One-Pot Cheesy Orecchiette With Cabbage and Paprika

We liked this recipe for One-Pot Cheesy Orecchiette with Cabbage and Piment d'Espelette. We enhanced the recipe by adding Bacon. I always joke about Bacon being my favorite seasoning, but it really can improve certain recipes! It was good, we will probably make this Pasta again one day.

One-Pot Cheesy Orecchiette with Cabbage and Paprika
New York Times
 
A sweet, soft mix of cabbage and leeks forms the base of this homey one-pot dish. Using vegetable broth instead of water as the liquid in the pot deepens the flavor, which is rounded out with salty, nutty Gruyère cheese and sour cream, and finished with smoked paprika and dill (or another fresh herb). You can use any short pasta here, just keep an eye on it so it doesn’t overcook; it should be just tender without being mushy.
 
INGREDIENTS
Yield:4 servings
 
3       tablespoons extra-virgin olive oil, more for serving
1       large leek, white and light green parts only, thinly sliced (or use 4 scallions)
Fine sea salt and freshly ground black pepper
2       garlic cloves, finely grated or minced
Pinch of red chile flakes, more for serving
½      small green cabbage (about 1 pound), sliced (5 cups)
1       teaspoon cider vinegar, more to taste
1       pound small pasta, such as orecchiette, shells or fusilli
4       cups vegetable broth
1       cup shredded Gruyère (about 3½ ounces)
½      cup sour cream, crème fraîche or mascarpone
½      teaspoon smoked paprika, more to taste
¼      cup chopped fresh dill or parsley, more for serving
 
PREPARATION
 
1.            In a large skillet, heat the oil over medium. Add leek and a pinch each of salt and pepper, and cook until tender and very lightly golden at the edges, 3 to 5 minutes. Stir in the garlic and chile flakes, and cook until fragrant, 1 minute longer. Add the cabbage and season with more salt and pepper. Cook until soft and collapsed, about 15 minutes. Stir in the vinegar, then taste and add more salt, pepper and vinegar until it’s nicely seasoned.
2.            Add pasta, broth and ½ teaspoon salt to the pan. Let the liquid come to a boil, then cover the pan and cook, stirring and tossing the pasta once or twice, until it is cooked through but still al dente, 12 to 15 minutes. If the skillet dries out before the pasta is cooked through, add a little water. And if there’s a bit of water left in the pan at the end, fear not, the pasta will absorb it in the next step. Just make sure to take the pan off the heat before the pasta gets too soft.
3.            Remove pan from heat and stir in Gruyère, crème fraîche and smoked paprika, and toss well. Stir in the dill. Season to taste with more salt (if you used salt-free broth, you might need to add more than you’d think) and cider vinegar if needed. Serve topped with more paprika, olive oil and dill if you like.

Creamy Butternut Squash and Coconut Noodle Soup

Ok, everyone, listen up! Creamy Butternut Squash and Coconut Noodle Soup is a MUST MAKE Soup. It is beyond delicious. I loved it and can't wait till we make it again. We enhanced the soup in two ways. We used Delicata Squash instead of the called for Butternut Squash. The reason we did this is that the Delicata Squash does not need to be peeled. Life is easier! The second thing we did was to add cleaned, shelled Deveined Shrimp to the hot soup at the end for about 5 minutes to cook them in the flavorful Soup. They were a great addition. This is just such a wonderful soup. I really hope you make it!

Creamy Butternut Squash and Coconut
Noodle Soup
New York Times
 
Sweet, savory, and full of flavor, this easy weeknight noodle soup takes a cue from the warmly comforting northern Thai dish khao soi, with a curry-spiced coconut broth and toppings that offer crunch and contrast. First, the butternut squash is simmered in the fragrant broth until very tender. Then the squash is mashed, becoming one with the coconut milk before stock and sweet and savory seasonings are added (to keep the soup vegetarian, use soy sauce instead of fish sauce and use vegan curry paste). You can use any type of egg noodles here, from wide dried egg noodles to flat fresh egg noodles (sometimes labeled as wonton noodles). Ladle the flavorful squash broth over the noodles and garnish with as much garnish as your heart and stomach desires. Those toppings can be — but are not limited to — a lot of lime juice to cut the richness, cilantro, sliced fresh shallots, crispy shallots, fried noodles, chile oil or pickled
mustard greens.
 
