Turmeric Chicken and Rice

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Helllooo, one-pot dish. This is an awesome take on the basic chicken and rice, taken up a level with turmeric, a great earthy, slightly bitter spice that goes really well alongside the cumin, curry and cinnamon in this recipe. The rice is flavored up with onion, fresh ginger and tomatoes, with some funk from fish sauce. With a little fresh lime to brighten this up, it’s such a simple dinner, and super delicious.

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TW’s Tips

  • Instead of bone-in chicken, I used boneless chicken breasts and cut down the browning time a bit to account for that. I bet this would be even better and more flavorful with skin-on, bone-in chicken though.
  • If you don’t feel like using fresh tomatoes, a can of diced tomatoes would work in a pinch.
  • I cooked this in a Le Creuset, which worked beautifully
  • I served this alongside an eggplant/mint/walnut side — but a green salad would also work

Enjoy!

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Turmeric Chicken and Rice

Ingredients

  • One 4 1/2-pound chicken, cut into 8 pieces
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons ground turmeric
  • 1 small onion, chopped
  • 1 tablespoon finely chopped peeled fresh ginger
  • 4 garlic cloves, minced
  • 2 plum tomatoes, chopped
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 2 cups jasmine rice
  • 3 bay leaves
  • 1 1/2 tablespoons Asian fish sauce
  • 3 cups chicken stock
  • Plain whole yogurt, sliced cucumbers, mint leaves and lime wedges, for serving

Directions

Season the chicken with salt and pepper. In a large enameled cast-iron casserole or Dutch oven, melt the butter and sprinkle with the turmeric. Add the chicken skin side down and cook over moderately high heat, turning once, until browned on both sides, 8 minutes total. Transfer the chicken to a plate.

Add the onion, ginger and garlic to the casserole and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the tomatoes, curry powder, cinnamon, cumin and rice and stir constantly until fragrant, about 1 minute. Return the chicken to the pot, skin side up. Add the bay leaves, fish sauce and chicken stock and bring to a boil over high heat.

Cover and simmer over low heat for 10 minutes. Adjust the lid to cover partially and simmer until the rice is cooked, 10 to 15 minutes longer. Remove from the heat, uncover and let stand for 5 minutes. Serve with yogurt, cucumbers, mint and lime wedges.

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Pantry Pasta

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Nothing beats a meal you can whip up in under an hour from what you have in your cupboard. Admittedly, this probably ges a little beyond the cupboard for most people, but it’s a really simple list of ingredients, and what you don’t have you can easily pick up at the market.

I’m sort of obsessed with all the awesome flavors going on in this dish from Bon Appetit. First, there’s olives — and Castelvetrano have to be some of my favorites. They’re more mild than your traditional green olive, with a little sweetness to them. I pop them like candy (or the candy corn pumpkins I’ve been gorging on lately…I digress). We’ve got cherry tomatoes, a little red onion, and some spicy peperoncini, then some salty Pecorino cheese on top and fresh basil, and the delicious meatiness of the sweet Italian sausage. So. Much. Happening. And sooo delicious.

I love that the sauce for this pasta is so simple — it’s just the liquid that comes from smashing the tomatoes, a little oil and butter and the pasta cooking liquid. Because there’s so much going on here, it’s the perfect way to make sure the dish doesn’t get overwhelming and allows the flavors to stand on their own. And stand they do.

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TW’s Tips

  • I used fresh cherry tomatoes — make sure they burst in the pan to give it some juiciness
  • Instead of spaghetti I substituted penne — or use any pasta
  • Use fresh basil — store it on your counter with the stem in a glass of water
  • Really seek out the Castelvetrano olives. Most high end grocery stores will have them either in an olive bar or pre-packed in the olive/cheese section.

This reheats beautifully. I can’t wait to make it again. Enjoy!

