Slow-Roasted Oregano Chicken With Buttered Tomatoes

Servings: 4 to 6
Preheat: 325
Prep Time: 
Source: ALISON ROMAN – New York Times

There are about a million ways to roast a chicken, and people will always tell you that theirs is the best way. Here is the truth: If you smear a good, high-quality chicken with enough fat, season it with plenty of salt and roast it until the skin is brown, it will always be excellent. But it’s slow-roasting that gives you golden skin, tender meat and plenty of salty, savory chicken juices to serve as a sauce. From the simple assortment of ingredients to the ridiculously hands-off preparation, this recipe from Alison Roman’s cookbook “Nothing Fancy” (Clarkson Potter, 2019) is casual in a way that feels almost lazy (but isn’t), with make-sounds-after-you-take-a-bite levels of deliciousness. To truly put it over the top, add a few anchovies to the tomatoes.

Ingredients: 

1 (3 1/2- to 4-pound) whole chicken
Kosher salt and freshly ground black pepper
¼ cup olive oil
1 ½ tablespoons fennel seeds, crushed in a mortar and pestle or spice mill, or chopped with a knife
1 bunch fresh oregano
1 ½ pounds small vine-ripened tomatoes (about 6), halved lengthwise
2 heads of garlic, halved crosswise (it’s fine to leave the skin on)
2 tablespoons unsalted butter, cut into pieces
2 tablespoons red wine vinegar or white wine vinegar
4 to 6 (1-inch-thick) slices of good country bread, such as country loaf or sourdough, toasted (optional)

Directions: 

Heat the oven to 325 degrees. Season the chicken with salt and pepper. (If you can do this in advance, please do.) Drizzle it with the olive oil and sprinkle with the fennel seeds.

Stuff the cavity with half the oregano and place in a large baking dish. Scatter the tomatoes, garlic, butter and remaining oregano around the chicken. Roast until the chicken is golden brown and completely cooked through, and the tomatoes are nice and jammy, 2 1/2 to 3 hours.

Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes.

Place toast, if using, on serving platter and spoon the jammy tomatoes over or around the toast. Carve the chicken and place on top of the toast to catch the juices.

Classic Bruschetta

Servings: 15 for appetizers
Preheat: 400
Prep Time: 45 min
Source: Delish

Nothing screams summer quite like bruschetta. Toasted bread gets rubbed with garlic (don’t skip it, it’s the best part) and topped with simply marinated tomatoes. The brighter and juicier your tomatoes, the better your bruschetta will be. Great for picnics

Ingredients: 

FOR THE TOMATOES
4 tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
4 large tomatoes, diced
1/4 c. thinly sliced basil
2 tbsp. balsamic vinegar
1 tsp. kosher salt
Pinch of crushed red pepper flakes

FOR THE BREAD
1 large baguette, sliced ¼” thick on the bias
Extra-virgin olive oil, for brushing
2 cloves garlic, halved

Directions: 

Make marinated tomatoes: Preheat oven to 400°. In a medium skillet over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool.

In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes. Add garlic and oil and toss to combine. Let marinate for 30 minutes.

Meanwhile, toast bread: Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.

Spoon tomatoes on top of bread just before serving. Drain liquid from tomatoes before applying to bread

crostata di Ricotta

Servings: 12
Preheat: 400
Prep Time: 1 hours
Source: Sullivan Street Bakery Cookbook

Ingredients: 

For the crust
Crostata Inegrali (Tart Crust with Whole Wheat)
(Makes one 10-inch tart crust)

200 grams (1 1/4 cups plus 2 tablespoons unbleached all-purpose flour)
40 grams (1/4 cup) whole wheat flour
2 grams (1/2 teaspoon) baking powder
3 grams (1/2 teaspoon) fine sea salt
168 grams (1 1/2 sticks/12 tablespoons) unsalted butter at room temperature
175 grams (3/4 cup plus 1 tablespoon) sugar
1 large egg
1 egg yolk
1 teaspoon finely grated lemon zest
4 grams (1/2 teaspoon) vanilla extract

For the Filling:

425 g (scant 2 cups) whole milk ricotta
75 g (1/3 cup) sugar
1 egg
4g (1 teaspoon) dark rum
4g (1 teaspoon) vanilla extract
50g (1/3 cup) mini semisweet chocolate chips
50g (2 Tablespoons) candied orange peel, cut into small pieces

Directions: 

Combine the flours, baking powder, and salt in a small bowl and set aside.

