Harissa Spiced Lamb Chops with Carrots, Dates, Feta & Fresh Herbs

I have been a bit behind lately in coming up with ideas…and consequently syllabi…for my cooking classes.  Recently I scheduled a wine pairing class with nothing but a title (A Late Winter Menu with Wine).  It was gratifying that the class filled anyway.  Unfortunately this allowed me to push coming up with a menu until the last minute.  Testing recipes at the last minute was a little stressful—but a good thing for the class because I taught from a perspective of fresh inspiration.  Several regulars commented afterwards that they thought the menu was exceptional.   

I decided to prepare lamb for the main course.  I found my inspiration in Diana Henry’s delightful cookbook Simple: Effortless Food, Big Flavors.  I picked this book up a couple of years ago and have not really had the time to spend in it that I would like.  I remember making a delicious baked pasta with chestnuts and cream when I was looking for some fresh ideas for chestnuts…but that’s about it.  While preparing for this class I spent a little bit more time in my perusal…and will definitely be returning to the book.  “Effortless Food, Big Flavors,” is a truly appropriate title. 

It was the bold flavors of this Mediterranean-style lamb dish that attracted me:  Spicy lamb…  tangy yogurt…  salty Feta… soft, sweet dates… and loads of fresh herbs.  Basically a flavor party on a plate.   I used all of these great contrasting flavors in the dish I ultimately taught…with a few touches of my own. 

The first thing that struck me as I considered the original recipe was that Harissa would have been a perfect condiment.  I didn’t have any Harissa on hand…and because I was in a bit of a rush I didn’t want to make any.  Instead, I augmented Henry’s cumin and cayenne spice rub with coriander, caraway and paprika (basically making my own harissa spice blend).

I also decided to add a few carrots, roasted with this spice mix, to the plate.  I always want more vegetables.  As a bonus, the carrots add great color—and they are delicious with dates. 

I served it all with a simple farro pilaf. Call me old-fashioned, but I always like to include a starch of some kind with an entrée.  Henry suggests olive oil roasted potatoes, bulgur, or couscous as go-withs.  And I think any of these would be good…but I was particularly pleased with how the farro added a subtle nutty and sweet earthiness to the whole dish.  I will probably always serve it with the farro.

As an aside, the farro recipe I made yields a bit more than you will probably need to go with the lamb.  But this is not a bad thing.  I always love having extra cooked grains on hand since I then have an excellent foundation for a quick lunch.  While testing the recipes for this class I used it for just that, topping the leftover farro with a poached egg and some Harissa roasted Brussels sprouts and carrots (an excellent combination).

Since we are heading into spring…and my class menu was planted firmly in  winter in terms of ingredients…I will probably wait until next fall or winter to post the appetizer and salad (both of which were delicious).  The dessert doesn't really need its own post (at least not for the near future (it was the banana cake from my last post...baked in layers, filled with salted butter caramel, frosted with white chocolate cream cheese frosting and garnished with candied pecans).   But I wanted to go ahead and post the lamb entrée now.  Doing so allows me to present it with the fresh enthusiasm that was, I think, so appealing in the class.  Plus, I tend to eat lamb more during the spring and summer months, and I think this particular dish would be wonderful during the early part of the growing season when young carrots and soft, fresh herbs are available.  When the weather warms up, this lamb will be fantastic prepared on the grill.

Harissa Spiced Lamb Chops with Carrots, Dates, Feta & Fresh Herbs

4 lamb loin chops (see notes)

salt

2 T. Olive oil

2 t. freshly squeezed lemon juice

2 cloves of garlic, peeled and lightly crushed

2 t. Harissa spice (see below)

1 lb. carrots, trimmed and peeled

2 T. olive oil

2 t. Harissa spice (see below)

1/2 c. (125 g.) Greek Yogurt, preferably full fat (5%)—see notes

1 T. freshly squeezed lemon juice (more or less, to taste)

1 clove garlic, smashed to a purée with a pinch of salt

4 t. olive oil

3 to 4 t. water                                                                                         

salt

3 to 4 oz. Feta in brine, drained and broken into small and medium chunks

6 to 8 Medjool dates, pitted and cut into 6 strips each

1/2 c. of very coarsely chopped fresh herbs—a mix of Italian Parsley, Mint, and Dill (if the leaves are small, you may leave them whole)

1 T. finely sliced chives

If possible, salt the lamb 12 to 24 hours ahead.  Up to two hours before cooking, combine the olive oil, lemon juice, garlic and harissa in a shallow dish.  Add the lamb, turning the chops to coat with the marinade.  If cooking within half an hour, leave at room temperature.  Otherwise refrigerate until a half hour prior to cooking.

