Monthly Archives: January 2025

Sausage and Cheese Stuffed Mushrooms

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Need an easy and elegant party snack that can be assembled ahead of time? These sausage stuffed mushrooms caps are filled with Italian sausage, herbs and three kinds of cheese, then baked to golden brown perfection. Perfecto!

The first time we had these was at a house party we hosted. One of our guests was asked to bring an appetizer and she brought these delectable morsels—much to our culinary delight! Now she had made a few substitutions such as the particular cheeses, as did we when we got around to making them for another dinner party shortly thereafter.

One of the goals is to get mushrooms all of the same size, or at least as close as possible. And it is particularly imperative to make sure that the bread topping gets crisp enough. If it does not toward the end of the baking period, give them a shot of intense heat under a broiler for a minute or two.

The lowdown? These sausage stuffed mushrooms start with mushroom caps. Clean the mushrooms and remove the stems by popping them out of the mushrooms with your fingers. Next, melt butter in a pan or skillet and cook the onion and garlic. Remove the vegetables and place the sausage in the pan. Cook the meat and break it into small crumbles. Place the onion, garlic, sausage, cream cheese, parmesan cheese and some parsley in a bowl and mix them together. Fill the mushroom caps with the sausage mixture.

In a small bowl mix together panko breadcrumbs and melted butter. Sprinkle the breadcrumbs over the top, then place the mushrooms in a baking dish or on sheet pan. Bake them until they’re tender and browned. Add a sprinkle of parsley, then serve and enjoy!

Don’t want, or care for parsley? Try chives, thyme or green onions instead.

NOTES: You can buy bulk sausage, or simply remove the casings from the sausage before you cook it. Use a medium skillet or a large skillet to give you room to break up the sausage. You can break up the sausage with a the back of a wooden spoon or use a meat masher.

Sausage and Cheese Stuffed Mushrooms

  • Servings: 18 mushrooms
  • Difficulty: easy
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Ingredients

  • 18 mushrooms stems removed
  • 3 Tbsp. butter divided use
  • 1/2 cup onion finely diced
  • 1 tsp. garlic minced
  • 8 oz. mild Italian sausage casings removed
  • 4 oz. cream cheese softened
  • 1/4 cup parmesan cheese grated
  • 1/2 cup Monterey Jack cheese shredded
  • 1/4 cup chopped parsley divided use
  • 1/3 cup panko breadcrumbs
  • cooking spray

Directions

  1. Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray and arrange the mushrooms on the pan.
  2. Melt 1 tablespoon of butter in a pan over medium heat. Add the onion and garlic and cook for 3-4 minutes or until softened. Remove the onion mixture from the pan.
  3. Add the sausage to the pan and cook for 5-6 minutes, using a spatula to break up the meat into smaller pieces.
  4. Place the sausage, onion mixture, cream cheese, parmesan cheese, Monterey Jack cheese and 3 tablespoons of parsley in a bowl. Stir to combine.
  5. Spoon the sausage mixture evenly into the mushroom caps.
  6. Melt the remaining 2 tablespoons of butter in the microwave and stir in the panko breadcrumbs to coat.
  7. Sprinkle the panko over the mushrooms.
  8. Bake for 20 minutes or until tops are browned and mushrooms are cooked through. Sprinkle with parsley, then serve.

http://www.lynnandruss.com

Recipe by Sara Welch for Dinner at the Zoo

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

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This New Orleans classic is loaded with meat, seafood, and tomatoes. Two main categories of jambalaya exist: Creole (or red) jambalaya, which is associated with the city of New Orleans and contains tomato; and Cajun (or brown) jambalaya, which contains no tomato and is more common in other parts of Louisiana. This recipe focuses on the Creole version with tomato.

According to Serious Eats “Beyond those two categories, though, it gets more difficult to pin down specifics. Meats often include pork (ham or sausage), chicken, shrimp, and crawfish, but oysters, turtle, duck, alligator, and more can also find their way into the jambalaya pot. Many recipes call for the “holy trinity”—Cajun cooking’s signature aromatic mixture of onion, green bell pepper, and celery—but I’ve found examples that omit or alter some part of it.”

This version sticks with some of the most common choices: a mixture of chicken, smoked andouille sausage, and shrimp, along with the trinity in its most typical form. The rice ratio? Rice can be tricky, but as a rule of thumb, using twice as much liquid as rice by volume will more or less put you in the ballpark.

You’ll need the juice from the tomatoes to function as a portion of the rice-cooking liquid, so be sure to check the ingredients and get canned peeled whole tomatoes packed in juice, not in purée.

The reason to use canned whole tomatoes is threefold. First, they tend to be better quality than crushed or puréed. Second, canned whole tomatoes tend not to have the firming agents that crushed tomatoes do—those firming agents can prevent the tomatoes from softening as they cook, so that they never fully melt into the dish. And third, because it’s easier to separate the flesh of whole tomatoes from their juices than it is to separate crushed or puréed tomatoes from them.

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 28-oz. can peeled whole tomatoes, packed in juice
  • About 3 cups homemade chicken or shellfish stock, plus more as needed
  • 1 1/4 lbs. boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1 Tbsp. vegetable, canola, or other neutral oil, plus more if needed
  • 3/4 lb. cooked Cajun or Creole sausage, such as andouille or chaurice (or other similar smoked or spiced pork sausage), sliced into thin rounds
  • 1 medium yellow onion, diced
  • 2 medium green bell peppers, stemmed, seeded, and diced
  • 4 celery ribs, diced
  • 4 medium cloves garlic, minced
  • 1 tsp. tomato paste
  • 1 Tbsp. Louisiana-style hot sauce (like Tabasco sauce), plus more for serving
  • 2 tsp. minced fresh thyme leaves or 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1/4 tsp. cayenne pepper, or to taste
  • 1/4 tsp. garlic powder
  • 2 bay leaves
  • 2 cups long-grain rice
  • 3/4 lb. peeled and deveined shrimp
  • 6 scallions, white and light green parts only, thinly sliced