Place the butter, sugar, egg, egg yolk, lemon zest, and vanilla in a bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 5 to 7 minutes, stopping midway through to scrape down the bowl. Add the dry ingredients and gradually bring the mixer to medium speed for 1 minute

Turn the dough out onto a piece of plastic wrap and pat into a 1/2-inch-thick disk. Cover tightly and let rest in the refrigerator for at least 1 hour and as long as 8 hours. When ready to roll out the dough, allow it to sit unwrapped for a few minutes at room temperature, until slightly pliable.

Preheat the oven to 400 degrees F

Whisk the ricotta, sugar, egg, rum and vanilla together in a medium bowl until well combined. Stir in the chocolate chips and orange peel. Set aside.

For the pastry: Combine the flours, baking powder and salt in a small bowl. Set aside.

In a stand mixer with a paddle attachment, mix the butter, sugar, egg, egg yolk, zest and vanilla on low for 5-7 minutes, scraping often.

Add the dry ingredients and gradually bring the mixer to medium speed for 1 minute.

Turn the dough onto a piece of plastic wrap and pat into a 1/2 inch thick disk. Cover tightly and let rest in the refrigerator for at least 1 hour and as long as 8 hours. When ready to roll out the dough, allow it to sit unwrapped for a few minutes at room temperature, until slightly pliable.

When dough is ready, dust a work surface with flour and roll the dough to about 1/4 inch thick. Gently press the dough into the bottom and sides of a 10-inch tart pan with a removable bottom.

Spread the ricotta filling into the crust. Take extra trimming from the dough and place in strips on top of the topping in a criss-cross pattern.

Bake the crostata for 35 minutes or until the top has puffed up and browned up nicely. Cool the crostata in the pan on a wire rack for 5 minutes. Remove from the outer ring and continue to cool on the rack. Best served slightly warm while the chocolate is gooey.

Ricotta and Roasted Tomato Bruschetta with Pancetta

Servings: 8
Preheat: 325
Prep Time: 15
Source: https://www.foodandwine.com/recipes/ricotta-and-roasted-tomato-bruschetta-pancetta

Peak-season tomatoes make all the difference in this simple bruschetta from author Susan Spungen. They’re the perfect accompaniment to a bowl of soup or a large salad, or, to turn them into two-bite hors d’oeuvres, simply cut the bruschetta crosswise into strips.

Also check out https://www.foodandwine.com/slideshows/bruschetta-and-crostini for other recipes.

Ingredients: 

10 ounces multicolored cherry tomatoes
2 garlic cloves, thickly sliced
5 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt Pepper
4 thin slices of pancetta
32 sage leaves
1 pound fresh ricotta cheese
8 slices of country bread, cut 1/4-inch thick and toasted
Flaky sea salt, for serving

Directions: 

Step 1
Preheat the oven to 325°. In a bowl, toss the tomatoes with the garlic and 1 tablespoon of the olive oil; season with kosher salt and pepper. Transfer the tomatoes to one side of a parchment-lined baking sheet and lay the pancetta slices out on the other side. Bake for 25 minutes, until the pancetta is crisp. Transfer the pancetta to paper towels to drain, then crumble.

Step 2
Roast the tomatoes for about 10 more minutes, until bursting and lightly caramelized. Transfer the tomatoes and any rendered fat from the pancetta to a bowl.

Step 3
Meanwhile, in a small skillet, heat the remaining 1/4 cup of olive oil over moderately high heat. Add the sage and fry until bright green and crisp, 30 to 45 seconds. Drain the sage on paper towels; reserve the oil for another use.

