How does a cook “burnish” a chicken thigh? I giggled — curiously — at the notion, when I saw the recipe for “Burnished Chicken Thighs with Roasted Sweet Potatoes & Parsnips,” from the February 2006 issue of Fine Cooking. Would these pieces of meat be polished and shiny (the definition of “burnished,” after all)? This was not shiny chicken. Fine Cooking was having fun with its adjectives. Instead, the meat was roasted until “deeply brown.” And it was good!
I marinated my chicken thighs for more than eight hours. Spreading out the chicken, sweet potatoes, parsnips, and shallots on a single baking sheet was too easy. After “deeply browning,” my chicken was still moist. Oddly, there was no evidence of the Dijon mustard in the flavor. I added the bacon and parsley to my heap of stew, though they may have been unnecessary. This recipe was an easy way to make a big pile of food.
I also made the “Fresh Asparagus Soup with Parmesan Crisps,” from the May 2009 issue of Vegetarian Times. How are you with asparagus? I figure, if you like it, you like it. That’s me and my family. Asparagus need not do any backflips to impress us. This recipe was so easy to prepare (forget the blender, use an immersion blender). The allure of asparagus could not be overlooked, here. My youngster couldn’t keep away from this soup.
The hint of lemony flavor always works smartly with asparagus. And the parmesan crisps? How simple and grand to show off with these cheesy crunchy wafers.
PRICES
Chicken Thighs (2.92 lbs.) = $6.80
Sweet Potato (.79 lb.) = .81¢
Parsnips (1.40 lbs.) = $2.79
Shallots (4 small) = .69¢
Onion (1) = .55¢
Asparagus (2 lbs.) = $5.75
RECIPES: “deeply brown” your chicken and serve with sweetly roasted vegetables; asparagus, how do I love thee?
PREP TIMES: after marinating for hours, the chicken and vegetables need an hour to roast; enjoy the soup after less than an hour of prep and cooking
TASTES: moist, browned chicken thighs are pleasant with the warm sweetness of sweet potatoes, parsnips, and shallots; asparagus + lemon in a smoothly blended soup is delightful
Next time, I will showcase a vegetarian meal. I want to cook the “Mediterranean Crustless Chickpea Flour Quiche,” from tastespace.wordpress.com, along with the “Whole Grain Bulgur Salad with Mango and Walnut,” from angiesrecipes.blogspot.com. Come back to my site soon, to see how this plays out.
