Roasted Fennel with Gruyère and Thyme

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Roasted Fennel with Gruyère and Thyme is a savory and aromatic dish that highlights the sweet, mellow flavor of fennel, enhanced by the nutty, creamy richness of Gruyère cheese and the earthy fragrance of fresh thyme. A welcome relief to serving the same old everyday side dishes.

The recipe features fennel bulbs that are cut into wedges and roasted until tender and caramelized. Roasting mellows the fennel’s natural sharpness and brings out a subtle sweetness with a slightly crisp, golden edge. After roasting, the fennel is topped with shredded Gruyère cheese, which melts beautifully, creating a luscious, creamy layer of molten cheese with a slightly nutty and salty depth.

Sprinkled throughout are fresh thyme leaves, which add a fragrant, herbal note that complements both the fennel and the cheese perfectly. A drizzle of olive oil and a touch of salt and pepper are added before roasting to enhance flavors further. Serve with jammy lemon wedges for a squeeze of brightness.

This dish is great as an appetizer or part of a vegetable platter; or can be served hot as a side dish with roasted meats or poultry.

TIP: The original recipe indicates the dish serves 4, which means about a half (2 quarters) of a small fennel bulb per person. Three servings is more realistic, in which case you may want to cut each bulb into 6 wedges. The upside is that they’ll roast faster. As it was, our wedges took 40 minutes to become fork-tender.

Instead of just plopping the the lemon wedges on the plate for serving, add them to the baking sheet for the last 15 minutes of roasting the fennel, so they get jammy. Then after topping with the cheese and thyme, place the baking sheet back in the oven for about 1 minute to melt the cheese. Zest the lemon over the fennel just before serving.

Roasted Fennel with Gruyere and Thyme

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 2 small heads fennel, trimmed and quartered, leaving some of the core intact
  • 1⁄4 cup finely shredded Gruyère cheese, abut 1 oz.
  • 1 tsp.lemon zest
  • 1⁄2 tsp. chopped fresh thyme
  • Lemon wedges for serving.

Directions

  1. Preheat oven to 425°F. Line a small rimmed baking sheet with parchment paper.
  2. In a medium bowl stir together the olive oil, 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Toss with hands to coat. Place fennel , cut sides down, in the prepared pan.
  3. Roast fennel until tender and cut sides are browned, about 35-40 minutes.
  4. Sprinkle with cheese and thyme, place back in oven for 1 minute. Zest with lemon and serve immediately.

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Adapted from a recipe from Better Homes and Garden Magazine

Cardamom Coffee Banana Bread

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With several bananas nearing their beyond-ripe cycle of life, I was on the search for an “elevated” banana bread, and this intriguing recipe from NYTimes Cooking enticed me. The content noted that adding cardamom to coffee is a well-loved practice throughout the Middle East and one that plays off each ingredient’s traits.

Sweet, floral cardamom mellows the acidity of coffee while coffee’s inherent bitterness keeps the peppery, menthol-like notes of the spice from overpowering. Here, the couple transforms a humble banana bread, perfuming it with extra warmth, while chopped dark chocolate adds richness.

An optional coffee drizzle ensures this loaf is eye-catching but if you’d rather keep things simpler, sprinkle it with coarse turbinado sugar before baking to lend a touch of sparkle as well as pleasant crunch. (For a slight extra punch, we decided to replace the water in the glaze with bourbon, which of course changed the color from white to caramel.)

The Ghirardelli chocolate bar was a total of 4 ounces, so I made the executive decision to include the entire amount, 25% more than the recipe called for. No one seemed to mind… 😉 ! When you get around to eating it, try a schmear of ghee on a slice and zap it in the microwave for 20 seconds. Bellissimo!

NOTES: If you’re caffeine-sensitive, look for decaf instant espresso powder, which can be a little harder to find but is available online. The cooled banana bread, without the glaze, can be tightly wrapped and frozen for up to 3 months. Let it thaw at room temperature at least 4 hours or up to overnight before glazing and serving. Alternatively, the bread can be baked and glazed up to a day ahead of time and stored, loosely covered, at room temperature.

You’ll want your bananas to be much riper than these.

To achieve the best flavor and texture in banana bread, use very ripe bananas by following these points:

  • Ripe bananas are sweeter, enhancing the overall flavor of the bread.
  • They provide natural moisture, resulting in a softer texture.
  • The starches in ripe bananas break down into sugars, improving sweetness.
  • Overripe bananas mash easily, making them easier to incorporate into the batter.
  • They contribute to a richer banana aroma, elevating the bread’s appeal.
  • Using ripe bananas reduces the need for added sugars in the recipe.

Cardamom Coffee Banana Bread

  • Servings: 1 loaf, 8-10 slices
  • Difficulty: easy
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Ingredients

  • 3 very ripe large bananas (about 1 lb.) 
  • ⅔ packed cup light brown sugar
  • ½ cup unsalted butter (1 stick), melted and slightly cooled
  • ⅓ cup sour cream, OR whole-milk Greek yogurt
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1½ Tbsp. instant espresso powder
  • 1 tsp. ground cardamom, preferably freshly ground
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 3 oz. dark (bittersweet) chocolate, chopped (about ½ cup)

For the Coffee Drizzle

  • 2 tsp. instant espresso powder
  • ⅓ cup unsifted powdered sugar
  • 2 tsp. water, OR bourbon
  • Pinch kosher salt

Directions

  1. Heat oven to 350 degrees. Line a 9-by-5-inch loaf pan with parchment paper to form a sling that hangs over the two long sides.
  2. In a large bowl, mash the bananas with a fork or potato masher until mostly smooth (a few lumps are okay). Add the brown sugar, melted butter, sour cream, eggs and vanilla extract and whisk to combine.
  3. Add the flour, espresso powder, cardamom, baking soda and salt and stir until just combined; do not overmix. Stir in the chocolate.
  4. Transfer the batter to the prepared pan and spread into an even layer. Bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached—start checking after 50 minutes, but it might take a little longer depending on your oven.
  5. Let cool for 10 minutes in the pan. Meanwhile, make the coffee drizzle, if using: While the banana bread is cooling, combine espresso powder and 2 teaspoons water (or bourbon) in a small bowl to dissolve. Add the powdered sugar and stir with a fork until smooth.
  6. Run a knife around the sides of the bread to loosen it then grasp the parchment paper sling and lift the bread out of the pan onto a wire rack. Peel off the parchment paper from the sides (not the bottom) of the bread and drizzle the glaze over the top, if using (any excess will fall onto the peeled-off parchment). Let cool completely before removing the parchment paper from the bottom of the bread and slicing.

