Roasted Chicken with Fish-Sauce Butter

This is another preparation of Chicken that reminds me of Zuni Restaurant in San Francisco. The idea of Roasting the Chicken with Bread we first encountered at Zuni. I love it! and the Fish-Sauce Butter gives the Chicken an distinct and good flavor. This is a relatively easy sheet-pan recipe, We recommend it and hope to make it again soon. We served the Chicken with Rice.

Roasted Chicken with Fish-Sauce Butter

New York Times

 
Roasting chicken thighs in a hot oven is a hands-off way to achieve two of life’s greatest pleasures: crispy skin and golden schmaltz. And you want that chicken fat because it will crisp hand-torn bread into croutons. This meal is made even more lovely thanks to a bold but balanced fish-sauce butter that you whip up on the stovetop while the rest of the meal takes care of itself in the oven. Be sure to start with cold butter; the gradual melting of the fat helps thicken the sauce without breaking it.
 
Ingredients
 
4       bone-in, skin-on chicken thighs (about 2 pounds)
Kosher salt and black pepper
2       tablespoons olive oil
¾      pound bread, crusts removed, bread torn into bite-size pieces (about 4 cups; see Tip)
1       tablespoon dark brown sugar
1       tablespoon fish sauce
1       tablespoon lemon juice
3       tablespoons cold unsalted butter, kept whole
Cilantro leaves with tender stems, for serving
 
Preparation
 
1. Heat oven to 450 degrees. Pat the chicken dry with paper towels and season lightly with salt and pepper. (The fish-sauce butter is plenty salty, so don’t overdo the salt here.) Arrange the chicken skin-side up on a sheet pan and drizzle the oil over the chicken skin, coating it evenly. Roast until the chicken is light gold and the sheet pan is pooling with hot, rendered chicken fat, about 25 minutes.

2. Take the sheet pan out of the oven, scatter the bread around the chicken and toss gently to coat in the chicken fat. Place the pan back in the oven and roast until the chicken is golden, crispy and sizzling (you’ll hear it), about 15 minutes.

3. While the chicken roasts, combine the brown sugar, fish sauce and lemon juice in a small saucepan and bring to a simmer over medium heat. Cook, occasionally swirling the pan or stirring the sauce with a wooden spoon, until bubbling vigorously and the mixture has reduced by about half, 2 to 3 minutes. This part is fun: Turn off the heat and add the butter, constantly swirling the pan or stirring with a wooden spoon, until all of the butter has melted and incorporated into the fish sauce mixture.

4. To serve, scatter the cilantro all over the chicken and bread and spoon some of the fish-sauce butter over each chicken thigh, reserving some to add to each plate for dipping the chicken and croutons while eating (which is divine).

Tip
 
Many breads will work here, especially stale loaves that you’re trying to use up. Crusty sourdough lends pleasurable tang for instance, while chewy tender milk bread tastes comfortingly sweet.
 
 
 

One-Pot Braised Pork Ragu

 

What is better on a cool night than a Caesar Salad and followed by Pasta. Here was a new recipe for us and I liked it! One-Pot Braised Pork Ragù tasted as good as it looks! I love the wide Pappardelle Noodles we used with the Ragù. This is a good dish and freezes and reheats well. Perfect to make a lot and store some Pasta for a lunch or a night you don't want to cook. Try it!

One-Pot Braised Pork Ragu

New York Times
 
This vegetable-heavy baked ragù is a great way to stretch one pound of meat into a hearty pasta sauce. There’s only about 15 minutes of active work; the oven does the rest. Pork shoulder (also known as picnic shoulder) is a relatively inexpensive cut of pork that takes well to braising, which yields super flavorful and tender meat. Cubing it into small pieces helps it soften faster, while a little heavy cream helps tenderize the meat as it cooks. The versatile ragù can be served over pasta or polenta, and leftovers easily turn into craveable sandwiches the next day. The recipe is easily doubled and freezes extremely well, if you’d like to cook once and eat twice.
 
