All posts by LynnHoll

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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.

Lazy Person’s Peking Duck

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We are not particularly lazy cooks in the kitchen, in fact, quite the opposite. But the Molly Stevens Whole Roast Duck with Hoisin Sauce recipe—also dubbed Lazy Person’s Peking Duck—from her All About Roasting cookbook, caught our eye because of that description. We’ve had a duck in the auxiliary freezer for a few months and our mouths were watering for a super-crispy skinned duck feast.

Typically, authentic Peking duck requires a lengthy preparation process. In order to replicate that without putting yourself through the wringer, Molly recreated this version with crackly, crisp skin and the sweet Asian accent of hoisin sauce. However, keep in mind, the seasoned duck will need 24 to 48 hours in the refrigerator (so you’ll have plenty of time to be lazy whilst it refrigerates). Well, our duck marinated nearly 54 hours because we had to push the meal off by a day.

The duck slow roasts to render its fat, but prodigious pricking of the skin with a sharp knife also helps release the fat as it melts. Growing up, Mom cooked duck for Sunday supper a few times per year, and I distinctly remember her pricking the duck skin often—I couldn’t wait to enjoy the succulent meat and crispy skin! And that anticipation hasn’t waned a bit all these decades later.

Once done, the meat will almost be falling off the bone, and it will be moist and tender thanks to the natural basting from the bird’s own fat. It’s wise to keep an empty can nearby as you remove the excess fat over the course of the roasting process.

The recipe calls for a 5-6 pound duck to feed four. Ours was much smaller than that at only 3 1⁄2 pounds, yielding about 2 1⁄2 servings. Keep size in mind when planning dinner.

  • After seasoning bird, place uncovered in the refrigerator for 24-48 hours.

Whole Roast Duck with Hoisin Sauce

  • Servings: 4
  • Difficulty: moderate
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Ingredients

For the Spice Rub and Duck

  • 1 Tbsp. kosher salt
  • 2 garlic cloves, minced
  • 2 tsp. finely grated orange zest
  • 1 1⁄4 tsp. coriander seed, lightly toasted
  • 1 1⁄4 tsp. Chinese five-spice powder
  • 1⁄2 tsp. ground white pepper
  • 1 Pekin (Long Island) duck, 5-6 lbs., giblets removed

For the Glaze

  • 3 Tbsp. Hoisin sauce
  • 2 Tbsp. orange liqueur, such as Triple Sec or Grand Marnier
  • 1 Tbsp. honey
  • 1 tsp. sesame oil

Directions

  1. Trim and season the duck: In a mortar or spice grinder, grind the salt, garlic, zest, coriander seeds, five-spice powder, and pepper into a coarse paste.
  2. Make 20 to 30 small slits in the duck skin, using a sharp paring knife held parallel to the surface so that you pierce the skin and fat without cutting into the meat. Be sure to make slits on the back and thighs as well as the breast. Rub about two thirds of the spice mixture into the duck cavity and then rub what remains all over the skin. Set the duck on a rack set over a baking sheet and allow to air-dry in the refrigerator for at least 24 hours and up to 48 hours.
  3. Heat the oven: Position a rack in the center of the oven and heat to 325 degrees F (300 degrees F convection). Let the duck sit at room temperature as the oven heats.
  4. Roast the duck: Arrange the duck breast down on a roasting rack in a roasting pan (about 12 by 14 inches) and roast for 1¼ hours. Remove the pan from the oven and spoon or pour off most of the fat. (A turkey baster can make this job easier.) Using sturdy tongs inserted in the duck’s cavity, flip the duck over. Pierce the skin again all over the breast and legs with a knife. Return the duck to the oven to continue roasting until the meat around the thighs feels tender when prodded (a skewer should penetrate the thigh with no resistance), the legs feel loose in their joints, and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 175 degrees F, another 1 to 1¼ hours. (You can roast the duck a day ahead to this point.)
  5. Glaze and blast the duck: Remove the duck from the oven and increase the oven temperature, preferably to 500 degrees F convection, if you have it, or to 525 degrees F standard. In a small bowl, whisk together the hoisin sauce, orange liqueur, honey, and sesame oil. Carefully transfer the duck (on the roasting rack) to a rimmed baking sheet. Paint the breast and legs with about half the glaze and return the duck to the hot oven. Paint again after 5 minutes, and continue roasting until crispy and mahogany-colored, about 3 minutes in a convection oven, 5 minutes in a standard oven.
  6. Let rest and carve: Transfer the duck to a carving board, ideally one with a trough, and let it rest for 5 to 10 minutes before carving. Carving a duck is much like carving a small version of a goose. Be sure each person gets both breast meat and a thigh or leg.
  7. You can use the pre-seasoning and slow roasting method from the Whole Roast Duck with Hoisin Sauce recipe with just about any flavors you like, including just simple salt and pepper. Just be sure to use at least 1 tablespoon of salt per bird in the pre-salting step. Follow the trimming and roasting instructions (steps 1-3). Omit the glaze, but do give the duck that final blast of heat to brown it beautifully.

http://www.lynnandruss.com

Recipe compliments of Molly Stevens from her All About Roasting cookbook

Chicken Skillet with Mustard-Cider Sauce

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In this quick stove-top dish, hard cider, thyme and whole grain mustard combine for a delicious pan sauce over bone-in chicken pieces. Perfect for a week night meal when you are pressed for time but still expect a flavorful dinner, and I do mean spot-on Fall flavors!

Instead of using just thighs, we decided on a combination, white meat for the Mrs., and dark for The Mr. Two bone-in breasts halves were chopped in half again to create four pieces and were combined with 4 thighs.

Now, after reading through the preparations, we both realized there would be no way the Brussels sprouts would be tender in the small amount of time they allotted. I made the executive decision to brown them in the pan drippings after the chicken was removed. After a couple of minutes, the apple wedges were then added for 4 minutes as per instructions. This method worked out well, with the sprouts browning, absorbing the pan flavors and softening just enough.

