3 1/2 to 4 pounds bone-in, skin-on chicken parts (breasts, thighs and drumsticks are ideal)
1 to 2 glugs olive oil
2 medium leeks, white and light green parts only, cut in half lengthwise and then into 1/2-inch slices
1 large onion, diced small
1/4 cup dry sherry (optional)
3 cups low-sodium chicken broth
1/4 cup milk or heavy cream
1 bay leaf
1 teaspoon minced fresh thyme
3 tablespoons unsalted butter, at room temperature
4 1/2 tablespoons all-purpose flour
1 cup fresh or frozen green peas (no need to defrost)
2 large carrots, diced small (about 1 cup carrots)
2 tablespoons chopped flat-leaf parsley
1 pie crust
Generously season all sides of the chicken parts with salt and freshly ground black pepper. If your chicken breasts are particularly large, I find that halving them can ensure they cook at the same pace at the other parts.
Heat first glug of olive oil over medium-high heat in the bottom of a large Dutch oven (minimum of 4 quarts; mine is 5). Brown chicken in two parts, cooking until golden on both sides. Transfer to a plate and repeat with second half of chicken. Set aside.
Heat second glug of olive oil in the same pot. Add onions and leeks, season with salt and pepper, and saute them until softened, about 7 minutes. If using, pour in sherry and use it to scrape up any bits stuck to the bottom of the pan. Simmer until mostly cooked off.
Add milk or cream, chicken broth, thyme and bay leaf and bring to a simmer.
Nestle the browned chicken and any accumulated juices into the pot. Cover and gently simmer to 30 minutes, after which the chicken should be fully cooked and tender.
Transfer the chicken to a cutting board to cool slightly. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon; reserve it for another use, or this:
In a medium bowl, mash butter (feel free to replace any part of it with skimmed chicken fat) and flour together with a fork until a paste forms and no flour is still visibly dry.
Pour one ladleful of filling over it, and whisk until smooth. Add a second ladleful, whisking again.
Return this butter-flour-filling mixture to the larger pot, stir to combine, and bring mixture back to a simmer for 10 minutes. The broth base should thicken to a gravy-like consistency. Adjust seasonings, if needed.
Add carrots and peas to stew and simmer for 3 minutes, until firm-tender. Shred or dice the chicken, discarding the bones and skin or saving it for another use. Return chicken to stew and re-simmer for 1 minute. Stir in parsley.
Heat the oven to 400 degrees.
Roll the dough up, and unroll it over the baking dish, so it rests evenly on top of the filling. Fold the edges under and crimp the edges. Poke the tip of a knife through the crust to create 3 vent holes near the center.
Egg wash (optional): Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place the pie pan or baking dish on a cookie sheet, and place it in the oven.
Bake the pie for 20 minutes, then reduce the oven temperature to 375 degrees. Bake the pie for 25 to 30 minutes more, until the crust is golden and the filling is bubbling through the vents. Let the pie rest for 10 minutes before serving.
We had tried that super easy sausage pie from before, and so had one pie crust left over (it was a 2 pack from Pillsbury). We both really like chicken pot pie, and had never attempted it before. Jesse thus felt obliged to attempt it (with delightfully fresh marjoram, thyme, rosemary from our “garden”), despite the fact that it was more work than our usual one-pot-meals. We didn’t have small “pot pie” dishes or any tarragon, so we used the filling ingredients from smitten kitchen, but then followed the heating instructions from the NYTimes “Julia Child” recipe, which was for just one big (normal) pot pie.
1½ lb. beef chuck, trimmed and cut into ½-inch cubes
Kosher salt and freshly ground black pepper
¼ cup sweet paprika
2 tsp. dried marjoram (we used fresh!)
2 tsp. caraway seeds
1 tsp. ground cumin
2 dried bay leaves
2 cloves garlic, finely chopped
1 can beans (pinto beans work, we used navy beans)
2 medium carrots, cut into ½-inch cubes
2 medium parsnips, cut into ½-inch cubes
5 cups of bouillon stock
1½ lb. medium new potatoes, peeled and cut into ½-inch cubes
1 tomato, cored and chopped (sub: 1/2 tbsp. tomato paste)
1 Italian frying pepper, chopped
Rye bread, for serving (optional; egg noodles instead!)
