The Menu
Chicken Thighs Roasted with Rosemary, Red Onions, and Potatoes
Chopped Salad
Individual Cherry Cheesecakes
The Recipes
Chicken Thighs Roasted with Rosemary, Red Onions, and Red Potatoes
Serves four
2 navel oranges
3 tbsp extra-virgin live oil
Kosher salt
1/2 tsp crushed red pepper flakes
8 baby red potatoes (12 oz) halved
2 medium red onions, sliced into 1/2 inch thick circles
two 5-inch sprigs fresh rosemary, plus 3/4 tsp minced
8 chicken thighs (about 6 oz each), trimmed of excess fat and skin
Heat the oven to 425 F.
Finely grate 1 tsp orange zest. Stir together the zest, oil, 1 tsp salt, and the red pepper flakes in a small bowl.
On one end of a large rimmed baking sheet, toss 1 tbsp of the oil mixture with the potatoes, onions, and 1 sprig rosemary. Separate the onions into rings. Spread the onions and potatoes into a single layer as much as possible.
At the other end of the baking sheet, arrange the chicken skin side up. Brush the tops of the chicken thighs with the remaining oil mixture. Tuck the remaining rosemary sprig between a couple of thighs.
Sprinkle the thighs and vegetables lightly with salt. Roast for 20 minutes. Baste the chicken with the pan drippings using a brush and stir the potatoes and the onions.
Continue to roast, basting and stirring every 10 minutes, until the chicken skin looks crisp and golden and the potatoes are lightly browned in spots, about 30 minutes more.
Meanwhile, peel the oranges with a sharp knife, making sure you've removed the pith and membrane. Slice crosswise into roughly 1/2 inch circles and then chop into roughly 1/2 pieces, discarding any thick center membranes. Transfer to a small bowl and stir in 1/4 tsp of the minced rosemary.
When the chicken is done, remove the rosemary sprigs from the pan and discard. Stir the potatoes and onions, transfer with a slotted spoon to a serving bowl, and stir in the remaining 1/2 tsp minced rosemary.
Baste the chicken and transfer with tongs to a serving platter. Top with the orange mixture, and serve hot.
Chopped Salad
From: Patsy's Italian Restaurant, Inc.
Our Original and Only Location in Manhattan http://www.patsys.com/
Why did this dish suddenly become so popular? I can only think that is represents comfort food to many. It certainly goes back to a time when the only lettuce that most people knew about was iceberg - still, by the way, the most popular lettuce in the United States.
Salad:
* 1 small head iceberg lettuce, rinsed and coarsely chopped
* 2 medium ripe, firm tomatoes, chopped
* 4 anchovy fillets, drained from oil and chopped
* 1/2 cup pimiento peppers, chopped
Dressing:
* 1/2 cup extra-virgin olive oil
* 1/4 cup red wine vinegar
* 1 garlic clove, minced
* 1tablespoon chopped fresh flat-leaf parsley
* Pinch of dried oregano
* Salt and freshly ground black pepper, to taste
Place the lettuce, tomatoes, anchovies, and pimientos in a salad bowl. Sprinkle with salt and pepper.
Combine the oil, vinegar, garlic, parsley, oregano, salt, and pepper in a screw-top jar or cruet. Cover tightly and shake until thoroughly blended. Spoon the dressing gradually over salad, mixing to combine.
Individual Cherry Cheesecakes
24 servings.
24 vanilla wafer cookies
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 can (21 ounces) cherry pie filling
Whipped topping
Place one cookie each in the bottom of 24 greased muffin cups.
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat well. Divide filling over muffin cups.
Bake at 375°F for 20 minutes. Chill before removing from cups.
To serve, top each cheesecake with pie filling and a spoonful of whipped topping.
Chicken Thighs Roasted with Rosemary, Red Onions, and Potatoes
Chopped Salad
Individual Cherry Cheesecakes
The Recipes
Chicken Thighs Roasted with Rosemary, Red Onions, and Red Potatoes
Serves four
2 navel oranges
3 tbsp extra-virgin live oil
Kosher salt
1/2 tsp crushed red pepper flakes
8 baby red potatoes (12 oz) halved
2 medium red onions, sliced into 1/2 inch thick circles
two 5-inch sprigs fresh rosemary, plus 3/4 tsp minced
8 chicken thighs (about 6 oz each), trimmed of excess fat and skin
Heat the oven to 425 F.
Finely grate 1 tsp orange zest. Stir together the zest, oil, 1 tsp salt, and the red pepper flakes in a small bowl.
On one end of a large rimmed baking sheet, toss 1 tbsp of the oil mixture with the potatoes, onions, and 1 sprig rosemary. Separate the onions into rings. Spread the onions and potatoes into a single layer as much as possible.
At the other end of the baking sheet, arrange the chicken skin side up. Brush the tops of the chicken thighs with the remaining oil mixture. Tuck the remaining rosemary sprig between a couple of thighs.
Sprinkle the thighs and vegetables lightly with salt. Roast for 20 minutes. Baste the chicken with the pan drippings using a brush and stir the potatoes and the onions.
Continue to roast, basting and stirring every 10 minutes, until the chicken skin looks crisp and golden and the potatoes are lightly browned in spots, about 30 minutes more.
Meanwhile, peel the oranges with a sharp knife, making sure you've removed the pith and membrane. Slice crosswise into roughly 1/2 inch circles and then chop into roughly 1/2 pieces, discarding any thick center membranes. Transfer to a small bowl and stir in 1/4 tsp of the minced rosemary.
When the chicken is done, remove the rosemary sprigs from the pan and discard. Stir the potatoes and onions, transfer with a slotted spoon to a serving bowl, and stir in the remaining 1/2 tsp minced rosemary.
Baste the chicken and transfer with tongs to a serving platter. Top with the orange mixture, and serve hot.
Chopped Salad
From: Patsy's Italian Restaurant, Inc.
Our Original and Only Location in Manhattan http://www.patsys.com/
Why did this dish suddenly become so popular? I can only think that is represents comfort food to many. It certainly goes back to a time when the only lettuce that most people knew about was iceberg - still, by the way, the most popular lettuce in the United States.
Salad:
* 1 small head iceberg lettuce, rinsed and coarsely chopped
* 2 medium ripe, firm tomatoes, chopped
* 4 anchovy fillets, drained from oil and chopped
* 1/2 cup pimiento peppers, chopped
Dressing:
* 1/2 cup extra-virgin olive oil
* 1/4 cup red wine vinegar
* 1 garlic clove, minced
* 1tablespoon chopped fresh flat-leaf parsley
* Pinch of dried oregano
* Salt and freshly ground black pepper, to taste
Place the lettuce, tomatoes, anchovies, and pimientos in a salad bowl. Sprinkle with salt and pepper.
Combine the oil, vinegar, garlic, parsley, oregano, salt, and pepper in a screw-top jar or cruet. Cover tightly and shake until thoroughly blended. Spoon the dressing gradually over salad, mixing to combine.
Individual Cherry Cheesecakes
24 servings.
24 vanilla wafer cookies
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 can (21 ounces) cherry pie filling
Whipped topping
Place one cookie each in the bottom of 24 greased muffin cups.
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat well. Divide filling over muffin cups.
Bake at 375°F for 20 minutes. Chill before removing from cups.
To serve, top each cheesecake with pie filling and a spoonful of whipped topping.
