Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours. Can be made at least 2 days ahead, keep refrigerated.
Preheat the oven to 350 degrees F.
Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.
Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.
In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.
Skin, bone, and cut the chicken thighs into bite-sized pieces. Heat the vegetable oil over medium-high heat in a soup pot. Add the onion and cook until golden brown, 7-8 minutes. Add the garlic, ginger, and curry powder, and cook for 30 seconds. Add the chicken and water and cook, stirring, until the chicken loses its raw color and the oil sizzles and pools around the meat, around 3 to 4 minutes. Stir in the chicken broth and salt. Bring to a boil, reduce the heat to medium, and simmer until the chicken is cooked through, 20-30 minutes. If using, stir in the coconut milk and simmer for 5 minutes more. Divide the rice among four bowls, ladle the soup on top and garnish with cilantro.
Joy of Cooking Calendar
Cook farro with bay leaves, salt and olive oil according to package directions.
Sauté garlic in olive oil.
Add tomatoes, lots of capers, red pepper flakes and salt to taste.
Stir in canned or baked tuna, flaked, and lots of fresh basil.
Stir in farro and simmer a few minutes.
Sprinkle with parsley and serve.
Lidia Bastianich
Bring sugar and water to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add cranberries and simmer, uncovered, until berries are collapsed, 8 to 10 minutes. Pour through a large sieve into a bowl, gently pressing on solids to extract liquid (without forcing pulp through), and discard solids. Cool syrup, then chill, covered, until cold.
Stir in vodka, lime juice, and Cointreau and freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden.
Gourmet, November 2001
Place chopped strawberries in medium bowl. Mash coarsely with fork. Place in colander and let drain 15 minutes.
Beat cream in large bowl to stiff peaks. Gently fold in yogurt, sugar, orange juice and peel. Fold in Cointreau, if desired. Gently fold in strawberries. Divide among 4 wineglasses or coupes. (Can be made 4 hours ahead. Cover; chill.)
Garnish fools with additional halved strawberries and serve.
Bon Appetit, May 1996
Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.
Alton Brown, Food Network
Combine vegetable broth, chicken broth, soy sauce, and turkey. Heat the broth to a simmer, and add the kale and bok choi. Add enough water just to cover the greens. Cook until the greens have wilted and cooked down. Add the sliced ginger and the crushed red pepper. Cook until the greens are done.
While cooking, sauté the mushrooms in the olive oil until slightly reduced and they’ve released a bit of their liquid. Once the greens are done, add the mushrooms and the sprouts, and test the broth for seasoning (salt and pepper, mostly). Add the five spice powder, and cook for a few minutes to settle the flavors.
Serve, garnished with cilantro and a bit of chili oil (if desired).
C. Pence
Dissolve the yeast in 1 cup of the water.
Add the flour, salt, brown sugar, and melted butter to the bowl of a standing mixer, or to a large mixing bowl. Stir to mix ingredients lightly.
While stirring, gradually add the 1 cup of water with the dissolved yeast. Add a second cup of water gradually, mixing dough at the same time. Continue to add small amounts of water, until the dough comes together and can be kneaded.
Knead dough vigorously (with dough hook attachment if using a standing mixer) until it is smooth and stretchy and does not stick to the counter or bowl. Add more water as necessary if dough seems dry. It should take about 8 minutes to knead the dough in a mixer, and about 20 minutes by hand.
Cover bowl with plastic wrap and let dough rise until double in bulk (or overnight in the refrigerator).
Divide dough into 16-18 equal pieces. Roll each piece into a ball and let rest for 5 minutes.
Preheat the oven to 425 degrees. If you have a pizza stone, place it in the oven.
Flatten each ball into a circle on the counter (you can work with half of the balls at a time if you don’t have much space). Use a rolling pin to roll the dough circles into flat, 6-inch diameter (approximate) circles. Let dough circles rest for 5 minutes, so the gluten can relax slightly.
Using a dough scraper or knife, firmly score a triangle in the circle of dough. Roll the edges of the circle in towards the lines of the triangle and press edges down slightly. You should have a triangle piece of dough with raised edges. Repeat with remaining circles of dough.
Place triangles onto a baking sheet (or directly onto the pizza stone, if using) and place into the oven, throwing some ice cubes onto the floor of the oven at the same time to create steam.
Bake breads (in batches if necessary) for about 15 minutes, or until they are golden brown on the edges.
Remove from oven and let cool. Serve warm with butter.
For hollandaise: Heat the butter to bubbling but not brown and set aside. Put yolks, lemon, salt, and pepper in the blender, and whirl at high speed for 30 seconds. Continue blending as you remove the blender lid and begin to pour in the hot butter, at first very slowly by droplets, then in a steady thin stream. Serve immediately.
For bearnaise: Boil together 1/4 c. dry white wine, 1/4 c. white wine vinegar, 1/2 tsp. dried tarragon, and 1 tbsp. minced onion or scallion until reduced to 2 tbsp. Let cool. Use this 2 tbsp. to replace the lemon juice, and increase the butter to 10-12 tbsp.