Bucatini with Lemony Carbonara

My son said, “I may not be able to eat another type of pasta for the rest of my life.” If that wasn’t enough, he then added, “This is one of the best dinners I’ve ever eaten.” I’ll take that complement! 🙂

I must say that the bucatini noodles were wonderful. A perfect complement to this quick and luscious sauce. The added lemon zest and juice in this version of the classic dish balanced nicely with the richness. I also loved the hint of spice from the freshly cracked black pepper.

This recipe was adapted from Bon Appetit, contributed by Chris Morocco. I served it with roasted asparagus on the side. Absolutely fabulous!

Yield: 4 Servings

  • 1 tablespoon olive oil
  • 6 to 8 ounces pancetta, cubed, or slab bacon, thinly sliced and cut crosswise into ½-inch pieces
  • 2 large shallots, finely chopped
  • 8 garlic cloves, thinly sliced
  • 1 teaspoon freshly cracked black pepper
  • 16 ounces bucatini or other long-strand pasta
  • coarse salt
  • 2 ounces Parmesan or Grana Padano Parmesan, grated, divided, plus more for serving
  • 2 large egg yolks
  • 1 teaspoon finely grated lemon zest, plus thinly sliced zest for serving (optional)
  • 2 tablespoons fresh lemon juice
  1. Heat oil in a large skillet over medium. Cook pancetta, tossing often, until browned and crisp, 5 to 7 minutes.
  2. Add shallots and garlic and cook, stirring occasionally, until softened, about 5 minutes.
  3. Add pepper and cook, stirring often, just until fragrant, about 1 minute.
  4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1½ cups pasta cooking liquid.
  5. Add pasta to skillet along with ½ cup pasta cooking liquid and 1 oz. Parmesan and toss to coat.
  6. Remove skillet from heat and add egg yolks. Toss again, adding more pasta cooking liquid as needed, until a smooth glossy sauce coats pasta.
  7. Add grated lemon zest, lemon juice, and another 1 oz. Parmesan. Toss to coat, adding more pasta cooking liquid if needed to loosen sauce. (I added a total of 1 cup pasta water.)
  8. Divide pasta among bowls; top with sliced lemon zest and more Parmesan, as desired.

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Sheet Pan Chicken & Mushrooms with Parsley Sauce

This dish was a quick and special weeknight meal. The parsley sauce really made the dish fabulous. I loved the roasted lemon slices as well. We ate it with roasted potatoes and asparagus on the side. Eating it with a green salad and quinoa, suggested by the author, would also be lovely.

This recipe was adapted from Food and Wine, contributed by cookbook author Julia Turshen. I increased the amount of chicken, mushrooms, and garlic. Delicious!

Yield: Serves 4 to 6

  • 2 pounds skinless, boneless chicken thighs
 (I used 10 thighs)
  • coarse salt
  • freshly ground black pepper
  • 1/2 cup plus 2 tablespoons (for each sheet pan) extra-virgin olive oil
  • 1 1/2 pounds (24 oz) mixed mushrooms, such as shiitake and cremini, stemmed and halved if large
  • 1 lemon, thinly sliced, plus slices for garnish
  • 1/2 cup finely chopped parsley, plus more for garnish, as desired
  • 2 tablespoons red wine vinegar
  • 2 large garlic cloves, minced
  1. Preheat the oven to 450°, preferably on convection roast, and place a large rimmed baking sheet in the oven to heat. (I used 2 sheet pans but may try to use only one next time.)
  2. Season the chicken generously 
on both sides with salt and pepper.
  3. Drizzle 2 tablespoons of the olive oil onto each hot baking sheet.
  4. Arrange the chicken in a single layer on the hot sheet and roast for about 5 minutes, until the chicken begins to brown.
  5. In a medium bowl, toss the mushrooms and lemon slices with 2 tablespoons of the olive oil.
  6. Remove sheet pan(s) from the oven and flip the chicken thighs.
  7. Carefully scatter the mushrooms and lemon slices 
evenly around the chicken.
  8. Return the sheet pan(s) to the oven and roast for about 30 minutes, rotating the pan(s) halfway through, until the mushrooms 
and lemon are browned and the chicken is cooked through.
  9. Meanwhile, in a small bowl, mix the remaining 6 tablespoons of olive oil with the 1/2 cup of parsley, the vinegar and garlic. Season the sauce with salt.
  10. Transfer the chicken, mushrooms and lemon slices to a platter.
  11. Drizzle with some of the sauce and garnish with lemon and parsley. Serve, passing the remaining sauce at the table.