Directions

  1. Strain tomatoes and add juice to a 4-cup measuring cup. Place tomatoes in a medium bowl. Using your fingers, carefully tear each tomato open to release the liquid inside its seed compartments. Strain all this liquid into measuring cup. Crush tomatoes well with your hands. Add enough chicken stock to tomato juices to total 4 cups (960ml). Set aside.
  2. Preheat oven to 325°F (160°C). Season chicken all over with salt and pepper. In a Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.
  3. Meanwhile, add sausage to Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower heat and/or add oil at any point to prevent burning. Add onion, bell pepper, celery, and garlic and cook, stirring and scraping bottom of Dutch oven, until browned bits have come loose and vegetables just begin to turn lightly golden, about 8 minutes.
  4. Stir in tomato paste and cook, stirring, until lightly browned, about 1 minute. Add hot sauce, thyme, oregano, cayenne, garlic powder, and a very generous dose of black pepper. Add crushed tomatoes, tomato/stock mixture, diced chicken, and bay leaves and bring to a simmer. Season with salt, tasting liquid to ensure it is well seasoned.
  5. Stir in rice and return to a simmer. Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.
  6. Gently stir in shrimp and scallions and return to oven until shrimp are just cooked through, about 5 minutes. Cover pot and let rest 15 minutes. Remove bay leaves.
  7. Serve, passing hot sauce at the table for diners to add to taste.

http://www.lynnandruss.com

Original recipe by Daniel Gritzer for Serious Eats

Golden Chicken with Mustard and Shallots

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From a recent Bon Appétit magazine issue, this dish was featured in an article about the editor’s choice of the best 56 recipes since it first started publishing in 1956. OK, now that’s intriguing. And it is especially geared toward those who prefer the white meat of a chicken, although The Hubs, a dark meat fan, was surprised how delicious it was.

Yes, chicken breasts can be juicy and delightful. The key here is to coat them in a dusting of flour, salt, and turmeric, which yields a lightly seasoned crust and prevents them from sticking to the pan. Searing the chicken to start yields a crackly-golden exterior on the meat, and lots of flavorful browned bits too.

The sauce comes together in the same skillet, with shallots and garlic infusing the olive oil before Dijon mustard, heavy cream, and fresh thyme team up for a sunny, fragrant sauce. For maximum juiciness, the chicken gently finishes cooking in the oven, until it reaches succulent, tender perfection. Rely on an instant-read thermometer if you’re feeling unsure of its doneness, and make sure to let it rest before slicing.

The original recipe indicated it served two, but we had plenty leftover for a third portion, especially if it is served with rice (our choice) or bread.

Golden Chicken with Mustard and Shallots

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. all-purpose flour
  • 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
  • 1½ tsp. ground turmeric, divided
  • 2 skinless, boneless chicken breasts (about 1½ lb. total)
  • 2 Tbsp. extra-virgin olive oil, divided
  • 2 medium shallots, thinly sliced
  • 4 garlic cloves, finely chopped
  • 3 sprigs thyme, plus leaves for serving
  • 1 cup heavy cream
  • 3 Tbsp. Dijon mustard
  • 1 Tbsp. honey
  • 1 tsp. freshly ground pepper
  • Steamed rice or toasted country-style bread (for serving)

Directions

  1. Preheat oven to 375°. Mix 1 Tbsp. all-purpose flour, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 tsp. ground turmeric in a small bowl to combine. Sprinkle 2 skinless, boneless chicken breasts (about 1½ lb. total) all over with flour mixture.
  2. Heat 1 Tbsp. extra-virgin olive oil in a medium ovenproof skillet over medium-high. Cook chicken until golden brown on both sides, about 5 minutes per side; transfer to a plate.
  3. Reduce heat to medium; heat remaining 1 Tbsp. extra-virgin olive oil in same skillet. Cook 2 medium shallots, thinly sliced, and 4 garlic cloves, finely chopped, stirring often, until shallots are translucent, about 4 minutes. Add 3 sprigs thyme, 1 cup heavy cream, 3 Tbsp. Dijon mustard, 1 Tbsp. honey, 1 tsp. freshly ground pepper, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. ground turmeric; stir to combine. Bring to a simmer, then return chicken and any accumulated juices to skillet.
  4. Transfer skillet to oven and bake until sauce is slightly reduced and chicken is cooked through (an instant-read thermometer inserted into thickest part of breasts should register 160°), 20–25 minutes.

http://www.lynnandruss.com

Recipe by Rachel Gurjar for Bon Appétit

Veal Shanks Braised with Honey and Rosemary

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According to chef/author Molly Stevens‘ cookbook “All About Braising” where this fabulous recipe hails from, veal has an inherent sweetness that really comes to the fore when it is braised with a bit of honey. Not too sweet, just a hint.

To ensure the veal shanks didn’t fall apart during braising, The Hubs tied each one around the outer diameter with kitchen twine. Once plated on a platter, the twine was removed before the carrots and shallots were added.

Along with the braised shallots and carrots, we served a side of velvety Manchego Mashed Potatoes, a perfect vehicle to corral some of the wonderful silky sauce. It was the perfect dinner to celebrate a close friend’s upcoming birthday.