INGREDIENTS
Yield: 4 servings
 
3           tablespoons vegetable oil
1 to 1¼ pounds peeled butternut squash, cut into 1-inch chunks
Salt
2           tablespoons red or yellow curry paste
1           3-inch) piece ginger, grated (about 3 tablespoons)
1           teaspoon ground turmeric
2           13-ounce) cans full-fat coconut milk
2 to 3    cups vegetable or chicken stock
2           teaspoons fish sauce or 1 tablespoon soy sauce
2           tablespoons brown sugar
8           ounces fresh or dried egg noodles (wide or thin)
Lime wedges, cilantro, thinly
sliced shallots and chile oil, for serving
 
PREPARATION
 
1. Bring a pot of water to a boil for the noodles. Meanwhile, in a large pot or Dutch oven, heat the vegetable oil over medium- high. Add the squash, season with salt and cook, stirring occasionally until slightly softened and lightly golden in spots, 5 to 7 minutes. Stir in the curry paste, ginger and turmeric. Cook, stirring often, until very fragrant, about 1 minute, lowering the heat if necessary to keep from scorching.

2. Add the coconut milk and bring to a simmer. Cover and cook, stirring occasionally, until squash is tender enough to mash, 10 to 12 minutes. Uncover and use a wooden spoon or potato masher to crush the squash into small pieces. Add 2 cups of the stock, fish sauce and brown sugar. Bring to a boil, then turn the heat off. Add more stock for a brothier soup. Season with salt and adjust other seasonings to taste.

3. While the squash simmers, cook the noodles per the package directions.

4. To serve, divide the noodles into bowls, ladle the soup over, very generously squeeze lime over, and top with cilantro, shallots and chile oil.

 

One-Pot Chicken and Lentils

One-Pot Chicken and Lentils reads like it would suit our tastes when we first read the recipe. It had all the elements we usually enjoy—simple ingredients, one-pot ease, and the promise of something hearty and comforting.

Unfortunately, it didn’t deliver. The dish turned out surprisingly bland, with very little depth of flavor. The Chicken, in particular, lacked any real character and ended up reminding us more of boiled chicken than something slowly cooked and satisfying. Even the Lentils, which usually bring a nice earthiness, didn’t add much. This is one we won’t be making again.

Winter is when Pears are at their peak, and it’s the perfect time to lean into a good Pear Salad. We love the combination of ripe Pears with Blue Cheese and Walnuts—it hits that balance of sweet, creamy, and crunchy that makes a salad feel complete. This is a salad we’ll be making often throughout the season. In fact, it easily stole the show that night—the best part of the dinner.

One-Pot Chicken and Lentils
New York Times
 
This one-pot chicken and lentils recipe takes a well-spiced blend of pantry staples plus a handful of fresh ingredients and simmers them together for a throw-in-the-pot meal that is both comforting and filling. It relies on bone-in, skin-on chicken thighs, and the role of the skin is essential: First, it forms a protective shield when seared, preventing the chicken from drying out in the bubbling liquid as it simmers, and helps build flavor as its fat renders. (Thank the skin for its service and discard it before serving.) The finishing touch of lime adds a nearly imperceptible sour flavor, similar to some Persian stews, that rounds out the braising liquid, which is best enjoyed with bread or basmati rice.
 
INGREDIENTS
Yield:4 servings
 
2       tablespoons olive oil
1       yellow or red onion, thinly sliced
2       medium carrots, unpeeled and cut into thin rounds
Salt and pepper
4       to 6bone-in, skin-on chicken thighs (1½ to 2 pounds), patted dry
2       tablespoons tomato paste
1       tablespoon ground cumin
1                teaspoon ground turmeric
2       garlic cloves, grated or minced
1       cup green or brown lentils, rinsed
1       lime, halved
2t      ablespoons chopped cilantro or parsley leaves and tender stems
 