INGREDIENTS
Yield:4 servings
 
¼      cup extra-virgin olive oil
1       pound pork shoulder, cut into ½-inch cubes
Kosher salt (such as Diamond Crystal) and black pepper
3       medium carrots, peeled and finely chopped (1½ cups)
1       medium yellow onion, diced into small pieces (1½ cups)
5       garlic cloves, minced
2       tablespoons tomato paste
1       (28-ounce) can whole tomatoes
1       fresh rosemary sprig
2       fresh basil sprigs, plus chopped leaves for garnish
¼      cup heavy cream
Cooked pasta or polenta, for serving
Freshly grated Parmigiano-Reggiano, for serving
 
 
PREPARATION
 
Heat oven to 450 degrees.

1. In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add half of the pork to the pot and season with salt and pepper. Cook, stirring occasionally, until browned, 3 minutes; using a slotted spoon or tongs, transfer the pork to a plate. Repeat with the remaining pork and season with salt and pepper.

2. Reduce heat to medium-low and add carrots, onions and 1 tablespoon of the oil. Season with salt and pepper, and cook, stirring occasionally, until onion is softened, about 3 minutes. Stir in garlic, then add tomato paste and the remaining 1 tablespoon oil, and cook, stirring continuously, until lightly caramelized, 3 minutes.

3. Add pork and any accumulated juices, then the tomatoes and their juices, crushing the tomatoes with your hands as you add them. Stir in the rosemary, basil sprigs, cream and 2 cups of water; season with salt and pepper. Bring to a boil over high, cover and bake until pork is tender and sauce is thickened, about 1 hour 15 minutes. Discard rosemary and basil sprigs.

4. Serve pork ragù over pasta or polenta. Top with some cheese and chopped basil.
 

 

Asparagus Carbonara

We started our dinner with a Salad with Walnuts and Tomatoes. We then had an Asparagus Pasta Carbonara from a recipe by Jamie Oliver. I liked the the Pasta. We have other recipes for Asparagus Pasta. This one is fine addition to our repertoire.

Jamie's asparagus carbonara recipe

Tesco
 
INGREDIENTS
300g         dried penne
350g         asparagus
4                large eggs
50g           pecorino or parmesan, plus extra to serve
4       rashers of smoked pancetta or streaky bacon
Storecupboard ingredient
1       tbsp olive oil
 
 METHOD

1. Cook the pasta in a large pan of boiling salted water according to the packet instructions.

2. Meanwhile, snap the woody ends off the asparagus, then slice the stalks roughly the same length as the pasta, halving any thick stalks lengthways. Separate the eggs, putting the yolks into a bowl (save the whites for making meringues another day), then finely grate in the cheese and mix together.

3. Finely slice the pancetta, then place in a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil and a generous pinch of black pepper and cook for 4 minutes, or until golden and crisp.

4. Add the asparagus to the pancetta for 3 minutes, then drain the pasta, reserving a mugful of starchy cooking water. Tip the pasta into the pancetta pan, toss and stir everything together, then remove from the heat and wait 2 minutes for the pan to cool slightly (if the pan’s too hot, it’ll scramble; get it right and it’ll be smooth, silky and deliciously elegant).

5. Loosen the egg mixture with a splash of cooking water, then pour over the pasta, tossing and stirring vigorously – the egg will gently cook in the residual heat. Season to perfection. adjust the consistency with extra cooking water, if needed, and finish with a pinch of pepper and an extra grating of cheese, if you like.

Chicken With Torn Sourdough, Sherry, Raisins & Bitter Greens

Hopefully the pictures do this recipe for Chicken With Torn Sourdough, Sherry, Raisins & Bitter Greens justice. I loved it. It reminded us of all the wonderful dinners we used to have a Zuni in San Francisco. What a wonderful restaurant and what a great cookbook.  All of the the classic Zuni Chicken recipes (of which we have several variations) are are excellent. This recipe joins the club. It is good, give it a try. Although we haven't been to San Francisco, for a few years I am sure one fine day we will return for a visit. When we return we will go back to Zuni. You can find this delicious recipe on our blog of July 26, 2021. Click the date to get the recipe.

