Dinner, Lunch

Charred Corn Salad with Creamy Shallot Dressing

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Charred corn, tossed with arugula, tomatoes, and a creamy shallot dressing.

When corn is in season, I’m always looking for ways to incorporate it into summer dinners.  This salad is a twist on one I’ve been making for years, and has the added creaminess from a dollop of greek yogurt. This gives the salad a hint of the ever popular Elote corn craze, and takes everything up a notch.  

The trick to making this salad is charring the corn, but only for about a minute.  You want to blister the outsides of the kernels only a tiny bit, This will allow the corn to maintain a bit of a bite.  It’s also important to allow the corn to fully cool before tossing with the dressing and arugula.  It’s best when just tossed, so if you need to make it ahead, wait to assemble everything later.  The dressing can easily be made a day before.

Charred Corn Salad with Creamy Shallot Dressing

Print Recipe
Charred Corn tossed with arugula, tomatoes and a creamy shallot dressing
Course dinner, Lunch
Cuisine American
Keyword corn salad, summer salad
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 people

Ingredients

  • 5 Tbsp olive oil, divided
  • 6 ears fresh corn, husked and kernels removed from cobs
  • 1 shallot, sliced thin into rings
  • 1/2 tsp red pepper flakes
  • kosher salt and black pepper
  • 5 Tbsp fresh squeezed lime juice (2 limes)
  • 2 Tbsp whole milk greek yogurt
  • 1/2 pint small cherry or grape tomatoes, halved
  • 4 oz baby arugula
  • 1/4 cup ground parmesan

Instructions

  • Heat a large cast iron skillet over medium high heat. When hot, add 1 Tbsp olive oil to the pan, and add the corn kernels, stirring frequently until slightly blistered and barely softened. You want to maintain a little bite to the corn, so don't fully cook them, one to two minutes total. Remove from the heat and toss with a little salt, pepper, and red pepper flakes in a large bowl for the salad.
  • To make the dressing, toss the sliced shallots into a bowl with the lime juice, some salt and pepper. Let this stand for at least 5 minutes, and up to one hour. Add the yogurt and remaining 4 Tbsp olive oil, stirring to combine into a creamy consistency.
  • When ready to serve, combine the arugula and tomatoes with the charred (and cooled) corn kernels, and toss with the dressing and grated parmesan cheese. Give a final grind of black pepper, and enjoy!

Notes

This recipe is a twist on a charred corn salad from Bon Appetite, and the dressing is undeniably delicious.  
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Breakfast, Dinner, Lunch

Puff Pastry Quiche

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Fluffy Quiche baked into a buttery puff pastry crust.

Today’s recipe is great for any meal of the day – breakfast, lunch or dinner, and can be made ahead for easy summer entertaining.  Make it for Father’s Day and fill it with whatever you want – it’s a flexible base recipe that works in many ways!

I needed an easy lunch to feed some friends, and was leaning toward a frittata, but wanted something a little more special.  I also didn’t want to spend time making a crust from scratch, and figured I’d see if I could make puff pastry work as a base for what ended up being a really easy trick!  If you have worked with puff pastry before, you know it’s forgiving, and more importantly, DELICIOUS!  

Some great things to serve along side this dish are prosciutto wrapped melon, a green salad, or chopped tomatoes tossed with basil, lemon and olive oil.  Have fun with the fillings – this works with whatever you have lying around!

Puff Pastry Quiche

Print Recipe
Fluffy Quiche baked into a buttery puff pastry crust.
Course Breakfast, brunch, dinner, Lunch
Cuisine American
Keyword puff pastry, quiche
Prep Time 15 minutes
Cook Time 40 minutes
10 minutes
Total Time 1 hour 15 minutes
Servings 8

Ingredients

  • 2 Tbsp olive oil
  • 1 4 oz package diced pancetta
  • 1/2 yellow onion, diced
  • 3 oz chopped baby spinach
  • Kosher salt and freshly ground black pepper
  • 9 large eggs
  • 1 1/2 cups half-and-half, or whole milk
  • 3/4 cup sour cream
  • One 17.3-ounce package 2 sheets frozen puff pastry, thawed
  • 2 cups shredded cheddar cheese

Instructions

  • Preheat the oven to 375 degrees.
  • In a skillet over medium-high heat, add the olive oil and sauté the onion with the pancetta cooking until the onions are softened and the pancetta has crisped a bit. Add the spinach, stirring to wilt, then remove from the heat to cool a bit.
  • In a large bowl, whisk the eggs, half-and-half, sour cream, salt and pepper.
  • Spread each sheet of puff pastry on a floured surface, and using a rolling pin, stretch the pastry about an inch in each direction. The goal is to make the pastry wide enough to go up the sides of a 9 x 13 baking dish. You will end up using about 1 1/2 of the 2 sheets in total. As you place the pastry in the dish, push the edges up to form a crust that will hold the egg mixture. You will need the second piece to complete this, and can simply press the sheets together to form a light seal. Discard the leftover, or save for another use.
  • Top the pastry with the shredded cheddar cheese, then the sautéed onion mixture, and finally fill the dish with the egg mixture. Cover with tinfoil. Carefully transfer the dish to the oven, and baked covered for 20 minutes. Remove the foil, and bake for another 20-25 minutes until the filling has set and the pastry is golden on the edges. The eggs will look very runny when you remove the foil - don't worry - it will all work out!
  • Allow to sit for 10 to 15 minutes before serving. Top with lightly dressed arugula salad, or chopped tomatoes with basil.

