Housewives’ Chicken in White Wine and Vinegar

My colleagues surprised me yesterday with a belated B-day gift (yes, my birthday is typically a week-long event) and I was quite impressed with their choice of purchase. They presented me with the most appealing rustic Italian cookbook titled: Two Greedy Italians {you might recognize them from their sitcom on BBC}. It was such a genuine gift that I had to take the night off and browse through every single colorful recipe.  There is something exciting about two traditional, authentic, brawly Italian men, creating full succulent simplistic meals (within minutes), that appeals to almost anyone’s appetite. 
 

One recipe that really caught my eye was the Housewives’ Chicken in White Wine and Vinegar. Despite the sexist connotations behind this title, the minimalism of the ingredients was just what I needed for the night. The results were quite surprising considering the lack of effort on my part. The chicken was extremely juicy and tender. It literally melted off the bones with a light citrus flavor allowing the cloves and peppercorn to shine through. The origin of this recipe (per our big boy authors), is that “housewives” would combine all the ingredients to marinate in the morning and leave to go work in the fields all day….only to come back home and serve this no fuss flavorful meal to their loving husbands and children. These women seemed to do it all, and almost certainly the dishes too. Well, times have definitely changed! Goodbye field working wifey’s and welcome the Real Housewives of Orange County!

Xo Dom Appetit!

PS. Serve this on a bed of jasmine rice! Yum Yum!

Housewives’ Chicken in White Wine and Vinegar

Taken from: Two Greedy Italians

Prep Time: 10 mins

Cook Time: 50 mins ( I let mine cook for 1.5 ours…)

Tools Needed: large skillet and lid, cutting board knife, measuring cups and spoons

Ingredients:

1.2 kg of chicken pieces (I used legs and thighs, brown meat is the juiciest!)
600 ml of white wine
3 tablespoons of white wine vinegar
2 shallots finely sliced
2 carrots roughly chopped
1 celery stalk roughly chopped
4 bay leaves
1 green onion
2 cloves
10-15 peppercorns
40 g of butter
4 lemon slices
Salt

Directions:

1)      Place all ingredients into a large saucepan or casserole. Bring to a boil, lower the heat and cover with a lid, but not completely, so some of the steam can escape. Cook gently over low heat for about 50 mins, turning halfway through, until the chicken pieces have cooked through and are golden brown on all sides and the liquid has been absorbed. Remove from the heat and serve with rice.

Dreamy Strawberry Shortcake

Last weekend was my birthday and I was fortunate enough to spend it with my closest friends and family. I felt like I was six years old again, being overly spoiled with attention and copious amounts of energy not knowing who to turn to first.  I also indulged a bit too heavily in four extremely rich cakes and plenty of unnecessary greasy finger foods. But, I am happy to share with you that I finally received the juicer and bread maker I had been begging for (stay tuned for some fresh bread recipes)! Most ladies my age ask for lavish jewelry or spa days, but I’ll almost always prefer nicely gift wrapped luxurious kitchen appliances.

Just in case I didn’t greedily devour enough sweets this weekend, I decided to put my leftover strawberries to good use and bake up a dreamy, extra creamy, Strawberry Shortcake. Of course, I had to go big or go home, and pick a recipe by Paula Deen, the Queen of rich, calorie-ignorant desserts. This recipe not only calls for the usual ultra whipped cream, but also daringly adds sweetened condensed milk and the unforgettable, delightful taste of cream cheese. I am warning you now; this dreamy cake should only be made if you are ready to appreciate it fully, for what it is and not for what it isn’t (it ain’t low fat, low cal, no taste, no guilt! lol). It would probably be best to share this one, spoons first with the ladies! Enjoy!

Xo Dom Appetit!

Strawberry Shortcake

taken from: The Food Network's Paula Deen

Prep Time: 15 mins

Cook Time: 5 mins

Tools Needed: medium mixing bowl, medium saucepan, measuring cups and spoons, cutting board, knife, big clear bowl, spoon, electric mixer, rubber spatula, serenated knife,

Ingredients:

1 large Angel Food Cake (bought or homemade)

Custard:

1 package of cream cheese

1 can of sweetened condensed milk (small one)

1 container of frozen whipped topping (thawed)

Glaze:

1 cup of sugar

3 tablespoons of cornstarch (or flour)

3 tablespoons of strawberry gelatin (recommended: Jell-O)

1 cup of water

2 cups of fresh strawberries, cut in 1/2 (keep some strawberries for garnish!)