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Recipe by Sheela Prakash for NYTimes Cooking

Russ’s Beef and Barley Soup

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We had recently purchased some beautiful beef shanks — which we hardly ever find at the supermarket — and being in the grips of a prolonged deep-freeze, a comforting beef and barley soup seemed like a no-brainer. It was also an opportunity to use up some herbs that were nearing their expiration date (if you know what we mean).

Now you can do it the old-fashioned way, or use a slow cooker or pressure cooker to streamline the process. Here, The Hubs opted for the quick method, which is ideal for busy individuals, as it allows for hands-off cooking and produces incredibly tender and juicy beef shank.

In the world of culinary arts, beef shank holds a revered position due to its delectable taste and versatility in a wide array of dishes. From hearty stews to succulent braised dishes, beef shank has long been cherished for its ability to transform humble ingredients into gourmet delicacies. It contains a high amount of connective tissue, which breaks down during the cooking process, creating a velvety mouthfeel and added depth of flavor.

The small amount of fish sauce added at the end is optional, but we urge you to use it. It adds a good dose of umami.

Russ's Beef and Barley Soup

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 4 lbs. meaty beef shanks, trimmed of excess fat
  • Kosher salt and freshly ground black pepper
  • 4 Tbsp. (1/4 cup) neutral oil, divided
  • 8 oz. cremini mushrooms, cleaned and roughly chopped
  • 4 large carrots (15 oz.), 3 diced and 1 left halved, divided
  • 2 large yellow onions, diced, and 1 small yellow onion, halved
  • 3 large ribs celery, 2 diced and 1 halved, divided
  • 2 Tbsp. tomato paste
  • 4 cloves garlic, peeled and lightly crushed
  • 1 cup dry white wine
  • 2 quarts beef broth, preferably homemade, or use chicken stock
  • 4 sprigs fresh thyme, or more to taste
  • 1 tsp. dried rosemary, crumbled, or 1 Tbsp. of fresh, chopped
  • 2 bay leaves
  • 1 cup pearled barley, rinsed and drained
  • 1/2 tsp. Asian fish sauce (optional), or more to taste

Directions

  1. Season shanks generously on both sides with salt and pepper. In a pressure cooker, heat 3 tablespoons oil over medium-high heat until lightly smoking. Working in batches if necessary, add shanks and cook, turning occasionally, until well browned on all sides, about 5 minutes per side. Transfer to a large platter.
  2. Add diced carrot, diced onion, diced celery, and chopped mushrooms to pressure cooker and cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Add tomato paste and combine well with the vegetables. Cook an additional 2 minutes, stirring frequently. Scrape vegetables into a heatproof bowl and set aside.
  3. Add remaining 1 tablespoon oil to pressure cooker and heat over medium-high heat until shimmering. Add remaining carrot halves, halved onion, and halved celery rib, along with garlic cloves, and cook, stirring occasionally, until browned in spots, about 4 minutes. Add wine to pot and cook, scraping up any browned bits from bottom of pot, until wine comes to a simmer and alcohol smell cooks off, about 4 minutes.
  4. Add stock, thyme, bay leaf, rosemary, reserved beef and any accumulated juices, to pressure cooker; the liquid should just cover all the other ingredients. Close cooker, bring to high pressure, and cook for 45 minutes. Allow pressure to release naturally for 15 minutes, then release any remaining pressure using pressure release valve. Remove beef and set aside to cool. Using a spider or similar tool, remove and discard the herbs and vegetables.
  5. While the beef is cooking, bring 3 cups of water (or a combination of water and broth) and 1 teaspoon salt to a boil in a medium saucepan. Add the barley and stir. Reduce the heat to a simmer. Cover and cook the barley for 30 minutes. Set aside off the heat. If there is any liquid remaining in the pot after cooking, be sure to drain it off before adding it to the soup.
  6. When the shanks are cool enough to handle, remove the bones (be sure to scoop out the marrow to add to the soup!) and discard any large pieces of fat. Cut or shred beef into bite-size pieces.
  7. Bring the broth in the pressure cooker back to a simmer. Stir in reserved diced vegetables, meat, and barley. Stir well and simmer for about 10 minutes. Add fish sauce, if using, and season to taste with salt and pepper.

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Loaded Sweet Potatoes with Gochujang Turkey

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While we don’t have a typical weekday meal “rotation,” for those that do, every now and then, it is fun to throw a surprise into the mundane. Well, this versatile dish is a dinner that can be dressed up, down, and sideways depending on whom you’re feeding.

And you can up the pizzaz with sour cream, yogurt, or shredded cheese as additional toppers for the sweet potatoes. Or why not put the meat mixture between toasted buns for a version of Sloppy Joes? The Hubs dubbed them Korean Sloppy Joes.

Swap in harissa paste or Thai red curry paste for the gochujang. In the spirit of meal prepping, consider doubling the meat mixture and freezing half as a gift to your future self. (Wish we would have done that 😦 )

The timing will vary on how large your sweet potatoes are. It so happens ours were huge and took one hour and 15 minutes before they rendered tender enough. Therefore two spuds, one half of a potato per, served with a side dish (in this case, sautéed edamame with shallots and garlic), was enough to satisfy 4 people.

Do Ahead: Sweet potatoes can be roasted 4 days ahead; transfer to an airtight container. Cover and chill. Turkey mixture can be made 4 days ahead; transfer to a separate airtight container. Cover and chill.

