Marsala-Marinated Chicken With Roasted Vegetables

Marsala-Marinated Chicken With Roasted Vegetables

New York Times

Marsala and chicken don’t always have to perform the same scaloppine routine, where you sauté the pounded breast and deglaze it with the wine to make a sauce, perhaps adding some mushrooms and cream. You’ll get so much more flavor if you use chicken thighs and let them marinate in the fortified wine with some Dijon and shallots before cooking. Transfer the poultry with mushrooms, carrots and more shallots to a sheet pan, roast them and dinner is done. This Marsala marinade is generous and versatile: It’s veal, pork and lamb-friendly. Set some aside before it touches the meat and you can even turn it into a salad-friendly vinaigrette.

Ingredients

6        large shallots

3        tablespoons Dijon mustard, plus more to taste

1        tablespoon honey

Kosher salt and black pepper

2        cups dry Marsala

¼       cup plus 6 tablespoons extra-virgin olive oil, and more to taste

6        bone-in, skin-on chicken thighs (about 2 pounds)

2        fresh oregano sprigs plus 2 tablespoons chopped fresh oregano leaves

4        large carrots (about 3/4 pound)

¾       pound mixed mushrooms, such as cremini and shiitake (or fancier chanterelle, maitake, or morel mushrooms)

3        tablespoons apple cider vinegar

10      ounces salad greens

Preparation

1.   Prepare the marinade: Finely chop 2 shallots. In a large bowl, stir the chopped shallots with 3 tablespoons mustard, the honey, 2 1/2 teaspoons salt and 1 teaspoon pepper. Whisk in the Marsala then 1/4 cup oil. Refrigerate 1/4 cup marinade to use for the vinaigrette.

2.   Place the chicken and oregano sprigs in a large zip-top bag and add the remaining marinade. Seal the bag and turn it over a few times before laying it flat in the refrigerator for at least 3 hours or, ideally, overnight, turning it once or twice while it marinates. (If you’re in a rush, marinating it at room temperature for 30 minutes is a quick shortcut.)

3.   Heat the oven to 425 degrees. Peel the carrots, halve them lengthwise if thick, then chop them into 1 1/2-inch-long pieces. Clean the mushrooms and remove any tough stems. Quarter the whole shallots from root to stem and discard the skins. Place the prepped vegetables in a large bowl and toss with 3 tablespoons oil, 1 teaspoon salt and 1/2 teaspoon pepper.

4.   Remove the chicken from the marinade and place each piece skin side up on a large rimmed sheet pan. Scatter the vegetables around the chicken, arranging them in an even layer. Discard the marinade in the zip-top bag.

5.   Roast until the chicken is cooked through and its juices run clear, 35 to 40 minutes. Transfer the chicken to a serving platter to rest. Stir the remaining vegetables and return the pan to the oven to cook until the carrots are starting to brown and become tender, the mushrooms are golden and beginning to crisp, and the shallots have caramelized, about 10 minutes.

6.   Meanwhile, prepare the vinaigrette: Whisk the refrigerated 1/4 cup marinade with the vinegar, then the remaining 3 tablespoons oil. Season to taste with salt and pepper. Adjust the flavor as desired, adding more olive oil for a less acidic vinaigrette or more Dijon for something a bit sharper and creamier.

7.   Transfer the vegetables to the serving platter, scattering them around the chicken, and pour any cooking juices left in the pan over the top. Garnish with the chopped oregano. Toss salad greens with just enough vinaigrette to coat. Season the salad to taste and serve with the chicken and vegetables.

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Pomegranate Sriracha Shrimp

This recipe for Pomegranate Sriracha Shrimp, is excellent everything I like in one dish. 

