Tarragon Dijon Chicken

January 17, 2019

Williams Sonoma? Svgs 4-6

INGREDIENTS

  • 3 TB oil
  • 2 LB ~6 skinless chicken thighs
  • 3 TB chopped shallots
  • 3/4 C dry white wine
  • 2/3 C chicken broth
  • 6 TB (3oz) Cream
  • 3 TB Dijon mustard
  • 2 TB chopped tarragon

DIRECTIONS

  1. 2 TB oil, sauté chicken thighs ~ 5 min/side, transfer to plate, pour off fat.
  2. Med-hi, 1 TB oil, 3 TB shallots soften ~ 2min.
  3. Stir in 3/4C wine, simmer, reduce by half ~ 3min.
  4. Add 2/3C broth, 6TB cream & 3 TB Dijon, reduce heat, simmer 4 min,
  5. Add Tarragon
  6. Return chicken to pan, cook until chicken warmed
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5 Minute Hummus

January 16, 2019

The Week 2018.  Makes 4 Cups

INGREDIENTS

  • 1 garlic clove
  • juice 1 lemon
  • 1 (16oz) jar Tahini )or buy bulk at rainbow
  • 1 TBs salt
  • 1 tsp ground cumin
  • 1 -1½ C ice water
  • 2 (15 oz) cans drained, rinsed chickpeas

DIRECTIONS – use food processor

  • Garlic & lemon juice andTahini into bowl, salt & cumin.
  • Process until peanut buttery ~ 1 minute
  • Motor running, stream in ice water. Process until light & creamy and color of light sand
  • Add chickpeas and process 3 minutes, scrape side of bowl until hummus is smooth.

Buckwheat crepes

January 5, 2019

Brittany package buckwheat crepes: 8.5 oz (75% buckwheat, 25% wheat flours), 2.4 oz butter, 2 C water, 3 eggs

or

1 C/120 g buckwheat, 1/2 C/60 g wheat flour, 2 eggs, 2.5 C buttermilk, 1/2 tsp salt (NYT)

or

7 oz Buckwheat flour

1 3/4 oz wheat flour

1/2 tsp salt

2 eggs

1.5-2 C water

1.5-2 C milk

How to mix: flour into bowl, bread eggs into bottom flour bowl, stir to mix, add milk, then add water.

Rest 2 hours or overnight.

cook with butter, fold into squares with cooked  center filled with ham, cheese, egg

(Salt, fat, heat, water?) Convection Roast 425º oven

Marinade whole chicken in bag /bowl: 2 TB salt &  2 Cups buttermilk. remove from buttermilk before roasting.

Tie legs, roast in cast iron skillet. Center rack.

Legs pointing Rear Left. 20 minutes reduce heat to 400º. Continue 10 minutes more.

Turn so legs face Rear Right, 30 minutes. or until done (knife between leg/thigh runs clear)

Rest 10 minutes.

Serve with Roasted Za’atar vegetable salad.

Roast vegetables 425º oven. (Goes well with buttermilk roasted chicken)

Use several trays to roast vegetables until browned.

  • Cauliflower & Romanesco – slice vertically down. drizzle oil
  • Brussel sprouts cut in half, toss with oil.
  • Red carrots, slice lengthwise, toss with oil.

Vinaigrette: shallots, red wine vinegar & oil. Mix with drained can cannelini beans & Za’atar.

Layer: bottom up:

Cauliflower, Romanesco, carrots, brussels sprouts. Sprinkle with beans.

Top with Feta, herbs (parsley, mint, arugula etc), Maldon salt

 

2018 Cam Davidson Family, in memory of Joe. New Year’s Day Tradition. 8 svgs QED

Bon Appetite

INGREDIENTS

  • 8 C water
  • 2 TB olive oil
  • 4-8 oz slab bacon cut into 1/2 inch pieces
  • 1 med onion finely chopped
  • 5 sprigs thyme
  • 4 garlic cloves , smashed
  • 2 C dry black eyed peas, soaked overnight, drained
  • salt & pepper

DIRECTIONS

  • Use saucepan/pot. Heat olive oil over medium heat. Add bacon, cook until bacon becomes shiny, 5 min.
  • Add onions, golden & tender, 5 min.
  • add thyme, garlic, soaked peas (drained) and 8 C water.
  • reduce heat to med-low simmer until peas tender, 35-45 min. skim foam from surface during cooking. Discard thyme.

Egg Kale Casserole

December 27, 2018

4-6 svgs, Begin night before. 350º 35-40 min

INGREDIENTS

  • 1 Lb breakfast sausage
  • 4 C chopped Kale
  • 4 C cubed/torn crusty bread (sourdough or ciabatta or TJ )
  • 1 C shredded cheddar
  • 2 C whole milk
  • 6 Large eggs
  • 1½ tsp salt
  • ½ tsp cracked pepper

garnish with sprig thyme

PREP

  1. cast iron skillet, med-hi cook sausage until brown.
  2. Stir in kale +2 min
  3. transfer to 12″ x 10″ baking dish
  4. add cubed bread and cheese, toss to combine.
  5. Whisk eggs and milk until combined, pour over baking dish.
  6. Cover and refrigerate over night.
  7. Bake 350º oven 35-40 min.