Oregon Blueberry Coulis
2 C. Oregon blueberries
1/3 C. sugar
1 T. balsamic vinegar
1 T. lime or lemon juice
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Blend all ingredients in food processor about 3 minutes. Strain to remove pulp. Refrigerate.
Fiddlehead Fern Fritters with Ad Hoc Green Sauce
fiddlehead fern fritters with ad hoc green sauce
3 cups (about 2 bunches) leafy herbs: any combination of cilantro, basil, mint, and/or parsley, washed, dried, and stemmed
1 clove garlic, roughly chopped
2 teaspoons finely chopped peeled ginger
Juice of 1 lime, plus more as needed
1/4 jalapeno pepper, seeded (optional)
1 teaspoon dried oregano (optional)
1/4 to 1/2 cup extra-virgin olive oil
1/2 teaspoon fine sea salt
1 cup chickpea flour (also sold as gram flour)
1 teaspoon fine sea salt
1 teaspoon dried dill
1/2 teaspoon ground coriander
1/2 teaspoon baking powder
1/4 teaspoon ground black pepper
A few pinches of ground cayenne
3/4 to 1 cup cold water
1/2 pound Ladyfern or Ostrich fiddlehead ferns (50 to 60 pieces)
2 cups neutral oil
Coarse sea salt, for finishing
To make the sauce, combine the herbs, garlic, ginger, lime juice, jalapeno, and oregano in the bowl of a food processor or blender and whiz until smooth and well blended. Scrape down the sides of the bowl as needed. Add V4 cup of the olive oil, and process again until blended. If the sauce seems too thick, add the remaining olive oil gradually. Season with the salt. Taste and add more salt or lime juice as needed. To make the fritters, in a large bowl, whisk together the chickpea flour, salt, dill, coriander, baking powder, black pepper, and cayenne with a fork until well mixed. Add % cup of the cold water, stirring until absorbed. Add more water as needed; you want it to resemble pancake batter—neither too thick nor too thin. Stir in the fiddlehead ferns until well coated and let sit until you’re ready to fry. Place a wire rack on a sheet pan or arrange a few paper towels under the rack to catch any oil. Heat the oil in a 10- or 12-inch skillet over high heat to 275 to 300 degrees F. (A candy thermometer is helpful here.) The oil is ready when a drop of batter bubbles immediately upon contact. Using tongs and in small batches, drop the battered fiddleheads into the oil and fry until golden and crispy, about 90 seconds. Using a slotted spoon, transfer the fritters to the rack to drain. Skim and discard any burned bits floating in the oil.
Sprinkle the fritters with the salt and eat while still warm, served with the sauce.
Savory Oregon Blueberry Sauce
1½-C. Oregon blueberries
2 T. chopped shallots or onions
2 T. butter or margarine
2 T. flour
½-tsp. dried thyme, crushed
¼-tsp. dried rosemary, crushed
½-C. dry red wine
½-C. water
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Sauté shallots in butter or margarine in small saucepan. Add flour and herbs. Cook and stir until mixture bubbles and thickens. Gradually add wine and water. Stir in Oregon Blueberries. Cook and stir until mixture thickens and boils. Simmer 2 minutes. Makes 2½-C.
Velvety Asparagus-Mint Soup With Lavender-Lemon Goat Cheese
Velvety Asparagus-Mint Soup With Lavender-Lemon Goat Cheese
Winter may not be as cold in the Northwest as other parts of the country, but it sure is dark. We get pretty excited at the sight of green stalks and leafy herbs; it means the days are getting longer and brighter. This soup is a mouthful of green — leek, asparagus, mint, and tarragon—bolstered by the thickening power of potatoes. If you’ve got sorrel growing in the yard or have access to wild watercress, feel free to throw some into the pot as well. Although this green soup is plenty good on its own, the lavender-lemon goat cheese, added just before serving, transforms it into a luxurious ride.
4 ounces (about 1/2 cup) plain goat cheese
3/4 teaspoon finely chopped dried culinary lavender
Grated or minced zest of 2 medium lemons
3 medium-starch potatoes (about 1-1/2 pounds), peeled and cut into 1-inch pieces
2 cloves garlic, peeled
1 teaspoon fine sea salt
3 cups water
3 T. extra-virgin olive oil
1/2 pound leeks, white and light green parts only, washed thoroughly and cut into 1/2-inch rounds
1 pound asparagus, woody ends trimmed, cut into 2-inch pieces
4- to 5-inch piece Parmigiano-Reggiano rind (optional, see note)
1/4 teaspoon ground black pepper
1/4 cup sorrel or watercress (optional)
1/2 cup whole mint leaves
1 T. fresh tarragon leaves, stemmed
Juice of 1/2 lemon
1/2 baguette or favorite crusty loaf, cut into 1/2-inch-thick slices (optional)
Put the goat cheese in a small bowl and mash until soft and malleable. (You can also do this in a food processor.) Stir in the lavender and half of the lemon zest until evenly distributed. Shape the cheese into a log and wrap in parchment paper, twisting each end tightly like a candy wrapper. Place the cheese in the freezer for about 15 minutes, then transfer to the refrigerator until ready to use. Preheat the oven to 300 degrees. Put the potatoes, garlic, and 1/2 teaspoon of the salt in a medium saucepan and cover with the water. Bring to a boil over medium-high heat, cover, reduce the heat to medium low, and cook until the potatoes are fork-tender, about 10 minutes. Using a slotted spoon, transfer the potatoes with garlic to a medium bowl, and reserve the cooking water. In a large, heavy-bottomed pot, heat the oil over medium heat, tilting the pan to coat. Add the leeks and stir to coat with the oil. Cook until softened, about 5 minutes. Add the asparagus and cook until softened, about 2 minutes. Add the potatoes and 5 cups liquid — measure out the reserved potato water and add enough tap water to equal 5 cups. Add the cheese rind, remaining 1/2 teaspoon salt, and pepper. Bring the mixture to a boil, then reduce the heat to medium low and cook, uncovered, until the asparagus is tender, about 10 minutes. Add the sorrel to the pot at around minute 8 of cooking. Meanwhile, arrange the baguette slices on a sheet pan and toast until crisp in the oven, 20 to 30 minutes. Remove the cheese rind from the pot and stir in the mint, tarragon, and remaining lemon zest. Puree the soup until smooth using an immersion or stand blender (be careful of spattering hot liquid and be sure to only fill the stand blender halfway). Return the soup to the pot and gently rewarm over low heat. Gradually add the lemon juice, tasting for acidity, and season with additional salt as needed. To serve, ladle the puree into six bowls. Using a serrated knife, cut the goat cheese log into 1/4-inch rounds and smear over each crostini, floating them in the soup bowls, or simply drop one or two cheese rounds into each bowl. The puree reheats well and will keep for about 4 days in an airtight container in the refrigerator. Transfer the patties to a sheet pan and place into the oven to keep warm until serving. The patties will be slightly soft on the inside with a firm, crusty coating. NOTE: If you have a Parm rind on hand, feel free to use it for an umami boost; if not, though, no worries — the soup will still be lovely.