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Flattened Chicken Thighs With Roasted Lemon Slices

My buddy is always teasing me because I never roast a whole chicken. She makes a beautiful roasted “lemon chicken” weekly for her family. Well, I don’t need to roast an entire chicken when there are dishes like this! Besides, we only want the thigh meat in my house. 🙂

This recipe was described as an “easy, super fragrant weeknight version of classic chicken under a brick,” using chicken thighs instead of a butterflied whole bird. I took it a step further by using boneless, skinless chicken thighs (my favorite), reducing the cooking time even further. (and reducing the fat!)

This dish was truly flavor-packed from the loaded garlic-herb-lemon marinade. I marinated the chicken overnight. After pan-searing under a weight, the chicken is finished by oven roasting it over lemon slices- my kind of “lemon chicken!” 🙂

This recipe was adapted from Mozza at Home by Nancy Silverton via The New York Times, contributed by Julia Moskin. We ate it with roasted potatoes, broccoli and acorn squash. Absolutely delicious.

I’m sharing my special chicken at Angie’s Fiesta Friday #159 co-hosted by Zeba @Food for the Soul and Jhuls @The Not So Creative Cook. Enjoy!

Yield: 6 to 10 servings

For the Marinade:

  • 2 lemons, rinsed
  • ¼ cup fresh thyme or oregano leaves
  • 2 tablespoons chopped fresh sage leaves
  • 1 ½ tablespoons chopped fresh Italian parsley
  • 10 to 12 medium or large garlic cloves, peeled and smashed
  • 1 teaspoon red chile flakes
  • 3 tablespoons extra-virgin olive oil

For the Chicken:

  • 10 boneless, skinless chicken thighs
  • 2 teaspoons coarse salt
  • 1-2 tablespoons canola oil, enough to coat the bottom of the skillet
  • 2 lemons, rinsed (I used the lemons from the marinade)
  • 6 fresh sage leaves
  • fresh thyme or oregano sprigs and sage leaves, for garnish
  1. Make the marinade: Use a vegetable peeler to shave 9 large strips of peel from the lemons, taking care to cut into only the brightest yellow outer layer. Put strips in a large bowl or ziplock bag and add thyme or oregano, sage, parsley, garlic, red chile flakes and olive oil.
  2. Prepare the chicken: Put the thighs in the bag or bowl with the marinade. Turn the thighs gently to coat with the marinade. Seal the bag or cover bowl and refrigerate at least 2 hours or overnight. (I place the ziplock bag in a glass baking dish in case it leaks.)
  3. When ready to cook, remove thighs from marinade and place them on a baking sheet. (Reserve garlic cloves and lemon peel from the marinade; discard the liquid.)
  4. Sprinkle 1 teaspoon of salt over the chicken, then turn over and sprinkle with remaining 1 teaspoon salt.
  5. Transfer the chicken thighs, “skin side” down, to a 12-inch cast-iron skillet. Put it over medium-high heat, cover with parchment paper, and weigh down the chicken with the bottom of a 10-inch cast-iron skillet. (Or, use a lighter skillet weighed down with a large full can, a brick or another heavy object.)
  6. Once chicken is sizzling loudly, reduce heat to medium and cook without moving for about 5 minutes, until brown and crisp. To check for doneness, gently lift the corner of a chicken thigh with a metal spatula. The meat will come away cleanly from the bottom of the pan when it is done. If it is still stuck, do not pull but let it cook a little longer.
  7. When thighs are done, remove the weight and lift the chicken out of the pan. Transfer the thighs, browned side up, to a plate. Pour off most of the fat from the skillet, if necessary.
  8. Meanwhile, heat oven to 425 degrees, preferably on convection roast.
  9. Cut lemons in half and squeeze gently to remove some of the juice. Cut crosswise into 1/8-inch slices and lay on paper towels to absorb more juice.
  10. Place a layer of lemon slices in the skillet. Return all the browned chicken to the skillet on top of the lemons, browned side up. Tuck reserved lemon peel and garlic cloves down between the pieces. Tuck the remaining fresh sage leaves between the pieces as well.
  11. Transfer skillet to oven for 7 to 10 minutes. To test, remove a thigh, pierce it on the flesh side with a knife, and check that the juices are clear, or until the internal temperature is 165 degrees.
  12. Remove pan from oven and let thighs rest in the pan 5 to 10 minutes.
  13. Garnish with thyme or oregano sprigs and fresh sage around the thighs and serve from the pan at the table, with roasted lemon slices and garlic cloves.

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Fresh Ricotta

My husband and I have a favorite local restaurant where we like to go and have a special lunch together. Even though it is quite indulgent, we cannot go without ordering the fresh ricotta cheese appetizer. It is seasoned with lemon and served with warm bread. Irresistible.

I knew that making homemade ricotta was an easy task but had never tried to make it. I’m a little bit worried that now that I’ve finally done it because I’ll be making it all of the time! 🙂 I brought it to serve as an appetizer at a party to spread on slices of sourdough baguette… but- wow- it would also be amazing over pasta with a little drizzle of olive oil.