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Pantry Pasta

Ingredients

  • 2 tablespoons olive oil, plus more for drizzling
  • 8 ounces sweet Italian sausage, casings removed
  • ½ medium red onion, finely chopped
  • ¼ cup torn pitted olives, preferably Castelvetrano
  • 1 14-ounce can cherry tomatoes
  • 12 ounces spaghetti
  • Kosher salt
  • ¼ cup peperoncini, thinly sliced
  • 2 ounces Pecorino or Parmesan, finely grated, divided
  • 2 tablespoons unsalted butter
  • ½ cup torn basil

Directions

Heat 2 Tbsp. oil in a large skillet over medium-high. Cook sausage, breaking up with a wooden spoon, until cooked through, browned, and crisp in places, 5–8 minutes. Transfer to a small bowl with a slotted spoon. Reduce heat to medium; add onion and olives to skillet. Cook, stirring often, until onion is translucent, about 5 minutes. Add tomatoes, increase heat to medium-high, and cook, mashing tomatoes lightly and stirring often, until juices are slightly thickened, about 3 minutes.

Meanwhile, cook pasta in a large pot of lightly salted boiling water, stirring occasionally, until very al dente, about 6 minutes. Drain, reserving 1 cup pasta cooking liquid.
Add pasta and ¾ cup pasta cooking liquid to sauce and cook, tossing, until pasta is al dente and sauce coats noodles. Mix in peperoncini, cooked sausage, and another ¼ cup pasta cooking liquid. Then, tossing constantly, gradually add all but ½ cup cheese, followed by butter. Once incorporated, remove from heat and mix in basil. Divide pasta among bowls. Drizzle with oil; top with remaining cheese.

Chicken and Wild Mushrooms

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It’s starting to get chilly here in New York, and this is a great warm-you-up meal to kick off it’s-really-fall. I am a HUGE fan of mushrooms, and this Ina Garten recipe calls for a whole slew of them, alongside some delicious chicken in an awesome wine, sherry, garlic and thyme-flavored sauce. It’s FULL of goodness.

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It’s also a one-pot meal, which makes me happy. I can’t say enough about the beauty of cooking this in a Le Creuset dutch oven. If you don’t have one, it’s absolutely worth the investment. It’s a pure joy to cook in this thing, and it cleans up so easily, you won’t believe it. Because it heats evenly and holds heat well, everything you cook is just better. Period. And it goes beautifully from stovetop to oven. I’m a little obsessed with it.

TW’s Tips

  • Most grocery stores will sell chicken broken down into 8 pieces so you don’t have to do it yourself. It’s a bit cheaper if you’re hacking into it yourself, but paying a little more is worth it if you don’t want to deal with it.
  • You could also use just chicken thighs and legs or any combo that speaks to you.
  • Make sure you get a good sear on the chicken. When you put it in the pot, don’t move it around. Let it sit and get a nice crust on it — more flavor.

Serve this with some rice and a side vegetable, such as my favorite chili garlic broccoli. Curl up on the couch and enjoy!

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Chicken and Wild Mushrooms

Ingredients

  • 2 (3 1/2- to 4-pound) chickens, cut in eighths
  • Kosher salt and freshly ground black pepper
  • All-purpose flour
  • 1/2 cup good olive oil
  • 8 whole garlic cloves
  • 1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced
  • 8 sprigs fresh thyme, tied with kitchen string
  • 1/4 cup dry sherry
  • 1 tablespoon minced garlic (3 cloves)
  • 2 cups white wine, such as Pinot Grigio
  • 2 cups good chicken stock, preferably homemade
  • 3 tablespoons unsalted butter, at room temperature

Directions

Preheat the oven to 325 degrees.

Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don’t crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.

Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).

Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

Spaghetti with Sautéed Cauliflower, Raisins, and Pine Nuts

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For Meatless Monday tomorrow, I give you this gem. If you haven’t gotten on the cauliflower bandwagon yet, this may well convince you. There’s a ton of flavor going here, and I get it, at first it sounds weird. But trust me — when you put it all together, it works. There’s the caramelized cauliflower, sweetness from the raisins, acid from the lemon and umami from the anchovy, plus cheese, nuts and lots of parsley to top it off=bliss. I loved the addition of panko bread crumbs on top which gave it a nice buttery crunch. This is yet another of Tyler Florence’s hits from his “Tyler’s Ultimate” cookbook.

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It’s nice to have a pasta now and then that doesn’t use a traditional meat or pesto sauce. This one uses just olive oil, a little water and lemon — when reheating you may want to add a bit more olive oil to loosen it up a little.

