Brothy Chickpeas
December 15, 2025
Alison Roman 2024 svs 6-10 275° 10-12 hours! keeps 5 days ahead refrigerated, just reheat. Cook and serve with 12 hour oven roasted lamb.
INGREDIENTS
1 lb dry chickpeas
2 large shallots sliced 1/4″ (or large onion)
1 garlic head/entire bulb, sliced in half crosswise -horizontally.
2 tsp crushed red pepper flakes
2 bay leaves (OR sprigs of rosemary &thyme or oregano)
1 1/2 TB Kosher Salt & pepper
1/4 C olive oil
for serving: Calabrian chili paste, oil etc, halved lemon to juice over.
DIRECTIONS
- In large oven safe pot with lid: chickpeas, shallots, bay leaves and pepper flakes, add S & P, pour 1/4 C oil over top. Fill with water covering peas with 2 ” water (~10 C or more). Cover and cook inwoven 10-12 hours!
- Serve chickpeas with some broth and, if wanted, more Calabrian chilis, pepper flakes & squeeze of lemon.
Easter slow cooked lamb
December 15, 2025
Alison Roman 2024 Easter. 6-10 svs. 275° no fan, boneless 8-10 hrs, bone-in 10-12.
INGREDIENTS
4-5 lb bone-in or 3-4 boneless, shoulder or leg untied.
salt & pepper
750 ml dry white wine.
2 lbs waxy potatoes (Yukon gold or fingerlings. skin on. half or quarter depending on size.
2 HEADS garlic unpeeled, halved crosswise (horizontally)
2 lemons, one halved crosswise, save another for serving.
1 bunch: oregano,marjoram or thyme, plus more for serving.
olive oil to drizzle.
1-2 Cups herbs: parsley, dill, mint, chives for serving (chopped)
Greek yogurt or Labne.
DIRECTIONS
- season lamb s&p 12-24 hours before, leave in fridge.
- preheat to 275°, no fan.
- scatter potatoes, cut garlic, lemon & oregano around lamb. Cover with bottle of white wine (white vermouth or pinot Grigio). top with good glue of olive oil,, nice thick layer floating on top.
- cover and put in oven 10-12 hours. do not look/peak!
- remove from oven, let cool. serve on platter with potatoes and juices, top with herbs and more oil. serve with labne and brothy chickpeas (10-12 hours in same oven as lamb)
Chicken au Poivre
September 21, 2025
NY Times 2025 QED 4 svgs
INGREDIENTS
1 TB crushed peppercorns
2 TB unsalted butter
2 TB olive oil
8 boneless, skinless chicken thighs ~ 2lbs , seasoned with salt
2 TB minced shallots
1 C chicken broth
1/2 C heavy cream
3 thyme sprigs
1 TB cognac (or lemon juice)
1 TB finely chopped parsley
crusty bread or egg noodles
COOKING
12 inch cast iron skillet – med heat, heat oil. in 2 batches sear until golden all over ~ 5 min per batch. Remove from pan, discard oil.
ADD butter and shallots, 1 min, ADD broth, cream, thyme & crushed peppercorns. Wire whisk stir to mix browned bottom bits into sauce.
ADD chicken back in , simmer, basting until 165 degrees ~ 6 min.
Remove thyme, discard. Remove chicken to side plate.
ADD cognac (or lemon juice), stir 2 min to thicken sauce on med-hi heat.
ADD chicken back to pan, sprinkle with parsley (or plate chicken onto plates, pour sauce over chicken)
Poached Salmon
December 4, 2024
5 min poach time. Use Stainless steel pan with lid.
Being to a boil over medium heat:
Juice 1 lemon and cut into slices
1/2 C white wine
1 thin sliced shallot
2 minced garlic cloves
2 sprig parsley
(can add thin sliced fennel)
Slice a 1 to 1.5 lb piece salmon into 2-3 pcs. Place salmon into liquid in pan, lower heat to simmer. Cover. cook 5 minutes (or more until flakes with fork) plate pieces, drizzle with olive oil (optional)
Sipping Broth
March 2, 2024
WSJ March 2024 movie “The Taste of Things” Juliette Binoche
Serve broth with sprinkle of herbs, squeeze of lemon juice , black pepper. very delicate flavor, delicious, surprisingly satisfying.
INGREDIENTS
1 medium yellow onion sliced thin
3 TBS unsalted butter
1/2 large fennel bulb (or whole med) (separate stalks from bulb, snap in half & thinly slice bulb)
1 med leek, white & light green parts, halve lengthwise, thin slice
2 medium carrots halved, thin slice
2 large garlic cloves, peeled & smashed with knife blade
5-7 sprigs parsley
5-7 sprigs thyme
2 bay leaves
2 L or 8 C water
COOKING – use pressure cooker, final cooking of broth – 10 minutes
- Med-low heat sauté onions in butter until transparent 5 min
- Add sliced fennel, leek, carrots to pot with onion, Sauté 5min
- Stir in garlic parsley & thyme 1 min
- Add 1 L / 8 Cups water & bay leaves
- Cook in pressure cooker 10 min or stove top simmer 1 hour
- Strain & press down on vegetables to extract all flavor (you can use strained/mashed vegetables.. or discard.)
Tomato Soup
January 31, 2024
Simmer 2 hours
in 2 TB oil – sauteé chopped:
1 onion
2 large carrots
2 garlic cloves
add 1 tsp salt & 1/4 tsp pepper flakes, 2 Bay leaves
1 28 oz San Marengo tomatoes & 1 C water
1 TB fresh oregano
after cooked, add 1/2 C creme fraiche, sprinkle 1 1/2 TB chopped chives on top
Green Lentils
January 31, 2024
DePuy lentils (French green lentils)
Sauteé Chopped
1/2 C onion
Carrot
celery
Add 1 C dry Lentils and 2 C water/broth
Simmer 30 minutes
Add 2 C spinach and 2 TB dijon, cover and let sit 5 minutes
Top with creme fraiche
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
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 