parsley

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Skip the Restaurant, Cook and Home: Scallops with Fennel Grenobloise

Published February 6, 2014 by jenmatteson

My girlfriend was coming over for dinner last Friday night.  She had originally suggested going out for seafood, but seeing as though I’m not working, I countered with cooking in.  I know, not quite as exciting (though, it can be with enough wine and Just Dance).  But I did splurge a little and get us some scallops, which was perfect, as I had this recipe waiting for use.  Unfortunately, she had some car trouble so she wasn’t able to make it.  Fortunately for Nate, that meant he got leftovers 😛  The scallops with the fennel was absolutely outstanding.  I amped it up slightly by serving them over a parsnip puree, and drizzled with truffle oil.  It wasn’t necessary by any means, but why not add a little luxury into our simple lives? Sorry the pictures are so gross – not very good lighting late and night, but this was too good not to share with you!

Scallops with Fennel Grenobloise

Oh, and what the heck is a “grenobloise”?  It’s just a fancy French term for “sauce of brown butter, capers, parsley, and lemon”.  It makes for a much shorter recipe name: Scallops with Fennel Grenobloise vs. Scallops with Fennel, Brown Butter, Capers, Parsley and Lemon.  Yeah, I’ll take the first one.  But how do you pronounce it so you don’t sound like a dope?  You really can’t, but if you must try, here’s a little help: “grewn-o-blwahz”.  Seriously.

Scallops with Fennel Grenobloise

This is the second time I’ve made scallops at home, and they are so easy to make.  Don’t be scared to try!  A few key tips: 1) Make sure the scallops are very dry before placing in a hot pan.  I laid mine between paper towels in the fridge a few hours before I planned to make them.  2) Get your pan nice and hot.  3) Be patient and don’t move once you get them in the pan.  This will get that nice crisp sear on the outside while keeping the middle warm and opaque.  4) Don’t overcrowd your pan.  Placing the scallops too close together will steam them instead of searing them.  YOU DO NOT WANT THIS.  I promise, follow these tips, and you can’t screw them up.  The simple taste of the scallops paired great with the rich taste of the fennel.  Open a nice bottle of wine and make this for your honey this Valentine’s Day instead of braving the crowds and overpriced menus.

Scallops with Fennel Grenobloise

Scallops with Fennel Grenobloise

Source: Adapted from Food and Wine
Servings: 4

Ingredients:

2 tbsp. olive oil
1 lb sea scallops
kosher salt
fresh ground pepper
2 tbsp. unsalted butter
1 medium fennel bulb, trimmed, halved lengthwise and thinly sliced
2 tbsp. capers, drained
2 tbsp. fresh lemon juice, plus lemon wedges for serving
2 tbsp. flat leaf parsley

Directions:

1. In a large non-stick skillet, heat olive oil over moderately high heat.  Season both sides of scallops with salt and pepper and cook over moderately high heat until golden brown on the bottom, about 3 minutes on each side (DO NOT move in the pan – this will allow them to sear properly).  Transfer to platter and keep warm.

2. Melt butter in same skillet.  Add fennel and capers and cook over high heat, stirring until the fennel is crisp-tender and lightly golden, about 2 minutes.  Stir in lemon juice and parsley, and season with salt and pepper.  Spoon fennel around the scallops and garnish with chopped fennel fronds, serve with lemon wedges.

Rustic Roasted Chicken

Published December 3, 2013 by jenmatteson

It’s a great time of year to roast up a chicken, and the best part is all the leftovers you have.  Ohhh the possibilities with leftover roasted chicken.  Later this week, I’ll share a recipe to make your very own chicken stock and share an amazing chicken tortilla soup recipe.

Rustic Roasted Chicken

But first, we have to get back to the bird itself.  I happened to see this recipe on the Today Show one morning before I left the house for the gym.  I thought this would be easy to make, and the only thing I’m missing is the chicken.  I rarely buy parsley, but had it on hand for another recipe, and usually it just goes bad because I forget about it and I’d prefer to use cilantro in most cases.  I also had the fresh thyme on hand, so I figured it was a sign that I should make this chicken that night.  And I did.

I even tried to make it early enough so that there was still sunlight left for me to get a good picture.  I guess I miscalculated how early the sun sets this time of year.  Anyone else think its depressing?  Good picture or not, the chicken was so easy to make and super delicious.  The rub got nice and crisp and the meat was juicy and packed with flavor.  I really don’t know why I don’t make whole chickens more often; they are so inexpensive, especially when on sale – at my local store, 79 cents per pound!  Even better, your house smells amazing while this is in the oven!

Rustic Roasted Chicken

Rustic Roasted Chicken

Source: Adapted from Today Food/Reed Alexander
Servings: 4-6

Ingredients:

For the rub:
1/4 cup olive oil
2 tbsp Dijon mustard
2 tbsp fresh thyme
2 tbsp flat leave parsley
2 cloves garlic
1/2 tsp salt
1/4 tsp fresh cracked black pepper

For the chicken:
1 whole chicken, about 4lbs
1 lemon, halved
3 cloves garlic
15 sprigs flat-leave parsley
15 sprigs fresh thyme
1 cup low sodium chicken broth

Directions:

1. In a food processor, combine olive oil, mustard, 2 tbsp thyme, 2 tbsp parsley, garlic, salt and pepper.  Process until well combined.

2. Rinse chicken, inside and out and pat dry.  Season generously with salt and pepper.  Place lemon halves, garlic cloves, parsley and thyme inside body cavity.  Place chicken in roasting pan.  Pour rub on top of chicken, spreading to coat top half evenly.  Pour chicken broth around the chicken in the pan.

3. Roast chicken for 80-100 minutes, until internal temperature of the chicken is 165 degrees and the chicken juices run clear when pierced by a fork.  Let chicken rest for 10 minutes before carving.

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