The artichokes will release a significant amount of water in the microwave as they defrost. To ensure that they brown properly, drain them well before adding them to the skillet.
Serves 4
4 boneless chicken breasts
Table salt and ground black pepper
5 tablespoons olive oil
2 (9-ounce) packages frozen artichoke hearts
1 pint cherry tomatoes, halved
2 tablespoons capers, rinsed
2 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon minced fresh oregano leaves
Pinch red pepper flakes
Making the Minutes Count: Cut the tomatoes and mince the oregano while the artichokes brown.
1. Season and Brown Chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on first side, then turn over and cook until no longer pink inside. Remove chicken from skillet, put on a plate, tent with foil and let stand until cool enough to cut.
2. Microwave Artichokes: While chicken browns, toss artichokes with 1/2 teaspoon salt and 1/4 teaspoon pepper in microwave-safe bowl. Cover tightly with plastic wrap. Microwave on high until artichokes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to toss artichokes halfway through. Drain artichokes well.
3. Brown Artichokes: Pour off any grease in skillet, add 1 more tablespoon oil, and return to medium heat until shimmering. Drain artichokes, then add to skillet and cook, stirring occasionally, until golden brown, about 8 minutes.
4. Cut cooked chicken into thin strips. Add to the browned artichokes, then stir in the tomatoes and capers and cook until tomatoes are lightly wilted, about 2 minutes.
5. Make Drizzling Oil: Whisk remaining 3 tablespoons oil, lemon juice, garlic, oregano, and red pepper flakes together. Drizzle oil over chicken and vegetables before serving.
From America's test kitchen - Episode: Chicken in a Skillet
Wednesday, September 17, 2008
B.L.T. Salad
Courtesy Gourmet Magazine
Yield: 2
6 bacon slices (about 1/4 pound)
1/4 loaf Italian bread
1/4 teaspoon minced garlic
1 tablespoon fresh lemon juice
1/4 cup mayonnaise
1 tablespoon water
1 small red onion
1/2 pound cherry tomatoes (about 3/4 pint)
1 head Boston lettuce
In a skillet cook bacon over moderate heat, stirring occasionally, until crisp.
Reserving 1 tablespoon bacon fat in skillet, drain bacon on paper towels and crumble. Cut bread into enough 3 /4 - inch cubes to measure 1 cup. Heat fat over moderately high heat until hot but not smoking and saute bread cubes with salt to taste, stirring, until; golden brown. Transfer croutons to paper towels to drain and cool.
In a small bowl whisk together garlic, lemon juice, mayonnaise, water, and salt and pepper to taste. Slice onion and halve tomatoes. Tear lettuce into bite size pieces.
In a large bowl toss together onion, tomatoes, lettuce, half of bacon and croutons, salt and pepper to taste, and enough dressing to coat.
Divide salad between 2 plates and top with remaining croutons and bacon.
Episode#: CL9377
Yield: 2
6 bacon slices (about 1/4 pound)
1/4 loaf Italian bread
1/4 teaspoon minced garlic
1 tablespoon fresh lemon juice
1/4 cup mayonnaise
1 tablespoon water
1 small red onion
1/2 pound cherry tomatoes (about 3/4 pint)
1 head Boston lettuce
In a skillet cook bacon over moderate heat, stirring occasionally, until crisp.
Reserving 1 tablespoon bacon fat in skillet, drain bacon on paper towels and crumble. Cut bread into enough 3 /4 - inch cubes to measure 1 cup. Heat fat over moderately high heat until hot but not smoking and saute bread cubes with salt to taste, stirring, until; golden brown. Transfer croutons to paper towels to drain and cool.
In a small bowl whisk together garlic, lemon juice, mayonnaise, water, and salt and pepper to taste. Slice onion and halve tomatoes. Tear lettuce into bite size pieces.
In a large bowl toss together onion, tomatoes, lettuce, half of bacon and croutons, salt and pepper to taste, and enough dressing to coat.
Divide salad between 2 plates and top with remaining croutons and bacon.
Episode#: CL9377
Creamy Garlic Dressing
Makes about 1 1/2 cups
Do not substitute lowfat or nonfat sour cream or mayonnaise here--the dressing will become harsh. This creamy, assertive dressing pairs well with bitter greens like escarole or chicory.
3/4 cup extra-virgin olive oil
6 tablespoons sour cream or mayonnaise
3 tablespoons fresh lemon juice
4 teaspoons Dijon mustard
1 tablespoon white wine vinegar
3 cloves garlic, pressed
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
Whisk all of the ingredients together until smooth. The dressing, covered, can be refrigerated for up to 4 days; whisk to recombine before using.
Source unknown
Do not substitute lowfat or nonfat sour cream or mayonnaise here--the dressing will become harsh. This creamy, assertive dressing pairs well with bitter greens like escarole or chicory.
3/4 cup extra-virgin olive oil
6 tablespoons sour cream or mayonnaise
3 tablespoons fresh lemon juice
4 teaspoons Dijon mustard
1 tablespoon white wine vinegar
3 cloves garlic, pressed
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
Whisk all of the ingredients together until smooth. The dressing, covered, can be refrigerated for up to 4 days; whisk to recombine before using.
