Pan-Roasted Chicken Thighs with Shiitakes, Ramps and Asparagus

Pan-Roasted Chicken Thighs with Shiitakes, Ramps and Asparagus

...and we'll close April on a positive note: Before I begin, I must thank Kelli of The Domestically Impaired Guide to the Retro Kitchen Arts for choosing me as the winner for her cake pan giveaway. I'll prepare a dish using the pan in the near future.

One aspect of food I haven't properly addressed here is cooking with and eating seasonal ingredients. It wasn't a mindful decision because I've primarily been so focused on challenging food preparation I hadn't considered it consciously. Recently, however, I have started to become more aware partially because I have started to shift the focus of challenges from preparation to choosing harmonious flavor combinations and contrasts. So about a month ago, I viewed a slideshow on Delish reminding me of vegetables that are about to come into season. One of the vegetables on the list that stood out are ramps because I hadn't seen them in any supermarkets. My curiosity peaked because they were so elusive so when my friend, Chef Robert Dasalla of , offered some samples from his inventory, I jumped at his offer.

The Challenge

Prepare a dish using a new (to me) ingredient.

The Source

Adapted from pages 156-157 of Think Like a Chef by Tom Colicchio with Catherine Young, Lori Silverbush and Sean Fri. Chef Colicchio used poussins in his dish, but I substituted fully grown thighs due to availability.

Ingredients

2 tablespoons vegetable oil
kosher salt and freshly ground black pepper
5 bone-in skin-on chicken thighs
1/2 pound shiitake mushrooms, cleaned, trimmed and sliced thin
1/2 pound fresh ramps, cleaned and trimmed
1 pound thin asparagus, trimmed of the dry bottoms, small leaves peeled, with the spears cut into 4-inch lengths
2 tablespoons unsalted butter
3 sprigs fresh thyme
1/4 pound sugar snap peas, trimmed and thinly sliced on the bias
1/4 cup chicken stock

Method

1. Add the oil to a large skillet and place over medium heat until just smoking. Season both sides of the chicken with salt and pepper and add to the skillet. Brown the chicken (about 5 minutes per side) on both sides, working in batches if necessary then set aside.

2. Add the shiitakes to the skillet, then the asparagus and ramps. Season the vegetables with salt and pepper and cook, stirring frequently until the shiitakes begin to soften, about 3 to 5 minutes.

3. Return the chicken to the pan then add the butter and thyme. Cook, basting the chicken and vegetables in the melting butter, about 3 to 5 minutes. Then add the sugar snap peas and and cook for an additional 3 to 5 minutes. Add the chicken stock, in 1 tablespoon portions, reducing the chicken stock to a glaze before adding additional stock. Meanwhile, cook, turning the vegetables and chicken in the sauce until all the stock has been added and the juices from the chicken run clear.

Successful?

Yes! The ramps pungent flavor contrasted well with the sweetness of the peas and the savory mushrooms. Mrs. Stuntman requested I prepare this dish again. If only I could get my hands on some more ramps...

Anniversary Dinner 2013 Dessert Course: Espresso Panna Cotta for an April Showers #SundaySupper

Espresso Panna Cotta

Let me start off by quoting one of my favorite TV shows: Lucy, you got some `splainin` to do!

By now, you've probably figured out that I'm a guy. As a guy, I don't attend many baby showers or bridal showers, which is the theme for this week's #SundaySupper, so I had to ask and again I turned to Renee of Magnolia Days. A point that is reinforced with a quick review of the other participating bloggers because I'm the only male. This is the third and final course Mrs. Stuntman and I used to celebrate our recent wedding anniversary, however Renee thought this dish would be perfect for a "shower" event particularly because of it's presentation. After all, Mrs. Stuntman is still a bride, correct?

The Source

This Giada De Laurentiis dessert can be found of Food Network's website.

Ingredients

1/2 cup whole milk
1 1/2 teaspoons unflavored powdered gelatin
1 1/2 cups heavy cream
3 heaping teaspoons instant espresso powder
1/4 cup sugar
1 pinch salt
Raspberries and mint leaves (for garnish)

Method

1. Combine the milk and gelatin in a small saucepan and set aside for 5 minutes to soften the gelatin. Place the saucepan over medium heat and stir until the gelatin dissolves and ensuring the milk doesn't boil, about 2 minutes. Add the cream, espresso powder, sugar, and salt to the milk and gelatin reducing the heat to low, stirring until the sugar dissolves, approximately 3 minutes. Remove from the heat and let cool slightly. Then pour the panna cotta into martini glasses, dividing equally. Cover and refrigerate until set, at least 6 hours but not more than 2 days. Once ready to serve, garnish with mint leaves and raspberries.