The other major change was at the end. After removing all of the poultry and veggies to a platter and covered with tinfoil to keep warm, we reduced the thin pan sauce down to a thicker consistency. Bring the sauce to a rolling boil for a couple of minutes and when you can drag a spatula through it and leave a trail, the sauce has thickened. Remove foil from platter, and pour the sauce over its contents. Top with bacon—oh, of which we used 7, instead of 4, thick slices 🙂

Chicken Skillet with Mustard-Cider Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 slices bacon, chopped
  • 8 bone-in, skin-on chicken thighs (about 3 1/2 lbs.)
  • 2 med. tart red apples, cored and cut into wedges
  • 1 12-oz. bottle hard cider
  • 2 Tbsp. chopped fresh thyme
  • 2 Tbsp. whole-grain mustard
  • 1 tsp. kosher salt
  • 12 oz. Brussels sprouts, trimmed and halved (2 cups)
  • crisp up bacon
  • brown chicken
  • remove chicken to platter
  • brown Brussels sprouts, then add apples
  • remove apples and sprouts
  • create pan suace
  • add sprouts after chicken cooked for 10 minutes
  • add apples after another 5 minutes
  • reduce pan sauce to thicken
  • pour pan sauce over all, and top with bacon

Directions

  1. In a very large skillet, cook the bacon over medium heat until crisp. Remove from the pan, reserving the drippings in the skillet.
  2. Add the chicken, skin side down, and cook until browned, 10-12 minutes, turning once. Remove the chicken from the skillet.
  3. Add the Brussels sprouts to the pan drippings cut side down, let them brown undisturbed for 2-3 minutes. Add the apples to the sprouts, and cook until browned on both sides, stirring occasionally, about 4 minutes total. Remove the apples and sprouts, keep divided on a plate. Drain and discard drippings from skillet if necessary.
  4. Add the cider, thyme, mustard and salt to the skillet, scraping up any browned bits. Bring to a boil, and reduce heat to a simmer.
  5. Return chicken to skillet and cook, covered for 10 minutes.
  6. Add the Brussels sprouts, cook, covered for 5 minutes.
  7. Add the apples, cook, uncovered, until the chicken is done (at least 175°F), 3 to 5 minutes more.
  8. After removing all contents from skillet to platter, cover the food with tinfoil. Heat the sauce to a rolling boil and reduce down until a spatula can pull through and leave a trail.
  9. Divide the chicken, Brussels sprouts, and apples among dinner plates. Spoon the cider mixture over the top, and sprinkle each serving with the cooked bacon.

http://www.lynnandruss.com

Roughly adapted from a recipe in Fine Cooking Magazine

Sous Vide Leg of Lamb with Salsa Verde

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This is a great meal for a slow, cool Sunday afternoon—provided you have an immersion circulator for the sous vide process. If you don’t own one, Christmas is coming up and it could make your list—just sayin’. Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces wonderful results that are impossible to achieve through any other cooking method.

The benefits:

Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results. Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender. Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume. Flexibility. Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.

It’s actually very affordable and easy to get started with sous vide cooking thanks to the recent availability of sous vide devices built for the home cook. We own a Joule which is the smallest sous vide tool on the market. But it’s also the most powerful. It heats to the perfect temperature—no more, no less—which means that your proteins won’t overcook, ever. Even if they cook for extra time. 

As far as this recipe, by all means, feel free to use whatever dried herbs you happen to have on hand. Don’t have coriander? No biggie. Only have dried rosemary? Don’t sweat it. Create a taste profile that suits your own preferences. The amounts below indicate how much overall you’ll need.

To begin, season the leg of lamb liberally on both sides with kosher salt. Lay with the fat cap side down and score the top with a sharp pairing knife by dragging the knife across in diagonal lines both ways. Rub your herb mixture all over the scored side. Roll it up, and secure in place with butcher’s twine. Simply, vacuum seal the rolled leg of lamb and she’s ready for her water bath.

Our roast was only 2 1⁄2 pounds and we got 4-5 servings out of it, so a 5-pounder would yield 8-10 servings. It was delicious! We prefer our lamb medium-rare, but if you like yours less pink, adjust the immersion circulator to preheat the water bath temperature as needed.

Sous Vide Leg of Lamb with Salsa Verde

  • Servings: 6-8
  • Difficulty: moderate
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Ingredients

For the lamb:

  • 3-5 lb. boneless leg of lamb
  • 1 Tbsp. mustard seeds, lightly toasted
  • 1 Tbsp. coriander seeds, lightly toasted
  • 1 Tbsp. cumin seeds, lightly toasted
  • 1 tsp. peppercorns
  • 2 tsp. kosher salt
  • 4 garlic cloves
  • Leaves of 1 rosemary sprig
  • Leaves of 2 thyme sprigs
  • 2 Tbsp olive oil
  • Ghee or butter for searing

For the salsa verde (optional):

  • 1/4 cup chopped parsley
  • 1/2 tsp. flaked sea salt
  • Juice of half a lemon
  • Zest of one lemon
  • 2 Tbsp. olive oil
  • Prep herbs and spices
  • Score the lamb
  • Rub mixture into meat
  • Roll meat
  • Secure with butcher’s twine
  • Put vacuum-sealed bag in water bath
  • After meat comes to temp, sear all sides in very hot skillet

Directions

  1. Using your immersion circulator, preheat water bath to 130° F.
  2. Add all the ingredients except the lamb, ghee, and salsa verde ingredients to a food processor or use a mortar and pestle to grind them into a paste.
  3. Season the leg of lamb liberally on both sides with additional kosher salt. Lay with the fat cap side down (you can trim this if you want) and score the top with a sharp pairing knife (this means dragging the knife across in diagonal lines both ways).
  4. Rub the herb mixture all over the scored side. Roll it up, and secure in place with butcher’s twine.
  5. Vacuum seal the rolled leg of lamb or add to a gallon-sized zipper top bag and remove all the air. Add to preheated water bath and cook for 3-5 hours.
  6. When done, remove from the water bath and bag. Pat leg of lamb as dry as possible with paper towels.
  7. Get a cast iron skillet searing hot—as hot as possible—and add enough ghee to coat the skillet. Sear the leg of lamb on all sides until golden brown. You may need to prop up the lamb roast with tongs to make sure it is browned all over.
  8. Let the leg of lamb rest for a moment on the cutting board. Prep the salsa verde by mixing together all ingredients. Taste and adjust seasoning as desired.
  9. Remove the twine from the leg of lamb and slice into 1/2 inch slices. Top with salsa verde and serve!

http://www.lynnandruss.com

Recipe from Chelsea Cole, food blogger for A Duck’s Oven

Cabbage and Smoked Ham Butt Gumbo

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BAM! If you were a connoisseur of food television back in the day, you’ll recognize that phrase from famed chef Emeril Lagasse. The basis for this gumbo recipe hails from Emeril, with a few changes of our own.