 
PREPARATION
 
1.            Heat the oil in a large Dutch oven or pot over medium-high until shimmering. Add the onion and carrots, season lightly with salt and cook, stirring occasionally, until the onions just start to soften, about 3 minutes.
2.            Push the carrots and onions to the sides of the pot, creating space in the center. Season the chicken thighs all over with salt and pepper, then add them, skin-side down, to the center of the pot. Cook until the skin easily releases from the pan, 7 to 9 minutes, pushing the onions and carrots occasionally. (Everything will be snug and that’s OK!)
3.            Add the tomato paste, cumin, turmeric and garlic to the carrots and onions, stirring as best you can. Flip the chicken, stack the pieces to make some room in the pot to stir, and cook until the tomato paste intensifies and darkens in color, about 2 minutes.
4.            Add the lentils and 4 cups of water (or more if needed, to fully submerge the lentils and most of the chicken). Adjust the heat to bring the liquid to a boil, and season with salt. Cover with the lid slightly ajar, adjust the heat to maintain a simmer, and cook, stirring occasionally, until the lentils are tender, the chicken is cooked through and the flavors blended, 40 to 45 minutes.
5.            Remove and discard the skin from the chicken. Stir in half the lime juice, spoon some sauce over the chicken, then taste and season as needed with more lime juice or salt. Finish with a few grinds of pepper and sprinkle with the cilantro before dividing among bowls.

Rib Cap and Lobster Risotto

We planned a blow out major dinner. We started with Lobster Risotto. This is about as rich a dish as you can make. You can find the recipe for Lobster Risotto on our blog of May2, 2015: Click the date to get the recipe. 

Rib Cap is considered by many the king of Steaks. What a beautiful presentation and the steaks were perfect! This is a dinner we won't be repeating soon, it is so excessive. It was memorable!

Smitten Kitchen's Pizza Bean

Ever make a recipe, that you were confident wouldn't work? This is one for Smitten Kitchen's Pizza Beans was one! We saw it, shook our heads but proceeded to let the recipe prove us wrong. We weren't. A general rule of thumb is Pizza's should be cooked in a Pizza oven. A specific rule from now on is: One of the best part of a Pizza is a good crust. This recipe simulates beans for a crust. Too many rules were broken, we paid the price.

Smitten Kitchen's Pizza Beans

The Bean Book

 

In the Bean World, there are few recipes that get the attention of Deb Perelman's Smitten Kitchen Pizza Beans. It's a clever, simple idea, and yet you make it and you can't get over how good it is. You also kick yourself for not coming up with it on your own, but we can all be thankful that Deb made it a reality.

The attraction of pizza is the magic of tomatoes, cheese, and crust. This recipe has all that, but the beans replace the wheat crust. While Pizza Beans will not replace pizza, it's hard not to be a fan.

 

2       tablespoons olive oil

1       large onion, chopped

2       celery stalks, diced

1       large or 2 regular carrots, peeled and diced

Salt and freshly ground pepper or red pepper flakes

2       large garlic cloves, minced

¼      cup dry white or red wine (optional)

4       ounces curly kale leaves, chopped or torn

24     cups crushed tomatoes (one 28-ounce can minus 1 cup; reserve the rest for another use)

6       cups cooked, drained firm-tender giant white beans, such as Rancho Gordo Royal Corona beans (from 1 pound, or 2 cups, dried beans)

Up to ¾ cup vegetable broth 8 ounces mozzarella cheese, coarsely grated

3       cup grated Parmesan cheese

2       tablespoons roughly chopped fresh flat-leaf parsley, for garnish (optional)

Makes 8 Servings

 

 

Preheat the oven to 475°F.

In a braiser, shallow Dutch oven, or other ovenproof pan, heat the olive oil over medium-high heat. Add the onion, celery, and carrots.

Season well with salt and pepper. Cook, stirring frequently, until the vegetables brown lightly, about 10 minutes. Add the garlic and cook for 1 minute.

Add the wine (if using) and use a wooden spoon to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes.

Add the kale and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer. Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to ¾ cup broth, ¼ cup at a time.

Decrease the heat to medium and simmer for about 10 minutes.

Taste and adjust the seasonings as needed

Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you're impatient and want a deeper color, you can run it under the broiler.