This recipe was adapted from Bon Appetit, contributed by J.J. Goode. I added lemon zest (like at my restaurant!) and coarse salt, to taste. I found the consistency was perfect after straining for just twenty minutes. It was beyond creamy, rich, and fabulous.

Yield: about 1 cup

  • 2 cups whole milk
  • 1 cup heavy cream
  • ½ teaspoon coarse salt, plus more for seasoning, to taste
  • 2 tablespoons fresh lemon juice or distilled white vinegar
  • zest of 1/2 a lemon, or more, to taste
  1. Bring milk, cream, and 1/2 tsp salt to a boil in a medium saucepan.
  2. Remove from heat. Add lemon juice; stir gently until mixture starts to curdle. Let stand 5 minutes.
  3. Pour mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a medium bowl.
  4. Chill until cheese is spreadable, at least 20 minutes and up to 12 hours (the longer it strains, the thicker it will be). (I recommend the consistency after about 20 minutes.)
  5. Cover and chill cheese up to 3 days. (If it lasts that long!)

Note/Update: This ricotta was absolutely delicious in Spinach & Ricotta Pappardelle. Wonderful!!

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Sesame-Citrus Soy Chicken with Garlicky Bok Choy

Oh my, this dish has been waiting in the wings for quite some time. :/ After my last post featuring my bounty of bok choy, it’s finally the perfect time to share it.

I paired this chicken dish with the sautéed bok choy. Both recipes were adapted from Bon Appetit. The chicken dish was contributed by Chris Morocco. The original chicken recipe was intended for kebabs on the grill; I modified to cook whole pieces under a broiler. The bok choy dish was contributed by Sara Dickerman and Marissa Lippert. I increased the garlic. Nice!

Yield: Serves 4

For the Sesame-Citrus Sprinkle:

  • 2 T toasted white and/or black sesame seeds
  • 1 T thinly sliced chives or 2 scallions
  • 1 tsp Aleppo-style pepper or other mild red pepper flakes (I used Ancho Chile Powder)
  • ½ tsp finely grated lemon zest
  • coarse salt

For the Chicken And Assembly:

  • â…“ cup (packed) light brown sugars
  • â…“ cup mirin (sweet Japanese rice wine)
  • â…“ cup low-sodium soy sauce
  • ¼ cup unseasoned rice vinegar
  • 1¼ pounds skinless, boneless chicken thighs (I used 5 thighs)
  • coarse salt

Make the Sesame-Citrus Sprinkle:

  1. Mix sesame seeds, chives, Aleppo-style pepper, and lemon zest in a small bowl to combine; season with salt.

Prepare the Chicken:

  1. Combine brown sugar, mirin, soy sauce, and vinegar in a small saucepan.
  2. Transfer ¼ cup mixture to a large resealable plastic bag.
  3. Add chicken thighs to bag with marinade and massage marinade into chicken. Chill at least 2 hours or up to 12 hours.
  4. Meanwhile, bring remaining marinade to a simmer over medium-high heat and cook until reduced by half and slightly thickened (just shy of syrupy), 8–10 minutes. Remove glaze from heat.
  5. Preheat a broiler. (I set mine to Convection Broil +Max at 500 degrees.) (Alternatively, Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates.)
  6. Lightly season the chicken with salt and place under the broiler, until browned and beginning to char in spots, about 4 minutes. Turn over, baste with additional glaze, and cook until the other side is also beginning to char, about 4 to 5 additional minutes.
  7. Serve chicken topped with sesame-citrus sprinkle.

Do Ahead: Glaze can be made 12 hours ahead. Let cool; cover and chill. Bring to room temperature before using.

For the Bok Choy:

  • 1 T vegetable oil
  • 4 garlic cloves, chopped
  • 1 shallot, chopped
  • 1 pound baby bok choy, rinsed, cut into quarters, with core intact (I used 4 baby bok choy)
  • 1 tablespoon reduced-sodium soy sauce
  1. Heat oil in a large skillet or wok over medium-high heat.
  2. Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds.
  3. Add bok choy, soy sauce, and 2 T water and cover immediately. Cook 1 minute.
  4. Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.

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Broken Pasta with Shredded Pork & Arugula

Arugula is my absolute favorite item in my CSA share. It is so peppery and fabulous. I loved that this cozy comfort food dish used it as a glorious and bright topping along with lemon juice and cheese.

This dish was adapted from chef Nick Anderer of restaurant Maialino in New York, via Smitten Kitchen. I used boneless pork shoulder ribs instead of a whole pork shoulder, increased the lemon juice and cheese, added a carrot and omitted the fennel. I also cooked the meat in a slow cooker instead of the oven.