Pomegranate Sriracha Shrimp

Vietnamese Food any Day

Andrea Nguyen

SERVES 4

TAKES 15 MINUTES

1-1/2      pounds extra-large or jumbo shrimp, peeled and deveined

Fine sea Salt

2             teaspoons sriracha, plus more as needed

2             tablespoons pomegranate molasses

2             tablespoons fish sauce

3-1/2      tablespoons water

½            teaspoons to ½ tablespoons packed light or dark brown sugar

1             teaspoon cornstarch

2             tablespoons canola or other neutral oil

1             shallot, finely chopped

2             garlic cloves, finely chopped

3 or 4     sprigs fresh cilantro

Tangy, salty, and spicy tamarind shrimp is a southern Viet favor-
ite, but tamarind isn't available yet at many supermarkets. My
work-around is to use pomegranate molasses for the sauce base.

It totally works with the fish sauce and chili heat to create a quick
modern take on a Vietnamese classic. Enjoy the shrimp with rice
for soaking up the sauce. They're also good tucked into a warm
corn tortilla or plopped atop grits. 

Refresh the shrimp by putting them in a colander and tossing them with about1/4 teaspoon salt. Rinse immediately under cold water and drain, then pat with paper towel to remove excess moisture. Set aside.

In a small bowl, combine the sriracha, pomegranate molasses, fish Sauce, and 3 tablespoons of the water. Taste and add the brown sugar, starting with 1-1/2 teaspoons, to create a tart sweetness; the amount you need depends on the tartness of the pomegranate molasses and your palate. For extra heat, add more sriracha, 1/2 teaspoon at a time. (I typically end up with 1 tablespoon total. Make a note after settling on your preferred heat level.) Aim for a tangy, savory, spicy finish. Set the sauce aside. In a small bowl or cup, stir the cornstarch with the remaining 1-1/2 teaspoons water, then set the slurry aside.

In a large skillet over high heat, warm the canola oil until hot but not smoking. Add the shallot and garlic and stir-fry for about 30 seconds, until fragrant. Add the shrimp and stir-fry for about 1 minute, until most of them have turned pinkish orange and are slightly curled.

Give the sauce a stir, then add to the pan, stirring to combine. Let the sauce come to a vigorous boil, stirring occasionally to keep things moving. When the shrimp are cooked through, about 2 minutes, give the cornstarch slurry a stir and add to the pan. Cook, stirring, To slightly thicken the sauce and coat the shrimp.

Transfer the shrimp to a deep plate or shallow bowl and garnish with the cilantro. Serve immediately.

Creamy Cauliflower Pasta with Pecorino Bread Crumbs

I like any pasta that has bread crumbs. In addition Cauliflower is my favorite vegetable. This obviously is a winner in my mind: Creamy Cauliflower Pasta with Pecorino Bread Crumbs.

Creamy Cauliflower Pasta with Pecorino Bread Crumbs

New York Times

Equal parts cauliflower and pasta, this one-skillet dinner is a vegetable-forward version of macaroni and cheese. A whole head of cauliflower browns and caramelizes in a skillet before being simmered with heavy cream, pecorino cheese and a bit of lemon zest, breaking down into a special (and yes, decadent) sauce to coat the pasta shape of your choosing. For those looking to make it their own, this pasta could absolutely handle a bit of chopped bacon sautéed with the cauliflower, or handfuls of leafy greens tossed in at the end to wilt. Whatever you do, do not skip the bread crumbs — they are a not-so-stealthy vehicle for more cheese, and also add much-needed texture to the finished dish.

Ingredients

Kosher salt and black pepper

8          ounces rigatoni, ziti or campanelle

6          tablespoons olive oil

¾         cup fresh coarse or panko bread crumbs

½         cup finely grated pecorino cheese, plus more for serving

1          large shallot, finely chopped

1          medium head cauliflower(about 2 pounds), outer leaves and stem removed, sliced about 1/2-inch thick (it’s O.K. if it crumbles)

1          cup heavy cream

1          Tablespoon Finely Grated Lemon Zest, Plus More for Serving

½         cup finely chopped chives

Red-pepper flakes (optional)

Preparation

1.   Bring a large pasta pot filled with salted water to a boil. Cook the pasta until al dente; drain and reserve about 1 cup of the cooking water.

