Sunday, June 17, 2018

1 large head of broccoli (1¼–1½ pounds), cut into florets, stalk peeled and finely chopped
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
6 garlic cloves, smashed
2 large leeks
16 ounces fresh Italian sausage (about 3 links), casings removed
Crushed red pepper flakes
16 ounces orecchiette
4 tablespoons unsalted butter, cut into pieces
2 cups Parmesan, finely grated

Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander and let cool (save pot of water for cooking pasta). Chop broccoli into small pieces; set aside.

Heat 2 Tbsp. oil in a large skillet over medium. Cook garlic, shaking skillet occasionally, until it starts to turn golden, about 2 minutes. Add leeks and sausage and a generous pinch of red pepper flakes and break up meat into smaller pieces with a wooden spoon. Cook, stirring occasionally and continuing to break up sausage, until it is browned and cooked through, 6–8 minutes.

Bring reserved pot of water to a boil and cook pasta until barely al dente, about 9 minutes (set a timer for 3 minutes less than the package instructions; it will cook more in the skillet).

Meanwhile, ladle about ½ cup pasta cooking liquid from pot into skillet with sausage and add blanched broccoli. Keep mixture at a low simmer, stirring often and mashing with spoon to break up sausage even more, until pasta is finished cooking.

Using a spider or slotted spoon, transfer pasta to skillet, then ladle in ½ cup pasta water. Cook, stirring, until pasta absorbs most of the liquid and is just al dente, about 4 minutes. Add butter and stir until melted, then transfer pasta to a large bowl. Gradually add 1½ oz. Parmesan, tossing constantly until you have a glossy, emulsified sauce.

Serve pasta topped with more Parmesan and red pepper flakes and a drizzle of oil.

One-Pot Pasta with Spinach and Tomatoes

2 tablespoons olive oil
2 cups chopped onion
12 garlic cloves, finely chopped
2 (14.5-ounce) can unsalted petite diced tomatoes, undrained
3 cups unsalted chicken stock (such as Swanson)
1 teaspoon dried oregano
16 ounces whole-grain spaghetti or linguine (such as Barilla)
1 teaspoon salt
10 ounce fresh spinach
3/4 cup Parmesan cheese, grated

Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.   Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.  Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil.

Stir to submerge noodles in liquid.

Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.  Uncover; stir in salt.  Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes.

Sprinkle with cheese and serve.

Sheet-pan Chicken with Sourdough and Bacon

1/2 pound sourdough boule, cut or torn into 2-inch pieces
1/2 pound slab bacon, cut into 1-by- 1/2-inch lardons
1 large baking potatoscrubbed, halved crosswise and cut into 3/4-inch wedges
1 large red onion, cut into 1-inch wedges
15-20 brussel sprouts
2 tablespoons cold unsalted butter, diced
4 oregano sprigs
1/2 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
Kosher salt Black pepper
6 whole chicken legs
Poultry seasoning
Celery salt

Preheat the oven to 400°. On a large rimmed baking sheet, toss the bread, bacon, potato, Brussel sprouts, onion, butter, oregano and crushed red pepper with the olive oil and season generously with salt and black pepper. Spread in an even layer. Season the chicken with salt, black pepper, poultry seasoning, and celery salt.  Arrange on the bread mixture.

Roast the chicken and bread mixture for about 45 minutes, until the bread is crisp and an instant-read thermometer inserted in the chicken registers 160°. Serve.

Chicken Biryani

1 cup plain 2% reduced-fat Greek yogurt
1 tablespoon ground turmeric
2 teaspoons ground cumin
1/2 teaspoon ground red pepper
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-in. cubes
2 tablespoons olive oil
1 tablespoon minced peeled fresh ginger
5 garlic cloves, minced
4 cardamom pods, crushed
1 1/2 cups uncooked basmati rice
2 cups unsalted chicken stock
1 cup coarsely chopped carrot
1/2 cup raisins
1 teaspoon kosher salt
1 cinnamon stick
2 tablespoons heavy cream
2 tablespoons chopped fresh cilantro
2 tablespoons crispy fried onions
1 thinly sliced serrano chile
Lime wedges

Stir together yogurt, turmeric, cumin, and red pepper in a large bowl. Add chicken pieces; toss to coat. Cover and chill 2 to 4 hours.

Combine oil, ginger, garlic, and cardamom in a large, high-sided skillet, and cook over medium-high, stirring often, until ginger begins to sizzle and toast, about 1 minute. Add rice; cook, stirring constantly, until rice is toasted, about 1 minute. Add stock, carrot, raisins, salt, and cinnamon.