It uses an ingredient we had never heard of, filé powder, also known as gumbo filé. It is an herbal powder made from the dried and ground leaves of the sassafras tree, native to eastern North America. Powdered sassafras leaves were first used in cooking by the Choctaw Indians of the Southern U.S. When the Cajuns (Acadians) arrived in Southern Louisiana, they began using the spice as a thickener and flavoring in their soups, stews, and gumbos. It was easy enough to locate at our local supermarket, but you could also order online.

The original called for two ham hocks, but luckily the grocery store was out. Luckily?? The butcher steered us toward a better option, a smoked ham butt, which is all meat and has very little fat. Therefore I renamed the recipe to reflect that switch.

And instead of using chicken stock, we incorporated our homemade ham stock which added oodles of additional flavor. The Emeril Essence you can buy online, get at Target, or make your own from the recipe below, which uses mostly seasonings already in your pantry.

Cabbage and Smoked Ham Butt Gumbo

  • Servings: 6-8
  • Difficulty: moderate
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Ingredients

  • 1 cup vegetable oil
  • 1 cup flour
  • 1 1/2 cups chopped onions
  • 1 cup celery, chopped
  • 1 large bell pepper, chopped
  • 1 head Savoy cabbage, julienned
  • 2 lbs. smoked ham butt, quartered
  • 1 1/2 tsp. salt
  • 1/4 tsp. cayenne
  • 3 bay leaves
  • 4 cups ham stock, preferably homemade
  • 3 cups water
  • 12 oz. beer
  • 1 Tbsp. Emeril’s Essence (see recipe below)
  • 2 Tbsp. chopped parsley
  • 1/2 cup chopped green onions
  • 1 Tbsp. filé powder
  • 2 cups cooked white rice

Directions

  1. Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat.
  2. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
  3. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
  4. Add the cabbage and continue to sauté for 2 minutes.
  5. Add the ham butt quarters, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes.
  6. Add the stock, beer and Essence. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium to low. Cook, uncovered, stirring occasionally, for 2 1/2 hours.
  7. Skim off any fat that rises to the surface. Continue to simmer for 30 minutes.
  8. Remove from the heat . Stir in the parsley, green onions, and filé powder.
  9. Remove the bay leaves and ham butt chunks. Shred the ham once cooled enough to handle and place the meat back into the gumbo.
  10. Serve in deep bowls with the rice.

Emeril’s Essence

Ingredients

  • 2 1/2 Tbsp. paprika
  • 2 Tbsp. salt
  • 2 Tbsp. garlic powder
  • 1 Tbsp. black pepper
  • 1 Tbsp. onion powder
  • 1 Tbsp. cayenne pepper
  • 1 Tbsp. dried oregano
  • 1 Tbsp. dried thyme

Combine all ingredients thoroughly. Yields 2/3 cup.

http://www.lynnandruss.com

Adapted from an online recipe from Emeril Lagasse

Soy-Glazed Flank Steak with Blistered Green Beans

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This Asian steak entrée gets loads of complexity from just a spoonful or two of flavor powerhouses like fresh ginger, peanut oil, and Asian chili paste, like sambal oelek—an Indonesian chile that adds a nice level of heat and a hint of sweetness to the quick stir-fry.

You definitely want to blister those beans, so keep stirring for 5-plus minutes over a very hot burner. Then when it’s time to cook the meat, it’s best to do so in two batches so as to sear the steak instead of steaming it.

Soy-Glazed Flank Steak with Blistered Green Beans

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. fresh green beans
  • 1 lb. beef flank steak
  • 6 cloves garlic, minced
  • 1 Tbsp. minced fresh ginger
  • 2 – 3 Tbsp. peanut oil
  • 4 green onions (white parts only), sliced diagonally
  • 2 Tbsp. sweet rice wine (mirin)
  • 2 Tbsp. soy sauce 
  • 1 tsp. packed brown sugar
  • 1 tsp. Asian chili paste (sambal oelek)
  • Sesame seeds, toasted; hot cooked rice; snipped fresh herbs; chopped green onion (optional)
  • Steamed rice according to package directions

Directions

  1. If desired, trim and cut green beans in half diagonally.
  2. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.
  3. In a small bowl combine garlic and ginger.
  4. In an extra-large skillet or wok heat 2 Tbsp. of the oil over medium-high heat. Add green beans; cook and stir 7 to 8 minutes or until blistered and brown in spots. Remove beans and drain on paper towels.
  5. If necessary, add remaining 1 Tbsp. oil to hot skillet. Add garlic mixture; cook and stir 30 seconds.
  6. Add meat, half at a time; cook and stir 3 minutes or until slightly pink in center. Return all of the meat to skillet. Add the next five ingredients (through chili paste); cook and stir 1 minute.
  7. Return beans; cook and stir 2 minutes more or until heated through.
  8. If desired, sprinkle meat mixture with sesame seeds and/or serve with rice sprinkled with herbs, chopped green onion, and/or coarse salt.
  9. Serve over steamed rice.

http://www.lynnandruss.com

Adapted from a recipe for Fine Cooking Magazine

Roasted Kale and Red Onions

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Found in a recent Fine Cooking Magazine, this tasty side dish recipe is a perfect combination of balsamic vinegar, kale, and red onion. The side made a wonderful partner to our Roasted Loin Chops with Charmoula.

With only the two of us, we cut the amount of onions and kale in half, the balsamic vinegar and chicken broth by a third, and the remaining ingredients were kept the same. The original recipe is intact below.

