Momofuku's Bo Ssam

This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments. The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere. He shared the recipe with The Times in 2012. Mr. Chang is known as a kitchen innovator, but his bo ssam is a remarkably straightforward way to achieve high-level excellence with little more than ingredients and time. Simply cure the pork overnight beneath a shower of salt and some sugar, then roast it in a low oven until it collapses. Apply some brown sugar and a little more salt, then roast the skin a while longer until it takes on the quality of glistening bark. Meanwhile, make condiments – hot sauces and kimchi, rice, some oysters if you wish. Then tear meat off the bone and wrap it in lettuce, and keep at that until everything’s gone.

INGREDIENTS

PORK BUTT:

• 1 whole bone-in pork butt or picnic ham (8 to 10 pounds)
• 1 cup white sugar
• 1 cup plus 1 tablespoon kosher salt
• 7 tablespoons brown sugar

GINGER-SCALLION SAUCE:

• 2 ½ cups thinly sliced scallions, both green and white parts
• ½ cup peeled, minced fresh ginger
• ¼ cup neutral oil (like grapeseed)
• 1 ½ teaspoons light soy sauce
• 1 scant teaspoon sherry vinegar
• ½ teaspoon kosher salt, or to taste

SSAM SAUCE:

• 2 tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online)
• 1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
• ½ cup sherry vinegar
• ½ cup neutral oil (like grapeseed)

ACCOMPANIMENTS:

• 2 cups plain white rice, cooked
• 3 heads bibb lettuce, leaves separated, washed and dried
• 1 dozen or more fresh oysters(optional)
•  Kimchi (available in many Asian markets, and online)

PREPARATION

1. Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
2. When you're ready to cook, heat oven to 300. Remove pork from refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
3. Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
4. Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
5. Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.
6. When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.

NOTES

Simple One-Skillet Chicken Alfredo Pasta

by Katie Workman

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Todd Coleman

One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one. In between an evening featuring Kale and Quinoa Salad, and another dinner starring Cornmeal-Crusted Tilapia, I can rationalize this warm hug of a meal. Plus, any one-skillet meal where the pasta cooks right in the sauce is a gift with purchase, in my book.

Fork in the Road: Slightly decadent, more than a little comforting, and with some great add-in options to elevate it above the usual.

What the Kids Can Do: Measure ingredients, pick add-ins, stir with supervision.

Make Ahead: While it’s certainly reasonable to thrill over a meal of reheated leftover Alfredo pasta, either warmed on the stovetop or in the microwave, this dish is best when it’s made just before serving.

Note: What does rigate mean? Ridges. And those ridges are what lets the pasta grab onto that sauce and hold it tight. Tighter than a preschooler hangs on to his mom who is about leave him at school for the first time, or maybe even a month or so into the school year, even though he knows she is coming back, because when has she ever not? (Can you tell I still have scars?)

• 1  1/2 pounds skinless, boneless chicken breasts
• Kosher or coarse salt and freshly ground black pepper, to taste

• 2 tablespoons unsalted butter
• 1 teaspoon minced garlic
• 4 cups chicken broth, preferably low-sodium
• 1 package (1 pound) penne rigate or ziti
• 1 1/2 cups heavy (whipping) cream or half-and-half, warmed
• 1 cup freshly grated Parmesan, plus more for serving
• 1/4 cup chopped fresh flat-leaf parsley (optional)

1. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.

2. Melt the butter in a very large skillet over medium-high heat. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside, but still a bit pink inside, about 4 minutes (the pieces don’t have to be browned on all sides; two sides is fine). Remove the chicken and set aside on a plate.

3. Do not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Add the garlic to the pan and sauté over medium heat until you can smell it, 30 seconds. Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of those delicious caramelized bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes. Stir in the warm cream and the browned chicken with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more.

4. Stir in the Parmesan until well incorporated, and adjust the seasonings. 

5. You can continue with Step 6 or see the Fork in the Road for add-in suggestions.

6. Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and pass extra Parmesan at the table.

Alfredo Add-Ins:

When you add the Parmesan in Step 4, you can add any of the following to the pot, alone or in combination; stir over medium heat for another minute or two.

• 1 cup slivered sun-dried tomatoes or 1/4 cup sun-dried tomato pesto
• 1 tablespoon pureed chipotles in adobo sauce
• 4 cups sliced mushrooms, sautéed
• 3 cups lightly cooked tiny broccoli florets
• 2 tablespoons fresh herbs, such as oregano, thyme, or parsley

Or, you can serve up portions of Chicken Alfredo Pasta for those who like it plain and simple, and add proportionate amounts of any of the add-ins to the pot.

From Dinner Solved! by Katie Workman, Workman Publishing Company 2015.

