Dinner

Spatchcocked Chicken Au Poivre

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This bird is a bold twist on the French Classic with crispy skin, peppercorn sauce, and a rich, pan-roasted flavor.  Au Poivre is no longer just for steak, and is easy enough for Monday night.  

Chicken is elevated here.  She’s shiny.  The sauce is insane, and is honestly one of the lowest maintenance dinners you can make – the oven does all the work.  Make it tonight, make it Saturday, and put it on repeat.  

Spatchcocked Chicken Au Poivre

Print Recipe
Roast Chicken in a Creamy Pepper Sauce
Cuisine American, French
Keyword Chicken Au Poivre, Roast Chicken, Spatchcocked Chicken
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4

Ingredients

  • 1 4-5 lb roasting chicken, spatchcocked
  • 1 Tbsp kosher salt (less if using Morton)
  • 1 tsp kosher salt (for the sauce)
  • 1 tsp olive oil
  • 1.5 Tbsp whole peppercorns
  • 1 tsp chopped fresh rosemary
  • 4-5 large garlic cloves, minced
  • 1 large shallot, minced
  • 2 cups heavy cream
  • 1/2 cup Madeira, or dry sherry

Instructions

  • If you are unable to purchase your chicken already spatchcocked, I'll include notes below on how to do it at home - it's not hard! Place the chicken skin side up in a large roasting pan, or a baking sheet. Generously coat both sides of the chicken (underneath and skin side) with 1 Tbsp of kosher salt. Drizzle the olive oil on the skin side as well. Let sit to room temp while the oven preheats.
  • Preheat oven to 375 with a rack positioned in the middle.
  • Put your peppercorns in a large ziplock bag, and using a rolling pin or a flat bottomed small skillet, smash them to break up into large pieces - you are looking for a VERY coarse texture here, so don't go nuts. Place them in a large pyrex or mixing bowl with the rosemary, garlic, shallots, and remaining 1 tsp kosher salt. Add the two cups of heavy cream, and whisk to combine - set aside.
  • Roast the chicken for about 15 minutes at 375, at which point the skin should be lightly golden. Pull the chicken out, and increase the oven temp to 400 degrees. Pour the peppercorn sauce all over the chicken, and then add the madeira (or dry sherry) to the bottom of the pan, mixing gently with the cream sauce (I try to avoid pouring this directly on the chicken, as you want that cream sauce to cling to the skin).
  • Place the chicken back into the oven for about 35-45 minutes, basting with the cream sauce at least twice during this time. Using a meat thermometer, test for doneness (165 degrees in the thickest part) - allow the chicken to rest for at least 10-15 minutes. Serve with lots of crusty bread to soak up that cream sauce - it's insanely good. I like to sauté mushrooms to serve along side too.
  • ENJOY!

Notes

Note on how to spatchcock your chicken: Lay the bird breast side down on a cutting board, using very sharp scissors or a chef's knife, cut along side the backbone.  (You can leave the back bone attached on one side, or completely remove it - roasting with the backbone attached allows for more collagen release).  Open the chicken up, and with the skin side facing up, push down on the breast bone to make the chicken lay flat and fully spread out.  
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Dinner

Beef Bourguignon

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Beef Bourguignon an icon of French culinary perfection, and this is the best version I have found, times, a LOT.  Perfect for this time of year, when we could all use a little more comfort in our days.  

The appeal of this dish is the elegance of what is typically humble comfort food – tender, slow-cooked beef in a rich red wine sauce with mushrooms, bacon, and pearl onions.  What’s not to love?  The simplicity is upgraded here with umami rich ingredients (soy sauce, miso, mushrooms), which drew me immediately to this variation, presented by the one and only Geoffrey Zakarian.  Sorry Ina, and I hate to admit, Julia, but I think this one’s better.  They layed the ground work, and he upped the ante.  

