Recipes: Rosemary Chicken and Black Rice Pudding.

19 09 2010

Today I had friends over and I needed to cook dinner. They were expected at about 7 and I needed to work, of course, so I needed to cook something that would be nice but doable in just 1-1:30 hours.

I decided for a simple but tasty 3 course meal: marjoram goat cheese toast, rosemary chicken and black rice pudding.

Marjoram goat cheese toasts:

Marjoram Goat Cheese Toasts (c) Constanza Ehrenhaus

_1 french baguette

_2 oz. Chevre goat cheese.

_1 tbsp. olive oil (or more if you want)

_4 5″ sprigs of marjoram

_Cracked pepper.

-4 garlic cloves

Cut the bread in slices and place them in the oven at 300F for 15 minutes or until golden (or desired hardness).

In the meanwhile mix the cheese with the olive oil, the cracked pepper and marjoram. Marjoram is a sweet species of oregano (Oregano majorana) and one of my favourite herbs to use when I need a delicate flavor! But you can also use other herbs depending on your preference (oregano could work well, basil too!). Reserve.

Once the bread is ready, retire and cover with a kitchen towel to keep warm. Take the garlic cloves and rub against the surface of the warm bread. The garlic will melt. Then spread the cheese on the toasts. Bring the toast as an appetizer on a bread basket.

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Rosemary chicken (c) Constanza Ehrenhaus

Rosemary chicken:

-4 Chicken breasts

-1/2 large onion

-3 garlic cloves

-5 10″ sprigs of fresh rosemary

-1 tbsp olive oil

– salt and pepper.

Chop the onion and the garlic and place on a pot with the olive oil. Cook slightly until translucent. Add the chicken breasts and seal at high heat. Then lower the fire and add 1 cup of water. Add the rosemary, salt and pepper, and cook covered for 40 minutes or until desired tenderness. When the chicken breasts are cooked, uncover and let the sauce reduce.

Serve with rice, add the reduce sauce on top of the rice and decorate with fresh rosemary.

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Black rice pudding:

I did not come up with this recipe, but I love it! So I find no need to modify it, and I just want to share it with you 🙂

I would recommend to prepare this one in advance, maybe the day before.

_1 cup of black rice

Black rice pudding (c) Constanza Ehrenhaus

_1 cup milk

_1 can unsweetened coconut milk

_6 tbsp. honey

_1 teasp vanilla extract

Simmer the black rice in 1 cup of water for 20 minutes or until the water evaporates. The rice will release a lot of black pigments and

smell great! Then add the coconut milk, the milk and the honey and let simmer for 10 more minutes. Then add the vanilla extract and simmer for 10 more minutes or until desired viscosity. Transfer to individual bowls or to a large bowl and refrigerate until ready to serve.

I love the nutty flavor of the black rice! It is really very unique. I’ve got people who do not like rice pudding to really like this one!

I hope you all enjoy this recipes, and you know… if you try them and like them, let me know! 😀

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