Category: Main Course

Main Course, Side Dishes

Butternut Squash Risotto

by Wendi22 Comments on Butternut Squash Risotto

I swear that the laws and properties of physics must be suspended in test kitchens.  Because recently, I’ve been encountering recipes in magazines and cookbooks that defy these laws.  That’s really the only explanation I can come up with to explain why the Squash Risotto recipe I tore out of Bon Appetit said it would only take 8 minutes for 6 cups of cubed squash to soften on top of the stove or that I would only need 3 1/2 cups of broth to my 1 1/2 cups of arborio rice.

This recipe, my friends, was a lesson in trusting my instincts.  It was also a lesson in patience.  I’m usually pretty bad about both these things so I think maybe the Universe was trying to get my attention under the guise of creamy, tender rice and subtly sweet butternut squash.  I should have also paid better attention to how much time this recipe took me from start to finish.  While I can’t predict whether the laws of physics will be broken in your kitchen, I can say that this recipe is not what I would call a quick weeknight go to. But if you see it through to the end, you will have a fantastic main course or side dish to bring to the table.

I wish all of the Universe’s lessons tasted this good.

Butternut Squash Risotto

Adapted from Bon Appetit

BAH Note: One super easy change to BA’s recipe would be to roast the squash in the oven instead of cooking it on top of the stove.  If you do decide to roast it, go easy on the olive oil.  You’ll want the squash to incorporate into the risotto and I have no first hand experience with how a bunch of oil on your veg will impact that process.  I didn’t know what to expect from the Sherry Vinegar in the dish but it brought a subtle sweetness to the squash that was quite enjoyable.

  • 4 tablespoons olive oil, divided
  • 2 1/2 – 3 pounds butternut squash, peeled, seeded, and cut into 1/2 inch cubes
  • 1 tablespoon fresh sage, finely chopped
  • 1 tablespoon sherry wine vinegar
  • 2 medium onions, chopped (about 3 cups)
  • 3 cans vegetable broth
  • 1 1/2 cups arborio rice
  • 1 tablespoon butter, softened
  • 1/4 cup parmesan cheese, grated (optional)

Heat half the olive oil in a dutch oven over high heat.  Add the squash and a pinch of kosher salt and cook until it begins to brown, stirring occasionally.  Reduce the heat to medium,  add the sage, cover, and cook until the squash is tender, adding water or vegetable broth a 1/4 cup at a time if the pot begins to dry out.  Once the squash is tender, stir in the sherry wine vinegar and transfer the squash to a bowl.  Wipe the inside of your pot.

Heat the remaining oil in the dutch oven and cook the onion over high heat for 5 to 10 minutes.  Reduce the heat to medium, cover, and cook for 20 minutes or until the onions are tender and well browned.

While the onions cook, bring the vegetable broth to a simmer in a large saucepan.  Cover and keep warm over a low flame.

Once the onion are soft and brown, add the rice to the pot, and stir the rice so that it is coated with the oil in the pot.  Once the rice starts to become slightly translucent, ladle in 1 cup of the warm vegetable broth and stir until almost all of the liquid is absorbed.  Continue adding broth, a cup at a time, and stirring until the rice is tender and creamy.

Add the squash to the pot and stir to combine before stirring in the softened butter and parmesan cheese (if using).  Enjoy immediately.

{prntable recipe}

Main Course, South Beach Diet

Pork Cutlets with Orange Sauce

by Wendi14 Comments on Pork Cutlets with Orange Sauce

During my last cookbook breakup, I left the South Beach cookbooks on the shelf.  While we don’t use them for our meals every day, I like having them around.  When we get tired of the same old, same old, I can open them up for some inspiration.  It’s funny how sometimes when I look at a recipe I have no desire to make it.  Then another time I can’t wait to get in the kitchen and start cooking.  That about describes how it came to be that we finally tried pork cutlets with orange sauce.

Pork Cutlets with Orange Sauce

Adapted From South Beach Quick and Easy

BAH Note: These would have been better if I had brined the chops for a few hours.  Pan frying can really do a number on the moistness of a chop.

  • 8 pork cutlets, approximately 3 ounces each, about 3/4 inch thick
  • 3/4 teaspoon dried rosemary
  • 2 tablespoons olive oil
  • 1 shallot, minced (approximately 1 tablespoon)
  • 1/2 cup chicken broth
  • zest and juice from one small orange

Pat the pork dry and then season with salt, pepper, and the rosemary.  Heat half the oil in a large skillet over medium high heat.  Working in batches, cook the pork until lightly browned, approximately 2 to 3 minutes per side.  Transfer the cooked chops to a plate and cover to keep warm.