Source unknown
Monday, September 15, 2008
Roasted Tomatoes, Red Onions and Arugula Tart
You need:
11 oz puff pastry (for a rectangular tart measuring 10" x 12")
1 lb + 2 oz medium-sized cherry tomatoes
2 garlic cloves, crushed
1 Tbsp light brown sugar
2 oz Mozzarella
2 Tbsp pine nuts
Olive oil
Arugula
Parmesan
Salt and pepper
Steps:
Roll the puff pastry thinly into a rectangle. Place it on a baking sheet lined with Silpat — silicone baking sheet — or parchment paper) and make tiny holes in pastry with a fork. Place the dough in the fridge for 30 mins, minimum.
The following two steps can be prepared ahead of time:
To slow roast the tomatoes, wash them and cut them in 2 halves. Remove the seeds. Mix together:
4 Tbsp olive oil
1 Tbsp sugar
2 crushed garlic cloves
salt and pepper
Place the tomatoes face down in an oven dish with the sauce, and mix carefully. Cook them for 1 hour in an oven preheated at 260 F.
To make the onions, follow the steps here:
Slice the (1 lb + 2 oz) red onions thinly (use a mandoline if you have one). Cook in a sautée pan on low heat with
6 Tbsp olive oil
2 tsp sugar
1 bay leave
salt and pepper
for 15 mns, covered.
Then add 1 Tbsp balsamic vinegar and cook for 15 more mns.
Remove and let cool down.
Preheat the oven at 375 F. Grate the mozzarella. Take your pastry and top with the onions (0.5" away from the edge). Continue with the mozzarella and then place the tomatoes on top, face up. Cook in the oven for 30 to 35 mns, or until the dough is golden. Remove from the oven and let cool down.
When ready to serve, top it with fresh washed arugula, shaved parmesan, pine nuts, salt and pepper, and a dash of olive oil.
This tart is excellent lukewarm.
http://www.latartinegourmande.com/2006/08/29/tarte-aux-tomates-confites-oignons-rouges-et-roquette-roasted-tomatoes-red-onions-and-arugula-tart/
11 oz puff pastry (for a rectangular tart measuring 10" x 12")
1 lb + 2 oz medium-sized cherry tomatoes
2 garlic cloves, crushed
1 Tbsp light brown sugar
2 oz Mozzarella
2 Tbsp pine nuts
Olive oil
Arugula
Parmesan
Salt and pepper
Steps:
Roll the puff pastry thinly into a rectangle. Place it on a baking sheet lined with Silpat — silicone baking sheet — or parchment paper) and make tiny holes in pastry with a fork. Place the dough in the fridge for 30 mins, minimum.
The following two steps can be prepared ahead of time:
To slow roast the tomatoes, wash them and cut them in 2 halves. Remove the seeds. Mix together:
4 Tbsp olive oil
1 Tbsp sugar
2 crushed garlic cloves
salt and pepper
Place the tomatoes face down in an oven dish with the sauce, and mix carefully. Cook them for 1 hour in an oven preheated at 260 F.
To make the onions, follow the steps here:
Slice the (1 lb + 2 oz) red onions thinly (use a mandoline if you have one). Cook in a sautée pan on low heat with
6 Tbsp olive oil
2 tsp sugar
1 bay leave
salt and pepper
for 15 mns, covered.
Then add 1 Tbsp balsamic vinegar and cook for 15 more mns.
Remove and let cool down.
Preheat the oven at 375 F. Grate the mozzarella. Take your pastry and top with the onions (0.5" away from the edge). Continue with the mozzarella and then place the tomatoes on top, face up. Cook in the oven for 30 to 35 mns, or until the dough is golden. Remove from the oven and let cool down.
When ready to serve, top it with fresh washed arugula, shaved parmesan, pine nuts, salt and pepper, and a dash of olive oil.
This tart is excellent lukewarm.
http://www.latartinegourmande.com/2006/08/29/tarte-aux-tomates-confites-oignons-rouges-et-roquette-roasted-tomatoes-red-onions-and-arugula-tart/
Skirt Steak Fajitas on a Charcoal Grill
Notes: Toast the cumin in a dry skillet over medium heat until fragrant (about 1 minute), then remove the pan from the heat so the cumin won't scorch. Serve the fajitas as is or with salsa, shredded cheese, and/or sour cream. To use flank steak instead of skirt steak, see related tip, "Telling Skirt Steak and Flank Steak Apart".
