3cups mushrooms (any mix, such as cremini, chanterelle, blue foot and shiitake), sliced 1/4-inch thick
Sea salt and freshly ground black pepper
4chicken thighs, preferably organic
4chicken drumsticks, preferably organic
½cup chicken broth
¼cup finely diced onion
¼cup heavy cream
Heat oven to 325 degrees. Heat 1 tablespoon oil and 1 tablespoon butter in a medium skillet over medium heat. When melted and bubbling, add mushrooms and thyme. Cook, stirring occasionally, until softened and browned on edges, 10 to 15 minutes. Discard thyme, and season with salt and pepper to taste; set aside.
Heat remaining oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Season chicken with salt and pepper and add it skin-side down to the hot pan. Brown well on all sides, about 10 minutes. Pour in broth and bring to a boil. Cover and place in oven until very tender, about 30 minutes.
Transfer chicken to a plate, and pour pan juices into a bowl. Return pan to medium heat, and add remaining 2 tablespoons butter. When it foams, add onion and sauté until translucent. Add riesling and bring to a boil, reducing by half. Add 1/2 cup of cooking juices, and reduce by half.
Add cream and simmer for 3 minutes. Return chicken to pan, and add mushrooms. Simmer, basting, about 2 minutes. Serve hot.
Dice / slice all veggies into small pieces.
Heat olive oil in large pan over medium heat.
Add all veggies and allow to soften / brown slightly.
Add veggie broth and set heat to low – let rest for approx 20 mins.
Transfer all to blender and puree.
1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
1/2 teaspoon finely grated orange zest plus 2 tablespoons fresh orange juice
Freshly ground pepper
1 large garlic clove, minced
4 tablespoons unsalted butter
2 1/2 pounds green beans
3/4 cup low-sodium chicken broth
In a small bowl, combine the tarragon, rosemary, lemon zest and orange zest. Season the gremolata with salt and pepper.
In a large skillet, cook the garlic in the butter over moderately high heat until just fragrant, about 1 minute. Add the beans, toss to coat and cook for 2 minutes. Add the chicken broth, cover tightly and bring to a boil. Cook until the beans are crisp-tender, about 3 minutes. Remove the lid and cook, tossing occasionally, until the broth is nearly evaporated and the beans are tender, about 4 minutes longer. For Kids Transfer half of the beans to a bowl and season with salt and pepper. For Adults Add the gremolata to the beans in the skillet and toss until fragrant. Stir in the orange and lemon juices and transfer the green beans to a bowl. Serve right away.
1(12 oz) bag fresh or frozen cranberries (do not use dried)
Zest of one orange, about 2 teaspoons
In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)
Transfer sauce to a serving bowl. Cover and chill until ready to serve.
1/2 cup low-sodium organic chicken broth (vegetable broth will also work)
2 tablespoons soy sauce
1 – 2 teaspoons Asian chile-garlic sauce (depending on heat preference)
1 teaspoon cornstarch
2 tablespoons toasted sesame oil
2-inch hunk of fresh ginger, peeled and very thinly julienned
2 garlic cloves, finely chopped
1/2 lb snow peas
1 lb peeled and deveined wild shrimp (16-20 per lb), tails-on
1 – 2 teaspoons freshly squeezed lime juice
sushi rice, brown rice, or soba noodles, for serving (optional)
In a small bowl, whisk together the chicken broth, soy sauce, chile-garlic sauce (if you enjoy spicy food, I recommend using closer to two teaspoons), and cornstarch. Set aside. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms, and slice the green tops into 1/2-inch pieces.
In a large (12-inch) non-stick skillet, heat the sesame oil over medium-high heat. Add the julienned ginger and sauté for 1-2 minutes, or until it has softened considerably. Add the garlic and white bottoms of the scallions, and sauté for an additional 1-2 minutes, stirring frequently. Add the snow peas and sauté for 1-2 minutes, or until they are just beginning to soften and ginger is beginning to lightly caramelize.
Add the shrimp and cook for 1 minute, stirring frequently, until the shrimp are lightly pink, but still mostly opaque in center.
Add the soy-broth mixture and continue to cook until the sauce has thickened, and the shrimp have cooked all the way through. Add the green tops of the scallions and the lime juice to the pan, season to taste with salt and pepper, and serve immediately. This dish is great served on its own, but tastes great served on top of rice (sushi or any brown rice would be great!) or soba noodles.
Four (2 1/2 to 3 pounds total) bone-in chicken thighs, skin removed (see headnote)
Freshly ground black pepper
3 tablespoons Dijon mustard, plus more as needed
1/2 cup seasoned Italian-style bread crumbs
2 tablespoons olive oil, plus more as needed
2 cloves garlic, thinly sliced
3/4 cup dry white wine, or more or less as needed depending on the size of the pan
8 ounces cremini or white button mushrooms, sliced
Position the rack in the middle of the oven and preheat to 350 degrees.
Season the chicken with salt and pepper. Generously coat both sides of the thighs with mustard and then dip in the bread crumbs (a large, shallow plate or pie dish is great for this), one at a time, turning the meat over to ensure it’s evenly covered. Transfer the breaded chicken to a baking sheet or large platter and let it rest for at least 10 minutes to allow the coating to set.
