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Wednesday, January 21, 2015

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Chicken Piccata



Chicken Piccata

Chicken Piccata recipe
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Serves 4
In this Italian-American favorite, the thin-cut chicken breast cutlets cook up in no time and the flavor is light and bright. 
more about:
  • 8 boneless, skinless, thin-cut (1/4 to 1/2 inch thick) chicken breast cutlets, (about 1-1/2 lb.)
  • Kosher salt and freshly ground black pepper
  • 2 to 3 Tbs. extra-virgin olive oil; more as needed
  • 3 Tbs. capers, rinsed and chopped
  • 2 medium cloves garlic, thinly sliced
  • 3/4 cup lower-salt chicken broth
  • 2 Tbs. fresh lemon juice; more as needed
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 Tbs. unsalted butter
  •  

Season the chicken with 1 tsp. salt and 1/2 tsp. pepper. Heat 1 Tbs. of the oil in a 12-inch heavy-duty skillet over medium-high heat. When hot, add as many cutlets as will fit in a single layer and cook until lightly browned on both sides and just cooked through, 1 to 3 minutes per side. Shingle the chicken on a platter and tent with foil. Repeat with the remaining chicken, adding another tablespoon of oil between batches if the pan seems dry.
Reduce the heat to medium and add the capers, garlic, and the remaining 1 Tbs. oil to the pan. Cook, stirring, until the garlic softens and becomes fragrant, about 1 minute. Add the chicken broth and lemon juice, raise the heat to high, and cook, stirring, until the mixture reduces by about half, 3 to 4 minutes. Off the heat, swirl in half of the parsley and the butter and season with more lemon juice, salt, and pepper to taste. Drizzle the sauce over the chicken breasts, sprinkle with the remaining parsley, and serve immediately.
Serving Suggestions
Serve with a simple Orzo with Brown Butter and Parmesan or Sautéed Spinach with Shallots on the side.

nutrition information (per serving):
Calories (kcal): 380; Fat (g): fat g 16; Fat Calories (kcal): 140; Saturated Fat (g): sat fat g 4.5; Protein (g): protein g 55; Monounsaturated Fat (g): 8; Carbohydrates (g): carbs g 2; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 620; Cholesterol (mg): cholesterol mg 155; Fiber (g): fiber g 0;
Photo: Scott Phillips

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Basic Roasted Butternut Squash


Basic Roasted Butternut Squash

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Serves four.
You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the butternut squash with olive oil and salt and pepper before roasting. Or toss the butternut squash with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after it comes out of the oven.
  • 1 lb. butternut squash, peeled and cut into 3/4- to 1-inch pieces
  • 1 to 3 Tbs. extra-virgin olive oil
  • 1/2 tsp. kosher salt; more to taste
  • Freshly ground black pepper
  • Fresh lemon juice (optional)
  •  
Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the butternut squash with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
Turn the butternut squash out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast until the squash is browned on bottom, 15 minutes. Flip and roast until tender, 5 to 10 minutes.
Return the butternut squash to the bowl in which you tossed it with the oil, or put it in a clean serving bowl. If the squash seems a bit dry, drizzle it with a little oil. Season to taste with salt, pepper, and lemon juice, if using.
Photo: Scott Phillips


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Maple Pan-Roasted Baby Carrots



Maple Pan-Roasted Baby Carrots

Maple Pan-Roasted Baby Carrots Recipe
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read reviews [9]
Serves four.
  • by from Fine Cooking
    Issue 85

For this recipe, baby carrots are ideal, but you can also use mature carrots if you cut them down to size (see tip below). Do not use bagged "baby cut" carrots.
You start cooking the carrots on the stovetop and then move them to the hot oven to roast. The direct heat of the stovetop jump-starts the caramelizing of the carrots.
more about:
  • 1 Tbs. extra-virgin olive oil
  • 1 lb. carrots with their tops on, preferably baby carrots, peeled and stems trimmed to about 1/2 inch
  • 1 Tbs. pure maple syrup
  • 1/2 tsp. kosher or sea salt; more as needed
  • 1/4 tsp. freshly ground black pepper; more as needed
Tip:
To cut a large carrot into 6 baby-carrot-size pieces, slice the carrot in half crosswise; then halve the narrower bottom end and quarter the wider stem end.

