All posts by LynnHoll

About LynnHoll

I have been an artist and designer all my life incorporating graphic design for websites, gardens, publications, fabrics, interior design and cooking. I am now retired from my professional job, but still create artistic visions in all forms on a daily basis.

Horseradish Roasted Salmon with Mustard Potatoes

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Salmon is one of our go-to fish purchases. Usually it is priced relatively well, and we can source good salmon from one of two places close by. Slathered in a creamy horseradish mayonnaise, salmon fillet is a weeknight winner. (You can cook smaller fillets or one larger center-cut piece, whichever you prefer.)

The key to moist, flavorful salmon is to roast it at a high temperature for a short length of time. Here it’s baked alongside tangy mustard potatoes, but asparagus, broccoli or even green beans would be nice, too. If using less hearty vegetables, just cut the initial bake time down to 5 to 10 minutes.

For future repeat on this recipe, we recommend to add more potatoes; use Dijon instead of whole grain mustard (which didn’t stick to the potatoes). The fix is one tablespoon Dijon, with one tablespoon whole grain mustard.

Horseradish Roasted Salmon with Mustard Potatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. baby Yukon Gold potatoes, halved if large
  • 3 Tbsp. olive oil
  • 2 Tbsp. whole-grain mustard
  • Kosher salt and coarsely ground black pepper
  • 3 Tbsp. mayonnaise
  • 2 Tbsp. drained prepared horseradish
  • 2 limes
  • 1½ lbs. skinless salmon fillet (preferably 1 single center-cut piece)

Directions

  1. Heat oven to 400 degrees.
  2. On a rimmed sheet pan, toss together the potatoes, olive oil and mustard. Season with salt and pepper. Roast for 20 minutes, tossing once halfway through.
  3. Meanwhile, combine the mayonnaise and horseradish in a small bowl. Finely grate 2 teaspoons lime zest and then cut the remaining lime into wedges. Add the lime zest to the mayonnaise mixture and season to taste with salt and pepper. Season the salmon with salt and pepper and then slather the sauce all over the top and sides.
  4. Remove the potatoes from the oven and use a spatula to make space in the center of the pan. Add the salmon, skinned side down. Return the pan to the oven and cook until the potatoes are browned and tender and the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.
  5. Serve the salmon and potatoes with lime wedges.

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Recipe by Julia Gartland for NYTimes Cooking

Gingery Stir-Fried Pork and Asparagus

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Stir-fries are one of our go to’s when we need to make a quick dinner with lots of flavor and healthy (mostly) ingredients. And this recipe doesn’t disappoint. And the savory-sweet pork and asparagus stir-fry calls on soy sauce, oyster sauce and Sriracha for bold flavor, fast.

Minced ginger and thinly sliced scallions bring bright freshness, while rings of Fresno chili contribute crunch and heat. For less of a kick, seed the chili before slicing. Ground pork is used so there’s no need to trim or slice the meat, keeping prep to a minimum. Pencil-size asparagus works best here; if your spears are smaller or larger, adjust the cooking time accordingly.

Instead of a skillet as the recipe suggests, we usually use our wok for most stir-fries. And as an additional garnish, we added some peanuts for another crunch. Don’t forget to add 2 tablespoons water to the soy sauce mixture. Just that small amount of liquid helps form a light, glaze-like sauce. Serve the stir-fry over steamed rice and top with a fried egg for a quick rice bowl.

Gingery Stir-Fried Pork and Asparagus

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. soy sauce
  • 2 Tbsp. oyster sauce
  • 2 Tbsp. unseasoned rice vinegar
  • 2 tsp. Sriracha
  • 1 tsp. cornstarch
  • 1 Tbsp. grapeseed or other neutral oil
  • 1 lb. medium asparagus, trimmed and cut on the diagonal into 1-inch pieces
  • 1 lb. ground pork
  • 2 Tbsp. minced fresh ginger
  • 1 bunch scallions, thinly sliced, whites and greens reserved separately
  • 1 Fresno chili, stemmed and sliced into thin rings
  • Cocktail peanuts as garnish, optional

Directions

  1. In a small bowl, whisk together the soy sauce, oyster sauce, vinegar, Sriracha, cornstarch and 2 tablespoons water; set aside.
  2. 02In a nonstick 12-inch skillet over medium-high, heat the oil until barely smoking. Add the asparagus and cook, tossing occasionally, until tender-crisp, 3 to 4 minutes. Transfer to a medium bowl; set aside.
  3. 03To the same skillet over medium-high, add the pork and cook, stirring to break it up into smallish chunks, until no longer pink, 3 to 4 minutes. Add the ginger and scallion whites, then cook, stirring, until fragrant, about 30 seconds. Stir the soy mixture to recombine, then pour it into the pan. Cook, stirring, until the sauce is simmering and has thickened, about 1 minute. Return the asparagus to the skillet and add the chili; cook, stirring, until heated through, about 1 minute. Transfer to a serving dish and sprinkle with the scallion greens, and peanuts if using.

