Tag Archives | Winter 2017 Recipes




Makes 4 individual pot pies

8 ounces Kerrygold Irish butter, room temperature, divided
1 whole fryer chicken, 3 to 3½ pounds, preferably organic, washed and dried
Coarse sea salt, fresh-cracked black pepper and a pinch of ground fennel
2 cloves black or roasted garlic, smashed
2 thyme sprigs
1 lemon, cut in half
1 bay leaf
2 tablespoons olive oil
2 leeks, cleaned and roughly sliced
4 carrots, peeled and roughly chopped
4 celery ribs, washed and roughly chopped
1 onion, roughly chopped
2 parsnips, peeled and roughly chopped
2 sprigs tarragon, chopped
4 sprigs flat parsley, chopped
1 cup all-purpose flour
1 quart chicken stock
1 pint heavy cream
1 cup frozen peas
2 sheets puff pastry
1 egg

Preheat oven to 400°F.

Divide the butter into three pieces. Rub one-third of the butter all over the chicken. Season with salt, pepper and fennel. Place the garlic, thyme, lemon and bay leaf into the cavity of the chicken. Place the chicken breast side up in a roasting pan and roast for 50 to 60 minutes or until a thermometer in the leg registers 160°F, basting a few times throughout.

Let the chicken rest until it is cool to the touch. Reserve the juices. Remove all white and dark meat, reserving the skin and bones for stock.

Heat a Dutch oven over moderate heat and add one-third of the butter plus the olive oil, vegetables, tarragon, and parsley. Cover and stir often with a wooden spoon until the vegetables are fork tender, about 10 minutes. Add the remaining butter, the flour and the reserved juices. Stir until well mixed. Add the stock, cream and reserved chicken meat and cook for 10 minutes over medium-high heat until the sauce is creamy. Turn off the heat. Add the peas.

Place the filling into four 12-ounce ceramic dishes and top each with a piece of puff pastry to cover the entire dish and drape down a little on all sides. Cut two slashes in the top and brush with a beaten egg.

Place the dishes on a sheet tray and put them in a 400°F oven for about 15 minutes, until the dough is golden.

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POLLO ALLA ROMANA (Chicken with Tomatoes and Bell Peppers)


Recipe adapted from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City (Clarkson Potter)

Serves 4

3 tablespoons extra-virgin olive oil
1 whole chicken, salted in advance and cut into 8 pieces
2 yellow onions, cut into ¼-inch-thick slices
3 bell peppers, seeded and cut into 1-inch slices
2 garlic cloves, smashed
½ cup dry white wine
1 tablespoon fresh marjoram
1 can (14 ounces) whole or crushed tomatoes

Heat the olive oil in a large skillet over medium heat. When the oil begins to shimmer, add the chicken, skin side down, and cook for 8 to 10 minutes, until it is browned on all sides, adjusting the heat as necessary to prevent burning. Reduce the heat to low, remove the chicken and set aside.

Add the onions, bell peppers and garlic to the same pan and cook until the onions and peppers have softened, about 10 minutes. Add the wine, increase the heat to medium and scrape up all the browned bits from the bottom of the pan. Once the alcohol aroma dissipates (about a minute), add the marjoram and tomatoes.

Return the chicken to the pan and add enough water to submerge it halfway. Cook, stirring occasionally, for 30 minutes more, until the chicken is tender and nearly falling away from the bone and the sauce is thick and deep red but not dry. If the sauce becomes too dry, add a bit more water.

Serve immediately as a standalone dish. You can also reheat deboned leftovers to serve with crusty bread.

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Four Ways with Cauliflower




Soup it: Warm a generous glug of olive oil in a soup pot, add a sliced onion, and cook low and slow until the onions are very soft—about 20 minutes. Add a chopped head of cauliflower, 4 cups water, and simmer for about an hour. Purée and season well with salt.


Pulse a chopped head of cauliflower in a food processor until it resembles couscous, stir-fry for a minute in olive oil with garlic, and top with your favorite meat, bean or vegetable stew.


Add several inches of canola oil to a heavy pot and heat until shimmering but not smoking. Add cauliflower florets and fry until crisp and brown. Toss with hot sauce mixed with melted butter and serve with blue cheese dressing— a vegetarian take on hot wings


Steam or boil chopped cauliflower until very tender, and then pulse in the food processor until creamy. Add a dollop of sour cream and chives and serve as an alternative to plain old mashed potatoes.

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Matt’s Moonshine Twist


Jersey Shine is a family tradition, so it only seemed fitting to share my “research” with my dad, Matt Sullivan. The result is a cocktail we created together, perfect to share with your favorite people while milling about the kitchen before dinner.—J.H.

Makes 1 cocktail

1½ ounces Cranberry Jersey Shine
½ ounce King’s Ginger
2 ounces ginger ale
Orange twist

Run the peel side of the orange twist along the rim of an iced glass. Shake liquors with ice and strain into glass. Top with ginger ale and add the orange twist. —Matt Sullivan

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