Text 22562, 76 rader
Skriven 2012-03-19 04:49:34 av Dave Drum (1:18/200.0)
  Kommentar till text 22552 av JIM WELLER (1:123/140)
Ärende: Paper in the oven
=========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DS> the heating elements are too close for the paper.

 DD> Hmmmmm ... I don't have a toaster oven / But, I wonder if one
 DD> could put the to be baked item on a metal cookie sheet or in a
 DD> pan that will fit

 JW> They generally come with such a tray.

Oh. OK. Then there is the compactness of the thing - no such thing as "with the
rack in the middle."

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Thighs Baked w/Lemon, Sage, Rosemary & Thyme
 Categories: Latino, Poultry, Citrus, Herbs
      Yield: 6 servings
 
      2 lg Cloves garlic
           Coarse salt or sea salt
      4 tb Extra-virgin olive oil
     12    Chicken thighs; rinsed,
           - patted dry
      2 lg Lemons, ea in 1/4" rounds
      1 bn Fresh rosemary; in 12 2" pcs
      1 bn Fresh thyme; in 12 2" pcs
     12    Sage leaves
           Fresh ground black pepper
 
  A pestle is perfect for pounding garlic, salt, and olive
  oil to a creamy paste.
  
  Using a mortar and pestle, mash the garlic with a large
  pinch of salt to create a coarse paste (or use a small
  mixing bowl and the back of a spoon, or mince the garlic
  very finely on a cutting board). Add the oil very slowly
  in drops while pounding and grinding the paste, continuing
  until the aioli is thick, creamy, and emulsified. Put
  the chicken in a bowl. Rub the aioli all over, including
  under the skin. Cover and refrigerate at least 2 hours or
  overnight.
  
  Heat the oven to 425øF/220øC and set an oven rack in the
  middle of the oven. Arrange the lemon slices in one layer
  in a large shallow roasting pan or baking dish (9x13x2
  inches is good). Top each slice with a piece of rosemary
  and thyme and a sage leaf. Set the chicken thighs, skin
  side up, on top; sprinkle them generously with salt and
  pepper. Bake until the skin is golden and the juices are
  clear, 45 min. to 1 hour.
  
  Sometimes the lemons and chicken produce a lot of juices,
  in which case you can make a delicious pan sauce. Transfer
  the chicken (keeping the herbs and lemon slices
  underneath) to a plate and cover loosely with foil. Tilt
  the pan to pool the juices in one corner. Spoon off the
  fat that rises to the top. Set the pan over medium heat
  (if the pan isn't flameproof, pour the juices into a small
  skillet) and scrape up any stuck-on juices. Let the juices
  boil and reduce so they thicken to a saucy consistency.
  Drizzle the sauce around, not on, the chicken to maintain
  the crisp skin.
  
  In addition to the lemon and fresh herbs, the chicken
  thighs are flavored with an emulsified mash of garlic,
  salt, and olive oil, called aioli. I like to garnish
  each plate of chicken with a spoonful of Romesco sauce.
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Stressed spelled backwards is desserts. Coincidence? I think not!
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