Food Network Magazine - (11)November 2019

weeknight

cooking

FISH CHOWDER WITH

ROOT VEGETABLES

ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

4 slices bacon

1 tablespoon unsalted butter

2 stalks celery

4 scallions

½ large rutabaga (about 1½ pounds), peeled and diced

2 medium Yukon Gold potatoes (about 12 ounces),

peeled and chopped

4 to 5 sprigs thyme

Kosher salt and freshly ground pepper

1 8-ounce bottle clam juice

1¼ pounds skinless cod, haddock, hake or pollock fillets

¾ cup half-and-half or heavy cream

1½ cups oyster crackers or 4 crusty dinner rolls, for serving

1. Put the bacon and butter in a medium Dutch oven or other

heavy pot. Cook over medium-high heat, turning, until the bacon

is crisp, 6 to 8 minutes. Remove to paper towels, leaving the

drippings in the pot.

2. Meanwhile, chop the celery and slice the scallions. Add the

celery, rutabaga, potatoes, thyme and all but 2 tablespoons

scallion greens to the pot. Season generously with salt and

pepper. Cook, stirring, until the vegetables are well coated

with the bacon drippings, 2 to 3 minutes.

3. Pour in the clam juice and 3 cups water, cover and bring to a

boil. Open the lid slightly and simmer until the vegetables are

tender, about 15 minutes.

4. Cut the fish into 1½- to 2-inch chunks; add to the pot along

with the half-and-half. Cover and simmer until the fish is just

cooked through but not falling apart, about 2 minutes; season

with salt and pepper.

5. Divide the chowder among bowls; discard the thyme. Crumble

the bacon and scatter over the soup along with the reserved

scallion greens. Serve with crackers or rolls.

Per serving: Calories 500; Fat 21 g (Saturated 9 g); Cholesterol 105 mg;

Sodium 756 mg; Carbohydrate 42 g; Fiber 6 g; Sugars 10 g; Protein 35 g

TUSCAN CHICKEN CUTLETS

WITH WHITE BEANS

ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

1¼ pounds thin-cut chicken cutlets

Kosher salt and coarsely ground pepper

1½ cups all-purpose flour

1 tablespoon minced fresh rosemary

1 cup buttermilk

¼ cup extra-virgin olive oil, plus more for frying

2 cloves garlic, minced

2 15-ounce cans cannellini beans, undrained

½ cup chopped fresh parsley

Lemon wedges, for serving

1. Season the chicken all over with salt and pepper. Mix the

flour with 2 teaspoons rosemary and 1½ teaspoons pepper in a

shallow bowl. Put the buttermilk in another shallow bowl. Spoon

2 tablespoons buttermilk into the flour mixture and stir to make

clumps. Dip the cutlets one at a time in the flour, then in the

buttermilk, then back in the flour again to make a shaggy

coating. (You should use all of the flour mixture.) Set the

chicken aside on a plate.

2. Heat 2 tablespoons olive oil, the garlic and remaining

1 teaspoon rosemary in a medium saucepan over medium-high

heat. Cook until the garlic is lightly toasted, about 1 minute.

Stir in the cannellini beans and their liquid, ¾ cup water and a

pinch of salt. Adjust the heat to maintain a steady simmer and

cook until slightly thickened, 10 to 12 minutes; add a splash of

water if the mixture is too thick. Season with salt and pepper.

Remove from the heat and cover to keep warm.

3. Meanwhile, heat ¼ inch olive oil in a large skillet over medium-

high heat. Working in batches if necessary, add the chicken and

cook until deep golden brown and crisp, about 3 minutes per side.

Transfer to a rack set on a baking sheet and sprinkle lightly with salt.

4. Stir the parsley into the beans and divide among plates; drizzle

with the remaining 2 tablespoons olive oil. Add the chicken to the

plates. Serve with lemon wedges.

Per serving:Calories 720; Fat 23 g (Saturated 5 g); Cholesterol 85 mg;

Sodium 706 mg; Carbohydrate 75 g; Fiber 18 g; Sugars 5 g; Protein 49 g

76 FOOD NETWORK MAGAZINE ●NOVEMBER 2019