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Friday, September 30, 2016

Simplest Roast Chicken

Mark Bittman  
  Time 50 to 60 minutes 
 Yield 4 servings 

With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.
Featured in: Simplest Roast Chicken.

1 whole chicken, 3 to 4 pounds, trimmed of excess fat
3 tablespoons extra-virgin olive oil
 Salt and freshly ground black pepper

1. Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
2. When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
3. Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.

Nutritional analysis per serving (4 servings)
943 calories; 69 grams fat; 18 grams saturated fat; 32 grams monounsaturated fat; 13 grams polyunsaturated fat; 73 grams protein; 297 milligrams cholesterol; 278 milligrams sodium

Sizzling Pork Tacos

David Tanis  
  Time 30 minutes 
 Yield 4 to 6 servings 

Heavily spiced strips of pork shoulder fried crisp in a pan. Warm corn tortillas. 
Tomatillo salsa and hot sauce. Pair the tacos with a pot of garlicky black beans, an avocado salad and mangoes for dessert, and you’ve got an incredible dinner for about an hour’s work. Go to.

Featured in: The Simple Pleasure Of Tacos.

1 ½ pounds pork shoulder, not too lean, in thin 1/2-inch strips or cubes
3 garlic cloves, finely chopped
2 ½ teaspoons ground guajillo, ancho or other medium-hot red chile
1 teaspoon toasted, coarsely ground cumin
3 tablespoons vegetable oil or good-quality lard
2 dozen small corn tortillas, ideally 4 1/2 inches, for serving
 Tomatillo salsa, for serving
 Salsa cruda, for serving
 Radishes, trimmed, for serving
 Cilantro sprigs, for serving

1. Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
2. Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
3. Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
4. To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.

Slow Roast Pork Shoulder With Herb Rub

Alice Hart  
  Time 12 hours 
 Yield 10 servings 
Featured in: A Little Yard Work Before Digging In.

6 tablespoons mixed finely chopped robust herbs (like thyme, rosemary, sage and parsley)
3 garlic cloves, finely chopped
¾ cup brown sugar
½ cup, plus 1 tablespoon sea salt
1 tablespoon crushed black peppercorns
 A 7-pound pork shoulder, skin on, boned
5 bay leaves
 Rosemary applesauce
 Crusty bread rolls, for serving

1. Mix together herbs, garlic, 1/4 cup brown sugar, 1 tablespoon sea salt and crushed peppercorns.
2. Untie the pork if rolled. In a large bowl, thoroughly dissolve 1/2 cup salt and 1/2 cup brown sugar in 2 quarts of cold water. Add bay leaves and 2 tablespoons of herb mixture. Place pork in a container or strong sealable bag and add this brine to completely cover. Cover or seal well and chill for from 8 hours to overnight.
3. Remove the pork from the brine (discard the brine) and dry thoroughly. Cover with the remaining herb mixture, patting it in all over, then use kitchen twine to roll up pork and secure it tightly.
4. Heat the oven to 225 degrees. Prepare a triple layer of aluminum foil large enough to comfortably enclose the pork. Put the rolled pork on the foil, skin/fatty side up. Gather the foil, scrunching it over to form a loose but well-sealed parcel. Place in a roasting pan in the oven. Take the first check for the internal temperature after 8 hours. For very tender meat that can be sliced, it should be 160 degrees and will probably take 10 hours. Check more often if needed. For a “pulled pork” consistency, the internal temperature should be 200 degrees and it will take about 12 hours.
5. Rest the meat 20 minutes before unwrapping completely. Warm the applesauce and the rolls. Slice the pork not too thin (removing the twine as you go) and put in the sliced rolls with some of the cooking juices and lots of applesauce.

