Baked Chicken Breast with Onion, Garlic, and Rosemary

I've been somewhat anti-chicken lately, but all day I couldn't help think about this dish from The Joy of Cooking (1997), which I hadn't made in a few years. On my walk home, I stopped at two grocery stores looking for fresh rosemary (a very nice touch it would have been, too) and was disappointed. I also wanted to serve it with kale but, alas, no kale was to be found. But everything turned out well -- I had dried rosemary at home, sweet potatoes, and found some lovely green beans that I steamed and served with butter, lemon, toasted almonds and tart dried cherries. Dessert was broiled grapefruit -- warm grapefruit is a bizarre experience! But not bad, either. I'd like to try it again with better (read: sweeter, ruby red) grapefruit. Here's the recipe for the chicken, which turned out quite moist and delicious.

Ingredients
1 1/2-2 lbs. bone-in chicken breasts, or a mix of white and dark meat pieces, with skin
1 large red onion, sliced into rings
4 garlic cloves, minced
2 Tbsp. good quality olive oil
1 tsp. dried rosemary, or 2 tsp. fresh
Kosher salt
Fresh cracked black pepper

Directions
Preheat oven to 400 F. In a medium bowl, combine onion, garlic, and rosemary, and drizzle with 1 Tbsp. olive oil. Rinse chicken and pat dry, then sprinkle with salt and black pepper. Some folks would say to remove the skin, but I say no! Because the skin (I think, anyway) keeps the meat from drying out. I don't actually eat the skin, but find it's crucial for cooking. If you feel an urge to remove it that cannot be tamed, simply beware that you may have dried out chicken, particularly if you're cooking white meat. In a medium size baking dish -- I use a 10-in. square pyrex dish -- spread 1/2 the onion-garlic-rosemary mixture. Set the chicken pieces on top, and cover with remaining onion mixture. Drizzle with 1 Tbsp olive oil, and pop into the oven for 45-55 minutes. I use the hack method of checking if the meat is done by cutting it open (gasp!). It's very uncouth and I don't recommend it if you wish to impress guests. Better to use a meat thermometer or something like that.

One problem I found this time around (but not always, strangely) is that the onion and garlic on top of the chicken start to brown and char a bit. I like charred onion, but burnt garlic is terrible. It didn't actually get burnt, but I was nervous. That said, I might recommend covering the dish with foil or a lid for 1/2 the cooking time, to avoid burnt garlic. In the end the garlic and onion on the bottom get all soft and delicious, almost -- but not quite -- carmelized, and who can dislike that? So tasty.

Despite this last caveat about the onion and garlic, I really recommend trying this dish out. It's serves 2 very hungry people, or 3 normal ones.

Jessica

Apple, Celery and Bleu Cheese Salad with Almonds

This recipe goes with the mushroom bisque post, since I served them together. I think the recipe is based on the Waldorf salad. The original recipe I worked from is located here, but this is how I prepared it ...

Ingredients
1 med./large apple (~8 oz.) such as Pink Lady, Granny Smith, Braeburn, cored and cut into small dice
2 stalks celery cut into small dice
2 oz. crumbled bleu or roquefort cheese -- I used the pre-packaged crumbles, which aren't very good; they're really salty. They work in a pinch, but it might be a good idea to use less salt with them.
1 Tbsp. plain yogurt + 1 Tbsp. mayonnaise -- you can also use 2 Tbsp. mayo, if you like
1 Tbsp. freshly squeezed lemon juice
Kosher salt
Freshly cracked black pepper
1/2 c. raw slivered almonds
2-3 c. fresh baby spinach leaves, for serving

Directions
Preheat oven to 350 F; place raw almonds on cookie sheet and toast in oven for 5 minutes. Remove and let cool.

Mix diced apple, celery, and bleu cheese in mixing bowl, sprinkle with lemon juice and mix. If using yogurt and mayo, mix in small ramekin or bowl, and then add to celery/apple/cheese mixture. Combine well. Add salt and black pepper to taste, and mix in almonds. Evenly divide baby spinach onto 3-4 plates and top with apple-celery salad.

Jessica

Mushroom Bisque

I love mushrooms! (So does my husband.) He was trying to work in his office and confessed he was distracted by the delicious smells from the kitchen as I made this soup. I made a nice celery, bleu cheese, apple, and almond salad served on top of baby spinach to go with, which was tasty, too. Here's the mushroom bisque recipe, based on Molly Katzen's from the Moosewood cookbook, with some tweaks.

