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Pan-Roast Chicken Breast with Herbs de Provence and Orange-Caper Vinaigrette
For the Chicken:
6 tablespoons olive oil, divided
1 tablespoon Herbs de Provence
1 teaspoon kosher salt
½ teaspoon cracked black pepper
2 cloves garlic, minced
4 boneless skin-on chicken breast, 6 ounces each
In bowl large enough to hold the chicken breasts, combine three tablespoons of olive oil (reserving the other three tablespoons for cooking the breasts) along with the Herbs de Provence, kosher salt, cracked black pepper, and minced garlic. Whisk these ingredients together, then add the chicken breasts, turning them to coat evenly. Refrigerate for at least an hour.
Preheat and oven to 350F. Heat a large skillet over medium-high heat with the remaining 3 tablespoons oil. When the pan is hot add the chicken breasts skin-side down. Cook the breasts for about five minutes, or until the skin is golden brown. Turn the breasts over and place the pan in the preheated oven. Roast the breasts for about 15 minutes, or until cooked throughout. Remove the chicken from the skillet and serve warm or chilled.
For the Vinaigrette:
Makes about ¾ cup
½ cup olive oil
¼ cup fresh squeezed orange juice
3 tablespoons white wine vinegar
1 tablespoon orange zest
½ teaspoon kosher salt
2 tablespoons capers, drained and rinsed
Combine all of the ingredients except the capers in a small bowl and whisk together. Add the capers and refrigerate until needed. Prior to use whisk again.
Quiche with Bacon, Leeks, and Roquefort
3 tablespoons unsalted butter
2 leeks, sliced (white parts only) and rinsed twice
1 par-baked quiche shell (see recipe)
4 ounces cooked bacon, diced
4 ounces Roquefort cheese, crumbled
1 cup cream or ½ & ½
7 large eggs
¼ teaspoon kosher salt
Melt the butter in a skillet over medium heat. When the butter begins to bubble add the leeks and cook for about five minutes, until they are wilted but not browned. Preheat an oven to 325F. Layer the leeks, cooked bacon, and Roquefort into the par-baked quiche shell. Mix the cream, eggs and salt together in a bowl and pour it into thew shell, tipping the shell to distribute it evenly. Bake the quiche for 30-40 minutes, or until the eggs are cooked and set. If it begins to brown too quickly, cover the quiche with foil or parchment as it bakes
Yield: 1 (10-inch) tart dough
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
4 ounces cold unsalted butter, cut into pieces
1/4 cup cold water
Combine the flour, salt, sugar, and butter in a food processor and pulse for about 15-20 seconds, or until it resembles coarse cornmeal. With the motor running, add the water. Remove the dough from the machine and shape into a disk. Wrap in plastic wrap and refrigerate 1 hour.
To par-bake a quiche shell: On a lightly floured surface, roll the dough out slightly larger than your quiche pan. Lightly oil the pan and gently transfer the dough to the pan, pressing it to the edges. If the dough breaks simply piece it together. Trim any excess dough that may be hanging over the edge. Then line the dough with foil and fill the quiche with uncooked beans (this is to keep the edges of the dough from falling and the center from puffing as it bakes). Refrigerate the dough with the beans for at least and hour.
Preheat an oven to 400F. Bake the quiche shell (still lined with foil and filled with beans) for about 15 minutes, or until the edges of the quiche just begin to brown. Then remove the foil and beans and bake another 5 minutes to cook the center.
Asparagus and New Potato Poached in Saffron Court-Bouillon with Roast Garlic Aioli
For the court-bouillon:
1 cup white wine
½ cup white wine vinegar
½ cup water
4 cloves garlic, peeled and lightly crushed
1 small onion, peeled and quartered
1 stalk celery, sliced
1 pinch saffron threads
¼ teaspoon kosher salt
4 medium red-skinned potatoes, quartered or thickly sliced
1 bunch asparagus, ends removed and tied into 4 bundles
Combine the ingredients for the court-bouillon in a medium skillet, bring to a boil, then lower to a simmer. Add the potatoes, cover the pan, and simmer for about ten minutes. Add the bundles of asparagus, re-cover the pan, and simmer for another 5 minutes. Remove the potatoes from the court-bouillon (save the court-bouillon for future use, if you'd like) and transfer to a serving platter. The vegetables can be served hot, at room temperature, or chilled.
Simple Roast Garlic Aioli
Makes about 1½ cups
4 cloves garlic
½ cup olive oil
1 cup mayonnaise
¼ cup lemon
pinch of kosher salt
Place the garlic and the olive oil in a small skillet. Heat the skillet over medium heat until the garlic begins to simmer in the oil. Reduce the heat to low and “roast” the garlic for about ten minutes—turning it as necessary—until thoroughly cooked and golden. Transfer the pan to a refrigerator allowing the garlic to cool in the oil. When the oil is completely cooled, transfer it and the garlic—along with the mayonnaise, lemon, and salt—to a blender, and process until thick and very smooth. Refrigerate until needed.