Tag Archive for chicken

FFF | August 30, 2011
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Panzanella Salad

While there is nothing like a loaf of fresh baked bread, its day-old brother, stale bread, deserves a little time in the spotlight too. We all know that it’s great for making croutons, breadcrumbs, bread pudding, and heck, plain old toast for that matter. But during the summer months, stale bread screams out for something sexier, something fresh. Panzanella, or Tuscan bread salad, is the perfect way to honor the time and love that went into that loaf in the first place.

The Tuscan people like to savor every last drop, whether it be of their wine, their time with loved ones, or most importantly, their food. The Panzanella salad was born out of that root belief and uses stale bread, the freshest vine-ripe tomatoes they can gather, and any leftover produce on hand to create a hearty and fresh meal. Traditionally it’s tossed with a fruity olive oil, some red wine vinegar, and allowed to soak (preferably overnight) so that the flavors can marry together and the bread becomes nice and tender.

Working at the French Culinary Institute has its perks, one of them being direct access to fresh bread baked daily thanks to our incredible bread baking program. Every day around 3 pm the shelves outside the classroom are piled with loaves of everything from rye, to sourdough, to focaccia for the taking. Since I am addicted to bread, this proves a dangerous thing for me. As such, I tend to take home more loaves than I can use and because they are freshly made without preservatives, they start to go stale the next day.

So, when Hurricane Irene *blew through New York City this past weekend I found myself with lots of time, and thankfully bread and produce to boot. I was stock piled with tomatoes, corn, zucchini, tomatillos, red peppers, and cucumbers, making for a colorful and vitamin-rich blend of veggies. Some leftover shredded chicken got tossed in for protein, and sliced Kalamatas rounded out the sweet flavors with a nice salty bite. I whisked together some tart red wine vinegar and fruity Chilean olive oil, poured it over my cubed bread and veggies, sprinkled it with some sea salt and cracked black pepper and let it hang out and do its thing overnight in the fridge. The next day when I got home from work I had a delicious, hearty, and healthy meal waiting for me, which is the ultimate reward!

This is the perfect summertime meal that allows you to maximize the produce you spent good money on and requires no cooking at all. It also happens to the be one of those rare dishes that gets better with age. Make a big batch and enjoy lunch and dinner for the next 2 to 3 days. Use your creativity and combine whatever flavors and ingredients you like. The recipe I’ve included below is really just a guide for you to create the balance of bread and veggies that suits your taste. You could use lemon juice or balsamic instead of red wine vinegar, add chopped celery for extra crunch, or sprinkle in all those extra herbs you bought but don’t need. The choices are endless, the results are extraordinary.

*Thankfully, Irene did not impact my apartment or my neighborhood, and instead gave me a reason to bake all weekend, but I am saddened by the damage she caused to others and send my well wishes to those affected.

Panzanella Salad

Makes 2 quarts

You could use fresh bread in this recipe, but it’s doing your fresh bread an injustice, and the stale bread holds up better and doesn’t get as mushy. Ripe tomatoes and good quality olive oil are essential to making this dish work, the rest is up to you.

Ingredients

1 loaf of day-old bread (whatever variety you like) cut into cubes, about 6 cups
2 cups chopped tomatoes
2 ears of corn, kernels removed
1 red bell pepper, chopped
4 to 5 tomatillos, chopped
1 cup shredded chicken
1/2 cucumber, chopped
1/2 zucchini, chopped
1/4 cup Kalamata olives, pitted and sliced
2 cloves garlic, finely chopped
Red wine vinegar
Olive oil
Sea salt
Fresh cracked black pepper
Basil, for garnish

Procedure

  1. Toss cubed bread with chopped veggies in a large bowl, preferably glass or a non-reactive material.
  2. Whisk together enough vinegar and olive oil to make 1/2 cup of dressing, balancing the ratio of acidity to your liking. Pour over the bread and veggies, sprinkle with salt and pepper to taste, and mix well.
  3. Cover with plastic wrap and allow to rest in the fridge overnight.
  4. To serve, remove from the fridge at least 30 minutes in advance so that the salad can “relax” and come to the right temperature. Taste for seasoning and adjust if needed. Sprinkle with basil and serve.
Category: Recipes, Seasonal | Tags: , , , , , , , , , , , , ,
FFF | November 17, 2010
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Secrets of a student chef: Stocking up

A huge batch of chicken stock being made at FCI

When I started working on my “Secrets of a student chef” series I had all the best intentions that I would be able to put out a new lesson every week, and while things started off well, that crazy thing we call life got in the way once again.  For not long after I hatched my idea for sharing some practical and usable knowledge from culinary school I was offered an internship at the food industry staple Food Arts magazine.  I have been adjusting myself back into the 9-5 (plus school) life I joyously walked away from six months ago and have been reporting to duty as an editorial assistant.  It has been a very educational experience thus far and one that I hope will open some bigger doors for me down the road.

Food Arts is a trade publication for chefs, restaurateurs, and hospitality professionals and features the who’s who and what’s what of the food and hotel biz.  So for those of you who follow me on Twitter and have wondered about my recent spike in activity, it’s because I spend my days researching all things food and can’t help but share the good stuff.  With that, I will stop making excuses and bring you my next installment of “Secrets of a student chef”, a crash-course on making and using stocks.  Just in time for Thanksgiving, this lesson will help you get ready for the ultimate stock-using foodie holiday.

What are stocks and why do I need them?

According to Larousse Gastronomique, a stock is “a flavored liquid base for making a sauce, stew, or braised dish.” Stocks have long been used in cooking across many cultures as a way to enhance the flavor of dishes prepared using a liquid cooking medium.  Stocks are as critical to your pantry as salt, pepper, and butter as they provide a base level of flavor, and in many cases body, which just can’t be achieved with water.

What is the difference between stocks and broths? Are they interchangeable?

Food magazines and cookbooks are notorious for listing “chicken broth” and “chicken stock” interchangeably as if there is absolutely no difference between the two.  If you knew nothing about stocks and broths you would know after five seconds of weary-eyed gazing in the soup section of your grocery store that there has to be based on cost alone.  Stocks are always more expensive than broths, sometimes three times as much.  And if you still weren’t convinced, a side-by-side pour would make things crystal, well maybe cloudy, clear.

Stocks are made using animal bones and meat (with the exception of vegetable stock of course) that are either used raw or roasted, mirepoix (a mixture of aromatic vegetables like carrots, celery, and onions) a bouquet garni (herbs, peppercorns, garlic), and water.  The mixture is cooked low and slow, sometimes for several hours, skimmed of any residual fat and impurities, and strained.  Broth, on the other hand, is made using only animal meat, no bones, and is prepared in a similar fashion.  The difference may sound subtle, but using bones allows the gelatin found naturally in animal bones to meld into the stock, giving it the distinct body and flavor that sets it apart from broth.  When you think about the ratio of bones to meat on an animal it becomes apparent that more bones will be needed to produce the same quantity of liquid you could get from meat, hence the higher cost.

