Sheet Pan Roasted Chicken with Fennel, Orange and Rosemary

This recipe was inspired by an old friend, who first introduced me to roasted fennel years ago while working on a recipe for a magazine assignment. That recipe seems to have dropped off the face of the internet, so instead, my starting point was The Kitchn’s Roasted Chicken Thighs with Fennel & Lemon.

For a vegetarian version, try tossing the roasted veggies with cannellini beans (one can, drained and rinsed).

Serves 4

Ingredients

4-6 bone-in, skin-on chicken thighs
zest and juice of 1 large orange
1 tbsp olive oil
1 tbsp white wine vinegar
2 tbsp fresh rosemary, chopped
3 cloves garlic, minced
1 1/2 tsp kosher salt
2 small fennel bulbs, sliced into 1/2-inch wedges
2 carrots, cut on the diagonal in 1/2-inch slices
1 red onion, sliced into 1/2-inch wedges
black pepper

In a medium bowl, mix orange zest and juice, olive oil, vinegar, rosemary, garlic and salt. Add chicken, then cover and refrigerate for a few hours (30 minutes minimum).

Preheat oven to 425 degrees. In a large bowl, combine fennel, carrots, onion and chicken mixture. Toss to coat veggies in the marinade.

Using a slotted spoon, transfer chicken pieces and veggies to an oiled sheet pan in an even layer. Season with fresh-ground pepper.

Roast until the chicken reaches an internal temperature of 165 degrees, about 40-45 minutes. Veggies should be tender and brown on the edges.

Pictured: Pyrex Holiday Casserole 024 Round Casserole; Pyrex Lime 909 Rimmed Pie Plate;  Pyrex Dessert Dawn Yellow 209 Rimmed Pie Plate

 

Thrifted Find: Arcopal French Hen

I got interested in Arcopal because I heard it referred to as French Pyrex. And while it’s pretty similar to vintage Pyrex — milk glass, oven safe, cute patterns, etc. — the only real connection is that the manufacturer, Arc International, was licensed to sell Pyrex in Europe for a time. Arcopal is a separate brand introduced by the company in 1958.

I haven’t been able to find any pattern references for Arcopal, but most people seem to call this design French Hen. I got this casserole dish from Goodwill’s online auction site, which is full of temptations for the impatient thrifter. Word to the wise: Beware of shipping charges when shopping there (or on eBay for that matter), as they can be exorbitant.

 

Sauteed Kohlrabi and Spinach

This was my first time trying kohlrabi — I ordered some from¬†Imperfect Produce¬†this week just for fun. Turns out my whole family really liked it (even my 5-year-old)! Kohlrabi tastes a lot like broccoli stems, only a little sweeter; in fact, you could easily sub in broccoli stems for this recipe if kohlrabi is not available or not your thing.

Whenever I’m cooking something new, I search for recipes online (usually Pinterest, Epicurious and Food Network) to get a handle on the basics. Here my starting point was Martha Stewart’s Sauteed Kohlrabi with Onions and Cream.

Serves 6

Ingredients

2 tbsp unsalted butter
1 1/2 lbs kohlrabi, peeled and chopped into 1/2-inch cubes (note: if your kohlrabi has leaves attached, chop those up and add with the spinach)
1 small yellow onion, chopped
3 cloves garlic, minced
1 5-oz bag fresh baby spinach
1/2 cup heavy cream
salt
pepper

Melt butter in a large skillet over medium-high heat. Add kohlrabi and onion and saute until onion starts to go translucent and kohlrabi is cooked but still crunchy, about 10 minutes.

Lower to medium heat, add garlic and cook another 1 minute. Stir in spinach one handful at a time and cook until wilted, about 4 minutes. Add the cream and let simmer for a couple minutes.

Season to taste with salt and pepper.

Pictured: Corning Ware Blue Cornflower P-10-B Square Skillet; Pyrex Spring Blossom 2 403 Round Mixing Bowl

Thrifted Find: Corning Ware P-201-HG Handles

I’ve been keeping an eye out for Corning Ware detachable handles without much luck, so I was really excited to find these the other day at Hope Thrift. The P-201-HG handles were designed for round P-series and B-series pieces, as I learned from this excellent blog post at Corning Ware 411.

