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May 3, 2013

Retreat Recipes from Brooklyn Reunion 2013

We were thrilled to gather in Brooklyn with an enthusiastic group of former retreat participants!  Here are recipes for the delicious food we enjoyed…

VINEGAR BRAISED CHICKEN

We suggest seasoning the chicken with salt a day in advance. Makes 6 servings.

3 ¾ pounds bone-in chicken pieces, preferably dark meat

2 ½ tsp. kosher salt, divided

½ tsp. ground black pepper

1 ½ Tbsp. extra-virgin olive oil

1/3 cup finely chopped shallots

1 ½ cups red wine vinegar

1 cup chicken broth

2 Tbsp. tomato paste

1 cup canned whole peeled plum tomatoes, drained and quartered

6 cloves garlic

4 sprigs thyme

3 bay leaves

2 Tbsp. finely chopped parsley

 

  1. Preheat oven to 300 degrees. Season chicken with 2 tsp. salt and pepper. Heat oil in a 5- to 6-quart Dutch oven or wide, ovenproof pot over medium-high heat. Arrange half the chicken in pot in a single layer and cook, turning once, until golden brown, 12 to 15 minutes.  Transfer to a plate and repeat with remaining chicken.
  2. Add shallots and cook, stirring occasionally, until golden, about 2 minutes. Add vinegar and cook until much of the acrid aroma has dissipated, 3 to 5 minutes. Add broth and ½ cup water, bring to a vigorous simmer, and cook until slightly reduced, 3 to 5 minutes.
  3. Whisk in tomato paste and remaining ½ tsp. salt. Add tomatoes, then arrange chicken in pot, skin side up, pouring over any accumulated juices from plate. Tuck garlic, thyme, and bay leaves in liquid. Cover pot snugly with foil, then lid, and transfer to oven. Cook 1 hour and 15 minutes, until chicken is very tender.
  4. Let rest 30 minutes; discard thyme and bay leaves. Scatter parsley on top and serve.

 

VEGETABLE SALAD WITH SALSA VERDE 

Makes 6 servings

4 medium beets (about 1 pound)

Kosher salt

1 head cauliflower, cut into bite-size florets (about 6 cups)

2 large leeks, white and light green parts only, thickly sliced (about 3 cups)

½ cup extra-virgin olive oil

1/3 cup chopped flat-leaf parsley

2 Tbsp. brined capers, drained and roughly chopped

2 Tbsp. finely chopped cornichons (French gherkins)

1 tsp. finely grated lemon zest

¼ tsp. ground black pepper

1 clove garlic, finely minced

 

  1. Preheat oven to 350 degrees. Arrange beets in a baking dish and add water to reach a depth of ½ inch. Cover dish with foil and bake until beets are tender, and 1 ½ hours. When cooled, peel and slice into wedges.
  2. Meanwhile, bring a large pot of generously salted water to a boil. Add cauliflower and cook until tender, 4 to 5 minutes. Using a slotted spoon, transfer cauliflower to a colander and rinse with cold water until cool. Drain well and transfer to a large bowl. Return water to a boil and repeat process with leeks.
  3. In a medium bowl, stir together oil, parsley, capers, cornichons, zest, ¾ tsp. salt, pepper, and garlic to make a salsa verde.
  4. Arrange beets on a large serving platter and drizzle 3 Tbsp. salsa verde on top. Toss cauliflower and leeks with 6 Tbsp. salsa verde and scatter over beets, then drizzle remaining salsa verde over top. Serve at room temperature.

 

KALE WITH ONIONS AND PINE NUTS

 Makes 6 servings

1/3 cup pine nuts

1 ½ Tbsp. extra-virgin olive oil

2 yellow onions (about ¾ pound total), cut into thin wedges

2 bunches Tuscan kale (about 1 ½ pounds total), stems removed, leaves chopped

1 Tbsp. fresh lemon juice

½ tsp. crushed red pepper flakes

¾ tsp. kosher salt

 

  1. Heat a large, deep skillet over medium heat. Add pine nuts and cook, stirring often, until golden brown, 3 to 4 minutes; set aside.
  2. In same skillet, heat oil over medium heat. Add onions and cook, stirring occasionally, until deep golden brownand tender, 12 to 14 minutes. Add kale, lemon juice, and ¼ cup water and toss gently. Cover and cook until just wilted, 3 to 4 minutes.
  3. Remove from heat, add reserved pine nuts, red pepper flakes, and salt. Toss well and serve.

 

 

PARSLEY POTATOES

Makes 6 servings

Kosher salt

2 pounds small red potatoes

4 Tbsp. butter, cut into small cubes

2 Tbsp. finely chopped flat-leaf parsley

¼ tsp. ground black pepper

 

  1. Bring a large pot of salted water to a boil, add potatoes, and return water to a boil. Reduce heat and simmer gently until potatoes can be pierced with a fork but are not completely tender, 8 to 10 minutes. Drain and transfer to a large plate.
  2. One at a time, cradle each hot potato in a clean towel in your hand and use a paring knife to gently peel, discarding skins.
  3. In a large skillet, bring ½ cup water to a boil over medium-high heat. Add potatoes. While gently swirling the skillet, add butter a few pieces at a time until completely incorporated, 3 to 4 minutes. Continue to cook, swirling skillet often and gently tossing potatoes, until sauce is thickened and potatoes are tender, about 2 minutes more.
  4. Remove from heat and toss with parsley, pepper, and salt to taste. Serve immediately.

(All recipes can be found in the April 2013 edition of O Magazine)