Rotisserie Chicken and Cheese Soufflé

 

We had friends over and decided to make Rotisserie Chicken. I like making it, because the rotisserie is so forgiving. Put the Chicken on, let it spin and occasionally add some more charcoal. You can get the recipe (and a short video) on our blog of May 31, 2021. Click the date to get the recipe. We cook the Chicken with Potatoes underneath to roast and absorb the Chicken drippings. Yummy.

We started with a Cheese Soufflé. Soufflés  are actually easy to make if you follow precisely follow the directions. However I think many people are skittish to make them. I don't know why - because they are so good and impressive to serve. I like making them. You can find the recipe on our blog of: February 15, 2023. Click the date to get the recipe.

Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley

 

We really liked Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley. It was delicious with a hint of spice. Easy to make. You should try it! You can find the recipe on our blog of: September 20, 2022. Click the date to get the recipe.

We started with a Caesar Salad. Always delicious if you can get Little Gems.

Roast Cod with Black Bean Sauce

We like Roast Cod with Black Bean Sauce. This is a delicious recipe. Black Cod is flakey and the Black Bean Sauce is perfect for them. We served with Rice. You can get the recipe for the Roast Cod with Bean Sauce on our blog of: December 21, 2020. Click the date to get the recipe. We have made this recipe many times. It is a definite favorite!

Soy-Butter Basted Scallops With Wilted Greens and Sesame

 Soy-Butter Basted Scallops With Wilted Greens and Sesame is one of those recipes that are so easy to make and always excellent. A riff on Asian ingredients makes for a great meal. We served it over Rice. I am always amazed of the variety of recipes made featuring Scallops. They  work so well with so many sauces and accompaniments. I don't think you will ever find this exact recipe in an Asian Restaurant, but it seems like you should be able to find it! I can't say for certain but I don't remember Asian recipes using Butter! You can get this recipe on our blog of January 25, 2024. Click the date to get the recipe.

Asparagus Pasta

Spring means Asparagus season! Asparagus Pasta is a regular for us, we will make it several times. This is one of those dishes that could make me a vegetarian! One key to this dish is to use excellent Parmesan Cheese. It is the best! This is also a dish that reheats well. Like all of our pastas if you plan to reheat them save some of the Pasta water and sprinkle a little on the pasta when you reheat it. It will enhance the taste. You can find the recipe for the Asparagus Pasta on our blog of: April 17, 2007. Click the date to get the recipe.

Fennel-Rubbed Pork Chops for Two

We love Pork Chops. Fennel-Rubbed Pork Chops for Two is a favorite of ours  We really started liking them when we had our first Tomahawk Fennel Flavored Pork Chop at ChiSpacca. Now several restaurants serve them but ChiSpacca for us, was our first experience. We made Fennel-Rubbed Pork Chops for Two from the cookbook Dining In by Alison Roman. It was delicious. We used Porterhouse Pork Chops from Bryan's Meat. You can get the recipe on our blog of January 12, 2021. Click the date to get the recipe.

Spaghetti with Zucchini (Carbonara without the Bacon)

 

We made a great vegetarian pasta. It is very easy and good. It is from a cookbook by Mark Bittman, The Minimalist Cooks at Home. He names the recipe: Spaghetti with Zucchini (Carbonara without the Bacon). You can find the recipe on our blog of: June 18, 2008. Click the date to get the recipe.

Roasted Salmon with Peas and Radishes

 

Roasted Salmon With Peas and Radishes is an excellent recipe, especially when Peas are just coming into season. I really liked this dish. We don't often use Radishes in our cooking and this was a great revelation. We served it with Rice. You should try this recipe.

Roasted Salmon With Peas and Radishes
New York Times

Salmon and sweet peas are the perfect pairing for a quick and satisfying supper. The salmon is roasted skin-side up, to protect the delicate flesh and keep the fish moist. Peppery radishes mellow during cooking, turning slightly sweet and juicy as they soften. Browned butter, mustard and capers coat the peas and radishes in a tangy sauce, and white miso provides depth. If there’s no miso to be found, just leave it out or sub with a splash of soy sauce.