Oregon Blueberry Calfoutis
1 pound Oregon blueberries
3 T. sliced almonds
3 T. unsalted melted butter
¾ C. sugar
¼ tsp. salt
4 large eggs
3 egg yolks
1 tsp. vanilla
¼ C. brandy
1¼ C. whipping cream
2/3 C. all purpose flour
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Preheat oven to 350°. Place almonds on baking sheet and toast until fragrant, about 5 minutes. Coat six 4½x5½-inch baking dishes with butter and set aside. Place flour, 2/3 C. sugar, salt and almonds in a food processor. Pulse until mixture is finely ground and transfer to medium bowl. Add eggs, egg yolks, ¾ C. cream and vanilla to flour mixture. Whisk until smooth. Refrigerate bowl for 30 minutes. Wash and dry Oregon blueberries and place in a medium bowl. Add brandy and allow to marinate for 30 minutes. Divide the blueberries evenly among the baking dishes. Whisk butter into the batter and pour it over the blueberries. Place dishes on a rimmed baking sheet and bake for 20 minutes. Sprinkle dishes with remaining sugar. Bake until tops are golden and bubbling, about 15 minutes more. Whip the remaining cream. Serve calfoutis warm and topped with whipped cream.
Okonomiyaki: Cabbage Pancakes
Okonomiyaki: Cabbage Pancakes
5 eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sea salt, plus more for seasoning
1/3 cup flour
8 cups finely shredded cabbage
1 bunch scallions, trimmed and chopped, to yield about a heaping cup
For the soy dipping sauce:
¼ cup soy sauce
2 T. rice vinegar
2 T. mirin
1 teaspoon hot chili sauce or Sriracha, optional
½ teaspoon sesame oil
1 teaspoon sugar
Grapeseed or other neutral oil for frying
In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage and scallions. Make the sauce: combine all ingredients in a small bowl. Add 1 T. of water. Set aside. In a large sauté pan, warm a couple T. of oil over medium-high heat until glistening. Pinch batter with hands and carefully drop the mounds into the oil—in a large skillet, you should be able to fry 4 at a time. Lower the heat to medium. Cook on each side for about 3 minutes or until golden brown. Transfer to a paper-towel lined plate and season lightly with salt. Serve with soy-dipping sauce.
Oregon Blueberry-Lemon Squares
2 C. rinsed Oregon blueberries
2¼ C. all-purpose flour
½ C. powdered sugar
1 C. (½ lb.) butter
4 large eggs
1 tsp. grated lemon peel
1/3 C. lemon juice
1 C. granulated sugar
½ tsp. baking powder
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Mix flour and ½ C. powdered sugar until blended. Mix in butter, cut into small pieces with a large fork until dough holds together when squeezed. Press evenly over the bottom of a 9×13-inch pan. Bake in a 350° oven until crust is golden brown, usually 20-25 minutes. While the crust is baking, whisk eggs together with granulated sugar, lemon peel, lemon juice and baking powder. Stir in Oregon blueberries. Pour egg mixture over warm, baked crust. Return to the oven and bake until the filling is firm and does not move when gently shaken, usually 20-25 minutes. Sprinkle with tsp. powdered sugar and let cool at least 15 minutes. Serve warm or cool.
Neskowin Blueberry Salmon
1 C. Oregon blueberries
2 Chinook salmon filets, 6-8 oz. Each
½ fresh ruby red grapefruit
½ C. crushed pineapple
2 fresh limes
fresh ground black pepper
½ tsp. chili powder
1 small Anaheim chile
2 T. butter
¾ C. brown sugar
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Generously butter a glass baking dish and spread pineapple in the dish. Sprinkle liberally with fresh ground black pepper. Slice the chili into very thin rings and arrange over the pineapple. Squeeze the juice of two limes over the chili slices, then lay the salmon filets over the sliced chile. Peel and trim the grapefruit, and cut it into bite-size chunks and arrange those over the salmon. Top with Oregon blueberries, sprinkle with brown sugar, and season generously with chili powder. Bake at 425° till top is bubbly and salmon is opaque. Serve with rice and fresh steamed asparagus or artichokes.
