Chile-Butter Chicken With Vinegared Potatoes, Scallions, & Herbs

One of my friends is always encouraging me to roast a whole chicken for dinner. Well, needless to say, I have a couple fabulous roast chicken dishes to share! I am so happy that I always take her advice. 🙂

I loved all of the fresh herbs in this first dish- especially because I had tons of CSA cilantro and parsley at the time. The chicken is also roasted over a bed of sliced potatoes- which soaked up a lot of the wonderful pan drippings. Delicious! This wonderful sheet pan recipe was adapted from The New York Times, contributed by Alison Roman. I used a larger chicken and increased the amount of potatoes and garlic.

Yield: Serves 4 to 6

  • 1 (4 1/2 to 5 pound) chicken, or 4 1/2 to 5 pounds bone-in, skin-on chicken parts
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons unsalted butter
  • 2 tablespoons olive oil, plus more as needed
  • 2 teaspoons red-pepper flakes
  • 1 teaspoon hot smoked paprika
  • 4 garlic cloves, finely grated
  • 2 pounds Yukon Gold potatoes, scrubbed and sliced 1/4-inch thick (I used a mandoline)
  • ¼ cup distilled white vinegar
  • 1 cup cilantro and/or parsley, tender leaves and stems, coarsely chopped
  • 2 scallions, thinly sliced
  1. Heat oven to 425 degrees, preferably on convection roast. Season chicken with salt and pepper; set aside.
  2. Melt butter and 2 tablespoons olive oil in a small pot over medium heat. Add red-pepper flakes, paprika and grated garlic and swirl to combine. Let sizzle a minute or 2 to really infuse the butter, and remove from heat.
  3. Layer the potatoes on a rimmed baking sheet, drizzle with vinegar, season with salt and pepper and drizzle with a bit of olive oil.
  4. Place chicken on top of potatoes, breast side up, and drizzle with the chile butter, drizzling any extra butter onto the potatoes.
  5. Place in oven and roast until chicken and potatoes are deeply golden brown, and chicken is cooked through, 45 to 55 minutes for a whole chicken, 40 to 45 minutes for parts. (I used the oven temperature probe and cooked the whole chicken until the temperature in the thickest part of the breast reached 165 degrees.) 
  6. Remove from oven and let chicken rest on potatoes for a few minutes so the juices mingle with the potatoes. Carve the chicken (or slice the pieces) and transfer to a large plate or platter along with potatoes.
  7. Scatter with herbs and scallions before serving.
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Chicken with Vinegar

I have made this simple and full-flavored dish a couple of times recently. It’s a crowd pleaser in my house.

This recipe was adapted from The New York Times, contributed by Mark Bittman. According to the article, Jean-Georges Vongerichten learned how to make this recipe from the chef Paul Bocuse, who popularized it at La Mère Brazier in Lyon, France.

I decreased the oven temperature, used shallots in the sauce and scallions as a garnish. I kept all of the drippings to make the sauce and omitted the water and butter in the finished sauce. The extra sauce was wonderful drizzled over roasted potatoes and sautéed greens.

Yield: Serves 4 to 6

  • 2 tablespoons olive oil
  • 1 3-pound chicken, cut up for sautéing
  • coarse salt and freshly ground black pepper
  • ¼ cup minced shallots (about 2 large)
  • 1 cup good red-wine vinegar (preferably with 5% acidity)
  • 1 tablespoon butter, optional
  • fresh parsley, thyme, or tarragon for garnish
  • sliced scallions, for garnish
  1. Preheat the oven to 425 degrees, preferably on convection roast.
  2. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
  3. Place skillet in the oven. Cook 15 to 20 minutes, or until almost done, about 165 degrees (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven and turn off the heat, and leave the door slightly ajar; alternatively place in a warming drawer tented with foil.
  4. Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes.
  5. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acid smell has subsided somewhat. Add 1/2 cup water if using vinegar with >5% acidity (I omitted the water), and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened.
  6. Stir in butter, if desired.
  7. Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Garnish with herbs and scallions, as desired. Serve immediately.

Note: Most wine vinegar sold in the United States has an acidity level of 7%; many French vinegars are just 5% acidity. So it’s best to cut strong vinegar with some water.

Bucatini with Burst Cherry Tomatoes & Basil

My kids are back in school! I can get back to sharing dishes that we enjoyed this summer (and probably last spring as well). I have quite a few to share. 🙂

This is a fabulous, restaurant-indulgent, late summer pasta dish. The real beauty of it is that it could be made in any season to bring back the taste of summer. It was also quick and easy to prepare- the best combination. The cheese adds creaminess to the finished dish but can easily be omitted for a vegan version.

