Dunk & Crumble

Dinner

Summer Corn Chowder with Fresh Herbs

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Oh, hi.  HI!  I’m here.  Are you still here?

It seems like what started out as a nice, holiday hiatus from writing turned into a nice, half-year long hiatus from writing.  Oops.  I have lots of reasons.  Firstly, I’m (at this point) very pregnant with bebe number two, and for awhile the thought of cooking anything except cheese and crackers made my stomach churn.  (If you’ve been looking for more cheese and cracker recipes, I sincerely apologize.)

But mainly, I’ve stayed away from writing here because, with everything happening politically in my country (and the world over, for that matter) I just haven’t felt right posting sunny anecdotes and recipes.  I mean, the Idiot in Chief over here (and his spineless idiot administration) is gleefully promoting racism (oh, and sexism, too) as his core agenda, stripping minority groups of basic rights, ignoring common sense gun initiatives (while Americans drown in gun violence), trying to gut the healthcare system, and putting babies in concentration camps, but yes, here, do enjoy this baked chicken.  It’s the best baked chicken.  Tremendous.

On the other hand… we’ve all got to eat, right?  I miss writing here, and I miss the community we’ve built around these stories and recipes.  I’m going to be back here more, posting sunny anecdotes and recipes, yes, because food is good for the soul and because we all need an escape now and then.  But now you know where I stand, and what else is on my mind (#resistance).  We’ll get through this, one way or another — and in the meantime, there’s summer corn chowder.

PS – for those of you who might want to tell me to stick to food, leave politics out of it, blah blah, please save it.  Politics are everywhere, whether you realize it or not — from your clothing choices to your favorite brand of coffee.  And now is the time to engage.  (Plus this is my blog and I’ll write what I want to.  Don’t @ me, bruh.)  LOVE YOU MEAN IT xox

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Citrus Chicken with Olives & Herbs

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We’re not even halfway through December, but I’ve already eaten so. many. cookies!

My freezer is stocked with buttery balls of dough, and there might be hints of chocolate and/or molasses running through my veins as we speak.

I’m not complaining – I feel pretty good about it, actually – but there comes a time when something a little more savory is in order.  A proper dinner!

A simple roasted chicken dish, warm and bright with fresh citrus, briny olives and green herbs, fits the bill.

This one is easy enough to throw together on a weeknight, but it’s also elegant enough for company.  It’s richly flavored and soul-warming, though the ingredient list is short and simple.

During this month of holiday cheer (complete with heavy plates and yes, maybe too many cookies), this is a good recipe to have on hand.

Consider this the final installment (part 4, if you will) of my seasonal “Whole Bird Cooking” series! In case you missed them, here are parts 1 and 2 and 3!

In partnership with Draper Valley Farms.  All opinions are my own.  Thanks for supporting the brands that support Dunk & Crumble!…

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Simple Turkey Bolognese

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With the whole family about to descend for Thanksgiving, you might be in the market for simple, hearty fare to fill everyone up — not for the Big Meal itself, which is something else all together, but for all those in betweeners — easy breakfasts, lunches and dinners to have on hand to feed the masses.

Breakfast in our house is usually either just bowls of cereal or Wawa doughnuts (Philadelphia, represent), and people are usually out and about for lunch, but having this easy Turkey Bolognese on hand (in the fridge or freezer) means that a warm and filling dinner is within arms reach, any night of the week.  Which is good, because I’ve got other things (i.e. stuffing, sweet potatoes, pie, etc. etc. etc.) to focus on.

(Also yes, I realize serving turkey bolognese the same week as a massive turkey dinner might sound like a lot of turkey.  But the sauce is just good, okay?  And worlds different than traditional Thanksgiving fare.  But if it really offends you, swap out ground beef or lamb instead. And then get off my back about it, okay? Love you.)

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Simple Homemade Chicken Stock

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Now that the first week of fall is officially under our (cozy-sweater-and-boot-clad, pumpkin-spiced-everything) belts, I’m declaring it time for SOUP.

You know a good soup day when you see one — grey and a little blustery, maybe some damp chill settling in around midday (hey, Seattle, I see you).  Or maybe it’s clear and crunchy, with a pushy sort of wind that makes its way into your ears and leaves your nose good and pink?  SOUP DAY.

My brother-in-law doesn’t consider soup to be a real meal, which leads me to believe that either A: he is a real spoilsport,  or B: he’s just never had a good bowl of soup.  Or bisque or chowder or stew, for that matter.  My brother-in-law is pretty fun, in general, so I’m going with B.  Maybe he’s never made his own chicken stock.  Have you?

Making your own chicken stock is the kind of thing that sounds like a big deal, but in reality is absolutely not.  It’s actually on the simpler side of things, cooking-wise, and really takes your soup game to a new level.  I’m certainly not against a store-bought box of the stuff, but when I have the time and wherewithal, I love to make my own.

