“In Spain, attempting to obtain a chicken salad sandwich, you wind up with a dish whose name, when you look it up in your Spanish-English dictionary, turns out to mean: Eel with big abscess.”-Dave Barry.
Now that I have your appetite all stirred up...how about some Chinese Chicken Salad a la Ina? I made this yesterday for lunch and yes I used the rest of the damn turkey meat to do it. I was looking up her regular chicken salad recipe because it's been so long since I made it that I no longer had it "on file". Truth is if I had files I could have maybe found it. Anyway, as I was looking I found this recipe and decided to make it as well.
My two cents on this very good recipe to make in an excellent one? Toasted almonds on top and some romaine lettuce and/or Napa cabbage underneath. This just needed crunchy in a bad way and that something else. Toasted almonds got me almost there, a little crushed red pepper flakes got me even closer, but then after eating a considerable quantity it occurred to me that crunchy greens would have made it perfect! Now I just have to figure out what to do with the left over lamb from Easter ;). Enjoy!
Recipe: Chinese Chicken Salad
2001, Barefoot Contessa Parties!, All rights reserved
Makes 12 servings
Ingredients
4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally, blanched and drained.
1 red bell pepper, cored and seeded ( I used roasted ones cuz that's what I had but the crunch of the fresh would have been better)
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted
For the dressing:
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt (this struck me as a lot of salt considering there is also soy sauce in here. I started with a half a teaspoon and then added another half an found that to be enough).
1/2 teaspoon freshly ground black pepper
a little crushed red pepper flakes, if you wish
At least 1/2 cup of toasted almonds maybe even a cup!
Chopped up romaine lettuce and/or shredded Napa cabbage
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
Whisk together all of the ingredients for the dressing (This doesn't whisk easily so I used my blender) and pour over the chicken and vegetables. Add the scallions, sesame seeds and toasted almonds and season to taste. Serve cold or at room temperature.
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Well, it's apparently Tyler Florence week at So Many Cookbooks! This should make my friend Donna at My Tasty Treasures happy! She's obsessed with our guy Tyler and never forgets to tell us all about her fantasies. Donna, you do keep me smiling with that sense of humor of yours! Thanks for that.
Anyway, all of my cook books are packed so I'm digging through my magazines pulling out recipes and watching FN during the day to come up with things to cook until we get moved. So, Monday I saw the hunky guy make this and it looked so excellent and healthy (and I actually had all of the ingredients for it) I figured a nice light supper after the turkey tetrazzini last night was in order. I also still hadn't used all of my leftover cooked turkey breast so I decided to use it to make Ina's Chicken Salad recipe to add a little substance to our meal. One word of warning: the pesto is strong so just a few drops here and there is more than enough or just back off on the garlic (4 cloves is at least 2 too many).
What a wonderful combination these two recipes turned out to be together. I will be saving it for when it really is summer around here...if that ever happens. We haven't even gotten to Spring yet! Ugh. Enjoy!
Recipe: Summer Minestrone
Recipe courtesy Tyler Florence, 2008
Ingredients
1/4 cup extra-virgin olive oil
2 garlic cloves, peeled and minced
1 medium onion, diced
1 bay leaf
3 sprigs fresh marjoram
2 tablespoons chopped fresh basil leaves
2 celery ribs, peeled and chopped
1 bunch asparagus, cut into 1-inch pieces
2 cups young green beans, cut into 1-inch pieces
2 cups shelled English peas (or substitute frozen)
Kosher salt and freshly ground black pepper
2 quarts low-sodium chicken stock, enough to cover
1 cup heavy cream
Basil and Mint Pesto, recipe follows
1 bunch watercress or parsley
Directions
In a large, heavy pot add a 3-count of extra-virgin olive oil. Add garlic, onion, bay leaf, marjoram and basil. Saute gently until fragrant. Add the vegetables and cook a little of the moisture out, about 5 to 7 minutes. Season with salt and pepper. Dump in the chicken stock and heavy cream bring to a gentle boil. Reduce heat and simmer uncovered for 15 to 20 so the flavours can come together - do not let it boil hard. Remove half of the vegetables from the pot and puree and add back to the pot to thicken. Simmer for 5 to 7 minutes until the vegetables are just tender. Serve each bowl with a spoonful of basil and mint pesto on top, a drizzle of extra-virgin olive oil and some freshly ground black pepper. Garnish with watercress or parsley.
