Recipe adapted from Chris Jaeckle, All’onda, New York.
Published March 2014 in the New York Times
Further adaptations from Sam Sifton, and then further adapted in my kitchen.
TOTAL TIME: 35 minutes
Put the water on to boil for the a Lemon Paparadelle noodles from Trader Joe’s or use any high quality flat noodle that is at least 1/2″ wide. In between all other tasks, cook the noodles to al dente and the let them drain. Just before combining with the mushrooms, run hot water over them to freshen and unstick, the let drain again. Or, just get the timing down so the noodles are ready when the mushrooms are.
FOR THE MUSHROOMS
About 20-30 ounces of mushrooms, thinly sliced (It’s better with a combination of mushrooms, such as Golden Oak, Crimini and Shiitakke, but it’s still quite good with just white mushrooms and crimini.) I do not measure, but when combining the mushrooms at the end, most go into the mixture, but some might be held back for another day. You be the judge.
Roughly 6 ounces cold butter, cut into 2 tablespoon pats
3 ounces butter ( for finishing)
1-2 cloves garlic, peeled and pressed through a press (or minced)
1/2 cup beef broth
1 tablespoon low-salt soy sauce
1 tablespoon heavy cream
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
- So as to not crowd the mushrooms as they cook,work in batches to cook them. For each batch, melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add 1/2 pressed clove of garlic, then about 2 -3 cups of mushrooms, and sauté 3 to 4 minutes, turning until browned, tossing frequently, until mushrooms are coated with butter and start to wilt slightly. The ratio is more important than the quantity (a small amount of butter and garlic to the mushrooms), so if your pan is smaller, use fewer mushrooms. Remove to a bowl, then repeat until all mushrooms have been cooked. Remove last batch to the bowl.
- Add the beef broth to the pan deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
- Add the mushrooms to this, tossing to coat as well as incorporate any accumulated juices (can drain those out earlier into soy mixture if desired).
- Put the warm noodles in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.
This is a modification of the recipe “Sweet and Spicy Chicken” published on the New York Times website, which I found one day while perusing the videos from Melissa Clark. She makes me believe I can cook anything. Since I am of a certain age, I crave more layering of flavors and textures and this fits the bill.
We served it to two young adult guests one night and one cleaned her plate and the other one pushed most of it around. When you bite into those lemons, it’s a jolt, that’s for sure, but I loved the surprise of all the flavors together.
1 lemon, plus 3 tablespoons freshly squeezed lemon juice
2 and 1/2 teaspoons kosher salt, more for pot
3 tablespoons freshly squeezed orange juice
4 tablespoons olive oil
1 and 1/2 tablespoons whole grain mustard
3 tablespoons honey
1 bay leaf
1/2 teaspoon crushed red pepper flakes, to taste
Black pepper, to taste
About 4 lbs. of bone-in chicken thighs, drumsticks and/or breasts–about 8-10 pieces total. (Hers call for one 4-lb. chicken cut up, but we thought all this good flavor was wasted on the bony chicken backs and wings. We also liked the dark chicken parts better than the white, although both were moist and delicious.)
3 cups sliced carrots (1/4-inch thick)
1 onion, halved and thinly sliced
3/4 cup sliced dates
1 tablespoon fresh thyme leaves
1/4 cup chopped cilantro, mint or parsley, for garnish (we used cilantro)
2 scallions, thinly sliced, for garnish
1/4 cup chopped toasted pistachio nuts, for garnish
Preparation (to be done the afternoon before, if possible)
Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat.
We stuffed ours into two plastic zipper bags (yes, I ripped the bay leaf in half), set it in a bigger container and left it in the fridge overnight. (She says you could let it marinate for at least 30 minutes at room temperature, but then the marinade won’t really have time to work its magic.)
The next day, heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer. When you have about 3 minutes to go, add in the scallions/green onions to roast along with the vegetables, just to take that rawness off of them. (A change from her recipe)
Spoon carrots over chicken and top with cilantro (or parsley or mint), scallions and pistachio nuts. This is even better the next day. I served it with Rice Pilaf, and served up some homemade cookies, and gelato from the grocers for dessert.