Ginger-Scallion Steamed Fish

While writing this blog I saw we had made Ginger-Scallion Steamed Fish. It was so good I wanted it again. So we had it. It is easy, healthy and delicious. This is a perfect fish recipe! You can get it on our blog of April 28, 2023. Click the date to get the recipe.

Persimmons are in season and we made another Persimmon Salad (I love them) with Almonds, Raisons and Spec. This is a great Salad. We made a dressing with Olive Oil and Balsamic Vinegar. 

Pappardelle Bolognese with Lentils and Sausages

The weather has been cool in Los Angeles, and what’s better on a chilly night than Pasta? We made the sauce first and then realized we were out of Pappardelle—but we did have Tagliatelle, so we used that instead. I’m sure it was just as good as if we had used Pappardelle. 

Pappardelle Bolognese with Lentils and Sausages
Dinner Changing the Game

I first envisioned this recipe without the sausage, as a warm-your-bones vegetarian pasta option for the depths of winter. And it was very good. But adding a little sausage made it great - the brawny flavor of the meat giving the lentils a deep complexity that makes them even richer and a little creamier. This said, you can make this without the meat, though don't stint on adding oil at the end to compensate for the loss of richness. Serve this with a sautéed, strongly flavored leafy green -kale, broccoli rabe, or even radicchio. And open a really nice bottle of red.

5 tablespoons extra-virgin olive oil, plus more as needed

8 ounces sweet Italian sausage (either pork or turkey), casings removed

1 small onion, diced

1 small carrot, diced

1 celery stalk, diced

1 tablespoon finely chopped fresh rosemary leaves

1 tablespoon finely chopped fresh sage leaves

4 garlic cloves, finely chopped

Pinch of red chile flakes

1½ tablespoons tomato paste

128 ounce can whole plum tomatoes, with their juices

¾ cup French green lentils (lentilles du Puy)

1½ teaspoons kosher salt, plus more as needed

½ teaspoon freshly ground black pepper, plus more as needed

1 pound pappardelle or other wide ribbon pasta

2 tablespoons butter (optional)

1 cup grated Parmigiano-Reggiano cheese, plus more if desired

Chopped fresh parsley or chives,

1. Heat the olive oil in a 12-inch skillet over medium heat. Add the sausage and onion, and cook until the onion has softened, 5 minutes. Stir in the carrots and celery. Cook until the onion is well browned and all the vegetables are tender, about 20 minutes. If the pan seems dry add a bit more oil.

2. Stir in the rosemary, sage, garlic and chile flakes. Cook until fragrant, 2 minutes. Then stir in the tomato paste and allow it to brown, 1 to 2 minutes.

3. Add the tomatoes and 1½ cups of water. Use a spoon to break up the tomatoes. Stir in the lentils, the 1½ teaspoons salt, and the ½ teaspoon pepper. Bring to a simmer, and cook gently until the lentils are tender, 40 to 60 minutes,

4. Bring a large pot of heavily salted water to a boil. Add the pappardelle and cook until it is al dente, usually 1 minute less than the package directions. Scoop out some of the pasta cooking water with a coffee mug and reserve it.Drain the pasta and transfer it to a large serving bowl. Toss with the butter if desired and then add a splash of the pasta cooking water, the lentil-sausage sauce, and the cheese. Drizzle with additional olive oil just before serving and garnish with the parsley and more black pepper.

Sheet-Pan Chicken with Apple, Fennel and Onion

Sheet-Pan Chicken with Apple, Fennel and Onion hits all the right notes for me. One pan cooking means easy to clean and Crispy Skin. Apples, Fennel and Onions are a natural. This is a good recipe! We recommend it. I liked this dish!

Sheet-Pan Chicken with Apple, Fennel and Onion
New York Times

Chicken thighs are roasted with classic fall ingredients for a quick, flavorful sheet-pan supper. The toasted fennel seeds subtly amplify the anise flavor of the roasted fennel and play nicely with the apples and onions. Look for an apple on the tart side as it will naturally sweeten as it cooks in the oven. If you want to use bone-in chicken breasts you can, just make sure to cut the cooking time by a few minutes so they don’t dry out. Serve with a bright, bitter green salad flecked with blue cheese and toasted walnuts.

INGREDIENTS
Yield:4 to 6 servings

2 teaspoons fennel seeds
2½ to 3 pounds bone-in, skin-on chicken thighs, patted dry
3 tablespoons olive oil
Kosher salt and black pepper
1 medium yellow onion, thinly sliced (about 1½ cups)
1 medium fennel bulb, tough outer leaves removed, cored and thinly sliced (about 1 cup)
1 tart apple, such as Mutsu (Crispin) or Granny Smith, halved, cored and cut into 8 wedges
4 sprigs rosemary
Flaky salt, for serving

PREPARATION

1. Heat oven to 425 degrees. In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper.

2. Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.

3. Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt.