Tag: Garlic

Cauliflower and Red Onion Quick Pickles

Cauliflower and Red Onion Quick Pickles in a mason jar

Quick pickles are popular lately, especially if you watch the food show competitions. It’s a quick and easy way to add a crunchy texture and boost flavor using acid, salt, sugar, herbs, and/or spices. Ginger, chili peppers, cumin, and coriander give this recipe a Middle Eastern flavor.

The pickles can be used within 20 minutes or so of a quick brine – use an ice bath to chill before serving. Store remaining pickles in jars with the brine and seasonings. The pickles continue to soak up flavors and the vegetables soften a little over time.

Cauliflower and Red Onion Quick Pickles in mason jars

I created this quick pickle recipe to go with the Za’atar Chicken and Quinoa Salad, the pungency of the pickles complements the dish nicely as does the crunchy texture.

Watch the Cauliflower and Red Onion Quick Pickle video here.

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Cauliflower and Red Onion Quick Pickles

Quick pickles are an easy way to add a crunchy texture and boost flavor using acid, salt, sugar, herbs, and spices. Ginger, chili peppers, cumin, and coriander give this recipe a Middle Eastern flavor.

  • Author: Trish Lobenfeld
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 6 cups
  • Category: Pickles

Ingredients

1 small cauliflower, trimmed and cut into small florets
½ medium red onion, thinly sliced
4 cups cold water
1 cup apple cider vinegar
¼ cup granulated sugar
¼ cup coarsely chopped cloves garlic, about 6 cloves
3 serrano chilies, halved or dried chilies
2 tablespoons coarse salt
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon diced fresh ginger, about a 1-inch piece

Instructions

Combine water, vinegar, sugar garlic, chilies, salt, coriander and cumin seeds, ginger and salt in a large saucepan over high heat and bring to a boil; lower the heat to a simmer and cook for 10 minutes.

Stir in the cauliflower and onions, return to a boil, then turn the heat off and let steep for 10 minutes.

Ladle the vegetables and brine into jars, make sure the brine come to 1/2-inch below the top of the jar.

Strain the remaining liquid and divide the garlic, chilies, seeds and ginger evenly between the jars.

Cool, cover and refrigerate for up to 3 months.

Notes

To use immediately, fill a large bowl with ice and cold water, place a smaller bowl in the center and fill with the quick pickles. Stir frequently to chill evenly.

Keywords: 38370

Marinara Sauce

Red Sauce

Marinara sauce is a quick and easy red sauce with few ingredients, minimal prep and short cooking time. It’s ready, start to finish, in an hour. Before you start, put up a large pot of salted water for pasta.

This recipe makes just about one quart, which is perfect for one pound of pasta. It’s dairy-free, gluten-free and vegan.

I use a little more oil to sauté the onions and garlic because a good olive oil is an essential component of a good red sauce.

Red Sauce

A medium onion minced is about one cup and 6 medium cloves garlic add a good punch of garlic without being overwhelming. I also like a little crushed pepper flakes for heat. Fresh basil adds a complementary flavor to the tomatoes. If you don’t have any, use a teaspoon of dried basil. One 28-ounce can crushed or puréed tomatoes completes the recipe.

Sweat the onions on medium heat for five minutes to soften and release the natural water content. Stir in the garlic, pepper flakes and dried basil, if using, and cook for 30 seconds. Just long enough to release the aromatic aroma of the garlic. Stir in the tomatoes and fresh basil, if using, bring to a boil, lower the heat to a gentle simmer and cook for 30 minutes.

Red Sauce

The best way to dress the pasta is to put a couple of ladlefuls of sauce in the drained pasta pan and add the pasta back. Stir to combine. Serve the extra sauce and some grated Parmesan cheese on the side.

See our recipe for garlic bread, a great accompaniment for a pasta with red sauce!

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Marinara Sauce

Red Sauce

Marinara sauce is a quick and easy red sauce with few ingredients, minimal prep and short cooking time. It’s ready, start to finish, in an hour. Before you start, put up a large pot of salted water for pasta.

  • Author: Trish Lobenfeld
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 1 quart
  • Category: Sauce

Ingredients

2 tablespoons olive oil

1 medium onion, minced

8 cloves garlic minced

¼ teaspoon pepper flakes

1 can (28 ounces) puréed tomatoes, such as San Marzano or Red Pack

2 large sprigs fresh basil or 1 tablespoon dried basil

Instructions

Heat the oil in a medium, covered saucepan over high heat.