Categories: 

Main DishesWeeknight KitchenPoultry

Tags: 

chickenchicken brothparmesan

Yield: 

Serves 6 to 8

The Splendid Table

Jamie Oliver's Chicken in Milk

Ingredients

• 1.5 kg higher-welfare chicken
• sea salt
• freshly ground black pepper
• olive oil
• ½ stick cinnamon
• 1 good handful fresh sage, leaves picked
• zest of 2 lemons
• 10 cloves garlic, skin left on
• 565 ml milk

Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in a little olive oil, turning the chicken to get an even colour all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavour later on.

Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.

To serve, pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato



Also adapted by "The Kitchn" website for the slow cooker:

Slow-Cooker Chicken in Milk

Serves 4 to 6

4- to 5-pound chicken
1 tablespoon salt
1/2 tablespoon pepper
1 tablespoon olive oil or canola oil
1 cup hard cider or apple juice
10 cloves garlic, left unpeeled
1/4 cup lightly packed sage leaves
1/2 whole cinnamon stick (about 3 inches long)
Zest from two medium lemons
2 1/4 cups whole milk

Remove the chicken from its packaging and pull the bundle of giblets from inside; discard or reserve the giblets for another use. Pat the chicken dry with a paper towel. Mix together the salt and pepper, and rub this all over the chicken.

→ At this point, you can sear the chicken for deeper flavor, or you can transfer it directly to a 6-quart or larger slow cooker, breast-side down. If you skip the searing step, reduce the amount of cider to 1/2 cup and don't use the olive oil.

To sear the chicken, warm the tablespoon of oil in a large skillet over medium to medium-high heat. Sear the chicken on all sides until deep golden-brown; use tongs to help turn it as you sear. The heat in the pan should be hot enough that you hear a constant sizzle as you sear the chicken; reduce the heat slightly if the oil begins to smoke.

Transfer the seared chicken to the bowl of a 6-quart or larger slow cooker and lay it breast-side down.

Pour off any grease left in the pan and return the pan to heat. Add the cider and scrape up any browned bits from the bottom of the pan as the cider simmers. Continue simmering the cider until it has reduced by roughly half. Pour the cider over the chicken.

Rub any loose papery skins from the garlic cloves, but otherwise leave them in their peels. Scatter the garlic cloves, sage leaves, cinnamon stick, and lemon zest on top of and around the chicken, then pour the milk over top.

Cover the slow cooker and cook for 4 to 6 hours on low heat.

To serve, lift the chicken from the slow cooker and transfer it to a cutting board; the legs or wings may fall off. Carve the chicken into pieces; you can leave the skin on or remove it, as you like.

Scoop the garlic cloves from the cooking liquid and scatter them over the chicken pieces. Transfer the liquid to a serving dish, straining if you'd prefer to remove the solid curds (although they're tasty!). Serve everything while still piping hot.

Turmeric Grilled Chicken

Turmeric Grilled Chicken

Kai Yang Khamin

Yields: 4 servings

• 1 teaspoon white peppercorns or ground white pepper
• 1 teaspoon coriander seeds or ground coriander
• 1 packed tablespoon light or dark brown sugar
• 1 1/2 teaspoons ground turmeric
• 5 large cloves garlic, roughly chopped
• 3 tablespoons roughly chopped cilantro stems
• 1 1/2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 1/3 to 1 1/2 pounds (600 to 675g) boneless chicken thighs (with or without skin)
• 1 lime, quartered (optional)

Method

1. Grind the peppercorns and coriander seeds in a small food processor to a coarse texture. Add the sugar to grind it a little finer. Visible bits remaining are okay. Add the turmeric, garlic, cilantro, fish sauce, and oyster sauce. Process into a relatively smooth marinade.
2. Transfer to a bowl. Add the chicken and use your fingers to rub the marinade into the chicken, getting some under the skin if you kept it on the chicken. Cover and refrigerate for 1 to 2 hours.
3. About 30 minutes before heating, remove the chicken from the fridge and let sit at room temperature to remove the chill.
4. Heat a gas grill to medium-high or light a charcoal fire, leaving one side free of coals. The grill is ready when you can hold your hand 6 inches (15 cm) over the grill for 4 to 5 seconds.
5. Cook the chicken for 12 to 15 minutes, turning frequently, until cooked through. Check for doneness by nicking with the tip of a knife. Transfer to a plate and serve with lime wedges.

Adapted from Simple Thai Food by Leela Punyaratabandhu.

