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Garlic Mashed Potatoes

 Serves 6



 1/2 cup garlic cloves, peeled (about 1 head)
 1 cup extra-virgin olive oil
 3 pounds Yukon gold potatoes, peeled and quartered
 Kosher salt
 1 teaspoon freshly ground black pepper
 1/4 cup heavy cream, half-and-half, or crème fraîche

In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low and cook
uncovered for 5 minutes, or until the garlic is lightly browned. Turn off the heat and set aside.
The garlic will continue to cook in the oil.

Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to
20 minutes, until the potatoes are very tender. With a slotted spoon, remove the potatoes from
the water, reserving the cooking water, and remove the garlic from the oil, reserving the oil.

Process the potatoes and garlic through a food mill fitted with the medium disc. Add the reserved
olive oil, 2 teaspoons of salt, the pepper, cream, and 3/4 cup of the cooking water to the potatoes
and mix with a wooden spoon. Add more cooking water, if necessary, until the potatoes are
creamy but still firm. Season to taste and serve hot.
Lemon Chicken Breasts
 SERVES 4



 1/4 cup good olive oil
 3 tablespoons minced garlic (9 cloves)
 1/3 cup dry white wine
 1 tablespoon grated lemon zest (2 lemons)
 2 tablespoons freshly squeezed lemon juice
 1½ teaspoons dried oregano
 1 teaspoon minced fresh thyme leaves
 Kosher salt and freshly ground black pepper
 4 boneless chicken breasts, skin on (6 to 8 ounces each)
 1 lemon

Preheat the oven to 400 degrees.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook
for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white
wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 ×
12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the
chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the
lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the
chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put
it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to
rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
Green Beans Gremolata
 SERVES 4 TO 6



 1 pound French green beans, trimmed
 2 teaspoons minced garlic (2 cloves)
 1 tablespoon grated lemon zest (2 lemons)
 3 tablespoons minced fresh flat-leaf parsley
 3 tablespoons freshly grated Parmesan cheese
 2 tablespoons toasted pine nuts
 2½ tablespoons good olive oil
 Kosher salt and freshly ground black pepper

Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3
minutes, until tender but still crisp. Drain the beans in a colander and immediately put
them into a bowl of ice water to stop the cooking and preserve their bright green color.

For the gremolata, toss the garlic, lemon zest, parsley, Parmesan, and pine nuts in a
small bowl and set aside.

When ready to serve, heat the olive oil in a large sauté pan over medium-high heat.
Drain the beans and pat them dry. Add the beans to the pan and sauté, turning
frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat,
add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon
pepper and serve hot.
String Beans with Garlic
34 Reviews

 Level: Easy
 Total: 17 min
 Prep: 12 min
 Cook: 5 min
 Yield: 8 servings

Ingredients
1 1/2 pounds French string beans (haricots verts), both ends removed
Kosher salt
2 tablespoons unsalted butter
1 tablespoon good olive oil
2 to 3 garlic cloves, sliced
Freshly ground black pepper
Directions
1. Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes.
Drain immediately and immerse in a large bowl of ice water to stop the cooking. When
they are cool, drain and set aside.

2. Heat the butter and olive oil in a very large saute pan over medium heat and cook the
garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string
beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and
serve.
Herb-Roasted Turkey Breast
 SERVES 6 TO 8


 1 whole bone-in turkey breast (6½ to 7 pounds)
 2 tablespoons good olive oil
 1 tablespoon minced garlic (3 cloves)
 2 teaspoons freshly squeezed lemon juice
 2 teaspoons dry mustard
 1 tablespoon chopped fresh rosemary leaves
 1 tablespoon chopped fresh sage leaves
 1 teaspoon chopped fresh thyme leaves
 1½ teaspoons kosher salt
 ½ teaspoon freshly ground black pepper
 ¾ cup dry white wine

Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan,
skin side up.

In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage,
thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast.
(You can also loosen the skin and smear half of the paste underneath, directly on the
meat.) Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1½ to 1¾ hours, until the skin is golden brown and an instant-read
meat thermometer registers 165 degrees when inserted into the thickest and meatiest
area of the breast. Check the breast after an hour or so; if the skin is overbrowning,
cover it loosely with aluminum foil.

When the turkey is done, remove from the oven, cover the pan with aluminum foil, and
allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with
the pan juices.
Lemon Chicken Breasts
 SERVES 4

 1/4 cup good olive oil


 3 tablespoons minced garlic (9 cloves)
 1/3 cup dry white wine
 1 tablespoon grated lemon zest (2 lemons)
 2 tablespoons freshly squeezed lemon juice
 1½ teaspoons dried oregano
 1 teaspoon minced fresh thyme leaves
 Kosher salt and freshly ground black pepper
 4 boneless chicken breasts, skin on (6 to 8 ounces each)
 1 lemon

Preheat the oven to 400 degrees.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook
for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white
wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 ×
12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the
chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the
lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the
chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put
it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to
rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
Beatty's Chocolate Cake
 SERVES 8

 Butter for greasing the pans


 1-3/4 cups all-purpose flour, plus more for the pans
 2 cups sugar
 3/4 cup good cocoa powder
 2 teaspoons baking soda
 1 teaspoon baking powder
 1 teaspoon kosher salt
 1 cup buttermilk, shaken
 1/2 cup vegetable oil
 2 extra-large eggs, at room temperature
 1 teaspoon pure vanilla extract
 1 cup freshly brewed hot coffee
 Chocolate Frosting (see recipe)

Preheat the oven to 350 degrees. Butter two 8-inch round cake pans. Line with
parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an
electric mixer fitted with the paddle attachment and mix on low speed until combined. In
another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low
speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee
and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the
batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes
out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and
cool completely.

Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset
spatula, spread the top with frosting. Place the second layer on top, rounded side up,
and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting
 6 ounces good semisweet chocolate such as Callebaut
 1/2 pound (2 sticks) unsalted butter, at room temperature
 1 extra-large egg yolk, at room temperature
 1 teaspoon pure vanilla extract
 1-1/4 cups sifted confectioners’ sugar
 1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan over simmering
water. Stir until just melted and set aside until cooled room temperature.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on
medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and
vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the
confectioners’ sugar, then beat at medium speed, scraping down the bowl as
necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the
hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and
mix until blended. Don’t whip! Spread immediately on the cooled cake.
Roasted Carrots
 SERVES 6


 12 carrots
 3 tablespoons good olive oil
 1-1/4 teaspoons kosher salt
 1/2 teaspoon freshly ground black pepper
 2 tablespoons minced fresh dill or flat-leaf parsley

Preheat the oven to 400 degrees.

If the carrots are thick, cut them in half lengthwise; if not, leave them whole. Slice the
carrots diagonally into 1-1/2 inch-thick slices. (The carrots will get smaller while cooking,
so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Place
on a baking sheet in one layer and roast in the oven for 20 minutes.

Toss the carrots with minced dill or parsley, season to taste, and serve.
Garlic Roasted Potatoes
 SERVES 8


 3 pounds small red- or white-skinned potatoes (or a mixture)
 1/4 cup good olive oil
 1-1/2 teaspoons kosher salt
 1 teaspoon freshly ground black pepper
 2 tablespoons minced garlic (6 cloves)
 2 tablespoons minced fresh parsley

Preheat the oven to 400 degrees.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper,
and garlic; toss until the potatoes are well coated. Dump the potatoes on a baking sheet
and spread out into one layer; roast in the oven for at least 1 hour, or until browned and
crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, toss with the minced parsley, season to taste, and
serve.