So what does this mean for you?  Can you use them interchangeably?  The short answer: of course.  But the reality is you will always get more depth of flavor and enhanced body by using stock.  How you decide is up to you, but as my chef-instructor Phil Burgess says, “don’t be afraid of flavor!”

Why should I make my own stock?

If you’ve ever watched The Barefoot Contessa or read one of Ina Garten’s books you’ll notice she always calls for homemade chicken stock. There’s a reason for that.  Just as with almost all homemade vs. store-bought food debates, homemade is always better.  The reason is simple—you control the quality and freshness of the ingredients going into it. You also control the amount of salt (which should be none).  Even “low sodium” stocks and broths are packed with more sodium than you need.  The purpose of using them is to establish a foundation of flavor, not add salt, that is for you to incorporate throughout the cooking process.

Making your own stock also allows you to utilize scraps from chicken, beef, and vegetables instead of just tossing them.  If you buy a whole chicken you can use the gizzards, and if you don’t want the wings, those too.  Cleaning off a cut of beef? Those extra bones and undesirable pieces can be the foundation for a beef stock.  You may not have enough to make a batch of stock right away, but my trick is to freeze the left over pieces wrapped in plastic inside a freezer bag, and when I have collected enough bones, I make a stock!  It’s all about preventing waste and stretching your food dollars.

When should I go store-bought?

There are of course times when buying prepared stocks and broths makes the most sense.  Time is the most obvious justification.  While simple in preparation, homemade stock can take a few hours, and for many of us, that’s just not a realistic proposition when we need to get a meal on the table fast.  I always have a *quart of stock in my pantry, as you never know when you’ll need it.

Veal stock would be the other exception.  Perched at the top of the flavor scale, veal stock is the most flavorful and full-bodied stock you can use.  In restaurant kitchens, veal stock is the base of almost all the meaty dishes. Made using veal bones—which are not readily available unless you ask your butcher—and cooked for 8-10 hours, it’s really not a worthwhile process for the home cook.  Unfortunately, it’s also not that easy to find prepared.  Gourmet grocers and places like Whole Foods should carry it, but if you don’t see it on your shelves, ask the store manager if it’s something that can start, stocking.

*My top pick for prepared stocks, based on both quality and price, is Cooking Basics Unsalted.

How can I use stock?

As I mentioned above, stocks are the foundation of flavor for a variety of cooking methods and can almost always be used in place of water (even pasta! Check out the post I wrote on cooking pasta in the style of risotto).  Here is a list of some usefull ways stocks can enhace the taste of your dishes:

  • Rice: Whether making a pot of basic long grain white rice or a creamy bowl of risotto with arborio, stocks will give rice, which is typically bland, a punch of flavor. This can also be a healthy choice too, as it won’t need as much butter, or any for that matter.
  • Deglazing: If you are doing a quick saute of vegetables, fish, or chicken you can deglaze (or loosen the good bits stuck to the pan) with some stock to not only release more flavor, but make a simple pan sauce by reducing the stock down until it has a nice consistency that naps the back of your spoon.
  • Braising: Braising may be my favorite cooking method.  You can take a tough cut of meat like short ribs, chicken thighs, or pork shoulder, sear it on all sides, pour in enough stock to cover it half way, and let it simmer low and slow until the meat is super tender.  There will be a whole lesson on braising in the coming weeks, so stay tuned!
  • Soups: Making homemade soup is a special treat, nothing in a can compares to the flavor and quality, or the wonderful aroma that will fill your kitchen.  Using a homemade stock will give your soup a fresh taste with nice body and won’t have you drinking ten glasses of water to combat the sodium overload.
  • Sauces: Almost all classic french sauces begin with a stock.  Whether Bearnaise, veloute, or white wine sauce, a good quality stock is essential to making a successful sauce.  Look out for a future lesson on the french “mother sauces” and how they are simpler than you think!

I could have created a list pages long with every possible use for stock, but hopefully you have gotten the basic idea about what they are and why they should matter to any home cook.  While most of us will likely go store-bought this holiday season, you owe it to yourself at some point to make a batch of homemade stock so you can enjoy the process and taste the difference.  When that time comes, try my recipe for chicken stock below!

Homemade Chicken Stock

For this recipe you can use a collection of bones and scraps you’ve kept in the freezer, or buy a pack of chicken wings and thighs, parts of the chicken that pack a lot of bone and flavor and are the least expensive.  Don’t bother using chicken breasts for stocks, they have very little fat and flavor and are better off being roasted to eat.  When possible, buy organic.

I have written this recipe as a blueprint for homemade stock, specific measurements are really going to depend on what you have available.  Assume that the amount of water you put in will reduce down by approximately 25%, so plan accordingly based on how much stock you need.  The ratio of bones to mirepoix should be 10:1, but it is certainly OK to eyeball this.  The more mirepoix you add the more flavor it will have, but be aware of the amount of carrots as they add a lot of sweetness.  Same goes for the bouquet ingredients.

Ingredients

  • Chicken bones and meat
  • water

Mirepoix

  • carrots, large dice
  • onions, large dice
  • celery, large dice
  • leeks (white part only), large dice

Bouquet garni (wrapping in cheesecloth not necessary)

  • garlic cloves
  • bay leaf
  • black peppercorns
  • parsley stems

Directions

  1. Place all the chicken in a bowl in your sink and cover with cold, running water.  This is to degorge the bones, or remove any excess blood and impurities from the chicken. Place the cleaned chicken in a large stock pot or enamel coated dutch oven and cover with cold water, enough to cover all the chicken by about 2-3 inches.
  2. Bring the pot to a boil, all the while skimming off any foam and impurities that float to the top.  Once boiling, reduce to a simmer and add in your mirepoix and bouquet garni ingredients.  Continue cooking at a simmer for about 2 -3 hours, skimming frequently, until the broth has a golden color and a light chicken flavor.  It’s not going to taste like much, and that’s the point.
  3. Strain the mixture through a fine mesh strainer into a metal pot or container if you have one (helps cool faster than plastic) and let cool to room temperature.  Transfer the cooled stock into storage containers and seal well.  Be sure to label the containers with the date and the quantity.  If storing in your refrigerator, use within seven days.  If freezing, use within two months.

To use

It is natural for fat to rise to the top of the containers after it has chilled. You can easily spoon off the excess fat once the stock is cooled and discard before use.  It is important to test the freshness of your stock before using it to make sure it has not gone bad before you incorporate it into your food.  To test, bring a small amount of stock to a boil in a pot and taste it to ensure it doesn’t have a rancid smell or flavor.

