Chicken & 40 Cloves of Garlic

[joy0327]

Chicken and 40 Cloves of Garlic

First things first, familiarize yourself with James Beard's recipe as well as Ina Garten's version

Comments

[weilok]

darn I think I gained weight reading these recipes.....

[joy0327]

This chicken recipe has seriously turned into one of my favorite ways to make chicken. Its even better when I pick up the wines for < $5 a bottle at Total Wine locally.

[blackrosebrp]

You know, I never noticed before that your LJ entry for the cheesecake recipe doesn't say how many eggs you use.

[joy0327]

Neither had I. I'll have to fix that.

[afura]

I want Pear! Pear cheesecake! It was nomnomnomnomnononmnom even though it was a lil bit gritty because of the pear juice. I think that's why you never really did that flavor again even though we both liked it.
And I don't really really like pear.

[joy0327]

I'd like to work on a key lime version, but that's much harder since the key lime tree died. :(

[afura]

omfg, I love you, leave Russ, make key lime cheesecake. I wuv youuuuuuuu.

I do love me some keylime pie. I tried making a keylime cordial, it wasn't pretty. My heart just wasn't in it, as persian limes just really aren't the same.

[joy0327]

Nah, persian limes really aren't the same. If you ever want to try again, most Publix's actually sell bottled key lime juice. I forget the company name, but it has Key West in it.

I really need to get a new key lime tree (or two). I'm really missing the fresh key lime pie this year.

[casca0604]

Lentil and Garbanzo Bean Soup
(I've scaled this down to a reasonable size for home cooking.)

1/2 C dried garbanzo beans soaked overnight (or you can substitute 2 C of well rinsed and drained canned garbanzo)
1 tsp ground turmeric
1/2 tsp ground galangal (you can substitute ground ginger, I didn't on account of I'm allergic)
1/2 tsp ground cinnamon
1 tsp fresh ground black pepper
1/4 C margarine or veg shortening (you can substitute butter, I didn't on account of vegans)
3/4 C chopped celery
2 med onions, chopped (I used red)
1 C chopped leaves and stems of fresh parsley (coriander would probably also be nice)
1 large can (22oz) tomatoes, seeded and chopped, juice included
2 tsp salt (use less if you used canned garbanzos)
3/4 C dried lentils, rinsed, de-pebbled, and soaked overnight
2 quarts vegetable stock

Put all of it into a big stock pot and bring to a boil. Reduce heat, cover, and let simmer until vegetables are tender.

[casca0604]

Whoops forgot 1 Tbsp minced garlic