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Recipe by Rose Hattabaugh for Milk Street

Chicken with Artichokes and Lemon

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The original recipe called for using fresh artichokes, which adds a lot more time and effort to this tasty dish. And since we had a 12-ounce bag of frozen artichokes at the ready, we opted to make this recipe in a more time-sensitive manner. And it didn’t disappoint.

This chicken dish partnered well with our side of Mushroom Risotto with Peas. The meal was absolutely delicious!

Chicken with Artichokes and Lemon

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 large lemons
  • 12-oz. bag of frozen artichoke hearts
  • 6-8 bone-in, skin-on chicken thighs (about 2 lbs. total)
  • Kosher salt and freshly ground pepper
  • 2 Tbsp. olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, chopped
  • 1 tablespoon chopped fresh parsley, plus more to garnish
  • ½ tsp. saffron
  • ½ tsp. ground cinnamon
  • 1½ cups chicken broth, plus more if needed

Directions

  1. Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
  2. Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
  3. Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
  4. Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.

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Adapted from a recipe by Joan Nathan for NYTimes Coooking

Fettuccine with Asparagus, Lemon and Prosciutto

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Spring is a culinary celebration of many fresh vegetables, and in this recipe, we highlight asparagus. The dish is quick and easy enough for a busy weeknight, yet rich and elegant enough to serve to weekend dinner guests. Shallots, cream, Parmesan, asparagus, lemon and prosciutto work together beautifully, each holding their own in this eight-ingredient recipe.

To speed things along, you may cook the asparagus** with the pasta in the same pot of boiling water. To make sure the asparagus is tender-crisp at the same that the pasta reaches al dente, purchase spears that are slightly thicker than pencil-size.

Two changes we made, starting with the asparagus**. Ours was on the thicker side so The Hubs decided to cook it in the boiling water for 2 minutes before adding the fettuccini. And as far as the pasta*, we cooked an entire 12-ounce package which provided 2 1/2 healthy portions. There is no way that a mere 8 ounces will feed four adults.

Overall the pasta, with a side salad, was a fantastic dinner! Make sure to add the lemon juice just before serving, it really brightens the dish.

Fettuccine with Asparagus, Lemon and Prosciutto

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. salted butter
  • 2 medium shallots, minced
  • 1/2 cup heavy cream
  • 1 Tbsp. grated lemon zest, plus 1 Tbsp. lemon juice
  • 1 oz. Parmesan cheese, finely grated (½ cup), divided
  • Kosher salt and ground black pepper
  • 1 8- to 9-oz. container fresh fettuccine*
  • 1 lb. asparagus**, trimmed and cut on the diagonal into 2-inch lengths
  • 4 oz. thinly sliced prosciutto, cut into ½-inch ribbons

Directions

  1. In a 12-inch skillet over medium, melt the butter. Add the shallots and cook, stirring occasionally, until softened and translucent, 3 to 5 minutes. Stir in the cream, lemon zest, half of the Parmesan and ½ teaspoon pepper; remove from the heat and set aside.
  2. In a large pot, bring 2 quarts water to a boil. Add the pasta, asparagus* and 2 teaspoons salt; cook, stirring occasionally, until the pasta is al dente and the asparagus is tender-crisp. Reserve about 1 cup of the cooking water, then briefly drain in a colander, leaving water clinging to the pasta.
  3. Immediately add the pasta mixture and ½ cup of the reserved pasta water to the skillet. Cook over medium heat, tossing with tongs, until the pasta is lightly sauced, 1 to 2 minutes; add more reserved pasta water as needed so the sauce clings to the noodles. Add the lemon juice, then taste and season with salt and pepper. Transfer to a serving platter or individual bowls, then scatter on the prosciutto and sprinkle with the remaining Parmesan.

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Recipe by Rosa Hattabaugh for Milk Street

Orecchiette with White Bolognese

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Luscious and creamy white bolognese sauce (bolognese bianco) is very similar to classic Italian ragu alla bolognese – just without the tomatoes. Slowly simmer ground pork with pancetta, aromatic vegetables, fresh herbs, and white wine, then finish with heavy cream and parmesan cheese to create a rich and hearty meat sauce with the best velvety texture. Toss with orecchiette pasta and enjoy the ultimate cozy and comforting dinner.

