Month: August 2007

  • Baked lemon-cinnamon chicken

    8 large chicken thighs (bone-in, skin on) Salt and pepper 1 t cinnamon 1 t cumin powder 1 t Hungarian paprika 1/4 C fresh lemon juice (this is about 2 large lemons) Grated rind of 1 lemon 2 T olive oil 2 T butter Preheat oven to 400 F. Make several cuts on each side…

  • My friend, Mr. Asparagus Spear

    It’s asparagus season again, time to dust off one asparagus anecdote, one story, and one great tip. Most of the people I know love fresh asparagus. It’s considered one of the gourmet vegetables, right up there with hearts of palm and artichoke hearts. Even now that it’s become fairly commonplace, the thought of the tender…

  • Orzo with pine nuts and sun-dried tomatoes

    12 oz orzo 2 T olive oil 3/4 C oil-packed sun-dried tomatoes, drained and chopped 1/2 C Asiago cheese, grated Salt and pepper to taste 1/2 C pine nuts, toasted until golden in a dry skillet 1/4 C Italian parsley, chopped Cook orzo in boiling water until al dente. Drain quickly, and immediately toss with…

  • Sweet and savory toasted orzo pilaf

    1/2 C pine nuts 2 T butter 1-1/2 C orzo 2-1/2 C chicken or vegetable broth 1/3 C sliced black olives 1/3 C currants 2 T white wine Salt and pepper In a dry skillet, toast the pine nuts over medium-high heat until golden. Set aside. In a medium saucepan, melt the butter. Add the…