An amazing recipe from A Bird in the Oven & Then Some. A paste of butter, basil, scallions and lemon zest placed under the chicken skin, then roasted with potatoes and lemon - pure heaven. It's my new favorite roast chicken recipe!
Three-Grain Pilaf with Almonds and Shiitake Mushrooms
Recipe adapted from Union Square Cookbook
1/4 c. wheat berries
1 T. butter
1/4 c. wild rice
1-1/2 c. water
1/4 c. white wine
1 bay leaf
1/8 tsp. kosher salt
Fresh ground pepper
1/4 c. basmati rice
1 c. shiitake mushrooms
1/3 c. coarsely chopped almonds
4 scallions, thinly sliced
1. Soak wheat berries in water for 1-2 hours. *
2. Melt half the butter in a 2-quart saucepan over medium heat. Add wild rice and wheat berries; stir well to coat grains. Add the water, white wine, bay leaf, salt and pepper. Bring to a boil. Cover, lower heat, and gently simmer for 30 minutes.
3. Stir in basmati rice and return to a simmer. Continue cooking, covered, without further stirring, for 20 more minutes. Remove from heat and allow to finish steaming, covered, while you prepare mushrooms and almonds.
4. Heat the remaining butter in a large skillet over high heat and saute the shiitake mushrooms until softened, 3-4 minutes. Toss in almonds and cook 3-4 minutes. Stir in scallions and cooked grains. (You can prepare this mixture ahead of time.)
* I have skipped this step if I did not have time and it was fine.
Adapted from Wolfgang Puck's Adventures in the Kitchen
1-1/2 cups packed dried apricots, each cut into 4 pieces
1/2 cup water
3/4 cups + 1 tablespoon sugar
4-1/2 cups unsweetened shredded coconut
3 egg whites
Preheat oven to 350 degrees. Line a baking sheet with parchment paper (or a Silpat).
In a saucepan, combine apricots, water and 1 tablespoon sugar. On medium heat, poach apricots until about 1 tablespoon of water remains. Cool slightly and transfer to food processor fitted with steel blade.
Add the remaining 3/4 cup sugar, egg whites and 1/2 cup coconut and process until the apricots are pureed. Transfer to a bowl and add remaining 4 cups of coconut. Mix until combined. The mixture should hold together when pinched.
Using your hands, form and pinch together macaroons, each about 2 ounces. Arrange on the baking sheet and bake until the tops are well browned, 15-20 minutes.
Adapted from Second Helpings from Union Square Cafe
6 tablespoons butter, softened 1/2 c. corn oil 1/3 c. smooth peanut butter 1/2 c. dark brown sugar, packed 1 egg 2 tsp. vanilla 1 3/4 c. flour 1 c. powdered sugar 1/4 tsp. salt 1 tsp. baking soda 1 c. dry roasted unsalted peanuts, coarsely chopped
1. Preheat oven to 350 degrees. 2. Mix oil, butter, peanut butter and brown sugar on medium speed for 2-3 minutes. Add egg and vanilla. Increase speed and beat for another 2-3 minutes. Set aside. 3. Sift together flour, powdered sugar, salt and baking soda. Add this dry mix and peanuts to the mixing bowl all at once. Incorporate on low speed for about 20 seconds. Finish blending by hand to make sure peanuts are evenly distributed. 4. Using a measuring tablespoon, dipped in water to prevent sticking, scoop out batter to form mounds on a prepared cookie sheet––that is either lightly buttered or lined with parchment or a silpat. With moistened fingers, flatten each mound to a 2 inch disk. 5. Bake cookies 15-20 minutes until deep golden brown. Let cool until crisp.
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