Tray Baked Chicken Thighs with Roasted Grapes and Arugula

Chicken and Roasted Grapes

 

Yields: 4 servings

 

Zest of 1 lemon (grated on a Microplane)

10 (3-inch) sprigs fresh thyme

1¾ boneless skinless chicken thighs (approximately 6 chicken thighs)

2 tablespoons extra virgin olive oil

¾ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper

1 pound seedless red grapes

4 packed cups arugula (5 ounces)

2 teaspoons balsamic vinegar

 

Adjust an oven rack 5 inches from the broiler and set the oven to broil.

Add the lemon zest, thyme, chicken thighs, olive oil, salt and pepper to a large mixing bowl. Mix to combine.

Place chicken thighs on an aluminum foil lined sheet tray.

Add grapes to the same large mixing bowl and mix so that you coat the grapes with the excess olive oil and seasoning left in the bowl.

Distribute grapes on the sheet tray, but do not cover the chicken. (You may need to do some rearranging on the sheet tray so nothing is overlapping.)

Place sheet tray in oven and set a timer for 7 minutes. After 7 minutes, flip the chicken. Continue cooking for another 7 to 10 minutes or until the internal temperature of the chicken reaches 165 degrees with a digital thermometer.

Remove sheet tray from the oven and transfer chicken and grapes to a plate (don’t pour out the jus!).

Add arugula to a large mixing bowl. Pour ¼ cup of the warm chicken/grape jus from the sheet tray over the arugula. Add the balsamic vinegar and gently fold to combine. Season with salt.

Serve by dividing the arugula onto plates. Top each salad with chicken and some roasted grapes. Got any leftover jus? Drizzle it over each plate for extra flavor.

 

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Summer Heirloom Tomato Tart with Fresh Herbs

tomato tart

Yields: 1 (15- by 10-inch tart), 12 pieces

 

1 sheet frozen puff pastry, thawed

All-purpose flour (for dusting)

½ tablespoon extra-virgin olive oil, plus more for drizzling

¾ cup freshly grated Emmental or Gruyere cheese

freshly ground black pepper

1 whole egg

1 tablespoon water

1 pound ripe heirloom tomatoes, preferably assorted colors (about 4 small), sliced ¼-inch thick

2 tablespoons roughly chopped fresh herbs, such as oregano, thyme and marjoram

zest of one small lemon (zested on a Microplane)

salt flakes, preferably Maldon or Jacobsen sea salt, to taste

2 tablespoons roughly chopped fresh basil leaves

 

Arrange an oven rack in the upper middle position. Place an inverted sheet tray on the rack. Preheat oven (and sheet tray) to 375 degrees Fahrenheit.

Roll out puff pastry on a sheet of lightly floured parchment paper in the shape of a large rectangle measuring about 15- by 10-inches. Prick pastry with a fork in a few places, leaving a 1-inch border around the edges, then slide parchment paper onto a second inverted sheet tray.

Brush the ½ tablespoon of olive oil on the pastry dough, staying within the 1-inch border and sprinkle over the cheese and some freshly ground black pepper.

Whisk together egg and water to make an egg wash. Brush egg wash on the edges of the pastry (the 1-inch border).

Arrange tomatoes on top of the oiled portion, overlapping a little if necessary.

Season the tomatoes with the 2 tablespoons of fresh herbs and the lemon zest.

Carefully slide parchment off of the sheet tray and onto the hot sheet tray in the oven and bake for 15 minutes. Rotate the inverted sheet tray 180 degrees. Bake for an additional 15 to 20 minutes until the edges of the pastry are golden brown and puffed up.

Let tart cool for 10 minutes before cutting into 12 pieces.

Before serving, sprinkle over a generous bit of salt, top with chopped basil and drizzle over some extra-virgin olive oil.

Watermelon and Feta Salad with Fresh Mint

Watermelon and Feta Salad

Yield: 4 to 6 servings

 

6 cups (1-inch) diced seedless watermelon (approximately a 3 pound watermelon)

3 small Persian cucumbers, quartered lengthwise and diced medium (1¾ cups)

2 teaspoons roughly chopped lemon zest (zested on a microplane and chopped)

1 pint (25-30) cherry tomatoes, halved (preferably assorted colors)

2 tablespoons freshly squeezed lemon juice

¼ cup packed fresh basil leaves, roughly chopped

¼ cup packed fresh mint leaves, roughly chopped

¾ cups crumbled sheep’s milk feta cheese

Extra virgin olive oil, to taste

Flaky sea salt, to taste (preferably Maldon or Jacobsen sea salt)

Freshly ground black pepper, to taste

 

Place watermelon, cucumbers, tomatoes, lemon zest and juice, basil and mint in a large mixing bowl. Very gently fold to combine (you don’t want the tomatoes to leach their juice) with a large spoon.

 

Arrange on plates. Sprinkle feta, flaky sea salt and freshly ground black pepper over each plate. Finish with a drizzle of extra virgin olive oil.

Apple and Carrot Coleslaw

Screen Shot 2018-07-25 at 4.27.44 PM

Apple and Carrot Coleslaw

Yield: 6 servings

 

Coleslaw:

1 small head red cabbage, core discarded, quartered and sliced thinly (1/8-inch thick) on a mandoline (6 cups)

4 medium carrots, peeled and grated (2 cups)

2 medium apples (Pink Lady, Gala, Empire, or Fuji) unpeeled, sliced into French fry strips on a mandoline (3 cups)

½ cup roughly chopped fresh flat-leaf Italian parsley

Kosher salt, to taste

Freshly ground black pepper, to taste

 

Vinaigrette:

¼ cup extra-virgin olive oil

2½ tablespoons red wine vinegar

2½ tablespoons apple cider vinegar

 

Combine the cabbage, carrots, apples, and parsley in a large bowl.

