Lemon fennel chicken thighs
August 30, 2018
Cam made this, QED! (Bon Appetite?) 2018 4 svgs 425°
INGREDIENTS
- 6 chicken bone in, skin on thighs ~ 2lbs
- ¼ C plus 2TB olive oil
- 1 fennel bulb
- 2 med shallots
- 1 large beefsteak tomato
- 1 lemon
Roast in top ¹⁄³ oven, 425°, use large oven safe skillet.
- CHICKEN THIGHS: In large skillet add 2 TB oil and thighs skin side down (COLD pan). Turn on Med heat, cook until skin golden brown. Transfer skin side up on plate.
- FENNEL – remove fronds & save. Cut head in half length wise.. Place cut side down, cut into 1/2″ wedges.
- SHALLOTS cut into quarters lengthwise.
- TOMATOES Cut crosswise into 1/2″ rounds.
- LEMON Use 1/2 of lemon, cut into thin 1/8″ rounds
- Turn skillet med-hi heat. Add, fennel, shallots, sliced lemon. Cook 4 min until fennel softens. Remove from heat.
- Add chicken, arrange chicken skin side up & tomatoes on top of fennel mixture.
- Transfer to oven, 16-20 min. Remove and rest 5 min.
- SAUCE chop remaining fronds, 1/4C olive oil & juice from half of lemon. Spoon fennel sauce over each thigh.
Serve with salad (greek salad , red onion, klamath, feta etc.)
Farro Cucumber Dried Cherries chèvre
August 7, 2018
Very easy, quick, QED
- 1 C farro, brown in pan, add a sprig thyme to water to cook Farro. Drain
ADD
- Chèvre
- walnuts
- cucumber – quarter lengthwise, slice
- red pepper
- dried cherries
- Tuscan Kale
- s & p
Summer squash Basil Pasta
August 7, 2018
Bon Appetite 2018 – Cam’s. Q.E.D. 4 Svgs
Great with Lemony Chicken Thighs
- ¼ olive oil
- 8 garlic cloves sliced thin
- 2 Lbs assorted summer squash/zucchini – quarter lengthwise, sliced
- 1 tsp Aleppo pepper
- 12 ounces ziti, pacchetti or other large tube pasta
- 2 ounces (½ C ) grated parmesan, plus more for serving
- 1 TB lemon juice
- ½ C Basil leaves, divided.
Garlic, squash & Aleppo pepper:
- Heat oil in skillet, cook garlic 4 min
- Add squash, cook med hi, toss until squash begins to break down, turn down heat, cook until jammy/soft 15 min.
- Add Aleppo pepper
Cook pasta until very al dente
- Transfer pasta to skillet with squash, add ½ C pasta cooking liquid.
- Heat in skillet, add parmesan cheese in stages along with pasta liquid until sauce coats pasta.
- Toss in lemon juice and most of basil.
Serve pasta, add more parmesan, Aleppo pepper & basil
Swedish coleslaw salad
May 25, 2018
2 C fine shredded cabbage
Warm dressing:
- 1 TB white vinegar
- 3 T oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp oregano
- ½ tsp basil (optional)
Matafan – savory Dutch Baby
January 7, 2018
Matafan (Savoie) Savory Dutch baby, Serves 4-6 425° Oven
Cook bacon in pan, mix batter, heat in large cast iron pan, finish in oven, add cheese.
- 4 ounces bacon cut into large dice
- 1 ½ C all purpose flour
- 3 large eggs
- 2 C milk
- pinch fine sea salt
- 1 small bunch chives minced (or 4 scallions- green tops only)
- 3 TB unsalted butter
- 2 ounces Gruyére grated
A. Cook bacon in heavy skillet over med heat until golden. remove from heat.
B. In large bowl add flour, form well in center. Add eggs, then 1 C milk & salt. Whisk eggs & milk then blend in flour. Whisk in remaining milk. Stir chives into batter.
C. Melt 3 TB butter into large skillet. When hot & foaming, pour in batter.Pull back edges of batter to make sure all of batter is in butter – not sticking to pan. Cook, tipping pan back & forth until batter is golden brown on bottom ~ 4 mins., reduce heat to keep bottom from browning.
D. Sprinkle bacon over batter, place skillet in oven 15- 20 min. Remove Matafan and sprinkle with cheese. Serve immediately.
(Watercress)
