What's New

Recipe-Roasted Chicken with Mustard Green Beans & Irish Soda Biscuits

Posted on April 22nd, 2015 | Posted in Bakery, Main Course, Recipes, Side Dish

Roasted Chicken (1 of 1)

I had a lot of fun making this recipe with my friend, and enjoying the leftover biscuits with eggs and bacon the next morning. This recipe comes from an amazing cookbook, Philadelphia Chef’s Table-Extraordinary Recipes from the City of Brotherly Love. The cookbook highlights many of Philadelphia’s restaurants by sharing their story and a recipe. This recipe comes Pub & Kitchen located at 1946 Lombard Street.

Note: Chicken must brine overnight, ours did not, so I altered the recipe a tad. But this recipe is the original.

Pics from cooking up this delicious dinner in a beautiful kitchen!

cooking

 

Diane

Yield 4 Servings
Ingredients

Biscuits (makes 12):
1 2/3 cups buttermilk (HPH001, 12/QT, Axelrod)
1/2 cup whiskey
4 3/4 cups all-purpose flour (991889, 25#)
1/3 cup brown sugar (992005, 50#, Golden Barrel)
1/2 tablespoon kosher salt (CQS030, 12/3#, Diamond Crystal)
3/4 tablespoon baking soda (NOT1031, 10#)
1/4 cup chopped chives (01292, 2.2# or 05319, 4oz)
2 tablespoons chopped flat-leaf parsley (00754, 6CT)
7 3/4 tablespoons cold butter, diced (880025, 36/1#)

For the chicken:
1 whole 3 1/2 pound chicken (332061, 20HD)
2 cups pale ale
1 cup water
1/2 cup kosher salt (CQS030, 12/3#, Diamond Crystal)
1 bay leaf (CQB011, QT)
1 tablespoon black peppercorns (CQP071, QT)
16-20 sprigs thyme, divided (05321, 8oz)
1 Spanish onion, cut in half (00679, 5#)
1 head garlic  (00351, 5#)
Flaky salt (NSA1450, 50#) and black pepper, as needed (CQP083, 5#)

For the green beans:
1/2 pound green beans (02596, 2/5#)
2 tablespoons unsalted butter (880030, 36/1#)
1 shallot, diced (01017, 5#)
Kosher salt (CQS030, 12/3#, Diamond Crystal) and black pepper, as needed (CQP083, 5#)
2 tablespoons whole-grain mustard (CWMU310, 2/11#)
1/4 cup beer or water
Lemon juice, as needed (00531, 12CT)

Method
To prepare the biscuits: Preheat oven to 375 degrees F. Lightly grease a nonstick muffin pan. In a bowl combine buttermilk and whiskey and set aside. In a separate large bowl, combine flour, sugar, salt baking soda, chives and parsley. Cut diced butter into the flour mixture using a pastry cutter. Once the butter is thoroughly mixed with the flour mixture, fold in buttermilk and whiskey gently, until just combined. Cover and allow to rest at room temperature for 30 minutes. (Biscuits can be prepared to this point up to 1 day in advance.) Spoon biscuit dough into muffin molds and bake until golden brown, 12 to 15 minutes.

To prepare the chicken: Rinse chicken with cold water and pat dry. In a saucepan over high heat combine pale ale, water, salt, bay leaf, black peppercorns and half of the thyme. Bring to a boil, whisking until salt has dissolved. Remove brine from heat and transfer to container large enough to hold brine and chicken. Allow brine to cool to room temperature. Submerge chicken completely and brine, refrigerated, overnight.

Preheat oven to 400 degrees F. Remove chicken from brine and rinse with cold water to remove herbs and peppercorns. Dry chicken, inside and out, and allow to come to room temperature. Stuff the cavity with onion, garlic and remaining thyme. Season outside of chicken generously with salt and pepper.

Truss chicken. “The point of all of this: Tucking the wings prevents them from burning and pushes the breast meat upwards, ” says Pub & Kitchen chef Jonathan Adams. View trussing video HERE. Place in a roasting pan and place pan on the middle rack of the oven. Roast in preheated oven until chicken has started to brown, about 15 minutes. Turn heat down to 350 degrees F and continue cooking until a meat thermometer inserted in the thickest part of the thigh read 155 degrees F, about 30 minutes. (Cover chicken with aluminum foil if it begins to brown too much.) Remove chicken from the oven, reserving pan juices. The internal temperature will continue to rise as the chicken rests. Rest, covered, for 30 minutes before carving. Over high heat, reduce pan juices by half, skimming fat as needed.

To prepare the green beans: Bring a large saucepan of heavily salted water to a boil over high heat. Add green beans and blanch at a rolling boil until just tender, 4 to 5 minutes. Shock in an ice bath. Drain beans and allow beans to dry.