Remove chicken from marinade; discard remaining marinade. Place chicken in an even layer on rice mixture. Cover and increase heat to high; bring to a boil. Reduce heat to medium-low, and simmer until chicken is done and rice is tender, about 15 minutes. Remove from heat. Remove and discard cinnamon stick. Let stand 5 minutes. Stir in cream.

Serve in shallow bowls. Sprinkle servings evenly with cilantro, crispy fried onions, and serrano slices. Serve with lime wedges.

Wild Mushroom and Spinach Stuffed Shells

6 ounces jumbo shell pasta (20 shells)
1¾ teaspoons kosher salt, divided, plus more for cooking pasta
3 tablespoons olive oil, divided, plus more for baking dish
1 medium yellow onion, chopped
3 cloves garlic, chopped
1 28-oz. can crushed tomatoes
¾ teaspoon freshly ground black pepper, divided
8 ounces sliced mixed wild mushrooms (such as shiitake, oyster, and cremini)
5 ounces baby spinach, roughly chopped (5 cups)
1 16-oz. container whole-milk ricotta cheese
1 cup grated Parmesan cheese

Preheat oven to 400°F. Cook shells in boiling salted water according to package directions for al dente pasta. Drain.

Heat 1 tablespoon oil in a large skillet over medium. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Stir in tomatoes, 1½ teaspoons salt, and ¼ teaspoon pepper. Cook, stirring often, until slightly thickened, 6 to 8 minutes. Reserve ½ cup sauce. Spoon remaining sauce into a lightly oiled 13-by-9-inch baking dish.

Wipe skillet clean and heat 1 tablespoon oil over medium-high. Add mushrooms and remaining ¼ teaspoon salt and ½ teaspoon pepper; cook, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl. Add remaining 1 tablespoon oil to skillet. Add spinach and cook, tossing, until wilted, about 1 minute.

Stuff shells with ricotta, mushrooms, and spinach and arrange in baking dish. Top with reserved cup ½ sauce and Parmesan. Bake until shells are heated through and cheese is melted, 12 to 15 minutes.

Sunday, April 29, 2018

Coriander-Crusted Pork Tenderloin with Roasted Potatoes

1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 teaspoon kosher salt, divided
1 tablespoon Dijon mustard
1 (1-lb.) pork tenderloin, trimmed
3 tablespoons olive oil, divided
1 pound refrigerated potato wedges (such as Simply Potatoes)
1/2 cup plain whole-milk yogurt (not Greek-style)
2 tablespoons chopped fresh cilantro
1/2 teaspoon grated lime rind
1 teaspoon fresh lime juice

Preheat oven to 475°F.

Crush peppercorns and coriander seeds with a mortar and pestle or small heavy skillet until coarsely ground. Combine with 3/4 teaspoon salt in a small bowl. Spread mustard evenly over pork; coat with spice mixture.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add pork; cook 5 minutes, turning to brown on all sides. Place pork and potatoes on a parchment paper–lined baking sheet; drizzle with drippings from skillet. Bake at 475°F for 10 to 12 minutes or until a meat thermometer inserted in center of pork registers 145°F. Let pork stand 5 minutes. Cut across the grain into slices.

Combine remaining 1/4 teaspoon salt, remaining 1 tablespoon oil, yogurt, cilantro, rind, and juice in a bowl; serve with pork and potatoes

Korean-Style Short Ribs with Chile-Scallion Rice

1 1/2 tablespoons extra-virgin olive oil, divided
3 pounds bone-in beef short ribs
1 cup chopped yellow onion
1/2 cup sake
1/2 cup unsalted beef stock
1/3 cup jarred kimchi (Korean fermented cabbage), chopped
1/4 cup reduced-sodium soy sauce
1/4 cup packed light brown sugar
2 tablespoons mirin
2 teaspoons minced peeled fresh ginger
3 garlic cloves, crushed
2 red Fresno chiles, seeded, minced, and divided
1/2 cup sliced green onions, divided
3 cups hot cooked brown rice
2 tablespoons chopped fresh cilantro

Heat 1 tablespoon oil in a large skillet over high. Add 1 1/2 pounds short ribs; cook 6 to 8 minutes, turning to brown on all sides. Remove browned short ribs from pan. Repeat procedure with remaining 1 1/2 pounds short ribs. Place browned short ribs and next 9 ingredients (through garlic) in a 6-quart electric slow cooker. Stir in 1 minced Fresno chile. Cover and cook on low 8 hours or until meat is very tender.

