Polenta With Cranberry Beans ~. Rancho Gordo

 

Polenta With Cranberry Beans

If you take advantage of any of my recommendations, I hope it will be to buy the Rancho Gordo Beans and any of their line of products.  The quality is unsurpassed 

In the Rancho Gordo library, we have a well-used copy of the book Fagioli: The Bean Cuisine of Italy (Rodale, 2014) by Judith Barrett, and this recipe is inspired by the book. When we tested it in the Rancho Gordo kitchen, it was a big hit. As we licked our bowls clean, we all agreed that it was a polenta dish with beans, not a bean dish with polenta, if that makes sense. 

Ingredients:

• 1/4 cup olive oil
• 1 large or 2 small red onions, finely chopped
• 2 cloves garlic, peeled and finely chopped
• 2 cups canned chopped tomatoes, with their juices
• 1 tablespoon red wine vinegar
• 2 tablespoons tomato paste
• 1 cup chicken or vegetable broth
• 10 fresh basil leaves, finely chopped
• 4 fresh sage leaves, finely chopped
• 4 to 5 cups cooked, drained Rancho Gordo Cranberry, Occhio della Capra or Borlotti Lamon beans
• Salt and freshly ground pepper
• 2 cups Rancho Gordo/Anson Mills polenta
6 ounces pancetta, diced (optional)
Chopped fresh basil or parsley for garnish
Directions:
In a large pan, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring, until the onions begin to soften, about 3 minutes. Stir in the tomatoes and vinegar. Dissolve the tomato paste in the broth and add to the onions and tomatoes. Add the basil and sage. Season with salt and pepper and simmer until the sauce has thickened, 15 to 20 minutes.

1. Add the beans to the tomato sauce. Cook, stirring, to combine and heat through, about 15 minutes.
2. 
   
3. To prepare the polenta: In a heavy pot, combine the cornmeal with 1 tablespoon salt. Turn the heat to medium and gradually whisk in 9 cups cold water, stirring constantly, until the polenta begins to boil. Lower the heat and simmer, stirring frequently with a wooden spoon, until thick, about 45 minutes.
4. 
   
5. If using pancetta: Place the pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer the pancetta to a paper towel to drain.
6. 
   
7. To serve, spoon the polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta, if using. Garnish with fresh herbs.   
Makes 6 servings

Winter Vanilla & Sage Paloma

Winter Vanilla & Sage Paloma Mocktail

A refreshing grapefruit Paloma with a wintery twist! Elevate your mocktail game with a simple homemade syrup infused with sage and vanilla bean.  Very welcoming if you did a "Dry January".
Ingredients
Vanilla And Sage Simple Syrup
1/2 cup (125 mL) sugar
1/2 cup (125 mL) water
4 sage leaves, roughly chopped
1/2 vanilla bean, split
Mocktail
2 oz grapefruit juice, freshly squeezed
1/2 oz lime juice, freshly squeezed
1 oz vanilla & sage simple syrup
1 pinch salt
2 oz grapefruit sparkling water
Sliced grapefruit to garnish
Sage sprig to garnish
Directions:
For the simple syrup, in a saucepan over medium heat stir together sugar, water, sage and vanilla bean. Bring to a simmer and remove from heat. Let stand 15 minutes at room temperature before straining. Refrigerate until ready to use, up to 1 week.

In a cocktail glass filled with ice add the grapefruit juice, lime juice, simple syrup and salt. Stir to combine. Finish with grapefruit soda. Garnish with sliced grapefruit and sage sprig.
Syrup makes 1 drink; 1/2 cup (125 mL) simple

Figgy Pudding Cocktail

Figgy Pudding Cocktail

Figs and sage are a flavour match made in heaven! Any type of fig jam or spread works here, including those flavored with citrus or other fruits. Serve leftover fig jam with a cheese board, or spread it on raisin bagels or toast.

