Slow-Roasted Carrots with Browned-Butter Vinaigrette

These caramelized carrots were part of our Thanksgiving feast. Initially, I thought that the proportions were really off in this dish- only a drizzle of the amazing browned butter vinaigrette is used and I had a tremendous amount leftover. The proportions could be reduced, of course, but I have used the leftover vinaigrette with roasted Brussels sprouts, cauliflower, CSA rutabaga, and more rainbow carrots. It is absolutely wonderful.

This recipe was adapted from chef Neil Borthwick’s “forgotten carrots” at Merchants Tavern in London via The New York Times, contributed by Mark Bittman. I modified the proportions and cooked the carrots in a cast iron skillet. I would roast four pounds of rainbow carrots next time.

Yield: Serves 4 to 6 as a side dish

• 2 pounds large carrots (I used rainbow carrots)
• 3 tablespoons olive oil
• 8 tablespoons (1 stick) unsalted butter, plus 3 extra tablespoons for roasting the carrots
• 2 cardamom pods
• 1-2 star anise
• coarse salt and freshly ground black pepper
• 3-4 tablespoons sherry vinegar, to taste
• 1 teaspoon Dijon mustard
• 3 tablespoons chervil leaves or chopped fresh parsley

1. Heat the oven to 325 degrees, preferably on convection.
2. Scrub the carrots, and peel them if you like (it really doesn’t matter but I peeled them).
3. Set a 12-inch cast iron skillet or a roasting pan over two burners on medium heat; put the olive oil in the pan.
4. When the oil is hot, add the carrots and cook, turning as they brown, until lightly caramelized all over, 10 to 15 minutes.
5. Add 3 tablespoons butter, spices, salt and pepper.
6. Transfer the roasting pan to the oven, and cook, shaking the pan once or twice, until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45 to 60 minutes.
7. Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat.
8. Put brown butter, vinegar, Dijon, salt and pepper in a blender or mini food processor. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning.
9. Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.

Note: Leftover vinaigrette can be stored in a covered container in the refrigerator to toss with other roasted vegetables.

Chicken Rice Pilaf

My entire family loves one-pot chicken and rice dishes. I personally thought that I brought this one to another level by serving it with sautéed Indian-spiced CSA kale. 🙂

This recipe was adapted from Food and Wine, contributed by Asha Gomez. I used ground cardamom, chicken thighs, and increased the garlic. It was a fabulous weeknight dish!

Yield: Serves 6

• 1/4 cup ghee
• 1 large yellow onion, halved and thinly sliced
• 1/4 tsp ground cardamom or 6 cardamom pods, cracked
• 3 star anise
• coarse salt
• 9 garlic cloves, minced
• 1 1/2 teaspoons turmeric powder
• 5 boneless, skinless chicken thighs, cut into 3/4-inch dice
• 2 1/4 cups chicken stock or low-sodium broth
• 1 1/2 cups white basmati rice
• golden raisins, for garnish, as desired
• chopped cilantro, for garnish, as desired
• chopped toasted almonds, for garnish, as desired

1. In a large saucepan, heat the ghee. Add the onion, cardamom, star anise and a big pinch of salt and cook over moderately high heat, stirring, until the onion is softened and browned, 8 to 10 minutes.
2. Add the garlic and turmeric and cook, stirring, until fragrant, 2 minutes.
3. Add the chicken and 
cook over moderate heat for 4 minutes, stirring to coat it with the aromatics.
4. Add the stock to the pan and bring to a boil over moderately high heat.
5. Stir in the rice and return to a boil, then cover and simmer over low heat until the water is absorbed and the rice is tender, about 15 minutes.
6. Remove from the heat and let steam, covered, for 15 minutes.
7. Fluff the pilaf with a fork and season with salt to taste.
8. Transfer to a bowl, discarding the cardamom pods (if using) and star anise. (The star anise is so pretty that I left it in the dish!)
9. Garnish with 
raisins, chopped cilantro and chopped toasted almonds, as desired. Serve.

One Year Ago:

• Skillet Chicken with Tomatoes, Pancetta, & Mozzarella

Two Years Ago:

• Thai Pork Tenderloin Salad with Napa Cabbage

Three Years Ago:

• Blueberry Margarita
• Watermelon Sangria

Four Years Ago:

• Sautéed Greens with Bacon & Mustard Seeds
• Broccoli Salad with Hazelnut Romesco Sauce

Five Years Ago:

• Pork Tenderloin with Apples & Leeks

Weeknight Fancy Chicken & Rice

The New York Times recently published cookbook reviews in their weekly Food section. Dishes from each book were featured. This dish is from a book with fusion dishes from the American South and Southern India. What’s not to love?