Loaded Sweet Potatoes with Gochujang Turkey

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 medium sweet potatoes (1¼–1½ lb.), scrubbed
  • 2 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
  • 1 large onion, finely chopped
  • 1 medium green bell pepper, ribs and seeds removed, finely chopped
  • 6 garlic cloves, finely chopped
  • 1 lb. ground turkey
  • ¼ cup double-concentrated tomato paste
  • 2 Tbsp. gochujang (Korean hot pepper paste)
  • 1 Tbsp. soy sauce
  • 1 Tbsp. toasted sesame oil, plus more for drizzling
  • 1 tsp. honey
  • 4 scallions, thinly sliced on a diagonal
  • ½ cup coarsely chopped cilantro
  • Lime wedges (for serving)

Directions

  1. Place a rack in middle of oven; preheat to 400°. Arrange 4 medium sweet potatoes (1¼–1½ lb.), scrubbed, on a parchment-lined rimmed baking sheet; drizzle lightly with extra-virgin olive oil and turn to coat; season with kosher salt. Roast sweet potatoes until very tender, 50–60 minutes. (Will take longer if your spuds are on the larger size.)
  2. Meanwhile, heat 2 tablespoons extra-virgin olive oil in large skillet over medium-high. Add 1 large onion, finely chopped, 1 medium green bell pepper, ribs and seeds removed, finely chopped, 6 garlic cloves, finely chopped, and 1 teaspoon Diamond Crystal or ½ tsp. Morton kosher salt and cook, stirring often, until onion is golden around edges and softened, 8–10 minutes.
  3. Add 1 pound ground turkey to pan. Mix into vegetables, then spread out in an even layer. Cook, undisturbed, until almost cooked through, about 5 minutes. Add ¼ cup double-concentrated tomato paste, 2 tablespoons gochujang (Korean hot pepper paste), 1 tablespoons soy sauce, 1 tablespoon toasted sesame oil, and 1 teaspoon honey; cook, stirring often, until tomato paste is deepened in color, about 5 minutes. Add 1 cup water and cook, stirring often, until liquid is reduced by about half and mixture looks saucy.
  4. Transfer sweet potatoes to a platter, split lengthwise with a small knife (don’t cut all the way through), and open up like a book. Using a fork, lightly mash flesh, making sure to keep skins intact; season lightly with salt.
  5. Spoon turkey mixture over sweet potato halves. Top with 4 scallions, thinly sliced on a diagonal, and ½ cup coarsely chopped cilantro. Drizzle lightly with more sesame oil. Serve with lime wedges for squeezing over.

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Recipe from Millie Peartree for Bon Appétit

Chicken Thighs with Shallots and Tomatoes

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Here is a simple, excellent one-pot recipe for an easy feast, full of rich flavor, with a sauce that you’ll be drooling over. The original recipe (adapted from Sam Sifton for NYTimes Cooking) indicated the process took 1 hour and 15 minutes. In actuality, it took us over 2 hours, so not exactly a weeknight option for those with a busy schedule.

Anyway, it is worth the time because we loved the crispy skin, jammy shallots and delicious sauce. Speaking of shallots, unless you have small ones, do yourself a favor and cut them in half lengthwise, otherwise the chicken thighs are done before the shallots are soft enough.

This main entrée can be served with egg noodles (our choice), mashed potatoes or crusty bread to mop up the sauce. An additional side salad makes a fresh accompaniment.

Chicken Thighs with Shallots and Tomatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. kosher salt
  • 1 Tbsp. black pepper
  • 2 Tbsp. unsalted butter
  • 12 to 15 whole medium shallots, peeled, cut in 1/2 lengthwise
  • 2 cups white wine
  • 2 Tbsp. Dijon mustard
  • 2-4 tarragon sprigs, more for garnish
  • 2 cups cherry tomatoes, halved

Directions

  1. Pat the chicken thighs very dry with paper towels. Sprinkle poultry with salt and pepper. Add flour to a plastic or paper bag, insert chicken thighs 4 at a time ,and shake until thoroughly coated. Repeat with remaining 4 thighs.
  2. Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside. (If your pan is not large enough to hold all 8 without squeezing them in, brown in 2 batches.)
  3. Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes. (Depending on the size of your shallots, this step could take longer.) Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
  4. Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
  5. Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

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Recipe from Andrew and Rishia Zimmern, adapted by Sam Sifton for NYTimes Cooking

Portuguese-Style Meatballs

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There was a spread in a recent Food & Wine Magazine issue with a recipe for these oven-browned, JUMBO beef meatballs. Deeply browned oversize meatballs (see note below for size reduction) “settle into a glossy pool of tomato sauce for a dish that’s simple and quick enough for the family and elegant enough for a small gathering.”

Unexpected yet familiar, the seasonings are ground coriander and nutmeg which offer cozy warmth, while a hit of lemon zest brightens the beef. A heady amount of garlic lends extra pizzaz and anchors the meat mixture with savory notes.

The meatballs’ texture stays light because they’re bound together with only enough panko to hold them together — so use a light hand when mixing and shaping to further ensure their texture stays tender. And instead of frying, they bake and then broil to develop a gorgeous crust with far less fuss and mess.

It pairs perfectly with simple sides — crusty bread for dipping into the sauce or orzo to soak up all its goodness. A simple green salad with nuts and cheese offers the perfect complement. The original recipe indicated it served 6, and that would be only 1 meatball per person. So with a serving size of of one-and–half to two meatballs per eater, this more realistically feeds 3 to 4 people.

NOTE: These meatballs are wonderfully supersized, but if you’d rather make smaller ones, they’ll still be just as delicious. For each meatball, use about two tablespoons of the meat mixture, and roll gently to shape. Arrange the meatballs on an aluminum foil–lined baking sheet, and bake at 425°F until just browned, 8 to 10 minutes. Broil for just a couple of minutes until deep golden brown before simmering in the sauce until a thermometer inserted into the center of a meatball registers 165°F. 

*Because it was the dead of Winter when we made this dish, local homegrown Roma tomatoes were not available. Instead of using the shipped-in grocery store offerings, we suggest using canned tomatoes for more robust color and flavor.

