One-Pot Chicken with Dates and Caramelized Lemon

One-Pot Chicken with Dates and Caramelized Lemon was a great dish. I liked the combination of Dates and Lemon. We served it with Lemon Butter Orzo. This was a new twist to making Orzo for us. It is also a good recipe. We found two new delicious recipes!
 

One-Pot Chicken with Dates and Caramelized Lemon

Nothing Fancy

Alison Roman

 

3½ to 4-pound chicken, or 3 pounds bone-in, skin-on. chicken thighs or legs

Kosher salt and freshly ground black pepper

4      tablespoons olive oil, divided

1      lemon, cut into thick slices crosswise, seeds removed

2      shallots, halved lengthwise

4-6  medjool dates (3 ounces), pitted

4      sprigs fresh thyme or oregano, plus more for serving

1      cup water

2      teaspoons ground Urfa chile, or 1 teaspoon crushed red pepper flakes

Flaky sea salt

 

1.            This one-pot oven-cooked chicken is a true treasure. It's sweet and tangy and a little spicy, and just downright special. It's got the kind of bold flavors you wouldn't expect from such few ingredients, which I guess is part of what makes it remarkable. But it's also a rather flexible dish, able to be made with a whole chicken or chicken parts (bone-in skin-on thighs, if you please) for a more weeknight-friendly vibe. But what makes it really special is how it's cooked: first seared, breast side up, letting the legs and thighs brown and render, then lemons and shallots are fried in that fat, then water is added to provide adequate sauciness, cooking the chicken quickly yet gently. The lid is then removed so the top can finish browning. And then there you have, all at once, a chicken, that is both nearly fall-apart tender and deeply golden brown on all sides. A chicken revelation!

 

1.            Preheat the oven to 425°F.

2.            Season the chicken all over with salt and pepper. Heat 2 tablespoons of the oil in a large (at least 8-quart) Dutch oven over medium-high heat. Place the chicken in the pot breast side up, and using tongs or your hands (be careful!), press lightly to make sure the skin comes into even contact with the pot bottom. This is your chance to brown the legs and render that excess fat! It's rarely offered in whole-chicken recipes, so take advantage. (If using parts, just sear the chicken skin side down.)

3.            Cook, without moving, until the chicken is nice and browned, 5 to 8 minutes. Seriously, no peeking! Nothing exciting will happen before 5 minutes, I promise you.

4.            Add the lemon slices and shallot, maneuvering the chicken however you need so that the slices come into contact with the bottom of the pot. Let everything sizzle in the chicken fat until lightly caramelized, about 2 minutes.

5.            Add the dates, thyme, and water. Sprinkle the top of the chicken with the Urfa chile and place the lid on. Put the Dutch oven in the oven and roast until the dates are plump, the lemon is jammy, and the chicken is almost but not totally cooked through, 20 to 25 minutes (it will look mostly cooked through and a little anemic from getting covered with the lid).

6.            Remove the lid and drizzle the chicken with the remaining 2 tablespoons oil and continue to cook until the liquid has reduced by half and the top of the chicken is an illustrious, glistening golden-brown, another 20 to 30 minutes (depending on if you're using parts or whole bird).

7.            Let the chicken rest in the Dutch oven for 10 minutes, then transfer to a cutting board and carve. Serve along with the shallot, lemons, and dates, with some more thyme and flaky sea salt sprinkled over.

 

DO AHEAD This chicken can be made a few hours ahead, then kept in the Dutch oven at room temperature. If you wish to reheat it before serving, pop it back into the oven without a lid for 10 to 15 minutes or so.

Lemon Butter Orzo

The Endless Meal

 

Lemon butter orzo is a simple side dish that's deliciously buttery with fresh lemon flavor. In less than 15 minutes you can have a rice-like pasta side that goes well with nearly any main course.

 

What is orzo

While orzo looks a lot like rice, it's actually a tiny, grain-shaped pasta. In Italian, the word orzo means barley as it resembled unhulled barley.

 

Ingredients

 

1       cup orzo

1½    cups chicken or vegetable stock

½      teaspoon EACH: sea salt and pepper

2       tablespoons lemon juice, fresh is best!

