Tag Archives: cream

Recipe: Mediterranean Chicken with Feta and Olives

25 Aug

Necessity is the mother of invention. In this case, I had recently purchased a pack of chicken thighs, without a clear idea of what to do with them — except that now I was home from work and dinner time was looming, I needed an easy solution, and a fairly quick one. So I opened the fridge and cupboards to see what my options were. I guess I could have asked ChatGPT to come up with a recipe, but that would have meant inputting the available ingredients into a prompt, which 1) I was too lazy to do, and also, 2) I like to think that the non-artificial intelligence center within my cranium is still capable of putting 1+1, or 2+3, together to come up with something to eat. (But ask me next week…).

The result of my kitchen scan? I had cherry tomatoes that definitely needed using and some yellow squash from the garden that was now languishing in the crisper bin. Hmmm. What else was in the fridge? There was feta, kalamata olives, and cream. And rosemary outside. An idea began to form. So, what follows is a non-recipe recipe, without actual amounts. I’m confident that no matter how you yourself approach this dish, you can’t go wrong. The ingredients combine into something really, really good!

Mediterranean Chicken with Feta and Olives

Boneless, skinless chicken thighs
Salt and pepper
Dried oregano
Fresh rosemary, finely chopped
Olive oil (I used garlic-infused olive oil)
Cherry tomatoes, cut in half
Yellow summer squash (or zucchini if you have it), diced
Kalamata olives
Feta cheese (cubed or crumbled)
Heavy cream
Oregano (dried or fresh)

Preparation

  1. Preheat oven to 350 F (180C).
  2. Sprinkle both sides of the chicken thighs with salt, pepper, oregano, and rosemary.
  3. In a large heavy-bottomed pot, saute the thighs in olive oil over high heat until they are no longer pink on the outside and have picked up a bit of color.
  4. Place the thighs, and any juices or crispy bits from the pot, into a casserole dish large enough to fit the thighs in one layer.
  5. Sprinkle the olives, tomatoes, squash, and feta around the thighs, drizzle with some cream, and sprinkle a little more salt, pepper, and oregano over top.

6. Bake, covered, for about 30 minutes, or until the tomatoes and squash are soft.

    You can serve this multiple ways: with crusty bread to soak up the creamy, tomato-ey broth, over quinoa or rice, with potatoes or other roast vegetables, etc.

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    Recipe: Pasta in Cream Sauce with Pancetta and Pecorino Romano

    18 Jun

    With three children away from home, and the fourth frequently out and about, my husband and I are adapting to eating dinner by ourselves. It is a necessary exercise; in one more year, we will be empty nesters. We have made some adjustments, but not all recipes for six translate easily into a meal for two, so I am beginning to rethink my approach to dinner. Luckily, this recipe is very adaptable and can easily be scaled down (or back up).

    It’s also quick, which makes it perfect for a busy week night. But more importantly, it will satisfy proponents of the two different schools of thought on pasta cream sauces. When this dish is first put on the table, the cream sauce will be fairly thin (as in the photo). In our family, there are staunch supporters of a thinner cream sauce; they say a more liquid consistency allows for maximum “soppage” with a nice piece of crusty bread. Other family members prefer a thicker sauce, which coats the pasta very nicely. Luckily, it’s possible to have it both ways: thinner-sauce aficionados can dig right in; thicker-sauce advocates can nibble on salad or bread and let the sauce cool a bit. Regardless of their sauce philosophies, family members agree on one thing: this is good to the last bite, thick or thin.

    Note: Feel free to substitute Parmesan cheese for the Pecorino Romano, and bacon for the pancetta (I used bacon this time, after discovering at the last moment that the pancetta I thought I had in the freezer was a figment of my imagination).

    Pasta in Cream Sauce with Pancetta and Pecorino Romano
    Serves 2-3

    1/2 lb. (227 gr.) pasta; I used gemelli
    2 oz. (57 gr.) cubed pancetta [in the U.S., Trader Joe’s sells a 4-oz. package*], or 4 slices bacon, chopped
    1/2 tbsp. olive oil
    1 small clove garlic, sliced
    1 c. (237 ml.) half and half, which is half light cream and half milk (or you can use all light cream or heavy cream–the heavier the cream, the thicker the sauce)
    small pinch salt
    freshly ground pepper
    1/2 c. (about 60 gr.) grated Pecorino Romano or Parmesan cheese

    Preparation

    1. Bring an ample amount of water to boil in a medium pot and cook the pasta just until it is al dente.
    2. While the water is coming to a boil, heat the olive oil over medium heat in a medium saucepan and cook the pancetta/bacon until crisp; remove the pancetta/bacon, place on a paper towel to drain, and set aside. Leave about 1/2 tbsp. of oil/drippings in the saucepan; discard the rest. Add the sliced garlic to the pan and cook just until golden (you do not want the garlic to burn). Remove the garlic and discard. Turn heat to low and add the half and half (or cream). Grind black pepper over the surface of the sauce. Add a small pinch of salt (be conservative at this stage because you’ll be adding salty bacon and cheese to the dish; you can adjust the seasonings afterward). Keep the sauce warm without letting it boil.
    3. When the pasta is done, drain it well, return it to the pot, and immediately toss with the cheese. Add the reserved pancetta/bacon, mix well, and then pour the cream sauce over. Stir well and adjust the seasonings (I usually add more pepper at this stage). The sauce will appear thin at first, but will thicken as it cools.
    4. Serve with salad and crusty bread.