Cut the carrots on the bias in 1/3-inch thick slices.  Cut these slices lengthwise into two or three strips (approx. 1/3-inch wide).  The carrots should look like quills (or penne pasta).  Toss with olive oil and the harissa spice mix.  Spread on a rimmed sheet pan and roast in a 400° oven until tender and nicely caramelized—about 25 minutes. (If serving with farro, it works well to add the water to the farro when the carrots go into the oven).

While the carrots roast, make the sauce:  In a small bowl, whisk together the yogurt, lemon juice, garlic, olive oil, water and a good pinch of salt.  The consistency should be like regular plain yogurt—add more water or olive oil if it is too thick.  Taste and correct the acidity with lemon (the sauce should be very tangy).  Check the seasoning and correct as necessary. (The sauce may be made ahead.)

When the carrots are almost done, heat a cast iron skillet over high heat.  When the pan is hot, add the lamb chops (there should be enough oil on the chops…but if the pan seems dry, add a bit of oil).  Allow the chops to cook until they are nicely caramelized on the first side before turning them over (2 or 3 minutes).  Cook in a similar fashion on the second side, regulating the heat to prevent scorching.  When the chops are well browned, tip them on their sides to quickly sear (on all sides).  Check the temperature of the lamb so you’ll have an idea of how close it is to your preferred doneness (see temperature guide in the notes below).  If necessary, transfer the pan to the oven to continue cooking until they are the way you like them.  For small chops, even if you like them well done, this won’t be much longer than 7 or 8 minutes.  If you like your lamb rare, you may not need to put them in the oven at all. 

To serve, place a spoonful of sauce on one side of each plate, spreading it out into an arc.  Place a small mound of farro next to it (on the other side of the plate)…or a mound of couscous, or roasted potatoes, etc.  Scatter half of the carrots, dates and herbs over the sauce.  Place the chop on top (leaning against the farro), followed by the remaining carrots and dates.  Scatter the Feta and the remaining herbs over all.  Drizzle with olive oil if you like.  Serves 4

(Recipe inspired by a recipe in Simple by Diana Henry)

Notes:

• I have written the recipe assuming one loin chop per person. Many would consider this to be a very small portion. Recipes frequently give quantities assuming 2 per person. In my experience loin chops weigh about 4 to 5 oz. You should prepare as many as you like. Simply adjust the quantity of marinade to cover the number of chops you will be preparing.
• You may use lamb rib chops (cut from the rack) in place of the loin chops. As with the loin chops, you should prepare as many as you like, depending on appetites. When I use rib chops I think 2 is a nice portion. But as for the loin chops, many people would prefer 3 or 4.
• I have made this recipe using both commercial Greek yogurt and my own homemade Labneh. Since my homemade yogurt is quite tangy, it didn’t require near as much lemon juice. You should add lemon juice to taste, remembering that the sauce needs to be very tangy.
• Lamb temperature guide (remember that the temperature will continue to go up a few degrees after the lamb is out of the oven/pan): Rare—120°F; Medium Rare—125°F; Medium—130°F; Medium Well—135°F; Well Done—140°F.
• Substitute a few halved Brussels sprouts for some of the carrots.

Farro Pilaf

2 T. olive oil, plus more for drizzling

2 medium shallots, peeled and finely diced

salt

1 c. pearled farro, rinsed

1 T. picked thyme, roughly chopped

2 1/2 c. water

Warm the olive oil in a medium sauce pan set over moderate heat.  Add the shallot along with a pinch of salt.  Sweat until the shallot is tender—about 5 minutes.  Add the farro and thyme and continue to cook and stir until the farro is well-coated in the fat, lightly toasted and hot through—about 3 minutes.

