The Menu
40 Clove Chicken Linguine
Artichoke and Tomato Panzanella
Cake Batter Ice Cream Tart
The Recipes
40 Clove Chicken Linguine
serves 4
When you look at the title of this post you may think good Lord that is a lot of garlic. And yeah, it is. But it works. This dish is based on the traditional 40 clove chicken dish that many of you have probably heard about. But I tweaked it a bit to make it a pasta. It all starts with sweet roasted garlic that is then cooked in white wine, chicken broth and herbs before the whole thing is tossed with sauteed chicken and linguine. It is heaven I tell you. Heaven.
I have always loved garlic. Always. I would eat cloves when I was a kid. I still eat cloves now. I like it pickled. Stuffed in green olives. I like it sauteed. I even like to eat tiny pieces raw. But my absolute favorite way to eat garlic is to roast it. It still has that wonderful garlic flavor that I look for, but roasting it gives it a touch of sweetness too. I think that that is why I adore this pasta so much. And if you’re even half the garlic lover that I am, you will to.
One last thing, to be completely honest, because I roasted the garlic in this recipe, I didn’t exactly count out 40 cloves. To make things easier I just roasted two whole heads of garlic. It might be a little more than 40 or a little less but it won’t be that big of a difference to alter the flavor.
http://www.lifesambrosia.com/2012/05/40-clove-chicken-linguine-recipe.html
2 heads garlic
2 tablespoons plus 2 teaspoons olive oil
1 pound dried linguine
1 1/2 pounds boneless, skinless chicken thighs, diced
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 teaspoon dried summer savory
1 teaspoon dried rosemary
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup chopped fresh parsley
Preheat oven to 400ºF.
Cut 1 inch off the top of each head of garlic. Divide two teaspoons of olive oil to drizzle over the top of the garlic heads. Wrap in aluminum foil. Cook for 45 – 60 minutes or until garlic is soft and a golden brown color. Remove from oven and allow to cool. Once cool use a fork to remove the cloves from the skin.
Bring a large pot of water to a boil and cook according to package directions. Drain but Reserve 1/2 cup of pasta water.
While pasta is cooking, heat 2 tablespoons of olive oil in a large pan over medium heat, season chicken with 1/4 teaspoon salt and pepper. Cook in olive oil over medium heat until browned. Transfer to a plate and set aside.
Stir in summer savory, rosemary and garlic cloves, cook just until fragrant, about 30 seconds. Pour in white wine to deglaze the pan, be sure to scrape up any brown bits off the bottom of the pan. Pour in chicken broth. Allow sauce to cook until it reduces by 1/3, about 10 minutes. Stir occasionally.
Return chicken to the pan, add pasta and parsley. Toss to coat the pasta in the sauce. If the pasta seems to dry add a bit of the reserved pasta water. Season to taste with salt and pepper. Serve hot.
Artichoke and Tomato Panzanella
serves 4
I believe traditional panzanella has a bit more stuff in it and I originally wanted to throw some capers and red onion in but alas I was out of both of those. However, the marinated artichokes and perfectly sweet ripe tomatoes worked wonders together. Not to mention the sweet basil. And don’t worry about the lack of dressing, the juice from the tomatoes and the marinade from the artichokes make their own dressing as the salad sets.
http://www.lifesambrosia.com/2011/09/artichoke-and-tomato-panzanella-recipe
.html
1 tablespoon olive oil
4 cups diced (1 inch cubes) day old bread
3 tomatoes, seeds removed, diced
1 cup chopped marinated artichokes
1/4 teaspoon salt
1/4 teaspoon fresh cracked black pepper
5 basil leaves, chopped
grated Parmesan cheese (optional)
Heat olive oil in a skillet over medium-high heat. Add bread and cook just until toasted, about 5 minutes.
In a bowl, combine bread and remaining ingredients. Mix well. Cover and let sit at room temp for 30 minutes.
Toss once more, sprinkle with Parmesan cheese if desired and serve.
Cake Batter Ice Cream Tart
Serves 8 – 10
For this recipe I used a pint of Ben and Jerry’s Cake Batter Ice Cream with Chocolate Swirl. The chocolate swirl made for a deliciously pretty presentation. But I was first introduced to Cake Batter Ice Cream at Cold Stone Creamery a few years ago and you can pick it up there to bring home.
I do realize that some of you won’t be able to give your taste buds the wonderful gift that is cake batter ice cream because its simply not available in your area. If this is you, use a chocolate vanilla swirl or your favorite ice cream. It may not be the same, but its still ice cream on top of a cookie crust with whipped cream, chocolate syrup and sprinkles so it can’t be that bad.
http://www.lifesambrosia.com/2010/01/cake-batter-ice-cream-tart-recipe.html
2 cups chocolate cookie crumbs
5 tablespoons unsalted butter, melted
1 pint cake batter ice cream
chocolate syrup
whipped cream
sprinkles
Preheat oven to 325ºF.
Combine cookie crumbs and butter in a bowl and stir until crumbs are moistened. Press crumbs firmly onto bottom and up sides of a 9 inch tart pan with removable bottom. Bake until set, about 10 minutes. Remove from oven and cool completely.
While crust is cooling, set ice cream on the counter to soften.
Once the crust has cooled and the ice cream is soft enough to spread, spread the ice cream onto the crust.
Freeze until the ice cream is firm, about 1 hour.
Remove from freezer. Use a knife to loosen the sides of the crust and gently press up tart bottom to release it from the sides.
Slice into 8 – 10 pieces. Drizzle each piece with chocolate syrup, top with whipped cream and sprinkles.
If you aren’t serving 8 – 10 people, just slice a piece for yourself and cover and freeze the rest of it.
