Skillet-Braised Chicken with Greens and Olives

 

Skillet-Braised Chicken with Greens and Olives is an excellent recipe. We really like this recipe. The skin was super crispy. The Chicken was crisped in the oven. I liked this recipe very much.

Skillet-Braised Chicken with Greens and Olives
New York Times
 
Braising chicken and greens together in a skillet does wonderful things to both bird and vegetables. As the chicken cooks, the skin browns, crisps and renders savory fat, which suffuses the greens with flavor. The greens, in turn, make a soft, moist bed on which to cook the chicken, keeping the meat supremely tender. In the end, the silky greens make a rich, mineral contrast to the juicy meat, while lemon juice and olives add brightness and acidity to the mix, giving it a needed jolt. Serve this with crusty bread or mashed potatoes to catch all the juices.
 
INGREDIENTS
Yield:4 servings
 
2¼ to 2½ pounds bone-in chicken thighs and drumsticks
Fine sea salt or table salt and freshly ground black pepper
¼          teaspoon hot smoked paprika, plus more for serving (or use red-pepper flakes)
3           tablespoons extra-virgin olive oil, more for serving
1           cup sliced shallots, about 2 to 3 (or use red onion)
3           garlic cloves, thinly sliced
1 to 2    bunches sturdy greens, such as escarole, Swiss chard or kale, coarsely chopped (1 pound; about 10 to 12 cups)
1           cup coarsely chopped cilantro or parsley
1¼        cups chicken stock, plus more as needed
½          cup pitted coarsely chopped Castelvetrano olives
1           lemon, halved
Flaky salt, for serving (optional)
 
PREPARATION
 
1. Season chicken all over with ½ teaspoon salt, several grinds of black pepper and the paprika.

2. In a large, heavy-bottomed skillet, heat oil over medium-high. Add shallots and a pinch of salt, and cook until pale golden brown all over, 5 to 7 minutes.

3.  Add chicken to the skillet and let sear until it browns lightly on both sides and the onions turn a shade or two darker, 8 to 10 minutes. Transfer chicken to a plate, leaving the shallots in the pan.

4. Add garlic to the pan and cook until fragrant, 1 minute more. Add chopped greens, cilantro and another ¼ teaspoon salt to the pan, and stir, tossing to coat in the residual chicken fat. It may seem like a lot of greens, but they will cook down. Cook until they have just started to wilt, about 2 minutes.

5. Add the chicken and any juices on the plate to the skillet with the greens. Pour in enough of the chicken stock to come halfway up the chicken. Bring liquid to a gentle simmer. Partly cover and allow the chicken to finish cooking through, 25 to 35 minutes. Add more stock as needed to keep the greens tender and moist.

6. Stir in olives and cook uncovered until they are warmed through, about 1 minute more. Squeeze one lemon half over everything, then taste greens, and add more salt or lemon juice if needed. Serve topped with flaky salt, a drizzle of extra-virgin olive oil and more smoked paprika.

Steak and Kashmera Potatoes

Our great friend Kashmera cooks the greatest Potatoes! It is a traditional Indian way of cooking Potatoes. She cooked them for us. We greatly appreciate our private chef! With the Potatoes we made a Steak. We served it with Asparagus topped with Parmesan Cheese.

We stared with a Tomato, Burrata and Pesto Salad with Croutons. 

What a great meal. Thank you Kashmera!

Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley

Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley is my kind of dish! I love all of the ingredients! I highly recommend this dish, especially when Cherry Tomatoes are at their peak in late summer. You can find the recipe for this delicious dish on our blog of September 30, 2022. Click the date to get the recipe. We had eaten at ChiSpacca and had ordered Jimmy Nardellos Peppers (click the name to find how these peppers got their name and why they are the best peppers ever!). At any rate we brought the leftovers home and served it with the Pasta. God I loved this dinner!

Fresh Tomato, Basil And Prosciutto Pasta

Sometimes the magic works, sometimes it doesn't. This recipe for Fresh Tomato, Basil And Prosciutto Pasta should have been great, but we both thought it was bland. We added Red Pepper Flakes but it still missed the mark! Oh well.

We started with a Melon Salad with Prosciutto that was good. So the meal wasn't a total loss.

Fresh Tomato, Basil And Prosciutto Pasta 

New York Times

This summertime pasta of lightly sizzled garlic and tomatoes with torn basil is satisfyingly easy and delicious. It’s also a reminder that with really great ingredients, not a lot of cooking is necessary to create a stand-out meal. Melt-in-your-mouth prosciutto and dollops of ricotta add a little richness to contrast with all the freshness, leaving you with a colorful main that doesn’t really need much else, but a sprinkle of crushed red-pepper flakes or a few thin rings of jalapeño or sweet red pepper could be welcome additions.
 