Ingredients:

1 tbsp (15 mL) fig jam
1 dried fig, halved
3 fresh sage leaves
1 1/2 oz aged or spiced rum
3 to 4 oz chilled ginger beer, such as Fever-Tree
Dried ginger slices and figs (or fig cookies) to garnish

Directions: 
In the bottom of a cocktail shaker, muddle jam, fig and sage until
sage is fragrant and mixture is combined. Fill cocktail shaker with
ice and add rum. Shake until thoroughly chilled, at least 15 seconds.

Strain mixture through a cone-shaped fine cocktail strainer into a
cocktail coupe. Top with ginger beer. Garnish with dried elements or
slices or cubes of fig cookie threaded onto a cocktail pick.                                                          Makes 1 Drink

Croque Monsieur Casserole A Croque Monsieur

Croque Monsieur Casserole 

A Croque Monsieur

France’s grilled ham and cheese topped with béchamel—is the perfect sandwich for a casserole treatment. We changed things up by using turkey in the sandwiches for some holiday feels, then topped it all with a cheesy mornay sauce. It’s a glorious lunch or brunch dish best served with a green salad and cornichon (small pickled cucumber).  

Serves 6 to 8

Ingredients:

Mornay Sauce
2 tbsp (30 mL) unsalted butter
3 tbsp (45 mL) all-purpose flour
1 3/4 cups (425 mL) whole milk 
1/4 cup (60 mL) heavy cream
1/4 tsp (1 mL) salt
Freshly ground black pepper
1 cup (250 mL) coarsely grated Gruyère
1/2 cup (125 mL) finely grated Parmesan
1/4 tsp (1 mL) freshly grated nutmeg

Sandwiches
16 slices white sandwich bread, crusts removed
2 tbsp (30 mL) Dijon mustard, divided
8 thin slices deli turkey
3 cups (750 mL) coarsely grated Gruyère, divided
Thyme sprigs and sage leaves to garnish (optional)

Directions
For the mornay sauce, place butter in a medium saucepan over medium heat. Once melted, add flour and whisk to combine. Cook 1 minute. Gradually whisk in milk, heavy cream, salt and pepper.

Bring to a boil, then reduce heat to maintain a very gentle simmer. Cook, whisking often, until thickened, 3 to 4 minutes. Remove from heat. Gradually whisk in Gruyère, Parmesan and nutmeg until cheeses have melted into sauce.

Preheat broiler on high.  Place bread on two broiler-proof baking sheets. Working one sheet at a time, broil on upper rack until golden brown, about 1 minute per side. (Watch the entire time!) Turn off broiler.

Preheat oven to 350°F (177°C).   To make sandwiches, spread Dijon mustard on half of toasts. Cut each slice of turkey in half, then fold each half in half and layer on top of Dijon on bread slices, overlapping to fit. Top each with 1/4 cup (60 mL) grated Gruyère cheese. Top with another piece of toast and press to adhere.

Ladle 1 cup (250 mL) mornay sauce into the bottom of a large 12-cup (3-L) casserole dish. Layer sandwiches in dish, overlapping slightly. Top with remaining mornay sauce. Use back of a spoon to spread sauce evenly over sandwiches. Sprinkle with remaining 1 cup (250 mL) Gruyère.

Bake on middle rack until sauce is bubbling, 15 to 20 minutes. Turn on broiler and broil, watching closely, until cheese is golden brown, about 2 minutes. Remove from oven and sprinkle with fresh herbs, if using.

Polenta With Cranberry Beans And Tomato Sauce

 

Polenta With Cranberry Beans And Tomato Sauce

Ingredients:

1/4 cup olive oil

1 large or 2 small red onions, finely chopped

2 cloves garlic, peeled and finely chopped

2 cups canned chopped tomatoes, with their juices

1 tablespoon red wine vinegar

2 tablespoons tomato paste

1 cup chicken or vegetable broth

10 fresh basil leaves, finely chopped

4 fresh sage leaves, finely chopped

4 to 5 cups cooked, drained Cranberry or Borlotti Lamon beans

Salt and freshly ground pepper

2 cups polenta

6 ounces pancetta, diced (optional)

Chopped fresh basil or parsley for garnish

Directions:

In a large pan, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring, until the onions begin to soften, about 3 minutes. Stir in the tomatoes and vinegar. Dissolve the tomato paste in the broth and add to the onions and tomatoes. Add the basil and sage. Season with salt and pepper and simmer until the sauce has thickened, 15 to 20 minutes.