Notes

This recipe mimics the fillings of my favorite mini muffin frittata's, and just happens to be what I have on hand.  You can adjust the fillings for whatever you like - grilled vegetables, ham, etc...  
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Dinner, Lunch

BBQ Chicken Meatball Burgers

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Delicious Chicken Burgers topped with BBQ Sauce and homemade slaw.

This is the burger for summer.  Lean, but hearty, and absolutely full of flavor and all the things we want right now.  The chicken “meatball” mixture is topped with bbq sauce and a homemade Cole slaw, and it all gets nestled perfectly into a buttered brooch bun.  Summer Dinner Pefection. 

Let’s start this off by saying summer is the time for shortcuts.  In a world of delicious BBQ sauce sitting on the grocery store shelves, I see no point in spending an hour making your own.  If you want to, good for you.  This recipe has enough scratch elements to balance out this store-bought staple.  Above is my favorite one…

This recipe is a tweaked version of a slider featured on Smitten Kitchen YEARS ago… This is the link to her recipe, which is amazing. https://smittenkitchen.com/2023/05/smashed-chicken-meatball-sliders/ I’ve changed things for 6 full size burgers, and adjusted some seasoning, including adding celery salt to the simple slaw dressing, which I think makes nice difference.  

BBQ Chicken Meatball Burgers

Print Recipe
Chicken Burgers with BBQ Sauce and homemade slaw
Course bbq, dinner, Lunch
Cuisine American
Keyword bbq chicken burger, chicken burger
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients

Chicken Meatball Burgers

  • 2 lbs ground chicken
  • 2/3 cup breadcrumbs (panko)
  • 2 tablespoon milk or water
  • 3 garlic cloves minced
  • 1 bunch scallions (2 if small) minced, divided
  • 1 teaspoon smoked paprika
  • 2 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 large eggs

SLAW

  • 2/3 cup buttermilk well-shaken
  • 2/3 cup mayonnaise or plain yogurt
  • 4 TBSP cider vinegar
  • 1 TBSP granulated sugar
  • 3-4 cups thinly-sliced or diced cabbage
  • 1 cup grated carrot
  • Celery salt and freshly ground black pepper

ASSEMBLY

  • Butter to toast buns; oil to cook meatballs
  • 6 Brioche Burger Buns
  • 3/4 cup Barbecue sauce bottled is FINE!
  • PICKLES! all flavors welcome

Instructions

BBQ CHICKEN BURGERS

  • Combine chicken, breadcrumbs, milk (or water), garlic, half the scallions, the paprika, salt, pepper, and egg in a large bowl with a fork, mixing until just combined. Transfer bowl to fridge while you prepare the slaw.
  • Remove chicken meatball mixture from fridge and, using wet hands for a smoother shape, form 6 patties (about 1/3 pound each). Sprinkle the tops with salt and pepper.
  • Heat a large frying pan over medium-high heat (I like to use cast iron but any non-stick skillet works well), then coat with about 2 tablespoons oil when it's hot. Place your first three burgers in the pan and let them cook for about 6 minutes until starting to cook through on the outside edges, and the first side is done. Season the tops with an extra dusting of salt and pepper again, and then flip for another 4-5 minutes - you want them relatively crisp and browned on the outside, and cooked through in the middle (165 degrees on a meat thermometer).
  • Meanwhile, toast the buns so they are ready when the burgers are done - I like to spread butter on the insides of the buns before toasting. You can also do all of this on the grill...
  • When the burgers are cooked through, place each on a toasted bun bottom, and top with a thick spreading of your favorite BBQ sauce.

SLAW

  • Whisk buttermilk, mayo, cider vinegar, sugar, and remaining half of scallions in a large bowl and add cabbage, and carrots, tossing to evenly coat it. Season to taste with celery salt and pepper (you can also use regular salt, but celery salt gives it a great flavor).

FINAL ASSEMBLY

  • Top each BBQ sauce covered chicken burger with a heaping mound of your delicious coleslaw, add a few pickles, and crack open a beer. ENJOY!

Notes

This recipe is a slightly tweaked version of Smitten Kitchen's Smashed Chicken Meatball Sliders, which you can find here.  https://smittenkitchen.com/2023/05/smashed-chicken-meatball-sliders/. I have increased the size of the burgers to be full size, and changed a few ingredients, but it's an amazing base recipe.  
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Dinner, Lunch

Spiced Grilled Chicken Thighs with Garlic Yogurt Sauce

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Marinated Chicken Thighs, served with pickled onions and a garlic yogurt sauce.  This is a slightly tweaked version of Molly Baz’s Spiced, Grilled & Swaddled Chicken Thighs with the Works from her book, “Cook This Book”.  Molly is amazing, and this is her site https://mollybaz.comhttps://mollybaz.com, which requires subscription, but I highly recommend it and also buying her book – so many good recipes!