Ingredients
1 1/2 Tbsp. butter
1 lb. sliced mushrooms--can use button mushrooms or a mix. I only had button mushrooms and it turned out well. But it'd be even better with a variety ...
1/4 c. dried porcini mushrooms, soaked in 1/2 c. boiling water
1 med. red onion, chopped
1 stalk celery, minced
1 tsp. salt
2 sm. garlic cloves, minced
1/4 tsp. dried thyme
2 1/2 Tbsp. dry sherry
1 1/2 Tbsp. tamari
1 large baking potato, skinned and diced + 1 c. of cooking liquid
2/3 c. whole milk
cracked black pepper to taste

Directions
Put the potato on to boil, and simmer until tender. Also, heat 1/2 c. water to boiling and soak porcini mushrooms for a few minutes. As potatoes boil, melt butter in lg., heavy saucepan on medium heat. Add onion and celery and saute 5 min., stirring occasionally. Then add fresh mushrooms, soaked mushrooms with liquid, and salt and cook for 10 minutes, covered -- stirring periodically. Halfway through 10 minutes, add thyme and garlic (adding them later keeps their flavors brighter) and continue cooking. When mushrooms are finished cooking, add sherry and tamari and remove from heat. Set aside.

Place cooked potato in blender with 1 c. of cooking liquid, and blend until smooth, adding more cooking liquid if you think it's too thick. Return potato puree to a clean large saucepan and puree mushrooms with their liquid. If you run out of liquid -- as you surely will -- add the milk in with the mushrooms. Combine mushroom puree with potato puree. If the mixture is too thick add more milk until you acheive desired consistency. Warm gently over medium-low heat, add cracked black pepper to taste, and adjust other seasonings. Serve immediately with crusty bread or some buttered whole grain toast.

Jessica

Sweet Potato Chicken Chili

I've been intending an international dumpling theme for the blog, but I've been a little daunted by the labor involved in dumplings, so I thought for now that I'd post a very basic (yet tasty) chili. Its spiciness is nicely balanced by creamy sweet potato and cannellini beans. Even my husband, who hates sweet potatoes, loves this recipe. Despite my earlier jab at the price of cardamom pods at Whole Foods, I have to confess that I really enjoy their cookbook, where I found this dish.

1 T. oil
1 med. onion, chopped
1 lg. red pepper, chopped
1 minced garlic clove
1 pound boneless chicken breast, chopped
1 can canellini beans, drained
1 c. chicken stock
2.5 c. water
2 lbs. sweet potato, peeled and cubed
2 tsp. red pepper flakes
1 tsp. cumin
2 tsp. chili powder
0.5 tsp. cayenne
1 minced jalapeno

Heat olive oil in large pot over medium heat and saute onion, red pepper, and garlic for about 5 min. Add chicken, cook until opaque, then add remaining ingredients. Bring chili to boil, then reduce heat and simmer uncovered for 30 min. Top with a dollop of sour cream or full-fat yogurt and sprinkle with chopped scallions. Serves 6.

Betsy

Squash Curry

(c) by Gabriel Heck, who I took a Nepali cooking class from last year in Madison

Every week, or almost every week, the place I work has a graduate student group meeting, where one of the grad students presents on work they're doing or just something they find interesting. Part of the responsibility of being presenter is also to provide food for everyone, because the meeting's over the lunch hour. Lunch can be simple, like salad and bread, bagels and cream cheese, or pizza. It's so nice to have someone provide your lunch! But some people (I consider myself one) get a little more elaborate in what they serve. My favorite meal was prepared by an Armenian student, who brought delicious cheese filled pastries, Armenian salad (cucumber, tomato, lettuce, dill, cilantro, red onion, lemon juice, feta, olive oil, and maybe black olives?), and hummus and pita. It was really delicious! Last time I presented, I made a baked potato bar, with homemade white chicken chili, salsa, spinach, sour cream, bacon bits, cheddar, etc. and homemade cookies and fruit for dessert. This semester, I wanted to try out some Indian recipes that I hadn't used for a while (well, one of them -- this one -- is actually Nepali). I made this dish, dal, raita, and some basmati rice. I also bought some naan, and mango and coconut macaroons for dessert. I think it turned out well! Sorry there are no photos, but we haven't replaced our digital camera yet. And the good thing about this recipe is not its appearance. Anyway, below are the details ...

Ingredients
3 T. canola oil
1/4 t. fenugreek seeds
2 bay leaves
1 medium squash, cored, peeled and chopped (~5 c.)
*Most any type of squash or pumpkin can be used in this dish, esp. butternut, kuri, and other sweet squashes. Since I hate chopping squash, I used sweet potato, ~3 large ones.
1 t. tumeric
1 T. minced fresh ginger
1 t. cumin
1 t. coriander
1 t. salt
1/8 t. cayenne
1 large tomato, chopped (~1 c.)
1/2 c. water
1 t. cinnamon

Directions
In a medium pot, heat the canola oil along with the fenugreek seeds and the bay leaves (I used medium heat). Once the fenugreek seeds darken, add the squash and tumeric, and cook for a few minutes. Add the ginger, cumin, coriander, salt, and cayenne, and cook for a few more minutes. Add the tomato and water. Cover and cook until the squash is soft throughout (~15 min.). Uncover and add the cinnamon. Cook for ~1 min., then remove from heat.
Serve warm with rice.

