vintage housewares
View allAll Photos Tagged dishes
Satellite antennas of the Erdfunkstelle Raisting after sunset.
© All Rights Reserved - you may not use this image in any form without my prior permission.
ⓒRebecca Bugge, All Rights Reserved
Do not use without permission.
Bowl of rice topped with ham, chopped spring onions and some kind of chili(?) sauce. Spicy but good.
At Kinno-kura (金の蔵) - a modern style izakaya, a chain of restaurants you can find all over Tokyo (they have typical izakaya style dishes, but also more westernised items, their locals are often gigantic and you order by filling in your orders on a touch-pad).
"Tricolore by Adriana"
Project 365 - A one year daily shot.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Follow me on Twitter | My Film Work | Like me on Facebook!
Roasted Chicken with Cabbage and Prunes
Coq au chou et aux pruneaux
(6 servings)
1/2 cup plus 4 tablespoons extra virgin olive oil, divided
16 pearl onions, peeled
5 carrots, peeled and cut into 2-inch pieces
4 celery stalks, cut into 2-inch pieces
6 cloves of garlic, separated and peeled
salt, to taste
3/4 teaspoon ground black pepper, divided
1 (4-5 lb) chicken, rinsed and patted dry
1 tablespoon fresh parsley, chopped
2 teaspoons dried rosemary, crushed
1 teaspoon dried thyme
1 tablespoon lemon zest
1 1/3 cup pitted prunes
1 very small green cabbage, cored and quartered
1/2 cup wine
1 cup chicken stock
Preheat oven to 450F. Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-high heat. Add the onions, carrots, celery, garlic cloves, and ¼ teaspoon pepper, and cook, stirring occasionally, for 10 minutes. When the vegetables are caramelized, spoon them along the sides of a large roasting pan and set it aside – or place in a romertopf.
Reduce the burner heat slightly and allow the pan to cool a bit.
Add 2 tablespoons oil to pan and return the pan to medium-high heat. Season the prepared chicken, and brown it in the hot oil (the chicken will not brown when baked.) Transfer the chicken to the center of the roasting pan where you have added the vegetables, pour the pan juices on top of it and rub it with the parsley, rosemary, thyme, and lemon zest.
Add the wine to the skillet and deglaze, scraping up any browned bits from the pan. After the wine has simmered for 30 seconds, add the chicken stock and heat through. Pour the wine sauce over the chicken and place the prunes and cabbage on the caramelized vegetables. Cover the roasting pan with a lid or tightly sealed foil and roast in the preheated oven for 60-70 minutes.
Serve with steamed potatoes.
Copyright © thethi All rights reserved
-
No part of this picture may be reproduced or transmitted in any form or by any means (on websites, blogs) without prior permission. Use without permission is illegal
-
Faves, comments, invites are welcome, thanks :-)
Please : NO Flickeriver badges - NO Personal awards - NO great Glittery graphics
-
on explore: Highest position: 444 on Tuesday, July 8, 2008
ⓒRebecca Bugge, All Rights Reserved
Do not use without permission.
Udon noodles with tempura (sweet potato and lotus root). Eaten at an udon restaurant in the basement of World Trade Center, Shiba, Tokyo.