TW’s Tips

  • Instead of using anchovies, you can buy anchovy paste in a tube (literally like toothpaste)
  • On the raisins, you can use golden or regular
  • To keep this totally vegetarian, just leave out the anchovy (but I don’t recommend it!)
  • On the pinenuts, you can substitute others — almonds, walnuts are good options
  • Keep the toasted breadcrumbs separate so you still get a crunch when you reheat the pasta for leftovers — just sprinkle them on top when it comes out of the microwave.

Enjoy!

Spaghetti with Sautéed Cauliflower, Raisins and Pine Nuts

Ingredients

  • 1 head cauliflower, cored and broken into bite-size florets
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup raisins (TW: I used leftover golden raisins)
  • 2 anchovy fillets, mashed to a paste with the side of a large knife (TW: or use anchovy paste)
  • 1/4 cup pine nuts, toasted (TW: I used sliced almonds)
  • 1/2 cup panko (Japanese bread crumbs)
  • 1 pound spaghetti
  • 1/2 bunch parsley, chopped, about 1/2 cup
  • Juice of 1/2 a lemon
  • Freshly grated Parmesan to taste

Directions

Bring a large pot of salted water to a boil for the pasta. Preheat the oven to 350.

Saute the cauliflower and the anchovies in a saute pan in 1/4 cup of olive oil. Heat over medium heat until the oil is hot and the anchovies are sizzling. Add 1/4 cup of water and season with salt. Bring to a simmer, heat on medium, cover and and steam the cauliflower for about 5 minutes. Uncover and cook for about 5-7 minutes more until the water has evaporated and the cauliflower is starting to brown. Add the raisins and pine nuts and toss to warm through. Remove the pan from the heat and cover to keep warm.

On a baking sheet, drizzle the panko with 2-3 tablespoons of the olive oil and season with salt and pepper. Toss to coat and spread out in a layer on a baking sheet. Bake for about 10 minutes or until it’s lightly brown and crunchy.

Cook the spaghetti until al dente.

Drain the spaghetti and place in a large bowl. Add a 2 count of olive oil and toss. Dump in the cauliflower mixture, add the parsley and lemon juice, and fold together. Arrange on a plate and sprinkle with the bread crumbs and cheese.

Summer Vegetable and Burrata Salad

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I’m all about the summer ingredients, and this salad is a great way to get in on it. Use some greenmarket cherry tomatoes, corn and arugula, and alongside some rich, creamy burrata, you’ll be in heaven. I love what the fresh basil and mint do for this salad — the recipe (from Food & Wine) calls for a generous amount of both, and it adds such an awesome array of flavor to this — so much more than you’d get from just plain lettuce (even if it IS arugula). Unfortunately I couldn’t find fava beans for this, but I bet it would make it even more interesting.

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TW’s Tips

  • Buy quality fresh burrata — good grocery stores package it themselves and sell in the cheese section
  • If you’re not eating the salad in one sitting, don’t dress the whole thing so the greens stay fresh and crisp.
  • To keep your basil fresh, snip off the ends and put in a glass of water on the counter.

Enjoy!

Summer Vegetable and Burrata Salad

Ingredients

  • 1 pound fresh fava beans, shelled (1 cup)
  • 1/4 cup extra-virgin olive oil
  • 3 ears of corn (preferably white), shucked and kernels cut off the cobs (3 1/2 cups)
  • Kosher salt
  • Pepper
  • 1 tablespoon sherry vinegar
  • 4 ounces arugula (6 cups lightly packed)
  • 8 ounces mixed cherry tomatoes, halved
  • 1/2 cup coarsely chopped mint
  • 1/2 cup coarsely chopped basil (see tip for keeping fresh)
  • 8 ounces burrata cheese

Directions

Fill a medium bowl with ice water. In a medium saucepan of salted boiling water, blanch the fava beans for 2 minutes. Drain and transfer to the ice bath to cool completely. Slip off and discard the skins.

In a large skillet, heat 2 tablespoons of the oil. Add the corn and fava beans and cook over moderately high heat, stirring occasionally, just until the corn is crisp-tender, about 3 minutes. Season with salt and pepper. Transfer to a plate and let cool to room temperature.

In a large bowl, whisk the vinegar with the remaining 2 tablespoons of oil. Add the arugula, tomatoes, mint, basil and the corn mixture and season with salt and pepper. Toss to coat, then spoon onto plates. Scoop the burrata into pieces and gently spoon it onto the plates. Season with pepper and serve.

