Oops… I posted the skillet dessert before the skillet dinner. Now you know that I always plan dessert first. 😉
I loved the way this dish was originally described: “The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized and flavorful.” Wow.
This fabulous, full-flavored roast chicken is from Bon Appétit magazine’s “Healthyish” column- one of my favorites. The recipe is by Molly Baz. Plating the carved chicken in the warm skillet kept the meal at a perfect temperature for serving.
For our family, the croutons were the absolute highlight. They brought a “grilled chicken Caesar salad” to the next level. 🙂 I made them using a pain au levain boule from a local bakery. I also incorporated additional romaine in the salad and garnished it with grated Parmesan. We ate the dish with roasted potatoes on the side.
Yield: Serves 4
- 8 anchovies, mashed to a paste
- 8 garlic cloves, finely grated
- 6 T mayonnaise, divided
- 1 T Dijon mustard
- 2 T extra-virgin olive oil, divided
- 1 ½ tsp freshly ground black pepper, plus more
- 1 3 ½–4-lb. whole chicken or 4 chicken legs (thigh and drumstick; about 3 lb.)
- Kosher salt
- 8 medium shallots, unpeeled, halved lengthwise
- 1 to 2 lemons, divided
- 1 oz Parmesan, finely grated, plus more for garnish
- 4 oz country-style bread, torn into 1 ½” pieces (I used 1/4-loaf Pain au Levain boule)
- 2 to 3 romaine hearts, leaves separated, torn or sliced (I used 3 Artisan hearts)
- Place a rack in lower third of oven; preheat to 450°, preferably on convection roast.
- Whisk anchovies, garlic, 3 tablespoons mayonnaise, 1 tablespoon mustard, 1 tablespoon olive oil, and 1 ½ teaspoons pepper in a small bowl.
- Set aside 1 tablespoon of the anchovy mayo in another small bowl.
- Pat chicken dry; season outside and inside all over with salt.
- Arrange breast side up in a 12-inch cast-iron skillet and tuck wings underneath.
- Arrange shallots around (if using legs, nestle under and around); season with salt and pepper.
- Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.
- Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes.
- Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°, about 35–55 minutes. (I used an oven probe.) If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 30 minutes (a thermometer inserted right at the joint should register 160°).
- Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. (I did not continue to cook the shallots.) Remove the shallot peels. Reserve skillet.
- Reduce oven temperature to 400°.
- Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice.
- Add reserved 1 tablespoon anchovy mayo, remaining 3 tablespoons mayo, and remaining 1 tablespoon olive oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.
- Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12–15 minutes.
- Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.
- Slice remaining lemon into wedges.
- Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve the chicken with the salad. Garnish with grated Parmesan, if desired.
Posted in Chicken (Poultry), Recipes, Salads & Dressings
Tags: anchovies, caesar salad, cast iron skillet, chicken, croutons, Dijon, dijon mustard, dinner, dressing, mayonnaise, parmesan, Parmigiano Reggiano, roast chicken, romaine, salad, shallots, skillet
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As in my last post, this wonderful dish is also part of Bon Appétit’s Most Popular Recipes of 2019. I made this and several other dishes on the list before it was compiled- apparently I was not alone! 😉
This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I added garlic and white wine. Yummy comfort food.
Yield: Serves 4
4 T extra-virgin olive oil, divided
1 lb mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces (I used 10oz quartered cremini and 8oz torn shiitake)
2 medium shallots, finely chopped
- 4 garlic cloves, finely chopped
1 lb spaghetti or 12 oz bucatini
- 1/2 cup white wine
- 1/2 cup reserved pasta water
1/2 cup heavy cream
1/3 cup finely chopped parsley
zest and juice of 1/2 lemon
2 T unsalted butter, cut into pieces
1/2 oz Parmesan, finely grated (about 1/2 cup), plus more for serving (I used Parmigiano-Reggiano)
freshly ground black pepper
- Heat 2 tablespoons of oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more.
- Using a slotted spoon, transfer mushrooms to a plate; season with salt.
- Repeat with remaining 2 tablespoons of oil and mushrooms and more salt.
- Finely chop the shallots and garlic in a mini-food processor, if desired.
- Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and garlic; cook, stirring often, until shallots are translucent and softened, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Reserve 1 cup of pasta water.
- Using tongs, transfer pasta to pot with mushrooms and add cream, white wine, and 1/2 cup pasta cooking liquid.
- Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
- Remove pot from heat. Add lemon zest and juice, parsley, butter, 1/2 oz Parmesan, and lots of pepper and toss to combine.
- Taste and season with more salt if needed. Adjust consistency with additional pasta water, if needed.
- Divide pasta among bowls and top with more Parmesan and parsley, as desired.
Posted in Pasta, Recipes, Vegetarian
Tags: bucatini, cremini, dinner, heavy cream, lemon, mushrooms, Parmigiano Reggiano, pasta, shallots, shiitake, spaghetti, vegetarian, white wine, wild mushrooms
I made this baked pasta dish to serve on Thanksgiving Eve. My Mother-in-Law asked that I post the recipe so that she could make it to serve to vegetarian guests. It was such a compliment! This post is quite belated- oops.
