Tuesday, May 15, 2018

Chicken with 50 Cloves of Garlic

INGREDIENTS
⅔ cup olive oil
16 chicken legs, any mix of drumsticks and thighs
5 celery stalks, thinly sliced
2 cups onion, thinly sliced
1/4 cup finely chopped parsley
1 teaspoon dried tarragon (or thyme)
1/4 teaspoon ground nutmeg (optional)
1 cup white wine (or vermouth)
1/4 cup chicken broth
2 ½ teaspoons salt
¼ teaspoon freshly ground pepper
50 cloves garlic, approximately 3 bulbs, peeled or unpeeled
Freshly sliced French bread


PREPARATION
  1. Preheat oven to 375 degrees.
  2. Season chicken with salt and pepper (and nutmeg if using).
  3. Heat a heavy 6-quart casserole in stove and sear the chicken on all sides. Remove and set aside.
  4. Add onions, celery and thyme to pan and saute for a few minutes. Season with salt and pepper. Deglaze pan with the wine/vermouth.   
  5. Lay the chicken pieces on top and pour in any accumulated juices and chicken broth.
  6. Tuck the garlic cloves in and around the chicken pieces. 
  7. Cover the casserole tightly with the lid. Bake 60 minutes without removing the lid.
  8. Remove lid and continue cooking for another 30 minutes (purpose is to crisp the skin, you may increase temperature and cook quicker).
  9. Garnish with parsley and serve immediately.
  10. Serve with toasted bread, then spread the garlic like butter.
Adopted from James Beard
Photo: Judy Kim

Monday, May 14, 2018

Pork (Chops) With Dijon Sauce

    INGREDIENTS
    1 1/2 tablespoon olive oil
      1 1/2 tablespoon butter
    6 1 1/4-inch-thick pork chops (or pork tenderloin cut in medallions)
    Salt and freshly ground black pepper
    1/2 cup chopped green onions or shallots
    3/4 cup dry white wine
    1 cup chicken or veal stock
    3/4 cup heavy cream
    1 1/2 tablespoon Dijon mustard (or more to taste)
    2 tablespoon chopped parsley(optional)

    PREPARATION
  1. Season chops with salt and pepper and set aside.
  2. Melt butter in the oil in a large deep skillet over medium-high heat.  
  3. Brown pork on all sides about 2 or 3 minutes a side. Pour off some of the fat.
  4. Cover pan and cook until pork is cooked through. Remove pork to a platter and tent with foil.
  5. Add green onions or shallots to pan and cook over medium-high heat until softened, about 1 minute. 
  6. Add wine and deglaze pan. Stir in the stock and simmer until reduced by half, about 2 minutes.
  7. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. 
  8. Remove from the heat and whisk in mustard and the parsley, if using. Add more mustard if desired.
  9. Spoon sauce over the chops and serve.
Adopted from NYT

Saturday, May 12, 2018

Roasted Chicken Provencal

INGREDIENTS
4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ to ¾ cup all-purpose flour
3 tablespoons olive oil
2 tablespoons herbes de Provence
1 lemon, quartered
10 -15 cloves garlic, peeled
4 to 6 medium-size shallots, peeled and halved
3/4 cup dry white wine (or vermouth)
4 sprigs of thyme, for serving


PREPARATION
  1. Heat oven to 425°F. 
  2. Season the chicken with salt and pepper and lightly dredge with flour. 
  3. Heat a large heavy bottomed pan, and swirl the oil in it.
  4. Add in the floured chicken and brown for 5 minutes. Do not flip and brown the other side of the chicken. (Or you may skip the browning step)
  5. Season the chicken with the Herbes de Provence. 
  6. Arrange the lemon, garlic cloves and shallots around the chicken, then add the wine  to the pan.
  7. Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. 
  8. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
  9. Serve in the pan or on a warmed platter, garnished with the thyme.
  10. Served with rice or baguette to mop sauce, and a salad.
Adopted from Sam Sifton

Thursday, May 10, 2018

Roasted Carrots

INGREDIENTS
2 pounds carrots, cut in size of fries
3 tablespoons extra virgin olive oil
Salt
freshly ground pepper
1/2 teaspoon dried thyme
½ teaspoon dried oregano
3 tablespoons finely chopped flat-leaf parsley

PREPARATION
  1. Preheat the oven to 400 degrees. 
  2. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
  3. Oil a sheet pan large enough to fit all of the carrots in a single layer.
  4. Spread carrots in an even layer in the prepared pan and cover with foil. Place in the oven for 30 minutes. 
  5. Remove foil cover, and if the carrots are not yet tender, lower heat to 375°F and continue to cook carrots for 10 to 15 more minutes until tender. 
  6. Toss carrots with the parsley, then taste and adjust salt and pepper. 
  7. Serve hot, warm or at room temperature.

Wednesday, May 9, 2018

Roasted Brussel Sprouts

INGREDIENTS
1 pound brussels sprouts, cut in half
3 tablespoons extra virgin olive oil (or bacon fat if making with bacon)
1 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon balsamic vinegar
1/2 table spoon maple syrup (optional)

PREPARATION
  1. Roast bacon if using (optional)
  2. Heat oven to 450 degrees. 
  3. Toss brussel sprouts with oil, garlic, salt and pepper.
  4. Spread brussel sprouts in one layer, cut side down in a sheet pan. 
  5. Cook, undisturbed, until sprouts begin to brown on bottom. 
  6. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
  7. Taste, and add more salt and pepper if necessary. 
  8. Stir in balsamic vinegar, and serve hot or warm. Top with bacon if desired.

Monday, May 7, 2018

Pork Chops with Sweet and Sour Glaze

INGREDIENTS:
4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1/4 cup balsamic vinegar
3 tablespoons honey
2 cloves garlic minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Pinch of crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste


DIRECTIONS:
  1. Preheat oven to 400 degrees F.
  2. Season pork chops with salt and pepper, to taste.
  3. Melt butter in a large skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes.
  4. Place into oven and roast until completely cooked through, reaching an internal temperature of 140 degrees F, about 8-10 minutes.*
  5. To make the sweet and sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium heat; season with salt and pepper, to taste.
  6. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes.
  7. Serve pork chops immediately with sweet and sour glaze.
Easy Pork Chops with Sweet and Sour Glaze - The easiest, no-fuss, most amazing pork chops ever, made in 20 min from start to finish. You can't beat that!

Wednesday, May 2, 2018

Instant Ramen with American Cheese

INGREDIENTS
1 pack ramen noodles with flavor packet
½ teaspoon butter
2 slices American cheese
1 large egg
¼ teaspoon toasted sesame seeds
scallion for garnish

  1. Cook ramen to package directions.
  2. Remove the pan from the heat and crack the egg on top. Scoop some hot broth and pour over the egg. Do not stir; let sit for one minute to poach.
  3. Carefully transfer everything to a bowl, add the butter, cheese and sesame seeds and mix. 
  4. Garnish with the scallions.