Sheet pan cooking: Gochujang Chicken, Za’atar Chicken, Roast Rhubarb Chicken

Three Seasonal Recipes of the Summer
Hello there! I'm not sure there is still anyone checking this, as I have been so negligent. But I am still cooking and making discoveries every day and I want to share them with you. Unfortunately, my busy schedule and my poor work habits have stopped me from updating since Thanksgiving, which is just wrong!

As some of you know, I have been a private chef to a great family with very specific dietary needs for the past two years and I have learned so much about alternative ingredients in cooking and baking. I love a challenge! So here are three recipes which started as recipes from the New York Times recipe website which I have modified and—I think—improved. I love the idea of throwing everything on a sheet pan, popping it into a hot oven, and—like magic—dinner is ready!

Great in theory, but the reality is different ingredients take different amounts of time. So you're better off staggering when you add each ingredient and have them all finish at the same time. That being said, once you have a good understanding of how things cook, you can get really creative. (BTW, I could not find my photos of these dishes so you get a pic of this weird tattooed bunny mannequin instead. I am full of sheet!)

Gochujang chicken

Ingredients
4 tablespoons gochujang (spicy Korean chili paste)
3 tablespoons soy sauce or coconut aminos
1 one-inch piece of fresh ginger, peeled and grated (about 1 tablespoon)
4 tablespoons neutral oil, like grapeseed or canola, plus more for drizzling
2 pounds squash, such as butternut, acorn, or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)
1 pound turnips, trimmed and cut into 2-inch pieces (about 3 1/2 loose cups)
10 scallions, ends trimmed, green and white parts separated, but not chopped
Kosher salt
2 1/2 to 3 pounds bone-in, skin-on chicken thighs
1 bunch radishes (about 10 ounces), trimmed
2 tablespoons rice vinegar
1 tablespoon sesame oil (optional)

Procedure
Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to an oiled rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up on another baking sheet. In the original recipe it was all on one sheet but I found the vegetables got soggy, followed by mushy, so I separated it.

Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes. Check your chicken and make sure it is done. Skin should get crispy and dark.

While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.

Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

Za’atar chicken

Ingredients 6 garlic cloves, finely grated, pressed, or minced
2 lemons, zested
1 cup plain whole-milk yogurt
1/4 cup chopped fresh cilantro, plus more sprigs for garnish
4 tablespoons extra-virgin olive oil, plus more for serving
2 tablespoons za’atar, plus more for serving
1 tablespoon chopped fresh oregano or marjoram, plus more sprigs for garnish
1 3/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 1/4 pounds boneless, skinless chicken thighs
1 pound tiny potatoes cut in half

Procedure In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za’atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight. Overnight is way better.

When ready to cook, heat your oven to 425. Remove chicken from bowl, shaking off any excess marinade, put on oiled sheet pan, along with the potatoes which have a drizzle of olive oil and salt on them. Cook for should take 25-30 minutes. Make sure to mix it a little and check that the potatoes are tender.

While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use). To serve, place chicken and potatoes on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.

Rhubarb Roasted chicken

Ingredients
1 3/4 pounds bone-in, skin-on chicken thighs
1 teaspoon ground coriander
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large red onion, cut into 1/2-inch-thick wedges
5 thyme sprigs
3 tablespoons extra-virgin olive oil, plus more as needed
8 ounces rhubarb stalks, sliced into 1-inch pieces (about 2 cups)
3 tablespoons honey, plus more to taste
1/2 cup cilantro or mint leaves and tender stems

Procedure
Heat oven to 425 degrees and line sheet pan with parchment paper. Pat chicken dry with paper towels and season all over with coriander, 1 teaspoon salt and 1/4 teaspoon pepper.

Place onion wedges on the prepared sheet pan and lightly season with more salt and pepper. Add chicken and thyme sprigs to the pan and drizzle 3 tablespoons oil over everything. Toss until well coated, then spread chicken and onions in a single layer. Roast for 30 minutes.

While the chicken is in the oven, combine rhubarb and 3 tablespoons honey in a medium bowl. Lightly drizzle with oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.

