Cooper Union Recipes

Roasted Chicken with Roasted Root Vegetables

1 3-4 pound chicken
1 lemon, cut in half
1 bunch scallions
1 bunch thyme
12 cloves garlic
2 pounds root vegetables, such as assorted baby carrots, fennel, parsnips, shallots
Salt and pepper
Extra virgin olive oil

Preheat your oven to 350 degrees.

Rinse and dry chicken. Generously season the cavity with salt and pepper, stuff the cavity with lemon, scallions, thyme and garlic. Using butcher’s string, tie the bird to hold intact. Place in a baking pan with a wire rack on the bottom. Rub chicken with extra virgin olive oil, season exterior with salt and pepper. Place in oven.

Trim root vegetables and cut into uniform shapes. Toss with extra virgin olive oil, salt and pepper. When the chicken has roasted for 45 minutes, add the root vegetables to the roasting pan surrounding the chicken. Roast chicken and vegetables for another 30 minutes.

Remove chicken and vegetables from oven and transfer to a serving platter. Tent with foil and let rest. Pour pan juices into a pitcher, remove the fat and serve alongside chicken and vegetables.

Serves 6

Bacon, Potato & Gruyere Galette

Preheat your oven to 350 degrees.

Peel potatoes and place in a bowl of water so they don’t discolor. In a 9” pie dish, layer bacon in a concentric circle starting from the middle of the pan so that half of the bacon lies over the rim.

Slice potatoes as thin as possible and place a layer of potatoes in the pie pan. Lightly sprinkle with salt and pepper, cover with a light layer of Gruyere. Repeat the process until you reach the top of the pie pan.

One by one, fold the overhanging bacon over the potatoes, so the potatoes and cheese are covered with bacon. Place in oven and bake for 1 to 1¼ hours.

Carefully remove galette from oven. There will be a fair amount of bacon fat in the pan that you won’t want to spill. Holding the galette in place, tilt pan to discard bacon fat. Place a serving platter over the galette and quickly invert. Slowly remove pie pan, let rest for 5-8 minutes.

Slice into 6 wedges and serve.

Serves 6

Fire Roasted Brussels Sprouts with Toasted Hazelnuts, Shaved Parmigiano Reggiano with Sherry-Walnut Vinaigrette

3 pints Brussels Sprouts, ends trimmed and cut in half
12 cloves garlic, smashed
Extra virgin olive oil
Salt and pepper
½ cup toasted hazelnuts, skins removed and coarsely chopped
Parmigiano-Reggiano cheese for shaving

Sherry Hazelnut Vinaigrette:
1 tablespoon Dijon mustard
2 tablespoons honey
2/3 cup sherry vinegar
1/2 cup hazelnut oil
3/4 cup extra virgin olive oil
Salt and pepper

Preheat oven to 550 degrees.

Toss sprouts, garlic and extra virgin olive oil in bowl, sprinkle generously with salt and pepper. Make sure sprouts are well coated. Transfer to a metal cookie sheet, and arrange all sprouts cut side down.

Roast in oven for 8-10 minutes. Sprouts should have a little bit of crunch. Remove from oven, sprinkle with a touch more salt, transfer to a cool sheet pan, set aside to cool to room temperature.

To make vinaigrette, whisk together mustard, honey, vinegar, salt and pepper. Slowly add hazelnut oil while whisking vigorously. Repeat with extra virgin olive oil. Taste and adjust seasoning.

To serve, put sprouts in mixing bowl, making sure to include the crispy leaves and caramelized cloves of garlic! Add vinaigrette, just enough to coat sprouts. Toss and divide among 6 bowls. Spoon a little more vinaigrette over each bowl. Sprinkle with toasted hazelnuts and top with shaved Parmigiano-Reggiano cheese.

Serves 6