Cider-Braised Chicken with Apples and Kale

Gather ’round the table and enjoy this warming and wonderful recipe that includes Kale and Tarragon, fresh from your AeroGarden!

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YIELD
Serves 4
ACTIVE TIME
35 minutes
TOTAL TIME
45 minutes

INGREDIENTS

    • 4 chicken legs (thigh and drumstick; about 3 pounds)
    • 1 1/2 teaspoons kosher salt, divided
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 cup plus 1 teaspoon country-style Dijon mustard
    • 3 tablespoons vegetable oil
    • 2 pink-skinned apples, cut into 1/2″ wedges
    • 1/2 medium red onion, cut into 1/2″ wedges
    • 1 cup dry white wine
    • 1 1/2 cups fresh apple cider, divided
    • 1 large or 2 small bunches curly kale (about 1 pound), stemmed, torn into pieces
    • 1/4 cup heavy cream
    • 1 teaspoon fresh lemon juice
    • 3 tablespoons tarragon leaves (optional)

PREPARATION

    1. Arrange rack in upper third of oven; preheat to 450°F. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper, then rub with 1/4 cup mustard, making sure to get mustard under skin.
    2. Heat 2 Tbsp. oil in a large heatproof high-sided skillet or heavy braising pan over medium-high. Sear chicken, skin side down, until golden-brown, about 8 minutes. Turn chicken, then arrange apples and onion around chicken. Add wine and 1 cup cider, then transfer to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, about 20 minutes.
    3. Meanwhile, heat remaining 1/2 cup cider, 1 Tbsp. oil, and 1/2 tsp. salt in a large pot over medium; add kale, cover, and cook until wilted. Continue to cook, stirring occasionally, until kale is tender, about 5 minutes. Using slotted spoon, divide kale among plates.
    4. Transfer chicken, apples, and onion to plates with a slotted spoon. Heat remaining liquid in skillet over high. Add cream and remaining 1 tsp. mustard and bring to a boil. Cook, whisking constantly, until sauce is thickened, about 5 minutes. Remove from heat and stir in lemon juice.
    5. Spoon sauce alongside chicken and kale. Garnish with tarragon, if desired

Courtesy of Epicurious

Cranberry Orange Relish with Mint

 

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YIELD
Makes about 6 cups

INGREDIENTS

    • 2 12-ounce bags fresh (or frozen, thawed) cranberries
    • 2 teaspoons orange zest from 1 of 4 navel oranges
    • 3/4 cup sugar
    • 1/2 cup minced red onion
    • 1/4 cup chopped fresh mint
    • 1 tablespoon minced peeled ginger

PREPARATION

    1. Pulse two 12-ounce bags fresh (or frozen, thawed) cranberries in a food processor until coarsely chopped. Transfer to a large bowl. Finely grate 2 teaspoons orange zest from 1 of 4 navel oranges; set aside. Using a sharp paring knife, remove peel and white pith from oranges. Working over a medium bowl, cut between membranes to release orange segments. Coarsely chop segments; add to cranberries. Stir 3/4 cup sugar, 1/2 cup minced red onion, 1/4 cup chopped fresh mint, 1 tablespoon minced peeled ginger, and reserved zest into cranberry mixture. Cover; let stand at room temperature for 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and chill.

FARMHOUSE HERBED STUFFING

 

farmhouse-herbed-stuffing

  • INGREDIENTS

      • 8 tablespoons (1 stick) unsalted butter
      • 2 medium onions, cut into 1/4-inch dice (about 3 cups)
      • 6 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
      • 1 (14-ounce) package seasoned bread stuffing cubes
      • 1/3 cup fresh parsley, chopped
      • 1 teaspoon celery salt
      • 1 teaspoon dried sage, crumbled
      • 1 teaspoon dried rosemary, crushed
      • 1/2 teaspoon dried thyme, crumbled
      • 1/4 teaspoon salt
      • 1/4 teaspoon freshly ground black pepper
      • 1 1/4 cups hot Homemade Turkey Stock or canned turkey stock, plus 1/2 cup more if baking all of stuffing outside of turkey
  • PREPARATION

      1. In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
      2. Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1 1/4 cups hot stock.
      3. If using to stuff turkey: Use immediately to fill cavities and spread remainder in baking dish as directed in recipe .
      4. If baking entire recipe as side dish: Preheat oven to 350°F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
    1. Variations:
      1. Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.
      2. Dried Apricot and Pecan Stuffing: Dried fruit are better than fresh in stuffing because the latter get soggy with long baking. Preheat oven to 350°F. Spread 1 1/2 cups (6 ounces) pecans on rimmed baking sheet and toast, stirring occasionally, until browned and fragrant, about 10 minutes. Cool and coarsely chop. In medium bowl, combine 1 1/2 cups diced dried apricots and hot water to cover. Soak until apricots plump, about 30 minutes, then drain well. Proceed with recipe, tossing apricots and pecans with other ingredients in large bowl.
    Test-Kitchen Tips:
    •Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it’s important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the “danger zone” (the optimal temperature range for bacteria growth) more quickly during roasting. Stuffing baked outside of the turkey can be spread in the baking dish and refrigerated for a few hours while the turkey roasts, but it should be made on the same day as baking.
    •Stuffing baked outside of the turkey won’t be soaked in the turkey’s juices, so extra stock is drizzled on top to keep it moist.