1       tablespoon butter

1       tablespoon minced parsley, optional

 

How To Make This Lemon Butter Orzo Recipe

 

1.            If you've never made orzo before, don't worry, it's very easy. Cooking orzo is just like cooking rice!

2.            Put the stock, orzo, salt, and pepper into a pot and bring it to a boil.

3.            Reduce the heat, cover the pot, and simmer it gently for 10-12 minutes. You'll know it's done when there's no visible liquid left in the pot and you see little holes over the surface of the cooked orzo 

4.            Now, all that you have to do is mix in some butter, lemon juice, and minced parsley and your lemon butter orzo is ready to serve

Sausage and Pineapple

We tried this recipe for Sausages With Tangy, Gingery Pineapple. We didn't particularly like it. Others obviously did. We won't make it again, but it might appeal to you. Try it and let us know.

Sausages With Tangy, Gingery Pineapple

New York Times

 

Debate ham and pineapple pizza all you want. There’s no denying the goodness of caramelized pineapple paired with crisp-edged sausages. In this easy weeknight meal, a tangy lime- and ginger-spiked dressing cuts the richness of the meat and tempers the sweetness of the fruit. Serve this with some crusty bread to mop up the drippings.

 

Ingredients

 

2       cups pineapple chunks, in 1-inch pieces

2       tablespoons dark brown sugar

2       tablespoons extra-virgin olive oil

4       teaspoons finely grated fresh ginger (from 1 1/2-inch piece)

4       teaspoons finely grated lime zest (from 1 to 2 limes)

Kosher salt and black pepper

½      teaspoon ground allspice

⅛      teaspoon ground cayenne

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

1       pound sweet or spicy Italian sausage

½      cup cilantro leaves and tender stems, roughly chopped

 

For The Ginger-Lime Vinaigrette:

 

1       tablespoon lime juice, plus more to taste

1       small garlic clove, finely grated or minced

½      teaspoon fresh ginger, finely grated or minced

Kosher salt and black pepper

3       tablespoons extra-virgin olive oil

 

Preparation

 

Heat oven to 450 degrees and, if you like, line a sheet pan with parchment paper.

In a medium bowl, toss together pineapple, sugar, oil, ginger, lime zest, 1 teaspoon salt, 1/2 teaspoon pepper, allspice and cayenne until well combined. Stir in three-quarters of the onions. (Reserve remaining onions for serving.)

Spread pineapple mixture onto the sheet pan in one layer. Nestle sausages among the pineapple mixture. Roast until fruit is caramelized and sausages are browned and cooked through, about 30 minutes. Halfway through baking, flip the sausages and toss the pineapple mixture.

Meanwhile, make the vinaigrette: In a small bowl, combine lime juice, garlic, ginger and a big pinch each of salt and pepper. Slowly whisk in oil. Taste and season with more salt and lime juice if you’d like.

Pull the pan out of the oven, drizzle vinaigrette over sausages and pineapple, and toss gently to combine. Garnish with reserved onion and cilantro, and serve.

 

Fava Bean Puree and Past

Home Grown Fava Beans

We planted Fava Beans but for some reason had only a small crop. It did yield us enough however to make Fava Bean Puree which we really like. We served it on Toast Points. You can get the recipe on our blog of March 28, 2006. Click the date to get the recipe. We tried a new recipe for Zucchini Pasta. We actually decided we prefer our traditional recipe. You can see our traditional recipe You can find the recipe for this simple and delicious pasta in our blog of: June 19, 2009. Click the date to get the recipe. This is one of those dishes that makes me realize I could be a vegetarian (theoretically speaking - I will never give up my love a great steak!).

Caramelized Zucchini Pasta

New York Times

 

This recipe transforms two pounds of grated fresh zucchini into one cup of caramelized zucchini that’s rich, sweet and jammy enough to become a pasta sauce. Cooked over moderately high heat in a combination of olive oil and butter, the zucchini fries in its own juices and concentrates its flavor. Adding garlic and basil lends sweetness, but consider adding anchovy, preserved lemon or red-pepper flakes. As browned bits appear in the skillet, deglaze with a few tablespoons of water, chicken stock or vegetable stock to help prevent burning and to incorporate all of those tasty caramelized bits into the sauce. With time and patience, you’ll have a not-so-pretty but delicious mixture, like caramelized onions made with zucchini. Eat it tossed with pasta, as is done here, or add it to sandwiches, pizzas or antipasti spreads.