Marinated Feta with Nectarine and Tomato Fattoush

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Right at this very moment is when this salad will be at its best — with tomatoes and nectarines in their prime at the greenmarket. And it will be well worth it, friends, because this is one delicious concoction. It’s the best kind of simple — using super fresh, seasonal ingredients that don’t need anything fancy to make them taste good. For this salad (recipe from the latest Food & Wine) I got fresh feta (buy the kind that comes in a solid block for this) from Murray’s Cheese Shop (yum), which is then marinated in a combo of red wine vinegar, olive oil and crushed coriander seeds. Marry that with chopped fresh tomatoes and nectarines — an awesome combo of the super sweet from the nectarines and the more savory sweet of the tomatoes, top with fresh dill and some crushed up pita chips for crunch. The sweetness of the produce is offset perfectly by the tart, salty feta and punch of acid from the dressing. It’s an awesome combo — I ate this salad on its own for lunch and it was amazing.

Fattoush is technically the name for a Lebanese bread salad, which you technically get from the pita chips in this I suppose. I was a little skeptical of that ingredient and debated getting fresh pita and toasting it, but I ended up really liking the chips, because they’re so super crunchy and stand up to the dressing and produce better.

TW’s Tips

  • I tried this salad with both red and yellow heirloom tomato — yellow is pictured but red adds a little more variety visually
  • Use plain pita chips — I picked Stacy’s brand
  • Fresh dill=critical
  • I found the amount of feta to be a little bit much, so you could cut that back by 1/4 if you wanted to

Enjoy!

Marinated Feta with Nectarine and Tomato Fattoush

Ingredients

  • One 8-ounce block of feta cheese, cut into 1/2-inch-thick slabs
  • 3 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon crushed coriander seeds
  • Kosher salt
  • Pepper
  • 2 nectarines—halved, pitted and cut into 1/2-inch wedges
  • 2 medium heirloom tomatoes, cored and cut into 1-inch pieces
  • 1 1/2 cups broken pita chips
  • 1/4 cup finely chopped dill, plus small sprigs for garnish

Directions

Place the feta in a small rimmed dish in an even layer. In a small bowl, whisk the 
vinegar with the olive oil, coriander seeds and a pinch each of salt and pepper. Pour the marinade over the feta and let stand at room temperature for 30 minutes, turning the cheese over after 15 minutes.

Transfer the feta to plates or a platter. In a large bowl, toss the nectarines with the tomatoes, pita chips and the feta marinade. Add the chopped dill and season with salt and pepper; toss again. Spoon the salad over the feta and garnish with dill sprigs. Serve right away.

MAKE AHEAD
The marinated feta can be refrigerated overnight. Let stand at room temperature for 30 minutes before serving.

Fennel & Garlic Shrimp

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I loooooove fennel. It’s such a weird vegetable — it’s white in color, has a core that needs to be removed, acts like a root vegetable (you eat the bulb vs. the plant that grows on top) and it tastes like nothing you would ever expect a vegetable to taste like — licorice or anise is the only way you can describe it, but it’s a mild version, not like biting into a piece of licorice. And then there’s the crunch you get. And on top of that, it’s so versatile! I’ve made dishes with fennel including a cheesy, rich potato fennel gratin, awesome salads, soups and roasted vegetables. It’s really awesome — you’ve got to try it.

This dish — Fennel and Garlic Shrimp — is a great use of fennel courtesy of Ina Garten. It’s fresh, garlicky and makes an awesome pan sauce that you sop up with crusty bread. Plus, it cooks up super quickly, so it’s a perfect weeknight meal.

TW’s Tips

  • I skipped the Pernod since I couldn’t find a nip and I knew this would be the only time I’d use it — but if you have it, it will add a little bit more licorice flavor
  • The shrimp took a little longer than stated to cook — just watch for them to get opaque and curled

Enjoy!

Fennel & Garlic Shrimp

Ingredients

  • 6 tablespoons good olive oil
  • 1 cup chopped fennel bulb, fronds reserved
  • 3 tablespoons minced garlic (9 cloves)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound (16- to 20-count) shrimp, peeled with tails on
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon Pernod (optional)
  • 1 teaspoon fleur de sel
  • 1/2 teaspoon freshly ground black pepper
  • French bread for serving

Directions

Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.

Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they’re pink and just cooked through.

Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.