Beef Bourguignon

Print Recipe
the Best version of this classic French Beef Stew
Course dinner
Cuisine French
Keyword beef bourguignon, beef stew
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 6

Ingredients

  • 3 pounds beef chuck cut into 2-inch cubes
  • 6 ounces pancetta or bacon diced small
  • Kosher salt and freshly ground black pepper
  • 4 large carrots or 6 medium sliced into 1-inch-thick pieces
  • 3 large shallots or 4 small thinly sliced
  • 5 sprigs fresh parsley plus more for garnish
  • 4 to 5 sprigs fresh thyme
  • 1/4 cup tomato paste
  • 2 Tbsp soy sauce
  • 1 Tbsp white miso paste
  • 1/2 tsp sugar
  • 4 cloves garlic minced
  • 2 -3 cups beef stock
  • 3 cups 3/4 of a bottle red wine (Burgundy, or Pinot Noir)
  • 3 Tbsp unsalted butter
  • 14 ounces peeled pearl onions frozen, then thawed before sautéing
  • 8 ounces baby bella mushrooms sliced thin
  • Serving suggestions: rice mashed potatoes or sourdough toast
  • Minced fresh chives for garnish

Instructions

  • Set the beef out on a paper towel-lined sheet tray in a single layer and allow to come to room temperature for 1 hour. Pat the beef dry on all sides.
  • In a large Dutch oven, brown the pancetta over medium heat until rendered and crispy, around 10 minutes. Remove to a paper towel-lined plate.
  • Sprinkle the beef generously with salt on all sides (don’t do this step until just before searing). In the same Dutch oven with the pancetta, sear the beef in 3 to 4 batches until browned heavily on all sides, 7 to 10 minutes per batch. Set the beef aside on a platter.
  • Add the carrots and shallots to the same Dutch oven and cook until they begin to soften and take on a bit of color, about 5 minutes. Season with salt and pepper. Tie the parsley and thyme into a bundle using butcher’s twine. Add the tomato paste, soy sauce, miso paste, sugar, garlic and herb bundle to the Dutch oven and cook for 1 minute more.
  • Deglaze the pan with the beef stock, scraping up all the browned bits on the bottom of the pan with a wooden spoon. Add the wine.
  • Add the beef back to the stew and cook, covered, on low heat for 1 1/2 to 2 1/2 hours. Alternatively, you can transfer to a 300 degree F oven and cook for 2 to 2 1/2 hours.
  • While the stew is cooking, melt 1 tablespoon butter in a medium skillet on medium heat. Add the pearl onions and cook for 5 minutes, then add the mushrooms and cook until browned, stirring to prevent burning, 8 to 10 minutes. (Do not add salt until the end, as that will prevent browning.)
  • When the stew is finished, use a spider or a large, slotted spoon to remove the beef and vegetables to a platter or large bowl. Discard the herb bundle. Reduce the sauce on medium-low heat until thickened to almost coat the back of a spoon, about 25 minutes. Add the remaining 2 tablespoons butter and combine. Add the beef and vegetables back to the sauce.
  • Add the mushrooms and pearl onions and gently stir to combine. Serve with rice, mashed potatoes or over sourdough toast and garnish with plenty of chopped parsley, chives and the pancetta.

Notes

This recipe is from Geoffrey Zakarian linked here - I have adjusted some items (less beef for 6 people vs. 8), but this is a GEM. https://www.foodnetwork.com/recipes/geoffrey-zakarian/beef-bourguignon-17288494
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Dinner, Lunch

Tomato and Sausage Risotto

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Tomato and Sausage Risotto is deceptively simple and makes an incredibly satisfying weeknight one pot dinner.  The genius behind it – the one and only, Martha Stewart.  I found this posted on Smitten Kitchen and quickly noticed she re-posted it, which to me is a sure sign of a truly winning recipe.  Please enjoy ASAP.  

My husband says this tastes like lasagna.  He’s not wrong.  Imagine lasagna with the creamy decadence of slowly stirred arborio rice, and none of the time consuming layering and baking – plus this works for gluten free eaters, so it just might even be better!

Print Recipe

Ingredients

  • 1 28 oz. can of diced tomatoes (in juice)
  • 1 Tbsp olive oil
  • ¾-1 lb sweet or hot Italian sausage casings removed
  • 1 small onion finely chopped
  • 2-3 cloves garlic, minced
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 1 bunch flat-leaf spinach 10 to 14 ounces, washed well, tough stems removed, chopped (about 7 cups)
  • ½ cup grated Parmesan cheese plus more for serving (optional)
  • 2 Tbsp butter

Instructions

  • In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat. (you can also just add hot tap water to a large bowl with the tomatoes)
  • In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes. Add the garlic, and cook for 1 minute longer.
  • Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
  • Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
  • Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

Notes

This recipe comes from Martha Stewart - I added garlic, but the rest is all her!  https://www.marthastewart.com/313739/tomato-and-sausage-risotto
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Dinner

Pizza Beans

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A cozy, one-skillet dish with white beans, spicy sausage, kale and melty mozzarella.  Everything you love about pizza – savory sausage and rich Italian flavor all without the crust.  (insert, ciabatta garlic bread)  This dish comes from Smitten Kitchen, with a few tweaks, and is perfect for an easy fall dinner.