Portuguese-Style Meatballs

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 2 large eggs
  • 1 1/2 lbs. 85% lean ground beef
  • 3/4 cup panko
  • 1 1/2 tsp. ground coriander
  • 1 tsp. grated lemon zest
  • 1/2 tsp. black pepper
  • 1/2 tsp. ground nutmeg
  • 1 Tbsp. finely chopped garlic (about 3 large garlic cloves), divided
  • 2 1/2 tsp. kosher salt, divided
  • 2 Tbsp. extra-virgin olive oil
  • 1 cup finely chopped yellow onion (about 1 small onion)
  • 1 Tbsp. tomato paste
  • 1 tsp. sweet paprika
  • 3/4 cup (6 oz.) dry white wine
  • 1 lb. plum tomatoes*, finely chopped, locally grown or canned
  • 1 1/4 cups chicken broth
  • Chopped fresh cilantro, for garnish

Directions

  1. Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil; set aside.
  2. Whisk eggs in a large bowl until smooth. Add beef, panko, coriander, lemon zest, black pepper, nutmeg, 2 teaspoons garlic, and 1 1/2 teaspoons salt; gently mix using your hands, taking care to avoid overmixing. Form mixture into 6 (5-ounce) balls (about 2/3 cup each); space evenly on prepared baking sheet. Bake until golden brown, 22 to 25 minutes. (Meatballs will not be fully cooked through.)
  3. Meanwhile, heat oil in a large, deep skillet over medium. Add onion; cook, stirring occasionally, until starting to soften, 4 to 5 minutes. Stir in tomato paste, paprika, remaining 1 teaspoon garlic, and remaining 1 teaspoon salt; cook, stirring constantly, until mixture is deep red, about 2 minutes.
  4. Add wine, and bring to a simmer over medium; simmer, stirring occasionally, until slightly reduced, about 2 minutes. Add tomatoes and broth; return mixture to a simmer over medium-high. Reduce heat to medium-low; simmer, stirring occasionally, until tomatoes soften, about 15 minutes. (This step took an additional 12 minutes using the hothouse plum tomatoes.)
  5. Add browned meatballs to skillet, and gently stir to coat. Cover and simmer until flavors meld and an instant-read thermometer inserted into center of meatballs registers 160°F, 5 to 10 minutes. Remove from heat; garnish with cilantro just before serving.

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Adapted from a recipe by Ann Taylor Pittman for Food & Wine

Roasted Smashed Carrots

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Crispy, caramelized, and totally irresistible! Barely roasted carrot halves are smashed to create more surface area and caramelly edges. Manchego and hazelnuts reinforce their nutty earthy flavor. A lovely, impressive way to prepare an ordinary side dish.

Bring out carrots’ natural sweetness by roasting them in the oven. Although it takes longer than steaming or microwaving, the tender, caramelized outcome makes the extra cook time worthwhile. Simply roast the carrots until they’re fork-tender, then smash them (without breaking), sprinkle with a little cheese, and roast again until the edges are nice and crispy and the cheese is melted.

If you are starting with raw filberts, toast the nuts in a dry pan. When cooled, removed the skins as much as possible. The hazelnuts can be chopped in a small mini food processor, or hit with a mallet while inside a ziploc bag.

Roasted Smashed Carrots

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. medium carrots, peeled and halved lengthwise
  • 2 Tbsp. olive oil, divided
  • 1/2 tsp. salt
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. black pepper
  • 1/4 to 1/2 cup shredded Manchego cheese (1 to 2 oz.)
  • 2 Tbsp. chopped toasted hazelnuts, skins removed
  • 1/2 tsp. orange zest (optional)
  • 1 orange wedge (optional)

Directions

  1. Preheat oven to 400°F. Line a 15×10-inch baking pan with parchment paper. Place carrots in prepared pan. Drizzle with 1 Tbsp. of the oil. Sprinkle with salt, paprika, and pepper; toss to coat.
  2. Roast until carrots are fork tender, 20 to 25 minutes. Use the bottom of a heavy glass or measuring cup to smash carrots, without breaking them, to about 1/2-inch thickness. Drizzle with remaining 1 Tbsp. oil. Sprinkle with cheese. Roast until edges of carrots are lightly browned and crisp, 15 to 20 minutes more.
  3. Sprinkle with hazelnuts. If you like, top with orange zest and squeeze orange wedge over carrots. Serve immediately.

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Recipe by Maddy Bendgen for Better Homes and Gardens

Leek, Fennel, and Squash Soup with Sausage

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Who doesn’t love a tasty homemade soup? Leek, Fennel, and Squash Soup with Sausage is a hearty, flavorful bowlful that blends sweet, aromatic vegetables with savory, spiced sausage for a comforting and satisfying meal.

This soup starts with sautéed leeks and fennel, which bring a mild onion-like sweetness combined with the subtle anise flavor of fennel. Both vegetables soften and infuse the broth with their delicate aromatics. Of course, using homemade chicken broth adds oodles of flavor and health benefits.

The squash—a winter variety like kabocha or butternut—adds a creamy, naturally sweet, and slightly nutty element once cooked. Its vibrant orange color makes the dish visually appealing as well.

Savory sausage—usually Italian, fennel, or spicy sausage—is browned and crumbled into the soup, infusing it with rich, meaty notes and a bit of spice and seasoning complexity. This soup is perfect for a cozy lunch or dinner, served with crusty bread on the side, if desired.

NOTE: Kabocha squash is worth seeking out in this soup, but if you can’t find it red kuri or butternut squash will also work.

Leek, Fennel, and Squash Soup with Sausage

  • Servings: 5
  • Difficulty: easy
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Ingredients

  • 1 lb. hot Italian sausage casing removed
  • 1 1/2 lbs. leeks white and light green parts only, halved lengthwise, cut into 1/2-inch pieces, and washed thoroughly
  • 1 fennel bulb halved, cored, and cut into 1/4-inch pieces
  • 4 cloves garlic peeled and sliced thin
  • 1 Tbsp. extra-virgin olive oil
  • 1/4 tsp. table salt
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 1 1/2 lbs. winter squash (kabocha, red kuri, or butternut), peeled, seeded, and cut into 1-inch pieces
  • 6 cups chicken broth, preferably homemade
  • 1 can cannellini beans (15-oz.) rinsed
  • 1/2 cup finely chopped fresh parsley

Directions

  1. Cook sausage in large Dutch oven over medium-high heat, breaking up meat with wooden spoon, until browned, 5 to 7 minutes. Using slotted spoon, transfer sausage to plate and set aside.
  2. Add leeks, fennel, garlic, oil, salt, bay leaf, and thyme sprigs to fat left in pot. Reduce heat to medium and cook, stirring occasionally, until vegetables are tender and just beginning to brown, about 7 minutes.
  3. Stir in squash, broth, beans, and reserved sausage, scraping up any browned bits. Cover pot, increase heat to high, and bring soup to vigorous simmer. Reduce heat to medium and vigorously simmer for 20 to 35 minutes, until squash is tender. Remove pot from heat, discard bay leaf and thyme sprigs, and stir in parsley. Season with salt and pepper to taste. Serve.