Roasted Kale and Red Onions

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 3 large red onions, cut in wedges 
  • 6 Tbsp. olive oil, divided 
  • ¾ tsp. salt
  • ½ tsp. ground black pepper
  • ½ cup chicken broth 
  • 3 Tbsp. balsamic vinegar
  • 1 Tbsp. butter
  • 2 bunches (about 1-1/4 1bs.) kale, stems removed coarsely chopped
  • 2 cloves garlic, minced

Directions

  1. Preheat oven to 375 degrees F.
  2. Line large roasting pan with foil; set aside.
  3. In bowl toss onion with 1 tablespoon of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper; set aside.
  4. Heat 1 tablespoon of the oil in large skillet; add onion mixture. Cook over medium-high heat 5 minutes, stirring occasionally, until onions begin to brown. Reduce heat to medium-low. Add broth and vinegar. Cover; cook 15 minutes or until onions are tender.
  5. Add butter. Increase heat to high. Cook 2 to 3 minutes, shaking pan occasionally, until onions are glazed.
  6. Meanwhile, add kale to roasting pan. Toss with remaining oil, garlic, salt, and pepper. Roast, uncovered, 15 minutes, tossing 3 times.
  7. To serve, gently toss with onions.

http://www.lynnandruss.com

Healthy Blueberry Banana Bread

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Here’s a take on banana bread that’s a bit healthier than many. It incorporates whole wheat flour, Greek yogurt, honey instead of sugar, and blueberries, in addition to the bananas. Our blueberries were fresh frozen. We had bought them from a local farm market at the height of their season, and flash froze them on a baking sheet before packing them in a ziploc. If you plan to incorporate frozen, thaw the berries before using them in this recipe; the same applies to frozen bananas–which ours were.

To keep the blueberries from all sinking to the bottom of the batter, dust them in flour first, then save about 20 berries to lay on the top of the batter to give the loaf some visual color. Because we had whole milk yogurt on hand, that’s what we used instead of 2%.

Next time I may line the pan with parchment. Even though I greased the pan before pouring in the batter, it was difficult to release the cooked loaf, and some stuck to the bottom of the pan. Any leftovers after two days, wrap tightly in saran wrap and then tinfoil and store in the fridge to protect against mold.

Healthy Blueberry Banana Bread

  • Servings: 1 loaf/10 slices
  • Difficulty: easy
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Ingredients

  • 3 very ripe bananas, peeled and broken into large chunks
  • 2 eggs
  • ½ cup 2% plain Greek yogurt
  • ⅓ cup honey
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 ½ cups whole wheat flour
  • 1 cup blueberries, thawed if frozen
  • Mash bananas with a
    potato masher
  • Add dry ingredients
  • Float extra berries on top of batter
  • Cool in pan for at least 20 min
  • Slice when cool enough

Directions

  • Preheat the oven to 350˚F.
  • In a medium bowl, mash bananas. Mix eggs, yogurt, honey, vanilla extract, and baking soda into mixture.
  • Add flour and mix.
  • Add blueberries and gently fold into mixture. Save about 20 blueberries for the top.
  • Pour the batter into a greased 9 x 5-inch bread pan. Top with the saved berries.
  • Bake for about 50 minutes, or until a toothpick comes out clean from the middle of the bread. (Our loaf took 65 minutes, so keep an eye on the bread.)
  • Allow to cool at least 20 minutes before inverting out of pan and serving.

http://www.lynnandruss.com

Adapted from a recipe from tasty.co

Low-Carb Spinach Artichoke Chicken

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Spinach artichoke chicken is an easy and delicious keto skillet recipe. It features crispy chicken thighs in a rich cream sauce with spinach, artichokes, garlic, and parmesan. However, the original recipe only called for half (which we deemed too paltry) of the spinach and artichokes so we doubled that, as noted in the list below. Also, we added two more thighs to total eight, allowing two per person for a dinner feeding four.

This AMAZING recipe takes all the rich flavors of a great spinach artichoke dip and turns it into a full meal. And it’s an easy one pan recipe that’s ready in about an hour. Truly delicious! Typically, I am more of a white meat fan, while The Hubs prefers dark meat. Next time I may include a mix of thighs and chicken breast quarters, but again, maybe not…

Instead of frozen, fresh spinach works in this recipe as well. You obviously won’t need to thaw and squeeze it; simply chop it up and stir it into the sauce before transferring the dish to the oven.

Low-Carb Spinach Artichoke Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 chicken thighs, bone in, skin on
  • 2 tsp. Italian seasoning
  • Salt and pepper
  • 3 Tbsp. olive oil or avocado oil
  • 4 cloves garlic, minced
  • ⅓ cup chicken broth
  • ⅔ cup heavy whipping cream
  • 1 oz. Parmesan cheese, finely grated
  • 12 oz. artichoke hearts, drained and chopped
  • 10 oz. frozen spinach, thawed and squeezed dry

Directions

  1. Preheat the oven to 350F. Pat the chicken thighs dry and sprinkle all over with the Italian seasoning, salt, and pepper.
  2. Heat the oil over medium heat in a large (at least 12″) ovenproof skillet. Add the chicken thighs, skin side down, and cook undisturbed for 3 to 4 minutes, until golden brown. (Our chicken skin took 8 minutes to get a nice golden brown.)
  3. Flip the thighs over and cook another 4 minutes, then transfer to a plate. Drain most of the fat from the pan and discard.
  4. Add the garlic to the pan and sauté until fragrant, about 1 minute.
  5. Stir in the broth to deglaze the pan, scraping up any browned bits. Bring to a simmer. Add the cream and Parmesan and continue to cook until slightly thickened, another minute or two.
  6. Stir in the chopped artichokes and the spinach until well combined. Place the chicken thighs on top of the cream sauce and bake 20 to 25 minutes, until the chicken is cooked through to a temp of 170° to 175°, and the sauce is bubbling.

http://www.lynnandruss.com

Roughly adapted from an online recipe from All Day I Dream About Food

Fideos with Chorizo and Arugula

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Spanish fideos are thin, vermicelli-like noodles that typically are used to make a paella-like dish also called fideos. According to Milk Street where we obtained this recipe, the noodles are toasted until golden before cooking to bring out a nutty flavor and aroma. Here, vermicelli or angel hair pasta, broken into small pieces, is matched with rich and meaty Spanish chorizo, fire-roasted tomatoes that accentuate the smoky notes of the sausage, and peppery arugula or grassy parsley for fresh color and flavor.

TIP: Don’t forget to remove the paper casing off of the chorizo.

The real challenge is breaking the pasta down into 1 inch-sized pieces without spraying them all over the kitchen. Most of ours were actually 2 inches in length and it worked out fine, although, we did need to sweep up the floor some…

We paired ours with steamed broccolini, but a simple salad and/or crusty bread are perfect accompaniments too.