Stir in the onion and cook until soft, about 4 minutes. If the onion starts to brown, lower the heat.

Toss in the garlic and pepper flakes; cook and stir until fragrant, about 30 seconds.

Stir in the tomatoes and basil, bring to a boil, cover and lower heat to a simmer. Cook for 30 minutes.

Discard basil.

Notes

Recipe easily doubles and freezes well.

Quick Marinade Tip

Quick Marinade Trick

This quick marinade tip was a fluke. Many years ago I was making Rosh Hannah dinner. One cousin doesn’t care for red meat and won’t eat the brisket. I always make something else as a second entrée. One year I was running behind and needed something quick. I grilled chicken and as soon as the chicken came in to rest I poured an herbed lemon juice over the chicken.

Quick Marinade TipThe resting time allows the denatured proteins to coagulate again and when they do, they trap this flavorful liquid.

My cousin and her husband loved the dish and she asked for the recipe. When I told her what I did, she didn’t believe me. It was too simple for something that tasted that good!

I sautéed these chicken breasts recently and added a generous splash of wine (rosé was open, red or white is fine – is just a splash) and deglazed the pan. The delicious brown tidbits in the bottom of the pan dissolve with the liquid in seconds. I poured this over the chicken and then the lemon marinade above.

Quick Marinade Tip

You can do this, too. Simply juice a lemon, throw in some thyme sprigs, a smashed clove of garlic and toss these together. Pour this over the chicken after cooking and let rest for 5 minutes. Use lime juice and garlic – sprinkle with chopped cilantro for something different. Combinations are endless.

Watch the Quick Marinade Trick Video Here.

 

Linguine with White Clam Sauce

Linguine with White Clam Sauce and Bacon

I frequently dine alone on weeknights as my husband’s work schedule is a little crazy. He was in Washington for a few days last week and again this week. Oftentimes, I don’t think much about what I’m going to eat. I clearly won’t starve, the pantry, refrigerator and freezer hold ample supplies that allow for a quick meal for one, such as Linguine with White Clam Sauce.

Linguine with white clam Sauce is one of my favorite pasta dishes and not one Eric cares for. When he’s out of town, it’s a golden opportunity to treat myself! By the time I think of making this, it’s too late to do the whole fresh clam thing, so I keep little 6.5 ounce cans of clams on hand. At 6pm when I begin to wonder what’s for dinner, I can cook up a single serving in the amount of time it takes to boil a few ounces of pasta. It’s quick, easy and very satisfying.

One night it occurred to me that clams and bacon go together in such a delicious way, why not chop up a little bacon, crisp it up and use it with he clams. Now I have two versions of this Linguine with white clam sauce!

Linguine with White Clam Sauce and Bacon

Putting it all Together

Gather and prep your ingredients while a large pot of salted water comes to a boil.

Put the pasta in the boiling water, stir and don’t forget to set your time for about 2 minutes less than recommended. The pasta finishes cooking in the skillet with the sauce.

Start the Bacon in a Cold Skillet

Place the bacon in a cold medium skillet over medium heat. Starting with a cold pan keeps the bacon from sticking and burning. Cook and stir until crispy. Remove and place the bacon bits in a small bowl. Skip this step if you don’t want bacon, but it’s really, really good!

Linguine with White Clam Sauce and Bacon

Add enough olive oil to the hot skillet with the bacon fat to make about 2 tablespoons of fat. Add the shallot, garlic, salt and pepper flakes. If you don’t want the heat from the pepper flakes, use freshly ground pepper instead. Cook and stir until soft and translucent, about 4 minutes. Turn down the heat if the garlic is browning too quickly.

Add the clam juice only and bring to a boil, let simmer for 30 seconds. Stir in the lemon juice and parsley.

Linguine with White Clam Sauce and Bacon

Drain the pasta, reserving ½ cup of the cooking water, and add the pasta and the  bacon bits to the sauce with the clams; toss to combine. Cook until the pasta is al dente, a little firm, not hard, to the bite. The pasta soaks up the sauce, add a little of the reserved cooking liquid if needed.

Garnish with the grated Parmesan cheese.

 

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Linguine with White Clam Sauce

Linguine with White Clam Sauce and Bacon

Keep pasta and canned clams on hand for a quick and easy single serving of Linguine with White Clam Sauce. For a little variety add bacon!