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Recipe courtesy of America’s Test Kitchen

Seared Tuna with Citrus, Tomato and Olive Sauce

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Imagine a beautifully plated dish that showcases the vibrant, fresh flavors of the sea and Mediterranean garden. At the center is a perfectly seared tuna steak, its exterior caramelized to a tender, golden-brown crust while the interior remains delightfully rare, melt-in-your-mouth pink. The tuna’s rich, meaty texture provides a luxurious base for the meal.

Resting atop the tuna is a bright and zesty citrus, tomato, and olive sauce. This sauce balances savory and tangy notes with a Mediterranean flair. Juices of fresh lemons and oranges mingle with ripe, sliced plum tomatoes and briny black olives, enhanced by a touch of garlic. The acidity and complexity of the sauce perfectly cut through the richness of the tuna, creating a harmonious blend of flavors in every bite.

On the side, a serving of fluffy couscous complements the dish with its light, grainy texture. The couscous is cooked to a tender consistency, each tiny granule separate and airy, and acts as a gentle flavor absorber, soaking up the juices from the citrus sauce and adding a satisfying, hearty component to the meal.

Together, this dish offers a balance of textures and flavors—tender, rich tuna; vibrant, tangy sauce; and delicate, comforting couscous—making a meal that’s fresh, elegant, and nourishing.

With just the two of us for dinner, we simply cooked one large tuna steak (keeping the amount of the other ingredients intact) and shared it along with couscous cooked in homemade shrimp stock, and a small side salad. Healthy eating at its best!

Seared Tuna with Citrus, Tomato and Olive Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 medium plum tomatoes
  • Kosher salt and freshly ground black pepper
  • 1 medium lemon
  • 2 medium navel oranges
  • 2 Tbsp. coriander seeds
  • 1 Tbsp. black peppercorns
  • 4 tuna steaks 1 inch thick (6 to 7 oz. each)
  • 5 Tbsp. extra-virgin olive oil
  • 2 anchovy fillets rinsed and patted dry
  • 1 large clove garlic minced
  • 1/2 cup pitted Kalamata olives (about 18)
  • Optional sliced scallions for garish
  • Lemon wedges for serving

Directions

  1. Cut each tomato into four wedges, cut out the cores, and remove the seeds and pulp. Slice the tomatoes lengthwise into 1/4-inch strips. In a colander, toss them with 1/4 tsp. salt and let them drain for 15 minutes.
  2. Meanwhile, finely grate the zest of the lemon. Put the zest in a medium bowl. Working over the bowl, segment the lemon and the oranges. In a spice grinder or mortar and pestle (or with a meat mallet; put the spices in a zip-top bag), coarsely grind the coriander and peppercorns. Press the spices into both sides of the tuna steaks.
  3. Gently heat 3 tablespoons of the oil in a 12-inch skillet over medium heat. Add the anchovies and mash them into the oil with the back of a spoon until nearly dissolved. Turn the heat to low, add the garlic, and cook until softened but not browned, 3 to 4 minutes. Remove from the heat.
  4. Add the drained tomato strips, the orange and lemon segments (with the zest and juice), and the olives to the pan. Toss very gently to warm through, being careful not to break up the citrus segments. Season to taste with salt and pepper. Transfer to a serving bowl and keep warm.
  5. Wipe out the skillet, set it over medium-high heat, and pour in the remaining 2 tablespoons oil. Generously salt the tuna steaks on both sides. Working in batches if necessary, sear the steaks, pressing on them while cooking to help a crust develop, until golden brown, 2 to 3 minutes. Flip the tuna and continue to cook until golden brown, another 2 to 3 minutes for medium rare to medium. Transfer the tuna to dinner plates and serve with the warm citrus sauce.

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Adapted from a recipe by Arlene Jacobs

Filipino Pork Adobo

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In this Milk Street recipe (that all reviewers rated 5 stars), there is a slow and fast version. Here, we made it using the fast method (with a pressure cooker, not an InstaPot). The final result is fork tender meat with deeply satisfying flavor, all done from start to finish in one pot.

Adobo varies from household to household across the Philippines, with some versions being more sour, others sweeter or with a thicker sauce. It’s considered the unofficial national dish of the Philippines due to its popularity, ease of preparation, and flavorful, comforting taste. The defining flavors are vinegar, garlic, black pepper, bay and salt in some form (often soy sauce). For this version of pork adobo, instead of the oft-used pork belly, boneless shoulder is the meat choice because it is easier to find in supermarkets, but still is rich and flavorful.

Honey, or any type of sweetener, is an unconventional ingredient in adobo, but is used here to balance the salty and sour flavors in the dish. The serranos give the braise a gentle spiciness; if you prefer, use just one chili or keep both whole. Serve this over rice to soak up the sauce.

NOTE: When cooking the scallion whites, garlic and bay, don’t over stir; the goal is to develop deep browning, which builds flavor in the dish.