Serves 4
1/2 cup fresh lime juice
1/4 cup vegetable oil
3 cloves garlic , minced
2 tablespoons soy sauce
2 tablespoons ground cumin , toasted (see above note)
2 teaspoons light brown sugar
1 jalapeno chile, seeded and chopped fine (1 chipotle can be substituted for the jalapeno)
1 tablespoon minced fresh cilantro leaves
2 skirt steaks , each about 3/4 pound
2 large onions , cut into 1/2-inch slices
3 bell peppers (large), 1 red and 2 green, tops and bottoms removed, then cut in half lengthwise and seeded
12 (6-inch) flour tortillas
1. Whisk lime juice, 2 tablespoons oil, garlic, soy sauce, cumin, brown sugar, and chile in bowl. Transfer 1/4 cup marinade to bowl, add cilantro, and set aside. Prick steaks with fork about 50 times on each side, then cut each steak in half crosswise. Place steaks in large zipper-lock plastic bag, pour in marinade without cilantro, seal bag, and refrigerate at least 30 minutes or up to 2 hours. Remove steaks from bag, pat dry with paper towels, and discard marinade in bag.
2. Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until coals are covered with fine gray ash. Pour coals into pile on one side of grill. Set cooking grate in place, cover, and let grill heat up 5 minutes. Scrape cooking grate clean.
3. Meanwhile, brush onions and peppers with remaining 2 tablespoons oil. Grill onions and peppers, turning occasionally, until charred and softened, 8 to 12 minutes (peppers will cook more quickly). Move vegetables to cool side of grill. Grill steak directly over coals until seared on both sides but still pink in center, 4 to 6 minutes per side. Transfer steak and vegetables to serving platter, pour cilantro marinade over, cover with foil, and let rest 5 minutes.
4. Meanwhile, toast tortillas over hot fire, about 10 seconds per side. Wrap in aluminum foil to keep warm. Slice steak as shown in photo and cut vegetables into finger-length pieces.
Serve immediately with warm tortillas.
8/2006 - Cook's
Serves 4
1/2 cup fresh lime juice
1/4 cup vegetable oil
3 cloves garlic , minced
2 tablespoons soy sauce
2 tablespoons ground cumin , toasted (see above note)
2 teaspoons light brown sugar
1 jalapeno chile, seeded and chopped fine (1 chipotle can be substituted for the jalapeno)
1 tablespoon minced fresh cilantro leaves
2 skirt steaks , each about 3/4 pound
2 large onions , cut into 1/2-inch slices
3 bell peppers (large), 1 red and 2 green, tops and bottoms removed, then cut in half lengthwise and seeded
12 (6-inch) flour tortillas
1. Whisk lime juice, 2 tablespoons oil, garlic, soy sauce, cumin, brown sugar, and chile in bowl. Transfer 1/4 cup marinade to bowl, add cilantro, and set aside. Prick steaks with fork about 50 times on each side, then cut each steak in half crosswise. Place steaks in large zipper-lock plastic bag, pour in marinade without cilantro, seal bag, and refrigerate at least 30 minutes or up to 2 hours. Remove steaks from bag, pat dry with paper towels, and discard marinade in bag.
2. Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until coals are covered with fine gray ash. Pour coals into pile on one side of grill. Set cooking grate in place, cover, and let grill heat up 5 minutes. Scrape cooking grate clean.
3. Meanwhile, brush onions and peppers with remaining 2 tablespoons oil. Grill onions and peppers, turning occasionally, until charred and softened, 8 to 12 minutes (peppers will cook more quickly). Move vegetables to cool side of grill. Grill steak directly over coals until seared on both sides but still pink in center, 4 to 6 minutes per side. Transfer steak and vegetables to serving platter, pour cilantro marinade over, cover with foil, and let rest 5 minutes.
4. Meanwhile, toast tortillas over hot fire, about 10 seconds per side. Wrap in aluminum foil to keep warm. Slice steak as shown in photo and cut vegetables into finger-length pieces.
Serve immediately with warm tortillas.
8/2006 - Cook's
Sunday, September 14, 2008
Roasted Red Pepper Sauce
1/2 cup mayo
1/2 roasted red pepper (jarred is fine)
1 tsp. garlic (pressed or finely minced)
1/4-1/2 tsp Emerils creole seasoning (https://www.emerils.com/120057/emerils-essence-creole-seasoning)
1/2 tsp. curry powder
salt & pepper to taste
Combine all in a food processor or stick blender and process until smooth. scraping down the bowl as necessary.
Source of recipe unknown
1/2 roasted red pepper (jarred is fine)
1 tsp. garlic (pressed or finely minced)
1/4-1/2 tsp Emerils creole seasoning (https://www.emerils.com/120057/emerils-essence-creole-seasoning)
1/2 tsp. curry powder
salt & pepper to taste
Combine all in a food processor or stick blender and process until smooth. scraping down the bowl as necessary.
Source of recipe unknown
Friday, September 12, 2008
Basic Coleslaw
4 cups cabbage, thinly sliced
1 cup grated carrots
1/2 cup mayonnaise
1/2 cup sour cream
2 tsp cider vinegar
Sugar
Salt
Pepper
2 tsp celery seed
In large bowl combine cabbage and carrot. Set aside. In small bowl combine mayonnaise and sour cream. Mix well. Stir in vinegar, a dash of sugar, salt, and pepper and celery seed. Pour over cabbage and toss to coat. Chill and serve.