INGREDIENTS

Yield:4 servings
12        ounces spaghetti
Salt and pepper
6          garlic cloves
1½       pounds ripe tomatoes (any variety)
⅓         cup olive oil, plus more for drizzling
1½       cups fresh basil leaves
3 to 4   ounces thinly sliced prosciutto, preferably at room temperature
½         cup fresh ricotta, preferably at room temperature
 
PREPARATION
 
1.  Cook pasta according to package instructions in a large pot of salted boiling water until al dente, then drain.

2.  While the pasta is cooking, thinly slice the garlic and cut the tomatoes into large bite-size pieces (¾- to 1-inch chunks, wedges or slices, or just halves of cherry tomatoes, if using).

3.  Heat the olive oil in a large skillet or sauté pan over medium. After 2 minutes, add the garlic and let sizzle for about 1 minute without browning, then add the tomatoes and use tongs to toss in the garlic oil. Season with salt and cook, tossing gently, until tomatoes are warmed through and have started to release their juices but are still intact, about 3 minutes. Turn off heat.

4. Add the pasta to the warm tomatoes, then tear the basil into pieces and toss together with the pasta, tomatoes and garlic. Season with salt and pepper.

5. To serve, transfer warm pasta onto plates, tear the prosciutto into pieces and drape them over top. Dollop on the ricotta, season with salt and pepper and finish with a drizzle of olive oil.

Roasted Chicken with Figs and Rosemary

Roasted Chicken with Figs and Rosemary is a riff on the recipe we often make of Chicken and Figs. You can get that recipe on our blog of: June 27, 2007. Click the date to get the recipe. Compare the two recipes and figure out which you want to make. I can guarantee both are great!

Roasted Chicken with Figs and Rosemary
New York Times
 
This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. 
 
INGREDIENTS
Yield:6 servings
 
4½         pounds bone-in chicken parts
1             tablespoon coarse kosher salt
2             rosemary sprigs, needles removed from stems (discard the stems)
2             garlic cloves, grated on a microplane or finely minced
½            teaspoon finely grated orange or lemon zest, plus optional orange or lemon wedges for serving
½            teaspoon black pepper
1             pound ripe figs, stemmed and quartered lengthwise
1 to 2     jalapeño or red chile peppers, halved, seeded and thinly sliced
Extra-virgin olive oil, for drizzling
 
PREPARATION
 
1. In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).

2. Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.

3. Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.

Curried Swordfish with Tomatoes, Greens and Garlic Toast

We started with a Tomato Salad with Burrata and Pesto.

Good news, Bad News. I love Curried Swordfish with Tomatoes, Greens and Garlic Toast. Unfortunately at my last doctor's appointment my Mercury levels were high. No swordfish for me for a while. Apparently big fish have more Mercury than small fish. For those  of you with acceptable levels of Mercury, you can find the recipe on our blog of August 6, 2019. Click the date to get this great recipe!

Alan Cooks

Our good friend Alan loves to cook at our house. He is absolutely great cook. Coming from Singapore the food he cooks is the best of Chinese Cooking. We love it when he comes to our house and cooks! No recipes cause it all comes with love from his head.

Zucchini Pasta

 

Melon's have been particularly good this year. We started with a Melon Salad with Prosciutto. 

This is one of our favorite summer dishes. Zucchini Pasta. Actually to be clear the pasta isn't made from zucchini, the sauce is. It is sautéed until it is a rich dark mass. The browned zucchini almost taste like a meat sauce. It is a delicious pasta especially appropriate for you vegetarians. The zucchini is sliced very thin and sautéed until dark and crisp. They cook down to very little, so start with a lot of zucks. 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!).

Creamy Corn Pasta With Basil

 We loved this recipe for Creamy Corn Pasta with Basil. The Creamy Corn Pasta With Basil was great. We are eating a lot of Corn this summer! We love the many ways we can serve corn. Hope you ate a lot of ears this year! You can find this recipe on our blog of August 16, 2024. Click the date to get the recipe.

Tomato Risotto

We had left-over Shu Mai Burgers. You can get the recipe on our blog of: June 30, 2010 for them. Click the date to get the recipe. We made Tomato Risotto to go with them. The Risotto was rich and made a perfect accompaniment.
Tomato Risotto
New York Times
 
Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course — grilled fish, for instance.
 
INGREDIENTS
Yield:4 to 6 servings
 
Extra-virgin olive oil
1large onion, diced (about 1½ cups)
Salt and pepper
1½    cups arborio or carnaroli rice
Pinch of red-pepper flakes
2       garlic cloves
½      cup white wine
2       cups diced ripe red tomatoes
3       cups boiling water or vegetable broth
½      cup grated pecorino or Parmesan, plus more for serving
4       medium tomatoes, in different colors, sliced
Chopped parsley, for garnish
Snipped basil, for garnish
 
PREPARATION
 
1.  Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.

