I used bone-in, skin-on chicken breast which worked perfectly. There is no substitute for sweet paprika. I purchased Pride of Szeged Sweet Paprika Powder, also known as Hungarian style, which I have used in other recipes; it’s worth the investment. The chicken is marinated in a blend of salt, minced garlic, coriander and black pepper. In a large bowl you’ll mix cubed sweet potato, thinly sliced pepper, fresh sage, spices and a small amount of oil. After marinating, the chicken is placed on a rimmed baking sheet and the vegetables are spread around the chicken while making sure the chicken is in contact with the pan. The initial baking time is 15 minutes at 425° then bumped up to 450° for 15 to 20 minutes or until the chicken is cooked through. To serve, place some of the onion/vinegar mixture on the chicken along with a drizzle of the liquid and garnish with cilantro leaves (I used parsley, personal preference). Wow, what a wonderful supper, my husband gave it two thumbs up! The vegetables were beautifully caramelized from the high heat. The chicken was moist, tender and the skin golden. The chicken is served with marinated red onions that have been tossed with apple cider vinegar, honey and a pinch of salt. The acidity of the sauce added a brightness to the dish. A great one pan meal to start off the week. To further ease into daylight savings time, on Monday morning, I prepared the filling for Caramelized Onion, Apple and Goat Cheese Melts that serves 4. I was going to hold off on preparing till Friday, but I was anxious to give this recipe a try. The recipe is another from the “Here to Help” column and developed by Jerrelle Guy. Not only does she create tasty savory dishes, but I’ve made her Zucchini Muffins with Cinnamon Crunch Topping, her Sheet-Pan Chocolate Chip Pancakes (granddaughter approved) as well as a delightful summertime recipe for Peach Pound Cake. For the recipe you’ll need olive oil, Vidalia onions, kosher salt, fresh thyme, red-pepper flakes, goat cheese, Kalamata olives, sour dough bread and apples or pears. As per the recipe, I caramelized two Vidalia onions, however it took longer than the 15-18 minutes that the recipe said it should take. I used a cast iron fry pan instead of my non-stick. My onions released a lot of liquid during the cooking process. I removed some of the liquid until I finally decided to swap pans and went with a non-stick and drained off additional liquid. I couldn’t believe how 1-1/2 pounds of onions cooked down to just about 1 cup. Added to the caramelized onions is salt, thyme and red pepper flakes. The onions are transferred to a bowl and the softened goat cheese and chopped olives are added. To make the sandwiches, the goat cheese is divided among four slices of bread and topped with thinly sliced Honey Crisp apple. Instead of frying the sandwiches in olive oil, I broke out my panini press. The panini press was perfect for this task. I drizzled a bit of olive oil on both sides of the bread to enhance browning. I would recommend spreading a thin layer of cheese on both sides of the bread so that you get a better taste of the filling. As I didn’t have enough kalamata olives on hand, I added a few oil cured Italian olives which gave the filling a more robust taste. It was a nice contrast against the tart and sweet flavor of the apples. This type of sandwich would do well at a party made on a cocktail rye bread. Overall, an interesting sandwich and quite enjoyable. Along with the sandwiches, I made a “vintage recipe” that I picked up years ago at Delicious Orchards, in Colts Neck, NJ for Cabbage Soup. For the recipe you’ll need a couple of slices of bacon, shredded cabbage, onions, caraway seeds, chicken stock, vermouth, salt, freshly ground pepper and sour cream. As I was preparing half a recipe, I used half a bag of shredded cabbage. The soup starts by cooking the bacon until crisp. It’s removed from the pan and next in is the cabbage, onions and caraway seeds. The vegetables are cooked crisp tender. Next in is the chicken stock and vermouth. The soup is brought to a boil then covered and slowly simmered for 25 minutes. I didn’t like the appearance of the shredded cabbage, so I puréed the soup. To serve, I garnished with crumbled bacon and omitted the sour cream. The soup had a nice consistency after puréeing. The caraway’s licorice flavor gave the soup a lovely flavor. It was an interesting soup, quite light in taste. Sheet-Pan Chicken with Sweet Potatoes and Peppers Melissa Clark The New York Times,” Here to Help” column January 31, 2023 Time: 40 Minutes, plus 30 minutes marinating Yield: 3 to 4 servings INGREDIENTS 3 tablespoons apple cider vinegar 1½ teaspoons honey 1 medium red onion, thinly sliced 1½ teaspoons kosher salt, more as needed 1 to 2 cloves garlic, grated or minced 1 teaspoon ground coriander ½ teaspoon freshly ground black pepper 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs) 2½ tablespoons extra-virgin olive oil 12 ounces sweet potato (1 large), peeled and cut into ½-inch cubes 1 large red, yellow or orange bell pepper, thinly sliced 1½ tablespoons finely chopped fresh sage ¾ teaspoon sweet paprika ⅛ teaspoon cayenne ⅛ teaspoon ground allspice Cilantro leaves, for serving PREPARATION
Cabbage Soup from Delicious Orchards, Colts Neck, NJ Yield: 8 cups Ingredients 4 slices bacon 4 cups shredded cabbage (about 1 pound) 2 medium onions, sliced 1 teaspoon caraway seeds 6 cups chicken stock, or enough to cover cabbage in pot 1/2 cup vermouth Salt Freshly ground pepper Sour cream In a heavy pot, cook bacon until crisp. Remove, crumbed and set aside. Add cabbage, onions and caraway seeds to bacon fact. Cook and stir until cabbage is just barely tender, about 10 minutes. Add stock and vermouth; bring to a boil. Cover, reduce heat and simmer 25 minutes. Add bacon. Season with salt and pepper. Serve garnished with a dollop of sour cream.
Caramelized Onion, Apple and Goat Cheese Melts Jerrelle Guy The New York Times, “Here to Help” column January 31, 2023 Yield: 4 sandwiches Time: 30 minutes Ingredients 2 tablespoons olive oil, plus more as needed for frying 1-1/2 pounds Vidalia onions, peeled, halved and thinly sliced 1/2 teaspoon kosher salt 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon red-pepper flakes 1/2 cup soft goat cheese (about 4 ounces 2 tablespoons chopped pitted kalamata olives (about a 10 olives) 8 (1/2-inch-thick) slices sour dough bread 1/2-pound apples or pears, halved, cored and thinly sliced Preparation
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