Greek Shrimp, Farro & Greens with Feta

Butter Chicken

This version of Indian butter chicken was lusciously creamy and subtly spicy. My entire house smelled like butter while it cooked- wonderful! According to the article, butter chicken was created in the early 20th century as a way to soften leftover tandoori chicken with tomatoes, butter, and cream. Genius.

I served it over brown Basmati rice along with warm naan on the side to soak up all of the sauce. We also had roasted asparagus.

The recipe was adapted from Bon Appétit, contributed by Rick Martinez. I marinated the meat for 3 hours, reduced the number of cardamom pods, and used the fenugreek leaves but omitted the fenugreek seeds.

For the Marinade:

  • ½ cup whole-milk Greek yogurt
  • 4 garlic cloves, grated
  • 1 tablespoon fenugreek leaves, optional
  • 1 tablespoon finely grated ginger
  • 2 teaspoons kosher salt
  • 2 pounds boneless, skinless chicken thighs

For the Sauce and Assembly:

  • ½ cup (1 stick) cultured or unsalted butter, divided
  • 1 3-inch cinnamon stick
  • 3 to 5 green cardamom pods
  • 1 whole clove
  • 2 teaspoons fenugreek seeds, optional
  • 2 medium onions, sliced
  • 2 serrano chiles, split lengthwise (seeded, if desired)
  • Kosher salt
  • 4 garlic cloves, grated
  • 1 tablespoon finely grated ginger
  • 1 tablespoon fenugreek leaves, optional
  • 1 tablespoon garam masala
  • 1 teaspoon paprika
  • ½ teaspoon ground turmeric
  • 2 28-ounce cans whole peeled tomatoes
  • ½ cup heavy cream
  • chopped cilantro, Brown basmati rice, and naan, for serving

To Make the Marinade:

  1. Whisk yogurt, garlic, fenugreek leaves, if using, ginger, and salt in a medium bowl.
  2. Add chicken and toss to coat.
  3. Cover and chill at least 1 hour and up to 3 hours.

For the Sauce and to Serve:

  1. Melt 4 T butter in a large wide pot over medium heat.
  2. Cook cinnamon, cardamom pods, clove, and fenugreek seeds, if using, stirring, until slightly darker and fragrant, 1–2 minutes.
  3. Add onion and chiles, season with salt, and cook, stirring occasionally, until onion is golden and beginning to caramelize, 8–10 minutes.
  4. Add garlic and ginger and cook, stirring, until very fragrant and ginger starts to turn golden and sticks to bottom of pot, 2–3 minutes.
  5. Add fenugreek leaves, if using, garam masala, paprika, and turmeric and cook, stirring, until very fragrant, about 1 minute.
  6. Add tomatoes, breaking up into pieces with a spoon, and cook until brick red and most of the liquid is evaporated, about 1 minute.
  7. Using a potato masher or large spoon, smash tomatoes and continue to simmer, uncovered, until sauce is the consistency of a thick ragù, 40–50 minutes.
  8. Discard cinnamon stick (leave other whole spices).
  9. Transfer mixture to a blender and purée until smooth. (I used a Vitamix.)
  10. Cut remaining 4 T butter into pieces. Add butter and cream to blender and purée until creamy; season with salt.
  11. Return sauce to pot and bring to a simmer. Meanwhile, preheat broiler.
  12. Arrange chicken in a single layer on a wire rack set inside a foil-lined rimmed baking sheet.
  13. Broil until chicken starts to brown in spots (it will not be cooked through), 7–8 minutes per side.
  14. When cool enough to handle, cut into Âľ” pieces.
  15. Add chicken to simmering sauce, cover, and cook until chicken is cooked through, 8–10 minutes.
  16. Top chicken and sauce with cilantro. Serve with rice and naan alongside.

Note: Butter chicken can be made 3 days ahead. Let cool; cover and chill.

Za’atar Chicken Schnitzel with Israeli Salad

I made all of these sautéed chicken dishes months apart, but it seems right to share them at the same time. 🙂

My Austrian sister-in-law has traditional schnitzel with freshly made mayonnaise and cucumber salad for dinner every Christmas Eve. It is absolutely delicious. I loved this Middle Eastern variation.

This recipe was adapted from Bringing it Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons with Mindy Fox. I substituted chicken thighs for chicken cutlets and cooked the dish in a 12-inch cast iron skillet. Perfect.

This schnitzel would also be wonderful served as a sandwich in a pita with hummus.