Tomato Cobbler with Cheddar Herb Biscuits
Tomato Cobbler with Cheddar Herb Biscuits
6 T. unsalted butter, well chilled
2 cups thinly sliced Walla Walla or yellow onion (from about 1 large)
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
2 pounds cherry tomatoes (about 2 pints), stemmed
1 cup all-purpose or white wheat flour
2 teaspoons baking powder
1 teaspoon fresh thyme leaves, finely chopped
1 cup grated sharp cheddar cheese
3/4 cup buttermilk
A few dashes of Tabasco or favorite mild hot sauce
Measure out 2 T. of the butter, then return the rest to the refrigerator until ready to make the topping. Place the butter in a 9- or 10-inch skillet and melt over medium heat, tilting the pan to coat. Add the onion and turn with a wooden spoon or pair of tongs until well coated. Cook until very soft, about 20 minutes, adjusting the heat as needed to avoid burning. Season with V4 teaspoon of the salt and 1/4 teaspoon of the pepper. Transfer the onions and any residual butter to a 9- or 9 1/2-inch pie plate and spread around until the bottom of the pan is covered. Slice the tomatoes as needed Larger cherry tomatoes will cook more evenly if cut in half). Layer the tomatoes on top of the onions. Preheat the oven to 375 degrees F. Meanwhile, make the biscuit topping. In a large bowl, stir together the flour, baking powder, thyme, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cut the remaining 4 T. cold butter into small dice. With your hands, “cut in†the butter with the tips of your fingers until the mixture looks like fluffy sand. You should not be able to see clumps of butter. (You can also use a food processor, pulsing briefly to incorporate.) Stir in the cheese. Make a well in the center of the flour, then add the buttermilk and hot sauce. With a wooden spoon or rubber spatula, gently stir the batter until it just comes together; it will be wet and sticky’. With a T., drop the batter all over the tomatoes, gently spreading until the fruit is thoroughly covered. (Don’t worry if you miss a spot; the batter spreads during baking.) Place the pie plate on a sheet pan and bake for 50 to 55 minutes. The topping should be golden brown and firm to the touch, and the filling should be actively bubbling. Let cool for about 15 minutes before serving warm or at room temperature. Store in the refrigerator for up to 2 days (if it lasts that long!). It reheats well.
Summer Tomato Dinner Salad
6 red radishes, trimmed and thinly sliced
4 scallions, trimmed and thinly sliced
2 cans (15 1/2 ounces each) chickpeas, rinsed and drained
2 large tomatoes, cut into bite-size wedges
1 pint cherry or grape tomatoes, halved
1 C. avocado, peeled, pitted, and chopped
1/2 T. chopped fresh dill
3 T. lemon juice
2 T. dijon mustard
2 C. garlic-flavored olive oil
2 ounces garlic-onion fat-free croutons
3 C. goat cheese, crumbled
6 6 mesclun greens
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In a large bowl, combine the radishes, scallions, chickpeas, tomatoes, cherry or grape tomatoes, avocado, and dill. In a small bowl, whisk the lemon juice and mustard. Slowly whisk in the oil. Set aside. Just before serving, add the croutons and cheese to the tomato mixture. Add the oil dressing and toss lightly. To serve, arrange 1 C. mesclun on each of 6 dinner plates and top with 1 2/3 C. tomato salad.
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Yield: 6 servings
Calories: 310
Fat: 16g
Fiber: 9g
Rhubarb Vanilla Bean Jam
Rhubarb Vanilla Bean Jam
4 cups (480 grams) rhubarb, diced into 1-inch pieces
1/2 cup (100 grams) granulated sugar (or more to taste)
Juice of 1/2 lemon
1 vanilla bean, seeds scrapped from the pod
In a large saucepan, sprinkle the sugar over the rhubarb pieces. Add the lemon juice and vanilla bean seeds. Throw in the vanilla bean pod while it cooks for extra flavor. Bring to a boil over medium-high heat, reduce heat, and simmer for 20-30 minutes, or until the jam has thickened. If the jam is too tart for your liking, add more sugar a T. at a time until it reaches your desired sweetness. Remove the jam from heat just before it reaches your ideal consistency. Serve warm or chilled, spread over hot toast, spooned over vanilla ice cream, or stirred into Greek yogurt. The jam will keep for several weeks in the refrigerator.
Spring Orzo Salad
2/3 C. orzo
1/3 C. finely chopped red bell pepper
1/3 C. finely chopped orange bell pepper
1/3 C. finely chopped and seeded tomatoes
1/4 C. quartered dry-packed sun-dried tomatoes
1/4 C. chopped scallions
1/4 C. chopped watercress
1 tsp. minced garlic
2 tsp. olive oil, preferably extra virgin
1/3 C. crumbled reduced-fat feta cheese
2 tsp. fresh lemon juice
Ground black pepper
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Prepare the orzo according to the package directions. Meanwhile, in a medium bowl, combine the bell peppers, tomatoes, sun-dried tomatoes, scallions, watercress, garlic, oil, cheese, and lemon juice. Mix the orzo with the vegetable mixture until well combined. Season to taste with black pepper.
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Yield: 2 servings
Calories: 343
Fat: 9g
Fiber: 4g
Blood Orange Thyme Upside Down Cake
Blood Orange Thyme Upside Down Cake
4-5 blood oranges
3/4 cup (6 oz, weight) butter, softened and divided
1/2 cup brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon dried thyme
1/2 teaspoon ground ginger
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
Preheat oven to 350-degrees F. Grate 1 T. of zest from oranges. Cut off tops and bottom of oranges. Carefully cut off rinds and pith of oranges from top to bottom, following curve of orange. Thinly slice oranges and remove any seeds. Set aside. Melt 1/4 cup butter in a 9-inch round or 9×9-inch square baking pan in oven until melted. Carefully remove from oven. Whisk brown sugar into melted butter until combined. Place back in oven for 3 minutes. Remove from oven and whisk slightly to blend; spread evenly across bottom of pan. Arrange blood orange slices evenly over top of butter/sugar. Reserve any extra slices for garnish. Set aside. In a bowl, whisk together flour, baking powder and salt. Set aside. In a separate mixing bowl beat together remaining 1/2 cup softened butter, granulated sugar, orange zest, thyme and ground ginger until slightly lightened in color, about 3 minutes. Scrape down bowl as needed. Add eggs one at a time, beating well after each addition. Scrape down bowl as needed. Beat in vanilla extract until smooth. Alternate adding in flour/baking powder mixture and milk, mixing until just combined. Scraping down bowl as needed. Carefully spoon batter over blood orange slices in baking pan and gently spread evenly. Bake at 350-degrees F until wooden pick or cake tester comes out clean, about 35-45 minutes. Let cool in pan for 10 minutes then invert onto serving plate. Scrape out any remaining syrup from pan and drizzle over cake. Serve with fresh whipped cream or vanilla ice cream.