Remove chicken from oven and carefully spoon rhubarb onto the hot pan around the onions and chicken. Continue roasting until the chicken is cooked through, and the rhubarb and onion are tender and caramelized, 15 to 20 minutes longer, tossing the rhubarb and onions (not the chicken) once about halfway through.

Stir the rhubarb and onions very well, making sure to incorporate all the browned bits and chicken juices from the bottom of the pan (this is the tastiest part). Then sample a piece of rhubarb. If it’s very tart, drizzle with a little more honey, tossing well. Serve chicken with rhubarb-onion mixture garnished with herbs.

Plum and Ginger Soda

Refreshing Beverage of the Week
The purple plums are really fantastic right now — the ones on my tree are almost ripe! So, I am in the plum mood, and I thought: why not do a drink with them? Just because I can't eat ginger doesn't mean you can't.

Ingredients
2 ripe plums, skin on, chopped
3 cups water
1 tablespoon fresh ginger, peeled and sliced
3/4 cup sugar
1 can club soda

Procedure
Bring water to a boil. Toss in chopped plums, reduce heat, and simmer until plums are cooked and mushy and the liquid is bright red, about 15 to 20 minutes. In the last 5 minutes of simmering, toss in ginger slices. Turn off heat and stir in sugar until fully dissolved. Let cool. Strain liquid and discard solids. Add ice cubes to each glass and fill with plum syrup to two thirds of the way. Top with club soda, give each glass a stir, and serve. Needless to say a shot of liquor in this wouldn't hurt — maybe some vanilla-scented vodka?

Peanut Ginger Sesame Cookies

The Altitude Adjustment Section
I didn’t get to this recipe the other day and its very good — and even vegan!

Ingredients
2 1/4 cup AP flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/2 cup vegetable shortening
1/2 cup chunky peanut butter
1/4 cup brown rice syrup
1 1/4 cup granulated sugar
1/2 cup soy milk
1 teaspoon vanilla
1/2 teaspoon almond extract
5 ounces candied ginger, diced fine
1/3 cup white sesame seeds
1/3 cup black sesame seeds

Procedure
Preheat oven to 350. Line 2 cookie sheets with parchment or lightly grease. Sift together the flour, powder, soda, salt, ginger and cinnamon and set aside. In your electric mixer cream together the shortening for about 3 minutes and then add the peanut butter, rice syrup, sugar, soy milk, and extracts. Mix well for 4 minutes more. Now using a spatula stir in the flour mixture then add chopped ginger. You will be making very firm dough, which will require you to use your hands to get it all mixed. Roll dough into walnut size balls and then roll in sesame seeds. Place on cookie sheet 1 1/2 inches apart. Flatten cookies slightly with your hand and then bake 10-12 minutes for chewy cookies or 14 minutes for crunchy cookies. Allow to cool a few minutes on sheet pan before moving cookies.

Double Gingerbread Cookies

The Altitude Adjustment Section
Susan Purdy — the master of high altitude baking — is coming to town in February, so I thought I would do one of her recipes today. Double Gingerbread cookies are very festive and you can dress them up all sorts of ways. Even cookies are slightly altitude-affected so I always go to the master for perfect results!

Ingredients
8 tablespoons (1 stick) unsalted, room temperature butter
1/2 cup dark brown sugar (packed into cup)
1/2 cup molasses
1 room temperature egg
3 cups plus 1 tablespoon AP flour (more if needed for rolling out)
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
2 1/2 teaspoons ground ginger
1 tablespoon grated fresh ginger

Procedure
Preheat your oven to 350. In the bowl of your electric mixer, cream the butter and the sugar. Next beat in the molasses and the egg. Set the sifter over the bowl and add the flour, salt, spices, and soda. Sift into the butter mixture. Now slowly mix into the butter. If the dough feels too sticky to work with, add an extra tablespoon of flour, up to 4 tablespoons max.