2.    Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.

3.  Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.

4.  When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.

5. Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.

 

Fig Upside Down Cake

Fig Upside Down Cake is a staple for us when figs are in season. It is VERY easy to make and if you are afraid to bake a cake this is a great cake to start with! You can get the recipe from our blog of: Sep. 4, 2006. Click the date to get the recipe.

Salmon and Dilled Rice

We have been trying to eat more fish (note: my last doctor visit showed I had too much Mercury in me - we need to refine our fish intake to small fish, not big ones in hope of reducing Mercury input). We made these two Indian inspired recipes: Roasted Dill Salmon and Sheveed Polo (Dill Rice). The meal was definitely a dilly! They went beautifully together.
 
Roasted Dill Salmon
New York Times

 
This oven-roasted salmon is adapted from the cookbook “Bottom of the Pot: Persian Recipes and Stories” (Flatiron, 2018) by Naz Deravian. The dish comes from Ms. Deravian’s stepmother, who likes to combine her native Japanese ingredients with Iranian ones like pomegranate molasses. Get a quick pot of rice started as the salmon marinates and you can have dinner prepped in less than 20 minutes. Serve with sheveed polo (Iranian dill rice) and make sure to drizzle plenty of the pan juices over the salmon and rice.
 

INGREDIENTS
Yield:4 to 6 servings
 
1½    pounds skin-on, center-cut salmon fillet
1¼    teaspoons kosher salt
½      teaspoon black pepper
¼      cup fresh lime juice or Seville orange juice, plus additional wedges, for serving
2       tablespoons olive oil
2       tablespoons soy sauce
2       tablespoons maple syrup
1       tablespoon dried dill or 3 tablespoons chopped fresh dill
1       large garlic clove, crushed
¼      teaspoon ground turmeric
⅛      teaspoon ground saffron (optional)
 
PREPARATION
 

1. Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don’t disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.

2. Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.

3. Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.
 
TIP
The marinade can be prepared 30 minutes in advance.

 

Sheveed Polo (Dill Rice)
New York Times
 

This dish is a simple way to make use of a whole bunch of dill and transform an ordinary pot of plain rice. Naz Deravian, the author of “Bottom of the Pot: Persian Recipes and Stories” (Flatiron Books, 2018), uses a mix of fresh and dried dill here. The dried dill enhances the fragrance and also draws out the humidity from the fresh dill so the rice doesn’t turn mushy when steaming. This recipe uses a traditional Persian technique for cooking rice in which you boil the rice for several minutes over high heat, wrap the lid in a kitchen towel to catch the condensation, then steam the rice over low heat for several minutes more. Don't worry; it won't be overcooked. It will be fluffy perfection. Serve it with chicken or seafood, like this roasted dill salmon.
 

INGREDIENTS
Yield:6 servings
 
1       large bunch dill, trimmed and finely chopped
3       tablespoons dried dill
2       cups white basmati rice, rinsed
2       tablespoons unsalted butter or olive oil
2       teaspoons kosher salt
 
PREPARATION
 
1. Set aside ¼ cup of the chopped fresh dill. In a bowl, combine the rest of the fresh dill with the dried dill.

2. Place the rice, butter and salt in a medium pot. Add 3½ cups water and bring to a boil over high heat. Give it a stir, reduce the heat to low, cover and cook until the water has been absorbed, about 12 minutes. (It’s OK to lift the lid to check.)

3. Fold the dill mixture into the rice. Wrap the lid in a kitchen towel to catch the condensation, ensuring that the kitchen towel is secured up top so it doesn’t catch fire. Firmly place the lid back on the pot.

4. Cook until the rice is fluffy, about 15 minutes more. Gently fluff with a spoon, then transfer to a serving platter, scattering the reserved ¼ cup fresh dill between spoonful’s of rice.
 
TIP
The dill can be washed and chopped up to 1 day in advance, and stored in a container lined and covered on top with a paper towel to absorb any moisture. Leftovers can be stored in the fridge (up to 3 days) or in the freezer (up to 3 months). Add a little water when reheating to bring the rice back to life.

 

Cherry Tomato Labneh Dip,

We made a staple for us Shu Mai Burgers. Shrimp and Pork are excellent independently and together make for a perfect combination. You can get the recipe on our blog of: June 30, 2010. Click the date to get the recipe. We served the Shu Mai Burgers with Skillet Meatballs with Peaches, Basil and Lime which acted almost like a Spicy Chutney. It was a good pairing and great use of fresh peaches. We served the Shu Mai Burgers and Peaches over Coconut Rice.

Fresh Cherry Tomatoes are in the market. We have been eating Labneh which is similar to Yogurt and made Cherry Tomato Labneh Dip. It was excellent. 

