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It’s roasted in a 425° oven for 35 to 40 minutes. The chicken and vegetables are plated and the pan juices are poured into a fat skimmer or bowl to rest. The fat is skimmed off and the olives, lemon juice and red pepper flakes are added and drizzled over the chicken and vegetables.
My husband and I really enjoyed this preparation. I used bone-in, skin-on chicken and cooked it longer. The flavors melded lovely together with the red pepper flakes adding a subtle touch of heat, which you can omit. The fennel, artichokes and tomatoes gave the dish a flavorsome taste and complexity. It was a delicious weeknight sheet pan meal. Another Ali Slagle recipe I tried was Honey-Habanero Pork Chops with Carrots. For the recipe you’ll need, 1/2-inch-thick pork chops, paprika, salt, neutral oil, carrots, a lime, habanero chiles (halved and seeded), honey and chopped cilantro for garnish. This is a quick cooking recipe, hence the thinness of the pork chops. The pork is seasoned with paprika and salt. In a cast iron skillet over medium-high heat, oil is added and sliced carrots are seasoned with salt and pepper, cooked and charred for 3 to 5 minutes. The carrots are removed to a dish and lime zest covers the carrots. With additional oil, the pork chops and chiles cook. Press down on the meat with your tongs to prevent curling. I used a grill press that I purchased at a local restaurant supply store to keep the chops flat. The meat cooks about 3 minutes per side. When done, they’re removed and the heat reduced. The honey and lime juice are added and cooked until thickened. Off heat the pork, carrots and resting juices are added to the pan and coated on all sides with the sauce. This was a delicious meal, though a bit spicy. I did remove the pepper ribs to reduce some of the heat, but I probably could have used just have a habanero for flavor and heat. The charred chilis provided some smokiness and the sweet and hot combination of flavors was tasty. Overall, something different with pork. Sometimes, you can get lucky and a publication such as “Southern Living Magazine” publishes a group of two serving entrees. In the January/February 2025 issue, I found Wine-Braised Chicken and Vegetables. Not only did this recipe include white wine, but also deglazed the pan with a bit of bourbon…yum! For the recipe you’ll need thick cut bacon, chicken thighs, kosher salt, black pepper, bourbon, unsalted butter, sweet onion, baby red potatoes, flour, dry white wine, fresh thyme sprigs and chicken stock. The recipe begins by cooking the bacon in a enameled-cast iron skillet until crispy. Remove the bacon when done, discard any drippings. Pat chicken dry and season with salt and pepper. Placing the chicken skin side down in the pan, cook until the skin is crispy and can be easily lifted from pan; remove and set aside. For the next step, remove pan from heat and add bourbon; scrape any brown bits from the pan. When the bourbon is evaporated, add butter, carrots, onions, potatoes and flour. Stir until the flour coats the vegetables and the raw flavor is cooked out. Add the wine, thyme sprigs and bring to boil. Place the chicken amongst the vegetables and cook uncovered until the chicken is cook through. You want and internal temperature of 170° on the thighs. Remove chicken from pan and increase heat to cook the vegetables until tender. You can add butter to make the sauce glossy, but I left that step out. Make sure to remove the thyme sprigs, adjust salt then add chicken to pan to absorb flavors. To serve, garnish with thyme leaves and bacon bits. This was a scrumptious one pot meal. We really loved the flavors incorporated into the dish. The thyme was a wonderful accent flavor as well as the acidity from the wine that brightened the dish and the bourbon added a richness to the sauce. This was a great meal for a family weeknight. As far as the alcohol, it evaporates during cooking. In a recent episode of Lidia Bastianich’s cooking show, she demonstrated Fresh Pear and Pecorino Ravioli with Cacio e Pepe Sauce. This recipe is for those cooks who feel comfortable making homemade pasta dough with a machine or rolled out by hand. Can you use premade fresh pasta sheets? I don’t see why not, it’s worth a try don’t you think? If you feel ambitious, Light Egg Pasta Dough by Lidia Bastianich is very easy to make and work with; I’ve made it before. For the dough you’ll need all-purpose flour, eggs, extra-virgin olive oil and water. You can make this dough by hand or in a food processor, the processor is the way to go. Once you have the dough made it needs to rest for 1/2 hour to relax the gluten and hydrate. If rolling by hand you’ll want to use a long dowel rolling pin to get the dough paper thin. If you using a pasta machine, you’ll start rolling on the thickest setting and then reduce down. I found that if you didn’t go to the final thin setting, the pasta was easier to work with for ravioli. I didn’t realize that there were two similar recipes for the filling on Lidia’s website. One is Fresh Pear and Pecorino Ravioli with Cacio é Pepe Sauce with a filling using a Bartlett pear, 1-1/2 cups grated Grana Padano and mascarpone cheeses. The one I followed, Fresh Pear and Pecorino Ravioli, has a cheese filling using a younger pecorino Romano cheese (3 to 6 months) that’s softer and a 12 month aged pecorino for the sauce. My local food store only carried cheese that was aged for 9 to 12 months. As I couldn’t locate a younger cheese, I used the aged variety for the filling and sauce. The sauce is made with butter, Pecorino Romano cheese and coarsely ground black pepper. To make the ravioli, roll the dough for strips for filling. If you’re using a ravioli cutter, take into consideration the diameter of the ravioli in relation to the width of your strips. For my ravioli cutter, I used about 1-1/2 teaspoons for my filling. When done, place the ravioli on a lightly floured towel-lined or parchment-lined tray. Make sure the edges of the pasta are well sealed. Cover the pasta with a towel and continue making ravioli. Cook the ravioli as you would regular pasta, salted water, until ravioli float to the top. While the pasta cooks, heat the butter in a wide skillet, add a cup of the boiling pasta water. As the pasta finishes, use a spider to gently place the ravioli into the butter mixture; coat. Add the cheese and gently stir to melt the cheese; coarsely grate the black pepper on top. This was a fabulous dish. Fresh pasta dough makes for light tasting pasta, with the cheese imparting a sharp, lightly salty flavor with a hint of sweetness from the pear. The filling was a nice contrast to the cheese sauce. The mascarpone, a mild and creamy cheese, held the filling together and lent to the melting of the cheese. Overall, worth the work for this delicious pasta dish.