Tangy Remoulade Sauce
2 T. Creole or whole-grain mustard
2 T. chopped green onion tops, green part only
1 1/2 tsp. prepared horseradish
1 tsp. chopped garlic
1 tsp. yellow mustard
1 tsp. hot sauce
1/2 tsp. Worcestershire sauce
1 T. fresh lemon juice
1 large egg
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 C. plus 2 T. vegetable oil
2 T. chopped fresh parsley leaves
1 to 2 hard boiled eggs, chopped
1 1/2 T. drained and coarsely chopped capers
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In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper. Process until smooth, about 30 seconds. With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream. Add the parsley and pulse to combine. Transfer to a container, fold in the chopped eggs and capers, cover, and refrigerate for 1 hour before using. This sauce will keep, refrigerated, for up to 24 hours.
Lemon Ricotta Stuffed Zucchini Blossoms
Lemon Ricotta Stuffed Zucchini Blossoms
1 cup Ricotta Cheese
¼ cups Parmesan Cheese
1 whole Lemon, Juiced And Zested
¼ cups Chopped Basil
Salt And Pepper, to taste
12 whole Medium Zucchini Blossoms
1-½ cup Flour
1 T. Baking Powder
1-½ cup Soda Water
Vegetable Oil, For Frying
More Lemon Slices For Serving
In a bowl mix together the ricotta cheese, Parmesan, lemon zest and juice, and basil and then season with salt and pepper to taste. Fill each of the zucchini blossoms with the ricotta mixture and make sure to squeeze the petals around the filling to secure it in place. Set aside. In another bowl mix together the flour and baking powder, then carefully whisk in the soda water. Set aside. In a heavy bottom pot or pan, heat about 2 inches of oil over medium high heat until shimmering. Dip the flowers in the flour mixture and turn them to coat completely. Fry in batches for 2 minutes per side until golden and crispy. Remove to a plate lined with paper towel and immediately season generously with salt. Wait a minute to pop one of these in your mouth, don’t be like me and scorch off all of your taste buds because you are impatient. Serve with lemon slices to spritz over top. Enjoy!!
Soft Parmesan Dinner Rolls
Soft Parmesan Dinner Rolls
1 1/4 cups warm milk 100°-105°F
1 package rapid rise yeast
2 tablespoons sugar
1 1/2 teaspoons kosher salt
3 extra large eggs
4 tablespoons butter at room temperature
4 1/2 cups bread flour divided
1 cup parmesan cheese freshly grated
FOR TOPPINGS:
2 tablespoons butter melted
1/4 cup parmesan cheese freshly grated
2 tablespoons chopped parsley
In a small bowl, lightly beat 2 of the eggs with a fork and set aside. In the bowl attachment of a stand mixer combine the milk and yeast (Make sure the milk is between 100° and 105° — too hot and it will kill the yeast – and the rolls won’t rise). Use a conventional whisk to whisk together the yeast and the milk. Add the sugar, salt, beaten eggs, butter, and 1 cup of the bread flour and the parmesan cheese. Whisk together to combine. Add the remaining 3 1/2 cups of bread flour and place the mixing bowl in the stand mixer. Attach the dough hook and knead the flour into the yeast mixture on medium speed for 6-7 minutes or until dough is soft and elastic. Lightly oil a large mixing bowl with canola oil and set the dough in the center, turning once or twice to get a light sheen of oil on the dough. Cover the dough with a tea towel and set it in a cold oven to proof for one hour, or until doubled in size. Spray vegetable spray in a large rectangular pan (I used my lasagna pan 11″ x 15″) or use two smaller pans. Divide the dough into quarters. Divide each quarter into sixths and roll each into a ball. Place in the pan so that the dough balls do not touch.   Lay a piece of wax paper over the rolls and set in a cold oven to rise for another hour. When the dough has doubled in volume, remove it from the oven and preheat the oven to 375°.
Lightly beat the remaining egg and brush it over the rolls. The egg wash gives the rolls a sheen. When the oven is hot, bake the rolls for 20 minutes. Remove the rolls from the oven and brush with melted butter. Sprinkle with parmesan cheese and parsley. Serve.
Heirloom Tomato Salad with Aioli and Capers
2 medium tomatoes, thinly sliced
1 recipe lemon aioli
2 paper-thin slices red onion
1/4 C. basil leaves
2 tsp. capers, rinsed, drained, and finely chopped
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Arrange the tomato slices on 4 salad plates. Use the back of a spoon to spread equal portions of the aioli on the tomatoes. Separate the onion rings and scatter over the aioli. Scatter on the basil and capers.
Elderberry Apple Jam
Elderberry Apple Jam
Yield: 3 half-pint jars of jam
6 cups of elderberries, carefully picked over to remove any green berries and pieces of stems and leaves.
8 small-medium, slightly under-ripe apples, diced (roughly 1/2 inch pieces) and cored (leave skin on). I’ve used Liberty, McIntosh, and Jonathan with great results in my various versions of elderberry apple jelly and jam.
1/2 cup water
3 and 1/2 cup sugar
1 tbsp lemon juice
In a large saucepan, gently crush some of the berries with the back of a large spoon. You must be gentle, to avoid crushing the seeds, which releases a bitter flavor into the juice. Add the water and bring to a boil, stirring constantly, and gently crushing the berries with the back of the spoon, until enough of the berries have burst to make it liquidly. You won’t need to do much crushing because the boiling actually makes most of them burst. Add diced apples, return to a boil, and simmer for about 10-15 minutes, until apples are mushy. Strain through a fine mesh metal strainer, to remove seeds. You may gently push the berry and apple pulp through the strainer with the back of a spoon. But, again, avoid crushing the elderberry seeds. Put the juice/pulp, the sugar, and the lemon juice into a large saucepan, and return to a boil. The mixture will be thick, so stir frequently, scraping the bottom of the pot, to prevent scorching. Continue simmering and stirring/scraping for about 10-15 minutes, until it sheets off a spoon (or until it reaches desired thickness). Hint: Do not use the temperature test for doneness. Mine became quite thick and passed the spoon test while still at the boiling point of water, 212 degrees F. It’s a firm gel when cool. Pour into sterile half-pint jars, cover with sterile lids and rings, and process for 15 minutes in boiling water bath.
