INGREDIENTS:
2 chickens, each about 3 1/2 lb.
4 Tbs. minced fresh rosemary or tarragon
Salt and freshly ground pepper, to taste
3/4 cup chicken broth
1/4 cup dry white wine or chicken broth
DIRECTIONS:
Preheat oven to 425 degrees farenheit. Place the chickens, breast side up, on a rack in a large
roasting pan (or use 2 pans). Pat the chickens dry with paper towels. Rub the outside of each chicken
with 2 Tbs. rosemary and a generous amount of salt and pepper.
Roast the chickens for 20 minutes. Reduce the oven temperature to 400 degrees farenheit and continue
to roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone,
registers 170 degrees farenheit, about 40 minutes more.
Transfer 1 chicken to a carving board and let rest for 10 minutes. Set the second chicken aside to cool
before shredding the meat and storing.
For the pan sauce: Discard all but about 1 Tbs. of the fat from the roasting pan. Place the pan over medium-
high heat and add the broth and wine. Bring to a boil and stir, scraping up the browned bits from the pan
bottom. Cook until slightly reduced, about 1 minute. Season with salt and pepper.
Carve one of the chickens into serving pieces and divide among 4 plates. Top with the sauce and serve.
Serves 4 people; makes about 8 cups cooked chicken total.
Sunday, February 7, 2010
Spicy Chicken & Basil Stir-Fry
INGREDIENTS:
6 Tbs. chicken stock
2 Tbs. Asian fish sauce
2 tsp. firmly packed light brown sugar
1/2 tsp. cornstarch
2 Tbs. vegetable oil
1 red bell pepper, seeded and cut into 1/4 inch strips
1 or 2 Thai or Jalapeno chilies, cut into very thin rounds
2 garlic cloves, minced
4 boneless, skinless chicken breast halves, cut into thin strips
3/4 cup thinly sliced fresh basil leaves, preferably Thai basil
3 green onions, cut into 3-inch pieces
Cooked jasmine rice for serving
DIRECTIONS:
In a bowl, whisk together the stock, fish sauce and brown sugar. Add the cornstarch
and whisk until the cornstarch and sugar are dissolved. Set aside.
In a large wok or fry pan over high heat, warm the oil. Add teh bell pepper and stir-fry
for 1 minute. Add the chilies to taste and the garlic and stir-fry until fragrant, about 20
seconds. Add the chicken and stir-fry until no longer pink, about 2 1/2 minutes. Stir in
the basil and green onions and stir-fry until the onions are barely wilted, about 1 minute.
Whisk the sauce mixture and pour into the pan. Cook just until the liquid comes to a boil.
Spoon the rice onto individual plates and top with the stir-fry and sauce. Serves 4 people.
6 Tbs. chicken stock
2 Tbs. Asian fish sauce
2 tsp. firmly packed light brown sugar
1/2 tsp. cornstarch
2 Tbs. vegetable oil
1 red bell pepper, seeded and cut into 1/4 inch strips
1 or 2 Thai or Jalapeno chilies, cut into very thin rounds
2 garlic cloves, minced
4 boneless, skinless chicken breast halves, cut into thin strips
3/4 cup thinly sliced fresh basil leaves, preferably Thai basil
3 green onions, cut into 3-inch pieces
Cooked jasmine rice for serving
DIRECTIONS:
In a bowl, whisk together the stock, fish sauce and brown sugar. Add the cornstarch
and whisk until the cornstarch and sugar are dissolved. Set aside.
In a large wok or fry pan over high heat, warm the oil. Add teh bell pepper and stir-fry
for 1 minute. Add the chilies to taste and the garlic and stir-fry until fragrant, about 20
seconds. Add the chicken and stir-fry until no longer pink, about 2 1/2 minutes. Stir in
the basil and green onions and stir-fry until the onions are barely wilted, about 1 minute.
Whisk the sauce mixture and pour into the pan. Cook just until the liquid comes to a boil.
Spoon the rice onto individual plates and top with the stir-fry and sauce. Serves 4 people.
Spicy Potlatch Chicken Salad
INGREDIENTS:
2 boneless, skinless chicken breast halves, pounded to 1/2-inch thickness
1 Tbs. olive oil
1 Tbs. potlatch seasoning
1/4 cup sour cream
1/4 cup mayonnaise
1 celery stalk, chopped
2 Tbs. finely chopped red onion
2 Tbs. chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste
DIRECTIONS:
Preheat a grill pan over medium-high heat. Brush the chicken breasts with the olive oil and sprinkle
with the potlatch seasoning.
Arrange the chicken on the pan and cook, turning once, until dark grill marks appear on both sides
and the juices run clear when the chicken is cut into at the thickest part, about 8 minutes total. Let
the chicken cool, then cut into 1/2-inch pieces.
In a bowl, whisk together the sour cream and mayonnaise until smooth. Add the chicken, celery, onion,
parsley, salt and pepper and stir to combine. Cover the refrigerator for at least 1 hour before serving.
Serves 2 to 4 people.
