ChezCindy: Roast Chicken with Spring Radishes

 

A simple roast chicken gets a springtime update by adding radishes to the roasting pan.  Rarely do we think of cooking radishes.  Roasting brings out the best in this humble vegetable yielding it sweeter with less bite.  They are best when roasted to a soft creamy texture, so either find small radishes, or cut the larger ones in half or in quarters.  Add a bit of salt and olive oil for a delicious side dish.  

This recipe roasts the whole chicken using a technique that requires cutting out the backbone, opening the chicken and flattening it.  This technique is called “butterflied” or “spatchcocked”.  The result is a whole chicken that cooks more evenly when roasted and requiring less cooking time than it otherwise would. 

Roast Chicken with Spring Radishes

1 5-pound whole roasting chicken

2-3 teaspoons kosher salt or salt spice rub mix

2 small bunches of radishes, scrubbed and trimmed from their greens

3-4 tablespoons olive oil

Preheat the oven to 425 degrees.  Season the butterflied chicken, both skin side and underside, generously with salt or salt spice rub.  Place the seasoned chicken onto a large sheet pan positioning it skin side up with the legs/thighs and breasts/wings flattened out.  Scatter the radishes around the chicken.  Drizzle the chicken and radishes with olive oil.  Place the sheet pan into the hot oven, roasting for 40-50 minutes until the chicken skin is golden brown, and the internal temperature reads as 160 degrees.  The radishes should be tender when poked with a small knife.  Remove from the oven, allowing the chicken to rest for 10-15 minutes.  Keeping the chicken on the sheet pan to catch any juices, carve with a knife or use kitchen shears to cut the chicken into 4 quarters, dividing the breast/wing into 2 servings, and the leg/thigh into 2 servings.  Drizzle the pan drippings over the carved chicken pieces when ready to serve along with a few radishes.  

ChezCindy: Roasted Salmon with Fresh Tomato & Basil

 

Perk up roasted salmon with fresh tomato slices and basil.  A simple recipe that is more a method that can be used again and again with a change in toppings.  Consider using thinly sliced lemons and/or oranges in place of the tomatoes.  Perhaps use your favorite spice rub or create a new rub using a mixture of kosher salt, white pepper and dried mustard.  The possibilities are endless, but the process is yours to play with.  

Roasted Salmon with Fresh Tomatoes & Basil

1 side of salmon skin on, 1 1/2 pounds up to 2 pounds

4-6 Roma tomatoes, thinly sliced

6-8 fresh basil leaves, torn into pieces

3-4 tablespoons olive oil

1-2 teaspoons kosher salt

1/2 - 1 teaspoon black pepper

Preheat the oven to 425 degrees.  Prepare a large sheet pan with sides by lining it with parchment paper.  Place the salmon skin-side down onto the prepared sheet pan.  Drizzle 2-3 tablespoons olive oil over the length of the salmon.  Place the cut tomatoes down the length of the salmon, topping each tomato with several pieces of torn basil.  Drizzle the tomatoes and basil with a small amount of olive oil.  Sprinkle the salmon and the tomatoes with salt and pepper.  Place the sheet pan into the hot oven on the center rack, roasting for 20-25 minutes depending on the thickness of the salmon.  The internal temperature should read as 125-130 degrees for medium or slightly higher if you prefer a well-done temperature.  Medium is recommended.  Remove from the oven and serve with your favorite sides.  Serve hot or room temperature.  

ChezCindy: Red Peperonata Gratin

 

This simple gratin of roasted red peppers is surprisingly delicious and versatile.  I initially served it alongside of a main course of Kale-Parmesan Pasta.  Having plenty still left over, I added a portion of it to a jarred tomato sauce simmered with beef meatballs, stuffed into Italian sub buns.  The peppers made that sandwich especially delicious.  The next morning it made a nice addition to eggs and toast for a hearty breakfast.  

Red Peperonata Gratin

8 large red bell peppers, halved and seeded, stems removed

1/4 cup olive oil, plus more for drizzling
1 teaspoon kosher salt
2 tablespoons chopped black olives
2 tablespoons capers
2 sprigs of fresh oregano
1 large garlic clove, minced
1/4 -1/2 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese
1/3 cup panko breadcrumbs

Preheat the oven to 350 degrees.  Place the bell peppers into a roasting pan with the olive oil, and 1 teaspoon salt tossing to coat.  Roast for 30-35 minutes until soft and slightly slumped.  Remove from the oven.  Increase the oven temperature to 375 degrees.

When the peppers are cool enough to handle, cut each into strips, placing them into a large bowl.  Remove and discard the oregano stems.  Add in the remaining ingredients, except the Parmesan cheese and breadcrumbs, stirring to combine.  Transfer the mixture to a gratin dish or other shallow ceramic baking dish.  Sprinkle the top with the Parmesan cheese, then scatter the breadcrumbs, and a drizzle of olive oil.  Place the gratin dish into the hot oven for 15-18 minutes until the breadcrumbs are golden brown and the cheese is melted.  Serve warm or at room temperature.  