Farmers’ Market Pasta Salad
1 package refrigerated cheese tortellini
2 C. trimmed sugar snap peas
2 T. refrigerated pesto
1 C. cherry tomatoes, halved
1/4 tsp. ground black pepper
Fresh basil (optional)
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Place the tortellini into a large pot of boiling water. Cook for 5 minutes, stirring occasionally. Add the sugar snap peas and cook for 3 minutes, or until tender but still crisp. Drain the pasta and peas, and rinse with cold water. Place into a large bowl and toss with the pesto. Gently fold in the tomatoes and pepper. Garnish with basil, if using.
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Yield: 4 servings
Calories: 280
Fat: 8g
Fiber: 4g
Very Easy Bread
Very Easy Bread
2 3/4 cups all-purpose flour
1/4 tsp yeast
2 tsp salt
1 cup water
approx. 1/2 cup beer
1 tbsp vinegar
Combine all ingredients in a bowl and form into a ball.  Cover with plastic wrap and set aside for 18 hours. Dust counter with flour and place dough ball on flour. Punch down 10 times. Form into a ball or oval shape. Place on a large sheet of parchment paper. Loosely cover with plastic wrap and leave to stand 2 more hours. Uncover, sprinkle with a little flour, and score top. Heat heavy pot / Dutch oven into an oven and heat to 375 degrees. Carefully lift the parchment paper with dough on it and place into pot. Cover immediately. Lower temp to 340 and bake 30 minutes. Remove lid and bake another 20 minutes or so.
Red Cherry and Thyme Bread
Red Cherry and Thyme Bread
I sometimes make bread as follows: Partially replace the water in the recipe with red cherry juice from a can of preserved cherries in syrup. Also work a handful of cherries and a little thyme through the dough.
The result is not a very sweet bread, but of a pretty pinkish red color and great with fresh fillings such as cottage cheese and scallions.
9 oz can cherries in light syrup and a little water
3 1/3 cups all-purpose flour
2 packages yeast (5 1/2 tsp)
pinch of salt
small bunch of thyme, leaves stripped from the twigs
Pour the cherries through a strainer and collect the liquid in a measuring cup. Top up the fruit juice with water to 1 cup. Combine the flour, yeast, salt, and thyme in a bowl. Add the cherry syrup. Punch down the mixture into a pliable dough for at least 10 minutes. Allow to rise, covered, in a warm place for 1 hour. Punch down the dough again and fold in the cherries. Create a nice ball. Place the ball on a cookie sheet and allow to rise for at least another 30 minutes. Bake the bread until done in the lower third of an oven preheated to 35O°F/Gas 4 for approx. 30 minutes. Carefully tap on the bread to hear whether it is cooked: It has to sound hollow; if it sounds dull, briefly return to the oven. These buns are of course best while still warm, tied in a dish towel. Serve during a picnic with small portions of thyme butter, wrapped separately in waxed paper.
Summer Tomato Soup with Fresh Dill
1 T. olive oil
1 medium onion, finely chopped
1 T. water
2 cloves garlic, minced
1 1/2 pounds tomatoes, peeled and chopped
4 T. stemmed and chopped fresh dill + 4 fronds for garnish
3 C. chicken or vegetable broth
Salt
Ground black pepper
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In a medium pot over low heat, combine the oil, onion, and water. Cook, stirring occasionally, for 12 minutes, or until soft. Add the garlic and cook 5 minutes longer. Increase the heat to medium. Add thetomatoes, dill, and broth. Simmer for 25 minutes, or until the tomatoes are very soft. Season with salt and pepper to taste. Chill in the refrigerator for 2 hours. Serve garnished with dill fronds.
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Yield: 4 servings
Calories: 92
Fat: 5g
Fiber: 2g
Oven Risotto with Crispy Roasted Mushrooms
Oven Risotto with Crispy Roasted Mushrooms
1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4″ thick (about 4 cups)
3 garlic cloves, peeled, thinly sliced
6 thyme sprigs
1/4 tsp. crushed red pepper flakes
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 3/4 tsp. (or more) kosher salt, divided
1 medium onion, finely chopped
1 cup arborio rice
1/2 tsp. freshly ground black pepper
1/2 cup dry vermouth or white wine
3 cups homemade chicken stock or low-sodium chicken broth, divided
2 oz. finely grated Parmesan (about 1 cup)
2 Tbsp. cold unsalted butter, cut into pieces
1/2 tsp. finely grated lemon zest
1/3 cup coarsely chopped parsley leaves
Lemon wedges (for serving)
Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25–30 minutes. Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3–5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16–18 minutes. Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable. Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.
Fresh Mint and Cucumber Tea
Fresh Mint and Cucumber Tea
1 handful or a small bunch fresh mint leaves
zest and juice of 1 lemon juice of
2 limes
approx. 6 slices cucumber
honey to taste
1 tray ice cubes
Bring a kettle to a boil and pour water over the fresh mint in a heatproof glass pitcher. Leave the mint tea to slightly cool. Grate the lemon zest and squeeze together with the limes. Stir the zest and juice through the tea. Add the cucumber slices and stir in the honey, until dissolved. Store the tea in the refrigerator to fully cool until used. Immediately before serving add half of the ice cubes to the pitcher and fill four large glasses with the other half. Pour the iced tea into the glasses through a tea strainer. You can garnish the glasses with a sprig of fresh mint and some extra cucumber slices.
Doctored Cake Mixes
Sugar Topped Muffins
18-1/4 oz. pkg. white cake mix with
pudding
1/2 t. nutmeg
1 c. milk
2 eggs
1/3 c. sugar
1/2 t. cinnamon
1/4 c. butter, melted
Blend cake mix, nutmeg, milk and eggs on low speed of an electric mixer until just moistened; blend on high speed for 2 minutes. Fill paper-lined muffin C. 2/3 full; bake at 350 degrees until golden, about 15 to 25 minutes. Cool for 5 minutes; remove from muffin C. to cool completely. Combine sugar and cinnamon on a small plate; set aside. Dip muffin tops into butter; roll in sugar and cinnamon mixture. Serve warm. Makes 2 dozen.