Garnish with parsley (if desired).

 

Chicken Braised with Apricots and Harissa

At this stage in our lives, some dishes aren't worth the effort. This is a good recipe, but Chicken Braised with Apricots and Harissa requires a lot of work! You will get all of the tastes of Morocco but it would be easier to find a Moroccan restaurant if you crave the dish! However, it is doable, we just won't make it again.

Chicken Braised with Apricots and Harissa

MAKES 8 THIGHS

 

REQUIRES OVERNIGHT MARINATING

FOR THE TEBIL

 

2       tablespoons ground coriander

1¼    teaspoons turmeric

½      teaspoon caraway seeds, ground

¼      teaspoon freshly ground black pepper

 

I thought I knew my harissa after nearly two decades of making it from scratch. Then I tasted a spoonful of rich, wine-dark paste from an unmarked jar that arrived on my doorstep from brothers Mansour and Karim Arem. They were on the verge of launching Zwita, a company focused on celebrating their Tunisian heritage. Whereas Western cooks and food writers are somewhat familiar with many of the food traditions of nearby Morocco, we've largely neglected to learn anything about Tunisia or its culinary history. And judging by the Arem brothers' harissa, that's entirely to our detriment.

 

Made with mild, sun-dried chiles, the traditional Tunisian pepper paste is layered with garlic, caraway, and coriander.

Multidimensional in flavor and distinctly thick, this harissa will be a revelation to anyone who has only encountered it squeezed from a tube (or any other version similarly doctored up with tomato products, hydrated chile powder, or fresh peppers).

Once I tasted their harissa, I began to incorporate it into my everyday cooking, stirring it into Garlic and Herb Labne (page 48) and drizzling it over roasted vegetables. But one of my favorite ways to use it is as a rub or marinade for chicken.

When I asked Mansour what other spices I should add to this braise he told me about tebil (pronounced tah-bill), a Tunisian coriander-based spice blend that varies from family to family. In some households, it consists entirely of coriander!

He also said that cumin is used sparingly in Tunisia, and always added at the end of cooking to keep it from overwhelming the dish. With Mansour's guidance, I tinkered with the spices to develop my own tebil for this dish.

 

Every time l've made this for friends, there hasn't been a morsel left. Since I use mild harissa, even the most spice-averse kids lap up every sip of braising juice and eat every bite of chicken off the bone. It's a winner, if there ever was one. highly recommend serving this chicken with steamed couscous because it absorbs the braising juices on your plate as you eat-ensuring that you'll get to enjoy every last drop.

 

FOR THE CHICKEN

 

8       bone-in, skin-on chicken thighs (about 3 pounds)

Kosher salt

2       tablespoons mild harissa paste

3       tablespoons Cardamom

Ghee (page 61), Ghee (page 62), or extra-virgin olive oil

1       yellow onion, thinly sliced

2       carrots, peeled and roll-cut (see page 32) into ¾-inch pieces 8       garlic cloves, peeled and left whole

1       cup crushed tomatoes (canned or fresh)

1       cup Chicken Stock (page 314) or water

2       bay leaves

Small handful of cilantro stems (reserve leaves for serving)

1       cup dried apricots, halved

1       teaspoon ground cumin

 

FOR SERVING

Cilantro leaves and tender stems

Steamed couscous, pearl couscous, or rice

Garlic and Herb

Labne

Green Sauce

 

To make the tebil, in a small bowl, stir together the coriander, turmeric, caraway, and pepper.

The day before you plan to cook, season the chicken generously on both sides with kosher salt. In a medium bowl, mash together the harissa paste and about half of the tebil.

Add the chicken and use your hands to evenly coat it all with the spiced harissa paste. Cover and refrigerate overnight, then bring to room temperature before cooking.

Adjust an oven rack to the center position and preheat to 375°F

Set a large nonreactive skillet over medium-high heat and add the cardamom ghee. When the fat shimmers, add the onion, carrots, and garlic. Season lightly with salt and sprinkle in the remaining tebil, then reduce the heat to medium and cook, stirring occasionally, until the onions are tender, translucent, and just beginning to take on color, about 12 minutes.

