Popovers (High Altitude) - Makes 4

Popovers - Makes 4

Adapted from Tara's Multicultural Table, FamilyCookBookProject, and EntertainingWithBeth

Difficulty Rating: 2 - About 1:15

HINT: The warmer the ingredients, the more quickly the steam will help them rise

Ingredients:

• Volume 0.82 cups or 200 mL milk (Weight ~218 g oat milk), room temp or lukewarm. Whole milk is ideal, but others, inc alternative milks, should be fine
• 2 large eggs, room temp
• 2/3 Tbsp EVOO, melted butter, or other oil for the batter
• ¼ tsp or slightly more kosher salt
• Weight 80 g flour (Volume 2/3 cup) – For high altitude, a flour rated with 4g protein, like bread flour or labeled "High Altitude." Otherwise, use high quality APF like King Arthur.
• 1/2 to 1 Tbsp high heat-point neutral oil (veg or canola oil) to brush the pan

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Equipment/Other:

Popover Pan with 6 cups

Flat baking sheet

Directions:

1. In a medium bowl, whisk wet ingredients (eggs, milk, oil)
2. In another medium bowl, whisk salt and flour 
3. Whisk in the wet mixture to the dry until combined/frothy but not overly smooth (do not overmix); it will be very liquid-y, with little lumps/dots of flour.
4. Let batter rest for 30 minutes at room temperature or warmer (don't allow to get cold - I use a heat pad LOL). Meanwhile,
1. Preheat** oven to 450°F for 20 to 30 minutes min (convection not recommended)
2. Preheat empty popover pan on a sheet pan for about 10-30 minutes. Remove from oven after batter has rested the 30 min.
3. Coat popover pan with the neutral oil while keeping it on the sheet pan. Return to oven for another 5 minutes.
5. Whisk the batter for a few seconds to get it frothy again. Remove pan from oven, then fill each cup about 2/3 full of batter - it may sizzle as you pour it in, which is fine. (If using muffin pans, fill them a scant over halfway)
6. Bake at 450°F for 5 to 10 minutes. Reduce temperature to 425°F and bake remaining 20 to 27 minutes (TOTAL bake time 30-32 minutes). DO NOT OPEN THE OVEN for the first 18-20 minutes after which, if desired, you can then pierce them with a knife to let the steam escape, then bake an additional 12-14 minutes until they are crisp and brown on the outside and moist and airy within.

**NOTE: When we tried 400°F, not enough steam to make them rise enough. 420°F rose nicely but burned the tops, and still no real spillover.

450°F then reducing after 5 minutes also rose nicely but also no spillover.

EntertainingWithBeth notes 450°F for 20 minutes, then reduce heat to 350° for the final 10-15 min. She also doesn’t use oil IN the batter.

Orange Chicken Piccata w/ Shallots - Serves 2

Orange Chicken Piccata w/ Shallots - Serves 2

Adapted from Washington Post

Difficulty Rating: 2 - Doesn't take too much time once mis en place is done

Ingredients:

• 2 large or 4 small to medium shallots (~4 oz total), peeled
• 1/6 to 1/4 cup all-purpose flour
• 1/4 tsp + 1/8 tsp fine salt (keep divided), plus more as needed
• 1/4 tsp + 1/8 tsp freshly ground black pepper, divided, plus more as needed
• One 10-12 oz boneless, skinless chicken breast
• 2 tbsp olive oil
• 1/4 tsp crushed red pepper flakes, plus more as needed
• 1/4 to 1/2 cup no-salt-added chicken broth or dry white wine
• 1 tsp finely grated orange zest (from ~1 large orange) 
• 1/4 cup fresh orange juice (~1 to 2 oranges)
• 1 tbsp capers, drained
• 1/2 to 1 tsp caper brine
• 1 tbsp unsalted butter
• 3 tbsp coarsely chopped fresh flat-leaf parsley
• Cooked rice, cous cous, or crusty bread for serving

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• Equipment/Other:

Large skillet (12") - We use our All-Clad

Tongs

Directions:

1. Slice shallots: if large, into eighths; if small, into quarters, but for either keep a bit of the stem attached so each piece stays intact. 
2. Place the flour in a shallow dish, add 1/2 teaspoon each of the salt and pepper, and stir to combine.
3. On a cutting board, slice each breast "across the equator" so the meat opens like a book/butterfly, then separate the halves. Place a piece of wax paper or plastic wrap over the chicken and use a mallet or rolling pin to pound it to 1/4-inch thickness. 
4. Dredge each piece of chicken in the flour mixture, shaking off any excess.
5. Close doors and open windows as needed (unless you have a ventilated hood). Have ready a large plate near the stove. 
6. Over medium heat, heat the oil until shimmering. 
7. Add the chicken halves to the skillet, and cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer the cooked cutlets to the prepared plate and repeat with the remaining chicken.
8. Reduce the heat to medium-low and add the shallots to the skillet. Cook, stirring occasionally, until softened, about 5 minutes. Season with the remaining 1/8 teaspoon each of salt and pepper, and the crushed red pepper flakes, and cook for another 1 minute.
9. Add the wine or broth, increase the heat to medium and bring the mixture to a simmer. Cook, scraping the bottom of the pan to dislodge any browned bits, until the wine reduces by half, about 2 minutes. 
10. Stir in the orange zest and juice, and the capers and caper brine to combine, and bring the mixture to a simmer, about 1 minute.
11. Return the chicken to the skillet. Add the butter and cook, stirring, until it melts and the chicken is warmed through, 2 to 3 minutes. Baste and flip the chicken pieces to coat them in the sauce. Taste, and season with more salt, pepper and red pepper flakes, if desired. 
12. Divide among plates, sprinkle with the chopped parsley and serve warm, with rice, or crusty bread and a green salad.

