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

  1. 2 TB oil, sauté chicken thighs ~ 5 min/side, transfer to plate, pour off fat.
  2. Med-hi, 1 TB oil, 3 TB shallots soften ~ 2min.
  3. Stir in 3/4C wine, simmer, reduce by half ~ 3min.
  4. Add 2/3C broth, 6TB cream & 3 TB Dijon, reduce heat, simmer 4 min,
  5. Add Tarragon
  6. Return chicken to pan, cook until chicken warmed
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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.

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, red wine vinegar & 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

 

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

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.)

Very easy, quick, QED

  • 1 C farro, brown in pan, add a sprig thyme to water to cook Farro. Drain

ADD

  • Chèvre
  • walnuts
  • cucumber – quarter lengthwise, slice
  • red pepper
  • dried cherries
  • Tuscan Kale
  • s & p

Bon Appetite 2018 – Cam’s. Q.E.D. 4 Svgs

Great with Lemony Chicken Thighs

 

  • ¼  olive oil
  • 8 garlic cloves sliced thin
  • 2 Lbs assorted summer squash/zucchini – quarter lengthwise, sliced
  • 1 tsp Aleppo pepper
  • 12 ounces ziti, pacchetti or other large tube pasta
  • 2 ounces (½ C ) grated parmesan, plus more for serving
  • 1 TB lemon juice
  • ½ C Basil leaves, divided.

Garlic, squash & Aleppo pepper:

  • Heat oil in skillet, cook garlic 4 min
  • Add squash, cook med hi, toss until squash begins to break down, turn down heat, cook until jammy/soft 15 min.
  • Add Aleppo pepper

Cook pasta until very al dente

  • Transfer pasta to skillet with squash, add ½ C pasta cooking liquid.
  • Heat in skillet, add parmesan cheese in stages along with pasta liquid until sauce coats pasta.
  • Toss in lemon juice and most of basil.

Serve pasta, add more parmesan, Aleppo pepper & basil