Position a rack in the middle of the oven and heat the oven to 400°F.
In a large (12-inch) ovenproof skillet or sauté pan, heat the oil over high heat (the oil shouldn’t smoke but should crackle when you add the carrots). Add the carrots and cook, stirring frequently, until they blister and turn golden brown in spots, 1 to 2 minutes. Add the maple syrup, salt, and pepper and toss well to coat the carrots. Remove from the heat.
Spread the carrots evenly in the skillet and transfer it to the hot oven. Roast until the carrots are tender, browned in spots, and just a little shriveled, 12 to 15 minutes. Season to taste with salt and pepper before serving.
nutrition information (per serving):
Calories (kcal): 80; Fat (g): fat g 3.5; Fat Calories (kcal): 30; Saturated Fat (g): sat fat g 0.5; Protein (g): protein g 1; Monounsaturated Fat (g): 2.5; Carbohydrates (g): carbs g 13; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 210; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;
Photo: Scott Phillips

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Basic Roasted Asparagus


Basic Roasted Asparagus

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read reviews [3]
Serves three to four.
You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the asparagus with olive oil and salt and pepper before roasting. Or toss the asparagus with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.
  • 1 lb. asparagus
  • 1 to 3 Tbs. extra-virgin olive oil
  • 1/2 tsp. kosher salt; more to taste
  • Freshly ground black pepper
  • Fresh lemon juice (optional)
  •  
Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. Rinse the asparagus, pat dry, and snap off the tough bottom ends. In a medium bowl, toss the asparagus with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
Turn the asparagus out onto the baking sheet and arrange the pieces so that they are evenly spaced. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast for 5 minutes, flip, and roast until tender and a bit shriveled, 5 to 8 minutes.
Return the asparagus to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice.
Photo: Scott Phillips


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Basic Roasted Broccoli


Basic Roasted Broccoli

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read reviews [6]
Serves two to three.
You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the broccoli with olive oil and salt and pepper before roasting. Or toss the broccoli with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.
  • 1 lb. broccoli crowns
  • 1 to 3 Tbs. extra-virgin olive oil
  • 1/2 tsp. kosher salt; more to taste
  • Freshly ground black pepper
  • Fresh lemon juice (optional)
  •  
     
Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. Trim and peel the broccoli stem; slice it into 1/4-inch-thick disks. Where the stem starts to branch out, split the florets though the stem so that each piece is 1-1/2 to 2 inches wide. In a medium bowl, toss the broccoli with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
Turn the broccoli out onto the baking sheet and arrange the pieces so that they are evenly spaced. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast until the floret tops begin to brown, 8 to 10 minutes. Stir and continue to roast until tender, 3 to 6 minutes.
Return the broccoli florets to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little more oil. Season to taste with salt, pepper, and lemon juice, if using.
Photo: Scott Phillips


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Create Your Own Hearty Roasted Vegetable Salad



Create Your Own Hearty Roasted Vegetable Salad

Combine mixed greens, caramelized fruits and vegetables, and a warm vinaigrette to make a hearty winter salad.

by Susie Middleton
from Fine Cooking
Issue 133

Create Your Own Hearty Roasted Vegetable Salad
Call me crazy, but I’d rather have salad for dinner on a cold winter’s day than in the middle of summer. That’s because my winter salads are hearty affairs, with tender roasted vegetables and fruits and lots of yummy toppings (like cheese, nuts, and dried fruit), all piled over sturdy greens and dressed in a warm vinaigrette. They’re a perfect marriage of comfort food and fresh ingredients.

I like these salads so much that I’ve come up with a way to vary them infinitely by mixing and matching the ingredients, and now you can, too. As long as you pick at least one item from each category, your winter salads will be chock full of intriguing flavor and texture. And maybe, like me, you’ll never pigeon-hole salads as summertime fare again.

Serves 2 as a main course, 4 as a side dish
Roast the vegetables & fruit
The secret to speedy roasted vegetables is a combination of using high heat and cutting the food into small, uniform pieces so they cook quickly. Arrange the vegetables and fruit in a single layer on a heavy-duty baking sheet—no crowding the pan, please!—so they roast, not steam.