Jessica

Thai beef salad (yam neua)

First, let me say that I’m so happy B. has joined me on the blog, since I haven’t posted anything in over a month, due to a faulty digital camera. Since I think recipes are pretty dull without photos, I haven’t felt inspired to post much. But Betsy convinced me to post my most recent dish, a Thai beef salad, even without a photo. The dish is very good as leftovers—if fact, possibly better, as the flavors come out after it sits a while. So, without further ado, here it is.

Thai Beef Salad (Yam Neua)
Adapted from www.templeofthai.com/recipes/thai_beef_salad.php

Ingredients
8 oz. decent quality steak, sirloin or other
2 large Serrano chilies, minced
1 large clove garlic, sliced crosswise very thin
1 tbsp sugar
2 tbsp fish sauce (some people use soy sauce instead of fish sauce, but the flavor really isn’t as good)
3 tbsp fresh squeezed lime juice (or more—I really like lime)
1 bunch rice noodles (~1 serving, according to package)
6 sprigs fresh mint, remove leaves and tear into small pieces
1/2 small cucumber (seeds removed), peeled and sliced thin
1/2 small red onion, sliced very thin
2 sprigs cilantro, stems removed

Preparation
Grill or broil the steak until medium-rare. Trim off any fat. Cool and slice thin, into pieces approx. 2 inches across and 1/8 inch thick.

As steak cools, prepare rice noodles and dressing. For noodles: completely submerge them in boiling water, cover, and let sit for 4 minutes or so. Then drain and place in medium size mixing bowl.

Mix garlic, chiles, fish sauce, lime juice, and sugar in a small bowl. Add the sliced meat and toss with the cucumber and onion. Taste and add more fish sauce if desired. When ready, mix with rice noodles. Serves 2 as a meal, more as an appetizer.

Jessica

Twisted Baguettes, Reprise

After I saw the twisted baguette recipe posted here , I thought surely even I couldn't mess it up. I heard somewhere that yeast knows when you're intimidated, and I think this is all too true -- often my yeasted doughs rise sluggishly or not at all. But this ever-so-easy recipe turned out so well! I took a photo, even before I thought I might post on this blog, simply because I was terrifically proud. Here it is:


I even emailed it to friends at work, most of whom, it seemed, were more excited by my sugar, coffee, and tea tins . . .

Betsy

Spiced Basmati Rice with Lentils and Caramelized Onions

So, in the spirit of cooperation, I've decided to contribute to my twin sister's food blog. I'm writing not from the lovely Midwest, but from New York City, where I find myself occasionally in the position of gently reminding others that there is civilization west of the Hudson River.

I'd been intent on making this lentil dish ever since I bought the beautiful Bon Appetit cookbook at a going-out-of-business sale at the end of December, but I faced some hardships along the way: first, I needed my Dutch oven, which I had loaned to a friend for a "chili night" in October, and only had returned a few weeks ago. Second, I was having a devil of time finding cardamom pods, since neither of my local groceries in Queens carried them. Curious that I should be thwarted in my cardamom search in Queens, home to many excellent Indian eateries, but I live in a largely Greek/Czech area and cardamom seems not to be a critical ingredient in my neighborhood. A brief tour of the Whole Foods at Union Square and I found the elusive spice, but for a hefty $7. Yee. I finally decided to drop in to the local Euromarket grocery. I'd never been there before, and now I can only wonder why I hadn't -- in addition to a much less expensive jar of cardamom pods, they had a whole EU's variety of chocolates, condiments, pastes, rubs, and grains.

Once I had my Dutch oven and the cardamom pods, I thought it was time to make the recipe, which is really quite simple:

1 T. butter
4 c. vertically sliced onions
1/2 c. dried lentils
2 1/2 c. water
3 cardamom pods
2 whole allspice
1 bay leaf
1 tsp. salt
1 c. basmati rice

Melt butter in Dutch oven over med-low heat; add onions and stir 1 minute. Cover and cook onions until tender, about 15 min. Remove lid, and cook until onions are golden brown, about another 25 min. Once they are caramelized, spread onions evenly along bottom of Dutch oven.

In the meantime, cook lentils in saucepan of boiling water until soft, about 20 min. Drain.

Combine water, spices, and salt in a saucepan and bring to a boil. Add rice and lentils, bring to a boil, then cover and reduce heat. Cook 15 min. After lentil and rice mixture has finished cooking, remove spices, then spread mixture atop caramelized onions. Put lid on Dutch oven and bake for about 35 min. at 400 degrees. After baking, remove lid from Dutch oven, let sit for 5 min., then unmold onto platter.

Below is a slightly out-of-focus glamour photo of how it turned out:



The fuzzy picture was the only way to add glamour, really, as it is not a dish that lends itself to fancy presentation. After making this recipe, an important realization was confirmed: caramelized onions make everything tasty.

Betsy