Thursday, September 20, 2018
12 ounces Brussels Sprouts, trimmed and halved
12 ounces red potatoes, unpeeled, cut into 1-inch pieces
8 ounces shallots, peeled and halved
4 carrots, peeled and cut into 2-inch pieces
6 garlic cloves, peeled
4 teaspoons fresh thyme, minced
1 tablespoon oil
2 teaspoons fresh rosemary, minced
1 teaspoon sugar
salt and pepper
2 tablespoons butter, melted
3-1/2 pounds bone-in chicken pieces (our 8-piece pack)
Adjust oven rack to upper-middle position and heat oven to 475. Toss Brussels sprouts, potatoes, shallots, carrots, garlic, 2 tsp thyme, oil, 1 tsp rosemary, sugar, 3/4 teaspoon salt and 1/4 tsp pepper together. In a second bowl, combine butter, remaining thyme and rosemary, 1/4 teaspoon salt and 1/8 tsp pepper and set aside.
Pat chicken dry and season with salt and pepper. Place vegetables in a single layer on rimmed baking sheet, arranging Brussels sprouts in center. Place chicken, skin side up, on top of vegetables arranging breast pieces in center and leg/thigh pieces around the perimeter.
Brush chicken with herb butter mixture and roast until breast registers 160 F and thighs/drumsticks 175 F, about 35-40 minutes, rotating sheet halfway through roasting.
Transfer chicken to a serving platter and let rest 10 minutes. Toss vegetables in pan juices add to platter with chicken.
Wednesday, September 5, 2018
2 tablespoons olive oil, divided
4 ounces of thick cut ham
1 small onion, chopped
2 gloves of garlic, minced
4 cups of chicken broth or stock
4 cups of chopped broccoli florets
2 cups of chopped cauliflower florets
2 teaspoons fresh thyme leaves
1/8 tsp salt
4 cups of baby spinach
1/4 cup of fresh parsley, chopped
8 cups of water
2 tablespoons of distilled vinegar
4 large eggs
1. Heat 1 tablespoon of oil over medium heat in a large pot. Add ham and cook stirring often until browned, about 3 minutes. Transfer to a plate and set aside.
2. Add the remaining tablespoon of oil and onion to the pot. Cook, stirring often, until softened about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add broth or stock, broccoli, cauliflower, thyme and salt. Reduce heat to a simmer, cover and cook about 6 minutes. Add spinach and parsley. Remove from heat and stand, covered, until spinach is wilted about 5 minutes. Puree the soup in the pot with an immersion blender. Cover to keep warm.
3. Meanwhile, bring water and vinegar to boil in a saucepan. Reduce heat to bare simmer and gently swirl water in a circle. Break an egg into a small bowl then submerge the bowl into simmering water and gently add the egg to pan. Working quickly, repeat with all eggs. Cook 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set.
4. Serve bowls of soup topped with a poached and egg and some ham.
Thursday, February 8, 2018
2 Tablespoons olive oil
1 small head of cauliflower (about 1 pound), cut into small florets
1/2 teaspoon of smoked paprika
Kosher salt and black pepper
6 large eggs, beaten
1-1/2 cups of whole milk
4 ounces Gruyere, grated (1 cup)
2 Tablespoons chopped parsley
1. Heat oven to 425 degrees. Oil a 9 inch pie plate. Toss the cauliflower with the paprika, olive oil, 1/2 tsp salt and 1/4 tsp pepper on a rimmed baking sheet. Roast, tossing once, until browned and just tender about 15-18 minutes. Let cool for 5 minutes. Spread evenly in the pie plate.
2. Whisk the eggs, milk, cheese, parsley, and 1/2 tsp each salt and pepper. Pour over the cauliflower. Bake until the top is golden and the custard is set in the center, about 25 to 30 minutes.