Reduce the heat to low and add remaining oil to the skillet.  Add the shallot and cook for one minute.  Raise the heat back to medium high and add the broth and orange juice and zest.  Cook until the liquid reduces by half and starts to just thicken.

Return the pork, and any accumulated juices, back to the skillet and cook 1 minute more, turning the chops to coat them in the sauce.

{printable recipe}

Chicken, Main Course

Overnight Chicken

by Wendi25 Comments on Overnight Chicken

Call me quirky but I think that’s one sexy picture.  I love how the chicken is a lovely shade of golden browned and the cutting board is covered in succulent, dijon/curry/soy goodness.  The only thing I would change about this meal is deciding to pair it with some overly aggressive ginger glazed carrots.  They completely overpowered the chicken.

Overnight Chicken

Adapted from Baked Bree

BAH Note:  As long as you remember to prep the chicken the night before, this recipe will treat you just fine.

  • 1/2 cup honey
  • 1/3 cup dijon mustard
  • 2 teaspoons curry powder
  • 1/4 cup soy sauce
  • 4 bone in chicken breasts

In a medium bowl, whisk together the honey, dijon, curry powder, and soy sauce.  Transfer the liquid to a large bowl or plastic bag and add the chicken.  Refrigerate overnight.

When ready to cook, heat oven to 350 degrees.  Place the chicken and marinade in a large baking dish, cover tightly with foil, and bake for 1 hour.  After an hour, increase heat to 375 degrees, remove the foil, and baste the chicken with the juices.  Bake an additional 15 to 20 minutes or until the chicken reaches 165 degrees.

{printable recipe}

Main Course

Scallops with Chipotle Orange Sauce

by Wendi21 Comments on Scallops with Chipotle Orange Sauce

Dear Cooking Light,

Please do not take offense at the fact that it has taken me seven years to finally make your Scallops with Chipotle Orange Sauce.  I do not plan on letting such a ridiculous amount of time go by before I make them again.  Hope you can forgive me.

Regards

Wendi @ Bon Appetit Hon

While I’ve never seen a single hit in my stat counter identified as being assigned to an Cooking Light IP Address, I figure it can’t hurt to throw this out to The Universe just in case someone is listening.

Scallops with Chipotle Orange Sauce

Adapted from Cooking Light

  • 3 tablespoons butter, divided
  • 1 1/2 to 2 pounds sea scallops
  • 1/2 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/2 cup orange juice
  • 1 teaspoon adobo sauce

Blot scallops dry and season with the paprika and half of the kosher salt.  Meanwhile, melt 1 tablespoon butter in a large nonstick frying pan.  Add about half the scallops to the pan or as many as you can fit without crowding them.  Cook for 3 minutes on each side and then transfer the cooked scallops to a plate and tent with foil.  Use a paper towel to wipe out the pan, melt another tablespoon of butter, cook the remaining scallops, and transfer them to the plate.

Add the orange juice and adobo sauce to the pan, scraping up the browned bits from the bottom.  Bring to a boil and cook until reduced by half (to 1/4 cup).  Add 1 tablespoon butter and remaining salt and whisk until smooth.  Add any juices from the plate back to the pan and whisk to combine.

Serve the scallops drizzled with the sauce.

{printable recipe}

Main Course

Apricot Miso Pork

by Wendi27 Comments on Apricot Miso Pork


I know you’ve seen this pig before but you’ll have to forgive me.  I’ve been awful about documenting some of the food I’ve been cooking.  But I don’t want my lack of photos to keep you from something as good as Apricot Miso Pork.  In fact, I don’t know what you have planned for dinner this weekend, but scrap whatever it is and make this instead.

The only bad thing I can say about AMP is that each time I’ve made it, I’ve managed to set off my smoke detectors.  Those things are really sensitive to a change in temperature and when I open my oven door to baste the pork, they start screaming.  So please make a mental note that you may want to remove the battery from yours before you begin…just don’t forget to put it back after you’ve enjoyed a meal of perfectly glazed pork.

Apricot Miso Pork

Adapted from Bon Appetit, January 2011

BAH Note: Even though I have access to an Asian Market, I get my miso at Whole Foods.  The only reason for that is that’s where I found it the first time I ever bought it.  So I’m used to the brand they carry.  So much so that I made The Mistah take a picture of the container so that he could pick up a tub when we ran out recently.  He scoffed at my peculiarity…until he tried the pork.  Also, I fought the desire to make a substitution for the champagne vinegar.  It’s not something I usually stock and I hate buying specialty ingredients. Deciding to go ahead and buy it was the best thing I could have done.  The champagne vinegar gives the glaze and the sauce a special, bright punch.  If you’re so inclined, you could substitute white wine for the chicken broth.  I’ve made it both ways and can’t decide which I like better.