Category: How To, Recipes, Secrets of a Student Chef | Tags: , , , , , ,
FFF | July 7, 2010
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Lessons from Top Chef Master Marcus Samuelsson

Chef Marcus and I

Award-winning chef and cookbook author Marcus Samuelsson recently stopped by FCI to share his take on global cuisine with students. Here is a taste of some of the many lessons and bites we explored.

Known most recently as the season 2 winner of Top Chef Masters, Chef Marcus’ rise to culinary fame came from his time as executive chef of New York City’s Aquavit, a world-renowned Scandinavian fine-dining restaurant.  Promoted to the prestigious post at only age 24, he has used his passion for both food and success to fuel his career, one that has given him the opportuity to cook for President Obama at his first State Dinner honoring the Prime Minister of India.

The auditorium filled up quickly with culinary and pastry students alike who were anxious to see the Top Chef Master in action, and of course try his food.  As soon as he reached the kitchen stage Chef Marcus was engaging and captivating.  He began the demo with a background on his life and journey to become a chef, starting with his upbringing in Sweden and education working as an apprentice in restaurants around Europe beginning at 18.  What I found to be most interesting is that as he was cooking in these very classic restaurants, he was discovering that technical perfection didn’t always equal great taste.  His intrigue with the American cooking scene and how chefs like Charlie Palmer, Bobby Flay, and Alice Waters were changing American cooking drove him to find a path here to the States.  The entire audience got a good laugh when Chef Marcus told the story of how he wrote letters to the only three people he knew in America to find work: David Letterman, Oprah Winfrey, and Hakan Swahn, owner of Aquavit.  Needless to say the only reply he received was from Swahn, and the rest is history.

Chef Marcus began a dialogue with the audience about how American food has evolved, with several students contributing factors such as economic changes, sustainability, access to new foods, and a growth of global dining choices.  While all were correct, he was most fascinated by how the internet has changed the way we cook.  I can certainly appreciate this being a food blogger, but it’s true.  As an internet culture, we can find a recipe in seconds, have a conversation about food on sites like Chowhound and FoodBuzz, and even watch cooking demonstrations live on YouTube.  Websites that were once meant only for news like CNN, Huffington Post, and Salon now have food sections.  The way we learn about food and how it has engaged people from all industries to take interest in it has taught Chef Marcus to focus more on teaching people about the process for cooking great food, not just the techniques.

Yellowfin Poke, prepared sushi style w/ spicy aioli

The discussion of American food led to the question of what is “New American” cuisine, a term that is so loosely used in today’s food culture.  While many would consider taking a classic dish from another culture and using “American” ingredients to be the answer, to Chef Marcus, “New American” is the introduction of regional specific cuisine to menus across the country.  A perfect example of this was his first dish, Yellowfin Tuna Poke Sushi, an interpretation of a very classic Hawaiian dish.  Hawaiian food is a blend of flavors from  Japan, the Pacific Islands, and the mainland, a completely different type of food then something you would find in say, Georgia. Introducing a dish like this to a restaurant in Athens, GA would be something new and different, but still very American.

Keeping with the topic of the changing landscape of American food, Chef Marcus brought up how American food has changed since the events of 9/11, the war, and the most recent economic recession.  His observation is that people are turning to comfort foods as we once did many years ago to cope with what is happening around us.  I think this viewpoint is spot on, but for more reasons than one.  Comfort food is what you want to eat to make you feel better emotionally, it satisfies a hunger both in our stomachs and our souls.  But what it also does is bring people together.  If I post on Facebook that I’m making a macaroni and cheese casserole tonight and I’d love some help eating it, you’d better believe my tiny apartment would be filled to the brim.  The idea of eating a gooey, cheesy dish with friends sounds like the best way to spend an evening.  That very idea alone brings comfort to people.

Coconut Lime Fried Chicken Wing w/ Spicy Ketchup

The appeal of comfort food is also credited to dollars and cents, in most cases comfort food is based upon less expensive ingredients.  Even at some of the fine dining restaurants in New York City cuts of meat like pork belly, pig ears, and flank steak are on the menu.  Tough cuts of meat and cheap grains require a lot of love to make them not only edible, but delicious, and the knowledge that someone put love and work into a meal is perhaps the most comforting thing of all.  Chef Marcus demonstrated one of his favorite comfort foods for us, fried chicken, and showed us how to take the often discarded chicken wing and give it big flavor. He poached his chicken wings in an aromatic liquid of coconut milk and lime juice and breaded and fried them in oil that had been flavored with garlic and herbs, building layers of flavor with each step.

Building a successful dish itself is something that takes time, practice, and patience for a chef.  The dishes you see on restaurant menus often times have been developed over several years before they are introduced to the masses.  One of the students in the audience asked Chef Marcus how long it takes him to come up with a dish, which led him to share his recipe development process with us.

His thought process is based upon a subject and follows a pyramid of steps, each one building off of the other.  It starts with the flavors he wants to incorporate, followed by the aesthetic, the fragrance, the texture, then the regional technique to be used to bring it all together.  The genius behind Chef Marcus really came to light as he demonstrated this exercise.  As we called out ingredients he would rattle off dishes in seconds incorporating all of the steps I previously listed.  It is important to note however, that while he can come up with the idea in a flash, it often takes him 1-2 years to really perfect it.

Foie Gras Ganache w/ Cranberry Chutney

We had the opportunity to watch as he prepared one of his most well-known dishes that was developed for the State Dinner at the White House, Foie Gras Ganache.  This dish was tested many times with fellow Scandinavian chef and FCI VP Chef Nils Noren until they found the perfect consistency and balance of flavors.  They actually worked backwards based on examples of foie gras he didn’t like to come up with what he had envisioned in his head.  The end result was a smooth and decadent mouse-like foie gras that was served alongside a tart cranberry chutney to balance out the richness of the dish.  This was actually my first time trying foie gras and I’m afraid I’ve been spoiled, the chances of me trying a dish that is not only good enough for the President and Prime Minister of India, but to win Top Chef Masters, are unlikely.

There were many takeaways from the time Chef Marcus spent with us, most importantly I learned that the skills and techniques that we are learning in school are of vital importance to becoming a professional chef, but more important than that is having the creative mind to think about food and dishes in a composed way.  Food is a conversation and a comfort, one that needs to hit on all senses for your diners.  As I continue to develop recipes and think about food, I will follow Chef Marcus’s approach to building flavors around a subject and making sure all the senses are satisfied.