In a large saute pan over medium heat, melt butter. When butter begins to foam, add shallots, season lightly with salt and pepper, and cook until translucent, 2 to 3 minutes. Add green beans and toss with shallots and butter until well coated and warmed through, about 3 minutes. Raise heat to high and add mustard and beer or water. Season green beans with salt, pepper and lemon juice. Remove from heat and drain on a paper towel before serving.

To serve: Place green beans on a platter and top with carved chicken. Pour pan juices over chicken. Serve with warm biscuits.

Recipe from Philadelphia’s Chef’s Table Cookbook

Recipe Thursday-Roasted Butternut Squash

Posted on January 29th, 2015 | Posted in Recipes, Side Dish

Roasted Butternut Squash (1 of 1)

I traditionally half my butternut squash and slow roast them with butter and brown sugar, but for this edition of Roasted Butternut Squash I used Ina Garten’s recipe, that peeled and cubed the squash. With some of the leftover butternut squash I pureed it and made a grilled gruyere and butternut squash sandwich!

Yield 4-6 Servings
Ingredients
1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks (01028, BUSHEL)
3 tablespoons good olive oil (992055, 3LTR)
1 teaspoons kosher salt (CQS030, 3#, Diamond Crystal)
1 teaspoon freshly ground black pepper (CQP064, GAL)

Method
Preheat the oven to 400 degrees F.

Place the squash on a sheet pan and drizzle with the olive oil, salt and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

Recipe adapted from 2010, Ina Garten, All Rights Reserved

Recipe Thursday-Bourbon Baked Beans with Kunzler Bacon

Posted on September 18th, 2014 | Posted in Recipes, Side Dish

Bourbon Baked Beans (1 of 1)

I grew up enjoying this delicious bean dish known as 4th of July Bean Casserole. I always loved the variety of beans between butter beans, kidney beans and pork & beans! I finally got the recipe and decided to spice it up a bit by using homemade bourbon barbecue sauce in place of regular barbecue sauce and limiting the sugar. This dish feeds a crowd and was well enjoyed at Hometown’s company picnic this year!

Yield 16 Servings
Ingredients
1/2 pound Kunzler bacon, diced (KNZ2660, 12/1#)
1/2 pound 80/20 ground beef (222028, 5#, Lancaster County Farms)
1 cup chopped white onion (00676, 50#)
28 ounces pork & beans (990217, 6/#10, Fanci-Pak)
17 ounces butter beans, drained (991644, 6/#10)
16 ounces kidney beans, drained (991642, 6/#10, Furmano)
1/2 cup bourbon barbecue sauce (recipe below)
1/2 cup ketchup (992300, 6/#10 Heinz)
1/4 cup sugar (991842, 50#, Golden Barrel)
1/4 cup dark brown sugar, packed (992005, 50#, Golden Barrel)
2 tablespoons prepared mustard (991253, 105oz, Frenchs)
2 tablespoons molasses (994039, 4/1GAL, Golden Barrel)
1 teaspoon salt (991862, 50#)
1/2 teaspoon chili powder (CQC041, QT)

Method
Cook bacon and dice.  Cook beef and onion until meat is browned and onion is tender, drain.  Transfer to a 2 1/2 qt baking dish (greased). Add all beans and mix well. In small bowl, combine the remaining ingredients. Stir into beef and bean mixture. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 15 minutes longer. Or this can be cooked in a crockpot on low for about 6 hours.

Bourbon Barbecue Sauce
1/4 cup vegetable oil (992065, 6/GAL, Town & Country)
1/4 cup salted butter (880025, 1#)
1 chopped chile pepper, such as a serrano (02585, 15#)
1 medium yellow onion, grated (03372, 10#)
1 cup bourbon or Tennessee whiskey
1/2 cup tomato sauce (990319, #10, Furmano)
1/2 cup fresh lemon juice (02546, QT, Orchid Island)
1/2 cup apple cider vinegar (991958, 4/1GAL)
1/3 cup dark molasses (994039, 4/1GAL, Golden Barrel)
1/3 cup Worcestershire sauce (991668, 4/1GAL, Castella)
2-3 tablespoons dark brown sugar (992005, 50#, Golden Barrel)
Salt to taste (991862, 50#)

Method
Heat the butter and oil in a sauce pan over medium-high heat. Grate the onion through the coarse grate of a box grater, or finely mince the onion if you do not have a grater. Add grated onion and chile to the oil/butter combination and cook over medium heat for 3-4 minutes, or until onions turn translucent. You do not want the onions to turn color. Take the pan off the heat and add the bourbon. Return to the stove, turn up the heat to medium-high again and boil down the bourbon for 5 minutes. Add the tomato sauce, lemon juice, vinegar, Worcestershire sauce, molasses and the sugar. Mix well and return to a simmer. Cook the sauce for a few minutes to combine the flavors and then taste test it. Is it salty enough? (It should be from the Worcestershire sauce). If not, add salt. Is it spicy hot enough? If not, add a little cayenne powder. Is it sweet enough? If not, add some molasses. Let the sauce cook down slowly until it thickens, about 20 minutes. Keep it on low heat while your ribs cook. Alternatively, you can make this sauce ahead of time and reheat it when you cook the meat. It will stay good in the fridge at least a week; I have held mine for two weeks with no problem.