1 cup grated carrots
1/2 cup mayonnaise
1/2 cup sour cream
2 tsp cider vinegar
Sugar
Salt
Pepper
2 tsp celery seed
In large bowl combine cabbage and carrot. Set aside. In small bowl combine mayonnaise and sour cream. Mix well. Stir in vinegar, a dash of sugar, salt, and pepper and celery seed. Pour over cabbage and toss to coat. Chill and serve.
Peanut Vinegar Chicken
Makes 4 servings
1 egg white, beaten
5 tablespoons peanut oil (or canola), divided use
1/2 teaspoon salt
2 teaspoons sesame oil, divided use
4 tablespoons cornstarch, divided use
1 pound boneless chicken breasts or thighs
6 scallions, including green parts
1 cup skinless raw peanuts
4 to 6 dried red chiles (or pepper flakes or hot sauce)
4 tablespoons vinegar (malt, red wine, or Chinese)
1 teaspoon sugar
1/2 cup chicken broth
3 tablespoons soy sauce
Salt and pepper, to taste
1. In large bowl, combine the beaten egg white, 2 tablespoons peanut oil, 1/2 teaspoon salt, 1 teaspoon sesame oil, and 1 tablespoon cornstarch.
2. Cut the boneless chicken breasts or thighs into one-quarter-inch strips. Add to the bowl and combine thoroughly. (Chan uses his hands to do this.) Set aside.
3. Clean fresh scallions, cut off tips and ends, slice into inch-long pieces. Set aside.
4. In dry skillet or wok, toast the peanuts until brown, but not charred. Crush coarsely in mortar or with rolling pin or nut grinder. Set aside.
5. In small mixing bowl, whisk together the vinegar, sugar, 1 teaspoon sesame oil, chicken broth, 3 tablespoons cornstarch, 3 tablespoons soy sauce. Set aside.
6. Remove the seeds of the dried red peppers and crack into large pieces so you can see them in the finished dish; they are for flavor, not to be eaten.
7. Heat the skillet or wok to medium high. Add three tablespoons of peanut oil. Toss in the dried pepper and stir until it begins to blacken. (Turn on the kitchen fans; the fumes can cause sneezing!)
8. After about a minute, pour in the chicken. Turn up the heat and stir briskly with spatula for about two minutes until the meat is about half done.
9. Add about a quarter of the scallion and a quarter of the toasted peanuts, stirring for another minute over high heat.
10. Add a quarter of the vinegar mixture; whisk it first to incorporate any cornstarch that may have settled. Keep stirring the chicken.
11. Pour in the rest of the scallions, peanuts, and remainingv inegar mixture. Stir for no more than 1 more minute. (The entire cooking should take about 5 minutes.)
12. Serve immediately over white or brown rice, and with any greens (I made a cucumber salad) that you wish.
Per serving: 550 calories, 37 grams protein, 16 gramscarbohydrates, 6 grams sugar, 39 grams fat, 77 milligramscholesterol, 525 milligrams sodium, 5 grams dietary fiber.
http://www.philly.com/inquirer/food/20080911_On_the_Side__The_gift_of_Chan_s_chicken.html?viewAll=y
http://www.youtube.com/watch?v=QM_Nrs_t_a4
1 egg white, beaten
5 tablespoons peanut oil (or canola), divided use
1/2 teaspoon salt
2 teaspoons sesame oil, divided use
4 tablespoons cornstarch, divided use
1 pound boneless chicken breasts or thighs
6 scallions, including green parts
1 cup skinless raw peanuts
4 to 6 dried red chiles (or pepper flakes or hot sauce)
4 tablespoons vinegar (malt, red wine, or Chinese)
1 teaspoon sugar
1/2 cup chicken broth
3 tablespoons soy sauce
Salt and pepper, to taste
1. In large bowl, combine the beaten egg white, 2 tablespoons peanut oil, 1/2 teaspoon salt, 1 teaspoon sesame oil, and 1 tablespoon cornstarch.
2. Cut the boneless chicken breasts or thighs into one-quarter-inch strips. Add to the bowl and combine thoroughly. (Chan uses his hands to do this.) Set aside.
3. Clean fresh scallions, cut off tips and ends, slice into inch-long pieces. Set aside.
4. In dry skillet or wok, toast the peanuts until brown, but not charred. Crush coarsely in mortar or with rolling pin or nut grinder. Set aside.
5. In small mixing bowl, whisk together the vinegar, sugar, 1 teaspoon sesame oil, chicken broth, 3 tablespoons cornstarch, 3 tablespoons soy sauce. Set aside.
6. Remove the seeds of the dried red peppers and crack into large pieces so you can see them in the finished dish; they are for flavor, not to be eaten.
7. Heat the skillet or wok to medium high. Add three tablespoons of peanut oil. Toss in the dried pepper and stir until it begins to blacken. (Turn on the kitchen fans; the fumes can cause sneezing!)
8. After about a minute, pour in the chicken. Turn up the heat and stir briskly with spatula for about two minutes until the meat is about half done.
9. Add about a quarter of the scallion and a quarter of the toasted peanuts, stirring for another minute over high heat.
10. Add a quarter of the vinegar mixture; whisk it first to incorporate any cornstarch that may have settled. Keep stirring the chicken.