Chef Marcus Samuelsson’s next big project is the opening of the Red Rooster in Harlem, NY, a revival of the famous speakeasy from the early 1900′s, featuring fresh, local soul food.  Scheduled to open sometime in the second half of this year, it will be an exciting addition to the neighborhood and an incentive for New Yorker’s to go uptown.  To learn more about Chef Marcus, visit his website at http://marcussamuelsson.com

Category: Culinary School, Foodie Events | Tags: , , , ,
FFF | June 11, 2010
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Tasty Thai Cold Curry-Peanut Noodles & Chicken Satay

This month’s issue of Food Network Magazine is one of the best yet, packed with simple but inspired recipes perfect for summertime. I’ve earmarked several pages that feature dishes I plan to make throughout the hot season ahead but the first one to grab my attention was Thai Cold Curry-Peanut Noodles. Thai food incorporates exotic flavors with sweet, spicy, and savory ingredients that combine to make an endless array of recipes.  Thanks to the growing availability of Asian condiments and ingredients in the local supermarket Thai food is now easier than ever to bring into your home kitchen.

Curry’s are one of the most popular ingredients used in Thai cooking.  This recipe calls for red curry paste, made from red chili’s with flavors of coriander, lemongrass, garlic and cilantro, and is a must-have item for your kitchen pantry.  Curry’s can be utilized in several ways to incorporate Thai flavors into everyday dishes.  I actually used Thai Red Curry Sauce in this instance, which has added creamy coconut milk and and ginger to balance the heat of the curry with a fresh, sweet burst of flavor and produces a smoother sauce for the noodles.  I purchased a bottle at Trader Joe’s for only $2.99 and look forward to using it again as a marinade, as well as a sauce to pour over jasmine rice and sauteed vegetables.

Another classic Thai flavor found in this cold dish is peanut butter.  The smooth, salty flavor of the peanut butter creates a mouthwatering blend of sweet and savory when it hits the red curry sauce and the addition of lime juice takes the freshness factor through the roof.  The curry peanut sauce is then tossed with cold whole wheat noodles, shaved carrots, edamame, sliced scallions, and chopped cilantro to produce a flavorful, protein rich meal that when served cold is the perfect anecdote to a hot summer day.

If you’re looking for a protein to serve alongside the Thai Cold Curry-Peanut Noodles, a quick grilled chicken or beef satay makes a great choice. Mix together a simple marinade of orange marmalade, soy sauce and ginger to brush on the skewered satays during grilling and sprinkle with toasted sesame seeds to finish.  Reserved curry-peanut sauce from the noodle dish serves as the perfect dipping sauce for the satays.

Bring your favorite Thai restaurant home this weekend and discover how the exotic flavors of Thai cuisine can be simple and easy to prepare.

Thai Cold Curry-Peanut Noodles

Adapted from Food Network Magazine, June 2010

Serves 4 (stores great for up to 3 days if enjoying solo)

Ingredients

  • 12 oz whole-wheat noodles (I used linguini)
  • 2/3 cup peanut butter
  • 2 tbsp Thai Red Curry Sauce (or paste)
  • 2 tsp rice wine vinegar
  • Juice of 1 lime, plus additional wedges for garnish
  • 1/3 cup fresh cilantro leaves, plus additional for garnish
  • 2 scallions, thinly sliced
  • 1/2 cup shelled edamame
  • 1 large carrot, coarsely grated
  • Red pepper flakes for sprinkling (optional)
  • Kosher salt for seasoning

Directions

  1. Bring a large pot of salted water to a boil and drop in noodles.  Cook as directed on the box.  Reserve about 1/2 cup of the cooking water to use later to loosen the sauce if needed.  Drain the noodles and rinse quickly under cold water and shake of excess water.  Reserve.
  2. In a food processor fitted with a steel blade (or blender), puree the peanut butter, red curry sauce, vinegar, lime juice, cilantro, a 1/4 cup of water, and a teaspoon of salt until smooth.
  3. Toss the noodles with the peanut sauce, scallions, edamame, carrots and red pepper flakes in a large bowl until well combined.  Season to taste with salt and stir in some of the reserved cooking water if needed to loosen the sauce.
  4. Serve in individual bowls topped with chopped cilantro and a lime wedge.

Orange Ginger Chicken Satays

Adapted from Everyday Food, June 2010

Serves 2 (simply double marinade for each additional chicken breast used)

Ingredients

  • 2 boneless skinless chicken breasts
  • 1/2 cup orange marmalade
  • 3 tsp soy sauce
  • 2 tsp fresh grated ginger
  • Toasted sesame seeds for sprinkling
  • Short wooden skewers
  • Curry-peanut sauce (optional)

Directions

  1. Pre heat grill or grill pan to a medium high heat.
  2. Prepare marinade by whisking marmalade, soy sauce and ginger in a small bowl. Set aside.
  3. Using kitchen shears, cut chicken breasts into even sized cubes.  They can also be pounded to a flat size if preferred for a more traditional satay.
  4. Thread chicken onto skewers and sprinkle with salt and pepper.
  5. Place chicken skewers onto the grill and cook, making sure to rotate halfway through cooking.
  6. When the chicken is almost cooked through, brush the marinade on all sides and finish cooking for 2-3 minutes.
  7. Remove chicken from the grill and sprinkle immediately with sesame seeds.
  8. Serve with curry-peanut sauce.
Category: Recipes | Tags: , , , ,
FFF | May 29, 2010
3 comments

Comfort & Food

Learning a new city, a new home, and an all around new way of life is not an easy task but one that I have been enjoying very much.  Every day that’s gone by I have tried to become more comfortable with my surroundings, learning the subway, how the grid system works, how do I get to the bank, and most importantly where do I buy food.  I was warned that the cost of food in the city was high, but it’s hard to really imagine or quantify that until you see it for yourself.  Sure there are lots of expensive restaurants, but it’s the groceries that stunned me the most.

I made a rookie mistake on one of my first days here and went to the closest store to my apartment, The Food Emporium.  Not anything like my dear old Publix, but a cute little (emphasis little) market.  I spent a solid 20 minutes walking around the store taking it all in before I even picked up a cart and was in shock.  Cereal for $7, soup for $5, pasta for $4! Are you kidding me?!  Needless to say I kept my shopping to a minimum and only bought what I needed and decided there must be a cheaper alternative.  Funny story about my trip, I got home and was looking at my receipt because I was still really in shock and discovered I bought a bag of grapes for $11!!! I could have sworn it said $3.89 a bag, but obviously I was paying no attention to the cute little lb symbol following the price.  I’m sure you’ve done something silly like this before, but I got a good laugh out of it.  For that price my grapes better turn to wine!