Add the beans to the tomato sauce. Cook, stirring, to combine and heat through, about 15 minutes.

To prepare the polenta: In a heavy pot, combine the cornmeal with 1 tablespoon salt. Turn the heat to medium and gradually whisk in 9 cups cold water, stirring constantly, until the polenta begins to boil. Lower the heat and simmer, stirring frequently with a wooden spoon, until thick, about 45 minutes.

If using pancetta: Place the pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer the pancetta to a paper towel to drain.

To serve, spoon the polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta, if using. Garnish with fresh herbs. Makes 6 servings       Recipe of Rancho Gordo Beans

Sage-Infused Panna Cotta With Poached Pears & Walnuts

 

Sage-Infused Panna Cotta 

With Poached Pears & Walnuts

Infusing warm cream with sage off the heat imparts a light herbal flavour. It’s a wonderful contrast to the spiced poached pears and toasty walnuts. The leftover poaching liquid can be used to poach more fruit or reduced to a syrup for pancakes. To toast walnuts, bake on a baking sheet at 350°F (177°C) for 7 to 8 minutes.

Ingredients:

Poached Pears:
2 Bosc pears, peeled, quartered and cored
2 cups (500 mL) water
1/2 cup (125 mL) sugar
1/2 cup (125 mL) freshly squeezed lemon juice
1/4 cup (60 mL) honey
1 pod star anise
4 black peppercorns
1 slice fresh ginger, about 1 oz (30 g)
Pinch salt
 
Panna Cotta
1/4 cup (60 mL) cold water
2 1/4 tsp (12 mL) powdered gelatin
1 3/4 cups (425 mL) whipping cream
2/3 cup (150 mL) sour cream
1/4 cup (60 mL) sugar
1 vanilla bean, split, seeds scraped
1/2 cup (125 mL) whole sage leaves, about 15
1/2 cup (125 mL) walnut halves, toasted and chopped roughly

Directions:                                                                                                     To make poached pears, combine ingredients in medium-size pot. Cook at a bare simmer until pears are soft but not mushy (a paring knife will meet with little resistance), 25 to 30 minutes. Allow to cool in liquid. Transfer to an airtight container with liquid and refrigerate up to 1 week.

To make panna cotta, place cold water in a small bowl and sprinkle powdered gelatin over in a single layer. Set aside.
 
Whisk cream, sour cream, sugar and vanilla pod and seeds in a medium-size saucepan over medium heat. When mixture comes to a simmer and sugar is dissolved, remove from heat and add sage. Let stand 20 minutes. Remove vanilla pod and sage leaves with a slotted spoon and discard. Return to medium heat. When it comes to a simmer, remove from heat and whisk in gelatin mixture until dissolved.
 
Divide mixture between four 6-oz (170-mL) ramekins. Refrigerate, uncovered, until custard is completely set, 3 to 4 hours. When set, cover with plastic wrap and refrigerate up to 2 days.
 
Run a small knife around inside of ramekins and turn out each panna cotta into its own bowl to serve. Serve with two slices of poached pear and a few toasted walnuts on top. Spoon a little pear poaching liquid over each dessert to finish.   Serves 4

Baked Squash Risotto With Crispy Crumb Topping

    

Baked Squash Risotto With A Crispy Crumb Topping

This Baked no-stir risotto would be blasphemy in Italy, but thruthfully most people won't know the difference. It stars sweet rich Hubbard squash and the water from the squash gets used as the broth, which furtheramps up the pumpkin flavor . This wouls also be terrific made with sugar pumpkins.