Add the water, along with some salt, and bring to a boil. Reduce the heat, cover and cook until the farro is tender but still has texture (al dente)—about 25 minutes. Let the farro rest, covered, off of the heat for a few minutes.  Drain and return to the pan to keep warm.  To serve, taste and correct the seasoning.   Drizzle with a bit of olive oil (for flavor and moisture) if you like. Serves 4 generously (I always have some left over—which I love having to make a grain bowl or a salad for lunch).

Harissa Spice

4 t. cumin seed

2 t. coriander seed

2 t. caraway seed

1 t. cayenne

4 t. paprika

Pound the cumin, coriander and caraway until fine using a mortar & pestle—or grind in a spice grinder.  Add the cayenne and paprika.  Recipe makes a generous quarter cup of blended spice.

Notes:

• If you prefer, you may substitute pre-ground cumin, coriander and caraway, but the flavor will not be as vibrant.
• Harissa should have some heat. I find this mix to be sufficiently spicy, but if you like a lot of heat, feel free to increase the cayenne. Conversely, if this is too hot for you, simply decrease the cayenne.

Printable Version

Banana Cake with White Chocolate & Pecan Streusel

A few years ago I made the most delicious triple layer banana cake for my birthday.  I don’t remember now why I decided that a banana cake (with cream cheese frosting) was what I wanted—I usually make my Marbled Chocolate Sweet Potato Cake on my birthday.  Whatever the reason, I didn’t actually have a banana cake recipe in my repertoire that I particularly liked.  So I went looking for one.

Most of the time a spur of the moment search like this will result in an acceptable—maybe even excellent—recipe.  But this time, I happened upon the best banana cake I have ever had in my life.  There must have been something about her description (light and fluffy?) that attracted me.  Most banana cakes don’t seem very cake-like.  Often what passes for banana cake could be mistaken for banana bread that has just been baked in a layer cake instead of a loaf pan.  This style of cake tends to be kind of dense and dark…and not very sweet.  And I actually don’t object to this…as long as it is what you are prepared to have on your plate.  But since this was for my birthday, I wanted a true layer cake:  Something light, tender, finely grained…and sweet.  And that’s exactly what this recipe produced.   It is now my go to banana layer cake.

Unfortunately, I don’t make layer cakes that often.  I just don’t have that great of a need for them.  But I do make streusel-topped cakes (for my breakfast) on a regular basis (true story).  I’m not sure why it took me two years to turn this cake into a breakfast cake. 

Besides baking the cake in a 13- by 9-inch cake pan…and topping the cake with a streusel…I only made one minor change to the recipe itself:  I omitted a quarter cup of brown sugar.  I really didn’t want to change such a lovely cake too much, but the original cake really is quite sweet…and with a streusel more sugar would be piled on top.  I didn’t think this small percentage reduction in the sugar would have too much of an effect on the structure and tenderness of the cake…and it didn’t.  The cake is still sweet (and light and tender)—but not overly so (for a breakfast/snack cake).

I toyed with the idea of making only 2/3 of the batter for the same size pan and the same amount of streusel.  If you are a person who always wishes there was more streusel and less cake, then that might be  the route to go (you will find this to be an easy calculation).  But I really love the cake….and feel like it (rather than the streusel) should be the main event.  The result is a lofty cake…crowned with just the right amount of sweet crunch on top.  Perfect.  Now I have not only a “go-to” banana layer cake, I have a fantastic addition to my breakfast cake repertoire….which is just great since you can never have too many streusel cakes in your recipe file.

Banana Cake with White Chocolate & Pecan Streusel

Streusel:

1 c. (120 g.) all-purpose flour

1/2 c. (100 g.) golden brown sugar

3/8 t. salt

6 T. (85 g.) melted butter

3/4 c. (85 g.) pecans, lightly toasted and chopped

3/4 c. (128 g.) white chocolate chips (see notes)

                                             

Place the first 3 ingredients in a small bowl.  Add the melted butter and mix until the mixture is homogenous and clumpy.  Stir in the pecans and chips.  Set aside.