The ground pork bits nestle into the orecchiette pasta and the light sauce coats everything tying all of the ingredients together.

We used 25% less pasta at 12 ounces instead if a pound. And the package of pancetta weighed only 4 ounces, while the recipe calls for 5 ounces.

Orecchiette with White Bolognese

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 4-oz. pkg. diced pancetta
  • 8 oz. cremini mushrooms, cut into 1/2″ pieces
  • 4 small carrots, peeled and cut into 1/2″ pieces
  • 1 medium yellow onion, chopped
  • 3 celery stalks, trimmed and chopped
  • 2 Tbsp. unsalted butter
  • 1 tsp. fennel seeds
  • 1 tsp. dried oregano
  • 1 tsp. kosher salt, plus more to taste
  • 1/4 tsp. crushed red pepper
  • 2 Tbsp. minced garlic, about 6 cloves
  • 1 lb. ground pork
  • 1/2 tsp. black pepper
  • 1 cup dry white wine
  • 1 cup chicken broth or water
  • 1/3 cup heavy cream
  • 1 lb. uncooked orecchiette pasta
  • 1/4 cup fresh flat-leaf parsley
  • Grated Parmesan cheese for serving

Directions

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Recipe from Food & Wine Magazine

Mushroom Risotto with Peas

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If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. Peas add a welcome pop of color, and the sweetness of the peas fits right in with the flavors of this dish. And you’ll get another vibrant dash of green from the parsley added at the end of cooking.

As far as which stock to use, homemade is always best of course, but The Hubs used a combination of vegetable and mushroom from Better Than Bouillon; keeping it vegetarian. It was the perfect side dish for our Chicken with Artichokes and Lemon entrée.

Advance preparation: You can begin up to several hours before serving: proceed with the recipe and cook halfway through Step 4, for about 10 minutes. The rice should still be hard in the middle when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan or on a baking sheet and keep it away from the heat until you resume cooking. 15 minutes before serving, resume cooking as instructed.

Mushroom Risotto with Peas

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 6 cups chicken, vegetable or garlic broth or stock, or more as needed (preferably homemade)
  • Salt and freshly ground pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1/2 cup finely chopped onion, or 2 shallots, minced
  • 1 lb. wild mushrooms, cleaned if necessary and torn or sliced into smaller pieces if thick (small wild mushrooms should be left whole, mushrooms like maitake can just be separated into small pieces)
  • 2 cloves garlic, minced
  • 2 tsp. chopped fresh thyme or sage leaves
  • 1 1/2 cups arborio or carnaroli rice
  • 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
  • 1 cup frozen peas, thawed
  • 2 Tbsp. butter
  • 2 Tbsp. chopped fresh parsley
  • 1/2 cup grated Parmesan cheese, or a mixture of Parmesan and Pecorino Romano

Directions

  1. Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
  2. Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
  3. Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
  4. Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
  5. Add peas and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
  6. Add another ladleful or two of stock to rice. Stir in the butter until it melts, then stir in the parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.

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Recipe from NYTimes Cooking

Lemony Pasta with Asparagus and White Beans

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This pasta dish is incredibly simple to make: While the pasta cooks and the beans marinate, sauté the asparagus in olive oil, then use that pan to finish the dish. There’s enough asparagus in the mix to make this a one-pan meal, but serving it with a crisp green salad on the side will add a little crunch and freshness.

Marinating canned white beans in lemon juice and zest, along with red-pepper flakes and shallots, imbues them with brightness and a touch of heat, adding so much flavor to this warm-weather pasta. We massaged the ingredients a bit by doubling the white bean mixture that gets set aside while the asparagus and pasta cook.

Many reviewers cut back on the pasta, but with doubling the bean mixture you don’t really need to, plus you could feed another diner or save some for lunch the next day!

Lemony Pasta with Asparagus and White Beans

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 large lemon, plus more fresh lemon juice for serving
  • 2 15-oz. can white beans, rinsed
  • 2 shallots, finely diced, or 2 Tbsp. finely diced red onion
  • 6 garlic cloves (4 thinly sliced, 2 finely grated)
  • 1⁄2 tsp. red-pepper flakes, plus more to taste
  • Kosher salt
  • 5 Tbsp. extra-virgin olive oil
  • 1 lb. short pasta, such as campanelle, fusilli or farfalle
  • 2 bunches asparagus (about 2 lbs.), ends trimmed, stalks sliced into ½-inch pieces
  • ⅔ cup coarsely chopped Italian parsley leaves
  • ½ cup grated Parmesan, plus more for serving
  • Black pepper

Directions

  1. Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 2 tablespoons olive oil and set aside.
  2. Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
  3. Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
  4. Dip a coffee mug or glass measuring cup into the pasta water and scoop out about ½ cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.