Vietnamese Shrimp Toast Recipe – Banh Mi Tom Quet Nuong

Servings: 8
Preheat: 350
Prep Time: 
Source: http://vietnamese-cuisine.com/banh-mi-tom-quet-nuong-vietnamese-shrimp-toast-recipe/

Vietnamese shrimp toast is a great finger food that has always been a hit at parties. This savory bite on crispy French toast, eaten as is, or dipped in a little nuoc mam sauce that is a treat that no one can resist! This is another simple recipe that can be made with few ingredients but packs a flavorful punch.

Ingredients: 

1 lb raw medium shrimp (peeled, deveined, and chopped)
2 Green onion (finely chopped)
1 tsp cornstarch
½ tsp Salt
½ tsp Sugar
¼ tsp Ground black pepper
1 Egg
2 cloves of garlic
French Baguette

Ingredients for Dipping Sauce:
¼ cup nuoc mam (Vietnamese fish sauce)
¼ cup sugar
Lime juice (to taste)
Hot sauce or hot peppers (finely chopped, to taste – optional)

Garnish Suggestion:
Chopped cilantro or green onion sprinkled over the finished product.

Directions: 

Clean and chop the shrimp to a medium dice. Finely chop (mince) the green onion and garlic cloves. Both of these steps can be accomplished with a food processor if you don’t feel like chopping manually. Add the shrimp, green onion, and garlic to the rest of the ingredients in a large bowl and mix until well combined. (tip: to test the seasoning, place a small spoonful in the microwave for a about 30 seconds).

Slice the French baguette on a diagonal in pieces about ¼ to ½ inches thick. Take a small spoon and add a small amount of the shrimp mixture (or a lot, depending on how many you want to make) onto the slice of French toast and place on the baking sheet. Continue to do this until all of your shrimp mixture is gone. Make sure that when you place the toasts down you do not overlap.

Place in the preheated oven and bake for 10-15 minutes (check on them every 5 minutes or so to make sure that your oven is cooking evenly and the toasts do not burn).

BBQ Lentil Sloppy Joes

Servings: 4
Preheat: 0
Prep Time: 
Source: https://www.healthy-delicious.com/wp-json/mv-create/v1/creations/497/print

Quick homemade barbecue sauce gives these lentil sloppy joes a ton of flavor. You can also substitute 1 1/2 cups of your favorite bottled barbecue sauce plus 1/4 cup water.

Ingredients: 

1 cup green or brown lentils
1 tablespoon olive oil
1 onion, diced
1 green bell pepper, diced
3/4 cup ketchup
1/4 cup apple cider vinegar
1/4 cup water
2 tablespoons maple syrup
1 tablespoon Worcestershire sauce*
1 tablespoon Dijon mustard
1/4 teaspoon cayenne pepper

Directions: 

Add the lentils and two cups of water to a small saucepan. Bring to a boil, then reduce heat to a simmer. Cover and cook 25 minutes, or until the water is absorbed and the lentils begin to soften.

Meanwhile, heat the oil in another pan. Add the onion and bell pepper and cook, stirring occasionally, for 5 minutes, or until softened. add the ketchup, vinegar, water, syrup, Worcestershire sauce, mustard, and cayenne pepper. Season with salt and pepper. Bring to a boil then reduce to a simmer.

Add the partially cooked lentils to the sauce and simmer 10 minutes, or until soft. Adjust cayenne, salt, and pepper to taste.

Baked Ziti with Sausage

Servings: 8
Preheat: 425
Prep Time: 1 hour
Source: https://www.onceuponachef.com/recipes/baked-ziti-with-sausage.html

This dish is a MAJOR family pleaser. It’s similar to meat lasagna but without the fuss, easy enough for a weeknight but also special enough for company, and it makes a great prep-ahead potluck dish.