Lemon-Lime Cake
18-1/4 oz. pkg. lemon cake mix
3-1/2 oz. pkg. instant lemon pudding mix
3/4 c. oil
12-oz. can lemon-lime soda
16-oz. container cream cheese frosting
Mix first 4 ingredients together: spread into a lightly greased 13″x9″ baking pan. Bake at 350 degrees for 40 minutes. Cool: spread with frosting. Refrigerate until ready to serve. Makes 15 to 18 servings.
Rhubarb Cobbler
4 c. rhubarb, chopped
1 c. sugar
18-1/4 oz. pkg. white cake mix
3-oz. pkg. strawberry gelatin mix
1 c. water
1/3 c. butter, melted
Layer the first 4 ingredients in the order listed in an ungreased 13″x9″ baking pan: pour water and butter on top. Do not stir. Bake at 350 degrees for 45 to 60 minutes. Makes 15 to 18 servings.
Sweet and Sour Wild Boar
Sweet and Sour Wild Boar
1/2 lb. (680 g) wild boar roast, cut into 2-inch pieces
1 bottle (750 ml) dry red wine
2 T. (30 ml) extra-virgin olive oil
1 small yellow onion, cut into fine dice
1 carrot, cut into fine dice
1 stalk celery, cut into fine dice
Kosher salt
2 fresh bay leaves
1 clove garlic, smashed
1 28-ounce (793 g) can whole plum tomatoes, chopped with their juices
1 T. granulated sugar
1 1/2 (22 ml) T. white wine vinegar
Put the boar and red wine in a 4-quart pot and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook to remove some of the gaminess of the meat, about 15 to 20 minutes. Drain the meat and discard the wine. In an 11-inch straight-sided pan, heat the oil over medium heat. Add the onion, carrot, celery, and a pinch of salt; cook until the vegetables are tender and just beginning to brown, about 6 minutes. Add the bay leaves and garlic and cook until fragrant, 2 to 3 minutes. Add the boar plus a generous pinch of salt and cook for 2 minutes. Add the tomatoes to the pan and bring the mixture to a boil. Reduce the heat, cover partially, and cook at a very slow simmer until the meat is very tender, 2 hours. If the sauce becomes too thick, add a bit of water to it. Stir in the sugar and the vinegar and season to taste with salt. Serve on a large platter.
Pheasant Stir Fry Curry
Pheasant Stir Fry Curry
1-1/2 lbs. pheasant meat cut into 1-inch chunks
3 cloves garlic, minced
3 T. grated fresh ginger
1 handful of raw shelled peanuts (roughly chopped)
2 T. of curry red paste
8 oz. fresh snow peas
1 14 oz. cans coconut milk
1 lime
3 fresh red chili, finely sliced
Small bunch of fresh cilantro (separate the leaves and stems and then finely chop the stems)
Canola oil
Put wok or large frying pan on a high heat and add 2-3 T. of Canola oil. Sauté the garlic, ginger, most of the chopped chili, and the cilantro stalks for 30 seconds. Add the curry paste and stir for another 30 seconds. Add in the pheasant, cook for 3-4 minutes, then add the snow peas and coconut milk. Cover and let cook for 3-4 minutes. Taste and season with salt and pepper if needed. Turn off the heat. Sprinkle with cilantro leaves, the remaining of the chilies, peanuts and a wedge of lime. Serve with wild rice.
Marinated White Beans
Marinated White Beans
1/3 C. olive oil
Finely grated zest of 1 medium lemon
Juice of 1 medium lemon
1 medium shallot, diced (about 1/4 C.)
1 clove garlic, grated or minced
1/2 tsp. kosher salt, plus more as needed
Freshly ground black pepper
2 (15-ounce) cans cannellini beans, drained and rinsed
1/3 C. chopped fresh flat-leaf parsley leaves
1/4 C. chopped fresh oregano leaves
Place the olive oil, lemon zest and juice, shallot, garlic, salt, and few generous grinds of black pepper in a large bowl and whisk to combine. Add the white beans, parsley, and oregano and toss to combine. Taste and season with more salt and pepper as needed. Cover and refrigerate for at least 20 minutes or overnight. Let come to room temperature before serving. Make ahead: These beans get better with time, so feel free to make them up to 2 days ahead of time and store in the refrigerator. Serving suggestions: The beans can be enjoyed as is, piled on toast, tossed with cooked grains, or served over salads.
Basic Pasta Dough
Basic Semolina Pasta Dough (Pasta Fresca)
3 C. (375 g) semolina flour
1/2 tsp. kosher salt
1-1 1/4 C. warm water
On a clean work surface, mix together the semolina flour and the salt. Make a well in the flour and add the water to the center of the well a little at a time. With a fork, gradually pull some of the flour into the water mixture and continue mixing until a soft dough begins to form. With your hands, knead the dough until it is smooth and elastic, about 8 minutes. Cover the dough with a kitchen towel and let rest for 20 minutes. Cut the dough into desired shapes.
Basic Egg Pasta Dough (Pasta Fresca All’Uovo)
2 1/4C. All Purpose Flour
4 Large Eggs, Room Temperature
Make a well in the flour and add the eggs to the center. With a fork, lightly beat the eggs, and use the fork to gradually pull in some of the flour. Mix the flour and eggs together until well combined. Knead dough until it becomes smooth and elastic. Cover the dough and let rest for 20 minutes. Cut the dough into six pieces and cover with a towel. Pass one piece at a time through a pasta machine. Starting on the widest setting, pass the dough through, then fold the dough like an envelope and pass it through the widest setting again. Repeat these steps until the dough is smooth and elastic, 8 to 10 times. Begin to lower the setting a notch on the pasta machine and pass the dough through once on each setting, finishing on the second to thinnest setting. Lay the clough out on a flat surface sprinkled lightly with flour. Let the dough dry slightly; it should still be a little tack)’ and pliable or it will not cut properly. Cut the dough into desired shapes: tagliatelle, tagliatelle, spaghetti, what have you. Or use the sheets to make stuffed pastas such as ravioli, lasagna, or cannelloni.