Fideos with Chorizo and Arugula

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. neutral oil
  • 4 oz. Spanish chorizo, halved lengthwise and thinly sliced
  • 8 oz. vermicelli or angel hair pasta, broken into rough 1-inch lengths
  • 3 medium garlic cloves, minced
  • 14½ oz. can diced fire-roasted tomatoes
  • 4 cups lightly packed baby arugula, chopped OR 1 bunch flat-leaf parsley, chopped OR a combination
  • Kosher salt and ground black pepper

Directions

  1. In a 12-inch skillet, cook the oil and chorizo, stirring, until the oil turns red and the chorizo begins to sizzle. Using a slotted spoon, transfer to a small bowl.
  2. Add the pasta to the oil in the skillet and cook, stirring, until evenly browned, about 5-7 minutes.
  3. Add the garlic and cook, stirring, until fragrant.
  4. Add the tomatoes with juices and 2 cups water. Simmer, uncovered and stirring occasionally and adjusting the heat to maintain a simmer, until the pasta is tender and the majority of the liquid has evaporated, about 15 minutes.
  5. Place the arugula in a large pasta bowl, add the chorizo, then top with the hot pasta mixture. Stir until well combined. Season with salt and pepper.

http://www.lynnandruss.com

Adapted from a recipe from Julia Rackow for Milk Street

Cider Braised Short Ribs with Caramelized Onions

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Warm temperature season is behind us which signals it’s time for braised dishes. If there’s one cozy cool weather meal you need to be making, it’s these braised short ribs which are slow-cooked in apple cider with fresh herbs and sweet caramelized onions. It’s simple to put together and unbelievably scrumptious. Serve over a bed of creamy, garlicky mashed potatoes and you’ll have the perfect dinner for a cold night in.

The pairing of sweet apple cider and tangy caramelized onions is a combo with beefy short ribs that can’t be beat. Your kitchen will smell incredible as this slow cooks for hours. Those jammy onions practically melt into the sauce.

Now there were two major changes we made to the directions. First, we saw no reason to wipe out the pan after browning the ribs. Why would you discard that wonderful flavor? Then, at the end, after removing the bay leaves, also remove the ribs and place them onto a platter tightly covered with foil. Keep the pot on the burner and bring contents to a rolling simmer, stirring often. Mash the apple quarters so that they release their pectin and thicken the gravy, then continue to reduce down the sauce for another 10 to 15 minutes.

About 45 minutes before the dish is done, don’t forget to start your creamy mashed potatoes!

Cider Braised Short Ribs with Caramelized Onions

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 5 lbs. bone in beef short ribs
  • 3 Tbsp. all-purpose flour
  • Kosher salt and black pepper
  • 1 Tbsp. salted butter
  • 4 yellow onions, thinly sliced
  • 2 cups apple cider
  • 2 cups chicken broth or dry white wine
  • 6 carrots, chopped
  • 6 cloves garlic, smashed
  • 2 Tbsp. chopped fresh thyme
  • 1 apple, quartered (optional)
  • 2 bay leaves

Directions

  1. Preheat the oven to 325° F.
  2. Season the short ribs with salt and pepper, then rub with flour to coat. Heat a large oven-safe Dutch Oven over high heat, sear the ribs on both sides. Remove the ribs to a plate. Do this in two batches.
  3. Add the butter and onions and cook 5 minutes, until softened. Add a 1/2 cup apple cider, season with salt and pepper, and continue cooking another 5-8 minutes, until the cider has evaporated and the onions are lightly golden.
  4. Add the thyme, then add the short ribs back to the pot. Add the remaining 1 1/2 cups cider, broth or wine, carrots, garlic, and bay leaves. Arrange the apples around the meat. Cover and roast in the oven for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone.
  5. Remove the bay leaves. Place the ribs onto a clean platter and cover tightly with foil.
  6. Put the pot on a burner over medium heat and bring to a rolling simmer, adjusting heat as needed. With a rubber spatula mash the apple quarters; the pectin in them helps to thicken the sauce. Reduce down for about 10-15 minutes more.
  7. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce and onions.

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Adapted from an online recipe from Half-Baked Harvest

Go-To Quickie Dinner

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What is one of your fall-back dinners when you really have nothing planned but need to get dinner on the table in 30 minutes or so? One of our go-to recipes is based on pasta. We pretty much always have some in the pantry, and with a ground meat of some type such as beef, turkey, lamb, or sausage this becomes the basis for dinner.

And if there is no homemade red sauce in our freezer, we always have a commercial jar or two in the cupboard. Our current choice happens to be the great tasting White Linen brand with a low-sugar content which can be found at Costco. It weighs in at a hefty 40 ounces allowing for lots of add-ins.

We start with about a pound of pasta cooked to package directions, brown up a pound of ground meat, sauté chopped veggies and add some fresh herbs like basil or oregano. Top with grated Pecorino Romano or Parmesan Reggiano, pair with a side salad, dinner done!

There is so much flexibility with this meal concept. With a plethora of jarred sauce options, just select your favorite. However, you may have to use more than one jar’s worth if the volume is much less than 32 ounces. The following list of ingredients is for reference only—adjust the amounts according to your own preferences.

Every autumn we always harvest any leftover basil from our herb garden and blend it with some olive oil, fill silicone ice cube trays with the mixture, and freeze the cubes. They come in handy when making soups, dips, and sauces. We threw one in this sauce along with the jarred marinara.

Quickie Pasta with Meat Sauce and Vegetables

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 40 oz. jar marinara sauce
  • 1 lb. ground meat such as beef, turkey, lamb or sausage
  • 1 Tbsp. olive oil
  • 1 large red bell pepper, 3/4″ chop
  • 1 large onion, roughly chopped
  • 8-12 oz. mushrooms, cremini or white, roughly chopped
  • 1 lb. pasta, cooked according to package directions
  • Grated Parm or Pecorino for topping
  • 1/4 cup fresh basil or oregano, chopped, more for for garnish

Directions

  1. Cook the pasta according to package directions.
  2. Pour olive oil into a large sauté pan and when hot, add the ground meat. Cook until no longer pink, stirring often, about 8 minutes (depending on your meat of choice). Remove meat from pan to a cutting board and chop smaller if necessary.
  3. Add the chopped pepper and onion to the meat drippings, cook until starting to soften, about 5 minutes. Add the mushrooms and continue cooking another 5 minutes.
  4. Return the ground meat to the pan with the vegetables and pour in the jarred marinara sauce. Over medium heat, cook the sauce mixture until hot while the pasta finishes cooking.
  5. Drain the pasta when done. Stir the fresh herbs into the sauce and plate each serving in large bowls, topping each with grated cheese and more fresh herbs.