This recipe will bee in heavy rotation once it happens upon your happy table.  You may be familiar with it from Deb Perelman’s two versions on her blog – this is a humble combination of both using the addition of sausage, and amping up the spice factor.  I also used canned beans, cuz… I’m not soaking em. 

Pizza Beans

Print Recipe
One skillet dish with sausage, white beans and kale, topped with melty Mozzarella .
Course dinner
Cuisine Italian
Keyword pizza beans
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 2 Tbsp olive oil
  • 1 lb chicken or pork sausage (I like spicy but mild works too)
  • 1 large onion chopped
  • 2 celery stalks diced
  • 2 carrots diced
  • Salt and freshly ground black pepper
  • 2 large garlic cloves minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp fennel seeds
  • 1/2 tsp italian seasoning, or oregano
  • 1/4 cup white or red wine (optional)
  • 1/2 bunch kale leaves, chopped or torn
  • 28 oz crushed tomato sauce
  • 28 oz canned white beans (gigante or cannellini)
  • 1/2-3/4 cup chicken or vegetable broth
  • 1/2 pound block mozzarella, coarsely grated (whole milk variety)
  • 1/3 cup grated Parmesan
  • 2 Tbsp roughly chopped fresh flat-leaf parsley, for garnish (optional)

Instructions

  • Heat the oven to 475 degrees.
  • In a 2 1/2-to-3-quart (ideally oven-safe) deep sauté pan, braiser, or shallow Dutch oven, heat the olive oil on medium-high. Add the sausage, breaking up and cooking until no longer pink. Reserve sausage to a plate and leave the drippings in the pan. Add the onion, celery, and carrots. Season well with salt and black pepper. Cook, sautéing until the vegetables are tender and slightly browned, about 10 minutes.
  • Add the garlic, red pepper flakes, fennel, and Italian seasoning and cook for 1 minute more. Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes. Add the kale, and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer. Add the beans and sausage, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to 3/4 cup broth, 1/4 cup at a time. Simmer the mixture together over medium for about 10 minutes, adjusting the seasonings as needed.
  • If your pan isn’t ovenproof, transfer the mixture to a 3-quart baking dish. If it is, well, carry on!
  • Bake: Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you’re impatient and want a deeper color, you can run it under the broiler. Finish with parsley, if desired.

Notes

This recipe comes from Smitten Kitchen with many changes, including the addition of sausage, which she used in Pizza Beans 2.0 - here is the link to her original version.  https://smittenkitchen.com/2017/09/pizza-beans/I added more spices, and used canned beans, but all variations will be hearty and DELISH!  
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Dinner, Lunch, Soup, Uncategorized

Squash and Lentil Soup with Herbs

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Creamy Butternut Squash Soup filled with hearty lentils and topped with fresh herbs

This hearty squash and lentil soup is a bowl of pure comfort, perfect for cooler days or whenever you need a wholesome, satisfying meal. Creamy roasted squash blends beautifully with earthy lentils, creating a naturally thick and velvety base that’s rich in flavor and full of plant-based goodness. Aromatic garlic, onions, and red pepper flakes add depth, while a finishing touch of fresh herbs—like parsley, thyme, or cilantro—brightens every bite. This soup is a cozy, nourishing staple you’ll return to again and again, and it comes from Alison Roman. Her recipe is found here: https://www.alisoneroman.com/recipes/squash-soup-with-lentils-and-herbs/

This soup freezes well, and holds up with almost any fresh herb, but I prefer cilantro, dill, parsley or simple micro-greens.  A dollop of yogurt or sour cream also lends a creamy touch for serving.  

