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
- 2 TB oil, sauté chicken thighs ~ 5 min/side, transfer to plate, pour off fat.
- Med-hi, 1 TB oil, 3 TB shallots soften ~ 2min.
- Stir in 3/4C wine, simmer, reduce by half ~ 3min.
- Add 2/3C broth, 6TB cream & 3 TB Dijon, reduce heat, simmer 4 min,
- Add Tarragon
- Return chicken to pan, cook until chicken warmed
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% / 6.4oz buckwheat , 25% / 2.1 oz wheat flour), 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, break 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
Buttermilk Marinade Roasted Chicken
January 5, 2019
(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.
Za’atar and roasted vegetable salad
January 5, 2019
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, 2 TB red wine vinegar & 6 TB olive 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
Black eyed peas New Year’s Day
January 5, 2019
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
- cast iron skillet, med-hi cook sausage until brown.
- Stir in kale +2 min
- transfer to 12″ x 10″ baking dish
- add cubed bread and cheese, toss to combine.
- Whisk eggs and milk until combined, pour over baking dish.
- Cover and refrigerate over night.
- Bake 350º oven 35-40 min.
Mashed Potatoes Chives and Cream
November 21, 2018
Tyler Florence recipe. svgs 6-8. Use Ricer. QED!
INGREDIENTS:
- 4 LBS Yukon potatoes, cut into quarters if large, peeled or scrubbed.
- Bay leaf
- 2 TB salt
- 2 C whipped cream
- 3 TB unsalted butter
- 2 TB chopped chives
DIRECTIONS
- Boil cut potatoes in pot 2 TB salted water with bay leaf ~ 20 minutes until tender.
- Drain, remove Bay leaf.
- Warm cream and butter in sauce pan
- Rice potatoes into large bowl, add warm cream/butter & season with salt & pepper.
- top with chopped chives
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.)
Olsson Recipes 