The CookingBites recipe challenge: garlic
- Thread starter Morning Glory
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Some intermediary pics:
We just ate this, and it was wonderful. I’m dreading writing it up, because it’s a combination of three recipes, and some of my own input, so I have to write it from scratch.
We just ate this, and it was wonderful. I’m dreading writing it up, because it’s a combination of three recipes, and some of my own input, so I have to write it from scratch.
AgileMJOLNIR
Well-Known Member
Ha Ha thats sweet! I like track #10 on there, “New Generation.” Very punky!
Ok, I'm assuming this is my last garlic entry:
Recipe - Chicken Scarpariello
I first found this recipe in a Food & Wine cookbook I have, and it sounded both delicious and straightforward, which it was, so I'll tell you right now...great choice for a busy weeknight supper.
Since the cookbook didn't have a pic, and I do like to have the little extra security of seeing a pic, I hopped on the internet and did an image search, and that led me to Serious Eats, and then I just became interested in how others make the dish, so that led me to YT, and...the final result is the recipe I wrote up, which is a little of all of those, and some of my own touches as well.
Now that the history lesson is over, I'll say that actually making this was really fun - it wasn't hard, it didn't require much technique, no real measuring to speak of...just grab a pack of thighs, a couple of peppers, an onion, some garlic, pour a glass of wine and get on with it.
Looks? Well, I think it's beautiful. Lovely color, that golden skin and those brilliantly red peppers, so wonderfully rustic. It's a dish you can serve straight from the cooking vessel, and that somehow makes it all the more visually appealing.
Taste? Oh my. I don't even need to elaborate on MrsT's response, as it was another do-not-lose-this moment for her. The chicken is delicious, of course, as expected, but it's the sauce that's the star here - sweet from the bell peppers, a little tangy from the brine...it's a real treat.
I'd add that, while I didn't do this, I'd recommend serving this with some rice or even some boiled potatoes. The sauce is (by design) on the thin side, and would be ideal for soaking into some hot boiled potatoes or flavoring a nice mound of rice.
Recipe - Chicken Scarpariello
I first found this recipe in a Food & Wine cookbook I have, and it sounded both delicious and straightforward, which it was, so I'll tell you right now...great choice for a busy weeknight supper.
Since the cookbook didn't have a pic, and I do like to have the little extra security of seeing a pic, I hopped on the internet and did an image search, and that led me to Serious Eats, and then I just became interested in how others make the dish, so that led me to YT, and...the final result is the recipe I wrote up, which is a little of all of those, and some of my own touches as well.
Now that the history lesson is over, I'll say that actually making this was really fun - it wasn't hard, it didn't require much technique, no real measuring to speak of...just grab a pack of thighs, a couple of peppers, an onion, some garlic, pour a glass of wine and get on with it.
Looks? Well, I think it's beautiful. Lovely color, that golden skin and those brilliantly red peppers, so wonderfully rustic. It's a dish you can serve straight from the cooking vessel, and that somehow makes it all the more visually appealing.
Taste? Oh my. I don't even need to elaborate on MrsT's response, as it was another do-not-lose-this moment for her. The chicken is delicious, of course, as expected, but it's the sauce that's the star here - sweet from the bell peppers, a little tangy from the brine...it's a real treat.
I'd add that, while I didn't do this, I'd recommend serving this with some rice or even some boiled potatoes. The sauce is (by design) on the thin side, and would be ideal for soaking into some hot boiled potatoes or flavoring a nice mound of rice.
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Sorry to hear about her passing.
I've put Sunday 30th June down as the date, UK time. That will cover all of Saturday in USA.
Thanks for the correction. I've never been to the festival but it looks like it would be fun.
AgileMJOLNIR
Well-Known Member
Oh no correction intended, your post was just fine. It’s always neat to see someone mention something thats right in your backyard. I’ll have to see if I can pull up some old pics I’ve taken there. It’s a very lively event and the air is absolutely pungent with Garlic.
The funny thing is when you drive through the area during garlic harvest season, the combination of the harvest and the plants processing it will literally make your eyes tear up when passing through. But my god that smell
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JAS_OH1
Forum GOD!
Well I personally approve of the dreadful writeup of mashing stuff together and being creative!
badjak
Über Member
That's good to hear as most of my "recipes" are like thatWell I personally approve of the dreadful writeup of mashing stuff together and being creative!
JAS_OH1
Forum GOD!
Me too!That's good to hear as most of my "recipes" are like that
AgileMJOLNIR
Well-Known Member
AgileMJOLNIR
Well-Known Member
That looks phenomenal!
It’s funny that I live 20min from the Pacific coast and yet I don’t eat much seafood. After seeing this I think I need to change that.
JAS_OH1
Forum GOD!
Last time I was in SF (about 30 years ago) my oldest sister (who lived in Palo Alto) went to several seafood restaurants and I got the Dungeness crab almost every time. Yum. I was living in Florida at the time and there was a lot of stone crab and blue crab, but the Dungeness was a real treat! I see them every once in awhile at markets here but they are always super expensive.
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