Recipe of the Day

Garden Chicken Alfredo

 

Garden Chicken Alfredo  recipe

yield
Makes 6 servings

Yogurt subs for heavy cream, so it’s lowfat and only tastes splurgy.

ingredients

  • Vegetable oil cooking spray
  • 1 pound boneless, skinless chicken breasts
  • 1 zucchini, sliced lengthwise
  • 1 yellow squash, sliced lengthwise
  • 1 red bell pepper, sliced lengthwise
  • 2 large portobello mushroom caps
  • 1/2 pound whole-grain fettuccine
  • 4 tablespoons olive oil, divided
  • 3 tablespoons cornstarch
  • 1 small onion, diced
  • 3 cloves garlic, crushed
  • 2 cups fat-free half-and-half
  • 1 cup low-sodium chicken broth
  • 1 cup grated Parmesan, divided
  • 1/2 cup plain nonfat Greek yogurt
  • 1 jar (6 ounces) artichoke hearts, drained and quartered
  • 2 tablespoons fresh parsley

preparation

On a grill pan coated with cooking spray, grill chicken breasts, turning once, until cooked through, 12 minutes; chop and set aside. Recoat pan with spray and grill zucchini, squash, pepper and portobellos, turning once, 6 minutes; chop vegetables into 1/4-inch pieces. Cook pasta as directed; drain, return to pot and stir in 2 tablespoons olive oil. In a bowl, dissolve cornstarch in 1 tablespoons cold water. In a large skillet over medium heat, cook remaining 2 tablespoons olive oil, onion and garlic until onion is soft, 3 to 5 minutes. Add half-and-half and broth; boil, then simmer 5 minutes. Mix in 3/4 cup Parmesan and yogurt; simmer 3 to 5 minutes more. Remove skillet from heat; slowly add cornstarch mixture until sauce is thick enough to coat the back of a spoon. On a platter, combine pasta, sauce, chicken, vegetables, artichokes, remaining 1/4 cup Parmesan, parsley, and salt and pepper.

Recipe of the Day

Pickle-Brined Fried Chicken

 

Pickle-Brined Fried Chicken recipe

yield
Makes 4 servings

How does fried chicken achieve No. 1 status? Brined, boneless thighs are responsible for incredible dark-meat flavor, and the dredge technique creates an insanely crunchy coating.

ingredients

Brine:

  • 1 tablespoons yellow mustard seeds
  • 1 tablespoons brown mustard seeds
  • 1 1/2 teaspoons coriander seeds
  • 1 cup apple cider vinegar
  • 2/3 cup kosher salt
  • 1/3 cup sugar
  • 1/4 cup chopped fresh dill

Chicken:

  • 8 skinless, boneless chicken thighs (about 3 pounds), halved, quartered if large
  • Vegetable oil (for frying; about 10 cups)
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • Kosher salt
  • Honey, flaky sea salt (such as Maldon), toasted benne or sesame seeds, hot sauce (for serving)

Special equipment:

  • A deep-fry thermometer

preparation

Brine:
Toast mustard and coriander seeds in a dry medium saucepan over medium heat, tossing often, until mustard seeds begin to pop, about 3 minutes. Add vinegar, salt, and sugar and bring to a boil. Reduce heat and simmer, stirring often, until salt and sugar are dissolved, about 4 minutes. Remove from heat; stir in dill and 4 cups water. Let cool.

Chicken:
Place chicken and brine in a large resealable plastic bag; chill 3 hours. Remove chicken from brine, scraping off seeds, cover, and chill until ready to fry.

Fit a large pot with thermometer and pour in oil to measure 2″. Heat over medium-high heat until thermometer registers 350°F.

Meanwhile, place buttermilk in a large bowl. Place flour in another large bowl; season with kosher salt. Working in batches, coat chicken in buttermilk, then dredge in flour, dipping your fingers in buttermilk as you pack flour on to help create moistened, shaggy bits (the makings of a super-crisp crust); transfer to a baking sheet.

Working in batches and returning oil to 350° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and chicken is cooked through, 6–8 minutes. Transfer to a wire rack set inside a baking sheet.

Drizzle chicken with honey; sprinkle with sea salt and benne seeds. Serve with hot sauce alongside.