After a little research I determined that my best bet was going to be Trader Joe’s.  I’ve been to TJ before while visiting my best friend Shannon in Charlotte and fell in love with the concept of the store which is low priced, organic food sold under the TJ brand.  It almost seems a little too good to be true, but rest assured the quality of their products is just as good as the other grocers and the prices can’t be beat.  The only downside is that the store is on 14th st near Union Square and I live on 73rd, so it requires a 10 minute walk and 15 minute subway ride, but the savings make up for the journey.  I’m not sure how i’m going to factor it in to my weekly schedule but for good cheap food I know i’ll find a way.

My new kitchen in NYC

Finding the best grocery store is only half the battle in seeking culinary comfort, it’s learning your way around a new kitchen that really makes things interesting.  I am blessed to have an actual kitchen in a starter New York City apartment, complete with a gas stove and oven, microwave, dishwasher, refrigerator, and plenty of cabinet space.  It may be more compact than my kitchen back in Orlando, but it’s cute and has everything I need to make a great meal. The challenge comes in teaching my brain where things are.  It’s funny how you get so used things being in a certain place, I instinctively keep reaching for drawers and cabinets that don’t exist when looking for my silverware or dish towels.  I know i’ll learn it well eventually, but it makes meal preparation a little slow.

I’ve also never cooked with gas appliances but was really looking forward to it.  Whenever I would watch cooking shows on TV the chef’s always had gas and it seemed more efficient than electric.  After two weeks of boiling water, sautéing and grilling I can say that my presumptions were accurate, it is faster. So far I’m loving it, but I’m still learning how the advanced heating and temperature settings affect my cooking. I haven’t used my oven yet but know that will bring a learning curve as well.  Anyone out there have suggestions for baking in a gas oven? In my attempt to use the broiler I felt like a complete novice.  It must have been five minutes I had a dish in the oven thinking it was broiling before I realized the broiler was in fact under the oven in what I thought was a drawer for pans!  Thankfully I didn’t melt anything or cause a fire :)

I was in a particular search for comfort today, feeling a bit homesick and also hungry I wanted to make something that reminded me of home and family.  When I was a kid, one of the dishes my Mom would make for me was macaroni and cheese with sliced hot dogs and I absolutely loved it.  Something about the creaminess of the cheese mixed with the saltiness of the hot dog makes my taste buds do a little happy dance.  I eyed a box of Velveeta Shells and Cheese while at CVS this afternoon and knew that was the remedy I had been seeking.  I happened to have some of those flavored chicken sausages in the fridge as well so my plan was really starting to take shape.

Being the foodie that I am, I wanted to experiment and see how I could turn my childhood favorite into a gourmet meal.  Playing with flavors and being creative in the kitchen is something I love and encourage everyone to try with when they can.  When you are cooking for yourself this activity becomes a lot more fun as you have no one to impress but yourself and the pressure to be great subsides.  Searching my pantry for what I could use to jazz up my meal I eyed some stale bread, a tomato, block of parmesan cheese and garlic.  Throw in some italian seasoning and cayenne pepper and I knew I was on to something.

Mixing the flavors of the cheese, garlic, tomatoes and italian seasoning would go great with the chicken sausage and give the dish an Italian  focus. I love a little heat in everything I eat so a few shakes of cayenne couldn’t hurt. I popped the bread in the food processor to make fresh bread crumbs and mixed them together with some EVOO and parmesan cheese to create a simple topping that would give my mac’ and cheese a crunchy bite.

This dish was so simple to prepare and packed so much flavor that it was hard for me not to eat the whole thing.  I loved how the cheese brought all the flavors together and the crunchy topping gave every bite a salty kick. I felt at home eating this dish and knew my Mom would be proud of the spin I put on it.  Not to mention it was super cheap!  I love how something as simple as Velveeta can be a launch pad for something great.  Never look at an ingredient with tunnel vision, think outside the “box” and you may just surprise yourself.

Grown Up Sausage Shells and Cheese

Ingredients

  • 1 box Velveeta Shells and Cheese (or your favorite brand)
  • 1 tablespoon butter
  • 1 clove of garlic, mashed with Italian herbs and some evoo
  • 1 tomato, chopped
  • 1/4 cup parmesan cheese
  • Cayenne pepper (adjust based on desired heat level)
  • 2 chicken sausages, cooked (I used a Spinach and Provolone variety) and sliced into 1/4 inch slices
  • 1/4 cup breadcrumbs (best fresh if you have stale bread lying around)
  • Extra virgin olive oil
  • Salt and pepper

Directions

  1. Mise en place: get all your ingredients measured out and in arms reach of your cooking area.
  2. Bring a sauce pot filled halfway with water to a boil. Salt the water and add in macaroni. Cook until al dente.
  3. Strain macaroni and return pasta to the pot.
  4. Mix in the butter, garlic, tomatoes, half the parmesan cheese, chicken sausages, cayenne and season with salt and pepper.  Stir until well incorporated.
  5. Add in the packaged cheese sauce and mix well. Taste for seasoning and adjust if needed.
  6. Pour macaroni mixture into a square greased baking dish.
  7. Mix the breadcrumbs and remaining parmesan cheese in a small bowl with some EVOO until all the bread is lightly coated. Sprinkle on top of macaroni mixture.
  8. Place under the broiler for about 5 minutes, or until the top is golden brown.  Be sure to watch it so it doesn’t burn.
Category: NYC Foodie Adventure, Recipes | Tags: , , , ,
FFF | February 4, 2010
One comment

Team spirit Super Bowl recipes: New Orleans Saints

New Orleans is a city filled with spirit and passion for its heritage, food, and more than anything, it’s football team. The Saints entering the Super Bowl for the first time is a symbolic event and has people all over the country cheering for the underdog in this year’s big game.

The great thing about the Saints being in the Super Bowl is the endless food possibilities! New Orleans is famous for so many distinct culinary creations, Creole flavors, beignets, muffuletta, jambalaya, po’boys, and the list goes on and on. I wish I had more time this week to prep appetizer recipes but I wanted to put together some great recipes for you to try.  My recipe for chicken wings is a simple and easy recipe that I have modified to include some BAM, the muffuletta potato skins and fourth quarter beignets are Food Network favorites that I trust you will love.

Saints Line Up

• Creole grilled chicken wings
• Muffuletta potato skins
• Fourth Quarter Beignets

Creole Grilled Chicken Wings

Grilled chicken wings are a personal favorite of mine, and when cooked correctly, are easy and so tasty. These wings have been given a shot of “Bam” courtesy New Orleans favorite Emeril Lagasse’s Essence Bayou seasoning. If you can’t find his Bayou seasoning at your local grocer, his original essence recipe is below.  The recipe creates “naked” wings, but if you love your sauce feel free to shake them up in your hot sauce of choice.  If you prefer the drumstick over the whole wing, look for drumstick only packages. Otherwise you can split the whole wing in two.

