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Chicken with Gorgonzola + Roasted Potatoes and Green Beans

June 12, 2015 //
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Chicken with Gorgonzola
Roquefort Chicken

For Patrick’s birthday I wanted to make him something a little special since it was a work night and we were just celebrating at home. He LOVES blue cheese so when I saw Bobby Flay’s recipe for chicken breasts with roquefort on the New York Times‘ Cooking app I had to make it. I couldn’t get roquefort so I used gorgonzola and it was still delicious.

It couldn’t get skin-on, boneless chicken breasts so I ended up de-boning the breasts myself – this is a HUGE pain. You can’t use regular chicken cutlets because you need the skin to hold in the blue cheese butter so my recommendation, if you aren’t up for de-boning the breasts yourself, is to go with bone-in breasts and roast them for a bit longer – probably 20 minutes or so. Make a small slice into the thickest part of the breast and if it is white and the juices run clear it is finished.

¼ cup clover honey
½ cup aged sherry vinegar
Kosher salt and ground black pepper
8 TB. (1 stick) unsalted butter (room temperature)
¼ cup crumbled gorgonzola cheese at room temperature
4 skin-on boneless chicken breasts, 8 ounces each
2 TB. canola oil
4 sprigs fresh rosemary, plus more for garnish

Heat oven to 400 degrees. Mix together the butter and blue cheese in a small bowl until well blended, and season to taste with salt and pepper. Using your fingers, gently loosen the skin from the chicken breasts and stuff about 1 heaping tablespoon of the blue cheese butter under the skin of each breast, smoothing the skin to evenly distribute the butter over the surface of the breast meat. Season both sides of the chicken with salt and pepper.

Heat oil in large ovenproof sauté pan over medium heat until it begins to shimmer. Put chicken in the pan, skin-side down, and cook until fat renders and skin is golden brown and crispy, about 5 minutes. Turn chicken and add four rosemary sprigs to pan. Place in oven and roast until breasts are just cooked through, about 5 minutes longer.

While cooking the chicken, put honey in a small saucepan and cook over medium-low heat until lightly golden brown, about 5 minutes. Add vinegar and cook until reduced and thickened, about 15 minutes. Season to taste with salt and pepper. Keep warm.

Remove pan from oven and heat broiler. Spread the remaining butter over the tops of each breast and place under the broiler until golden brown and blistered.

Remove each breast to a plate, spoon some of the pan drippings over each breast and immediately drizzle with some of the honey/vinegar. Garnish with rosemary.

Roasted Potatoes with Green Beans

A simple side dish, that depending on how you look at it, either lightens up a typical potato dish or makes a side of green beans a bit heartier.

IMG_0957

6 medium red or yukon gold potatoes, sliced thinly
1 lb. green beans, ends trimmed
2 TB. olive oil
salt and pepper

Heat oven to 400 degrees. Toss potatoes and green beans in olive oil and salt and pepper to taste and spread on a baking sheet (you may need two so the vegetables aren’t on top of each other). Roast for 20-25 minutes, checking them after 15 minutes to make sure the potatoes don’t burn.

 

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Cravings

June 12, 2015 //
0

I’m not a big dessert person. I don’t turn it down per se, but I would rather eat something salty and fatty than sweet. HOWEVER, pregnancy brings out my inner sweet tooth. I feel like I deserve dessert when I’m pregnant because I can’t have certain foods anymore, I can’t drink and I am physically uncomfortable. I also sort of crave sweets a bit more than usual, especially after lunch or dinner. Ice cream has been an almost daily treat for the last few months. Until Monday…. The latest sonogram showed that I have a bit more fluid than normal and one reason may be too much sugar. Everything is fine otherwise, and most likely everything is normal, but to make sure I have to avoid refined sugar and white flour for at least the next two weeks – fun…

Fortunately, summer is almost upon us which means nature’s dessert – fruit – is staring to make it’s way to my local farmers market. Strawberries have already arrived and cherries, peaches, etc. are on their way. They might not totally make up for ice cream, but they will help.
Strawberries at Boro Hall

This week’s meal plan introduces two brand new seasonal recipes and two repeats from last year. Enjoy!

