October 17, 2011

roast chicken, baby carrots, lemon, thyme


whole chicken (preferably organic)
baby carrots
chicken stock
white wine
extra virgin olive oil
kosher salt
freshly cracked black pepper


1.  preheat oven to 475 degrees.  season chicken cavity with salt and cracked black pepper.  stuff with some lemon wedges, thyme, and garlic cloves.

2.  season the chicken with salt and cracked black pepper on the outside and top with a few dabs of butter.  place in ovenproof dish and set aside.

3.  toss the baby carrots in another ovenproof dish with some extra virgin olive oil and season with salt and cracked black pepper.  add in some chicken stock and a splash of white wine.  sprinkle with thyme leaves and top with a few dabs of butter.

4.  roast chicken and carrots at 475 degrees for 20 minutes then continue roasting at 400 degrees for another 40-50 minutes, depending on the size of the chicken.

5.  when the internal temperature of the chicken reaches 170 degrees, it's done.  let it rest for 15 minutes under some tinfoil before serving.

to serve:  carve the chicken into 8 serving pieces and drizzle meat with juices from the ovenproof dish.  you can always finish it off with a smidge more of maldon sea salt if desired.  serve the roasted carrots on the side.  garnish with lemon slices and parsley.

October 7, 2011

giblet ravioli with tomato sauce, arugula, and white truffle oil

yes, yes, i know the word "giblet" sounds funny.  giblet ravioli.  it's good!  this is a great recipe to use up any leftovers from the previous recipe and change it into something different.


liver sauce, reduced so there's no more liquid (see previous recipe)
green pasta sheets (see previous recipe)
canned roma tomatoes
1 can marinara sauce
white wine
red chili flakes
extra virgin olive oil
kosher salt
freshly cracked black pepper

1.  roll out a green pasta sheet and brush egg wash over the sheet.  make raviolis by spooning a bit of the liver mixture about an inch and a half apart and top the liver filling with another pasta sheet.  press firmly around the edges and cut raviolis out.  i just used a glass tumbler upside down like a cookie cutter to cut the ravioli.  you're welcome to use a ravioli cutter, pizza cutter, whatever works.  set aside.

2.  in a large pan, heat up the extra virgin olive oil and saute garlic with some red chili flakes.  then add in the remaining chicken liver mixture and saute over high heat for 3 minutes or so.

3.  deglaze the pan with white wine.  stir sauce.

4.  add the marinara to the sauce and then using your hands, crush the roma tomatoes and add to the sauce.  let the sauce simmer over medium heat for 20 minutes.  season to taste with salt, cracked black pepper, and a pinch of sugar.

5.  cook raviolis in a large pot of salted boiling water.  meanwhile, fold the arugula into the tomato sauce.

to plate:  carefully place some ravioli in the center of a white plate.  top raviolis with some of the tomato sauce and drizzle with white truffle oil.  top with some parmesan cheese if desired.  serve immediately.

the picture above shows the ravioli cut so you can see the filling.

October 4, 2011

green lagane in chicken liver sauce


for green lagane (wide noodles):

3 1/2 cups flour
5 eggs
3/4 - 1 cup blanched spinach

for sauce:

chicken giblets (livers, hearts, gizzards - use more liver)
dried porcini mushrooms
white chantrelle mushrooms
bay leaf
tomato paste
white wine
extra virgin olive oil
kosher salt
freshly cracked black pepper


1.  pulse the blanched spinach in a food processor until super fine.

2.  add the spinach into five beaten eggs.  mix well.

3.  mound the flour with a well in the middle on a clean, flat surface. slowly begin to incorporate the spinach/egg mixture into the well and then knead for 10-15 minutes.  wrap the dough in saran wrap and rest for half an hour or so.

4.  slice the chantrelles and soak the porcini mushrooms in some hot water.  when porcini mushrooms have reconstituted, finely chop them up and set aside.  save the porcini liquid.

5.  chop the chicken giblets.  dice the pancetta.

6.  in a large dutch oven, heat up some extra virgin olive oil over medium low heat.  cook the pancetta slowly to render its fat.  meanwhile, finely chop up the carrot, onion, and garlic.

7.  after the pancetta has rendered its fat, throw in the chopped carrots, porcini mushrooms, onions, garlic, and bay leaf.  season with kosher salt and cracked black pepper.  saute for 3 minutes.

8.  stir in some tomato paste, the porcini mushroom liquid, and white wine.  bring to a boil then turn heat to medium low and simmer for 40 minutes.  season to taste.

9.  while chicken liver sauce is simmering, heat up some extra virgin olive oil over high heat to sear the chantrelle mushrooms.  season with salt and cracked pepper to taste and then set aside for garnish.

10.  using a pasta machine, roll out green pasta dough to thin sheets.  fold the sheets as you would a cinnamon roll and then slice into flat, wide noodles.  lightly toss with flour to prevent sticking.  cook the lagane in salted boiling water.

11.  after a minute or two, transfer al-dente lagane into the liver sauce to finish cooking.

to plate:  pile some lagane onto a plate.  top with additional chicken liver sauce and garnish with the caramelized chantrelles and parsley.  serve immediately.

optional: you can top the pasta with shaved parmesan or pecorino romano.  both work.