  • Author: Trish Lobenfeld
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 1 serving
  • Category: Pasta

Ingredients

  • 3-4 ounces dry linguine, cooked according to the package instructions, reserve ½ cup cooking liquid
  • 1 -2 slices smoky bacon, diced
  • 1-2 tablespoons olive oil, depends on how much bacon fat is left in the pan
  • 1 small shallot, minced
  • 2 cloves garlic, thinly sliced
  • ½ teaspoon coarse salt
  • ¼ – ½ teaspoon crushed red pepper flakes (optional)
  • 1 can (6.5 ounces) clams with juice
  • 1 ½ tablespoons freshly squeezed lemon juice
  • Garnish
  • 1 tablespoon freshly chopped parsley
  • Freshly grated Parmesan cheese

Instructions

  1. Gather and prep your ingredients while a large pot of salted water comes to a boil.
  2. Put the pasta in the boiling water, stir and don’t forget to set your time for about 2 minutes less than recommended. The pasta finishes cooking in the skillet with the sauce.
  3. Place the bacon in a cold medium skillet over medium heat. Starting with a cold pan keeps the bacon from sticking and burning. Cook and stir until crispy. Remove and place the bacon bits in a small bowl.
  4. Add enough olive oil to the hot skillet to make 2 tablespoons with the bacon fat.
  5.  Add the shallot, garlic, salt and pepper flakes. If you don’t want the heat from the pepper flakes, use freshly ground pepper instead.
  6. Cook and stir until soft and translucent, about 4 minutes. Turn down the heat if the garlic is browning too quickly.
  7. Add the clam juice only and bring to a boil, let simmer for 30 seconds. Stir in the lemon juice.
  8. Drain the pasta, reserving ½ cup of the cooking water, and add it along with the bacon bits and clams to the sauce; toss to combine. Add a little reserved cooking liquid if the sauce is dry.
  9. Garnish with the parsley and Parmesan cheese.

Compound Butters

Compound Butter

Compound butters combine unsalted butter with different aromatics, such as herbs, shallots, acid, salt and pepper, and/or spices. Mix room temperature butter with the finely minced aromatics you think pair well with your entrée. Mix them together, place on parchment paper or plastic wrap and form into a sausage shape and refrigerate. These freeze well, too.

Today’s lesson includes three very different versions, each appropriate for different kinds of protein.

Top the cooked meat, fish or chicken with thin slices of the compound butter while it’s piping hot. The melting butter creates a very flavorful sauce. This is a quick and easy method of dressing up a simple dish in really delicious way.

Compound Butter

Watch the Compound Butter video here.

 

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Garlic Herb Compound Butter

Compound Butter

This compound butter is delicious with chicken or fish. Cut 2 or 3 thin slice and drape across the top the hot meat to melt quickly and allow the flavors to spread over the top and sides. Keep in the refrigerator for 3-4 days and in the freezer 2 months, wrap tightly.

  • Author: Trish
  • Yield: 1/2 cup

Ingredients

  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 1 teaspoon minced clove garlic
  • 1 teaspoon minced chives
  • 1 teaspoon minced parsley
  • 1 teaspoon minced thyme
  • 1 teaspoon lemon zest
  • pinch of coarse salt
  • couple of twists of freshly ground pepper

Instructions

  1. Thoroughly combine the butter, garlic, chives, parsley, thyme, lemon zest, salt and pepper in a small bowl.
  2. Lay the butter on a piece of plastic wrap about 1/3 of the way from the end. Take the bottom of the plastic wrap and lay over the butter. With a spatula or table knife, push the butter into a long tube. Wrap tightly and refrigerate.
  3. Slice into ¼-inch coins and place on top of cooked meat, fish or poultry.

 

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Lemon Dill Compound Butter

Compound Butter

A perfect compound butter for fish, especially salmon! Cut 2 or 3 thin slice and drape across the top the hot meat to melt quickly and allow the flavors to spread over the top and sides. Keep in the refrigerator for 3-4 days and in the freezer 2 months, wrap tightly.

  • Author: Trish Lobenfeld
  • Yield: 1/2 cup

Ingredients

  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • ¼ cup chopped dill fronds
  • zest of 2 small lemon
  • pinch of coarse salt
  • a couple of twists of freshly ground pepper

Instructions

  1. Thoroughly combine the butter, dill, lemon zest, salt and pepper in a small bowl.
  2. Lay the butter on a piece of plastic wrap about 1/3 of the way from the end. Take the bottom of the plastic wrap and lay over the butter. With a spatula or table knife, push the butter into a long tube. Wrap tightly and refrigerate.
  3. Slice into ¼-inch coins and place on top of cooked meat, fish or poultry.

