In the Kitchen with: Carrie Palladino Farias


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Carrie Palladino Farias is a busy mom. She lives in West Milford with her husband, two daughters, and two dogs. But she's not too busy to cook. That's because Farias is also the author, recipe developer and photographer behind the food blog "Carrie's Experimental Kitchen" and has recently had her first cookbook published with an official release date of Dec. 4, 2012. The book, entitled "Carrie's Experimental Kitchen: A Collection of Mediterranean-Inspired Family Meals," is from Tate Publishing and available on Amazon and Barnes and Noble.

Farias started cooking when she was just a little girl and credits her family members with her interest.

“My love for cooking started when I was eight years old, and I cherish the moments spent in the kitchen with all of my maternal mentors, including my mother, stepmother, grandmothers, and aunts who taught me all of the important basics while being extremely patient yet never once asked me to leave the kitchen,” recalled Farias.

Farias holds a bachelor’s degree in hotel restaurant management from Johnson and Wales University. She said she started her blog in April 2011 to help her keep track of what it was that she was creating so that she could share the recipes later on with her children. She decided to submit her recipes to a publisher in November 2011. That publisher loved it.

“My recipes are created by experimenting with what I happen to have on hand or find in local grocery stores," said Farias. "I love the freshness of Mediterranean-style cooking, so most of my recipes reflect that.”

Farias’ recipes are especially popular with other busy moms like herself, who often struggle daily with their family’s question: “What’s for dinner?” Using ingredients that are already in your pantry, Farias has developed recipes to create delicious meals she says “will impress your friends without spending hours in the kitchen or hurting your wallet.”

People are certainly paying attention. Farias currently has over 4,700 followers on Facebook (facebook.com/CarriesExperimentalKitchen) as well as media presence on Twitter, Pinterest, and Google+. She is also proud to be a recipe and article contributor for Kitchen Daily, the food Web site page for AOL/Huffington Post, and has had 35 recipes accepted on Foodgawker, a prestigious food gallery from food bloggers all over the world. One of Farias’ recipes was chosen by Chinet Bakeware to appear in a full page advertisement in the November 2012 issue of Martha Stewart Living Magazine.

Farias has shared her recipe for Chicken Balsamico. “This recipe was a fairly new experiment, but it has since become one of my favorites," said Farias. "I just love the combination of balsamic vinegar and fresh rosemary along with the simplicity of making this dish; which makes it the perfect meal for a weeknight dinner as well as an elegant meal to serve while entertaining guests.”

To check out more from Farias, go to her blog, http://carriesexperimentalkitchen.blogspot.com.

Chicken Balsamico

12 Bone-in Chicken Thighs

1 tbsp. Extra Virgin Olive Oil

3 Sprigs Fresh Rosemary, removed from stem

4 Garlic Cloves, thinly sliced

1/4 c. Aged Balsamic Vinegar

1/4 c. White Wine (I used a Sauvignon Blanc)

1/2 c. Low-Sodium Chicken Broth

Kosher Salt, to taste

Fresh Ground Black Pepper, to taste

In your Dutch oven, add the oil and season the chicken with salt and pepper.

Brown the chicken on both sides until the chicken is almost cooked through. You may need to do this in two batches. Transfer the chicken to a platter, cover and set aside.

Add the rosemary, garlic, vinegar, wine and chicken broth to the Dutch oven and bring to a boil. Let simmer 5 minutes.

Add the chicken back in, cover and let simmer for 30-40 minutes(until the chicken is cooked through). Remove the chicken and place on a serving platter; then cover and set aside.

Turn the heat on high and bring the liquid in the Dutch oven up to a full boil, uncovered for approximately 15 minutes until the sauce has thickened. Pour the sauce over the chicken. Serves 6.




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