flatten the balls to make bread that is a little thick and elongated.

Now sprinkle one side of the bread with your desired flavor. I made cumin, minced garlic, chopped cilantro and some simple butter naans.

Brush the other side with water.

Heat a thick-bottomed skillet or a wok or any heavy-bottomed pan with a lid. Once it is nicely hot, place the naan wet side down (it will stick) and cover it with a lid.

Let it cook for about 30 seconds or until you see bubbles on it. Now cook the other side of the naan over a direct flame on the burner with the help of tongs. When you see some charred brown spots then you know that the naan is done.

Smother a good amount of butter on your naans and when you taste them, you’ll know what a peaceful life means!

Breads · Poultry

Roasted Garlic Chicken Pizza–a Super Bowl Party Must!

Roasted Garlic Chicken Pizza

 

It’s Super Bowl Weekend. And if you’re like many Americans, your local pizza joint will be making some deliveries to your house this Sunday.

Sure, it’s convenient and some are quite tasty. But why not make your own??

This Roasted Garlic Chicken Pizza is super easy to make and ridiculously delicious. I’ve made my own pizza dough (courtesy of my tried and true Epicurious recipe) but if you’re short on time, you can definitely pick up some pre-made dough from your local pizzeria or grocery store. Trader Joe’s has a great one for under $2.

 

Roasted Garlic Chicken Pizza

 

 

If you have a pizza stone, this is definitely the time to use it. The stone will add a crispier texture to your crust. But I found that I had pretty nice results using a baking sheet—just be sure to use corn meal on the bottom.

And if you’re a garlic lover, you will be smitten with the SUPER GARLICKY flavor from the roasted garlic. But let’s not forget how deliciously cheesy this pizza is–three types of cheeses will do that for you 🙂

This will definitely be a WIN for your Super Bowl Party.

 

Roasted Garlic Chicken Pizza

 

I, myself, am boycotting the Super Bowl. As a lifelong Vikings fan, I just cannot watch the Packers!

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Roasted Garlic Chicken Pizza
Serves 4

Pizza Dough (Adapted From Epicurious):
1½ Teaspoon Active Dry Yeast
3/4 Cup Warm Water
2 Cups All Purpose Flour
1 Teaspoon Sugar
1 Teaspoon Salt
3 Tablespoons Olive Oil

Toppings:
2 Tablespoons Olive Oil
¼ Cup Roasted Garlic
1 Tablespoon Yellow Cornmeal
1 Cup Cooked Chicken Breast, diced
1 Cup Roma Tomatoes, diced
¼ Cup Sundried Tomatoes
1 Cup Shredded Mozzarella Cheese
¼ Cup Feta Cheese
2 Tablespoons Grated Parmesan Cheese
¼ Cup Scallions, diced
¼ Cup Fresh Italian Parsley, finely diced
Kosher Salt and Pepper
Serve with additional Parmesan Cheese and Red Chili Flakes

Prepare Dough. Sprinkle the yeast and sugar over the water. Let stand 2-3 minute, or until the yeast is creamy. Stir until the yeast dissolves. In a large bowl, combine the 2 cups flour and the salt. Add the yeast mixture, 1 tablespoon olive oil and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes. Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours. Flatten the dough with your fist. Cut the dough into 2 pieces and shape the pieces into balls. Flatten the dough slightly. Dust the tops with flour. Place the balls of dough on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 minutes, or until doubled.

Place pizza stone or large baking sheet in the middle rack and preheat oven to 400 degrees.

Lightly dust your surface area with flour. Roll/toss/stretch the dough into your desired shape. Once the oven reaches its temperature, pull the baking stone/baking sheet out of the oven, and sprinkle cornmeal on the surface. Carefully slide the dough on top and bake for 5 to 10 minutes until the dough is lightly golden. Remove the crust from the oven and brush with olive oil over top. Spread the roasted garlic all over the crust and add chicken, sundried tomatoes, and Roma tomatoes. Season with salt and pepper. Cover the entire pizza with the cheeses and scallions. Return the pizza back to the oven and bake for an additional 10-15 minutes until all the cheese has melted and pizza is golden brown. Sprinkle the pizza with Italian parsley and serve with additional parmesan cheese and red chili flakes.

*Loosely inspired by Cooking Light


Roasted Garlic Chicken Pizza

Pastas/Noodles · Seafood

Quick and Easy Shrimp Scampi

Quick and Easy Shrimp Scampi

 

There are days that I will happily labor for hours in the kitchen for a mere component to one dish. And then there are days that I can’t even look at the kitchen, let alone want to cook a meal.

But does that mean I should settle for something mediocre in taste?

HECK NO!