Remove short ribs from slow cooker. Skim fat from cooking liquid; discard. Reserve cooking liquid.

Stir remaining 1 1/2 teaspoons oil, remaining minced Fresno chile, and 1/4 cup chopped green onions into rice. Divide rice mixture and short ribs among 8 shallow bowls; spoon about 1/4 cup cooking liquid over each serving. Sprinkle evenly with remaining 1/4 cup green onions and cilantro.

Chicken Fricassee with Browned Butter Noodles

8 ounces uncooked whole-wheat egg noodles
1 tablespoon olive oil
1 pound skinless, boneless chicken breast cutlets
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 1/2 cups 2% reduced-fat milk, divided
1 1/2 tablespoons all-purpose flour
2 cups chopped carrots
1 cup chopped yellow onion
1 cup chopped celery
1 tablespoon chopped fresh thyme
4 garlic cloves, chopped
1 (8-oz.) pkg. cremini mushrooms, quartered
1/2 cup dry white wine
1 1/2 cups unsalted chicken stock
1 1/2 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley

Cook noodles according to package directions, omitting salt and fat; drain.

Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side. Place chicken on a plate (do not wipe out pan).

Combine 1/4 cup milk and flour in a bowl. Add carrots and next 5 ingredients (through mushrooms) to pan; cook 6 minutes. Stir in wine; cook 1 minute. Stir in 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 1 1/4 cups milk, and stock; bring to a boil. Stir in flour mixture. Reduce heat, cover, and simmer 5 minutes. Return chicken to pan; cook 3 minutes or until done.

Melt butter in a saucepan over medium; cook 2 minutes or until browned. Add cooked noodles and remaining 1/4 teaspoon salt to pan; toss. Divide noodle mixture among 4 plates; top with chicken, sauce, and parsley.

Roasted Mushroom and Sherry Risotto

1 pound mixed wild mushrooms, such as oyster, hen-of-the-woods, and chanterelle, torn into small pieces
1/4 cup extra-virgin olive oil
Kosher salt Pepper
7 cups low-sodium chicken or turkey broth
1/4 cup unsalted butter, divided
4 shallots, minced (about 3/4 cup)
1 1/2 cups Arborio rice
1 cup dry sherry
1/2 cup freshly grated Parmesan cheese, plus more for serving

Preheat the oven to 425°. On a rimmed baking sheet, toss the mushrooms with the olive oil, and season with salt and pepper. Spread the mushrooms in an even layer, and roast until golden and crisp, about 15 minutes, tossing halfway through.

Meanwhile, in a medium saucepan, bring the broth to a simmer. Keep warm.

In a large, deep skillet, heat 2 tablespoons of the butter. Add the shallots; cook over moderate heat, stirring, until softened, about 4 minutes. Add the rice, and cook, stirring, until lightly toasted, about 1 minute. Add the sherry and cook, stirring until the sherry is absorbed, about 2 minutes. Add 1 cup of the warm broth; cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the broth 1 cup at a time, stirring constantly, until it’s nearly absorbed between additions, for 15 minutes.

Add half of the roasted mushrooms to the risotto. Cook the risotto, adding more broth as needed, until the rice is just tender and suspended in a thick, creamy sauce, about 5 minutes. Stir in the remaining 2 tablespoons of butter and the Parmesan. Season with salt and pepper. Serve immediately, topped with the remaining half of the roasted mushrooms and more Parmesan.

Fish Sauce Caramel Chicken

4 whole chicken legs / thighs(2 1/2 pounds)
Kosher salt Pepper
4 tablespoons neutral oil, divided
3 large shallots, thinly sliced
4 garlic cloves
One 2-inch piece of ginger, peeled, julienned
1/2 cup palm sugar or light brown sugar
3 tablespoons rice vinegar
2 tablespoons fish sauce
1 jalapeño, sliced

Season chicken with salt and pepper. In a deep 12-inch skillet, heat 2 tablespoons oil. Add chicken to skillet, skin side down. Cook over moderately high heat until browned, about 5 minutes. Turn chicken and brown other side, about 4 minutes. Transfer the chicken to a plate. Pour the oil out of the skillet and discard.

Return skillet to moderate heat. Add remaining 2 tablespoons oil, shallots, garlic, and ginger; cook over moderate heat, stirring occasionally, until softened, about 2 minutes.

