Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking - Hardcover

Bromberg, Eric; Bromberg, Bruce; Clark, Melissa

 
9780307407948: Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking
Hardcover
ISBN 10: 0307407942 ISBN 13: 9780307407948
Verlag: POTTER CLARKSON N, 2010

Inhaltsangabe

The brother chefs from the nine-restaurant Blue Ribbon chain share favorite American comfort food recipes, including Classic Herb-Roasted Chicken with Lemon and Sage and Baked Blintz Soufflé with Brown Sugar Bananas.

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Über die Autorin bzw. den Autor

ERIC and BRUCE BROMBERG were born in New Jersey and got their start as chefs by attending culinary school at Le Cordon Bleu in Paris. After working in restaurants in Paris and the United States, they teamed up in 1992 to open Blue Ribbon in New York City. An immediate success, the restaurant has since spawned eight additional locations. In 2007, they launched a line of 100 percent all-natural, breading-free chicken nuggets called The Bromberg Bros. Blue Ribbon Naked Nuggets, which are sold nationwide. Visit their website at BlueRibbonRestaurants.com

Melissa Clark, a James Beard Foundation award-winner, writes about cuisine, wine and travel for numerous publications, including The New York Times, and has coauthored twenty-six cookbooks.

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Recipe:
Herb-Roasted Chicken with Lemon and Sage
Serves 4
 
1 (3- to 3 1/2-pound) whole chicken, patted dry with paper towels
1/2 cup extra-virgin olive oil
1 lemon, thinly sliced
1 bunch of fresh sage leaves (about 1/2 cup)
2 teaspoons kosher salt and freshly ground black pepper
3 medium carrots, peeled and halved crosswise (for whole chicken only), optional
3 celery stalks, cut crosswise into thirds (for whole chicken only), optional
1 large onion, peeled and cut into large chunks (for whole chicken only), optional
 
for a whole chicken
 
1. Put the chicken in a large bowl. Add the oil, lemon, and sage; toss well. Cover
tightly and transfer to the refrigerator to marinate for 24 hours.
2. The next day, let the chicken stand at room temperature for 30 minutes while
the oven preheats to 450°F.
3. Sprinkle the chicken inside and out with the seasoning. Remove the lemon
slices and sage from the marinade and stuff them inside the chicken cavity. Scatter the carrots, celery, and onion, if using, over the bottom of a roasting pan. Pour just enough water into the pan to cover the bottom. Arrange the chicken, breast side up, on top of the vegetables, if desired, or place the chicken on a roasting rack over the vegetables.
4. Transfer the pan to the center oven rack; roast for 20 minutes. Baste with the
pan juices, and continue roasting, basting once or twice, for 25 minutes more
(if the chicken is not golden brown all over at this point, continue to cook for 10 more minutes).
5. Reduce the heat to 325°F. Finish roasting, without basting, until an instantread
thermometer inserted in the thickest part of the thigh reads 165°F, 20 to 25 minutes longer. Let the chicken stand for 5 minutes before carving. Serve with the pan juices and vegetables, if desired.

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Verlag
POTTER CLARKSON N
Erscheinungsdatum
2010
Sprache
Englisch
ISBN 10 
0307407942
ISBN 13 
9780307407948
Einband
Gebundene Ausgabe
Auflage
1
Anzahl der Seiten
256
Kontakt zum Hersteller
Nicht verfügbar
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