Arroz con Pollo

original recipe found here

Corned Beef & Cabbage

Corned Beef & Cabbage
from William Sonoma's One Pot of the Day (2012)

INGREDIENTS:

• 3 sprigs fresh thyme
• 5 sprigs fresh flat-leaf parsley
• 3 1/2-4 lb corned beef brisket
• 2 bay leaves
• 1 tsp peppercorns
• 12 white boiling onions or 3 small white onions cut into wedges
• 6 large or 12 small carrots, cut into large chunks or left whole if small
• 2 lb small red-skinned or mixed-colored new potatoes
• 1 small head green cabbage, cut into 6-8 wedges
• 1 cup heavy cream
• 3 tbsp prepared horseradish
• salt

DIRECTIONS:

1. Tie the thyme and parsley sprigs together with kitchen string.  Rinse the brisket, put it in a large, heavy pot, and add water to cover by 1 inch.  Bring to a boil over medium-high heat, skimming off any foam from the surface.  Add the herb bundle, bay leaves, and peppercorns, reduce the heat to medium-low, cover, and simmer gently until the brisket is almost tender, 2 1/2 to 3 hours.  
2. Add the onions, carrots, potatoes, and cabbage wedges and return the liquid to a simmer.  Cook until the vegetables and brisket are fully tender, about 25 minutes.  
3. Meanwhile, in a bowl, whip the cream until soft peaks form.  Fold in the horseradish, then season with salt.  Cover and refrigerate the horseradish cream until ready to serve.  
4. Using a slotted spoon, transfer the vegetables to a large platter.  Transfer the brisket to a cutting board.  Cut the meat across the grain and arrange on the platter with the vegetables.  Serve, passing the horseradish cream on the side.  

-Alyssa

Moroccan Chicken

Moroccan Chicken

from William Sonoma's One Pot of the Day (2012)

INGREDIENTS:

• 3 1/2lb assorted chicken pieces, skin on and bone in 
• salt and freshly ground pepper 
• 2 tablespoons olive oil
• 1/2 large yellow onion, finely chopped
• 3 bay leaves
• 5 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 1/2 tablespoons coarsely chopped fresh flat-leaf parsley
• 1/4 cup slice almonds, toasted

DIRECTIONS:

1. Season the chicken generously with salt and pepper.  In a large, heavy frying pan, heat the oil over medium-high heat.  Working in batches, sear the chicken, turning as needed, until golden brown, about 8 minutes.  Transfer to a plate.
2. Pour most of the fat from the pan and return it to medium high heat.  Add the onion and bay leaves and saute until the onion is golden, about 5 minutes.  Add the garlic and cook for 1 minute.  Add the cumin, 1/2 teaspoon salt, several grindings of pepper, the wine, and the broth, and stir to scrape up any browned bits on the pan bottom.  Transfer the contents of the pan to a slow cooker and stack the chicken on the top.  Cover and cook on the low setting for 3 1/2 hours.  The chicken should be tender.  
3. Transfer the chicken to a platter and keep warm.  Remove and discard the bay leaves.  Let the braising liquid stand for a few minutes, and then skim the fat from the surface.  
4. If desired, remove the chicken skin.  Moisten the chicken with some of the braising liquid.  Garnish with the parsley and almonds, and serve.

-Alyssa

New England Halibut Stew

New England Halibut Stew
from William Sonoma's One Pot of the Day (2012)

INGREDIENTS:

• 4 oz thick-cut bacon, chopped
• 1 yellow onion, chopped
• 2 celery ribs, chopped
• 2 carrots, coarsely chopped
• 3/4 lb small red potatoes, chopped
• 3 tablespoon chopped fresh thyme
• 1 1/2 cups vegetable broth or bottled clam juice
• 3/4 cup heavy cream
• 1/2 cup dry white wine
• 1 1/2 lb halibut fillets, cut into 2-inch chunks
• salt and freshly ground pepper

DIRECTIONS:

1. In a large, heavy pot, saute the bacon over medium-high heat until crisp and golden, about 5 minutes.  Drain on paper towels.  Add the onion, celery, carrots, and potatoes to the pot, raise the heat to medium-high, and saute about 5 minutes.  Stir in 2 tablespoons of the thyme.  Add the broth, cream, and wine and bring to a gentle simmer.  Stir in the reserved bacon.  
2. Add the fish, cover, and cook until the fish is opaque throughout and the vegetables are tender, 10-12 minutes.  Season with salt and pepper.  Garnish the stew with the remaining 1 tablespoon thyme and serve.