Successful?

There are several issues to address. When I published the appetizer course this past Monday, I noted that the challenge was to put together a harmonious tasting menu. So how well did I connect the three dishes? Well, one thing that I relied upon in preparing this menu is a rule of thumb Tom Colicchio notes in his book, Think Like A Chef, was if it grows together, it goes together. Radicchio and Napa cabbage are available year round but fennel and watercress are spring vegetables. According to The Flavor Bible, lamb is also seasonal, which was the protein in my entreé course. And since mint complements lamb well, I used it as a garnish for this course primarily because I didn't think the garnishes Giada used were very colorful. She used a chocolate garnish, which complements espresso. A stretch? Possibly.

After running around like a headless chicken hosting several three-course dinner parties in the past, I can finally say I've learned to carefully plan my menu items, given the preparation methods and the resources available. I prepared this course in the morning of our dinner primarily because the preparation was quick and I could let the dish set in the refrigerator while I prepared the other courses. I used the same saucepan I used in this dish to prepare the warm honey dressing in the appetizer course and quickly washed it out to simmer the potatoes for my lamb side dish while we ate the radicchio slaw.

In addition, I really like this dish for a baby shower/bridal shower setting because it can be prepared the day before and needs very little attention, allowing the host to focus on other areas of preparation. I also like this dessert because it was light and well-balanced with the sweetness of the raspberries, mint and sugar contrasting the bitter espresso.

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper participants:

Starters, Appetizers & Snacks

• Pesto Tortilla Pinwheels from Home Cooking Memories
• Honey Pecan Baked Brie from Supper for a Steal
• Pinenut stuffed Dates from The Not So Cheesy Kitchen
• Glazed Pecans from Mama’s Blissful Bites
• Bloody Mary Shrimp Cocktail from A Stack of Dishes
• Mini Curry Chicken Salad Phyllo Cups from The Weekend Gourmet
• Mushroom and Feta Bites from Small Wallet, Big Appetite
• Antipasti Bites from Blueberries And Blessings
• Spinach Dip in a Pumpernickel Bowl from The Foodie Patootie
• Parmesan and Mushroom Focaccia from Basic N Delicious

Soups, Salads & Sandwiches

• London Ritz’s Tea Sandwiches from My Cute Bride
• Mini Shrimp & Egg Salad Sandwiches from The ROXX Box
• Broccoli Bacon Salad from Country Girl In The Village
• Chicken Salad on Endive from Magnolia Days
• Creamy Asparagus Soup Shooters with Shrimp from Gourmet Drizzles
• Alphabet Soup from Cindy’s Recipes and Writings

Main Dishes

• Savory Cheesy Kale Tart with Chiles from Shockingly Delicious
• Penne Ala Vodka from I Run For Wine
• Easy Baked Ziti from Momma’s Meals
• French Country Flat Pie from Webicurean
• Crustless Spinach Quiche from Family Foodie

Cakes

• Vanilla Cake with White Chocolate Buttercream from That Skinny Chick Can Bake
• Strawberry Shortcake Push Pops from Hezzi-D’s Books and Cooks
• Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting from Damn Delicious
• Coconut Rum Cake from The Foodie Army Wife
• No Bake Lemon Cheesecakes Shots {Two Ways} from Cravings of a Lunatic
• Japanese Wedding Cupcakes from NinjaBaking.com
• Baby Blue Cake Pops from Neighborfood
• Strawberry Buttermilk Scones from Vintage Kitchen

Cookies, Brownies & Dessert Bars

• Lemon Sandwich Cookies with Pink Lemon Curd from The Girl In The Little Red Kitchen
• Chocolate Covered Mcaroons from Gotta Get Baked
• Pastel Pizzelles from Growing Up Gabel
• Chocolate-Balsamic Macaroons from Foxes Love Lemons
• Raspberry Lemonade Thumbprint Cookies from In The Kitchen With KP
• Baklava Crisps from Kudos Kitchen by Renee
• Healthy Chocolate Bars with Fruit, Nuts & Coconut from Sue’s Nutrition Buzz
• Fudgy Carob Brownies from Pies and Plots
• Pistachio Biscotti from Curious Cuisiniere

Sweet Treats

• Shortbread Maple Cream Freezer Tart from A Beautiful Bite
• Espresso Panna Cotta from Crazy Foodie Stunts
• Bite-Size Pecan Tarts from Juanita’s Cocina
• Brigadeiros from Food Lust People Love
• Rosewater Raspberry Meringues from girlichef

