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Showing posts from October, 2013

Spatchcocked Chicken on Bread

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Ingredients

1 whole chicken (3 1/2 to 4 pounds)3 tablespoons unsalted butter, softened1 1/2 teaspoons chunky sea salt6 slices rustic bread (from about 1/2 loaf), 3/4 inch thick1 cup fresh Thai or regular basil leaves1 cup fresh mint leaves1 lemon, halved

Directions

Preheat oven to 425 degrees. Cut chicken along backbone on 1 side with kitchen shears and open it like a book. Turn over and press to lay flat. Slather with 2 tablespoons butter; season all over with salt.Spread remaining tablespoon butter on 1 side of bread slices. Place side by side, buttered side up, on a parchment-lined rimmed baking sheet and lay chicken on top. Roast until chicken is golden brown and a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees, 30 to 35 minutes.Remove chicken from oven; let rest on baking sheet 10 minutes. Scatter with herbs; squeeze lemon juice over chicken. Cut chicken and bread into serving pieces; place on a platter. Pour pan juices over chicken and ser…

Salmon Pasta

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Ingredients

1 tablespoon fennel seeds1/4 cup minced fresh parsley1 tablespoon light-brown sugarSalt and pepper1 one-pound salmon fillet with skin (about 1 inch thick)1 pound corkscrew or other short pasta10 ounces spinach, stems trimmed and leaves washed well1/2 cup sour cream2 to 3 tablespoons fresh lemon juice

Directions

Heat the broiler. Put fennel seeds in a small, self-sealing plastic bag, and crush with a rolling pin. Add parsley, brown sugar, 3/4 teaspoon salt, and 1 teaspoon pepper to the bag, and shake to mix.Press the mixture onto the skinless side of the salmon. Broil salmon, skin side down, until it is no longer red in the center, about 8 minutes.Flake the fish with a fork. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions until al dente, about 13 minutes. Reserve about 1/2 cup cooking water, and drain pasta. Return it to the warm pot, add spinach, and toss.In a bowl, mix together sour cream, lemon juice to taste, 1/2 teaspoon sal…

Pork and Plums

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Ingredients

1 pound pork tenderloin, pounded thinCoarse saltExtra-virgin olive oilUnsalted butter4 plums, cut into wedges1 red onion, thinly sliced1/4 cup red-wine vinegar

Directions
Slice pork tenderloin, and season with salt. Brown pork in olive oil and butter over medium-high heat, and remove. Saute plums and red onion over medium heat. Add vinegar, and stir until bubbling. Return pork to pan, and toss.

Serves: 4

Pork Sausages and White Beans

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Ingredients

6 tablespoons unsalted butter2 ounces diced bacon1 large onion, finely chopped3 garlic cloves, minced1 tablespoon thyme leaves1/2 cup dry white wine1 1/2 cups canned diced tomatoes (from one 14.5-ounce can)1 1/4 cups chicken stock2 cans (14.5 ounces each) cannellini beans, drained and rinsed2 pounds cooked pork sausages (French garlic and bratwurst), left whole or sliced 1 inch thick5 cups homemade breadcrumbs, cut into 1/2-inch pieces1/4 cup coarsely chopped fresh flat-leaf parsley

Directions

Preheat oven to 325 degrees. Melt 2 tablespoons butter in a large braiser or high-sided ovenproof skillet over medium-high heat. Add bacon; cook until crisp. Add onion; cook until tender. Add garlic and thyme; cook for 1 minute. Add wine; cook for 1 minute. Add tomatoes; cook until sauce is thickened. Add stock and beans; bring to a simmer. Add sausages. Bake for 30 minutes.Toast breadcrumbs in remaining butter in a skillet over medium-high heat, stirring, until golden, 8 to 10 minutes.…