Delicious Fennel & Ginger Roast Chicken

This roast chicken was one of the best I have made in a long time.

It is a recipe from Claire Robinson. I found it in her new book, 5 Ingredient Fix, which is very beautiful and filled with "Easy Elegant and Irresistible Recipes."

Ingredients

1 organic roasting chicken (about 4 pounds)

One 6-inch piece fresh ginger, peeled

6 tablespoons unsalted butter, at room temperature, divided

zest of 1 lemon, juice of ½ lemon, and slices of ½ lemon for garnish

Kosher salt and freshly cracked black pepper, to taste

2 whole fennel bulbs, with fronds

Directions

Remove the chicken from refrigerator and let stand at room temperature for 20 minutes. Preheat the oven to 425 degrees F.

Cut off a 1-inch piece of ginger, grate it on a microplane, and transfer it to a bowl with 4 tablespoons butter. Add the lemon zest. Halve the lemon and squeeze the juice from one half into the butter; slice the other half and reserve. Season the butter with salt and pepper and mix well.

Put the chicken in the roasting pan on a rack. Loosen the skin of the chicken with your fingers under breast and down the thighs. Stuff the ginger-lemon butter under the skin and, using your fingers, spread the paste evenly over the breast meat and thighs. Rub the exterior of the chicken with the remaining butter and season generously with salt and pepper. Remove the fronds from the fennel and reserve; trim the stalks from the bulbs and stuff them into the cavity of the chicken. Cut the fennel bulbs into ¼-inch wedges and reserve. Using kitchen twine, tie the chicken legs to enclose the cavity.

Roast the chicken 20 minutes; remove the pan from the oven and reduce the heat to 375 degrees F. Slice the remaining ginger into chunks and add to the roasting pan along with the fennel wedges and lemon slices. Pour in 1 cup water and return the pan to the oven and continue roasting until internal temperature registers 170 degrees F, or until the juices run clear when the chicken is pierced with a fork, about 1 ½ hours more.

To serve, scatter the roasted fennel and lemon slices around a serving platter, rest the roasted chicken on top of the vegetables, and garnish with the reserved fennel fronds.

My dish:

I also roasted some Brussels Sprouts and Carrots, cooked a wild rice mixture, and Susan made cranberry mango sauce.

YUM!

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Turkey Carrot Cilantro Burgers

This entire meal was inspired by my friend Mollie Katzen.

She posted the following on Facebook and I thought to myself "How can I create entire meal around this wonderful recipe."

Mollie writes:

Prepare to fall in love with this ridiculously simple little sauce. Best on roasted Brussels sprouts, but good on fish, tofu, portobellos, eggplant slices - any savory cooked anything.

Please don’t use any syrup other than pure maple. Nothing “maple-ish” or “maple-esque,” or heaven forbid, “maple-flavored.” Promise me. And I promise you your ingredient integrity will be rewarded.

It keeps forever in a tightly lidded jar or container in the refrigerator.

1/2 cup Dijon mustard
1/3 cup pure maple syrup
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
Optional: A few drops of chile oil or some red pepper flakes to taste

Combine all the ingredients in a medium-small bowl, and whisk until blended. Serve at room temperature.

Makes just under 1 cup.

I didn't have Brussels Sprouts, which Susan and I love and eat once a week, but we did have asparagus.

To 1/2 pound of ground turkey I added 1 finely grated carrot, 1 finely diced shallot, 1 heaping tablespoon of chopped cilantro--who knows, maybe it was closer to 2 tablespoons! Some salt and pepper and three incredibly tasty burgers.


Now, you may wonder to yourself, "Why only 1/2 pound.?"


I will explain. I am usually cooking only for Susan and I and I used the other 1/2 pound of ground turkey the night before for Stuffed Peppers:

Continuing right along, I made three burgers (Susan's Mom ate over for dinner). I roasted the asparagus for about 10 minutes at 450. And I toasted the Quinoa to which I added 1 finely diced shallot and a cup of currants.


Mollie's simple, but magical sauce, we all enjoyed on the asparagus, the quinoa, and the burgers!

I recommend you visit Mollie's website!

You can follow her on Twitter, too.

And on Facebook.

I would love to hear from you!

If you want events in your life documented or are looking for distinctive nature, portrait or wedding photography--photography with soul that inspires you

to live a more artful and beautiful life,

please contact me.

Tuscan Pork Loin

This is a wonderful and easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil! I'm sure this will become a favorite of yours too - it's great to bring on a picnic lunch!

Ingredients

2 teaspoons fresh chopped sage
2 teaspoons fresh chopped rosemary
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/4 teaspoon fennel pollen*
4 tablespoons extra virgin olive oil
1 pork tenderloin, trimmed
1 loaf crusty baguette

Directions

1. On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together.

2. Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. Roll the pork in the herb mixture and set aside. 3. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie the baguette, at 1-to 2-inch intervals, with kitchen string.

4. Preheat an oven to 375°F. Place the pork on a baking sheet and roast until done, 155°F on an instant-read thermometer inserted into the thickest part, 25 to 30 minutes.

Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve.

Serves 4
~from Joanne Weir

P.S. I have made variations of this. I cut the pork open like a book and stuff it with spinach, pine nuts, or kale, raisins and Parmesan, etc.

Braised Cod and Golden Onions

Simple and Delicious. I served it with Roasted Brussels Sprouts with Pecans.

