Black Garlic Pappardelle Pasta ala ~DKBB~

(original recipe from www.cookingontheweekends.com)

photo from cookingontheweekends.com

1 lb. dry Pappardelle pasta
¼ c. olive oil (for the pasta and the pan)
¾ c. black garlic cloves (about 3 heads)
1-2 cloves (regular) garlic, minced (optional)
1 c. shallots, thinly sliced
1 c. dry white wine
5 Tbsp. unsalted butter
Kosher salt and fresh cracked pepper to taste

• Cook the past in a large pot of boiling, salted water until it’s al dente, 8 to 10 minutes (the pasta should be tender, but with a bite); drain the cooked pasta, then toss with a couple tablespoons of the ¼ c. olive oil and set aside.
• If you need to, peel the garlic and roughly chop it, keeping it in relatively large chunks.
• Coat the bottom of a large sauté pan with the remaining olive oil and place the pan over medium heat; add the shallots (and regular garlic, if you are so inclined) and cook until they are soft and beginning to brown (about 4 minutes); add the black garlic and toss with the shallots.
• Add the wine and turn the heat to high, letting it reduce to about 1/3; add the butter and swirl the pan around until it’s melted in the wine; season generously to taste with Kosher salt and fresh cracked pepper.
• Add the cooked pasta to the pan with the sauce and very gently toss everything together.

Early Summer Succotash ala ~DKBB~

Early Summer Succotash ala ~DKBB~

(original recipe from Cooking Light June 2018) 

photo from Cooking Light

3 Tbsp. olive oil

1 cup thinly sliced shallots

1 to 2 cloves garlic, thinly sliced

2½ cups fresh green beans, chopped

½ cup fresh (or frozen) corn kernels

½ cup water

Kosher salt and fresh cracked pepper to taste

½ cup torn fresh basil (optional)

• Heat oil in large skillet over medium high heat; add shallots and garlic; cook until softened (about 4 minutes).
• Add green beans, corn, and water; cover and cook 5 minutes; continue cooking (covered or uncovered, your choice) until beans are crisp-tender.
• Stir in salt and pepper (and basil, if desired); serve.

Blackened Roast Chicken ala ~DKBB~

Blackened Roast Chicken ala ~DKBB~

(original recipe by Sam Talbot)

Photo from People magazine

1 (2½ to 3 lb.) whole chicken

1 Tbsp. smoked and/or spicy paprika

1 Tbsp. onion powder

1 Tbsp. garlic powder

1 Tbsp. kosher salt

1 Tbsp. lemon zest (from 2 lemons)

1 tsp. cayenne pepper

½ bunch fresh thyme sprigs, tied together with kitchen string

¼ cup olive oil

1 small shallot, finely chopped

• Preheat oven to 375° F, or preheat Traeger or grill.
• Remove chicken giblets (save for another use or discard -your choice); rinse chicken off and pat dry with paper towel; place chicken in small roasting pan.
• Stir together paprika, onion powder, garlic powder, salt, lemon zest, and cayenne pepper in medium bowl; cut lemons in fourths and add them and the thyme bundle to the mixture; toss to coat well.
• Heat olive oil in small skillet over medium heat; add shallot and cook, stirring often until tender, about 3 to 4 minutes.
• Add cooked shallot and oil to seasoning mixture; stir/toss well to combine.
• Remove lemons and thyme bundle and place them in cavity of chicken; rub remaining mixture over chicken and under skin on the breasts.
• Roast chicken until thermometer inserted in thickest part of thigh registers 165° F, about 50 to 55 minutes.
• Remove chicken from heat; remove thyme and lemons from cavity; if desired, squeeze lemon over chicken and garnish with untied thyme; let chicken rest for 10 minutes before carving.

Roasted Cauliflower Soup ala ~DKBB~

Roasted Cauliflower Soup ala ~DKBB~

(original recipe from food.com)

2 heads cauliflower

3 garlic cloves, left whole

2 shallots, chopped in larger pieces

2 Tbsp. olive oil

3 cups chicken stock or broth

1 cup water

½ tsp. dried thyme leaves

1 bay leaf

2 cups heavy cream

Fine sea salt, to taste

White pepper, to taste

• Preheat oven 425° F.
• Cut cauliflower into 1-inch flowerets (about 10 cups).
• In a large baking pan, toss cauliflower, garlic, and shallots with olive oil to coat and roast in middle of oven about 30 minutes, or until golden brown, turning frequently and removing any garlic and/or shallots if they are done sooner.
• In a 4-quart pot, simmer chicken stock/broth, water, roasted cauliflower mixture, and herbs for 30 minutes or until cauliflower if very tender.
• Discard bay leaf, and in blender puree the soup in batches until smooth (use caution when blending hot liquids), transferring batches to a bowl.
• Return pureed soup to pot and stir in cream, salt, and pepper to taste.
• Heat over moderate heat until just heated through.

(Note: You can easily alter the proportions of stock, water, and cream to taste.)