2.   Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add bread crumbs and season with salt and pepper. Cook, stirring occasionally, until they’re evenly toasted and golden brown, 4 to 6 minutes. Add 1/4 cup pecorino and toss to coat, letting the cheese melt and clump among the bread crumbs (think granola-like clusters). Remove from heat and transfer to a small bowl or plate; set aside.

3.   Wipe out the skillet and heat remaining 3 tablespoons oil over medium heat. Add shallot and cauliflower and season with salt and plenty of black pepper. Cook, tossing occasionally, until the cauliflower has completely softened and both the cauliflower and shallots are beginning to caramelize and brown, 12 to 15 minutes.

4.   Add heavy cream and 1 tablespoon lemon zest and bring to a simmer, then let the cream reduce and thicken, 2 to 4 minutes. Season with salt and plenty of pepper; if pasta is still cooking, remove from heat and set aside until pasta is ready.

5.   Return the skillet to medium heat and add the pasta to the cauliflower, along with the remaining 1/4 cup pecorino and 3/4 cup of the pasta water. Cook, tossing to coat the pasta and thicken the sauce until it’s thick and glossy, and almost resembles macaroni and cheese, adding more pasta water by the tablespoon as needed, 4 to 6 minutes.

6.   Remove from heat. Divide pasta among bowls and top with pecorino bread crumbs, chives, more lemon zest, red-pepper flakes (if using) and more cheese if you like.

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Shaking Beef

We made Shaking Beef. This is a dish that we always order at our favorite Chinese Restaurant: Newport Seafood. This is a good dish. We would make it again.

Shaking Beef

Vietnamese Food any Day

Andrea Nguyen

Serves 4

Takes 30 Minutes

Marinated Beef

1-1/2    teaspoons sugar

1-1/2    teaspoons cornstarch

½          teaspoon recently ground black pepper

2           garlic cloves, put through a press or minced and mashed

1-1/2 to 2 tablespoons oyster sauce

1           tablespoon soy sauce

1           teaspoon fish sauce

1-1/2    pounds beefsteak, such as bottom sirloin (tri-tip) or New York strip, trimmed and cut into 3/4- to 1-inch cubes

1 to 2    tablespoons canola oil

Salad

¼          cup thinly sliced red onion or shallot

1-1/2    teaspoons sugar or honey

2           pinches fine sea salt

About 4 grinds black pepper

1-1/2    tablespoons unseasoned rice vinegar

2           tablespoons water

4           cups lightly packed watercress, baby arugula, or other salad greens

¼          cup fresh mint, basil, or other herb leaves, torn (optional)

6 to 8    cherry tomatoes, halved (optional)

A deliciously quirky combo of warm cubes of seared steak atop cool salad, this classic is traditionally considered a special-occasion dish in Vietnam, where beefsteak is a luxury. Given that, cooks cleverly cut the meat into smaller pieces to imbue it with flavor, cook it quickly, and serve it to a crowd. The name in Vietnamese, thit bo luc lac, refers to the back-and-forth shaking (luc lac) of the skillet as the beef (thit bo) cooks. Shaking beef is a Viet restaurant favorite, and a cinch to make at home.

For the steak, choose well-marbled pieces. When the beef hits the greens, they wilt slightly and the beef juices and dressing blend together into a tangy sauce, which is great spooned over rice or other grains.

To prepare the beefIn a medium bowl, stir together the sugar, corn starch, pepper, garlic, 1-1/2 tablespoons of the oyster sauce, the sauce, and fish sauce. Taste and, if a saltier finish is needed, add up to 1-1/2 teaspoons oyster sauce. Add the beef, toss to coat well, and let marinate for 20 minutes at room temperature. Keep the canola oil nearly

To make the saladRinse the onion in a strainer under cold running water for about 10 seconds, then set aside. In a large bowl (suitable for tossing the salad), whisk together the sugar, salt, pepper, vinegar, water. Add the onion, top with the watercress, and, if you wish, add the mint and tomatoes, but don't toss.