Squash and Lentil Soup with Fresh Herbs

Print Recipe
Creamy and Hearty Squash Soup topped with fresh herbs
Course dinner, Lunch, Soup
Cuisine American, French
Keyword fall soup, lentil soup, squash and lentil soup, squash soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6

Ingredients

  • 2 Tbsp butter
  • 2 Tbsp olive oil plus more for drizzling
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • Kosher salt & freshly ground pepper
  • 1/2 tsp ground cumin (optional)
  • 1 tsp crushed red pepper flakes
  • 2 lbs peeled and chopped butternut squash can also use kabocha or acorn
  • 1 ½ cups yellow or red lentils
  • 8 cups chicken broth
  • 1 tbsp better than bullion paste (optional)
  • 1 Tbsp sherry vinegar for finishing
  • 2 cups coarsely chopped mixed herbs such cilantro, dill, chives and/or scallion

Instructions

  • Heat butter and olive oil in a large pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until the onions are softened and starting to get a little color, 8–10 minutes.
  • Reduce heat to medium and add cumin and crushed red pepper flakes (if using). Stir to bloom the spices a bit in the fat, 90 seconds or so. Add the squash and garlic and season with salt and pepper. Cook, stirring every now and then, until the squash starts to fall apart (it should look like a very coarse mash), 15–20 minutes.
  • Add lentils, broth, bullion paste and season with salt and pepper. Bring to a gentle simmer, letting the squash melt into the broth as the lentils become tender and follow suit (by also melting into the broth), 30–35 minutes. The soup should be split-pea soup in texture, not entirely smooth (this isn’t a puree), but creamy with bits of squash here and there. If it feels watery or too thin for your soup preference, continue simmering until you’ve reached the texture that’s pleasing to you.
  • To serve, add the vinegar, ladle into each bowl and divide herbs among, stirring to let them wilt into the soup a little (which will really perk up the aroma, especially if using a mix of dill and cilantro like I would). Drizzle with a bit of olive oil, maybe a grind or two of pepper or chili flake. While it is creamy enough for me, if you want to spoon yogurt, sour cream, labne or creme fraiche over top, you can—I know some of you will anyway!

Notes

This soup freezes beautifully (without herbs) and comes from the genius of Alison Roman - her site here: https://www.alisoneroman.com/recipes/squash-soup-with-lentils-and-herbs/
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Dinner, Lunch, Salad

Caesar Pasta Salad with Crisp Veg

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The perfect pasta salad with a pistachio caesar dressing and loads of crisp vegetables.

This one is a recent addition from Molly Baz, found here – her site requires a subscription, and I highly recommend it.  https://mollybaz.com/spring-caesar-pasta-salad/  She spins classics into new dishes, case in point right here – the always popular caesar salad is now made with pasta and loads of veggies, minus the romaine.  The base of pistachio’s in the dressing gives this a load of flavor and a bit of protein too.

The boiling pasta water is used also to blanche the veggies, making this a super easy one pot cooking process.  Thanks to my senior project interns, Maddie and Genevieve for helping me out with some fun cooking projects this spring!  

We used asparagus, snow peas, sliced radish, and a handful of arugula to round out the veggies in this dish – you really can sub whatever you like, just blanche what is needed, and leave the rest raw – the crunch is important for the texture.  

Caesar Pasta Salad with Crisp Veg

Print Recipe
The perfect pasta salad for summer loaded with crispy veggies and a pistachio caesar dressing.

Ingredients

  • 1 lb asparagus, woody ends lopped off
  • 12 oz snow or sugar snap peas, strings removed
  • 1 small bunch radishes, scrubbed and stemmed
  • 7 sprigs fresh tarragon
  • 2 garlic cloves, smashed
  • 2-3 large lemons
  • 8 ounces short pasta such as paccheri or rigatoni
  • ⅓ cup raw shelled pistachios plus more for serving
  • 4 oil-packed anchovies
  • 2 Tbsp Dijon mustard
  • 1 cup baby arugula
  • 3 oz grated Parmigiano reggiano plus more for serving