INGREDIENTS
Yield:4 servings

4    (6-ounce) skin-on salmon or trout fillets

¼    cup extra-virgin olive oil

Kosher salt and black pepper

3    tablespoons unsalted butter

2    bunches radishes with greens (about 1 pound), radishes halved, 1 cup leaves reserved (or 1 pound diced zucchini, or two 14-ounce cans whole artichokes, drained and halved)

1½    cups fresh or frozen peas (no need to thaw)

2    tablespoons drained capers

1    tablespoon white miso

1    teaspoon Dijon mustard

¼    cup chopped dill or parsley






PREPARATION

1. Heat oven to 425 degrees. On a rimmed baking sheet, coat salmon with 2 tablespoons oil, season lightly with salt and pepper and arrange skin-side up. Roast until fish is just opaque throughout and cooked to medium, 8 to 10 minutes.

2. Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter in remaining 2 tablespoons oil over medium-high. Add halved radishes (not leaves), season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 8 minutes. (If using zucchini, you can reduce the cook time to about 5 minutes; if using artichokes, you'll only need to cook about 3 minutes.) Add 1 cup water, the peas, capers, miso and mustard, and cook, stirring to dissolve the miso and mustard, until peas are tender, 3 to 4 minutes.

3. Add remaining 2 tablespoons butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in radish leaves and dill.

4. Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm.

Sheet-Pan Sausages and Mushrooms With Arugula and Croutons

Sheet-Pan Sausages and Mushrooms with Arugula and Croutons is my kind of meal. It reminds me of the Chicken served at Zuni in San Francisco because of the use of the Croutons. I love Sausage what a great use of them! It was easy to make. 

Sheet-Pan Sausages and Mushrooms With Arugula and Croutons

New York Times

 

If stuffed mushrooms grew up into a main course, it would be this one-pan dinner. To start, sausages and mushrooms roast on a sheet pan, leaving behind seasoned pan drippings. Next, in a move inspired by Judy Rodgers’s roast chicken with bread saladfrom Zuni Café in San Francisco, torn bread pieces are tossed with the drippings, then sent back to the oven to toast. The toasted bread is then tossed with arugula, red-wine vinaigrette and the roasted mushrooms, making a great mix of crispy, tangy and spicy bites. Crusty bread can be hard to tear from the loaf, but the rough edges make a more interesting final product: To ease the process, slice the bread ½-inch-thick, then slice crosswise ½-inch thick, then tear little pieces from there.

 

INGREDIENTS

Yield:4 servings

1       pound hot or sweet Italian sausages

1       pound mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch pieces if large)

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

Kosher salt and black pepper

3       tablespoons red wine vinegar, plus more as needed

1       garlic clove, coarsely chopped

4       cups torn, bite-size pieces of crusty bread (6 to 8 ounces)

2       cups arugula

½      cup coarsely chopped fresh parsley leaves

Finely grated Parmesan, for serving

PREPARATION

 

1.    Heat the oven to 450 degrees. Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.

2.    Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar and garlic; season to taste with salt and pepper.

3.    When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.

4.    Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages.

Steak

We love a good steak. We don't usually grill steak now but rather first char one side at high heat in a cast-iron skillet then transfer to a very hot oven. It works perfectly. You can get the Steak recipe on our blog of: Feb 17, 2018. Click the date to get the recipe. 

 

Fava Bean Pasta

We made one of our favorite pastas: 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. Tom, our neighbor grew Fava Beans this year and supplied us with some for this dinner. We augmented it with additional Fava Beans from Cookbook. If you never had made this recipe you must! We planted Fava Beans this year, but had a poor crop. Glad for Tom's contribution!

We started with a Caesar Salad.