In a small container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.

Add approximately two-thirds of the vinaigrette to the cabbage mixture, toss to coat, and season to taste with salt and pepper, adding more vinaigrette if needed. Taste again (yes, again).

Note: if you do not have a mandoline, this is a great opportunity to practice your knife skills!

Pan-Roasted Broccolini with Garlic and Red Pepper Flakes

Charred Spicy Broccolini

Yield: 2 servings

 

1 tablespoon extra-virgin olive oil

1 large bunch broccolini, rinsed

¼ teaspoon kosher salt

Freshly ground black pepper, to taste

1 large garlic clove, minced

1/8 teaspoon red pepper flakes

¼ cup of water

 

Add olive oil to a medium sauté pan and place over high heat. Heat until oil shimmers, approximately 1 minute.

Carefully add the broccolini to the sauté pan using tongs.

Season with salt and pepper and cook, rotating every 15 seconds with tongs, until slightly charred, approximately 2 minutes.

Add the garlic and red pepper flakes and continue to cook, stirring occasionally, until fragrant, approximately 1 minute.

Add ¼ cup of water and cover the sauté pan with a lid. Let cook, undisturbed, until the water evaporates, approximately 1 to 2 minutes.

 

Dark Chocolate Raspberry Sorbet with Homemade Magic Shell

tcho sorbet

Mmmmmm. A new chocolatey recipe created with my favorite chocolate – TCHO Chocolate!

 

Yields: 3½ cups

 

Sorbet

¼ cup (70 grams) raspberry preserves

2¼ cups boiling water, divided

½ cup (42 grams) TCHO natural cocoa powder

1/8 teaspoon kosher salt

½ teaspoon pure vanilla extract

1 cup (200 grams) granulated sugar

8 1/8-ounces (230 grams) TCHO 81% chocolate, finely chopped

 

Mix the raspberry preserves and ¼ cup of the boiling water in a small bowl. Whisk thoroughly to combine.

Put the cocoa powder and salt in a medium bowl.

Strain the raspberry preserves/water mixture through a fine mesh strainer into the medium bowl with the cocoa powder. Whisk until smooth.

Add the vanilla extract, sugar and chopped chocolate the remaining 2 cups of boiling water. Cover with plastic wrap and let sit for 5 minutes. Whisk until smooth in texture and sugar and chocolate have dissolved, approximately 2 minutes.

Transfer mixture to a blender and blend on low for 1 minute.

Transfer to a metal bowl and refrigerate until chilled, approximately 2 hours, or overnight.

Transfer the chilled mixture into an ice cream machine and process. Then, transfer sorbet to a medium bowl and cover with plastic wrap (pressing the film directly against the surface of the sorbet) and freeze until firm.

To serve, scoop sorbet into bowl and top with magic shell. Add your favorite toppings, such as sea salt, chopped hazelnuts and/or fresh raspberries.

 

Magic Shell

8-ounces (230 grams) TCHO 81% chocolate

2 tablespoons coconut oil

 

Place chocolate in a double boiler. Add coconut oil. Stir until melted.

Store at room temperature and reheat for service.

Rosemary White Bean Soup with Smoked Bacon

Bacon makes everything better…

white bean

Rosemary White Bean Soup with Smoked Bacon

 

Yield: 4 servings

 

1 bunch curly kale

1 tablespoon extra-virgin olive oil, plus more for drizzling

3 slices smoked bacon, halved lengthwise and then cut crosswise into ¼-inch slices (3/4 cup)

2 medium yellow onions, peeled and diced small (2 cups)

5 large garlic cloves, peeled andminced (1 tablespoon plus 2 teaspoons)

3 (5-inch) sprigs fresh rosemary, bruised with your fingers

5 sprigs fresh thyme

2 dried bay leaves

2 (16-ounce) cans white kidney beans (cannellini beans), rinsed and drained

6 cups vegetable or chicken stock

Kosher salt, to taste

Freshly ground black pepper, to taste

¼ teaspoon red wine vinegar, plus more to taste

Parmigiano-Reggiano or Pecorino Romano cheese, not pre-grated, for serving

 

Strip the tender leaves from the tough stems of the kale; discard the stems. Rinse the leaves, then chop roughly. You should have approximately 6 packed cups of kale.

Add the bacon and 1 tablespoon of olive oil to a small pot. Place over medium-low heat and cook for approximately 5 to 6 minutes, stirring occasionally, until much of the fat has rendered off, and the bacon is just beginning to get nice and crispy.

Add the onions, stir occasionally, and continue to cook until soft and translucent, 6 to 7 minutes.

Add the garlic and cook until fragrant, 1 minute.

Using a piece of butcher’s twine, tie together the rosemary, thyme sprigs and bay leaves; toss the herbs in the pot.

Stir in the beans, kale, and stock.

Cover and increase the heat to high. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the beans are soft and the kale is cooked through.

Remove the tied herbs and discard. Add the vinegar and season to taste with salt, pepper and additional vinegar.

Serve in bowls. Shave some Parmigiano-Reggiano over the soup with a vegetable peeler, then top with a drizzle of olive oil and some pepper.