Un posto a tavola… A place at my table

late winter 2016

Favorite Dinners

The warm weather is on its way, but it’s not here yet… my body is still craving warm, hearty dishes.  My husband and boys are craving that too – especially after a long swim practice. These straight out of the oven dinners are just what they need. These two dishes are full of flavor, so simple to make and fill our home with the best smell!  I love that they fit in one pot and look so pretty on our table.  And the way the boys soak up the juices with a piece of crusty warm baguette really makes me smile.

Garlic Roasted Chicken

This recipe from Food Network is fantastic. It only requires a few ingredients and is ready in under an hour. The key is to use high quality chicken with skin-on and bone-in. So many recipes today use boneless, skinless breast which basically takes away all the flavor. So, I opt for the opposite and since Matthew and Bert prefer white meat, while Ben and I like dark meat, I use a combination of breast, leg and thigh meat. Also, I substitute white wine for the vinegar and water…and the sauce that results is delicious. 

Garlic Roasted Chicken about to go into the oven to finish cooking
Print

Garlic-Roasted Chicken with Wine Reduction

This recipe is fantastic. It only requires a few ingredients and is ready in under an hour. This one pot dish is full of flavor, hearty and comforting. And the way the boys soak up the juices with a piece of crusty warm baguette really makes me smile.

Course Main Course
Servings 4 people
Author Adapted from Food Network by Patricia for CASAGIOVE

Ingredients

  • 2 tablespoons olive oil extra virgin
  • 4-5 pounds chicken breasts and thighs skin-on and bone-in
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 2 heads garlic
  • 4 sprigs fresh rosemary
  • 1 baguette sliced
  • 1 cup white wine

Instructions

  1. Preheat the oven to 425 degrees Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 10 minutes.

  2. Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, approximately 30 more minutes. Use a meat thermometer to check done-ness.

  3. Remove chicken from skillet while you make sauce. Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Allow the wine to reduce Add the chicken back to the skillet and pour the sauce and garlic over the chicken. Serve with the baguette slices.

  4. You can squeeze the garlic out of its skin and spread on the chicken or bread.

Recipe Notes

© 2017 CASAGIOVE California, www.casagiovecalifornia.com

Chicken with Tomatoes and Capers

I recently found this recipe and it became an instant favorite. The first time I made this, Bert and the boys walked in the door and immediately asked, “What smells so good? Wait… What are we having for dinner?” Again, I use high quality skin-on and bone-in chicken and mix in both white and dark meat. Also, once I add in the tomatoes, capers and tarragon (note: a little tarragon goes a long way), I put the the cast-iron pot of chicken in a 325 degree oven for about 45 minutes to finish cooking.

Recipe from NY Times

Chicken with Tomatoes and Capers ready to be served

 

Favorite Salad

Insalata di Arancia

I love oranges, especially blood oranges and the cara cara variety. Before they go out of season, I try to eat as many as I can. This refreshing salad highlights their sweetness and juiciness, while bringing out some of their savory qualities too. All I do is peel the orange and separate the sections (sometimes I cut the sections in half), add a little diced red onion, drizzle a high quality extra virgin olive oil (like ours!) over the top, and then sprinkle a pinch of kosher salt and a tiny bit of fresh tarragon. It’s incredibly tasty and so unique!

Orange Salad by Patricia for Casagiove

Orange Salad with red onion, tarragon, olive oil and salt

 

Print

Insalata di Arancia

I love oranges, especially blood oranges and the cara cara variety. Before they go out of season, I try to eat as many as I can. This refreshing salad highlights their sweetness and juiciness, while bringing out some of their savory qualities too.
Course Salad
Author Patricia from CASAGIOVE

Ingredients

  • cara cara oranges
  • a little red onion diced
  • olive oil extra virgin
  • kosher salt to taste
  • a little tarragon chopped fine

Instructions

  1. Peel the orange and separate the sections (sometimes I cut the sections in half). 

  2. Add a little diced red onion and drizzle a high quality extra virgin olive oil over the top.

  3. Lastly, season with kosher salt and a tiny bit of fresh tarragon.

Recipe Notes

© 2017 CASAGIOVE California, www.casagiovecalifornia.com

 

Favorite Lunch Spot

Angelina’s Pizzeria in Dana Point

For Bert’s birthday, he requested lunch out so we planned a special date day. After having been to Angelina’s Pizzeria Napoletana recently with Alex and loving it, I knew it would be the perfect spot for lunch. Not only does it taste like you are in Napoli, but while you are there, you’ll also feel like you are in Napoli too. We ordered two pizzas to share, the Marinara with Sicilian oregano and San Marzano pomodoro sauce and the Diavola with Napoletana style salame, fior di latte mozzarella, San Marzano pomodoro sauce, basil and pepperoncini oil, along with two Morettis. So delicious!

 

Favorite New Product

Pistacchiosa

I just finished my first jar of Pistacchiosa, a delightfully unique Sicilian pistachio spread. All it took was opening the jar and I was in love.

Pistacchiosa is a creamy spread made with pistachios and olive oil. Think of it like an Italian version of peanut butter, a really special peanut butter. It’s a little salty, with just a touch of sweet. It has a smooth texture, a lot of flavor and makes anything it’s added to better. It’s light enough to enjoy any time of the day, and just the right amount of decadent to make that time of day more special. My family and I have tried it on Bay’s English muffins for a perfect start to our day, topped sliced bananas with it for a satisfying snack and even used it as frosting on chocolate cupcakes for a simple, yet delicious dessert.

I have been thinking of more ways to use it as I prepare to buy my next jar… I can’t wait to spread some on top of my pancakes or on a slice of crusty baguette, to drizzle it over a freshly baked cake or a scoop of ice cream, to swirl it into my coffee, to bake it into cookies, and to serve is as a dip for sliced apples… the possibilities are endless!

Use Pistacchiosa Pistachio Spread as an alternative to icing on cupcakes

Chocolate Cupcakes with Pistacchiosa

 

Favorite New Resource

Here is a great resource to help you know what’s in season.  Using produce that is in season makes all the difference. 

9147e99fb7ec18bda3cd18bc117d4b0e

 

Cin Cin!

—Patriziella

 

Patricia Bergen

Patricia Bergen

Shopping for and preparing meals with family in Italy was a beautiful experience— one that I dreamed about sharing with my community in Dana Point, California. CASAGIOVE, an Italian market experience, is the expression of that dream and I'm so happy to share it with you!
Patricia Bergen

Latest posts by Patricia Bergen (see all)

Grazie for sharing!
Posted in Fai da te — Recipes & Projects, I prodotti - Products, La California — Local fun and tagged , , , , , , , , , .
Patricia Bergen

Patricia Bergen

Shopping for and preparing meals with family in Italy was a beautiful experience— one that I dreamed about sharing with my community in Dana Point, California. CASAGIOVE, an Italian market experience, is the expression of that dream and I'm so happy to share it with you!

Leave a Reply

Your email address will not be published. Required fields are marked *