Ravioli with Seven Herbs & Ricotta (Ravioli Alle Sette Erbe)
Ravioli with Seven Herbs & Ricotta (Ravioli Alle Sette Erbe)
1 1/2 (680 g) lb. ricotta
1/4 C. loosely packed basil leaves
1/4 C. roughly chopped flat-leaf parsley
1 T. roughly chopped mint
1 T. sliced chives
1 T. roughly chopped chervil
1 tsp. roughly chopped oregano
1 tsp. thyme leaves
Kosher salt
1/4 C. (59 ml) extra-virgin olive oil
1 recipe egg pasta dough
2 T. freshly grated pecorino cheese, plus more for serving
In a food processor fitted with the blade attachment, add the ricotta, the herbs, and 2 tsp. of the salt. Process until the herbs are chopped. With the motor running, gradually add the oil in a steady stream until it is incorporated, the herbs are finely chopped, and the mixture is the consistency of mayonnaise. Reserve 1/3 C. of the cheese mixture and set aside. Divide the dough into four pieces. Using a pasta machine, roll the dough out, starting with the widest setting and then going down until the dough is 1/8 inch thick. Lay out one sheet of pasta. Drop tsp. of filling down one side of the pasta sheet at 1/2-inch intervals. Fold the pasta over the filling and gently press out any air between the filling and the dough. With a fluted pastry cutter, cut the ravioli into small squares (about 1 1/2 inches) and place on a lightly floured baking sheet. Finish the remaining ravioli in the same fashion. Bring a large pot of well-salted water to a boil. Drop the ravioli into the boiling water and cook until they rise to the surface, 2 to 3 minutes. Reserve !4 C. of the pasta water, then drain the ravioli. Toss the ravioli in a bowl with the reserved cheese filling, a little of the pasta water, and the pecorino cheese. Serve immediately with more cheese if desired.
Bacon Wrapped Roasted Red Pepper and Goat Cheese Stuffed Chicken with Balsamic Drizzle and Basil
Bacon Wrapped Roasted Red Pepper and Goat Cheese Stuffed Chicken with Balsamic Drizzle and Basil
4 (6 ounce) chicken breasts, butterflied or pounded thin
salt and pepper to taste
4 ounces goat cheese
1 roasted red pepper, diced
2 tablespoons basil, chopped
2 teaspoons lemon zest
8 slices bacon
For the Balsamic drizzle:
1/2 cup balsamic vinegar
1 tablespoon brown sugar
Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the mixture of the goat cheese, roasted red peppers, basil and lemon zest on the chicken breasts, roll them up and wrap each in 2 slices of bacon. Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F to 165F), about 20-30 minutes, or bake in a preheated 400F/200C oven on a wire rack on a baking pan until cooked, about 20-30 minutes, turning the oven to broil for the last few minutes to ensure that the bacon is crispy. For the Balsamic drizzle: Bring the balsamic vinegar and brown sugar to a boil, reduce the heat and simmer until it has reduced by half and thickened, about 10-15 minutes.
Hunter-Style Quail QUAGLIE ALLA CACCIATORA
Hunter-Style Quail QUAGLIE ALLA CACCIATORA
8 quail (about 5 oz./141 g each)
Kosher salt and freshly ground black pepper
1/4 C. (59 ml) extra-virgin olive oil
3 ounces (85 g) sweet Italian sausage, casing removed, crumbled
1 medium yellow onion, thinly sliced
2 cloves garlic, smashed
4 fresh bay leaves
1 T. chopped flat-leaf parsley
2 tsp. rosemary
1/2 C. (118 ml) white wine
1/2 C. (118 ml) low-salt chicken broth
1/4C. chopped green olives
Season the quail generously with salt and pepper. Heat 2 T. of the oil in an 11 -inch straight-sided pan over medium-high heat. Add half of the quail and sear until golden brown all over, about 8 minutes total. Transfer to a plate and repeat with the remaining quail. Add the sausage, onion, garlic, and a pinch of salt to the pan; cook until browned and the onions are tender, 5 to 6 minutes. Add the bay leaves, parsley, and rosemary to the pan and cook until fragrant, about 1 minute. Add the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a boil and reduce by half. Add the quail and the broth, reduce the heat, and cook, covered, at a gentle simmer until the quail is cooked through and almost falling off the bone, about 20 minutes. Add the olives and cook until the flavors have melded together, about 2 minutes. Season to taste with salt and pepper. Transfer to a platter and serve.
Roasted Red Peppers with Pesto & Goat Cheese
Roasted Red Peppers with Pesto & Goat Cheese
8 baby red bell peppers
2 heaping tablespoons prepared pesto
1 tablespoon olive oil
2 tablespoons balsamic vinegar
3 ounces goat cheese
fresh oregano (optional)
Preheat oven to 4oo degrees. Slice mini bell peppers in half and remove stem and seeds. Place in a large bowl (or large ziplock bag) and toss with pesto, olive oil and balsamic vinegar until peppers are completely covered. Line up peppers on a baking sheet and place into oven. Bake for 15 minutes. Take peppers out and carefully add crumbled goat cheese to insides of pepper halves. Place back into oven and bake for another 3-5 minutes or until goat cheese is melted. Optional: sprinkle chopped fresh oregano over peppers before serving.
Blistered Green Olives
Blistered Green Olives
1 (15oz) can green olives (well drained)
1 tbsp olive oil
1 tbsp fresh minced garlic
1/2 tsp red pepper flakes (more if you like it real spicy)
In a sauté pan, heat the olive oil on medium heat (I have a glass-top stove and set the heat to one notch above medium). Add the drained olives to the pan and toss them with the oil. Sauté for 3-5 minutes or until they start to brown and “blister”.  Add the minced garlic to the pan; toss to coat. Continue to sauté the olives and garlic for 2-3 minutes.  Add the red pepper flakes last, about 1 minute before you plan on removing the olives from the pan.  Enjoy hot or cold! I like them both ways.  Store any leftovers in the fridge for up to 5 days. These are fabulous chopped up later to put in a sandwich or salad. Recipe Notes: Use your own discretion when adding the garlic and red pepper flakes to the pan. I prefer the garlic to be pretty toasty, but if you leave it in there too long it will begin to burn. Same for the red pepper flakes.