Heat the oil in a 5-quart Dutch oven over medium. Add the onions, cover, and cook, stirring occasionally, until soft and translucent, about 10 minutes.
Increase the heat to high. Add the beef, and season with salt and pepper. Cook, uncovered, stirring only once or twice, until the meat is lightly browned, about 6 minutes. Searing it adds extra flavor!
Stir in the paprika, marjoram, other spices, and garlic, and cook until fragrant, about 2 minutes.
Add 5 cups water (with bouillon). Bring to a boil, then reduce heat to medium and simmer, covered, until the beef is nearly tender, about 45 minutes.
Add the carrots, parsnips, potatoes, and beans. Cook, uncovered, 45 minutes.
Stir in the tomatoes and peppers; cook for 10 minutes.
Season with salt and pepper. Serve, with rye bread if desired. Also, sour cream and dill on the side, if desired.
Jesse really really really likes paprika — and I could think of no dish that is more paprika than this one (which I’ve never tried before, on account of the beef). I found this article that was so interesting, I actually read through the whole thing! I don’t often read through back story because every blogger writes a novel for their recipe (hence, why I avoid doing so), but I do recommend reading the Saveur article, for the historical context of food (IT’S FOOD!!!) and culinary depth in Hungarian culture.
I modified the directions for next time we make this recipe, based on how we would reallocate the timing — more time for the beef chuck to break down, less time for the vegetables so they don’t turn into mush. Following tips from The Kitchn, we decided to cook it for the 2 full hours, to really let the stew beef break down and tenderize. Veggies survived the simmer.
We picked up most of the ingredients at the local farmer’s market. If you don’t have marjoram, fresh oregano is a good (tho strong) substitute for fresh marjoram. If you don’t have caraway seeds, 1) anise, 2) fennel, or star anise could be a substitute (one website even suggested cumin seeds — maybe appearance, but not the same flavor in my opinion). Jesse may have dashed in a splash of good red wine (if you have, not required). I prefer egg noodles to rye bread any day, so I used the leftover German spätzle from this recipe.
Adapted from Lidia and Recipe Tin Eats Yield: 6 servings, plus about 3 quarts extra (total of about 4 dozen meatballs and 3 quarts sauce)
1 medium carrot, coarsely chopped
2 stalks celery, coarsely chopped
1 large red onion, coarsely chopped
1 lb ground beef
1 lb ground pork
2 large eggs, beaten
2 teaspoon dried oregano (omitted)
1/2 cup fresh parsley, chopped (basil sub!)
2 cups bread crumbs
1 tablespoon kosher salt
1/2 tsp black pepper
4 garlic cloves, minced
1/2 cup Parmigiano-Reggiano (or parmesan), freshly grated
2.5 tbsp olive oil
1/2 medium onion, chopped (about 1 cup)
2 garlic cloves, minced
1 teaspoons kosher salt, plus more as needed
1 fresh bay leaves, or 2 small dried bay leaves
3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
1/2 teaspoon peperoncino flakes
24 oz / 700 g tomato passata, preferably San Marzano
1 cup grated Grana Padano or Parmigiano-Reggiano, optional to serve
Grate the onion using a standard box grater in a large bowl until you have about 1/2 cup of grated onion and juices.
Add bread, mix to combine so the onion juice soaks the bread and disintegrates. Set aside while you prep the other ingredients (5 min or so).
Add all the remaining Meatball ingredients. Use hands to mix well.
Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture. (Note 5)
Heat 1 1/2 tbsp olive oil in a large non stick fry pan over medium high heat. Add the meatballs and brown all over – about 3 – 4 minutes.
When they are browned but NOT cooked through, carefully transfer them onto a plate.
Heat 1 tbsp of olive oil into the fry pan.
Add the onion and garlic and sauté for 2 to 3 minutes until translucent. Add the remaining Sauce ingredients. Bring to a simmer, then turn down to medium low so it bubbles gently rather than splattering everywhere. Let simmer for 2 hours.
Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.
Cook the meatballs for 8 – 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste.
While the meatballs are cooking, cook your pasta of choice.
Serve the meatballs on pasta, garnished with extra parmesan and parsley if using.