Cake:

3 medium very ripe bananas (340 g. net weight)

2 t. lemon juice

3 c. (360 g.) all-purpose flour

1 1/2 t. baking soda

3/4 t. salt

1 1/2 sticks (170 g.) unsalted butter, room temperature

2 c. (400 g.) sugar

3 eggs, room temperature

2 t. vanilla extract

1 1/2 c. whole milk plain yogurt

Butter a 13- by 9- by 2-inch cake pan.  Line the bottom of the pan with parchment and butter the parchment.  Flour the pan, tapping out the excess.  Set aside

Pass the bananas through a food mill, or purée in the food processor.  Stir in the lemon juice.  Set aside.  Combine the flour, soda and salt and set aside.

Cream the butter and sugar until very light and fluffy.  

Beat in the eggs one at a time, scraping down the sides after each addition.  Beat in the vanilla.  Fold in the flour mixture in three additions, alternating with the yogurt in two additions.  Fold in the bananas. 

Spread the batter in the prepared pan.  Scatter the streusel evenly over all.  

Bake in a 325° oven until golden and a toothpick inserted in the center comes out clean—about an hour.  Serves 15 to 18.

Note: Try to get real white chocolate chips for the streusel and not the inferior “white morsels” or “white baking chips.”  I’m partial to Baker’s White Chocolate Chips—which are reasonably priced and widely available.

(Cake portion of recipe adapted from Divas Can Cook)

Printable Version

Anne Rosenzweig’s “Best Brussels Sprouts”

In all the years I have been keeping a blog, I don’t think I have ever gone a full calendar month without at least one post.  Last year—for a lot of reasons—I didn’t post often, but I managed at least once a month.  This year I promised myself (which is as close as I ever get to a NY resolution) that I would post more often…and try to gradually return to a rate of about four a month.  Well…today is February 1…and my last post was on December 31.  All of January just slipped by.  I mention this only because I want to put it out there that in spite of how it might appear, I am not bringing For Love of the Table to an end.  At least not for now.  I will attempt to return to more frequent posting, but I don’t ever want to get to the place that I post something that I consider substandard just to get a post up.  I will continue to aim for a more frequent and regular schedule….but unfortunately may not succeed for a while.  The good news is that I’m still at it…just in a more sporadic way for the time being. 

As for today’s post, it is a bit unusual.  For the most part the recipes that I share are either my own or recipes from another chef or cook that I have tweaked in some way—great or small—to suit my tastes…or my pantry…or my idea of how it really should have been done in the first place.  I have never taken an inventory of recipes that I have shared without any changes, but there aren’t very many.  Today’s recipe is one of the few that I am posting with no changes.  It just didn’t need any….

In fact, the recipe’s creator—Chef Anne Rosenzweig—dubbed them “the best Brussels sprouts.”  I don’t know if I would go that far (there are a lot of really delicious ways to prepare Brussels sprouts!), but they are indeed very, very good. 

Before I share the specifics of what it was about the recipe that appealed to me, I wanted to mention that I was drawn to the recipe because of the source.  It is unfortunate that many of today’s cooks and chefs have never heard of Anne Rosenzweig.  She is an important figure in the recent history of American food and cooking.  When I was just starting out in restaurant work, women who had succeeded in that male dominated world were few and far between.  As I sit here typing and try to come up with a list of women chefs with national reputations who were role models for young women chefs and cooks during the late eighties and early nineties I can only think of a few:  Alice Waters, Nancy Silverton…and Anne Rosenzweig.  (I’m sure there were others…but a quick brainstorm only produces those three…).  Waters and Silverton are still active and well known.  But Rosenzweig—who was the chef at the helm of Arcadia in New York for many years—seems to have slipped out of view.  Last year when I ran across this Brussels sprouts recipe from Arcadia, I wondered about what had happened to her….so I Googled her.  I found a wonderful recent article detailing her career…and where she is now.  It is well worth reading.

