Roast Chicken Cauliflower Soup

Chicken, Cabbage, Bacon before roasting

Chicken, Cabbage, Bacon after roasting

German Spaetzle Noodles

We made two new dishes for dinner: Creamy Cauliflower Soup with Rosemary Olive Oil and Roasted Chicken with Caramelized Cabbage.

Both of these recipes turned out great. The soup was so Creamy you would swear there was a ton of Cream in it. There is none! It is a rich delicious soup.

Bacon of course is my favorite seasoning. I love Roasted Chicken, so this recipe for Roasted Chicken with Caramelized Cabbage has it all. The dry rub on the Chicken is what makes it so good. With the Chicken we served German Spaetzle Noodles.

Creamy Cauliflower Soup With Rosemary Olive Oil

New York Times

 

This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you’ll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.

 

Ingredients

 

For The Rosemary Oil:

 

1       cup olive oil

4       (4-inch) sprigs fresh rosemary

 

For The Soup:

 

2       tablespoons olive oil

1       medium yellow onion, chopped (about 1 cup)

2       garlic cloves, minced (about 1 tablespoon)

1       quart low-sodium vegetable stock, plus more as needed for reheating

1       medium head cauliflower, cored and broken into 1 1/2-inch florets (about 2 1/2 pounds)

2       teaspoons kosher salt, plus more to taste

1       teaspoon black pepper, plus more to taste

Freshly grated zest of 1 lemon, for serving

 

For The Croutons (Optional):

 

3       cups diced rustic country bread (3/4-inch pieces)

 

Preparation

 

1.            Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.

2.            Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)

3.            Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.

4.            Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.

5.            Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.

6.            Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week. 

Roasted Chicken With Caramelized Cabbage

New York Times

YIELD       4 servings

TIME         1 hour 20 minutes, plus 1 hour brining

 

Chicken roasted on a sheet pan develops gloriously crispy skin thanks to the increased hot airflow from the oven that passes over it. The extra space on the pan holds cabbage and onions, which roast around the chicken and soak up its juices while caramelizing. Fennel seeds, which are often found in sausage, lend their wonderful anise flavor to the dry brine on the bird and to the schmaltzy vegetables. If you can, dry-brine the chicken overnight for the most flavor and juiciness. Be sure to save the carcass to turn into stock later.

 

Ingredients

 

Kosher salt and freshly ground black pepper

2        teaspoons fennel seeds

1        tablespoon packed dark brown sugar

1        whole (3- to 4-pound) chicken

2-½   pounds green cabbage (about 1 large head), cored and cut into 1-inch pieces

1        large yellow onion, halved and thinly sliced

5        tablespoons olive oil

1        tablespoon sherry vinegar

 

Preparation

 

1.            In a small dish, stir together 1 1/2 tablespoons Diamond Crystal kosher salt or 1 tablespoon Morton’s coarse kosher salt, 1 teaspoon black pepper, 1 teaspoon fennel seeds and the brown sugar.

2.            Place the chicken on a large plate or sheet pan and, with a paper towel, pat the surface of the chicken as dry as you can. Remove any giblets from the cavity and reserve for another time. Sprinkle a third of the spice mixture into the cavity of the chicken, focusing especially on the underside of the breasts. Use your hands to really rub the spices into the cavity. Now, sprinkle the rest of the spice mixture all over the surface of the chicken, including the bottom but especially the top, where the breasts are, and again, really rub it into the skin. If roasting right away, let the chicken sit at room temperature for at least 1 hour. Alternatively, you can place the chicken, uncovered, in the refrigerator to dry-brine for up to 24 hours; just be sure to let it sit out at room temperature for at least 1 hour before roasting.

3.            While the chicken is coming to room temperature, position a rack on the bottom third of the oven and heat the oven to 425 degrees. On a large sheet pan, add the cabbage, onion, 4 tablespoons olive oil and the remaining 1 teaspoon fennel seeds. Season generously with salt and pepper, and toss until evenly combined. Push the cabbage and onions to the edges of the pan to make room for the chicken, and place the chicken in the center of the pan, breast side up; the chicken should have direct contact with the pan and not be sitting over any of the vegetables. Massage the remaining 1 tablespoon olive oil onto the chicken and give it a final generous sprinkling of salt and pepper (going lighter on the seasoning the longer the chicken has been dry-brined).

4.            Roast the chicken, rotating the pan halfway through, until the skin is golden brown and crispy, and the thigh meat reaches 160 degrees on an instant-read thermometer (it will continue to cook as it rests), 40 to 55 minutes or 13 minutes per pound. Do not cut into it to check that the juices run clear. The cabbage and onions should be soft and slightly charred in spots.

5.            Let the chicken rest for at least 15 minutes on the pan before transferring to a cutting board and carving into portions. Don’t forget to turn the carcass over and eat the two “oysters” on the bottom of the chicken where the back of the thighs meet the spine. It’s arguably the best part of the roast chicken experience, and the chef’s treat.

6.            Add the vinegar to the cabbage and onions, toss until evenly distributed and taste for seasoning, adjusting with salt and pepper. Serve alongside the chicken.