I wanted to cook Lidia’s recipe authentically, but it was so much quantity! And I’m not a fan of beef, much less veal, so… I incorporated another website (she has delicious chicken stew!) that fried the meatballs instead of baking them. These were wildly delicious and approved by all. We didn’t incorporate the carrot and celery (considering the 2 lbs. or meat vs. 3 lbs from Lidia), but we did use the red onion, eggs, and basil instead of parsley (Jesse’s family doesn’t like oregano for some reason). I would throw in a bay leaf into the sauce next time (we forgot). We used gluten-free bread crumbs, and crumbled Grana Padano into the meatball and on top to serve. Grana Padano was not incorporated into the sauce. Ground meat came from the Ossining Farmer’s Market, Sunset View Farm. I also made some garlic bread with EVOO and rubbed garlic to clean up the sauce after, demi baguette from Farmer’s Market too.
Heat the oil in a medium pot over medium heat. Stir in the onion and cook, stirring occasionally, until fragrant (about 3 minutes). Add the garlic and cook until fragrant, 1-2 minutes.
Add the carrot and celery and cook, stirring occasionally, until golden (about 10 minutes).
Add the tomatoes and bay leaves. Rinse the tomato cans with 2 cups of water and add that as well. Bring everything to a boil. Add the basil.
Season lightly with salt and crushed red pepper. Lower the heat so the sauce is at a lively simmer, and cook, stirring occasionally, until thickened, about 45 minutes.
Remove the bay leaves. Taste, and season with more salt and red pepper to taste. Serve!
We were renting an AirBnB and I wanted something delicious but easy peasy and super tasty. For some protein, we picked up the Spicy Jalapeño Chicken Sausage. I recommend coating the pasta in the sauce, rather than just topping with it. Don’t be afraid to garnish with parmesan cheese and more fresh basil as the mood strikes! The photo shows a leftover overloaded potato skin which reheated well in the oven.
Preheat oven. I left it at the same temperature as the chicken stew.
Cut the French stick in half. Then cut the bread almost all the way through into 2cm / 4/5″ thick slices.
Mix together the butter, garlic, salt and parsley. Taste to see if it’s salty / garlicky enough for your taste.
Smear garlic butter over cut side of bread.
Bake for 15 minutes until the crust is crispy (check through foil).
I wanted a Dutch oven for a long time, and my sister Jennifer recommended the affordable Lodge cast iron 6 quart. She also recommended this chef’s blog! This came out super tasty — and every reheated leftover tasted better and better. HIGHLY recommend. Perfect for cold winter’s days to heat up your whole apartment.
Pour the beans into a large bowl. Pick out and discard any beans that are shriveled or split as well as any small rocks that may have made their way into the bag. Toss any broken dried beans. Add them to a colander and rinse with cold water for 1 to 2 minutes.
Fully cover the beans with water (at least 3 inches over the top of the beans) and salt. Set on the counter to soak for 8 hours or overnight.
Transfer the beans to a large pot or Dutch oven. Add 10 cups of water (and the other seasonings).
Bring beans to a boil, then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours. (I recommend checking them at the 2 hour mark and giving them a taste. They should be tender and fully cooked through, but still a little firm and not mushy. Cook a little longer if they’re not quite done.)
Remove from heat and use them in recipes like refried beans and charro beans, or let cool completely and store in an airtight container in the fridge.
So in the beginning, I wanted to use up these dry pinto bean my grandmother got from her senior center, but in the end, I just cooked this as charro (cowboy) beans. I also had a couple medium potatoes, so I threw those in too, diced. I did not have 2 cans of diced tomatoes — I just added 2 diced tomatoes on the vine. It’s hard to find recipes that don’t use an InstaPot. Thank goodness for ol’ stovetop classic standbys. I had gotten this 2 lb. bag of dry pinto beans a long time ago from my grandmother (from the senior center). I never thought I’d want to go through the effort of cooking with them. Surprise! Summer break! I didn’t have real chicken stock, so I did throw in a few bouillon cubes, which I’m trying to use up anyhow.
½ tsp chopped fresh rosemary leaves, or ¼ tsp fried rosemary (optional)
225 g Stilton cheese, grated
200 g Gruyere or Cheddar cheese, grated
30g of Parmesan
Pinch of Cayenne pepper or 20g of Dijon mustard
Salt and freshly-milled black pepper
15 basil leaves
Start by cooking some pasta of your choice in a pan of boiling water. Once cooked, strain the pasta and set aside
Place 50 mL milk into a pan over a low-medium heat and add the thyme and bay. Bring up to a warm heat and leave to infuse for 10 minutes.
