Roasted Chicken with Stone Fruits and Red Onion

This recipe was originally created by Melissa Clark, for the New York Times. It is a sheet-pan dinner of roast chicken, plums and red onions. She came up with it as a dish appropriate to Rosh Hashana, the Jewish New Year, which begins on September 18, 2020 but it’s outstanding meal that can grace any table for a great family style meal.

This sticky, bright-flavored joyful meal is beautiful to behold and easy to make. This sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren’t available, you can substitute another stone fruit including cherries, peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this dish with rice pilaf, couscous, polenta or warm flatbread for a festive meal.

Recipe Adapted from

Melissa Clark

New York Times Cooking September 2020

 

Serves 4 to 6

Ingredients:

2 teaspoons fennel seeds 2 tablespoons fresh lemon juice

1 teaspoon grated lemon or orange zest

4 garlic cloves, finely grated

2 teaspoons honey

¼ teaspoon ground allspice

A very large pinch crushed red-pepper flakes, or to taste

One whole 3 1/2 pound chicken, cut into parts

Kosher salt, to taste

Ground black pepper, to taste

2 cups ripe, soft plums, pitted and cut into 3/4-inch thick slices

1/2 cup cherries, pitted and halved

1/2 cup nectarines, pitted and cut into 3/4-inch thick slices

6 fresh thyme sprigs

1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges

Extra-virgin olive oil, for drizzling

⅔ cup torn mint, basil or cilantro leaves (or a combination), for garnish

Maldon salt flakes, for garnish

 

Directions:

Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).

Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes. Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade.

Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.

When ready to cook, heat the oven to 425 º F. Put the chicken pieces, fruit and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt.

Drizzle everything with olive oil. Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat.

To serve, transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky Maldon salt.

 

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Greek Cooking Essentials

The Global Pantry Series: Greek Cooking Essentials

The Table Home Chef Blog
July

Taking our pantry series back to the Mediterranean, it’s no surprise that Greek cooks work with a small foundation of ultra flavorful, often healthful ingredients. The country’s cuisine is popular all around the world, and the Greek diet is often hailed as the most healthy way of eating out there thanks to its reliance on heart-healthy olive oil, seafood, legumes, and fresh produce. Due to its well-earned popularity among home cooks and diners alike, these must-have ingredients can be sourced at most grocery stores these days. If you’ve already got most of the ingredients on our list and are looking to expand your horizons, we encourage you to seek out a Greek speciality market. They’ll have a treasure trove of ingredients like house brined feta, a dizzying array of marinated olives, and freshly baked pita. Plus, they typically serve up dishes that are native to the Greek isles like Dolma, Baklava, and Spanakopita right there while you shop!

Extra Virgin Greek Olive Oil

Olive Oil, like wine, varies in flavor by geography. The hotter the climate, the bolder the flavor. Plus, each country uses grapes native to their region. Different grapes = different flavors. Greek Olive Oil has a mild green coloring, low acidity, and strong flavor while Italian Olive Oil is a darker green with nuttier, herbal notes. Spanish, on the other hand, is golden in color. So you see…not all olive oils are made equal. Olive Oil is a staple in Mediterranean cooking in general. While shopping for olive oil, it’s important to look at the origin of the olives. Many bottles bought in America are a blend of Spanish, Italian, and Greek olives and not authentically Greek.

Red Wine Vinegar

They say oil and vinegar don’t mix – but we can’t imagine a Greek kitchen without these star ingredients! Greeks use predominantly balsamic and red wine vinegar but it’s helpful to have white wine vinegar on hand as well. Vinegar is a main ingredient for salads, especially since Greek recipes are simple. The oil and vinegar dressing gives it an extra boost of flavor that takes a salad from fresh and tasty to mind-blowing. There are, of course, many other purposes for vinegar like sauces and soups but salads are where they really get to shine.

Olives & Capers

Olives are found widely throughout Greek cooking, and both lend briny, salty flavor to a variety of dishes. Marinated olives are a pantry staple on their own for easy appetizers and roasted olives are found throughout the country in different dishes. Greek cuisine relies heavily on Kalamata and Green Olives, but there are over 100 different types – so don’t be surprised if you see recipes that call for other specific varieties!

Capers are immature flower buds native to the Mediterranean. They are mostly preserved through brining or salt curing, giving them a very pungent profile. Capers provide a unique flavor in dishes throughout the Mediterranean region. In Greek cuisine specifically, they’re traditionally used in salads as well as dishes with cooked tomatoes or fish. Capers can often be found in the Italian aisle of the grocery store since they’re a popular ingredient among Southern Italian dishes as well.

Honey

Fun Fact: Greece has the most bee hives in Europe! Greek honey is incredibly nutritious with anti-bacterial, anti-viral, and anti-fungal properties. There are multiple kinds of honey but the most popular for Greek cooking is Thyme. Others include Pine, Blossom or Wildflower, Heather, Chestnut, and Fir. Honey is used in sweet and savory dishes throughout Greek cuisine. A simple use that we absolutely love for snacking is baked goat cheese with honey. Because a lot of Greek flavors are so strong with often tangy or pungent aspects, honey is a great balancing ingredient. Other popular dishes you’ll see it used include Greek Honey Cake (Melopita), Loukoumades (Greek Honey Fritters), and Pasteli. Honey is used in a lot of pastries that use Phyllo Dough.