Meal #1: Asparagus alla Fontina + Green Salad
Meal #2: Chicken with Gorgonzola + Roasted Green Beans and Potatoes
Meal #3: Panko-Crusted Salmon + Fennel and Parmesan Salad
Meal #4: Pork Chops with Rhubarb-Cherry Sauce + Roasted Asparagus

Your Grocery List, excluding the usual pantry items:

red or yukon gold potatoes – 6 medium
green beans -1 lb.
dried cherries – 1/2 cup
white/yellow onion – 1
rhubarb – 10 ounces
asparagus – 3 large bunches
lemon – 1
fennel – 2
fresh parsley – 1 bunch
rosemary – 1 bunch
panko (Japanese dried bread flakes) – 2/3 cup
eggs – 3
gruyère or fontina – 4 ounces
gorgonzola cheese – 4 ounces
parmesan cheese (if you don’t already have it)
Dijon mustard (if you don’t already have it)
honey (if you don’t already have it)
sherry vinegar (if you don’t already have it)
prosciutto – 4 ounces
skin-on, boneless chicken breasts – 4 (8 ounces each)
pork loin chops – 4 (each 1/2 inch thick and 6 to 8 ounces)
salmon fillets, skin on – 4 (6- to 8-ounce each)

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When cooking is a chore

October 24, 2014 //
2

A couple of weeks ago The New York Times’ Magazine was devoted to food, specifically kids and food. For many of us this is a touchy subject. There are a thousand opinions out there on what kids should eat and how to get them to eat more. One of the magazine’s articles that caught my attention was Virginia Heffernan’s public confession “What if You Just Hate Making Dinner?” In it, she admits that not only does she hate to cook, but she hates cooking for her kids. Frankly, I thought it was pretty brave, but some others thought otherwise.

Since my primary goal in starting this meal planning blog was to help readers cook more frequently for their families her article struck a nerve. I get it. Not everyone likes to cook. I don’t like to knit or really make any crafts at all. If crafting was required for survival my family wouldn’t make it. But, cooking is different. We all need to eat and the more healthy it is the better.

I hope that rather than making you feel guilty about not cooking for yourself or your family that this blog has at the most inspired you and at the very least helped you. Even for me, cooking and especially meal planning, can be a chore. With this in mind, this week’s meal plan is super quick and easy. The maple dijon chicken take about 5 minutes of active time and uses ingredients you probably already have, while the butternut squash polenta is a bit more challenging, but still easy enough to make on a weeknight. Hang in there and remember it is 100% okay to order pizza sometimes!

Something spooky to get you into the Halloween spirit!

Something spooky to get you into the Halloween spirit!

Meal #1: Maple Dijon Chicken Thighs + Roasted Green Beans and Potatoes
Meal #2: Skirt Steak with Arugula + Roasted Cauliflower
Meal #3: Butternut Squash Polenta with Sausage and Onion
Meal #4: Fennel and Garlic Shrimp + French Bread

Your grocery list, excluding the usual pantry items: 

red or yukon gold potatoes – 6 medium
green beans – 1 lb.
arugula – 1 bunch
cauliflower – 1 head
onions – 2
garlic – 1 head
fennel bulbs – 2
butternut squash – 1 small
rosemary – 1 bunch
fennel seeds (optional)
French bread
fine polenta (not quick cooking) – 1 cup
Parmesan cheese (if you don’t already have it)
maple syrup (if you don’t already have it)
dijon mustard (if you don’t already have it)
rice wine vinegar (if you don’t already have it)
boneless, skinless chicken thighs – 2 lb. (approx. 2 per person)
skirt steak – 1 1/2 lb.
sweet Italian sausage – 1 1/2 lb.
shrimp – 2 lb.
Pernod (optional)

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Maple Dijon Chicken Thighs + Roasted Green Beans and Potatoes

October 24, 2014 //
0

Maple Dijon Chicken Thighs
Maple Dijon Chicken

I found this recipe on Pinterest where I think it has made the rounds thousands of times. I’ve seen it multiple times, and I guess I just tried it this week because maple chicken felt perfect for autumn. I can’t say that I love the fact that the original recipe from Witty in the City is called “Man-Pleasing Chicken,” but don’t let that stop you from trying it.

