MARCELLA HAZAN'S ROAST CHICKEN WITH LEMONS
When Marcella Hazan died in 2013, The New York Times invited readers to share their favorite recipes from her books. While her tomato sauce with butter and onion was the clear favorite, this astonishingly simple roast chicken and her Bolognese sauce were close runners-up.
Provided by The New York Times
Categories dinner, roasts, main course
Time 2h
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.
- Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.
- Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.
- Place both lemons in the bird's cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but don't make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.
- Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
- Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.
- Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.
Nutrition Facts : @context http, Calories 863, UnsaturatedFat 38 grams, Carbohydrate 3 grams, Fat 60 grams, Fiber 1 gram, Protein 74 grams, SaturatedFat 17 grams, Sodium 976 milligrams, Sugar 1 gram, TransFat 0 grams
MARCELLA HAZAN'S BOLOGNESE SAUCE
After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. This one appeared in her book "The Essentials of Classic Italian Cuisine," and one reader called it "the gold standard." Try it and see for yourself.
Provided by The New York Times
Categories dinner, pastas, main course
Time 4h
Yield 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta
Number Of Ingredients 14
Steps:
- Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
- Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
- Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
- Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
- Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
PORK WITH TWO WINES - HAZAN
Steps:
- Steps Combine the Marsala wine and the red wine and dissolve the tomato paste in the mixture. Choose a sauté pan that can later contain all the chops without overlapping. Put in the oil, and turn on the heat to medium. When the oil becomes hot, turn the chops on both sides in the flour, shake off the excess flour and slip them into the pan. Cook the chops to a rich brown on both sides, about 1 ½ to 2 minutes per side. Add the chopped garlic, stirring it into the oil at the bottom of the pan. When the garlic becomes colored a pale gold, add the mixture of the two wines and tomato paste. Sprinkle generously with salt and pepper, and add the fennel seeds. When the wine has simmered briskly for about 20 seconds, turn the heat down to cook at a slow simmer, and cover the pan, setting the lid slightly ajar. Cook for about 1 hour, until the meat feels tender when prodded with a fork. Turn the chops from time to time while they are cooking. When they are done, add the parsley and turn the chops over 2 or 3 times, then transfer them to a warm serving platter, using a slotted spoon or spatula. Tip the pan and spoon off all but a small amount of the fat. Add ½ cup water, turn the heat up to high, and while the water boils away, scrape loose cooking residues from the bottom and sides of the pan, using a wooden spoon. When the pan juices become dense, pour them over the chops and serve at once.
PORK TENDERLOIN WITH WINE SAUCE
Here's a fast and easy, great-tasting meal that's as big on flavor as it is low in fat and calories. I serve it with fresh green beans and mashed potatoes. -Nancy LaVoice, Wexford, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.
Nutrition Facts : Calories 259 calories, Fat 10g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 159mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
CROATIAN PORK STEAK WITH WINE
For this recipe you should use a part of pork "just behind the pork chop". It is a long muscle along the spine with long fibres. It is called "lungici" in Croatia and it is sold by piece (you can not get half of it because it is small). We have a lot of recipes with "lungici" and this is one of them.
Provided by nitko
Categories Pork
Time 25m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter in a big pan. Add steaks and fry them three minutes on all sides until they become brownish.
- Take them out, drain them and put in a warm place. Add finely sliced onion and paprika in a pan and sauté it 5 minutes.
- Add mushrooms and tomato purèe, and sauté until mushrooms become soft. Than add ground paprika and flour and fry everything 2 more minutes.
- Move the pan away from heat, add wine and cook few minutes until alcohol evaporates.
- Add the meat, pour some stock and cook not more than 15 minutes. "Lungici" are very delicate meat, they do not require long cooking or they become dry like wood. At the end add cream.
Nutrition Facts : Calories 882.4, Fat 59.1, SaturatedFat 23.1, Cholesterol 244.9, Sodium 393, Carbohydrate 12.9, Fiber 2.1, Sugar 3.8, Protein 62.5
RED WINE PORK
I must give credit for this delicious recipe to my step-grandmother, Harriet Davis
Provided by JENNIFERK2
Categories Meat and Poultry Recipes Pork
Time 2h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast.
- Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 7.7 g, Cholesterol 124.1 mg, Fat 20.2 g, Fiber 1.2 g, Protein 38.5 g, SaturatedFat 8.4 g, Sodium 451 mg, Sugar 4.6 g
DRUNKEN PORK ROAST
This is one of the most tender and flavorful pork roast you will ever have eaten. The nice part is, it is all cooked in one casserole so you have a complete meal without a lot of extra pans to wash
Provided by Denise in NH
Categories One Dish Meal
Time 2h50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Marinate pork loin in wine, garlic and herbs overnight.
- Place pork in a a large covered roasting pan (I used a three quart casserole, but if you want to add a few extra veggies, you may want to go bigger.
- Arrange vegetables around the roast.
- Pour the marinade over roast and vegetables.
- Cover and bake at 350°F for 1 1/2- 2 hours.
- Remove cover and continue baking for another 1/2 hour.
PORK IN WINE SAUCE
This is such a hearty, warm dish. I like to serve it with buttered noodles.
Provided by PIPPYMOE
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat the oil in a Dutch oven over high heat, and quickly brown the pork on all sides. Pour in the wine, and mix in bread crumbs to coat pork. Mix the onions, shallots, garlic, and parsley in a bowl, and sprinkle over the meat.
- Transfer Dutch oven to the preheated oven, and cook 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and pour in the stock. Cover, and continue cooking 50 minutes. Remove cover, increase heat to 400 degrees F (200 degrees C), and cook 10 more minutes. Sprinkle with vinegar to serve.
Nutrition Facts : Calories 470.4 calories, Carbohydrate 15.4 g, Cholesterol 108.9 mg, Fat 27.9 g, Fiber 1.3 g, Protein 36.2 g, SaturatedFat 8.5 g, Sodium 289.7 mg, Sugar 2.5 g
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