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.
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)
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.)
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.
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
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.
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
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 