Slow-Roasted Cherry Tomatoes With Basil Oil

Martha Rose Shulman  
  Time 1 hour 10 minutes 
 Yield Serves 8 to 10 as an hors d’oeuvre 

When you roast cherry tomatoes, they caramelize and become even sweeter. This dish was inspired by a huge pile of roasted red and yellow cherry tomatoes that a friend served at a dinner party recently; they were drizzled with diluted pesto and placed alongside a luxurious mound of burrata. You can serve these as an appetizer (have napkins close by) or side dish, or tossed with pasta. You can easily multiply this recipe, but you won’t have to use much more olive oil to coat the tomatoes. This gorgeous emerald-colored oil is a condiment that you can keep in your refrigerator for up to a week. Keep it in a squeeze bottle, and drizzle it over tomatoes, fish, chicken or other vegetables. It looks beautiful on a white plate, and a little goes a long way.

Featured in: Summer Tomatoes: Stuffed, Sweet And Souped Up.

For the tomatoes:
2 baskets sweet cherry tomatoes (can use a mixture of colors)
 Salt to taste
 A couple of pinches of sugar
3 tablespoons extra virgin olive oil
 About 1 tablespoon basil olive oil (see below)

For the basil oil:
 Salt to taste
2 cups basil
½ cup extra virgin olive oil

1. Preheat the oven to 300 degrees. Place the tomatoes in a baking dish large enough to fit them in a single layer. Add the salt and sugar, and toss together. Add the regular olive oil, and toss again. Place in the oven for 45 minutes until the skins have shriveled and just split; the tomatoes should still be still intact. Remove from the heat, and allow to cool.
2. Arrange the tomatoes on a platter. Drizzle the bright green basil oil decoratively around and over them, and pour on any juices from the pan. Serve warm or at room temperature.
3. Bring a pot of water to a boil, and salt generously. Fill a medium bowl with ice water. Place the basil in the boiling water, and blanch for 15 seconds. Remove with a skimmer, and transfer to the ice water. Drain and squeeze out excess water, then place on a clean dish towel and again squeeze out as much water as you can. Place in a blender with the olive oil. Blend one to two minutes until the olive oil is green and tinged with flecks of basil. Transfer to a squeeze bottle, and refrigerate.

Advance preparation: You can make these tomatoes several hours ahead of serving. They will keep overnight in the refrigerator.

Nutritional information per serving (six servings)
107 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 6 grams monounsaturated fat; 0 milligrams cholesterol; 7 grams carbohydrates; 2 grams dietary fiber; 14 milligrams sodium (does not include salt to taste); 1 gram protein

Nutritional information per serving (eight servings)
80 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 5 grams carbohydrates; 1 gram dietary fiber; 10 milligrams sodium (does not include salt to taste); 1 gram protein


Smashed Turnips With Fresh Horseradish

Tara Parker-Pope  
  Time 45 minutes 
 Yield 4 to 6 servings 

Don’t pass turnips by the next time you’re at the market. When cooked right, their earthy flavor is seriously irresistible. At The Meatball Shop, people go crazy for them. The kick from the horseradish brings out the natural sweetness, and the sour cream adds a tangy, rich element.
Featured in: The Meatball Shop Goes Vegetarian.

8 large turnips (about 2 pounds), peeled and quartered
½ cup sour cream
6 scallions, thinly sliced
2 tablespoons freshly grated horseradish, or more to taste
2 teaspoons salt

1. Place the turnips in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer until fork-tender, about 25 minutes. Drain thoroughly, until completely dry.
2. Place the turnips in a bowl and, while they are still hot, add the sour cream, scallions, horseradish and salt. Mash with a wire whisk or potato masher until well combined but still chunky. Serve immediately.

From "The Meatball Shop Cookbook"
Nutritional analysis per serving (4 servings)
129 calories; 5 grams fat; 3 grams saturated fat; 1 gram monounsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 3 grams protein; 14 milligrams cholesterol; 1363 milligrams sodium


Thursday, September 29, 2016

Shaved Fennel and Apples With Mandarin Vinaigrette

Tara Parker-Pope  
 Yield 4 servings 
Featured in: Crazy Sexy Thanksgiving.