This recipe was adapted from Martha Stewart Living’s Everyday Food. I used manicotti noodles instead of lasagna and modified the proportions. I boiled the squash in the salted pasta water but may roast it instead next time to enhance its flavor. It was cheesy, creamy, and rich comfort food.
Yield: Serves 8 to 10
- 6 T olive oil, plus more for baking dish
- coarse salt and freshly ground black pepper
- 2 (8 oz each) packages manicotti (there will be leftover noodles)
- 1 butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch chunks
- 4 large shallots, chopped
- 3/4 cup milk (I used whole milk)
- 2 tsp finely chopped fresh sage leaves, plus 16 to 20 whole leaves
- 1/4 tsp freshly grated nutmeg
- 2 (15 oz each) containers of whole milk ricotta cheese
- 1 1/2 cups freshly grated Parmigiano Reggiano cheese
- Preheat oven to 350 degrees, preferably on convection.
- Lightly oil a 9×13-inch baking dish. (I used cooking oil spray.)
- In a large pot of boiling, generously salted water, cook pasta until al dente. Using tongs, transfer pasta to a rimmed baking sheet.
- Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl. (Alternatively, the squash can be roasted at 425 degrees, preferably on convection roast, until lightly browned and tender, about 25 to 35 minutes.)
- In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes.
- Transfer sautéed shallots to the bowl with the squash and add 4 tablespoons milk, chopped sage, and nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms.
- Fill a gallon ziplock bag with the squash mixture. Cut an opening in one bottom corner of the bag, large enough to fit the opening of the manicotti noodles.
- Pipe the squash mixture into the manicotti noodles, about 1/4 cup each. Place each filled noodle into the prepared baking dish. (I had 8 cooked noodles leftover.)
- In a bowl, combine ricotta, 1 cup Parmesan, and 1/2 cup milk and season with salt and pepper.
- Spread ricotta mixture over cannelloni and top with remaining 1/2 cup of grated Parmesan.
- Bake until warmed through, about 25 minutes.
- Broil until top is browned, 2 to 3 minutes.
- Meanwhile, in a small skillet, heat 2 tablespoons oil over medium to medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels.
- Serve the casserole topped with fried sage.
Posted in Casserole, Pasta, Recipes, Vegetarian
Tags: butternut squash, cannelloni, casserole, comfort food, fried sage, Italian, lasagna, manicotti, parmesan, Parmigiano Reggiano, pasta, ricotta, sage, shallots, squash, Thanksgiving, vegetarian
I typically enjoy our amazing Long Island summer corn simply on the cob after boiling it for two minutes in salted water. No butter, no extra salt. It’s perfect. 🙂 But, I must admit that both of these dishes brought sweet corn to another level and were absolute crowd-pleasers.
The first dish, pictured above, is Ina Garten’s Chipotle Parmesan Sweet Corn. It was buttery and indulgent. We ate it as a side with grilled chicken. The second dish, photo below, is Mexican-Style Corn with Citrus Cream. I served it on a separate occasion as an appetizer with tortilla chips.
The Chipotle Parmesan Sweet Corn Recipe is from Ina Garten’s Cook Like a Pro: Recipes and Tips for Home Cooks via barefoot contessa.com. The Mexican-Style Corn with Citrus Cream recipe was adapted from Martha Stewart’s Everyday Food. The street corn had more of a spicy kick compared to the buttery chipotle corn.
Ina Garten’s Chipotle Parmesan Sweet Corn
Yield: Serves 6 to 8 as a side dish
- 6 tablespoons (3/4 stick) unsalted butter
- 1 cup shallots, halved lengthwise, peeled, and thinly sliced crosswise (3 large shallots)
- 8 cups white or yellow corn kernels (8 to 12 ears) (I used 9)
- 1/4 tsp chipotle chile powder
- Kosher salt and freshly ground black pepper
- freshly squeezed lime juice from 1 lime (about 2 T)
- 1 T freshly grated Parmigiano Reggiano cheese
- Standing the cob upright inside the center of a medium to large shallow bowl, cut the corn kernels off of the cobs. (This prevents the kernels from scattering all over the counter.)
- Heat the butter in a large (12-inch) sauté pan over medium heat. Once melted, add the shallots and cook for about 5 minutes, until tender and fragrant.
- Add the corn, chipotle powder, 2 teaspoons salt, and 1 teaspoon pepper.
- Raise the heat to medium high and cook for 10 to 12 minutes, stirring occasionally to allow the corn to brown lightly, until the corn is tender but still firm.
- Off the heat, stir in the lime juice and Parmesan.
- Taste for seasonings and transfer to a large shallow serving bowl. Serve hot.
Martha Stewart’s Mexican-Style Corn with Citrus Cream
Yield: Serves 4 to 6 as an appetizer
- 8 ears corn, husked and silks removed
- 1/2 cup light sour cream
- 1 T fresh lime juice
- pinch or two cayenne pepper
- 1/4 tsp chili powder
- 1/4 cup minced cilantro, or more, to taste
- coarse salt and freshly ground black pepper
- 1/4 cup crumbled cotija or goat cheese
- tortilla chips, for serving
- Heat a grill or grill pan over medium-high. Clean and lightly oil the hot grill.
