and then the weather changed, part 1

Thank goodness the heat and humidity are gone. Meals with warm flavors and the last of the summer vegetables can be made. From my CSA box I had a bunch of scallions that I wanted to incorporate into a main course. From Yewande Komolafe of The New York Times, I found a recipe for Sheet-Pan Gochujang Chicken and Roasted Vegetables. I enjoy the spicy and sweet flavor the gochujang imparts. For the recipe you’ll also need soy sauce, fresh ginger, a neutral oil, squash (butternut, acorn or delicata), turnips, scallions, kosher salt, bone-in skin on thicken thighs, radishes, rice vinegar, sesame oil and steamed rice (optional).

The recipe takes approximately 45 minutes to prepare. I used bone-in, skin-on chicken breasts and a small acorn squash as I was preparing the recipe for two.  Using a large bowl, I combined the gochujang, soy sauce, grated ginger, oil and tossed in the vegetables. With a slotted spoon, I placed the vegetables on a rimmed sheet pan and seasoned with salt and pepper. In the cook’s comments, I read where someone suggested marinating the chicken with some of the sauce, which I also did for about an hour in the refrigerator. Afterwards, I nestled the chicken in between the vegetables and seasoned the chicken with salt and pepper.
 
While the meal cooked, I separated the green and white parts of the scallion and sliced them. Using my mandoline, I thinly sliced the radishes. The scallion greens and radishes were mixed with rice vinegar, sesame oil, salt and pepper to create a light pickle mixture to go over the cooked meal.
 
What a scrumptious meal. The complexity of flavors were delightful. You had the sweetness from the vegetables with a hint of spiciness and the pickle mixture gave it brightness. Wonderful!
 
Last week, my husband offered to take me out to dinner after I was done cooking and jarring 50 pounds of plum tomatoes. I was sitting on a recipe from Hetty Lui McKinnon for Crispy Gnocchi with Tomato and Red Onion and another tray of grape tomatoes from Dreyer Farm. I keep Wegman’s store brand potato gnocchi on hand for quick weeknight meals. In the same time, it takes to drive to the restaurant and order, I had dinner on the table. For the recipe you’ll need extra-virgin olive oil, potato gnocchi, tomatoes, red onion, balsamic vinegar, kosher salt, fresh parsley and fresh basil.
 
Using my LeCrueset braiser, I added the oil and sautéed the gnocchi until they were golden brown. While they cooked, in a bowl I added grape tomatoes that were sliced in half, thinly sliced red onion, balsamic vinegar, salt and pepper and tossed.
 
When the gnocchi was done, I turned off the heat, added the tomatoes, several tablespoons of olive oil and the herbs. What a terrific, quick supper. The tomatoes are still at their peak flavor and the balsamic vinegar added a mellow tartness. You have a little bit of crunch from the gnocchi and herbaceous notes from the basil and parsley. When combined with the rest of the ingredients, you have a fabulous easy meal done in no time. My husband and I couldn’t stop raving about this dish. 

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 ​Sheet-Pan Gochujang Chicken and Roasted Vegetables
By Yewande Komolafe
The New York Times/NYTCooking
  
Time: 45 minutes
Servings: 4 to 6
 
“Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.”
 
Ingredients
3 tablespoons gochujang
2 tablespoons soy sauce
1(1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
3 tablespoons neutral oil, like grapeseed or canola, plus more for drizzling
2 pounds squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)
1-pound turnips, trimmed and cut into 2-inch pieces (about 3½ loose cups)
10 scallions, ends trimmed, green and white parts separated, but not chopped
Kosher salt
2½ to 3pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry
1 bunch radishes (about 10 ounces), trimmed
2 tablespoons rice vinegar
1 tablespoon sesame oil (optional)
Steamed rice (optional)
 
Preparation

1. Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
2. Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
3. While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.

Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desi

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Crispy Gnocchi with Tomato and Red Onion
By Hetty Lui McKinnon
The New York Times/NYT Cooking
 
Time: 20 minutes
Servings: 4
 
Ingredients
5 to 6 tablespoons extra-virgin olive oil
1(17-ounce) package shelf-stable (or frozen) potato gnocchi
1½ pounds tomatoes (any variety)
½ red onion, thinly sliced
1 tablespoon balsamic vinegar
Kosher salt (such as Diamond Crystal) and black pepper
Handful of chopped parsley, plus more for serving
Handful of torn basil, plus more for serving
 
Preparation

1. Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over. 
2. Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
   
3. When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed. 
4. Top with more parsley and basil, and eat immediately or at room temperature.

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