​Last winter The New York Times Cooking published a “Sheet-Pan Everything,” supplement. I found these recipes exceptional and have prepared at least a half dozen of them. Last night, I made Gochujang Chicken and Roasted Vegetables. Gochujang (available at Wegmans) is a spicy paste made from red chili peppers, fermented soybeans, glutinous rice and salt. This traditional Korean sauce is both sweet and spicy while also adding a layer of umami. 

​A few weeks ago, I was watching “America’s Test Kitchen at Home.” One of their co-hosts, Bridget Lancaster was preparing Financiers. Financiers are small almond cakes that uses six ingredients to make the most wonderful two-bite petite cakes. They are perfect for entertaining as they can be prepared ahead of time (mine are being stored in an area of my unfinished attic where its cold and humidity free). You can dress these gems up with slivered almonds, pieces of chocolate or fresh fruit. For my dinner party, I topped mine with chocolate and almonds. 

​I was babysitting my granddaughters over the past weekend, when the  oldest asked me to bake her blueberry muffins. I purchase Wyman Blueberries at my local ShopRite. These berries are wild grown in Maine and are delicious. They are smaller in size than New Jersey berries.

I don't know where I found this recipe, but it's different than one I posted in July 2016. CSA Farm-ily members, when you get your NJ blueberries this summer, try both recipes and see which one you prefer. 

Blueberry Muffins 2
from the recipe files of Donna Walsifer
Source - unknown
Yield: one dozen
Prep time: 10 minutes
Bake Time: 20-25 minutes

1-3/4 cup flour
2/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt

Wine-Braised Chicken with Mushrooms and Leeks
By Melissa Clark
The New York Times, “A Good Appetite”
December 29, 2021
 
Yield: 4 Servings
Time: 1 hour
 
INGREDIENTS
 
1 (3 1/2-pound) chicken, cut into 8 pieces (or use 3 1/2 pounds bone-in chicken parts)
2 teaspoons kosher salt (Diamond Crystal), plus more as needed
½ teaspoon freshly ground black pepper, plus more as needed
4 garlic cloves
2 tablespoon extra-virgin olive oil, plus more as needed
2 tablespoons unsalted butter
1 cup thinly sliced mushrooms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination)
2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)
2 to 3 rosemary sprigs
¾ cup dry white wine (or use a dry red or rosé)
¼ cup crème fraîche, plus more for serving if desired
2 tablespoons chopped chives
1 teaspoon finely grated lemon zest, plus more for serving
½ cup finely chopped fresh parsley, leaves and tender stems

Most of the time I take my cue for nightly suppers from what appears on sale either in a food store’s app or their flyer. Recently Whole Foods had on sale Sustainable, Wild Caught Atlantic Cod Fillet. After perusing my favorite recipe apps, I found an interesting one on the website www.epicurious.com  for Roast Fish with Cannellini Beans and Green Olives. The recipe is by Claire Saffitz, a freelance recipe developer and cook book author.
 
For this recipe you’ll need fresh oregano, canned cannellini beans, pitted Castelvetrano olives, kosher salt, whitefish fillet (cod, haddock or halibut), shallots, Fresno chili, lemons and extra-virgin olive oil. Overall, the recipe had largely favorable reviews.