- Balsamic Chicken from Kosher By Design by Susie Fishbein http://www.amazon.com/Kosher-Design-Picture-Perfect-Holidays/dp/1578197074/ref=sr_1_1?ie=UTF8&qid=1288386252&sr=8-1
- Roasted Asparagus - Recipe by Alton Brown http://www.foodnetwork.com/recipes/alton-brown/roasted-asparagus-recipe/index.html
- Roasted Fingerling Potatoes with Fresh Herbs and Garlic - Recipe by Tyler Florence http://www.foodnetwork.com/recipes/tyler-florence/roasted-fingerling-potatoes-with-fresh-herbs-and-garlic-recipe4/index.html
- For Dessert: Broiled Persimmons with Mascarpone (and in my case, being the Lactard that I am, I used Toffuti Cream cheese instead of the Mascarpone)
http://www.marthastewart.com:80/photogallery/persimmon-recipes
Yes, elaborate, and no real special occasion but I felt inspired by the fresh fruit and veggies.
How it turned out:
Everything was delicious! I'm sure in the future there will be bad recipes or failures on my part but last night was great success, sans one element. I don't think I really understood how to cut the persimmons. Do I leave in the seeds? Do I remove the stem? Still a little confused on the matter. Also, I don't think my broiler was hot enough because the tops of the persimmons never browned. Ultimately they tasted great and the mascarpone/cream cheese mixes were tasty but I'd love some clarification on how to work with persimmons.
The potatoes were beautiful, due in part to being multi-colored and having the lovely sprigs of fresh herbs mixed in.
My husband ate a lot of the asparagus and he is not a veggie guy, so that was a good sign. And he loved the chicken. I even got an, "MMM!".
I think that the balsamic Vinegar I used on the chicken, 20 year aged by Bistro Blends (expensive but makes everything tastier from salad dressings to yes, chicken) definitely gave it more of an oomph than a store bought brand would have.
Its also important to note that I halved the chicken recipe and the persimmon recipe because it was just the two of us and had a lot of left overs.
I would make all of these recipes again!
How it turned out:
Everything was delicious! I'm sure in the future there will be bad recipes or failures on my part but last night was great success, sans one element. I don't think I really understood how to cut the persimmons. Do I leave in the seeds? Do I remove the stem? Still a little confused on the matter. Also, I don't think my broiler was hot enough because the tops of the persimmons never browned. Ultimately they tasted great and the mascarpone/cream cheese mixes were tasty but I'd love some clarification on how to work with persimmons.
The potatoes were beautiful, due in part to being multi-colored and having the lovely sprigs of fresh herbs mixed in.
My husband ate a lot of the asparagus and he is not a veggie guy, so that was a good sign. And he loved the chicken. I even got an, "MMM!".
I think that the balsamic Vinegar I used on the chicken, 20 year aged by Bistro Blends (expensive but makes everything tastier from salad dressings to yes, chicken) definitely gave it more of an oomph than a store bought brand would have.
Its also important to note that I halved the chicken recipe and the persimmon recipe because it was just the two of us and had a lot of left overs.
I would make all of these recipes again!
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