 

INGREDIENTS

 

2      tablespoons unsalted butter

2      tablespoons extra-virgin olive oil

2      pounds zucchini, coarsely grated (about 3 large zucchini)

8      garlic cloves, peeled and smashed

½     cup basil leaves, stems reserved, plus more for serving 

Kosher salt and black pepper

1      pound ridged or curly pasta (like medium shells or casarecce)

½     cup finely grated Parmesan or pecorino (about 1/2 ounce), plus more for serving

1      tablespoon lemon juice 

 

PREPARATION

 

1.            In a large (at least 12-inch) cast iron skillet over medium-high heat, melt the butter and oil. When it’s foaming, add the zucchini, garlic, the basil stems and half the basil leaves. Season with 1 1/4 teaspoons salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5 to 7 minutes. Uncover and cook until the liquid evaporates and the zucchini starts to sizzle, 7 to 10 minutes. 

2.            Continue to cook until the zucchini is very soft, dark green, and reduced to about 1 cup, another 20 to 25 minutes. When you see a build up of browned bits on the skillet, add a couple tablespoons of water and stir, scraping up the browned bits. Repeat anytime more browning occurs. If you see burning, deglaze with water and lower the heat. (Caramelized zucchini can be made ahead and refrigerated for up to a week; it also freezes well.)

3.            Meanwhile, bring a large pot of salted water to a boil. When the zucchini is about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups of pasta water, then drain the pasta. If the zucchini is ready before the pasta, keep cooking it; the zucchini will only get better the longer it cooks.

4.            When the pasta’s drained, remove the herb stems from the zucchini. Reduce the heat on the zucchini to medium, then add the pasta, 1 cup pasta water, and the Parmesan. Stir until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, then season to taste with salt and pepper. Serve with more basil, Parmesan and black pepper.

 

Steamed Black Cod in Fermented Black Bean Sauce

 

Black Cod in Fermented Black Bean Sauce is a wonderful fish presentation. The texture of the fish is very flakey and the sauce permeates the fish. We serve it with Steamed Rice. Since Snap Peas are in season we served them as a side. Simply sautéed them in Butter. You can get the recipe on our blog of December 21, 2020. Click the date to get the recipe. 

Spring Asparagus

 

Spring gives us the best Asparagus. There are many way to serve it. This is one of our favorite ways. Steamed for about 4 minutes. Smothered with Brown Butter then sprinkled with Parmesan Cheese. It is a great appetizer!

Fava Bean Pasta

Fava Bean Pasta is an all time favorite for us. We make it several times a year when Fava Beans are in season. Bacon is my favorite seasoning and it predominates in this dish. You can get the recipe on our blog of: April 2, 2008. Click the date to get the recipe.

Crab and Pork Shu Mai and Mac n Cheese

Good news, bad news. We bought the expensive Momofuku Soy and Scallion Noodles and followed their recipe to make Mac n Cheese. We didn't like it at all. Our neighbor did so we gave the leftovers to him. That was the bad news.

The good news is we for the first time made Shu Mai. We bought the Skins at a Japanese Market and found it was easy to shape and stuff the Shu Mai. We followed the recipe in the Donabe Cookbook, steaming the Shu Mai in our Donabe. They turned out perfectly. Afterwards we found out that the Chinese Skins differ from the Japanese Skins. Next time we will use Chinese Skins. We will probably also use the recipe that we use for Shu Mai Burgers using Shrimp rather that Crab. That will probably give a little more crunch to the Shu Mai. It will be fun experimenting. 

