Roasted Shio-Koji Chicken

 

We really liked Roasted Shio-Koji Chicken. We have been cooking and eating a lot of Japanese and Korean dishes. I think I am a sucker always for Crispy Skin. The preparation of the Mushrooms is time consuming and we aren't sure it is necessary. This dish has very tasty and crispy skin. It is a keeper. We will make it again. This is requires a Donabe to cook the chicken in.

Roasted Shio-Koji Chicken

Donabe

 

1       about 4-pound whole chicken

½      cup Shio-Koji, ground to a smooth paste 2 pounds button mushrooms, trimmed (we bought this on-line)

2       dried shiitake mushrooms

Sea salt

1       3 by 6-inch piece kombu

2       small (6 to 8 ounces each) satsuma-imo (Japanese sweet potatoes), or 1 large one, halved, skin brushed to remove any dirt

2       tablespoons chicken fat or butter, 8 ounces maitake (hen-of-the-woods) mushrooms, trimmed and whole clusters halved, or substitute with large shiitake mushrooms

12     ounces gai lan (Chinese broccoli), stems peeled

3 to 4 green onions, sliced thinly on the diagonal, for garnish

Shichimi togarashi (Japanese seven-spice blend), for serving

 

This recipe makes use of two techniques that give a simple roast chicken a flavor that cannot be obtained in any other way. The recipe begins with Shio-Koji, the fermented mixture of salt and koji (malted rice) that gives sake, soy sauce, and miso their unique flavors. The chicken is cooked in a tagine-style donabe, its radiant heat browning the skin and leaving the interior tender. The shio-koji makes the chicken slightly sweet and intensely flavorful.

Note, plan this recipe ahead, it requires one day of marinating and ten hours to bake. -Nick Balla and Cortney Burns

 

To marinate the chicken, rub the chicken with the shio-koji and refrigerate for 24 hours. Remove from the refrigerator and wipe off the koji paste. Allow the chicken to come to room temperature for at least 1 hour before continuing.

 

Preheat the oven to 180°F.

 

Grind the button mushrooms in a food processor until they are thoroughly minced. Place the dried shiitake mushrooms on the bottom of a baking pan and cover with the minced button mushrooms and a pinch of sea salt. Cover the pan with a tight-fitting lid and place in the oven for 10 hours. Add the kombu and return to the oven for 1 hour.

Remove the mixture from the oven and strain through a fine-mesh sieve.

Taste the mushroom broth for seasoning. If using the broth immediately. reserve at room temperature. This broth can also be made ahead and stored in a refrigerator for up to 3 days.

 

Heat the oven to 450°F

 

To assemble the dish, rub each of the satsuma-imo with 1 tablespoon of the chicken fat and a pinch of sea salt. Place the skillet of the donabe in the oven for 10 minutes; remove from the oven and test that it is hot enough by flicking a drop of water on the surface. If the water sizzles on contact, it is ready to roast the chicken. Place the chicken in the center of the skillet with the breast side facing up. Place a satsuma-imo on either side of the chicken. Return the skillet to the oven with the lid next to it to heat it. Cook the chicken and satsuma-imo for 20 minutes, or until they just start to brown. Place the lid over, the skillet and return to the oven for 25 minutes.

 

Remove the donabe from the oven to check that the chicken and satsuma-imo have finished cooking. The chicken should be about 155°F and the satsuma-imo should be tender when a skewer is inserted. Return to the oven and cook longer if needed. Transfer the chicken and satsuma-imo in a shallow baking dish and cover with a lid to keep them warm while finishing the dish. Place the skillet over low heat on top of the stove. Place the maitake mushrooms cut-side down and the peeled gai lan in the bottom of the vessel and pour the mushroom broth over the top. Simmer for 5 minutes, until the top, mushrooms and gai lan are tender.

 

While the vegetables are simmering, carve the chicken and slice the satsuma-imo. Arrange the chicken and satsuma-imo over the broth with the mushrooms and gai lan. Garnish with the green onions and serve immediately. Place the shichimi togarashi on the side for guests to use on the chicken as desired.