Instructions

  • Bring a large pot of well-salted water to a boil. Make sure it's salty like the sea! The veg will need it. Prepare a large bowl filled with lots of ice and cold water.
  • Thinly slice your asparagus and snow, or snap peas on the bias. Once boiling, add the veg to the water and cook until tender, but still crisp, about 2 minutes. Use a slotted spoon to remove them and transfer to the ice bath and stop the cooking. Thinly slice the radishes, and add them to the icy water bath as well. Keep them there while you prep the rest.
  • Now add the pasta to that same pot of water. Cook the pasta according to package directions–because you will be eating this cold, I tend to cook my pasta a bit more than I would if it were being eaten hot. Al dente doesn’t always translate. Drain well and rinse under cold water to cool it off. Pat dry, and then transfer to a large bowl. Lightly drizzle with olive oil to avoid sticking.
  • MAKE THE PISTACHIO CAESAR:
  • In the bowl of a food processor, mix ⅓ cup pistachios and 2 large garlic cloves until the pistachios are finely chopped.
  • Add 4 oil-packed anchovies, 2 Tbsp Dijon mustard, leaves of 4 large sprigs of tarragon, the zest of 1 lemon, and ¼ cup fresh lemon juice (from about two lemons). Mix again until a paste forms.
  • Drizzle in ⅓ cup olive oil and 1 tablespoon ice water, with the motor still running, and process until a creamy thick dressing forms. If it gets too thick, you can add a teaspoon or two of ice water (from the bowl of veg!) to help thin it a bit until it’s creamy like caesar. Season the dressing with lots of salt and pepper.
  • DRESS AND SERVE:
  • Drain all of the vegetables from their ice bath and pat dry with a dry kitchen towel–the drier the better so the dressing doesn’t get watery. Transfer to the bowl with the pasta. Squeeze the remaining half a lemon over everything and season well with salt before you add the dressing–this will help ensure the vegetables are seasoned, not just dressed.
  • Add about half of the dressing to the bowl along with another pinch of salt and some more black pepper. Toss very well to coat the veg. Keep adding dressing as needed (you may not need all of it) until it feels generously coated but not gloopy.
  • Stir in 3 ounces grated parmigiano reggiano. Pick the leaves of the rest of the 3 large sprigs of tarragon. Toss everything once more. Taste. Does it need more lemon? More salt or pepper? More cheese?
  • Finish with more chopped pistachios and then serve promptly for optimal crispiness and snapiness!

Notes

This recipe is from Molly Baz, and can be found here in "the club" - her site is full of great recipes. https://mollybaz.com/spring-caesar-pasta-salad/.  I changed a few things, used fewer anchovies, a little more lemon, added arugula, and omitted the mint.  
Also note - she calls for unsalted pistachio's, and mine were salted, so I adjusted the seasoning accordingly - you can do the same.  

My other favorite sous chef’s…  

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Dinner, Lunch

White Pizza’s with Arugula and Lemon

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White Pizza’s topped with a bright lemon arugula salad.  A Classic Barefoot Contessa recipe that needs a shout out after a few sleepy years… This one’s worth repeating!  Here’s the link to her original recipe – https://www.foodnetwork.com/recipes/ina-garten/white-pizzas-with-arugula-recipe2-2124588

While you can make this pizza with store-bought dough, and I’ve done that MANY times, this recipe is easy, reliable, and full of flavor with a touch of honey and olive oil.  It’s easy to stretch and only takes 30 minutes to rise.

The cheese combination is completely flexible as well – I follow the traditional mix here (Mozzarella, Fontina & Goat), but I’ve used gorgonzola for a twist, and really any good melty cheese is great.  

Another reason to try this out – the chili garlic oil that makes more than needed, and keeps for days, lending a great flavor to garlic bread or a scratch salad dressing.  

White Pizza's with Arugula and Lemon

Print Recipe
Savory White pizza's topped with a bright and peppery lemon arugula salad.
Course dinner, Lunch
Cuisine Italian
Keyword pizza, white pizza
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • 1 1/4 cups warm 100 to 110 degrees
  • 2 packages dry yeast
  • 1 tablespoon honey
  • Good olive oil
  • 4 cups all-purpose flour plus extra for kneading
  • Kosher salt
  • 4 cloves garlic sliced
  • 5 sprigs fresh thyme
  • 1/4 - 1/2 teaspoon crushed red pepper flakes

For the Topping

  • 3 cups grated Italian fontina cheese 8 ounces
  • 1 1/2 cups grated fresh mozzarella cheese 7 ounces
  • 11 ounces creamy goat cheese such as montrachet, crumbled

