Roast Chicken with Roasted-Garlic Pan Sauce

This dinner was like a mini-Thanksgiving feast. 🙂 I served the chicken with roasted gold and sweet potatoes, broccoli, and acorn squash. The incredibly flavorful, rich sauce made the meal complete.

This recipe was adapted from Food and Wine, contributed by José Andrés. It was inspired by the rotisserie chicken and sauce made by the Morales family at El Asador de Nati in Córdoba, Spain. The sauce incorporates the pan drippings with an entire head of roasted garlic. Wonderful.

  1. Preheat the oven to 425°, preferably on convection roast.
  2. Season the chicken all over with salt and pepper and place in a large ovenproof skillet (I used a 12″ sauté pan) along with the head of garlic, cut sides down. Roast for about 1 hour and 15 minutes, until 
an instant-read thermometer inserted in the thickest part 
of the chicken breast registers 160°. (I used the oven probe.)
  3. Transfer the chicken 
and garlic to a cutting board; let rest for 15 minutes. Pour the pan drippings into a heatproof bowl.
  4. Meanwhile, in the skillet, heat the olive oil. Add the onion, bell pepper, minced garlic and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until softened, about 10 minutes.
  5. Add the wine, bay leaf, thyme and the reserved pan drippings.
  6. Squeeze the roasted garlic into the sauce and bring to a boil over high heat, then simmer over moderately low heat until slightly reduced, 5 minutes.
  7. Discard the bay leaf. Transfer to a blender, add 2 tablespoons of water and puree until very smooth. Season the sauce with salt and pepper. (I used a Vitamix.)
  8. Carve the chicken and transfer to a platter. Drizzle with sauce and serve additional roasted-garlic pan sauce on the side.
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Savory Smoky & Cheesy Cookies

Making these savory cookies was more of a risky endeavor than trying a new type of soda bread for St. Patrick’s Day. I was happy with the results! They were flaky, cheesy, and biscuit-like.  Lovely served as an appetizer with a glass of wine or beer.

A friend commented that they shouldn’t be called “cookies.” I absolutely agree, but it’s hard to argue with Dorie Greenspan. I’m also not sure what to call them instead. They were too cookie-like to call them crackers and too cookie-like to call them biscuits… too savory to be “cookies” though!

This recipe was adapted from Dorie’s Cookies by Dorie Greenspan. I refroze the cut shapes prior to baking. I weighed all of the ingredients and the texture was perfect. The shape could be adapted for any holiday or cut into simple circles for any occasion. Nice!

Yield: about 22 shamrock cookies

  1. Combine cold butter, Gouda, cheddar, sea salt, black pepper, and cayenne pepper in a food processor; pulse until butter is in bits and the mixture forms small curds.
  2. Add flour; pulse until dough looks moist and forms large popcorn-sized curds.
  3. Turn dough out onto a flat surface; knead gently just until it comes together and you can shape it into a ball. Divide into 2 pieces. Pat each piece into a disk.
  4. Place 1 disk between 2 sheets of parchment paper or plastic wrap. Roll to a thickness of 1/4 inch. Repeat with second disk.
  5. Stack sheets of dough on a baking sheet. Wrap tightly with plastic wrap and freeze until firm, about 1 hour. (I froze the dough overnight.)
  6. Preheat oven to 350 degrees F (175 degrees C), preferably on convection.
  7. Line a baking sheet with parchment paper or a silicone baking mat.
  8. Peel parchment paper/plastic wrap off 1 sheet of frozen dough. Cut into cookies using a 1 1/2-inch-diameter cutter, or cookie cutter of choice (my shamrock cookie cutter was larger). Stack the cut shapes with plastic wrap between each. Refreeze for 15 minutes prior to baking.
  9. Arrange 1 inch apart on the prepared baking sheet. Repeat with the second sheet of dough.
  10. Bake cookies in the preheated oven until lightly golden on the bottom, about 15 to 16 minutes, rotating the baking sheet halfway through baking. Cookies are done when bottoms are golden brown and tops are lightly golden.
  11. Cool on the baking sheet for 2 minutes. Transfer to a rack to cool completely, about 10 minutes.
  12. Gather dough scraps, roll to a thickness of 1/4-inch, and freeze until firm, about 15 minutes. Cut into cookies, refreeze cut shapes, and bake on a cooled baking sheet.