Crab and Pork Shumai

Donabe

 

6       ounces (180 g) lump crabmeat

5       ounces (150 g) ground pork

1       tablespoon finely minced shallot

1       green onion, thinly sliced crosswise

1       teaspoon finely grated peeled fresh ginger

1       tablespoon sake

1       teaspoon usukuchi shoyu (light-colored soy sauce)

1½    tablespoons katakuriko (potato starch)

½      teaspoon sea salt

¼      teaspoon raw brown sugar

¼      teaspoon white pepper

15 to 18 small wonton wrappers

(2¾/-inch/7 cm squares)

Soy sauce, for serving

Rice vinegar, for serving

Karashi (Japanese mustard; optional), for serving

 

Shumai is the Japanese name for a popular Chinese dim sum dish called shao mai that has been adapted to Japanese home cooking. It's an open-face wrapped dumpling and is very easy to make. This recipe is full of rich crab flavors and has a nice~ juicy texture.-_Naoko

 

To make the filling: Combine the first eleven filling ingredients in a bowl and knead by hand until smooth. Cover tightly with plastic wrap and let it rest in the refrigerator for 30 minutes.

 

To make the shumai, mound about 1½ tablespoons of the filling in the center of a wonton wrapper. Gather up the edges of the wrapper, leaving the top of the filling open. Lightly squeeze the neck of the wrapper with your thumb and index finger to form pleats. Rub the bottom flat with your other hand. Set it on the tray and repeat the process with the remaining wrappers until the filling is gone. Cover with a damp paper towel until ready to cook. You can make the shumai about 15 to 30 minutes in advance, but any longer and the bottom of the wonton wrappers will start to become too wet.

Prepare the donabe steamer, lining the surface of the steam grate with one of the suggested linings. Arrange all the shumai on the lined steam grate, cover, and steam over upper medium-high heat for 6 to 8 minutes, or until the filling is cooked through.

 

To serve, have each person mix a dipping sauce to taste in a saucer. The standard ratio is about 1.5:1, soy sauce to rice vinegar. Put a small amount of the karashi on the side of the saucer. Dip the shumai in the sauce and top with a dab of karashi, if you like.

 

Bacon-Roasted Pork Tenderloin with Caraway Cabbage and Apples

 

Bacon-Roasted Pork Tenderloin with Caraway Cabbage and Apples is a perfect winter dish. Pork Loin, Bacon, Cabbage - what could be better on a cold winter evening? It transports me back to dinners we had in Berlin (at least in my imagination). The dish requires a lot of Toothpicks to attach the bacon to the loin, be sure to remove them all before serving. It makes a lot and gives great leftovers. As I write this I can actually recreate the aroma of the dish in mind! You can get the recipe for the hearty dish in our blog of: October 29, 2018. Click the date to get the recipe.

Chicken With Torn Sourdough, Sherry, Raisins & Bitter Greens

We like Chicken With Torn Sourdough, Sherry, Raisins & Bitter Greens. It reminds of our favorite restaurant in San Francisco: Zuni Cafe. We used to get their original version all of the time. This is a good derivative of it. You can get the recipe on our blog of July 26, 2021. Click the date to get the recipe.

Cod With Chorizo, Tomatoes, Olives and Sherry

In culinary preparation for our upcoming trip to Spain, we decided to make Cod With Chorizo, Tomatoes, Olives & Sherry. I like any dish that has toasted Bread Crumbs, Sausage makes it even better. We liked this baked fish dish. Try it. We started with Asparagus with Browned Butter and Parmesan Cheese.

Cod With Chorizo, Tomatoes, Olives & Sherry

From the Oven to the Table

 

It's funny to think that chorizo was once considered an exotic ingredient. We have taken the Spanish sausage so much to our hearts that it pops up everywhere (including where it has no business being). I love it, though, especially with fish and shellfish; its fatty smokiness is great with cod and mussels. This is a perfect all-in-one dish. Make sure to use the right kind of sherry (a too-sweet sherry will ruin this), though you could use fino instead of amontillado, if that's what you have.

 

Preheat the oven to 400°F. Put all the vegetables, the chorizo, and all the thyme into a roasting pan in which they can lie in a single layer. Season and add 2 tablespoons of the extra virgin olive oil (more oil will come out of the chorizo once it starts cooking). Toss everything around with your hands and roast in the oven for 30 minutes, turning the vegetables over a couple of times.

 

Now make the crust. Combine the breadcrumbs, garlic, lemon zest, herbs, and smoked paprika and season well. Pour in the melted butter and sherry and mix with a large fork or your fingers until combined. Brush the cod filets with the last tablespoon of oil, then cover them evenly with the crumbs, pressing down on them so they stick to the fish.