Filipino Pork Adobo

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. grapeseed or other neutral oil
  • 2 bunches scallions, white and light green parts cut into 1-inch pieces, green parts thinly sliced, reserved separately
  • 8 medium garlic cloves, smashed and peeled
  • 3 bay leaves
  • ½ cup low-sodium soy sauce
  • ¼ cup white vinegar
  • 2 Tbsp. honey
  • 2 serrano chilies, stemmed and halved
  • Ground black pepper
  • 3 lbs. boneless pork shoulder, trimmed and cut into 2-inch chunks
  • 1 Tbsp. cornstarch

Directions

  1. On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the scallion whites, garlic and bay, then cook without stirring until golden brown on the bottom, about 4 minutes.
  2. Stir and continue to cook, stirring only once or twice, until darkly browned, about another 2 minutes. Press Cancel, then stir in the soy, vinegar, honey, serranos and 1 teaspoon pepper, scraping up any browned bits. Add the pork; stir to combine, then distribute in an even layer.
  3. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 30 minutes.
  4. When pressure cooking is complete, allow the pressure to release naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  5. Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Remove and discard the chilies and bay.
  6. In a small bowl, whisk the cornstarch with 3 tablespoons of the cooking liquid, then stir into the pot. Select Normal/Medium Sauté and bring to a simmer, stirring constantly, and cook, stirring, until lightly thickened, about 1 minute.
  7. Press Cancel to turn off the pot. Taste and season with salt and pepper. Serve sprinkled generously with the scallion greens.

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Adapted from a recipe from Milk Street

Sweet-and-Sour Cranberry Chicken Stir-Fry

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During our childhood, most families undoubtedly served canned cranberry jelly at Thanksgiving dinner. The ribbed, “cylindrical beauty plops out of the can like a gavel marking the start of the holiday”, retaining its signature shape so guests can slice off just the right amount. OK, I admit, I was NOT a fan favorite then, nor am I now. But in this recipe it works!

While slicing is a perfectly acceptable (if not somewhat encouraged) way of serving, here the jelly is used as a weeknight dinner shortcut, transforming into a quick stir-fry sauce that coats chicken and green beans in a glossy sweet-and-sour sauce reminiscent of orange chicken.

Just make sure to grab a can of jellied cranberry sauce, not the whole-berry kind. While they might look similar, the former will result in a smooth and glossy glaze (the berries in the other will clump it up). BUT, it contains high fructose corn syrup.

High-fructose corn syrup is a liquid sweetener made from corn. When corn starch is broken down into individual molecules, it becomes corn syrup, which is 100% glucose, a simple sugar. Enzymes are added to convert some of this glucose into fructose. High-fructose corn syrup is cheaper than sugar, with better flavor enhancement and longer shelf life. It’s more stable and consistent, especially in acidic foods and drinks. It works well in this recipe and is up to you on whether or not it fits your life style diet. We can honestly say, it was darn-right delicious!

All-in-all, most of the other ingredients are healthy for you…

Sweet-and-Sour Cranberry Chicken Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 cup jellied cranberry sauce (from a 14-oz. can)
  • 3 Tbsp. unseasoned rice vinegar
  • 2 tsp. finely grated orange zest
  • ¼ cup fresh orange juice
  • 2 tsp. toasted sesame oil
  • 3 Tbsp. soy sauce, divided
  • 1 lb. skinless, boneless chicken breasts, halved crosswise, thinly sliced against the grain
  • 1 Tbsp. cornstarch
  • 4 Tbsp. (or more) vegetable oil, divided
  • 1 lb. green beans, trimmed
  • 6 garlic cloves, finely chopped
  • 1 ½” piece ginger, peeled, finely chopped
  • Kosher salt
  • Thinly sliced orange zest and toasted sesame seeds (for serving)
  • Steamed white rice (for serving; optional)

Directions

  1. Whisk 1 cup jellied cranberry sauce (from a 14-oz. can), 3 Tbsp. unseasoned rice vinegar, 2 tsp. finely grated orange zest, ¼ cup fresh orange juice, 2 tsp. toasted sesame oil, and 2 Tbsp. soy sauce in a small bowl until jelly is mostly dissolved (some lumps are okay); set sauce aside.
  2. Toss 1 lb. skinless, boneless chicken breasts, halved crosswise, thinly sliced against the grain, 1 Tbsp. cornstarch, and remaining 1 Tbsp. soy sauce in a medium bowl until chicken is well coated; set aside.
  3. Heat 2 Tbsp. vegetable oil in a large skillet over high. Cook 1 lb. green beans, trimmed, tossing very occasionally, until tender and deeply browned in spots, 6–8 minutes. Using tongs, transfer to a large bowl.
  4. Heat remaining 2 Tbsp. vegetable oil in same pan. Arrange reserved chicken in a single layer and cook, tossing very occasionally, until golden brown and cooked through, about 5 minutes. Transfer to bowl with green beans.
  5. If pan is dry, add more vegetable oil (up to 2 Tbsp.). Add 6 garlic cloves, finely chopped, and one ½” piece ginger, peeled, finely chopped, and cook, stirring constantly, until fragrant, about 1 minute. Add reserved sauce; cook, stirring, until thickened slightly, about 1 minute. Return green beans and chicken to pan; toss to coat.
  6. Remove stir-fry from heat; season with kosher salt. Top with thinly sliced orange zest and toasted sesame seeds. Serve with steamed white rice if desired.

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Recipe by Jess Szewcyck for Bon Appétit

Pork Chops with Bourbon-Cherry Sauce and Sweet Potatoes

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Just a WOW!! Pairing pork with fruit is most definitely a win. Fruits often bring aromatic compounds (floral, citrusy, or spicy notes) that complement the mild, savory flavor of pork. This layering of aromas adds complexity and depth. The gorgeous caramel color alone is enough to make me swoon.

For this recipe, pumpkin pie spice adds warmth to pan-seared pork chops; while using an immersion blender whips the sweet potatoes into an ultra-creamy mash, DELISH! A quick sweet and savory pan sauce—inspired by the flavors of an old-fashioned cocktail—ties the dish together in an unforgettable way.

For an herbal note in the sauce, we included about a teaspoon each of chopped fresh sage and rosemary. To round out the meal and add a pop of color, we accompanied the dish with steamed broccoli. We are already planning on creating this fabulous meal again in the near future, with increasing that to-die-for sauce by 50%.

At 6 minutes per side, our chops would have been too-well done for our liking. We suggest a minimum of 5 minutes per side. The ingredients list and directions below include our changes—which increases the sauce. (If saucy dishes are not your thing, cut back the sauce ingredients by 50%.)

We practically died and went to heaven while enjoying this meal!

NOTES: You can substitute ground cinnamon for the pumpkin pie spice. In lieu of frozen cherries, we used rehydrated dried cherries. In the realm of cooking, apple juice or cider reduced with spices can serve as a non-alcoholic substitute for bourbon in sauces.