This recipe is meant to mimic the middle eastern style of chicken shawarma, which is folded into grilled pita breads and served street taco style.  The marinade of the garlicky yogurt sauce tenderizes the chicken deliciously, and the combination of warming spices is perfectly complimented by the pickled onions, fresh mint, and I even like a splash of tabasco at the end.  

A couple of years ago when I was just starting this blog, a friend (TY SB!) gave me a heads up on Molly Baz, who up until then I’d only known as a contributing writer to Bon Appetit Magazine.  I quickly bought her book, and this was the recipe she recommended to me – I think her words were “you MUST make the swaddled chicken!”.  Man, was she right…  

Spiced Grilled Chicken Thighs with Garlic Yogurt Sauce

Print Recipe
Marinated Chicken Thighs in Pita's with Yogurt Sauce and Pickled Onions
Course dinner, Lunch
Cuisine American, middle eastern
Keyword grilled chicken.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 2 red onions
  • 1 cup distilled white vinegar
  • 1 Tbsp kosher salt, plus more for the chicken
  • 1/2 cup sugar
  • 5 cloves garlic
  • 3 lemons
  • 2 cups plain whole milk greek yogurt
  • 1 Tbsp olive oil, plus more for grilling
  • 1 Tbsp smoked paprika
  • 1 Tbsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • 2-3 lbs skinless boneless chicken thighs
  • 6 pita breads
  • parsley leaves and fresh mint for serving

Instructions

Pickled Red Onions

  • Slice 2 red onions into 1/4 inch thick rings. Put into a heat safe glass bowl.
  • In a small saucepan, heat the vinegar, 1 Tbsp salt, 1/2 cup sugar, and 1 1/2 cups water over medium heat, stirring frequently with a whisk until everything dissolves, and the mixture has come to a simmer. Immediately pour the hot liquid over the sliced onions, leaving to soak until cooled to room temp. Drain when complete - these can be made up to several days in advance, and make great toppings for salads and sandwiches as leftovers.

Garlic Yogurt Sauce

  • Grate 1 clove of garlic into a small bowl, and then stir in 1 cup plain greek yogurt. Season with salt and pepper, and a squeeze of lemon juice. Set aside until ready to serve.

Grilled Chicken

  • Grate or finely chop the remaining 4 cloves of garlic into a large bowl. Stir in 1 cup of greek yogurt, the juice of two lemons, 1 Tbsp olive oil, 3 tsp kosher salt, 1 Tbsp smoke paprika, 1 Tbsp cumin, 1/2 tsp cinnamon, and 1/4 tsp cayenne pepper, and whisk until well combined.
  • Add the chicken thighs to the marinade, turning to coat each piece evenly. Allow to sit at room temp up to 30 minutes, until ready to grill. You can also marinate this in the fridge for up to 6 hours.
  • Preheat a grill to medium heat, and lightly oil the grates. Using tongs, place the chicken thighs on the hot grates, rotating as needed to balance out hot spots. The chicken wants to be 165 degrees, which should take 5-6 minutes a side.
  • When through cooking the chicken, quickly grill the pita breads to get some grill marks and heat through.
  • To assemble, using a warm pita as the base, build a pile of thinly sliced chicken, pickled red onions, yogurt sauce, and a few leaves of parsley and torn fresh mint. Roll 'em up and enjoy with LOTS of napkins!!

Notes

This recipe is taken from Molly Baz's "Cook This Book" and the original is called "Spiced, Grilled and Swaddled Chicken Thighs with the Works".  I updated things to serve 6, and added lemon juice to the yogurt sauce - other than that, it's perfection - thanks Molly!  her recipe's can be found here also... https://mollybaz.com/club/
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Appetizers/Snacks, Dinner, Lunch

Stromboli’s

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The best Italian American portable calzone.  This recipe is a gift from my dear friend Sue Cronin, a real Italian Queen in the kitchen, who taught me how to make these in our North End apartment in the fall of 2006.  My older girls were so little they used play-dough scissors to cut the pizza dough.  Thank you Sue, for this recipe, which is truly more a method than anything else – it has been a favorite ever since!

This picture doesn’t do the scene justice – Sue came into our apartment with plastic bags of her homemade dough, and all of her Italian secrets in her head.  She made risotto, Stromboli’s, and truly inspired me.  I think I need another visit from Sue, but for now, here’s a treat for everyone from her!

The whole idea of this recipe is simplicity at it’s finest, which perfectly suits the Italian approach to cooking.  You can fill the dough with anything you desire – I’ve put in two of our favorite versions into this post, but honestly could have done 6!  Another favorite is using leftover chicken parmesan, and honestly this dish would make for an incredible filling – https://walestable.com/slow-cooker-chicken-parm/.  Regardless, get creative and have fun with this – use up whatever you have and make a great Saturday picnic out of it.  

