The secret weapon
It doesn't matter how many people are showing up, or how hungry they are. Really.
We all know what it sounds like when a band is getting a groove on. Or what it looks like when you're on the dance floor at a wedding reception, getting your groove on.
Now it's time to get your groove on for holiday cooking. And we give you ideas on how to riff on those tracks until the whole table is rocking. Read on for all the details!
Note from Lisa: If you want some more holiday ideas or you have a question or inspiration you want to brainstorm with me, scroll down to the bottom and click on our new Ask Lisa! button. Can't wait to hear from you!
Groovy chicken and lentils: One pot to rule them all
This could not be easier to make and it’ll impress the most persnickety of dinner guests. The Cornish hens and lentils lay down the beat.
To go with the hens and lentils, add a bright green vegetable like these roughly chopped zucchini with an olive oil and Dijon drizzle. We love a honey truffle mustard on this, as long as it's high quality (which to me means real truffle). Along with the green vegetable, a beautiful addition might be a little fennel frond fried rice. Or, as pictured here, a sumptuous faux risotto made with brown rice, topped with pomegranate pips.
But really, this dish doesn't need much more than just a gorgeous bottle of wine, and bread and butter.
So, you can go big, or go small. For a dinner party, or for dinner with just family. Or for lunch by yourself. Any way you go, it’s a delight.
And it's easy on the pocket book, too, making it perfect for weeknight holiday vacation nights when you want a plate full of Sumptuous and Warm. Save your money for other goodies.
The secret weapon
In your EuroCAST Dutch oven:
- 4 leeks, trimmed washed thoroughly, sliced lengthwise in half, then in small half-moons.
- 1/4 c. olive oil
- Salt and pepper
Sauté over medium heat until leeks begin to soften.
- 6 cloves minced garlic
- 1-28 ounce can of diced tomatoes in sauce (I use San Marzano)
- 1 tied bouquet of 8 sprigs of fresh thyme and 1 sprig of rosemary
- 1 cup dried black lentils
- 3 cups good quality chicken stock
- Optional: You could add a 1/2 glass of dry white wine to the lentils if you like. You don't need it, but it's traditional and a nice touch
Bring to a quick boil and reduce heat to low. Add:
- Whole trussed Cornish hens, cavities well-salted, or (for goodness' sake, we're all about simple) skin-on, bone in chicken pieces
Lay the chicken on top of the lentils and drizzle hens/chicken with olive oil.
Cover the Dutch oven with tinfoil (gently! take care of your EuroCAST!) and put it into a 400F oven for 30 minutes.
Remove foil and set turn up the temperature to 450 for 4-5 minutes, just to brown the top of the chicken. Watch carefully to get to desired browning without burning.
Remove from oven, remove the tied bouquet of herbs, and cover with Dutch oven lid until ready to serve.
I often make this a day ahead and then gently reheat when ready to serve.
Questions? Ideas? Ask Lisa!
As promised at the top of this posting, we're introducing a way you can send your questions and ideas to me. If your entry is selected, you win a chance to get a EuroCAST cookware piece of your choice at a huge discount ... or even free! I can't wait to hear from you!
Pick your special price here
For a limited time, you can choose one (or both!) of our most coveted pieces at a special price. Free shipping is included as well. Just set up your account to let us know where to ship them and to activate your ability to use EuroCAST special coupons.
If you want both, just order them separately and apply the coupon code for each pan. This way, you can take advantage of both coupons!
Offer expires December 1, 2017.