Lunchbox Peppers Sautéed in Garlic and Olive Oil
Lunchbox Peppers Sautéed in Garlic and Olive Oil
1 package of Mini Peppers
2 Tbsp. olive oil, and maybe extra
3 garlic cloves, sliced
salt and pepper to taste
In a large skillet, heat olive oil on low heat. Add garlic and peppers, and cover with a large splatter screen. Sauté on the lowest heat, turning the peppers every few minutes until they are slightly charred and softened. Add some salt and pepper, to taste. Before removing them, you may drizzle a little extra virgin olive oil over them, about 2 teaspoons. Remove and transfer them to a serving platter and serve. Cover with foil wrap to keep them warm until you are ready to serve them.
Sauteed Asparagus with Red Peppers & Olives
Sautéed Asparagus with Red Peppers & Olives
1 tablespoon extra virgin olive oil
1 small red onion, peeled, finely chopped
1 lb fresh asparagus, trimmed, peeled and cut into 1 inch pieces
1 large red bell pepper, seeded, deveined and cut into 1 inch pieces
1â„4 cup pitted chopped kalamata olive
1 small lemon, juice of
In a large skillet, heat the oil over medium and add the onion, asparagus and the pepper and sauté for about 2 minutes, or until the asparagus becomes tender (but remains crisp). Toss in the chopped olives and the lemon juice and cook another minute. Serve immediately.
Individual Fig Cakes (Tortine di Fichi)
Individual Fig Cakes (Tortine di Fichi)
1 1/2 C. granulated sugar, plus 2 T.
3 large eggs
272 C. (300 g) all-purpose flour
1 C. (240 ml) whole milk
1 C. (240 ml) vegetable oil
3/4 tsp. baking powder
½ tsp. baking soda
½ tsp. (2 ml) vanilla extract
4 ounces (115 g) fresh figs, cut into 1/2-inch pieces
Position a rack in the center of the oven and heat the oven to 350° F (180°C). In a stand mixer fitted with the whisk attachment, add 1V2 C. of the sugar and the eggs. Beat on medium speed until thick and creamy, 3 to 4 minutes. Add the flour, milk, and oil and continue to beat until combined. Add the baking powder, soda, and vanilla and mix until the batter is smooth and thick. Meanwhile, in a small bowl toss the figs with V2 T. of sugar and let sit for a few minutes to extract the juices. With a rubber spatula, fold the figs into the batter. Portion out the batter into standard-size individual muffin liners (no pan needed) arranged on a baking sheet. Sprinkle the remaining 1V2 T. sugar over the tops of the cakes. Bake in the oven until the tops are golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Pineapple Upside Down Pancakes
Pineapple Upside Down Pancakes
2 cups Bisquick
1 cup milk
2 eggs
1 (20 ounce) jar of pinapple slices
8-10 maraschino cherries (stems removed)
1/4 cup brown sugar
butter or non-stick cooking spray (for greasing the pan)
maple syrup (for serving)
whipped topping (optional)
Preheat a large skillet to medium low. While it’s heating up, drain the pineapples and pat them dry with paper towels. In a large bowl, whisk together the Bisquick, milk and eggs. Grease your skillet with butter or cooking spray, and add about 1/4 cup of pancake batter to the pan. Allow it to cook for about 2 minutes, and then add a pineapple slice and cherry to the center; sprinkle with brown sugar and continue cooking for another minute. Flip and cook for another 2-3 minutes. Repeat with remaining batter. Serve with syrup and whipped cream! YUM. Recipe Notes: The first time I experimented with these, my batter was a little too thick and my pineapple slices weren’t quite dry enough, so the batter around one side of the pineapple didn’t quite cook all the way. Oops! To remedy that, be sure to follow the pancake instructions on the Bisquick box, and if you’re making your own homemade pancake batter, be aware of this. If you like your batter on the thicker side, you can push the pineapple ring into the batter a bit so that it cooks evenly on both sides.
Lamb Ragu with Mint
Lamb Ragu with Mint
1 lb. rigatoni pasta
2 T. olive oil
2 shallots, chopped
1 clove garlic, minced
1 1/2 lb. ground lamb
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 C. red wine
4 C. marinara sauce, store-bought or home made
1/2 C. fresh mint leaves, torn
1/2 C. ricotta cheese
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.
Giada’s Homemade Marinara Sauce: 1/2 C. extra-virgin olive oil , 2 small onions, finely chopped , 2 garlic cloves, finely chopped , 2 stalks celery, finely chopped , 2 carrots, peeled and finely chopped , 1/2 tsp. sea salt , 1/2 tsp. freshly ground black pepper , 2 (32-ounce) cans crushed tomatoes, 2 dried bay leaves In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 tsp. of each salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
Anchovy Chicken with Lemon and Capers
Anchovy Chicken with Lemon and Capers
1 1/4 pounds boneless, skinless chicken thighs (4 to 5 thighs)
1 tsp. kosher salt
Freshly ground black pepper
6 garlic cloves, smashed and peeled
1/4 C. extra-virgin olive oil
5 oil-packed anchovy fillets
2 T. capers, drained and patted dry
Large pinch of red chile flakes
1 lemon, halved
Chopped fresh parsley, for serving
Crusty bread, for serving
Heat the oven to 4OO°F. Season the chicken thighs with the salt and pepper. Mince one of the garlic cloves and set it aside for later. Heat a 12-inch oven-safe skillet over medium-high heat, and then add the olive oil; it should thin out on contact. When the oil is hot, add the 5 smashed garlic cloves and the anchovies, capers, and chile flakes. Lower the heat to medium. Cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes. Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs over, transfer the skillet to the oven, and cook until the chicken is cooked through, 5 to 10 minutes. When the chicken is done, transfer the thighs to a plate (be careful—the skillet handle will be hot, so use a pot holder or oven mitt). Place the skillet over medium heat, and add the reserved minced garlic and the juice of one of the lemon halves. Cook for about 30 seconds, scraping up the browned bits on the bottom of the skillet. Return the chicken to the skillet and warm it in the sauce for 15 to 30 seconds. Squeeze the remaining lemon half over the chicken, and garnish with chopped parsley. Serve with crusty bread for mopping up the delicious pan sauce.