See the green play dough scissors!?  Lucy is the tiny one holding on from behind, and the next picture is her today…  She’s been helping with the blog for her senior project, along with her buddies Carlin and Sydney…

Stromboli's

Print Recipe
The Ultimate Italian American portable Calzone
Course Appetizer, dinner, Lunch, Snack
Cuisine American, Italian
Keyword calzone, stromboli
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

Italian Cold Cut Stromboli

  • 1 lb pizza dough (I use store-bought usually)
  • 2 Tbsp flour, for dusting the rolling out surface
  • 2 tsp olive oil for greasing the bowl
  • 6 slices good provolone
  • 12 slices deli-style Italian ham
  • 12 slices deli-style pepperoni (this is MUCH bigger than regular - if you are using small slices you'll probably need about 24)
  • 8 oz shredded mozzarella (NOT FRESH)
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 egg
  • 1-2 Tbsp sesame seeds, or bagel seasoning for topping the dough

Sausage, Pepper & Onion Stromboli

  • 1 lb pizza dough
  • 2 Tbsp flour, for dusting the rolling surface
  • 3 Tbsp olive oil, divided
  • 6 slices good provolone
  • 1 lb. sweet or hot Italian sausage, removed from casings
  • 2 bell peppers - any color
  • 1 large yellow onion
  • 8 oz shredded mozzarella (NOT FRESH)
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 egg
  • 1-2 Tbsp sesame seeds or bagel seasoning for topping the dough

Instructions

Italian Cold Cuts Stromboli

  • Preheat the oven to 450 degrees, and arrange a rack dead center in the oven. I recommend having the oven come to this temp for at least 30 minutes before baking the Stromboli's. It makes a difference in the heating power.
  • Line a baking sheet (18" x 12") with parchment paper.
  • If using store-bought dough, bring it to room temperature several hours before making the Stromboli's. This will make the dough pliable and much easier to work with. I remove dough from it's packaging, and place in a large glass bowl coated with the olive oil, then cover with a damp towel and place in a warm spot on the counter for at least 2 hours. You'll see the dough rise significantly.
  • When ready to go, dust your counter with flour, and place the risen dough on it, flipping to coat both sides. I use my hands to gently warm the dough and stretch it before using a rolling pin. You want to create an oblong rectangle, vs. a circle for this. It really helps to try to create the shape with your warm hands, before using a rolling pin. When rolling it out, use a back and forth motion, starting from the center of the dough. If it's warm enough, it should stretch out fairly easily. If you find it snapping back on you, try using warm hands to make it stretch better. Ideally, you want it the length and width of a large baking sheet (18" x 12") before adding toppings.
  • Leaving a 3 inch border (see photo's in blog post) all around of open dough, lay the provolone slices down the center of the dough. This will form the base of the stromboli. Next lay down the ham, covering the cheese. The next layer will be the pepperoni, and finally the shredded mozzarella. Finish this with a dusting of dried oregano and red pepper flakes.
  • Using scissors, cut the dough on both of the long sides into 2 inch sections, stopping just before the toppings in the middle. You are going to use these strips to create a pattern of meeting from both sides, pulling the stromboli together, while leaving slivers of the filling to bake uncovered in between. Think of it as a set of stripes down the stromboli.
  • Beat the egg with 2 tsp water, and using a pastry brush, cover the dough with the egg wash. Sprinkle the dough with sesame seeds or bagel seasoning, if you wish. Toss in the oven, and bake for 14 minutes exactly. Remove from the oven, and cool slightly before slicing. Serve with marinara sauce on the side.

Sausage, Pepper and Onion Stromboli

  • Preheat the oven to 450 degrees, and arrange a rack dead center in the oven. I recommend having the oven come to this temp for at least 30 minutes before baking the Stromboli's. It makes a difference in the heating power.
  • Line a baking sheet (18" x 12") with parchment paper.
  • If using store-bought dough, bring it to room temperature several hours before making the Stromboli's. This will make the dough pliable and much easier to work with. I remove dough from it's packaging, and place in a large glass bowl coated with 1 Tbsp olive oil, then cover with a damp towel and place in a warm spot on the counter for at least 2 hours. You'll see the dough rise significantly.
  • Heat a large skillet over medium-high heat, and coat with 2 Tbsp olive oil. Add the sausage, breaking up into crumbles as it cooks. When the sausage is no longer pink, add the peppers and onions to the pan, cooking until softened, about 5 minutes longer. Remove from the heat to cool a bit before assembly.
  • When ready to go, dust your counter with flour, and place the risen dough on it, flipping to coat both sides. I use my hands to gently warm the dough and stretch it before using a rolling pin. You want to create an oblong rectangle, vs. a circle for this. It really helps to try to create the shape with your warm hands, before using a rolling pin. When rolling it out, use a back and forth motion, starting from the center of the dough. If it's warm enough, it should stretch out fairly easily. If you find it snapping back on you, try using warm hands to make it stretch better. Ideally, you want it the length and width of a large baking sheet (18" x 12") before adding toppings.
  • Leaving a 3 inch border (see photo's in blog post) all around of open dough, lay the provolone slices down the center of the dough. This will form the base of the stromboli. Next lay down the cooked sausage, peppers, and onions, and finally the shredded mozzarella. Finish this with a dusting of dried oregano and red pepper flakes.
  • Using scissors, cut the dough on both of the long sides into 2 inch sections, stopping just before the toppings in the middle. You are going to use these strips to create a pattern of meeting from both sides, pulling the stromboli together, while leaving slivers of the filling to bake uncovered in between. Think of it as a set of stripes down the stromboli.
  • Beat the egg with 2 tsp water, and using a pastry brush, cover the dough with the egg wash. Sprinkle the dough with sesame seeds or bagel seasoning, if you wish. Toss in the oven, and bake for 14 minutes exactly. Remove from the oven, and cool slightly before slicing. Serve with marinara sauce on the side.