Ingredients

Hubbard Aquash Puree And Broth

1 1/2 lbs (680 g) Hubbard squash, washed with skin on

5 cups water

1/2 teaspoon salt

Risotto

1 cup (250 ml) thinly sliced onion

3 tbsp (45 mL) unsalted butter, divided

1 cup (250 mL) coarsely grated zucchini

1 1/2 cups (375 mL) arborio rice

1/2 cup (125 mL) dry white wine

1 1/2 tsp (7 mL) salt

1/2 tsp (2 mL) freshly ground pepper

1/2 cup (125 mL) grated Pecorino Romano cheese

Topping

1/4 cup (60 mL) light olive oil

4 large sage leaves plus more to garnish

1/2 cup (125 mL) seasoned panko bread crumbs

Directions:

For the squash purée and stock, cut squash in quarters and scoop out seeds. Place in a large pot with water and salt. Bring to a boil and reduce heat to simmer. Simmer until squash is soft, about 10 minutes. Remove squash with a slotted spoon and place, skin-on, in a blender. Purée until creamy. 

Reserve 3 cups (750 mL) stock and keep hot. Remaining stock can be stored in an airtight container in the fridge for 4 to 5 days.

Preheat oven to 350°F`(177°C).

In a large Dutch oven with a lid, add 

onions, 

1 tbsp (15 mL) unsalted butter, 

grated zucchini, 

rice, 

wine, 

2 cups (500 mL) squash purée 

3 cups (750 mL) squash stock. 

Season with salt and pepper. 

Stir to combine. Cover with lid and bake until rice is tender, 45 to 50 minutes.

While risotto is baking, make topping. In a small saucepan, heat oil over medium-high heat. Add sage leaves and fry until crisp, about 30 seconds. Remove with a slotted spoon; drain on paper towel. Add panko and cook, stirring, until golden, about 1 minute. Remove from heat. Finely crush four sage leaves and mix into panko crumbs.

Remove risotto from oven and stir well. Stir in remaining 2 tbsp (30 mL) butter and cheese. It should have a creamy consistency and will start to thicken as it sits, covered, about 5 to 7 minutes.

Plate risotto and top with panko topping. Garnish with extra crispy sage leaves, if using. 

Serves 6 as a main, or 8 as a side.

Italian Cannellini Beans With Braised Pork Shoulder & Bitter Greens

Italian Cannellini Beans with Braised 

Pork Shoulder And Bitter Greens

You could call this an easy cassoulet, but it is much better than that. Make sure you get the Italian cannellini beans as they have excellent taste and texture. In a pinch you can use white kidney beans, but I find they take longer to cook. I have also used navy beans, which are not Italian but have lots of flavour, too. Using a mixture of bitter greens gives a real oomph to the dish.

Ingredients:

2 cups (500 mL) dried white cannellini beans
4 slices lemon, ¼ inch (5 mm) thick, seeds removed
6 sprigs rosemary
1 dried red chili pepper
2 lbs (1 kg) pork shoulder, cut in approximately 2 inch (5 cm) cubes
Salt and freshly ground pepper
1 tsp (5 mL) chopped fresh rosemary
3 tbsp (45 mL) olive oil
2 cups (500 mL) chopped onions
1 tbsp (15 mL) chopped garlic
1 tbsp (15 mL) slivered fresh sage leaves
2 cups (500 mL) chicken stock
8 cups (2 L) sliced bitter greens such as dandelion, arugula, kale or mustard greens

Directions:

Cover beans with water by 2 inches (5 cm) and soak overnight. Drain and rinse.

Place in a pot and cover with 2 inches (5 cm) fresh water. Add lemon slices, rosemary sprigs and dried chili. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour or until beans are mostly softened but still have some bite. They will continue cooking with the pork. Drain, reserving beans and cooking liquid separately. Remove and discard lemon slices, rosemary and chili.

Preheat oven to 275°F (140°C).