This recipe was adapted from Bringing it Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons with Mindy Fox. I used grape instead of cherry tomatoes, bucatini instead of spaghettini, and modified the proportions. I am definitely going to make this dish year round. Great.

Yield: Serves 4 to 6

  • 1 pound bucatini, spaghettini, spaghetti, or angel hair pasta
  • Kosher salt
  • 1/2 cup olive oil, plus more for serving
  • 1 small red onion or 1/2 large red onion, thinly sliced, about 1 cup
  • 4 large garlic cloves, thinly sliced
  • 1/4 tsp red pepper flakes
  • 2 pounds (about 3 pints) grape or cherry tomatoes
  • 1 1/2 cups loosely packed torn basil leaves, plus more for garnish
  • 2-4 T finely chopped fresh flat leaf parsley
  • 3/4 cup (6 oz) fresh whole-milk ricotta cheese
  • freshly grated Parmigiano-Reggiano cheese, for serving
  • coarsely ground black pepper
  1. Cook the pasta in a large pot of well-salted boiling water until al dente. (Simmons recommends 2 T of kosher or fine sea salt in 4 quarts of water.)
  2. Meanwhile, heat the oil in a 12- or 14-inch skillet or wide, heavy saucepan over medium-high heat.
  3. Add the onion, garlic, and 1 teaspoon of salt. Cook, stirring frequently, until the onion begins to soften, about 5 minutes.
  4. Add the red pepper flakes, then stir in the tomatoes and continue cooking, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.
  5. Reserving 1 cup of the pasta cooking liquid, drain the pasta.
  6. Add the pasta, along with the reserved pasta cooking water, to the pan with the sauce. Cook over medium heat, stirring, until the pasta is coated, about 30 seconds, then stir in the basil and parsley.
  7. Divide the pasta among serving plates. Dollop with the ricotta and sprinkle with Parmesan and black pepper to taste. Drizzle with olive oil, if desired, and serve immediately.

Asparagus Frittata with Burrata & Herb Pesto

I used to be able to bribe my husband to eat a frittata for dinner by serving it with roasted potatoes… unfortunately, that bribe has worn thin. :/ A frittata topped with burrata was an easy sell! 🙂 This dish could be served for any meal of the day.

This recipe was adapted from The New York Times, contributed by David Tanis. The burrata brought it to the next level. Next time, I would make half of the pesto. We ate it with roasted potatoes and green salad. Nice.

Yield: 4 to 6 servings

  • 1 pound (1 small bunch) medium asparagus, tough bottoms removed
  • ½ cup extra-virgin olive oil
  • 1 cup basil leaves, plus a few small basil leaves for garnish
  • 1 cup flat-leaf parsley leaves
  • coarse salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 8 large eggs, lightly beaten
  • ¼ cup grated Parmesan cheese
  • 1-2 balls of fresh burrata, about 1/2 pound total, at room temperature
  1. Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
  2. In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
  3. Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
  4. Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
  5. Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
  6. Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata.
  7. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.

I’m sharing my burrata frittata at Angie’s Fiesta Friday #227 this week, co-hosted by Lizet @Chipa by the Dozen and Jhuls @The Not so Creative Cook. Enjoy!

One Year Ago: Three Cheese Crepe Manicotti

Two Years Ago: Buckwheat Crepes with Asparagus, Gruyère & Prosciutto

Three Years Ago: Asparagus with Fava Beans & Toasted Almonds and Seared Scallop Bites

Four Years Ago: Gnocchi with Bacon & Tomatoes

Five Years Ago: Vidalia Onion Tart and Spicy Roasted Shrimp & Broccoli Rabe

Creamy Tagliatelle with Asparagus & Herbs

I love springtime pasta dishes loaded with vegetables. This version was creamy, rich, and absolutely delicious. Chopping the asparagus so that it could be completely incorporated throughout the pasta was genius.

This recipe was adapted from Ruth Rogers of River Café London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant cookbook, via Food 52. I modified the proportions to use one pound of pasta. I also left the asparagus tips intact. Amazing!

