Donna Walsifer
I'm still here
I don’t know about you, but I can’t sit still for very long. Ever since the lockdown, I’ve been trying to cook new recipes for my blog. At times, it has been challenging to find the ingredients and yet avoid going into a food store. This week I made a list of menus and then purchased all the ingredients I needed. I did have to go out a second time this week, as my local Wegmans had a line at 7:30 AM that I wasn’t expecting. This in turn meant another line at Costco at 8:30 AM to get in on the tail end of the over 60 year old time slot. I decided to return to Costco the following day and to get an early start for lining up for their senior time slot.
This week, I prepared recipes nine and 10 from The New York Times Cooking supplement, “One Pot|Pan|Skillet.” The first recipe was Chicken with Shallots and Grapes and last night’s was Shakshuka with Feta.
This week, I prepared recipes nine and 10 from The New York Times Cooking supplement, “One Pot|Pan|Skillet.” The first recipe was Chicken with Shallots and Grapes and last night’s was Shakshuka with Feta.
The chicken recipe called for chicken thighs, fresh garlic, za’atar (optional), shallots, red and green grapes in small clusters on the vine and fresh thyme. My husband and I found the dish very good and tasty. However, he would have preferred the grapes off the vine, making it easier to eat them. Also, his preference would have been for chicken breasts. The roasted grapes were delicious with the chicken. Leaving out the za’atar was a mistake on my part. I thought the chicken could have used a bit more seasoning, but I didn’t want to purchase this spice just for one dish. Za’atar is a Middle Eastern spice blend that could include dried oregano, marjoram or thyme, spice such as cumin and coriander along with sesame seeds, salt and sumac. Sumac is a bush with dried fruits that are crushed to make a red powder. Sumac is bright in color, tart and lightly astringent. However, I am seeing it being used in a few more recipes that I am looking to try.
The second recipe was shakshuka with feta. I was always intrigued by the name. I first encountered it on the menu of Park Avenue Summer in Manhattan.
Shakshuka is eggs cooked in tomato sauce with spices. This is a well liked dish in the Middle East and North Africa. When I saw the recipe in the supplement, I had to try it. You will need an onion, red bell pepper, garlic, cumin, sweet paprika, a can of whole plum tomatoes, feta cheese, eggs and cilantro. I used a 28 ounce can of Wegmans crushed Italian tomatoes, Hungarian sweet paprika (because I had it) and fresh parsley instead of cilantro (personal taste).
The sauce was very easy to put together. Once that was done, I placed 4 cracked eggs into the sauce. The recipe said the eggs should cook for 7 to 10 minutes, mine cooked for a bit longer. This was another delightful dish that my husband and I enjoyed. I had some Italian bread to sop up the sauce. The feta in the sauce gave it a touch of creaminess. While we occasionally enjoy breakfast for supper, this would also be a great do ahead dish for a brunch. Make the sauce ahead, reheat or keep warm, and when the guests arrive, plop the eggs on top.
The second recipe was shakshuka with feta. I was always intrigued by the name. I first encountered it on the menu of Park Avenue Summer in Manhattan.
Shakshuka is eggs cooked in tomato sauce with spices. This is a well liked dish in the Middle East and North Africa. When I saw the recipe in the supplement, I had to try it. You will need an onion, red bell pepper, garlic, cumin, sweet paprika, a can of whole plum tomatoes, feta cheese, eggs and cilantro. I used a 28 ounce can of Wegmans crushed Italian tomatoes, Hungarian sweet paprika (because I had it) and fresh parsley instead of cilantro (personal taste).
The sauce was very easy to put together. Once that was done, I placed 4 cracked eggs into the sauce. The recipe said the eggs should cook for 7 to 10 minutes, mine cooked for a bit longer. This was another delightful dish that my husband and I enjoyed. I had some Italian bread to sop up the sauce. The feta in the sauce gave it a touch of creaminess. While we occasionally enjoy breakfast for supper, this would also be a great do ahead dish for a brunch. Make the sauce ahead, reheat or keep warm, and when the guests arrive, plop the eggs on top.