Veal Shanks Braised with Honey and Rosemary

  • Servings: 4
  • Difficulty: easy
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Ingredients

The Braise

  • 4 meaty veal shanks, each 2 to 2 1/2 inches thick (3 to 3 1/2 lbs. total)
  • Coarse salt and freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1 large onion, coarsely chopped
  • 1 cup dry white wine or vermouth
  • 2 cups veal or chicken stock, preferably homemade
  • 2 Tbsp. honey (rosemary or lavender if possible); we had lilac honey
  • Zest and juice of 1 orange, zest removed in strips with a vegetable peeler
  • Zest and juice of 1 lemon, zest removed in strips with a vegetable peeler
  • 2 6-inch leafy fresh rosemary branches
  • 2 Tbsp. balsamic vinegar

The Carrot and Shallot Garnish

  • 1 Tbsp. unsalted butter, plus more to finish
  • 1 Tbsp. extra-virgin olive oil
  • 12 to 18 medium shallots, peeled, larger ones cut in half
  • 12 to 18 small carrots, peeled; OR 4 larger carrots, cut into 3-by-3/4 inch sticks
  • Coarse salt and freshly ground black pepper
  • 2 6-inch leafy fresh rosemary branches

Directions

  1. Heat the oven to 300 degrees.
  2. Browning the shanks: Season the veal shanks on all sides with salt and pepper. Heat the oil in a wide Dutch oven or heavy braising pot (6- to7-quart) over medium-high heat. When the oil is quite hot, add as many shanks as will fit without crowding. (If necessary, sear the shanks in batches.) Sear the shanks, turning once withe tongs, until both flat sides have an attractive bronze color, about 5 minutes per side. transfer to a large plate or tray, without stacking.
  3. The aromatics and braising liquid: Add the onion to the pot, stir and sauté, still over medium-high heat, until they soften and begin to brown, 3 to 4 minutes. The bottom of the pot should be developing a caramelized crust. Pour in the wine, stir to dissolve the brown crust on the bottom of the pot, and boil until the wine is reduced by half, about 10 minutes.
  4. The braise: Add the stock, honey orange zest and juice, lemon zest, rosemary, and balsamic vinegar to the pot. Return the shanks to the pot, arranging them in a snug single layer, and pour over any juices that accumulated while they sat. Bring to a simmer and cover with parchment paper, pressing down so the paper nearly touches the shanks and the edges hang over the sides of the pot by about an inch. Then secure the lid in place and slide the pot into the lower third of the oven to braise at a gentle simmer for 1 hour. After the first 10 to 15 minutes, check that the liquid is not boiling too energetically; if i is lower the oven heat by 10 to 15 degrees and continue to braise.
  5. Prepare the garnish: heat the butter and oil in a large 12-inch skillet over medium-high heat. when the butter has melted and the oil is quite hot, add the shallots and carrots, season with salt and pepper, and sauté, stirring and shaking the pan frequently, until tinged with brown all over, about 8 minutes. Add the rosemary branches and sauté for another minute.
  6. Finishing the sauce: With a slotted spoon, lift the shanks along with the shallots and carrots, onto a platter, without stacking. Handle the veal carefully at this point, as it will tend to fall apart. Cover loosely with foil to keep warm. Strain the braising liquid into a saucepan, pushing down on the vegetables, zest, and spent herbs to extract all the juices, and discard the solids. Skim the surface fat from the strained liquid, and bring to a simmer over medium-high heat. Simmer, skimming a few more times, until reduced enough to lightly coat the back of a spoon, about 15 minutes. Season with salt and pepper, and keep at a low simmer.
  7. Portioning the veal shanks: If the shanks are reasonably sized, serve one shank per person. If the shanks are enormous, pull apart the larger shanks, separating them at their natural seams, and serve smaller amounts. be sure to offer the marrow bones as well.
  8. Serving: For a luxurious sauce, whisk a walnut-sized knob of butter into the barely simmering sauce.Once you’ve added the butter, avoid prolonged boiling. Serve the shanks accompanied by the carrots and shallots, and spoon the sauce over the top.

http://www.lynnandruss.com

Recipe by Molly Stevens from All About Braising

Spicy Broccolini with Seared Tofu and Sesame Oil

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This hearty vegetarian main (recipe courtesy of Milk Street) gets its spicy-salty earthiness from chili-bean sauce, or toban djan, a common ingredient in Sichuan cooking. The brownish red sauce is sold in jars; if it’s not available, approximate the flavor by mixing 2 tablespoons red miso with 1 tablespoon Asian chili-garlic sauce.

A sear-then-steam skillet technique is used to cook the broccolini; it builds flavor with browning but also allows the vegetable to cook up succulently crisp-tender. Serve with steamed rice and optional garnish of toasted sesame seeds and/or chili oil. So very simple.

Don’t use medium firm tofu, as it’s too delicate. Firm or extra-firm are the best options. After slicing the tofu, press the slices between paper towels to wick away excess moisture. To maximize moisture removal, we put the block of tofu on a moated cutting board, topped by a smaller cutting board with a large heavy cast-iron skillet resting atop that. The more moisture removal, the crisper the tofu slices will become.

Finally, when adding the tofu to the skillet, don’t simply dump it in with the marinade. Rather, lift out the slices and place them in a single layer in the pan; reserve the marinade for cooking the broccolini.

Spicy Broccolini with Seared Tofu and Sesame Oil

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/3 cup low-sodium soy sauce
  • 2-3 Tbsp. chili-bean sauce (toban djan, see headnote)
  • 2 Tbsp. toasted sesame oil
  • 14 oz. container firm or extra-firm tofu, drained, halved lengthwise, cut crosswise into ½-inch-thick slices and pressed dry
  • 3 Tbsp. grapeseed or other neutral oil
  • 1 lb. Broccolini, trimmed and cut into 1- to 2-inch pieces
  • 1/3 cup lightly packed fresh cilantro
  • Toasted sesame seeds, to serve
  • chili oil (optional)

Directions

  1. In a large bowl, stir together the soy sauce, chili-bean sauce and sesame oil. Add the tofu and toss to coat. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the neutral oil until barely smoking. Remove the tofu from the bowl and place the slices in the skillet in a single layer; reserve the marinade.
  2. Cook the tofu, turning the pieces once with tongs or a metal spatula, until well browned on both sides, about 3 minute per side. Transfer to a serving platter and wipe out the skillet.
  3. In the same skillet over medium-high, heat the remaining 2 tablespoons neutral oil until shimmering. Add the broccolini and cook, stirring occasionally, until beginning to char, 3 to 4 minutes. Stir in ¼ cup water and the reserved marinade, then immediately cover and reduce to low. Cook, stirring once or twice, until the broccolini is tender-crisp and the sauce is slightly thickened, about 4 minutes.
  4. Transfer the broccolini with sauce onto the tofu and sprinkle with the cilantro.

http://www.lynnandruss.com

Recipe by Calvin Cox for Milk Street

Cream of Celery Root and Apple Soup

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This delicious soup was a perfect first course for a Winter braised main dish. Not too heavy, and chock-full of flavor, amped up with texture from some homemade seasoned croutons and a light garnish of thyme leaves, it was instantly a fan favorite.