Directions:

1) Slice cake, using a serenated knife, horizontally into 3 equal layers

2) Custard: mix together cream cheese, condensed milk, and whipped topping in a bowl. set aside

3) Glaze: in a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely, then fold in strawberries

4) Place one layer of the cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with whole strawberries and enjoy! Refrigerates Well :)

Shish Taouk- Adonis Style!

All of you who shop at Adonis know how tasty their Shish Taouk chicken is. There is nothing like it. You probably also know how exclusive their recipes are and that this recipe is nearly impossible to find anywhere, even on the World Wide Web. It’s a savory garlic yogurt sauce marinated chicken cult and only those privy to this information are fortunate enough to share this very classified dish at their table. Sadly, even I could not obtain this sacred authentic Mediterranean recipe. I was now determined to find anything that would be remotely equivalent to the famed Adonis Shish-Taouk style chicken. 

After sitting with a few fellow S-T fans, I was proficient enough to put together an adequate recipe attempt that blew me away and fulfilled my appetite. I am convinced that any Adonis S-T fan would approve of this succulent garlicky BBQ’d chicken and gobble it down in 1 or 2 pitas…not forgetting the tomato and cucumber side salad (which is the essential ingredient to completing this trio). Oh, one last thing… make sure you have breathe mints nearby as this marinade calls for 8 garlic cloves! The more the tastier I always say!

Xo Dom Appetit!

Chicken Shish Taouk

Ideas: Shish Taouk Ideas

Prep Time: 15 mins (at least one hour to marinate)

Cook Time: 25 mins

Tools Needed: large mixing bowl, cutting board, knife, measuring spoons and cups, saran wrap, spoon, fork, BBQ thongs

Ingredients:

16 boneless & skinless chicken thighs

½ cup of olive oil

8 garlic cloves mashed (the more the tastier)

350 ml of plain yogurt

2 tablespoons of white vinegar

1 teaspoon of dried oregano

1 teaspoon of dried thyme

1 tablespoon of fresh lemon juice

Salt and Pepper

Directions:

1) Prick the chicken with a fork and put it in large mixing bowl. Add all other ingredients and mix. Let marinate in the fridge for at least one hour (tastes best if left in fridge overnight).

2) Add to BBQ over medium heat and cook for 25 mins, turning every 5 mins. Check if cooked by cutting a slice in the middle ensuring that chicken is well done. Serve immediately with a pita and side salad

Red Velvet Cupcakes with a Creamy Vanilla Icing

I must confess. This is not my first Red Velvet attempt made this year. I have tried multiple recipes and had almost given up. Between a batch of ultra dry semi-brown cement cakes and a sloppy cheap flavored box mix, it was clearly written in the dough, give it up Dom! But with all the cupcake craze surrounding us through every media outlet, (TLC’s DC Cupcakes, Food Networks’ Cupcake Wars, and not to mention the entire book shelf in Chapters dedicated to Cupcake décor) I had to give it one last try. Turning to my current baking bible: The Complete Magnolia Bakery, I discovered the Red Velvet Cake covered in not too sweet whipped Vanilla Icing.

The fabulous part of this cake is its deep chocolate flavor, disguised in a vivid candy red. When I say Red, I mean stain your fingers and mouth red. Yes, the best kind. When reading the history of this cake, I was impressed at the idea that women would boil and grate beets in order to grasp that deep crimson red that we adore so much. I defaulted to the convenience of food coloring without sacrificing flavor and doused these mini cakes in the fluffiest most delicate icing I have come across thus far.

Xo Dom Appetit!