11. Pour in the rest of the scallions, peanuts, and remainingv inegar mixture. Stir for no more than 1 more minute. (The entire cooking should take about 5 minutes.)
12. Serve immediately over white or brown rice, and with any greens (I made a cucumber salad) that you wish.
Per serving: 550 calories, 37 grams protein, 16 gramscarbohydrates, 6 grams sugar, 39 grams fat, 77 milligramscholesterol, 525 milligrams sodium, 5 grams dietary fiber.
http://www.philly.com/inquirer/food/20080911_On_the_Side__The_gift_of_Chan_s_chicken.html?viewAll=y
http://www.youtube.com/watch?v=QM_Nrs_t_a4
Wednesday, September 10, 2008
Bread Salad with Tomatoes, Herbs, and Red Onions
Despite its most humble origins, this salad is delicious. The bread must be coarse peasant bread or any sturdy Italian-style bread. Other breads will not hold up to being dressed with oil and vinegar and combined with tomatoes, which are full of water. Also, don't use sweetened breads. If the tomatoes are ripe and the olive oil is particularly flavorful, you can omit the vinegar, moistening the bread with a tablespoon or two of water instead.
Serves 4
1 pound Italian peasant bread , day-old, crusts removed, cut or torn into 1-inch cubes (about 6 cups)
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
2 large vine-ripened tomatoes or 4 plum tomatoes, seeded and cut into medium dice
1/2 red onion , sliced paper-thin
2 tablespoons coarsely chopped fresh basil leaves , or mint leaves
2 teaspoons fresh oregano leaves
1 tablespoon minced fresh parsley leaves
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
Place bread cubes in shallow bowl. Mix oil, vinegar, tomatoes, onion, and half of herbs in medium bowl. Let stand for flavors to develop, about 10 minutes, then add to bread, along with remaining herbs, and toss well. Season with salt and pepper or to taste. If bread still seems dry, sprinkle 1 or 2 tablespoons water to rehydrate it a bit. Serve. (If sturdy bread is used, salad can be covered and set aside up to 2 hours.)
from Cook's Illustrated
9/1995
Serves 4
1 pound Italian peasant bread , day-old, crusts removed, cut or torn into 1-inch cubes (about 6 cups)
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
2 large vine-ripened tomatoes or 4 plum tomatoes, seeded and cut into medium dice
1/2 red onion , sliced paper-thin
2 tablespoons coarsely chopped fresh basil leaves , or mint leaves
2 teaspoons fresh oregano leaves
1 tablespoon minced fresh parsley leaves
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
Place bread cubes in shallow bowl. Mix oil, vinegar, tomatoes, onion, and half of herbs in medium bowl. Let stand for flavors to develop, about 10 minutes, then add to bread, along with remaining herbs, and toss well. Season with salt and pepper or to taste. If bread still seems dry, sprinkle 1 or 2 tablespoons water to rehydrate it a bit. Serve. (If sturdy bread is used, salad can be covered and set aside up to 2 hours.)
from Cook's Illustrated
9/1995
Fast Tomato Salsa
Makes about 1 cup
Half of one jalapeno chile, stemmed, seeded, and minced, can be substitute for the chipolte
2 tablespoons minced red onion
2 tablespoons minced fresh cilantro
2 teaspoons fresh lime juice
1 clove garlic, minced
1/2 of one chipotle chile in adobo sauce, minced
1/4 teaspoon table salt
1 can (14 1/2 ounces) diced tomatoes, drained
Pulse all of the ingredients except for the tomatoes in a food processor until very finely minced, about 5 pulses. Add the tomatoes and pulse until roughly chopped, about 2 pulses. Transfer the mixture to a fine-mesh strainer and drain for about 1 minute before serving.
To make ahead: The salsa can be refrigerated in a sealed container for up to 2 days. Season with additional fresh lime juice and salt before serving.
- From Cook's Illustrated
Half of one jalapeno chile, stemmed, seeded, and minced, can be substitute for the chipolte
2 tablespoons minced red onion
2 tablespoons minced fresh cilantro
2 teaspoons fresh lime juice
1 clove garlic, minced
1/2 of one chipotle chile in adobo sauce, minced
1/4 teaspoon table salt
1 can (14 1/2 ounces) diced tomatoes, drained
Pulse all of the ingredients except for the tomatoes in a food processor until very finely minced, about 5 pulses. Add the tomatoes and pulse until roughly chopped, about 2 pulses. Transfer the mixture to a fine-mesh strainer and drain for about 1 minute before serving.
To make ahead: The salsa can be refrigerated in a sealed container for up to 2 days. Season with additional fresh lime juice and salt before serving.
- From Cook's Illustrated
Tuesday, September 9, 2008
MY CRAZY CHICKEN–RICE NOODLE STIR-FRY
This is my take on a traditional Thai dish, known as crazy noodles. Why “crazy”? Because its spiciness leaves you goofy with delight.
Like other Southeast-Asian meat and noodle salads, this one is full of tempting flavors, but unlike most, it’s easily prepared. In fact, you can fix it after work and have a light yet thoroughly satisfying chicken-and-noodle dish ready in minutes.