Swordfish and Little Gem Salad With Garlicky Almond Dressing

 

Scott returned from Taiwan and we had him and Tom over for dinner. We started with a great Salad - Little Gem Salad With Garlicky Almond Dressing. This is a favorite of ours and easy to make. I like both the crunchiness of the Almonds and the Sharpness of the Garlic. Tom and Scott liked it so much they went back for seconds. You can get the recipe on our blog of April 10, 2022. Click the date to get the recipe.

We sautéed the Swordfish at a high temperature using the recipe for Grilled Swordfish with Beurre Noir.  Raisons transform it into a sort of sweet and peppery sauce. It is an excellent topping for the Swordfish. The Swordfish recipe can be found on our blog of September 8, 2012. Click the date to get the recipe.

We finished the dinner with Apple Pie. Welcome home Scott.

Chile-Crisp Shrimp and Green Beans and Apple Pie

 

We made Chile-Crisp Shrimp and Green Beans. It was spicy and good.  We like Green Beans so this recipe was a no-brainer, we had to make it. It was excellent,  I am sure we will make again. This Chile-Crisp sauce was made by us from the recipe, not from a bottle.

It was March 14, which has grown into National Pie Day (3.14...). Luckily we had an Apple Pie frozen from Friends and Family. We defrosted it and it was great with super Crispy Crust and delicious Apples. What a nice way to celebrate this important National Holiday.

Chile-Crisp Shrimp and Green Beans

This stir-fry is inspired by the taste and textures of chile crisp, that fiery condiment made by infusing oil with dried chiles, garlic and shallots. For this 20-minute recipe, make a quick version of the oil while the shrimp marinates in a combination of soy sauce, sugar, red-pepper flakes and cumin. Use the infused oil to cook the green beans (or asparagus), shrimp and peanuts, then serve topped with the fried shallots and garlic. It’s a deeply savory, spicy and satisfying dinner.

 

INGREDIENTS

Yield:4 servings

 

1       tablespoon low-sodium soy sauce

1       teaspoon granulated sugar

1       teaspoon red-pepper flakes

¾      teaspoon ground cumin

1       pound large shrimp, peeled and deveined

Kosher salt and black pepper

6       tablespoons canola oil

1       large shallot, halved lengthwise and thinly sliced through the root

4       garlic cloves, thinly sliced crosswise

1       cinnamon stick

10     ounces green beans or asparagus, trimmed and cut into 1-inch pieces

¼      cup roasted, salted peanuts, coarsely chopped (optional)

 

PREPARATION

 

1.            In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.

2.            Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.

3.            Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.

 

Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt

Sheet-Pan cooking is all the rage, and for good reason. It is  an entire dinner cooked in one pan. Sheet-Pan Chicken with Potatoes, Arugula and Garlic Yogurt is definitely my kind of dish: Crispy Skin (I know I shouldn't eat it), and a delicious cool Yogurt Topping. I liked this dish very much and hope we make it again soon. With the Arugula, the Salad is built right in!

Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt

New York Times

 

Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it’s optional if you’re not a yogurt sauce fan. Feel free to double the recipe if you’re feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.

 

INGREDIENTS

Yield:4 servings

 

1½    pounds chicken thighs and drumsticks

1¼    pounds small Yukon Gold potatoes, halved and cut into ½-inch slices

2½    teaspoons kosher salt, more as needed

½      teaspoon black pepper, more as needed

2       tablespoons harissa (or use another thick hot sauce, such as sriracha)

½      teaspoon ground cumin

4½    tablespoons extra-virgin olive oil, more as needed

2       leeks, white and light green parts only, halved lengthwise and thinly sliced

½      teaspoon lemon zest (from ½ lemon)

⅓      cup plain yogurt (do not use Greek yogurt)

1       small garlic clove

2       ounces baby arugula

Chopped fresh dill, as needed

Lemon juice, as needed

 

 

PREPARATION

 

1.    Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.

2.    Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1½ tablespoons oil.

3.    Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.

4.    While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.

5.    To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.

 

Snap Peas from our Garden

We planted Snap Peas this winter and I harvested them. We had plenty! It is always amazing to me when we can cook using something we have grown. Cathy sautéed the Peas in Peanut Oil. They were crisp and delicious! We served it with the left over Tuna.