Sheet-Pan Chicken with Artichokes and Herbs
By Kay Chun The New York Times/NYT Cooking, April 30, 2021 Total time: 50 minutes Yield: 4 servings Ingredients 3 large fennel bulbs (about 3 pounds), trimmed, halved lengthwise and cut into ½-inch-thick wedges 2 (14-ounce) cans whole artichoke hearts in water, drained and halved lengthwise 8 ounces cherry tomatoes 6 tablespoons extra-virgin olive oil Kosher salt and pepper 2 tablespoons minced garlic 2 tablespoons ground fennel 1 tablespoon finely chopped fresh rosemary 1 tablespoon finely chopped fresh sage 8 bone-in, skin-on chicken thighs (about 3 pounds) ½ cup pitted green olives, chopped 2 tablespoons fresh lemon juice 1 teaspoon red-pepper flakes (optional) Preparation
Honey-Habanero Pork Chops with Carrots
By Ali Slagle The New York Times/NYT Cooking, September 24, 2024 Total time: 25 minutes Prep time: 5 minutes Cook time: 20 minutes Yield: 4 servings Ingredients 4 thin (½-inch) boneless pork chops (about 1½ pounds total) 1½ teaspoons paprika Salt ¼ cup neutral oil, such as grapeseed 4 medium carrots, thinly sliced 1 lime 2 habanero chiles, halved and seeded ¼ cup honey Chopped cilantro, for serving Preparation
Wine-Braised Chicken and Vegetables
“Southern Living Magazine, January/February 2025 Active time: 45 minutes Total time: 1 hour 40 minutes Servings: 2 Ingredients: 3 thick-cut bacon slices, cut into 1-inch pieces 4 (8 oz.) bone-in, skin-on chicken thigh 1-1/2 tea. Kosher salt, divided (1 teaspoon and ½ teaspoon) ½ tea. black pepper 1/4 c. bourbon 6 tbsp. unsalted butter, divided (3 tablespoons and 3 tablespoons) 2 carrots, peeled and chopped (about 1 cup) 1 sweet onion, chopped (about 1-2/3 cups) ½ lb. baby red potatoes, halved (about 1-1/4 cups) 2 tbsp. all-purpose flour 2 cups dry white wine (such as Sauvignon Blanc or Pinot Grigio) 5 thyme sprigs, plus fresh thyme leaves for garnish 1-1/2 cups chicken stock
Fresh Pear and Pecorino Ravioli
“Lidia’s Family Table,” Lidia Matticchio Bastianich With David Nussbaum A Borzoi book published by Alfred A. Knopf ©2004 Tutti a Tavola “This delicate and quite simple ravioli is a lovely way to enjoy the affinity of pear and cheese. The filling is a lively blend of shredded ripe pear, shredded 3 to 6 months aged Pecorino Romano (it should be semisoft) and mascarpone—just stirred together at the last moment.” Ingredients A large, 1/2-pound, firm ripe Bartlett pear (or 2 small pears), most pears will make a good filling as long as they are ripe but firm 8 ounces freshly shredded 3 to 6 months aged Pecorino Romano 1-1/2 tablespoons chilled mascarpone For Cacio e Pepe Sauce 6 ounces butter 4 ounces mild 12 months Pecorino Romano, grated Abundant coarsely ground black pepper, to taste Directions Peel and core the pear and shred it against the large holes of a box grater. Stir the shreds with the shredded cheese in a bowl and blend in the mascarpone. Filling the Ravioli: Following the master method, roll dough strips for filling. For each raviolo, scoop a scant tablespoon of filling, shape it round and drop in place. Cover and cut ravioli by master method. Saucing in the Skillet and Finishing: Cook the ravioli as usual. Meanwhile, heat the butter until simmering in the large skillet and thin it with a cup of the boiling pasta water. Lay the cooked ravioli in the skillet and coat with the hot butter. Remove the pan from the heat and sprinkle over the grated aged Pecorino, mixing gently so the cheese begins to melt into a sauce, then grind coarse black pepper all around.
Light Egg Pasta Dough
Pasta Fresca “Lidia’s – Mastering the Art of Italian Cuisine,” Lidia Matticchio Bastianich and Tanya Bastianich Manuali Alfred A. Knopf, New York ©2015 Ingredients 2 cups all-purpose flour, plus more for dusting 2 large eggs ¼ cup extra-virgin olive oil 3 tablespoons water Directions
To make the dough in the food processor:
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