Sheet pan suppers are one of my favorite kinds of one-dish dinners. What could be easier than tossing the protein and vegetables in oil and roasting them until cooked through and delicious? I make them all the time, sometimes based on what’s in my fridge, and sometimes inspired by recipes. I seldom make the same combination twice. This week’s recipe for Cook the Book Fridays was yet another version: Sheet-Pan Supper: Balsamic Chicken with Baby Potatoes and Mushrooms.
The Everyday Dorie recipe was straightforward: chicken, mushrooms, and baby potatoes strewn with herbs and roasted. Not so different from what I’ve made before. I’m not sure I’d make this exact recipe again, though I’m still sold on sheet pan suppers. My main takeaway from Dorie’s version is the addition of balsamic vinegar. I really liked the extra tang.
I was travelling this month, so I missed the earlier February recipe: Chickpea-Tahini Salad. Once home, I had a chance to catch up. Based on advice from Katie of Prof Who Cooks, who I saw in my travels, I made a smaller batch. I used just a single can of chickpeas and reduced the other ingredients by about one-third. I really loved the thick herby tahini-forward dressing. Much nicer than the more typical vinaigrette. The chickpea salad was delicious as a side or on top of a green salad. I’d make this one again.
You can see other recipe reviews from my blogger friends from Cook the Book Fridays by following their links for the chicken here and the chickpea salad here. Recipes can be found in Dorie Greenspan’s Everyday Dorie.
That’s all I have to say right now. Short and sweet. See you next time!
Based on the multitude of blogs in Internet land, it’s easy to feel inadequate in the kitchen. So many bloggers project an image of detailed menu planning, access to picture-perfect locally grown seasonal ingredients, and impeccable housekeeping. I realize it could be illusion, but it highlights my own reality of day-to-day (sometimes last minute) meal planning, a clean but “lived in” kitchen, and the ever-present feeling of trying to catch up.
True confessions: being part of a cooking group like Cook the Book Fridays, I like that the various recipe selections eliminate a decision to be made, though I’m always losing track of the schedule. My lack of pre-planning means that I often don’t think about how to incorporate these recipes into our meals in a logical way.
This week’s recipe for French Lentil Salad with Goat Cheese and Walnuts is a side dish that could go with almost anything. I adore lentils, especially the tiny French lentils. If you take care not to overcook them, they are perfect in a salad. I’ve made lentil salads similar to David Lebovitz’s recipe from My Paris Kitchen, but there are a few takeaways that I particularly liked with this recipe. For example, I usually add raw crunchy vegetables (i.e. carrots, celery, and red onion). In this recipe, they are added the pot of lentils for the last few minutes of cooking. The veggies retain their crunch but the brief cooking softens them ever so slightly for a texture that feels just right. Minced shallots in the dressing add an extra oniony note. The toasted walnuts were also a delicious touch.
While the goat cheese was complementary to the flavors, I think I might have liked the salad more without it. It would keep a little better too. Goat cheese is also the only ingredients that isn’t reliably on-hand in my fridge, allowing this to be made on a whim. Overall, this is a nice version of lentil salad that I might make again.
Speaking of lack of planning, I also made the Hummus that my friends made a couple of weeks ago. I made it on time, but didn’t have a chance to write a post about it. Wow! I’ve been making hummus for decades, but there is something about this recipe that takes it to a new level. It could be the ridiculous step of peeling the chickpeas, which sounds extraordinarily fussy. I’ve been reading that peeling them results in a silkier texture, but it’s time-consuming. I used canned beans (related to lack of planning) so I talked myself into the peeling step. It turned out to be easier than I thought. And the hummus turned out extra creamy. I did have to add at least half a cup of liquid to move it beyond pasty, but I was thrilled with the end result. David’s recipe had many suggestions for adorning the hummus. I sprinkled my bowl with sumac and toasted pumpkin seeds and the all-important glug of olive oil. This is hands-down the best hummus I’ve made at home. At some point, I’ll try it with home-cooked chickpeas. In the meantime, I stocked up on cans of chickpeas to make more.