When the weather turns cool, warm things up by firing up the oven and roasting or braising. Here are six recipes from the Blue Kitchen archives.
Last week, autumnal weather inspired me to roast some chicken with grapes, mushrooms and shallots. The cool weather continues, and so does the desire to cook meaty dishes in the oven. We’ll start with some lamb. Continue reading “Six roasting/braising recipes = six reasons to turn on the oven again”
Grapes, in season now, are roasted in chicken pan drippings with mushrooms, shallots and rosemary for a deliciously autumnal dinner. Recipe below.
Seasonal cooking can refer to working with ingredients that are in season. It can also refer to using seasonal cooking methods. This week’s recipe is a mix of both. Temperatures recently took on an autumn coolness here, encouraging me to turn on the oven and roast something for the first time in a while. For the seasonal ingredient, I chose grapes. Continue reading “Seasonal times two: Roasted Chicken with Grapes, Mushrooms and Shallots”
Vietnamese fish sauce adds a subtle unifying umami hit to the crisp green beans and sweet apricots in this colorful, seasonal side dish. Recipe below.
We don’t do enough side dishes here. Unfortunately, we only tend to think of this when we actually post one. So when this recipe showed up in a recent Food & Wine email, we made it pretty much the same day—of course with our own variations. Continue reading “Green beans get a surprising seasonal refresh: Charred Green Beans with Apricots”
Panko breadcrumbs give these chicken breast schnitzels an assertively crispy outside. Dredging the chicken with cornstarch helps keep the meat tender inside. Recipe below.
THE BREADED MEAT CUTLET GOES BY MANY NAMES. For Germans and Austrians, it’s schnitzel. Italians call it cotoletta alla milanese—or milanesa for short. At our current favorite Mexican restaurant, it’s milaneza, and our favorite Polish spot calls its schnitzel schabowy. In Japan, it’s katsu (tonkatsu when it’s made with pork). Continue reading “Extra crispy, please: panko adds crunch to Chicken Schnitzel”
Besides meat, beans and various spices, this weeknight-quick chili includes surprises like red wine and coffee. Recipe below.
FOR MANY PEOPLE, CHILI SEASON IS JUST AROUND THE CORNER. For us, it’s always chili season. While a steaming bowl of chili may be especially comforting when winter’s chill settles in, we are always up for a good bowl of red. Like the one you see here. It’s from a batch I made the other night, with the temperature and humidity both flirting with 90. Continue reading “Too good to save for cold weather: Marion’s Simplified Three-bean Chili”