Baked Beans adapted from Boni Phipps Henry’s Kitchen
Bourbon Barbecue Sauce from SimplyRecipes.com

Recipe Thursday-Italian Grilled Vegetables

Posted on February 6th, 2014 | Posted in Grilling, Recipes, Side Dish

This month’s cooking club theme was Italian food! Definitely my favorite cuisine and everybody’s dishes turned out delicious. I signed up for the contorni and was inspired by this amazing Grilled Vegetable side that I had at Osteria in Philly.  Italian cooking uses fresh ingredients and simple seasoning to mask the natural flavors. These veggies were just that! They were fresh, seasoning was simple and the grilled flavor accentuated the natural vegetable flavor. The recipe I used is from Giada de Laurentiis’s cookbook, “Everyday Italian” and it closely replicated Osteria’s dish. I chose vegetables that were available at my grocery store, but feel free to add additional seasonal vegetables to this dish. This beautiful dish can be made ahead of time and served warm or at room temperature. The leftovers also are delicious on sandwiches or in salads.

Italian Grilled Vegetables

Italian Veggies

Yield 8 Servings
Ingredients
4 red bell peppers, seeded and quartered (05580, 100/2.6OZ)
2 pounds button mushrooms (05315, 10#)
1 1/2 pounds asparagus, trimmed (00070, 11#)
1 white onion, quartered (00676, 50#)
1/4 cup plus 2 tablespoons extra virgin olive oil (992059, 3LTR)
1 1/2 teaspoons salt, plus more to taste (991862, 50#)
1 1/2 teaspoons freshly ground black pepper, plus more to taste (CQP071, QT, Country Quest)
3 tablespoons balsamic vinegar (991949, 2/5LTR)
1 garlic clove, minced (03016, 5#)
1 teaspoon chopped fresh flat-leaf parsley (00754, 6CT)
1 teaspoon chopped fresh basil (04972, 1#)
1/2 teaspoon finely chopped fresh rosemary (00940, 4oz)

Method
Prepare a charcoal or gas grill for medium-high heat, or preheat a ridged grill pan over a medium-high flame. Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with 1 teaspoon each of salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 12 minutes for the bell peppers, 7 minutes for the mushrooms and 4 minutes for the asparagus and onions. Arrange the vegetables on a platter.

In a small bowl, whisk the vinegar, garlic, parsley, basil, rosemary, the remaining 2 tablespoons of oil and 1/2 teaspoon each of salt and pepper. Drizzle the dressing over the vegetables, and serve warm or at room temperature.

Recipe from Everyday Italian

Recipe Thursday-Savory Apple and Cheddar Bread Pudding

Posted on October 16th, 2013 | Posted in Recipes, Side Dish

Dinner club strikes again and this month’s ingredient is apple! What a perfect fall flavor. I chose to make the starch. Originally I was thinking I would make a savory apple bread, but then as I began my starch apple recipe search I came across this tempting Savory Apple and Cheddar Bread Pudding and knew I found the one! This recipe showcased the apple ingredient and the sharp cheddar is a perfect flavor pairing. This would be a nice Thanksgiving dinner side!

Savory Apple and Cheddar Bread Pudding

Hometown's Savory Cheddar and Apple Bread Pudding

Yield: 24 servings
Ingredients
5 apples, I like gala, medium diced (01549, 100CT)
1/2 cup onion, small diced (00676, 50#)
3 oz clarified butter or regular butter…don’t sweat it if you don’t have clarified (880048, 5#)
1/2 cup loose packed fresh chopped sage (05318, 4OZ)
1/2 bunch fresh parsley, chopped (00748, 12CT)
1 pound of country white bread, diced
1 quart half and half (HPH012, QT)
8 eggs (EGG014,1Dozen)
2 cups white cheddar, shredded (774101)
1/2 teaspoon salt (991861, 25#)
1/2 teaspoon fresh ground black pepper (CQP064, GAL)

Method
In large skilled heat butter and add onions and apples until just soft. Do not brown. Fold in the sage and parsley and remove from heat.  Cool slightly while dicing the bread, shredding the cheese and preparing the rest of the ingredients.  Combine the cream and eggs and pour over the diced bread in large bowl.  Let this mixture stand for 10-15 minutes to completely soften the bread.  Add the cooled apples and shredded cheddar and toss gently to mix the ingredients.  It is recommended to place the mixture into heavily greased large sized muffin tins to ensure everyone gets the correct amount of crispy edges and also helps with plate presentation. I however only have regular sized muffin tins so I used them instead. Bake at 350 degrees until just set (40-45 minutes, internal temperature 170 degrees).

Recipe adapted from www.smculinary.com

Older Entries Newer Entries