I reserved half of the cooked meat, after step 9, to freeze to enjoy at a later date. Nice.

Yield: Serves 8 to 10

  • 4 pounds boneless pork shoulder rib pieces (or 1 bone-in pork shoulder, about 4 pounds)
  • coarse salt
  • 4 T olive oil, divided
  • 1 large white or yellow onion, peeled and cut into large pieces
  • 2 large ribs celery, cut into large pieces
  • 1 carrot or 1 small fennel bulb, trimmed and cut into large pieces
  • 1 quart chicken stock, plus a splash or two more, if needed
  • 3 sprigs fresh thyme
  • freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 20-ounces dry lasagna, broken into 3-inch shards
  • 4 tablespoons fresh lemon juice, or more to taste
  • 4 tablespoons (or more) grated or shaved parmesan or grand padano cheese
  • 1 tablespoon chopped parsley, if desired
  • Large handful or two of arugula leaves, cleaned
  1. Prepare pork: Use a sharp knife to remove the thick skin from the pork, but not trimming off all the fat — leave a thin sheen. Season generously with salt and place in fridge until ready to use — overnight is ideal but a few hours will cut it as well.
  2. Sear the pork: Heat a deep saucepan over medium-high and add 2 tablespoons of the olive oil. When it shimmers, gently cook the onion, celery and carrot (or fennel) until they begin to soften, about 10 minutes. Remove from pan and set aside.
  3. Dry pork with a paper towel to remove some excess salt. Season with pepper. Add an additional 2 tablespoons of olive oil to the pan, then add the pork and cook until browned on all sides.
  4. Add pork to a slow cooker. Add broth, vegetables, and thyme sprigs. Cover.
  5. Cook on high for 3 hours. Remove pork from braising liquid. Allow to cool enough to be able to handle.
  6. Using two forks, tear the meat into bite-size shreds. Place in a large bowl.
  7. Strain the braising liquid, pouring enough of it over the pork to barely cover it and keep it from drying out. Place back in the slow cooker insert and set to warm.
  8. Pour the rest of the braising liquid into the original saucepan and simmer it until it is reduced by half.
  9. Add pork and cooking liquid that has covered it, and warm it back to a simmer. Taste and adjust seasonings, adding more salt and pepper if needed. (**At this point, I reserved half of the meat and braising liquid to freeze for use at another time.**)
  10. Add the butter and stir to emulsify. (Because I removed half of the pork, I used 1/2 of the amount of ingredients listed above for the remainder of this dish, including the butter.)
  11. Bring large pot of well-salted water to boil. Cook pasta until al dente, or usually a minute shy of package directions. (I used no-cook lasagna noodles and cooked them for about 8 minutes.)
  12. Drain and add to the pork mixture, simmering for 1 minute.
  13. Add the lemon juice, half the cheese and parsley, if using.
  14. Ladle into wide pasta bowls with and top with arugula and remaining cheese.

Note: If saving some of the pork to use later, rewarm the defrosted pork and braising liquid to a simmer, add a splash or two of pasta cooking water if needed to loosen it, and then the butter. Add freshly cooked pasta, lemon juice and parmesan from here.

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Shortcut Avgolemeno (Greek Chicken Soup with Egg-Lemon Sauce)

This soup is truly season-less, but especially perfect on a cool and rainy autumn day. That’s today for me. 😦

A soup like this is the exact reason to have homemade stock in the freezer! This recipe is from Food Network.com, contributed by Cat Cora. I modified the recipe to use a rotisserie chicken (such a shortcut!) and homemade stock. Loved it. Delicious.

Yield: about 8 servings

  • 1 (approximately 3 pound) rotisserie chicken
  • 12 cups chicken stock, preferably homemade
  • 3 tablespoons extra-virgin olive oil
  • 2 cups finely diced onion (I used 1 large yellow onion)
  • 2/3 cup arborio rice
  • 1/2 cup fresh lemon juice (from 3 lemons)
  • 2 large eggs
  • 1 teaspoon freshly ground pepper
  • 1/2 tablespoon coarse salt
  1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 minutes. Remove from the heat and set aside.
  2. To Prepare the Chicken: Pull the meat from the bones and discard the skin. Coarsely shred or dice the meat into large cubes; refrigerate until ready to use.
  3. Warm the stock over high heat, add the rice and onion and bring to a boil.
  4. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes.
  5. Add the chicken and reduce the broth to a low simmer.
  6. In a medium-sized bowl, beat the lemon juice and eggs.
  7. Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of broth into the egg mixture.
  8. Pour the egg mixture back into the pot, add 1/2 tablespoon salt (less if using store-bought stock) and 1 teaspoon ground pepper. Stir well to blend. Taste and adjust seasoning, as necessary.
  9. Divide among bowls and serve immediately.

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