Lately, Snacking On: Tzatziki

Skillet Sauteed Chicken with Tzatziki & Arugula 

Served in a Flax-Whole Wheat Wrap

I have a mild obsession with a store bought brand of tzatziki from our local grocer (aka Soviet Safeway). This is rather embarrassing to admit, as tzatziki is certainly easy enough to make oneself (google it and a million and one suggested recipes will surface). But somehow this convenient combination of yogurt, cucumber & fresh herbs calls to me every time I walk down the cheese & dairy aisle. I eat tzatziki gyro style in a flax seed, whole wheat wrap with skillet sauteed chicken breast for some protein & a handful of arugula for an dose of fresh greens. 

Valentine's Dinner

Happy Valentine's Day!

Whether your Valentine's dinner will be a romantic evening for 2 or a more festive gathering among friends, here are a couple of menu suggestions to ensure your celebration is one of substance & style.

Grilled Rib Eye Steak with Roasted Carrots

Its the perfect holiday to play up bold reds! This pairs excellently with a robust red. We recently discovered an Italian red, Taurino Salice Salentino, compliments of our friend Steve - an excellent cooking companion with good instincts in the kitchen & purveyor of the finer things in life.

ingredients:
Rib Eye Steak, bone-in
1/2 tsp nutmeg
1 glug of olive oil
salt & pepper, to taste

1. when using high quality ingredients, a  simple approach lets the flavors shine through - a dusting of nutmeg, a glug of olive oil and a sprinkling of salt & pepper will go a long way to bringing out the flavors of a grilled steak.

2. make sure your grill grates are clean to prevent the meat from sticking. use an oiled paper towel & a wire brush to clean the grates. 

3. once the steaks go on the grill, the cooking process is fast. for approximately an one inch thick steak, if you are looking for a medium-rare temperature, the cook time will be about one minute on each side on a really hot grill. if you are careful with your steak placement - 12 o'clock position followed by a 1:30 position on each side, you can achieve diamond pattern grill marks that appear oh so professional.

4. pay attention to the "give" of the meat - a medium rare steak should be firm yet maintain a good amount of give. 

5. resting your meat once it comes off the grill is one of the most important aspects of the "cooking" process. let your steak rest for at least 5 minutes before cutting into it or serving, depending on the thickness of the steak. 

Roasted Carrots with Leeks & Honey

ingredients:
6-8 carrots
1 leek, sliced into coins
1 tbsp olive oil
2 tsp honey
1 tsp cayenne pepper (optional)
freshly ground salt & pepper, to taste

1. pre-heat oven to 400F.

2. peel carrots & cut really thick carrots in half.

3. line a baking sheet with carrots. spread leek coins over the carrots. drizzle honey & sprinkle with salt & pepper. a dusting of cayenne pepper plays nicely against the honey drizzle.

4. bake for about 10-12 minutes, or until carrots are tender to the touch of a fork.

Ponzu Braised Chicken with Bok Choy

If your persuasions lie on the white & sparkling side, try this whole roasted chicken recipe & serve with a bottle of champagne, prosecco or even a hoppy craft beer.

ingredients:

1 chicken

1 tbsp olive oil

2 cloves garlic, minced

1/4 onion, diced

1/2 inch fresh ginger, minced

1 tbsp ponzu

1 tbsp soy sauce

1 tbsp rice vinegar

1/2-3/4 cup chicken stock

1. pre-heat the oven to 350F.

2. if you are working with a whole chicken, rather than pre-cut chicken, then you will need to cut the chicken in half. we used our kitchen scissors for this job, but a butcher knife would work just as well.

3. cover all sides of the chicken with salt & pepper

4. warm the olive oil in a large pot over medium heat-high, sear the chicken skin side down, until the skin is nicely browned.

5. remove the seared chicken from the pot. toss garlic, onion & ginger into the cooking liquid from the chicken, stirring until the onions brown. 