 

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Peppercorn Blue Cheese & Chive Compound Butter

Compound Butter

A rich and hearty compound butter perfect for red meat. Cut 2 or 3 thin slice and drape across the top the hot meat to melt quickly and allow the flavors to spread over the top and sides. Keep in the refrigerator for 3-4 days and in the freezer 2 months, wrap tightly.

  • Author: Trish Lobenfeld
  • Yield: 1/2 cup

Ingredients

  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • ¼ cup softened blue cheese
  • 2 tablespoons minced shallot
  • 2 tablespoons chopped parsley leaves
  • 2 teaspoons freshly ground 4 peppercorn is or black peppercorn
  • 1 teaspoon balsamic vinegar (good quality, thick syrupy)

Instructions

  1. Thoroughly combine the butter, blue cheese, shallot, parsley, pepper and vinegar in a small bowl.
  2. Lay the butter on a piece of plastic wrap about 1/3 of the way from the end. Take the bottom of the plastic wrap and lay over the butter. With a spatula or table knife, push the butter into a long tube. Wrap tightly and refrigerate.
  3. Slice into ¼-inch coins and place on top of cooked meat, fish or poultry.

 

Roasted Mushrooms with Fresh Herbs and Garlic

In a prior video we demonstrated how to clean mushrooms. Now that you’ve got a quick and easy way to clean lots of mushrooms, here’s a recipe for Roasted Mushrooms with Fresh Herbs and Garlic.

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Roasted mushrooms with fresh herbs and garlic is a simple dish that can be used in many ways. Serve as a starter course with crusty bread to sop up those tasty juices. Put them in a salad, warm, and use the juice in the vinaigrette. Top meat, chicken or eggs with the mushrooms. Eat them as a side dish. Use your imagination and you’ll find lots of different ways to put this recipe to good use.

Watch the Roasted Mushrooms with Fresh Herbs and Garlic here.

 

 

Garlic Rosemary Roasted Boneless Leg of Lamb

Boneless leg of lamb

Try this  Garlic Rosemary Roasted Boneless Leg of Lamb or your next special occasion, such as a birthday!

Boneless leg of lamb

Sear to brown all sides.

Birthdays in our family were relatively low key, unless you were my brother. We didn’t have parties, unless you were my brother. We didn’t get presents, unless you were my brother. What we did get, unless you were my brother, was the dinner of your choice. My father and I have birthdays that are only a few days apart and we both wanted leg of lamb, always. We’re also a pie family, unless you’re my brother, so homemade fresh peach pie was also our choice. Our birthdays are late September/early October – peach season!

My brother on the other hand, likes to celebrate his birthday. He would go around the neighborhood and invite all the kids to his party. On the day of his birthday, he’d tell Mom that all these kids were coming over. You’d think that Mom and I would have caught on after a while, but we were always blindsided

Boneless leg of lamb

Rub the marinade all over.

Tom, my brother, who by the way still celebrates his birthdays in big ways, has a July birthday. The bakeries in Rochester were closed in July back in the day. There were no big supermarkets that had bakeries either. Mom and I were always running around to the penny candy store looking for goody-bag fillings and trying desperately to get a cake, a Carvel ice cream always fit the bill. Somehow we always managed to pull it off and had fun doing so. It became comical.

Boneless leg of lamb

Roast low and slow. Cover and let rest 10-20 minutes before slicing.

Dad and I stuck to our leg of lamb and peach pie routine for many years. I was reminding them  about this recently, but they are both 90 and seem to have forgotten that tradition and my brother’s birthday antics. I’m visiting him soon and am going to see if he remembers!

Boneless leg of lamb

Don’t forget to remove the butcher’s twine!

This is my favorite version of a leg of lamb. I love the flavors of the rosemary, garlic and Dijon mustard with the slight gaminess of the lamb. This cooking method is low and slow. As you’ll see in the video, the outcome is an evenly cooked roast that is very juice. My mouth is watering just writing about it!

Boneless leg of lamb

Slice and move to a warm platter.

Click here for meat and poultry roasting chart and safe minimum cooking temperatures.

Watch the video for Garlic Rosemary Roasted Boneless Leg of Lamb here.