Makes 40 wings

Ingredients

  • 2 packages of 10 whole chicken wings, skin on
  • ½ cup Emeril’s Bayou Blast Essence Seasoning (or spice mix below)

Directions

  1. Wash and cut the chicken wings to your liking (should make 40 individual pieces). Dry with paper towels.
  2. Place wings in a large bowl and cover with seasoning. Rub into skin so that each wing is evenly coated with seasoning.  Let the wings sit on your counter and come to room temperature while you pre-heat your grill.
  3. The key to cooking these wings is indirect heat and can be done on either gas or charcoal.
    1. If using a gas grill: Turn on the 2 left burners to high and close the lid. Pre-heat for at least 10 minutes.
    2. If using a charcoal grill: Build a mound of charcoal briquettes on the left side of your grill. After lighting the coals, leave them in a pile until they’re glowing red (about 20 minutes). Let the coals burn for 5 to 10 minutes more or until they are covered with gray ash before putting the food on the grill.
  4. Place the wings skin side up on the right side of the grill (side without heat) and close the lid. Cook for approximately 30 minutes, or until the skin is crispy and the juices run clear. Move the wings over to the left side and grill for 1-2 minutes.
  5. Remove, place on a platter covered with tinfoil until ready to eat.

Emeril’s Essence Seasoning

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Muffuletta Potato Skins

A potato skin bar is a really fun, interactive item to have at your Super Bowl party and including ingredients for New Orleans famous Muffuletta sandwich will score big with Saints fans. Follow the recipe for potato skins below, and create a topping bar with ingredients like:

  • Assorted sliced Italian deli meats
  • Olive salad
  • Olive tapenade
  • Sliced pepperoncini

Makes 16 potato skins

Recipe inspired by Food Network Magazine

Ingredients

  • 4 large russet baking potatoes, washed
  • Butter
  • Salt and Pepper

Directions

  1. Pre-heat oven to 350 degrees
  2. Place potatoes directly on the oven rack and bake at 350 degrees until tender, about 1 hour. Let cool.
  3. Quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper.
  4. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite toppings

Fourth Quarter Beignets

One of New Orleans most famous delicacies is the Beignet, their version of the doughnut. These fried bite size treats are perfect for the fourth quarter and will give your guests a sweet kick to get them through the end of the game.

Make the batter a day or two ahead of time so come game time, all you have to do is pop them in the fryer and enjoy!

Recipe from Paula Deen, Paula’s Best Dishes

Makes 3 dozen bite size beignets

Ingredients

  • 1 1/2 cups lukewarm water
  • 1/2 cup granulated sugar
  • 1 envelope active dry yeast
  • 2 eggs, slightly beaten
  • 1 1/4 teaspoons salt
  • 1 cup evaporated milk
  • 7 cups bread flour
  • 1/4 cup shortening
  • Nonstick spray
  • Oil, for deep-frying
  • 3 cups confectioners’ sugar

Directions

  1. Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
  2. In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
  3. Preheat oil in a deep-fryer to 350 degrees F.
  4. Add the confectioners’ sugar to a paper or plastic bag and set aside.
  5. Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners’ sugar. Hold bag closed and shake to coat evenly.

Have a great super bowl recipe, please share!  E-mail tokeeffe@funfearlessfoodie.com.

Happy Super Bowl Sunday!

Category: Recipes | Tags: , , , , ,
FFF | January 24, 2010
One comment

Sunday Braised Chicken

There is something magical and evil about Sunday’s. On the one hand, it’s still your day off (for most) and it’s sort of a lazy day where you can sleep in, stay in your PJ’s, take your time and just relax. But on the other hand, you’re reminded that tomorrow your work week starts all over again and you find yourself in this frustrating panic that you need to hurry up and get all those things on your to do list done before it’s too late.

When it comes to cooking, Sunday is my foodie day. I put together my dinner menu for the coming week, I do my grocery shopping, read the latest food magazines and research recipe ideas. At this very moment I have my coffee on one side of the table, 3 cookbooks on the other side, and a slew of magazines interspersed around them. This is where i find inspiration for a Sunday night meal. I have the whole day to prepare it, even if it’s not a complicated dish, and I can play around with flavor and ingredients.

Last Sunday I wanted to experiment with braising. I have braised chicken before, and I thought it came out well, but I wanted to make sure I really knew how to do it. Earlier during that day I had stopped in to Williams & Sonoma to put to use a gift card that I had received from my boyfriends’ family and was incredibly thankful for. I also knew they were hosting a technique class on braising and was anxious to learn more. Unfortunately, this very store held their classes on Saturdays, so I was out of luck. But thankfully one of the sales associates was kind enough to share with me a copy of the 4 page pamphlet they passed out to participants.  (This little pamphlet of information was really helpful, if you are ever in the store I encourage you to ask what they’ve got lying around that you can take home for free.)

After reading through the pamphlet I cracked open my newly purchased Larousse Gastronomique (the ultimate French cookingencyclopedia) and in between brain and bran found even more good tidbits of information about braising.

Click here to purchase Larousse from the Fun Fearless Foodie store.

In summary, here is what you need to know:

What is braising?

Larousse states braising is “a moist cooking method that barely simmers at a low temperature on the top of the stove or in the oven”.  Simply put, cooking meat or vegetables in a little bit of liquid at a low temperature.   Braising is most commonly used to cook semi-tough cuts of meat, poultry, and vegetables.   Braising liquid can be anything from water, broth, wine, or a combination of all three.  The more flavorful the liquid the more flavorful the dish.

What foods braise best?

Poultry is a popular choice, and pieces of chicken on the bone tend to work best.  Boneless cuts can be braised as well, but as with any form of cooking, bone in cuts produce the best results.  Tougher cuts of beef, pork, and lamb are also perfect for braising as the low and slow cooking method helps break down the collagen in the meat and makes it fall off the bone tender.  Fibrous vegetables like carrots, celery, leeks, and cabbage are good choices and can be braised alone or along side meat.

Equipment

Heavy pots such as cast iron casseroles or dutch ovens work best as they distribute the heat evenly and retain it well, but a deep skillet with a lid will also work.

How to braise

Meat should be browned first in fat to give it a nice crust and color.  It is then cooked in a small amount of liquid, just enough to cover it half way, in a tightly closed pot or baking dish on the top of the stove or in the oven. The lid needs to stay on to keep the steam in as it helps in the cooking process.  Aromatics should be added to the braising liquid to impart even more flavor into the dish.  After the meat is cooked through, it is removed and the liquid is reduced to create a sauce.