Basil and Mint Pesto:
1 cup fresh basil leaves
1 cup fresh mint leaves
1/2 cup Parmesan or Romano
1/2 cup pine nuts, toasted
4 garlic cloves, roughly chopped
1/4 teaspoon salt
1/2 cup extra-virgin olive oil
Put all the ingredients into a food processor and pulse until just combined and the pesto still has a lot of texture.
If the sun doesn't come out soon they're gonna take me away in a rubber truck!
"Someone's in the kitchen with Ina!
Someone's in the kitchen I know!
Someone's in the kitchen with Ina!
Strumming on the old banjo..."
The same thing will happen if I don't run out of leftover turkey breast!
Here's the sandwich that went with the soup that Dani made. Enjoy!
Recipe: Ina's Chicken Salad Sandwiches
(With 2 Embellishments per moi)
Ingredients
4 split (2 whole) chicken breasts, bone-in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, plus more for the bread
1-2t. Dijon Mustard (I added this), to taste
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
1 large shallot, minced (I added this too)
8 to 10 slices health or seven-grain bread (I used sour dough. Why? Because I could)
1 package mesclun salad mix
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.
To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.
I made this Monday night and as you can see from the photo it was a big hit! This version came out nice and light NOT that gloppy heavy kind that has prevented me from making this for 20 years. I started with Tyler's recipe and while I obviously liked his version to start with I really felt that some more flavor needed to be added along the way. I doubled the shallot and garlic, added dry sherry to the mushrooms along with small shot of Worcestershire sauce, added lemon juice along with the zest he already had and cut back the amounts of turkey and egg noodles a bit. The end result was a light, creamy yet very flavorful tetrazzini that I will make again and again.
I also re-wrote the directions to make it more efficient for myself and hopefully you as well. Enjoy!
Recipe: Turkey Tetrazzini
Sort of Tyler Florence's, Sort of Mine
Ingredients
4 big cups of cooked turkey breast, chunks or tenders
12 oz. package egg noodles
2 cups chicken broth, low sodium
2 tablespoons vegetable oil
2 shallots, chopped
2 lg. garlic cloves, minced
1 pound mushrooms, thickly sliced (I used my favorite cremini mushrooms)
1/2 cup dry sherry
1/4 cup chopped parsley
2 tablespoons thyme leaves
2 bay leaves
Salt and pepper, to taste
Grated zest of 1 lemon
Juice of 1/2 a lemon
2 cups chickenor vegetable broth, low sodium
4 tablespoons butter
1/4 cup flour
1 egg yolk, lightly beaten
1 cup milk
1/2 cup bread crumbs
1/2 cup grated Parmesan
1/2 cup sliced almonds, toasted
Directions
In a large pot, boil water for noodles.
While you're waiting for the water to boil, cube or shred your turkey and set aside.
In a small saucepan, put your stock and bring to a boil. Turn to very low and keep warm.
Mince your shallots and garlic, slice your mushrooms and chop your herbs.
Your water should be boiling now. Add salt to the water and add your egg noodles.
Cook according to package directions. Drain and rinse.
In a large skillet, over medium heat, heat the oil. Add shallots and garlic. Saute about 3 minutes, until soft.
Add mushrooms. Saute 3-5 minutes until golden brown and all of the mushroom juice has been cooked away.
Add sherry, parsley and thyme and cook until sherry is evaporated.
Add lemon zest and juice. Put this whole mixture in a bowl and set aside.
Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3 minutes.
Whisk in the warm stock and stir vigorously to avoid lumps. Continue for 5 minutes until the sauce is thickened and smooth.
Combine the egg yolk and milk in a small bowl.Add the egg/milk mixture, reserved mushrooms, and turkey. Cook and stir until heated through, do not let boil. Fold in the cooked noodles and mix to combine.
Spoon the mixture into a buttered 9 by 13-inch baking pan and smooth out with a spoon. Sprinkle with bread crumbs and Parmesan. Bake in a preheated 350 degrees F until the sauce bubbles and a top crust has formed, 20 to 30 minutes. While the tetrazzini is baking, toast the almonds lightly.
Garnish with toasted almonds before serving.
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MeMom and I both made this for dessert on Easter Sunday. She enjoyed hers in sunny Florida with my extended family and I enjoyed mine in the company of manly and the boy here in gloomy cold Chicago. MeMom likes hers a little less sweet so omitted the shaved chocolate at the end and used Chocolate liqueur instead of the coffee. I made mine just the way 'ol Paula said to because she's a wild woman when it comes to desserts! You can half this recipe for a small group (using an 8X8 pan or 6 oz. ramekins) or make the whole shebang for a large gathering. The original recipe that I had printed out several years ago had a whiskey sauce to drizzle over before serving (talk about gilding the lily) but the recipes that show up on FN now don't have it. I will tag it on to the end of this post in case you want to try it but honestly it really doesn't need it and I'm a lily gilder from way back! Just a little whipped cream (which you could spike), powdered sugar or a small scoop of good vanilla bean ice cream will do just fine.