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Garlic Rosemary Roasted Boneless Leg of Lamb

Boneless leg of lamb

This low and slow method of roasting provides an evenly cooked and juicy roast. I found that 25 minutes per pound worked well at the 275 degrees F. My four-pound roast was medium rare (135 degrees F) after 1 hour 20 minutes. I had left the roast on the kitchen counter for 2 hours before roasting.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 50 mins
  • Yield: 10 portions
  • Category: Lamb
  • Method: Roasting

Ingredients

  • ¼ cup olive oil
  • ¼ cup Dijon mustard
  • ¼ cup roughly chopped fresh rosemary leaves
  • 6 large cloves garlic, coarsely chopped
  • 1 teaspoon freshly ground pepper
  • 1 four-pound boneless leg of lamb
  • coarse salt
  • freshly ground pepper
  • 1 tablespoon olive oil
  • Garnish
  • Several fresh rosemary sprigs

Instructions

  1. Line a 15-by-10-by-1-inch baking sheet with foil.
  2. Combine the oil, mustard, rosemary and garlic in a small bowl.
  3. Roll and tie the roast with butcher twine, or ask your butcher to do it for you.
  4. Generously season the roast all over with salt and pepper.
  5. Heat a skillet large enough to hold the roast over medium-high heat. Pour in the oil and swirl across the bottom. Lay the fatty side of the lamb on the bottom of the pan and sear for 3 minutes.
  6. Turn one quarter and sear 3 minutes, repeat 2 more times with a quarter turn each.
  7. Place a good dollop of the marinade on the lined baking sheet and then place the lamb, fatty side up, on the marinade. Scoop the remaining marinade on top of the roast and spread all over the remaining 3 sides.
  8. Cover and refrigerate at least 4 hours, preferably overnight.
  9. Bring the lamb out of the refrigerator about 2 hours before roasting. Preheat the oven to 275 degrees F about 15 minutes before cooking.
  10. Place in the oven and roast for 1 1/2 hours for medium rare. Use a thermometer to check internal temps.
  11. Let rest for 10-20 minutes. Tent with foil if the weather is cool.
  12. Slice, place on a warm platter and garnish with rosemary sprigs.

 

 

Licorice Chicken Kabobs

chicken kabobs

I make a roast chicken with tarragon, lemon and garlic that is one of my all-time favorites. I wondered about doing something similar on the grill with kabobs but thought the marinade would need a boost to intensify the licorice flavor. The logical addition seemed to be a licorice liqueur, I used Sambuca. I wondered what to call this recipe, Licorice Chicken Kabobs came to mind and I Googled to see if I was crazy, but lo and behold there are a few licorice chicken recipes out there!

chicken kabobs

I chose  zucchini and yellow summer squash in lieu of the ubiquitous bell peppers. On the first try, the squash pieces were undercooked. The next round I steamed the squash for a few minutes. Please don’t boil; these vegetables have a high water content and get soggy when cooked directly in water.

chicken kabob

The best size is one-half inch slices. If the slices are larger than a half-dollar, cut in half horizontally. The squash I had on hand were of varying sizes, from small to gargantuan, and therefore I had a mix of round and half-moon squash pieces. It worked just fine.

Kabob recipes generally call for one-inch cubes of meat. I find this too small. Timing both the meat and the vegetables on the same skewer is tricky and slightly larger pieces of meat are better. I cut the breast into two-inch pieces. The thighs are thinner and I cut each into four pieces and then doubled up when placing them on the skewer. This worked well in terms of getting both the meat and the vegetable cooked through without drying out the chicken.

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This is not a highly acidic marinade and can be made and applied to the chicken up to a day in advance.

chicken kabobs

To soak or not to soak the wood skewers.

I’ve tried it and it fails miserably. The skewers are thin; they dry out quickly and burn. Keeping a lower temp keeps them from charring up too much and helps you control the cooking of the chicken.

chicken kabobs

I’ve recently seen flat skewers, genius idea, and can’t imagine what took so long for someone to invent them! If all you have are the skinny round ones, double up and the kabobs won’t twirl when you turn them over.

Temperature is very important when grilling kabobs. Yes, you want to get a tasty initial sear on the meat, but these kabobs need a little time on the grill to cook through and remain moist. I started with a hot grill (about 500ºF). As soon as I put the kabobs on the grill, I set the temp to low (I’m using a gas grill) and left the top open. I did get some nice searing, and the chicken was cooked through and moist and the vegetables were tender with good texture, not mushy. I turned the kabobs about every minute or so for about 12 minutes.

Try our macaroni salad with these kabobs!

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Licorice Chicken Kabobs

chicken kabobs

Fire up the grill and skewer yourself a tasty dinner for any night of the week with our Licorice Chicken Kabobs and lots of veggies! While the kabobs rest, raise the heat on the grill and cook some corn on the cob. These are great at room temperature – so pack them up for a picnic.