2 lb. (2 per person) boneless, skinless chicken thighs
salt and pepper
3/4 cup dijon mustard
1/2 cup maple syrup
1 1/2 TB. rice wine vinegar
1 TB. fresh rosemary, chopped

Preheat oven to 400 degrees. Mix mustard, syrup and vinegar together. Place chicken thighs in a foil-lined baking pan and sprinkle with salt and pepper. Pour mustard mixture over the chicken and turn them so that the thighs are well-coated with the sauce.

Bake chicken for 40-45 minutes, basting them with the sauce approximately 20 minutes into baking. Let the chicken rest for 5 minutes and sprinkle fresh rosemary on top to serve.

Roasted Potatoes with Green Beans

A simple side dish, that depending on how you look at it, either lightens up a typical potato dish or makes a side of green beans a bit heartier.

IMG_0957

6 medium red or yukon gold potatoes, sliced thinly
1 lb. green beans, ends trimmed
2 TB. olive oil
salt and pepper

Heat oven to 400 degrees. Toss potatoes and green beans in olive oil and salt and pepper to taste and spread on a baking sheet (you may need two so the vegetables aren’t on top of each other). Roast for 20-25 minutes, checking them after 15 minutes to make sure the potatoes don’t burn.

 

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Transitions

October 3, 2014 //
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I certainly wouldn’t be the first to profess my love of autumn on the Internet. It is hard for me to let go of summer, but the arrival of tart apples, pumpkin beer and foliage help. And as much as I hate to say goodbye to tomatoes and corn, the new season allows me to indulge in cooking and eating some other favorites, such as roast chicken and winter squash.

This week’s meal plan is a bit of a transition into a new season and menu. Like farmers markets this time of year where you can still get some pretty good peaches as well as gorgeous winter squash this meal plan isn’t ready to completely concede to cooler weather. Roast chicken is back, but I haven’t started roasting Brussels Sprouts yet (they are better after the first frost). And a trip to a Connecticut apple orchard last weekend inspired the pork chops with apples and cider.

Apple Picking

Meal #1: Poached Eggs in Tomato Sauce with Toast + Bacon
Meal #2: Hamersley’s Roast Chicken with Onions and Potatoes + Steamed Green Beans
Meal #3: Pork Chops with Apples + Sautéed Kale
Meal #4: Pasta Carbonara with Leeks and Lemon

Your grocery list, excluding the usual pantry items:
fresh (or dried) sage
dried thyme
dried rosemary
bunch of basil – 1
lemon – 2
leeks – 4
red onion – 3
bunch of kale – 1
green beans – 1 1/2 lb.
medium red potatoes – 6
tart apples – 2
apple cider – 3/4 cup
diced tomatoes – 1 28 ounce can
good bread – 1 or 2 slices per person
short pasts – 1 box
Dijon mustard (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
eggs – 1 dozen
1/2 -inch-thick boneless pork loin chops – 4 (5 ounces each)
bacon
whole chicken – 4 lb.

 

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Caprese-Stuffed Peppers + Steamed Green Beans

September 5, 2014 //
1

Caprese-Stuffed Peppers
Stuffed Peppers w Caprese

I’ve been making this meal for decades. It is filling, vegetarian and showcases summer’s harvest.

2 large red peppers – halved, ribs and seeds removed (look for peppers that can sit on their sides without tipping over)
2 tomatoes – cubed
1 ball of mozzarella – cubed
2 cloves of garlic – minced
6-10 basil leaves – torn or cut into small pieces
2 TB. balsamic vinegar
2 TB. olive oil

Pre-heat oven to 375 degrees. Place pepper halves on a baking sheet, cut side facing up. Toss the rest of the ingredients together and spoon even amounts into pepper halves. Bake in the  oven for 25-30 minutes, or until the cheese stars to bubble and a knife easily slips into the peppers.