Add the tomatoes and chicken stock and stir to deglaze, then let the mixture return to a boil.

Transfer the vegetable and tomato mixture into a g × 13-inch baking dish and layer in the bay leaves and cilantro stems.

Arrange the chicken thighs, skin-side down, atop the bed of aromatics, then nestle the apricots around the chicken. The braising liquid should come about halfway up the sides of the chicken, so if you're at all short, add a splash of water or stock to make up the difference. Lay a piece of parchment atop the chicken, then seal the pan tightly with aluminum foil.

Transfer to the oven and cook until the chicken is completely tender and shows no resistance when pierced with a sharp knife, about 1½ hours.

When the chicken is completely tender, adjust the oven rack to the highest position and increase the oven temperature to 425°F. Remove the foil and parchment from the pan and flipt he chicken thighs over so that they sit skin-side up. Sprinkle the cumin into the braising liquid as you flip the thighs.

Return the baking dish to the oven and cook the chicken until the liquid is nicely reduced and the skins are crisp and golden brown, 18 to 20 minutes longer.

To serve, use tongs to gently arrange the chicken in a rimmed serving dish or shallow bowl. Discard the bay leaves and cilantro stems. Taste and adjust the seasoning of the braising juices with salt as needed, then spoon the apricots and braising juices over the chicken. Garnish with cilantro and serve with steamed couscous, garlic and herb labne, and green sauce.

Refrigerate leftover meat, apricots, and braising juices together in a covered container for up to 1 week or freeze for up to 3 months. Bring to a boil before serving.

 

VARIATION

 

To make a Lamb Tagine, substitute 4 pounds boneless lamb shoulder, cut into 3-inch pieces and salted in advance, for the chicken. Before cooking the aromatics, melt 3 tablespoons of Ghee (page 62) or oil in the Dutch oven over medium-high heat. Brown the lamb on all sides, about 4 minutes per side, then set the meat aside. Discard the used fat and continue the recipe as written, Cooking the aromatics in fresh ghee. Note that the lamb may take up to 30

Stir-Fried Cabbage and Pork in Fish Sauce Butter

Stir-Fried Cabbage and Pork in Fish Sauce Butter is a winner! At first glance it’s a simple, almost humble dish—but don’t let that fool you. The combination of savory pork, tender cabbage, and that deeply flavorful fish sauce butter comes together in a way that’s far greater than the sum of its parts.

The real magic happens when you serve it over rice. As the dish hits the plate, the sauce seeps down into the rice, coating each grain with that rich, salty, slightly funky butter. It transforms the rice into something you’ll keep going back to, long after the pork and cabbage are gone. It’s one of those dishes where every bite seems better than the last.
We also love how quickly this comes together. It feels like comfort food, but without the heaviness—bright, satisfying, and incredibly easy to pull off on a weeknight.

We highly recommend this dish. It’s simple, a little unexpected, and absolutely delicious.

Stir-Fried Cabbage and Pork in Fish Sauce Butter
New York Times
 
This quick, weeknight cabbage and pork stir-fry is humble in ingredients yet packed with flavor, thanks to briny fish sauce, rich brown butter and potent aromatics (ginger, garlic and red-pepper flakes). Chopped cabbage gets a nice char in butter that browns as it cooks, adding richness to the lean vegetable. Fast-cooking ground pork is infused with garlic, ginger and scallions, and the final addition of salty fish sauce, bright lime juice and chopped fresh cilantro creates a punchy sauce. If you like a jolt of heat, use a thinly sliced bird’s-eye chile in place of the crushed red pepper.
 