  • Author: Trish Lobenfeld
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 6 portions
  • Category: Chicken
  • Method: Grilling

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup chopped tarragon
  • 2 tablespoons licorice liqueur, such as Pernod or Sambuca
  • 1 tablespoon minced garlic
  • zest of one lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 2 pounds of boneless, skinless chicken meat, cut into two-inch pieces
  • 1 small zucchini, cut into 1/2-inch thick slices (two per skewer)
  • 1 small summer squash, cut into 1/2-inch thick slices (two per skewer)
  • 1 small red onion, quartered and separated (two per skewer)
  • 18 – 21 cherry tomatoes (three per skewer)

Instructions

  1. Whisk together the oil, tarragon, liqueur, garlic, lemon zest and juice, salt and pepper.
  2. Toss the chicken pieces in the marinade, cover and refrigerate for at least one hour. This is not an acidic marinade and an overnight soak is okay.
  3. Place the squashes in a steamer basket of salted water, bring to a boil and cook for three to four minutes, until the squash gives a little when poked with a fork.
  4. Drain and rinse with cold water, toss onto a baking sheet lined with paper towel to soak up the water. Place the tomatoes and onion sections on the sheet as well.
  5. Use two, eight-inch wood skewers about a half an inch apart and begin to slide on the meat and veggies. You can do this in any order you like. My preference is have a cherry tomato on each end and in the middle, purely for esthetics. The onion goes on next, place the concave side facing in so it hugs the chicken. After the first piece of chicken, slide on summer squash, more chicken, zucchini, tomato, zucchini, chicken, summer squash, chicken, onion and tomato.
  6. Lay the skewers on a baking sheet and drizzle with any remaining marinade.
  7. Preheat your grill to high. As soon the kabobs are on the grill, set the temp to low and leave the top open. Turn them about every minute or so for about 12 minutes.
  8. Remove to a serving platter, cover and let sit for a few minutes. Long enough to grill some corn on the cob, but jack up the heat first!

 

One-Pot Chicken Dinner

This may be the best chicken I ever made! I used a peculiar method of mixing two totally incompatible cooking techniques: roasting and braising. Crazy right? But it worked. And, it’s a One-Pot Chicken Dinner!

Nothing is more satisfying than making a meal in one pot. A One-Pot Chicken Dinner is even better! Cooking the chicken on the bone with the skin on creates a very moist chicken. And using a herb butter mix and both under and over the skin of the chicken delivers outstanding flavor.

I’ve recently come across a few recipes for roasting a chicken in a heavy-duty pot such as a LeCreuset Dutch oven, which is an iron pan with an enamel coating. An excellent braising vehicle. The idea of using it to roast seemed a bit odd at first. Usually you want a roasting pan that has lower sides to allow the heat to reach the chicken and brown the skin. The problem with this method is that the breast is done before the thigh meat and continued cooking makes the breast meat dry.

It’s Really an Uncovered Braise

I thought I’d give this method a try and see what happens. My take is that it’s an “uncovered braise.” Leaving the cover off allows the top to get some color, but the cooking environment is still quite moist and the skin doesn’t crisp all over like a roasted chicken. However, the flavor and the moistness of the chicken is by far the best I’ve ever had! And, most importantly both the thigh meat and the breast are done at the same time. The intensity of the heat from the high sides of the pot accomplishes this beautifully and those high sides also keep moisture in the pot, preventing the chicken from drying out. A win win!

DSCN5059

I chose to use a lower cooking temperature than I saw in some recipes. I did start out at 475 degrees F for the first 20 minutes. The chicken gets a little color on the top and the pan heats up quickly. I then chose 300 degrees F for the cooking time vs. 350 degrees recommended in other recipes. This is more of the braise approach – low and slow.

Add vegetables to this for a one-pot dinner. Start with onions and garlic as the base, some thinly sliced red potatoes and anything else you like. I included some chopped chard, both stems and leaves. Don’t forget some fresh herbs, such as rosemary, thyme and/or parsley, salt, and pepper.DSCN5066

Rub a combination of melted butter, more of the herbs, garlic, lemon zest, salt and pepper under and over the skin and pop a quartered lemon into the cavity with a little salt and pepper.

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Cooking the chicken on top of the vegetables and letting all the flavors marry is a wonderful way to get dinner done in one pot. Check to make sure your potatoes are completely cooked. If not, finish on the stovetop while the chicken rests and then stir in the coarsely chopped chard leaves to wilt.