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Adapted from a recipe by Melissa Clark for NYTimes Cooking

Butter-Lemon Roasted Chicken with Herbs

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A whole roasted chicken with citrus and fresh herbs always brings me back to my childhood when Mom would make Sunday dinner and serve her Orange Juice Chicken/Turkey. To this day, whenever The Hubs and I cook a similar recipe, those warm memories come flooding back.

This simple roasted chicken recipe from Milk Street makes a buttery yet bright sauce. Tucking fresh herbs and lemon halves in the cavity flavors the juices for the incredible sauce; cooking mellows the lemon’s acidity. We used a mix of rosemary and tarragon sprigs for the cavity, and chopped for a garnish.

Roasting on a flat wire rack in a rimmed baking sheet allows for improved circulation, resulting in better browning and even cooking. Resulting in a super-juicy chicken with crispy skin.

With just a handful of ingredients, and a mostly hands-off approach, this dish comes together quickly. While the bird roasts in the oven, you can attend to your guests, and/or prepare any sides you wish to serve.

Butter-Lemon Roasted Chicken with Herbs

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4-lb. whole chicken, patted ry, fat near the cavity removed and discarded
  • 6 tarragon OR rosemary OR thyme OR flat-leaf parsley sprigs, plus 1 Tbsp. chopped
  • 1 lemon, halved crosswise
  • 1 Tbsp.extra-virgin olive oil
  • Kosher salt and ground pepper
  • 3/4 cup dry wine
  • 4 Tbsp. salted butter, cut into 4 pieces

Directions

  1. Heat the oven to 425°F. Place the chicken on a wire rack set in a rimmed baking sheet.
  2. Place the lemon halves and the herb sprigs in the cavity, tie the legs together with kitchen twine, and tuck the wings back.
  3. Brush the bird with olive oil and season with salt and pepper. Roast until the thighs reach 175°F, about 1 hour, 15 minutes. tilt the chicken so the juices run out of the cavity into the pan, transfer to a cutting board; let rest.
  4. Meanwhile remove the rack and pour half of the wine onto the baking sheet. Scrape up any browned bits, then pour the mixture into a medium suace pan; add the remaining wine. Simmer over medium until reduced by half, about 10 minutes.
  5. Remove from the heat, untie the chicken, remove and reserve the lemon halves. Carve the chicken, transfer to a platter and pour on any accumulated juices. Return the sauce to simmer, then remove from the heat and whisk in the butter until melted.
  6. Add chopped herbs, then squeeze in 2 tablespoon juice from the lemon halves. Season to taste. Serve the sauce with the chicken.

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Recipe from Milk Street

Chinese Shredded Cabbage Stir-Fry

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This recipe from the “Woks of Life” is an example of easy, tasty, healthy and cheap. Now we don’t consider “cheap” to necessarily be a top descriptor of our culinary approach, but this cabbage stir-fry is savory, tangy, very quick to prepare—and the overall ingredients are not costly. Cabbage is so inexpensive, filling, and healthy, but people don’t always know how to prepare it in a way that actually tastes, well…good.

All you need is very high heat, a couple of dried chilies, a few splashes of Chinese pantry staples—and a wok—to make all the difference. Just eating this cabbage dish over rice is a satisfying meal in and of itself.

In Chinese, the name of this dish can be translated as “hand-shredded cabbage.” The real reason is unknown, but a guess is that the rough, haphazardly torn pieces of cabbage offer textural variety, and do a great job of soaking up more sauce and flavor. OK, we’re down with that…

On another note, even though it was a truly delicious dish, our preference lies toward saucy when it comes to stir-fries, and this was decidedly not. So if you prefer a more saucy finish, just double the liquids (wine though vinegar).

While The Hubs likes pork belly, The Missus does not, so we compromised and used a small pork loin. We had a half head of cabbage on hand weighing about 50% less than called for, so we doubled the number of scallions from 2 to 4. The recipe says it feeds 4, well the two of us almost polished it off; therefore more realistically serves 2 to 3 people.

Chinese Shredded Cabbage Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. oil
  • 6 oz. pork belly (pork loin, or chicken, thinly sliced)
  • 5 cloves garlic (smashed and cut in half)
  • 5 dried red chilies (deseeded and roughly chopped)
  • 1 1/2 lb. cabbage (hand-shredded into bite sized pieces, washed, and thoroughly dried)
  • 2 tsp. Shaoxing wine
  • 1 Tbsp. soy sauce
  • 1/2 tsp. sugar
  • 1 Tbsp. water
  • 1/2 tsp. Chinese black vinegar
  • 2 scallions (cut into 2-inch lengths)

Directions

  1. In a wok over high heat, add the oil. Sear the meat until caramelized. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic.
  2. Add the cabbage, wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes.
  3. Uncover the lid, and stir in the black vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot!

