from NY Times Cooking
INGREDIENTS
- 1 pound hot or sweet Italian pork sausage, loose or removed from its casing
- Olive oil, if necessary
- 1 large red or yellow onion, chopped
- Kosher salt
- 6 garlic cloves, chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 thyme sprigs
- 2 oregano sprigs, leaves only, or 1 teaspoon dried oregano
- Generous pinch of red-pepper flakes
- Freshly ground black pepper
- ¾ cup dry white wine
- 1 bay leaf
- 2 cups dried lentils, preferably black beluga
- 1 (14-ounce) can whole or chopped tomatoes
- 8 cups chicken stock
- 5 ounces greens, such as baby spinach or kale, or 1 medium bunch greens, such as chard or kale, stemmed and chopped
- 1 tablespoon red-wine vinegar
- Chopped fresh basil, for topping
- Grated Parmesan, for topping
Directions
- In a large, dry skillet over medium-high heat, cook the sausage, breaking it up with a spatula, until it is in small, coarse pieces, and starts to brown and sizzle in its own fat, about 8 minutes. Using a slotted spoon, transfer the cooked sausage to a 5- to 8-quart slow cooker. There should be a thin layer of fat covering the bottom of the skillet. If there is much more than that, pour a bit of the fat off. If there is not enough fat to cover the bottom of the pan, add a drizzle of olive oil.
- Add the onion to the skillet, season generously with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Reduce heat to medium-low, add garlic and cook until softened and fragrant, about 2 minutes. Add the onion and garlic powders, the herbs, red-pepper flakes and several generous grinds of black pepper. Stir to combine. Increase heat to medium-high, pour in the wine and stir well, scraping the bottom of the pot. Let the wine bubble until the pan is almost dry, about 3 minutes.
- Scrape the skillet mixture into the slow cooker with the sausage. Add the bay leaf and the lentils. Add the tomatoes with their juice. If using whole, crush the tomatoes into pieces using your hands as you add them with their juice. Pour in the chicken stock. Season generously with pepper and add 1/2 teaspoon salt if you are using low-sodium stock or 1 teaspoon salt if using homemade unsalted stock. Do not add salt now if you are using fully salted stock. Stir well to combine all ingredients. Cover and cook on low until the lentils are tender, about 6 to 8 hours. (Taste the lentils to make sure they are firm but creamy on the inside; black lentils can vary in their cooking time depending on their age and the heat of your slow cooker.) The soup holds well on warm for 2 additional hours.
- Switch the heat to high. Remove and discard the thyme sprigs. Stir in the greens and cook until wilted and tender, about 2 minutes for baby spinach, 10 minutes for kale. Stir in the vinegar. Serve in bowls, topped with chopped basil and grated Parmesan.
Tip
- For a variation of this soup without the sautéing, you can simply skip Steps 1 and 2, and add all the ingredients to the slow cooker. Don’t use raw sausage, which is unappetizing in texture if it isn’t browned first. Instead, add thin slices of a dry-cured sausage, like dried Spanish chorizo, or slices of a fully cooked pork or turkey sausage when you add the greens. Just let the sausage warm through before serving.
INGREDIENTS
- 2 large lemons
- 8 fresh globe artichokes (or 8 frozen artichoke bottoms, quartered, or about 1 1/2 cups frozen artichoke hearts)
- 6 bone-in, skin-on chicken thighs (about 2 pounds total)
- Kosher salt and freshly ground pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, chopped
- 1 tablespoon chopped fresh parsley, plus more to garnish
- ½ teaspoon saffron
- ½ teaspoon ground cinnamon
- 1 ½ cups chicken broth, plus more if needed
from NY Times Cooking
DIRECTIONS
- If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
- Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird’s beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon-baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
- Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
- Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
- Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
- Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.
from Martha Stewart Living
Ingredients
3 tablespoons rice vinegar
5 tablespoons vegetable oil
4 cups finely shredded red cabbage (from 1/2 head)
Kosher salt and freshly ground pepper
4 boneless pork chops (½ inch thick; 1 pound total), patted dry
4 cups broccoli florets (12 ounces)
4 scallions, thinly sliced, whites and greens separated
2 tablespoons minced fresh ginger (from a 2-inch piece)
2 mini cucumbers, halved lengthwise and thinly sliced (¾ cup)
1 cup cooked brown rice
Directions
In a large heatproof bowl, whisk together vinegar and 3 tablespoons oil. Add
cabbage: toss to coat. Season generously with salt. Season pork with salt and
pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and broccoli;
season with salt and pepper. Saute for 2 minutes. Add 1/4 cup water, cover and cook until broccoli is crisp-tender, 3 minutes. Stir in scallion whites and ginger: cook, stirring, 30 seconds. Transfer to bowl with cabbage.