- Grill the husked corn cobs, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
- Meanwhile, combine sour cream, lime juice, cayenne, chili powder, and cilantro in a small bowl. Season with salt and pepper, to taste.
- Cut off the tips of the grilled corn cobs and stand in a wide, shallow bowl. Using a sharp knife, cut the kernels off the cobs.
- Combine the corn kernels with the sour cream mixture.
- To serve, top with the crumbled goat cheese. Serve with tortilla chips for dipping, as desired.
Note: This dish can be served warm or at room temperature
Posted in Appetizers, Grilling, Quick, Recipes, Sides, Vegetarian
Tags: appetizer, chipotle, chipotle chile powder, cilantro, corn, Cotija, dip, goat cheese, grilled corn, Ina Garten, lime, Mexican, parmesan, Parmigiano Reggiano, shallots, side, sour cream, street corn, vegetarian
This raw zucchini salad was lovely. I loved the contrasting texture from the crunchy almond topping. The dressing was also wonderfully bright and flavorful.
This recipe was adapted from The New York Times, contributed by Alexa Weibel. I used a mini food processor to quickly prepare the dressing. We ate this as a side with grilled chicken but it would also be perfect to serve as a light lunch.
Yield: 4 to 6 servings
- 3 T extra-virgin olive oil
- 1 small to medium shallot
- 2 T capers, chopped, plus 2 teaspoons caper brine
- zest of one lemon (about 1 tsp)
- 1 T freshly squeezed lemon juice
- 1 garlic clove
- Kosher salt and freshly ground black pepper
- 3 medium zucchini or summer squash (6 to 7 ounces each), or a combination
- 1/3 cup shaved Pecorino-Romano cheese
- 1/4 cup torn fresh basil, plus more for garnish, if desired
- 1/4 cup chopped flat-leaf parsley, plus more for garnish, if desired
- 1/3 cup roasted salted almonds, chopped
- In the bowl of a mini food processor, mince the shallot and garlic.
- Add the oil, capers, caper brine, lemon zest, and lemon juice. Pulse to combine.
- Season with salt and pepper, pulse again. Set aside. (Alternatively, the dressing can be made in a small bowl.)
- Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
- Just before serving, season the zucchini with salt and pepper and toss to coat.
- Stir in the cheese, herbs and dressing and season to taste with salt and pepper.
- Sprinkle with the almonds. Garnish with additional herbs, if desired. Serve immediately.
Posted in Quick, Recipes, Salads & Dressings, Sides, Vegetarian
Tags: almonds, basil, brunch, capers, lemon, lunch, parsley, pecorino romano, raw, salad, shallots, side dish, squash, summer, summer squash, vegetarian, zucchini
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I love using a rotisserie chicken short cut to make a delicious weeknight meal. This sauce in this wonderful dish reminds me of another one of my favorite weeknight dishes using gnocchi.
It was recommended to eat this meal with crusty bread to sop up the sauce (yum!) so I made Portuguese rolls– a great choice. 🙂 I also served it with roasted potatoes which was completely unnecessary, but pleased my husband.
This recipe was from From COOK90: The 30-Day Plan For Faster, Healthier, Happier Meals By David Tamarkin, via Bon Appétit. Fabulous!
4 oz bacon (about 4 slices), sliced crosswise ¼” thick
2 shallots, thinly sliced
⅓ cup dry white wine (I used Pinot Grigio)
4 garlic cloves, finely chopped
2 tsp finely chopped rosemary
1 14.5-oz. can diced tomatoes
1 cup chicken stock, plus more, as desired to adjust sauce consistency
½ tsp Kosher salt
¼ tsp crushed red pepper flakes
1 rotisserie chicken, cut into 8 pieces (breast meat halved)
1 bunch curly kale, ribs and stems removed, leaves torn into bite-size pieces (I used a 10 oz bag of kale)
- crusty bread, for serving, optional
- Heat oil in a large Dutch oven or skillet with a lid over medium. (I used a large enameled cast iron pan.) Cook bacon, stirring occasionally, until starting to brown, about 5 minutes. Add shallots and cook, stirring occasionally, until shallots are softened and bacon is brown and crisp, 8–10 minutes.
- Add wine, garlic, and rosemary to pot. Cook, stirring, until wine is reduced by half, about 1 minute.
- Add tomatoes along with their juices, broth, salt, and red pepper flakes and bring liquid to a boil.
- Nestle in chicken, skin side up. Top with kale, cover pot, and cook until kale is wilted, 5–7 minutes. (I added the kale in 2 batches, adding the second layer after 5 minutes.)
- Stir kale into sauce and continue to cook, uncovered, until chicken is warmed through, about 5 minutes more.
Posted in Chicken (Poultry), Greens, Quick, Recipes
Tags: bacon, braised, chicken, dinner, fast, kale, Pinot Grigio, quick, rosemary, rotisserie chicken, shallots, tomatoes, wine