Season pork with salt, pepper and chopped rosemary. Heat oil in a large ovenproof casserole. Working in batches, sear pork 1 to 2 minutes per side or until browned. Remove to a plate and reserve. Remove all but 2 tbsp (30 mL) fat from pan. Reduce heat to medium and add onions. Cook for about 5 minutes or until softened. Add garlic and sage and continue to cook until garlic is softened, about 1 more minute. Add stock and 1½ cups (375 mL) of reserved bean cooking liquid and bring to boil. Stir in pork and beans. Bring back to boil and cover.

Place in oven and bake, covered, for 2½ to 3 hours or until pork is tender and beans are very soft. Raise heat to 350°F (180°C). Stir in sliced greens. Uncover and bake for another 20 to 25 minutes or until greens are softened.

Serves 6

 

Slow-Roasted Chicken With Four Heads Of Garlic

Slow-Roasted Chicken With Four Heads Of Garlic

Chicken thighs and drummies are slowly roasted with butter, sage and whole heads of garlic, yielding a rich pan sauce tempered by the briny bite of capers. The garlic becomes unbelievably creamy, and the chicken is crisp and succulent. This method for cooking chicken was developed by Andy Baraghani at­ Bon­ Appétit.

Ingredients:
4 large chicken thighs, about 2 lbs (905 g) total
4 large chicken drumsticks, about 1 lb (455 g) total
Salt and freshly ground pepper to taste
4 heads garlic
3 bay leaves
12 large sage leaves
2 tbsp (30 mL) unsalted butter, melted
1/3 cup (80 mL) dry white wine
3 tbsp (45 mL) capers, rinsed
Crusty bread for serving

Directions:

Preheat oven to 325°F (163°C).

Place chicken in a large heavy-duty baking dish. Season both sides with salt and pepper. Arrange skin-side up. With a sharp serrated knife, cut a layer off the top of garlic heads, just enough to expose the tops of cloves. Add, cut sides down, to dish with chicken. (It’s okay if it’s snug.) Tuck bay and sage leaves between and under the chicken. Brush everything with melted butter. Pour wine into the pan.

Bake chicken on the middle rack. After 30 minutes, baste chicken and garlic. After another 30 minutes, baste again and add capers. Continue cooking until chicken is browned and almost falling off the bone, other 30­ minutes (or 1 1/2 hours in total). Let stand for 10­ minutes. Serve in the middle of the table with crusty bread for mopping up juices and spreading garlic.

Serves 4

 

Roasted Porchetta Sliders **

                                          

Roasted Porchetta Sliders 

Directions:

Prep time: 30 Minutes

*Once prepped and assembled, allow the porchetta to marinate overnight in the refrigerator.
*Ask your butcher to debone the pork rump and butterfly it. You will need butcher twine to tie and hold the porchetta roll together.
*If you choose to debone and butterfly it yourself, be sure to keep all the fat intact.

Cook time: 3 Hours
Ingredients:
4 lbs. pork butt meat with fat and skin on (remove the bone and butterfly) 
6 to 7 sprigs of fresh rosemary
1 cup of fresh sage leaves
1 cup of fresh parsley 
3/4 cup fresh thyme
3 tbsp fennel seeds
8 cloves garlic 
3 tbsp salt
2 tbsp black pepper 
Extra-virgin olive oil 
15 slices of pancetta, thinly sliced 
1 bushel of fresh poultry blend herbs (for the stock at the bottom of the roaster pan) 
3 large carrots
3 celery ribs
1/2 large vidalia onion 
3 cups of chicken stock

