Entries tagged with “NYT cooking”.


This recipe from the New York Times combines tangy lime-soaked shrimp with the bounty of the season — fresh chiles, chives, tomatoes, shallots, cucumber and cilantro. Marinate the shrimp while you make the dressing and prep the veggies. Caramelize the cucumber and corn in a hot skillet, then combine with the tomatoes and shallots and half the dressing. Quickly cook the shrimp in the same pan then add to the vegetables and toss with more dressing.

Avoiding Additives and Preservatives

Look for frozen shrimp with only salt added and use freshly squeezed lime juice. I used Cock brand fish sauce, which is additive-free.

Cook the cucumber and corn until soft and beginning to brown

Add the corn and cucumbers to the other vegetables

Spicy shrimp with blistered cucumber, corn and tomatoes

Ingredients:

Shrimp

½  cup (125 ml) fresh lime juice (from 3 to 4 limes)

3  tablespoons (45 ml) olive oil

2  teaspoons (10 ml) grated ginger

1  large garlic clove, grated

Kosher salt and black pepper

1 pound (454 g) jumbo shrimp, peeled and deveined, tails removed

Dressing

1  serrano or Fresno chile, thinly sliced, plus more to taste

2  tablespoons (30 ml) finely chopped chives or scallions, plus more to taste

1  tablespoon (15 ml) fish sauce, plus more to taste

1  teaspoon (5 ml) light brown sugar, plus more to taste

Salad

2  medium tomatoes, cored and cut into ½ -inch (1.25-cm) wedges

1  medium shallot, thinly sliced into rings

1 ½  cups (375 ml) roughly chopped seedless cucumber (such as English or Persian), cut into ½ -inch (1.25-cm) pieces

1 ½  cups (375 ml) raw corn kernels (from about 2 ears of corn)

¼  cup (60 ml) cilantro (optional), leaves and tender stems, roughly chopped

Flaky sea salt (optional), for serving

Preparation:

In a large bowl, whisk together ¼ cup (60 ml) lime juice, 1 tablespoon (15 ml) olive oil, plus the ginger and garlic; season well with salt and pepper. Add the shrimp, toss to coat and set aside.

Make the dressing: In a medium bowl, whisk together the remaining ¼ cup (60 ml) lime juice with the chile, chives, fish sauce and brown sugar until it dissolves. Taste and adjust seasonings accordingly.

In a large bowl, gently combine the tomatoes and shallot and set aside.

Heat a large cast-iron skillet over medium-high until very hot, about 2 minutes. Add the remaining 2 tablespoons (30 ml) oil and when it shimmers, add the cucumbers and corn. Season with salt and pepper. Allow the vegetables to cook, undisturbed, until they begin to brown and caramelize in spots, 2 to 3 minutes. Cook, stirring occasionally, until golden all over, 4 to 6 minutes. Remove from heat and allow to cool slightly, then toss with the tomato-shallot mixture and half the dressing.

Wipe out the pan and heat over medium-high. Leaving the marinade behind and discarding it, add shrimp to the pan and sear until just cooked through, 1 to 2 minutes each side. Alternatively, grill over medium heat, 2 to 3 minutes a side. Add the shrimp to the salad, gently toss to coat and serve on a large platter or in a large bowl. Drizzle with remaining dressing and scatter with cilantro and flaky sea salt, if using. Serves 4.

From the New York Times

This sheet pan chicken recipe from the New York Times cooks the chicken with grapes, but I switched them out for asparagus and broccoli added to the pan for the last 15 minutes of cooking.

Avoiding Additives and Preservatives

Check the za’tar to make sure it doesn’t contain preservatives or anti-caking agents. I used Bart’s Blends. Grapes are often treated with preservatives, which is why I don’t cook with them.

Arrange chicken and other ingredients on baking sheet

Roast until the chicken is cooked and the vegetables are tender

Sheet pan chicken with shallots

Ingredients:

2 ½ to 3 pounds (1.13 to 1.36 kg) bone-in, skin-on chicken thighs, patted dry

3  tablespoons (45 ml) olive oil

2  garlic cloves, finely chopped

1  tablespoon (15 ml) za’atar (optional)

Kosher salt and black pepper

6  medium to large shallots, peeled and quartered root to stem

8  ounces (226 g) seedless red or green grapes, or a combination of both, broken into small clusters on the vine

4 to 5 sprigs thyme, plus 2 teaspoons (10 ml) finely chopped thyme

Flaky salt, for serving

Preparation:

Heat the oven to 425 degrees F (218 C). In a large bowl, toss together the chicken with 1 tablespoon (15 ml) olive oil, garlic and za’atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.

Nestle the chicken skin side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes begin to soften and caramelize around the edges of the pan.

Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt. Serves 4-6.

From the New York Times

This recipe was one of the most popular on the New York Times cooking website in 2018. It’s easy to see why: chicken cutlets bathed in a butter-lemon-wine sauce are fast enough for a weeknight supper and fancy enough to serve at a dinner party.

