Sheet pan roasted chicken fennel green olives
January 23, 2023
WSJ 2023 serves 4 Bake 450º QED
INGREDIENTS
1 large fennel bulb
6 bone-in chicken thighs
3 TB olive oil
2 tsp turmeric
2 tsp fennel seeds, lightly crushed
2 tsp cumin seeds lightly crushed
salt & fresh ground pepper
2 C water
1 C jasmine rice
1/2 C Castelvetrano olives, crushed, pitted
1 juice 1 lemon
1/4 C chopped parsley
DIRECTIONS
- Halve fennel bulb lengthwise, cut each half into 4 wedges
- In large bowl, toss chicken, fennel and spices with olive oil
- Large sheet pan lined with parchment paper. Spread fennel and chicken (skin side up) on pan.
- Roast 15 min, remove fat (paper towels) or pour off rendered fat. Return to oven, roast 10-15 min more until skin crispy.
- In pot on stove, bring 2 C water to boil, add 1C rice & 1 TB oil & pinch salt. Simmer until tender 15 min, let sit 10 min.
- Remove chicken from oven, squeeze lemon over chicken, fennel etc. Garnish with chopped parsley. Serve with rice
Cannellini Sage Tomato Sausage
January 2, 2023
WSJ Oct 2022 SVG 6
INGREDIENTS
1 lb cannellini beans, soaked overnight
5 cloves garlic
1 sprig fresh sage
olive oil
3 sweet Italian sausages, cut lengthwise, remove from casings
2 cloves garlic
4 fresh sage leaves
Can 28 oz crushed tomatoes
salt & pepper
BEANS
- clean and rinse beans. Soak overnight, cover with 3 inches water. Drain
- Cover drained beans with 2″ water, add garlic & sage, 2 TB olive oil. Cover, simmer 40-50 min (or use pressure cooker). add some salt, cook 10 min more. (Can leave beans in liquid, refrigerate up to 5 days)
SAUSAGES & TOMATOES Pre Heat oven 375°
- Oven proof pan, heat with 2TB olive oil Med-Hi heat.Add crumbled sausage, garlic & sage. Stir until browned
- ADD canned tomatoes, stir, reduce heat Med-Low. Cook 10-15 min until glossy & thick
- ADD 4 C prepared beans
- Transfer to oven, bake 25-30 min until edges crusty & brown
Roasted Tomato Anchovy Bucatini
January 2, 2023
Alison Roman SVG: 4
INGREDIENTS
1/4 C olive oil
1/2 small red onion thinly sliced
4 anchovy fillets in oil
chili flakes
2 TBs tomato paste
400g/14 oz can whole peeled tomatoes (crush)
340g/12oz bucatini or spaghetti
Sweet Italian sausage, crumbled, cooked separately (optional)
Parmesan cheese
DIRECTIONS
- Boil large pot salted water
- Heat olive oil in heavy based pan, add onion, season with salt & pinch red chili flakes. Cook until done but not browned 10-15 min. ADD anchovies, stir until melted ~30 sec. ADD tomato paste, cook until darkened brick-red ~ 90 sec.
- ADD canned tomatoes crushed, season, reduce heat to med-low. Cook until sauce thickens. ADD cooked crumbled sausage.
- Cook pasta, drain, reserve 1/2 C liquid. ADD pasta and 1/2 C liquid to pan, toss to coat.
- Serve in bowls, top with parmesan cheese
ps, sauce can be made days ahead of time.
Olsson Recipes 