Drink Recipes

• Slushy Mango Mojito from The Urban Mrs.
• Pretty in Pink Punch from Noshing With The Nolands
• Pink Lemonade from Peanut Butter and Peppers

Anniversary Dinner 2013 Entreé Course: Pan Roasted Rack of Lamb with Rosemary Butter

Pan Roasted Rack of Lamb with Rosemary Butter

I chose the protein for the second course of our anniversary dinner primarily because Mrs. Stuntman enjoys lamb. (Read about the first course if you haven't already.) It's definitely a novelty in my home because it's a little pricey so I thought she deserved something special after nine years of marriage. This dish specifically appealed to me because it was by David Kinch of Manresa, a restaurant in Silicon Valley that has been awarded two Michelin stars each year since Michelin Guides started reviewing restaurants in the San Francisco area in 2007.

The Source

Found on Food & Wine's website.

Ingredients

2 racks of lamb, 8 bones each, frenched
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
5 large rosemary sprigs
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh mint
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon each balsamic vinegar and extra-virgin olive oil for garnish

Method

1. Preheat the oven to 375° Fahrenheit and season the lamb with salt and pepper. Melt 1 tablespoon butter in 1 tablespoon oil in a large ovenproof skillet. Add the lamb, fat sides down, and cook over medium-high heat until the racks are browned on all sides, about 5 minutes. Add the rosemary and the remaining butter and oil to the skillet, then spoon some of the fat over the lamb.

2. Place skillet in the oven and roast for about 30 minutes, basting periodically with the rosemary sprigs and fat, turning the racks halfway through. Cook the lamb until an instant-read thermometer registers 130° Fahrenheit for medium-rare. Transfer the lamb to a cutting board and let rest for 10 minutes to allow for carryover cooking, then carve the racks into chops. I served the course with mashed potatoes, which I plated first, then the lamb with the rib bones up and finally garnishing with the mint, thyme, parsley, balsamic vinegar and olive oil.

Successful?

This dish was definitely the highlight of our evening, however I was not able to utilize the leftover pan drippings for plating so I had to improvise with the vinegar and olive oil. Also, I reduced the time I roasted the lamb primarily because I needed more time to sear on the stovetop.

Anniversary Dinner 2013 Appetizer Course: Radicchio Slaw with Warm Honey Dressing

Radicchio Slaw with Warm Honey Dressing

For those of you reading this in the United States, I hope you have a Happy Tax Day!

This past weekend, Mrs. Stuntman and I celebrated our ninth anniversary. Readers of my last website might remember we ate at the Michelin-starred Lucé in San Francisco two years ago, but I didn't address the event in 2012 so I wanted to this year. We decided to celebrate at home with our daughter. Probably Mrs. Stuntman's favorite component of my last dish I published was the Asian cole slaw, so I thought this might work well. I also liked this dish from a practical standpoint because mis en place could be prepared in advance and it didn't use a lot of dishes so I could utilize them for other courses.

The Challenge

While the execution of this dish is fairly simple, the challenge here won't be fully realized until I reveal the other two courses. Namely, to compose a well-balanced tasing menu because I'm finding that putting components harmoniously together on a plate or over a multi-course meal has proven more challenging than the preparation itself.

The Source

Adapted from page 81 of Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher.

Ingredients

1 medium size head radicchio
1/2 head Napa cabbage
Ice water
1 bunch watercress
2 teaspoons fennel seeds
3 tablespoons honey
3 tablespoons Champagne vinegar white wine vinegar
1/2 cup extra-virgin olive oil
kosher salt and freshly ground black pepper

Method

1. Quarter the radicchio through the core but then remove the core from each wedge. Cut the leaves into 1/8-inch wide ribbons. Halve the cabbage in a similar fashion, remove the core, and slice it into similarly 1/8-inch wide ribbons. Place both types of leaves into a large bowl and cover with ice water, then soak for 20 minutes. Drain and soak again in fresh ice water for an additional 20 minutes. Drain a second time, pat dry and set aside. Cut any thick stems from the watercress and set aside.

2. Make the dressing: Toast the fennel seeds in a dry small skillet over medium low heat until the seeds are lightly brown and aromatic, approximately 3 to 5 minutes. Allow them to cool, then grind the seeds in a mortar or spice grinder.

Combine the honey, vinegar, and ground fennel seeds in a small saucepan and bring to a boil, stirring until the honey dissolves. Remove from heat and whisk in the olive oil, then season with salt and pepper.