Lentil Sausage Soup

Recipe courtesy of Ina Garten

SHOW:

Barefoot Contessa

EPISODE:

Tale of Two Soups

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Lentil Sausage Soup

Total Time:

2 hr

Prep:

15 min

Inactive:

15 min

Cook:

1 hr 30 min

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Yield:

4 quarts; 8 to 10 servings

Level:

Easy

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Total Time:

2 hr

Prep:

15 min

Inactive:

15 min

Cook:

1 hr 30 min

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Yield:

4 quarts; 8 to 10 servings

Level:

Easy

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Ingredients

• 1 pound French green lentils (recommended: du Puy)
• 1/4 cup olive oil, plus extra for serving
• 4 cups diced yellow onions (3 large)
• 4 cups chopped leeks, white and light green parts only (2 leeks)
• 1 tablespoon minced garlic (2 large cloves)
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves
• 1 teaspoon ground cumin
• 3 cups medium diced celery (8 stalks)
• 3 cups medium diced carrots (4 to 6 carrots)
• 3 quarts Homemade Chicken Stock, recipe follows, or canned broth
• 1/4 cup tomato paste
• 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
• 2 tablespoons dry red wine or red wine vinegar
• Freshly grated Parmesan, for serving
• Homemade Chicken Stock:
• 3 (5-pound) chickens
• 3 large onions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 celery stalks with leaves, cut in thirds
• 4 parsnips, unpeeled and cut in 1/2, optional
• 20 sprigs fresh flat-leaf parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled and cut in 1/2 crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns

Directions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
Homemade Chicken Stock:Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
Yield: 6 quarts

2004, Barefoot in Paris, All Rights Reserved

Spicy Glass Noodles with Crispy Pork (Yum Woon Sen)

Spicy Glass Noodles with Crispy Pork (Yum Woon Sen)

Serves 4 to 6 as a side dish

1/2 pound ground pork
1 6-ounce package glass noodles (also called bean threads or saifun)
3 green onions, sliced into thin rounds
2 tablespoons roughly chopped cilantro
1 bird's eye chili, ribs and seeds removed, minced (substitute 1/4 teaspoon dried chili flakes)
2 tablespoons peanuts, roughly chopped
2 tablespoon soy sauce
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons lime juice (from 1 lime)
Extra chopped peanuts for garnishing

Warm a teaspoon of canola oil in a skillet over medium-high heat. Add the pork and cook for 5 minutes, stirring frequently to break the pork into tiny crumbles. Cook for another 3 to 5 minutes, stirring less frequently, until the pork turns deeply golden and crispy. Set aside.

While the pork is cooking, set the noodles in a bowl and cover them with hot water to soak. Let them sit until softened, about 10 minutes or until the pork has finished cooking.

Bring a pot of water to a boil. Drop in the noodles and cook for 1 to 2 minutes, until the noodles are stretchy and tender. Drain and rinse under cool water. Use a pair of kitchen shears to cut the mass of noodles 3 or 4 times — this makes the long noodles easier to eat.

Combine the noodles, pork, green onions, cilantro, chili, and peanuts in a large bowl. Whisk together the soy sauce, fish sauce, sugar, and lime juice in a small bowl. Taste and add more of any of the ingredients to suit your tastes, then pour the sauce over the noodles. Use tongs or clean hands to lift the noodles, fold them over, and gradually work the ingredients into the noodles. Let stand at least 15 minutes before serving or refrigerate until serving. Garnish each dish with extra peanuts.

This dish is best on the day that it's made. For serving leftovers, make an extra batch of the sauce and add it to the noodles a few teaspoons a time, stirring the noodles until they loosen and become slippery again.

Pan-fried Chicken with Asparagus and Lemon & Quick Skillet Potatoes

Pan-fried Chicken with Asparagus and LemonI love serving this with skillet potatoes (below) which help drink up the lemony sauce, but if you don’t want to go to the trouble of dirtying two extra pots for them, feel free to just serve this with a crusty baguette instead.

1 bunch asparagus, trimmed of woody stems
3 tablespoons olive oil, plus more as needed
4 chicken breasts (about 2 pounds), pounded to ½-inch thickness, and cut in half so each piece is roughly the size of a playing card (if not in actual shape, then at least surface area)
1/3 cup flour, salted and peppered
juice from one small lemon
1 to 2 tablespoons butter
1/2 cup chicken broth
chives

Set a large platter on the counter near the stovetop.

Add water to a large, deep-sided skillet, and bring to a boil. Add asparagus spears and cook 2 minutes. Using tongs, remove from water and immediately plunge into an ice bath to stop cooking and preserve bright green color. Remove from ice bath and chop into one-inch pieces. Add to your platter. Drain the water from the skillet and set back on the stovetop over medium-high heat. Add oil.

