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
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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