One-Pot Parmesan Roast Chicken with Egg Noodles

This is another easy, one-pot, comfort food, Dutch oven recipe. This dish takes much longer to cook, about 2 hours, but it is mostly unattended.

The chicken is stuffed with Parmesan rind prior to roasting- amazing. The flavor was really infused into the meat. A halved lemon would also be a nice addition. An entire head of garlic is simultaneously roasted in the pot as well. Delicious!

The recipe was adapted from The New York Times, contributed by Clare de Boer. I modified the method and proportions.

The original recipe notes that any short, quick-cooking pasta could be substituted for the egg noodles. Sautéed mushrooms, spinach or herbs could also be incorporated at the end. I served roasted asparagus on the side.

Yield: 4 to 6 servings

• 1 whole chicken (I used a 5 1/2 pound chicken)
• 2 T unsalted butter, softened
• coarse salt and freshly ground black pepper
• 1 or 2 Parmesan rinds, plus grated Parmesan for serving
• 1 large head of garlic, cloves segmented, paper skin removed but kept in their sheaths
• 1 pound wide egg noodles
• 2 sprigs rosemary
• 3 T sour cream or crème fraîche

1. Heat the oven to 475 degrees F on convection roast or 500 degrees F in a standard oven.
2. Remove the chicken and the butter from the refrigerator to lose their chill while the oven heats.
3. Pat the chicken dry inside and out.
4. Separate the skin from the breast meat. Dot and smear the butter under the skin.
5. Generously sprinkle salt into the cavity and all over the skin, then follow with pepper.
6. Stuff the Parmesan rinds into the cavity of the chicken and place the chicken in a large Dutch oven. (I used a large enameled cast iron pot.)
7. Scatter the garlic cloves around the chicken.
8. Roast, uncovered, for 30 minutes.
9. When the chicken is golden and a chestnut-colored caramel has formed around the base of the bird, transfer the pot to the stovetop.
10. Using tongs, remove the garlic cloves from the pot. Squash each clove with the tines of a fork to squeeze out their roasted flesh; return garlic to the pot. Discard the sheaths.
11. Pour in enough water to come up mid-thigh around the bird (5 to 8 cups), avoiding the crisp breast skin. Bring the water to a simmer over high heat.
12. Lower the oven temperature to 400 degrees F and return the pot, uncovered, to the oven. Cook for another 60 minutes, or until the breast meat is 165 degrees F.
13. When the chicken looks like it’s giving up the will to hold itself together, remove the pot from the oven and place it on a burner over a high flame. Taste the liquid and season with salt.
14. Press the noodles into the broth and poke them down as they soften to make sure they’re all submerged. Add another 2 to 4 cups of water if necessary to keep the noodles just covered.
15. Boil over high heat for 4 to 5 minutes, stirring the noodles occasionally, until they’re cooked through.
16. Turn off the flame and bury the rosemary sprigs among the noodles. Let sit for 5 minutes for the rosemary to infuse and for the broth to thicken.
17. Stir in the sour cream, taste and adjust seasonings. Finish with a generous grind of black pepper.
18. Remove chicken from pot and slice the meat. Scoop noodles and broth into shallow bowls and top with chicken meat. Alternatively, take the pot to the table and pull apart the chicken, serving it with a tangle of noodles. Either way, garnish with lots of grated Parmesan on top.

Shortcut Creamed Spinach

Oh my… this silky side can be prepared dangerously easily. We loved it too.

The recipe was adapted from Bon Appétit, contributed by Julia Langbein. I modified the proportions. Although it was fabulously creamy, I would incorporate less crème fraîche next time.

The original recipe notes that heavy cream and fresh lemon juice could be substituted for the crème fraîche for a similar flavor profile. I personally loved the tanginess from the crème fraîche.