40 Clove Chicken Linguine
Artichoke and Tomato Panzanella
Cake Batter Ice Cream Tart
The Recipes
40 Clove Chicken Linguine
serves 4
When you look at the title of this post you may think good Lord that is a lot of garlic. And yeah, it is. But it works. This dish is based on the traditional 40 clove chicken dish that many of you have probably heard about. But I tweaked it a bit to make it a pasta. It all starts with sweet roasted garlic that is then cooked in white wine, chicken broth and herbs before the whole thing is tossed with sauteed chicken and linguine. It is heaven I tell you. Heaven.
I have always loved garlic. Always. I would eat cloves when I was a kid. I still eat cloves now. I like it pickled. Stuffed in green olives. I like it sauteed. I even like to eat tiny pieces raw. But my absolute favorite way to eat garlic is to roast it. It still has that wonderful garlic flavor that I look for, but roasting it gives it a touch of sweetness too. I think that that is why I adore this pasta so much. And if you’re even half the garlic lover that I am, you will to.
One last thing, to be completely honest, because I roasted the garlic in this recipe, I didn’t exactly count out 40 cloves. To make things easier I just roasted two whole heads of garlic. It might be a little more than 40 or a little less but it won’t be that big of a difference to alter the flavor.
http://www.lifesambrosia.com/2012/05/40-clove-chicken-linguine-recipe.html
2 heads garlic
2 tablespoons plus 2 teaspoons olive oil
1 pound dried linguine
1 1/2 pounds boneless, skinless chicken thighs, diced
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 teaspoon dried summer savory
1 teaspoon dried rosemary
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup chopped fresh parsley
Preheat oven to 400ºF.
Cut 1 inch off the top of each head of garlic. Divide two teaspoons of olive oil to drizzle over the top of the garlic heads. Wrap in aluminum foil. Cook for 45 – 60 minutes or until garlic is soft and a golden brown color. Remove from oven and allow to cool. Once cool use a fork to remove the cloves from the skin.
Bring a large pot of water to a boil and cook according to package directions. Drain but Reserve 1/2 cup of pasta water.
While pasta is cooking, heat 2 tablespoons of olive oil in a large pan over medium heat, season chicken with 1/4 teaspoon salt and pepper. Cook in olive oil over medium heat until browned. Transfer to a plate and set aside.
Stir in summer savory, rosemary and garlic cloves, cook just until fragrant, about 30 seconds. Pour in white wine to deglaze the pan, be sure to scrape up any brown bits off the bottom of the pan. Pour in chicken broth. Allow sauce to cook until it reduces by 1/3, about 10 minutes. Stir occasionally.
Return chicken to the pan, add pasta and parsley. Toss to coat the pasta in the sauce. If the pasta seems to dry add a bit of the reserved pasta water. Season to taste with salt and pepper. Serve hot.
Artichoke and Tomato Panzanella
serves 4
I believe traditional panzanella has a bit more stuff in it and I originally wanted to throw some capers and red onion in but alas I was out of both of those. However, the marinated artichokes and perfectly sweet ripe tomatoes worked wonders together. Not to mention the sweet basil. And don’t worry about the lack of dressing, the juice from the tomatoes and the marinade from the artichokes make their own dressing as the salad sets.
http://www.lifesambrosia.com/2011/09/artichoke-and-tomato-panzanella-recipe
.html
1 tablespoon olive oil
4 cups diced (1 inch cubes) day old bread
3 tomatoes, seeds removed, diced
1 cup chopped marinated artichokes
1/4 teaspoon salt
1/4 teaspoon fresh cracked black pepper
5 basil leaves, chopped
grated Parmesan cheese (optional)
Heat olive oil in a skillet over medium-high heat. Add bread and cook just until toasted, about 5 minutes.
In a bowl, combine bread and remaining ingredients. Mix well. Cover and let sit at room temp for 30 minutes.
Toss once more, sprinkle with Parmesan cheese if desired and serve.
Cake Batter Ice Cream Tart
Serves 8 – 10
For this recipe I used a pint of Ben and Jerry’s Cake Batter Ice Cream with Chocolate Swirl. The chocolate swirl made for a deliciously pretty presentation. But I was first introduced to Cake Batter Ice Cream at Cold Stone Creamery a few years ago and you can pick it up there to bring home.
I do realize that some of you won’t be able to give your taste buds the wonderful gift that is cake batter ice cream because its simply not available in your area. If this is you, use a chocolate vanilla swirl or your favorite ice cream. It may not be the same, but its still ice cream on top of a cookie crust with whipped cream, chocolate syrup and sprinkles so it can’t be that bad.
http://www.lifesambrosia.com/2010/01/cake-batter-ice-cream-tart-recipe.html
2 cups chocolate cookie crumbs
5 tablespoons unsalted butter, melted
1 pint cake batter ice cream
chocolate syrup
whipped cream
sprinkles
Preheat oven to 325ºF.
Combine cookie crumbs and butter in a bowl and stir until crumbs are moistened. Press crumbs firmly onto bottom and up sides of a 9 inch tart pan with removable bottom. Bake until set, about 10 minutes. Remove from oven and cool completely.
While crust is cooling, set ice cream on the counter to soften.
Once the crust has cooled and the ice cream is soft enough to spread, spread the ice cream onto the crust.
Freeze until the ice cream is firm, about 1 hour.
Remove from freezer. Use a knife to loosen the sides of the crust and gently press up tart bottom to release it from the sides.
Slice into 8 – 10 pieces. Drizzle each piece with chocolate syrup, top with whipped cream and sprinkles.
If you aren’t serving 8 – 10 people, just slice a piece for yourself and cover and freeze the rest of it.
