I add all those ingredients in a bowl first- whisk together. then pour over salmon. My 8oz piece of salmon took about 8 minutes in the broiler (remember to use broiler safe pan- pryrex is not broiler safe!) I used a small bread loaf pan—then to reduce the extra glaze- I put the loaf pan directly on my stovetop flames. Only reduce for a minute or two- you want it just thick enough that when you run the back of a wooden spoon across it—it leaves a path.
I’m not quite sure what just happened in my oven, but I am pretty sure it was magical. Lest we think I am not humble— let me explain the sensation—outer super crispy skin—and fall-off the bone succulent meat. How is this even possible? High heat, apparently. Welcome to the tastier and faster way to make chicken. Sam pointed me to this recipe— which gives us the method. She also said- sometimes when she runs out of lemons- she puts orange in the cavity. So, I took this idea- and used orange—and added that extra amazingness of Five Spice. If you don’t have/know this—it is an amazing Asian spice blend—that is warm and delicious- made from Szechwan pepper, star anise, fennel, cinnamon and cloves. You can find it most places- or you can mix up your own (which I once did in a pinch in Andorra to make some of Sydnie’s Taiwanese stew.) Other than that, I was mostly faithful to Thomas Keller’s method. One super genius move- that I think gets you’re the extra crispiness- not butter or oil on the skin. Instead, a pat of butter melting over it after you take it out of the oven- amazing! Now of course, the take-away here is the method- feel free to experiment w. spices- or keep even more faithful to the original recipe.
ALSO- I did these on a bed of roast potatoes. Which amazingly- with the high heat and the chicken drippings- turned into a fry-like texture. I had small potatoes, a i chopped into big chunks, coated w. olive oil, salt & pepper. placed at bottom of the pan.
Thomas Keller’s- My Favorite Simple Roast Chicken from Epicurious.
1 2-3 pound chicken [mine was 3 1/2 pound]
salt & pepper
Keller- 2 teaspoons minced thyme (optional)
tessa- five spice & 1 orange
Preheat to 450.
Rinse chicken. Dry well (!) this gives you crispier skin. Salt and pepper the cavity. Keller says truss the bird (which I didn’t). Sprinkle bird generously with salt.–he rains the salt over the chicken to get an even coating (about a tablespoon, he says). Season with pepper to taste. Cut orange in half (mine happened to be juiced- because I needed it for some cranberry chutney.) Sprinkle chicken lightly with a big pinch of five spice, if using.)
Now. Keller says:
“Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don’t baste it, I don’t add butter; you can if you wish, but I feel this creates steam, which I don’t want. Roast it until it’s done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.”
And perhaps with a sauté pan- or if you use a rack- your bottom half of the chicken would get nice and crispy too. But because I was on a bed of potatoes, this made steam. So after 30 mins, I took the chicken off, moved around the potatoes, and placed the chicken upside down for 15 mins (this gave color to the very pale underside). Then, I flipped back over- moved the potatoes one more time- for the last 15 minutes. I cooked mine for 60 minutes, because it was just larger than what the recipe calls for. Let rest.
“Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I’m cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook’s rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You’ll start using a knife and fork, but finish with your fingers, because it’s so good.”
Note: The more weight the bird is- longer it takes to cook- so pay attention to the size of your bird. As a frame of reference- and not too far off- Ina Garten roasts her chicken (5-6 pounds) at 425 for 1 ½ hours, or until the juices run clear when you cut between the leg and the thigh. I don’t want to confuse things. I just want to tell you people are always way more nervous—about not cooking the chicken enough- when you really could be worried about not over-cooking it.
Happy Passover, kids.
I don’t generally repost things– but I thought– ’tis the season, everyone should have these recipes top of mind.
Rachel H.’s Flourless Chocolate Torte (originally posted November 2010)- but new pic! as just made it for tonight’s seder at the Weiner house.
This is the fucking bomb. Like seriously, one of the best. If my memory serves me right, when we were kids- Rachel- the entrepreneur- would sell these for Passover. So when Jess P. said this was her favorite cake– even though I haven’t had Rachel’s in over a decade probably- I knew just who to ask for the recipe. The lovely Dolores lent me her springform pan for this- but it was so good- that after this, I went out and bought by own– so I can make this again and again.