 

Mix the olives and sherry into the roasted vegetables and chorizo, then put the cod on top. Return to the oven and bake until the fish is cooked through its flakes should be opaque, not translucent. This should take 15 minutes but check for doneness and return the fish to the oven for no more than a couple of minutes if it needs a little longer. Serve with lemon wedges. 

 

Pork Loin with Japanese Sauce

 

We purchased Pork Tenderloin at McCall's Meat and Fish. While we were there I spotted a bottle of Japanese Barbeque Sauce. We had to try it. It was good. I would consider using it again.

Little Gem Salad With Garlicky Almond Dressing

 

We really liked this salad dressing. It was excellent. We have also made it without toasting the Almonds with Bagged Salted Almonds. Works just as well. You can keep leftover dressing in the fridge for a few days.

Little Gem Salad With Garlicky Almond Dressing

New York Times

 

This tart, garlicky dressing is made with toasted almonds and sherry vinegar for a simple but delicious green salad. Little Gem lettuce, a cross between romaine and butter lettuce, has become justly popular for a crunchy salad. Crisp and bright green with small crinkly leaves, it won’t immediately wilt when dressed. If unavailable, look for similar small sturdy heads of lettuce or choose hearts of romaine.

 

Ingredients

 

4 to 6    heads of Little Gem lettuce (more, if very small)

¼          cup crushed toasted almonds (See Tip)

3           tablespoons sherry vinegar

2           garlic cloves, minced

½          cup extra-virgin olive oil

Salt and pepper

 

Preparation

 

1.    Remove wilted exterior leaves from each head of lettuce. Cut stems from the lettuce heads, separate leaves and swish in a large basin of cold water, letting any sand or dirt sink to the bottom. Lift the leaves from the water and transfer to a colander. Shake away excess water. Wrap in kitchen towels to dry or use a salad spinner.

2.            Make the dressing: Put almonds, vinegar and garlic in a small bowl. Whisk in the olive oil. Season with salt and pepper.

3.            Put leaves in a wide salad bowl. Sprinkle with a pinch of salt. Dress lightly just before serving, using 2 or 3 tablespoons of dressing and coating leaves well. Taste and add more dressing as necessary. Store any remaining dressing in refrigerator for up to 3 days.

 

Tip

 

To toast almonds, place them in a pie pan in a single layer, and place them in a 400-degree oven. Shake the pan occasionally and bake until almonds are fragrant, crisp and browned, about 10 minutes. To test, cut an almond in half to see that the interior is light brown.

 

Fava Bean Pasta

While Fava's are at their best we repeatedly make Fava Bean Pasta. We really like the taste of fresh spring favas, bacon (my favorite seasoning), the sage and onion. We have published pictures and the recipe for the pasta many times. You can find it at our blog of: April 30, 2008. Click the date to get the recipe.

Fava Beans have to be peeled twice. With your fingers open the pod and then remove the beans. When all of the pods are empty, boil water and put the beans in for about 30 seconds to 1 minute. Remove the beans from the water, drain, cool with cold water then with your fingers peel the beans slipping the skin off. They are then ready for the sauce.

Lamb Korma

We had Guacamole as an appetizer, store bought, but it was a warm night that called for it. For the main course we made Lamb Korma out of our leftover Lamb. It was quite good.

Leftover Lamb Korma

Easy Peasy

 

Had a delicious joint of roast lamb and wondering what to do with the leftovers? How about a quick and easy curry? This Leftover Lamb Korma takes just 25 minutes – perfect for a quick and easy midweek meal. (And if you don’t have any leftover roast lamb, read on – I have tips on how to ‘create’ some leftovers!!)

 

But what if you don’t have any leftover lamb? Don’t worry – it’s very easy to ‘create’ some leftover lamb. Simply pan fry 4 lamb leg steaks in a medium-hot pan for 3 minutes each side. Rest for 5-10 minutes, then chop into small pieces and continue with the rest of the recipe.

The creamy flavours of the korma sauce pair beautifully with the delicious tender lamb. I have used my usual recipe for korma, but added in a teaspoon of cumin, as it pairs so nicely with lamb, and just a touch of chilli. The result is an utterly delicious creamy, nutty, delicately spicy sauce…If you prefer your lamb korma completely mild then you can of course leave the chilli out.