In terms of the recipe, many things about it were appealing.  First and foremost, it includes two of my favorite food partners for Brussels sprouts—bacon…and carrots.  The bacon is an obvious and traditional companion.  All the brassicas (cabbage, kale, cauliflower, kohlrabi, broccoli…to name a few) are enhanced by the addition of salty and fatty cured pork products.  The carrots aren’t so obvious...but I know from experience that their natural sweetness make them a perfect foil for the slightly bitter Brussels sprout.  I have posted several recipes—a couple of pastas and a side dish—that feature these combinations if you would like to sample it in other ways. 

The other thing about this recipe that is particularly appealing is how easy it is to prepare.  None of the ingredients have to be pre-cooked (no toasting nuts…or blanching the Brussels sprouts…).   Simply render the bacon...then add the pine nuts and allow them to toast in the bacon fat while the bacon finishes crisping.  

Then add the garlic and carrots and cook briefly to release the fragrance of the garlic.  

Then add slender wedges of Brussels sprouts 

along with a splash of water, cover the pan and cook until the sprouts are tender—which typically takes about 5 minutes.  The whole process from start to finish only takes about 15 minutes…and only requires one pan. 

It would be enough if the dish were just delicious.  But it is attractive too.  The tiny cubes of carrot are elegant.  And because the sprouts aren’t subjected to the heat long enough to lose their fresh color, the dish is a lovely green.  To me this is a lot of return for a small amount of effort.  (And if you are put off by the tiny dice required for the carrots

—it has to be this way so they will cook quickly—think of it as a wonderful opportunity to practice your knife skills!)

These sprouts of course make a great side dish, but they are not limited to that.  Recently I made them for my lunch and topped them with a poached egg (a fried egg would work too). And even though this did require another pan, I have to say it was worth it.  I highly recommend it.

Brussels Sprouts with Bacon, Pine Nuts & Carrots

3 slices bacon, cut cross-wise in 1/4-inch strips

Olive oil—as needed

1/4 c. pine nuts

2 to 3 cloves garlic, minced (2 teaspoons)

1/2 c. very finely diced carrot (you will need 4 oz. whole carrots)

1 1/4 lb. Brussels Sprouts (4 cups), trimmed, halved and each half cut into quarters

Water

Salt & freshly ground pepper

2 T. minced flat leaf parsley

Render the bacon in a large sauté pan set over moderately low heat.  When the fat is rendered, increase the heat to medium and add the pine nuts.  Cook, stirring constantly until the bacon is crisp and the pine nuts are golden brown in spots—this will only take a minute or so.  Watch carefully to avoid burning the bacon and pine nuts.  If the bacon was very lean, you may need to add a bit of olive oil. 

When the bacon is crisp and the pine nuts are golden, add the garlic and carrots and cook (stirring constantly) until the garlic releases its fragrance (less than a minute).  Add the sprouts, along with a good pinch of salt, and toss to coat in the fat.  Add a 3 or 4 tablespoons of water.  Cover and cook, shaking the pan occasionally, until the sprouts are cooked to your liking.  Depending on the size and age of the sprouts, they will take anywhere from 2 to 7 minutes.  Check occasionally to make sure they haven’t boiled dry.  If necessary, add more water (but just enough to create some steam).  When the sprouts are tender, uncover and continue to cook until any remaining water has evaporated.  Fold in the parsley.  Taste and correct the seasoning with salt (if necessary) and pepper.  If you like, add a drizzle of olive oil (if the bacon was very fatty, this won’t be necessary).   Serve warm.  Serves 3 to 4

Note:  You can make this recipe in just about any quantity (just a portion…or multiple…of the original).  Simply choose a pan that will hold all of the Brussels sprouts so they are not piled too deeply in the pan. 

(Recipe from A Well-Seasoned Appetite, by Molly O’Neill.  The original dish was served at Arcadia in Manhattan for many years.)