1/2 lb. [2 sticks] unsalted butter, cut into small pieces, at room temperature
8 oz unsweetened chocolate
4 oz semisweet chocolate
1/2 cup water
1-1/3 cup sugar
5 extra large eggs at room temperature
Preheat oven to 350 degrees
1. Grease 9″ cakepan or springform pan [springform works best], and place a circle of parchment or waxed paper on the bottom that has been cut to fit. If waxed paper is used, grease that too- parchment paper doesn’t need greasing.
2. Chop both chocolates and set aside.
3. Combine the water w. one cup of the sugar in a heavy 2-quart saucepan. Bring to a boil over high heat, and cook about 4 minutes, or to a temperature of 220 degrees.
4. Remove the saucepan from the heat, and immediately add the chocolate pieces, stirring until they are melted and smooth. The mixture may “seize,” but that is all right. It will blend once the butter is added. Immediately start adding the butter, stirring gently until it is all melted in
5. Place the eggs and the remaining sugar in the bowl of an electric mixer. Start beating on high speed and continue until they are quite thick and pale yellow, and tripled in volume. This takes about 15 minutes [watched some madmen to occupy myself through this]
6. Start mixing egg and sugar mixture at slow speed. Add the chocolate mixture, stirring only until fully incorporated.
8. Pour the mixture into the prepared cake pan. Set the pan inside a slightly larger pan, and pour boiling water around it. Do not let the sides of the pans touch.
9. Place in the oven and bake 25 minutes. Insert a cake tester or point of a knife into the center of the cake. If it comes out clean, the cake is done. If not, continue cooking for up to 10 minutes longer. Do not cook longer than a total of 35 minutes.
10. Let cool in the pan for 10 minutes. Run a sharp knife around the edge of the cake and unmold onto a cookie sheet. Invert a serving plate over the cake, and turn it right side up.
Dust w. confectioner sugar.
Note: This cake may be eaten warm or cold, w. whipped cream and fresh fruit, or w. creme anglaise.
The texture of the cake will change if left overnight. It is still good- but firmer.
Original Post- April 2011: Matzoh Brei. Takes about 5 mins to make. This passover dish– need not just be for holidays nor just for breakfast. In fact, I enjoyed it for dinner a couple times last week. Top with whatever you like. Personally, I like cinnamon sugar, strawberry jam and maple syrup. Yup, all three together.
3 sheets matzah- i like egg matzah
Break up the matzah into a colander. Run it under hot water for 10-15 seconds. Press to get out excess water. Crack eggs in a medium bowl, whisk up. Add salt & pepper. Add matzah into egg bowl. Mix up. Heat skillet. Add tablespoon of butter. Add egg/matzoh. Flip after a minute or so. Flip again. Might fall apart but just scramble around until eggs look done- just takes a few minutes.
I last made this dish– and started a post on November 6, 2010 (ah, drafts box). But, as tasty as this dish is, I was wholly unsatisfied with the picture– and it took me, oh, a few years to remake and reshoot. This dish is made to share— because it is basically a vat of bacons, egg and pasta– mmmm… Come to think of it– why isn’t this a more standard brunch dish? What is great about this America’s Test Kitchen recipe– is that it does not use cream– it is has this ingenius method of heating a bowl, mixing in raw eggs, which cook as you mix them. Very clever guys.
America’s Test Kitchen recipe
1/4 cup extra virgin olive oil [i know oil and bacon seems gratuitous but just do it]
1/2 pound bacon (6-8 slices), halved lengthwise, then cut crosswise into 1/4 inch pieces. [I only used 7 oz, because that’s what I had]
1/2 cup dry white wine
3 large eggs
3/4 cup finely grated Parmesan cheese [I really wanted to use both, but I am cheap and only bought Parm. Used 1 cup]
1/4 cup Pecorino Romano cheese
3 small cloves garlic, minced
1 pound spaghetti
ground black pepper
Adjust oven rack to lower-middle position, set [big] heatproof serving bowl on rack, and heat oven to 200 degrees. Bring 4 quarts water to rolling boil in large stockpot.