You will notice I don’t use any cream, butter or yogurt in my korma – this is partly to keep things a little lighter and partly because I really don’t think it needs it. This sauce is delicious enough without, so why load up with calories unnecessarily? This also means that this curry is suitable for those avoiding dairy.

To make this Leftover Lamb Korma really quick and easy, simply serve with basmati rice and/or naan breads. 

 

Leftover Lamb Korma

Had a delicious joint of roast lamb and wondering what to do with the leftovers? How about a quick and easy curry? This Leftover Lamb Korma takes just 25 minutes – perfect for a quick and easy midweek meal. (And if you don’t have any leftover roast lamb, read on – I have tips on how to ‘create’ some leftovers!!)

Total Time 25 minutes

 

Instructions

1.            Put the oil in a wide, deep saucepan and add the sliced onions. Cook on a low heat, covered with a lid, for 5 minutes until the onions are soft, but not brown.

2.            Take the lid off and add the grated ginger and garlic together with the turmeric, garam masala, cumin and chilli. Cook for 2 minutes, stirring occasionally.

3.            Add roughly ¾ of the coconut milk and all of the lamb, turn the heat up and bring to the boil, then turn the heat back down and gently simmer for 10 minutes. If you find the curry becomes too dry, you can add in the rest of the coconut milk.

4.            After 10 minutes, add the ground almonds and chopped coriander and cook for 1 more minute, then serve with rice and/or naans and garnish with a little more chopped coriander.

 

Notes

 

If you don’t have any leftover lamb, simply pan fry 4 lamb leg steaks in a medium-hot pan for 3 minutes each side. Rest for 5-10 minutes, then chop into small pieces and continue with the rest of the recipe. Nutrition information is approximate and meant as a guideline only.

 

Easter Dinner

Tom likes to celebrate all Holiday Dinners. We made an Easter Lamb Dinner. The Lamb was served over Flageolet Beans. This is a very elegant dish. We brought out the nice serving platters. You can find the recipe for Shoulder of Spring Lamb with Flageolet Beans and Olive Relish on our blog of: March 30, 2019. Click the date to get the recipe.

We started with Spring Barley Soup. Which was a thick and delicious Soup. Everyone loved it and the entire dinner.

Spring Barley Soup

New York Times

 

 

Christopher Testani for The New York Times. Food Stylist: Monica Pierini.

This soup is as cozy as mushroom-barleysoup and as vibrant as spring. Chewy barley, crisp asparagus and peas lay in a broth bolstered by umami-rich soy sauce and miso. Hits of fresh ginger and vinegar enliven the mix. Feel free to swap in other vegetables that catch your eye: Add leeks and hearty greens with the barley, and quicker-cooking vegetables like sliced turnips or snap peas with the asparagus. For more protein, add cubed soft or firm tofu to bowls, or stir a beaten egg into the pot as you would for hot and sour soup.

 

Ingredients

 

2       tablespoons bamboo shoots

⅛      pound raw lean pork

2       3-inch-by-3-inch-by-1-inch pieces of bean curd (tofu)

2       water chestnuts

2       tablespoons mushrooms

2       tablespoons snow peas or green peas

4       pieces dried wood-ear fungus, soaked 5 minutes in warm water

1       egg

1       tablespoon cornstarch mixed with 1/4 cup water

1       tablespoon light soy sauce

¼      teaspoon pepper

¼      teaspoon sugar

4       cups chicken stock

3       tablespoons rice vinegar, or to taste

Salt to taste

1       tablespoon hot sesame oil, or to taste

Preparation

 

The Preparation

Cut bamboo shoots and pork into fine julienne strips. Cut bean curd into 1/2-inch cubes. Slice the water chestnuts and mushrooms. Cut up snow peas diagonally. Beat egg. Mix cornstarch solution with soy sauce, pepper and sugar.

 

The Cooking

 

1.            Bring the stock to a boil, add pork and boil for 1 minute.

2.            Add all vegetables, and boil for 1 minute. Add sufficient cornstarch solution to thicken soup as desired.

3.            Turn heat to low, and add beaten egg in a thin stream, stirring gently but constantly.

4.            Turn off heat, add vinegar, salt and hot sesame oil. Adjust seasonings and serve.