Notes

This recipe is more of a method than an exact set of instructions - you can fill the dough with anything you want; just veggies, leftover chicken parmesan, etc..   The only rule is to stick to ingredients that aren't too high in water content (no fresh mozzarella, and use roasted or cooked veggies instead of raw) to avoid a soggy mess.  This recipe is a gift from my dear friend Sue Cronin, who taught me the art of the Stromboli in my North End apartment in the fall of 2006, along with my two oldest daughters, who, at the time, used play-dough scissors to cut their versions.  Thank you Sue!
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Breakfast, Dinner, Lunch

Sagaponack Corn Pudding

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The ultimate corn pudding, from the Barefoot Contessa.  Sometimes the oldest recipes you know get forgotten, and it’s like seeing an old friend again.  Hello Sagaponack Corn Pudding!

This recipe makes a brilliant dish that honestly works for breakfast, lunch or dinner.  It’s a cross of a delicious crustless quiche, and a giant thick frittata, but fluffier and cheesier than both of those combined.  It is easy to make ahead, and great for a gathering all summer long.  It goes great with Tequila Lime Chicken, another recipe to come soon.

The recipe relies upon fresh corn, but if you absolutely cannot find it, I would skip the sautéing and just cook the onions, then add frozen corn (which is pre-cooked) to the recipe and I’m sure it would work great.  The dish bakes in a Ban Marie, (a hot water bath) almost like a cheesecake, helping with even cooking.  It may seem complicated but its incredibly simple and easy to do.

Sagaponack Corn Pudding

Print Recipe
Course brunch, dinner, Lunch
Cuisine American, Mexican
Keyword corn pudding
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6

Ingredients

  • 4 Tbsp butter
  • 5 cups fresh yellow corn kernels cut off the cob 6 to 8 ears
  • 1 cup chopped yellow onion 1 onion
  • 4 extra-large eggs
  • 1 cup whole milk
  • 1 cup half-and-half
  • 1/2 cup yellow cornmeal
  • 1 cup ricotta cheese
  • 3 Tbsp chopped fresh basil leaves, plus more for topping
  • 1 Tbsp sugar
  • 1 Tbsp kosher salt
  • 3/4 tsp freshly ground black pepper
  • 8 oz grated extra-sharp cheddar, plus extra to sprinkle on top

Instructions

  • Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
  • Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
  • Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
  • Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm, sprinkled with more fresh basil.

Notes

This is a slightly adapted version of the classic Barefoot Contessa recipe from her Family Style Cookbook - here is the link to her site: https://barefootcontessa.com/recipes/sagaponack-corn-pudding
I have cut the butter in half, trying to lighten the dish a bit - I added 2 more ounces of cheddar, helping to make up for some extra flavor - the recipe works great with the butter change, but you can always add more if you like!
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Dinner, Lunch, Salad

Genius Chicken Salad

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A caesar inspired salad with sourdough croutons and chicken thighs.   As the weather turns warmer, this is the kind of thing you want for dinner and lunch the next day, so make extra!

Food52 is a website that has a section of recipes edited by Kristen Miglore that she deems “Genius.”  This is one of them, and I couldn’t agree more.  The dressing doubles as a marinade, and the sourdough slice of bread makes the best and easiest croutons ever – no flipping tiny cubes of bread for even cooking.  GENIUS.  

Per usual, I’ve tweaked this for my own tastes (and that of my kids) by removing the anchovies, replacing that with 2 tsp of Worcestershire sauce. It gives the same salty bite without the fishy taste.  I have made it both ways, and like my version better – it’s also easier than buying a tin of anchovies for just this salad.  