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Place the vegetables on a warm platter and top with the carved chicken.

The entire recipe can be prepared in advance, just take it out of the refrigerator an hour or so before roasting to let the pan warm up or add 5-7 minutes to the initial cooking time.

 

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One-Pot Chicken Dinner

Nothing is more satisfying than making an entire meal in one pot. A One-Pot Chicken Dinner is even better! Cooking the chicken on the bone with the skin on creates a very moist chicken. And using a herb butter mix and both under and over the skin of the chicken delivers great flavor.

  • Author: Trish Lobenfeld
  • Prep Time: 30 mins
  • Cook Time: 80 mins
  • Total Time: 1 hour 50 mins
  • Yield: 8 portions
  • Category: Chicken
  • Method: Roast/Braise

Ingredients

  • 2 bunches rainbow chard
  • 1 tablespoon unsalted butter or olive oil
  • 1 large onion, sliced
  • 3 large red potatoes, thinly sliced
  • 4 cloves garlic, sliced
  • 2 tablespoons chopped rosemary
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped parsley
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons melted butter
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped thyme
  • 2 tablespoons chopped parsley
  • 3 cloves garlic, minced
  • zest of one lemon
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 three to four pound roaster
  • coarse salt
  • freshly ground pepper
  • 1 lemon quartered
  • Garnish
  • More freshly chopped herbs

Instructions

  1. Preheat the oven to 475 degrees F.
  2. Wash the chard and separate the leaves from the stems. Trim the stem bottoms and mince. Roughly chop the leaves and save for later.
  3. Grease the bottom of the pan with the butter or pour in the oil.
  4. Add the chard stems, onion, potatoes, garlic, rosemary, thyme, parsley, salt and pepper. Toss to combine.
  5. Combine the melted butter, rosemary, thyme, parsley, garlic, lemon zest, salt and pepper. Lift up the skin and using one-half of the butter mixture rub all over each breast and on the legs and thighs. Rub the remaining butter on the outside of the chicken.
  6. Sprinkle the inside of the chicken with a little salt and pepper and stuff in the lemon quarters.
  7. Tie the legs and place on top of the vegetables.
  8. Place the chicken in the preheated oven and roast for 20 minutes. Reduce the heat to 300 degrees F and cook for another 25-30 minutes per pound. The internal temperature of the chicken should register 170 degrees F.

Notes

The recipe can be prepared in advance, just take it out of the refrigerator an hour or so before roasting to let the pan warm up or add 5-7 minutes to the initial cooking time.

 

 

 

Garlic Bread

I’ve written a number of recipes recently that just scream for garlic bread: tomato sauce, baked ham and cheese omelet, one-pot meat lasagna and rice with black beans. Pop this in the oven just a few
minutes before dinner to serve it piping hot and crispy. There’s only one problem, you can’t stop at just one slice! (maybe even two!!!)

Make the bread up to two hours in advance without broiling. Simply place the two halves together and let sit at room temperature until dinner.

Preheat the broiler with the top rack on the second level from the top and slice the loaf in half lengthwise.

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Smash the garlic with the side of a chef’s knife and sprinkle the salt over the garlic. Scrape the garlic and salt with the blade of the knife to make a puree.

IMG_4928Combine the butter, garlic, salt and pepper in a small bowl.

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Place dollops of butter along the bread and

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spread with an offset spatula or kitchen knife.

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Place the bread in the oven on the second rack from the top and leave the door slightly ajar. Cook for approximately 4 to 5 minutes, the bread should be golden brown on the edges.

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Slice and serve.

 

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Garlic Bread

Make the bread up to two hours in advance without broiling. Simply place the two buttered halves together and let sit at room temperature until dinner.

  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • Yield: 8 portions
  • Category: Bread

Ingredients

  • 1 baguette or loaf of Italian bread
  • 6 tablespoons unsalted butter, softened
  • 6 minced garlic cloves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper

Instructions

  1. Preheat the broiler with the top rack on the second level from the top
  2. Slice the loaf in half lengthwise.
  3. Combine the butter, garlic, salt and pepper in a small bowl.
  4. Spread one-half the butter over each half loaf.
  5. Place the bread in the oven on the second rack from the top and leave the door slightly ajar.
  6. Cook for approximately 4 to 5 minutes, the bread should be golden brown on the edges.
  7. Slice and serve.

 

Chicken with 40 Cloves of Garlic

How to read a recipe.

