RICOTTA-ASPARAGUS QUICHE

Here comes the sun, the Summer, and Father’s Day; so you can celebrate them with this easy quiche for a light supper.Imagen

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten to blend
  • 1 pound slender asparagus spears, trimmed
  • 1/2 cup whole-milk ricotta cheese + Zest of 1 lemon
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup finely grated Asiago cheese (plus more for topping)
  • 2 Tablespoons chopped carpers
  • 1/8 teaspoon salt + freshly ground pepper

Preparation

Preheat oven to 400°F. Roll out pastry on floured surface to 13×9-inch rectangle. Fold over about 1/2-inch-wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border. Brush border with egg; reserve remaining beaten egg. Transfer to parchment-lined baking sheet prick crust all over with a fork. Chill while preparing filling.

Meanwhile , combine ricotta, lemon zest, parsley, Asiago, and carpers in a bowl. Season with salt and pepper. Steam asparagus just until crisp tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain.

Add remaining beaten egg, ricotta mixture. Spread mixture evenly over pastry. Sprinkle with Asiago. Line asparagus across filling.

Bake tart until filling is set and pastry is golden brown, about 30 minutes. Serve warm or at room temperature.

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MIDDLE-EASTERN SPICED CHICKEN

1 lb chicken breast cutlets

kosher salt

freshly ground pepper

1tablespoon olive oil

1 sliced onion

4 crushed garlic cloves

½ cup chopped roasted red peppers

1 teaspoon paprika

½ teaspoon turmeric

½ teaspoon ground coriander

1/4 teaspoon cumin seed

¼ teaspoon cayenne

¼ teaspoon ground ginger

1 tablespoon honey

¼ cup raisins

½ cup 2% Greek yogurt

½ lemon

slivered almonds, if desired.

 

Season 1 lb chicken breast cutlets with kosher salt and freshly ground pepper. Warm 1 Tbsp olive oil in a skillet over high heat. Sear cutlets until just cooked through, 2 minutes per side. Transfer to a plate. Reduce heat to medium. Add 1 sliced onion and 4 crushed garlic cloves. Cook 10 minutes, scraping up browned bits on bottom of pan. Add ½ cup chopped roasted red peppers; cook 3 minutes. Season with salt and add 1 tsp paprika, ½ tsp turmeric, ½ tsp ground coriander, ¼ tsp cumin seed, ¼ tsp cayenne, and ¼ tsp ground ginger. Cook, stirring, for 1 minute. Add 1 Tbsp honey and ¼ cup raisins. Reduce heat to low; cook 1 minute. Stir in ½ cup 2% Greek yogurt and juice of ½ lemon. Add chicken and any accumulated juices back to skillet. Heat through (do not boil). Top with slivered almonds, if desired.

HARVEST CHICKEN

INGREDIENTS

  • 3 lb bone-in skin-on chicken parts (thighs, drumsticks, and/or breasts)
  • Kosher salt and freshly ground pepper
  • 1 Tbsp olive oil
  • 1 cup seedless grapes
  • 1 cup pitted kalamata olives
  • 2 shallots, sliced
  • 1 Tbsp chopped fresh rosemary
  • ½ cup dry white wine
  • ½ cup chicken broth

DIRECTIONS

  1. Preheat oven to 450°F.
  2. Pat chicken dry and season generously with salt and pepper. Warm oil in a heavy, ovenproof 12-inch skillet (cast- iron if you’ve got it) over medium-high heat until it shimmers. Working in 2 batches, brown chicken, flipping once, about 5 minutes per batch, transferring first batch to a plate while second batch browns. I take a lot of care in this step, not moving chicken until skin releases itself and is nicely bronzed.
  3. Return all chicken to pan, skin side up, and surround with grapes, olives, shallots, and rosemary. Roast chicken until just cooked through and juices run clear, about 20 minutes. 4. Transfer chicken, grapes, and olives to a platter, then add wine and chicken broth to juices in skillet over medium-high heat. Bring to a boil, scraping up any brown bits, and cook until reduced by half, 2 to 3 minutes. Strain sauce and pour over chicken, if desired. (See how long it takes guests to offer to slurp up sauce with a spoon.)