Pork Chops with Bourbon-Cherry Sauce and Sweet Potatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 lbs. sweet potatoes, peeled and sliced ¼ inch thick
  • 1 1⁄2 cups chicken broth, divided
  • 8 Tbsp. unsalted butter, divided
  • 2 tsp. table salt, divided
  • 1 ¾ tsp. pepper, divided
  • 4 (8- to 10-oz.) bone-in pork rib chops, ¾ to 1 inch thick, trimmed
  • ¼ tsp. pumpkin pie spice, or cinnamon
  • 1 1⁄2 tsp. cornstarch
  • 12 oz. frozen sweet cherries, quartered
  • ¼ cup bourbon, plus 2 Tbsp.
  • 1 1⁄2 Tbsp. orange marmalade
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. chopped fresh sage

Directions

  1. Combine potatoes, ½ cup chicken broth, 4 tablespoons butter, ¾ teaspoon salt, and ½ teaspoon pepper in large saucepan. Cover and cook over medium heat, stirring occasionally, until potatoes are tender, about 20 minutes. Process with immersion blender until smooth.
  2. Meanwhile, pat pork dry with paper towels and sprinkle with pie spice, 1 teaspoon salt, and 1 teaspoon pepper. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add pork and cook until well browned and registers 140 degrees, about 5 minutes per side. Transfer pork to platter and tent with foil.
  3. Whisk cornstarch and remaining ¾ cup chicken broth together in bowl. Combine cherries, bourbon, orange marmalade, chicken broth mixture, chopped fresh herbs, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in now-empty skillet. Bring to simmer over medium-high heat and cook, stirring, until mixture turns thick and translucent, about 3 minutes. Off heat, stir in remaining 3 tablespoons butter. Serve pork chops and sweet potatoes with sauce.

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Adapted from a recipe by Jessica Rudolph for America’s Test Kitchen

Mushroom Minestrone with Beans and Farro

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A healthy homemade soup in one hour! A fiber-rich spin on minestrone, this hearty soup is packed with vegetables and beans in a tomatoey broth. Sautéed mushrooms, piney rosemary and nutty farro give the dish richness and umami.

You can substitute other white beans, such as Great Northern, navy, or chickpeas; and other mushrooms in place of the creminis. As I always mention, when broth or stock is listed as an ingredient, homemade is your best choice, but if that is not an option for you, we suggest the Better-Than-Buillon brand for the most flavor.

NOTES: Refrigerate for up to 4 days, or freeze for up to 3 months. The farro will continue to absorb liquid as it sits, so you may need to add more broth or water to thin it out as needed. Do not use quick-cooking farro.

Mushroom Minestrone with Beans and Farro

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. olive oil
  • 8 oz. cremini mushrooms, chopped
  • 2 ribs celery, diced
  • 1 medium yellow onion (8 oz.), diced
  • 1 large carrot, diced
  • 3/4 tsp. fine salt, divided
  • 4 garlic cloves, minced or finely grated
  • 2 tsp. chopped fresh rosemary
  • 2 Tbsp. tomato paste
  • 1 (15-oz.) can cannellini beans, drained and rinsed
  • 6 cups low-sodium chicken or vegetable broth
  • 1 (14-oz.) can diced tomatoes
  • 1 Parmesan cheese rind (optional)
  • 1/2 tsp. freshly ground black pepper, divided
  • 1/2 cup pearled or semi-pearled farro
  • 5 oz. baby kale or spinach, lightly chopped
  • Grated parmesan cheese, for serving

Directions

  1. In a medium-to-large (4-to-6-quart) pot over medium-high heat, heat the oil until shimmering. Add the mushrooms and cook, stirring occasionally, until they release their liquid and it evaporates, 4 to 5 minutes.
  2. Add the celery, onion, carrot and 1/4 teaspoon of the salt, and reduce the heat to medium. Cook, stirring frequently, until the vegetables slightly soften, about 4 minutes. Stir in the garlic, rosemary and tomato paste, and cook, stirring, until aromatic, about 1 minute.
  3. Stir in the beans, then add the broth, tomatoes, the Parmesan rind (if using), and the remaining 1/2 teaspoon of salt and the pepper, then increase the heat to high and bring to a boil. Stir in the farro, then reduce the heat to medium-low and simmer, partially covered, until the farro is al dente, 30 to 35 minutes.
  4. Stir in the kale and cook until just tender, about 5 minutes. Taste for salt and pepper and adjust according to taste. Remove from the heat, ladle into bowls, sprinkle with parmesan, if using, drizzle with extra-virgin olive oil, and serve hot.

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Adapted from a recipe by Ellie Krieger

Russ’s Braised Pork and Sauerkraut Revisited

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I first posted a blog on this recipe four years ago. Each year for New Year’s Day, we traditionally make an evolving version of The Hubs pork and sauerkraut recipe. We now use his own fermented sauerkraut which seems to elevate the dish, but is not a requirement.

Serve with mashed potatoes or pureed celery root. It’s traditional to serve apple sauce with this dish as well. We like the sugar-free natural varieties with a light sprinkle of cinnamon.

In this instance, we only used 3 pounds of pork shoulder and 2 pounds of sauerkraut, but the written recipe below is based on a larger amount of both. And in lieu of rosemary, we used 2 tablespoons of chopped fresh sage because that’s what we had on hand.

NOTE: You can substitute hard cider for the beer to lend an apple flavor to the dish.

