new recipes in the rotation

For many people 2013 was the year of quinoa and kale. I wish I could say that was true for me!  My year of cooking’s keywords would be ones like cream, braised meat, and pancetta on everything. This year I want to do more cooking but make fewer dirty dishes. Because you know what sucks at the end of a delicious meal? Doing the dishes.

Here are two meals that I made a lot last year. Try them and let me know how it goes. Or better yet, make them and invite me over. I’ll bring some wine and a crazy toddler.

chicken thighs

Crispy-skinned chicken thighs – Inspired by this recipe from Dinner: A Love Story, I have been making this (at least) once a week for the past month or two. I follow the recipe pretty closely but I omit the mushrooms and I add a veggie to cook in the pan after the chicken is done.

It doesn’t matter if the chicken thighs are boneless or not, but they definitely should NOT be skinless. I’ve been using grapeseed oil instead of olive oil for recipes like this because it has a high smoking point and is pretty flavorless (in a good way).

To add the veggies, after the chicken comes out of the oven, remove it from the pan and let it rest on another plate. In the mean time, add a veggie to the pan with the onions and thyme and saute for a few minutes. Spinach works perfectly because it wilts quickly. If you’re using something firmer like carrots, string beans, or French beans, you may want to blanch them ahead of time so they won’t be completely raw when you throw them in the pan. Brussels sprouts would be great too.

Pasta with arugula in a lemon cream sauce – Ina Garten really can do no wrong. This recipe is published in her cookbook Barefoot Contessa at Home and is a bit different from the web version because there is no broccoli mentioned in the book.

IMG_2361

I like to add cooked pancetta or prosciutto (bake it on a sheet pan at 375 for 8 minutes or so until crisp and then blot with paper towels to absorb any oil). I use gemelli pasta instead of fusilli because I illogically hate fusilli (almost as much as I hate rigatoni). The recipe calls for two cups of heavy cream and I’ve experimented with using half and half, or whole milk and heavy cream, and while it tastes pretty much the same, I find that using something other than cream gives a curdled quality to the sauce. It really tastes fine but the lemon juice reacts strangely and makes it a little lumpy. Also, don’t get freaked out if your garlic turns blue. It has to do with the acid in the lemon juice. It has only happened to me a few times but it was unsettling and made me think of Bridget Jones’s blue soup.

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