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Magazine” for Orange-Rosemary Roast Chicken. For the recipe you’ll need navel oranges, Yukon Gold potatoes, fresh rosemary, olive oil, kosher salt, black pepper, bone-in, skin-on chicken thighs (I substituted bone-in breasts), white balsamic vinegar, honey, Kalamata and Castelvetrano olives, scallions and shaved Parmigiano-Reggiano cheese.
This is a terrific meal that takes approximately 40 minutes to prepare. While your oven preheats, a rimmed baking sheet is placed in the oven. Part of the orange is sliced for cooking and some is squeezed for its juice and set aside. Orange slices, potato wedges, fresh rosemary, olive oil, salt and pepper are tossed together then added to the preheated baking sheet. The potatoes cook for 15 minutes, just shy of browning. The chicken is seasoned with salt and pepper and is par-cooked in a cast iron skillet with olive oil until the skin is golden brown. The chicken is turned; cooked for four more minutes before added to the baking sheet with the potatoes. The mixture cooks until the potatoes are browned and the meat reaches an internal temperature of 165°. While the chicken bakes, you whisk together vinegar, honey, reserved orange juice, salt, pepper and olive oil. Once the chicken is done, the dressing is drizzled over the chicken and topped with chopped olives, scallions and cheese. This was a wonderful chicken dish. The combination of ingredients lent a complexity of flavors, from the sweetness of the oranges to the briny taste of the olives. The roasted orange slices on their own were tasty. Mother’s Day is this coming Sunday and I try to do something special for both my daughter and daughter-in-law. Both have plans with their own families on Sunday, so I thought it would be nice if they could wake up and have a special breakfast. I made a Quiche Lorraine for my daughter. For this recipe, I turned to my 1983 edition of “Betty Crocker Cookbook.” I made this many years ago for a luncheon I had for co-workers and it was rich and delicious. For my daughter-in-law, I’m making a Crust-Less Broccoli Quiche from “Cooking Light Magazine,” July 2003. This version is high in protein, using 4 egg whites and 2 whole eggs, plus it has 5 cups of broccoli florets. For the Quiche Lorraine you’ll need a prepared pie crust, bacon, Swiss cheese, chopped onion, eggs, half and half, salt, pepper and cayenne pepper. For the crust I followed a recipe by Stella Parks that I found on the “Serious Eats” website for Buttery, Flaky Pie Crust Recipe. To make two pie crusts you’ll need all-purpose flour, sugar, kosher salt, unsalted American-style butter and very cold water. While the ingredients aren’t special, her method of preparing a flaky crust is interesting. I cut the recipe in half as I just needed one pie shell. When I got down to adding the ice water to the recipe, all thoughts of halving ingredients went out the window and I added the full amount. I had to scramble to save the dough by adding more ingredients. Needless to say, in the future I WILL mise en place my ingredients. I par-baked the crust before adding the quiche filling. Another thing I didn’t do was to follow the direction and bake the pie crust on a baking sheet. I had to quickly go to my pantry for a baking sheet before messing my oven any further. Once the pie shell baked for 10 minutes, I added the filling and baked until a knife inserted in the middle came out clean. Despite these challenges, I hope my effort yields a tasty product. To go along with the quiches, I prepared scones from a recipe from Claridge’s in London, England. I found the recipe on the Food52 website. I chose this recipe as I wanted one that used buttermilk and not heavy cream. Buttermilk will add a bit tang to the flavor and makes for a tender crumb whereas the heavy cream will make the scones denser. The scones received good reviews for flavor, but some felt the baking temperature of 475° was too high. One cook commented that the conversion of 240° Celsius was incorrectly noted at 475°. If you Google for the conversion, it comes to 464°. I baked mine at this temperature directly on a cookie sheet until the exterior was golden, with a dark brown bottom. When they were finished baking, I couldn’t wait until they were fully cooled to try them. The scones were tender, had a delicate crumb and a subtle sweetness. However, the one my husband and I tried needed a longer baking time. I put the scones back on the baking sheet and returned to the oven and had them bake a little longer with the residual heat. I suggest baking the scones at 400° and bake for 12 minutes; if possible on parchment paper. My recent pizza making adventure was a recipe for Sicilian Stuffed Pizza with Ricotta and Arugula. The recipe is by David Tanis, a contributor to The New York Times. Mr. Tanis participated in a seminar in Valelunga-Pratameno on pizza on the island of Sicily. The pizzaiolo, or pizza maker, took pizza dough and baked it on the floor of a stone oven. Once the dough puffed up, it was pulled from the oven and the pizzaiolo, split the dough (it resembles a pita) covered the bottom with sheep’s milk ricotta and a handful of arugula. The top was returned, cut into wedges and eaten like a sandwich. The pizzaiola called it a focaccia. Mr. Tanis’ recipe also uses ricotta cheese, but he also added anchovy fillets, roasted peppers, basil leaves, salt, pepper, crushed red pepper flakes, pecorino Romano cheese along with the arugula. When I made it for my husband last night, he likened it to a calzone. As my husband isn’t a fan of whole anchovies, I put a light spreading of anchovy paste on the dough along with the recipe’s other ingredients. You can use your own ideas and fill it perhaps with meatballs, sausage, pesto sauce or fresh mozzarella to name a few. While we enjoyed the stuffed pizza, my husband wasn’t a fan. Maybe this was because it lacked red sauce!!!