INGREDIENTS
Yield:4 servings
 
1       tablespoon neutral oil, such as canola or safflower
1       pound ground pork
Salt and pepper 
3       scallions, thinly sliced
3       garlic cloves, minced
1       tablespoon minced fresh ginger
3tablespoons unsalted butter
1       pound green or red cabbage, chopped into 1-inch pieces (about 5 cups)
1       tablespoon fish sauce
1       tablespoon lime juice, plus wedges for serving
¼      teaspoon crushed red pepper
½      cup coarsely chopped cilantro, plus more for garnish
Cooked rice (such as short-grain white or brown rice), for serving
 
 
PREPARATION
 
1.            In a 12-inch nonstick skillet, heat oil over medium-high. Add pork, season with salt and pepper and cook, stirring occasionally and breaking up the meat until no longer pink, about 5 minutes.
2.            Add scallions, garlic and ginger, and stir until fragrant, 30 seconds. Transfer the pork mixture to a plate.
3.            Add 2 tablespoons of the butter to the skillet and stir until melted. Add cabbage, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and golden in spots, 5 minutes.
4.            Stir in the pork mixture (and any accumulated juices), then add fish sauce, lime juice, crushed red pepper and the remaining 1 tablespoon butter, and mix well. Turn off the heat. Season with salt and pepper and stir in cilantro.
5.            Divide pork and cabbage mixture over rice in bowls. Top with more cilantro and serve with lime wedges for squeezing over.

 

Gribenes - the ultimate unhealthy dish

 

This recipe for Schmaltz and Gribenes captures the essence of my childhood and eating at my Grandmother's. She always served it. It is crispy, salty fried chicken skin. Think of a Potato Chip made from Chicken Skin. Think of hardening of the arteries, think of guilty pleasures. I wonder, back in the day, if my mother and grandmother were aware they were serving me probably the most unhealthy food ever. It is good however!

Schmaltz and Gribenes
The New York Times
 
Schmaltz is rendered poultry fat, in this case made from chicken, while gribenes are its crispy, crackling-like byproduct that comes from bits of chicken skin. The key to this recipe is to go low and slow: You want the fat to cook gently and thoroughly so it renders completely without burning. Some would argue that the onion is mandatory and not optional, but if you plan to use the schmaltz for very delicate recipes, or sweet recipes (chilled schmaltz works wonderfully as the fat in pastry dough), feel free to leave it out. Your schmaltz won’t have as deep a flavor, but it will be more versatile. Schmaltz will last for at least a week in the refrigerator and up to six months in the freezer. If your butcher won’t sell it to you, the best way to obtain chicken skin and fat is to collect trimmings in the freezer every time you buy a whole bird. Or you can strip the skin and fat from chicken thighs and save the skinless meat to use in other recipes.
 
 
INGREDIENTS
 
¾    pound chicken skin and fat, diced (use scissors, or freeze then dice with a knife)
¾    teaspoon kosher salt
½    medium onion, peeled and cut into 1/4-inch slices (optional)
 
Preparation
 
1.   In a large nonstick skillet over medium heat, toss chicken skin and fat with salt and 1 tablespoon water and spread out in one layer. Cook over medium heat for about 15 minutes, until fat starts to render and skin begins to turn golden at the edges.
 
2.   Add onions and cook 45 to 60 minutes longer, tossing occasionally, until chicken skin and onions are crispy and richly browned, but not burned.
 
3.   Strain through a sieve. Reserve the schmaltz. If you want the gribenes to be crispier, return to the skillet and cook over high heat until done to taste. Drain gribenes on a paper-towel-lined plate.

Caramelized Black Pepper Chicken

We liked this recipe for Caramelized Black Pepper Chicken. Vietnamese recipes always are appealing to our palate. We started with a very non-Vietnamese Caesar Salad but why not be international in meal prep? We recommend this as a great weeknight dinner. 

Caramelized Black Pepper Chicken
Food & Wine
 
Charles Phan's Vietnamese chicken dish features tender bites of thigh meat coated in a sweet-savory glaze spiked with chiles and ginger for big, bold flavor.
 
INGREDIENTS
½      cup dark brown sugar
About 1/4 cup nam pla fish sauce
¼      cup water
3       tablespoons rice vinegar
1       teaspoon minced garlic
1       teaspoon finely grated fresh ginger
1       teaspoon coarsely ground black pepper
2       fresh Thai chiles, halved, or dried red chiles
1       tablespoon canola oil
1       shallot, thinly sliced
1       pound skinless, boneless chicken thighs, cut into 1-inch pieces
4       cilantro sprigs
 
DIRECTIONS
 
1. In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper, and chiles.
 
2. Heat the oil in a large deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes. Transfer to a serving bowl, garnish with the cilantro, and serve.