Phyllo Pastry

Phyllo Pastry (or Phyllo Dough) is a very delicate type of pastry dough rolled almost paper-thin. Make some on your own or buy sheets in the freezer section of the grocery store. Phyllo Pastry is used in popular Greek dishes like Spanakopita and Baklava. Spanakopita is a savory spinach and cheese pie that can be traced back to the days of Ancient Greece. Baklava also has ancient roots but is much more of a treat with flaky layers of phyllo and a honey-nut mixture. Phyllo is used in more recipes than just these two but they’re the ones its best known for.

Almonds, Figs & Currants

Nuts and dried fruits are common ingredients in Mediterranean cuisine. Almonds are much more popular in Greek cooking than most people realize. Greece is, in fact, one of the foremost almond producers in the world. Almonds are often roasted and candied for a sweet treat, used in Baklava in place of walnuts, or ground into flour for baking. Kourabiethes, Greek shortbread cookies, are a common Christmas treat similar to a biscuit and often found in crescent moon shapes or round balls.

Figs & Currants are both high in nutritional value and found in many Greek kitchens. Figs, in particular, are most popular dried when their nutritional value increases. It’s also the ideal way of storing the fruit long term. Currants, otherwise known as black raisins, have a bit more intense flavor compared to the average raisin. Both Currants and Figs are added into baking and sometimes as a finishing touch to savory dishes as well. They pair best with big flavors.

Herbs & Spices

If you enjoyed Greek food regularly, it’s no surprise that the most popular herbs found in this Mediterannean cuisine are Greek Oregano, Dill, and Mint. These three herbs are found fresh and dried throughout most savory Greek dishes and even some sweet. Other popular spices and herbs in Greek culture include Bay Leaves, Cinnamon, Nutmeg, Cloves, and Parsley. Greek Oregano, while more pungent than Mexican Oregano, is still a bit more earthy and mild compared to Italian which is the most pungent of them all.

Dill and Mint are the other two most popular savory herbs found in Greek cooking. Dill is most popular for Tzatziki, a dip or sauce with yogurt and cucumber. Dill is also found in Spanakorizo, Greek Spinach and Rice with a healthy addition of the feathery herb. Cinnamon, Nutmeg, and Cloves are popular for sweets and baked goods. Cinnamon and Nutmeg are often used together and can also be found in a lot of lamb dishes to add warmth. Cloves are popular to use in their whole form, especially with winter dishes like stews, broths, and heartier recipes.

About the Author:

Christine Rosko is a Chicago native with a passion for food, especially pasta. Growing up in an Italian family, the…read more about: Christine Rosko

 


Roasted Golden Beet & Yellow Tomato Pizza

IMG_2641 Pizza

Pizza Arrosto Di Barbabietola Dorata e Pomodoro Giallo is what this pizza is called in Italian….

I was looking for something different in terms of making a healthy pizza. I had an abundance of golden beets. So I roasted them and made pizza dough that was topped off with red onions onions, lots of roasted golden beets, a little fresh mozzarella and a little bit of crumbled goat cheese. A little salt and a little honey added the sweet and savory taste that made this almost vegan pizza, Oh so good! And of course a glass of Chardonnay went perfectly with this pizza. A glass a wine is optional, but I highly recommend it!

And if you know someone who doesn’t like beets, this pizza might convert them.

Makes One 10-inch Pizza, Serving 8

Ingredients:

One 4-ounce golden beet
1 teaspoon olive oil
1 pound Basic Pizza Dough
1 cup shredded mozzarella cheese
cup goat cheese, crumbled
1/2 red onion, thinly sliced
1/2 pint yellow cherry tomatoes, halved
1/4 teaspoon kosher salt
1/4 teaspoon fresh thyme leaves
1 teaspoon honey
Fresh basil leaves, for garnish
Fresh snipped chives, for garnish

Special Equipment:
Parchment Paper
Pizza Stone

Directions:

Preheat oven to 450°F.

Leave root and 1 inch of stem on beet; scrub with a brush. Wrap beet in parchment paper and place on a baking sheet. Bake at 450°F for 40 minutes or until tender. Remove from oven; cool. Trim off beet root; peel off skin. Cut beet in half crosswise; thinly slice halves.

Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Increase oven temperature to 500°F.

Preheat pizza stone 30 minutes before baking pizza.

Gently brush oil over Basic Pizza Dough. Sprinkle the mozzarella cheese on top of the dough, followed by beet slices,red onion and yellow tomatoes, evenly over dough, leaving a 1/2-inch border. Slide dough onto preheated pizza stone, using a spatula as a guide. Bake at  500° F  for 8 minutes or until crust is golden.

Remove from pizza stone. Sprinkle with salt  and drizzle with honey. Garnish with fresh basil leaves and snipped chives.

Cut into 8 wedges and serve.

Cook’s Notes:
If you can substitute shallots for the red onion, if desired. A commercially prepared pizza crust also works in a pinch when there is not enough t time to make the pizza dough.

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