Grilled Arctic Char with Honey-Dijon Marinade
By Derrick Riches, “The Spruce Eats” Updated on 08/30/23 Prep: 10 minutes Cook: 10 minutes Total: 20 minutes Servings: 4 Ingredients 4 (1 1/2-inch thick) skin-on arctic char fillets 1/4 cup (120 milliliters) Dijon mustard 1/4 cup (120 milliliters) honey 2 tablespoons (30 milliliters) olive oil 3 cloves garlic, minced 2 teaspoons fresh thyme 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper 2 1/2 tablespoons freshly squeezed lemon juice Steps to Make It
Orange-Rosemary Roast Chicken
By Marianne Williams, “Southern Living Magazine” Published December 31, 2020 Active Time: 20 minutes Total Time: 45 minutes Servings: 6 Ingredients 2 medium navel oranges, divided 1 ½ pounds baby Yukon Gold potatoes, cut into ¾-inch-thick wedges ⅓ cup loosely packed fresh rosemary leaves, divided ¼ cup olive oil, divided 2 ¼ teaspoons kosher salt, divided ½ teaspoon black pepper, divided 6 (6- to 7-oz.) bone-in, skin-on chicken thighs 1 tablespoon white balsamic vinegar ¼ teaspoon honey ½ cup mixed Kalamata and Castelvetrano olives, pitted and cut into pieces ⅓ cup thinly sliced scallions 1 ounce Parmigiano-Reggiano cheese, shaved (about ½ cup) Directions
Quiche Lorraine
“Betty Crocker’s Cookbook” Golden Press/New York Ninth Printing, 1983 Servings: 6 Pastry for 9-inch One-Crust Pie 12 slices bacon, crisply fried and crumbled 1 cu shredded natural Swiss cheese (about 4 ounces) ½ cup finely chopped onion 4 eggs 2 cups half-and-half ¾ teaspoon salt ¼ teaspoon pepper 1/8 teaspoon cayenne red pepper Prepare pastry. Sprinkle bacon, cheese and onion in pastry-lined pie plate. Beat eggs slightly; eat in remaining ingredients pour egg mixture into pie plate. Bake uncovered in 425° oven for 15 minutes. Reduce oven temperature to 300°. Cook uncovered until knife inserted halfway between center and edges comes out clean, about 30 minutes longer. Let stand 10 minutes before cutting.
Buttery, Flaky Pie Crust Recipe
By Stella Parks From the website “Serious Eats” Prep: 20 minutes Cook: 60 minutes Active: 25 minutes Chilling Time: 2 hours Total Time: 3 hours, 20 minutes Serves: 20 Makes: 2 pies Ingredients 8 ounces low-protein all-purpose flour, such as Gold Medal Blue Label (1 2/3 cups; 225g), plus more for dusting 1/2-ounce sugar (1 tablespoon; 15g) 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight 8 ounces unsalted, American-style butter, straight from the fridge (2 sticks; 225g), cold 4 ounces cold tap water (1/2 cup; 115g) Directions
Special Equipment Rolling pin, 9-inch pie pan (preferably tempered glass; see note), pastry brush Notes Compared to stoneware or heavy enameled ceramic, tempered-glass pie plates conduct heat quickly and evenly, so the crust bakes up light and crisp, never greasy or soft. When room temperature exceeds 74°F (23°C), kitchen equipment and pantry staples will act as a heat source to the butter, creating a sticky dough. If it’s warm in your kitchen, take these proactive steps to manage your dough temperature. See our crash course in mastering pie dough for more tips and troubleshooting. Make-Ahead and Storage The dough can be made ahead of time and refrigerated for up to 24 hours before use. To store it for longer than that, the dough can be frozen as a block, rolled, or shaped in a pan. If frozen as a block, dough will still need to rest/relax for at least 2 hours after rolling and shaping.
Claridge’s Scones
By “Food52,” March 1, 2019 From the article “More than 210,00 of These Iconic British Scones Get Served Every Year,” By Hana Asbrink March 4, 2019 Prep Time: 4 hours, 40 minutes Cook Time: 12 minutes Makes: 12 scones Tools Standing mixer fitted with the paddle attachment Rolling pin 2-inch (5-cm.) pastry cutter Baking tray, lined with baking paper Pastry brush Ingredients 11 1/2 ounces (330 g.) plain flour, plus extra for dusting 2 1/4 ounces (60 g.) caster sugar 1 1/2 tablespoons baking powder 1/4 teaspoon salt 3 1/4 ounces cold unsalted butter, cubed 2 1/2 ounces (70 g.) raisins (optional) 3 3/4 ounces (fluid ounce) (110 ml.) buttermilk 3 ounces (fluid ounce) (90 ml.) milk 1 beaten with a pinch of salt, for the egg wash Directions Directions
In reading reviews of this recipe on Food52’s webpage, bakers noted that 475° was too hot yield burnt scones. If you Google equivalent of 240 degree Celsius, it’s equivalent t 464°. I suggest baking at 400° for 12 minutes.
Sicilian Stuffed Pizza with Ricotta and Arugula
“When Pizza is More Than Just a Pie,” by David Tanis The New York Time, June 6, 2018 Total Time: 45 minutes Servings: 2 to 4 Ingredients Fine semolina, for dusting 8 ounces pizza dough (store-bought or homemade), rolled in a ball and held at room temperature (see recipe) 8 ounces very fresh ricotta, drained Extra-virgin olive oil 6 to 8anchovy fillets, rinsed and blotted A few strips of roasted sweet pepper A few basil leaves Salt and pepper Crushed red-pepper flakes ¼ cup grated aged pecorino cheese, such as pepato 2 large handfuls arugula, preferably not too tender Preparation
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