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Showing 791 - 793 of 793 results for garlic recipes
Marrakech Nights
Episode
| From:
Easy Entertaining with Michael Chiarello
It's a trip to the Kasbah as Michael goes Moroccan with a party that just sounds exotic. With recipes for Tagine of Lamb Stracotto w/ Spring Onions, Ceci with sage & garlic,Couscous, Dates & figs for dessert with mint tea.
Gameplan Day Before Party:
Salt, stack and soak lemon slices for Preserved Lemon.
Cut lamb and combine with herbs and oils and allow to marinate for Tagine of Lamb Stracatto with Spring Onions.
Rinse and refrigerate Preserved Lemon slices overnight.
Slice and par boil potatoes to go in the Tagine of Lamb Stracatto with Spring Onions.
Slice and add carrots to onions and continue cooking for Tagine of Lamb Stracatto.
Remove lamb pieces from marinade, and dredge in flour, sauté until brown for Tagine of Lamb Stracatto, then use oil from browned lamb to caramelize par boiled potatoes and carrots.
Reduce wine and chicken broth for simmering sauce and combine in large pot for Tagine of Lamb Stracatto, place in oven to cook, clean and peel spring onions.
Combine and prepare all ingredients for Ceci alla Siciliana and refrigerate overnight.
Remove Tagine of Lamb Stracatto from oven and refrigerate overnight.
1 Hour Before Party:
Boil water and add cous cous for Cous Cous with Preserved Lemon.
Reheat Tagine of Lamb Stracatto, add cleaned and peeled spring onions.
Prep and add cilantro and Preserved Lemon for Cous Cous with Preserved Lemon.
At the party:
Grill bruschetta and cover with olive oil to serve with Ceci alla Siciliana.
Eat and Enjoy!
Wine Recommendation Trefethen Double T 2002 Napa Valley Red Ravenswood 2003 Vintners Blend Zinfandel
Housewarming Party
Episode
| From:
Easy Entertaining with Michael Chiarello
Celebrate your new home with a home made meal that's as simple as it is delicious. You'll be the envy of the neighborhood with recipes for Crespelli "Short Stacks" with BBQ Chicken; Slightly Cooked Gazpacho and Olive Oil Cake.
Gameplan
2 Days Before Party:
Assemble and simmer all ingredients for Barbeque Sauce. Cool, cover and refrigerate sauce until day of party.
Blend ingredients for Crespelli Short Stacks crepe batter. Cover batter and refrigerate.
Mince carrots for Slightly Cooked Gazpacho. Saute carrots with garlic, add tomato juice. Season and pour into a bowl to cool. Cover the Gazpacho and refrigerate.
Reheat Barbeque Sauce. Using a roasted store-bought chicken, remove the skin and pull the chicken from the bone. Stir the chicken into the warm Barbeque Sauce. Stir in orange zest. Set aside to cool. Cover and place chicken in refrigerator.
Pull Gazpacho from the refrigerator and finish Gazpacho by adding small-diced red onion, zucchini, celery, fennel, fennel fronds. Season Gazpacho, cover and set aside in refrigerator.
Cook crepes in butter. Layer crepes on a sheet pan on top of wax paper.
Assemble Crespelli Short Stacks by buttering crepes and layering them with chicken in Barbeque Sauce. Wrap finished crepes in foil and set aside in refrigerator.
1 Hour Before Party:
Pre-heat oven to 350?F and place wrapped Crespelli Short Stacks for 30 minutes to heat through.
Reduce orange juice for Olive Oil Cake. Reserve.
Assemble chopped scallions, cabbage, apple, lemon juice, lemon juice, olive oil for Apple Slaw.
Blend milk, eggs, olive oil, liquor, reduced orange juice, sugar, rosemary, lemon zest and anise seed for Olive Oil Cake batter.
Add dry ingredients, baking powder and flour, to Olive Oil Cake batter.
Bake Olive Oil Cake in two greased round spring-form pans.
Plate Gaspacho in a large bowl. Finish with chopped fresh parsley, fresh basil and Sweet 100 tomatoes and red wine vinegar.
At the Party:
Toss Apple Slaw with dressing.
Remove Crespelli Short Stacks from the oven and slice into 8 pieces.
Un-old Olive Oil Cakes and spread with orange marmalade while cake is still warm. Slice cakes into eights and garnish with rosemary.
Eat and Enjoy!
Elegant Holiday Dinner
Episode
| From:
Easy Entertaining with Michael Chiarello
With recipes for Forever Roasted Lamb with Roasted Winter Vegetables, Risotto al Cabernet, Roasted Beet Onion and Orange Salad, and Peppermint Mock Misu, Michael is going to show you how to throw a dinner party full of elegance.
Gameplan 1 Day Before Party:
Peel, dice and boil sweet potatoes for Roasted Vegetables. Trim, halve and blanch brussel sprouts. Drain, cool and store sweet potatoes and brussel sprouts in refrigerator overnight.
For Roasted Beet Onion and Orange Salad. Wash, trim and roast beets. Trim pearl onions and toss with olive oil.
Toast and grind spices for Fennel Spice Rub. Store overnight.
Add pearl onions to beets in the oven and roast until both beets and onions are tender. Cool and store separately in refrigerator overnight.
Morning of the Party (At least 8 hours before meal is served):
Peel and chop onions and herbs for Forever Roasted Lamb. Sauté onion herb mixture.
Prepare lamb leg by slicing it open and laying it flat. Season the leg with salt and pepper and reserved Fennel Spice Rub. Stuff with half of the onion and herb mixture. Roll up and tie the leg. Season outside and roast with carrots and celery on low temp for 7 hours.
Simmer brandy syrup and chop peppermint for Peppermint Mock-misu. Blend chocolate and ricotta filling. Assemble Mock-misu, cover and store in refrigerator until service.
One Hour before the Party:
Cover lamb with remaining onion herb mixture and cover with foil. Roast lamb for an additional hour.
Sauté onions and rice for Risotto al Cabernet and add the wine and the first ladle of stock. In another pan, sauté reserved brussel sprouts and sweet potatoes. Finish vegetables in oven and season with chopped herbs and garlic.
Finish Risotto al Zinfandel with remaining broth, wine and cheese. Pour the risotto onto a platter and serve hot.
Pull lamb from oven and serve on a platter with roasted vegetables.
Assemble Roasted Beet, Onion and Orange Salad by peeling and dicing beets and plating them with oranges, roasted pearl onions, hazelnuts and vinaigrette.
Serve the Peppermint Mock-misu for dessert.
Eat and Enjoy!
