Because I had brought some terrific Bulgarian-stye feta cheese home from the Union Square Greenmarket, and because the mix of small heirloom tomatoes I’d picked up a number of days earlier was now perfectly ripe. A basket of small heirloom tomatoes, about a pound, a mix of shapes, sizes, and colors, from Eckerton Hill Farm …
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pan roasted chicken; roasted fingerlings; heirloom tomato
Chicken in our pot, to hail the eve of the eve of the new year. Wonder of wonders, we were still able to include fresh local tomatoes in the celebration (and they were not to be the last). four fresh 6-ounce thighs of their Cornish Cross breed from Cascun Farms, purchased at Eataly Flatiron, seasoned …
pan roast chicken, shallot/chilis/wine/herb sauce; brassica
“A Chicken for Every Pot” Hoover never said any such thing, although his enthusiastic supporters did include the phrase in in a 1928 campaign advertisement boasting that Republican prosperity had: ‘”..put the proverbial ‘chicken in every pot.’ And a car in every backyard, to boot.” The Republican prosperity is history, but the attraction of chicken continues …
shallot/chili/rosé-braised chicken, pericón; potato; chicory
I couldn’t get to Union Square on Wednesday because I had to stay home waiting for the plumbers (a double indignity). Once I was free (and hundreds of dollars lighter), it was too late to expect to find anything at the Greenmarket fish stall, so I headed down the street toward Eataly Flatiron. Once there …
greek-style roast chicken, sorta; roasted potatoes, mustard
It was a pretty splendid entrée, even without the full Greek treatment it was supposed to get, meaning I didn’t have any feta cheese on hand. And without the feta, I felt I felt I would be excused for including an element I thought was not Greek, halved roasted potatoes, specifically the 4 orphan la …
chicken braised in butter, tarragon; sweet wilted kale, garlic
There was chicken in the pot last night. Well, parts of chicken. As I tweeted last night, near the end of this delicious simple meal, that doesn’t happen here very often, and, repeating something else I wrote, meals with chicken as good as this make me question my judgment. I worked with the simple outlines …
sautéed chicken, tarragon; cabbage, leeks; roasted carrots
This time I mean it: Chicken, really good chicken like this, responsibly raised chicken, will show up on our table and on this blog more frequently in the future. This one was was really delicious. The excellent, very simple – and simply-outlined – ‘recipe‘ I used is from Mark Bittman. two 10-ounce chicken thighs, Cascun …
wild mushroom-braised chicken; sautéed peppers, savory
So it was just chicken, but it seemed to me it would be a very good chicken. I also had the help of some wonderful foraged mushrooms. It was very good chicken. And there was excellent wine. I had bought the wild mushrooms at the Union Square Greenmarket. I knew I wouldn’t be able to use …
chicken breast with herbs, micro beet; radicchio, balsamic
Chicken? Yeah, chicken. I can’t remember ordering chicken in a restaurant, haven’t cooked chicken in ages, and haven’t cooked a chicken breast at least since starting this food post almost 8 years ago, but I’ve been thinking about the lowly bird for a while now. I’m also always interested in adding a new ingredient to my kitchen practice (especially …
soup of leeks, chicken stock, golden beet greens
Rarely do I post about lunch, mostly because we don’t usually make much of a deal about midday meals at home, but when I assemble something out of leftovers and other things I might have on hand – especially if there may be some lesson in it, for me at least – I’m tempted to share it. …