Yield: Serves 4

For the Israeli Salad:

  • 1 red, yellow, or orange bell pepper, cut into 1/3-inch cubes
  • 1/2 English cucumber, cut into 1/3-inch cubes
  • 1/2 small red onion, cut into 1/4-inch pieces
  • 1 pint cherry or grape tomatoes, quartered
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup coarsely chopped fresh mint
  • 2 T extra-virgin olive oil
  • 1 T fresh lemon juice
  • 1/2 tsp za’atar
  • 1 tsp sumac, optional
  • Kosher salt
  • freshly ground black pepper

For the Schnitzel:

  • 1/2 cup unbleached all-purpose flour
  • Kosher salt
  • freshly ground black pepper
  • 2 large eggs
  • 1 cup panko
  • 1 1/2 T za’atar
  • freshly grated zest of 1/2 lemon
  • 5 boneless, skinless chicken thighs or 4 chicken cutlets, about 1 pound
  • 1/2 cup extra-virgin olive oil
  • lemon wedges, for serving

To start the salad:

  1. In a large bowl, combine the bell pepper, cucumber, onion, tomatoes, parsley, and mint.
  2. Cover and refrigerate until ready to use.

To make the schnitzel:

  1. Heat the oven to 200 degrees. Place an ovenproof platter or a baking sheet int he oven to warm.
  2. In a wide, shallow bowl, stir together the flour, 1 tsp salt, and a generous pinch of pepper.
  3. In another shallow bowl, whisk together the eggs and a pinch of salt.
  4. In a third shallow bowl, combine the panko, za’atar, lemon zest, and a pinch of salt.
  5. Place each piece of chicken between 2 pieces of plastic wrap. Using the flat side of a meat pounder or a rolling pin, gently pound each piece of chicken to 1/4-inch thickness.
  6. Pat the meat dry and season both sides lightly with salt and pepper.
  7. Dredge in the seasoned flour, shaking off excess.
  8. Dip in the eggs, letting excess drip off, then gently press into the panko mixture to completely coat.
  9. Transfer the chicken to a large plate.
  10. Heat the 1/2 cup of oil in a 12-inch skillet over medium to medium-high heat, until hot but not smoking. (I used a cast iron skillet over medium heat.)
  11. Fry the chicken in 2 batches, turning once, until cooked through and crispy, about 2-3 minutes per side.
  12. Drain each batch on paper towel-lined plates, season with salt, then transfer to the platter in the oven to keep warm.

To finish the salad:

  1. Add the 2 T oil, lemon juice, za’atar, sumac, and a generous pinch each of salt and pepper to the vegetable mixture.
  2. Toss to combine.

To serve:

  1. Serve the schnitzel with the salad piled on top (or vice versa!) with lemon wedges on the side.

Union Square Cafe’s Seared Salmon with Spinach, Corn & Mushrooms

I made this lovely dish for Easter dinner. The sauce was absolutely incredible. I also loved that the salmon was served over a plate of sautĂ©ed vegetables. The recipe was adapted from one of the most popular menu items at NYC’s Union Square CafĂ© in the 1990’s.

The recipe is from the 40th Anniversary Special Edition of Food and Wine magazine titled “Our 40 Best-Ever Recipes,” contributed by Michael Romano.  I am keeping this issue as a “cookbook” because I want to try so many (practically all!) of the dishes. The issue states that this salmon dish is one of the best recipes Food and Wine has ever published. Very special.

We finished our meal with a celebratory Bunny Cake, of course!

Yield: Serves 4 as a main course or 6 as a first course (this recipe can be doubled easily)

  • 3/4 cup unsalted butter (6 ounces), divided
  • 1 cup thinly sliced red onion (I used 1/2 of a large red onion)
  • 3 garlic cloves (2 thinly sliced and 1 whole), divided
  • 1/4 pound shiitake mushrooms, stems removed and reserved, caps quartered, divided
  • 1 medium-size ripe tomato, coarsely chopped
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • 1/3 cup balsamic vinegar
  • 1/3 cup water
  • coarse salt
  • freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 1 pound fresh spinach
  • 2 cups fresh corn kernels (from 3-4 ears)
  • 1 (1 to 1 1/2 pound) center-cut salmon fillet, sliced crosswise into 4 to 6 strips
  • 3 tablespoons finely chopped chives

Make the Sauce:

  1. Cut 6 tablespoons butter into 1/2-inch cubes, and refrigerate until ready to use.
  2. Melt 2 tablespoons butter in a medium nonreactive saucepan over medium-low.
  3. Add onion, sliced garlic, shiitake stems, tomato, black peppercorns, and bay leaf, and cook until vegetables are soft but not brown, about 12 minutes.
  4. Add balsamic vinegar and 1/3 cup water, increase heat to medium-high, and cook, stirring occasionally, until mixture is syrupy, about 4 minutes.
  5. Reduce heat to low, and add cubed butter, 2 to 3 pieces at a time, whisking thoroughly between additions.
  6. Season sauce with salt and pepper to taste.
  7. Pour sauce through a fine wire-mesh strainer into a bowl; discard solids.
  8. Keep sauce warm over a double boiler.
Prepare the Spinach:
  1. Spear whole garlic clove with a dinner fork. (I’ve never done this before- genius!)
  2. Heat 2 tablespoons olive oil in a large skillet over high until just beginning to smoke.
  3. Add spinach; cook, stirring using fork with garlic clove, until spinach is wilted.
  4. Season with salt and pepper to taste; transfer to a colander to drain. Discard garlic clove.
Prepare the Corn & Mushrooms:
  1. Wipe skillet clean with paper towels. Reduce heat to medium, and add 3 tablespoons butter.
  2. Add shiitake caps, and cook, stirring, until softened, about 3 minutes.
  3. Stir in corn kernels; cook until completely heated through, about 3 minutes.
  4. Season with salt and pepper to taste. Transfer to a bowl, and keep warm.
  1. Increase heat to high, and add remaining 1 tablespoon butter and remaining 1 tablespoon olive oil to skillet.
  2. Season salmon strips with salt and pepper to taste.
  3. Add fish to skillet, and cook until browned but barely cooked through, about 3 minutes per side.
To Serve:
  1. Divide spinach among 6 plates; surround with corn and shiitakes.
  2. Place a salmon strip on top of spinach, and spoon vinegar sauce on fish.
  3. Garnish with a sprinkling of chives; serve immediately.

Chicken Paprikash with Buttered Egg Noodles

I have another saucy chicken dish to share. 🙂 My husband has very fond memories of eating Chicken Paprikash during his childhood, so I jumped at trying this version. The cream perfectly balances the spice in the sauce. It’s a great comfort food dish.

This recipe was adapted from Bon Appétit, contributed by Claire Saffitz. I used boneless, skinless chicken thighs, increased the garlic, and used crème fraîche instead of sour cream in the sauce. I also incorporated some smoked paprika. We ate it with roasted asparagus on the side.

  • ½ cup sour cream, crème fraĂ®che, or Greek yogurt, at room temperature
  • 10 boneless, skinless chicken thighs (about 2 1/2 to 3 pounds)
  • Kosher salt
  • freshly ground black pepper
  • 1 large yellow or sweet onion, peeled and chopped
  • 8 garlic cloves, smashed and peeled
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 2 tablespoons paprika
  • 1 tablespoon smoked paprika
  • ÂĽ teaspoon cayenne pepper
  • 16-ounces (2 cups) canned crushed tomatoes (from a 28 oz can)
  • 12 ounces egg noodles
  • ½ cup parsley leaves with tender stems, finely chopped
  1. Preheat oven to 300°, preferably on convection. (I roasted the asparagus first and then reduced the temperature.)
  2. Take creme fraiche (or sour cream or yogurt) out of fridge—it needs to come to room temperature.
  3. Place chicken thighs on a plate and pat dry with paper towels. Season both sides with salt and pepper. Set aside.
  4. Peel and chop the onion. Smash the garlic cloves with the flat side of your knife and peel.
  5. Heat a large ovenproof skillet over medium-high. Add 1 T butter and 1 T olive oil, swirl to melt.
  6. Using tongs, add chicken “skin side” down and cook, lifting up thighs once or twice to let rendered hot fat run underneath, until golden brown and crisp, 6-7 minutes. Transfer chicken skin side up to a plate.
  7. Reduce heat to low. Add onion and garlic; season with salt and pepper. Cook, stirring often to dissolve browned bits on bottom of skillet, until onions are translucent, 6–8 minutes.
  8. Add paprika and cayenne. Cook, stirring constantly, just until onions are evenly coated and spices are fragrant, about 30 seconds (the spices burn very easily, turning them bitter and chalky, so make sure to keep them moving in skillet and have can of tomatoes close at hand).
  9. Add tomatoes to skillet. Add 3/4 cup water and add to skillet. Stir until incorporated, season with several pinches of salt, and bring to a simmer.
  10. Using tongs, arrange thighs skin side up back in skillet (along with any accumulated juices), nestling into liquid but not submerging (you want the “skin side” to be exposed so it stays crispy).
  11. Transfer skillet to oven and roast until chicken is fully cooked and tender enough to release from the bone when prodded with a fork, 15-20 minutes, or until center of thickest part of the meat reaches 165 degrees.
  12. About halfway through chicken cook time in the oven, bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions, stirring occasionally with tongs. Drain noodles in a colander.
  13. Transfer noodles to a large bowl, add remaining 2 T butter, and toss to coat until butter is melted and noodles are coated. Season with salt and pepper.
  14. Add half of the finely chopped parsley to noodles; toss to coat.
  15. Carefully remove skillet from oven (handle will be hot!). Using tongs, transfer chicken skin side up to a clean plate.
  16. Taste sauce and season with more salt and pepper, if needed.
  17. Spoon about ¼ cup sauce into a small bowl and stir in creme fraiche (sour cream or yogurt) until smooth (this slowly brings up the temperature of the sour cream so it doesn’t split when it hits the hot skillet). Pour back into skillet and stir to combine.
  18. Arrange chicken thighs and juices back in skillet and top with remaining chopped parsley. Serve over noodles. (I arranged the chicken and sauce over the noodles in a serving bowl and garnished with parsley.)