Directions:                                                                In a food processor, add all the fresh herbs and dry seasonings (thyme, fennel, rosemary, sage, garlic, salt and pepper) Add 2-3 tbsp extra-virgin olive oil and blend together until a paste consistency is reached; place in bowl and set aside.                                                         With a knife, draw criss-cross lines on the meat side (not on the fatty skin side).                                                                                   With a cooking brush, spread the blended herb mixture evenly over the cut side of the meat, brushing generously. (If you do not have a cooking brush handy, you can make a brush using the fresh rosemary sprigs.)              Lay the pancetta slices over the flattened pork & herbs like a blanket, covering the meat.                                  Roll the pork all together (from the longer side) like a snug sleeping bag; tie the porchetta together tightly with butcher's twine so it forms a log. (Be sure to tie the twine evenly around the ends and middle of the porchetta log to hold it all together.)                                     Place the porchetta log in a sealed zip-lock plastic bag or wrap with saran wrap and refrigerate overnight for at least 24 hours, allowing the pork to seal in all the flavor.                       *Once the porchetta has marinated overnight, remove it and let it sit at room temperature before roasting it in the oven.

Directions:                                                                                                     Preheat the oven to 450°F.  Add the carrots, celery, onion, a bushel of fresh poultry herbs, 1/4 cup of extra-virgin olive oil and 2 cups of chicken stock to the bottom of a large roasting pan.Place the porchetta in the middle of the roasting rack.                                                                                            Season the top with salt, pepper and olive oil, massaging the seasoning all over the surface.                                              Roast in the oven at 450°F for the first 30 minutes, then reduce the temperature. Cook for 3 hours, basting the top of the meat with the pan juices every 30 minutes until golden brown and crisp on the outside.                                                        Once the porchetta is cooked, remove from the oven and let it rest for 20 minutes on a cutting board, allowing all the juices to distribute evenly throughout the porchetta. Remove the butcher’s twine, cutting it with kitchen scissors and discard. With a serrated knife, cut 1/4 inch-thick round slices.                                                                             To assemble the porchetta sliders, lightly toast the ciabatta rolls, lay a slice of provolone cheese on both the top and bottom of the roll, lay 2 slices of porchetta in the middle with a forkful of broccoli rabe.                                                              Cut each slider in half, stick a decorative toothpick through each half and serve on a platter just in time for kick-off time!

Bacon Wrapped Pork Loin With Apples And Sage

Bacon Wrapped Pork Loin With Apples And Sage

Choose bacon well-streaked with lean meat as well as fat and purchase it from the butcher’s case, as it tends not to be as watery as the bacon in the 500 g (1 lb.) packages. 

Ingredients:
2 large pork tenderloins, total about 2 lbs (about 1 kg)
10 fresh sage leaves, very finely chopped, or 1 tsp. 

   or 1 teaspoon dried rubbed sage
2 to 3 large garlic cloves, minced
¼ teaspoon (1 mL) salt
¼ teaspoon (1 mL) freshly ground black pepper
9 to 10 slices thick-cut bacon
Kitchen twine
3 to 4 large apples such as Cortland or Spy
1 large cooking onion
2 tablespoons (25 mL) all-purpose flour
1½ cups (375 mL) chicken broth or stock

Directions:
If any silver skin on loins is present, cut away and discard. Sprinkle sage, garlic, salt and pepper all over loins. Place loins closely together lengthwise, with thick ends meeting thin ends, to even out roast thickness.

Lay out slices of bacon snugly together on a cutting board, forming a rectangle. Place loins across bacon so bacon ends emerge from each side. Beginning at one end, lift a bacon end up over loins at a 45° angle. Then, alternating sides, continue lifting bacon ends down the length of roast forming a chevron pattern of bacon on top.

Cut five 12-inch (30-cm) lengths of twine and one 30-inch (75-cm) length. Place 5 shorter lengths of twine under loins widthwise. Working out from roast centre, firmly (but not causing deep indents to form) tie up each piece of twine, spacing evenly apart. Then tie up roast lengthwise with longer piece of twine. Trim twine ends; discard. (Roast can be prepared, covered and refrigerated for up to half a day. Add 10 to 15 minutes to roasting time.)

When ready to roast, preheat oven to 425°F (220°C). Heat a large frying pan over medium heat. Lightly brown roast on all sides, about 15 minutes in total. Transfer to a baking pan lined with a rack. Place in oven; set time for 30 minutes. Check and continue roasting until a meat thermometer reads 145°F (63°C). Remove from oven: transfer to cutting board. Cover roast with foil; let rest 15 to 20 minutes.