Tuna and Miso Leeks With White Beans

 We decided to make Tuna. We used the recipe for Tuna au Poivre With Red Wine Sauce. It is an excellent recipe. I enjoy the sauce. It is more complex than just red wine laced with Shallots and Garlic. It makes for a great topping on the sautéed Tuna. You can find the recipe on our blog of: February 6, 2023. Click the date to get the recipe.

 I saw a recipe for  Miso Leeks With White Beans. It had all the ingredients we love. However it didn't work! I think we had too many Beans for the amount of Leaks that we used. I might have liked it better with more Leaks fewer Beans. Not sure if we will make it again.

Miso Leeks With White Beans

New York Times

 

In this reinterpretation of the classic French dish leeks vinaigrette, tender braised leeks are bathed in a punchy miso vinaigrette, tossed with creamy white beans then served with an oozy soft egg for an easy, comforting midweek meal. Steady, gentle heat is the key to achieving the rich, jamlike leeks, coaxing out their sweetness while ensuring that they stay silky. The miso leeks can also be eaten in other ways — on a slice of toast, stirred through warm potatoes or pasta, or tossed with French lentils and peppery arugula for a simple salad. Make sure you use the whole leek. Many recipes recommend the white part only, but the green parts, while slightly tougher with a stronger flavor, can also be cooked and tenderized, especially in recipes where they are braised. The miso leeks improve over time and can be prepared up to 3 days ahead and stored in the fridge.

 

INGREDIENTS

Yield:4 servings (about 4 heaping cups)

 

FOR THE LEEKS

 

2       large leeks (about 1 pound), roots and wrinkled tops trimmed, stalks halved lengthwise, white and green parts thinly sliced

Extra-virgin olive oil

Salt and pepper

2       garlic cloves, thinly sliced

2       fresh thyme sprigs

4       eggs

2       (14-ounce) cans white beans, such as cannellini or butter, drained

Handful tarragon or parsley leaves, roughly chopped, to serve

Toasted bread (optional), for serving

 

FOR THE MISO VINAIGRETTE

 

4     teaspoons white miso paste

1     teaspoon Dijon mustard

1     garlic clove, grated

2     teaspoons red-wine vinegar

2     tablespoons extra-virgin olive oil

 

PREPARATION

 

1.            Prepare the leeks: Place the sliced leeks into a colander and rinse them well, rubbing to loosen any dirt. Rinse them again and drain well. (There is no need to dry them, as the residual water is useful in cooking the leeks.)

2.            Heat a large Dutch oven or skillet on medium-high for 1 to 2 minutes. Add 2 tablespoons of olive oil, along with the leeks. Season generously with salt and black pepper and cook, stirring occasionally, until the liquid cooks off and leeks start to stick to the pan, 5 to 6 minutes. Stir in the garlic and thyme. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.

3.            Meanwhile, bring a medium pot of water to a boil over high. Add the eggs and continue to cook over medium-high for 7 minutes. (Make sure you set a timer.) Set up an ice bath. Using a spider ladle or slotted spoon, remove the eggs from the water and immediately add them to the ice bath. Cool for 3 to 4 minutes, then peel and set aside.

4.            Make the vinaigrette: In a large bowl, whisk together the miso paste, Dijon mustard, garlic, vinegar and olive oil.

5.            Uncover the leeks — they will have reduced into a silky, jammy consistency. Discard the thyme, transfer the leeks to the bowl and stir to coat in the miso vinaigrette.

6.            Stir in the white beans and leave to cool for a few minutes. Add about ¾ of the tarragon or parsley leaves and toss gently to combine.

7.            Divide the leeks and beans among bowls and drizzle each with olive oil. Top with a halved jammy egg and finish with the remaining herbs. Serve with toast, if desired.

 

Shrimp Fried Rice

We had leftover Shrimp and decided to make Shrimp Fried Rice. It is always delicious. We started with a favorite Salad: Arugula with Date and Parmesan Cheese. A classic meal for us.

