the recipe has been adapted.

Poulet Provencal

Ingredients

• 1 pound tomatoes (3 to 4 medium), cut into wedges
• 1 large onion, cut into wedges, leaving root ends intact
• 1/2 cup drained brine-cured black olives, pitted if desired
• 4 large garlic cloves, sliced, plus 1 teaspoon minced
• 3 tablespoons olive oil, divided
• 2 teaspoons herbes de Provence, divided
• 1/2 teaspoon fennel seeds
• 2 chicken breasts cut up

Preparation

Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.

Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.

Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.

Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. 

then put chicken in baking dish.

Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.

Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.

Read More http://www.epicurious.com/recipes/food/views/Braised-Chicken-with-Tomatoes-and-Olives-em-Poulet-Provencal-em-241766#ixzz2iP9gLamy

Herbs de Provence

Herbs de Provence

Ingredients

2 tablespoons dried savory
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried fennel seed

Directions

In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/herbs-de-provence-recipe/index.html?oc=linkback

Caraway Bread with Raisins

Caraway Bread with Raisins

this is an adapted recipe from food.com

1 (1/4 ounce) package dry yeast
3/4 cup warm water
2 tablespoons sugar 

1 tablespoon melted butter
2 tablespoons dill or 2 tablespoons caraway seeds
1 teaspoon salt
1/4 teaspoon baking soda
1 unbeaten egg

1 cup spelt flour

1 & 1/2 cups all-purpose flour

Directions:
Soften yeast in the warm water. Set aside. 

stir in sugar, butter, caraway seeds, salt, soda, and egg.
Add the yeast and mix well.
Add enough flour to make a stiff dough (not sticky). 

Let rise in a warm place until doubled. 

Punch down and shape into two loaves. 

Put loaves into two well-greased loaf pans and let rise again until doubled. 

Bake at 350 degrees for about 1 hour.

Read more: <a href="http://www.food.com/recipe/danish-dill-or-caraway-bread-233285?oc=linkback">http://www.food.com/recipe/danish-dill-or-caraway-bread-233285?oc=linkback</a>

Crimini Mushrooms Stuffed with Spinach & Boursin Cheese

i recreated this recipe that we have often at the http://www.mountainviewdiner.com/

Crimini Mushrooms Stuffed with Spinach & Boursin Cheese

Crimini Mushrooms 
1 - 2 lbs Fresh Spinach
1 clove Garlic, Chopped
1 Shallot
1 tsp Red pepper
1 Box Boursin Cheese 
parsely
basil
1 Egg
¼ To ½ Cup food processed croutons .
salt
black pepper
Butter – For Sautéing the Spinach onions garlic
romano cheese - For Sprinkling

Melt Butter  In A Sauté Pan And Add A Small Amount Of The Garlic And cook For 30 Sec. The Add Spinach And Stir Around Till Just Wilted, Remove To A Colander To Drain. Repeat This Step Till All The Spinach Is Gone. Press Excess Liquid Out Of The Spinach Place In A Bowl And Chill For A Few Minutes.

Sauté Shallots garlic In Butter Till Softened 

Next Add The salt, red and black pepper, Boursin, Egg, basil, parsley, And croutonsTo The Slightly Warm Spinach, And Stir Till Well Incorporated. If It Looks To Loose To Stuff Into A Mushroom Cap Add More Panko. Let Mixture Sit For 10 Minutes, Then Stuff Mixture Into The Mushroom Caps, Arrange On A Sprayed Baking Sheet And Sprinkle With Grated Romano Cheese.

Bake At 350 Till Slightly Browned On Top, Serve Immediately. 

recipe adapted from: http://www.theclubatpointewest.com/default.aspx?p=.NET_ArticleView&qfilter=&tview=0&itemID=268464&chgs=&ssid=

  

Orecchiette with Pesto, Sauteed Zucchini, Onions, and Garlic

this  my own recipe.