Ricotta cheese is a traditional addition to baked ziti, but I leave it out because it has a tendency to get dry and grainy when baked. I use heavy cream to add richness instead. As for the mozzarella, I recommend buying whole milk mozzarella (the kind in plastic-wrapped bricks sold in the dairy case) and shredding it yourself. It has a somewhat rubbery texture that’s easy to shred and melts beautifully. Pre-shredded mozzarella is tossed with anti-caking agents, so it doesn’t melt as nicely. And fresh mozzarella is best suited for salads, as it doesn’t melt well. Finally, many grocers sell bulk Italian sausage, which is simply ground sausage without the casings. If you can’t find it, you can ask your butcher to take the meat out of the casings or do it yourself.

Make Ahead: This dish can be assembled and refrigerated, covered, up to 2 days in advance. Since the dish will be cold, the baking time will need to be increased. To bake, cover tightly with aluminum foil and place in a 425°F oven for 25 minutes, then uncover and bake for another 10 to 15 minutes, or until the cheese is lightly browned and the pasta is hot throughout.

Freezer-Friendly Instructions: The dish can be frozen unbaked. When you’re ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the Make Ahead instructions above.

Ingredients: 

1 lb ziti noodles
1.5 lbs ground spicy or sweet Italian sausage (or removed from casings)
4 cloves garlic, minced
1 (28-oz) can crushed tomatoes
1 teaspoon salt
1-1/2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
1 cup heavy cream
1/2 cup grated Pecorino Romano (or Parmigiano Reggiano) cheese
1/3 cup chopped fresh basil, plus more for serving
8 oz whole milk mozzarella cheese, shredded (about 2 cups)

Directions: 

Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to under cook it just a bit.) Drain and add the pasta back to the pot. Set aside.

Preheat the oven to 425°F and set the oven rack in the middle position.
Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don’t have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.

Add the heavy cream, 1/3 cup of the Pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.

mushroom barley soup

Servings: 8
Preheat: 0
Prep Time: 2.5 hours
Source: https://toriavey.com/toris-kitchen/mushroom-barley-soup/

Robust and flavorful deli-style soup. Chicken or vegetarian broth.

Ingredients: 

3 quarts chicken or mushroom stock (low sodium okay)
1 1/4 cups pearl barley
2 bay leaves
6 dried shitake mushrooms
1/4 cup extra virgin olive oil, divided
1 large onion, chopped
1 cup chopped celery, including leaves
1 cup peeled and chopped carrots
2 cloves crushed garlic
1 lb white mushrooms, scrubbed and sliced
Salt and pepper

Directions: 

Pour chicken or mushroom stock into a large stockpot and bring to a boil. Stir in the barley, add the bay leaves, then reduce heat and simmer uncovered. Set your timer for 2:15 (2 hours 15 minutes) starting now.

While the soup simmers, place dried mushrooms in a separate small saucepan. Add 3 cups of water to the saucepan and bring to a boil over high heat. As soon as the water boils, remove saucepan from heat and let the mushrooms soak for 20 minutes.

Drain the mushroom water by straining it through a coffee filter (use a mesh strainer or colander to hold the filter). Reserve the mushroom water.

Chop the soaked, softened mushrooms into small pieces and reserve.

Heat 2 tbsp olive oil in a large skillet over medium high heat. Add the onion to the skillet and sauté till softened.

Add the celery and carrots and sauté for 5 more minutes till everything is browning and starting to caramelize.

Add the soaked chopped dried mushroom pieces and crushed garlic, sauté for 2 more minutes. Your kitchen should smell really good right about now!

Scrape up any brown bits from the bottom of the skillet. Pour the strained mushroom broth into the skillet, bring to a boil, stir. Cook for 2 more minutes till mixture is hot and bubbly. Add the contents of the skillet to the simmering stockpot with the broth and barley.

Without rinsing the skillet, heat 1 tbsp of olive oil over medium high heat, tilting to coat the bottom of the pan. Spread half of the sliced white mushrooms in a single layer at the bottom of the skillet. Sprinkle them with salt and pepper and turn heat to high. Let the mushrooms sear without stirring.

