August 13, 2014

Roasted Chicken Thighs

With this basic recipe for roasted chicken thighs, you'll have tender, juicy meat every time. Play around with the different options and let me know what works best for you. Personally, I like 2 tbs white wine and 2 tbs lemon juice. Enjoy!


Roasted Chicken Thighs

Yield: 4 servings
Ingredients
  • 1 lb boneless chicken thighs
  • 2 carrots, sliced
  • 4 garlic cloves, chopped
  • 1-2 any other root or roasting vegetable
  • 2 tablespoons olive oil
  • 4 tablespoons other liquids, such as lemon juice, white wine, etc.
  • 1 teaspoon dried herbs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Cooking Directions
  1. Heat the oven to 425°F. Place the chicken thighs in a large bowl. Add veggies to the bowl with the chicken. Add dried herbs.
  2. Add the garlic, olive oil, and other liquid to the bowl. Toss all the ingredients together, and add the salt and black pepper.
  3. Spread the chicken and veggies on a large baking sheet, arranging the veggies around the outside and placing the chicken pieces closely together in the center. Pour any remaining juices in the bowl over the chicken.
  4. Roast for 30 minutes, or until the chicken reaches an internal temperature of about 160°F. Take the pan out of the oven, and cover with foil. Let it rest for about 5 to 10 minutes before serving.

July 30, 2014

Waffle Awesome

Inspired by the delicious Double Awesome of renowned Boston food truck fame, we present the Waffle Awesome. Instead of a scallion pancake, how about a scallion waffle? Using the yummy sourdough waffle recipe, we added scallions to the batter, but you can take any waffle and just add the scallions on top of the egg. So awesome! Enjoy!

Waffle Awesome

Yield: 1 waffle awesome
Ingredients
  • 1 waffle
  • 1 egg
  • 1 oz cheese
  • 1 scallion, sliced
  • sriracha
Cooking Directions
  1. Poach or cook the egg sunny side up.
  2. Toast a delicious sourdough waffle, but not too crispy. Cut in half.
  3. Top one half with your favorite cheese, the egg, and the scallion. Place the other half on top.
  4. Have some sriracha handy for extra spicy dipping fun.

July 09, 2014

No-Knead Artisan Bread

Here's a method without the need for a Dutch oven. Use a pan that is oven-safe, such as a cast-iron skillet. Use a metal baking dish on the bottom rack. The hot water will go into that dish when the bread goes in the oven, creating a similar steaming effect to the Dutch oven method. Voila, artisan bread! Enjoy!




No-Knead Artisan Bread

Yield: 1 large loaf
Ingredients
  • 560 g all-purpose flour
  • 1/2 teaspoon yeast
  • 2 teaspoons salt
  • 472 g water, about 70 degrees F
Cooking Directions
  1. Mix the flour, yeast, and salt in a large bowl. Add the water and stir until mixed. It will be a very sticky dough.
  2. Cover the bowl with plastic wrap or something similar. Let the dough rest for about 18 hours at about 70°F. It's fine if it's longer. The dough is ready when its surface is dotted with bubbles. Fold the dough once or twice during this time.
  3. Fold once or twice. Cover loosely with plastic wrap and let rest for about 15 minutes.
  4. Gently and quickly shape the dough into a ball. Leave in the bowl. If a ball does not form, don't worry about it. Cover with a towel or plastic wrap and let rise for about 2 hours. When it’s ready, the dough will be more than doubled in size.
  5. About 15-20 minutes before the dough is ready (the end of the 2 hours), heat the oven to 450°F. Put an oven-safe pan on the middle rack of the oven as it heats. Put a metal rimmed sheet or baking dish on the bottom rack as well.
  6. When the dough is ready, carefully remove the pan from the oven and turn the dough over into the pan. It won't be graceful, so just get it all in there as quickly as possible. Fill the sheet or dish on the bottom rack with 2 cups of very hot water immediately after you put the dough in the oven.
  7. Bake for 50-60 minutes, until the loaf is beautifully browned. Remove the bread and let cool on a rack.

June 25, 2014

The Best Roasted Brussels Sprouts

They say simplest roasting is sometimes the best way to roast. I tend to agree. And what could be simpler than a little olive oil, kosher salt, and freshly ground black pepper?

The roasting brings out the holy-cow-I-didn't-know-Brussels-sprouts-could-be-this-delicious aspect we've all been looking for from this tiny little cabbage. Enjoy!

The Best Roasted Brussels Sprouts

Yield: 4 servings
Ingredients
  • 1 lb Brussels sprouts
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon fresh black pepper
Cooking Directions
  1. Heat oven to 400 F.
  2. Cut off bottoms of Brussels sprouts and cut sprouts in half.
  3. In a large bowl, toss sprouts with 1 tablespoon of olive oil and the salt and pepper.
  4. Place on a large baking sheet and put on the middle rack of the oven.
  5. Cook for 15-20 minutes, flipping once and removing extra crispy pieces.
  6. They are done when soft on the inside.

June 05, 2014

Crispy Skin Salmon

Usually, salmon is cooked so that the skin is discarded before or after cooking. Or, if it's scaled, it's soft, though still tasty. This is a mistake. Salmon skin is delicious. And when it's crispy, it's divine.

Yes, you'll have to scale the filet. Which sucks. It's just not fun, though it's not hard. But it is well worth it. Enjoy!


Crispy Skin Salmon

Yield: 4-8 servings
Ingredients
  • 1-2 lb salmon filet
  • 1-2 tablespoons oil
  • salt and pepper
  • optional: lemon juice
Cooking Directions
  1. Scale the filet. Set the oven to broil.
  2. Place in a baking dish large enough so that it lays flat.
  3. Pat dry, and rub oil over both sides of the salmon, also making sure the bottom of the dish is oiled.
  4. Salt and pepper both sides as well.
  5. Set the filet skin side up.
  6. Place the dish 4 inches from the broiler.
  7. The salmon is done when the skin is starting to darken, is crispy, and the rest of the filet appears cooked through.
  8. Serve immediately. If desired, splash some lemon juice underneath while plating, so as not to ruin the crispy skin.