Orecchiette with Pesto, Sauteed Zucchini, Onions, and Garlic

1 lb Orecchiette
1/2 cup pesto
1 large Zucchini cut into 1/4 in thick slices and cut the slices into quarters
1 onion diced
6 garlic cloves smashed
red pepper
salt
black pepper
olive oil
pine nuts and percorino romano cheese as a garish.

cook the pasta.

Sautee Zucchini, Onions, and Garlic in olive oil unitl it browns slightly.  when just about done, put red pepper, salt, and black pepper in.  mix the pesto with the sauce.  add the cooked pasta.

Bouillabaisse

this recipe was adapted from Bobby Flay's recipe.

Bouillabaisse

Ingredients

1/2 pound sea scallops
1/2 pound medium to large shrimp, shelled and de-veined

1/4 pound crabmeat
3/4 pound white pollock
1/2 pound tilapia
1/4 pound butter
4 ounces olive oil
4 garlic cloves, minced
1 onion, diced
1 carrot, diced
1/2 leek, diced
1/2 celery stalk, diced
Dry white wine
2 cups chicked stock
1 cup clam juice
2 tomatoes, peeled, seeded and chopped
1 small can tomato paste
20 threads of saffron
Fresh black pepper, to taste
2 small potatoes, peeled and diced
1/4 cup chervil, chopped

Directions

Preheat oven to 350 degrees.

Wash and clean the seafood. Cut white pollock into large pieces and place each type of seafood into individual baking pans.

Add the butter and olive oil to a large pot. Add garlic, onion, carrot, leek, and celery, and sweat until vegetables are soft. De-glaze the mixture with white wine and reduce the volume by half. Add cold water to the pot to cover the vegetables and heat mixture. Add the clam juice, chicken broth, chopped tomatoes, tomato paste, saffron threads, chervil, and freshly crushed black pepper to taste. Simmer for 90 minutes total and skim regularly. After 45 minutes add potatoes. After 90 minutes strain sauce, return potatoes and liquid to the pot and simmer until desired consistency. Correct seasoning to taste.

Cover each type of seafood in its individual baking pan with the sauce. Bake for 10 minutes. Add seafood and sauce from each pan to bowls. Serve immediately.

Read more at: http://www.foodnetwork.com/recipes/foodnation-with-bobby-flay/bouillabaisse-recipe/index.html?oc=linkback

"00" Pasta Dough

it's one year to this day i started my cooking blog.  i haven't made this for some time.  mike bought "00" flour at Auther Ave.  i was a present :-)

i served this with Fettuccini alla Taormina.  this recipe is posted on my blog.

Ingredients:

• 2 1/2 cups “00” flour, plus more as needed
• 1/4 tsp. fine sea salt
• 4 eggs, at room temperature
• 2 tsp. olive oil

Directions:

To make the dough with a food processor or Kitchen Aid® mixer, fit a food processor with the metal blade. Add all but 1/2 cup of the flour and the salt to the work bowl and pulse to mix. You will use the reserved 1/2 cup flour later to adjust the consistency of the dough.

Crack the eggs into a liquid measuring cup and remove any stray shells. Add the olive oil; there is no need to stir. Pour the eggs and oil into the work bowl. Process until the flour is evenly moistened and crumbly, about 10 seconds. Test the dough by pinching it; if it is very sticky, add more flour, 1 Tbs. at a time, processing until it is incorporated. After about 30 seconds total, the dough should come together in a loose ball and feel moist but not sticky.

Dust a clean work surface with flour. Remove the ball of dough from the food processor and place it in the center of the floured surface. Using your hands, flatten the dough into a disk.

For both methods: Using the heel of your hand, push the dough down and away from you, fold it in half back toward you, rotate a quarter turn and repeat the kneading motion. After about 10 minutes, the dough should be smooth and elastic.

Shape the dough into a ball, cover with an overturned bowl and let rest for 15 minutes before you roll it out. The gluten in the flour will relax, making the dough easier to roll. Do not let it rest longer or it will be too dry. Makes 1 lb. dough.

Adapted from Williams-Sonoma The Pasta Book, by Julia della Croce (Weldon Owen, 2010).