ChezCindy: Mini Irish Soda Breads

 

Enjoy this mini update on traditional Irish Soda Bread, baked into 8 mini-individual loaves instead of one large loaf to share.  The mini loaves have more than one twist in that this recipe adds just a bit of sugar for a sweeter bread dough, and I added dried fruit which is not typical of the standard soda bread.  These mini loaves take on a resemblance in taste and texture to that of a scone.   I like to serve the mini loaves with creamy Irish salted butter.  Always delicious with a cup of tea.  

Mini Irish Soda Bread

3 tablespoons unsalted butter, cut into small cubes

1 1/4 cups all-purpose flour, additional for rolling out the dough

3/4 cup whole wheat flour

1/4 cup granulated sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon fine sea salt

2/3 cup buttermilk, plus more for brushing

1 large egg

2/3 cup dried fruit, such as golden raisins, cranberries, and/or currants

Preheat the oven to 375 degrees.  Lightly grease a large, rimmed baking pan.  Set aside.

In a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.  Using a pastry cutter or your fingers, work in the butter until the butter is mostly incorporated.  In a separate small bowl, whisk together the buttermilk and egg.  Add the buttermilk mixture to the dry mixture, stirring until mostly combined.  Stir in the dried fruit.  

Transfer the dough onto a lightly floured surface, briefly kneading the dough to evenly distribute the dried fruit.  Shape the dough into a 7-inch round disk, about 1-inch thick.  Cut the disk into 8 wedges.  Roll each wedge into a ball, placing each onto the prepared baking pan.  Using a sharp knife, cut an "X" into the top of each bread ball.  Brush the tops with a bit of buttermilk.  

Place the baking pan into the hot oven, baking for 20-25minutes until the breads are golden brown and firm to the touch.  Remove from the oven, cooling on the baking sheet for 8-10 minutes.  Serve warm from the oven or at room temperature.    

ChezCindy: Shrimp in Tomato Sauce with Crispy Breadcrumbs

 

Try this one pan recipe for a quick cooking dinner or first course.  The shrimp are seared on one side to get this gorgeous browning, leaving the delicious shrimp seasoning in the pan to build the sauce.  

The ingredients are most likely already in a well-stocked pantry, with the shrimp being frozen in the freezer.  Great for a last-minute plea of "What's for dinner?".  In my house, we usually have a small amount of white wine left in the refrigerator for the sauce.  If not substitute chicken stock.  Be sure to cook the shrimp on just one side first to get a golden-brown color.  The shrimp will finish cooking once you build the sauce in the same pan.  

Shrimp in Tomato Sauce with Crispy Breadcrumbs

5 tablespoons olive oil, divided
1/2 cup panko breadcrumbs
5 tablespoons finely chopped parsley, divided
2 teaspoons kosher salt, divided
1 pound large shrimp, (10-12 per pound) peeled and deveined 
4 large garlic cloves, thinly sliced
1 medium shallot, finely chopped
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1 14-ounce can cherry tomatoes with sauce

In a 12-inch non-stick skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering.  Add in the panko breadcrumbs and 1/2 teaspoon salt, cooking, stirring often, until the breadcrumbs are golden brown, about 4-5 minutes.  Transfer to a small bowl, adding in 2 tablespoons of chopped parsley, stirring to combine.  Set aside.

Place the peeled and deveined shrimp onto paper towels, patting to dry the shrimp.  Season with 1/2 teaspoon salt.  

In the same skillet over medium-high heat, add 2 tablespoons olive oil, heating until shimmering.  Carefully place the shrimp into the pan in a single layer, cooking on this side for 4-5 minutes until the cooked side is well browned.  Do not cook on the second side at this point.  Remove the shrimp from the pan placing onto a plate.  The shrimp is not fully cooked at this point and will finish cooking in the sauce.  

In the same skillet over medium-high heat, add the remaining tablespoon of olive oil.  Add the garlic, shallots, and red pepper flakes, stirring and cooking for 30 seconds.  Add in the white wine, cooking and stirring until the wine is nearly evaporated, about 3-4 minutes.  Add the cherry tomatoes and the juices from the can along with the remaining chopped parsley, and remaining 1 teaspoon salt, cooking until the mixture is slightly thickened, about 5-6 minutes.  Some of the cherry tomatoes may burst as you are stirring, which will add to the flavor of the sauce.  Add the shrimp, and any collected juices, to the sauce to cook through, cooking for about 1-2 minutes.  Transfer the shrimp and sauce to a large serving platter, sprinkling with the toasted breadcrumbs.  

ChezCindy: Easy Handmade Pasta Dough

 

Making handmade pasta dough can seem like a daunting, unattainable task.  But once you learn the basics, it is a satisfying cooking project and really delicious!  Think of it like playing with Play-Doh as a kid.  Except this time, you get to eat the dough.  