  • 5 tablespoons apricot preserves
  • 1/4 cup brown or red miso
  • 1/4 cup champagne vinegar
  • grated zest of 1 orange
  • 2 – 3 pounds pork tenderloin
  • 1/2 cup chicken broth

Heat the oven to 425 degrees and line a sheet pan with aluminum foil.

Combine preserves, miso, vinegar, and orange zest in a small saucepan.  Cook over medium heat 1 to 2 minutes until the preserves melt and the sauce thickens.  Set aside about three  or four tablespoons of sauce.

Pat the pork dry and season with a bit of kosher salt.  If using two thin tenderloins instead of loin roast, tie them together with butcher’s string being sure to tuck the thin ends underneath. Place on the prepared sheet pan.

Roast for 10 minutes and then use a pastry brush to baste the pork with some of the reserved glaze.  Continue to roast until the pork registers an internal temperature of 160 degrees, basting every 10 minutes.  If the glazes starts to char, carefully drape some aluminum foil over the top of the pork and continue to roast and baste.

Transfer the pork to a cutting board and rest for 10 minutes, covered with foil, while you finish the sauce.

Add the chicken broth (or wine, if using) to the remaining glaze still in the sauce pan.  Whisk to combine and cook for about 5 minutes or until reduced to about 2/3 cup.

Serve the pork slices drizzled with the sauce.

{printable recipe}

Main Course, Soup, South Beach Diet

Tomato Fennel and Crab Soup

by Wendi22 Comments on Tomato Fennel and Crab Soup

In my post cookbook breakup period, I’ve been looking for new inspiration.  So in addition to trolling the blogs for new recipe ideas, I’ve casually started buying cooking magazines again.  I figure if I can spend $29.99 on a cookbook that I only grab a few recipes from and then neglect on the bookshelf, why not spend $2.99 on a magazine that I can tear the pages from and then recycle?  The math might not add up but the space reclaimed on my bookshelf is priceless.

Tomato Fennel and Crab Soup

Adapted from Mark Bittman, Bon Appetit January 2011

  • 1/4 cup olive oil
  • 2 medium onions, chopped
  • 1 fennel bulb, thinly sliced
  • 28 ounces diced tomatoes in juice
  • 1 can vegetable broth
  • 8 ounces crab meat

BAH Note: You’ll want to be sure to pick through the crab meat for any small bits of shell or cartilage.  Even in the dead of winter, I was able to find crab at the grocery store.  I think I used Phillip’s lump and it didn’t cost me an arm and a leg.

Heat olive oil in a dutch oven set over medium high heat.  Add onion and fennel and cook until softened.  Add tomatoes and vegetable broth and bring to a boil.  Reduce heat and simmer the soup for 10 to 15 minutes.

Working in batches, carefully transfer the soup to a blender and process until smooth.  Return the soup to the pot, taste for seasoning, and add salt and pepper as desired.

Add crab to the soup and simmer for 5 minutes to warm through.  Serve immediately.

{printable recipe}

 

 

Chicken, Main Course

Cider Glazed Chicken

by Wendi19 Comments on Cider Glazed Chicken

Since I seem to be all about le poulet why not post another chicken recipe?  I grabbed this one from The Kitchen Witch, who grabbed it from Cooking Light.  Why do I get the feeling that The Universe is trying to get me back together with Cooking Light?

There’s a story about this dish.  It involves Tivo.  I may have mentioned that I fought Tivo for the longest time.  And then once it came into my life, I couldn’t live without it.  I imagine people once felt the same way about electricity, cell phones, and Facebook.  Anyhow, the beauty of Tivo is that The Mistah and I get to keep up with our shows even if they don’t appeal to both tv viewing members of our household (I’m looking at you Wipeout).  And for those shows that we both enjoy, we can watch them together on our schedule, not the network’s.

So there I was, halfway through the latest episode of White Collar when The Mistah came through the door.  He saw that I had started watching it without him and was all sad faced.  In a moment of inspiration, I told him that he could start watching it from the beginning , I would fix dinner, and when he got to where I was in the show, we would finish watching it together.  Who says compromise is hard?

