In this issue, Print-and-Read includes a crossword for the first time, and chicken gets “schmaltzy.”
Print-and-Read
Mary Washington continues to purchase practices, the psychology of voters, rising temperatures, and Fréjus comes to town. Also, for the first time, the Print-and-Read includes a crossword puzzle.
Weekend Recipe: ‘Schmaltzy’ Tomatoes
Editor’s Note: We are looking for local cooks to offer up their best recipes! Fill out this simple form, and have your best dishes profiled here.
The challenge of cooking is breaking from the ordinary. Often, we think this means restocking spice cabinets, experimenting with new and strange foods, or wrestling with complicated cooking techniques.
That needn’t be the case.
Finding different combinations of spices can bring the mundane to life. And the best way for the nonprofessional cook to do this is to watch cooking shows and read cookbooks.
PBS offers a range of amazing cooking shows. Currently, Somewhere South has captured my imagination.
As for cookbooks, the New York Times Cooking section and Milk Street are favorites. While both of these can profile complex recipes and techniques, the vast majority are easy to learn and can bring surprising flavors to everyday dishes.
Such was the case last week when I discovered a recipe in the Times for Skillet Chicken Thighs and Schmaltzy Tomatoes.
We don’t typically cook with chicken thighs, preferring boneless chicken breasts in our house, and while my wife loves raw vegetables, I prefer mine cooked. No worries. A couple quick changes, and in 45 minutes we whipped up a weeknight dish that was simple (even on the first run) and full of flavor.
The best part was that we had everything needed for the recipe in our cabinets.
So, here’s my modified take on schmaltzy tomatoes.
Ingredients
- 2 teaspoons cumin
- 2 teaspoons finely grated lemon zest
- 2 teaspoons fine sea salt, more to taste
- 1 pound skinless chicken breasts
- 2 cups cherry tomatoes, halved
- 1 small red onion, halved and thinly sliced
- Pinch of red-pepper flakes, plus more for serving
- Olive oil
- ½ cup torn fresh basil or mint leaves
Recipe
This recipe works best with a cast iron skillet. If you don’t own one, it’s worth buying. Cast iron skillets are incredibly versatile, and this dish can be cooked using just the skillet.
First
Pre-heat your oven to 400 degrees.
Second
In a small bowl, mix together the cumin, lemon zest, and salt. Lightly cover the chicken breasts in olive oil, then coat the chicken with the cumin mixture.
Third
Place about 2 tablespoons of olive oil in the skill and set it on the stove over medium-high heat. Add the chicken, cover, and cook for about 10 minutes on one side. Then, flip and cook for another 10 to 20 minutes. Check for doneness using a meat thermometer. The thickest part of the chicken should reach an internal temperature of 165 degrees.
Fourth
While the chicken is cooking, halve the tomatoes, slice the onion, and add salt to taste as well as a pinch of red pepper flakes. Mix together thoroughly in a bowl.
Fifth
Once the chicken is cooked, remove from heat, keeping the juices in the skillet. Add the tomato and onion mixture, and then place the skillet, uncovered, in the oven for 20-25 minutes.
Serve
Garnish the dish with fresh basil or mint, and then serve with your favorite rice, potato dish, and bread.
In our house, this dish gets the official Dexter seal of approval.
By Martin Davis
EDITOR-IN-CHIEF
Email Martin