Recipe of the Day

Pistachio-Crusted Chicken with Carrot Raita

 

 Pistachio-Crusted Chicken with Carrot Raita recipe

yield
Makes 4 servings

The Indian-spiced yogurt raita does double-duty, flavoring the chicken and serving as a dipping sauce.

ingredients

  • 6 oz 2-percent-fat Greek yogurt
  • 1 cup loosely packed cilantro leaves,plus more for garnish
  • 1 large garlic clove
  • 2 tablespoons lemon juice
  • lemon wedges for serving
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 medium carrots, chopped
  • 4 thin chicken cutlets
  • 3/4 cup unsalted raw pistachios, finely ground in food processor
  • 2 teaspoons olive oil

preparation

Heat oven to 350°. In a food processor, puree yogurt, cilantro, garlic, lemon juice, cumin and salt until smooth. Transfer 1/3 cup yogurt mixture to a large resealable plastic bag; add chicken and shake until coated. Add carrots to processor and puree with remaining yogurt sauce; refrigerate carrot raita. Spread pistachios on a wide plate. Remove chicken from yogurt mixture and dredge in pistachio crumbs, pressing them to adhere until fully coated. Shake off any excess.

In a large ovenproof skillet, heat oil over medium-high heat. Cook chicken until golden brown, about 1 minute per side. Transfer pan to oven and bake until cooked through, 5 minutes. Serve cutlets with carrot raita, and garnish with cilantro and lemon wedges.

Recipe of the Day

Cured Salmon with Fennel and Carrot Salad

 

Cured Salmon with Fennel and Carrot Salad recipe

yield
12 servings

Weighing down the salmon fillet with heavy cans as it cures will press excess liquid out of the flesh to ensure a firm texture.

ingredients

Salmon:

  • 1 1/4 cups kosher salt
  • 1/2 cup sugar
  • 1/2 cup chopped fennel fronds
  • 1/4 cup gin or aquavit
  • 1 1 1/2-pound piece skin-on salmon fillet

Salad and assembly:

  • 2 medium carrots, peeled, very thinly sliced
  • 1 medium fennel bulb, very thinly sliced, plus 1 tablespoon chopped fennel fronds
  • 1 lemon, very thinly sliced
  • 3 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • Kosher salt
  • 1 cup plain Greek yogurt
  • Fennel flowers or fennel pollen (optional)

preparation

Salmon:
Mix salt, sugar, fennel fronds, and gin in a medium bowl (mixture should feel like wet sand). Spread half of salt mixture in a shallow baking dish. Place salmon on top and cover with remaining salt mixture.

Press a sheet of plastic wrap over salmon and place a smaller dish or heavy pan on top (it should be small enough to fit inside the dish so it rests directly on top of salmon). Add a couple of heavy cans to empty baking dish to weigh down salmon. Chill, turning occasionally, until flesh is firm and slightly darkened in color, 1-2 days. Rinse salmon and pat dry.

Do ahead: Salmon can be cured 1 week ahead. Tightly wrap and chill.

Salad and assembly:
Toss carrots, fennel bulb, and lemon slices with oil and lemon juice in a large bowl; season with salt and let sit at room temperature until slightly softened, about 30 minutes.

Thinly slice cured salmon at an angle against the grain.

Season yogurt with salt, spread on plates, and top with cured salmon, fennel and carrot salad, fennel fronds, and fennel flowers, if using.

Recipe of the Day

Orzo Risotto

 

Orzo Risotto recipe

yield
Makes 8 servings

For this lovely side dish, orzo pasta is cooked like risotto.

ingredients

  • 6 tablespoons (3/4 stick) butter
  • 3/4 cup minced shallots
  • 2 garlic cloves, minced
  • 2 cups orzo (rice-shaped pasta)
  • 6 cups boiling water
  • 1 1/2 teaspoons coarse kosher salt
  • 1 1/2 tablespoons chopped fresh thyme
  • 1 tablespoon finely grated lemon peel
  • 6 tablespoons chopped Italian parsley

preparation

Melt butter in heavy large saucepan over medium heat. Add shallots and garlic. Sauté until shallots are tender, about 5 minutes. Add orzo; sauté 5 minutes. Mix in 6 cups boiling water and salt. Simmer uncovered until orzo is tender, liquid is absorbed, and risotto is creamy, stirring often, about 18 minutes. Remove from heat. Mix in thyme and peel, then parsley.

