Recipe Chain Letters
Kathy
of recipe "chains", where you send a recipe to someone on an email
lsit, add your name and forward to a bunch of folks. Normally, I am
not a fan of chain letters... but these have been fun. (Though I think
the 20 people I keep re-sending the chain to might be getting tired of
it.)
I thought I would share some of the recipes I've gotten this week.
Enjoy - Kathy
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>From Lou in SF (and a huge favorite for Forking Delicious friend,
Maureen M in NJ):
This was the first main-course dish to be offered at The Silver
Palate, and the distinctive colors and flavors of the prunes, olives
and capers have kept it a favorite for years. It's good hot or at room
temperature. When prepared with small drumsticks and wings, it makes a
delicious hors d'oeuvre. The overnight marinating is essential to the
moistness of the finished product: the chicken keeps and even improves
over several days of refrigeration; it travels well and makes
excellent picnic fare. Since Chicken Marbella is such a spectacular
party dish, we give quantities to serve 10 to 12, but the recipe can
be divided to make smaller amounts if you wish.
Makes: 16 pieces or 10 or more portions
4 chickens, 2 ½ pounds each, quartered
1 head of garlic, peeled and finely pureed
¼ cup dried oregano
coarse salt and freshly ground black pepper to taste
½ cup red wine vinegar
½ cup olive oil
1 cup pitted prunes
½ cup pitted Spanish green olives
½ cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
¼ cup Italian parsley or fresh coriander (cilantro), finely chopped
In a large bowl combine chicken quarters, garlic, oregano, pepper and
coarse salt to taste, vinegar, olive oil, prunes, olives, capers and
juice, and bay leaves. Cover and let marinate, refrigerated,
overnight.
Preheat oven to 350 degrees Fahrenheit.
Arrange chicken in a single layer in one or two large, shallow baking
pans and spoon marinade over it evenly. Sprinkle chicken pieces with
brown sugar and pour white wine around them. Bake for 50 minutes to 1
hour, basting frequently with pan juices. Chicken is done when thigh
pieces, pricked with a fork at their thickest, yield clear yellow
(rather than pink) juice.
With a slotted spoon transfer chicken, prunes, olives and capers to a
serving platter. Moisten with a few spoonfuls of pan juices and
sprinkle generously with parsley or cilantro. Pass remaining pan
juices in a sauceboat.
To serve Chicken Marbella cold, cool to room temperature in cooking
juices before transferring to a serving platter. If chicken has been
covered and refrigerated, allow it to return to room temperature
before serving. Spoon some of the reserved juices over chicken.
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from Liz, in SF
Orzo Pasta with feta cheese, sun dried tomatoes, Kalamata olives, and
artichoke hearts.
Cook 1lb Orzo Pasta (or ½ the box should you not want to make too
much) to the pasta is andante.
Mix in some extra virgin olive oil.
Mix one package of feta cheese
½ jar of Kalamata Olives cut in half
½ jar of sun dried tomatoes cut in half
1 small jar of artichoke hearts cut in half
Salt and Pepper to taste
Mix all ingredients together and serve.
Makes enough for a party a big party.
(I don't measure as my dad taught me to go with what my taste buds
desire)
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from Maralee in SF:
Crock Pot Chocolate Mud Cake
2¼ hours 15 min prep
1 cup flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate or chocolate chips
1 cup sugar, divided
3 tablespoons Dutch-processed cocoa powder, plus
1/3 cup Dutch-processed cocoa powder
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water
whipped cream or ice cream
Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot
with cooking spray.
(Note: the cake's cooking time and final appearance will vary
depending on your crock's size.) Whisk together the flour and baking
powder in a medium bowl and set aside.
In a large bowl, melt the butter and chocolate in the microwave or
over a pan of simmering water and mix well.
Whisk in the 2/3 cup of sugar, 3 T. of cocoa, vanilla, salt, milk, and
egg yolk.
Add the flour mixture and stir until thoroughly mixed.
Pour the batter into the slow cooker and spread it evenly.
In a medium bowl, whisk together the remaining sugar, cocoa and hot
water until the sugar is dissolved.
Pour the mixture over the batter in the slow cooker.
Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the
crock pot.
Even when done, the cake will be very moist and floating on a layer of
molten chocolate, but you will know it is ready when nearly all of the
cake is set and the edges begin to pull away from the sides of the
pot.
(As you check, try not to let the condensed steam from the lid, drip
on the cake.) When it is done, turn off the power and remove the lid.
Let it cool for 25 minutes, then serve it in bowls topped with whipped
cream or ice cream.
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from Mary in SF:
Quick Vegetable Soup
4 tablespoons plus 2 tablespoons unsalted butter
1 large onion, chopped
1 large clove garlic, sliced
1-1/2 pounds carrots, peeled and sliced
3 tomatoes, chopped
1 russet potato, peeled and sliced
1/4 cup chopped fresh basil or Italian parsley
4 cups chicken stock or 3 cups canned chicken broth and 1 cup water
1-1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 cup crème fraiche
1/4 teaspoon Tabasco Sauce
1/4 cup fresh lemon juice
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Carrot curls
crème fraiche
fresh Italian parsley
TO PREPARE:
Melt 4 tablespoons butter in a large saucepan. Add onion and garlic.
Sauté until softened, but not browned. Add carrots, tomatoes, potato,
basil, stock, salt, pepper, and remaining 2 tablespoons butter. Bring
to a boil, then reduce heat and simmer covered 45 minutes. Strain
soup, reserving broth and vegetables. Puree vegetables in a food
processor until smooth. Return pureed vegetables and broth to
saucepan. Add creme fraiche and Tabasco. Simmer uncovered 15
minutes. (The recipe can be made up to 2 days ahead and refrigerated
at this point.) Remove from heat and add lemon juice. Serve in
individual bowls garnished with a carrot curl, a dollop of creme
fraiche, and a sprig of parsley.
SERVES: 6 - 8
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Yum and thanks to everyone who sent recipes!