It does take special equipment being a pasta roller and cutter, either a manual option or an attachment to your KitchenAid mixer.  Both are great options with each yielding great success.  

Handmade Pasta Dough

2 cups all-purpose flour or Tipo 00 flour, divided  
2 large eggs
3-4 tablespoons olive oil
2-3 tablespoons water

Measure 1 1/2 cups of flour placing the flour into a wide mixing bowl with shallow sides, leaving the remaining flour for later use.  Make a well in the center of the flour.  

In a small bowl or liquid measuring cup, crack the eggs into the vessel, adding 3 tablespoons of olive oil and 2 tablespoons of water, mixing lightly to combine.  Pour this mixture into the well with the flour.  Using a fork working from the center of the bowl, begin pulling the flour into the liquid until the flour starts to clump together into a shaggy mass.   Using your hands, form the flour mixture into a ball, pushing and turning the dough cleaning the sides of the bowl.  If the dough seems dry and is not picking up the remaining bits, add 1/2 tablespoon each of oil and water to the dough, continue gathering the contents in the bowl.  Transfer the dough to the counter.  Begin kneading by folding the shaggy dough, pushing and turning, then folding again.  Continue the kneading process for about 5 minutes until the dough is smooth and soft.  Flatten the ball of dough into a disk, wrap in plastic and let it rest at room temperature for 20-30 minutes.   

Prepare your pasta rolling equipment, adjusting the rollers to the widest setting.  Unwrap the pasta, dividing it into 4 equal portions.  Begin with 1 portion, rewrapping the remaining in plastic wrap.  Lightly flour the surface with flour.  Using your hands or a rolling pin, flatten the first piece thin enough to fit through the rollers on the widest setting.  Feed this through the rollers, 2-3 times.  Then fold the dough into thirds like a letter, flattening again to fit through the rollers.  Repeat this folding and rolling process 2 more times, adding additional flour to the counter as needed to prevent the pasta from sticking as it passes through the rollers.   

Move to the next setting on the rollers, feeding the dough through each setting until you have a long sheet of thin pasta dough.  Place each sheet of pasta onto parchment paper, sprinkling with a small amount of semolina flour to prevent sticking.  Continue with each portion of remaining dough.  

Add the cutting attachment to the pasta equipment or hand cut each pasta sheet into strips of fettucine or pappardelle.  Lightly sprinkle the cut pasta with semolina.

Cook the pasta in salted boiling water for 1-2 minutes.  Serve with your favorite sauce.

ChezCindy: Weeknight Chicken Bolognese

 

Bolognese is a hearty Italian meat sauce most often made with finely ground beef, veal, and/or pork, along with chopped vegetables, simmered for hours in a rich tomato sauce.  The recipe I make most often on a day when I have hours of time to be watching over a simmering pot is that of Marcella Hazan.  Of course, if I am taking hours to make Bolognese sauce, I also make homemade pasta.  Together the two recipes are highly delicious.  But that is a post for another time.  

 

Today's post features a recipe that is a lighter version of the traditional Bolognese, using ground chicken and a shortcut of prepared Italian pasta sauce.  Much easier to make and to enjoy on a weeknight, and also, really delicious.  

Weeknight Chicken Bolognese

3 tablespoons olive oil

1 medium onion, finely chopped, about 1/2 cup

1 medium leek, white and pale green parts, thinly sliced, about 1/2 cup

1 large carrot, peeled and finely chopped, about 3/4 cup

2 teaspoons kosher salt, divided

1 pound ground chicken

3 tablespoons tomato paste

1/2 cup dry white wine

3/4 cup whole milk

2 cups prepared Italian pasta sauce

1-pound fresh tagliatelle, fettucine, or pappardelle  

1 cup fresh grated Parmesan cheese, divided

1/2 cup fresh basil, chopped

Additional olive oil for serving

Place a large Dutch oven pan over medium heat, adding in the olive oil.  When the oil is hot, add in the chopped onion, leeks, and carrots, seasoning with 1/2 teaspoon salt.  Cook until the vegetables are softened but have no brown color, about 5 minutes.

Add in the ground chicken, plus 1 teaspoon salt, breaking up the chicken stirring to mix in with the vegetables.  Cook for about 5 minutes, stirring and breaking up the chicken into small bits combining with the vegetables.  Stir in the tomato paste, cooking for 2 minutes.  Add in the wine, cooking and stirring until the wine is mostly evaporated.  Add in the milk plus 1/2 teaspoon salt, stirring to combine.  Stir in the pasta sauce, heating through, then reduce the heat to medium-low and simmer for 30 minutes.  Turn off the heat, stir in 1/2 cup Parmesan cheese.   

While the Bolognese sauce is simmering, prepare the pasta according to package directions.  Before draining, reserve 1 cup of pasta water setting aside.  Add the drained pasta to the Bolognese sauce, plus a few tablespoons of pasta water, tossing to coat the pasta with the meat sauce.  Serve with additional Parmesan cheese, fresh basil, and olive oil.