-Derek

Thai Green Chicken Curry with Asparagus

Thai Green Chicken Curry with Asparagus
from WIlliam Sonoma's One Pot of the Day (2012)

INGREDIENTS:

• 1 1/2 lb asparagus, trimmed and cut into 2-inch pieces
• 4 skinless, boneless chicken breast halves
• 2 tablespoons peanut or grapeseed oil
• 1 yellow onion, cut into 8 wedges
• 1 small red bell pepper, seeded and cut into matchsticks
• 1/2-inch piece fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 1 can (13.5 fl oz) unsweetened coconut milk (unshaken)
• 3 tablespoons Thai green curry paste
• 1 cup (8 fl oz) chicken broth
• 2 tablespoons Asian fish sauce
• 1/2 cup small Thai basil leaves
• 1 lime, cut into wedges

DIRECTIONS:

1. Bring a saucepan of salted water to a boil.  Add the asparagus and cook just until tender-crisp, about 2 minutes.  Drain and refresh with cold water, and drain again.  Cut the chicken across the grain on a slight diagonal into sliced about 1/2 inch thick.  Season with salt.
2. In a large frying pan, heat the oil over medium-high heat.  Add the onion and bell pepper and saute until beginning to soften, about 3 minutes.  Stir in the ginger and garlic and saute until fragrant, about 30 seconds.  Transfer to a plate.
3. Open the can of coconut milk (do not shake it) and scoop out 3 tablespoons of the thick cream on the top.  Return the pan to medium-high heat.  Add the coconut cream and curry paste and stir well.  Whisk in the remaining coconut milk, the broth, and the fish sauce.  Return the vegetable mixture to the pan, stir in the chicken, and bring to a boil.  Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has reduced slightly and the vegetables are tender-crisp, about 5 minutes.  Stir in the asparagus and cook until the chicken is opaque throughout, about 3 minutes.  Adjust the seasoning and serve, garnished with basil and lime wedges.

-Derek

Chicken Adobo with Spring Vegetables

Chicken Adobo
from William Sonoma's One Pot of the Day (2012)

INGREDIENTS:

• 4 yellow onions, halved and sliced
• 4 cloves garlic, crushed
• 1 bay leaf
• 1 tsp peppercorns
• 8 skinless, bone-in chicken thighs, about 3 lb
• 1/2 cup (4 oz) rice vinegar
• 1/2 cup (4 oz) soy sauce
• 1 tbsp sugar
• cooked white rice for serving

DIRECTIONS:

1. Spread half of the sliced onions in the bottom of a slow cooker.  Add 2 of the garlic cloves, the bay leaf, and the peppercorns.  Arrange the chicken in a single layer on top of the onions.  Top with the remaining onions and garlic.  Drizzle the vinegar and the 1/2 cup soy sauce over the ingredients and sprinkle with the sugar.  Cover and cook on the high setting for 4 hours or the low setting for 8 hours.  
2. Remove and discard the bay leaf.  Mound the steamed rice on a platter and top with teh chicken.  Skim any fat from the cooking juices in the slow cooker, then spoon the juices over the chicken and rice before serving.  
3. **May be served with a side of spring vegetables (recipe here).  

-Derek

Mustard-Crusted Salmon with Red Potatoes

Mustard-Crusted Salmon with Red Potatoes
from William Sonoma's One Pot of the Day (2012)

INGREDIENTS:

• 1 lb red-skinned potatoes, cut into 1-inch pieces 
• 2 tablespoons olive oil
• salt and freshly ground pepper
• 1/4 cup (2 oz) Dijon mustard
• 2 tablespoons dry mustard
• 4 salmon fillets, about 6 oz. each, skin removed
• 4 tablespoons panko or fresh bread crumbs
• 1/4 cup chopped fresh flat-leaf parsley

DIRECTIONS:

1. Preheat the oven to 375 degrees F.
2. In a large roasting pan, toss the potatoes with the olive oil and season with salt and pepper.  Spread the potatoes evenly in the pan.  Roast until the potatoes are golden, about 10 minutes.
3. Meanwhile, in a small bowl, stir together the Dijon and dry mustards.  Coat one side of the salmon fillets with the mustard mixture, then sprinkle evenly with the panko, gently pressing to adhere.  
4. Arrange the fillets in the pan, breaded side up, next to the potatoes.  Bake until the fillets are barely opaque, the topping is golden brown, and the potatoes are tender, 15-18 minutes.  Arrange the salmon fillets alongside the potatoes on a platter or individual plates, sprinkle with the parsley, and serve.  