For the Vinaigrette

  • 1/2 cup good olive oil
  • 1/3 cup freshly squeezed lemon juice
  • kosher salt & Freshly ground black pepper
  • 8 ounces baby arugula
  • 1 lemon sliced

Instructions

  • Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
  • Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
  • Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
  • Make garlic oil: Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
  • Preheat the oven to 500 degrees. (Be sure your oven is clean!)
  • Portion the dough: Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
  • Stretch the dough: Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
  • Top the dough: Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
  • Make the vinaigrette: Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Add the greens: When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.
  • Cook’s Note
  • Make sure the bowl is warm before you put the water and yeast in; the water must be warm for the yeast to develop. Salt inhibits the growth of yeast; add half the flour, then the salt, and then the rest of the flour. To make sure yeast is still "alive," or active, put it in water and allow it to sit for a few minutes. If it becomes creamy or foamy, it's active.

Notes

This is a great Barefoot Contessa Recipe that can be found here - I have slightly altered a couple of ingredients to adjust to my own taste, but it's mostly an exact mirror of this version.  https://www.foodnetwork.com/recipes/ina-garten/white-pizzas-with-arugula-recipe2-2124588
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Dinner

Ultimate Easter Menu

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A selection of Walestable favorites that come together for the best of spring and make a great meal for family and friends to celebrate with.

This simple starter can be made a day in advance, and will pair with a slice baguette, some crackers, or a plate of crudités – Marinated Goat Cheese was posted back in June of 2021, and remains one of my favorite things to make for a party.  https://walestable.com/marinated-goat-cheese-appetizer/

This Spring Panzanella uses pretty much every delicious green vegetable you can think of this time of year – customizable for your own tastes, the buttermilk dressing is both light and supremely flavorful.  https://walestable.com/spring-panzanella/

This is a recent addition you likely just remembered you loved and forgot about – Chive Risotto Cakes from the Barefoot Contessa – mostly make ahead, these are both easy and decadent.  https://walestable.com/chive-risotto-cakes/

Conveyor Belt Chicken – this is one of those recipes that HAD to be on the blog, and fits almost any occasion.  It may not seem like it, but this could be the simplest star of the meal.  “so good, you want a conveyor belt to run it into your mouth….”  https://walestable.com/conveyor-belt-chicken-crispy-skin-chicken-thighs/

Last, this is another recipe from 2021, an early hit that you may have forgotten about – Summer Lemon Tart is as easy as anything but tastes incredibly complex – the perfect ending to a spring meal.  https://walestable.com/summer-lemon-tart-graham-cracker-salted-pretzel-crust/

Happy Easter, Happy Spring…  and let’s hope to see the sunshine soon

!

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Dinner

Coq Au Vin

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Classic French Chicken Braised with Wine and Vegetables

I love this recipe.  It’s the best of Barefoot Contessa in all the right ways – classic French cooking, made simple with good quality ingredients.  Everything comes together as a simple but elegant dinner that feels like you spent the entire day making it.  She once described this dish as beef bourguignon made with chicken.  Now we know why we love it so much!

Also – I HIGHLY recommend making Boursin mashed potatoes to go with it…  Perfection – my mashed potato recipe is here, and I just add 1/2 a block of Boursin to it.  https://walestable.com/garlic-yukon-gold-mashed-potatoes/

Coq Au Vin

Print Recipe
Classic French Chicken Braised in red wine with vegetables
Course dinner
Cuisine French
Keyword coq au vin
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 6 people

Ingredients

  • Good olive oil
  • 8 oz diced pancetta, or bacon
  • 4 lbs. bone in skin on chicken breasts or thighs (you can do a mix)
  • Kosher salt and freshly ground black pepper
  • 1 pound carrots cut diagonally into 1-inch pieces
  • 2 yellow onions diced
  • 2 cloves chopped garlic
  • 1/4 cup Cognac or good brandy
  • 1/2 750-ml bottle good dry red wine such as Burgundy (I used pinot noir)
  • 2 cups chicken stock
  • 1 bunch fresh thyme sprigs
  • 2 Tbsp butter at room temperature, divided
  • 2 Tbsp flour
  • 8 oz frozen small whole onions
  • 8 oz porcini or cremini mushrooms stems removed and thickly sliced