Meanwhile, peel core and slice apples. Thinly slice onion.

Drain most of fat from frying pan; place back over medium heat. Add onion; cook 10 minutes or until lightly browned. Stir in flour; cook 1 minute. Stir in chicken broth; add apple slices. Bring to a boil; simmer, covered, 5 to 10 minutes or until apples are tender and sauce is lightly thickened. Add more broth if too thick; keep covered and hot.

To slice pork roast, snip off lengthwise string. Then slice about ¾ inch (2 cm) thick, removing crosswise strings as they are encountered. Place a few saucy apples on each warm serving plate, top with a couple of slices of roast and drizzle with more sauce. Serve with mashed potatoes and a steamed julienne of carrot and kohlrabi.

Serves 6 to 8

Fall One Pot Meal

Fall One Pot Meal

Ingredients:

4 oz. bacon, cut into ¼-in. cubes
8 oz. baby bella mushrooms, cut into ½-in. wedges
1 tsp. fresh thyme leaves
8 bone-in chicken thighs (about 2 lbs.), skin on
½ tsp. kosher salt
½ tsp. freshly ground black pepper
3 Tbs. sunflower oil
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
½ cup (4 oz.) dry white wine
1 cup (8 oz.) chicken stock
10 fresh sage leaves, tough center rib removed, leaves coarsely chopped
1 cup farro
2 cups ½-in. cubes butternut squash
½ medium cauliflower, outer leaves removed, cut into 2-in. florets
¼ cup tightly packed coarsely chopped fresh flat-leaf parsley, for garnish

Directions:
Heat an 11-in, skillet over medium heat. When hot, add the bacon. Once the fat starts to render, add the mushrooms and thyme. Cook for 4 to 5 minutes, until the mushrooms begin to brown. Transfer the bacon and mushrooms to a bowl and set aside.

Sprinkle the chicken thighs with salt and pepper. Add the oil to the skillet and swirl around. Then add the chicken, skin-side down. Cook on all sides for 6 to 8 minutes, until browned. Transfer the chicken to a plate.

Add the onions and garlic to the skillet and cook until translucent, 3 to 4 minutes. Pour in the wine and reduce by half. To the skillet, add the stock, sage, farro, and the chicken and any accumulated juices, and cover. Reduce heat to medium-low and cook for 12 to 14 minutes. Then add the squash and cauliflower and cook until the veggies are fork tender, 14 to 16 minutes. Stir in the reserved mushrooms and bacon. Garnish with parsley and serve.     Makes 4 servings

Pro Tip:

You can substitute the sunflower oil with any other neutral oil, such as grapeseed or canola.

Add coarsely chopped toasted hazelnuts for an extra crunch.

Flattened Chicken Thighs With Lemon Slices

Ingredients:


For the Marinade:
2 lemons, rinsed
¼ cup fresh thyme or oregano leaves
1 ½ tablespoons chopped fresh sageleaves
1 ½ tablespoons chopped fresh Italian parsley
10 to 12 medium or large garlic cloves, peeled and smashed
1 teaspoon red chile flakes
3 tablespoons extra-virgin olive oil

For the chicken:9 bone-in, skin-on chicken thighs, rinsed in cold water
18 fresh sage leaves
3 to 4 large garlic cloves, peeled and thinly sliced (to yield 18 slices)
1 tablespoon plus 1 teaspoon kosher salt
2 lemons, rinsed
Fresh thyme or oregano sprigs, for garnish

Make the marinade: 

Use a vegetable peeler to shave 9 large strips of peel from the lemons, taking care to cut into only the brightest yellow outer layer. Put strips in a large bowl or container and add thyme or oregano, sage, parsley, garlic, red chile flakes and olive oil.