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Persian-Style Chicken, Mushroom and Barley Soup

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Soup season always gets us excited because the options are endless—they can range from light and brothy, to heavy and creamy, and about everything in between. Here, this satisfying meal-in-a-bowl is a riff on the Persian dish called soup-e jo and came to us from Milk Street Magazine.

Though barley’s natural starch lends the soup body, béchamel, a mixture of butter, flour and milk, also is traditional for added richness and thickening. For ease, the béchamel is skipped and instead a tablespoon of flour is simply mixed into the sautéed onion and mushrooms, with a swirl of a little cream at the very end.

Fragrant spices give the soup color and complexity, and the fresh mint lifts and brightens the flavors. If you so choose, you can also include dill. The soup was hearty enough as a meal on it’s own, but a side salad would be a welcome addition.

TIP: Don’t use whole-grain barley, as it requires a significantly longer cooking time than pearled barley.

Persian-Style Chicken, Mushroom and Barley Soup

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 12 oz. cremini mushrooms, trimmed and quartered if small or medium, cut into eighths if large
  • 2 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1 Tbsp. all-purpose flour
  • Kosher salt and ground black pepper
  • 1 cup pearled barley
  • 2 lbs. boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
  • 2 qts. low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 cup lightly packed fresh mint, dill or a combination, chopped

Directions

  1. In a large pot over medium-high, heat the oil until shimmering. Add the onion and mushrooms; cook, stirring occasionally, until the onion is softened and the mushrooms release moisture, 6 to 8 minutes.
  2. Add the cumin, turmeric, flour, 1 teaspoon salt and ½ teaspoon pepper; cook, stirring, until well combined, about 30 seconds.
  3. Stir in the barley and chicken, followed by the broth. Bring to a simmer over medium-high, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the barley is tender, about 40 minutes.
  4. Off heat, stir in the cream and half of the herbs. Taste and season with salt and pepper. Ladle into bowls and sprinkle with the remaining herbs.

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Recipe by Rose Hattabaugh for Milk Street

Brussels Sprouts and Spicy Fennel Sausage Pizza

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Yes, you could just order a pizza and have it delivered, but how fun is that? Been there, done that, right—like at least 5,000 times? Why not throw one together at home for a change and exercise that creative muscle.

We first saw this version in a recent Fine Cooking Magazine article. Now I must admit, Brussels sprouts is not the first topping I think of, nor is it in even in the top ten! And why make the “sausage” yourself when you can buy it already flavored? Truth is, we like a culinary challenge. Plus, you can adjust the seasonings to suit your personal preferences.

It starts with the pizza dough which we bought at the supermarket, but go ahead and make one if you’re so inclined. The recipe calls for one pound, but ours weighed in at about 2/3 of a pound, which, because we prefer thin crust, was not an issue for us. We just knew we’d have to make a few adjustments.

What was bothering me, was putting the veggies slices on the pie without cooking them first. I knew there was no way they’d be tender enough in just a few short minutes in the oven. Therefore I had the brilliant idea to sauté them briefly in the hot sausage fat. Then I returned the cooked sausage to the veggies and kept them all warm while the crust got happy in the oven.

Verdict? It was real good! Now we won’t be so hesitant to think of Brussels sprouts as a pizza topping… Our changes are included in the directions below.

TIP: Sausage can be made ahead and stored in a covered container in the refrigerator for up to 3 days. Make sure to rewarm it before topping the pizza.

Brussels Sprouts and Spicy Fennel Sausage Pizza

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. pizza dough
  • 12 oz. ground pork
  • 1 tsp. fennel seeds
  • ½ tsp. salt
  • ½ tsp. crushed red pepper
  • 1 lb. fresh Brussels sprouts, very thinly sliced 
  • 2 cups shredded Gruyère cheese (8 oz.)
  • 1 small red onion, halved and thinly sliced 
  • 4 cloves garlic, minced
  • 1 Tbsp. olive oil

Directions

  1. Preheat oven to 500°F. Adjust oven rack to lowest position.
  2. Place dough on a well-oiled 17×13-inch baking pan or a 14-inch pizza pan. Press and stretch the dough to the edges of the pan. Let dough rest 5 minutes. If necessary, stretch dough again to cover pan. (This took me several attempts and at least 30 minutes to accomplish.)
  3. In a large bowl combine pork, fennel seeds, salt, and crushed red pepper. Preheat a large nonstick skillet over medium-high heat. Drop 1/2-inch pieces of meat mixture into the hot skillet. Cook until meat is no longer pink, stirring occasionally.
  4. Meanwhile, trim bottoms from Brussels sprouts and remove any browned outer leaves. Thinly slice the sprouts.
  5. Remove sausage from skillet with a slotted spoon to a paper towel lined plate. Add the Brussels sprouts and onion slices to the hot sausage fat. Cook for several minutes until they begin to soften. Place sausage back into skillet with the veggies, turn the heat to low and keep warm.
  6. Bake the pizza dough on lowest oven rack for 8-10 minutes, until the edges start to brown. Remove crust from oven.
  7. Top with half the cheese, sausage, Brussels sprouts, onion, and garlic. Add the remaining cheese and drizzle with 1 Tbsp. oil. Bake 10 to 12 minutes more or until edges are crisp and toppings are browned, turning pan once to ensure even browning. (Because our crust was so thin, and the toppings were warm when we assembled the pie, our pizza only took 5 minutes.)
  8. If desired, drizzle with additional olive oil before serving.

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Loosely adapted from a recipe in Fine Cooking Magazine

Thanksgiving: Downsize the Stress, Upsize the Flavor

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Turkey Day dinner is not one of those quick throw together meals. It takes plenty of planning, shopping and cooking to make the meal come together, and on time. Hopefully, this posting will help you line up your game plan for the big day so that you’re not sweating it last minute.

How about a Thanksgiving turkey that has more flavor, is juicier, AND cooks in less time? Well, we’ve made this Cook’s Illustrated (CI) version several times and swear it’s the best. CI updated Julia Child’s Stuffed Turkey recipe from her 1989 cookbook, The Way to Cook.