-Derek

William Sonoma's Banana Bread

Chocolate Chip Banana Bread
from the William Sonoma website


INGREDIENTS:

• 1 2/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3 medium very ripe bananas, peeled
• 2/3 cup sugar
• 1/3 cup vegetable oil
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup mini semi-sweet chocolate chips

DIRECTIONS:

1. Preheat an oven to 350°F. Grease an 8 1/2-by-4 1/2-inch metal loaf pan with butter.
2. In a bowl, using a wooden spoon, stir together the flour, baking powder, salt and baking soda. 
3. In a large bowl, smash the bananas with a fork. Add the sugar, oil, eggs and vanilla and beat with the wooden spoon until well blended.
4. Add the flour mixture to the banana mixture and stir just until blended.
5. Scrape the batter into the prepared pan, spreading it evenly with the wooden spoon. Put the pan in the oven and bake until a toothpick inserted into the center of the bread comes out with just a few crumbs clinging to it, about 45 minutes. 
6. Gently run a table knife along the inside edge of the pan to loosen the bread from the sides. 
7. Using oven mitts, turn the pan on its side and slip the loaf out onto the wire rack. Let the loaf cool for 15 minutes before serving. Makes 1 loaf.

-Alyssa

William Sonoma's Salmon with Spring Vegetables

Salmon with Spring Vegetables
from William Sonoma's One Pot of the Day (2012)



INGREDIENTS:

• 1 cup dry white wine
• 1/2 cup vegetable broth
• 1/2 small yellow onion, sliced
• 3 sprigs fresh tarragon
• salt and freshly ground pepper
• 4 salmon fillets, about 6 oz each
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1 Tbsp unsalted butter
• 1 Tbsp olive oil
• 2 leeks, white and pale green parts, cut into 2-inch matchsticks
• 2 cups (10 oz) fresh or thawed frozen peas
• grated zest and juice of 1/2 lemon
• minced fresh chives for garnish

DIRECTIONS:

1. In a slow cooker, combine the wine, broth, onion, and tarragon.  Stir in 1/2 cup water, 1/2 tsp salt, and several grindings of pepper.  Cover and cook on the low setting for 30 minutes.  Add the salmon, re-cover, and cook for 1 hour.  The fish should be opaque throughout, firm, and very tender.  
2. About 15 minutes before the fish is ready, bring a saucepan of salted water to a boil.  Add the asparagus and cook until just tender, about 6 minutes.  Drain and refresh with cold water, and drain again.  
3. In a large frying pan, melt the butter with the oil over medium heat.  Add the leeks and saute for 2 minutes.  Add the peas and cook for 1 minute, then add the asparagus and saute until heated through, 1-2 minutes.  Stir in the lemon juice and remove from the heat.  
4. Transfer the salmon to a platter.  Use the braising liquid to moisten the fish, if desired.  Arrange the vegetables around the salmon.  Sprinkle with the lemon zest and chives, and serve.

-Derek

William Sonoma's Baked Rigatoni

Baked Rigatoni with Fennel, Sausage, & Peperonata
from WIlliam Sonoma's One Pot of the Day (2012)


INGREDIENTS:

• 2 tbsp EVOO, plus more for greasing
• 1 lb. rigatoni
• 1 fennel bulb
• 3/4 lb sweet Italian sausage, casings removed, crumbled
• 1 each red, yellow, and orange bell pepper, seeded and cut into matchsticks
• salt and freshly ground black pepper
• 1 tsp sugar
• 1 tbsp red wine vinegar
• 1 cup (8 oz) prepared tomato sauce
• 1 1/2 cups (12 oz) heavy cream
• 2 cups (8 oz) shredded fontina cheese
• 1/4 cup grated Parmesan

DIRECTIONS:

1. Preheat the oven to 425 degrees F.  Lightly oil a 9x13 inch baking dish.
2. Bring a pot of salted water to a boil.  Add the pasta and cook until al dente, 7-8 minutes, or according to package directions.  Drain and place in a large bowl.
3. Remove and discard the stalks and core from the fennel bulb and dice the bulb.  in a frying pan, heat 1 Tbsp of oil over medium heat.  Add the crumbled sausage and cook, stirring occasionally, until lightly browned, 3-4 minutes.  Add the fennel and cook, stirring, until tender, 4-5 minutes.  Add to the bowl with the pasta.
4. Add the remaining 1 Tbsp oil to the pan, along with the bell peppers and a pinch each of salt and black pepper.  Cook, stirring occasionally, until the bell peppers are tender with a bit of a bite, 3-4 minutes.  Add the sugar and vinegar and continue cooking until the vinegar has reduced to a syrup, 1-2 minutes. Add the tomato sauce and cream and cook, stirring, until lightly thickened, 4-5 minutes.  Transfer to the bowl with pasta, add the fontina, and stir well.
5. Pour the pasta mixture into the prepared dish and top with the Parm.  Bake until the top is golden brown and the sauce is bubbling around the sides, 10-15 minutes.  Serve directly from dish.  

-Derek