Avoiding Additives and Preservatives

I used Imagine Organic brand chicken stock and a white wine from Frogpond Farm. Be sure to use freshly squeezed lemon juice.

Use chicken cutlets or cut chicken breasts in half horizontally

Quickly brown the cutlets

When the sauce is ready, return the cutlets to the pan and heat through

Chicken Francese

Ingredients:

2 eggs

2 tablespoons (30 ml) whole milk

1 teaspoon (5 ml) salt, plus more for seasoning

½ teaspoon (2.5 ml) ground black pepper, plus more for seasoning

1 cup (250 ml) all-purpose flour

⅓ cup (82.5 ml) olive oil

⅓ cup (82.5) vegetable oil

4 to 6 large boneless, skinless chicken cutlets (buy the cutlets thinly sliced, or buy regular boneless breasts and slice them in half horizontally to make thin pieces)

3 to 6 tablespoons (45 to 90 ml) unsalted butter

1 lemon, thinly sliced, seeds removed (optional)

½ cup (125 l) dry white wine

Freshly squeezed juice of 1 lemon, more to taste

2 cups (500 ml) chicken stock

3 to 4 tablespoons (45 to 60 ml) freshly minced parsley

Preparation:

In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.

In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.

Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.

When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.

If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons (45 ml) of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside.

Add 3 tablespoons (45 ml) of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.

Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving. Serves 4.

From the New York Times

I know you’re focused on the holiday feast today, but keep this recipe in mind for later on in the week when you are looking for delicious ways to use up the leftover turkey. Cook bacon, mushrooms and onion, add spices, flour, stock and leftover turkey, pour into a baking dish and top with a simple all-butter piecrust. Comfort food at its best.

Avoiding Additives and Preservatives

Your butter should contain only one ingredient – cream. Look for nitrite-free bacon and a preservative-free stock such as Imagine Organic brand. I used a low-sulfite wine instead of Marsala and Eden Organic  brand red wine vinegar instead of sherry vinegar.

Saute bacon, onions and mushrooms

Add flour, stock and turkey

Transfer filling to baking dish

Roll out dough and place over filling

Modern turkey pot pie

Ingredients:

All-butter piecrust

1 ¼  cups (150 g) all-purpose flour

¼  (1.25 ml) teaspoon fine sea salt

10  tablespoons (150 ml) unsalted butter, cold and cut into cubes

2 to 4  tablespoons (30 to 60 ml) ice water, as needed

Turkey filling

1  tablespoon (15 ml) vegetable oil

1  garlic clove, peeled and smashed

6  ounces bacon (170 g) or pancetta, preferably thick-cut, sliced into strips

1  medium onion, chopped

8  ounces (226 g) mushrooms, such as button or cremini, thickly sliced

¼  cup (60 ml) all-purpose flour

1  teaspoon (5 ml) dried thyme

½  teaspoon (2.5 ml) paprika

Salt and ground black pepper

1 pound (454 g) cooked turkey, cut into bite-size pieces

2  tablespoons (30 ml) butter

2 ½  cups (625 ml) rich chicken stock

¼  cup (60 ml) Marsala, Madeira or sherry

1  tablespoon (15 ml) sherry vinegar

2  tablespoons (30 ml) finely chopped parsley, more for garnish

1  9-inch (23-cm) pie crust, chilled

1  egg, beaten with 1 tablespoon (15 ml) water

Preparation:

All-butter piecrust

In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon (15 ml) at a time, and pulse until the dough just comes together. It should be moist, but not wet.

Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

Turkey filling

Heat oil and garlic together over low heat. When it sizzles, add bacon and onions and cook, stirring often, until fat is rendered and bacon is golden brown. Adjust the heat so the bacon slowly gives up its fat. Remove garlic clove and add mushrooms. Cook, stirring, until mushrooms are browned and slightly softened.

Combine flour, thyme, paprika, 2 large pinches salt and 1 large pinch pepper.

In the skillet with the bacon and mushrooms, add butter and melt over medium heat. Add flour mixture. Cook, stirring, until flour on the bottom of the pan is browned. Pour in stock, Marsala and vinegar. Scrape bottom of pan, and let simmer about 5 minutes, until thickened. Taste for salt, pepper and vinegar and adjust the seasonings. Stir in cooked turkey meat and heat through. Turn off heat and stir in parsley.

Heat oven to 400 degrees F (204 degrees C).

Transfer turkey and sauce to 9-inch (23-cm) round pie dish or 8-inch (20-cm) square baking dish. Roll out pie crust to desired shape and size. Drape crust over filling, making a few slits or decorative holes on top. Tuck edges down around filling and brush crust with egg wash. If the dish is piled high with filling, place on a baking sheet to catch any overflow before transferring to oven.

Bake until crust is browned and filling is bubbling, 20 to 30 minutes.

Let cool slightly, at least 10 minutes, before serving with a big spoon. If desired, garnish each serving with parsley. Serves 6.

Adapted from the New York Times