I made this Family Dinner on Sunday. I intended to use a lot more seafood, but I figured it was a special day because Top Gear ran one of its best episodes ever. Also, I just realized that none of the places that sell really good fish is open on Sundays. I’m undecided if I just buy the fish on Saturday, or just shy away from recipes calling for fresh fish.
Anyways, it’s supposed to be a much healthier meal, with a little roast chicken and a couple vegetable-laden side dishes.
Brick Chicken with Rose, Peas, and Bacon
Yield: 4 servings
2½ to 3 pounds of bone-in, skin-on chicken breasts, thighs, or drumsticks
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 slices smoky bacon, diced
1 cup inexpensive rosé wine
2 cups (8 ounces) fresh peas rinsed, or frozen peas thawed
2 teaspoons chopped fresh marjoram, sage, or thyme
2 tablespoons unsalted butter
• Place the chicken skin-side up on a cutting board. (If using a butterflied chicken, press down firmly on the breasts with the palms of your hands to flatten the bird.) Pat dry with paper towels and rub with 1 tablespoon of olive oil and some salt and pepper. Set aside at room temperature for up to 45 minutes before cooking.
• Cook the bacon and remaining 2 tablespoons of olive oil in a large cast-iron skillet or Dutch oven over medium heat until the bacon is golden, 6 to 8 minutes.
• Using a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off all but 2 to 3 tablespoons of fat from the pan.
• Add the chicken to the pot, skin-side down. Place a foil-wrapped brick (or foil-wrapped heavy skillet or pot) on top of the chicken to weigh it down (if using chicken parts, you may need extra bricks). Reduce heat to medium-low and cook until the skin is golden brown, about 15 minutes. Remove the brick and turn the chicken over, skin-side up. Add the wine and cover, leaving the lid slightly askew; bring to a boil. Cook the chicken through, about 15 minutes.
• Remove the chicken from the pot and, using clean shears or a sharp knife, cut it into 4 or 8 pieces. Return them to the pot, skin-side up, with the peas, bacon, herbs and butter. Cook over medium heat until the butter is melted; serve hot. For extra crispy skin, finish the chicken under a broiler for a couple of minutes before serving.
Salmon Miso Soup
Yields: 4 servings
1 waxy potato, peeled and cut into 1/2-inch dice
1 shiitake mushroom, stemmed and cut into 1/4-inch slice
1 small onion, halved and cut into 1/4-inch slices
1 small carrot, peeled and finely diced
1/8 head Napa cabbage, bottom trimmed, cut into 1/2 inch slices (about 3 cups)
1/2-3/4 cup white miso
2 to 3 tablespoons sake
8 oz skinless, boneless salmon filet, rinsed and cut into bite sizes
1 scallion, thinly sliced on the bias
• Place the potatoes, mushrooms, onions, carrots, cabbage and miso into a large pot and add 6 cups of cold water. Add the sake and bring to a boil, stirring to dissolve the miso.
• Reduce the heat to medium and simmer until the potatos and carrots are tender, 6 to 8 more minutes.
• Divide salmon between four bowls, ladle the hot soup and vegetables over the salmon (the heat of the soup cooks the salmon) and top with chopped scallions. Serve immediately.
Sea Greens Salad
Yields: 2 servings
5 cups mixed greens
1/2 cup grated carrots
1/2 cup dried wakame
2 tbsp olive oil
1 tbsp orange juice
1 tbsp hoisin sauce
• Soak the wakame in cold water for 10 minutes. Drain, then place in a saucepan of boiling water. Cook one minute, then drain.
• Toss the greens and carrots. Plate and top with wakame.
• In a small bowl, mix the olive oil, orange juice, and hoisin sauce. Drizzle over the salads and serve.
Chocolate Mint Swirls
Yields: 4 servings
1 1/4 cups heavy cream
2/3 cup mascarpone cheese
2 tbsp confectioners’ sugar
1 tbsp creme de menthe
6 oz semisweet chocolate
• Place the cream in a large mixing bowl and whip until soft peaks form
• Fold in the mascarpone cheese and sugar, then place about one-third of the mixture in a smaller bowl.
• Stir the creme de menthe into the smaller bowl.
• Put the semisweet chocolate in a heatproof bowl set over a saucepan of barely simmering water until melted. Stir the melted chocolate into the larger bowl.
• Place alternate tablespoonfuls of the 2 mixtures in servings glasses, then swirl the mixture to give a decorative effect. Chill until ready to serve.