In a Dutch oven over medium heat, heat 2 tablespoons of the oil until shimmering. Add the breaded chicken skinned side down, all at once or in batches of two depending on the size of your pan. Cook until the breading is dark golden brown, 3 to 5 minutes. Resist the urge to move the chicken too soon to ensure the breading stays put. Flip the pieces over, ideally with a fork, as tongs can dislodge more of the breading. Cook another 3 to 5 minutes, adding more oil as necessary to keep the pan from drying out and the chicken from burning or sticking. Don’t worry if a little of the breading comes off — you can press it back on or leave to help thicken and flavor the braising liquid. Transfer the chicken back to the baking sheet or platter.
If the pan is looking dry, add another glug of oil. Stir in the sliced garlic and cook until fragrant, 30 seconds to 1 minute. Add a splash of the wine and scrape up any browned bits on the bottom of the pan. Add the sliced mushrooms, season with a generous pinch of salt and stir. Cook for 1 to 2 minutes, just to jump-start the cooking process. Nestle the chicken pieces, skinned side up, on top of the mushrooms and pour in the rest of the wine around the chicken. The amount you’ll need will vary based on the width of your pan, but make sure it’s enough to cover the mushrooms and just reach the bottom of the chicken.
Cover the pan with a lid and transfer to the oven. Cook for 30 minutes and then remove the lid. Cook an additional 15 to 20 minutes, until an instant-read thermometer placed in the thickest part of the meat, away from a bone, reads 165 degrees. Dark meat is very forgiving, and will be fine up to as high as 195 degrees, so don’t fret if you overshoot it a bit. Serve the chicken warm, with the mushrooms and plenty of juices for dipping.
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
1 cup peanut butter (try non-natural to see if it sticks better)
1/2 cup of crushed graham crackers or something else to bind it
1/2 – 1 cup confectioners sugar
1 cup chocolate chips or chopped chocolate
1/2 tablespoon coconut oil or butter
Heat 3T butter in pot, letting it melt and bubble and turn brown. Add peanut butter and turn off the heat. Stir it all around until the peanut butter melts, then stir in the gram cracker crumbs. Add confectioners sugar to taste. Spread the mixture into a parchment or foil lined 8×8 pan (or any other like mini muffin pan with liners).
Melt the chocolate and coconut oil either on the stove top on low heat, stirring constantly, or in the microwave, stirring after every 20 seconds. Spread over the peanut butter. Top with flaky sea salt or shredded coconut or peanuts if you’d like.
Refrigerate until set. Cut into pieces. Store in fridge.
4 to 4 ½ pounds Yukon gold potatoes, peeled and sliced 1/8 thick
2 tablespoons butter
Heat oven to 400 degrees. Combine cheese in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Back until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.
1/2 cup thickly sliced bacon, cut into 1/4- by 1 1/2-inch (6- by 36-mm) strips
2 or more tablespoons olive oil
3 1/2 to 4 1/2 pounds chicken thighs, thoroughly dried
1/4 cup Cognac
Salt and freshly ground black pepper
1 bay leaf
1/4 teaspoon dried thyme
3 tablespoons all-purpose flour
2 cups red wine, preferably Burgundy, Côtes du Rhône, or pinot noir
About 2 cups homemade chicken or beef stock
1 or 2 garlic cloves, mashed or minced
About 1 tablespoon homemade tomato paste
3/4 pound fresh mushrooms, trimmed, rinsed, and quartered
Toss the bacon in a heavy-bottomed casserole or pot along with 2 tablespoons oil over medium or medium-high until lightly browned, about 2 minutes. Transfer to a plate, leaving the drippings in the pot.
Heat the drippings or oil remaining in the pot over medium-high heat. Add the chicken, being careful not to crowd the pieces. (You may need to work in batches). Cook the chicken, turning frequently, until nicely browned on all sides. (If working in batches, return all the chicken to the pot.) Carefully pour the Cognac into the pot and wait until it becomes bubbling hot. If desired—and if you’re brave—ignite the sauce with a match. Let it flame for a minute, gently tilting the pot by its handle and swirling the sauce to burn off the alcohol. To extinguish the flames, simply cover the pan with its lid.
Season the chicken with salt and pepper. Add the bay leaf and thyme to the pan. Cover the pot and let the chicken simmer gently, turning the pieces once, for about 10 minutes.
Uncover the pot, sprinkle the flour over everything, and turn the chicken so the flour is absorbed by the sauce. Cover and cook, turning once or twice, for 3 to 4 minutes more.
Remove the pot from the heat and gradually stir and swirl in the wine and enough stock to almost cover the chicken. Add the bacon, garlic, and tomato paste to the pot, cover, and gently simmer for 25 to 30 minutes. Test the chicken for doneness (there should be no trace of pink and the juices should run clear when the meat is pierced with a knife). Add the mushrooms, and simmer 4 to 5 minutes. The sauce should be just thick enough to lightly coat the chicken and vegetables. (If the sauce seems too thin, bring it to a boil and cook until the sauce is reduced to the desired consistency. If the sauce is too thick, thin it with spoonfuls of stock.) Taste the sauce and correct the seasoning accordingly. Serve the coq au vin immediately or let it cool, cover, and refrigerate overnight. To reheat, skim any fat that has congealed on the surface of the stew and place the pot of coq au vin over medium-low heat.