Celeriac, or celery root, is one of the unsung heroes of the root vegetable world. It can be eaten raw or cooked, is a terrific substitution for potatoes in many applications and is very healthy. If you’ve never used celery root, it is a relative of celery and is a very common ingredient in French or German kitchens.

In this recipe, it is combined with apple and leek to take advantage of the flavor of this ugliest of roots. Don’t be put off by its gnarly exterior. It has a mild celery flavor with a refreshing crunch and a little bitterness when raw, and a subtle undertone of sweetness when cooked. We often make a celery root and potato mash that is heavenly!

To finish, drizzle with extra-virgin olive oil and garnish with croutons and thyme leaves, if desired.

Cream of Celery Root and Apple Soup

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 8 oz. celery root, peeled and cut into 1/2-inch dice
  • 1 large leek, white and light green part only
  • 2 Golden Delicious apples, peeled, cored, and cut into 1/2-inch dice
  • 2 cups vegetable broth
  • 4 oz. dry vermouth or white wine
  • 1 cups heavy cream
  • 2 Tbsp. butter
  • Table salt, to taste
  • 1 pinch ground nutmeg
  • Freshly ground black pepper, to taste
  • Drizzle with extra-virgin olive oil
  • Garnish with croutons and thyme leaves

Directions

  1. Cut the white and light green part of the leek in half lengthwise, then cut crosswise into 1/2 inch slices. Place in a colander and wash thoroughly to insure removal of any sand.
  2. Add the butter to a large pot and heat it over medium until the butter melts and begins to foam. Add the leek and sauté until it becomes soft and lightly browned, about 5 to 7 minutes. Add the celery root and apple to the pot along with salt and pepper. Cook for 5 minutes longer
  3. Add the wine or hard cider, cover the pot, and cook another 5 minutes. Add the vegetable broth, place the cover on the pot and cook over medium-low heat for 20 minutes or until the celery root and the apple are very tender.
  4. Puree the mixture using an immersion blender or a stand blender.
  5. Add the cream, the nutmeg, and more salt and pepper to taste Cook a few minutes more over medium-low heat until the soup is hot and serve.
  6. Drizzle with extra-virgin olive oil and garnish with croutons and thyme leaves, if desired.

http://www.lynnandruss.com

Recipe from ElPais.com

Frite de Cordero (Lamb Stew)

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Like all traditional recipes that pre-date cookbooks, it’s difficult to trace this recipe’s origins, but like many of its kind, it has a legend that goes with it. In this case, the legend says that King Alfonso XIII first tasted it in a hunting lodge in Extremadura and liked it so much that he sent his chef there to learn how to make it so he could prepare it at the palace. Lends a little intrigue to the recipe, right?

Another typical aspect of such traditional recipes is that each family prepares them with whatever variations they like. In this case, the different schools appear to be “tomato and peppers, yes or no”, whole cloves of garlic versus mashed with or without almonds, or with or without the lamb liver depending on which household you consult (not in my house).

The only non-negotiable thing is having a good quality loaf of crusty bread to avoid leaving a drop of the delicious sauce, although one can add some “snapped” potatoes to the pot about 25 minutes before the stew is ready. Or, alternatively, serve it over noodles or mashed potatoes.

As with most stews and braises, it tastes even better the second time around.

Frite de Cordero (Lamb Stew)

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 1/2 lbs. boneless lamb leg or shoulder, cut into 1 1/2 to 2-inch pieces
  • 1 lamb liver, (optional)
  • 1 head garlic, all cloves peeled and left whole
  • 2 Spanish onions, peeled and chopped
  • 3 Italian-style green peppers, seeded and roughly chopped
  • 3/4 cup canned crushed tomatoes, or passata
  • 1 bay leaf
  • 1 1/2 heaping tsp. smoked paprika, sweet, hot, or a mix
  • 1 tsp. dried oregano, or 1 tablespoon fresh oregano leaves, finely chopped
  • 1 tsp. dried thyme, or 1 tablespoon fresh thyme leaves
  • 3 Tbsp. olive oil
  • Kosher salt, to taste
  • 1 cup dry white wine
  • 1 cup beef, veal, or lamb broth
  • Finely chopped fresh parsley, for garnish (optional)

Directions

  1. Heat the olive oil in a Dutch oven over medium heat.
  2. Pat the lamb pieces and liver (if using) dry with paper towels, then salt and pepper generously. Brown them well on all sides, then remove them from the pot and set aside.
  3. Add more oil to the pot if necessary, then add the onion and saute until it becomes transparent about 7 minutes. Add the peeled garlic cloves, the green pepper, and a bit of salt, and saute the mixture a few minutes more until the peppers are tender. (If using the lamb liver, remove 4 of the whole cloves of garlic from the pot and mash them along with the liver in a mortar or grind them in a blender or food processor until smooth. Set aside.)
  4. Add the crushed tomatoes or passata to the pot and cook for about 10 minutes, stirring from time to time. Remove the pot from the heat, add the smoked paprika, oregano, thyme, and bay leaf, and mix well. Return the pot to the stove over medium heat. Return the lamb pieces and any juices to the pot. Add the wine and broth and bring the mixture to a boil, then reduce the heat to low and cover.
  5. Cook the stew until the lamb is tender, about 1 1/2 hours. After 45 minutes of cooking, check the pot from time to time. If the mixture is becoming dry, add more broth or water. If the stew is too watery, remove the lid and allow the stew to continue cooking uncovered until the mixture thickens to your liking.
  6. When the stew is about 10 minutes from being ready, add the mixture of garlic and liver and stir well.
  7. Serve the stew hot, garnished with the chopped parsley.

http://www.lynnandruss.com

Recipe by Mónica Escudero of El País, 17 Nov 2024

Skillet-Braised Chicken With Greens and Olives

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Braising chicken and greens together in a skillet does wonderful things to both bird and vegetables. As the chicken cooks, the skin browns, crisps, and renders savory fat, which suffuses the greens with flavor. The greens, in turn, make a soft, moist bed on which to cook the chicken, keeping the meat supremely tender.