Instructions

  • Preheat the oven to 275 degrees. Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add the pancetta (or bacon) and cook fo 7 to 10 minutes, until lightly browned. Remove to a plate with a slotted spoon.
  • Meanwhile, pat the chicken dry with paper towels. Liberally sprinkle the chicken on both sides with salt and pepper. After the bacon is removed, add a few of the chicken pieces in a single layer and brown for about 5 minutes, turning to brown evenly. Remove the chicken pieces to the plate with the bacon and continue to add the chicken in batches until all the chicken is browned. Set aside.
  • Add the carrots, onions, 1 tablespoon salt, and 2 teaspoons pepper to the pot and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac carefully. Put the pancetta, chicken, and any juices that collect on the plate into the pot. Add the wine, chicken stock, and thyme sprigs and bring to a boil. Cover the pot with a tight-fitting lid and place in the oven for 40 to 45 minutes, until the chicken is fully cooked. Remove from the oven and place on top of the stove.
  • Mash 2 tablespoons of the butter and the flour together in a small bowl and stir the paste into the stew. Add the frozen onions. In a medium sauté pan, melt the remaining 2 tablespoons butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

Notes

This is from the Barefoot Contessa, written in her Back to Basics cookbook.  I adapted a few things, including simply using bone in skin on chicken breasts and thighs, vs cutting up a whole chicken.  
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Dinner, Lunch, Salad

Winter Panzanella

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Roasted Butternut Squash and Brussels Sprouts, Toasted Bread, and watercress tossed in a cider vinaigrette and topped with pistachio’s. 

 

Panzanella is a summer staple for me – I make greek and Italian versions, and look for any excuse to call a bowl full of toasted bread a “salad.”  This winter version has some legit nutrition, and is so full of flavor it doesn’t even need cheese.  The roasted squash and brussels sprouts add depth, fiber, and lots of healthy vitamins.

It is almost as good to toss the breadcubes in oil and melted butter and toast them in the oven for about 10 minutes while the vegetables roast – I just love the flavor that the cast iron skillet gives the bread here. 

You can substitute any vegetables here – roasted carrots and cauliflower, parsnips, even beets would be great.  It’s a great vinaigrette that works for loads of salads and keeps for at least a week in the fridge too.  This batch will be more than you need.

Winter Panzanella

Print Recipe
Roasted Winter Vegetables tossed with Crunchy bread and watercress.
Course dinner, Lunch, Salad
Cuisine American
Keyword panzanella, winter salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1/2 French Baguette
  • 10 Tbsp olive oil divided
  • 2 Tbsp butter
  • 1 clove garlic, smashed
  • kosher salt & black pepper
  • 1/2 butternut squash, peeled and chopped into 1" pieces
  • 8-10 brussels sprouts, halved or quartered, depending on size
  • 3 Tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 tsp whole grain mustard
  • 1 bunch watercress, or 2 oz baby arugula
  • 1/2 small red onion, sliced thinly
  • 1/4 cup dried cranberries (optional)
  • 1/4 cup shelled roasted pistachio's (optional)

Instructions

  • Slice the baguette into 2" chunks. Heat a cast iron skillet over medium heat and add 2 Tbsp olive oil, along with 2 Tbsp butter - toss in a smashed garlic clove to flavor the fat. Add the cubed bread, and cook on all sides for several minutes until toasted and golden brown. Remove the garlic, and discard. Set the toasted bread aside to cool.
  • Preheat oven to 375 degrees. On a large sheet pan, toss the cubed butternut squash and halved Brussels sprouts with 2 Tbsp olive oil, kosher salt and black pepper. Roast for 25-30 minutes until fully cooked and golden brown on the edges. Set aside to cool.
  • To make the dressing, add the apple cider vinegar, both mustards, 3/4 tsp kosher salt and 1/2 tsp black pepper to a small jar, shaking to combine. Slowly add the remaining 6 Tbsp olive oil, stirring with a fork or a whisk, or shake again to emulsify. Set aside.
  • Optional - cover the dried cranberries with hot tap water for about 5 minutes, then drain - this softens them for texture in the salad.
  • When everything is relatively room temperature, toss the toasted bread, roasted vegetables, the red onion, watercress or arugula, cranberries, pistachio's, and most of the dressing into a large salad bowl. Allow to sit at room temperature for up to two hours - this also keeps well in the fridge for (slightly soggy, but delicious) leftovers the next day!
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