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.
Tuna Melt Focaccia
December 8, 2022
Ina Garten
2 (6-8oz tuna in oil) drained (save oil)
1/2 C heart celery diced
3 scallions minced
3 TB fresh dill or flat leaf parsley minced
2 TB lemon juice
1 TB capers
1/3 to 3/4 C mayo
1 tsp anchovy paste
4 oz Emanthaler grated
Focaccio -oil and toast
1 oz micro greens to top (optional)
- Mix all ingredients together
- Pre toast bread
- Top with cheese
- Broil 1-2 min
Salad Niçoise
August 4, 2022
WSJ 2021 Rebekah Peppler serves 6-8
VINAIGRETTE
2 anchovies finely chopped
1 Clove garlic chopped
Fine sea salt
3 TB fresh lemon juice
1 TB Dijon mustard
1 tsp honey
1/2 C EVOO
Smash & mix together anchovies, salt & garlic to make a paste. Stir in lemon juice, mustard and honey. Slowly whisk in olive oil.
SALAD
6 large eggs boiled (7 min, then ice bath 5 min) cut in half.
8 ounces haricots verts ( Boil 2-4 min until tender, then ice bath) toss with one-fourth of dressing.
1 LB small waxy potatoes (Boil 1-15 min until fork tender. Drain, toss with half of remaining dressing)
5 C frisée, mache or tender greens. (arrange on a platter and drizzle with remaining dressing)
2 – 6 oz cans tuna in oil, drained (use oil in dressing)
2 C cherry tomatoes, halved
2 small cucumbers sliced into 1/4″ slices
5 small radishes sliced into rounds
3/4 C Niçoise olives
1/4 C drained capers
flaky sea salt
Arrange lettuce on bottom, add ingredients in separate piles, sprinkle with flaky sea salt and serve.
Chicken Thighs Creamy Mustard
February 8, 2022
Ina Garten , serve with Basmati Rice
INGREDIENTS
8 Medium skin on, bone in thighs (2 1/4 lbs)
salt & pepper
Olive oil
2 C halved and thinly sliced onions (2 onions)
2 TB dry white wine
8 oz crème fraîche
1 TB Dijon mustard
1 tsp whole grain mustard
1 TB chopped parsley
DIRECTIONS
Dry thighs, sprinkle with 3 tsp salt & 2 tsp black pepper
Heat 1 TB oil med heat, large cast iron skillet. When oil is hot, place chicken skin side down- 15 min w/out moving until skin golden brown.
Turn chicken thighs, add onions (under thighs) heat 15 min. Stir onions occasionally until onions browned.
Transfer thighs (NOT onions) to plate to rest
Add wine, crème fraîche, mustards & 1 tsp salt to skillet, stir over medium heat.
Return thighs skin side up,& juiciest skillet. Sprinkle with parsley.
Crab Artichoke Dip
February 15, 2021
MIX TOGETHER & BAKE in 10-12 inch skillet/ dish 425º, 15-20 minutes.
SERVE WITH sliced baguette, drizzle slices with olive oil, S&P, rub with garlic clove. BAKE 350º 10 Minutes
• 8 oz cream cheese (or neufchâtel , add Boursin)
• 1 C mayo
• 1 1/2 C shredded Monterey Jack cheese (split, half into mixture, rest sprinkled on top )
• 1/2 C fresh grated Parmesan cheese
• 1 14 oz can artichoke hearts finely chopped
• 2 cloves garlic minced
•12 oz crab meat (or lump crab meat canned)
• 2 green onions thinly sliced
• 2 tsp Worcestershire sauce
S &P
• 2 TB chopped parsley
****** OR ANOTHER VERSION****
BAKE 375º 30 minutes
• 8 oz crab meat/lump crab
• 1 can (14oz) chopped artichoke hearts
• 1/2 C chopped red bell pepper
• 8 oz neufchâtel (cream cheese) ADD some Boursin and Parmesan
• 1/2 C mayo
• 4 TB chopped chives (save 2 TB to sprinkle on top after baked)
• 1TB lemon juice
• 2 tsp worcestershire
• 1/4 tsp salt
Tuscan Bean Kale Soup
April 4, 2020
Samin Nosrat 2018, 5C ~ 4 servings
A. Sautée 15 minutes:
- 1 small onion chopped
- 1 stalk celery diced (1/3 C)
- 1 C carrots diced
- 1 Bay leaf
B. Hole in middle of pot, add & sautée 30 sec.
- 1 TB oil
- 1 garlic clove
C. Add tomatoes and cook until jammy (8 mins):
- 1 C canned crushed tomatoes
D. Add beans & liquid & half of parmesan, 2 splashes olive oil (~¼ C) & simmer
- 1 ½ C cooked cannellini beans (keep ½ C liquid)
- 2 C chicken stock
- ¼ ounce parmesan
E. Add Kale & cabbage simmer 20 min then Remove Bay leaf before serving.
- Thin slice 3 C kale
- 1 ½ C savoy or Napa cabbage
Waldorf salad
June 10, 2019
classic waldorf salad
- 3 apples chopped
- ½ C golden raisins
- ½ C walnuts
- 1 C celery
- chicken (optional)
- ½ C mayo
- 1 tsp lemon juice
Crab cake coleslaw salad
June 10, 2019
QED WSJ June 2-19
- buy some crab cakes
- shred or buy coleslaw mix (cabbage, carrots, etc)
- chopped mint
DRESSING – mix and let sit 15 minutes
- ½ tsp lemon zest
- ¼ C lemon juice
- 2 tsp honey
- 1 tsp Dijon
- 1 small shallot chopped
- 8 TB olive oil
Roasted Chickpea Endive salad
June 10, 2019
QED WSJ June 2019 Svgs 4-6
1 can chickpeas (15 oz) drained, 2 tsp oil S&P, roasted 425º 15 minutes
Mix together:
- 3 TB oil
- 2 Tb red wine vingar
- 2 C diced tomatoes
- 1 ½ C diced cucumber
- ½ C diced red pepper
- ½ C diced yellow pepper
- ¼ C diced red onion
- ¼ C chopped fresh parsley
- 2 TB chopped fresh mint
- 4 Belgian endives, cleaned and separated
- 1 C feta
Olsson Recipes 