In the time it took him to reach the 29 minute mark, which through the magic of Tivo is less than 29 minutes since we are not held hostage by commercials, Cider Glazed Chicken was prepped, cooked, and plated.

Sadly, there is no photo documentation that this meal ever existed at BAH.  We were too busy finishing that episode of White Collar.  You’ll just have to mosey on over to TKW’s blog for the photo.

Cider Glazed Chicken

Based on The Kitchen Witch’s Adaptation of Cooking Light’s Recipe

  • 1 tablespoon butter
  • 4 boneless chicken breast cutlets
  • 1/4 teaspoon kosher salt
  • 1/2 cup apple cider
  • 1 teaspoon dijon mustard

Pat chicken cutlets dry and season with salt.  Melt butter in a large, nonstick frying pan over medium high heat. Add chicken to pan and cook 3 to 5 minutes per side or until cooked through.  Transfer the chicken to a plate and cover with foil to keep warm.

Add the apple cider and mustard to the pan, scraping up any bits off the bottom, and cook for 3 to 5 minutes or until reduced and syrupy.  Taste for seasoning and add salt and pepper as desired.

Return the chicken to the pan, coat with the sauce, and serve with rice, noodles, or mashed potatoes.

{printable recipe}

Chicken, Main Course

Chicken In Wine

by Wendi20 Comments on Chicken In Wine

These days I get a lot of my cooking inspiration from the blogs.  I have a ridiculous number of subscriptions in my Google Reader.  I’d like to say that I attentively read each and every word posted on those blogs.  The truth is that as the number of blogs I subscribe to grows, my attention span diminishes.  A recipe needs to really grab my interest to make me click through and print out a recipe.  One such recipe that jumped off the screen and came home with me is Chicken in Wine.

I’d like to say that I wrote down the site that I got this from.  I’d like to, but I can’t.  That’s one big problem I have with my fellow food bloggers.  When you post a recipe, is it too much to ask that you provide a printable format that will include your site’s name so I can properly attribute where the recipe came from?  It’s really not that hard.  If my technologically challenged self can upload a printable recipe pdf, why the heck can’t you?

Attribution whining aside, I wish I had recorded where I got this recipe so that I could go back and comment on how much I enjoyed it.  And that’s another thing blogosphere…if you took the time to make a recipe that you saw online, could you possibly spare a few moments to return to the site and let the blogger know?  It keeps us from wondering whether this thing is on and anyone’s listening.

I know, so much whining today.  Enough of that.  You didn’t come here today for the whine…you came for the chicken in wine.  And I am happy to oblige.

Chicken In Wine

BAH Note:  Use whatever white wine you like best.  The recipe I worked from called for Riesling.  I used a Vino Verde and was thrilled with the results.  The original recipe also called for an entire bottle of wine but I decided that I’d rather enjoy a glass or two with dinner.  A half a bottle worked just fine.  But if you feel like you want more liquid, add a bit of chicken broth to the pot.

  • 1/2 pound bacon, cut into lardons
  • 1 onion, diced
  • 2 leeks, cleaned, light green and white parts only chopped
  • 3 cloves garlic, smashed
  • 5 to 6 bone in chicken thighs, skin removed
  • 2 bay leaves
  • fresh thyme
  • 1/2 bottle white wine
  • 10 ounces mushrooms, cleaned and sliced
  • 1/2 teaspoon kosher salt

Heat the oven to 350 degrees.

Cook the bacon in a dutch oven over medium high heat until the fat renders and the lardons start to crisp.  Add the onion, leeks, and salt and cook for 5 to 10 minutes until the vegetables soften.  Transfer the vegetables to a medium bowl.

While the vegetables cook, pat the chicken thighs dry.  After the vegetables have been transferred from the dutch oven, cook the chicken in the dutch oven until it is well browned.  Transfer the chicken to the bowl with the vegetables.

Add the wine to the pot and scrape up any bits on the bottom.  Return the chicken and vegetables to the pot, add the garlic, bay leaves, mushrooms, and few sprigs of fresh thyme.

Bring to a boil, cover, and transfer to the oven.  Cook for 30 – 45 minutes or until the chicken is cooked through.

Serve over noodles, rice, or couscous.

{printable recipe}

Chicken, Main Course

Baked Bree’s Butter Chicken

by Wendi11 Comments on Baked Bree’s Butter Chicken


I like having options; this way or that way.  Even if I end up choosing one more often than the other, I like knowing there’s more than one way to get from Point A to Point B.  Think of your daily commute.  You use the same route day in and day out.  But when the traffic is just not moving, you need an alternate route.  For me, cooking is no different than driving.  Sometimes I want the scenery to be different or need to avoid a backup.  So I go a different way. I still get to my destination…whichever route I choose to use.