Note: The rolled-out dough can be wrapped airtight and frozen for up to 2 months; cut and bake directly from the freezer.

The baked cookies can be kept in a covered container for about 4 days at room temperature, or wrapped airtight for up to 2 months in the freezer.

One Year Ago: Easy Churros

Two Years Ago: Samoa Brownies

Three Years Ago: Apple Biscoff Crumble

Four Years Ago: Asparagus Mimosa and Rutabaga Oven Fries

Five Years Ago:

Wild Rice & Mushroom Casserole

This hearty vegetarian main course casserole would be a lovely option to serve vegetarian guests during the holidays. We ate it as a cozy winter meal with roasted broccoli and green salad.

The puréed beans add creaminess to the filling. After reading comments about this recipe online, I was apprehensive to include all of the bean liquid required in the original recipe because others had complained that the final consistency was mushy. I only used half of a cup but next time I would include 1 cup or even additional liquid (noted below).

This recipe was adapted from The New York Times, contributed by Melissa Clark. I substituted celery for fennel, added a chipotle chile, used mixed baby greens, and reduced the breadcrumbs, beans, liquid, and baking time. It was the ultimate dish to utilize my brand new giant 14-inch skillet. Yay! The vegetables could be cooked in batches if using a smaller pan, of course.

Yield: 12 servings

  • 2 ¼ cups vegetable, mushroom or chicken stock
  • coarse salt
  • 1 ¼ cups wild rice, rinsed
  • 9 t0 10 tablespoons extra-virgin olive oil, more as needed
  • 24 oz sliced mushrooms, preferably a mix of different kinds (I used cremini mushrooms.)
  • 3 leeks, white and light green parts only, thinly sliced
  • 1 celery heart or 2 fennel bulbs, trimmed and chopped
  • 5 ounces mixed baby kale, chard, and spinach
  • 7 fat garlic cloves (4 chopped, 3 finely grated or crushed into a paste)
  • ½ tablespoon tomato paste
  • teaspoon red pepper flakes
  • (14-ounce) cans white beans, strained with liquid reserved (I used cannellini beans.)
  • 1 chipotle chile in adobo sauce (about 2 tsp)
  • tablespoons freshly squeezed lemon juice
  • cup chopped fresh cilantro (or basil)
  • cup chopped fresh parsley
  • 1 1/4 cups panko or coarse bread crumbs
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon finely grated lemon zest
  • cup grated Parmesan cheese, optional
  1. Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 1 hour, or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
  2. Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over medium-high heat. Add the mushrooms and cook, stirring, until brown and crispy, about 8 to 10 minutes. (If using a smaller pan, cook in batches, adding oil if necessary.)
  3. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt.
  4. In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel/celery and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes.
  5. Stir in baby greens, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
  6. Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish. (I used cooking oil spray.)
  7. In a blender, purée 2 cans beans with 1/2 cup to 1 cup of the reserved liquid, chipotle, lemon juice, 1 grated garlic clove, and salt to taste. (I used a Vitamix.)
  8. Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Add additional bean liquid, if necessary, in order to achieve desired consistency. Scrape into prepared baking dish.
  9. In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
  10. Sprinkle evenly on top of casserole and bake until golden, 15 to 20 minutes. Let cool slightly before serving.
Note: To make part of this recipe in advance, assemble casserole and prepare topping (separately) up to 24 hours ahead. Refrigerate, covered, in separate containers. Just before baking, spread breadcrumb topping evenly over the casserole. Cover with foil and bake for 20 minutes. Remove foil and continue baking until heated through and topping is golden, another 20 to 30 minutes.