While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking. Add bacon and cook, stirring occasionally, until lightly browned and crisp. about 8 minutes. Add wine and simmer until alcohol aroma has cooked off and wine is slightly reduced 6-8 minutes. Remove from heat and cover to keep warm. Beat eggs, cheeses, and garlic together with fork in small bowl; set aside.
When water comes to boil, add pasta and 1 tablespoon kosher salt; stir to separate pasta. Cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet. Transfer drained pasta to warm serving bowl; if pasta appears dry, add some reserved cooking water and toss to moisten. Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt; toss well to combine. Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine. Garnish with basil and serve immediately.
[it starts to clump if don’t serve immediately. My serving bowl was way too small so mixed in the big pasta pot—which I figured was just as hot as the bowl I had sitting in the oven.]
I love when you google three terms—Kale, Chorizo, Egg— and find exactly what you are looking for. Ah, the internet. I bought this amazing Spanish chorizo from Formaggio- my favorite South End over-priced yet insanely delicious provisions/cheese shop.
Recipe found on serious eats- adapted from a Nigella Lawson recipe. I found it to be a high chorizo-kale ratio- so it is ok if you have a bit more kale/bit less chorizo.
12 oz curly kale, stems removed, roughly chopped
2 tablespoons vegetable oil [I used olive]
8 oz dried Spanish chorizo, halves lengthwise and slice ¼ inch thick [I peeled off casing, though not sure that is entirely necessary]
2 tablespoons white vinegar [I used a little less and white wine vinegar]
salt & pepper
bring a large pot of salted water to boil. Add Kale and cook until tender but not completely soft, 5-7 mins. Drain in colander. Rinse in cool water. Squeeze out excess water.
Pour oil into large skillet. Add chorizo and cook until some of the fat renders out, 3-4 mins. [i looking in the pan- thinking it seemed like a lot of oil- ended up pouring some off-- then adding it all back in. wasn't greasy at all- was extra tasty.] Add kale. Season w. salt and pepper. Toss until kale is fully coated.
For eggs, pour water in med/small saucepan- 2-4 inches of water. Bring to a bare simmer. Crack each egg into a separate shallow dish. Once tiny little bubbles start to rise from the saucepan, add vinegar. Gently slide egg into the water. Cook until whites set [this says 3-4 mins… but I think I did mine a little less]
Ever since I made David Lebovitz’s Mint Brownies at Mrs. Weiner’s house- I have been dreaming of creating a peanut butter version. One time, in the Adirondaks, we attempted a peanut butter swirl—but this current version is really PB done right. The idea- like the peppermint patty- was to make a homemade peanut butter cup layer. Success! Of course- you can cheat and just put Reeces cups in the middle- but where is the fun in that?
Also made in blizzard– Vegetarian Chili- yum.
Because it makes such an absurd amount- I decided to halve the mint brownie recipe for an 8×8 pan.
Homemade Peanut butter Cup (double below if making 9×13)
8 oz bittersweet or semi sweet chocolate
¾ cup smooth creamy peanut butter (I read once that you aren’t supposed to use natural kind for this- so I used Trader Joes brand)
¼ cup sifted confectioner sugar
2 tablespoons butter
Measure out 8×8 on a sheet of parchment paper (I did this just by folding the edges over an 8×8 pan- then placed demarcated sheet on bigger flat cookie sheet). In a pyrex bowl set over low simmering water, melt 4 oz of chocolate. When melted, spread on your 8×8 square. Freeze. Mix peanut butter, sugar and butter for your filling. Once chocolate is hardened, spread on PB layer. Freeze again. I left this for like 20 mins so PB could harden a bit. Melt the other 4 oz of chocolate. Gently spread on your PB layer- freeze again. [Can be made ahead- I left mine in the freezer overnight. Can also just enjoy as is!]
