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Tag Archives | entree

Christmas Chicken Fricassee

Photography by Ellise Pierce

Makes 6 servings

2 tablespoons olive oil
Sea salt and pepper
6 boneless, skinless chicken thighs (about 2 pounds)
1 cup onion, sliced in half moons
2 cloves of garlic, minced
1 red bell pepper, sliced into 2-inch sticks
1 (28-ounce) can whole tomatoes
2 bay leaves
1 sprig fresh rosemary
½ pound spicy sausage, sliced in -inch discs
Kalamata olives for serving
Baguette for serving

Put the olive oil in a stockpot over medium heat.…

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CIDER-MARINATED PORK CHOPS WITH APPLES, LEEKS AND THYME

Makes 2 servings

2 (1½-inch) center-cut, bone-in pork chops
Brine (recipe follows)
Salt and pepper
1 tablespoon canola oil
½ bottle (¾ cup) Outlaw Tea-Rex (or hard cider of your choice)
3 cloves of garlic, smashed
2 teaspoons thyme leaves plus a few sprigs for garnish
2 leeks, sliced into rounds and cleaned
1 small yellow onion, sliced
1 tablespoon flour
1 small Gala apple, cored and sliced
1 cup chicken stock
1 tablespoon chopped Italian parsley for garnish

Place the pork chops in the brine.…

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ZUCCHINI PANCAKES

Makes 20 small pancakes

3 cups grated zucchini
¼ teaspoon cumin seed
¼ teaspoon coriander seed
2 tablespoons finely chopped onion
1 tablespoon finely chopped jalapeño
½ cup grated melty cheese, such as cheddar or Monterey Jack
3 tablespoons flour
¼ teaspoon sea salt
1 egg, beaten
Oil, such as grapeseed, for the skillet
1 cup Greek-style yogurt
Juice of 1 lime
Chopped cilantro for serving

Put the zucchini in a colander and let drain for 15 minutes.…

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TARRAGON CHICKEN WITH FIGS AND GORGONZOLA

Makes 4 servings

2 cups buttermilk
1 teaspoon sea salt plus pepper to taste
3 or 4 sprigs fresh tarragon plus more for serving
A few dashes Tabasco
1 tablespoon honey
2 pounds chicken tenders
8 figs
Grapeseed oil for frying
Olive oil for drizzling on the figs
2 ounces Gorgonzola
4 ounces mixed greens
¼ of a head radicchio
Balsamic Vinaigrette (recipe follows)

Put the buttermilk, salt, pepper, tarragon, Tabasco and honey in a bowl and whisk to combine.…

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Chicken Tikka

Inspired by recipes in The New York Times and Elle à Table

Makes 8-16 skewers

1 cup Greek or full-fat yogurt
¼ cup olive oil
1 yellow onion, diced
½ teaspoon red pepper fl akes
½ teaspoon turmeric
½ teaspoon cinnamon
1 teaspoon cumin
1 teaspoon ginger
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon salt
2 pounds boneless, skinless chicken breasts
½ red onion, sliced into 1-inch pieces
Optional garnish: chopped cilantro

To make marinade: whisk together yogurt, olive oil, yellow onion and spices in a medium bowl.…

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Frizzled Leeks and Lentils

Makes 4 servings

1 pound green French lentils (du Puy, if you can find them)
6 tablespoons olive oil (divided use)
½ cup chopped onion
1 clove of garlic, minced
1 carrot, finely diced
1 tablespoon tomato paste
4 cups vegetable stock or chicken stock
1 bay leaf
Sea salt and pepper to taste
2 leeks, rinsed, the white and light green thinly sliced
About 4 tablespoons goat cheese crumbles

Make the lentils: Put them in a fine mesh colander and give them a good rinse.…

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