Chicken with Fresh Tomatoes

Ingredients:

1 tablespoon unsalted butter
1 tablespoon olive oil
1 whole chicken, cut up
3 medium onions, chopped
½ cup dry white wine
Salt and pepper to taste
6 ripe plum tomatoes, diced
¼ cup basil leaves, chopped

Directions:

1. In a large pan over medium heat warm the oil and butter.
2. Add the chicken and brown on all sides.
3. In another saucepan bring salted water to a boil.
4. Add the onions and cook for five minutes, then drain.
5. Add the chicken and the wine, season with salt and pepper.
6. Lower the heat, cover and simmer 40 minutes.
7. Add the tomatoes, put the meat up to medium and cook for 3 minutes.
8. Sprinkle with basil and serve.

Food Recipe Information Posted By: Blueshoots.com

Original :-http://www.arthuravenuebronx.com/ChickenwithFreshTomatoes.htm

Rosemary Polenta

Ingredients:

¼ pound unsalted butter
¼ cup olive oil
1-tablespoon garlic (minced)
1-teaspoon red pepper flakes
1-teaspoon rosemary leaves
½ teaspoon salt
½ teaspoon black pepper (ground)
3 cups chicken stock
2 cups half and half
2 cups milk
2 cups cornmeal
½ cup Parmigiano
Flour, olive oil and butter for frying

Directions:

1. In a large pan heat the stick of butter and olive oil over a low flame.
2. Add the garlic, red pepper, rosemary, salt and pepper and sauté for one minute.
3. Add the chicken broth, half and half, milk, and then bring the mixture to a boil.
4. Slowly sprinkle the corn meal into the mixture whisking constantly.
5. Return the mixture to the low heat and cook for a few minutes stirring the entire time.
6. When the mixture reaches a thick and bubbly consistently remove it from the heat.
7. Stir in the Parmigiano.
8. Pour the mixture into a 9X13X2 pan.
9. Place the pan into the refrigerator until it is cold and firm.
10. Cut the polenta into squares then cut each square into triangles.
11. In a medium size pan heat a tablespoon of olive oil and a tablespoon of butter.
12. Brown the triangles (about 3 minutes) and serve immediately.

Food Recipe Information Posted By: Blueshoots.com

Lemon Lime Posset with Raspberries Recipe

In the Middle Ages, posset was a warming drink made from hot milk, wine, sugar and spices. Over the centuries, this drink has evolved into a popular dessert in Ireland. These individual possets set up like panna cotta after a few hours in the refrigerator. Garnish each glass with fresh raspberries, powdered sugar and mint sprigs. The posset is traditionally served with pound cake and shortbread cookies.


RECIPE INGREDIENTS


4 cups heavy cream

1 2/3 cups superfine sugar

Juice of 3 lemons and 2 limes or 4 lemons


2 pints fresh raspberries

Powdered sugar

Fresh mint sprigs

Purchased pound cake or shortbread cookies


RECIPE METHOD


Bring cream and sugar to boil in large stainless steel sauce pan over medium heat, stirring constantly. Cook 3 minutes, stirring constantly. Remove pan from heat. Whisk in lemon and lime juices. Return to heat and cook until slightly thickened, about 7 minutes. Pour into six 8-ounce wine glasses or custard cups. Cover and refrigerate until set, about 4 hours.


Top with raspberries. Sprinkle with powdered sugar. Garnish with fresh mint. Serve with sliced pound cake or shortbread cookies.

Food Recipe Information Posted By: Blueshoots.com