 

Rice Porridge with Squash and Brown Butter

Rice Porridge with Squash and Brown Butter was a dish we wanted to try. When we travel to Asia we often see Rice Porridge on the breakfast menu. we usually don't order it. I know our Asian friends love it. You might want to try it. I doubt we will make it again. File under: Live and Learn. 

Rice Porridge with Squash and Brown Butter

 

New York Times

 

This recipe for a rich, winter-y rice porridge comes from Minh Phan, the owner of Porridge + Puffs in Los Angeles. Ms. Phan is a porridge whisperer, creating all kinds of complex, beautiful rice bowls, and her velvet porridge rich with roasted squash is no exception. To make a simple version of it at home, roast a mix of squash then purée it with brown butter and a little half and half. Stir the mixture into loose, cooked rice for a comforting meal you can eat plain, topped with pickled vegetables and herbs, some browned sausage or dressed salad leaves. Ms. Phan lets the cooked rice rest overnight so the grains absorb the seasoning evenly, but if you’re in a rush, you can go ahead and eat it right away.

 

Ingredients

Yield: 4 servings

 

3                cups water

1                cup medium-grain white rice

1                teaspoon kosher salt, plus more to taste

Black pepper, to taste

1½ to 2     pounds mixed squash, such as honeynut, kabocha or butternut

4                tablespoons vegetable oil

6                ounces unsalted butter

½               cup half-and-half

Handful of fresh herbs, such as mint, lemon balm or basil, to garnish

Pickled vegetables, to garnish

 

Preparation

1              In a pot, add the cold water and rice, and place over medium heat. Slowly bring to a boil, stirring occasionally to keep rice from sticking to the bottom of the pan, then turn down to low heat and simmer. When rice is tender and water is almost evaporated, about 20 minutes, season the rice, and stir well. Cool at room temperature, then transfer to the fridge overnight.

2              Heat the oven to 400. Halve the squash, then use a knife to remove the skin, and roughly chop squash into 2-inch pieces. Toss with oil, and spread on a baking sheet. Sprinkle with salt, and roast for 30 minutes, or until browned and tender all the way through.

3              In a saucepan over medium heat, melt the butter, and simmer until the butter spatters and the milk solids turn brown, about 10 minutes. Set aside to cool for a few minutes. Add the squash, browned butter and half-and-half to a blender and purée, stopping to scrape down the sides as needed to get a very evenly smooth purée. Add a splash more water if needed to help the blades catch the squash.

4              After the rice has rested for about 8 hours, or overnight, warm it in a large saucepan over medium heat, stirring gently with a splash of water. The porridge should be thick and shiny, but not soupy, with the texture of a soft risotto. When it is warm, add the squash purée, and stir well. Simmer everything together on low heat for about five minutes, then taste and season as needed with salt and pepper. Ladle hot porridge into bowls, and garnish with a mix of fresh herbs and pickled vegetables.

 

Pureed Chick-Pea Soup with Mushrooms

On a cold fall day we decided to make Pureed Chick-Pea Soup with Mushrooms. You can find the recipe on our blog of: January 9, 2015. Cathy improved on the recipe by not blending the soup in the final step. This made for a richer, thicker soup. We really liked the earthiness of this soup. We started the dinner with a Salad of Persimmons, Almonds and Prosciutto dressed with Balsamic and Olive Oil. The main course was our always fabulously rich Macaroni and Cheese. The best recipe ever! I love the crispy topping! You can find the recipe on our blog of: February 2, 2009. Click the date to get the recipe.

Skillet Pork Chops and Apples With Miso Caramel

 

Potatoes Nick

Skillet Pork Chops and Apples With Miso Caramel is a keeper. I like Pork in most preparations. This one was very good. I like the Japanese twist with the Miso. With the Pork we served Potatoes Nik. Potatoes Nik is like a gigantic potato pancake. Really crispy on the outside. It is made in a cast iron skillet. You can get the recipe for Potatoes Nik from our blog of: Oct. 21, 2016. Click the date to get the recipe. By the way, the name Potatoes Nik comes from Yiddish, it was an Ashkenazi Recipe.