This delicious and full flavored Shrimp Scampi will have you in and out of the kitchen in 15 minutes. True Story.

With its bright citrus notes (from the lemon and parsley) to the succulent-garlicky shrimp, you’ll never need take out again.

ps. And if you’re still feeling a little indulgent from the Holidays….throw in some sweet halved grape tomatoes, use whole wheat pasta and replace the butter with olive oil. 🙂

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Quick and Easy Shrimp Scampi
Serves 2

Ingredients:

½ Pound Linguine
½ Pound Large Shrimp, cleaned and peeled
2 Tablespoon Fresh Garlic, minced finely
1 Teaspoon Lemon Zest
½ Teaspoon Dried Chili Flakes
¼ Cup Fresh Lemon Juice
¼ Cup Fresh Parsley, chopped
2 Tablespoon Unsalted Butter
3 Tablespoon Olive Oil
Kosher Salt and Pepper to taste
*½ Cup White Wine (optional)
Lemon Slices or Parsley Springs for Garnish (optional)

Cook linguine according to the directions on the package, reserving a few tablespoons of the starchy pasta water.

Season shrimp with salt and pepper. In a large skillet, melt butter and olive oil over medium heat. Add garlic and chili flakes and sauté for 2 minutes. Add shrimp and lemon zest. Cook shrimp on both sides until they turn pink—approximately 1-2 minutes on each side. Add lemon juice and parsley. Toss in cooked linguine, adding a tablespoon at a time of the pasta water until you reach desired consistency. Season with salt and pepper. Garnish with additional lemon slices or parsley springs.

**If you would like a more saucy pasta dish, remove shrimp from skillet once they have turned pink. Add in ½ cup white wine and turn the heat to medium-high. Reduce the liquids for 4-5 minutes. Return shrimp to the pan and follow the rest of the recipe.

Poultry

40 Garlic Cloves Chicken

40 Garlic Cloves Chicken

Did you know that Alton Brown and Ina Garten got married?

Well…. kind of.

Okay, okay. Technically, I “married” them. Well, more accurately…..I “married” their two versions of 40 Cloves Chicken which resulted in this delicious and wonderfully satisfying classic dish.

I liked Alton’s method of browning the chicken on the stove and then finishing it off in the oven. However, he used no liquids and I wondered if the chicken would be on the slightly drier side. Ina’s version did braise the chicken in liquids and provided a “sauce”. But I chose to eliminate all the extra dairy (butter, cream) and substituted the alcohol with stock. And what did I bring to the party? Red chili flakes and some extra steps to cut out unnecessary fat/grease. 🙂

In the end, Alton + Ina + Me = YUMMY, YUMMY! The chicken was extremely tender, moist, and was perfumed with garlic that was not the least bit overbearing. And OH the garlic! The cooking mellows out the sharpness that fresh garlic has and the cloves took on a rather luscious and creamy texture. If we weren’t already having risotto with our chicken, I would have carb-loaded it up by schmearing the cloves on toasted bread. But there’s always next time!

All in all, this was super easy to make and is a wonderful addition to my “chicken dish” files. And let’s not forget to mention that with all the garlic that went into this chicken—your kitchen and home will definitely be Vampire proof.

Sorry Edward…….Jacob wins this one 🙂

DOH! Did I really just make a Twilight reference? UGH! I HAVE been hanging out with my nieces too much!

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40 Garlic Cloves Chicken
Loosely adapted from Ina Garten and Alton Brown

1 Whole Chicken, cut into 8 pieces
40 Whole Garlic Cloves
2 Cups Chicken Stock
1 Tablespoon Fresh Thyme
1 Tablespoon All Purpose Flour
2 Tablespoons Olive Oil
¼ Teaspoon Red Chili Flakes
Salt and Pepper to taste

Preheat oven to 350 degrees.

Thoroughly season chicken with salt and pepper. In a large Dutch Oven heat olive oil to medium high. In batches, brown chicken pieces on both sides and transfer to a plate. Lower heat and add garlic cloves. Turn the garlic often and cook them until they are evenly browned. Add chili flakes and sauté for an additional minute. Carefully add chicken stock and return to a boil. With a wooden spoon, scrape the brown bits from the bottom of the pot. Return the chicken to the pot and sprinkle with the thyme leaves. Place lid over the pot and put into the oven for 30-40 minutes or until chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. Skim off and discard any fat and impurities from the juices. In a small bowl, whisk together ½ cup of the juice and the flour and then whisk it back into the sauce in the pot. Raise the heat and boil for 2-3 minutes until the flour has cooked out and sauce has thickened. Check and season the sauce with additional salt and pepper if necessary. Plate chicken and pour the sauce with garlic over the top.