In their version of T-Day turkey, CI brines the breast to keep it juicy and flavorful. Jump-starting the cooking of the breast at 425 degrees decreases the overall cooking time, which also helps the meat retain moisture. And to make even more stuffing, they increase the amount of bread, and swap the sausage for the brighter flavor of dried cranberries (although we omitted them altogether—not my idea.)

For the gravy, we pre-make turkey stock in a pressure cooker using 4 pounds of turkey parts (necks, backs, wings). We get the extra parts from the Amish Farmer ‘s Market where we preorder the fresh turkey. The Hubs procures the extra parts on Tuesday morning when the bird is picked up because those pieces can’t be pre-ordered.

Here’s a schedule I put together several years ago. In it, we made the turkey stock on the Sunday prior, but have since changed that to the Tuesday beforehand when we pick up the bird and the extra turkey parts at the Amish Market. The outline also describes timing details for soup, mashed potatoes, pre-dinner cocktails, squash and green bean sides and pumpkin pie.

You may find this overkill, but even a truncated version removes the guessing game worries and lets you enjoy the day and your company. Start backwards with the time you plan to sit at the dinner table, then work your way up.

One or two days before the big feast, roast the parts on a large rimmed baking sheet in a 450° oven for 35-40 minutes until nicely browned (not necessary to turn). Alternatively, you could brown them directly in the pressure cooker, but it would have to be done in batches because there is only so much room in the bottom of the pot. In the oven, you can spread the pieces out over a rimmed baking sheet, and also roast the veggies (onion, celery, carrot) on another baking sheet all at the same time.

Instead of adding 4 eggs to the stuffing mixture, we only included 3 eggs, but then added 3/4 cup of our turkey stock to ensure it would be moist enough. The amount of ingredients was altered a bit (4 onions instead of 3; 7 celery stalks instead of 6).

CI TIPS: This recipe calls for a natural, unenhanced turkey and requires brining the turkey breast in the refrigerator for 6 to 12 hours before cooking. • If using a self-basting turkey or a kosher turkey, do not brine in step 3 and omit the salt in step 2. • Remove any large pockets of fat from the neck cavity of the bird to ensure that the stuffing doesn’t become greasy. • The bottom of your roasting pan should be 7 to 8 inches from the top of the oven. • Leave the stuffing in a warm oven while the turkey rests. • If you need your oven during this time, you may opt to leave the stirred stuffing in the uncovered roasting pan at room temperature while the turkey rests and then reheat it in a 400-degree oven for 10 minutes before reassembling your turkey.

Last year, son David and fiancée Vikki surprised us with a simple yet elegant and very tasty appetizer: Ricotta Stuffed Dates Wrapped in Bacon. We savored every morsel while sipping a Knob Creek Ginger Sour.

Julia Child's Stuffed Turkey, Updated

  • Servings: 10-12
  • Difficulty: moderate
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Ingredients

  • 1 (12- to 15-pound) turkey, neck and giblets removed and reserved for gravy
  • 1 tsp. plus 2 tablespoons minced fresh sage
  • Salt and pepper
  • 4-6 small wooden or metal skewers (to close the deboned thighs)
  • 1 ½ pounds hearty white sandwich bread, cut into 1/2-inch cubes
  • 1 Tbsp. vegetable oil
  • 3 Tbsp. unsalted butter
  • 4 onions, chopped fine
  • 7 celery ribs, minced
  • 3 large eggs, beaten
  • 3/4 cup turkey stock for stuffing, more to make gravy
  • 1/2 cup parsley, chopped
  • 2 Tbsp. fresh thyme, minced
  • 1 1/2 tsp. salt
  • 1 tsp. pepper

Directions

  1. With turkey breast side up, using boning or paring knife, cut through skin around leg quarter where it attaches to breast. Bend leg back to pop leg bone out of socket. Cut through joint to separate leg quarter. Repeat to remove second leg quarter. Working with 1 leg quarter at a time and with skin side down, use tip of knife to cut along sides of thighbone to expose bone, then slide knife under bone to free meat. Without severing skin, cut joint between thigh and leg and remove thighbone. Reserve thighbones for gravy.
  2. Rub interior of each thigh with ½ teaspoon sage, ½ teaspoon salt, and ¼ teaspoon pepper. Truss each thigh closed using wooden skewers and kitchen twine. Place leg quarters on large plate, cover, and refrigerate for 6 to 12 hours.
  3. Using kitchen shears, cut through ribs following vertical line of fat where breast meets back, from tapered end of breast to wing joint. Using your hands, bend back away from breast to pop shoulder joint out of socket. Cut through joint between bones to separate back from breast. Reserve back for gravy. Trim excess fat from breast. Dissolve ¾ cup salt in 6 quarts cold water in large container. Submerge breast in brine, cover, and refrigerate for 6 to 12 hours.
  4. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Spread bread cubes in even layer on 2 rimmed baking sheets and bake until mostly dry and very lightly browned, 25 to 30 minutes, stirring occasionally during baking. Transfer dried bread to large bowl. Increase oven temperature to 425 degrees.
  5. While bread dries, remove breast from brine and pat dry with paper towels (leave leg quarters in refrigerator). Tuck wings behind back. Brush surface with 2 teaspoons oil. Melt butter in 12-inch nonstick oven-safe skillet over medium heat. Add onions and cook, stirring occasionally, until softened, 10 to 12 minutes. Add celery, remaining 2 tablespoons sage, and 1½ teaspoons pepper; continue to cook until celery is slightly softened, 3 to 5 minutes longer. Transfer vegetables to bowl with bread and wipe out skillet with paper towels. Place turkey breast skin side down in skillet and roast in oven for 30 minutes.
  6. While breast roasts, add eggs to bread mixture and toss to combine. Add parsley, thyme, turkey stock (preferably homemade), salt and pepper to bread mixture. Transfer stuffing to 16 by 13-inch roasting pan and, using rubber spatula, pat stuffing into level 12 by 10-inch rectangle.
  7. Remove breast from oven and, using 2 wads of paper towels, flip breast and place over two-thirds of stuffing. Arrange leg quarters over remaining stuffing and brush with remaining 1 teaspoon oil. Lightly season breast and leg quarters with salt. Tuck any large sections of exposed stuffing under bird so most of stuffing is covered by turkey. Transfer pan to oven and cook for 30 minutes.
  8. Reduce oven temperature to 350 degrees. Continue to roast until thickest part of breast registers 160 to 165 degrees and thickest part of thigh registers 175 to 180 degrees, 40 minutes to 1 hour 20 minutes longer. (Ours took exactly 1 hour to come to temp at this stage.) Transfer breast and leg quarters to cutting board and let rest for 30 minutes. While turkey rests, using metal spatula, stir stuffing well, scraping up any browned bits. Redistribute stuffing over bottom of roasting pan, return to oven, and turn off oven.
  9. Meanwhile, make your gravy the way you like it using the turkey stock, and include any pan drippings to ramp up the flavor.
  10. Before serving, season stuffing with salt and pepper to taste. Mound stuffing in center of platter. Place breast on top of stuffing with point of breast resting on highest part of mound. Remove skewers and twine from leg quarters and place on each side of breast. Carve and serve.