After summing up my research on braising I knew that I  had a few chicken breasts that needed to be used up and a slew of veggies that were coming close to retirement which would work perfect.  I used boneless skinless chicken breasts because it’s all that I had, but bone in pieces with skin would have been even more fantastic.  I experimented with some of my favorite flavors which included a combination of chicken stock, white wine, and lemon juice to make up the braising liquid.  I also added cherry tomatoes and portobello mushrooms to give the sauce I would later render more flavor.

The final product was an incredibly moist, flavorful one-pot dish that I lovingly called Sunday Braised Chicken.  I served this along side my Coolea and Honey Potato Gratin, but it would also be great with risotto.  If you’ve never braised anything before I encourage you to give it a try and make the most of what’s in your pantry.

Sunday Braised Chicken

Serves 2.  To increase servings, add as much chicken as needed and pour in enough liquid to cover the chicken half way.

Ingredients

  • 3/4 cup mirepoix (equal parts diced carrots, celery, and onion)
  • 2 cloves garlic, diced
  • EVOO, about 2 pours around the pot
  • 2 chicken breasts, coated in flour and seasoned with salt and pepper
  • 2 cups chicken stock
  • 1/4 cup white wine
  • 2 tbsp lemon juice, about 1/2 lemon
  • 1 cup chopped mushrooms
  • 1/2 cup cherry tomatoes
  • 1 tsp herbs de provence
  • 1/2 tsp fleur de sel, or sea salt
  • 1/4 tsp pepper
  • 1 tbsp unsalted butter
  • 1 tbsp flour

Directions

  1. In a heavy pot or deep skillet, heat the EVOO and add in the mirepoix.  Saute until the vegetables begin to soften and take on a golden color, but do not burn.
  2. Add in the garlic and cook for an another 30 seconds.
  3. Add in the chicken breasts to the pan and brown on all sides, about 5 minutes.
  4. Add in the next 8 ingredients and bring to a boil.  Reduce heat to low, cover and simmer for 20-25 minutes, or until chicken is cooked through.
  5. Remove the chicken from the pot and keep warm on a plate.  Stir in the butter and flour to the pot and bring back to a boil.  Continue cooking until the liquid reduces by 1/2.
  6. Season to taste and spoon the sauce on top of the chicken. Serve immediately.
Category: How To, Recipes | Tags: , ,
FFF | November 30, 2009
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In Season: Pomegranate!

Pomegranate

Once thought of as a mythical fruit from as far back as 2000 B.C., the pomegranate is a magical and often perplexing fruit.

Each bright red seed, or aril, is packed with fiber and sweet juice.  Many people aren’t sure if you should eat the seed inside, but its safe, and in fact, better for you.  In season from October to January, pomegranates are a wonderful fruit to enjoy in the winter months.

I was shopping at Publix this weekend and saw they were buy one get one free, or BOGO, for only $2.99.  I love a good BOGO and i’ve always been somewhat intimated by them so I thought now was as good a time as ever to crack them open and give em a try.

Warning: pomegranates are MESSY!!  The shorts and t-shirt I was wearing when I opened it might become painting clothes now, but I learned my lesson (wear an apron).

I had some left over Pinot Noir in the fridge from the holidays and the thought of combining it with pomegranate juice sounded really yummy so the idea for Red Wine & Pomegranate Braised Chicken was born.  This was an experimental dish, the boyfriend is out of town and if it came out awful at least I wouldn’t ruin the evening for him, so I was feeling adventurous.  Braising is an easy way to prepare chicken as it soaks in whatever liquid and flavors you cook it in and can all be done in one skillet.  Verdict: delicious!  The red wine and pomegranate reduction that tops the chicken was so good that I literally ate every last drop out of the pan!  Plus, the chicken was cooked perfectly and stayed nice and moist.  I served this with a green salad and a pomegranate vinaigrette I made adding EVOO and balsamic vinegar.

Here is the recipe, I encourage you to give it a try and discover that pomegranates can provide a delicious and sweet flavor and beautiful rich color to your dish.

Red Wine and Pomegranate Braised Chicken

Red Wine & Pomegranate Braised Chicken

Serves 2 (adjust the ingredients based on the number of chicken breasts you are preparing)

Ingredients

  • 2 boneless skinless chicken breasts
  • Salt and pepper for seasoning
  • Flour for coating chicken
  • 1 tbsp unsalted butter
  • 1 tbsp cooking oil (prefer canola)
  • 1/2 cup red wine (pinot noir works best)
  • 1/2 cup pomegranate juice
  • 1/2 cup diced onion
  • 2 cloves garlic

Directions

Start by salting your chicken breasts so they can sit room temperature and soak in the salt for at least 15 minutes. Next step is juicing the pomegranate.  If you have never cut open and removed the arils from a pomegranate, click here for a helpful tutorial. Place the arils in a blender or small food processor and blend until the arils have liquified (again remember this is messy!).  Strain the juice in a sieve and reserve the juice.

Heat butter and oil in a skillet over medium heat.  When the butter starts to sizzle, but not burn, add the onions and saute until soft, about 5 minutes.  Dredge the chicken in flour and place in the skillet.  Saute the chicken about 4 minutes on each side until it starts to develop a nice brown crust.  Add the garlic and pour in the wine and pomegranate juice.  Let the liquid come to a quick boil and lower heat to medium low and cover.  The chicken should take about another 10 minutes to cook if the pieces are of medium thickness (if you have thick breasts I recommend pounding them down a bit first).  During cooking, flip the breast at least one time and spoon over the braising liquid.

When the chicken is cooked through, remove from the pan and place on warming rack or pop in the microwave and close the door.  Bring the liquid to a boil and reduce until it develops a think and syrupy texture.  When the mixture looks finished, taste for seasoning and adjust as needed.  Spoon reduction over the chicken breast and enjoy!

Category: Recipes, Seasonal | Tags: ,
FFF | November 5, 2009
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Kitchen Clean Out: Pasta Primavera

Tonight was one of those nights where I wasn’t sure what to make for dinner but I knew I didn’t feel like spending a long time, I mean hello, Thursday night TV!  So I whipped together one of my favorite 20 minute meals: Kitchen Sink Pasta.  What is Kitchen Sink Pasta? Just like it sounds, you throw in everything you’ve got but the kitchen sink.

The beauty of this dish: It is a great way to use up leftover meats and veggies, it takes little to no time, and it is a fun way to experiement with flavors and ingredients. PLUS: This is heart healthy!

Here is the recipe I used tonight, but please use your imagination in re-creating your own! Notice I don’t use measurements for this because remember, it’s all up to whatever you have lying around and how much you think you need.