 

Printable Version

Dinner in under 30 minutes…Pan-Seared Salmon with Creamed Spinach & Roasted Potatoes

Occasionally I teach classes that include the word “quick” in the title…as in, “Quick Weeknight Meals for ….”  I always make a point of telling people that to me “quick” means it will take about an hour to get dinner on the table.  It might take less, but in general, when you are using real, whole ingredients, “30 minute meals” (or less) is pretty unusual.  Meals that can be prepared that quickly usually make use of prepared products (from your own homemade pantry or the store)…or have a 2 or 3 item ingredient lists (a couple of my favorite pastas come to mind…).  Recently though, I walked into the kitchen one evening without much of a plan and ended up with a surprisingly elegant and delicious meal on the table in under 30 minutes. 

I had originally thought I was going to have some time to devote to making dinner on that particular evening.  When I had been standing in front of the meat and fish counter waiting for my special order for a client, my eyes fell on some beautiful Norwegian salmon.  It looked so good…and I hadn’t had fish in a while…that I purchased it thinking I would have time to do something special with it as a treat to myself in the midst of what had been a string of hurried, tried and true meals. But as is often the case, the day got away from me.

When I finally got around to it, I was more motivated than usual to go to the effort to prepare a nice meal:  the fish was a sunk cost.  So I turned the oven on in case I decided to use it and began to look through the pantry and fridge.  I had some beautiful local spinach that would be easy to prepare quickly.  I thought about a grain pilaf of some kind…but I eat those a lot.  I thought about just wilting the spinach and serving the salmon and spinach with a rice or farro pilaf.  I thought about pasta (of course).  But I had some lovely medium sized gold potatoes from the farmer’s market that I really wanted to use.  They were too large to cook quickly in their whole state…and kinda small to go to the effort of peeling and making mashed potatoes.  They were actually perfect for chunking up and roasting…but I didn’t want to wait that long to eat. 

I decided rice would be the way to go and had my hand raised to switch off the oven when it occurred to me that the solution was in the cut of the potatoes.  If sliced thin (1/3-inch or so), roasting in a hot oven would only take about 20 to 25 minutes.  And the flat potatoes would make a perfect bed for the salmon and spinach.  So instead of shutting the oven off, I cranked the temperature up to 450° and began to clean the spinach.

I decided to make a quick creamed spinach instead of just wilting the spinach (in butter with garlic).  The latter would have been delicious…but the former would make a little sauce for the potatoes and fish.  

Creamed spinach can be a complicated affair that involves béchamel and oven time.  Or, it can be as basic as simply reducing some cream around the wilted spinach…which is what I did.  And since cream sauces are enhanced by shallot, I softened a few slices of shallot in some butter before I added the spinach.  

I started heating the pan to cook the salmon when the potatoes had been in the oven for about 15 minutes.  About ten minutes after that I was plating my dinner.  I admit that if you were cooking for more than one (or two) that this dinner might take a bit longer than the time it took me (the spinach would take longer to clean…the cream would take longer to reduce…).  But it would still be a pretty fast meal.  And the results are nothing like you might expect from the effort involved. 

Pan-Seared Salmon with Creamed Spinach & Roasted Potatoes

For 1 person (see notes):

1/3 lb. medium-sized Yukon Gold (or similar) potatoes

Olive oil

Salt & pepper

1 1/2 to 2 t. butter

1 small or half a medium shallot (about 3/4 oz.), trimmed and peeled

3 oz. (weighed after tough stems have been removed) young spinach

1 filet (4 to 6 oz.) salmon, skinned or not (as you prefer)

1/4 c. heavy cream

Freshly squeezed lemon juice

Preheat the oven to 425° to 450°.  Wash and scrub the potatoes.  Slice 1/3-inch thick and toss with enough olive oil to coat (about a tablespoon).  Season with salt and pepper and spread in a single layer on a small baking sheet or in a small baking dish.  

When the oven is hot, put the potatoes in the oven.  Roast until golden and tender—about 20 to 25 minutes.

Melt the butter in a small sauté pan over moderate heat.  While the butter melts, slice the shallot thinly.  When the butter has melted, add the shallot to the pan along with a pinch of salt.  