In the end, the silky greens make a rich, mineral contrast to the juicy meat, while lemon juice and olives add brightness and acidity to the mix, giving it a pleasant jolt. Serve this with crusty bread, mashed potatoes, or a bed of couscous to catch all the juices.

Using homemade chicken stock will add oodles of flavor, plus some preserved lemon (about 1 1/2 tablespoons of chopped rind) adds an additional depth of flavor.

Skillet-Braised Chicken With Greens and Olives

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 ¼ to 2½ lbs. bone-in chicken thighs and drumsticks
  • Fine sea salt or table salt and freshly ground black pepper
  • 1/4 tsp. hot smoked paprika, plus more for serving (or use red-pepper flakes)
  • 3 Tbsp. extra-virgin olive oil, more for serving
  • 1 cup sliced shallots, about 2 to 3 (or use red onion)
  • 3 garlic cloves, thinly sliced
  • 1 pound sturdy greens, such as escarole, Swiss chard or kale, coarsely chopped
  • 1 cup coarsely chopped cilantro or parsley
  • 1¼ cups chicken stock, preferably homemade, plus more as needed
  • ½ cup pitted coarsely chopped Castelvetrano olives
  • 1 lemon, halved
  • Flaky salt, for serving (optional)

Directions

  1. In a small bowl, blend 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the paprika. Pat the chicken pieces dry with paper towels and then sprinkle all over with the seasoning mix.
  2. Preheat oven to 400F (375F convection).
  3. In a large (12-inch), heavy-bottomed skillet heat the oil over medium-high. Add chicken to the skillet and let sear until it browns lightly on both sides, removing it to a plate when finished browning.
  4. Add shallots and a pinch of salt, and cook until pale golden brown all over, 5 to 7 minutes.
  5. Add garlic to the pan and cook until fragrant, 1 minute more. Add chopped greens, cilantro, and another ¼ teaspoon salt to the pan, and stir, tossing to coat in the residual chicken fat. It may seem like a lot of greens, but they will cook down. Cook until they have just started to wilt, about 2 minutes.
  6. Add the chicken and any juices on the plate to the skillet with the greens. Pour in enough of the chicken stock to come halfway up the chicken. Bring liquid to a gentle simmer. Place the skillet in the oven and bake until the internal temperature of the chicken reaches 165 degrees, about 25 to 35 minutes. Add more stock as needed to keep the greens tender and moist.
  7. Remove the skillet from the oven. Stir in olives and cook uncovered over medium heat until they are warmed through, about 1 minute more. Squeeze one lemon half over everything, then taste greens, and add more salt or lemon juice if needed. Serve topped with flaky salt, a drizzle of extra-virgin olive oil, and more smoked paprika.

http://www.lynnandruss.com

Adapted from a recipe by Melissa Clark for NYTimes Cooking

Hungarian-Style Sheperd’s Stew with Potatoes and Sausage

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This rich Hungarian stew recipe hails from a recent Milk Street Magazine. With the temps below freezing, and the winds howling, it was a perfect evening to make this dish and warm our insides.

Without easy-to-source options for Hungarian sausage, Cajun andouille is used for its spiciness and smokiness that pair well with the other flavors in the stew. Don’t forget to cover the pot when cooking the pasta. If too much liquid evaporates, the stew will be overly thick and starchy—not an appealing result.

For a bit more fiber and flavor, we used whole wheat pearl couscous, and some chicken broth in place of the two cups of water. The cubanelle peppers weren’t large at time of purchase so we included three smaller ones.

Surprisingly, the potatoes were not tender after the 20 minute allotment time, so we added an additional 10 minutes. Believe it or not, many of those small spud pieces were still not totally tender! But the dish had a lot of depth of flavor—we gave it two thumbs up!

Hungarian-Style Sheperd's Stew with Potatoes and Sausage

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1/2 cup drained roasted red peppers, patted dry
  • 2 Tbsp. tomato paste
  • 1 Tbsp. white vinegar
  • 1 1/2 Tbsp. sweet paprika
  • 1/8 to 1/4 tsp. cayenne pepper
  • Kosher salt and ground black pepper
  • 2 Tbsp. grapeseed or other neutral oil, divided
  • 1/2 cup fregola or pearl couscous
  • 1 large yellow onion, cut into 1/2-inch pieces
  • 1 large banana pepper or cubanelle pepper, stemmed, seeded and cut into 1/2-inch pieces
  • 8 to 12 oz. Yukon Gold potatoes, unpeeled, cut into 1/2-inch chunks
  • 8 oz. andouille sausage, quartered lengthwise and cut into 1/2-inch chunks
  • Chopped fresh dill, to serve
  • Sour cream, to serve

Directions

  1. In a blender, combine the roasted peppers, tomato paste, vinegar, paprika, cayenne, and 1/2 teaspoon salt. Purée, scraping the blender jar as needed, until smooth, about 30 seconds. (Alternatively, combine the ingredients in a 2-cup liquid measuring cup and blend with an immersion blender until smooth.)
  2. In a Dutch oven over medium-high, combine 1 tablespoon of the oil and the fregola/pearl couscous. Cook, stirring until golden brown, 2 to 3 minutes. Transfer to a small bowl and set aside.
  3. In the same pot over medium-high, heat the remaining 1 tablespoon of oil until shimmering. Add the onion, banana/cubanelle pepper, potatoes and a 1/2 teaspoon each salt and black pepper. Cook, stirring until the vegetables are browned at the edges, 4 to 5 minutes.
  4. Add the pepper purée and cook, scraping up any browned bits, until the mixture begins to stick to the bottom of the pot, 1 to 2 minutes. Stir in 2 cups water and simmer.
  5. Stir in the fregola/pearl couscous, then cover, reduce to medium-low and cook, stirring occasionally until a pairing knife inserted into the potatoes meets no resistance, 15 to 20 minutes.
  6. Stir in the sausage. Cook uncovered, stirring until heated through and thickened, 3 to 5 minutes. Taste and season with salt and pepper. Serve sprinkled with dill and with sour cream on the side.

http://www.lynnandruss.com

Recipe by Rose Hattabaugh for Milk Street

Roasted Cherry Tomato Sauce

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Luscious. Simple. Versatile. Easy. There are many descriptors for this super-easy tomato sauce. It’s amazing how so few ingredients can produce this very scrumptious sauce. This is a slow-roasted version of Martha Stewart’s stove-top tomato sauce, and it’s jam-packed with flavor.