Working with one breast at a time, dredge in flour, then add to the skillet. The pan should be hot enough so that the chicken sizzles upon contact. Continue with each breast, flipping each after about 3 minutes a side. Don’t crowd the pan. Once you finish with one breast, remove to the platter, then cook a breast that’s been waiting in the wings.

Once all chicken has been cooked through (they should feel firm to the touch, but not rock hard) and removed to the platter, return the heat to high, then add butter, lemon juice and chicken broth, scraping up any brown bits that might have collected on the surface of the pan. Cook until broth reduces and thickens slightly. turn off heat. At this point taste the sauce. If it’s too lemony, you might think about serving it on the side so the kids can take as little or as much as they want. If it tastes all right to you, drizzle over the entire platter and shower the whole thing with chives.

Quick Skillet Potatoes

Peel six or seven medium sized white or yellow potatoes and dice into 1-inch cubes. Cover with water in a medium pot, add a hefty pinch of salt, and bring to a boil. Simmer for 10 minutes until potatoes are almost done. Drain. They do not have to be cooked all the way through. Heat 3 tablespoons olive oil in a cast iron skillet and set over medium-high heat. Add potatoes so they are roughly in one layer. Much sizzling should ensue. Let the potatoes brown a bit without touching them for about five minutes. Toss, then after another few minutes, top with sea salt and serve with chicken and asparagus.

Easy Clam Chowder

Easy Clam Chowder

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Yield 6 servings

Clam chowder is easier to make than you think - and the homemade version is unbelievably creamy, flavorful and chockfull of clams!

Ingredients

• 4 slices bacon, diced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 cup vegetable stock
• 2 (6.5-ounce) cans chopped clams, juices reserved
• 1 bay leaf
• 2 russet potatoes, peeled and diced
• 1 cup half and half*
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat; set aside.
• Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
• Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*
• Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
• Serve immediately, garnished with bacon and parsley, if desired.

Notes

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream. 
*Cooking time may need to be adjusted depending on the thickness of the potatoes.

3.1

http://damndelicious.net/2015/04/25/easy-clam-chowder/

Why It’s A Smart Choice

Nutrition Facts

Serving Size

Servings Per Container 6

Amount Per Serving

Calories 264.0 Calories from Fat 117.9

% Daily Value*

Total Fat 13.1g 20%

Saturated Fat 6.8g 34%

Trans Fat 0g

Cholesterol 63.9mg 21%

Sodium 367.3mg 15%

Total Carbohydrate 15.4g 5%

Dietary Fiber 0.7g 3%

Sugars 1.5g

Protein 20.8g 42%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

High in many vital minerals and vitamins, clams are little nutritional powerhouses! One serving of this soup gives you a good dose of iron, zinc, magnesium, and over 4 days worth of Vitamin B12. Clams for the win!

Greek Chicken Pasta with Olives and Feta

Greek Chicken Pasta with Olives and Feta

Serves 6

For the chicken:
2 medium skin-on, bone-in chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons chopped, fresh oregano (see this post on converting to dried oregano)
2 small (or one large) cloves of garlic, minced
1/2 teaspoon lemon zest
1 1/2 tablespoons olive oil

For the vinaigrette:
Juice of 2 lemons (about 1/4 cup)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil

For the pasta:
1 pound fusilli or other pasta
12 ounces marinated artichoke hearts, halved or quartered into bite-sized pieces
1 1/2 cups pitted olives (kalamata or any mediterranean mix)
8 ounces feta cheese, crumbled or cut into small cubes
1 teaspoon chopped, fresh oregano
Handful of chopped, fresh parsley

Preheat the oven to 425°F. Pat the chicken breasts dry and lay them on a baking sheet lined with aluminum foil or parchment paper. Mix the remaining ingredients together to form a paste, and rub it over both chicken breasts, making sure to get some of the mixture underneath the skin and in any folds of the meat. Sprinkle with extra salt and pepper.

Roast chicken for about 25 minutes, until cooked through (the skin does not need to brown). Remove and allow to cool slightly, then peel back the skin, remove the meat, and shred it into bite-sized chunks. Try to scrape as much of the seasonings as possible off the skin and bones, so you can add it to the pasta along with the chicken.

While the chicken is cooking, make the vinaigrette. Mix the lemon juice with the salt and pepper, then slowly stream in the olive oil while whisking vigorously. Set aside.

Cook the pasta in salted, boiling water. While it's cooking, combine the artichoke hearts, olives, and shredded chicken (plus any juices and spices on the cutting board) in a large bowl. When the pasta is al dente, drain it and add it to the bowl. Pour over the vinaigrette, then add the feta cheese. Mix everything together, then sprinkle in the extra oregano and parsley, if desired. Add salt and pepper to taste.