    *I stock up on packages of cubed pancetta and freeze them. Then, I add the frozen, cubed pancetta directly to the hot oil. It cooks (and crisps up) beautifully, and is oh-so convenient.

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    Recipe: Carnitas and Poblanos with Cream

    13 Nov

    My daughter informed me that the one thing she really looks forward to every evening, amid the many hours of homework she puts in, is dinner. A really good dinner has the power to make everything else — mounds of homework, the day’s worries — fade away. In this, she is her mother’s daughter.

    This is one of her favorite dishes. It is a bit involved, but well worth the effort. Carnitas means “little meat” in Spanish; it is pork that has been cooked twice.  The pork in this version is braised, shredded, and then lightly fried. I have always served it with another dish, Poblanos with Cream (also known as Rajas) because the combination is so nice.  Poblanos are chili peppers–darker, smaller, pointier, and just a tiny bit hotter than green bell peppers (capsicums). Though most recipes for Rajas do not include mushrooms, mushrooms and cream have an affinity for each other, and I simply had to add them. With black beans and some chopped tomato as finishing touches, this is a meal for all the senses. Pile everything into a warm tortilla, roll it up, and enjoy.

    Note: When cutting the raw poblanos, protect your hands. Poblanos are not a very hot chili pepper, but you do not want to cut them with bare hands and then accidentally rub your eyes. You will not be happy.  Since I do not have kitchen gloves lying around, I pop a plastic sandwich bag on each hand, and then proceed. Not the most elegant solution, but necessity is the mother of invention.

    Carnitas  and Poblanos with Cream
    Serves 6-8

    Carnitas
    3 – 3.5 lb. pork  (shouldn’t be super lean; boneless country-style ribs or non-loin boneless pork chops are good, as is cubed pork for stew)
    4 bay leaves
    2 tsp. black peppercorns

    1/4-1/2 c. canola oil, divided
    1 large onion, diced
    1 tbsp. (or to taste) chicken bouillon powder, preferably a brand without MSG
    freshly ground pepper
    1 bunch cilantro leaves, chopped (I cut off the top of the bunch of cilantro at the point where leaves end and stems begin, discard any sub-par leaves and big bits of stem, then chop everything else)

    Preparation

    Pork
    1. Place the pork, bay leaves, and peppercorns in a large stockpot, add water to cover by about 2 inches, bring to a boil, then reduce heat and simmer for 1 to 1.5 hours, or until pork is tender. Add water if needed. Let pork cool in broth, if possible. If you are short on time, remove pork with tongs and place on a rimmed baking sheet until cool. With very clean hands,  shred pork, discarding any fat that may be on the meat. There should be about 6 c. total. If not, adjust amount of bouillon powder accordingly.

    2. Heat 1/4 c. oil over medium heat in a large skillet, add onions, and cook until soft and slightly golden. Mix in shredded pork, taking care to distribute onions and oil as evenly as possible. Let pork cook without stirring for a few minutes until bottom layer is golden and getting crispy, then scrape up browned pork from bottom of skillet, and let new layer of pork on bottom of skillet get crispy. Repeat several times, until pork is golden and there are ample crispy bits throughout. Add up to 1/4 c. more oil as needed to keep pork from sticking and drying out too much.

    3. When pork is just about done, add bouillon powder and pepper, and mix in very well. Cook for a few more minutes, check seasonings, and turn off heat. Add chopped cilantro and mix through.

    4. Serve with flour tortillas, Poblanos in Cream, black beans, and chopped tomato.

    Poblanos with Cream

    5 large poblano chilies
    2 tbsp. olive oil
    8 oz.  mushrooms, sliced
    1 c. cream
    salt and freshly ground pepper

    1. Cut poblanos in half lengthwise, and cut out the white membrane, including all seeds. Place the poblanos skin up on a baking sheet and broil until skin is bubbly and black, checking frequently. Immediately place poblanos in a glass container with lid, and put on the lid. Leave for 15 minutes, then remove the poblanos, peel the skin off, and slice into strips. Reserve.

    2. Heat oil  in skillet, then add mushrooms and sauté until liquid has been released and mushrooms are soft; add poblano strips and sauté for a few more minutes. Add cream, and simmer gently until heated through. Sprinkle with salt and pepper to taste.

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