Add sugar, vinegar, fish sauce, and 1/2 cup water to skillet. Bring to a boil, and return chicken to skillet, skin side down. Simmer over moderate heat, occasionally basting the chicken, 8 minutes. Turn chicken and continue basting, adding water by tablespoonfuls if sauce thickens too rapidly, until an instant-read thermometer inserted in thickest part of chicken registers 165° and sauce is thickened, about 15 minutes. Add jalapeño, and toss to coat in sauce. Transfer chicken to a platter, and drizzle sauce over the chicken.

Quick Chicken Marsala

2 tablespoons olive oil, divided
4 (4-oz.) skinless, boneless chicken breast cutlets
3/4 teaspoon black pepper, divided
1/2 teaspoon kosher salt, divided
1 (8-oz.) pkg. presliced button mushrooms
4 thyme sprigs
1 tablespoon all-purpose flour
2/3 cup unsalted chicken stock
2/3 cup Marsala wine
2 1/2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme (optional)

Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Sprinkle chicken with 1/2 teaspoon pepper and 1/4 teaspoon salt. Add chicken to pan; cook until done, about 4 minutes per side. Remove chicken from pan (do not wipe out pan).

Add remaining 1 tablespoon oil to pan. Add mushrooms and thyme sprigs; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Sprinkle flour over mixture; cook, stirring constantly, 1 minute.

Add stock and wine to pan; bring to a boil. Cook until slightly thickened, 2 to 3 minutes. Remove pan from heat. Stir in butter, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon salt. Add chicken to pan, turning to coat. Discard thyme sprigs before serving. Sprinkle with chopped thyme, if desired.

Smoky Sheet Pan Chicken and Vegetables

4 4-oz. boneless, skinless chicken thighs
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1 teaspoon fine sea salt
1/2 teaspoon black pepper
12 ounces fingerling potatoes, halved lengthwise
12 ounces brussels sprouts, trimmed and quartered
6 ounces shallots, trimmed and quartered lengthwise (about 4 medium)
1 teaspoon chopped fresh thyme
5 tablespoons grapeseed oil
Olive oil cooking spray
2 tablespoons cider vinegar
1 teaspoon whole-grain mustard
1 teaspoon honey
1/4 cup chopped fresh flat-leaf parsley

Place a rimmed baking sheet on rack in center of oven; preheat to 425°F. Pat chicken dry. Combine paprika, chili powder, and 1/4 tea - spoon each of the salt and pepper in a small bowl; rub evenly over chicken. Place potatoes, brussel sprouts, and shallots in a medium bowl. Add thyme, 2 tablespoons of the oil, ½teaspoon of the salt, and remaining 1/4 teaspoon pepper; toss to coat.

Remove baking sheet from oven; mist with cooking spray. Place vegetables on 1 half of hot baking sheet and chicken on other. Roast until chicken is cooked through and vegetables are tender and slightly charred, 15 to 18 minutes. With pan still in oven, adjust temperature to high broil; cook until vegetables are charred and chicken is slightly crisp, 3 to 4 minutes.

Meanwhile, whisk together vinegar, mustard, honey, and remaining 1/4 teaspoon salt in a bowl. Slowly whisk in remaining 3 tablespoons oil. Drizzle chicken and vegetables with vinaigrette. Sprinkle with parsley.

Shrimp and Snow Pea Fra Diavolo

2 tablespoons olive oil
2 small leeks, white and light green parts only, thinly sliced (about 1 cup)
3 cloves garlic, thinly sliced
½ teaspoon crushed red pepper flakes
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons unsalted butter
16 ounces linguine
1 lb peeled and deveined tail-on large shrimp
½ pound snow peas
1 teaspoon lemon zest plus
1 Tbsp. fresh juice (from 1 lemon)
¼ cup packed fresh flat-leaf parsley leaves
1 small red Fresno chile, thinly sliced (optional)

Heat oil in a large, high-sided skillet over medium-low. Add leeks, garlic, crushed red pepper, salt, and black pepper and cook, stirring often, until softened, about 5 minutes. Add 4 cups water, butter, and linguine. Increase heat to medium-high and cook, stirring often, until pasta is just al dente and liquid has reduced and thickened, 12 to 14 minutes.

Add shrimp and snow peas to skillet. Cover and cook, stirring once, until shrimp are opaque and snow peas are tender, about 3 minutes. Remove from heat and stir in lemon juice. Top with lemon zest, parsley, and sliced chile (optional)