Russ's Braised Pork and Sauerkraut Revisited

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. table salt
  • 1 1/2 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. ground black pepper
  • 1 1/2 tsp. dried oregano ground finely
  • 1 5-6 lb. pork shoulder, bone in or boneless
  • 3 large onions peeled and sliced
  • 8 cloves garlic peeled and chopped
  • 4 lbs. sauerkraut preferably homemade, OR (refrigerated, not canned) drained
  • 3 cups amber beer or hard cider
  • 2 stalks rosemary leaves removed and finely chopped
  • 6 stems thyme tied in a bunch
  • 2 bay leaves
  • 1 Tbsp. black peppercorns
  • 6 juniper berries (optional) lightly crushed
  • Olive or other vegetable oil for browning the meat
  • Cheesecloth for making the bouquet garni

Directions

  1. At least 8, but preferably 24 hours before cooking the pork, combine the first five ingredients and rub it all over the pork. On a rack in a sheet pan, refrigerate. Remove meat from refrigerator and allow to warm at room temperature about an hour before you plan to cook it.
  2. Make a bouquet garni with the peppercorns and the juniper berries (if using them) and set aside. Be sure to double or triple the cheesecloth.
  3. Preheat the oven to 300 degrees F. In a large Dutch oven with a tight fitting lid, heat 3 tablespoons of olive oil over a medium high flame until shimmering. Unwrap the pork shoulder and brown on all sides, about 15-20 minutes. Remove meat from pot and set on plate while you complete the next steps.
  4. Add the sliced onions to the pot and saute until they be come translucent. Add the chopped garlic and saute for about one minute. Add the drained sauerkraut, then the beer or hard cider. Mix everything together well, making sure to deglaze the bottom of the pan.
  5. Add the bay leaves, thyme bundle, chopped rosemary and the bouquet garni. Mix well again with the sauerkraut and onions.
  6. Return the pork shoulder to the pot, nestling it into the sauerkraut. Place a sheet or parchment of aluminum foil over the pot, then put on the lid ensuring that it fits tightly. Place the pot in the preheated oven and cook for 2 hours. Turn the roast, then return it to the oven for another 1 1/2 – 2 hours or until the meat is very tender.
  7. To serve, remove the pork shoulder from the pot to a platter to carve. Remove the bay leaves, thyme bundle and bouquet garni and discard. Give the sauerkraut mixture a good stir and serve with the pork and mashed potatoes or celery root mash.

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Slow Roasted Duck with Orange-Sherry Sauce

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A very interesting combination, with amazing results! Now you might say this takes a lot of time and effort to only get two to three servings—and we would have to agree. But sometimes when we have a long non-scheduled afternoon ahead of us, we find a culinary challenge fits our MO. Plus, we love duck! OK, maybe “masochist” might be an appropriate adjective?

Typically a duck is scored in order to render the fat properly. However, in this recipe, there is no need to prick the skin beforehand due to the long cooking time. Plus, après roasting, the skin of the breast is removed from the meat and is fully crisped at a higher temperature just prior to serving.

Under the Ingredients category, we made a few changes, starting with the fact that our bird was 7 pounds instead of 5 — providing 3 full servings. Also, unable to buy 4 ounces of loose creminis, we had to purchase an 8-ounce package and decided to use them all. Finally, we garnished our dish with diagonal slices of scallion (already had on hand) as opposed to 1-inch pieces of chives.

The original Directions were a bit wonky and unclear in places, so we altered them for clarification. For instance, instead of draining the fat every hour (the duck roasts for 4 1/2 hours), just place the bird on a rack in the roasting pan, then at the end of cooking you can remove the fat all at once. (Of course it is liquid gold, so save for future culinary endeavors. We ended up with about 3 1/2 cups worth!)

Ducks and chickens belong to the avian family, yet their anatomical structures exhibit some significant differences. The texture also differs; duck tends to be denser and more succulent, while chicken can be more delicate and prone to shredding.

Ducks possess dark meat, which has a higher fat content and a more robust flavor. This fat contributes to the bird’s juiciness and tenderness. However once you pick it from the carcass, make sure to wrap the meat tightly in tinfoil and keep warm while you finish making the dinner, so that it won’t dry out.

This dish gives a huge nod toward the New Orleans’s legendary street food tradition of gravy-soaked po’ boys laden with French fries; usually NOT my go-to option. Home cooks can substitute shoestring potatoes, mock frites or hash browns. Either way, it’s told, the interplay between the moist meat, luscious sauce and crisp potatoes is nonpareil.

Slow Roasted Duck with Orange-Sherry Sauce

  • Servings: 2-3
  • Difficulty: moderate
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Ingredients

  • 1 lb. yellow onions, peeled and coarsely chopped
  • ½ stick unsalted butter, melted
  • 1 5-lb duck, rinsed and patted dry
  • Salt
  • Freshly ground pepper
  • 2 large rosemary sprigs
  • 2 cups fresh orange juice
  • 1 cup dry sherry
  • ½ cup soy sauce
  • 2 medium carrots, peeled and julienned
  • 4 oz. cremini or white button mushrooms, trimmed and sliced thin
  • 2 Tbsp. unsalted butter
  • 17-oz. jar roasted red peppers, rinsed, drained and cut into strips
  • 2 fresh chives, cut into 1-inch lengths
  • Hash browns, OR French fries

Directions

  1. Heat oven to 500 degrees. In a large bowl, toss onions with melted butter. Season duck inside and out with salt and pepper. Place rosemary sprigs inside duck’s cavity and then tightly pack with buttered onion mixture.
  2. Place duck in medium-size roasting pan, and roast for 10 minutes. Reduce oven temperature to 300 degrees and cover pan loosely with foil. Roast for about 4½ hours, draining fat every hour.
  3. Remove pan from oven and carefully discard as much fat as possible with a ladle. Add orange juice, sherry and soy sauce. Return pan to oven and roast uncovered for 30 minutes. Transfer duck to a platter and let cool slightly. Pour pan juices (about 4 cups) into a saucepan, discarding any pieces of skin. Skim off fat and bring to a boil over medium-high heat.
  4. Add carrots and reduce to 1½ cups, strain and keep on the side. In same pan, sauté mushrooms with 2 tablespoons butter until brown. Add red peppers and briefly sauté, then add reduced sauce. Season to taste with salt and pepper. Keep warm over low heat.
  5. Remove onions and rosemary from duck’s cavity and discard. Remove meat from bones. Place skin from duck breasts onto rimmed baking sheet and bake at 400 degrees until skin starts to foam, about 5 to 10 minutes. (Ours took 13 minutes to crisp up.)
  6. Cover bottoms of individual plates with sauce and top with either pasta, shoestring fries, hash browns or unsalted potato chips. Place a generous amount of duck meat on top, then garnish with crispy skin, vegetables and chives or scallions.

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Adapted by a recipe from Greg Sonnier; originally by Pableaux Johnson