Steamed Green Beans

1 lb. green beans, trimmed and halved if very long
1 Tb. butter
salt and pepper

Over medium-high heat, place beans in a steamer basket set in a pot with enough water to almost touch the beans, cover. It should take between 5-10 minutes for the water to come to a boil and steam the green beans until they are tender, but keep an eye on them so they don’t overcook and become limp. Remove from basket and toss with butter, salt and pepper.

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Back to School

September 5, 2014 //
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By the looks of everyone’s Facebook posts most of your kids went back to school this week. Next week Eliza starts a two-day a week, morning preschool program and I gearing up for the excitement and nervousness that starting school will bring – more so for me than for her!

The beginning of the school year means that all of our lives get a lot busier. Along with the daily grind, many of you are probably juggling sports practices and games, music lessons and scout meetings. Finding time to meal plan, grocery shop and cook is even more difficult and ordering pizza is very tempting. I get it, I’m with you too. But, if you can swing it, it is nice to sit down a few nights a week to a home-cooked meal, and I promise you that this week’s meals are quick. I mean really quick. At least three of them can be thrown together in well under 30 minutes. Give it a try and if you’ve got bigger kids, enlist their help to put dinner together – they can use those burgeoning math skills to measure!

Big kids will love chopping (carefully!) all of the ingredients for this quick, delicious Greek Salad

Big kids will love chopping (carefully!) all of the ingredients for this quick, delicious Greek Salad

Meal #1: Grilled Shrimp with Greek Salad + Corn on the Cob
Meal #2: Grilled Skirt Steak with Chimichurri + Cucumber Salad
Meal #3: Caprese-Stuffed Peppers + Steamed Green Beans
Meal #4: Italian Sausage, Panzanella, Corn on the Cob

Your grocery list, excluding the usual pantry items: 

tomatoes – 6
cucumbers – 4
red onions – 2
corn – 2 ears per person
shallot – 1
red pepper – 3
green beans – 1 lb.
basil – 1 bunch
cilantro – 1 large bunch
parsley – 1 bunch
oregano – 1 bunch
jalapeño – 1 (or use hot red pepper flakes)
feta – 2 oz.
mozzarella – 1 large ball
Italian bread – 1 loaf
red wine vinegar (if you don’t already have it)
apple cider vinegar (if you don’t already have it)
kalamata olives – 1 jar (if you don’t already have them)
capers – 1 jar (if you don’t already have them)
Italian sausage – 1 or 2 per person, depending on the size
skirt steak – 1 1/2 lb.
shrimp –  1 1/2 lb.

 

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It’s not over….

August 25, 2014 //
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‘Til it’s over. Despite the beginning of the school year and the end of the vacation season, summer still has a few weeks left in her. Let’s make the most of it. Food-wise we are at peak season here in the Northeast. And just when summer produce starts to wane we get to enjoy winter squash, apples and brussels sprouts. See, it isn’t that bad!

Once again, I’ve put together a meal plan with four dinners that embrace the last weeks of summer. I hope you aren’t sick of tomatoes and corn yet!

I'm going to miss them when they're gone.

I’m going to miss them when they’re gone.

Meal #1: Chicken Cutlets with Tomato and Basil Salad + Green Beans
Meal #2: Greek Shrimp with Tomatoes and Feta + Garlic Bread
Meal #3: Pork Tenderloin with Tomato and Peach Compote + Corn on the Cob
Meal #4: Summer Sauté with Corn

Your grocery list, excluding the usual pantry items:

tomato – 5 lbs. (you have to enjoy them while you can)
peach – 1
red onion – 1
onion – 1
shallot – 5
corn – 8
green beans – 1/2 lb.
basil – 1 bunch
mint – 1 bunch
thyme – 1 bunch (or you can use dried)
ginger – 1 small piece (you can freeze whatever you don’t use)
feta cheese – 4 ounces
eggs – 2
bread – 1 loaf
balsamic vinegar (if you don’t already have it)
flour (if you don’t already have it)
seasoned bread crumbs (if you don’t already have them)
curry powder (optional)
pork tenderloin – 2
Italian sausage – 1 lb.
chicken cutlets – 1 1/2 lb.
shrimp – 1 1/2 lb.