3. Toss the radicchio, cabbage, and watercress in a large bowl and add enough dressing to coat. Adjust seasoning, if necessary, then serve immediately.

Successful?

From an execution standpoint, Mrs. Stuntman thought I under-dressed the dish which was partially due to the ratio of dressing prepared to the amount of slaw to be dressed. In other words, there wasn't enough dressing so I recommend doubling the dressing ingredients. This dish did, however, work well with the entreé course which I hope to publish later this week.

Golden State Gourmet for a Budget Friendly #SundaySupper

Golden State Gourmet

The #SundaySupper Movement is tackling budget friendly dishes this week, so I thought I'd use this opportunity to test the accuracy of a TV show's assertion. Melissa d'Aranian won the fifth season of The Next Food Network Star in 2009, which resulted in her cooking show Ten Dollar Dinners. The tagline for the program is four people, ten bucks, infinite possibilities.

The Challenge

Can the dishes contained in one episode of Ms. d'Arabian's TV show be prepared with a budget of $10? Considering inflation, I chose an episode from her most recent season. In this particular case, Golden State Gourmet, which first aired in August of 2012.

The Source

The episode contains recipes for a roasted chicken, a tomatillo sauce and an Asian cole slaw.

Ingredients

1 pound tomatillos, husked and rinsed
3 cloves garlic, unpeeled
1 Anaheim chile, seeded, deveined
1 white onion, quartered
1 jalapeño chile, seeded, deveined, 1/2 left whole and 1/2 chopped finely, divided
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Juice from 1/2 lime
1 3 1/2-pound roasting chicken, giblets removed
4 tablespoons unsalted butter, melted
1 teaspoon plus 1 tablespoon sesame oil, divided
4 flatbreads or pita breads, warm, for serving
1/4 cup vegetable oil
2 tablespoons rice vinegar
2 teaspoons grated fresh ginger
1 teaspoon soy sauce
1/2 teaspoon sugar
3 green onions, thinly sliced
1/2 head red cabbage, shredded
1/2 green bell pepper, julienned
1 tablespoon fresh cilantro leaves, finely chopped
2 tablespoons roasted peanuts, roughly chopped

Method

1. Make the sauce: Preheat the oven to 350° Fahrenheit. In a large bowl, toss the tomatillos, garlic, Anaheim chile, white onion and the half of the jalapeño left whole with the olive oil, salt and pepper and put on a foil-lined baking sheet. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes. Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and season with more salt and pepper, to taste. (This sauce can be made 1 day ahead, covered and chilled.)

2. Roast the chicken: Preheat the oven to 425° Fahrenheit. Remove the chicken from the refrigerator and bring it to room temperature, about 30 minutes. Combine the butter and 1 teaspoon sesame oil in a small bowl. Pat the chicken dry inside and out. Season the inside of the chicken with the salt and pepper, then apply the butter mixture to the outside of the chicken with a brush, then season with additional salt and pepper. Truss the chicken, then place it in a roasting pan fitted with a rack and roast the chicken until an instant-read thermometer inserted into the thickest part of the chicken thigh (without touching bone) reads 165° Fahrenheit, about 1 hour. (If the chicken is browning too quickly in the oven, lightly tent the chicken with aluminum foil.) Transfer the chicken to a platter and tent loosely with aluminum foil, about 20 minutes to allow for any carryover cooking.

3. While the chicken cooks, prepare the cole slaw: Whisk the vegetable oil, vinegar, 1 tablespoon sesame oil, ginger, soy sauce and sugar in a medium bowl and season with salt and pepper, to taste. Toss the green onions, onions, cabbage, the chopped jalapeño and green pepper in a large bowl. Toss the salad with enough of the dressing to coat, and season salt and pepper to taste. When ready to serve, mix in the cilantro and garnish with the peanuts. Serve with warmed flatbreads.

Successful?

The preparation of this dish is simple, but the mise en place is a little labor intensive, however it wasn't anything I couldn't control. From a flavor profile standpoint, it was a very light and refreshing dish. Mrs. Stuntman normally eats white rice with her meals, but she enjoyed the dish without.

