My husband and I enjoyed this skillet dinner. The kids had mixed reviews! My son thought that it was over-seasoned and my daughter declared that she wouldn’t eat bone-in chicken thighs. (We are quite used to boneless, skinless chicken thighs in my house.) It’s clearly hard to please the two teenagers in my house. 😉
This recipe was adapted from The New York Times, contributed by Aaron Hutcherson. I modified the method and proportions, incorporated red onion, used a Meyer lemon, and substituted chicken stock for broth.
My friend has been sharing her beautiful homegrown tomatoes. Lucky me! They are more delicious than my CSA tomatoes. ❤
I try to use them in a special way and I love that this risotto uses fresh tomatoes in two ways- cooked and sliced as a colorful garnish. My homegrown basil and parsley were the icing on the cake.
This recipe was adapted from The New York Times, contributed by David Tanis. I attempted to adapt the recipe to cook using my pressure cooker, as I usually do with risotto, but there wasn’t enough liquid for it to cook properly. Cooking this version in the traditional manner is the way to go. 🙂 By using boiling liquid, it was still a quick weeknight dish!
Yield: 4 servings
extra-virgin olive oil
1large yellow onion, diced (about 1 1/2 cups)
coarse salt and pepper
1 1/2cups arborio or carnaroli rice
pinch of red-pepper flakes
3 largegarlic cloves
1/2cup white wine
2cups diced ripe red tomatoes (and all juices)
3 to 4cups boiling water, chicken or vegetable broth
1/2cup grated pecorino or Parmesan, plus more for serving
2 to 4medium tomatoes, in different colors, sliced
chopped parsley, for garnish
snipped basil, for garnish
Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes.
Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
Add 2 cups boiling water or stock and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
When the liquid is absorbed, add remaining 1 cup water or stock and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. (I added an additional cup of stock.)
Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture.
Turn off the heat, stir in the grated cheese and 2 more tablespoons olive oil. (I omitted the additional oil.)
Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper.
Sprinkle with parsley and basil. Pass more grated cheese at the table, as desired.
This summery version of shrimp scampi is an amazing upgrade of this classic dish. Best of all, it is prepared in one pan. 🙂
This recipe was adapted from The New York Times, contributed by Ali Slagle; I modified the proportions. I served it over pasta, but it could also be served with crusty bread. Delicious.
Yield: 4 to 6 servings
1pound large shrimp, peeled and deveined (I used 21 to 25 shrimp per pound)
Kosher salt and black pepper
2tablespoons extra-virgin olive oil
1pint cherry or grape tomatoes
2 (or more)cups fresh or frozen corn kernels (from 4 to 5 ears)
7 large garlic cloves, minced (I used my special CSA hard neck garlic)
1/2teaspoon red-pepper flakes
1/4cup dry white wine
2tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
5tablespoons unsalted butter, cut into 5 pieces
3tablespoons chopped parsley or chives, or torn basil leaves
12 to 16 oz linguini fini, spaghetti or bucatini, for serving, if desired
crusty bread, for serving, if desired
If serving over pasta, prepare per the package directions while the rest of the dish is being prepared.
Pat the shrimp very dry and season with salt and pepper.
In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes.
Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted.
Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
Serve over pasta or with crusty bread, if desired.
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.
After reading the printed version, I received multiple emails from The New York Times about this dish. Sam Sifton was over the moon about this recipe and the book, Toni Tipton-Martin’s Jubilee: Recipes from Two Centuries of African-American Cooking. He described the book as “excellent and invaluable” and noted that this was his favorite recipe in it. I had to try it.
I agreed with Sam Sifton. 🙂 Lemon-caper sauce is incredible! This wonderful dish was prepared very quickly and was packed with flavor. Tipton-Martin learned the sauce technique that elevates these smothered pork chops from restaurateur B. Smith.
I added additional flour to the sauce to make it more of a gravy. We used fresh bread to mop up all of the remaining sauce on our plates. I served the pork chops with sautéed spinach and roasted red and sweet potatoes on the side.
This recipe was adapted from Jubilee: Recipes from Two Centuries of African-American Cooking, via The New York Times, contributed by Sam Sifton. I slightly modified the proportions.
Yield: Serves 4 to 5
4bone-in pork chops (about 8 ounces each) (I used 5 boneless pork chops)
Kosher salt and freshly ground black pepper, to taste
1/2tsp dried thyme leaves
2 T olive oil
4 T unsalted butter, divided
1very small shallot, minced (about 1 tablespoon)
3garlic cloves, minced (about 1 teaspoon)
2 T all-purpose flour
1cup dry white wine
1 1/2cups chicken stock
2T drained capers
2 T minced fresh parsley, plus more for garnish
1tsp freshly grated lemon zest, plus 2 T freshly squeezed lemon juice
hot sauce, optional
Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme.
Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer.
Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
Drain most of the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling.
Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute.
Sprinkle in the flour, and cook, stirring, for 2 minutes.
Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you’re using it)(I omitted it), and simmer for 1 to 2 minutes.
Stir in the remaining 2 tablespoons of butter until it’s melted and the sauce looks smooth.
Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste.
This is an elegant and light dessert for a special occasion. Years ago, we were served this dish at a neighbor’s dinner party and my husband and I made it quite often for a few years. We loved it. I made this updated version to serve my family on Thanksgiving Eve this year. I thought that it was a perfect dessert for the evening before a day of indulgence. An added bonus was that the pears could be poached ahead of time and stored in the poaching liquid.
This recipe was adapted from Alton Brown via Food Network.com. I poached the pears cut in half rather than whole, and, as my neighbors did when they served this dish, added freshly whipped cream and crushed amaretti cookies as toppings. Lovely.
Yield: 8 servings
1 (750-ml) bottle white wine, Riesling or Viognier (I used Pinot Grigio)
1 cup water
5 ounces granulated sugar, approximately 3/4 cup
1 whole vanilla bean, split and scraped
5 firm Bartlett, Anjou or Bosc pears, peeled, halved, and cored (preferably using a melon baller)
freshly whipped heavy cream, for serving
crushed amaretti cookies, for serving
Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil. (I used an enameled cast iron pan with a glass lid.)
Peel, halve, and core the pears.
Decrease the heat to medium low and place the pears into the liquid (cut side up), cover and cook for 20 minutes.
Turn the pears cut side down and continue to cook for an additional 15 minutes, or until the pears are tender but not falling apart. Maintain a gentle simmer.
Remove the pears to a serving dish and place in the refrigerator.
Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown.
Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.
Remove the pears from the refrigerator, spoon the sauce over the pears. At this point, the pears can be stored overnight.
Place a pear half in a bowl and drizzle with sauce, top with a dollop of freshly whipped cream, and sprinkle with crushed amaretti cookies. Serve.