Wednesday, June 17, 2020

Braised Chicken Thighs & Greens

A comforting one-pot, stove-top meal, chicken thighs are browned, then simmered with sturdy greens.  Serve with crusty bread to enjoy the brothy braise. 


1-1/2 lbs bone-in chicken thighs
kosher salt & black pepper
2 tablespoons olive oil
1 cup of onions, sliced
2 garlic cloves, sliced
pinch of red pepper flakes
1 to 2 bunches of greens, such as kale or swiss chard, roughly chopped 
1-1/2 cups chicken stock
1/3 cup of green olives, pitted, chopped
2 tablespoons raisins
2 tablespoons parsley, chopped

1. Season chicken thighs well with salt and pepper. In a large heavy-bottomed skillet, heat oil over medium-high heat. Add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.

2. Return the pan to medium-low heat. Add red onion, and cook until it begins to soften, about 1 to 2 minutes. Add garlic and red-pepper flakes and cook for 30 seconds more.

3. Add chopped greens to the pan and stir, tossing to coat. It may seem like a lot of greens, but they will cook down. Add the chicken thighs and any juices that have accumulated back to the pan and lay them on top of the greens. Pour in enough of the chicken stock to come up to the chicken about halfway. Bring the chicken to a gentle simmer. Partly cover and allow the chicken to finish cooking through, about 20 minutes more.

4. Stir in olives and raisins and cook uncovered until they are warmed through, and the raisins are nicely plumped, about 1 minute more. Garnish with parsley and serve.

Tuesday, May 5, 2020

Old-Fashioned Custard

Serves 4.


2 cups of whole milk
4 egg yolks
2 teaspoons vanilla
1-1/2 tablespoons cornstarch
1/4 cup sugar

1.  In a saucepan over medium heat, combine milk and vanilla,  Stir continuously for 5 minutes.  Remove from heat when mixture is hot but not boiling.

2.  Whisk together egg yolks, cornstarch and sugar until well-blended.  Pour egg mixture into hot milk and whisk constantly so eggs don't scramble. 

3.  Return custard mixture to stove over low heat.  Stir 8-10 minutes until custard has thickened.  Do not boil or custard will curdle.  Serve warm or refrigerate 20 minutes and serve cold.

Wednesday, April 29, 2020

Honey Cake

Season's Eatings Honey Cake 2

A wonderful cake for afternoon tea, or for a decadent breakfast slice.

1 cup sugar
1 cup honey
3/4 cup butter, melted 
3 organic eggs
1/2 tsp vanilla
3 cups flour
1 tablespoon baking powder
1 tsp baking soda 
1/2 tsp salt
1-1/2 cups strong coffee or tea*

Pre-heat oven to 350 degrees. 

In an electric mixer, mix sugar, honey, butter, eggs and vanilla on high speed until thick and smooth.  Mix the dry ingredients in a separate bowl until well combined. 

Fold dry ingredients into wet ingredients and then add hot coffee or tea, mixing very slowly, on lowest speed. 

Pour into two greased, round 9-inch pans, or one 13 x 9 inch pan, and bake for 40 -45 minutes.  Let stand for 10 minutes.  

*Substitute orange juice if you prefer a more citrus-flavored honey cake. 

Thursday, April 2, 2020

Braised Dandelion Greens with Fried Egg

Serves 2-3.


1/4 cup plus 1 tablespoons extra-virgin olive oil, divided
1 lb (about 16 oz) dandelion greens, trimmed and chopped
1/2 cup parsley, chopped
1/2 cup mint, chopped
3 cloves garlic, minced
salt & pepper to taste
3 eggs
crusty bread, for serving

1.  Heat 1/4 cup oil in a 5-qt pot over medium-high heat.  Add the dandelion, parsley, mint, garlic, and 1/4 cup water; season with salt & pepper.  Cook, stirring, until greens are tender, about 18 minutes. Remove from heat.

2.  Heat remaining oil in a skillet over medium-high heat.  Crack eggs and cook until yolks are set, about 2 minutes. 

3.  Divide greens evenly between plates, top with a fried egg and serve with crusty bread. 

Wednesday, February 19, 2020

One-Pot Ginger Chicken and Rice


4-6 chicken thighs (bone-in)
3/4 tsp kosher salt
2 large shallots, finely chopped
8 garlic cloves, finely chopped
1 two-inch piece of ginger, peeled & chopped
2 cups basmati rice, rinsed
1 tablespoon soy sauce

1.  Pat chicken dry and season with salt.  Arrange, skin side down, in a cold, dry medium dutch oven and set over medium heat.  Cook, undisturbed, until skin is golden brown and crisp and easily releases from the pot, 8-10 minutes.  Move thighs around to different spots and continue to cook until deeply browned, 3-5 minutes longer.  Transfer chicken to a plate.  Let pot cool for two minutes.

2. Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes.  Stir in rice and cook, stirring constantly for 1 minute.  Stir in soy sauce, pinch of salt, and 3 cups of water.  Nestle chicken back into rice mixture in the pot, skim-side up.  Increase heat to medium and bring to a simmer.

3. Immediately cover pot, reduce heat to low, and cook 25 minutes.  Remove from heat and let the chicken and rice sit for 10 minutes.

Tuesday, February 11, 2020

Fallen Chocolate Souffle Cake


12 oz of good quality dark chocolate, chopped
1-1/2 sticks of unsalted butter, cut into tablespoon pieces
1-1/2 teaspoons vanilla
1/4 teaspoon salt
3/4 cup sugar
5 large eggs, separated and at room temperature
1/4 cup all-purpose flour

1. Put rack in middle position and pre-heat oven to 350 degrees. Butter a 9-inch springform pan and line the bottom with parchment paper. Butter parchment paper.

2. Melt chocolate and butter in a metal bowl set over simmering water (or microwave in a glass bowl at 50 percent power for 4-5 minutes), stirring frequently. Then cool completely.

3. Whisk in vanilla, salt, 6 tablespoon sugar.  Then whisk in egg yolks one at a time. Whisk in flour.

4.  Beat the egg whites with a pinch of salt with electric mixer on medium-high speed until soft peaks form and then add 6 tablespoons of sugar, one at a time, and continue beating until stiff, glossy peaks form.

5.  Whisk about 1/4 of whites into chocolate mixture to lighten it.  Then fold in remaining whites gently.  Pour batter into prepared pan and spread evenly.

6.  Bake 35-40 minutes. A toothpick inserted in the center should come out with moist crumbs.  Cool in pan for 10 minutes.  Remove side of pan and cool completely.  Invert cake onto rack and discard paper.  Invert onto plate and serve.

Wednesday, January 22, 2020

Avocado-Egg Salad

Serves 4.

10 large eggs
1/2 cup mashed ripe avocado
3 tablespoons of mayonnaise
2 teaspoons fresh lemon juice
1-1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons dry-roasted unsalted sunflower seeds
2 cups of arugula or baby spinach

1.  To hardboil: cover eggs with water in a pot and set over medium heat; once water starts to boil, place lid on pot and turn off heat.  Set timer for 12 minutes.  Remove eggs from water and place in a bowl of ice-filled water to cool completely.

2. Combine avocado, mayo, lemon juice, mustard, salt and pepper.  Stir until smooth.

3.  Peel eggs (find air pocket on large end of egg to crack first) and coarsely chop.  Add eggs and sunflower seeds to avocado mixture.  Serve over greens. 

Monday, January 13, 2020

Broccoli and Bacon Muffin-Tin Frittatas

Serves 6.

2 cups broccoli florets, cooked until just crisp
3 bacon slices, cooked and crumbled
8 large eggs
1/4 cup heavy cream or whole milk
1/2 teaspoon each salt & pepper
2 ounces (1/2 cup) shredded cheese

1.  Preheat oven to 350 degrees.  Coat a 12-cup muffin tin with cooking spray.  Divide broccoli and bacon evenly among muffin cups.

2.  In a large bowl, add eggs, cream (or milk), salt and pepper.  Whisk until well-combined.  Divide egg mixture among muffin cups.  Sprinkle cheese evenly on top. 

4.  Bake for 18 minutes or until just set.  Cool on a wire rack for 2-3 minutes.  Loosen from pan with a butter knife to serve. 

Monday, January 6, 2020

Avocado Baked Egg-in-a-Hole

Serves 4.
Try topping each serving with salsa, shredded cheese and crumbled bacon.

2 ripe Avocados
4 large eggs
1/4 teaspoon kosher salt
1/4 teaspoon pepper

1.  Pre-heat oven to 450 degrees.

2.  Slice avocados in half crosswise; remove and discard pits.  Using a spoon, scoop out a portion of the avocado in each half to make room for the egg.

3.  Place avocado halves in a baking dish.  Crack one egg at a time in a small bowl; scoop out yolk and place one in each half, reserving egg whites.  Pour reserved whites over the yolks until the holes are completely covered.  Sprinkle with salt & pepper.

4.  Bake at 450 degrees for 10 to 15 minutes.

Thursday, January 2, 2020

Skillet Souffle

Serves 4.

6 large eggs, separated
1/4 cup chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1-1/2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese

1. Pre-heat oven to 400 degrees.

2.  In a large bowl, whisk together egg yolks, chives, salt and pepper.

3.  In a separate bowl, with an electric mixer on medium-high speed, beat egg whites until stiff peaks form.  Using a spatula, fold the egg whites into the yolk mixture.

4.  Melt the butter in a large oven-proof skillet over medium-low heat and tilt to coat all sides.

5.  Add egg mixture to skillet and sprinkle cheese over the top.  Bake at 400 degrees for 10 minutes, or until eggs are puffed and golden.

6.  Cut into wedges and serve.