Add remaining 1 tablespoon oil to skillet over medium-high heat, then pork. Cook,
flipping once, until a thermometer inserted in thickest parts registers 140 degrees F, 3 to 4 minutes. Transfer to a plate; let cool slightly, then thinly slice. Toss cucumbers and
rice with cabbage mixture; season with salt and pepper. Divide among plates; serve
with pork and top with scallion greens.
From Martha Stewart Living
Ingredients
12 ounces baby potatoes, halved (quartered, if large)
Kosher salt and freshly ground pepper
1/4 cup cornichons, sliced lengthwise, plus 2 tablespoons pickling liquid
1 teaspoon Dijon mustard
Pinch of sugar
¼ cup extra-virgin olive oil
1 small fennel bulb, thinly sliced, plus 1/4 cup chopped fronds
1 pound large shrimp, peeled and deveined
1 head butter lettuce (8 ounces), leaves separated
4 hard-cooked eggs, halved
Directions
Place potatoes in a medium saucepan: add enough water to cover by 1 inch. Add
2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until
potatoes are easily pierced with the tip of a knife, 1 5 to 20 minutes. Meanwhile,
whisk together pickling liquid, mustard, and sugar Whisk in oil; season with salt and
pepper Stir in fennel fronds. Transfer potatoes to a bowl with a slotted spoon, and
toss with 2 tablespoons dressing.
Return water to a boil; add shrimp Remove from heat and let stand, stirring
occasionally, until shrimp are bright pink and opaque, 2 to 3 minutes. With a slotted
spoon, transfer to an ice-water bath until cool. Drain well. Toss lettuce and sliced
fennel with 2 tablespoons dressing; arrange on a platter Top with potatoes, shrimp,
cornichons, and eggs. Drizzle with remaining dressing; serve.
Ingredients
1-1/2 lbs. small red bliss potatoes
½ C Italian salad dressing
1 medium sweet red pepper, cored, seeded and diced
1 (15 oz.) can artichoke hearts, drained and quartered
½ lb. sliced smoked turkey, cut into small pieces
½ lb. mozzarella cheese, diced
1 (2.5 oz) can sliced ripe olives, drained
½ C mayonnaise
¼ C chopped fresh Italian parsley, plus several sprigs for garnish
½ tsp. salt
½ tsp. hot red pepper flakes
2 medium tomatoes cut into wedges for garnish
Directions
Bring 6 cups of water to a boil in a medium saucepan. Add potatoes and simmer over low heat until a sharp knife slides through center of potato, about 20 minutes. Drain and let cool slightly.
Cut warm potatoes into bite-size pieces and place in a large bowl. Toss with Italian salad dressing; let cool completely.
Add sweet red peppers, artichoke hearts, smoked turkey, mozzarella cheese, ripe olives, mayonnaise, parsley, salt and pepper flakes to potatoes. Gently toss to combine.
Shred:
1 head cabbage (I used half green and half red/purple)
1 small onion
1 medium green pepper
2 large carrots
Dressing:
1-1/4 cup of sugar
1 cup cider vinegar
¾ cup salad oil
1Tbs. dry mustard
1 tsp. celery seed
1 tsp. salt
Bring dressing to a boil (dissolving all sugar); pour over shredded veggies. Refrigerate at least 4 hours.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/3 pounds chicken breast tenders, cut into
1-inch pieces - Salt and pepper
- 1 1/2 tablespoons butter
- 4 cloves garlic, chopped
- 2 shallots, chopped
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 1 lemon, juiced
- 1 cup chicken broth or stock
- 3 tablespoons capers, drained
- 1/2 cup flat-leaf parsley, chopped
- 1 pound penne rigate pasta, cooked to al
dente - Chopped or snipped chives, for garnish
Directions
Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin
olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken
until lightly golden all over, about 5 to 6minutes. Remove chicken from pan and
return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute
garlic and shallots 3 minutes. Add flour and cook 2 minutes.
Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes.
Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper,
to your taste. Top with fresh snipped chives.
Ingredients
- 2 tsp. granulated sugar
- 1 tsp. active dry yeast
- 1 cup warm whole milk (110° to 115°)
- 1 Tbsp. olive oil
- 2 tsp. kosher salt
- 2 tsp. caraway seeds
- 2½ cups all-purpose flour
- ¾ lb. thinly sliced corned beef
- ½ lb. thinly sliced lacy Swiss cheese
Sauce
- ½ cup mayonnaise
- 3 Tbsp. finely diced dill pickles
- 2 Tbsp. ketchup
- 1 tsp. brown sugar
- ½ tsp. onion powder
- ¼ tsp. pepper
- 2 dashes Louisiana-style hot sauce
- Dash garlic powder
Directions
- Add sugar and yeast to warm milk; let stand 15 minutes. Beat the yeast mixture, oil, kosher salt and caraway seeds until blended. Beat in flour, ½ cup at a time, just until combined. With oiled hands, place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours.
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Meanwhile, mix all ingredients for Thousand Island sauce; refrigerate.
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Punch down dough. To assemble the pizza swirls, turn the dough onto a well-floured surface; roll into a 15 x 10-in. rectangle. Arrange corned beef and cheese slices to within ¾ in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Cut crosswise into 1-in. slices. Place slices, sides touching, on a parchment paper-lined baking sheet.
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Preheat oven to 375°. Cover pizza swirls with greased foil; let stand for 20 minutes. Bake, covered, 20 minutes; remove foil and bake until golden brown, 15-20 minutes longer. Serve warm with Thousand Island sauce.
Ingredients
- 1¾ cups all-purpose flour
- 1 tsp. kosher salt
- 1 tsp. sugar
- ½ cup plus 2 Tbsp. cold unsalted butter, cubed
- 2 to 4 Tbsp. cold lager beer or beef broth
POTATOES
- 2 medium red potatoes, cut into ¼-in. cubes
- ½ tsp. kosher salt
- 3 green onions, chopped
- 2 Tbsp. unsalted butter, cubed
- 1 Tbsp. stone-ground Dijon mustard
- ½ tsp. pepper
PIE
- ½ lb. thinly sliced corned beef
- ¼ lb. sliced provolone cheese
- 1 Tbsp. cold whole milk or heavy whipping cream
Directions
- Whisk flour, salt and sugar; cut in butter until the size of small peas. Gradually add beer, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
-
Place potatoes and salt in a saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are crisp-tender, 6-8 minutes. Drain. Return to saucepan; add green onions, butter, mustard and pepper. Cook over medium heat, stirring frequently, until potatoes are tender, 6-8 minutes. Remove from heat; cool.
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Roll dough between two pieces of waxed paper to a ⅛-in.-thick, 12-in.- diameter circle. Remove top piece of waxed paper; place a 9-in. pie plate upside down over pastry. Lifting with waxed paper, carefully invert pastry into plate. Remove waxed paper. Trim pastry to ½ in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
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Preheat oven to 400°. Prick bottom and sides of pastry with a fork; line with a double thickness of foil. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool slightly.
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To assemble the pie, layer half the corned beef, half the cheese and three-fourths of potato mixture in baked crust. Repeat corned beef and cheese layers; sprinkle with remaining potato mixture. Re-roll dough trimmings; use a heart-shaped cookie cutter to make shamrock petals and a knife to cut out a stem. Top pie. Brush dough trimmings with milk. Bake until crust and cheese are golden brown, 35-40 minutes.
Ingredients
- 1 gallon water
- 1½ cups kosher salt
- ½ cup packed brown sugar
- ¼ cup mixed pickling spices, divided
- 4 tsp. pink curing salt (Prague Powder)
- 4 garlic cloves, minced
- 2 oven roasting bags
- 1 fresh beef brisket (4 to 5 lbs.)
- 2 large carrots, chopped
- 2 medium onions, chopped
- 2 celery ribs, chopped
Directions
- In a large stockpot, combine water, kosher salt, brown sugar, 2 Tbsp. pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled.
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Place one large oven roasting bag inside another. Place brisket inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat the meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce the heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours.
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Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. To make ahead, refrigerate meat in cooking liquid several days; reheat in liquid.