Red Velvet Cupcakes with a Creamy Vanilla Icing

Taken From: The Complete Magnolia Bakery Cookbook

Prep Time: 30 mins

Cook Time: 18-20 mins

Tools Needed: 2 cupcake pans, 3 small bowl, sifter, large bowl, electric mixer, measuring cups and spoons, spoon, rubber spatula,

Ingredients:

3 1/3 cups cake flour (not self-rising)

¾ cup of unsalted softened butter

2 ¼ cups sugar

3 large eggs (room temperature)

6 tablespoons of red food coloring (3 small bottles)

3 tablespoons of unsweetened cocoa

1 ½ teaspoons vanilla extract

1 ½ teaspoons of salt

1 ½ cups of buttermilk

1 ½ teaspoons of cider vinegar

1 ½ teaspoons baking soda

Directions:

1) Preheat oven to 350 degrees. Line 2 cupcake trays with paper liners

2) In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 mins. Add the eggs, one at a time, beating well after each addition.

3) In a small bowl, whisk together red food coloring, cocoa, and vanilla. Add to the batter and beat well. In a measuring cup, stir the salt into the buttermilk. Add to the batter in 3 parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.

4) In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth. Spoon batter into lined cups and bake for 18-20mins, checking with a toothpick (ready when comes out clean). Cool and Ice!

Creamy Vanilla Icing

Taken From: The Complete Magnolia Bakery Cookbook

Prep Time: 15 mins

Cook Time: 20 mins (30 mins sitting time)

Tools Needed: medium-size saucepan, whisk, waxed paper, large bowl, electric mixer, measuring cups and spoons

Ingredients:

6 tablespoons of all-purpose flour

2 cups of milk

2 cups of unsalted softened butter

2 cups of sugar

2 teaspoons of vanilla extract

Directions:

1) In a medium-size saucepan, whisk the flour into the milk until smooth. Please over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 mins. Cover with waxed paper placed directly on the surgace and cool to room temperature (30 mins)

2) In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 mins, until smooth and creamy. Gradually add the sugar, beating continuously for 3 mins until fluffy. Add the vanilla and beat well

3) Add the cooled milk mixture, and continue to beat on the medium high speed for 5 mins, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 mins (no less-no longer!) Use immediately

The Swiss do it Best: Cheese Fondue

When it comes to my weaknesses, I almost always surrender to my tummy. Particularly to my number one weak spot, my Achilles heel: Cheese. Le fromage, it is my one true love. The world of cheese is so vast and extensive that few could ever fully understand the immeasurable greatness of this dairy wonder. One of my fondest memories of Paris includes walking into the Le Fromagerie near Parc Monceau, and being overwhelmed by all the pungent scents swirling through each small shop. I could actually smell the mild mushroom aromas from the fresh brie, and the stinky, yet appealing smells escaping each unique, flavored blue cheese. I wanted to taste-test every one of these beauties, so I settled for a thick sliced chunk of fresh soft brie. I know, tough life, isn’t it ;)

I figured since I am on the topic of cheese, that I I’d share a simple cheese fondue recipe that I stumbled upon online. I have been craving cheese fondue for a while and found this recipe, not only dummy proof, but just perfect for entertaining. I pulled this one off with no stress and served it with a big bowl of chopped apples, fresh baguette, and grapes. I will definitely make this again soon, but will adapt the mix a tad more by adding freshly sliced sun dried tomatoes, for that extra bitter zest.

Xo Dom Appetit

PS. Here’s a Fun Fact: Did you know that the cheese fondue originates from the Swiss? It was named the Swiss National Dish by the Swiss Cheese Union in order to increase the consumption of cheese in the 1930’s…

Basic Cheese Fondue

Adapted from: All Recipes

Prep Time: 10 mins

Cook Time: 5 mins

Tools Needed: medium size saucepan, cheese grater, cutting board, knife, fondue pot and forks

Ingredients:

2 cups of milk (I used 2 cups of White Wine instead, much more tasty!)

1 tablespoon of Worcestershire sauce

2 teaspoons of ground dry mustard

1 clove of garlic, peeled and crushed (I used 2 cloves!)

3 tablespoons of all-purpose flour

6 cups of shredded cheddar cheese (I used extra old cheddar! Yum Yum!)

Directions:

1)      Rub the bottom of the saucepan with half a garlic clove and the bottom of the fondue pot. Put the saucepan over low heat and mix together the garlic, flour, ground dry mustard, Worcestershire sauce and wine. Heat until almost boiling, and then gradually stir in the cheese, continuing to stir until all cheese is melted. Transfer the mixture to the fondue pot and ensure to keep it warm over the tea light or fluid. Best served with fresh fruits or baguette.