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Next, the olives, minced garlic, minced shallot, salt, pepper and dried oregano were added to the pan and cooked until fragrant. The heat was increased to high and the rice and broth were added. The mixture cooked until it boiled and then it was removed from the heat. The chicken was added to the pan and topped with the sliced lemons. The dish bakes covered in the oven for 30 minutes at which time the rice and chicken are cooked. To serve, the chicken is garnished with chopped parsley and a squeeze of lemon juice.
This was a flavorful chicken meal. The bold flavor of the oregano came through but tempered with the brininess of the Castelvetrano olives I used and the roasted lemon juices. The rice absorbed the broth and was tender to the bite. Overall, a delightful one-pot meal. My daughter came across an article in The New York Times titled, “The Secret to Great Pancakes Has Been in Your Pantry All Along.” The writer, Genevieve Ko, featured a recipe for Honey Oat Pancakes. I happened to have the ingredients on hand which are buttermilk, quick cooking or instant oats, ground flax seed, honey, fine sea salt, flavorless oil, baking soda, all-purpose flour and butter. While I didn’t have quick oats, Ms. Ko suggested pulsing old-fashioned oats into tiny bits. I also used my spice grinder to ground whole flax seed into a flax meal. The recipe works as a substitute for two large eggs. Since the topic of conversation has been the price of eggs, I wanted to try this recipe with flax seed. Did you know that if flax seed is ground into a meal and water added, it creates an egg substitute. There are various ratios giving on different websites. Food.com uses one tablespoon of ground flax seed with 3 tablespoons of water or 1 tablespoon whole flax seed with 4 tablespoons of water. The Minimalist Baker uses 1 tablespoon of flaxseed meal with 2-1/2 tablespoons of water. This egg substitution comes in handy not only as replacement for expensive eggs, but works for those individuals with an egg allergy and vegans. Getting back to the recipe, the buttermilk, oats, flax, honey and salt are added to a bowl, mixed together and needs to hydrate for a minimum of 10 minutes or up to an hour. Finally, the baking soda and flour are incorporated into the wet ingredients. When ready to cook, preheat a cast-iron or nonstick skillet or griddle on medium-low heat. Add a large pat of butter to your pan ensures a crispy, golden pancake. Use either an 1/8 or 1/4 measuring cup to portion out the pancakes, spacing them 2 to 3 inches apart. Make sure the pancakes bubble on top and are a rich brown color before flipping over. Wow, what light tasting pancakes. I usually make buttermilk pancakes, as they taste lighter to me, but these oat pancakes are even lighter. The pancakes had a delicate interior and were quite tender. A great way to get some fiber into everyone’s diet. Having now made these pancakes twice, I prefer the pancakes made in a cast-iron skillet. I hadn’t been to Perrotti’s Quality Meats in Cranford, NJ since my hip surgery. However, I recently found myself in the neighborhood and couldn’t resist stopping in to stock up on 100% natural beef and pork products. I picked up a New York Strip Steak, but wanted to zhuzh it up a bit. In the Wall Street Journal on March 8-9, 2025, chef Charlie Mitchell of Saga in Manhattan shared his home version of Sauce au Poivre in the “Slow Food Fast” column. For the recipe you’ll need 4 (5–6-ounce filet mignon steaks), salt pepper, extra-virgin olive oil, green peppercorns, shallots, brandy, beef or chicken stock and heavy cream. As my husband and I were sharing a steak, I made half a recipe and it worked out perfectly. The green peppercorns were purchased at Spice and Tea Exchange. While you can mail order the peppercorns, they do have stores in New Jersey, Ridgewood and Haddonfield, and have 98 stores across the country. Penzeys is another source for peppercorns as well as a wide variety of spices, herbs and soup bases. You may also want to check out Burlap and Barrel and their peppercorn offering. Something I’ve recently seen in a recipe was Jimmy Nardella Sweet Pepper Flakes and they have it. I considered grilling my steak outside, but went with searing in a hot cast-iron skillet using a cast-iron grill press to keep the meat flat. Once I had the steak cooked to a medium-rare (use an instant read thermometer), I removed it from the pan and covered it with foil. I wiped the pan and added oil, peppercorns and shallots and cooked the shallots for several minutes until softened. Next, the stock was added and reduced followed by the addition of heavy cream and simmered until the flavors meld together. What an elevated steak dinner! The meat was tender and juicy with the complexity of the sauce enhancing but not overwhelming the flavor of the steak. Overall, a high-quality meal made at home. The accompanying crab cake was purchased at my local Uncle Guiseppe's. The crab cake was delicious, nice pieces of lump crab meat and just enough bread crumbs to hold the crab cake together. “I found Spring, she’ll arrive this morning,” said Siri. If you have a question about a recipe, click on "Contact" to reach me. Be sure to include your email address so I can directly reply to you.
One-Pot Chicken and Rice with Caramelized Lemon
By Dan Pelosi The New York Times/NYT Cooking Time: 55 Minutes Prep: 10 minutes Cook: 45 minutes Servings: 4 Ingredients 4 bone-in, skin-on chicken thighs (about 1-1/2 pounds) Salt and black pepper 2 teaspoons dried oregano Crushed red pepper 2 tablespoon extra-virgin olive 2 lemons 1 cup pitted Castelvetrano or Kalamata olives, smashed and roughly chopped 6 garlic cloves, mined 1 medium shallot or 1/2 medium onion, 2 cups long-grain white rice, rinsed 4 cups (32 ounces) chicken broth 1/4 cup roughly chopped fresh parsley, for serving Preparation
Honey Oat Pancakes
“The Secret to Great Pancakes Has Been in Your Pantry All Along,” By Genevieve Ko, The New York Times, March 6, 2025 Time: 35 minutes Prep: 5 minutes Cook: 30 minutes Yield: 10-12 pancakes Ingredients 1-3/4 cup/395 grams buttermilk 2/3 cup/75 grams quick-cooking or plain instant oats (see Tip) 2 tablespoons ground flax (see Tip) 2 tablespoons honey, plus more for serving if desired 1/2 teaspoon fine salt 2 tablespoons canola or other flavorless oil 1 teaspoon baking soda 2/3 cup/95 grams all-purpose flour Salted butter, for cooking and serving Preparation
Tips: Quick-cooking oats are slightly flatter and cut smaller than old-fashioned oats, and instant oats are even smaller and thinner. If you have only old-fashioned (rolled) oats, pulse them into tiny bits to replicate the lighter texture that quick-cooking oats deliver. Ground flax, also known as flax meal, binds this batter together and accentuates the nutty taste of oats. You can substitute 2 large eggs for the flax, beating them well and adding to the soaked oats along with the oil in Step 3. The pancakes will taste more like classic buttermilk ones.
Filet Mignon with Sauce au Poivre and Confit Potatoes
The Wall Street Journal, March 8-9, 2025 Slow Food Fast column by Kitty Greenwald Recipe by Chef Charlie Mitchell, Saga in New York City Total Time: 35 minutes Serves: 4 Ingredients 4 (5- to 6-ounce) filet mignon steaks 2 pounds baby potatoes 6½ cups extra-virgin olive oil 3 cloves garlic, smashed 4 sprigs thyme Flaky salt and freshly ground black pepper ¼ cup green peppercorns 2 shallots, minced ⅓ cup brandy ½ cup beef or chicken stock 1 cup heavy cream Directions
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