Working with 1/3 of the dough at a time, refrigerate the rest until needed. Roll dough out to about 1/8 inch thick on baking parchment which has been lightly floured. Dip your cookie cutters in flour to prevent sticking. And cut out fun shapes. Remove the dough between shapes with a small spatula and then pick up the parchment and place on a cookie sheet. Feel free to re-roll the scrapes and use all the dough. Bake for 8-10 minutes. They should get slightly brown around the edges.

If you want to decorate them, just mix confectioners sugar with a little lemon juice till it is super thick and put it in a pastry bag with a tiny tip then you can draw happy faces on your gingerbread men and women.

Chimmichurri, Spicy Sweet and Sour Sauce, and Toasted Pumpkin Seed Sauce

Seasonal Recipe of the Week
Sauces are the difference between “Oh. Another piece of grilled chicken,” and “My! Doesn’t this look special!” All three recipes can be made ahead of time and stored ‘til needed.

Chimmichurri

Ingredients
1/4 cup olive oil
2/3 cup white wine vinegar
3 tablespoons sherry
3/4 cup fresh cilantro, chopped
1 cup parsley chopped
3 tablespoons fresh oregano, chopped
3 tablespoon fresh lemon juice
6 large cloves garlic, chopped
1 shake of red Chile flakes
Salt and pepper to taste

Procedure
Put everything but the oil in the blender or food processor and pulse till smooth. Then while machine is running, add the oil in a slow steady stream.

Spicy Sweet and Sour Sauce

Ingredients
2 1/2 tsp. cornstarch
1 c. cold water
4 tbsp. sugar
5 tbsp. brown sugar
4 tbsp. ketchup
1/3 c. green onions cut in 1-inch lengths
1/4 tsp. red hot pepper flakes or Tabasco sauce, optional
1/3 c. fresh ginger, finely shredded
1/2 tbsp. dry sherry wine
2 tbsp. sesame oil

Procedure
Combine cornstarch and 1/4 cup water. Stir in remaining water. Stir in white sugar, brown sugar and ketchup. Set aside. Heat 1 teaspoon sesame oil in a small saucepan. Add onion, pepper and ginger. Mix thoroughly and then add wine. Cook for 1 minute or until flavor from ginger becomes aromatic. Add onion, pepper, ginger, wine and sesame oil. Cook until it boils, reduce heat and stir constantly. Slowly add the cornstarch mixture and cook for about 1 more minute. Add 1 teaspoon sesame oil to finish off.

Toasted Pumpkin Seed Sauce

Ingredients
1 large onion, chopped
3 tablespoons olive oil
1 teaspoon ground cumin
Salt and pepper to taste
3 cloves chopped garlic
1 diced Jalapeno
1 cup pumpkin seeds
3 slices white bread, crusts removed and cut into small pieces
1 cup half and half with 1 teaspoon Knorr chicken base mixed in
1 cup water
3 shakes Tabasco (optional heat)

Procedure
In a large sauté pan, heat the olive oil then add the onions, garlic, Jalapeno, and cumin. Cook till onions are tender. Then add the pumpkin seeds and cook till seeds appear toasted and brown. Next add the bread cubes and cook till the bread starts to brown and absorbs all the oil in the pan. Now add the half and half and stir and cook till it reduces by half. Now put the whole thing into the food processor and mix till a smooth paste forms. Add water to thin to a sauce consistency. Adjust seasonings.

The Ginger Cooler

Refreshing Beverage of the Week
I spoke to my pal Nouf and got the details for her amazing beverage!

Ingredients for two drinks
2" piece of English cucumber, sliced very thinly
12 mint leaves, a few more if you have them
3 oz. good cognac (if all you have is domestic brandy or dark rum, use that)
2 oz. Velvet Falernum
I juicy lime (about 2 oz. lime juice), plus lime wedges for garnish
1 bottle Maine Root ginger beer

Procedure
Muddle the cucumber and mint with the Velvet Falernum in a shaker. Add ice, cognac and lime juice and give it a good, long shake. Pour over ice into highballs and top with a half bottle of the ginger beer. Garnish with lime wedge.

