August 19. 2009
PageAI2
F ood
SAFEWAY
SUWMMER
O.
Ingredients for life..
Chicken with Garlic and Rosemary
r
<*
introducing...
Ingredients
• 1/4 cup extra-virgin
olive oil
• 10 garlic cloves,
lightly smashed and
peeled but left whole
• 3 1/2 p o u n d s
chicken, cut up»
• Salt and pepper
• 2/3 cup dry white
wine
• 4 4 -in c h sprigs
fresh rosemary or a
generous tablespoon
dried
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Directions
1. Heat the oil with
the garlic over mod
erate heat until the
garlic is soft and
golden in color; do
not let it brown or color too deeply. Remove, and reserve it.
2. Meanwhile, rinse the chicken under running cold water, and pat it dry. When the garlic
is out of the pan, increase the heat, and when the oil is hot enough for the chicken to sizzle,
add the pieces and brown them well on all sides. Turn the pieces often, to make sure they
are well browned on all sides, for 12 to 15 minutes. Remove the breasts from the pan,
because they will not need to cook as long as the rest of the bird.
3. Pour all but 2 tablespoons of the accumulated fat out of the pan, season the chicken
with salt and pepper, and deglaze the pan with the wine. Reduce to a tablespoon or two,
and return the garlic to the pan. Tuck the rosemary sprigs in between the pieces of
chicken, or stir the dried herb around the pieces, and cover the pan. Cook the chicken
over moderate heat for 15 minutes, then turn the pieces and return the breasts to the pan,
seasoning them first with salt and pepper. Cover, and cook for 12 to 15 minutes more, until
the chicken is no longer pink at the bone and the juices are yellow, not pink.
4. Serve the chicken with the pan juices poured over it and garnished with fresh sprigs
of rosemary.
EXTREME
VALUE
wr arc a savt
See weekly ad
CtUB PRICE
Yellow or Red Pepper Risotto
Rancher’s Reserve9
Beef 7-Bone Steak
Ingredients
Bone-in. Extreme Value Pack. Or Roast or Blade Roast
SAVE up to $1.80 lb.
• Risotto con Peperoni Gialli
• 3 yellow bell peppers, chopped add red if you like also
• 1 tablespoon water
• 5 tablespoons unsalted butter
• 1 cup finely diced zucchini
• 4 cups chicken broth
• 6 shallots, minced (about 1 cup)
• 1 garlic clove, minced
• 1 cup Arborio rice
• 1/3 cup dry white wine
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons minced flat-leafed pars
ley leaves
Directions
1. In a skillet cook peppers in water and 2 tablespoons of butter, covered partially, over
moderate heat, stirring occasionally, until very soft, about 20 minutes. Puree peppers in
a food processor or blender and strain through a coarse sieve into a small bowl.
2. Season puree with salt and pepper. In the cleaned skillet cook zucchini in 1 tablespoon
remaining butter over moderate heat, stirring until crisp-tender, about 2 minutes, and
season with salt and pepper. In a saucepan heat broth and keep at a bare simmer.
3. In a heavy 2 to 3-quart saucepan cook shallot and garlic in remaining 2 tablespoons
butter over moderately low heat until very soft but not browned, about 5 minutes. Stir
in rice and cook over moderate heat, stirring constantly, until edges become translucent,
about 5 minutes.
4. Add wine and cook, stirring constantly, until wine is absorbed. Add about 1/2 cup
simmering broth and cook, stirring constantly, until broth is absorbed.
5. Continue adding broth, about 1/2 cup at a time, and cooking, stirring constantly and
letting each addition be absorbed before adding the next, until rice is 'al dente', about 20
minutes.
6. Remove pan from heat and stir in pepper puree, zucchini, Parmesan cheese, 1
tablespoon of parsley, and salt and pepper to taste. Sprinkle risotto with remaining 1
tablespoon parsley.
Post Fruity or
vocoa reooies
Nectarine and Peach Cobbler Recipe
11-oz. Cereal
SAVE up to $1.80
Ingredients
•
•
•
•
•
•
•
•
1"
1 1/4 lb. nectarines and peaches - about 2 each
1 Tbsp fresh lemon juice
11/4 cup sugar
I stick (1/2 cup) unsalted butter, melted
1 cup flour
lTbsp baking powder
1/4 tsp salt
1 cup whole milk
CtUB F t l t t t
Tide Laundry
Detergent
150-oz. 2x liquid
or 211 to 214-rc. Powder.
Selected varieties.
SAVE up to $4.00
Directions
Preheat to 375 with rack in
middle position. Score fruit
by cutting an X on the bot
tom of each. Blanch in boil
ing water 10 seconds, then
transfer with slotted spoon
to bowl filled with cold wa
ter. Once cool enough to
handle, peel off skin, start
ing from X and discard. If the fruit is ripe, the skin will just slide off. If not, remove the
res, of the skin with a peeler. Halve and pi, the fruit; cu, into real thin slices. Transfer fruit
to heavy saucepan and add lemon juice and 1/2 cup sugar. Bring to a boil over high heat,
stirring constantly, then boil, stirring occasionally, 4 minutes. Remove from heat.
Pour melted butter into 13x9 or 12x7 glass baking dish (if you use the smaller dish, put
a cookie sheet in the rack underneath it to catch what might boil over). Whi sk flour, baking
powder, salt and remaining 3/4 cup sugar in a bowl, then whisk in milk until combined
until the consistency of pancake batter. Pour batter over butter. Do no, stir. Then pour
fruit over batter. Again, do no, stir. Bake till cobbler is bubbling and top is golden brown,
about 40-45 minutes. Cool in pan until warm.
Serve topped with whipped cream.
W m i U I I m L m m UD
Mîfioaii- Jackson vn,
Coppola or $1 Franas
750-ml.
Selected varietals.
SAVE up to $8.01
C lU I F t t i c f ]
1799
Advertise with diversity in
11 Pc iitland Observe t
Call 5O3-288-OO33
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