Cook the shallot at a gentle sizzle until it is tender and beginning to caramelize a little at the edges.  While the shallot is cooking, cut the spinach into rough 1/2-inch ribbons.  

When the shallots are tender, add the spinach to the pan a handful at a time, turning each handful to coat with the butter and shallots and adding the next handful as the previous begins to collapse. When all the spinach has collapsed, season with salt and continue to cook until tender and any excess water has evaporated.  Set aside and keep warm. 

When the potatoes have about 10 minutes left to roast, heat a small cast iron, French steel or other non-stick sauté pan that is just large enough to accommodate the fish over medium-high heat.  While the pan is heating, season the fish on both sides with salt & pepper.  Film the pan with oil.  When the oil is very hot, add the fish to the pan, service side (see notes) down.  Cook until golden brown and crisp—2 or 3 minutes.  Carefully flip the fish over and continue to cook until the fish is barely opaque in the center—another 3 to 5 minutes or so (you will need to reduce the heat—or, simply transfer the pan to the oven).

While the fish finishes cooking, return the spinach to the heat and add the cream. 

Bring to a simmer and cook until the cream is bubbling throughout and has thickened very slightly.  Taste and correct the seasoning.

Remove the potatoes and fish from the oven.  Arrange the potatoes on a plate. Spoon the spinach onto the plate in the center of the potatoes.  

Top with the salmon.  Give the fish a squeeze of lemon (about a half teaspoon).  Serve right away.

 

Notes: 

• This dish can obviously be multiplied to feed as many as you like. Simply increase the pan sizes accordingly. Also, when you cook large quantities of spinach it takes longer to cook off the liquid. If the liquid persists, you may simply pour it off before adding the cream. A larger quantity of cream will also take a bit longer to reduce.
• The “service side” of a piece of fish is the side that will be facing you when you put it on the plate. If the filet is skinless it will be the side that was on the interior of the fish (or the side that never had any skin). If you left the skin on your filet, this will be the side with the skin. The side that is sautéed first will look the nicest and is thus the “service side.”

Printable Version

“Sheet Pan” Chicken with Spiced Carrots & Cauliflower

I have had a class called “Quick Weeknight Meals for the Holidays” in my rotation for several years now.  All but one of the recipes has appeared here on my blog.  The one recipe that hasn’t is a simple roast chicken with spiced cauliflower and carrots.  This year I converted the recipe to the popular “sheet pan dinner” model.  I was so pleased with the result…and a technique I discovered during the conversion process…that I thought I would share it here.

Sheet pan roasting recipes are successful because the sheet pan provides a wide surface area for a large quantity of food—creating an environment conducive to the caramelization that is the prize of the roasting process.  Crowded pans with high sides make it so the foods are more likely to steam than roast since the moisture produced by the cooking process can’t escape as efficiently. 

There are of course pitfalls inherent in the sheet pan roasting method too.  If the food is spread too sparsely it can burn (or dry out) before it is cooked through.  Also, you still have to consider the properties of the individual items in terms of cooking time—you can’t just throw everything on at once (which would most likely produce a pan filled with a mixture of cooked, under-cooked and over-cooked foods).  But if a sheet pan is filled so the ingredients are just snug…and items that take less time to cook are added at a later point in the roasting process than those that take longer…you can produce a simple, relatively quick and delicious meal using the method.

When I decided to alter my recipe to the sheet pan model I took some time to look around a bit to see how other cooks and chefs have approached the method.  In the process I came across a great trick at Food52:  Placing the chicken skin side down on a preheated sheet pan and letting it roast for 10 to 15 minutes before flipping it over and adding the vegetables.  

This guarantees crisp and well rendered skin.  It also makes it so that the final dish isn’t oily or greasy because you can use some of the chicken fat released during those first few minutes of cooking to coat the vegetables.  You will still need some olive oil…but not as much.  If you have ever tossed chicken with vegetables and olive oil and then put them in the oven to roast, only to discover everything is swimming in fat at the end, you will understand the advantage of this method….

