Braised Chicken with 40 Cloves of Garlic (Fine Cooking)

The garlic is good squeezed on baguette slices to sop up the juices.
Chicken pieces can be used instead of a whole chicken if you prefer.

3-1/2- to 4-lb. chicken
Kosher salt and freshly ground black pepper
One-half lemon
1/4 tsp. sweet Hungarian paprika
2 Tbs. extra-virgin olive oil
40 cloves unpeeled garlic, separated and any loose papery skins removed (about 2 large heads)
1/2 cup dry white wine
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh flat-leaf parsley
1 cup lower-salt chicken broth
Toasted baguette slices for serving

Position a rack in the lower third of the oven and heat the oven to 400F.

Trim any excess fat from the cavity of the chicken. Pat the chicken very dry and season inside and out with 2 tsp. salt and 1 tsp. pepper. Squeeze the juice from the lemon half and set the juice aside. Put the juiced lemon half in the chicken's cavity. Cross the chicken legs and tie them together; tuck the wings under the chicken. Using a small sieve, dust the breasts and legs with the paprika.

Heat the oil in a 3- to 4-quart Dutch oven (large enough to fit the chicken snugly) over medium-high heat. Add the chicken, breast side down, and cook until the skin is browned, about 2 minutes. Turn and cook the back and sides until browned, 2 to 3 minutes per side. Transfer the chicken to a plate and pour off and discard the oil left in the pot.

Return the pot to medium-high heat. Add the garlic and wine to the pot, stirring to deglaze the browned bits from the bottom. Return the chicken to the pot, setting it breast side up on top of the garlic. Add the herbs to the pot, pour the broth over the chicken, and bring to a boil. Cover and transfer the pot to the oven. Cook, basting the chicken every 20 minutes, until an instant-read thermometer inserted in the thigh registers 160F, 45 minutes to 1 hour.

Uncover and continue to cook the chicken until the thermometer registers 165 to 170F in the thigh and the juices from the thigh run clear when the thermometer is removed, about 10 minutes more. Transfer the chicken to a cutting board and the garlic cloves to a serving platter; cover both loosely with foil to keep warm.

Strain the braising liquid from the pot into a small saucepan; discard the herbs. Tilt the pan so the juices collect in one corner and spoon off and discard as much of the fat as possible. Bring to a boil over medium-high heat. Simmer until reduced to 3/4 cup, about 5 minutes. Season to taste with salt, pepper, and some of the reserved lemon juice.

Carve the chicken and transfer the pieces to the serving platter with the garlic. Serve with the sauce and the baguette slices.

Sticky Quickies (In an hour and a half you can have a pan of caramel rolls!)

1 1/2 cup flour
2 pkg. dry yeast

3/4 cup milk
1/2 cup water

1/4 cup marg. or butter
1/4 cup sugar
1 tsp. salt

1 egg
1/3/4 cup flour

Combine yeast and flour mixture and set aside.
Heat the milk, water, butter, sugar and salt until warmish. Pour into yeast and flour mixture. Add egg and beat for three minutes. Add the rest of the flour by hand. Cover and let rest for 30 minutes.

While the dough is resting, combine the following and heat until melted.
3/4 cup butter
1 cup brown sugar
1 tsp. cinnamon
3/4 cup chopped nuts
1 Tbsp. corn syrup
1 Tbsp. water
Pour into 9x13 pan.
When the batter has rested the 30 minutes, stir it down and drop by tablespoon onto syrup in pan. (Trust me....there will be enough) Bake at 375� for 15-20 minutes. Cool a couple of minutes and cover with a foil lined cookie sheet. Carfully invert to remove from the pan.

I just have to try this!

BLANCHARD�fS CARIBBEAN CORN BREAD (First Look, Then Cook Blog)

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons baking powder
1 teaspoon kosher salt
1/2 pound unsalted butter, at room temperature
3/4 cup sugar, scant
4 large eggs, at room temperature
1 1/2 cups cream style corn
1/2 cup (small can) crushed pineapple, drained well and squeezed
1 cup shredded jack or mild cheddar cheese

Preheat the oven to 325 degrees. Butter and flour a 9x13" square baking dish.

Whisk together the flour, cornmeal, baking powder, salt and set aside. In a mixer, cream the butter and sugar. Add the eggs one at a time, beating well after each addition. (The mixture may appear curdled at some point, and that is OK.) Add the corn, pineapple, cheese, and mix to blend. On low speed, add the dry ingredients and mix until blended. Bake until a tester is clean and the cornbread is golden brown on top, about 1 hour and 10 minutes. Serve warm.

To freeze, make sure the cornbread is at room temperature, then double wrap it with plastic wrap. If you are looking to make a double batch, you must use a larger pan than 9�~13.

sausage and grits casserole

1 pound bulk pork sausage
4 cups water
1/2 teaspoon salt
1 cup uncooked quick grits
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
2 tablespoons butter or margarine
3 eggs, beaten
1/2 cup milk

Heat oven to 350�F. Spray shallow 3-quart casserole with cooking spray.
In 10-inch skillet, cook sausage over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain.
Meanwhile, in 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat. Cover and cook 5 to 7 minutes, stirring occasionally; remove from heat. Stir in 1 cup of the cheese and the butter until melted. Stir in eggs, milk and sausage.
Pour grits mixture into casserole. Sprinkle with remaining 1/2 cup cheese.
Bake casserole uncovered 25 to 30 minutes or until center is set. Cool 10 minutes before serving.

Glenda, that's how Harry makes it 'cept he puts some garlic powder or minced garlic in it. We used to be able to find garlic cheddar cheese in a tube made by Kraft. That made a really good casserole but it's disappeared from the shelves, it seems.

The one I make adds thyme. I love the taste thyme adds to to the casserole.

Green Chile, Cheese and Rice Casserole
======================================
1 cup long grain rice
2 cups boiling water
1 tsp. salt
1 tablespoon butter
1 (4 oz.) can diced green chiles
1-1/3 cups sour cream
Salt and pepper to taste
3/4 tsp. garlic powder
1/2 tsp. ground cumin
2 cups Colby Jack cheese, shredded
. Cook rice according to directions in water with salt and butter.
Combine rice, chiles, sour cream, salt, pepper, garlic, cumin, and
1-1/2 cups of the cheese. Turn into a greased 1-1/2 quart casserole
dish. Sprinkle remaining cheese on top. Bake, uncovered, in a 350� F.
oven for about 30 minutes or until cheese is bubbly and rice is heated
through.

Oh I love rice pudding! I haven't had it in ages. Gramma used to make it. I bet I am the only one here that would eat it though. I'm saving your recipe Laurel!

Yours too Phyllis! Nothing better than fresh baked carmely rolls. DH loves them.

Thanks trixietx, that will be something new and different to try when Harry's daughter visits in a few months. She eats gluten-free by choice. She says she can't tolerate dairy either, but she does eat cheese sometime. It sounds great for any company, though.

Patti, it is really good. We like dishes with a little sprark!