I like to take my time and make a day of it — there’s lots of hands-off time in stock-making, so it doesn’t really take up the whole day.  I buy a good chicken, raid the fridge for some veggie odds and ends, cover it all with water and then let the stove do the work.  After a few (again, very hands-off) hours, I’ve got a nicely poached chicken (with meat that I use for salads, tacos, chili, etc. etc. etc.) and a beautiful, rich broth to store in the freezer for months of soup to come.

It’s a very autumnal thing to do, come to think of it.  So what do you say?  Shall we make some stock?  Let soup season begin!

(Consider this part 3 of my seasonal “Whole Bird Cooking” series! In case you missed them, here are parts 1 and 2).

In partnership with Draper Valley Farms.  All opinions are my own.  Thanks for supporting the brands that support Dunk & Crumble!…

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Spatchcocked BBQ Glazed Chicken

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So, yeah, I’ll admit it: I developed this recipe purely for the opportunity to say spatchcock a bunch of times.

Spatchcock!  Spatchcock.  Spatchcock.

…Alright, I think it’s out of my system now.  (But how fun is that to say?)

Have you ever done this to a whole chicken?  Have you spatchcocked?  (Sorry.)  Have you butterflied a bird?  Consider this post Part 2 of my “Fear Not Whole Bird Cooking” series!  (Part 1 is here.)

It’s a fancy-looking affair, but I promise, you’re just one sturdy pair of kitchen shears (and a small mental pep talk, maybe) away from your own gorgeously-glazed, juicy butterflied chicken.

Aside from looking cool, spatchcocking a chicken flattens out a whole bird so that it cooks more quickly and evenly, whether in a pan or on the grill.  I actually had summer grilling in mind when I set out to cook this dish, but I found that an oven proof skillet (such as cast iron), used either in the oven or on the grill, helps to catch all of the lovely cooking juices, saving our bird from drying out and creating a nice little pan sauce, to boot.

A tender, juicy bird with a sort of sweet, kind of tangy, definitely sticky glaze.  How’s that for SUMMER?  Add a quick corn salad on the side!  Or a few slices of watermelon?  Either way, let’s just get to spatchcocking, shall we?

In partnership with Draper Valley Farms.  All opinions are my own.  Thanks for supporting the brands that support Dunk & Crumble!

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Roasted Potato Salad with Arugula

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Are you a potato salad person?  Or do you just ask for the french fries and be done with it?  (I mean, I get it.)  But let’s at least give the potato salad a chance, okay?  It just might be the perfect food.  Hear me out!  It’s bright but also deep and roast-y, filling yet packable, and supremely picnic-ish, which I think we can all agree is a top rate quality.

Are you on board yet?  Great!  Because this weekend marks the official start of potato salad season.  And yeah, fresh berries and probably popsicles too, but the potato salad!  With mayo or without mayo but definitely full of herbs, and probably eaten on the patio.

This one can be enjoyed warm or cool, and is sharp with a zingy vinaigrette and lots of peppery greens.  Potato salad people, unite!

Roasted Potato Salad with Arugula

I had some leftover roasted broccoli and cauliflower hanging around the fridge, so I added it in here — if you’d like to do the same, go right ahead!  Though if you don’t want to bother, there’s no need.

Ingredients:

For salad:

  • 2 lbs fingerling potatoes (or baby Yukon golds or red bliss)
  • 1/4 cup olive oil
  • good pinch kosher salt and ground black pepper
  • 1/4 cup chopped fresh dill
  • 2 tablespoons chopped fresh tarragon
  • 3 scallions, thinly sliced
  • a few big handfuls baby arugula

For dressing:

  • 2 tablespoons Dijon mustard
  • 1/4 cup fresh lemon juice
  • 1/4 cup champagne (or white wine) vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Directions:

Preheat oven to 375 degrees F.  Line a sheet pan with aluminum foil.

Slice the potatoes in half, lengthwise, or into quarters if yours are on the large side (the pieces should be big-bite-sized), and toss them onto the prepared sheet pan.  Drizzle with olive oil, salt and pepper, and shake to lightly coat.  Roast the potatoes for about 25 minutes, or until golden brown and tender.

While the potatoes cook, make the dressing: combine all ingredients into a jar with a lid, and then shake like the dickens until smooth.

Pour about 3/4 cup dressing into a large bowl, and top with the dill, tarragon and scallion.  Add the warm potatoes, once cooked.  Toss the (still warm) potatoes with the dressing to coat.  (You can do this a few hours ahead of serving, and let the potatoes sit at room temperature, soaking up the dressing.)

As soon as you’re ready to serve, add the arugula and toss the salad to coat with dressing, adding more if necessary.  Enjoy at room temperature (or as leftovers, cold from the fridge).

Serves 4-6.

Roasted Spring Chicken with Radishes & Potatoes (& Green Vinaigrette)

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Have you roasted a whole chicken yet?  It’s time.

Knowing how to confidently roast a chicken is up there on the list of essential life skills — you know the one — The Things A Person Should Know.  (You don’t know this list?  Uh oh.  That’s the first thing on the list — know about the list.  …You’ll catch up.)