Cauliflower Parmesan

I have made this wonderfully cheesy dish a couple of times already- just to get the proportions right. I knew that I had to increase the amount of simple and flavorful sauce after making it the first time.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I lightened the dish by baking the cauliflower after coating it instead of frying it. We ate it over linguini fini with sautéed broccoli rabe on the side. Wonderful!

Yield: Serves 6 to 8

  • 6 T extra-virgin olive oil
  • 8 garlic cloves, thinly sliced
  • 1/4 teaspoon red Chile flakes, optional
  • 3 (28-ounce) cans whole or diced plum tomatoes, preferably San Marzano
  • 3 sprigs basil or 1 bay leaf
  • 3/4 teaspoon kosher salt, or to taste
  • scant 1/2 teaspoon black pepper
  • Parmesan rind, optional
  1. In a large, straight-sided skillet over medium heat, warm the oil. (I used an enameled cast iron pot with a glass lid.)
  2. Add garlic and cook until just lightly golden.
  3. Add chile flakes if desired and cook 30 seconds.
  4. Stir in tomatoes and juices, basil or bay leaf, and salt and pepper.
  5. Bring sauce to a simmer, add the Parmesan rind, if using, and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes. Adjust heat as needed to keep at a steady simmer. If using whole plum tomatoes, mash them up with the back of a wooden spoon or a potato masher to help them break down.
  6. Remove sauce from heat and discard basil or bay leaf.

For the Cauliflower & To Finish the Dish:

  • 3/4 cup all-purpose flour
  • 4 large eggs, lightly beaten
  • 3 cups panko or plain unseasoned bread crumbs
  • Kosher salt, as needed
  • freshly ground black pepper, as needed
  • 1 large or 2 small/medium heads cauliflower, trimmed and cut into 2-inch florets (I used 1 small and 1 medium)
  • olive oil, for drizzling
  • Simple Tomato Sauce (recipe above)
  • 1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
  • 3/4 pound fresh mozzarella, torn into bite-size pieces
  • linguine fini or other pasta, optional, for serving
  1. Heat the oven to 425 degrees, preferably on convection roast.
  2. Place flour, eggs, and panko into three wide, shallow bowls. (I used glass pie dishes.) Season each generously with salt and pepper.
  3. Dip a cauliflower piece first in flour, then eggs, then coat with panko. Repeat with remaining cauliflower.
  4. Place on 2 parchment paper-lined, rimmed baking sheets. Roast coated florets for 22-24 minutes, or until nicely browned.
  5. Reduce oven temperature to 400 degrees, preferably on convection.
  6. Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan.
  7. Sprinkle one-third of the Parmesan over sauce.
  8. Scatter half cauliflower mixture over the Parmesan and top with half the mozzarella pieces.
  9. Top with half the remaining sauce, sprinkle with another third of the Parmesan and repeat layering, ending with a final layer of sauce and Parmesan.
  10. Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 30 to 40 minutes. While the dish is baking, prepare the pasta, if desired.
  11. Let cool a few minutes before serving. Serve over prepared pasta, as desired.

Tomato-Braised Rotisserie Chicken with Kale

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 ÂĽ” thick
  • 2 shallots, thinly sliced
  • â…“ 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
  • ÂĽ 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
  1. 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.
  2. Add wine, garlic, and rosemary to pot. Cook, stirring, until wine is reduced by half, about 1 minute.
  3. Add tomatoes along with their juices, broth, salt, and red pepper flakes and bring liquid to a boil.
  4. 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.)
  5. Stir kale into sauce and continue to cook, uncovered, until chicken is warmed through, about 5 minutes more.

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