Laurie Colwins Squash Tian Recipes

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LAURIE COLWIN'S BAKED MUSTARD CHICKEN



Laurie Colwin's Baked Mustard Chicken image

This old-school chicken, Sunday-night-supper chicken, even dinner party chicken, is baked for about two hours (yes, you read that correctly: two hours) until its bread crumb-coated skin is crisp - yet the meat miraculously maintains its moisture. The recipe, adapted from the great food writer Laurie Colwin, is so simple to make that her original version was written out in a brief paragraph, casually instructing the home cook to coat the chicken with mustard, garlic, a little thyme, a pinch of cinnamon. We have adapted the recipe to include measurements and more specific direction, but that shouldn't stop you from absorbing her nonchalance and confidence as you make it, the certainty that it will turn out delicious every time. (The New York Times)

Provided by The New York Times

Categories     dinner, easy, weekday, main course

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 9

3/4 cup Dijon mustard
1 clove garlic, minced
1 teaspoon dried thyme
1/4 teaspoon ground cinnamon
Salt and black pepper
2 cups fine dry unseasoned bread crumbs
2 chickens, 2 to 3 pounds each, quartered, rinsed and dried
1 tablespoon sweet paprika, or as needed
3 tablespoons butter, cut into small pieces

Steps:

  • Heat oven to 350 degrees. In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and 1/2 teaspoon black pepper. Place bread crumbs in another large bowl.
  • Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in a large, shallow baking pan.
  • Dust the chicken with paprika and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 2 hours. (Depending on the oven, the size of the pan and the size of the chickens, baking time may be as long as 2 1/2 hours.) Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 772, UnsaturatedFat 28 grams, Carbohydrate 30 grams, Fat 48 grams, Fiber 4 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1059 milligrams, Sugar 3 grams, TransFat 0 grams

LAURIE COLWIN'S GLUTEN FREE FRIED CHICKEN



Laurie Colwin's Gluten Free Fried Chicken image

Make and share this Laurie Colwin's Gluten Free Fried Chicken recipe from Food.com.

Provided by Gardenforhealth

Categories     Whole Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 three pound chicken, cut into parts Cut breast into 4 small pieces
1 cup milk or 1 cup water
1 cup chickpea flour
1 cup quinoa flour (have had good luck using 2cups of Bob's Red Mill Gluten Free four.)
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon smoked paprika
1 teaspoon cayenne (optional but I recommend it.)
3 cups oil (for frying)
light sesame oil, 1/2 a cup

Steps:

  • Chicken pieces should be roughly the same size - this means that you should cut breasts into quarters. If you don't quarter the breast, you'll end up with large underdone pieces.
  • The chicken should be put in a dish and covered with a little water or milk, which will help keep the flour on (I use water). Let the chicken stand at room temperature - it is a bad idea to put cold chicken into hot oil!
  • Put the flour in a deep, wide bowl and season with salt, pepper, and optional smoked paprika and cayenne. Laurie recommends paprika because she adores paprika and feels it gives the chicken a smoky taste and beautiful color. You really must try the smoked paprika, you won't want to make this chicken any other way.
  • Mix the chickpea flour, quinoa flour, xanthan gum, baking powder, salt, pepper, paprika, and cayenne in a bowl. Mix well and then sift together to make sure everything is completely distributed.
  • Now, coat the chicken with the flour. To do this, lay a few pieces of chicken in the bowl and "pack the flour on a if you were a child making sand pies. Any excess flour should be packed between the layers. It's important to make sure that every inch of chicken has a nice thick cover.".
  • Let the chicken sit while you work with the frying oil. Laurie says that many folks recommend frying chicken in Crisco, but she prefers Wesson oil with about one-quarter part light sesame oil mixed in, which gives the chicken "a wonderful taste and is worth the extra expense." I just use peanut oil.
  • The oil should come up to just under the halfway mark on your chicken fryer - say, about 1 to 1-1/2 inches deep. Over a medium flame, heat the oil to 360°F (182°C) (or until a piece of bread on a skewer fries as soon as you dip it on).
  • Carefully slip into the oil as many pieces as will fit in the pan. Laurie says that the rule is to crowd the pan a bit. Turn the heat down to medium-low and cover the pan. She says, "the idea of covering frying chicken makes many people squeal, but it is the only correct method. It gets the chicken cooked through." Ed. note: don't mess with your chicken while it's cooking. Poking and prodding will knock off your coating... so just let it alone!
  • The chicken must be just done to that it is crispy but still juicy. She recommends about six minutes per side, turning only once. Dark meat will take a little longer, and use a sharp form to test the chicken to see if it's done - when the chicken just slips off the fork, it is done inside.
  • Take off the lid and turn up the heat to medium-high. Fry the chicken until it is "the color of Colonial pine stain - a dark honey color.".
  • Remove the chicken from the oil and set it on a platter, then put the platter in the oven. If your oven has a gas pilot light, that should be enough heat. If you have an electric oven, flip it on ahead of time to the lowest setting and turn it off after two minutes. Let the chicken sit until it has cooled to a warm temperature. She doesn't specify how long, though I let mine sit for at least half an hour.
  • At this point, she says "You have now made the perfect fried chicken," and that every time you make this recipe it will get even better.

Nutrition Facts : Calories 1214.8, Fat 123, SaturatedFat 18.4, Cholesterol 62.4, Sodium 531.2, Carbohydrate 11.6, Fiber 2, Sugar 1.7, Protein 19

LAURIE COLWIN'S SQUASH TIAN



LAURIE COLWIN'S SQUASH TIAN image

Categories     Side     Bake     Vegetarian     Quick & Easy     Halloween     Dinner     Casserole/Gratin     Squash     Fall

Yield 8 people

Number Of Ingredients 7

5-6 cups butternut squash, (or delicata), peeled, seeded, and cut into 1" squares
1/4 cup flour
1/2 cup Parmesan cheese
1 large garlic clove, finely minced
1 teaspoon salt
freshly ground black pepper, to taste
1/4 cup olive oil

Steps:

  • Preheat the oven to 400°. Put the flour in a bag and shake the squash in the flour; discard any extra flour that does not adhere to the squash. Transfer the squash to a greased shallow casserole dish; the squash pieces can be close together, but should be in one layer. Sprinkle the squash with the cheese, and then the garlic; add salt and pepper. Drizzle the olive oil over all; toss lightly. Bake for about 20 - 30 minutes or until the squash is tender when pierced with a fork and crispy on the outside.

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