Genius Chicken Salad

Print Recipe
A caesar inspired salad with chicken thighs

Ingredients

  • 3 garlic cloves
  • 2 tsp Worcestershire sauce
  • 3/4 cup grated parmesan divided
  • 1 lemon
  • 1 cup mayo
  • 1 teaspoon soy sauce
  • 2 teaspoons Dijon mustard
  • 1 pound boneless, skinless chicken thighs
  • A few small heads crisp lettuces like Little Gem, romaine, or chicories
  • 2 - 4 tablespoons olive oil for cooking both the chicken and croutons
  • 2-3 thick slices of sourdough bread for croutons

Instructions

  • Finely chop the three garlic cloves. Transfer to a medium bowl. Finely grate ¾ cup Parmesan (about 1½ ounces) and add ½ cup to the bowl. Zest half of the lemon into the bowl. Stir in the mayo, soy sauce, Worcestershire ,and Dijon mustard, using a large whisk.
  • Transfer half the dressing to a shallow dish. Pat the chicken thighs dry, season with salt & pepper, then add to the dish and turn to coat.
  • Heat a large nonstick skillet over medium heat, and add two tablespoons olive oil when ready. Add the chicken and cook until golden brown and juices run clear, about 5 minutes per side. Transfer the chicken to a cutting board.
  • Separate the leaves of the lettuces and toss into a big bowl. Squeeze half the lemon (about 1½ tablespoons) over the greens, sprinkle with salt, then toss to combine. Add the remaining dressing and remaining ¼ cup Parm and toss to combine. Thinly slice the chicken. Add to the salad and season to taste with salt and pepper, lemon, and Parm.
  • For croutons, heat the olive oil in the skillet over medium-high (any flaky brown bits leftover from the chicken will add flavor). Add the slices of crusty bread and toast until golden brown, 2 to 3 minutes per side. Transfer to a cutting board and season with salt. Cut into croutons and sprinkle over the salad.

Notes

This salad comes from the Food52 website, where Kristen Miglore showcases what she considers to be Genius Recipes - they have always been foolproof for me, and this one is easy and quick, and deceptively delicious.  The simplicity of the marinade/dressing saves time and makes for easy prep.  The original recipe (tweaked here with a few changes) came from Ali Slagle.  https://food52.com/recipes/87742-not-just-another-chicken-caesar-salad-from-ali-slagle
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Dinner, Lunch

Spring Green Risotto

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The Ultimate spring risotto with asparagus and peas, from the Barefoot Contessa.  This is one of my all time favorite recipes, and after years on repeat, I’m not tired of it in the least.  It’s the dish my sweet mother-in-law requests more than any other (aside from the lemonade cake!) and I’m always happy to make it – thank you INA!  

This is one of those recipes that doesn’t have room for change.  It’s just that good, and that reliable.  That said, I have figured out over many years of making this, one tiny step of improvement – one I think the Barefoot Contessa would approve of highly.  

Sometimes posting recipes from other cookbooks feels like cheating, but I often have minor changes and try to give credit where it’s due.  This is a good example, except I really don’t change any ingredients.  Just one step in the process.  I dislike blanching green veggies, and fishing out the slivers of ice cubes that reside at the end of the ice bath stage.  

This risotto is so full of fresh green veggies, I use frozen peas here.  Instead of defrosting them ahead of time, I place them in a bowl of cold tap water while blanching the asparagus, and simply add the drained asparagus to the now very chilled ice water bath of slowly defrosting peas.  The result is that the hot asparagus defrosts the peas fully, and the little cold peas shock the bright green color to the asparagus tips!  No lame slivery ice cubes to slide into a risotto without being noticed here…

Ultimately, the genius of this recipe comes from the combined elements of bright green vegetables bathed in silky rice that has the added benefits of nutty parmesan, creamy mascarpone, and loads of spring flavor in the bright lemon juice and zest.  It’s a perfectly balanced gem that deserves the spotlight year round, but especially right now – this screams spring.  

Spring Green Risotto

Print Recipe
the Ultimate Spring Risotto by the Barefoot Contessa
Course dinner, Lunch, Main Course
Cuisine Italian
Keyword risotto, spring risotto, spring green risotto, asparagus
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 2 Tbsp Butter
  • 1 Tbsp Olive Oil
  • 3 cups chopped leeks, white and green parts (2)
  • 1 cup chopped fennel (1 bulb)
  • 1 1/2 cups arborio rice
  • 2/3 cup dry white wine (I like pinot Grigio)
  • 5 cups warmed chicken stock or broth
  • 1 lb thin asparagus stalks
  • 10 oz frozen peas (not defrosted)
  • 1 Tbsp grated lemon zest (2 lemons)
  • kosher salt and black pepper
  • 2 Tbsp freshly squeezed lemon juice (from the 2 lemons above)
  • 1/3 cup mascarpone cheese (you can sub sour cream)
  • 1/2 cup freshly grated parmesan cheese
  • 3 Tbsp chopped chives, scallions, or microgreens (for garnish)