Skillet Pork Chops and Apples With Miso Caramel

 

New York Times

 

This recipe is like a delicious game of free association: miso caramel, caramel apples, apples and pork chops. You’ll often see miso caramel added to desserts for an umami oomph, but it can also form a glossy and complex sauce suited for proteins, much like Vietnamese caramel. Start by searing pepper-crusted pork chops, then brown the apples in the rendered fat. (Be sure to choose an apple that’s more tart than sweet to balance the caramel’s sweetness.) Instead of making a finicky caramel, just pour all the elements over the apples and simmer until thickened. This nontraditional caramel uses brown sugar for toastiness, and water instead of heavy cream, so the savoriness of miso and pork and the sweetness of the caramel and apples shine through.

 

Ingredients

Yield: 2 to 3

 

3       tablespoons light brown sugar

2       tablespoons apple cider vinegar

1½    tablespoons white miso

2       (1- to 1½-inch-thick) bone-in pork chops, patted very dry

Salt

1       teaspoon black pepper

1       tablespoon neutral oil (such as grapeseed or canola)

2       small or 1 large Granny Smith or other tart-crisp apples, cored then sliced ¼-inch thick

 

Preparation

 

1.            In a liquid measuring cup or small bowl, combine 3 tablespoons water with the brown sugar, vinegar and miso; stir with a fork until smooth. Season the pork chops all over with salt, then the pepper. (Don’t skimp on the pepper; it’s an important element to balance the caramel.)

2.            Heat a large skillet over medium. Add the oil and the pork chops to the skillet. Cook, flipping every 2 minutes, until browned on the outside and the internal temperature in the thickest part is around 135 degrees, 10 to 15 minutes depending on thickness of pork chops. If your chops have a fat cap, using tongs, stack both chops on top of one another, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. Transfer to a plate to rest for 5 minutes. Pour off all but 1 tablespoon of the fat.

3.            Add the apples to the skillet in a single layer and heat over medium. (Snack on any that don’t fit.) Cook without touching until browned underneath, 2 to 4 minutes. If the pan is smoking at any point, reduce heat. Pour in the brown sugar mixture and cook, scraping up browned bits and stirring, until thick enough to coat the back of the spoon, 1 to 3 minutes. (Keep your eye on the sauce towards the end so it doesn’t burn.)

4.            Turn off the heat, add the pork chops and their juices back to the skillet and turn to coat in the caramel. Serve the pork chops with a spoonful of the apples and caramel.

Roasted Chicken "Tagine" with Dates, Olives, and Lemon

We really liked Roasted Chicken "Tagine" with Dates, Olives, and Lemon. It has it all: Crispy Skin, and flavors of Morocco. I especially liked the Sweet Potatoes. To top it off it is a sheet pan dish. Easy to arrange and cook and clean! Try it!

Roasted Chicken "Tagine" with Dates, Olives, and Lemon

Dinner in One

SERVES 4

 

This crisp-skinned roasted chicken has all the flavors of a North African tagine the fragrant spices, the tangy lemon and olives, and the sweet, almost candied dates- but with the streamlined preparation of a sheet pan meal. Serve it with flatbread that you've warmed in the oven while the chicken is roasting, or Cous-Cous. You'll definitely want something to catch all those glorious golden juices

 

3     tablespoons extra-virgin olive oil, divided, plus more for drizzling

2     teaspoons kosher salt,

divided

1     teaspoon tomato paste

⅔    teaspoon ground turmeric

⅔    teaspoon sweet paprika

¾    teaspoon finely ground black pepper

½    teaspoon ground ginger

¼    teaspoon ground cinnamon

Large pinch of freshly grated nutmeg

3     pounds bone-in, skin-on chicken pieces (legs, thighs, breasts, or a combination)