Prepare the chicken: Pat each piece dry with paper towels. Using your fingers, gently separate the skin of each piece from the flesh, taking care to leave the skin attached at one end, to create a deep pocket between the skin and the flesh. Tuck 2 sage leaves and 2 garlic slices under the skin. Put the thigh in the bowl with the marinade and repeat with remaining thighs, sage and garlic. Turn the thighs gently to coat with the marinade. Cover bowl and refrigerate at least 2 hours or overnight.

When ready to cook, remove thighs from marinade and place them skin side up on a baking sheet. (Reserve garlic cloves and lemon peel from the marinade; discard the liquid.) Sprinkle 2 teaspoons salt over the chicken, then turn over and sprinkle with remaining 2 teaspoons salt.

Transfer 5 chicken thighs, skin side down, to a 10- or 12-inch cast-iron skillet. Put it over high heat and weigh down the chicken with the bottom of another cast-iron skillet. (Or, use a lighter skillet weighed down with a large full can, a brick or another heavy object. Make sure the bottom of the skillet is clean, or place a sheet of parchment paper between the chicken and the top skillet.)

Once chicken is sizzling loudly, reduce heat to medium and cook without moving for 10 to 12 minutes, until skin is brown and crisp. To check for doneness, gently lift the corner of a chicken thigh with a metal spatula. The skin will come away cleanly from the bottom of the pan when it is done. If it is still stuck, do not pull but let it cook a little longer.

When thighs are done, remove the weight and lift the chicken out of the pan, taking care to keep the skin attached to the thighs as you lift them. Transfer the thighs, skin side up, to a clean baking sheet or plate. Cook the remaining 4 chicken thighs in the same way. Pour off most of the fat from the skillet.
Meanwhile, heat oven to 450 degrees. Cut lemons in half and squeeze gently to remove some of the juice. Cut crosswise into 1/8-inch slices and lay on paper towels to absorb more juice.

Place a layer of lemon slices in the skillet. Return all the browned chicken to the skillet on top of the lemons, skin side up. Tuck reserved lemon peel and garlic cloves down between the pieces.

Transfer skillet to oven for 20 to 30 minutes. To test, remove a thigh, pierce it on the flesh side with a knife, and check that the juices are clear and there is no redness near the bone. Remove pan from oven and let thighs rest in the pan 5 to 10 minutes. Tuck thyme or oregano sprigs around the thighs and serve from the pan at the table, with roasted lemon slices and garlic cloves.

Tomato And Roasted Lemon Salad

Tomato and Roasted Lemon Salad

Ingredients;

2 medium lemons, halved crosswise, seeds 

   removed and cut in paper thin slices

3 tablespoons olive oil

1/2 teaspoon superfine sugar

8 sage leaves, finely shredded

2 2/3 cups baby tomatoes (cherry or grape)

   yellow or red or both, halved *see note 

Scant 1/2 teaspoon allspice

1/3 cup flat leaf parsley leaves

1/2 cup mint leaves

seeds of 1 small pomegranate (1/2 cup)

1 1/2 tablespoons pomegranate molasses

1/2 small red onion, thinly sliced (about 1/2 cup)

Salt and freshly ground black pepper

*

Directions:

Preheat oven to 325 F.

Bring a small pan of water to a boil, add the lemon slices and blanche them for 2 minutes.  Drain well and place the lemon in a bowl and add 1 tablespoon of the oil, 1/2 teaspoon salt, the sugar, and the sage.  Gently mix and spread the mixture out on a baking sheet lined with parchment paper.  Place in the oven and bake for twenty minutes until the lemons have dried out a little.  Remove and set aside to cool.

*

In a bowl, combine the tomatoes, allspice, parsley, mint, pomegranate seeds, pomegranate molasses, onion, and the remaining 2 tablespoons oil, 1/4 teaspoon salt, and some freshly ground pepper.  Add the lemon slices, and gently stir and serve.

NOTE  Place ("sandwich") tomatoes between two lids.  I use Cool Whip lids as they have a flat surface with a lip.  Place the bottom lid top side down and the top lid top side up.  Lay the knife horizontal and slice horizontally through the lids.  All tomatoes are sliced.