6. once the onions have browned, add ponzu, soy sauce & rice vinegar. using a wooden spatula, scrape up any browned bits from the bottom of the pot.

7. return the chicken to the pot, with juices and braising liquids. add enough chicken stock to have about 1 inch of liquid in the pot.

8. cover the pot & cook the chicken in the oven until the meat is falling off the bones. 

Sweet & Spicy Bok Choy 

We paired this chicken with sweet and spicy bok choy, and frankly the jury is still out about which one was better?!

ingredients:
1 tsp olive oil
3/4 tsp seasame oil
8-12 stalks of baby bok choy
1 shallot, sliced
1 clove garlic, sliced
1 tsp soy sauce
1 tsp honey
1/4 tsp sriacha

1. warm olive oil in a skillet pan. add seasame oil once warmed.

2. once the seasame oil is fragrant, add the bok choy, shallots & garlic. stir to coat.

3. once the shallots soften a bit, add soy sauce, honey & sriacha. continue to stir fry until the flavors blend the the bok choy has absorbed the flavors.

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Collage Photo Credits (left to right, top to bottom): Lonny, Southern Living, Lonny, Lonny, Lonny

Super Market Rotisserie Chickens

Chicken Stock

I confess, sometimes we buy rotisserie style whole chickens from Safeway. This month's issue of Bon Appetit gave a strong nod of endorsement to this practice in their article "Rotisserie Chicken is Your Friend". These savory chickens provide ready access to protein for meals throughout the week. This week the rotisserie chicken proved the gift that kept on giving, as we made homemade chicken stock with the carcass. 

Here are a few tips to a foolproof stock compliments of my old-school, hard back copy of the Joy of Cooking:

• the higher the ratio of solids to water, the more flavorful the stock
• add just enough water to barely cover the ingredients, too much water makes for a less flavorful stock.
• never allow a stock to boil
• a well made stock contains little fat - trim meat and bones of visible fat 
• keep refrigerated for 3-5 days or frozen for prolonged storage 
• ice cube trays work well to freeze smaller amounts & are perfectly proportioned for recipes calling for only a small amount

Below is a recipe for our take on a homemade chicken stock -- we rely on our le creuset for tasks like this.

ingredients:

chicken carcass

3 bay leaves
1/2 fennel bulb, chopped
1/4 onion, chopped
6 baby carrots
12 whole black peppercorns
2-3 sprigs fresh thyme
pinch of salt

1. combine ingredients into a large stock pot. add just enough water to cover. 

2. simmer uncovered over low heat for approximately 2-3 hours, until extremely fragrant. the stock is finished when there is no flavor left in the solid ingredients.

3. place a mesh colander in a large bowl. once finished, pour ingredients through the strainer & collect in the large bowl. discard solids.

4. cover in a tightly sealed container. remove any fat that rises to the surface when ready to reuse.

Thai Green Curry with Chicken, Sweet Potatoes & Kale

I have already described our household predilection for Thai green curry. This is an opportunistic version of green curry, making use of this chicken stock & some seasonal vegetables we had on hand to transform leftover chicken into an easy & tasty week night meal. 

ingredients:
1 tsp olive oil
1/2 sweet potato, thinly sliced
1/2 white onion, diced
2 cloves garlic, thinly sliced
1/2 inch fresh ginger, pressed
1/4 tsp fish sauce
1/2 can coconut milk (that was the amount we happened to have -- feel free to use more and adjust down the amount of chicken stock in proportion)
1.5 cups chicken stock
1 tbsp Thai green curry paste + more to taste
1 tsp fish sauce
2-3 leaves of kale, ribboned
3/4 cup frozen peas
~1 chicken breast (pre-cooked), cubed
1 pinch freeze dried lemongrass or 1 stalk fresh lemongrass, pounded (optional)
kaffir leaves (optional)
lime wedges
3-4 scallions, diced
cilantro, chopped
yield: ~3 servings

1. warm olive oil in large stock pot over low-medium heat. add sweet potato, onions, garlic, ginger & 1/4 tsp fish sauce. stir to coat with olive oil. cook until sweet potatoes soften a bit.