You’ll want to have it with everything not just over pasta but on crusty bread and scrambled eggs, and paired with soft cheeses. We served ours with riccioli, a twisty-shaped pasta. Dinner Done. Diners Satisfied.

Roasted Cherry Tomato Sauce

  • Servings: 2 cups sauce
  • Difficulty: easy
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Ingredients

  • 1 1/2 lbs. cherry tomatoes
  • 3 cloves garlic, smashed
  • 1/2 cup extra-virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. fresh thyme
  • 2 tsp. packed light-brown sugar
  • 1 tsp. coarse salt

Directions

  1. Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.
  2. Bake until tomatoes are softened and caramelized, about 1 hour. If making pasta, follow package directions.
  3. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.

http://www.lynnandruss.com

Recipe from Martha Stewart

Amazing (But Prep-Intense) Lasagna

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If you are of the ilk who actually likes a labor-intensive recipe challenge that brings out the masochist in you, then go ahead and double this lasagna recipe like we did. The original author claims the entire process takes a total of 4 hours. Well that depends…

We were hosting a potluck party of 10, and since this recipe feeds 8-10 servings (and we definitely wanted leftovers after all of that work), then two lasagnas it was! Because we made two casseroles, it took us 5 hours just to prep and assemble. They were refrigerated overnight, brought to room temperature before baking, and took nearly an hour to come to temperature of 165°F due to the cool ingredients.

All negatives aside, the lasagna was AMAZING! Our guests gushed over how yummy it was. This version produces an intensely flavored sauce, cheeses that melt into creaminess as if they were béchamel, meat that’s just chunky enough, and noodles that (hopefully) put up no resistance to the fork.

The ingredients and directions that follow are the original from Regina Schrambling for one lasagna. Instead of Italian sausage links, we used bulk and made them into patties for ease of searing and chopping. Many of our photos may show ingredients for two lasagnas, so keep that in mind when making yours.

In case you are wondering why make the ground meat into meatballs, only to chop them up later? It certainly gave us pause. One reviewer wrote “I believe the point of cooking the meat in ball shape is to end up with more tender and flavorful meat involving fewer advanced glycation end products. When you “scramble” ground beef, the fat drains out by the time it is fully cooked, and it’s all a bit crispy, grey and tough. The ball shape holds in a lot of the fat and moisture.”

*(If not using fresh noodles, cook them according to package directions for al dente, rinse under cool water and let cool on dry towels until ready to use.)

Amazing (But Prep-Intense) Lasagna

  • Servings: 8-10
  • Difficulty: moderate
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Ingredients

For the Sauce:

  • 1 cup extra virgin olive oil
  • 2 medium red onions, finely diced
  • 2 large cloves minced garlic
  • 8 oz. pancetta, diced
  • Salt and freshly ground black pepper
  • 1½ cups good red wine, preferably Italian
  • 2 28-oz. cans Italian plum tomatoes
  • 3 Tbsp. tomato paste
  • ¾ lb. ground sirloin
  • ¼ cup freshly grated Pecorino Romano
  • 2 eggs
  • 10 sprigs fresh parsley, leaves only, washed and dried
  • 2 large whole cloves garlic
  • ½ cup flour
  • 1 lb. Italian sausage, hot or sweet, or a mix

For the Lasagna:

  • 1 15-oz. container ricotta cheese
  • 2 eggs
  • 2 cups freshly grated Pecorino Romano
  • ½ cup chopped parsley
  • 1 lb. mozzarella, grated
  • 16 sheets fresh lasagna noodles*

Directions

  1. For the sauce, heat ½ cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
  2. Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
  3. Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
  4. In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1½ hours.
  5. Heat the oven to 350°F. In a large bowl, combine the ricotta, eggs, Pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
  6. Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of overlapping noodles (usually 4 per layer).
  7. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top.
  8. Bake 30* minutes. (If the lasagna was refrigerated overnight, take it out one hour before you bake. The baking time will be increased by almost double. Check with an internal thermometer and if the temp reads 165°F, it is done.) Let stand 10 minutes before serving.

http://www.lynnandruss.com

Adapted from a recipe by Regina Schrambling for NYTimes Cooking

Beef and Broccoli with Red Pepper and Scallions

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In many Chinese restaurants, this is one of the most-ordered items of their menus, and is also a favorite take-out dish.

There are many beef and broccoli recipes on the Internet, with variations made in slow cookers, in Instant Pots, and on sheet pans. This version from Woks of Life, however, will show you exactly how to easily achieve restaurant results at home.

Here are the basic steps to making an authentic beef broccoli stir-fry:

  • Tenderize & marinate the beef
  • Blanch the broccoli & sear the beef
  • Cook the sauce & stir-fry everything together

This simple method yields tender beef, still crisp, healthy broccoli, and a rich sauce, combined into a restaurant-style dish. For this recipe, you’ll need both light/regular soy sauce and dark soy sauce. A good dark soy sauce adds flavor and provides that rich dark color to your beef and broccoli. Just as important as the soy sauce is the oyster sauce, which is full of umami goodness and key to producing an authentic restaurant flavor.

Our broccoli florets were too firm in the final dish. For one, they could have been cut smaller, and The Hubs ran cool water over them after they were blanched which prevented any further cooking.