Miso-Honey Chicken and Asparagus

 

Miso-Honey Chicken and Asparagus is a good sheet-pan recipe. The combination of Miso and Honey helped make the crispy skin delicious. We served it with Kasha.

Miso-Honey Chicken and Asparagus

New York Times

This quick and easy sheet-pan meal is broiled instead of baked, which chars the marinade slightly on the chicken, browns the asparagus for maximum flavor and cuts the cooking time to around 10 minutes. The miso-honey mixture packs a punch, with lots of garlic, ginger and as much hot sauce as you like. It doubles as a marinade for the chicken and a sauce to spoon over the chicken and asparagus once cooked. Make sure to arrange the chicken thighs in a single layer, so they cook and char evenly, and keep an eye on the pan, as some broilers have hot spots. Feel free to substitute broccolini for the asparagus, and serve with steamed rice, if desired. 
 
INGREDIENTS
Yield:4 servings
 
3                tablespoons white miso
3                tablespoons mild honey
3                tablespoons soy sauce or tamari
1                tablespoon rice vinegar
2                teaspoons finely grated fresh ginger
2                easpoons finely grated garlic
2                teaspoons chile-garlic sauce or other hot sauce
1                tablespoon plus 2 teaspoons neutral oil
1½ to 2     pounds boneless, skinless chicken thighs
1                large bunch asparagus (about 1 pound), trimmed
Salt and pepper
2                scallions, thinly sliced
Cooked rice (optional), for serving
 
 
PREPARATION
 
1. Make the marinade: In a bowl, whisk together the miso, honey, soy sauce, rice vinegar, ginger, garlic, chile-garlic sauce, 1 tablespoon oil and 1 tablespoon water. Refrigerate half the marinade for serving.

2. Place the chicken in a shallow dish or zip-top bag and pour the remaining marinade over the top. Toss the chicken until coated and let marinate in the refrigerator for up to 30 minutes. (A longer marinade may dry out the chicken.)

3. When you are ready to cook, heat the broiler with a rack set 6 inches below it. Line a large baking sheet with aluminum foil.

4. Remove the chicken from the marinade, scraping off and discarding any excess. Place the chicken in a single layer on one side of the baking sheet, with the flatter side up. Place the asparagus on the other side. Drizzle the asparagus with remaining oil, then season the asparagus; toss to coat.

5. Broil until the chicken is cooked through with some charred spots and the asparagus is browned, about 10 minutes.

6. To serve, top the chicken with a drizzle of the reserved marinade and a sprinkle of scallions. Serve with rice, if desired.

Asparagus with Chopped Egg

 

We love Asparagus in the Spring. Interestingly there is less California grown Asparagus at the market compared to previous years. Most of it now comes from Mexico. I assume it is because of the draught last year. We had lots of rain this year, so maybe California Asparagus will return. We often serve Asparagus topped with a Fried Egg. This variation is served with Chopped Egg. It is also a good way to serve the Asparagus. When I made the Chopped Egg besides Salt and Pepper I added some Mustard. It was excellent.

Asparagus season is the forerunner to Cherry Season and this year the Cherries are excellent. Served over Chocolate Ice Cream with a splash of Kaluha it is a treat!

One-Pan Roasted Fish With Cherry Tomatoes

One-Pan Roasted Fish With Cherry Tomatoes was a great way to cook fish. I loved the tomato topping. We would definitely do it again. Try it!

In this quick, elegant dinner, Cherry Tomatoes are roasted with Garlic, Shallots, Sherry Vinegar and a drizzle of Honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as Cod or Halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad. You can find the recipe on our blog of: June 10, 2022. Click the date to get the recipe.
For the first course we made Asparagus with Green Garlic and Egg using a recipe that Jason the chief at the now closed Palate Food + Wine gave us. Green Garlic is in season now and it is a perfect match to the young Asparagus. You can find the recipe on our blog of: March 21, 2009. Click the date to get the recipe.