Wine-Pickled Onions
2 red onions, peeled and sliced paper-thin on mandoline
? cup red wine or merlot vinegar
3 tablespoons apricot paste (dried apricots blended with water to paste consistency, or substitute agave nectar)
2 tablespoons olive oil
¼ teaspoon course sea salt

Mandarin Vinaigrette
½ cup muscatel vinegar or white wine vinegar
2 tablespoons apricot paste (dried apricots blended with water to paste consistency, or substitute agave nectar)
¼ cup mandarin orange segments, diced
2 tablespoons finely chopped chives
2 tablespoons finely chopped mint
2 tablespoons orange zest
 Ground black pepper, to taste

For the salad
2 cups fennel (about 2 to 3 bulbs), sliced paper-thin, preferably using a mandoline
2 cups baby arugula
2 apples or pears, sliced paper-thin, preferably using a mandoline
 Drizzle of Mandarin Vinaigrette
¼ cup toasted pecans, coarsely chopped
¼ cup Wine-Pickled Onions

For the Wine-Pickled Onions
1. Prepare the onions in advance. Toss all the ingredients and gently massage. Allow to pickle for a few hours to overnight. Store in a jar and chill.

For the Mandarin Vinaigrette
1. Whisk all the ingredients together. Makes about 1 cup.

For the salad
1. To prepare the salad, gently toss the shaved fennel, arugula and apples or pears (reserve a few slices for garnish) in a bowl with the vinaigrette.
2. To serve, plate salad and garnish with a few slices of shaved apple or pear, toasted pecans and pickled onions.

From "Crazy Sexy Kitchen"

Nutritional analysis per serving (4 servings)
223 calories; 12 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 6 grams dietary fiber; 17 grams sugars; 2 grams protein; 177 milligrams sodium


Shortcut Moussaka

Melissa Clark  
  Time 2 hours 
 Yield 6 servings 
Featured in: To Greece In A Speedboat.

2 medium eggplant about 2 pounds, cut into 3/4-inch cubes
1 tablespoon plus 2 teaspoons kosher salt
¼ cup extra virgin olive oil
1 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1/3 cup whole milk
1 large egg yolk
¾ cup grated kefalotiri or Parmesan cheese
4 tablespoons unsalted butter, at room temperature
¼ teaspoon grated nutmeg
1 pound ground lamb (or beef)
1 very large onion, finely chopped
2 cinnamon sticks
2 garlic cloves, finely chopped
¼ teaspoon ground clove
2 medium tomatoes, cored and chopped
½ teaspoon pepper
3 tablespoons bread crumbs

1. In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes.
2. Heat oven to 450 degrees Toss the eggplant with the oil and spread on a large baking sheet. Roast, turning occasionally, until golden and tender, about 40 minutes. Reduce oven temperature to 400 degrees.
3. Bring 6 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until potatoes are tender, about 20 minutes; drain and return potatoes to the warm pot. In a small bowl, whisk together milk and egg yolk. Mash potatoes with milk-egg mixture, 1/2 cup cheese, butter, 1/4 teaspoon salt and nutmeg. Taste and adjust seasonings if needed.
4. In a very large skillet over medium-high heat, brown the lamb, breaking it up with a fork as it cooks. Season with 1/4 teaspoon salt. Push the meat to one side of the skillet and spoon off all but a thin layer of fat from the skillet. Add the onions and cinnamon sticks to the skillet. Cook until the onions are soft, about 5 minutes. Stir the lamb back into the onions and add the garlic and ground clove. Cook 2 minutes more. Stir in the tomatoes, 1/2 teaspoon salt, and pepper. Cook until tomatoes are soft and the mixture is thick, about 10 minutes. Stir in the eggplant.
5. Spoon into a 9-inch baking dish. Spread the mashed potatoes over the lamb. Sprinkle with bread crumbs and the remaining 1/4 cup cheese. Bake until top is golden brown and slightly crusty, about 30 minutes. Cool 10 minutes before serving.

Nutritional analysis per serving (6 servings)
594 calories; 39 grams fat; 16 grams saturated fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 37 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 23 grams protein; 117 milligrams cholesterol; 2223 milligrams sodium