Yield: about 6 servings

• 3 T extra-virgin olive oil
• 10 garlic cloves, thinly sliced
• 1 pound (16 oz) spinach (mature or baby spinach)
• kosher salt and freshly ground black pepper
• freshly grated nutmeg, optional
• 1/2 to 3/4 cup crème fraîche (I used 3/4 cup but would start with 1/2 cup next time)

1. Heat olive oil in a large skillet over medium. (I used a stainless steel sauté pan.)
2. Cook the garlic cloves, stirring occasionally, until golden around edges and very fragrant, about 3 minutes.
3. Increase heat to medium-high and add spinach, by the handful, stirring and letting it wilt slightly after each addition. Season with kosher salt and freshly ground pepper. Add freshly grated nutmeg, to taste, if desired.
4. Cook spinach, stirring often, until mostly wilted, about 1 minute. Remove from heat.
5. Add 1/2 cup crème fraîche; stir until spinach is saucy and coated. Add more, as desired.
6. Taste and season with more salt and pepper, if needed.

Thomas Keller’s Butternut Squash Soup with Brown Butter

While unloading my CSA box, I spoke with another member about what she was making with all of the butternut squash we were receiving in our share. She said that there was no better way to use it than this soup! It was a great recommendation.

This recipe was adapted from Thomas Keller’s “Bouchon,” via The New York Times, contributed by Amanda Hesser. Hesser described it as “astonishingly flavorful and complex.” It was creamy, silky, and incredibly delicious. I made it for my mom on her birthday! 🙂 It would also be wonderful as part of a holiday meal.

I loved that it incorporated leeks, shallots, and yellow onions- and brown butter, of course. The toppings also gave it a lovely presentation.

Yield: Serves 6

• 1 3-to-3½-pound butternut squash
• 2 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• 2 sprigs sage
• 1 cup thinly sliced leeks (about 2 leeks)
• 1/2 cup thinly sliced carrots (about 2 carrots)
• 1/2 cup thinly sliced shallots
• 1/2 cup thinly sliced onions
• 6 garlic cloves, smashed
• 2 tablespoons honey
• 6 cups vegetable or chicken stock, more if needed
• Bouquet Garni made of 8 sprigs thyme, 2 sprigs Italian parsley, 2 bay leaves and ½ teaspoon black peppercorns, all wrapped in a packet made of 2 green leek leaves or cheesecloth
• 1/4 cup crème fraîche
• freshly grated nutmeg
• 4 tablespoons unsalted butter
• 1 tablespoon minced chives
• extra-virgin olive oil

1. Preheat the oven to 350 degrees. (I set my oven to convection roast.) Line a small baking sheet with aluminum foil.
2. Cut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard seeds. Brush each half inside and out with about 1½ teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut-side-down on the baking sheet and roast until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).
3. Meanwhile, using a paring knife, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (you should have about 4 cups).
4. Cut the leeks in half lengthwise and thinly slice into half moons. Soak in a bowl of water. Using a slotted spoon, lift from the top before using.
5. Put the remaining canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots and onions and cook, stirring often, for about 6 minutes.
6. Add the diced squash, garlic, 11/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring.
7. Stir in the honey and cook, stirring, for 2 to 3 minutes.
8. Add the stock and bouquet garni, bring to a simmer and cook for 10 to 15 minutes or until the squash is tender.
9. Add the roasted squash and simmer gently for about 30 minutes for the flavors to blend.
10. Remove from the heat and discard the bouquet garni.
11. Transfer the soup to a blender, in batches, and purée. Alternatively, use an immersion blender in the pot.
12. Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.
13. Place the crème fraîche in a small chilled bowl and stir in nutmeg to taste. Whisk until the crème fraîche holds a shape. Cover and refrigerate.
14. Gently reheat the soup until just hot. If it is too thick, add a little more stock.
15. Heat a medium skillet or butter warmer medium-over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the butter is a hazelnut brown, pour it into the pot of soup — keep a safe distance, it may sputter — then stir.
16. Ladle the soup into six serving bowls. Top each with a dollop of crème fraîche. Grind some black pepper over the top and sprinkle on the chives. Drizzle a little olive oil over the top.

Citrus Roasted Broccoli & Cauliflower with Queso Cotija Dressing

As soon as I saw Mexican chef Pati Jinich prepare this dish on her PBS show, I had to make it. 🙂 I bought beautiful purple cauliflower and purple broccoli at the farm stand to make it extra special. We ate it with Mexican-Style Chipotle-Lime Pork Cutlets.

The salty, cheesy sauce was absolutely incredible. I loved how the vegetables were sliced into steaks instead of florets as well. I trimmed the tough outer portion of each stem but would remove even more next time to make that portion more tender.