Serves 3 or 4
8 ounces transparent rice noodles (rice sticks)
2 tablespoons Thai fish sauce (nam pla)
2 tablespoons fresh lime juice
1 teaspoon sugar
1 tablespoon Traditional Spicy Sambal or store-bought sambal
3 tablespoons grapeseed or canola oil
3 shallots, sliced 1/8 inch thick
1 pound ground chicken
1/2 cup scallions, green and white parts, sliced 1/8 inch thick
1/4 cup Thai or sweet basil leaves cut into 1/8-inch ribbons
1 lime, quartered, for garnish
4 sprigs of Thai or sweet basil for garnish
1. Fill a large bowl with warm water. Add the noodles and soak until tender, about 20 minutes. Drain and set aside.
2. Meanwhile, in a small bowl combine the fish sauce, lime juice, sugar, and sambal, and stir until the sugar is dissolved.
3. Heat a wok or large, heavy sauté pan over high heat. Add the oil and swirl to coat the pan. Add the shallots and stir-fry until brown, about 1 minute. Add the chicken and stir-fry, breaking up the meat, until cooked through, about 3 minutes. Add the noodles and sauce mixture and heat through, stirring. Add the scallions and basil ribbons and toss well. Garnish with the lime wedges and basil sprigs and serve immediately.
-Ming Tsai
Like other Southeast-Asian meat and noodle salads, this one is full of tempting flavors, but unlike most, it’s easily prepared. In fact, you can fix it after work and have a light yet thoroughly satisfying chicken-and-noodle dish ready in minutes.
Serves 3 or 4
8 ounces transparent rice noodles (rice sticks)
2 tablespoons Thai fish sauce (nam pla)
2 tablespoons fresh lime juice
1 teaspoon sugar
1 tablespoon Traditional Spicy Sambal or store-bought sambal
3 tablespoons grapeseed or canola oil
3 shallots, sliced 1/8 inch thick
1 pound ground chicken
1/2 cup scallions, green and white parts, sliced 1/8 inch thick
1/4 cup Thai or sweet basil leaves cut into 1/8-inch ribbons
1 lime, quartered, for garnish
4 sprigs of Thai or sweet basil for garnish
1. Fill a large bowl with warm water. Add the noodles and soak until tender, about 20 minutes. Drain and set aside.
2. Meanwhile, in a small bowl combine the fish sauce, lime juice, sugar, and sambal, and stir until the sugar is dissolved.
3. Heat a wok or large, heavy sauté pan over high heat. Add the oil and swirl to coat the pan. Add the shallots and stir-fry until brown, about 1 minute. Add the chicken and stir-fry, breaking up the meat, until cooked through, about 3 minutes. Add the noodles and sauce mixture and heat through, stirring. Add the scallions and basil ribbons and toss well. Garnish with the lime wedges and basil sprigs and serve immediately.
-Ming Tsai
SOUTHWESTERN TURKEY AND BLACK BEAN SOUP
4 servings
2 - 15 to 16 ounce can black beans, rinsed, drained
3 cups (or more) Basic Turkey Stock (see recipe) or canned low salt chicken broth
1 tablespoon olive oil
2 cups chopped onions
1 cup diced red bell pepper
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 cup drained canned diced tomatoes
1 cup diced cooked turkey
1 tablespoon minced seeded jalapeno chili
Puree 2 cups black beans and 1 cup turkey stock in processor. Set aside.
Heat oil in large Dutch oven over low heat. Add onions and bell pepper; saute until onions are golden, about 10 minutes. Add garlic and cumin and stir 1 minute. Add tomatoes, bean mixture and remaining whole blackbeans. Gradually add 2 cups stock and bring to boil. Reduce heat and simmer until vegetables are very tender and soup is slightly thickened,about 20 minutes. Thin soup with more stock, if desired. Add turkey and jalapeno and simmer just until heated through.
Season with salt and pepper.
Bon Appetit November 1994
2 - 15 to 16 ounce can black beans, rinsed, drained
3 cups (or more) Basic Turkey Stock (see recipe) or canned low salt chicken broth
1 tablespoon olive oil
2 cups chopped onions
1 cup diced red bell pepper
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 cup drained canned diced tomatoes
1 cup diced cooked turkey
1 tablespoon minced seeded jalapeno chili
Puree 2 cups black beans and 1 cup turkey stock in processor. Set aside.
Heat oil in large Dutch oven over low heat. Add onions and bell pepper; saute until onions are golden, about 10 minutes. Add garlic and cumin and stir 1 minute. Add tomatoes, bean mixture and remaining whole blackbeans. Gradually add 2 cups stock and bring to boil. Reduce heat and simmer until vegetables are very tender and soup is slightly thickened,about 20 minutes. Thin soup with more stock, if desired. Add turkey and jalapeno and simmer just until heated through.
Season with salt and pepper.