I’ve seen this recipe for Chicken with 40 Cloves of Garlic many times and just couldn’t wrap my head around the 40 cloves of garlic. It’s ironic because I love garlic and use it in almost everything savory.

This recipe offers me a rare opportunity to use the whole chicken with bone in and skin on. I love the crispy chicken skin and the flavor it imparts to chicken and prefer dark meat over white. My husband, unfortunately, only eats skinless, boneless chicken breasts Delicious, but limiting.

Peeling 40 cloves of garlic is a bit time consuming. I recently saw this new technique for peeling garlic where you put the garlic cloves in a container, close it and shake for 20 seconds. The garlic is supposed to come out completely peeled. I didn’t have much success. It loosened the skins, but I still had to peel them. I don’t know if I didn’t shake hard enough, but I’m back to smacking the garlic with the flat side of the knife. It works better.

How to read a recipe.

The sweetness of cooked garlic is apparent in this delightful sauce. I boiled up some ravioli and steamed spinach to serve with the chicken and the sauce was delicious with all. This is definitely a chicken dish that we’ll have over and over again.  Can’t believe I waited so long to try this.

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Preheat the oven to 350ºF.

Spread the garlic over the bottom of a roasting pan and lay the thyme sprigs across the top of the garlic.IMG_2240

Heat the oil in a frying pan over high heat.

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Season the chicken, both sides, with the salt and pepper.

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Sear the chicken for three minutes, skin slide down. Don’t crowd the pan, sear in batches as needed.

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Turn and cook for one minute more.

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Lay the seared chicken on top of the garlic cloves and thyme sprigs in the roasting pan.

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Add the cognac and wine to the frying pan, bring to a boil and deglaze the pan by scrapping the fond with a wooden spoon. Reduce the liquid to one-quarter cup. Stir in the chicken stock and lemon zest and bring to a boil.

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Pour the sauce over the chicken and bake for 45 minutes, or a little longer if refrigerated, or until the chicken registers 175ºF on a meat thermometer.

Note: The chicken can be made ahead to this point. Cover and refrigerate. Take out of the refrigerator about 30 minutes before roasting.

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Remove the chicken to a warm platter.

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Boil the sauce to reduce it for five minutes.

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Discard the thyme sprigs, whisk the lemon juice, minced thyme and butter into the sauce. At this point, you can leave the sauce as it, mash the garlic or blend to a puree in a food processor or with an immersion blender.

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Pour the sauce over the chicken or serve on the side.

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Roasted Chicken with 40 Garlic Cloves

How to read a recipe.

If the garlic cloves are large, cut them in half to make sure they soften. There is more than enough sauce for the chicken. Use the extra to sauce pasta or rice as a delicious side with the chicken.

  • Prep Time: 30 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 45 mins
  • Yield: 6 servings
  • Category: Chicken
  • Method: Pan Roast

Ingredients

  • 40 garlic cloves, peeled and trimmed
  • 6 sprigs of fresh thyme
  • 2 tablespoons olive oil
  • 1 whole roasting chicken cut into eight pieces
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup cognac
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • zest of one lemon
  • juice of one lemon
  • 2 tablespoons unsalted butter
  • 1 tablespoon minced thyme

Instructions

  1. Spread the garlic over the bottom of a roasting pan and lay the thyme sprigs across the top of the garlic.
  2. Heat the oil in a frying pan over high heat.
  3. Season the chicken, both sides, with the salt and pepper.
  4. Sear the chicken for three minutes, skin slide down. Don’t crowd the pan, sear in batches as needed.
  5. Turn and cook for one minute more.
  6. Lay the seared chicken on top of the garlic and thyme in the roasting pan.
  7. Add the cognac and wine to the frying pan, bring to a boil and deglaze the pan by scrapping the fond with a wooden spoon. Reduce the liquid to one-quarter cup.
  8. Stir in the chicken stock and lemon zest and bring to a boil.
  9. Pour the sauce over the chicken.
  10. Bake in the preheated oven for 45 minutes or a little longer if refrigerated. The chicken is done when the internal temperature registers 175ºF on a meat thermometer.
  11. Remove the chicken to a warm platter and boil the sauce to reduce it for about five minutes.
  12. Discard the thyme sprigs, whisk in the lemon juice, minced thyme and butter into the sauce. At this point, you can leave the sauce as it, mash the garlic with the back of a fork or blend to a puree in a food processor or with an immersion blender.
  13. Pour the sauce over the chicken or serve on the side.

Notes

The chicken can be made ahead to this point. Cover and refrigerate. Take out of the refrigerator about 30 minutes before roasting.