This recipe was adapted from Pati’s Mexican Table and patijinich.com, via kcet.org. It was on an episode featuring dishes inspired by Isla Mujeres. I substituted creme fraiche for the Mexican crema. I also modified the method and proportions. Amazing!

Yield: Serves 6

For the Vegetables:

• 1/2 cup freshly squeezed lime juice (I used 2 limes)
• 1/2 cup freshly squeezed orange juice (I used 1 large naval orange)
• 3 chopped chiles de arbol or 1/2 to 1 tsp red pepper flakes
• 1/2 cup olive oil, plus more for brushing/drizzling
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 pounds broccoli, cut into 1/4″ vertical slices, including thick part of stem (I used 2 large heads)
• 2 pounds cauliflower, cut into 1/4″ vertical slices, including thick part of stem (I used 1 large head)

For the Queso Cojita Dressing:

• 1/2 cup crumbled queso cotija
• 2/3 cup Mexican crema or creme fraîche
• 1/2 cup vegetable oil (I used Canola oil)
• 2 tsp sherry vinegar
• 2 T water
• 2 medium garlic cloves
• 1/2 teaspoon kosher salt, or to taste

To Prepare the Vegetables:

1. Preheat oven to 475 degrees F. ( I set my oven to convection roast.)
2. Line 2 rimmed baking sheets with parchment paper.
3. In a glass measuring cup with a spout, mix the lime juice, orange juice, olive oil, red pepper flakes (or chile de arbol), 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
4. Place the cauliflower and broccoli steaks on the prepared baking sheets in a single layer, making sure that they are not crowded.
5. Evenly pour the orange juice mixture all over the vegetables.
6. Place in the oven and roast for 25 to 30 minutes, flipping halfway through, until well roasted and considerably charred. Remove from the oven and set aside.

To Make the Dressing & To Serve:

1. While the vegetables are roasting, combine the queso cotija, Mexican crema (or creme fraîche), vegetable oil, sherry vinegar, water, garlic, and 1/2 teaspoon salt in the jar of a blender or mixer. Puree until smooth. (I used a Vitamix.)
2. Serve the broccoli and cauliflower on a large platter and ladle the queso cotija right on top, or let your guests spoon sauce onto their plates and dip their vegetables in the sauce to their liking. (I served the sauce in a bowl on the side.)

Poblano Chicken Chili

My husband would like to eat chili every week in the winter, so I enjoy trying different versions. I was immediately drawn to this recipe because it incorporates poblano chilies, my favorite. I loved the salsa verde shortcut as well. It would be perfect for a Super Bowl feast.

This recipe was adapted from True Comfort: More Than 100 Cozy Recipes Free of Gluten and Refined Sugar by Kristin Cavallari, via Good Morning America.com. I modified the method and proportions. I also topped the chili with crème fraîche instead of cashew crema because poblanos and crème fraîche are one of our ultimate flavor combinations. It offset the heat perfectly. Directions for the cashew crema are included below for a dairy-free version.

Yield: Serves 8

• 1 to 2 tablespoons extra-virgin olive oil or avocado oil
• 2 to 2 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch pieces (8 to 10 chicken thighs)
• 2 poblano chiles, seeds removed, chopped
• 1 large white or yellow onion, chopped
• 1 jalapeño, seeds and ribs removed, diced
• 4 large garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon onion powder
• coarse salt or pink Himalayan salt
• 2 (4-ounce) cans chopped green chiles
• 12 oz jarred salsa verde (I used Trader Joe’s)
• 2 (19-ounce) cans cannellini beans, drained and rinsed
• 4 cups chicken stock
• juice of 1 lime
• 1 avocado, diced or sliced, for garnish
• crème fraîche, sour cream, or cashew crema (recipe below), for garnish
• thinly sliced scallions, for garnish, optional
• cilantro, for garnish, optional