Ginger Pomegranate Champagne Cocktail

Refreshing Beverage of the Week
I find sipping a refreshing cocktail while cooking makes the whole process that much less stressful. Here is an elegant cocktail, which is full of antioxidants and it looks festive as well!

Ingredients
1 cup Pomegranate juice
1 tablespoon sugar
1 1/2 inch-thick slice fresh ginger
4 tablespoons fresh orange juice
2 teaspoons Grand Marnier
1 750-ml bottle brut Champagne or sparkling wine, chilled

Procedure
Combine pomegranate juice, sugar, and ginger in a pan over high heat until mixture is reduced to 1/3 of a cup. Stir constantly. Set aside until cool and remove ginger. Pour 4 tsp. of pomegranate syrup, 1 tbsp. orange juice, and 1/2 tsp. Grand Marnier into each of four Champagne flutes. Top off carefully with champagne and enjoy!

Bread and Butter Ginger pudding

The Altitude Adjustment Section
Today I thought I would give you a recipe by an author who I am currently really enjoying. She's a Brit named Nigella Lawson, she doesn't lower the fat content of any of her dishes, and she is known for sticking her sexy fingers in the pot for a taste. It's old-fashioned home cooking European style, and it's great on occasion. This recipe is for bread and butter pudding, laced with ginger jam. By the way, Kaune's has the best jam selection in town.

Ingredients
6 tablespoons unsalted butter
1/3 cup golden raisins
3 tablespoons dark rum
10 slices whole wheat bread
10 tablespoons Ginger marmalade
4 egg yolks
1 egg
3 tablespoons sugar
2 1/4 cups heavy cream
3/4 cup plus 2 tablespoons milk
1 teaspoon ground ginger
2 tablespoons Demerara or brown sugar

Procedure
Preheat oven to350. Grease a shallow 1 1/2 quart baking dish with butter. Put the raisins in a small bowl, pour rum over top and microwave them for 1 minute then let them stand and absorb the rum. Take the whole wheat bread and spread with butter and jam, making sandwiches. Use 2 tablespoons in each sandwich. No skimping! You should have some butter left over to go on the top at the end. Now cut sandwiches into triangles and fit them in the bottom of your pan, Pack them in tight and sprinkle raisins and rum over the top. Whisk the egg yolks and whole egg with the sugar and add the cream and the milk. Pour over the bread and let soak 10 minutes. If any crusts are sticking out above the liquid line, schmear them with remaining butter. Mix the ground ginger and the brown sugar together and sprinkle over the top. Bake for 45 minutes or until custard has set and puffed. Let sit for 10 minutes — it will sink a bit — and spoon into bowls. Of course, Nigella being English, she serves this with custard. You could also garnish with fresh whipped cream. Damn, this is a great one! It should serve 6, so don't be a pig!

Gingered Apple Sparkler

Angela's Refreshing Beverage of the Week

Ice
1 1/2 oz. citrus vodka
1 1/2 oz. sour apple liqueur
splash of angostura bitters
4 oz. chilled ginger beer
1 maraschino cherry

Fill a cocktail shaker with ice. Add the vodka, liqueur and bitters; shake well. Strain into an ice-filled highball glass. Top with the ginger beer and the cherry. Enjoy!

Carrot Ginger Fritters

Seasonal Recipe of the Week
Here's another fritterlicious treat for you to try!

Ingredients
4 cups grated carrots
3 tablespoons minced fresh ginger
1/2 cup chopped chives
1/2 cup finely diced red pepper
1 teaspoon salt
2 eggs
1/2 cup flour
1 teaspoon baking powder
1 teaspoon black pepper

Procedure
Combine carrots, ginger, chives, and red pepper in a medium bowl. Add eggs and lightly mix. Combine flour and baking soda and stir into carrot mixture. Form mixture into little balls or patties and fry in hot oil. Cook till they are golden brown (which only takes a few moments) and serve. This goes great with a simple Asian dip. I just mix together soy sauce, rice wine vinegar, some orange juice concentrate and some water to dilute. If you want some heat, stir in some Szechwan pepper flakes.