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Chase Away the Sunday Scaries with This Comforting Supper

Sunday night dinner is one of our favorite meals to prepare. When Monday is on the horizon and Friday seems oh-so far away, a chance to enjoy time in the kitchen over a solid dinner is exactly what’s needed. Given that it is in fact Sunday Supper Day, we’ve got the perfect menu (cooking timeline included!) for you to whip up on this typically fearful Sunday. Sunday Scaries, be gone!

THE MENU (serves 4-6)

Roast Chicken
Roasted Green Beans
Roasted Apple and Fennel Salad with Cider Vinaigrette
Chocolate Brioche Bread Pudding

THE TIMELINE

Preheat the oven and prepare your ingredients
Pop that bird in the oven
Whisk up your French vinaigrette
Assemble your bread pudding (and be sure to taste test the chocolate for quality control, of course)
Remove the chicken, let it rest, and admire it in all its golden glory
Roast the vegetables
Carve the chicken, get the bread pudding into the oven, and serve dinner
Dig into dessert while chasing away the Sunday Scaries

Roast Chicken

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INGREDIENTS
1 large chicken (about 6 pounds)
1 ½ pounds Yukon Gold or Red Bliss potatoes
½ lemon
4 sprigs fresh thyme
2 tablespoons extra-virgin olive oil
2 tablespoons French Herb Rub (see below)
Kosher salt and freshly ground black pepper

INSTRUCTIONS
- Preheat the oven to 450F.
- Remove the chicken from the fridge and bring to room temperature, about 30 minutes. Cut the potatoes in ¼ inch slices.
- Pat the chicken as dry as possible, both inside and out. Generously season the cavity with salt and pepper, then stuff it with the lemon half and thyme sprigs. Place the chicken breast-side up on a cutting board and use kitchen twine to tightly tie the legs together. Rub the outside of the chicken with the olive oil, then season all over with the herb rub and salt and pepper.
- Arrange the potato slices in an even layer in the bottom of a larger ovenproof sauté pan or roasting pan. Season with salt and pepper. Place the chicken on top of the potatoes, or on a roasting rack set over the potatoes if using a roasting pan. Roast on the bottom rack of the oven until the skin golden, and the juices run clear, about 1 hour 15 minutes.
- As soon as the chicken has roasted, remove from the pan and set on a cutting board, loosely cover with foil, and allow to rest for about 15 minutes before serving.
- Cut off and discard the kitchen twine. Using a carving knife or chef’s knife, cut between the thigh and the breasts the remove the legs. Cut between the thigh and the drumstick, in between the joint, to separate the legs into 2 pieces. Starting at the breast bone, slice off each breast. Arrange on a platter with the potatoes.

French Herb Rub Ingredients
1 tablespoon dried thyme
2 teaspoons dried oregano
2 teaspoons dried rosemary
2 teaspoons dried tarragon
1 teaspoon ground fennel
1 teaspoon dried marjoram
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Roasted Green Beans

INGREDIENTS
¾ pound green beans
3 tablespoons walnuts
1 ½ tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

INSTRUCTIONS
- Preheat oven to 425F.
- Trim the ends off the green beans. Roughly chop the walnuts.
- On a baking sheet, toss the green beans with the olive oil and salt and pepper. Arrange in a single layer and roast until bright green, about 10 minutes. Remove the baking sheet from the oven and shake the pan. Scatter over the walnuts and return to the oven until green beans are browning in spots and the walnuts are toasted and fragrant, about 5 minutes longer. Serve warm or at room temperature.

Roasted Apple and Fennel Salad

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INGREDIENTS
1 small bulb fennel
1 Gala or Honeycrisp apple, unpeeled
3 sprigs fresh flat-leaf parsley
3 ½ tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1 ½ teaspoons Dijon mustard
3 cups arugula
Kosher salt and freshly ground black pepper

INSTRUCTIONS
- Preheat the oven to 425F.
- Trim off the fennel stalks. Halve the bulb and cut out the tough core. Cut into ¼-inch-thick slices. – Cut the apple into ¼-inch-thick slices. Roughly chop the tarragon leaves. Pick the parsley leaves off the stems.
- On a baking sheet, toss the fennel and apple with 2 tablespoons of the olive oil and salt and pepper. Arrange in a single layer and roast until tender, about 15 minutes.
- While fennel and apple roast, in a large bowl, whisk together the vinegar and mustard. While whisking, pour in the remaining 1 ½ tablespoons olive oil until combined. Taste the dressing and add salt and pepper as needed.
- Add the arugula, parsley, tarragon, and roasted apple and fennel to the dressing and toss to coat. Taste the salad and season with more salt pepper as needed.

Chocolate Brioche Bread Pudding

INGREDIENTS
About ½ tablespoon unsalted butter, for greasing the baking dish
4 large eggs
1 teaspoon vanilla extract
2 ½ cups whole milk
½ cup sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
½ cup semisweet chocolate chips
8 brioche rolls

INSTRUCTIONS
- Preheat the oven to 350F. Grease a medium baking dish with butter and set aside.
- Cut the brioche into large dice. In a large heatproof bowl, whisk together the eggs and vanilla. In a medium pot, combine the milk, sugar, cinnamon, and nutmeg. Bring to a simmer over medium heat, stirring to dissolve the sugar. When small bubbles appear on the surface, remove from the heat.
- While whisking, slowly pour the milk mixture into the egg mixture until smooth.
- Arrange the brioche cubes in an even layer in the prepared baking dish, then pour the custard over them. The bread should be two-thirds submerged. Set aside to soak for 10 to 20 minutes.
- Bake the bread pudding until golden on top and the custard is set, 35 to 40 minutes. Remove from the oven and allow to cool for 5 minutes. Serve warm or at room temperature.

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