After 2 minutes, stir the mushrooms continuously for another 1-2 minutes until they are seared golden brown and shrink to about half their size.

Pour the seared mushrooms into the soup pot. Heat the last 1 tbsp olive oil in the skillet and repeat the process for the remaining mushrooms. Add the rest of the seared mushrooms to the soup pot, stir to blend all ingredients.

Reduce heat to a low simmer. Let the soup cook uncovered until your timer goes off (2 hours 15 minutes total cooking time), or until the barley is completely tender and the soup is nicely thickened. Add water during the simmer if the soup becomes overly thick. At the end of cooking, season with salt and pepper to taste. Serve hot.

Shrimp Creole

Servings: 4
Preheat: 0
Prep Time: 1 hour
Source: Adapted from the 1975 edition of the New Orleans Cookbook Paperback by Rima and Richard Collin

Ingredients: 

2/3 C oil
1/2 C flour
1 3/4 thinly sliced scallions
1/3 C celery
1 C onion, chopped
1/2 C chopped green pepper
4 tsp minced garlic
3 Tbs parsley
16 oz can Italian style whole peeled tomatoes, drained
8 oz can tomato sauce
1 Tbs chives
4 Tbs dry red wine
4 bay leaves
6 whole allspice
2 whole cloves
2 tsp salt
3/4 tsp pepper
1/2 tsp cayenne
1/4 tsp chili
1/4 tsp mace
1/4 tsp dried basil
1/2 tsp dried thyme
4 tsp lemon juice
2 C water
2 lb raw shrimp, cleaned

Cooked rice

Directions: 

In a 6-8 quart pot, heat the oil and gradually add the flour, stirring constantly. Continue stirring over low heat until the roux is medium brown or the color of peanut butter. Remove from the heat. Add the fresh vegetables and parsley to the roux, mix well, reduce heat to low, and cook, stirring constantly until the vegetables begin to brown. Mix in the canned tomatoes and sauce, chives, wine, seasonings, and lemon juice.

Raise the heat and bring to a low boil. Add water and bring to a boil again, mixing thoroughly. Simmer for approximately 45 minutes. Add the shrimp and allow to come to a low boil again, then cover, reduce heat, and simmer for another 20 minutes (seems excessive to me). Remove pot from the heat and allow to stand 10 minute prior to serving. Serve with rice.

Chicken Jumbalaya

Servings: 6
Preheat: 0
Prep Time: 2 hours
Source: Adapted from the 1975 edition of the New Orleans Cookbook Paperback by Rima and Richard Collin

Ingredients: 

2 Tbs oil
1 fryer (3-4 lb). Cut up thighs in two, breast halves into 4, and remove small winglet
4 C chopped onio
3/4 C chopped green pepper
3/4 C thingly sliced scallion tops
1 Tbs finely minced garlic
3 Tbs parsley, chopped
1/2 C ham, cut into 1/2-inch cubes
1 lb pork, cut into 1/2-inch cubes
6 Creole/Andouille sausage, sliced into 1/2-inch disks
1 1/2 tsp table salt
1/2 tsp ground pepper
1/2 tsp chili powder
2 who bay leaves, crushed
1/4 tsp dried thyme
1/8 tsp ground cloves
1/8 tsp fresh grated nutmeg
1 1/2 C long grain rice
2 1/4 C water

Directions: 

Heat oil in a 7-8 quart pot at high temperature. Brown the chicken parts on all sides. Remove from pot, leaving oil behind.

Saute vegetables, parsley, ham, and pork in pot. Reduce heat to medium and cook, stirring frequently for approximately 15 minutes until the vegetables are softened, and perhaps browned.

Add the sausage and seasoning and continue cooking for 5 minutes, then add in browned chicken pieces, rice, and water. Mix gently.

Raise the heat to high and bring to a boil. Cover pot and reduce heat to very low. Cook for approximately 45 minutes with cover on, stirring occasionally, until rice is cooked. Uncover the pot during the last 10 minutes of cooking and raise heat to medium. Stir gently as rice dries out.