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Summer Sauté with Corn

August 25, 2014 //
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Summer Sauté with Corn

This vaguely titled recipe came to be when I was trying to come up with a new way to eat corn. Treating corn as you would any other grain (pasta, quiona, rice, couscous, etc.) allows you to be really creative, and you can incorporate whatever you think looks good at the farmers market. I’ve used fresh green beans, tomatoes and sausage one night and then another night I was inspired by this New York Times recipe which called for greens, red pepper, scallions and bacon. Both were great and really quick. The key, of course, is using fresh ingredients that are in season.

Summer Saute the NY Times way

Summer Saute with Corn the NY Times way

1 TB. olive oil
1 lb. of Italian sausage, crumbled
1 shallot, minced
4 ears of corn, kernels cut off the cob
1/2 lb. green beans, trimmed and cut in half
1 large tomato, chopped

Heat olive oil in a large skillet over medium-high heat. When hot, add sausage and cook until no longer pink. Remove sausage from skillet.

In the same skillet sauté the shallot for 1-2 minutes. Add corn and green beans and sauté for another 3-4 minutes. Add tomatoes and sausage and toss carefully. Season with salt and pepper.

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Striped Bass with Green Beans and Tomatoes + Corn on the Cob

August 22, 2014 //
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Striped Bass with Summer Beans and Heirloom Tomatoes
Fish w Green Beans and Tomatoes_Web

This recipe is from The New Greenmarket Cookbook, which is near and dear to my heart. This labor of love was written by my former manager and mentor Gabrielle Langholtz, who is also the editor of Edible Manhattan and former editor of Edible Brooklyn. It is a compilation of seasonal recipes from New York’s best chefs and even some of the farmers who grow our produce, needless to say, I couldn’t wait to get my hands on it! Fortunately, as someone with close ties to Greenmarket, even eight years after my departure, I was able to purchase one of the first copies at the book release party. Very exciting! It was spring when I first thumbed through the cookbook, but I, of course, longingly turned to summer’s recipes. So, the minute I saw the season’s first green beans and tomatoes at the market I made this dish.

I couldn’t find stripped bass that day so I substituted it with halibut. Just make sure to use a thick(ish) white fish.

2 TB. olive oil
4 5-ounce fillets striped bass
1/2 lb. green beans, trimmed and halved
2 garlic cloves, sliced
1 medium shallot, peeled and sliced
1 TB. thyme leaves
2 large heirloom tomatoes, diced, juices reserved
salt and pepper to taste
half a lemon

Preheat the oven to 400 degrees.

Heat a 12-inch oven-safe saute pan over medium-high heat. Add 1 tablespoon of olive oil to coat the bottom. Season the fish with salt and pepper and place in the pan, skin side down. Cook for 4 to 5 minutes or until the skin is crispy. Transfer to the oven until just cooked through, 8 to 10 minutes.

Meanwhile, heat another 12-inch skillet over medium-high heat. Add the remaining tablespoon of olive oil and the green beans, season with salt and pepper, and cook until slightly charred, 3 to 4 minutes. Add the garlic, shallot and thyme. Add the tomato and its juices and cook until the tomato stews down, 2 to 3 minutes. Season with salt and pepper to taste.

Serve the stewed tomatoes and green beans in a shallow bowl and top with the stripped bass. Finish with a squeeze of lemon.

Corn on the cob

Boil water in a pot, put shucked corn in the water, turn off the heat and put a lid on your pot. Wait 10 minutes or so. Eat with lots of butter, salt and pepper.

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