Galline Cornish al limone (Cornish Hens with Lemon)

What a wonderful surprise tonight.   I wanted something that would require minimal effort.  After all, my darling husband was taking up the floor space in the kitchen, trying to fix the trash disposal that he managed to break while I was away.  I needed something I could prepare in a hurry and get out of his way.  The last thing anyone wants is to climb over someone in the kitchen.   I sensed it would be a frustrating evening. 

 

 

Thank goodness, I happen to come home with these Cornish Hens.    Came across them in the market and thought what a perfect meal requiring minimal effort.  I grabbed my glass of wine and spent the extra time going through the days mail, as far away from the kitchen as possible.

There is something very comforting and inviting when the house smells of Lemon and Rosemary.  It was just what we all needed.

 

Ingredients:  2 Cornish hens (1lb,2oz each approx). 

2 large cloves of garlic (one smashed piece in each cavity to be discarded later)

One large handful of Rosemary (preferably on the stem)

2 Meyer lemons

2 Teaspoons of salt

1 Teaspoon of pepper

1 pound of baby carrots (Or any combiniation of potato's, carrots cut into similar size), in a bowl, tossed with a tablespoon of olive oil and a pinch of salt.

One cup of white wine

Preheat your oven to 375F

One baking dish to fit your 2 Cornish hens nice and snug. (They will shrink some while cooking).

Method:  Clean and rinse your Cornish Hens, pat dry and set aside.

Insert a handful of Rosemary (Or several stems), garlic,  half of a lemon, into the cavity of the hens.  Pour 1/2 glass of white wine over each hen.  Use your other half and squeeze the lemon all over the outside of the hen.  Add your salt and pepper to all sides of your hens.

Place your Cornish Hens into the baking dish. Place several stems of Rosemary on top of each hen. 

Place in a preheated oven for One hour and 30 minutes.  After the first 30 minutes of cooking, place your cleaned, baby carrots right into your baking dish alongside your Cornish Hens. 

Continue baking for the additional time.  If your Cornish hens are slightly smaller, decrease your cooking time.  On average, Cornish hens are a little on the small side and just enough for one.   You want your hens golden and crisp on top.  Keep on eye on your oven during the last few mintues as oven temperatures will vary.  Your carrots should still have a soft but slight crunch. 

Make appropriate adjustments for convection ovens.

My husband never fixed the disposal, but we had a delicious, relaxing dinner and just in time.  Time to call the plumber.

Buon Appetito!

 

 

Discard your cooked/dried/Rosemary in the pan before serving.  Add some fresh garnish.

 

 

Polpettone Alla Toscana~Tuscan Meatloaf

I always hated Meatloaf growing up. I can't seem to remember my reasons.  My husband loves it.  He has been begging me for 21 years of our marriage to make him meatloaf.   I finally gave in.  I called my mom only to be told " why would you make something you never liked?"  I informed her I was turning over a new leaf.  I wanted to give it a try.   After careful thought, I gave in, followed her directions and added some extra pancetta.  To my surprise what transpired was something fabulous.  A fabulous connection between the Cook and food.   I am now convinced I was missing out on  21 years of goodness.   She reminded me you can never go wrong with a classic recipe.  Buon Appetito~!


Ingredients: This recipe makes enough for 6 portions

1 pound of ground beef

1 pound of ground pork or veal

2 eggs slightly beaten

1 cup parmigiano Reggiano

2 teaspoons of salt for your meat mixture

2 teaspoons of pepper

1/2 cup chopped parsley

1/4 cup chopped proscuitto or pancetta (If you are using pancetta, or bacon, cook it slightly first to release the flavor, drain your fat away and add your bits of pancetta to your bowl)

2 cups chopeed ciabatta bread crumbs, soaked in milk and drained

salt and pepper to taste for your plate

One 14 oz can of tomatoes diced in their juice mixed with one cup water

One cup of white wine (optional)

3 tablespoons of olive oil for searing your meatloaf

Preheat your oven to 350 degrees.

Mix all the ingredients by hand  until well incoorporated in a large, deep bowl.    Place 3 tablespoons olive oil into a baking pan and set aside  Place your polpettone in your pan in a rounded fashion.   Mold into a long form.  Place in the refrigerator for one hour to set.   Remove from refrigerator.  Heat your olive oil in your pan to medium heat.  Carefully place your meatloaf in the pan (oven proof baking pan),  and sear all sides being careful not to burn.  When browned, add  one cup white wine.  When reduced by half, add your 14 ounce can of sauce mixed with one cup of water. Bring to a slight simmer.  Turn your heat off and  carefully place in oven for 45 minutes on bake.    Bake for 45-50 miniutes.  Remove from oven and let cool. Slice when cooled.    Carefully transfer your meatloaf to a serving platter.   Reduce your sauce on the stove until thickened.  Slice and pour your sauce over your meatloaf.  You can even make some pasta and toss with that fabulous sauce.  Buon Appetito!