Set a large skillet that can get very hot (such as carbon steel or cast iron) over high heat and add enough of the canola oil to film the bottom. When the oil is shimmering, carefully add the beef, spreading it out in one layer, and cook for 3 to 4 minutes, shaking the pan every 30 to 60 seconds to sear the beef on all sides; it should be medium rare, (if you want to minimize mess, cover the pan with a splatter guard, and flip the meat with a spatula.) Remove from! the heat.

Quickly toss the salad and transfer everything, including the dressing, to a platter or serving dish. Pile the cooked beef and its juices on top and serve immediately. At the table, ceremoniously combine all the ingredients and invite diners to dive in.

Matzo Lasagna

The New York Times had a recipe for Matzo Lasagna. It sounded so strange and weird we had to make it for Passover. Surprisingly it was good. I thought that the Matzo which absorbed liquid during baking had the texture of eggplant. I think this will become a yearly tradition. Give it a try!

Matzo Lasagna

New York Times

In this browned baked dish, matzo crackers replace the usual pasta for a rich, ricotta-filled lasagna that’s Passover-friendly and relatively easy. In this version, the ricotta is flecked with basil, and the marinara sauce gently spiced with garlic and a touch of red-pepper flakes. Feel free to use the recipe as a template to create your own combinations — adding vegetables, other herbs and other cheeses as you like. The heady tomato sauce and bubbling, golden mozzarella on top can frame whatever other ingredients you’d like to add. You can assemble the matzo lasagna the day before you bake it (store it in the fridge); just add a few minutes onto the baking time. If you are using handmade shmurah matzo, soak the sheets for 5 minutes in water before layering them. Supermarket matzo, which is lighter and more airy, does not need to be soaked.

Ingredients

¼        cup extra-virgin olive oil, plus more for serving

4         garlic cloves, thinly sliced

4         anchovies, finely chopped (optional)

½        teaspoon black pepper

¼        teaspoon red-pepper flakes, plus more for serving

2         (28-ounce) cans whole peeled tomatoes

¾        teaspoon fine sea salt, plus more as needed

1         rosemary sprig

2-¾    cups/24 ounces whole-milk ricotta, preferably fresh

1         large egg

¼        cup basil leaves, chopped, plus more for serving

¾        teaspoon freshly ground black pepper

¼        teaspoon freshly grated nutmeg

1         (10-ounce) box matzo, preferably egg or salted matzo

1         pound fresh mozzarella, sliced, then torn into bite-size pieces

½        cup freshly grated Parmesan

Preparation

1.   Heat oven to 375 degrees. In a large pot over medium, heat oil, and stir in garlic, anchovies (if using), pepper and red-pepper flakes. Cook until garlic starts to brown, 3 to 5 minutes.

2.   Use your hands to squeeze and crush the whole tomatoes as you add them to the pot, along with any liquid in the cans (or use kitchen shears to cut the tomatoes in the can). Stir in 1/2 teaspoon salt and rosemary sprig, bring to a gentle simmer, and simmer at medium-low heat for 20 minutes.

3.   Meanwhile, in a medium bowl, stir together ricotta, egg, basil, pepper, remaining 1/4 teaspoon salt and nutmeg.

4.   To assemble the lasagna, spread generous 1/2 cup sauce on the bottom of a 9-by-13 baking dish. Place matzo crackers in an even layer on top, breaking crackers to fit as necessary.

5.   Spread half the ricotta mixture over the matzo layer, spreading all the way to the edges. Top with generous 3/4 cup tomato sauce, then scatter with 1/3 of the mozzarella.

6.   Repeat matzo, ricotta, tomato sauce, and mozzarella layers.

7.   Top with a final layer of matzo, then spread remaining tomato sauce (about 2 cups) on top, making sure all of the matzo is covered. Top with remaining mozzarella and 1/2 cup Parmesan.

8.   Cover with foil and bake for 20 minutes. Remove foil and continue to bake until cheese is golden and sauce is bubbly, about 20 to 25 minutes longer. Remove from oven and let cool for 5 to 10 minutes, then serve topped with more basil, a drizzle of olive oil and more red-pepper flakes, if you like.