Bon Appetit November 1994
Rhode Island Clear-Broth Quahog Chowder
Serves 6 to 8
As with fried chicken or barbecue in the South, the finer points of making clear-broth quahog chowder inspire intense debate among Rhode Islanders. The question of whether it's best to chop, mince, or grind the quahog can prompt arguments so impassioned, a full-blown melee complete with quahogs pinging off foreheads isn't out of the question. Purists insist salt pork is the only acceptable fat. Others thwart tradition and use vegetable oil, bacon, or butter. Varying opinions about the proper size of potato cubes abound. A dash or two of Worcestershire sauce is hailed by some, disdained by others. And in certain quarters, the mere mention of fresh herbs can trigger a level of scorn usually reserved for Yankees fans in this decidedly Red Sox-obsessed state. You decide. — Laurie Jones
Ingredients
10 to 12 quahogs in the shell
1/4 pound salt pork, cut into ½-inch dice
1/2 cup onions, cut into ¼-inch dice
3 pounds all-purpose potatoes, peeled and cut into 1/2-inch to 3/4-inch dice
1/2 teaspoon white pepper
1 teaspoon Worcestershire sauce
Method
1. Scrub the quahogs and rinse clean under cold running water. Discard any that aren't tightly closed. Put the quahogs in a stockpot and cover with 6 cups of cool water. Bring to a simmer over medium- to medium-high heat. Cover the pot and cook just until the quahogs open, about 8 to 10 minutes. Don't overcook. Immediately remove the quahogs from the pot.
2. When cool enough to touch, remove the cooked quahog meat from the shells and chop it into 1/8-inch dice. Set aside.
3. Cover the stockpot and place over low heat to keep the broth-infused water warm while you prepare the remaining ingredients.
4. In a skillet, cook the salt pork over medium heat until the fat renders and the meat is browned and crisp. Remove and set aside. Add the onions to the skillet and sauté until they're translucent but not colored.
5. When the onions are cooked, scrape them, along with any brown bits stuck to the skillet, into the clam broth. If necessary, deglaze the frying pan with a ladle of broth and then pour the liquid back into the stockpot.
6. Bring the broth to a gentle boil over medium-high heat and add the potatoes. Cover and cook, stirring occasionally, until tender, about 10 to 15 minutes. Stir in the salt pork. Season with the pepper and the Worcestershire sauce.
7. Add the cooked quahogs and heat through for a minute. Taste and correct seasonings. Serve immediately. Or, if you prefer, let cool, cover, and refrigerate. Reheat the next day.
adapted from The Providence and Rhode Island Cookbook:Big Recipes from the Smallest State(The Globe Pequot Press, 2006) by Linda Beaulieu
As with fried chicken or barbecue in the South, the finer points of making clear-broth quahog chowder inspire intense debate among Rhode Islanders. The question of whether it's best to chop, mince, or grind the quahog can prompt arguments so impassioned, a full-blown melee complete with quahogs pinging off foreheads isn't out of the question. Purists insist salt pork is the only acceptable fat. Others thwart tradition and use vegetable oil, bacon, or butter. Varying opinions about the proper size of potato cubes abound. A dash or two of Worcestershire sauce is hailed by some, disdained by others. And in certain quarters, the mere mention of fresh herbs can trigger a level of scorn usually reserved for Yankees fans in this decidedly Red Sox-obsessed state. You decide. — Laurie Jones
Ingredients
10 to 12 quahogs in the shell
1/4 pound salt pork, cut into ½-inch dice
1/2 cup onions, cut into ¼-inch dice
3 pounds all-purpose potatoes, peeled and cut into 1/2-inch to 3/4-inch dice
1/2 teaspoon white pepper
1 teaspoon Worcestershire sauce
Method
1. Scrub the quahogs and rinse clean under cold running water. Discard any that aren't tightly closed. Put the quahogs in a stockpot and cover with 6 cups of cool water. Bring to a simmer over medium- to medium-high heat. Cover the pot and cook just until the quahogs open, about 8 to 10 minutes. Don't overcook. Immediately remove the quahogs from the pot.
2. When cool enough to touch, remove the cooked quahog meat from the shells and chop it into 1/8-inch dice. Set aside.
3. Cover the stockpot and place over low heat to keep the broth-infused water warm while you prepare the remaining ingredients.
4. In a skillet, cook the salt pork over medium heat until the fat renders and the meat is browned and crisp. Remove and set aside. Add the onions to the skillet and sauté until they're translucent but not colored.
5. When the onions are cooked, scrape them, along with any brown bits stuck to the skillet, into the clam broth. If necessary, deglaze the frying pan with a ladle of broth and then pour the liquid back into the stockpot.
6. Bring the broth to a gentle boil over medium-high heat and add the potatoes. Cover and cook, stirring occasionally, until tender, about 10 to 15 minutes. Stir in the salt pork. Season with the pepper and the Worcestershire sauce.