That means it fits my Merry Mushroom B-1-B (another Hope Thrift find) — my favorite piece and the one that got me started on collecting Corning Ware:

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And here’s another example of the handle on a P-710-B skillet (this one is Avocado Green, though you can’t tell from the photo angle):

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These handles are going to make it a lot easier to start cooking with my skillets!

7 Great Resources on Vintage Pyrex

Corning Museum of Glass: Search the collection or the library for all sorts of models and patterns, even vintage advertisements.

The Pyrex Collector: Lots of information on Pyrex patterns, colors, model numbers, cleaning tips and more.

Hot for Pyrex: Pattern library for rare or hard-to-find pieces as well as international variants.

That Retro Piece: Info on Pyrex from the United Kingdom, Australia and New Zealand.

Pyrex Love: Another good pattern reference, plus cleaning tips and other useful info.

Pyrex Passion: Pattern reference plus some interesting information on specific models and Pyrex history.

Other collectors! Join a Pyrex Facebook group and you will be blown away by the collective knowledge of your fellow enthusiasts. Be mindful of group rules (such as no selling) and dig into resources like photo albums and shared files. Also, a group search can often produce the information you’re looking for.

Pictured: Pyrex Spring Blossom 045 Oval Casserole

Thrifted Find: Glasbake Blue Onion

Glasbake patterns are notoriously difficult to identify, but after a lot of Googling I’m pretty confident that this is Blue Onion. I found this divided casserole dish at Goodwill and couldn’t resist it!

The best Glasbake information I’ve found is on a couple of blogs about vintage kitchenware and collectibles: They Call This America and The Kitschy Collector.

No-Fuss Deviled Eggs with Pickled Celery

I’ve always been sort of intimidated by making deviled eggs — peeling eggs without making a mess of them, getting the yolk out, then spooning it back in (or, God forbid, piping it in) — it all just sounds like too much work. Then I came across a revelation: Why not just cut the eggs in half and top them with deviled egg ingredients, no mixing required! I wish I could remember where I read about that idea, but let’s face it, my memory is not what it used to be. Anyway, this has got to be the easiest deviled egg prep ever — no mixing, no measuring, no piping. It easily tastes as good as regular deviled eggs, just with a slightly different texture.

The pickled celery here comes from Smitten Kitchen’s Egg Salad with Pickled Celery and Coarse Dijon, which is really delicious. Pickled celery might be my new favorite thing.

Ingredients

1/4 cup white wine vinegar
1/4 cup water
2 tsp Kosher salt
1 1/2 tsp sugar
2 stalks celery, diced
eggs (any number, within reason)
mayonnaise
mustard (any kind will do, I used whole-grain Dijon)
black pepper
paprika

Set your eggs out on the counter until they lose their refrigerator chill (about 30 minutes). This helps prevent them from cracking when you first drop them into boiling water.

Combine the vinegar, water, salt and sugar in a bowl and whisk until the salt and sugar have dissolved. Add celery, cover and put in the refrigerator for about an hour.

Place a pot of water (enough to cover your eggs) on the stove on high heat until it reaches a boil. Lower to medium-low heat, then use a slotted spoon to gently drop the eggs into the pot. Cook at a very low simmer (barely bubbling) for 11 minutes. On my stove, this results in yolks that are cooked through but still moist, not chalky. But you may need to experiment with different cooking times to attain the hard-boiled style you prefer. Epicurious has a good tutorial here.

Plunge the eggs into a bowl of ice water to stop cooking and chill for about 15 minutes.

Peel the eggs and slice in half with a sharp knife. Top each half with a little mayonnaise and mustard — keep in mind that most deviled egg recipes use a mayo-to-mustard ratio of about 12:1, so dollop accordingly. Spoon on pickled celery (there will be plenty leftover — save it to use in egg salad, potato salad, tuna salad, as a burger topping, etc.). Sprinkle with fresh-ground black pepper and paprika. If you want more of a kick, sub in cayenne, chipotle powder, chili powder, creole seasoning or anything else that sounds good!

Thrifted Kitchen note: I love using small vintage Pyrex bowls as prep containers. Pictured: Pyrex Homestead 401 Round Mixing Bowl