LEMON CHICKEN BREASTS
Serves 4.
Note: From "Barefoot Contessa: How Easy Is That?," by Ina Garten.
• 1/4 c. good olive oil
• 3 tbsp. minced garlic (9 cloves)
• 1/3 c. dry white wine
• 1 tbsp. grated lemon zest (2 lemons)
• 2 tbsp. freshly squeezed lemon juice
• 11/2 tsp. dried oregano
• 1 tsp. minced fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 4 boneless chicken breasts, skin on (6 to 8 oz. each)
• 1 lemon
Directions
Preheat oven to 400 degrees.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute, but don't allow the garlic to turn brown.
Turn off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt, and pour into a 9- by-13-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper.
Cut the lemon in 8 wedges and tuck among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done, and the skin is lightly browned.
If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt, and serve with the pan juices.
COUSCOUS WITH TOASTED PINE NUTS
Serves 6 to 8.
Note: From "Barefoot Contessa: How Easy Is That?"
• 4 tbsp. (1/2 stick) unsalted butter
• 2 c. chopped yellow onion (2 onions)
• 3 c. chicken stock, preferably homemade
• 11/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 c. couscous (12 oz.)
• 1/2 c. pine nuts, toasted
• 1/2 c. minced fresh parsley
Directions
Melt butter in a large saucepan. Add the onion and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, salt and pepper and bring to a full boil.
Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork, stir in the pine nuts and parsley, and serve hot.
MOCHA CHOCOLATE ICEBOX CAKE
Serves 8.
Note: Tate's Bake Shop cookies are available from TatesBakeShop.com. If you can't get them, use another thin, crisp chocolate chip cookie. From "Barefoot Contessa: How Easy Is That?"
• 2 c. cold heavy cream
• 12 oz. Italian mascarpone cheese
• 1/2 c. sugar
• 1/4 c. Kahlua liqueur
• 2 tbsp. unsweetened cocoa powder
• 1 tsp. instant espresso powder
• 1 tsp. pure vanilla extract
• 3 (8-oz.) pkg. Tate's Bake Shop chocolate chip cookies (see Note)
• Semisweet chocolate shavings for garnish
Directions
In a bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer), combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder and vanilla.
Mix on low speed to combine and then slowly raise the speed, until it forms peaks.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible (I break some cookies to fill in the spaces).
Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream.
Continue layering cookies and cream until there are 5 layers, ending with a layer of cream. Smooth the top, cover with plastic wrap and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Smooth the edge with a knife and sprinkle the top with the chocolate. Cut in wedges and serve cold.