2 boneless, skinless chicken breast halves, pounded to 1/2-inch thickness
1 Tbs. olive oil
1 Tbs. potlatch seasoning
1/4 cup sour cream
1/4 cup mayonnaise
1 celery stalk, chopped
2 Tbs. finely chopped red onion
2 Tbs. chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste
DIRECTIONS:
Preheat a grill pan over medium-high heat. Brush the chicken breasts with the olive oil and sprinkle
with the potlatch seasoning.
Arrange the chicken on the pan and cook, turning once, until dark grill marks appear on both sides
and the juices run clear when the chicken is cut into at the thickest part, about 8 minutes total. Let
the chicken cool, then cut into 1/2-inch pieces.
In a bowl, whisk together the sour cream and mayonnaise until smooth. Add the chicken, celery, onion,
parsley, salt and pepper and stir to combine. Cover the refrigerator for at least 1 hour before serving.
Serves 2 to 4 people.
Butternut Squash Risotto
INGREDIENTS:
7 Tbs. unsalted butter
2 Tbs. minced fresh sage
6 cups vegetable or chicken stock
2 cups butternut squash puree
2 Tbs. olive oil
2/3 cup caramelized onions
2 cups Arborio rice
1 tsp. minced fresh rosemary
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste
DIRECTIONS:
In a small saucepan over medium heat, melt 4 Tbs. of the butter. Add 1 Tbs. of the sage and heat until the butter browns. Strain the butter into a small bowl and discard the sage. Cover the bowl to keep the butter warm.
In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring just to a simmer, 8 to 10 minutes; maintain over low heat.
In a large chef's pan or risotto pan over medium heat, warm the olive oil. Add the caramelized onions and rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center, about 3 minutes. Stir in the remaining 1 Tbs. sage and the rosemary. Add the wine and stir until it is absorbed.
Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.
After about 30 minutes, when the rice is tender to the bite but slightly firm in the center and looks creamy, stir in the remaining 3 Tbs. butter, the cheese, salt, and pepper. Add more stock if needed so the rice is thick and creamy. Let stand for 2 minutes. Drizzle with the reserved sage butter and serve immediately. Serves 6 people.
7 Tbs. unsalted butter
2 Tbs. minced fresh sage
6 cups vegetable or chicken stock
2 cups butternut squash puree
2 Tbs. olive oil
2/3 cup caramelized onions
2 cups Arborio rice
1 tsp. minced fresh rosemary
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste
DIRECTIONS:
In a small saucepan over medium heat, melt 4 Tbs. of the butter. Add 1 Tbs. of the sage and heat until the butter browns. Strain the butter into a small bowl and discard the sage. Cover the bowl to keep the butter warm.
In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring just to a simmer, 8 to 10 minutes; maintain over low heat.
In a large chef's pan or risotto pan over medium heat, warm the olive oil. Add the caramelized onions and rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center, about 3 minutes. Stir in the remaining 1 Tbs. sage and the rosemary. Add the wine and stir until it is absorbed.
Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.
After about 30 minutes, when the rice is tender to the bite but slightly firm in the center and looks creamy, stir in the remaining 3 Tbs. butter, the cheese, salt, and pepper. Add more stock if needed so the rice is thick and creamy. Let stand for 2 minutes. Drizzle with the reserved sage butter and serve immediately. Serves 6 people.
Chipotle Chicken Panini
INGREDIENTS:
2 boneless, skinless chicken breast halves, each about 8 oz., tenders removed and breasts butterflied
8 tsp. spice chipotle rub
8 slices country-style bread, each cut on the bias 1/2-inch thick
Olive oil for brushing
8 tsp. mayonnaise
8 oz. Monterey jack cheese, shredded
1 avocado, peeled, pitted and cut into slices 1/4-inch thick
DIRECTIONS:
Preheat an electric panini press to 400 degrees farenheit according to the manufacturer's instructions.
Rub each chicken breast on both sides with 2 tsp. chipotle rub. Place 1 chicken breast on the preheated
panini press, close the lid, and cook until the chicken is firm in the center and nicely grill-marked on both
sides, 6 to 7 minutes. Transfer to a plate. Repeat to cook the remaining chicken breast. Cut each breast in
half.
Brush one side of each bread slice with olive oil. Turn the slices over and spread each with 1 tsp. mayonnaise.
Sprinkle 1/4 cup cheese on each of 4 slices. Top with the chicken and avocado slices, dividing evenly, then
sprinkle each with 1/4 cup cheese. Top each sandwich with one of the remaining bread slices, oiled side up.
Place 2 of the sandwiches on the panini press, close the lid, and cook until the bread is golden and the cheese
is melted, 3 to 4 minutes. Transfer the sandwiches to a cutting board. Repeat to cook the remaining sandwiches.
Cut the sandwiches in half and serve immediately. Serves 4 people.
2 boneless, skinless chicken breast halves, each about 8 oz., tenders removed and breasts butterflied
8 tsp. spice chipotle rub
8 slices country-style bread, each cut on the bias 1/2-inch thick
Olive oil for brushing
8 tsp. mayonnaise
8 oz. Monterey jack cheese, shredded
1 avocado, peeled, pitted and cut into slices 1/4-inch thick
DIRECTIONS:
Preheat an electric panini press to 400 degrees farenheit according to the manufacturer's instructions.