We took the liberty of adding some red bell pepper and scallions, both for color and added nutrition. In the end, we both felt the dish did not have enough bold flavors for our liking—which is probably why we never order it at a Chinese restaurant. But for those of you who prefer a more sedate flavor profile, then it is probably a recipe for you.

Beef and Broccoli with Red Pepper and Scallions

  • Servings: 4
  • Difficulty: easy
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Ingredients

For the beef and marinade:

  • 1 lb. flank steak (sliced 1/4-inch thick)
  • 1/4 tsp. baking soda (optional)
  • 3 Tbsp. water
  • 1 1/2 tsp. cornstarch
  • 2 tsp. vegetable oil
  • 1 tsp. oyster sauce

For the sauce:

  • 2/3 cup low sodium chicken stock (warmed)
  • 1 1/2 tsp. granulated sugar (or brown sugar)
  • 1 1/2 Tbsp. soy sauce
  • 1 tsp. dark soy sauce (or double black dark soy sauce)
  • 1 Tbsp. oyster sauce
  • 1/2 tsp. sesame oil
  • 1/8 tsp. white pepper

For the rest of the dish:

  • 4 cups broccoli florets
  • 1 red bell pepper, seeded and cut into 1 1/2-inch chunks
  • 1 bunch scallions, sliced thin, whites and greens divided (save some greens for garnish)
  • 3 Tbsp. vegetable oil (divided)
  • 2 cloves garlic (minced)
  • 1/4 tsp. ginger (grated/minced, optional)
  • 1 Tbsp. Shaoxing wine
  • 2 1/2 Tbsp. cornstarch (mixed with 3 Tbsp. water)

Directions

  1. In a bowl, add the sliced beef along with the baking soda and water (if you don’t want your beef tenderized too much, omit the baking soda). Massage the beef with your hands until all the liquid is absorbed. Mix in the remaining marinade ingredients: cornstarch, oil, and oyster sauce. Set aside to marinate for at least 30 minutes.
  2. Make the sauce mixture by mixing together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
  3. Bring a pot of water to a boil and blanch your broccoli for 30 to 60 seconds (depending on whether you like your broccoli crunchy or a little soft). Drain (but do not run cool water over them), and set aside.
  4. Insert copy about bell pepper and scallions here…
  5. Heat your wok over high heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
  6. Set the wok over medium heat and add another tablespoon of oil along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and then pour the Shaoxing wine around the perimeter of the wok.
  7. Next, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer. Stir the cornstarch and water into a slurry to ensure it’s well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds.
  8. Toss in the blanched broccoli and seared beef (along with any juices). Mix everything together over medium heat until the sauce coats the beef and broccoli. If the sauce seems thin, turn up the heat and reduce it further, or add a bit more cornstarch slurry. If the sauce is too thick, add a splash of chicken stock or water. Serve with plenty of steamed rice.

http://www.lynnandruss.com

Adapted from a recipe by Bill from Woks of Life

Seafood Fra Diavolo

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In this version from America’s Test Kitchen, we made a few changes based on what we had on hand, or preferred to use. Since Yours Truly doesn’t like mussels, but we had a couple of recently purchased lobster tails in the freezer, they became the star of the show.

In addition, instead of a 28-ounce can of whole peeled tomatoes, we used a quart of our homemade marinara sauce. Otherwise we finished the recipe as written. And it was amazing!

We made it for just the two of us with enough leftovers for two more servings, although we cooked only two lobster tails the night of the dinner. For leftovers, you can either steam two more tails or forego them altogether. If serving four guests at once, of course use all four lobster tails.

This ever-popular Italian American restaurant classic consists of an abundant amount of mixed seafood (shrimp, scallops, and lobster tails in our version) and pasta tossed in a rich, homemade marinara sauce. To make the recipe doable at home, most of the ingredients cook in the same pot, and the pasta gets just enough flavorful liquid to hydrate and fully soften. Not only does this method simplify cleanup, but it also ensures that every element of the dish is infused with fresh seafood flavor.

We started by making a potent mix of garlic, white wine, tomato paste, and fiery red pepper flakes, making a flavorful cooking liquid as a base for the sauce. After adding a quart of our homemade marinara sauce and a bottle of clean-tasting, briny clam juice (to enhance the seafood presence in the sauce), we brought the liquid to a boil, and added the linguine to cook through and soak up the flavors of the sauce.

Once the pasta was nearly cooked through, we tossed in the quick-cooking shrimp and scallops, and after just a few minutes, they were gently cooked through to perfection. For a bright, spicy finish we stirred in the chopped pickled cherry peppers and fresh parsley, then topped our plates with a steamed lobster tail and a swirl of good extra-virgin olive oil.

NOTES: If you’re spice-averse, use a lesser amount of pepper flakes and cherry peppers. Different brands of linguine will cook at different rates and absorb different amounts of liquid; you may not need to add any hot water in Step 5, but having some on hand provides insurance against the pasta being too dry.

Seafood Fra Diavolo

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 12-oz. extra-large shrimp (21 to 25 per lb.), peeled, deveined, and tails removed
  • 12-oz. large sea scallops, tendons removed, cut in half horizontally
  • 6 Tbsp. extra-virgin olive oil, divided, plus extra for drizzling
  • 7 garlic cloves, minced, divided
  • ¾ teaspoon table salt, divided
  • 3 anchovy fillets, rinsed
  • 3 Tbsp. tomato paste
  • 2 tsp. dried oregano
  • 1–1½ tsp.red pepper flakes, plus extra for sprinkling
  • 4 lobster tails
  • 1 cup dry white wine
  • 1 (28-oz.) can whole peeled tomatoes; OR 1 qt. of homamade marina sauce
  • 1 (8-oz.) bottle clam juice
  • 12-oz. linguine
  • Hot water
  • ½ cup chopped fresh parsley
  • 1–2 Tbsp. chopped jarred hot cherry peppers, plus 1 Tbsp. brine