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Recipe from “The Woks of Life”

One-Pan Creamy Artichokes and Peas

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One-Pot dishes certainly streamline dinnertime, especially if it all comes together in only 30 minutes. And this spring-themed pasta dish combines lots of spring greens such as peas, leeks, and dill, among other herbs.

The creamy stew, full of seasoned sweet leeks, lemon zest and Parmesan, is a celebration of spring that you can make all year long, thanks to the canned artichokes and frozen peas. The creaminess comes from dolloping fresh ricotta over the top, then swirling it into the warm stew as you eat so it melts a little.

Food & Wine suggests to serve this with crusty bread or over pasta, gnocchi or rice to soak up the fragrant, herby pan sauce. Our choice was 8 ounces of orecchiette so the peas could nestle themselves into the the nooks of the pasta.

NOTE: *We suggest doubling the grated Parmesan to a half cup which will help thicken the sauce somewhat.

One-Pan Creamy Artichokes and Peas

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. unsalted butter
  • 2 leeks, white and light green parts, thinly sliced, or 1 bunch scallions, trimmed and sliced
  • 2 fresh tarragon sprigs, more for serving
  • ¾ tsp. fine sea or table salt, more to taste
  • 2 Tbsp. dry white wine or dry (white) vermouth
  • 1 14-oz. can halved or quartered artichokes packed in water, drained
  • 1½ cups vegetable or chicken broth
  • ¼ cup grated Parmesan*, more for serving
  • 2 cups peas (10 oz.), fresh or frozen (no need to defrost)
  • 1 tsp. finely grated lemon zest
  • 1 cup chopped combination fresh herbs (mint, dill, tarragon, parsley, cilantro)
  • ½ cup whole-milk ricotta
  • ½ tsp. freshly ground black pepper
  • Cooked pasta or rice, of your choice

Directions

  1. In a large skillet over medium heat, melt the butter. Stir in the leeks, tarragon and salt. Cook leeks until tender and golden brown at the edges, 4 to 6 minutes. Pour in the white wine and cook until evaporated, 2 to 3 minutes.
  2. Stir in the artichokes, broth and Parmesan, and bring to a vigorous simmer. Cook until the leeks and artichokes are tender, about 5 minutes. Stir in the peas and cook until just tender and bright green, 1 to 3 minutes.
  3. Stir in the lemon zest and fresh herbs. Taste and add more salt if needed. Top the skillet with dollops of ricotta, black pepper and more Parmesan. Serve warm.

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Recipe by Liz Mervosh for Food and Wine

Orange-Scented Mediterranean Shrimp Braise

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It’s been over 6 years since we made this lovely braise, and thought it high time to create it again. It’s from Molly Steven’s “All About Braising” cookbook, and we adjusted the recipe slightly.

“The shrimp get tossed in just a few minutes before serving, making the finished dish a real cornucopia of seafood and vegetables.”

Molly Stevens

The braising liquid for this dish consists of a colorful mix of tomatoes, garlic, onion, carrots, and celery that is brightened with the zests and juice of orange and lime. Also included are small potatoes turning it into a satisfying one-dish meal. 

*However, even though I halved or quartered the baby potatoes, they still were on the hard side after 45 minutes! We suggest either microwave, or steam the potatoes before adding them to the pan, or omit them altogether and serve over a bed of orzo. Both times we made this dish, we used a 28-ounce can of whole tomatoes instead of the smaller 14.5-ounce size; and that is reflected in the list of ingredients below.

Then there’s the age old controversy about leaving the olives pitted, which can be annoying when trying to eat civilly in the presence of company. But when you cook olives whole, it’s almost like an anchovy. The salt comes out of the olives, and the olive becomes more like a vegetable, and the salt from the olive flavors the dish really wonderfully. Pits, or no pits, we’ll leave that dilemma up to you…

