Here Is Some “Shelf Love!”
It’s week #22 in my “52 In 22” cooking challenge, and after stacking a burger very high last week, I’m going to make something that has “shelf love!”
Here are the next ten cookbooks in my year long “52 In 22” cooking challenge:
I will be going around the world again over the next two+ months, plus back in time as well! But this week, I’m learning some valuable lessons on using what I already have on my shelves – thanks to the Ottolenghi Test Kitchen!
This week, I dipped into the Ottolenghi Test Kitchen cookbook called “Shelf Love” – a really cool concept from this London-based Chef!
My friend Betsy gave me this terrific cookbook – a unique title which I explain here:
So, in the spirit of the cookbook, I cleared my shelf of pasta, Rao’s Arrabiata sauce and tomato paste, along with onion, garlic and chicken from my refrigerator – and it was time to cook a one-pot chicken pasta dish!
Here are the ingredients for the dish:
6 chicken thighs
I large onion, diced as you see above
4 garlic cloves, diced as seen above
2 tbsp thyme leaves
3 tbsp tomato paste
grated lemon zest
salt and pepper
Put the chicken in a hot pot with oil and let it brown nicely on one side for 7 minutes, then slide in the onion and garlic:
Turn the chicken over and mix it all together, sweating the onions and garlic until softened and slightly brown – about 5 minutes!
Add the tomato paste and thyme, stirring it all in for a minute…and also turn on your oven to 350 degrees.
Add 2/3rd of a cup of water and let it simmer for ten minutes, then add another cup of water…or in my case, I added a cup of the Rao’s sauce to give it an even richer flavor!
After ten more minutes…it’s time to add the pasta!
My pot was the perfect size for the pasta to lay flat…the recipe asks to push the past to the bottom and lay the chicken on top, then cover with a lid and put it in your oven for a half hour!
Mix together the parmesan, bread crumbs, parsley, lemon zest and thyme…and this will be your coating for the chicken later!
Add parsley finely chopped parsley and after 30 minutes, your pasta should have absorbed all of the liquid in the pot!
As you can see…the pasta was cooked, soft and swirling around the chicken pieces…so add your crust topping and stick it back in the oven,turning it to broil…about five minutes is all you will need…
After broiling, it comes out looking like this:
As you can see, it toasted nicely, but the downside to a “one pot” dish is that it looks messy – until you plate it, then it can be presented to your friends or family like this:
I was very happy with how this looked on the plate: when you scoop it out, the pasta forms a nice base for the chicken, but also mixes in nicely – a true “one pot and one scoop” dish!
This was a fun and easy dish to make, but one I made was even more delicious:
I LOVED this “pulled Pork Pasta In Almond Cream Sauce” from my “Cooking Under Fire” TV series cookbook – see how much fun it is to make by clicking on the recipe here:
Michael Ruhlman was one of my judges and is also an accomplished Writer and Cookbook Author as well:
I made this delicious “Mollet Egg With Asparagus Sauce” from his great “Egg” cookbook – click here for the recipe and see how I skirted disaster!
Someone asked me what my favorite recipes have been so far, and the “crispy mollet egg” is one – and this is another:
This recipe for a classic Rao’s restaurant meatball and marinara sauce was a revelation – click here to see why:
As for my “52 Cookbooks 52 Recipes” challenge, I am sharing and storing all of these recipes on my food website “Bite! Eat! Repeat!” – it’s your site for all things food – if you like what you see, please click on my link and follow this blog as well!
Let me know what you think of my “52 In 22” challenge!
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