Directions

  1. Toss shrimp and scallops with 2 tablespoons oil, 1 tablespoon garlic, and ½ teaspoon salt in bowl. Refrigerate until ready to use.
  2. Combine anchovies, remaining ¼ cup oil, and remaining garlic in large Dutch oven and cook over medium heat until garlic is just beginning to brown, 3 to 5 minutes, breaking up anchovies with wooden spoon.
  3. Add tomato paste, oregano, and pepper flakes and cook, stirring constantly, until tomato paste begins to darken, about 2 minutes. Increase heat to medium-high, cover and cook, stirring pot occasionally, for about 3 to 4 minutes.
  4. Add canned tomatoes and their juice (or homemade marinara), clam juice, and remaining ¼ teaspoon salt to pot. Using a potato masher, mash tomatoes in pot until coarsely pureed. (Not necessary if using homemade marina.)
  5. Bring tomato mixture to boil over medium-high heat. Add pasta (it needn’t be fully submerged) and cook, stirring often, until strands are flexible but still slightly firm in center, 6 to 10 minutes. (If sauce begins to dry up before pasta is done, add hot water, ½ cup at a time, and continue cooking pasta. Begin checking pasta 2 minutes shy of package instructions; it should be nearly cooked to your liking before adding seafood.)
  6. Add water to a separate pot with a steamer basket, bring to a boil, drop in the lobster tails and cover, steaming for 3 minutes. Remove tails from pot set aside.
  7. While the lobster is steaming, stir shrimp and scallops into red sauce and cook, stirring frequently, until pasta is al dente and seafood is opaque, about 3 minutes.
  8. Off heat, add parsley, cherry peppers and brine, and toss to combine. (Pasta sauce will continue to thicken. Adjust consistency with additional hot water as needed.) Season with salt to taste.
  9. Serve, sprinkled with extra pepper flakes (optional), topped with lobster tails and drizzled with extra oil.

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Recipe by Matthew Fairman for America’s Test Kitchen

Roast Chicken with Potatoes, Shallot, and Lemon

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Another simple, yet tasty, recipe for you roast chicken dinner lovers. Roast a spatchcocked chicken on a bed of potatoes, shallots, garlic, lemon, and herbs in this simple but flavor-packed one-pan dinner—which we all love for the convenience and clean-up.

From Food & Wine: “A savory roast chicken dinner is an elegant weeknight staple, especially if it all comes together in one baking dish. This version is styled after the dripping, spinning, deeply aromatic poulet rôti that’s found in nearly every Provençal marché. Potatoes, shallots, garlic, and lemons are arranged under the bird. As the chicken roasts, the rendered fat coats the potatoes with savory drippings and mingles with the dry white wine and fresh tarragon, while the herb sprigs soften and release their aroma and flavor.”

TIPS: Make sure to pat chicken dry to remove any excess moisture. This ensures that the chicken will have a crisp, golden exterior. If you don’t have access to fresh tarragon, or simply don’t like its delicate licorice-like flavor, feel free to use fresh rosemary or thyme instead.

Not familiar with spatchcocking? It is a technique where the backbone is removed so the bird lays flat for an evenly cooked, golden-brown chicken with delicious, crispy skin. Ask your butcher to do this for you or use sharp kitchen shears or a chef’s knife to remove the backbone easily.

We found (as some reviewers also noted) that some of the baby potatoes and shallots were not melting soft like the others. That seemed odd to us because the spuds were quite small, even halved, and they should all have been equally tender after an hour in the oven. We surmised that perhaps the shallots and potatoes under the poultry were the culprits.

To avoid this happening, roast all of the potato/shallot/garlic lemon mixture first for 15 minutes before topping with the chicken. OR, place a rack above the veggies for the chicken allowing the hot air to get to all of them.

Instead of placing your sprigs of herbs on top of the potatoes and shallots, you will get more flavor from mixing the leaves of the tarragon (or other herb) directly into the vegetables. This change is noted in the directions below, although the photos do not indicate this step.

Roast Chicken with Potatoes, Shallot, and Lemon

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 (3 1/2- to 4-lb.) whole chicken
  • 3 3/4 tsp. fine sea salt, divided
  • 1 tsp. black pepper divided
  • 1 1/2 lbs. baby new potatoes (about 1 inch in diameter), halved if larger
  • 10 medium shallots, halved
  • 1/4 cup extra-virgin olive oil, divided
  • 2 small garlic heads (unpeeled), halved crosswise
  • 2 lemons, halved
  • 1/3 cup dry white wine
  • 4 fresh tarragon sprigs, OR rosemary OR thyme, leaves removed from stems

Directions

  1. Preheat oven to 425°F. Pat chicken dry using paper towels. Place chicken, backbone side up, on a cutting board. Using kitchen shears, cut along each side of backbone; remove and discard backbone. Flip chicken breast side up, and push down on breast to flatten. Sprinkle chicken all over with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Set aside at room temperature for 30 minutes. (Alternatively, refrigerate, uncovered, on a wire rack set inside a baking sheet until skin is dried, at least 8 hours or up to 12 hours. Remove from refrigerator, and let come to room temperature, about 1 hour.)
  2. In a 9- x 13-inch ceramic baking dish or braiser, toss together potatoes and shallots with 2 tablespoons olive oil, remaining 1 1/4 teaspoons salt, and remaining 1/2 teaspoon pepper. Add garlic and lemon halves, and toss until lightly coated in oil; arrange garlic cut side down in baking dish. Drizzle with wine, and sprinkle in tarragon leaves.
  3. Roast for 15 minutes before placing the chicken breast side up, over mixture in center of baking dish; drizzle with remaining 2 tablespoons olive oil. Roast in preheated oven until potatoes are browned and very tender and a thermometer inserted in thickest portion of chicken registers 165°F, 55 minutes to 1 hour.
  4. Remove from oven, and let chicken rest 10 minutes. Squeeze garlic cloves from skins into baking dish, and toss with potatoes. (Discard garlic skins.) Squeeze lemon halves over potatoes; discard lemons. Serve warm.

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Recipe by Rebekah Peppler for Food & Wine