Position a rack in the center of the oven and heat the oven to 450°F. (If using beets, position racks in the upper and lower thirds.)

In a large bowl, combine 1-3/4 lb. mixed winter vegetables and fruits (see options below) with the 2 Tbs. extra-virgin olive oil and 1 tsp. kosher salt. Toss well and transfer to a large rimmed heavy-duty baking sheet. (If you're using beets, toss them separately with oil and salt, and transfer them to their own baking sheet.) Spread into a single layer. Roast, flipping with a spatula halfway through and rotating the baking sheet(s), until browned and tender, 20 to 25 minutes. Let cool for a few minutes on the sheet(s). Transfer to a large bowl.

 Choose 2 to 5 vegetables and/or fruits, for a total of 1-3/4 lb. (trimmed and cut into 3/4-inch dice or wedges; about 6 cups total)
  • sweet potatoes
    Sweet potatoes (unpeeled)
  • red potatoes
    Red, yellow, or purple potatoes (unpeeled)
  • carrots
    Carrots, any color (peeled)
  • parsnips
    Parsnips (peeled)
  • Turnips (unpeeled)
  • rutabaga
    Rutabagas (peeled)
  • butternut squash
    Butternut squash (peeled)
  • beets
    Red or yellow beets (unpeeled)
  • pears
    Pears (firm-ripe, unpeeled)
  • apples
    Apples (unpeeled)
Make a warm vinaigrette

Each of these dressings will pair with any combination of roasted fruits and vegetables, so pick whichever you’re in the mood for. Remember to taste the vinaigrette for seasoning before dressing your salad, and don’t be afraid to add more acid if you like it brighter.

 Choose one vinaigrette (click the links for the recipes)

Assemble the salad
Lightly season 4 lightly packed cups mixed sturdy winter greens (torn or cut into bite-size pieces if large) with kosher salt and then drizzle with 2 Tbs. of the warm vinaigrette. Toss, taste, and add a little more dressing, if necessary. Arrange the greens on a platter or plates.

Season the roasted vegetables with a pinch more salt, and dress them lightly with 1 to 2 Tbs. of the remaining vinaigrette.

Scatter over the greens, then top with 1/4  cup toasted nuts, 1/3 to 2/3 cup cheese, and 3 Tbs. driedfruit (all optional; see options below). Serve right away, passing the remaining dressing at the table.
Choose 2 to 4 Greens
  • kale
    Baby kale
  • Baby collards
  • swiss chard
    Baby chard
  • escarole
    Escarole
  • frisee
    Frisée
  • endive
    Endive
  • radicchio
    Radicchio
  • baby arugula
    Arugula
  • Baby mustard
  • Mizuna
  • Tatsoi
  • spinach
    Spinach
  • parsley
    Parsley leaves
Choose one type of nuts or seeds (optional)
  • pecans
    Pecans, chopped
  • walnuts
    Walnuts, chopped
  • hazelnuts
    Hazelnuts, chopped
  • almonds
    Almonds, sliced or slivered


  • pine nuts
    Pine nuts
  • pepitas
    Pepitas
  • Sunflower seeds
Choose one cheese (optional)
  • blue cheese
    Blue cheese, crumbled
  • feta
    Feta, crumbled or diced
  • goat cheese
    Fresh goat cheese, crumbled
  • Cheddar
    Aged Cheddar, grated, diced, or crumbled
  • gouda
    Aged Gouda, grated, diced, or crumbled
  • parmigiano
    Parmigiano-Reggiano, grated or shaved
Choose one dried fruit (optional)
  • cherries
    Cherries
  • raisins
    Raisins
  • cranberries
    Cranberries
  • figs
    Figs, chopped
  • Dates, pitted and chopped
  • plums
    Plums, chopped
Favorite Recipes
Here are six of our favorite roasted vegetable salad recipes.
Bonus recipe: Roasted Beet, Apple, and Pear Salad with Goat Cheese, Cherries, and Pecans 
Photos: Scott Phillips


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