Recipe of the Day

Grilled Steak Salad with Tomato Vinaigrette

Grilled Steak Salad with Tomato Vinaigrette recipe

yield
Makes 4 to 6 Servings

active time
30 minutes

total time
40 minutes

A great summer salad requires three things: fresh greens, a tart, seasonal dressing (made here with grated tomato), and a light hand to toss the ingredients together so the lettuces stay perky.

ingredients

  • 1 pound hanger, skirt, or flank steak
  • 1 teaspoon kosher salt plus more
  • Freshly ground black pepper
  • 1 medium tomato (about 6 ounces), halved
  • 1 tablespoon minced shallot
  • 1 tablespoon red wine vinegar
  • 1/4 cup plus 5 teaspoons olive oil, divided
  • 4 spring onions or 6 scallions, bulbs halved, dark-green parts discarded
  • 5 1/2-inch-thick slices ciabatta
  • 8 cups mixed summer lettuces (such as mizuna, baby mustard greens, and tatsoi)
  • 3/4 cup fresh basil leaves, torn into 1/2-inch-strips

preparation

Season steak with 1 teaspoon salt and pepper; set aside. Grate cut sides of tomato on coarse holes of a box grater into a medium bowl down to the skin; discard skin. Add shallot and vinegar; whisk in 1/4 cup oil. Season to taste with salt and pepper. Set aside. DO AHEAD: Tomato vinaigrette can be made 1 day ahead.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Toss spring onions in a medium bowl with 1 teaspoon oil and season with salt and pepper. Grill onions until just tender, 2-3 minutes per side. Transfer to a cutting board and cut into 2″ pieces.

Grill steak until seared and cooked to desired doneness, 3-5 minutes per side for medium-rare, depending on steak’s thickness. Transfer to a cutting board. Let rest, about 10 minutes.

Meanwhile, make croutons: Brush both sides of bread slices with remaining 4 teaspoons oil and season with salt and pepper. Grill bread until dark golden brown and nicely charred in spots, about 2 minutes per side. Set toast aside until cool enough to handle, then break toast into roughly 1″ pieces.

Thinly slice steak against the grain. Toss lettuces, basil, spring onions, croutons, and some of the vinaigrette in a large bowl. Season to taste with salt and pepper. Add steak and toss gently to coat. Serve with remaining vinaigrette alongside.

Recipe of the Day

Cod with Lemon, Green Olive, and Onion Relish

 

Cod with Lemon, Green Olive, and Onion Relish recipe

yield
Makes 8 servings

ingredients

  • 2 lemons
  • 1/2 small red onion, very thinly sliced into rings
  • 1 teaspoon kosher salt plus more
  • 1/2 cup Castelvetrano or other brined green olives (about 24), coarsely chopped
  • 2 tablespoons drained capers, chopped
  • 1 1/4 cups olive oil, divided
  • Kosher salt, freshly ground pepper
  • 8 6-ounce pieces skinless cod fillets
  • 2 dried red chiles, stemmed, or 1/4 teaspoons crushed red pepper flakes
  • 1/4 cup fresh flat-leaf parsley leaves

preparation

Finely grate zest from lemons; set aside. Using a sharp knife, cut peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release juices; discard membranes and any seeds. Set lemon segments aside.

Combine onion and 1 teaspoon salt in a small bowl. Let sit 10 minutes. Squeeze onion to remove any excess liquid; add to bowl with lemon segments. Add olives, capers, reserved lemon zest, and 3/4 cup oil; season with salt and pepper and toss to combine. Cover relish and chill at least 4 hours.

Preheat oven to 250°F. Bring relish to room temperature.

Place cod in a large shallow baking dish or roasting pan and drizzle with remaining 1/2 cup oil. Add chiles and turn fish to coat; season with salt. Roast until just cooked through, 30–40 minutes.

Transfer fish to a platter. Mix parsley into relish and spoon over fish.

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