Orange-Scented Mediterranean Shrimp Braise

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 3 to 4 garlic cloves, thinly sliced
  • ½ cup finely chopped yellow onion (about ½ small onion)
  • 1 small carrot, finely chopped
  • 1 stalk celery, finely chopped
  • Coarse salt and freshly ground black pepper
  • ½ cup dry white wine or dry white vermouth
  • 2 strips orange zest, removed with a vegetable peeler (each about 3 inches by ¾ inch)
  • 1 strip lime zest, removed with a vegetable peeler (about 2 inches by ½ inch)
  • ¼ cup freshly squeezed orange juice
  • ¼ cup freshly squeezed lime juice
  • One 28-oz. can whole peeled tomatoes, drained and chopped
  • Pinch of crushed red pepper flakes
  • ¼ cup chopped flat-leaf parsley
  • ¾ lb. small potatoes*, preferably fingerlings or white creamers (omit altogether and serve over orzo)
  • ¼ cup small green olives, such as Picholine, (pitted or not, that’s up to you)
  • 2 Tbsp. capers, rinsed and drained
  • ¾ lb. large shrimp (30 to 35 count per pound), peeled and deveined
  • 1 Tbsp. unsalted butter, cut into 4 pieces (optional)

Directions

  1. The aromatics and braising liquid: Heat the oil in a large deep lidded skillet (13-inch works well) over medium-high heat until shimmering. Add the onion, carrot, and celery. Season with salt and pepper, stir, and sauté until just beginning to soften, about 5 minutes. Add the garlic, sauté another minute more. Add the white wine, orange and lime zests, and orange and lime juices, and let the liquid simmer vigorously until reduced by half, 5 to 8 minutes. Stir in the tomatoes, crushed red pepper, and 2 tablespoons of the parsley. Return to a simmer.
  2. The braise: Turn the heat to very low, cover, and simmer gently for 5 minutes. Then add the potatoes, olives, and capers. Stir so the potatoes are evenly distributed, replace the cover, and continue to simmer until the potatoes are easily pierced with the tip of a knife, another 30 to 40 minutes.
  3. The finish: Add the shrimp, leave the pan uncovered, and adjust the heat so the liquid simmers gently. Simmer just until the shrimp are cooked through, 4 to 5 minutes. Stir in the remaining 2 tablespoons parsley, and taste. If the sauce tastes too acidic or too sharp, stir in the butter. The small bit of butter will soften the acidity nicely. Taste again for salt and pepper. Remove the zests if you like, and serve in shallow bowls.

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Recipe adapted from Molly Stevens “All About Braising”

Braised Chicken with Endive

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This Braised Chicken with Endive is a reinterpretation of coq au vin. This Food & Wine recipe features white wine-marinated chicken thighs and caramelized endive in a gorgeous pan sauce. So yes, we fell in love with yet another braised chicken dish. The flavors are just amazing, and amped up by using homemade chicken stock which bursts with depth of flavor.

You may have to brown the chicken in two batches (we did), so as not to crowd them in the pan which would steam the thighs causing flaccid skin. Not the result you are looking for.

If you’ve never had braised endive, you are in for a treat! Mske sure to get Belgian endive, which is shaped like a torpedo and grows to about six inches in length. It has tender white leaves with either yellow or red-colored leaf edges. The leaves offer a soft texture and delicate crunch with a pleasantly bitter flavor.

And our potato side dish also used homemade chicken stock and were the creamiest little spuds ever!

Braised Chicken with Endive

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 1/2 lbs. bone-in, skin-on chicken thighs, fat trimmed
  • 2 tsp. kosher salt, divided, plus more to taste
  • 1 cup dry white wine
  • 1/2 tsp. black ppper
  • 3 thick-cut bacon slices, cut crosswise into 1/4 inch pieces
  • 4 Belgian endive heads, trimmed and halved lengthwise
  • 1/2 cup chicken stock
  • 2 Tbsp. unsalted butter, chilled and cut into pieces
  • 1 tsp. Dijon mustard
  • 2 Tbsp. finely chopped mixed tender herbs (such as chives, parsley and tarragon)
  • Crusty bread for serving

Directions

  1. Sprinkle chicken evenly with 1 1/2 teaspoons of salt; place in large bowl. Add wine, and turn chicken to coat. Cover with plastic wrap, and marinate in refrigerator at least 8 hours or up to 24 hours.
  2. Preheat oven to 400°F. Remove chicken from bowl; reserve 1/2 cup of the wine liquid. Pat chicken dry with paper towels, and sprinkle evenly with pepper and remaining 1/2 teaspoon of salt; set aside.
  3. Cook bacon in a large nonreactive skillet over medium, stirring often until crisp and fat has rendered, about 8 minutes. Using a slotted spoon, transfer bacon to a small bowl; set aside. Reserve rendered fat in skillet. Place chicken thighs skin side down in skillet. Cook over medium-high, undisturbed until skin is deeply browned, about 8-10 minutes. Transfer chicken skin side up to a large plate, set aside. Reserve 2 tablespoons drippings in skillet, discard the remaining drippings.
  4. Return skillet to heat over medium-high. Add endive halves, cut sides down. Cook, undisturbed until browned, about 3 minutes. Flip endive cut sides up, and add stock, cooked bacon, and reserved 1/2 cup of white wine. Nestle chicken skin side up, in skillet. Bring to a boil over high.
  5. Transfer skillet to preheated oven. Roast until endive is tender and a meat thermometer inserted in thickest portion of chicken registers at least 170°F, about 15 minutes. Transfer chicken and endive to a large platter, reserving sauce in skillet.
  6. Bring sauce in skillet to a simmer over medium-high. Simmer, undisturbed, until slightly reduced, about 4 minutes.
  7. Remove from heat, and stir in butter, mustard and herbs. Spoon sauce over chicken, and sprinkle with slat to taste. Serve with crusty bread if desired.

