SOMETHING SCRUMPTIOUS
BY
Alma M. Womack
Several months ago, my daughter-in-law shared with me Tiegham Gerard’s website, halfbakedharvest.com; and I instantly began making some of the dishes. Gerard is a food blogger and author of two cookbooks, Half-Baked Harvest and Super Simple.
ONE PAN, 4 CHEESE, SUN-DRIED TOMATO, AND SPINACH PASTA BAKE Half-Baked Harvest Tiegham Gerard
1 (28 ounces) can crushed San Marzano tomatoes 2 tablespoons tomato paste ½ cup chopped oil-packed sun-dried tomatoes, oil drained but reserved 1 (10 ounces) package frozen spinach, thawed and squeezed of excess liquid 2 cloves garlic, grated 1 tablespoon dried basil 2 teaspoons dried oregano Kosher salt and black pepper Crushed red pepper flakes
1 cup red wine or chicken broth 1 pound Rigatoni pasta 1 cup cubed Fontina cheese 1½ cups grated Asiago cheese ½ cup Parmesan cheese 1 cup shredded Provolone cheese Fresh basil, parsley, or oregano, for serving Preheat the oven to 375 degrees. Oil a 9 x 13 baking dish. To the baking dish, add the tomatoes, tomato paste, sun-dried tomatoes plus 3 tablespoons of the oil left in the jar, spinach, garlic, basil, oregano, red wine, and 1½ cups water. Season with red pepper flakes, salt, and pepper. Stir to combine. Add the dry pasta, Fontina cheese, Asiago cheese, and Parmesan cheese, tossing to coat. Push down gently on the pasta to submerge it. Sprinkle the Provolone evenly over top. Rub the underside of a piece of foil with oil. Tightly cover the baking dish with the foil, oiled side facing down. Bake for 40 minutes. Uncover and bake another 15-20 minutes or until the cheese is melted and bubbly. Remove from the oven and top with fresh herbs.
ONE-POT 45 MINUTE COQ AU VIN WITH BROWN BUTTER SAGE MASHED POTATOES
Half-Baked Harvest Tiegham Gerard
We used skinless, boneless thighs. We also served this over creamy grits instead of potatoes. Another option is to substitute mashed cauliflower for the potatoes. Serve with a fresh green salad or fresh whole green beans steamed and seasoned.
Coq au Vin 4 slices thick-cut bacon, chopped 4 tablespoons olive oil, divided Salt and pepper to taste 1 sweet onion, diced 4 cloves garlic, minced or grated 1 small sweet potato, cubed 2 medium-size carrots, chopped 2 tablespoons tomato paste
1½ pounds boneless chicken tenders or small chicken breasts or skinless boneless thighs 2 cups button mushrooms, sliced 2 cups red wine, more if needed 2 cups chicken broth 2 bay leaves 4 whole sprigs fresh thyme ½ cup fresh parsley, chopped
Brown Butter Sage Mashed Potatoes 4 large Idaho (or Russet) potatoes, peeled and quartered 2-4 cloves garlic, peeled Salt and pepper to taste 8 tablespoons unsalted butter, browned 8 leaves fresh sage, chopped ¾ cup heavy cream
In a large pot of cold water, bring potatoes and garlic to a boil. Salt the water; cook until potatoes are tender, about 20-30 minutes. Heat large skillet or brazier with high sides over medium-high heat, and cook bacon until crispy. Add a drizzle of oil if needed; add onion, garlic, sweet potatoes, and carrots. Cook veggies, stirring often until soft and lightly caramelized, about 5 minutes. Stir in tomato paste, and scooch veggies to the outside of pan, making room for the chicken. Add a drizzle of oil if needed; season chicken with salt and pepper. Place chicken in hot pan, and sear on both sides until browned, 4-8 minutes per side, depending on thickness of chicken. Toss in sliced mushrooms, and cook 1-2 more minutes. Slowly pour in red wine and chicken broth. Add bay and thyme leaves; season with salt and pepper. Gently stir to combine; then bring sauce to a boil. Reduce heat to medium; simmer 10 minutes or until sauce is reduced by 1/3. Drain potatoes, return potatoes to pot, and mash over low heat or in mixer, adding cream and 2 teaspoons salt. In a skillet or small sauce pot, melt butter and chopped sage over medium heat until just browned. The butter will melt, foam, froth, and then begin to brown along the bottom. Whisk browned bits off bottom of pan. Pour browned sage butter into warm mashed potatoes. Add salt and pepper to taste. To serve, remove bay and thyme leaves from Coq au Vin. Plate mashed potatoes; serve chicken on the side of the mashed potatoes; then ladle sauce and veggies over chicken. Sprinkle with fresh parsley.
Bluffs & Bayous { November/December 2021 { Page 25