For the Shrimp Fried Rice we used the recipe for: Fried Rice with Crab from Thai Street Food by David Thompson. We simply substituted the Shrimp for the Crab. It was as good or better than any Fried Rice we get a restaurants. This is a recipe (with Crab or Pork or Shrimp, or lobster) that you should try. The fried rice was unbelievably good!

You can get the recipe for fried rice from our blog of: April 4, 2013. Click the date to get the recipe.

Herbed White Bean and Sausage Stew

Herbed White Bean and Sausage Stew is a great winter dish. Think of it as the worlds best Pork and Beans. It is delicious, hearty and reheats well. Highly recommend this great dish. I could eat this several times per winter! You can get the recipe on our blog of: November 7, 2022. 

One-Pan Shrimp Scampi With Orzo

Once again we made One-Pan Shrimp Scampi with Orzo. You can get that recipe on our blog of: July 10, 2019. Click the date to get the recipe. It is a delicious and easy recipe. For those that don't cook with Orzo, you should try this Pasta that looks just like chunky Rice. Because it is a Pasta not Rice it absorbs more juices than Rice. Try to buy Greek Orzo if you can, it is available on Amazon.

We started with an excellent salad: Roasted Cauliflower and Arugula Salad. We love Cauliflower and this was a new Salad for us. It is a good one. We will make it again!

Roasted Cauliflower and Arugula Salad

New York Times

 

In this hearty, colorful salad, cauliflower florets, slivers of red onion and briny capers are coated with spices and roasted until the florets turn soft and sweet, and the onions and capers get browned and crisp. Everything is tossed with tangy-sweet raisins (or your favorite dried fruit), more red onion that’s been quick-pickled in lime juice, a green mound of arugula and parsley leaves. It’s a bright, satisfying salad that works as a substantial side dish or a light main course, either rounded out with crusty bread or served on top of a bed of rice, farro or other grains.

 

INGREDIENTS

Yield:4 servings

 

1       large cauliflower (2½ to 3 pounds), cut into 1-inch florets

6       tablespoons extra-virgin olive oil, plus more for drizzling

1½    teaspoons fine sea or table salt, plus more to taste

1       teaspoon garam masala

¼      teaspoon ground cayenne

1       large red onion, halved lengthwise and thinly sliced into half moons

3       tablespoons drained capers

2       teaspoons cumin seeds

⅓      cup golden raisins (or substitute another dried fruit, such as cranberries, diced apricots or dates)

Boiling water, as needed

3       tablespoons fresh lime juice

Freshly ground black pepper, as needed

1       quart (4 ounces) arugula

1       cup Italian parsley leaves

 

 

PREPARATION

 

1.            Heat oven to 425 degrees. On a rimmed sheet pan, toss cauliflower with 2 tablespoons olive oil, 1 teaspoon salt, garam masala and cayenne. Spread out the florets and roast for 15 minutes.

2.            Put about two-thirds of the sliced red onion, the capers, cumin seeds and a pinch of salt into a small bowl; drizzle with a little olive oil. Add mixture to the cauliflower and toss well. Roast for another 25 to 28 minutes, stirring occasionally, until the vegetables are browned and tender. Transfer to a wire rack to cool slightly. Taste a cauliflower floret and add more salt if needed.

3.            While the cauliflower is roasting, place the raisins in a small heatproof bowl (you can use the same bowl you used for the onions) and top with enough boiling water to cover. Let soak until they are soft (up to 15 minutes if your raisins were rock hard to start with). Drain well and return to the bowl.

4.            Add remaining onion to the raisins. Toss with 1 tablespoon lime juice and a large pinch of salt.

5.            In a small bowl, whisk together remaining 2 tablespoons lime juice, 4 tablespoons extra-virgin olive oil, ½ teaspoon salt and as much black pepper as you like. Whisk until emulsified, then taste and add more salt if needed.

6.            When ready to serve, in a large salad bowl, toss together the arugula, parsley leaves, slightly cooled cauliflower mixture, pickled raisin and red onion mixture, and half of the lime dressing. Toss well, adding more dressing to taste.