½    pound carrots, halved lengthwise (or quartered if thick)

½    pound sweet potatoes, cu lengthwise into ¾-inch-thick wedges

1     lemon, quartered

½    cup (about 3 ounces) pitted dates, sliced

1     cup mixed olives (with or without pits)

½    cup torn fresh herbs (cilantro, mint, parsley, or a combination), for serving

 

1              This crisp-skinned roasted chicken has all the flavors of a North African tagine the fragrant spices, the tangy lemon and olives, and the sweet, almost candied dates- but with the streamlined preparation of a sheet pan meal. Serve it with flatbread that you've warmed in the oven while the chicken is roasting, or with the Buttery No-Cook Couscous on page 246. You'll definitely want something to catch all those glorious golden juic.

2              Place a rack in the center of the oven and heat oven to 425°F.

3              In a large bowl, stir together 2 tablespoons of the oil, 1 teaspoons of the salt, the tomato paste, turmeric, paprika, pepper, ginger, cinnamon, and nutmeg. Add the chicken pieces to the bowl and rub the paste all over them, including under the skin. Arrange the chicken on a rimmed sheet pan.

4              In the same bowl (you don't need to wash it first), toss together the carrots, sweet potatoes, remaining 1 tablespoon oil and remaining ½ teaspoon salt. Arrange the vegetables on the sheet pan with the chicken. Add the lemon quarters to the pan. Roast for 20 minutes.Remove the sheet pan from the oven, then scatter the dates and olives in an even layer around the chicken among the vegetables. Drizzle with a little more oil, then return to the oven and roast until the chicken is cooked through, another 10 to is minutes for the white meat, and 15 to 20 minutes for the dark meat.

5              To serve, transfer the chicken to a platter and spoon the vegetables, dates, and olives next to it. Squeeze with the roasted lemon and scatter with the herbs.

SWAP IT OUT

You can substitute whole cherry tomatoes and mushrooms for the carrots and or sweet potatoes. Add enough to surround the chicken without crowding

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. We started with a favorite: Caesar Salad. Wonderful meal!

Herbed White Bean and Sausage Stew

Here’s a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic. It is deeply flavored and complex, but quite easy to make. Pan-fry the sausages in a bit of olive oil, then sauté the vegetables with cumin and tomato paste in the drippings. Add plenty of water and the dried beans that, wait for it, you did not have to soak. Simmer until the house is fragrant and the windows fog up (about 2 hours).

 

Time: 2 1/2 hours

 

2       tablespoons extra virgin olive oil, more for serving

2       pound sweet Italian sausage, sliced 3/4-inch thick

1       tablespoon tomato paste

½      teaspoon ground cumin

4       medium carrots, finely diced

2       celery stalks, finely diced

2       onion, chopped

3       garlic cloves, finely chopped

1       pound dried Great Northern beans, rinsed and picked through

2       teaspoons kosher salt, or to taste

4       thyme sprigs

2       large rosemary sprig

1       bay leaf

2       teaspoons balsamic vinegar, more for serving

½      teaspoon ground black pepper, more to taste.

Throw in a Parmesan Cheese Rind

 

1.            Heat the oil in a large stockpot over medium-high heat. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.

2.            Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.

3.            When the beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with additional vinegar and olive oil.

4.            Yield: 6 to 8 servings.

 

Serrano Ham and Arugula Salad with Pomegranate Salsa

 

We were given lots of Pomegranates from our neighbor Tom. We made this recipe for Serrano Ham and Arugula Salad with Pomegranate Salsa, but weren't impressed by it. We might simply have overdressed the salad. The Salsa was too sweet for our tastes. Doubt that we might make it again, but you might like it.

Serrano Ham and Arugula Salad with Pomegranate Salsa

Food & Wine

 

This vibrant dish, layered with arugula, bright white slices of ricotta salata and strips of salty serrano ham, is the sort of composed salad that Suzanne Goin uses to showcase seasonal ingredients. Another of her favorite winter salads is made with blood oranges, dates, and Parmesan cheese.