Skillet Chicken with Plums - Serves 4

Skillet Chicken with Plums - Serves 4

Adapted from Washington Post

Ingredients:

• 3/4 tsp fine salt, divided 
• 1/2 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 4 bone-in, skin-on chicken thighs (2 to 2.5 lb total), trimmed of excess fat if desired
• 1 tbsp neutral oil, such as canola or vegetable
• 1 lb red or black plums, pitted and wedged (~ 16 to 20 wedges per plum) 
• 1 large red onion (~9 oz), halved and sliced 
• 3/4 cup no-salt-added or low-sodium chicken broth or stock
• 1 tbsp balsamic vinegar
• Crusty bread or cooked grains, for serving

Equipment/Other:
Cast iron skillet (12") - We use our Lodge

Oven

Directions:

1. Close doors and open windows as needed (unless you have a ventilated hood)
2. Position a rack in the middle of the oven and preheat to 400 degrees. 
3. In a small bowl, combine 1/2 teaspoon of the salt, the cinnamon, coriander, garlic powder and pepper. 
4. Pat the chicken dry and sprinkle both sides with the seasoning mixture. Set a large plate next to the stove.
5. In the skillet over medium heat, heat the oil until shimmering. Arrange the chicken skin side down in the skillet, and cook until the skin renders its fat and browns, about 7 minutes. Flip, and cook until browned on the other side, about 2 minutes. Transfer the chicken to the plate.
6. Increase the heat to medium-high. Add the plums, onion and the remaining 1/4 teaspoon of salt, and cook, stirring occasionally, until they start to soften, 3 to 5 minutes. 
7. Add the broth and vinegar, and cook, stirring occasionally and scraping up any brown bits stuck to the bottom of the skillet, until the liquid reduces by about half, 3 to 5 minutes. 
8. Return the chicken, along with any accumulated juices, to the skillet, nestling it into the mixture skin side up.
9. Transfer the skillet to the oven and roast for 15 to 20 minutes, or until the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh without touching the bone should register at least 165 degrees). Serve hot, with bread or cooked grains.

Substitutions

Chicken thighs >> chicken breasts, with an adjustment to the cooking time.
Plums >> other stone fruit.
Red onion >> any type of onion.
Balsamic vinegar >> red wine vinegar or sherry vinegar.

Spicy Zucchini Parmesan Skillet w/ Orzo - Serves 6

Spicy Zucchini Parmesan Skillet w/ Orzo - Serves 6

Adapted from Washington Post

Ingredients:

• 2 tbsp EVOO, plus more as needed
• 1.5 lb zucchini (~2 large), trimmed, quartered 
• 1/2 tsp fine salt, plus more as needed
• 1/2 tsp freshly ground black pepper, plus more as needed
• 8 oz (1.25 cups) dried orzo pasta
• 6 garlic cloves, minced or finely grated
• 28-oz can crushed tomatoes, preferably no-salt-added
• 2 cups water
• 1 tbsp chopped Calabrian chiles in oil, plus more as needed (usually in a jar, at Sprouts)
• 1 tbsp homemade or store-bought Italian seasoning
• 1.5 cups (6 oz) shredded, low-moisture mozz cheese (whole milk or part-skim)
• 1/2 cup (1 oz) freshly grated parmesan

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Equipment/Other:
Large, deep cast iron skillet (12") - We use our Le Creuset Dutch Oven

Broiler

Directions:

1. Position a rack in the middle of the oven and preheat to 400 degrees. 
2. In a large (12-inch), deep, oven-safe nonstick, stainless-steel or enameled cast-iron skillet or sauté pan over medium-high heat, heat the oil until shimmering. (We don't recommend using a nonstick skillet if you want to leave open the option to broil.) Add the zucchini, season with the salt and pepper, and cook, stirring occasionally and adding more oil if the pan looks dry, until somewhat soft and lightly browned, 7 to 10 minutes.
3. Add the orzo and garlic, and cook, stirring occasionally, until fragrant and lightly toasted, about 1 minute. Stir in the tomatoes, water, chiles and Italian seasoning, and bring to a simmer. Cook, stirring frequently and scraping the bottom of the pan to make sure nothing sticks and burns, until the orzo is al dente and most of the liquid is absorbed, 10 to 13 minutes. Adjust the heat as needed to maintain a gentle simmer.
4. Remove from the heat. Taste, and season with more salt, pepper and chiles, as desired. Sprinkle with the mozzarella and parmesan.
5. Transfer to the oven, and bake for about 5 minutes, or until the cheese is melted.
6. If you want to brown the top under the broiler, remove the skillet from the oven, carefully raise the rack to 5 to 6 inches from the broiling element, and preheat the broiler to HIGH. (Most nonstick skillets are not broiler-safe.) Return the skillet to the oven and broil for 2 to 3 minutes, or until the cheese is browned in spots. (If your broiler is on the bottom, transfer the baking dish to the broiler drawer.) Let sit for 5 to 10 minutes, and serve warm.

Substitutions

Zucchini >> other summer squash.
Orzo >> other small pasta shapes.
Garlic cloves >> 1 tablespoon garlic powder.
Water >> chicken or vegetable broth or stock.
Calabrian chiles >> 1 teaspoon crushed red pepper flakes.
Want less spice? >> Reduce or omit the Calabrian chiles.