Roasted Chicken Provençal

We really like Little Gem Salad With Garlicky Almond Dressing 

It was excellent. We have also made it without toasting the Almonds using Bagged Salted Almonds. Works just as well. You can keep leftover dressing in the fridge for a few days. You can find the recipe on our blog of April 10, 2022. Click the date to get the recipe.

Roasted Chicken is something I never tire of. I love the crispy skin, which to me is the hallmark of great roasted chicken. There are many different Roasted Chicken  recipes we make all are good. This one is especially excellent. You can find the recipe for Roasted Chicken Provençal on our blog of April 6, 2015. Click the date to get the recipe.

Salt and Vinegar Roasted Potatoes turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor. You can find the recipe on our blog of: December 4, 2023. Click the date to get the recipe.

Tuna au Poivre With Red Wine Sauce

This was an excellent Tuna preparation. Since you can have Steak au Poivre With Red Wine Sauce, why not do the same with Tuna Steaks? It is very good with all of the Crushed Black Pepper and Wine! This is a good recipe if you like Tuna and can get excellent fresh Tuna Steaks. We are lucky to have Gelson's! You can get the recipe on our blog of: Feb. 6, 2023. Click the date to get the recipe. 

Stir-Fried Green Beans With Pork and Chiles

Stir-Fried Green Beans With Pork and Chiles is a favorite of ours, we make it often. The key is to purchase really good fatty Pork! Highly recommend this dish if for some reason you haven't made it yet! You can find the recipe on our blog of: Feb. 9, 2018. Click the date to get the recipe.

Bacon and Snap Pea Salad

 

We made a salad with Bacon and Snap Peas. A simple salad that was excellent. We sprinkled Parmesan Cheese on top. I really like this salad. Of course Bacon is my favorite seasoning.

Roasted Asparagus and Soy-Butter Basted Scallops

Soy-Butter Basted Scallops With Wilted Greens and Sesame is one of those recipes that are so easy to make and always excellent. A riff on Asian ingredients makes for a great meal. We served it over Rice. I am always amazed of the variety of recipes made featuring Scallops. They  work so well with so many sauces and accompaniments. I don't think you will ever find this exact recipe in an Asian Restaurant, but it seems like you should be able to find it! I can't say for certain but I don't remember Asian recipes using Butter! You can find this recipe on our blog of January 15, 2024. Click the date to get the recipe.

We started with a new recipe Roasted Asparagus with a Savory Butter Sauce (using even more Butter!) don't tell our cardiologist about this dinner. We liked the Asparagus and we will make it again!

Our friend Kashmera had made some Potatoes for us. She has become an accomplished Indian Cook in addition to be a successful actress. The spicy Potatoes were excellent!

Roasted Asparagus with a Savory Butter Sauce
The Global Pantry Cookbook
SERVES 4
 

This is the type of dish that highlights one of our main techniques in this book: Adding a little bit of a highly flavorful global ingredient can take a dish from "fine" to "wow" without confusing the general idea; in this case, the global pantry star is oyster sauce, sweetly savory. Roasted asparagus is bathed in a two-ingredient sauce that elevates it to repeat-appearance status (Ann's family now requests this dish on the regular). Try it on other green veggies, too-green beans, broccoli, and bok choy in particular.
 
2       pounds medium-thick asparagus spears, trimmed
1       tablespoon olive oil
½      teaspoon kosher salt
¼      teaspoon freshly ground black pepper
2       tablespoons unsalted butter
1½    tablespoons oyster sauce
 

1. Preheat the oven to 425°F with the rack placed in the center.

2. Place the asparagus on a sheet pan; drizzle with the olive oil and sprinkle with the salt and pepper. Toss gently to coat.

3. Roast until crisp-tender, about 12 minutes.

4. Meanwhile, melt the butter in a small skillet over medium heat. Continue cooking, whisking frequently (this cuts down on sputtering), until deeply toasty-fragrant and about the color of light brown sugar, about 3 minutes. Pour the butter into a small bowl and cool for 2 minutes. Whisk in the oyster sauce.