Instructions

  • To start, prep all your ingredients - risotto is easy to make, but it requires attention frequently enough so that you want everything ready. This includes heating the chicken stock so it's hot when you add it to the risotto - I use a small saucepan on the side, over low heat.
  • Heat the butter and olive oil in a large saucepan or a dutch oven over medium to medium-high heat. Add the leeks and fennel, sautéing for 5-7 minutes until tender. Add the rice, and stir for a minute to coat with the residual fat in the pan, and slightly toast the rice granules.
  • Add the white wine, simmering now over low heat, until fully absorbed, stirring the whole time with a wooden spoon, about 2 minutes. Now start adding ladles of the warm chicken stock, about 3/4 cup at a time, stirring frequently to continue to develop the starches from the arborio. It's not a constant thing - just every minute or so. This process should repeat for a total of about 25 minutes, until the risotto is fully cooked, continuing to add broth as it is absorbed. You will use the entire amount if done properly.
  • Meanwhile, prep for cooking the asparagus and defrosting the peas - this is a simple combined process. First, wash and remove the woody ends of the bottom 1/3 of the asaparagus stalks, and chop the remaining parts into 1 1/2 inch pieces. Bring a small pot of water to a boil, and while you wait, dump the frozen peas into a large bowl filled with some very cold tap water, so you can add the asparagus like an ice bath after blanching. Once the pot of water has come to a boil, salt it (1 TBSP), and add the asparagus pieces to blanche. Cook for about 3-4 minutes, until al dente. Drain, and add to the frozen pea water bowl - this acts like a bowl of ice water, but you don't have to remove the little pieces of ice at the end - the hot asparagus will defrost the peas, and everything is happy at the same time! Drain and set aside.
  • After cooking the rice for about 20 minutes, add the asparagus and pea mixture, along with the lemon zest, 1 1/2 tsp kosher salt, and 1 1/2 tsp crushed black pepper, stirring to combine. Continue adding the rest of the stock to complete the risotto cooking process.
  • Once the risotto is fully cooked (to al dente), remove the pot from the heat. In a small bowl, whisk the lemon juice with the mascarpone, and stir into the risotto with the grated parmesan. Taste for seasoning, and garnish with extra grated parmesan and the chopped chives or scallions.

Notes

This recipe is a Barefoot Contessa killer, from her ubiquitous Back to Basics book, one of my faves.  I have made it countless times, and my only real tweak is a blanching method time saving step of using the frozen peas to shock the asparagus, and simultaneously defrost those little peas - I never liked fishing out the slivers of remaining ice from a cold water bath after blanching.  Now it's one step instead of two!
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Dinner

Cauliflower Mac with Rosemary Breadcrumbs

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Oven Baked Shells with Cauliflower and Cheddar, topped with Rosemary Breadcrumbs.  A spin on a Jamie Oliver recipe hits all the right notes for January – comfort food with a touch of healthier ingredients.

There’s something overly indulgent about making a simple homemade Mac and cheese (in January, the month of healthier eating?). Somehow it’s all good if a little veg sneaks in to round out the base?  I feel strongly that this is delicious, and worth the effort – it’s health food after all!  I’m making this on Monday and Sunday and anything in between.  It just fits.  

This is a tweaked recipe from Jamie Oliver, a Brilliant British chef who makes real food easy and delicious.  A link to his version is here : https://www.jamieoliver.com/recipes/cauliflower-recipes/cauliflower-mac-n-cheese/. Mine has a little heat from red pepper flakes, and no fennel.  The thing I love about his approach is using everything you have (the green cauliflower stems included) and wasting little effort in the process (cook the pancetta in the same pan you bake the finished dish in). He’s truly inspiring.

Cauliflower Mac with Rosemary Breadcrumbs

Print Recipe
Oven baked shells with cauliflower and cheddar, topped with rosemary breadcrumbs
Course dinner
Cuisine Italian
Keyword baked pasta, cauliflower pasta.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Equipment

  • Food Processor

Ingredients

  • 3 oz sliced pancetta rounds
  • 1 head cauliflower
  • 1 lb. dried pasta - I like shells
  • 10-12 oz grated sharp cheddar cheese
  • 1/2 day old baguette, torn into small pieces
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 sprig rosemary, chopped (about 1 Tbsp)
  • olive oil
  • 8 oz creme fraiche
  • parmesan cheese to serve

Instructions

  • Preheat oven to 425.
  • In a large baking dish, lay the pancetta slices out evenly and bake on the top shelf for about 10 minutes until crisp. Allow to cool a bit.
  • Bring a large pot of water to a boil. Trim the outer tough leaves on the cauliflower, and slice the head into four quarters. Remove the tough rind at the base, but keep the quarters in tact with some of the greens attached. When the water is boiling, salt it generously, and add the pasta and cauliflower together to cook according to package directions.
  • Fit the food processor with the grating blade, and grate the cheddar cheese, then set aside. Swap the blades for chopping, and remove the pancetta from the baking dish, leaving any fat behind as a base for the pasta dish. Grind the cooked pancetta with the chopped rosemary and the bread cubes adding about 2-3 Tbsp of olive oil to bring it all together. Set aside to top the pasta before baking.
  • When the pasta is done, remove 1 1/2 - 2 cups of the cooking water to use in the sauce. Drain the cauliflower and pasta, and dump it into the baking dish used for the pancetta. Mash the cauliflower into bite size pieces in the pan. Carefully add the cheddar, the garlic, red pepper flakes, the creme fraiche, and about 1 1/4 cups of the pasta water, checking to see if you need more. Taste for seasoning (I find it usually just needs a few grinds of black pepper, as the salted water does the trick). Top with the breadcrumbs, and return to the oven and bake for about 12 minutes until the mixture is boiling and the crumbs are golden brown.
  • Serve with grated parmesan on the side.

