This recipe comes from Epicurious, and Elise says it is delicious!
Chicken thighs are an inexpensive and delicious alternative to chicken breasts. This one-pan dinner is perfect for a weeknight because it's so simple to put together and cleanup is a breeze.
INGREDIENTS
2 (15-ounce) cans white beans, drained and rinsed
2 tablespoons capers with brine
8 teaspoons Dijon mustard
8 skin-on bone-in chicken thighs (about 2 pounds)
1 large lemon, thinly sliced, seeds removed
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh parsley
PREPARATION
Position rack in upper third of oven and preheat to 425°F. Toss beans and capers in a 13x9 baking dish and spread out evenly on bottom of pan. Spread 1 tsp. mustard on skin of each chicken thigh and nestle, skin side up, into beans and capers. Arrange lemon slices under and around chicken and add enough water (about 1/3 cup) to come up sides of chicken by 1/2". Drizzle chicken with oil and season whole dish with salt and pepper.
Roast chicken, stirring and shaking dish halfway through, until skin is browned and an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
Transfer chicken, beans, lemon slices, and capers to a serving platter. Spoon some of the pan sauce around chicken and sprinkle with parsley.
Thursday, September 3, 2015
Famous Chocolate Sauce
This is the Bittersweet Chocolate Sauce from the cookbook California Heritage Continues, by the Junior League of Pasadena.
1/2 cup heavy cream, plain yogurt, buttermilk, or sour cream
1 cup granulated sugar
2 oz unsweetened chocolate
2 oz semisweet chocolate
1/2 cup unsalted butter
2 large egg yolks
1 tsp vanilla (at least)
1-2 tsp dark rum (optional)
1-2 tsp amaretto
In a heavy saucepan, combine the cream or yogurt and sugar. Cook over medium heat until sugar has completely dissolved, stirring constantly. Add the butter and both kinds of chocolate. Reduce the heat and cook, stirring, until chocolate is melted. Remove from the heat.
In a small bowl, lightly beat the egg yolks with a fork. Stir in enough spoonfuls of the hot chocolate mixture to heat the egg yolks from cold to warm, so they will not cook when you pour them into the saucepan. Add the egg mixture to the chocolate mixture gradually, stirring constantly. Cook gently over low heat for 3 minutes, stirring continuously. Remove from the heat.
Stir in vanilla and the rum and amaretto until well blended. Store in the refrigerator until ready to serve.
1/2 cup heavy cream, plain yogurt, buttermilk, or sour cream
1 cup granulated sugar
2 oz unsweetened chocolate
2 oz semisweet chocolate
1/2 cup unsalted butter
2 large egg yolks
1 tsp vanilla (at least)
1-2 tsp dark rum (optional)
1-2 tsp amaretto
In a heavy saucepan, combine the cream or yogurt and sugar. Cook over medium heat until sugar has completely dissolved, stirring constantly. Add the butter and both kinds of chocolate. Reduce the heat and cook, stirring, until chocolate is melted. Remove from the heat.
In a small bowl, lightly beat the egg yolks with a fork. Stir in enough spoonfuls of the hot chocolate mixture to heat the egg yolks from cold to warm, so they will not cook when you pour them into the saucepan. Add the egg mixture to the chocolate mixture gradually, stirring constantly. Cook gently over low heat for 3 minutes, stirring continuously. Remove from the heat.
Stir in vanilla and the rum and amaretto until well blended. Store in the refrigerator until ready to serve.
Shrimp with Garlic and Chile Butter
This is a recipe adapted from Food and Wine, which is delicious and even fast after you've made it a few times. It even tastes good with bagged frozen shrimp. We serve it over angel hair pasta or fettucine, the fresher the better. Reserve some of the pasta water in order to make the sauce stretch a little further.
One yummy alternative to just plain cherry tomatoes is roasting them before incorporating them on a cookie sheet until they are blistered and a little charred.
INGREDIENTS
1/4 cup olive oil
1 or 2 pounds shrimp, shelled and deveined (how hungry are you?)