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Recipe by Liz Mervosh for Food and Wine

Pork and Tofu Soup with Miso and Cabbage

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White miso is already packed with umami, but browning it like it is done to make this soup builds even more flavor. Just a small amount of pork is enough to create a rich, porky broth; firm tofu gives the dish substance without making it heavy.

Make sure to use napa cabbage, not regular green cabbage; the frilly leaves of napa are more delicate and become tender and silky after just a few minutes of simmering, but the stems will remain crisp-tender. The cabbage, tofu and scallions aren’t needed until near the end of cooking, so prep these ingredients while the soup cooks.

If you like, garnish with toasted sesame seeds and serve with Japanese short-grain rice. We chose to serve it with just the sliced scallions and sesame oil as toppings.

Pork and Tofu Soup with Miso and Cabbage

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/2 cup white miso
  • 6 medium garlic cloves, smashed and peeled
  • 1 3-inch piece fresh ginger, peeled and thinly sliced
  • 2 Tbsp. grapeseed or other neutral oil
  • 2/3 cup sake
  • 1 lb. boneless pork shoulder, trimmed and cut across the grain into 1/2-inch slabs
  • Kosher salt and ground white pepper
  • 1/2 medium head napa cabbage (1 to 1 1/2 lbs.), halved lengthwise, then cut crosswise into 1-inch pieces
  • 1 container firm tofu, (14 oz.) drained and cut into 1-inch cubes
  • 3 Tbsp. soy sauce
  • 4 scallions, thinly sliced on the diagonal
  • Toasted sesame oil, to serve

Directions

  1. On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the miso, garlic, ginger and oil. Cook, stirring constantly, until the miso sticks to the bottom of the pot and browns evenly, 3 to 4 minutes. Add the sake and 4 cups water, scraping up the browned bits. Add the pork and 1 teaspoon white pepper; stir, then distribute in an even layer.
  2. Press Cancel, 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 27 minutes. When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  3. Using a large spoon, skim off and discard the fat from the surface. Select Normal/Medium Sauté and bring to a simmer. Add the cabbage and tofu, then cook, stirring gently, until the leaves are wilted and the stems are crisp-tender, 2 to 4 minutes. Press Cancel to turn off the pot. Stir in the soy sauce, then taste and season with salt and pepper. Serve sprinkled with the scallions and drizzled with sesame oil.

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Recipe by Courtney Hill for Milk Street

Chicken and Wild Rice Soup

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On Sundays, during the cooler months, The Hubs will make a pot of soup for our lunches during the week. They are often chosen by the healthy ingredients that make up the backbone of the soup. Here, baker Amanda Johnson uses leftover chicken or turkey and wild rice harvested nearby her North Dakota home to make this lovely chicken and rice soup.

Thyme, garlic, and the classic base of onions, carrots, and celery add aromatic depth. The Hubs went a step further and added a good portion of cremini mushrooms and added some dry vermouth. After it simmers, finish the soup with a drizzle of cream to add a touch of richness and sophistication.

Stored airtight in a cool area, wild rice has a nearly indefinite shelf life, so it’s a great pantry staple to keep on hand. In fact, it isn’t actually rice at all, but rather a semi-aquatic grass that grows naturally around the Great Lakes. Because it’s not starchy like true rice, the recipe includes a small amount of flour to thicken up the base. With its nutty flavor and hearty texture, wild rice adds interest here to the bite-sized bits of chicken and vegetables suspended in the soup’s creamy broth.

If you do not have leftover cooked chicken or turkey for this dish, use all of the meat from a 3-pound rotisserie chicken and cut it into bite-sized pieces. The chicken soup can be refrigerated for up to 2 days. Reheat gently before serving so as not to break the cream.