    Courtesy of Epicurious.com

DITALINI RISOTTO

ditalini-risottoINGREDIENTS

2 tablespoons unsalted butter

2 tablespoons garlic oil (see Toasted Garlic-Beef Stock) or olive oil, plus more for drizzling

1 medium onion, finely chopped

1 cup dry white wine

1 pound ditalini or other short, tubular pasta

6 cups (or more) Toasted Garlic-Beef Stock

1/2 cup finely grated Pecorino, plus more for serving

Kosher salt

1 cup baby kale

1 cup baby mustard greens or other spicy greens

2 teaspoons freshly ground black pepper

 PREPARATION

Heat butter and 2 Tbsp. oil in a large pot over medium. Add onion and cook, stirring occasionally, until soft and golden brown, 12–18 minutes. Add wine, bring to a boil, and cook until liquid is reduced by half, 8–10 minutes. Add ditalini and 2 cups stock and cook, stirring occasionally and adding remaining 4 cups stock 1 cup at a time as pasta absorbs liquid, until pasta is al dente and sauce loosens, 25–30 minutes.

Add 1/2 cup Pecorino and cook until cheese is melted and mixture is creamy. If sauce becomes too thick, add more stock until it’s slightly runny again. Season pasta with salt. Divide among shallow bowls and top with kale, mustard greens, and more Pecorino. Sprinkle with pepper and drizzle with oil.

Courtesy of Epicurious.com

Italian Kale Caesar Salad

ep_12012015_dannymeyers_-kale-caesar-saladINGREDIENTS

1 large egg yolk

1 garlic clove, smashed, peeled, and trimmed

3 anchovy fillets, packed in oil, drained

1 tablespoon plus 1 1/2 teaspoons lemon juice

1 tablespoon plus 1 1/2 teaspoons red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon dried oregano

1 teaspoon colatura (Italian fish sauce; optional)

1/4 teaspoon cayenne

1/2 cup canola oil

1/2 cup plus 2 tablespoons olive oil, divided

1/2 cup freshly grated grana padano cheese

Kosher salt

Freshly ground black pepper

4 ounces country bread, crusts removed, bread torn into small pieces

Two (5-ounce) containers baby kale

PREPARATION

Preheat oven to 400°F. Pulse egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if using), and cayenne in a food processor or blender until smooth. Combine canola oil and 1/2 cup olive oil in a measuring cup with spout. With the motor
running, add blended oil in a very thin stream; purée until a creamy emulsion forms. Add cheese and pulse to combine. Season dressing with salt and pepper.

Toss bread with remaining 2 Tbsp. olive oil and spread on a rimmed baking sheet. Bake, tossing once or twice, until crisp and lightly browned, about 10 minutes. Let cool completely.

Combine kale and croutons in a large bowl. Add 1/2 cup dressing and toss to combine.

Do ahead

Dressing can be made up to 5 days ahead. Refrigerate in an airtight container.

Courtesy of Epicurious.com

BLACK-EYED PEAS WITH CHARD AND GREEN HERB SMASH

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Learn how people are having a “smashing” good time with herbs!

INGREDIENTS

For the peas:

1 leek

1 tablespoon coconut oil or olive oil

2 cloves garlic

A good pinch of chile powder or chopped dried chile

1 (14-ounce/400-g) can black-eyed peas

1 teaspoon vegetable stock powder or 1/2 stock cube

A good grating of nutmeg

1/2 unwaxed lemon

7 ounces/200 g bunch Swiss or rainbow chard

Sea salt and freshly ground pepper

For the herb smash:

A large bunch of cilantro

2 green chiles

2 cloves garlic

1 ounce/30 g shelled walnuts

1 tablespoon runny honey or maple syrup

1 tablespoon good olive oil

Juice of 1/2 a lemon

Sea salt and freshly ground pepper

Rice or flatbreads, to serve (optional)

PREPARATION

Fill and boil a kettle of water and get all your ingredients together. Put a large saucepan over heat.

Wash and finely slice the leek. Add to the saucepan with the coconut or olive oil and cook over medium heat for a couple of minutes, until soft and sweet. Finely slice the garlic and add to the pan with the chile powder and cook for a couple of minutes, until the garlic is beginning to brown. Add the black-eyed peas with their liquid, the stock powder, and 2/3 cup/200 ml of hot water from the kettle and bring to a simmer. Grate in the nutmeg, squeeze in the juice of the half lemon, add the squeezed lemon half to the pan, and simmer for 10 minutes or so. Meanwhile, strip the leaves from the chard stalks. Finely slice the stalks and add them to the pan, then finely shred the leaves and put to one side.

Put all the ingredients for the herb smash into a food processor and purée until you have a smooth, grassy paste. Season well with salt and pepper.

Once the peas are soft and flavorful and the liquid has reduced to a thick,soup-like consistency, stir in the chard leaves, season well with salt and pepper, and leave to cook for a couple of minutes. Scoop into deep bowls and spoon over the herb smash. If you’re really hungry, some rice or flatbread would go well alongside.

Courtesy of Epicurious.com