Kitchen Sink Pasta Primavera

I sauteed chopped mushrooms, red peppers, onions, and garlic in grapeseed oil over medium low heat.  Meanwhile, I boiled some water and dropped in bowtie pasta.  As the veggies started to soften I added cubed pieces of chicken breasts I sprinkled with salt and pepper.  As the mixture cooked and the pasta had a few minutes left to cook I added chopped broccoli into the pasta to cook the rest of the way.  Drain the pasta and broccoli and pour back into the veggie mixture, toss well.  Pour in some jarred pasta sauce and make sure to coat well.  Let the ingredients blend together with the sauce for one minute and remove from heat.  Top the dish with chopped smoked almonds, fresh basil and shredded gruyere cheese.  Enjoy!

See how easy that was? And let me tell you, it was delish!  You may be wondering why I added smoked almonds as it’s not a typical ingredient, but they are a easy and healthy way to boost the flavor of your dish and add crunch.  Mix them with the smokey gruyere and you have the perfect combination.  Don’t have either on hand? Try adding pine nuts and parmesan, or walnuts and gorgonzola.

Category: Recipes | Tags: , , , , , ,
FFF | October 12, 2009
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Fearless French on a Budget

So this post is a bit delayed, but weekend travel to visit my family slowed me down.  But regardless, I have been really wanting to share this recipe for Chicken Basquaise that I made last week for the first time.  The story behind this dish goes like this…

I subsribe to ChowHound e-mails (click here to do the same) and the weekly recipe by Aida Molenkamp (yes, the same Ask Aida) was for this dish called Chicken Basquaise.  It sounds fancy, but really it’s chicken cooked on top of a sauce of peppers and onions in a dutch oven.  Once I saw the recipe I told myself I would give it a try once the opportunity presented itself. Plus ever since I bought by dutch oven I have been looking for any excuse to use it.

Shopping at Publix last week I saw they had chicken drumsticks on sale and I was able to get a package of 5 for $1.68, talk about a savings!  I wasn’t sure what I would do with them at the time, but I figured for that price I would make it worth my while.

zbcq.jpgWhich brings me to Thursday, I ended up getting home earlier than usual from work and as much as vegging on the couch watching re-runs of Top Chef on my DVR sounded nice, I thought my time would be best spent whipping up a delicious meal to enjoy with my boyfriend when he got home from work.  I had 2 split chicken breasts that had to be used up in the fridge, along with the drumsticks, and 90% of the ingredients for the Chicken Basquaise recipe so it felt like a sign!

I will include the recipe and pictures below, but all in all I was very impressed with this dish. I would follow the recipe a little more closely next time and have a full chicken butchered instead of using the large breasts that I had on hand so that the browning process was easier.  I also made some modifications to include orange peppers instead of green as i’m not a fan of their flavor, and what they refer to as piment d’Espelette is really just a French version of paprika, I used the regular stuff I had in my spice rack and it tasted great.  Not only was it inexpensive, it all cooks in one pot and it creates a delicious smell throughout your kitchen!

Bon Appetit!

Chicken Basquaise (courtesy Aida Mollenkamp)

chicken_basquaiseChicken Basquaise is a dish that defines the simple elegance of French Basque cooking. The peppers, onions, and garlic are cooked until they are melting, then topped with some piment d’Espelette and browned chicken. Recipes for this traditional dish are few and far between, and we can’t figure out why.

Time/Servings
Total Time: 1 hr 30 mins
Makes: 4 to 6 servings

Ingredients

1 (3- to 3-1/2-pound) broiler chicken, cut into 8 pieces (ask your butcher to do this)
1 tablespoon olive oil
Pipérade (aka Peppers and Onions)

  • 6 medium tomatoes (or 15 oz can of diced tomatoes)
  • 1 tablespoon plus 2 teaspoons olive oil
  • 4 ounces thinly sliced Bayonne ham (or prosciutto), cut into 1/2-inch squares (I asked my the deli counter to slice me a 4 ounce think piece of Boar’s Head Prosciutto)
  • 2 medium yellow onions, halved and thinly sliced
  • 2 medium garlic cloves, minced
  • 2 tablespoons fresh Italian parsley, coarsely chopped (I left out the parsley personally)
  • 1 tablespoon fresh thyme leaves, coarsely chopped
  • 1 medium dried bay leaf
  • 2 medium red, yellow, or orange bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
  • 2 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips (I added two more red and orange peppers in their place)
  • 2 teaspoons piment d’Espelette (or paprika or cayenne pepper)

Instructions

<Skip this step if you are using canned tomatoes>Bring a large saucepan of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using the tip of a knife, remove the stem and cut a shallow X-shape into the bottom of each tomato. Place the tomatoes in boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain and immediately immerse tomatoes in the ice water bath. Using a small knife, peel the loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds, then core and coarsely chop the remaining flesh. Set aside.

Place a large Dutch oven or other heavy-bottomed pot with a tightfitting lid over medium heat and add 1 tablespoon of the oil. When oil shimmers, add ham or prosciutto and cook, stirring occasionally, until golden brown, about 8 minutes. Using a slotted spoon, remove to a plate and reserve.

Return the pan to heat, add remaining 2 teaspoons oil, and, once heated, add onion and garlic. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in herbs and pepper slices and season well with salt. Cover and cook, stirring rarely, until peppers are slightly softened, about 10 minutes.

Stir in diced tomatoes, browned ham, and piment d’Espelette (or paprika or cayenne pepper) and season well with salt. Cook uncovered until mixture melds together and juices have slightly thickened, about 10 minutes. Remove bay leaf and remove from dutch oven and reserve.

Rinse chicken pieces and pat dry with paper towels. Season well with salt and freshly ground pepper. Heat oil over medium-high heat in a 3-1/2- or 5-quart casserole or large Dutch oven.

When oil shimmers, add chicken pieces in a single layer (do this in batches) and let cook until very brown, turn and repeat until pieces are well-browned all over, about 10 minutes per batch. Remove browned pieces to a plate and set aside. Discard excess oil and wipe out the pot with paper towels.

Place pipérade in the bottom of the pot, top with browned chicken pieces, cover, and bring to a simmer over low heat. Cook, stirring occasionally (make sure to scrape the bottom of the pot so the sauce doesn’t burn), until the chicken is cooked through, about 45 minutes.

Serving Suggestions

Alessi RisottoI prepared a Risotto Milanese to serve with this dish and it was the perfect accompaniment for the yummy sauce.  While I am one to make my own Risotto, I picked up a new product on sale that is an all in one packet for Risotto Milanese made by Alessi.  It was only $2.98 on sale compared to the large canister of arborio rice Publix sold for $7.50.  The quality was excellent and was so easy, this product only required you to leave it in simmering water for 20 minutes and ta da! (FYI Risotto Milanese is arborio rice cooked with saffron threads, its an Italian classic).

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