1. Heat the oil in a large Dutch oven set over medium to medium-high heat.
2. Add the chicken, season with salt and pepper, and cook until the chicken pieces are browned, 10 to 15 minutes.
3. Add the poblanos, onion, and jalapeño, season with salt and pepper, and continue cooking until the onion has softened, about 5 minutes.
4. Add the garlic, cumin, paprika, oregano, garlic powder, pepper, onion powder and a big pinch of salt. Stir, and cook for 5 minutes, until fragrant.
5. Reduce the heat to low and add the canned green chiles, salsa verde, and cannellini beans; cook for 5 minutes, stirring it occasionally to bring the flavors together.
6. Bring the heat back up to medium and add the chicken stock. Bring the chili to a simmer, reduce the heat, and let it cook, occasionally stirring it from the bottom to prevent burning, for about 1 hour, or more, until desired thickness is achieved.
7. Just before serving, add lime juice; stir to incorporate. Adjust seasoning with additional salt and pepper, as needed.
8. Garnish each bowl of chili with avocado and a dollop of crème fraîche, sour cream or cashew crema (recipe below). Top with a sprinkle of sliced scallions and/or minced cilantro, as desired.

For the Cashew Crema:

1. Place 1 cup of raw cashews in a high-powered blender and add half a cup of water.
2. Blend on high speed until the crema is completely smooth, 2 minutes.

Note: The crema will keep well in an airtight container in the fridge for up to 5 days.

White Borscht

Before I was introduced to this recipe, I thought that borscht was always a deep red, beet-based soup. I now know that borscht means “sour.” The sour tang in this soup comes from soaking sourdough bread in the broth, puréeing it, and incorporating it into the finished soup, along with crème fraiche which is stirred in just prior to serving.

I made my first homemade borscht (the beet-based version) for Christmas Eve, and my husband purchased pierogies at a Polish store for the same meal. Luckily, I saw this recipe and he was also able to buy house-made garlic kielbasa for this soup. The quality of the kielbasa is very important because it is used to create the broth for the base of this soup.

This recipe is from The New York Times, contributed by Gabrielle Hamilton.  I followed the recipe closely, but may decrease the amount of butter next time- I’m not sure it was necessary! (but it was quite delicious 😉 ) It was a creamy, indulgent, and delicious upgrade of potato-leek soup. Fabulous cold-weather comfort food.

Yield: 5 quarts, Serves 10 to 12

• 2 1/4 to 2 1/2 pounds full horseshoe link of high-quality smoked kielbasa
• 5 fresh bay leaves
• 3 pounds leeks (6 long, lively leeks)
• 3 pounds russet potatoes (about 4)
• 1 cup unsalted butter (2 sticks)
• 1 large yellow onion, small-diced (about 2 cups)
• 6 garlic cloves, minced
• Kosher salt
• 1 (4-ounce) hunk of dense, very sour sourdough bread, crusts removed
• 1 full tablespoon finely ground black pepper
• 1/2 cup crème fraîche
• 1 bunch fresh dill, woody stems removed, fronds minced

1. Cut kielbasa into 4 to 5 equal lengths, and cover in a pot with 3 quarts cold water and the bay leaves. Bring to a boil, then let gently boil for 25 minutes more until swollen and cooked through and beads of oil have formed.
2. Pull sausages from the now smoky and seasoned water, and set aside. Save that water!
3. While the kielbasa simmers, split leeks in half lengthwise, then soak and rinse in cold water to thoroughly remove all sand. Slice leeks into 3/8-inch half-moons from whites to dark greens, as far up as is viable.
4. Peel potatoes, trim all four sides to stabilize on the cutting board and trim both ends to “box” the potato. Save the scraps. Cut the boxes into large cubes, about 3/4-inch square.
5. In a sturdy soup pot (I used a large enameled cast iron Dutch oven), melt 1 stick butter over low heat until foaming.
6. Stir in onion, garlic and a healthy pinch of salt, and let them sweat for a full 5 minutes until translucent.
7. Stir in remaining butter, the sliced leeks and another generous pinch of salt, then let sweat slowly over low heat for 8 minutes until moist, bright green and glossy.
8. Add potato scraps, the cube of bread and half the kielbasa boiling liquid. Let gently simmer 10 minutes while the potato scrap softens and the bread hunk becomes flabby and swollen. If you need to increase the heat to get a little simmer going, do so.
9. Meanwhile, slice kielbasa in half lengthwise. Place two pieces back into the soup pot as is, and then slice the remaining 6 pieces into very thin, 1/8-inch half-moons, and set aside.
10. Retrieve the soggy lump of sourdough bread with a slotted spoon, and don’t worry if you also get a few bits of leek or onion or whatever is floating in the soup when you pull it out. Also remove about 1 cup of liquid, and set aside.
11. Add potato cubes and the rest of the kielbasa liquid to the pot. Add another pinch of salt and half the black pepper. Let it come back to temperature, and then to simmer until potatoes are cooked through, about 25 minutes more.
12. Using either a stick blender or a traditional blender, purée the sodden hunk of bread until foamy, using half of the liquid you pulled in Step 10, if needed. (I used a Vitamix.) Stir this back into the soup pot once the potatoes are cooked through.
13. Slice the reserved kielbasa and return all of the kielbasa to the pot.
14. Whisk the crème fraîche with remaining 1/2 cup of the hot reserved liquid; stir mixture into the soup.
15. Stir in the chopped dill and the remaining 1/2 tablespoon pepper. Serve very hot.