This particular sheet pan chicken recipe is very simple and straightforward.  It’s just the chicken, carrots, cauliflower, spices and lemon juice (which is a not-to-be-missed finishing touch—it really lifts the flavors).  The carrots and cauliflower are cut to a size that insures that they cook through and are nicely caramelized in the 25 to 30 minutes or so that the chicken needs to finish roasting after its initial stint in the oven (you might need to stick the vegetables back in the oven for five minutes after the chicken is done—but since all meats taste better if they are given a brief rest before serving, this is not a problem).  To obtain a good result, make sure you cut the vegetables the size specified in the directions.  If they are too large, they won’t cook through (and they’ll probably burn before they are tender since the oven temp is fairly high).  If they are too small they will cook to mush before they are caramelized

In general you can improvise your own sheet pan dinners for chicken…pork…fish…etc. if you have a good idea of how long your chosen protein will need to cook…and if you have a good understanding of how to roast vegetables (how size, oven temperature, etc. affect the process).  If you aren’t as familiar with the process of roasting vegetables as you would like to be, check out the basics post I wrote several years ago.

I like to serve this as a “one dish” meal with steamed rice or couscous.  If you are trying to avoid starch, an alternative presentation would be to turn it into a big salad.  Omit the cilantro and toss some arugula with lemon juice, olive oil and salt and mound on a plate.  Then, top with the chicken and vegetables.  A scattering of toasted pistachios would add some delicious crunch.  Either way you decide to serve it, you will have a fast…nutritious…and delicious meal—perfect for this busiest time of year.    

Chicken Roasted with Spiced Carrots & Cauliflower

4 chicken leg quarters or 6 thighs (about 2 1/2 lbs. total weight)

salt & pepper

3 T. olive oil, divided

1 1/2 t. (slightly mounded) ground coriander…or more to taste

1 t. (slightly mounded) ground cumin…or more to taste

1 to 1 1/4 lb. carrots, peeled and cut on the diagonal into pieces about 2-to 2 1/2-inches long and 1/2-inch thick

1 to 1 1/4 lb. (trimmed weight) cauliflower, cut into large (1 1/2- to 2-inches) florets

1 to 2 T. freshly squeezed lemon juice

Roughly chopped cilantro, optional

Preheat the oven to 450°.  When the oven is hot, place a half sheet pan (18- by 12- by 1-inch baking sheet) in the oven for five minutes to warm up). 

Season the chicken with salt & pepper and sprinkle with some coriander and cumin, if you like.  Toss with a tablespoon of olive oil. Take the hot sheet pan out of the oven and place the chicken on the pan, skin side down.  Return the pan to the oven and roast for 15 minutes.

Meanwhile, place the vegetables in a large bowl with 2 T. olive oil (use less if the chicken is releasing a lot of fat), the spices and salt & pepper to taste.  Toss to lightly coat with the oil and seasonings.  Remove the pan from the oven, turn the chicken over (use a pancake turner style spatula to carefully release the skin if it is sticking).  The skin should be beginning to crisp nicely.  Arrange the vegetables evenly around the chicken pieces, stirring a bit to coat them a bit in the rendered chicken fat.   Return the pan to the oven. 

After another 15 minutes, give the pan a shake…using the spatula to flip the vegetables over if they are sticking or browning unevenly.  Everything in the pan should be sizzling nicely.  If this isn’t happening, increase the oven temperature to 475°.  If the chicken and vegetables are burning or the fat is smoking, reduce the temperature a bit. 

Return the pan to the oven and continue to roast until the juices run clear or the thigh meat registers 175° to 180° on an instant thermometer—another 10 to 15 minutes.

When the chicken is done, remove to a plate and let rest. If the vegetables aren’t browned to your liking, return them to the oven for another 5 minutes or so.  Drizzle the finished vegetables with a tablespoon of lemon juice.  Carefully scrape the bottom of the pan (so you won’t tear up the vegetables) with a flat wooden spoon to release the caramelized bits and fold these into the vegetables.  Taste and correct the seasoning with salt, pepper and lemon juice.

Serve immediately with rice or couscous, scattering some cilantro over all, if you like.  Serves 4 to 6.

(Recipe adapted from Everyday Food, March 2006)

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