7. Add the cooked quahogs and heat through for a minute. Taste and correct seasonings. Serve immediately. Or, if you prefer, let cool, cover, and refrigerate. Reheat the next day.
adapted from The Providence and Rhode Island Cookbook:Big Recipes from the Smallest State(The Globe Pequot Press, 2006) by Linda Beaulieu
Lisa’s Levain Bakery copycat Chocolate Chip Walnut Cookies
Ingredients
2 sticks unsalted butter, cold and cubed (each stick cut into 16 pieces)
2 sticks unsalted butter, cold and cubed (each stick cut into 16 pieces)
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp vanilla
3 cups all purpose flour (13 1/2 oz)
3/4 tsp salt
1 teaspoon baking powder
1/2 tsp baking soda
12 oz good quality semisweet chocolate chips or chunks
1 cup walnuts or pecans, chopped coarsely (Toast the nuts for more flavor, if desired.)
3/4 cup packed brown sugar
2 large eggs
1 tsp vanilla
3 cups all purpose flour (13 1/2 oz)
3/4 tsp salt
1 teaspoon baking powder
1/2 tsp baking soda
12 oz good quality semisweet chocolate chips or chunks
1 cup walnuts or pecans, chopped coarsely (Toast the nuts for more flavor, if desired.)
Directions
In a mixing bowl, using an electric mixer or a stand mixer with a paddle attachment, beat butter and both sugars just until creamy. Don’t overbeat. Add the eggs and vanilla and beat just until incorporated.
Stir together the flour, baking soda, baking powder and salt. When thoroughly mixed, add it to the batter and mix just until blended. Stir in the chocolate chips and nuts. Divide the dough into 12 big 4-oz balls, then cover them and chill in the refrigerator overnight.
Preheat oven to 375 degrees F. Put balls on cookie sheets lined with parchment paper and bake one sheet at a time. (Leave plenty of room between each ball of dough)
Bake times:
Put the cookies in a 375 degree oven and set timer for 8 minutes. When timer rings, rotate cookie sheet, reduce heat to 325 degrees and bake for another 8-10 minutes or until cookies appear set. Let cookies cool on the sheet pan for several minutes, then transfer to a cooling rack and let fully cool.
Makes 12 cookies
Lisa’s Levain Copycat Dark Chocolate Peanut butter Chip Cookies (**Yields 1 dozen cookies)
Ingredients
2 sticks cold and cubed unsalted butter (each stick cut into 16 pieces)
1 1/4 cup granulated sugar
2 eggs
1 tsp vanilla
1/4 to 1/2 cup good quality dark cocoa powder
2 1/2 cups all-purpose flour
1/4 tsp salt
1 teaspoon baking powder
1/2 tsp baking soda
1 cup semi-sweet chocolate chips
1 cups peanut butter chips
Directions
In a mixing bowl, using an electric mixer or a stand mixer with a paddle attachment, beat butter and both sugars just until creamy. Don’t overbeat. Add the eggs and vanilla and beat just until incorporated,
Stir together the flour, baking soda, baking powder and salt. When thoroughly mixed, add it to the batter and mix just until blended. Stir in the chocolate chips and peanut butter chips. Divide the dough into 12 big 4-oz balls, then cover them and chill in the refrigerator overnight.
Preheat oven to 375 degrees F. Put balls on cookie sheets lined with parchment paper and bake one sheet at a time.
Bake times:
Put the cookies in a 375 degree oven and set timer for 8 minutes. When timer rings, rotate cookie sheet, reduce heat to 325 degrees and bake for another 8-10 minutes or until cookies appear set. Let cookies cool on the sheet pan for several minutes, then transfer to a cooling rack and let fully cool.
Makes 12 cookies
** Note - The Levain Bakery uses 6 oz of cookie dough per cookie.. If you want 12 cookies out of the above recipes, a little over 4 oz per cookie (4.1 to 4.2 oz. Use a kitchen scale) will get you that. If you want to use 6 oz of cookie dough per cookie, you’ll probably get only 6-8 cookies. However, a little over 4 oz makes a cookie just as thick and huge, so you don’t even notice the difference.
Final Note - If you want a more ‘caramel-molasses’ like chocolate chip walnut cookie, increase the brown sugar while decreasing the white sugar, so you still have 1 1/2 cups total sugar
Quick and Easy Cinnamon Bun Bread
Quick and Easy Cinnamon Bun Bread
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine)
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg
Filling/Topping
3 tbsp butter, room temperature
3/4 cup brown sugar
1 tsp ground cinnamon
pinch ground cardamom
Icing
1 cup powdered sugar
1-2 tbsp milk or cream
Lightly grease an 8×8-inch square baking pan.
In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.) Place pan into a cold oven, then set the oven temperature to 350F.
Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
Serve warm. Leftovers can be reheated in the microwave.
Serves 9.
http://bakingbites.com/2008/09/quick-and-easy-cinnamon-bun-bread/
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine)
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg
Filling/Topping
3 tbsp butter, room temperature
3/4 cup brown sugar
1 tsp ground cinnamon
pinch ground cardamom
Icing
1 cup powdered sugar
1-2 tbsp milk or cream
Lightly grease an 8×8-inch square baking pan.
In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.) Place pan into a cold oven, then set the oven temperature to 350F.
Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
Serve warm. Leftovers can be reheated in the microwave.
Serves 9.
http://bakingbites.com/2008/09/quick-and-easy-cinnamon-bun-bread/
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