Sconty empire

Seared Chicken Breast With Potatoes and Capers Pan-seared chicken is a skill with countless rewards. (If this is your first time making chicken this way, you’ll understand why fast.) You'll want to start the chicken on the stovetop and finish it in the oven. Then, once it's perfectly cooked, you can pair it with almost anything, whether a simple green salad or a side of smashed potatoes loaded with butter, mustard, capers and chopped lemon, as it is here.  The trick is to steam, not boil, the potatoes, which gets them soft and smashable quickly. You need very little water (an inch or so), so there’s no waiting around for water to boil, and, best of all, you won’t lose any of that rich potato flavor. INGREDIENTS : 4   boneless, skin-on chicken breasts (6 to 8 ounces each) 2   teaspoons kosher salt, plus more to taste   Black pepper 1 ½   pound small potatoes, washed and scrubbed (skin on), about 12 potatoes 1   tablespoon canola oil 1   lemon 1   tablespoon Dijon mustard 2   tab

Pumpkin Bread Moist and tender, delicately flavored with pumpkin and cinnamon, this humble loaf needs no bells and whistles. If you want to go big, throw in more spices, like nutmeg and cloves, a hearty handful of chopped bittersweet chocolate or a tablespoon of orange zest.  Stir in some chopped walnuts or pecans for added crunch, or scatter some pepitas or crushed gingersnaps over the top.  My favorite adornment is a simple cream cheese glaze. Mix together four ounces of cream cheese, a couple tablespoons of warm milk, a tablespoon of confectioners’ sugar and a pinch of salt. Drizzle it over the cooled loaf. INGREDIENTS : ½   cup/120 milliliters vegetable oil, plus more for greasing the pan 2 ¼   cups/285 grams all-purpose flour 1   teaspoon baking powder 1   teaspoon ground cinnamon ¾   teaspoon kosher salt ½   teaspoon baking soda 1   (15-ounce) can ((about 2 cups) pumpkin purée  1   cup/200 grams granulated sugar ¾   cup/165 grams packed light or dark brown sugar 2   large eggs ¼

Roast Chicken With Maple Butter and Rosemary This straightforward dish chicken consolidates the exemplary fall kinds of maple and rosemary with dissolved spread, which is seasoned over the bird as it cooks to keep it delicious.  The margarine browns marginally and caramelizes the external gratitude to the sugars in the maple syrup.  The outcome is a fragrant, sweet-and-pungent chicken that makes the house smell incredible. There will be a lot of rich container squeezes left finished, which you ought to definitely pass around the table, yet they would likewise be delectable spooned over rice pilaf.  INGREDIENTS : 1   (3 1/2-pound) whole chicken   Kosher salt and black pepper 2 to 3   rosemary sprigs, plus 2 1/2 teaspoons finely chopped rosemary 4   tablespoons unsalted butter 2   tablespoons maple syrup PREPARATION     STEP 1 Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-

Chile-Oil Noodles With Cilantro In  this 20-minute formula, a combination of appetizing toppings coats bowlfuls of wide noodles chilled marginally by a fast flush in cool water.  While you cook the udon, set aside the effort to set up the sauce, plentiful with differentiating flavors, and the new spices.  The sauce can be made ahead of time, yet ensure it's at room temperature prior to throwing it with the noodles and the cilantro without a second to spare. Replacements are gladly received: Swap in chile fresh instead of the chile oil with crunchy garlic, or scallions instead of garlic chives. Sichuan chile oil brings a citrusy flavor that is difficult to imitate, so don't skip it.  It can shift in zest level: For a milder sauce, utilize just the fluid oil, or add Sichuan peppercorns from the lower part of the oil for additional shiver.  Seared shallots are hanging around for surface, yet discard them in the event that you use chile fresh. INGREDIENTS  14   ounces dried udon no