Roasted Chicken With Radish Cucumber Salad & Smashed Potatoes

Last night my friend Meghan and I cooked another epic meal for the books. We did our usual “I’ll bring whatever I have, you bring what you have, and we’ll just make something up!” – which more often than not ends in some pretty delicious meals. There was a lot of wine, and a few hysterical rounds of drunken UNO after dinner. All in all it was a successful Wednesday night…

Ingredients: (Serves 3)

(3) bone-in, skin on, chicken breasts
Olive oil
Salt and pepper

Radish Cucumber Salad:
2 large black radishes, thinly sliced and cut into 1 inch pieces
1 large cucumber, thinly sliced
10 asparagus, blanched and cut into 1 inch pieces
Large handful microgreens
1 tablespoon grainy mustard
1 teaspoon horseradish
2 tablespoons rice wine vinegar
1 small lemon
Salt and pepper, to taste

Smashed Potatoes:
10 baby potatoes
Salt and pepper
Olive oil
2 tablespoons unsalted butter
2 garlic cloves, minced
1 tablespoon fresh thyme
3/4 cup fontina cheese, shredded
3/4 cup cheddar cheese, shredded
1/2 cup chives, chopped
1 cup Greek yogurt

Preheat oven to 400 degrees. Wash the potatoes well and toss in olive oil, salt, and pepper. Roast in oven for 30 minutes or until fork tender. While the potatoes cook, start the chicken.

Salt and pepper the chicken well and drizzle lightly with some olive oil. Heat a large cast iron pan until nice and hot, then add the chicken skin side down and cook for about 8 minutes or until the skin is browned a bit. Flip over and cook on the other side for about 2-3 minutes, then place the pan right into the oven to cook for about 15 minutes.

To finish the potatoes, smash each potato by pressing down on each one with the back of a fork or spoon so that they burst. Melt the butter and add the garlic, then pour it over the potatoes. Top with thyme, both cheeses, and the chives. Put back in oven for 10-15 minutes until everything is melted and magical. Place the Greek yogurt in a side bowl, and add a little fresh black pepper and chives.

For the salad, place the radishes, cucumber, and asparagus in a large bowl. Mix together the mustard, vinegar, lemon, salt and pepper. Pour over the vegetables and toss well. Top with the microgreens.

TA-DA! Dinner is served…


Leek and Potato Pie

My sister gave me Yotam Ottolenghi’s cookbook (Plenty) which has some really beautiful recipes. One recipe in particular that I’ve wanted to make was the Broccoli & Gorgonzola pie, so when I got leeks, potatoes, and green garlic this week I though I would make my own version of the recipe! It came out so good. Most likely because anything wrapped in puff pastry is amazing. I definitely recommend making this if you’re not afraid of a little butter and cream!

1 box puff pastry, thawed
6-7 baby potatoes, cut into small cubes
3 large leeks, trimmed and thinly sliced
3 tablespoons chopped green garlic
2 tablespoon unsalted butter
2/3 cup heavy cream
1/3 cup water
1/3 cup chopped chives
1 teaspoon white pepper
Salt, to taste
Good pinch red pepper flakes
2 tablespoons grainy mustard
7 oz feta cheese, crumbed
1 egg, beaten (for the egg wash)

Preheat the oven to 400 degrees. Frozen puff pastry comes already scored into thirds, so start with 4 sections and roll those out together on a floured surface until you have a circle that is about 1/8 inch thick. Make sure it is large enough to fit in your tart pan. Roll out the remaining 2 sections of the dough for the top of the pie. Add the “bottom” dough to the tart pan and place in the freezer for 10 mins. Place the “top” piece of dough on a large plate, and place in the freezer for 10 mins as well.

Fill the bottom part of the pan with baking beans and bake for 20 mins or until golden brown. The beans help to keep the crust from puffing up. Remove the beans and cook for another 5 minutes.

To make the filling, boil the potatoes until fork tender. Run under cool water and set aside. Saute the leeks and green garlic in the butter until softened, then add the potatoes. Next, add the cream, chives, mustard, white pepper, and red pepper flakes. Salt to taste.

Pour the mixture into the into the bottom of the tart, and crumble the feta on top. Brush the edges of the dough with the egg wash, then cover with the “top” dough and press to seal the dough together. Trim the edges. Brush the top with the egg wash as well. Bake for 30 minutes, or until golden brown. Let cool for about 10 minutes before digging in!

Bucatini with Spinach & Garlic Butter

I was craving some pasta this weekend and had a big bag of spinach and red onion on hand from my CSA – so I ended up making a version of a dish that I had seen recently the blog “how sweet it is.”  I swapped the pasta for some bucatini (which I love) and used red onion instead of shallots. I also omitted the brown sugar that she had in her recipe… because you know, Summer is around the corner (not that a massive bowl of pasta covered in butter is helping) Anyway! It was absolutely delicious and I will definitely be making this again. Successful Sunday night supper!

1/2 pound of bucatini (half a box)
1/2 red onion, sliced
12 oz fresh spinach
3 tablespoons unsalted butter
2 large garlic cloves, minced
6 oz goat cheese, crumbled
Olive oil
1/4 teaspoon red pepper flakes
Salt and pepper, to taste

Start with boiling the water. Cook pasta per the box instructions.

In a large pan, cook the onion in some olive oil for about 5 minutes. Add the spinach and cook until wilted. In a small saucepan melt the butter, stirring often, until the it begins to turn golden brown and has a nutty fragrance. It is easy to burn the butter, so once when you see bits of brown on the bottom of the saucepan, that means the butter is ready and it’s time to turn off the heat. Add the garlic and red pepper flakes to the butter and let sit until ready to use.

Lastly, add the cooked pasta to the pan with the spinach and onion. Pour the butter over the top, and mix in the crumbled goat cheese. Salt and pepper to taste. Enjoy!