Chicken Vesuvio

Chicken Vesuvio

Chicken Vesuvio is a standard in Chicago Italian restaurants but I got this recipe from a friend who owns a pizzeria in New York. He calls it Chicken and Potatoes but served in a Chicago tratoria it becomes Chicken Vesuvio.  I used boneless, skinless thighs but you can use any parts that you like.

Chicken Vesuvio

Ingredients:

2 large russet potatoes cut into wedges
5 tbs. olive oil divided
1 ½ tsp. dried oregano divided
5 or 6 chicken thighs
4 tbs. butter
3 thinly sliced garlic cloves
1 cup chicken stock
¼ cup dry white wine
1 can of peas
Salt and black pepper
Juice of ½ lemon
Chopped parsley

Set oven to 425 degrees.
Toss the potatoes  with salt, pepper, ½ tsp. oregano, and 3 tbs. oil until they’re well coated. Spread them out evenly in a baking dish and roast for 30 minutes, turning halfway.Chicken Vesuvio
While the potatoes are cooking, season the chicken with salt, pepper, and 1 tsp. of oregano. Heat the remaining oil in a frying pan and without crowding the pan, lightly brown the chicken on both sides (about 10 minutes) and remove to a plate. The chicken will continue cooking later in the oven.Chicken Vesuvio
Add the butter to the pan on medium heat. Lightly sauté the garlic (about 3 minutes) and then add the stock and wine to the pan. Simmer and cook for about 5-8 minutes while deglazing the pan.
Pour the butter/garlic mixture over the potatoes in the baking dish and place the chicken over the top of the potatoes. Roast about 20-25 minutes. Add the peas and finish cooking under the broiler for 2-3 minutes.Chicken Vesuvio
Arrange the potatoes and chicken in a serving dish and pour the pan juices over it through a strainer to remove the sliced garlic (skip the strainer if you  love garlic). Squeeze the lemon and sprinkle the parsley over the dish and serve.

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Foraging in New York

Foraging in New York

There’s plenty to eat in New York City’s parks if you know where to look according to an article in Mold.
WHAT TO FORAGE IN NEW YORK CITY RIGHT NOW
by Ellie Plass
“New York looks very different than it did, even just a month ago. COVID-19 is at the forefront of everyone’s minds and concerns, and is changing the way we think about leaving our homes. Even so, the seasons keep coming, and Spring is upon us. Although, most of the time, we may be experiencing it from our open windows, the extra time you may have on your hands can be good for learning a new skill. The parks here are absolutely full of forageable greens and edible plants that can still be safely harvested while maintaining a safe distance from your neighbors. . . “Foraging in New York
See the compete article here. 

Foraging in New York

 

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COVID-19 Pasta Drama

COVID-19 Pasta Drama

Penne with lines to hold the sauce


From an article in MOLD. (Things like this mean so much to Italians. Try to understand. )
SMOOTH VS RIDGED PENNE, A COVID-19 PASTA DRAMA
by Elizabeth T. Jones
“. . . Less than 24 hours after Italy announced a COVID19 outbreak in Lombardia in Northern Italy, photos of barren Italian supermarket shelves were posted on Twitter. The subject of the social media buzz centered around one of Italy’s most favorite topics: pasta. Lonely bags of smooth penne pasta, penne lisce, remained perched on ravaged aisles. All of the penne rigate, ridged penne, was gone. . . “

COVID-19 Pasta Drama

An Italian Tweet – Continuo a guardare questa foto fatta prima al supermercato e penso al fatto che il grande sconfitto da questo virus sono le penne lisce che agli italiani fanno cagare pure quando sono presi dal panico e si preparano all’apocalisse.
Translation – “I keep looking at this photo I took earlier in the supermarket, and I think the biggest loser of this virus is penne lisce. Italians think it’s shit, even as they panic and prepare for the apocalypse.”
Read the complete article here

COVID-19 Pasta Drama

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Pasta with Cauliflower and Arugula

Pasta with Cauliflower and Arugula

Cauliflower comes in colors so be creative. And don’t let that little bit of anchovy put you off. It adds a savory hint and doesn’t taste fishy. Pasta with Cauliflower and Arugula is an inexpensive dish that’s delicious and easy to make.
Pasta with Cauliflower and Arugula
Ingredients:
  • 1 head cauliflower cut into florets
  • ¼ cup olive oil
  • Salt, black and red pepper to taste
  • 1 tbsp. anchovy paste or 2 anchovies (optional)
  • 2 cloves sliced garlic
  • 4 cups arugula
  • ½ lb. small pasta

Pasta with Cauliflower and Arugula

Boil cauliflower pieces for 10 minutes in salted water. Remove the cauliflower and add the pasta to that same boiling water.

Pasta with Cauliflower and Arugula

While the pasta is cooking, heat the oil in another pot. Add salt, black and red pepper, and anchovy. Add the garlic and simmer on low heat for five minutes until the anchovy dissolves and the garlic flavors the oil. Add the cooked cauliflower and arugula, stir and coat with the oil.

Pasta with Cauliflower and Arugula

When the pasta is almost done, add it and ½ cup of the pasta water to the pot with the cauliflower and arugula to finish cooking. Drizzle with olive oil and serve.

Pasta with Cauliflower and Arugula

Pasta with Cauliflower and Arugula

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Pommes Persillade

Pommes Persillade

This is a perfect side dish for a meat and potato meal. Pommes Persillade are crisp because they’re boiled, dried, and fried.

Pommes Persillade

Ingredients:
2 russet potatoes
1 tbs. kosher salt + ½ tbs. divided
1 minced garlic clove
Small bunch chopped parsley
2 tbs. melted butter
½ tsp. black pepper
2 tbs. olive oil
Peel and cut the potatoes into approximate 1 inch cubes. Place them in a pot of cold water with 1 tablespoon of salt. Bring to a boil and simmer about 10 minutes. Thoroughly drain the potatoes and spread them on paper towels for at least 10 minutes to dry.