Ingredients

1. 1 tablespoon butter + 1 tablespoon olive oil
2. 2 Cod Loin, about 4 ounces each
3. 1 large onion, thinly sliced
4. 1/4 teaspoon fresh thyme, crumbled
5. 1 bay leaf
6. 1/4 cup homemade stock + 1/4 cup ginger ale
7. Chives

Directions

1. Melt butter in a heavy skillet over medium high heat. Add oil. Add sliced onions and cook until golden and soft, stirring frequently, about 12-15 minutes. Add thyme and bay leaf to skillet and cook until fragrant, about 1 minute. Season cod with salt and pepper and place on top of onions. Add stock and ginger ale. Bring liquids to a simmer. Reduce heat to medium-low, cover skillet, and braise cod until just cooked through, about 7 minutes. Garnish with chopped chives.

If you want events in your life documented or are looking for distinctive nature, portrait or wedding photography--photography with soul that inspires you

to live a more artful and beautiful life,

please contact me.

Mushroom Lasagna

I said to Susan, "Who makes mushroom lasagna on a Monday."

I do!

Quoting Florence Fabricant (New York Times, January 17, 2011; "Pairings"):

"Like pinot noir, mushrooms are Oregon’s pride, another gift of terroir. The complex flavors in those wines and their bright acidity make them a dandy foil for a sumptuous lasagna. I used an assortment, wild chanterelles if available, cultivated but exotic customers like oyster if possible. Some chestnuts intensify the earthy notes. There is even a tempting option to slip in a whisper of black truffle."

Mushroom Lasagna. Ready to go into the oven.

Time: 1 hour 45 minutes

Ingredients

1/4 pound pancetta, sliced thin and slivered
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4 large garlic cloves, slivered
1 pound mixed mushrooms, sliced (shiitake, cremini, oyster, chanterelle, porcini, etc.)
12 chestnuts, roasted, peeled and quartered (fresh, jarred or frozen)
12 sage leaves, slivered
Salt and pepper
2 1/4 cups milk
6 1/2 tablespoons unsalted butter or black truffle butter
1/2 cup flour
1/2 pound pasta for lasagna, preferably fresh, parboiled if dry
3 ounces grana padano, grated.

Directions

1. Cook the pancetta in a large skillet over medium-low heat, stirring, until the fat starts to render. Increase the heat and cook a few minutes more, until the pancetta barely begins to brown and crisp. Transfer it to a dish. Add the oil to the pan. Add the onion and garlic and sauté until softened. Stir in the mushrooms and sauté over medium heat until they wilt. Stir in the chestnuts and sage. Season with salt and pepper.
2. Scald the milk. Melt 6 tablespoons butter or truffle butter on low heat in another saucepan. Whisk the flour into the melted butter. Cook briefly, then gradually whisk in the warm milk. Continue whisking and cooking until the sauce is thick and smooth. Season with salt and pepper.
3. Heat the oven to 350 degrees. Grease an 8-inch square baking dish with the remaining butter. Cover the bottom of the dish with a film of the sauce, then cover it with a layer of pasta. Spread with half the mushrooms, scatter half the pancetta on top and sprinkle with a third of the cheese. Spread a third of the sauce on the cheese. Repeat the layers. Cover with the remaining pasta, spread with the remaining sauce and scatter the rest of the cheese on top.
4. Bake 40 to 45 minutes, until the top is lightly browned.
Yield: About 8 servings as a first course, 4 to 6 as a main course.

Let's eat!

 Have you ever made Mushroom Lasagna?
I would love to hear from you!

If you want distinctive nature, documentary or portrait photography--photography with soul that inspires you to live a more artful and beautiful life, please contact me.

CHEESE TORTELLINI SOUP WITH CANNELLINI, KIELBASA & KALE

I have been making this soup ever since 2002 when it was the Bon Appetit cover story.

I have made it for family. I have made it for friends. I have made it for church luncheons. It has always been a big hit!

Photo by Bruce Barone.

Ingredients

2 tablespoons olive oil
12 ounces fully cooked smoked kielbasa sausage, thinly sliced (I used turkey)
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic gloves, minced
1 ½ tablespoons chopped fresh thyme
½ teaspoon dried crushed red pepper
10 cups canned low-salt chicken broth (I used my homemade stock.)
4 cups chopped kale (I used frozen)
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 9-ounce package cheese tortellini

Directions

Heat oil in heavy large pot over medium high heat. Add next 6 ingredients and saute until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to boil. Stir in kale and cannellini. Reduce heat to low and simmer until kale is wilted, about 4 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes. Ladle soup into bowls. Serve with Asiago cheese.
Veggie? Leave out kielbasa. Change stock.
Can also substitute small ravioli for tortellini.

Serve with some No-knead Rye Bread. You'll need to start this the day before. Here I am making my loft! The folding of the dough before the 2 hour rise (see recipe).

Self Portrait.

Bon Appetit!

Let me know if you make the soup or the no-knead bread.
I would love to hear from you!

If you want distinctive nature, documentary or portrait photography--photography with soul that inspires you to live a more artful and beautiful life, please contact me.

Turmeric Turkey Burger

Ingredients

1. 1 pound ground turkey
2. 4 small green onions, thinly sliced
3. 1/2 red pepper, finely diced
4. 1 heaping teaspoon turmeric
5. 1/2 teaspoon ground ginger
6. 1 teaspoon lemon zest + a squeeze of juice
7. 1 teaspoon Tabasco
8. salt & pepper to taste

Directions

1. Mix 1--8 together. Form into 6 burgers. Grill 6 minutes per side or cook in frying pan over medium heat.