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Turkey à la King

Is it okay to make a comfort food dish using leftovers from a comfort food meal? Hope so! 😉

This dish reminds me of a chicken dish that I used to make –long ago– for my husband served over waffles. No wonder he loved this upgraded version! It was a wonderful way to use the rest of our leftover Thanksgiving turkey. It would also be fabulous with rotisserie chicken meat.

This recipe was adapted from The New York Times, contributed by Sam Sifton. I doubled the recipe to accommodate all of my leftover turkey. We ate this creamy concoction with my favorite Sweet Potato Biscuits, but it would also be amazing served over waffles, as a crepe filling, or with noodles. My son ate some over toast. Great.

  • 1 stick (8 tablespoons) unsalted butter
  • 2-3 T olive oil
  • 1/4 cup all-purpose flour
  • 2 to 3 1/2 cups turkey or chicken stock, low-sodium if store-bought
  • 1 pound sliced mushrooms, ideally wild (I used cremini mushrooms)
  • 3 cups shredded cooked turkey or rotisserie chicken
  • cup heavy cream or half & half
  • cups frozen peas
  • tablespoons dry sherry
  • coarse salt and freshly ground black pepper, to taste
  • finely chopped parsley, for garnish
  1. Make a roux. In a small saucepan set over medium heat, melt 4 tablespoons of the butter. When it begins to foam, sprinkle the flour over it, and whisk to combine, then continue whisking until it begins to turn the color of straw, approximately 7-10 minutes.
  2. Slowly add 1 cup of the stock to this mixture, and stir to combine. Add more stock to thin the sauce. Keep warm.
  3. Set a large sauté pan over medium-high heat, and add the olive oil.
  4. Add the mushrooms, and cook, until the mushrooms have released their moisture and begun to get glossy and soft, approximately 7-10 minutes.
  5. Add the turkey (or chicken), then the warm sauce and cream, and stir to combine.
  6. Add the peas, then cook, stirring occasionally, until the mixture is hot and has thickened slightly, approximately 7-10 minutes.
  7. Stir in the sherry, adjust seasonings and serve over biscuits or toast, rice or buttered noodles, or as a crepe filling or waffle topping, garnished with the parsley.

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Double Apple Pie

I have never made an apple pie that I didn’t enjoy. Apple pie is delicious! 😉 But, I am still seeking a pie that I absolutely love- a pie that will end the search for the perfect pie.

This pie was lovely, with notes of ginger, cinnamon, nutmeg, and cloves. I used a combination of apples and sliced them in a food processor. The pie crust incorporated vodka to ensure a flaky result; my Mother-in-law always utilizes this trick. The filling, thickened with tapioca and apple butter, held together perfectly. I baked it the day before Thanksgiving and it kept well at room temperature.

I served it at the end of our Thanksgiving feast along with my favorite Pumpkin Chiffon Pie and Pecan Pie Bars. Most of us eat small slices of whichever dessert strikes our fancy- topped with either whipped cream or served with vanilla ice cream. This recipe was adapted from The New York Times, contributed by Melissa Clark.

Yield: One 9-inch pie

For the Crust:

  • 2 ½ cups/300 grams all-purpose flour
  • ½ teaspoon/2.5 grams coarse salt
  • 2 ½ sticks/20 tablespoons/285 grams unsalted butter, chilled and cubed
  • 4 tablespoons/60 ml vodka
  • ¼ to ½ cup ice water

For the Filling:

  • 3 pounds/1 1/3 kilograms apples, peeled, cored and thinly sliced crosswise (1/8-inch) (I used a combination of Sweet Tango, Envy, Granny Smith, and Fuji apples)
  • ½ cup/99 grams granulated sugar, more as needed
  • 2 tablespoons/30 grams dark brown sugar
  • 2 tablespoons/30 grams quick-cooking tapioca
  • 1 ½ teaspoons/3 grams ground cinnamon
  • 1 teaspoon/3 grams ground ginger
  • ¼ teaspoon grated nutmeg
  • pinch ground cloves
  • 1 ½ tablespoons/22 ml lemon juice
  • 3 tablespoons/45 grams apple butter
  • heavy cream or milk, as needed
  • turbinado sugar, for sprinkling, as needed
  • vanilla ice cream, whipped cream, sour cream or crème fraîche, for serving
To Make the Crust:

  1. In a food processor, pulse together flour and 1/2 teaspoon salt.
  2. Add butter and pulse until mixture forms 3/4-inch pieces.
  3. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water).
  4. Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
  5. Between layers of plastic wrap or on a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk.
  6. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.

To Complete the Pie:

  1. On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
  2. While dough chills, heat oven to 400 degrees, preferably on convection.
  3. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
  4. Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
  5. Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide (or desired width). Arrange strips over the filling in a lattice pattern.
  6. Brush top of crust with heavy cream or milk. Sprinkle with granulated or turbinado sugar.
  7. Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more.
  8. Let pie cool on a wire rack for at least 2 hours before cutting.
  9. Serve with ice cream, whipped cream, sour cream or crème fraîche.

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Roasted Rainbow Carrots with Parsley & Thyme

It is so important to balance heavier holiday meal side dishes with clean and relatively healthy vegetable sides. I loved the colors in this dish. Our unseasonably warm weather allowed me to incorporate freshly cut parsley and thyme from my herb garden too. Delicious. 🙂

This recipe was adapted from The New York Times, contributed by Martha Rose Shulman. It was inspired by a roasted carrot antipasto the author sampled at Oliveto Cafe in Oakland, California. I doubled the recipe for our Thanksgiving feast.

Yield: Serves 6

  • 2 pounds carrots, preferably rainbow carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
  • 3 tablespoons extra virgin olive oil
  • coarse salt
  • freshly ground pepper
  • 1 teaspoon fresh thyme leaves, chopped
  • ½ teaspoon oregano
  • 3 tablespoons finely chopped flat-leaf parsley
  1. Preheat the oven to 400 degrees, preferably on convection roast.
  2. Line a rimmed sheet pan with parchment paper. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
  3. Spread in an even (single) layer in the prepared pan. Cover with foil, and place in the oven for 30 minutes.
  4. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender.
  5. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
  • Advance preparation: These will keep for four to five days in the refrigerator.
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Thanksgiving Menu 2017

I selfishly love documenting my holiday menu because it is such a wonderful reference in the future. Hopefully, others may benefit when planning for the holidays as well.

I had considered trying a new Thanksgiving turkey and gravy recipe this year, but I was quickly outvoted. 😉 As much as I enjoy experimenting with new dishes, this year’s feast was comprised of many favorites from previous years. I did add a new roasted rainbow carrot dish and double apple pie. I am still searching for ultimate stuffing and apple pie recipes.

In addition to our tasty holiday feast, we had two surprise highlights from our celebration. The first was a “turkey hat” that my brother brought on Thanksgiving morning. Many photos were taken of everyone wearing it! Fun. 🙂

The second highlight resulted from roasting the turkey upside-down. (We had tried this for the first time last year and the meat was incredibly moist.) The roasting rack is lined with buttered ciabatta bread so that the turkey doesn’t stick when it is time for it to be flipped over. The resulting “turkey bread” was indulgent and absolutely delicious. I’m going to have to incorporate it into some sort of a dish next year.

Happy belated Thanksgiving to all of you and Happy Holiday season!

Thanksgiving Eve Eve:

Thanksgiving Eve:

Thanksgiving Day:

Breakfast:

Lunch:

Dinner:

Leftover Dishes:

One Year Ago: Thanksgiving Menu 2016

Two Years Ago: Thanksgiving Menu 2015

Three Years Ago: Thanksgiving Menu 2014

Four Years Ago: Thanksgiving Menu 2013

Five Years Ago: Thanksgiving Menu 2012

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