Notes

This recipe comes from Jamie Oliver, a genius British chef who is constantly inspiring me.  This is a balanced pasta that is simple to make and sits well for leftovers.  Jamie Oliver's website is here with his version, which is slightly different from mine:  https://www.jamieoliver.com/recipes/cauliflower-recipes/cauliflower-mac-n-cheese/
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Dinner

Chicken with Mushrooms

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Seared Chicken in a decadent mushroom cream sauce.  A slight riff on the classic Barefoot Contessa recipe, Chicken with Morels from Barefoot in Paris.  This uses dried shiitakes and is one of my favorite dinners of all time!

I made this dinner for some dear friends last night, and tripled the recipe to feed 18 people.  It is a fail-proof dish that makes everyone happy, and sits in the refrigerator so you can make it ahead and reheat when everyone arrives.  I served it with a green salad and rice, the simplest of sides as this dish is the standout star that needs nothing to back it up.  This would make a great meal for a ski weekend getaway too!

A couple of ingredient notes – the recipe calls for clarified butter, which you can either make (cook the butter until foamy in a pot, let it cool, and pour off the top dark rich butter, leaving the milk solids at the bottom of the pot) or purchase – Trader Joe’s sells it for $5 for 8 oz.  You can also use a combination of 1/2 butter and 1/2 olive oil to reduce the smoke point, which is the whole reason for using clarified butter.  Also, the recipe calls for Madiera wine, but a dry marsala or dry sherry works just as well.  

This recipe first caught my attention about 15 years ago when I saw it in an episode of the Barefoot Contessa where all of her dishes were made 5 days in advance!  This is one of the BEST make ahead meals I’ve ever had and it never disappoints.  

Chicken with Mushrooms

Print Recipe
Seared Chicken Breasts in a decadent mushroom cream sauce
Course dinner
Cuisine French
Keyword Chicken with Mushrooms
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 1 oz dried mushrooms - any variety works, I like Shitake
  • 6 boneless, skinless chicken breasts
  • kosher salt and black pepper
  • 1/2 cup flour, for dredging
  • 1/4 cup clarified butter (see Notes below)
  • 1/3 cup chopped shallots
  • 3 cloves garlic, minced
  • 1 cup Madiera wine (a dry marsala or sherry works too)
  • 1 cup heavy cream
  • 8 oz creme fraiche
  • 2 Tbsp lemon juice

Instructions

  • Soak the dried mushrooms in 3 cups very hot water, for 30 minutes.
  • Preheat oven to 375 degrees.
  • After the mushrooms have soaked and are reconstituted, lift them carefully from the water, leaving any grit or dirt at the bottom of the bowl. Chop finely, and set aside for use later in the sauce.
  • Season the chicken breasts generously with salt and pepper, then dredge through flour and shake off the excess. Melt 2 Tbsp of the clarified butter in a large skillet over medium heat. Add three of the chicken breasts to the pan, cooking about 4-5 minutes a side until golden and seared, but not fully cooked through. Remove to an oven proof casserole dish, and cook the remaining chicken in a second batch. You don't want to crowd the pan, to ensure a golden sear on the chicken. Move the chicken to the casserole dish.
  • In the same pan add the rest of the clarified butter and cook the shallots, garlic, and chopped reserved mushrooms, stirring over medium high heat for about 5 minutes. Pour in the Madeira wine, and reduce to about 1/2, cooking for about 4 minutes. Add the creme fraiche, cream, and lemon juice, along with 1 teaspoon kosher salt and 3/4 tsp black pepper. Boil until the mixture starts to thicken, about 5-10 minutes. Pour the sauce over the chicken and bake for 15 minutes until the chicken is fully cooked through.
  • This dish can be made fully in advance, refrigerated, and then reheated at 325 degrees for about 25 minutes. It can sit for several days before reheating, and often tastes better this way.

Notes

This is one of my favorite recipes from the Barefoot Contessa - you can find it in her book, Barefoot in Paris.  I have a few changes and tips for making it easier, and cheaper.  First, her recipe calls for dried morels (I call it chicken with Mushrooms, her title is Chicken with Morels), which are about $20 an ounce.  I have tried all kinds of dried mushrooms, and they all work beautifully - I prefer shiitakes for the texture.  Second, the recipe calls for using clarified butter, which is either expensive, or time consuming to make.  You can buy Ghee (clarified butter) at Trader Joe's (pictured in the blog post) or use a mix of 2 Tbsp butter and 2 Tbsp olive oil, which will make the smoke point higher.  Last - if you can't find Madiera, dry sherry or dry marsala both work great and are a little less expensive.  This is a WIN of a recipe - thanks Ina!
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