 

Ingredients

 

1       large shallot, minced

2       teaspoons fresh lemon juice

Kosher salt

2       tablespoons pomegranate molasses (see Note)

½      cup extra-virgin olive oil

Seeds from 1 small pomegranate

2       tablespoons chopped flat-leaf parsley

Freshly ground pepper

½      pound arugula, tough stems discarded

6       ounces thinly sliced serrano ham

½      pound ricotta salata cheese, cut into 12 thin slices

 

Directions

 

1.    In a medium bowl, mix the shallot with the lemon juice and 1/2 teaspoon of salt; let stand for 5 minutes. Whisk in the pomegranate molasses and the olive oil. Stir in the pomegranate seeds and the parsley and season with salt and pepper.

2.    Arrange the arugula on a large platter and layer in the serrano ham and ricotta salata. Spoon the pomegranate salsa over the salad and serve.

 

A Failure and a Winner

 

This is the Failure

Lobsters waiting for their ultimate use

This is the winner

We had a mixed success on this meal. We didn't like the Minestrone O Zuppa. It was way to intense for us. The soup was very thick and the taste was too strong for us.

On the other hand, Lobster Risotto is a fabulous dish. We love it! We quickly bailed on the soup and dove into the Risotto. I don't even think you could get Risotto this good in a restaurant! You can get the recipe from our blog of: May 2, 2015. Click the date to get the recipe. 

Minestrone O Zuppa

Di Funghi Alla Contadina

Tuscan Wild Mushroom Minestrone or Soup

Bugialli on Pasta

 

From Tuscany

Serves 10 To 12

 

For The Minestrone:

 

1½    ounces dried porcini mushrooms

6       cups lukewarm water

Coarse-grained salt

1½    pounds potatoes (not new potatoes)

4       ounces prosciutto or pancetta, in one piece

¼      cup olive oil

3       large cloves garlic,peeled and finely chopped

Salt and freshly ground black pepper

2       tablespoons tomato paste

 

For The Pasta:

2       cups unbleached all-purpose flour

3       extra-large eggs

Pinch of salt

 

For The Zuppa:

2       cups homemade croutons, fried or

 

This wonderful mushroom dish made with fresh pasta is Minestrone o zuppa di funghi alla contadina, though it is not a true minestrone because it has no beans. The soup is thickened instead with riced potatoes.

Soak the mushrooms in the lukewarm water for 30 minutes. Mean-while, bring a medium-sized pot of cold water to a boil, add coarse salt to taste, then add the potatoes and cook until very soft, for 30 to 45 minutes depending on size. Drain the mushrooms, saving the soaking water. Clean the mushrooms well, removing all the sand attached to the stems. Strain the soaking water by passing it several times through layers of paper towels.

Cut the prosciutto or pancetta into small pieces. Heat the oil in a medium-sized stockpot over low heat, and when the oil is warm, add prosciutto or pancetta and garlic, then sauté for 5 minutes.

Pour in the mushroom water and enough additional cold broth to total 3 quarts liquid; bring to a boil and simmer, uncovered, for 30 minutes.

Meanwhile, peel the potatoes and pass them throuch a food mill, using the disc with smallest holes (rather than a potato ricer), into a small bowl. Add the mushrooms to the stockpot and simmer for another 30 minutes, tasting for salt and pepper. Add the potatoes and stir well with a wooden spoon to dissolve them completely in the broth. Put in the tomato paste and simmer for 39 minutes, tasting again for salt and pepper.

If using fresh pasta, prepare it with the ingredients and quantities listed. When the broth is ready, add the pasta and cook for 1 to 3 minutes depending on dryness. With the addition of the pasta the soup is a minestrone.

If using croutons, ladle the soup into individual bowls and place the croutons on top. When croutons are added instead of pasta you have a zuppa.