Stovetop Mushroom Lasagna

This easy and creamy vegetarian stovetop lasagna was very well received by my family. 😉 The original recipe said that it wasn’t as pretty as a typical baked and layered lasagna, but I thought that it looked pretty appealing.

The recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I increased the amount of mushrooms and garlic. I also used no-boil lasagna noodles. It is a perfect weeknight dish.

Yield: Serves 4 to 6

• 5 T extra-virgin olive oil, divided
• 12 to 16 oz mixed mushrooms (such as maitake, oyster, shiitake, and/or crimini), trimmed, cut or torn into 1″ pieces (I used stemmed & quartered cremini mushrooms)
• 1 1/2 tsp kosher salt, plus more to taste
• 2 T thyme leaves
• 1 large shallot, finely chopped
• 3 to 6 garlic cloves, finely grated or chopped
• 2 T all-purpose flour
• 2 3/4 cups whole milk
• freshly ground black pepper
• lemon zest, plus wedges for serving, optional
• 1/3 cup crème fraîche or thinned sour cream
• 8 to 9 oz regular lasagna noodles, broken in half (no-boil okay)
• 4 to 5 oz mozzarella, thinly sliced
• finely grated Parmesan, for serving

1. Heat 3 tablespoons of oil in a large high-sided ovenproof skillet (preferably with a lid) or small Dutch oven over medium-high. (I used a large, wide enameled cast iron pot.)
2. Add mushrooms and cook, undisturbed, until starting to brown, about 4 minutes. Season with salt and cook, tossing occasionally, until golden brown, 5–7 minutes. Transfer to a bowl; mix in thyme.
3. Meanwhile, finely chop the shallot and garlic cloves in the bowl of a mini food processor.
4. Reduce heat to medium-low. Heat remaining 2 tablespoons of oil in the pan. Add shallot and garlic and cook, stirring, until starting to soften, about 1 minute.
5. Sprinkle flour over and cook, stirring, until golden, about 1 minute.
6. Add milk, pepper, 1 1/2 teaspoons salt, and 1 3/4 cups water, then finely grate zest of 1/4 lemon into pan. Stir to dissolve flour, increase heat to medium, and cook until gently bubbling.
7. Reduce heat to low, whisk in crème fraîche (or sour cream), and stir to combine.
8. Add about one third of noodles, pushing down into sauce to submerge, followed by a third of the mushrooms.
9. Repeat with half of remaining noodles and mushrooms.
10. Top with another layer of noodles. **Set remaining mushrooms aside.**
11. Cover with a lid or foil and cook 15 minutes. (If lasagna threatens to boil over, use very lowest heat and/or prop open the cover.)
12. Uncover; cook, gently lifting and separating noodles occasionally with tongs or a spatula to let sauce flow around, until sauce is thickened and noodles are cooked through, 6–10 minutes. Mixture should be bubbling gently; adjust heat as necessary. Remove from heat.
13. Heat broiler. Top lasagna with mozzarella and reserved mushrooms.
14. Broil until cheese is bubbling and browned in spots, about 2 minutes.
15. Finely grate more lemon zest over. Sprinkle with Parmesan; season with pepper.
16. Let sit 5–10 minutes. Cut lemon into wedges, if desired, and serve with lasagna.