Salt & Pepper
4-6 garlic cloves, thinly sliced
1/2 dried chile de árbol, stemmed and chopped (these are really hot; we've found using a whole dried chile is too spicy, but this is a matter of opinion)
1 cup clam juice
4 tablespoons cold unsalted butter, cut into cubes
1 cup cherry tomatoes, halved (OR canned diced tomatoes)
3 tablespoons fresh lemon juice
1/4 cup coarsely chopped cilantro leaves
2 tablespoons snipped chives
In a large skillet, heat 3 tablespoons of the olive oil. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook over moderately high heat until lightly browned, about 3 minutes per side. Transfer to a plate.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the garlic and chopped chiles and cook over moderately low heat, stirring, until softened, about 1 minute. Add the clam juice and bring to a boil. Simmer over moderate heat until the broth has reduced by one-fourth. Whisk in the butter a few cubes at a time until incorporated. Add the tomatoes and shrimp and simmer until the shrimp are just cooked through, about 2 minutes longer. Stir in the lemon juice, cilantro and chives and serve.
One yummy alternative to just plain cherry tomatoes is roasting them before incorporating them on a cookie sheet until they are blistered and a little charred.
INGREDIENTS
1/4 cup olive oil
1 or 2 pounds shrimp, shelled and deveined (how hungry are you?)
Salt & Pepper
4-6 garlic cloves, thinly sliced
1/2 dried chile de árbol, stemmed and chopped (these are really hot; we've found using a whole dried chile is too spicy, but this is a matter of opinion)
1 cup clam juice
4 tablespoons cold unsalted butter, cut into cubes
1 cup cherry tomatoes, halved (OR canned diced tomatoes)
3 tablespoons fresh lemon juice
1/4 cup coarsely chopped cilantro leaves
2 tablespoons snipped chives
In a large skillet, heat 3 tablespoons of the olive oil. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook over moderately high heat until lightly browned, about 3 minutes per side. Transfer to a plate.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the garlic and chopped chiles and cook over moderately low heat, stirring, until softened, about 1 minute. Add the clam juice and bring to a boil. Simmer over moderate heat until the broth has reduced by one-fourth. Whisk in the butter a few cubes at a time until incorporated. Add the tomatoes and shrimp and simmer until the shrimp are just cooked through, about 2 minutes longer. Stir in the lemon juice, cilantro and chives and serve.
Easy Beef Stew that Cole Recommends
Cole contributes an easy beef stew from Chow.com:
Ingredients:
1/4 cup plus 1 tablespoon all-purpose flour
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1 (3-pound) boneless chuck roast
3 tablespoons vegetable oil
1 medium yellow onion, large dice
2 tablespoons tomato paste
1 cup dry red wine
4 cups (1 quart) low-sodium beef broth
2 bay leaves
4 fresh thyme sprigs
3 medium carrots
3 medium celery stalks
4 medium Yukon Gold potatoes (about 1 1/2 pounds)
1 cup frozen peas
Many stew recipes call for cooking the meat and vegetables at the same time, leaving the latter overcooked and mushy. Instead, first braise the meat with onions in red wine and beef broth until a rich sauce develops. Then, after about an hour, add carrots, celery, and potatoes. By the time the vegetables are cooked, the beef will be tender, then just stir in some peas for a little freshness and color. Spoon the stew over egg noodles or celery root purée, or just pass around plenty of crusty bread to scoop up all the rich sauce.
Ingredients:
1/4 cup plus 1 tablespoon all-purpose flour
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1 (3-pound) boneless chuck roast
3 tablespoons vegetable oil
1 medium yellow onion, large dice
2 tablespoons tomato paste
1 cup dry red wine
4 cups (1 quart) low-sodium beef broth
2 bay leaves
4 fresh thyme sprigs
3 medium carrots
3 medium celery stalks
4 medium Yukon Gold potatoes (about 1 1/2 pounds)
1 cup frozen peas
Many stew recipes call for cooking the meat and vegetables at the same time, leaving the latter overcooked and mushy. Instead, first braise the meat with onions in red wine and beef broth until a rich sauce develops. Then, after about an hour, add carrots, celery, and potatoes. By the time the vegetables are cooked, the beef will be tender, then just stir in some peas for a little freshness and color. Spoon the stew over egg noodles or celery root purée, or just pass around plenty of crusty bread to scoop up all the rich sauce.
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