Execution aside, how much did the meal cost? Many of the staples I already had in the pantry but I was going to the supermarket anyway so I priced out the items:

Butter: $2.49 for 32 tablespoons (or 1 package of 4 sticks); Cost: $0.31
Sesame oil: $2.19 for 8 fluid ounces (or 48 teaspoons); Cost: $0.18
Salt: $0.72 for 123 teaspoons; Cost: approximately $0.01-$0.02
Pepper: $2.19 for 2 ounces (or 27 teaspoons, according to gourmetsleuth.com); Cost: $0.08
Garlic: $0.33 for 1 head (10 cloves in this particular head); Cost: $0.03
Extra-virgin olive oil: $17.34 for 2 liters (or approximately 134 tablespoons); Cost: $0.13
Vegetable oil: $7.14 for 1 gallon (or 256 tablespoons); Cost: $0.11
Rice vinegar: $2.19 for 12 fluid ounces (or 24 tablespoons); Cost: $0.18
Soy sauce: $5.29 for 2 quarts (or 384 teaspoons); Cost: $0.01
white sugar: $2.64 for 4 pounds (or approximately 435 teaspoons); Cost: less than $0.00
Cilantro: $0.50 per bunch; Cost: approximately $0.01-$0.02

The items I had to purchase:

Whole chicken: 3.51 pounds at $1.69 per pound; Cost: $5.93
Pita breads: $2.29 for a package of 8 breads; Cost: $1.14
Tomatillo: 0.85 pounds at $1.99 per pound; Cost: $1.69
Anaheim chile: 0.19 pounds at $0.97 per pound; Cost: $0.18
Jalapeño chile: 0.15 pounds at $0.97 per pound; Cost: $0.15
Lime: $0.34 for 1 lime; Cost: $0.17
Ginger: 0.09 pounds at $2.99 per pound; Cost: $0.27
Green onions: $0.77 per bunch of 6 onions; Cost: $0.38
White onion: $0.99 per onion; Cost: $0.99
Red cabbage: 2.06 pounds at $0.99 per pound; Cost: 1.02
Green bell pepper: $0.49 per pepper; Cost: $0.49
Peanuts: $3.34 for 16 ounces (or approximately 53 tablespoons); Cost: $0.12

Grand total: $13.60

Obviously over the $10 budget by 36%, however it still works out to $3.40 per serving which is cheaper than a kids' meal at the drive thru (not to mention better, healthier food). I emailed Ms. d'Arabian's people to respond to my findings and will update if I get a reply.

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper participants:

Starters, Soups, and Salads

• Lentil Soup {Linsensuppe} from The Not So Cheesy Kitchen
• Gado-gado from The Urban Mrs.
• Ramping Up Instant Ramen from girlichef

Main

• Salmon Lasagna from Blueberries and Blessings
• Kadun Pika from The Foodie Army Wife
• Mushroom and Artichoke Quiche with Red Pepper Puree from Hezzi-D’s Books and Cooks
• Pasta Carbonara from The Girl in the Little Red Kitchen
• San Francisco Special Breakfast Burritos from Gourmet Drizzles
• Chicken Divan from Simply Gourmet
• Chicken and Brown Rice with Veggies and Mushrooms from Daily Dish Recipes
• The Cod Puffs War {Duelo de Buñuelos de Bacalao} from My Cute Bride
• From the Pantry Peanut Noodles from Supper for a Steal
• Pasta Puttanesca from Juanita’s Cocina
• Hawaiian Grilled Cheese from Home Cooking Memories
• Slow Cooker Pork Carnitas from I Run For Wine
• Browned Butter Pasta with Collards from Momma’s Meals
• Turkey and Acini Di Pepe Skillet from Cindy’s Recipes and Writings
• Golden State Gourmet from Crazy Foodie Stunts
• Buffalo Chicken Dip Quesadillas from Chocolate Moosey
• Tonkatsu {Pork Cutlet} from Damn Delicious
• Tarka Dal {Spicy Curry Lentils} from Food Lust People Love
• Kung Pao Tofu from Ninja Baking
• Roasted Honey Mustard Chicken from Mama’s Blissful Bites
• Four-Cheese Risotto with Turkey Italian Sausage from The Weekend Gourmet
• Chicken with Sauteed Asparagus and Lemons from The Lovely Pantry
• Salvage-Your-Vegetables Frittata from Daddy Knows Less

Sides

• English Baked Beans from Small Wallet, Big Appetite
• Southern-style Black-eyed Peas from Magnolia Days
• Classic Macaroni and Cheese from The Skinny Chick Can Bake!!!
• Baked Beans from What Smells So Good?
• Hearts of Palm Mix Rice from Basic N Delicious

Drinks and Desserts

• Skinny Cinnamon Dolce Frappe from Peanut Butter and Peppers
• Portuguese Rice Pudding {Arroz Doce} from Family Foodie

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Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper. Visit the website to learn more and join in on the fun. #SundaySupper. Visit the website to learn more and join in on the fun.