Recipe: Paula Deen's Chocolate Bread Pudding
Ingredients
1 (1-pound) loaf French or Italian bread, cubed
3 cups milk
1/4 cup heavy cream
1/2 cup coffee flavored liqueur (I used Starbucks)
1 cup sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 teaspoon cinnamon
6 eggs, lightly beaten
8 ounces semisweet chocolate, grated
Whipped cream (optional)
Whiskey Sauce (optional, recipe follows)
Directions
Preheat oven to 325 degrees F.
Lightly grease a 13 by 9-inch baking dish and place the bread in the dish. In a large bowl, whisk together the milk, cream, and liqueur. Using another bowl, combine the sugar, brown sugar, and cocoa powder and mix well. Add the sugar mixture to the milk mixture and mix well. Add the vanilla and almond extract, and cinnamon to the beaten eggs. Combine the egg mixture to the milk mixture and mix well.
Stir the grated chocolate into the mixture. Pour the mixture over the cubed bread in the pan. Let the mixture stand, stirring occasionally for approximately 20 minutes or until bread absorbs most of the milk mixture. Bake pudding for 1 hour or until set. Check pudding by inserting a knife through the middle and it should come out clean.
Serve the pudding warm, or refrigerate and serve chilled with whipped cream if desired.
Recipe: Whiskey Sauce
Ingredients
1 large egg
1/2 cup sugar
1t. cornstarch
1 cup half-and-half
1 T. whiskey
1t. vanilla
Directions
In a medium sized bowl, combine egg, sugar, cornstarch and half-and-half. Whisk to combine.
In a medium saucepan set over medium heat pour in contents of the bowl. Bring to a simmer, stirring constantly and cook 8-10 minutes, until thick. Remove from heat.
Stir in the whiskey and vanilla. Mix well. Keep warm. Drizzle over warm bread pudding and serve.
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I have accumulated several very different chili recipes over the years all vastly different from each other but made over and over again because my family really loves them, as do I. This recipe made it into my collection about 8 or 9 years ago after watching an episode of "Calling All Cooks" on Food Network. Remember that show? I used to love watching people from all over the country making that one special recipe that they were known for by family and friends. Cid Prevost, the creator of this recipe had won all kinds of cook off competitions with this and gave jars of it to neighbors and friends who clamored for it. The only thing I've ever done differently to this recipe is to jack up the heat. It's THAT good because as many of you know I almost never leave any recipe unmodified. Give this a try the next time you want a hot bowl of chili it will make you happy happy! Enjoy!
Recipe: El Cid's Chili
Recipe courtesy Cid Prevost
From an episode of Calling All Cooks on Food Network; 2000?
Ingredients
2 tablespoons olive oil
2 pounds sirloin steak, cut into 1-inch cubes
1/2 pound ground beef
12 ounces chorizo sausage, casing removed, cut into 1/2 cubes
1 large yellow onion, coarsely chopped
1/4 cup chili powder
1 tablespoon garlic salt
2 teaspoons cumin
1 teaspoon dried basil
2 (14.5-ounce) cans beef broth
2 (14.5-ounce) cans whole tomatoes, drained
1 cup cilantro, chopped
1 cinnamon stick
3 bay leaves
2 green jalapenos, slit lengthwise 3 times each
1 tablespoon yellow cornmeal
Salt and pepper, to taste
Garnish with Cheddar and sour cream, if desired.
(Avocado is good on this too!)
Directions
Place oil in a large, heavy pot over medium heat. Brown the sirloin in batches. Remove to a bowl with a slotted spoon. Add ground beef, chorizo and onions to the pot and brown. Make sure to break up the meat. Return sirloin to the pot. Stir in remaining ingredients, except for garnishes. Bring to a boil, reduce heat, simmer for 2 hours. Stir occasionally, breaking up tomatoes. Before serving, discard cinnamon stick, bay leaves and jalapenos. Garnish, if desired.
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I made this fabulous "risotto" yesterday with our Easter lamb (topped with sauteed ramps) and I couldn't have been more pleased with the results. None of us missed the rice at all and manly, who is not a big fan of regular risotto, loved it this way. I found the recipe in this month's Whole Living magazine and they said that by using barley instead of arborio rice the amount of iron and fiber is greatly increased and that the amount of protein found in a cup of the peas used is more than that of a large egg. All I know is that it was delicious and I didn't have to stir it for 22 minutes straight. Win-Win! Enjoy!