Fava Bean Pasta

Nothing says spring more that fresh Fava Beans. We are incredibly lucky that our neighbor, Tom, grows them. We went to his garden and harvested them. Of course they need to be double peeled but that is kind of fun, or at least it mindless activity! We then make Fava Bean Pasta with Bacon. You can find the recipe on our blog of: April 30, 2008. Click the date to get the recipe. We LOVE this recipe!

Scallops with Umami Garlic Noodles with Shiitake Mushroom

We made Sea Scallops With Brown Butter, Capers and Lemon. You can get this recipe on our blog of: May 25, 2017. Click the date to get the recipe. We tried a new recipe for us: Umami Garlic Noodles with Shiitake Mushroom. The noodles were great. We used Organic Ramen Noodles that we purchased at Gelson's. It was great, we would make it again.

Umami Garlic Noodles with Shiitake Mushroom

Vietnamese Food any Day

Andrea Nguyen

Serves 4

Takes About 40 Minutes

4        large garlic cloves, minced or put through a press

10      ounces dried Chinese wheat noodles or Japanese ramen

Fine sea salt

1        tablespoon oyster sauce

2        teaspoons fish sauce

1        teaspoon cornstarch

½       teaspoon MSG, scant ½ teaspoon chicken stock base, or 2 tablespoons nutritional yeast flakes

½       teaspoon sugar

4        tablespoons salted, 3 European-style butter

8        fresh shiitake mushroom or cremini mushrooms, sliced 1/8 to 1/4 inch thick, stems included

Recently ground black pepper

1               tablespoon minced shallot

A cult favorite among Viet Americans, buttery garlic noodles are addictively good, but their garlicky flavor can linger the morning after. You don't have to worry about that with this recipe. To prevent the garlic from ruining a date night (and from burning during cooking), let it hang out for a few minutes in a little water and then gently cook it.

Using salted European-style butter, such as Kerrygold, is my nod to the Viet penchant for Bretel, a canned cultured butter from Normandy, which the French introduced to Vietnam. Liquid seasonings such as oyster sauce and fish sauce support and build on the butter's umami goodness; see the Notes for vegetarian substitutes. To send the flavors over the top, add a glutamate-rich flavor enhancer. If you are someone who isn't skittish about MSG, use it here to great effect. Top the noodles with seared large shrimp to fancy them up. Add a simple vegetable dish or green salad to complete the meal.

Fill a large pot with 4 quarts water and bring to a boil.

Meanwhile, put the garlic in a small cup or dish and add about 1 tablespoon water to just barely cover. Set aside and expect the garlic to absorb most of the water; there is no need to drain it before adding later.

After the pot comes to a boil, add the noodles and 2 teaspoons salt. Boil the noodles until just chewy-firm; they'll soften more later. Ladle out 3/4 cup of the cooking liquid. Drain the noodles in a colander, rinse with cool water, and set aside. In a small bowl, whisk together the oyster sauce, fish sauce, cornstarch, MSG, sugar, and reserved cooking water. Set aside.

If the pot that you cooked the noodles in is wide enough to comfortably sauté the mushrooms, set it over medium-high heat and melt 2 tablespoons of the butter; if not, use a large skillet. Add the mushrooms, season with 2 or 3 pinches of salt and pepper, and cook, stirring, for 2 to 3 minutes, until the mushrooms start to brown, turn off the heat and transfer the mushrooms to a plate or bowl.

Return the pot to the hot burner. To prevent scorching, keep the eat off as you add the remaining 2 tablespoons butter, the shallot, and garlic. As the butter melts and sizzles, turn the heat to medium-low and cook, stirring frequently, for 2 to 3 minutes, until the garlic is fragrant and some pieces are golden. Add the seasoned cooking water and mushrooms, stir, and increase the heat slightly.

When the sauce starts bubbling, add the noodles. Using tongs and a spoon, combine and coat the noodles in sauce. If the dish looks too thick or tastes too salty, add a tiny splash of water. Turn off the heat and let rest for a minute.

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Serve the noodles in individual pasta bowls.