Yield: Serves 6 to 8

  • 2 1/4 pounds thin asparagus spears
  • 6 garlic cloves, peeled
  • 6 tablespoons chopped mixed fresh herbs (basil, mint, parsley, oregano)
  • 3/4 cup (12 tablespoons) heavy cream
  • 3 tablespoons olive oil
  • 6 tablespoons unsalted butter
  • coarse salt and freshly ground black pepper, to taste
  • 14 to 16 ounces taglierini, tagliatelle, or pappardelle pasta
  • 5 to 6 ounces Parmigiano Reggiano cheese, freshly grated
  1. Trim or snap off the tough ends from the asparagus spears. Cut into 1-inch pieces; reserve tips in a separate bowl.
  2. Finely chop the 1-inch pieces of asparagus all together with 2 of the garlic cloves and the herbs in a food processor. (I chopped the garlic and herbs first and then added the asparagus.)
  3. Bring the cream to a boil in a saucepan with the remaining 4 whole garlic cloves and simmer until the cloves are soft. Remove from the heat; discard the garlic.
  4. Heat the olive oil and butter in a separate large pan and sauté half of the chopped asparagus for 5 minutes, stirring. (I used a 14-inch skillet.)
  5. Add the rest of the chopped asparagus-herb mixture and the reserved asparagus tips, followed by the flavored cream. Bring to the boil, then reduce the heat and simmer until the cream begins to thicken, about 6 minutes. Season to taste. Remove from the heat and keep warm.
  6. Cook the pasta in a generous amount of boiling salted water, then drain thoroughly.
  7. Add to the sauce along with about half of the Parmesan and toss together.
  8. Serve with the remaining Parmesan.

Two Years Ago: Linguine with Asparagus & Egg

Three Years Ago: Rigatoni with Lemon-Chile Pesto & Grated Egg

Four Years Ago: Ricotta Gnocchi with Asparagus, Peas, & Mushrooms

Five Years Ago: Baked Shells with Cauliflower & Taleggio

Cheesy Baked Pasta with Cauliflower & Tomatoes

I have a couple family friendly comfort food pasta casseroles to share. In my house, this type of dish always seems to be the perfect meal in cold weather.

We recently enjoyed this one on a snowy evening- eating by candlelight. I thanked my lucky stars that it had finished baking before our power went out… hence the candlelight! 😉

This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I used diced tomatoes and substituted fontina for provolone. I suppose half and half could be substituted for some (or all) of the heavy cream, but I went for the full indulgence on this (dark and cold) occasion.

  • 1 pound pasta, such as medium shell or tube pasta (I used Capunti pasta)
  • 1 14-ounce can diced tomatoes
  • 8 ounces low-moisture whole-milk mozzarella, coarsely grated
  • 4 ounces fontina, coarsely grated
  • 2 ounces extra sharp cheddar, coarsely grated
  • 2 ounces Parmesan, finely grated
  • 1½ cups heavy cream
  • coarse salt and freshly ground black pepper
  • ½ head of cauliflower, coarsely chopped
  • room-temperature butter or nonstick cooking oil spray (for pan)
  • fresh herbs such as thyme, basil, or parsley, for garnish, optional
  1. Preheat oven to 350°, preferably on convection.
  2. Cook pasta in a large pot of boiling salted water until about halfway cooked (it needs to be very firm at this stage so that it doesn’t overcook when baked). Drain, reserving ½ cup pasta cooking liquid, and run under cold water to stop the cooking. Drain well.
  3. Combine mozzarella, fontina, cheddar, Parmesan, cream, diced tomatoes, and reserved ½ cup pasta cooking liquid in a large bowl; mix to combine. Season generously with salt and pepper.
  4. Add cauliflower and cooked pasta and toss to coat.
  5. Grease a 3-qt. or 13x9x2″ baking dish with butter or cooking oil spray.
  6. Scrape in pasta mixture and spread out into an even layer.
  7. Cover dish tightly with foil and bake pasta until hot throughout and steaming when foil is lifted, 20–25 minutes.
  8. Remove foil and increase oven temperature to 425◦, preferably on convection.
  9. Continue to bake pasta until sauce is bubbling and top is browned and crunchy in spots, 20–30 minutes.
  10. Let cool slightly before serving. Garnish with fresh herbs, as desired.

Note: Pasta can be assembled 2 days ahead. Cover and chill until ready to bake.

One Year Ago: Vegetable Shepherd’s Pie

Two Years Ago: Oscar Night Waffles

Three Years Ago: Chicken Parmesan with Chicken Thighs

Four Years Ago: Chicken, Shrimp, & Clam Jambalaya

Five Years Ago:

Wide Green Noodles with Cauliflower & Mustard-Shallot Butter

I have to share this dish because it was a reminder of an important lesson: Not every dish will be a complete success. It’s the risk taken when trying new recipes- even if they are from a trusted resource.

