|Strawberry and Fresh Greens Salad|
|My style of Pasta Primavera--before plating and with a bit of steam coming off the top!|
|From Calypso Coolers, Arlen Gargagliano © 2006,|
Stewart, Tabori & Chang
Photograph by Ellie Miller
|Ah...the luscious Piña Colada|
Photo by Dasha Wright for Mambo Mixers!
Inthis, Part I of my salad installments, I share with you some of my recent favorites.
|Actually this one is Christine's gorgeous interpretation of my citrus/toasted cashew salad|
|Another recent fav: Leafy greens topped with kumquats and pomegranate seeds.|
Look at those colors!
As far as vinaigrettes, lately I'm still on my citrus kick. Here's a base citrus vinaigrette--but, as always, it can be varied depending on your taste, and what's available!
Whisk all the ingredients together. Taste and season accordingly. If it's too better--and sometimes, depending on the citrus, it can be--add a little bit of honey for balance...but you don't want to go overboard with the sweetness, either.
|Click here to link to the article!|
|Peter's Amazing Matzo-Ball Soup|
|Sunday Dinner--Plated and ready to serve!|
|Adapted from my Caribbean Cocktail/Appetizer Collection: Calypso Coolers |
( Arlen Gargagliano ©2006, Stewart, Tabori & Chang)
|With Chef Amy Magee in My kitchen!|
|Straight from the oven--and waiting to carve!|
Serves 8 to 10 with leftovers
Vegetable oil (for lightly greasing the pan)
2 all-natural (I usually buy Murray’s) roasting chickens, about 6 pounds each (of course you can just cook one for a smaller crowd)
6 rosemary sprigs, plus sprigs for garnish (optional)
8 cloves of garlic, with skin on
2 to 3 shallots (or 1 to 2 red onions), peeled and coarsely chopped
Coarse salt and freshly ground black (or mixed) pepper
Preheat the oven to 500°F. Lightly coat a roasting pan and rack with vegetable oil.
Remove giblets and neck from the chickens. Rinse and pat them dry. Place the chickens on top of the greased pan rack (though you’ll see I didn’t use one here!) or simply into the greased roasting pan. Place them breast side up in the pan (you can see that I put ‘em foot to head!).
Sprinkle the rosemary, garlic, and shallots on top. Season with salt and pepper. Drizzle a bit of olive oil, and rub into the skin of the chicken.
Bake at this heat for about 20 minutes, and then lower the temperature to 375°F.
Roast until cooked, about 2 hours or until golden and a meat thermometer inserted into thickest part of thigh (and not touching the bone) reads 165°F. Let them stand for about10 minutes before carving. Garnish with additional rosemary sprigs if desired, and serve. Store leftovers (excellent for arroz con pollo, sandwiches, and so much more!) in a sealed container in the fridge.