Post by howard lee on Oct 29, 2023 17:35:52 GMT -5
I am preparing Roast Chicken Vermentino for the wife and me, Maple-Miso Glazed Salmon for the non-meat-eating offspring.
Roast Chicken Vermentino (a deviant variety of coq au vin)
— 2.5 ounces (or 2.5 cups) dried porcini mushrooms, or assorted
dried mushrooms
— 1/4 cup extra virgin olive oil
— 2 cloves garlic, finely sliced
— Salt and freshly ground black pepper
— 1 4.5-pound chicken (cut into 8 pieces), or 4 pounds chicken parts
— 2 pounds waxy boiling potatoes, quartered, but not sheltered (Yukon
Gold)
— 1 Tbs chopped fresh rosemary
— 1 cup Vermentino or other crisp, citrusy white wine, like Pinot Grigio
— 1 and 2/3 cups of water
1. Preheat oven to 400°. Bring 1 and 2/3 cups of water to a simmer and stir in the dried mushrooms. Soak for 10 minutes but do not boil. Drain, reserving both mushrooms and broth. Roughly (but not violently) chop the mushrooms.
2. Heat 1 Tbs of the oil in a 10-inch skillet over medium-high heat. When hot, add garlic and cook until golden brown, but not crisped. Add mushrooms and sauté for 2 minutes. Stir in the mushroom broth and bring to a boil. Simmer for about 10 minutes, so it reduces by 1/3. Season to taste with salt and pepper.
3. Trim off excess fat from the chicken pieces. Rinse and pat dry. Place the chicken, skin side down, in one layer, in a large roasting pan. Tuck the potatoes and mushrooms around the chicken. Sprinkle with the rosemary, wine, and the remaining 3 Tbs oil.
4. Season with salt and pepper. Roast in the oven for 30 minutes. Turn the chicken over, season with more salt/pepper, and continue cooking until the chicken and potatoes are lightly browned, another 30-35 minutes more. Serve with the vegetables and the juices from the pan.
Serves 4.
— 2.5 ounces (or 2.5 cups) dried porcini mushrooms, or assorted
dried mushrooms
— 1/4 cup extra virgin olive oil
— 2 cloves garlic, finely sliced
— Salt and freshly ground black pepper
— 1 4.5-pound chicken (cut into 8 pieces), or 4 pounds chicken parts
— 2 pounds waxy boiling potatoes, quartered, but not sheltered (Yukon
Gold)
— 1 Tbs chopped fresh rosemary
— 1 cup Vermentino or other crisp, citrusy white wine, like Pinot Grigio
— 1 and 2/3 cups of water
1. Preheat oven to 400°. Bring 1 and 2/3 cups of water to a simmer and stir in the dried mushrooms. Soak for 10 minutes but do not boil. Drain, reserving both mushrooms and broth. Roughly (but not violently) chop the mushrooms.
2. Heat 1 Tbs of the oil in a 10-inch skillet over medium-high heat. When hot, add garlic and cook until golden brown, but not crisped. Add mushrooms and sauté for 2 minutes. Stir in the mushroom broth and bring to a boil. Simmer for about 10 minutes, so it reduces by 1/3. Season to taste with salt and pepper.
3. Trim off excess fat from the chicken pieces. Rinse and pat dry. Place the chicken, skin side down, in one layer, in a large roasting pan. Tuck the potatoes and mushrooms around the chicken. Sprinkle with the rosemary, wine, and the remaining 3 Tbs oil.
4. Season with salt and pepper. Roast in the oven for 30 minutes. Turn the chicken over, season with more salt/pepper, and continue cooking until the chicken and potatoes are lightly browned, another 30-35 minutes more. Serve with the vegetables and the juices from the pan.
Serves 4.
Maple-Miso Glazed Salmon w/Green Beans
Ingredients
4(6-ounce) skin-on salmon fillets, about 1-inch thick
Kosher salt
Freshly ground black pepper
4teaspoons maple syrup
1tablespoon white or brown miso
1tablespoon rice wine vinegar
2teaspoons soy sauce
1garlic clove, grated
1pound green beans, trimmed
2tablespoons olive oil
Pinch of red-pepper flakes (optional)
¼teaspoon toasted sesame oil (optional)
¼cup roughly chopped cilantro, both leaves and tender stems
4lime wedges, for serving
Flaky sea salt, for serving (optional)
Cooked white rice, for serving (optional)
Preparation
Step 1 Heat oven to 400 degrees and line a sheet pan with parchment paper or foil. Season the salmon fillets well with salt and pepper, and place them on a plate or in a large shallow bowl.
4(6-ounce) skin-on salmon fillets, about 1-inch thick
Kosher salt
Freshly ground black pepper
4teaspoons maple syrup
1tablespoon white or brown miso
1tablespoon rice wine vinegar
2teaspoons soy sauce
1garlic clove, grated
1pound green beans, trimmed
2tablespoons olive oil
Pinch of red-pepper flakes (optional)
¼teaspoon toasted sesame oil (optional)
¼cup roughly chopped cilantro, both leaves and tender stems
4lime wedges, for serving
Flaky sea salt, for serving (optional)
Cooked white rice, for serving (optional)
Preparation
Step 1 Heat oven to 400 degrees and line a sheet pan with parchment paper or foil. Season the salmon fillets well with salt and pepper, and place them on a plate or in a large shallow bowl.
Step 2 In a small bowl, whisk together the maple syrup, miso, rice wine vinegar, soy sauce and garlic. Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Let marinate while the oven comes to temperature.
Step 3 Meanwhile, in a medium bowl, toss together the green beans with the olive oil, red-pepper flakes and sesame oil (if using) and season generously with salt and pepper. Lay the salmon fillets on the sheet pan skin side down and spread the green beans out surrounding the fillets.
Step 4 Arrange the salmon skin side down on the sheet pan and bake until the salmon is opaque and the green beans are cooked through, about 12 minutes. Right before serving, scatter with cilantro and a good squeeze of lime. Season with flaky sea salt and serve with rice, if desired.
Serves 4.
We're steaming the green beans this time, because we couldn't find true haricots verts.
Bon appétit!