Cherry Tomato Labneh Dip

New York Times
 
Labneh makes the ultimate dip for any season or occasion. Labneh topped with chunks of roasted squash and fried pumpkin seeds can keep the winter blues away. Labneh topped with finely minced shallots, chives and caviar is posh enough to anoint any New Year’s table. But only one garnish deserves the labneh throne all summer long: bright cherry tomatoes simmered in olive oil — with whole garlic cloves — until plumped, slumped and soft enough to burst. It is the perfect combination of creamy, savory and sweet. Serve alongside warm, fluffy pita, crusty bread, or ice cold crudités when battling a scorcher of a summer. The leftover olive oil is a bonus ingredient that can be used to dress salads, cook vegetables or finish a pot of beans or pasta.
 

INGREDIENTS
Yield:4 servings
 
12     ounces cherry tomatoes
8       garlic cloves, peeled
2       sprigs fresh thyme
2.      sprigs fresh oregano
1½    teaspoons kosher salt
1       cup extra-virgin olive oil
8       ounces labneh
1       teaspoon crushed red pepper
Flaky salt
Crusty bread or crudités, for serving

 

PREPARATION

 

1.    Heat your oven to 325 degrees. Combine the cherry tomatoes, garlic cloves, thyme sprigs, oregano sprigs, salt and olive oil in a small, oven-safe lidded pot. Place the pot over medium heat and cook until the oil bubbles, about 1 minute. When it does, turn off the heat, cover tightly with a lid and transfer to the oven.

2. Let the mixture cook for 30 minutes. The tomatoes should be mostly whole and on the brink of bursting, and the garlic should smush when pressed. Remove and discard the thyme and oregano sprigs.

3. Put the labneh in the middle of a serving bowl. Using the back of a spoon, spread the labneh to fill the bowl evenly, then create a divot in the middle. Using a slotted spoon, place the tomatoes and garlic in the center of the divot and season with red pepper and flaky salt. Drizzle some of the fragrant oil on top, then reserve (and refrigerate) any remaining oil to dress salads, pasta, beans, vegetables or save for another use. (Strained and refrigerated in a covered container, the seasoned olive oil will keep for one week.)

Skillet Meatballs with Peaches, Basil and Lime
New York Times
 
You can make these gingery meatballs with any kind of ground meat (or vegan meat), but rich, brawny pork goes especially well with juicy peaches and the fresh basil. Make sure to use ripe or even overripe peaches (or nectarines). They should be very soft so they cook quickly, and very sweet so they contrast with the savory meatballs and tangy lime juice. Rice or rice noodles would fill this meal out perfectly and substantially, as would a crisp-leafed salad for a lighter, more summery supper.
 

INGREDIENTS
Yield:3 to 4 servings
 
1½    tablespoons finely grated or minced fresh ginger
3       garlic cloves, grated or minced
1¼    teaspoon ground cumin, plus more for serving
1¼    teaspoons kosher salt, plus more as needed
1       pound ground pork (or turkey or chicken, or vegan meat)
⅓      cup panko or other plain bread crumbs
3       tablespoons finely chopped fresh basil, plus basil leaves for serving
2       tablespoons extra-virgin olive oil
2       tablespoons wine (dry white, rosé or red), or use broth, orange juice or water
2       cups diced ripe peaches or nectarines (about 3)
¼      cup thinly sliced white or red onion, or scallions
1       lime, halved

White rice or coconut rice, rice noodles, or crisp salad greens, for serving

 

 

PREPARATION

 

1.    In a large bowl, mix together ginger, garlic, cumin and salt. Add pork, panko and basil. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1¼-inch balls.

2.     Heat a large skillet over medium-high, then add the oil and let it heat up until it thins out. Add meatballs in one layer. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes.

3.    Pour the wine into the skillet and move meatballs over to one side of the pan, scraping up the browned bits. Add peaches, a pinch of salt and 2 tablespoons water to the empty side of pan. When peaches are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at their centers, and the peaches juicy and tender, about 5 to 10 minutes longer.

4.    Uncover the pan. If the mixture seems too runny, let it cook down for another minute or so. The peaches should break down into a chunky sauce. Hard or unripe peaches may take a few extra minutes.

5.    Add the onions to the pan and mix them in so they wilt slightly. Squeeze lime juice all over everything, then taste and add salt and lime juice, as needed. Sweeter peaches will need more lime juice, tart ones, less.

6.    Serve the meatballs sprinkled with more cumin and garnished with torn basil leaves, over the rice or greens.

Coconut Rice

New York Times

 

Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.

 

INGREDIENTS

Yield:3 to 4 servings

 

1       cup long-grain white rice, such as jasmine

¾      cup coconut milk

1       scant tablespoon sugar

½      teaspoon kosher salt, plus more to taste

¾      cup water

 

PREPARATION

 

1.     Rinse the rice a few times, until the water that drains away runs almost completely clear.

2.    Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.

3.    Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.