They described this dish as “a truly glorious one-pot weeknight meal.” Perfect. It was full-flavored, fast and fabulous.

This recipe was adapted from The New York Times, adapted from “My Two Souths” by Asha Gomez, contributed by Sara Bonisteel. I used ground cardamom instead of pods, chicken thighs instead of breasts, and increased the garlic. Delicious!

I’m bringing this dish to Angie’s Fiesta Friday #140 this week, co-hosted by Julie @Hostess at Heart and Linda @Fabulous Fare Sisters. Enjoy!

Yield: 4 to 6 servings

• ¼ cup ghee (or use unsalted butter, melted, browned, skimmed, and strained)
• 2 medium (or 1 large) yellow onions, peeled, halved and thinly sliced
• 1/2 teaspoon ground cardamom (or 6 green cardamom pods, crushed)
• 3 whole star anise
• 1 ¼ teaspoons kosher salt, divided
• 10 garlic cloves, finely chopped
• 1 ½ teaspoons turmeric powder
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 3/4-inch pieces
• 2 ¼ cups chicken stock
• 1 ½ cups white Basmati rice
• ¼ cup chopped dried apricots or cranberries
• ¼ cup roasted sliced almonds (or raw almonds, toasted), hazelnuts, or pine nuts
• ¼ cup chopped cilantro leaves

1. In a medium saucepan with a lid, melt ghee over medium-high heat.
2. Add onions, cardamom, star anise and 1/4 teaspoon salt. Cook, stirring frequently, until onions are soft and a very deep golden brown, about 15 minutes, lowering heat if necessary to keep from burning them.
3. Add garlic and turmeric; cook and stir for 1 to 2 minutes, or until very fragrant.
4. Add chicken and cook for 4 minutes, stirring to coat chicken with the onion mixture.
5. Add stock and remaining salt, increase the heat and bring to a boil.
6. Add rice, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 12 minutes.
7. Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork.
8. Transfer chicken and rice to a bowl, if desired. Remove and discard cardamom pods, if using, and star anise.
9. Garnish with apricots, almonds, and cilantro. Serve at once.

One Year Ago:

• Baked Rice with Sausage & Broccoli Rabe

Two Years Ago:

• Quick Crusty Mustard Chicken

Three Years Ago:

• Chicken with Leeks & Mushrooms in White Wine Sauce
• Grilled Brined Pork Loin

Four Years Ago:

• Chicken Parm Meatballs

Filipino Adobo Grilled Chicken

We served this dish to friends for dinner and everyone– INCLUDING all of the KIDS- enjoyed it. 🙂 The adobo marinade is salty from the soy sauce and fish sauce; it’s tangy from the apple cider vinegar. It also has a little sweetness and a little spiciness. The original recipe called for two 3 1/2-pound chickens, cut into pieces. I substituted 20 boneless, skinless chicken thighs- so much easier. I marinaded the chicken for 24 hours. This was my first experience with star anise– it’s so pretty! This dish was adapted from a Food and Wine “staff-favorite” recipe.

• 3 cups water
• 1 cup coconut vinegar or apple cider vinegar
• 1/2 cup fresh lemon juice
• 1/2 cup tamari or soy sauce (I used low sodium)
• 1/4 cup Asian fish sauce
• 10 garlic cloves, crushed
• 2 tablespoons sugar
• 1 tablespoon crushed red pepper
• 1 tablespoon black peppercorns
• 5 whole star anise pods
• 5 bay leaves
• 20 boneless, skinless chicken thighs
• Canola oil, for brushing
• Kosher salt
• Freshly ground black pepper

1. In a large, sturdy resealable plastic bag, combine all of the ingredients except the oil, salt and pepper. Shake to evenly distribute the chicken and adobo marinade; seal the bag, pressing out the air. Refrigerate overnight.
2. Remove the chicken from the marinade. Pat the chicken dry and let stand at room temperature for 30 minutes.
3. Meanwhile, light a grill. Brush the chicken with oil and season with salt and black pepper. Grill over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer registers 165°. Transfer the chicken to a platter and let rest for 10 minutes before serving.