I am also sharing this dish because I think it can be rescued! I have updated the recipe below. The fresh pasta was lovely, with wonderful color and texture, so that portion of the dish has remained untouched. The mustard-shallot butter was overwhelmingly potent in the finished dish, so the proportions have been modified; I reduced the mustard and shallots by at least one-half.

This dish was so pretty and loaded with wonderful flavors! I was really disappointed that it wasn’t as delicious as it sounded or looked. Especially because it was particularly time-consuming to prepare. 😦 This recipe was adapted from The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison with Edward Espé Brown.

Yield: Serves 2 to 4

For the Fresh Herb Pasta:

  • 1 cup loosely packed herb leaves (I used a mixture of basil and parsley)
  • 1 cup unbleached all-purpose flour
  • large pinch coarse salt
  • 1 large egg, lightly beaten
  • 1 tsp olive oil
  • water, as needed

To Complete the Dish:

  • 1 recipe Fresh Herb Pasta, about 7 oz (recipe above)
  • 7 T unsalted butter, room temperature, divided
  • 1 T strong Dijon mustard
  • 1 large shallot, finely diced
  • 2 cloves garlic, minced
  • 2 tsp balsamic vinegar, or more, to taste
  • large handful of arugula, roughly chopped
  • 1 cup bread crumbs
  • 2 sun-dried tomatoes, cut into small pieces
  • 4 cups cauliflower, broccoli, and/or romanesco cauliflower florets, cut into small pieces
  • thin strip lemon peel, very finely slivered
  • coarse salt and freshly ground black pepper, to taste
  • freshly grated Parmesan, for garnish

To Make the Fresh Herb Pasta:

  1. Wash the herbs and dry them as thoroughly as possible.
  2. Chop them very finely, I used a mini-food processor, and measure out no more than 3 T.
  3. Combine the herbs with the flour and salt.
  4. Add the egg and the oil, and combine until distributed throughout.
  5. Press together to form a dough. If it is too dry, add drops of water, a few at a time, to moisten it and help it come together. (I used 2-3 tsp of additional water.)
  6. Turn the dough out onto a counter- I put it onto a piece of plastic wrap. Form into a ball.
  7. Knead the dough for about 10 minutes, until it feels smooth and supple. (I added a little bit more water while kneading as well.)
  8. Wrap tightly in plastic wrap and set it aside to rest for at least 30 minutes, preferably for one hour.
  9. Roll the dough through the pasta machine, starting at the widest setting, and reducing until desired thickness is achieved. ‘(I rolled mine out to level 6.)
  10. Cut the strips into desired noodle length, typically 12-inches. Then cut the dough into 1/2-inch wide noodles. (I actually chose to cut mine crosswise into shorter 1/2-inch wide noodles.)
  11. Dust with semolina flour or flour, cover with plastic wrap, and set aside.

To Finish the Dish:

  1. Bring a large pot of water to a boil.
  2. Cream 4 T of the butter with the mustard, shallot, garlic, vinegar, and arugula. (This can be done ahead of time, covered, and set aside until needed.)
  3. Melt the remaining 3 T butter in a small frying pan, add the bread crumbs, and fry them until they are crisp and browned.
  4. When you are ready to cook the pasta, salt the boiling water.
  5. Melt the mustard butter over a low flame and cook to soften the shallots. Add 1/2 cup pasta water and the sun-dried tomatoes.
  6. Steam the cauliflower and/or broccoli in the microwave for 3 to 4 minutes, until tender. Alternatively, the cauliflower and/or broccoli can be dropped into the boiling pasta water, returned to a boil, and cooked for about 1 minute, until tender.
  7. Add the cooked cauliflower and/or broccoli to the butter.
  8. Next, cook the pasta for about 2 to 3 minutes, until al dente. Add it to the butter.
  9. Add the sliced lemon zest to the butter.
  10. Toss well with tongs, season with salt and pepper.
  11. Serve garnished with the bread crumbs and freshly grated Parmesan.

One Year Ago: Garlicky Spaghetti with Mixed Greens

Two Years Ago: Tropical Carrot, Turmeric, & Ginger Smoothie

Three Years Ago: Spinach-Potato Soup

Four Years Ago: Creamy Mushroom Pappardelle

Five Years Ago:

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