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Adapted from a recipe for Cook’s Illustrated “Julia Child’s Stuffed Turkey, Updated”

Dorie Greenspan’s Pancetta Green Beans

Another side dish we often make are these lovely green beans. They are simple, yet festive enough to adorn a holiday table. Blanching the beans a day or so ahead saves time on the big day. Usually, even the pickiest of eaters will eat green beans!

Pancetta Green Beans

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 2 lbs. green beans, trimmed
  • 4 oz. pancetta, coarsely chopped
  • 1 Tbsp. unsalted butter
  • Salt and freshly ground pepper
  • Extra-virgin olive oil

Directions

  1. Bring a large pot of salted water to boil, and fill a bowl with ice cubes and cold water.  Toss the beans into the boiling water and cook just until crisp-tender, about 5 minutes. Drain, transfer to the ice-water bath, and cool for 2 minutes; drain and pat dry.
  2. Heat a large skillet over medium heat. Add the pancetta and sauté until frizzled and crisp, about 2 minutes. Using a slotted spoon, transfer the pancetta to a plate lined with paper towels and pat dry. Drain all but 1 tbsp of fat from the skillet.
  3. Return the skillet to medium heat and add the butter. When the fat is hot, toss in the beans and cook, stirring until heated through. Remove from heat and drizzle the beans with a little oil. Season with salt and pepper.

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We wish you and your family a very happy, healthy and successfully prepared dinner on Thanksgiving. CHEERS!!

Lebanese Baked Kafta with Potatoes and Tomatoes

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“It’s easy to see why kafta bil sanieh, a casserole, if you will, of sliced potatoes, rounds of tomatoes and flavorful kafta (seasoned meatballs or meat patties), is Lebanese comfort food. The ingredients are shingled into a baking dish and baked until the flavors meld and the textures become deliciously succulent and tender.”

This Milk Street rendition, based on a recipe from “The Palestinian Table” by Reem Kassis, starts with a simple no-cook tomato sauce in the bottom of the baking dish, where juices collect during baking and form a delicious sauce. To ensure the potatoes cook evenly and thoroughly, precook them by roasting them for about 10-15 minutes, enough time to begin making the kafta. If you are squeamish about lamb, use 80 percent lean ground beef instead. You can serve it with rice pilaf, but we did not.

I doubled the garlic, putting half of it in the meat mixture, the other half in the tomato sauce. To press the meat balls into 1/4″ thick discs, I used a flat-bottomed glass that was dipped into cool water between each smashing. Then I put the entire tray into the freezer for 10-15 minutes to firm up while the potatoes cooled. This made it easier for assembly.

Speaking of assembly, it helps to start with uniform sizes for the potatoes, tomatoes and peppers. In the end, there was not enough ingredients to make 3 full rows from front to back in the baking dish, but any left over slices of veggies were just positioned in the back. Unable to buy a small can of crushed tomatoes, we chose whole peeled tomatoes and crushed them with an immersion blender.

Lebanese Baked Kafta with Potatoes and Tomatoes

  • Servings: 4-6
  • Difficulty: moderate
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Ingredients

  • 1 lb. Yukon Gold potatoes, not peeled, sliced into ¼-inch rounds
  • 2 Tbsp. plus ¼ cup extra-virgin olive oil, divided
  • Kosher salt and ground black pepper
  • 1 lb. ground lamb or 80 percent lean ground beef
  • 1 medium yellow onion, halved and grated on the large holes of a box grater
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground cinnamon
  • 14 ½ oz. can crushed tomatoes
  • 4 medium garlic cloves, minced, divided
  • 1 lb. plum tomatoes, cored and sliced into ¼-inch rounds
  • 2 small green bell peppers or Anaheim chili, stemmed, seeded and sliced into thin rings

Directions

  1. Heat the oven to 450°F with a rack in the middle position.
  2. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of oil and ¼ teaspoon salt. Distribute in a single layer and roast without stirring just until a skewer inserted into the potatoes meets no resistance, 10 to 13 minutes (ours took 16 min). Remove from the oven and set aside to cool slightly. Leave the oven on.
  3. While the potatoes cook, line a second baking sheet with kitchen parchment. In a medium bowl, combine the lamb, onion, half the minced garlic, parsley, allspice, cinnamon, ¾ teaspoon salt and ¼ teaspoon pepper. Using your hands, mix gently until just combined; do not over-mix.
  4. Divide the mixture into about 20 golf ball-size portions (1½ to 1¾ inches in diameter) and place on the prepared baking sheet. Flatten each ball into a patty about 2½ inches wide and ¼ inch thick (it’s fine the patties are not perfectly round); set aside until ready to assemble.
  5. In a 9-by-13-inch baking dish, combine the crushed tomatoes, garlic, the ¼ cup oil, ½ teaspoon salt and ¼ teaspoon pepper. Stir well, then distribute in an even layer.
  6. Shingle the potatoes, tomato slices, green pepper rings and meat patties in 3 or 4 rows down the length of the baking dish, alternating the ingredients. Drizzle with the remaining 1 tablespoon oil and sprinkle with pepper.
  7. Bake, uncovered, until the kafta and potatoes are browned and the juices are bubbling, 25 to 35 minutes. Cool for about 10 minutes before serving.

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Adapted from a recipe by Courtney Hill for Milk Street