Actually, knowing how to roast a chicken is right up there with knowing how to launder your own clothes, fix a clogged shower drain, tip appropriately — in fact, pulling a beautifully bronzed, crisp-skinned, whole chicken out of your oven is probably less important than remembering to schedule your own dentist appointments, but, one could argue, more important than proper eyebrow care.  (I see your perfectly-sculpted eyebrow raise, missy — I stand by that statement.)

The great thing about a classic roasted chicken is that, though it looks involved and sophisticated, it’s actually quite simple (and relatively hands-free), so roasting a whole bird is as appropriate for Sunday dinner (or a special Mother’s Day feast!) as it is for the weeknight hustle.

So let’s get roasting!  Springtime is the perfect season to toss a chicken in the oven and play around with bright flavor combinations, like creamy new potatoes, crisp radishes, and a vibrant, herby vinaigrette.

Get out there!  Have no fear!  Snag yourself a (local! free-range!) bird, a mess of herbs, and a fat bunch of radishes, and you’re halfway to dinnertime perfection.

In partnership with Draper Valley Farms.  All opinions are my own.  Thanks for supporting the brands that support Dunk & Crumble!

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Truffle Mushroom Lasagna

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It’s here!  It’s here!

Yep, One Pan & Done is out in the world today, and I feel like shouting it from the mountaintops, and maybe also hiding under a rock (or, perhaps more comfortably, just the bed covers) until the nerves pass.  But maybe I’ll just take a deep breath and eat some truffle mushroom lasagna?

Yes, let’s do that.

Writing this cookbook was a whirlwind affair — I found out I was pregnant a few weeks after I began work on it, and the ensuing nausea and food aversions (to anything besides cereal and cheese, basically) made recipe testing… interesting.  But, more than ever, I craved simplicity and ease in the kitchen, so once I started enjoying food again the (one pot! one pan! streamlined!) recipes made their way to the page faster than I thought they might.

I have to pinch myself these days when I stop to think about the fact that, not only do I have an actual baby (who is about to turn one next month!?! what is happening?!?), I have another book baby out in the wild.  Maybe even in your hands!  Maybe you’re already cooking from it!?  Sigh… they grow up so fast, don’t they?

I feel so lucky to get to do this kind of work, and though it often (on publication day perhaps more so than on other days) feels scary and surreal, I don’t take a second of it for granted.  Thanks to you for coming along for the ride.

Can we eat lasagna now?

(Photos by the wonderful Aran Goyoaga of Cannelle Et Vanille.)

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Gingery Pork Meatballs

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Your meatballs!  As promised.  I”ll cut right to the chase here: these are good.  You’re going to want to make them right away.

These little lovelies are meaty but light, flecked through with bits of fresh cilantro and ginger, full of brightness and zip, respectively.  And some spice, too, because I know you like to keep things interesting.  Maybe you’ll make these for your Super Bowl (slash Puppy Bowl, who are we kidding) party?  They’re great on their own, but I’ve also been throwing them into a simple broccoli, green curry coconut soup (recipe coming soon), where they feel like a hearty and healthy meal.

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Perhaps notably, these are the kind of straightforward meatballs that skip any fillers like breadcrumbs or cheese, so they’re gluten- and dairy-free, which normally wouldn’t be my thing but which recently was kind of my thing, on account of the fact I was trying out that Whole 30 situation that’s going around.  I’ll just say that it was nice while it lasted (a Whole 13 days, oops) but we’ve since parted ways and I’m okay with it.  I’ll still be eating these meatballs.

(Also, these are a ONE PAN deal! In honor of easy deliciousness but also in honor of my new book, which comes out on Tuesday.  NO BIG DEAL HOLY CRAP.  Have you ordered your copy yet?  Please?)

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Rich Beef Stew

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Tomorrow is election day and I’m feeling aaaaaaall the feelings.  Are you voting?  Please vote!

I also had a moment in a restaurant the other day where I thought Calder was choking and proceeded to turn him upside down and rap him on the back (I just took an infant CPR and safety course, because #safetyfirst, so this scenario was fresh on my mind), then sat him in my lap and searched his tiny face — are you breathing?  Are you okay?  His little eyes looked up at me skeptically (who is this nutter, anyway?) and then his gummy mouth smiled widely, assuring me that he was, actually, just fine and definitely not choking, THANKS MOM.

And then I burst into tears.

…Is this what parenting is?  JEEZ.

At any rate, my nerves could use a break, and I’m planning to soothe them with big, steamy bowls of rich and brothy beef stew, yes please.

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Chunks of tender beef, creamy potatoes, sweet carrots and mushrooms, swimming in luscious, salty, simmered-for-hours broth — as the weather gets chillier and the rain comes in droves, this is pretty much all I want to eat.  And if the election goes poorly (please, please don’t let it go poorly, America!), at least dinner will taste good?  That’s what I’m telling myself, anyway.

Let’s do this, people.  Beef stew for democracy!…

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