David’s Brownies- originally a Maida Heatter recipe. So I halved the recipe below for 8×8. [see brackets]
8 ounces (225g) unsweetened chocolate [4 oz]
8 ounces (225g) unsalted butter [4 oz- 1 stick]
5 large eggs, at room temperature [2.5 eggs. I cracked two in. Then cracked one in a mason jar- scrambled up. And approximated half an egg]
2 teaspoons vanilla extract [1 tsp]
1/4 teaspoon salt [generous 1/8]
1 tablespoon instant coffee or espresso [approximated this to 1 ½ tsp]
3 1/2 cups (350g) sugar [1 ¾ cups]
1 2/3 cup (170g) sifted flour [5/6 cup flour, approx. 3 oz or 85g if you have a scale]
1. Preheat the oven to 425ºF (218ºC).
2. Line a 9 x 13-inch baking pan with foil, shiny side down. Smooth the foil then butter it lightly or coat it with nonstick spray- see Just the Tips #2.
3. Chop the chocolate and cut the butter into cubes, then warm them together in a medium bowl set over a pan of barely simmering water, stirring occasionally. Remove from heat as soon as both are melted and smooth.
4. In the bowl of a stand mixer fitted with the whisk attachment or by hand, whip the eggs, vanilla, salt, instant coffee, and sugar on high speed for about ten minutes until foamy and stiff.
5. By hand, stir in the chocolate mixture, then the flour.
6. Smooth half of the batter into the pan. Place a layer of PB cup- can break up but I just measured an inserted giant slab.
7. Pour the rest of the batter over the mints and smooth the top.
8. Bake the brownies for 35 minutes [my 8x8 I left in for 25 mins. They were probably a touch underdone], rotating the brownies midway during baking.
When the brownies are done, they will have a firm crust on top but a toothpick inserted into the center should come out wet. Do not overbake the brownies.
9. Let the brownies cool completely [this took several hours], then lift them out of the pan and slice into rectangles. [I was impatient about this- bad idea- but melted PB- so effing good. I left in the fridge overnight to firm up]
Storage: The brownies will keep at room temperature for up to three days. They can be frozen, well-wrapped, for up to two months.
This is less of recipe- then a call to throwing together the contents of your fridge- when it is too cold and you are too cheap to buy ingredients. Here’s to hearty weekday sustenance! Jess P. I feel like you make a vegetarian version of this? with tiny pasta (which has a special name) and maybe tomato?
This is also sort of a riff on italian wedding soup– which i love– but thought that sausage was a nice shortcut to making own meatballs. But a recipe for that soup– inspired the finish- crack an egg in a swirl around. Totally fine w. out this last step- but it makes it super extra hearty.
needless to say, you can increase recipe amounts and get more experimental with add-ins and spices.
4 cups chicken stock (homemade please!) [this is what i had, and mine had a pretty high stuff to soup ration- could prob use like 6 cups of broth- if you want it more... well, brothy]
1 bunch of kale (in a moment of true laziness i bought a pre-cut version from trader joes the other day. i am embarrassed and will never do it again. it was all stalk. but yes, totally convenient. used half a bag) escarole would also be perfect. other dark green also acceptable. if i had used a real bunch of laciento kale i probs would have taken out the stem.
1 or 2 sausage link (i think mine was hot italian- any kind will do. as Rach W. pointed out- i buy the good butcher kinds- and take out of the casing and slice into semi-circles)
1 small onion (half a large), finely chopped
1 or 2 cloves garlic
pinch of red chili flakes
1- 14oz can cannellini or other white beans
optional: add some cooked tiny pasta, arborio rice, orzo [one thing to know is that if you are planning to have leftovers it can be good to keep, especially the arborio, separately from the soup- because it will suck up the stock like a sponge]
Pour a generous glug of olive oil (tablespoon or two) and tablespoon (or two) of butter. Saute onion for a few minutes. Add garlic and chili flakes until fragrant. When onion has begun to soften, add sausage. Once looking pretty cooked (a few minutes). Add Kale and cover to cook down. Once that is ready, add beans and stock. Simmer to blend all flavors.
Before eating, can crack and egg in a swirl w. a fork. I’d personally do this with only the portion i am reheating. But not sure that is totally necessary to keep separate like that.