Wooohoo! We made it! Here are my favorite recipes this week.
Scotch Sling
c/o Beta Cocktails
Ingredients
2 oz Single Malt Scotch
3/4 oz sweet vermouth
1/2 oz lemon juice
1/2 oz honey syrup (1:1)
barspoon maraschino liqueur
2 dashes Angostura bitters
Directions
Build over ice, stir, strain over fresh rocks. Garnish with a lemon twist.
Avocado Fries
c/o Buns in My Oven
Ingredients
2 firm-ripe avocados, sliced into 1/2 inch thick wedges
canola oil for frying
1/4 cup flour
1/4 teaspoon kosher salt
2 large eggs, beaten
1 1/4 cups panko
Directions
Pour oil to a depth of 1 1/2 inches in a medium skillet. Heat oil to 375 degrees.
Pour the flour and salt into a shallow dish. Add the eggs to another shallow dish, and the panko crumbs to a third dish.
Dredge the avocado wedges in the flour, then the eggs, and finally the panko. Fry in batches for 30 to 60 seconds, turning over halfway through. Drain on a paper towel lined plate. Place on a baking sheet in a 200 degree oven to keep warm while frying the rest of the avocados. Season with more salt to taste.
Penne with Chicken and Vegetables in Roasted Garlic Cream Sauce
Ingredients
1 head of garlic - roasted with salt, pepper, and olive oil
1 tablespoon butter
1 tablespoon olive oil
1 small-medium zucchini, chopped
1 red bell pepper, chopped
1/2 onion, chopped
4-5 button mushrooms, chopped
Salt and pepper, to taste
1 1/2 cups milk
1 tablespoon corn starch
1/2 cup shredded Parmigiano Reggiano, plus more for topping
1-2 chicken breasts roasted and sliced
12 oz. penne pasta
Fresh chopped basil for garnishing
Directions
Preheat oven to 375. Cut the top off of a head of garlic to expose the tops of cloves. Place on a sheet of aluminum foil, sprinkle with salt and pepper, and drizzle with olive oil. Loosely wrap the aluminum foil around the garlic, pinching the seams to seal. Roast for 45 minutes to an hour, or until the cloves are tender and start to turn golden brown. Allow to cool, then squeeze the roasted garlic out of the cloves and mash with a fork.
While the garlic is roasting, drizzle the chicken breast with olive oil, sprinkle with salt and pepper, cover loosely with aluminum foil, and add to the oven with the garlic. Roast for about 30 minutes until cooked through. Allow the chicken to rest, covered with aluminum foil, until you're ready to serve, then cut into slices.
Bring a pot of water to a boil. Cook penne until al dente then drain, reserving 1/2 cup of the cooking water.
While the pasta is cooking, whisk together the milk and corn starch in a glass measuring cup, set aside. In a large skillet over medium-high heat, heat the olive oil and butter. Add the onion, zucchini, bell pepper, and mushrooms. Cook for 8-10 minutes, stirring often, or until the vegetables soften and the onions are translucent. Season with a little salt and pepper. Add the roasted garlic to the skillet and mix into the vegetables.
Create a well in the skillet by pushing the vegetables to the edges, slowly stream in the milk/cornstarch mixture, whisking constantly. Work the vegetables into the sauce with the whisk then reduce the heat to low and simmer for 3-5 minutes. Stir in the Parmesan, then cook for another 3-5 minutes, or until the sauce begins to thicken and coat the back of the spoon. Taste and season with additional salt and pepper if necessary. Add the cooked pasta to the skillet and stir to coat. If the sauce seems too thick, add the reserved cooking liquid a tablespoon at time until you get the desired consistency.
Top each portion with the sliced chicken, extra Parmesan, and fresh chopped basil.
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