So it should be no surprise that my files contain different recipes for the same dishes.  These are usually baking recipes; chocolate cupcakes, chocolate chip cookies, buttercream frosting.  There’s more than one way to make ’em.  But the savory dishes are there too.  Take Butter Chicken.

I’ve been using this recipe for Butter Chicken that I saw on Anna Johnston’s blog.  And as long as I remember to prep the chicken the night before, I get where I need to be.  But then I saw a post on Baked Bree for Butter Chicken that didn’t need to sit overnight.  And my forgetful self liked that idea.  A lot.

Now, I will say that Baked Bree’s method involves a little more work and just as many ingredients.  But when your destination is Butter Chicken goodness, this is an equally good route.  Try it yourself and see.

Butter Chicken

Adapted from Baked Bree

  • 1 onion, chopped
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic
  • 1 thai chili (optional)
  • 1 tablespoon olive oil
  • 2 teaspoons garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 6 ounces tomato paste
  • 2 cans chicken broth
  • 1/2 cup heavy cream
  • 1 1/2 pounds boneless, skinless chicken breast
  • 1 teaspoon kosher salt
  • 4 tablespoons butter

Heat the oil in a dutch oven over medium high heat and cook the onion, ginger, garlic, and thai chili (if using) for 5 to 10 minutes or until softened.  Add the spices and cook 1 to 2 minutes until fragrant.

Transfer the onion spice mixture to a food processor.  Add the tomato paste and one can of broth and process until smooth.  Return the mixture to the pan, add the remaining can of broth, and bring to a boil.  Reduce the heat to a simmer, add half the butter, and cook until the liquid reduces to about 3 cups, stirring frequently.  Turn off the heat and cover to keep warm.

While the sauce is cooking down, dry the chicken breasts and cut into bit sized cubes.  Season with salt and pepper.

Melt the remaining butter in a large frying pan and cook the chicken, in batches if necessary, until it is well browned.

Transfer the chicken to the sauce and simmer for 15 to 20 minutes until the chicken is cooked through.  Add the cream to the sauce and stir to incorporate.  Simmer for 5 minutes more and then serve over rice.

{printable recipe}

Chicken, Main Course

Milk Braised Chicken

by Wendi13 Comments on Milk Braised Chicken

I’ve been trying to distance myself from the lure of sweets for months now.  For example, on the day of my yearly Christmas cookie baking extravaganza back in December, I distracted myself from all the butter and sugar with milk braised chicken.  I started prepping the chicken before my baking collaborator left and she demanded the recipe before the dish even got in the oven.  The smell of chicken browning in a pool of butter made me forget all about the cookies cooling on the table.

All I can say is that the simplicity of this dish is amazing.  Please don’t let the idea of milk baking into a curdled mess keep you from trying this at home.  The liquid can be strained once the chicken is removed.  And what you’ll be rewarded with is succulent chicken and a silky brothy sauce.  If loving that is wrong, I don’t want to be right.

Milk Braised Chicken

Adapted from Jamie Oliver and Sassy Radish

BAH Note: For more Milk Braised Chicken love, please check out The Kitchn and Big Red Kitchen.  And for the how and why it works, The Kitchn has you covered here.

  • 1 whole chicken, approximately 3 1/2 to 4 pounds
  • 1 stick of butter
  • 1 tablespoon olive oil
  • 1 cinnamon stick
  • 1 tablespoon dried thyme
  • zest of 2 lemons
  • 4 cloves of garlic, skin on
  • 3 cups of whole milk
  • 1/2 cup half and half

Heat your oven to 375 degrees.  Melt the butter and olive oil over medium heat in a dutch oven big enough for the chicken to fit snugly inside.

Remove the bag from inside the chicken, pat the chicken dry with paper towels and season with salt and pepper.  Brown the chicken in the dutch oven, turning occasionally, until it is golden.

Once the chicken is well browned on both sides, remove the pan from the heat, and transfer the chicken to a platter.  Carefully empty the dutch oven of the used oil and butter, leaving as many browned bits on the bottom of the pot as possible.

Return the chicken to the pot, add the remaining ingredients, cover and cook in the oven for 90 minutes.  When the chicken is done, carefully transfer it to a cutting board and then strain the juices from the pot through a fine mesh sieve.

Carve the chicken and serve it swimming in the silky milky sauce.

{printable recipe)