Meanwhile, place a separate pan over a low heat and add the 4 tbsp. butter and 4 cloves of garlic. Cook for 2-3 minutes then add the flour. Heat for for 2-3 minutes and stir constantly so the mixture comes together. –> Béchamel sauce
Strain the milk, thyme and bay mixture so that you are just left with the infused milk. Gradually (over 5 minutes) add the infused milk to the other pan and stir with a wooden spoon. Bring to a simmer
Take the pan off the heat and season with salt and pepper. Add the cheese, mustard, basil and pasta to the pan and then pour the contents of the pan into a casserole dish. Cover with some extra cheese and place in the oven at 180°C for 20 minutes (I prefer stovetop because I haven’t a baking dish currently).
Remove the dish from the oven, divide the macaroni cheese into 4 portions and serve immediately.
My grandmother gave me a box of instant mac and cheese from her senior citizen community center (before the pandemic lockdown). Of course I didn’t want to eat that stuff straight, so I thought I would try to dress it up with some caramelized onions, garlic, herbs, and whatever else I might find in the pantry.
4dl (2 cups) 10–12% ättika (Swedish white vinegar)
100g (0.5 cups) sugar
1 tsp black peppercorns
3 bay leaves (optional)
During the holidays, I had time to make pickled red onions after I watched this Swedish chef make a few simple sandwiches. He added pickled onions on top of it, so I tried it at home — it’s as simple as he said — just add salt, then vinegar (I put in apple cider vinegar which is a little sweeter, but healthier, than white vinegar). When I made a liverwurst sandwich on a wheat roll — no mayo, mustard, or any condiments, just liverwurst and pickled red onions — it was tasty with just two simple things put together.
Pour the sugar and the vinegar into a bowl and stir until all the sugar has dissolved.
Clean a glass jar using boiling water. This will kill all bacteria and make sure that the onions stay fresh longer.
Slice the onions and put them in the glass jar.
Pour the vinegar/sugar mixture in the jar and add some pepper grains.
Place the jar in the fridge for some hours and they are done. Keep the jar refrigerated.
Tip: Serve them as topping for burgers, hotdogs or just as a side dish for pork.
Next time you make a chicken or turkey sandwich with tomato, lettuce and pickled onions, you can try this recipe too! ~Kai-ling
1 zucchini, cut into large cubes
1 eggplant, cut into large cubes (I subbed with a green bell pepper for lack)
1 yellow squash, cut into large cubes
1 sweet red pepper, cut into large slices
1 red onion, cut into large cubes
2 tablespoons garlic, chopped
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 sprigs thyme
1 14oz can crushed tomatoes
Saute the red onion and garlic in olive oil over medium heat until fragrant. Add the rest of the vegetables. Add the salt, pepper, and thyme. Cook for 5-10 minutes. Add the can of crushed tomatoes. Crack the eggs and poach them in wells in the pot, like shakshuka. Spoon sauce over and let heat cook them a few minutes. Serve hot.
I had half a box of white mushrooms, so I tossed them in last, chopped same size as all the other veggies. Apparently the modern ratatouille included marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence, so I threw in a few bay leaves while our little potted basil re-grows its leaves from the last Continental recipe.
1/2 medium onions, finely chopped
1/2 carrot, trimmed and finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
250g turkey mince
400g plum tomatoes
1 sprig rosemary, dried oregano, 2 fresh bay leaves
2 tbsp tomato purée
1 red chilli, seeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes, sliced in half (optional)
basil leaves, ¾ finely chopped and the rest left whole for garnish
75g Parmesan, grated, plus extra to serve
400g pappardelle (or tagliatelle or fettuccine if you like)
If using meat, cook the bacon first. Saute onions in olive oil/butter on medium heat until fragrant. Add garlic and cook a couple minutes. Add the carrot, then the celery and cook until softened. Add the ground meat and wine. Cook a bit. Add the tomatoes and puree/water, the chili pepper if you like, and all herbs. Let stew for 30-60 minutes. Boil water for the pasta meanwhile. Cook pasta one minute short (al dente). Add the pasta to the sauce and swirl to coat thoroughly. Serve immediately, topped with freshly grated Parmesan and torn basil. Buon appetito.