Despite what the ground hog says, it is still Winter in many parts of the World……
Saveur Magazine has put together one of the best Winter Produce Guides with photographs and brief descriptions that compose some of our favorite dishes or inspire us to try new ones.
“We often bemoan the lack of fresh produce at this time of year, but the truth is that despite the grey days and colder temperatures, winter boasts plenty of seasonal delights. Tart citrus brightens up all manner of cold-weather dishes, the bite of fresh horseradish keeps hearty roasts and sauces from tasting too leaden, and the enticing smell of an apple or sweet potato pie is one of the things we most look forward to at the holidays. Here’s everything you need to know about buying, storing, and preparing the best produce winter has to offer, with plenty of recipes to put it all to good use.”- Saveur 2015
Inspired by a chicken dish served with lemons and capers at the Ristorante Masolino in Panicale, Italy, this version is marinated over night and served with a charred herbed lemon sauce that can also be an excellent accompaniment to roasted fish or grilled root vegetables.
Serves 8 to 10
Ingredients: For the chicken:
12 bone-in skin-on chicken thighs
24 sage leaves
16 garlic cloves—6 cut into 4 slices each, the rest gently smashed and peeled
4 Tablespoons unsalted butter, cut into 12 slices
Strips of zest from 2 lemons
3 Tablespoons extra-virgin olive oil
1 Tablespoon chopped thyme
1 Tablespoon chopped oregano
1 Tablespoon chopped parsley
1 teaspoon crushed red pepper
Kosher salt, to taste
12 fresh bay leaves
For the Salsa Verde:
1 lemon, cut into 1/2-inch slices and seeded
1 Tablespoon plus 1/2 cup extra-virgin olive oil
1/2 cup chopped basil
1/4 cup chopped oregano
1/4 cup chopped mint
2 garlic cloves, chopped
1/4 cup grated Parmesan cheese
1/4 cup pine nuts, crushed
1 teaspoon Kosher salt
1/4 cup baby arugula
To prepare the chicken, run your fingers under the skin of each chicken thigh to create a pocket. Stuff each pocket with 2 sage leaves, 2 slices of garlic and 1 slice of butter. Transfer the stuffed thighs to a large bowl. In a small bowl, stir the lemon zest strips with the smashed garlic, olive oil, chopped herbs and crushed red pepper. Pour the mixture over the chicken and turn to coat. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Meanwhile make the salsa verde by preheating the oven to 450°F. On a baking sheet, toss the lemon slices with 1 tablespoon of the olive oil. Spread the lemon slices in an even layer and bake for 16 to 18 minutes, until charred on the bottom. Transfer to a cutting board and let cool for 5 minutes. Chop the slices into 1/4 -inch pieces. Leave the oven on.
In a mortar, mash the basil, oregano, mint, Parmesan cheese and pine nuts with the chopped garlic, and the 1 teaspoon of salt until a smooth paste forms. Slowly drizzle in the remaining 1/2 cup of olive oil, stirring to create a sauce. Stir in the chopped lemon.
Heat a very large ovenproof skillet. Season the chicken thighs evenly with 4 teaspoons of salt; reserve the lemon zest and smashed garlic from the marinade. Arrange the chicken thighs skin side down in the skillet and cover with another large skillet or pot weighted down with a few heavy cans. Cook the chicken over moderate heat until the skin is golden brown and crisp, about 15 minutes.
Remove the weight and turn the chicken. Scatter the reserved lemon zest and garlic and the bay leaves, if using, among the thighs. Roast in the oven for about 30 minutes, until the chicken is golden brown and cooked through. Discard the bay leaves. Transfer the chicken to a platter and serve with the salsa verde and scatter with arugula.
Inspired by the Clams Casino Pizza commonly enjoyed through out the Northeastern United States, this version features a creamy béchamel sauce made with Parmigiano-Reggiano cheese in this luxurious white pizza.
Serves 2 Ingredients:
3 garlic cloves, crushed
1/4 cup plus 2 Tablespoons extra-virgin olive oil, plus more
1 1/2 cups light cream
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 Tablespoons fresh lemon juice
Kosher salt, to taste
Pepper, to taste
1 Sheet puff pastry
4 slices thick-cut apple smoked bacon
1/2 cup mozzarella cheese
1 small tomato, roughly chopped
5-6 ounces baby sea scallops
1/4 cup baby arugula
Preheat the oven to 425°F. In a medium saucepan, cook the garlic in 1/4 cup of the olive oil over moderately low heat until it starts to sizzle, about 3 minutes. Whisk in the 1/4 cup of flour until smooth and cook, whisking, until light golden, about 3 minutes. Slowly whisk in the milk and cook, whisking, until the béchamel is smooth and thickened, 2 to 3 minutes. Whisk in the cheese. Stir in 1 tablespoon of the lemon juice and season with salt and pepper. Transfer the béchamel to a small bowl. Discard the garlic.
Unfold the puff pastry sheet and lay out the sheet onto baking sheet.Prick the surface of pastry with a fork. Brush the remaining 2 tablespoons of olive oil all over the pastry and spread the béchamel evenly on top, leaving a 1-inch border around the edge. Bake on the bottom rack of the oven for about 15 minutes, until the pastry is almost cooked through.
Meanwhile, in a nonstick medium skillet, cook the bacon over moderate heat, turning, until golden and crisp, 7 to 8 minutes. Transfer to paper towels to drain. Roughly chop the bacon.
Top the pizza with cheese, tomatoes, the scallops and drizzle with olive oil. Bake for about 3 minutes, until the béchamel is golden and bubbling and the scallops are just opaque.
In a small bowl, toss the arugula with the remaining 1 tablespoon of lemon juice. Top the pizza with the bacon and arugula, slice and serve hot.