Rub each chicken breast on both sides with 2 tsp. chipotle rub. Place 1 chicken breast on the preheated
panini press, close the lid, and cook until the chicken is firm in the center and nicely grill-marked on both
sides, 6 to 7 minutes. Transfer to a plate. Repeat to cook the remaining chicken breast. Cut each breast in
half.
Brush one side of each bread slice with olive oil. Turn the slices over and spread each with 1 tsp. mayonnaise.
Sprinkle 1/4 cup cheese on each of 4 slices. Top with the chicken and avocado slices, dividing evenly, then
sprinkle each with 1/4 cup cheese. Top each sandwich with one of the remaining bread slices, oiled side up.
Place 2 of the sandwiches on the panini press, close the lid, and cook until the bread is golden and the cheese
is melted, 3 to 4 minutes. Transfer the sandwiches to a cutting board. Repeat to cook the remaining sandwiches.
Cut the sandwiches in half and serve immediately. Serves 4 people.
Dutch Apple Pancake
INGREDIENTS:
4 Tbs. (1/2 stick) unsalted butter
1 Golden Delicious apple, cored and
cut into 1/2-inch slices
1/2 tsp. ground cinnamon
1 Tbs. granulated sugar
2 eggs, at room temperature
1/2 cup milk
1/2 cup all-purpose flour
1/2 tsp. salt
Confectioners' sugar for dusting
DIRECTIONS:
Preheat an oven to 400 degrees farenheit. Butter a 10-inch ovenproof braiser or fry pan.
In another frying pan over medium heat, melt 2 Tbs. of the butter. Add the apple, cinnamon
and granulated sugar and saute, stirring occasionally, until the apple begins to soften and brown,
5 to 6 minutes. Set aside.
In a bowl, using a whisk, beat the eggs. Add the milk and whisk until blended. Sift the flour and
salt into the egg mixture and whisk until just blended. In a small saucepan over medium-low heat,
melt the remaining 2 Tbs. butter. Add the butter to the egg mixture and whisk until smooth.
Pour the batter into the prepared pan and arrange the apple slices evenly on top. Bake until the
pancake is browned and puffed up, 25 to 30 minutes. Dust with confectioner's sugar and serve
immediately. Serves 2 to 4 people.
4 Tbs. (1/2 stick) unsalted butter
1 Golden Delicious apple, cored and
cut into 1/2-inch slices
1/2 tsp. ground cinnamon
1 Tbs. granulated sugar
2 eggs, at room temperature
1/2 cup milk
1/2 cup all-purpose flour
1/2 tsp. salt
Confectioners' sugar for dusting
DIRECTIONS:
Preheat an oven to 400 degrees farenheit. Butter a 10-inch ovenproof braiser or fry pan.
In another frying pan over medium heat, melt 2 Tbs. of the butter. Add the apple, cinnamon
and granulated sugar and saute, stirring occasionally, until the apple begins to soften and brown,
5 to 6 minutes. Set aside.
In a bowl, using a whisk, beat the eggs. Add the milk and whisk until blended. Sift the flour and
salt into the egg mixture and whisk until just blended. In a small saucepan over medium-low heat,
melt the remaining 2 Tbs. butter. Add the butter to the egg mixture and whisk until smooth.
Pour the batter into the prepared pan and arrange the apple slices evenly on top. Bake until the
pancake is browned and puffed up, 25 to 30 minutes. Dust with confectioner's sugar and serve
immediately. Serves 2 to 4 people.
Ricotta Fig Tartine
1/3 cup ricotta cheese
1 slice of buttered Le Pain Quotidien
Organic Whole Wheat Bread
2 tsp. Le Pain Quotidien Organic Honey
1/4 plum tomatoe, diced
3 figs, cut into quarters
3 cracks fresh pepper
For garnish (optional):
3 radish slices
3 cucumber slices
1 tomato wedge
1 cantaloupe wedge
3 mesclun leaves
1 parsley sprig
DIRECTIONS:
Spread the ricotta cheese on the slice of buttered whole wheat bread.
Run a fork through the ricotta, forming ridges. Drizzle honey over the
ricotta before sprinkling with the diced tomatoes and the fig pieces.
FInish with three packs of black pepper. Cut into five equal triangles
and plate. Add garnish.
1 slice of buttered Le Pain Quotidien
Organic Whole Wheat Bread
2 tsp. Le Pain Quotidien Organic Honey
1/4 plum tomatoe, diced
3 figs, cut into quarters
3 cracks fresh pepper
For garnish (optional):
3 radish slices
3 cucumber slices
1 tomato wedge
1 cantaloupe wedge
3 mesclun leaves
1 parsley sprig
DIRECTIONS:
Spread the ricotta cheese on the slice of buttered whole wheat bread.
Run a fork through the ricotta, forming ridges. Drizzle honey over the
ricotta before sprinkling with the diced tomatoes and the fig pieces.
FInish with three packs of black pepper. Cut into five equal triangles
and plate. Add garnish.
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