Recipe: Spring Barley Risotto
Serves 4 as an entree, at least 8 as a side dish
Ingredients
2 tablespoons olive oil
1 cup pearled barley
2 leeks, white and light-green parts only, thinly sliced
1/2 cup dry white wine or water
Coarse salt and freshly ground pepper
14 1/2 ounces vegetable broth
1 bunch asparagus (about 1 pound), trimmed and cut on bias into 2-inch pieces
1 box (10 ounces) frozen peas, defrosted
1/2 cup fresh grated Parmesan
1/4 cup thinly sliced mint leaves, plus small leaves for garnish
Directions
In a large saucepan, heat oil over medium. Add barley and leeks; cook until beginning to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes. Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid absorbs, about 10 minutes.
Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes. Add asparagus; cook until tender, about 5 minutes. Stir in peas until heated through. Add Parmesan and mint; season with salt and pepper. Garnish with mint leaves.
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Happy Easter to all of my friends, family and fellow foodies. It has been 3 weeks since my last post and unfortunately my postings will continue to be some what sporadic until we get moved and settled into our new place. May 1st is moving day so with any luck it will be shortly after that that I can begin blogging on a regular basis again. I've been cooking and baking and taking pictures so I'll have plenty to share with you when the time comes so please stay with me.
This cake recipe that I'm posting today was found in my Bon Appetit magazine and is it ever a knock out! I made it with the ginger-infused strawberries but I must admit that I didn't care for them with this. The cake is terrific without them. MeMom and I were Kanoodling this and thought that perhaps just a simple glaze drizzled over it would be better. I also thought that if I wanted to have a fruit compote of some sort that I might try it with a pineapple and coconut combo which I believe would go much better than the strawberries with all of that ginger. Ya know, take it tropical. When I get some more crystallized ginger I will make it again, try these ideas and report back. In the mean time this is great straight up with a cup of coffee or tea. If you like ginger this cake is for you!
I would like to thank my friend Sophie at Sophies Food Files for another wonderful friendship award. If you haven't already met Sophie...she lives in Belgium and is extremly creative and courageous in her kitchen. Enthusiastic and fun-loving it would seem there's nothing too bold or daring for her to try and I am honored to be called her friend. Keep up the great work Sophie!
Here's the recipe:
Recipe: Double-Ginger Sour Cream Bundt Cake with Ginger-Infused Strawberries
Recipe by Abigail Johnson Dodge
Bon Appetit April 2009
Ingredients
Cake
Softened butter (for brushing pan)
1/2 cup raw sugar*
2 1/4 cups all purpose flour
4 teaspoons ground ginger
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
1 large egg yolk
2 teaspoons vanilla extract
1 cup sour cream
1 cup chopped crystallized ginger
Ginger-Infused Strawberries
1 2-inch piece fresh ginger, peeled, very thinly sliced
2/3 cup water
1/2 cup sugar
2 teaspoons fresh lemon juice
2 quarts fresh strawberries, hulled, halved (about 8 cups)
Sliced fresh mint leaves (optional)
*Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
Preparation
Cake
Position rack in center of oven and preheat to 350°F. Brush softened butter generously all over inside of 12-cup Bundt pan. Sprinkle raw sugar over butter in pan, tilting pan to coat completely.
Whisk flour, ground ginger, baking powder, and salt in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until smooth. Add 2 cups sugar; beat on medium-high speed until blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in 1 egg yolk and vanilla, stopping to scrape down bowl as needed. Add flour mixture in 3 additions alternately with sour cream in 2 additions, beating on low speed just until blended after each addition. Mix in crystallized ginger. Spread batter in pan, being careful not to dislodge raw sugar.
Bake cake until top is light brown and tester inserted near center comes out with a few small crumbs attached, about 55 minutes. Transfer to rack; cool in pan 15 minutes. Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Place rack atop pan and invert cake onto rack; remove pan. Cool completely.
Ginger-Infused Strawberries
Combine first 4 ingredients in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to scant 1 cup, about 4 minutes. Remove from heat; cool ginger syrup to room temperature (do not strain). DO AHEAD Can be made 2 days ahead. Cover and chill.
Place berries in medium bowl. Strain ginger syrup and pour over berries; toss. Cover and chill at least 1 hour. DO AHEAD Can be made 2 hours ahead. Keep chilled.
Cut cake into slices and place on plates. Spoon berries with syrup alongside. Sprinkle with mint, if desired, and serve.
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