Pommes Persillade

In the meantime, chop the parsley, mince the garlic and add it to the melted butter. Also add the remaining ½ tablespoon of salt and the ½ teaspoon of black pepper.

Pommes Persillade

Heat the oil in a pan and fry the potatoes over medium-high heat. Don’t crowd the pan and work in batches if you need to. Cook them until they’re crisp/lightly browned. Place the potatoes in a serving bowl, toss with the parsley/garlic/butter mixture and serve.

Pommes Persillade

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Lemons and the Pandemic

How the Influenza Pandemic Popularized Lemons

I came across this pandemic related article in Gastro Obscura –

“In the fall of 1918, as influenza spread across the globe and the world clamored for a cure, the price of lemons skyrocketed. From Rome to Rio to Boston, residents desperate for any small measure of protection hoarded the yellow fruit, which was said—by whom it was, even then, unclear—to be both a prophylactic and a remedy for the deadly virus. Newspaper articles promised the citrus was a “flu foe,” and advised, “If you are not a flu victim deny yourself that glass of lemonade.” In New York, the Federal Food Board stepped in to prevent price gouging. . .”

Lemons and the Pandemic

For the full article click here.

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Mercato

Mercato

If you live in New York you’ve probably heard of Schaller and Webber. It’s an old-fashioned German butcher shop but really more than that. In addition to fresh cut meat they also have a variety of wursts and smoked meats, quite a few salads, and imported European groceries and beer.
It’s on the Upper East Side and we live on the Upper West Side, so it isn’t close. We still manage to shop there at least every 6 weeks. Since CORVID 19 we’ve been using a service called Mercato for some of our shopping. You order on their website and they arrange purchases at the best independently owned food stores in New York and delivery it to you within a day or so. So, here’s our most recent delivery that made a great dinner.Mercado

Mercado

MercadoMercado


Mercato’s website here


Schaller and Weber’s website here

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Simple Focaccia

Simple Focaccia

Here’s a basic and simple focaccia recipe using just 4 ingredients. The total time spent on it is about half an hour – not counting rising.

Simple Focaccia

Ingredients:
1. 3 ¼ cups all purpose flour
2. ½ tsp. dry yeast
3. ½ tbs. kosher salt
4. 4 tbs. olive oil divided + more for greasing
1. Mix the first 3 ingredients together in a large bowl. Add the water (about 1 ¾ cups) and stir with a spatula until you have a sticky dough. Put 2 tablespoons of the oil in another bowl. Add the dough and roll it around to coat it with the oil. Cover it tightly with Saran and refrigerate for at least 1 and no more than 2 days.Simple Focaccia
2. Brush ¼ baking sheet (9”x13”) with oil. Put the dough in the pan and spread it with your fingers. Add more oil if it starts to stick. If it doesn’t get to the edges of the pan it will when after it rises. Cover the pan with a kitchen towel and place it in a warm place for 30 minutes to 1 hour until it doubles its size. Pat down the dough down to about 1 inch thickness and dimple the entire surface with your fingertips. Sprinkle or brush it with the remaining 2 tablespoons of oil. While you’re waiting for it to rise pre-heat the over to 450 degrees.

That’s basic focaccia but the toppings are up to you and now is the time to add them. Sprinkle it with coarse sea salt and herbs, chopped tomatoes, chives or scallions, sliced pitted olives, sesame seeds and/or onions. (Be creative. If you’re feeling artistic you can make a focaccia garden.) Lightly press the toppings into the dimpled dough before you add the olive oil.  I often make it plain because I like it for breakfast with butter and preserves. 


3. Bake it for 20 to 25 minutes rotating the pan once, front to back. Let it cool and then remove it from the pan. It’s good while it’s still warm and will last another couple of days unrefrigerated if wrapped in Saran. It’s thick enough to slice and use for sandwiches.

Simple Focaccia

With Butter and Raspberry Preserves

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Curious Ingredients

Curious Ingredients

I came across this article in PLAIN. I’ll let it speak for itself.

“. . . We’re absolutely enamoured by the latest print campaign shot by London-based photographer Annie Collinge for Luncheon Magazine. Titled Table for One, the food-themed shoot revolves around a quirky character posing as various fruits, vegetables or snacks… or is it the other way around? “

Curious IngredientsThe complete PLAIN article here.

 

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Wine Cookies (ciambelline al vino)

Wine Cookies (ciambelline al vino)

I’ve only recently heard of these. They aren’t something that anyone in my family ever made. I read about them in an article in L’Italo-Americano and decided to give them a try. Easy to make, not too sweet, very crunchy and just right for breakfast.

Wine Cookies

Ingredients:

  • 1/2 cup red wine
  • 1/2 cup extra virgin olive oil
  • 1/2 cup sugar
  • 1 tsp. baking powder
  • 2 cups all-purpose flour
  • Sugar for glazing

Wine Cookies
Mix the wine, oil, sugar and baking powder in a large bowl. Add in the flour and make dough. Knead the dough on a floured surface until it stops sticking. Put it back in the bowl, cover it and let it rest for ½ hour.
Preheat the oven to 350 degrees.

Wine Cookies
Lightly oil the baking sheet.
Pinch off a walnut sized piece of dough and roll out to form a log about 4 inches long. Overlap the two ends of the log and pinch to form a ring. Pour some sugar onto a small plate. Dip one side of the cookie only in the sugar and place, sugar side up, on the baking sheet.
Bake until lightly browned, about 20 minutes.Wine Cookies

L’Italo-Americano  Wine Cookie article here.Wine Cookies


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