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Monday, January 25

Tarte tatin

Puff pastry, all-butter
14 ounce
Butter, unsalted
½ cup
¾ cup
Apples, braeburn, peeled, cored, halved lengthwise
Crème fraîche
  1. On a lightly floured work surface, roll out the pastry to 1/8-inch thickness. 
  2. Cut out a 12-inch round, transfer to a baking sheet, and refrigerate (reserve the pastry scrapes for another use). 
  3. In a 10-inch cast iron skillet, melt the butter. 
  4. Add the sugar, and cook over moderately low heat, stirring occasionally, until the sugar is dissolved and the mixture comes to a simmer, about 2 minutes; remove from heat. 
  5. Arrange the apple halves standing upright in the skillet in two snug concentric circles. 
  6. Return to heat, and cook undisturbed until an amber caramel forms, about 30 minutes. 
  7. Preheat the oven to 375°F. 
  8. Top the apples with the pastry, and bake for about 40 minutes, until the pastry is golden and the apples are tender. 
  9. Let cool for 15 minutes. 
  10. Place a large plate on top of the skillet, and carefully invert the tart. 
  11. Serve warm with crème fraîche. 
Recipe from Food&Wine Magazine, January 2016

Chicken & wild rice casserole

Rice, wild
1 ½ cups
Carrot, finely chopped
1 medium
Onion, finely chopped
1 small
Celery, finely chopped
1 rib
Bay leaf
1 sprig
Salt, kosher

Pepper, freshly ground

Oil, grapeseed
3 tablespoons
Shallot, minced
1 large
Garlic, minced
2 cloves
Chard, Swiss or rainbow, stems discarded, leaves coarsely chopped
3 pounds
Oil, grapeseed
¼ cup
Mushrooms, cremini, sliced
1 ½ pounds
Butter, unsalted
2 tablespoons
Onion, finely chopped
½ small
Celery, finely chopped
1 small rib
Garlic, minced
2 cloves
3 sprigs
Rosemary, minced
1 ½ teaspoons
Flour, all-purpose
¼ cup
Stock, chicken
4 cups
Cream, heavy
½ cup
Chicken thighs, thinly sliced, pounded to ¼-inch thickness
2 pounds
1 ½ cups
Butter, unsalted, melted
3 tablespoons
Parsley, chopped

  1. In a large saucepan, combine all of the ingredients with a generous pinch of salt and pepper. 
  2. Cover with water, and bring to a boil over high heat. 
  3. Simmer over moderate heat until the rice is tender, about 1 hour; drain well. 
  1. Set a rack over a large rimmed baking sheet. 
  2. In a pot, heat the oil. 
  3. Add the shallot and garlic, and cook over moderately high heat until softened, 1 to 2 minutes. 
  4. Add the chard in handfuls, letting each batch wilt slightly between additions; cook, stirring occasionally, until all the chard is wilted, 8 to 10 minutes. 
  5. Spread the chard out of the rack to drain and let cool completely; squeeze out any excess water. 
  1. In a large deep skillet, heat 2 tablespoons oil until shimmering. 
  2. Add half of the mushrooms, and cook over moderately high heat, undisturbed, until browned on the bottom, 5 minutes. 
  3. Cook, stirring, until the mushrooms are tender and browned all over, about 5 minutes longer; transfer to a plate. 
  4. Repeat with the remaining mushrooms. 
  5. Wipe out the skillet, and melt 2 tablespoons butter in it. 
  6. Add the onion, celery, garlic, thyme, rosemary, and a generous pinch of salt and pepper. 
  7. Cook over moderate heat, stirring occasionally, until the vegetables are starting to brown, about 8 minutes. 
  8. Stir in the mushrooms. 
  9. Sprinkle the flour over the vegetables, and cook, stirring, until incorporated, about 2 minutes. 
  10. Gradually whisk in the stock, and bring to a boil, stirring frequently. 
  11. Reduce the heat to moderate and simmer, stirring occasionally, until the sauce thickens and no floury taste remains, about 7 minutes. 
  12. Stir in the cream, and season with salt and pepper. 
  13. Preheat the oven to 375°F. 
  14. Arrange half of the chicken in the bottom of a 9-by-13-inch or 4-quart baking dish that’s at least 2 inches deep. 
  15. Scatter half of the chard over the chicken, followed by half of the rice and half of the sauce; repeat the layers once more. 
  16. In a medium bowl, toss the panko with 3 tablespoons melted butter, and sprinkle evenly over the casserole. 
  17. Cover with foil, and bake for 35 minutes. 
  18. Uncover and turn on the broiler; broil 6 inches from the heat until the panko is lightly browned, about 3 minutes. 
  19. Let stand 10 minutes, garnish with parsley, and serve. 
Recipe adapted from Food&Wine Magazine, January 2016