Kitchen Year 2010

It’s the time of year for top ten lists, in and outs, and year in review. So naturally, what did I cook this year? Take a look at this year’s excuse for a Christmas card and see.

It's a cookbook! It's a Christmas card! It's a cookbook and a Christmas card!

kitchen year 2010

I hope you’ll try a recipe and think about the nice things you did (and ate!) in 2010.

Best Wishes

About Appetite for Books

read, cook, eat, repeat
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1 Response to Kitchen Year 2010

  1. Lori D. says:

    Here’s a belated gift in return: A recipe for your bay leaves (and an Italian one, at that!). From Marcella Hazan’s “Marcella Cucina,” via Saveur (No. 23). Enjoy!

    Pollo in Tegame con l’Alloro
    (Fricasseed Chicken with Bay Leaves)

    1 3-1/2 lb chicken, cut into 8 pieces
    2 T extra virgin olive oil
    1 small onion, peeled and finely chopped
    2 T finely chopped fresh parsley
    1 small rib celery, finely chopped
    1 clove garlic, peeled and crushed
    4 bay leaves
    Salt and freshly ground black pepper
    1/2 c dry white wine

    Rinse chicken, pat dry, and set aside. Heal oil in a large heavy-bottomed skillet over medium-high heat. Add onions and cook, stirring frequently, until golden, 3-5 minutes.

    Add parsley, celery, and garlic. Cook, stirring frequently, for 1 minute. Push onion mixture to sides of pan, then add chicken, skin side down. Cook chicken until skin browns, about 5 minutes, then turn and brown other side, about 5 minutes more. Add bay leaves and season with salt and pepper.

    When chicken is thoroughly browned, add wine and simmer, scraping browned bits from bottom of pan, for 3 minutes. Add 3 T water, cover, and reduce heat to low. Cook until chicken comes away from bones easily, about 45 minutes. Remove and discard bay leaves, then serve.

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