5. Arrange the cooked asparagus on a platter; drizzle with the sauce.
 
Flavor Booster
Savory Backbone. Browned butter is a great way to finish simply cooked vegetables, and when you add a little oyster sauce, you create so much more depth. If you'd like to keep it meat-free, there is, in fact, a vegetarian oyster sauce.
Avoid This Mistake
 
Tame the Heat. Don't be tempted to stir the oyster sauce into the skillet when the butter is browned to your liking. We learned the hard way that this burns the oyster sauce, whereafter it seizes into clumps and refuses to incorporate into the butter.

 

 

Braised Chicken With Lemon and Olives

Braised Chicken With Lemon and Olives is a favorite of ours, crispy Skin (an unhealthy but delicious treat), the Olives, Garlic and Potatoes makes a wonderful combination. During the cooking the Garlic mellows out enhancing the sauce. This is a favorite recipe of ours. You can get the recipe on our blog of: May 6, 2015. Click the date to get the recipe.

Roasted Chicken with Fish-Sauce Butter

This is another preparation of Chicken that reminds me of Zuni Restaurant in San Francisco. The idea of Roasting the Chicken with Bread we first encountered at Zuni. I love it! and the Fish-Sauce Butter gives the Chicken an distinct and good flavor. This is a relatively easy sheet-pan recipe, We recommend it and hope to make it again soon. We served the Chicken with Rice.

Roasted Chicken with Fish-Sauce Butter

New York Times

 
Roasting chicken thighs in a hot oven is a hands-off way to achieve two of life’s greatest pleasures: crispy skin and golden schmaltz. And you want that chicken fat because it will crisp hand-torn bread into croutons. This meal is made even more lovely thanks to a bold but balanced fish-sauce butter that you whip up on the stovetop while the rest of the meal takes care of itself in the oven. Be sure to start with cold butter; the gradual melting of the fat helps thicken the sauce without breaking it.
 
Ingredients
 
4       bone-in, skin-on chicken thighs (about 2 pounds)
Kosher salt and black pepper
2       tablespoons olive oil
¾      pound bread, crusts removed, bread torn into bite-size pieces (about 4 cups; see Tip)
1       tablespoon dark brown sugar
1       tablespoon fish sauce
1       tablespoon lemon juice
3       tablespoons cold unsalted butter, kept whole
Cilantro leaves with tender stems, for serving
 
Preparation
 
1. Heat oven to 450 degrees. Pat the chicken dry with paper towels and season lightly with salt and pepper. (The fish-sauce butter is plenty salty, so don’t overdo the salt here.) Arrange the chicken skin-side up on a sheet pan and drizzle the oil over the chicken skin, coating it evenly. Roast until the chicken is light gold and the sheet pan is pooling with hot, rendered chicken fat, about 25 minutes.

2. Take the sheet pan out of the oven, scatter the bread around the chicken and toss gently to coat in the chicken fat. Place the pan back in the oven and roast until the chicken is golden, crispy and sizzling (you’ll hear it), about 15 minutes.

3. While the chicken roasts, combine the brown sugar, fish sauce and lemon juice in a small saucepan and bring to a simmer over medium heat. Cook, occasionally swirling the pan or stirring the sauce with a wooden spoon, until bubbling vigorously and the mixture has reduced by about half, 2 to 3 minutes. This part is fun: Turn off the heat and add the butter, constantly swirling the pan or stirring with a wooden spoon, until all of the butter has melted and incorporated into the fish sauce mixture.

4. To serve, scatter the cilantro all over the chicken and bread and spoon some of the fish-sauce butter over each chicken thigh, reserving some to add to each plate for dipping the chicken and croutons while eating (which is divine).

Tip
 
Many breads will work here, especially stale loaves that you’re trying to use up. Crusty sourdough lends pleasurable tang for instance, while chewy tender milk bread tastes comfortingly sweet.