Chicken and Wild Rice Soup

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 3 celery ribs, cut into 1/2-inch pieces
  • 2 medium carrots, cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 1/2 tsp. finely chopped thyme, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 8 oz. wild rice, thoroughly rinsed and drained
  • 2 quarts chicken stock
  • 2 cups water
  • 4 cups roasted chicken or turkey, cut into bite-size pieces
  • 1 cup heavy cream
  • 6 Tbsp. unsalted butter, divided
  • 1 lb. cremini mushrooms, cleaned, trimmed, and sliced
  • 2 bay leaves, preferably fresh

Directions

  1. In a large saucepan or Dutch oven, melt 2 tablespoons of the butter over medium-high. Add the mushrooms and cook, stirring frequently until all of the liquid has evaporated and the mushrooms are beginning to brown. Remove them from the pan to a plate and set aside. Reduce the heat to medium.
  2. Add the remaining 4 tablespoons of butter to the pan. When melted, add the celery, carrots, onion, garlic, 1 1/2 teaspoons of thyme, and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
  3. Add the wild rice to the saucepan and gradually stir in the stock and water. Add the bay leaves. Bring to a boil, then simmer over moderately low heat, uncovered, stirring occasionally, until the vegetables are tender, about 40 minutes.
  4. Add the chicken and mushrooms and continue to simmer, uncovered, stirring occasionally until the wild rice is tender, about 20-25 minutes longer.
  5. Remove the pan from the stove. Stir in the cream, add the remaining 1 teaspoon of thyme, and season to taste with salt and pepper. Ladle the soup into bowls and serve.

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Recipe from Amanda Johnson for Food & Wine Magazine

Chicken En Cocotte

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With very little prep involved in this Chicken En Cocotte—or in a pot—and most of the cooking being hands-off, you should get this tasty recipe on your short list. You will not get crispy skin from this method, in fact it gets discarded, but you will end up with super-moist poultry meat. We oooohed and aaaahhhed all the way through dinner.

Cooking the chicken breast side down allows the delicate white meat to gently poach in the wine while the legs bake up above, a technique that helps equalize the cooking of the white meat (done at 160°F) and dark meat (done between 175°F to 180°F). Allowing the chicken to rest breast side up after prevents the white meat from overcooking.

The sauce was just amazing, we even spooned it over our side dish of Spanish Potatoes in Olive Oil, a perfect companion to the chicken because they both share several ingredients: white wine, garlic, onion and thyme.

NOTE: Don’t use a Dutch oven smaller than 7 quarts or a chicken larger than 4½ pounds. If the bird fits too snugly, there won’t be enough space for heat to circulate, hindering even cooking.

Chicken En Cocotte

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 5 Tbsp. salted butter, divided
  • 1 large yellow onion, cut into 8 wedges
  • 8 medium garlic cloves, peeled and halved
  • 1 1/2 cups dry white wine
  • 10 thyme sprigs
  • 1 4- to 4½-lb. whole chicken, wings tucked and legs tied
  • Kosher salt and ground black pepper
  • 3 Tbsp. lemon juice
  • 2 Tbsp. dijon mustard
  • 1/2 cup finely chopped fresh tarragon leaves

Directions

  1. Heat the oven to 400°F with a rack in the lower-middle position. In a large Dutch oven over medium, melt 1 tablespoon of the butter. When the foaming subsides, add the onion and garlic and cook until lightly browned, about 5 minutes. Pour in the wine and bring to a simmer. Lay the thyme sprigs on the onion mixture.
  2. Using paper towels, pat the chicken dry then season with salt and pepper. Set the chicken breast side down over the thyme and onions. Cover and bake until the thickest part of the breast reaches 160°F and the thighs reach 175°F to 180°F, 55 to 65 minutes. Using tongs inserted into the cavity of the chicken, carefully transfer it to a large baking dish, turning it breast side up. Let rest for at least 15 minutes.
  3. Meanwhile, remove and discard the thyme sprigs. Tilt the pot to pool the liquid to one side and use a wide spoon to skim and discard the fat. Bring to a simmer over medium and cook until thickened and reduced to about 1 cup (with solids), about 5 minutes. Off heat, whisk in the remaining 4 tablespoons butter, the lemon juice and mustard. Taste and season with salt and pepper.
  4. Remove the legs from the chicken by cutting through the hip joints. Remove and discard the skin from the legs, then separate the thighs from the drumsticks. Remove the breast meat from the bone, remove and discard the skin, then cut each crosswise into thin slices. Arrange the chicken on a platter. Transfer the sauce to a bowl, stir in the tarragon and serve with the chicken.

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Recipe from Milk Street