2. add the coconut milk, chicken stock, Thai green curry paste, fish sauce, kale, peas & chicken, as well as lemongrass and kaffir leaves, if using.

3. simmer over low-medium heat until the flavors combine. taste & adjust to desired heat level, adding more curry paste in .5 tsp increments.

4. once finished, cover & let stand for 5-10 minutes before serving.

5. garnish with lime wedge, chopped cilantro & diced scallions.

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Photo Credits: #1: Urban Outfitters Blog; #2 from here; #3 Andrei Sinioukov

Chicken Tortilla Soup

Chicken Tortilla Soup with 
Avocado-Scallion Garnish & Sour Cream

We had a leftover container of sour cream in fridge that had been staring me down for a couple of days. I searched in vain for creative uses for sour cream. And then this happened - chicken tortilla soup. It was brilliant! A dollop of sour cream made this one truly remarkable. 

ingredients:

1/2 large white onion, diced

1 red pepper, diced

1 tbsp olive oil
1 clove garlic, minced or pressed

1.5 tsp cumin

pinch red pepper flakes

1 tsp paprika

.5 tsp cayenne powder

1/2 can diced tomatoes, with juice
3 corn tortillas, finely chopped

1 can black beans

8 oz shredded chicken (we used a rotisserie chicken from safeway, but our beer can chicken would work really well here)
1 can chicken stock

1 bunch scallions, chopped

1/2 avocado, diced
~6 tbsp sour cream

salt & pepper, to taste
yield: 3 servings

1. in a large pot, saute onion & pepper in olive oil until onion begins to soften

2. add garlic & spices to onion mixture. saute until onions brown, stirring occasionally

3. add tomatoes & juice. stir to combine.

4. add corn tortillas, stir to combine & cook until the tortillas soften & take on a reddish-brown color.

5. add black beans, chicken & chicken stock. bring to a simmer, stirring occasionally, cook for about 10-15 minutes.

6. taste & adjust to desired heat level (I found this soup at this point to have quite a kick. I added about 3/4 cup water & 1/2 tsp honey to counter-balance the spices).

7. serve with chopped scallions & avocado. a dollop of sour cream makes the meal complete! 

A Winning Chili Recipe

"The Warhol"

I have often heard one of the greatest secrets to entertaining made easy is the rule of 50-50, that is 50% homemade & 50% ready made or catered. When applied to home cooking, this mantra can result in truly winning combinations. This aptly named chili recipe is no exception. The Warhol is compliments of our friends Jess and Pat, a fetching duo bringing cheer & merriment to any party.

ingredients:

2 lb chicken breast, chopped

1 lb sweet Italian sausage, chopped

2 14 oz cans diced tomatoes

1 green bell pepper, chopped

1 14 oz can black beans

2 packets Campbell's creamy chipotle skillet sauce

1 packet Campbell's fire roasted tomato skillet sauce

1. sear the chicken & sausage, but do not cook through fully

2. combine the chicken & sausage with the remaining ingredients in a crock pot

3. cook on low heat for approximately 5 hours. stir occasionally

4. serve with craft beer & enjoy!

Roasted Chicken

Beer Can Chicken

This is one of the most comical, yet effective, ways to roast a chicken. The liquids from the beer can keep the meat tender & moist, while the outside of the chicken dry roasts. Feel free to experiment with other liquids, including wine or even root beer. One discerning reader (read: a proud Englishman) felt compelled to note that we in fact used a Strongbow cider can for this one, and he is right. But we filled said cider can with Delirium Nocturnum. 

The hardest part of this process is handling the chicken once it is ready - as you can see we used a baking sheet to collect the juices & avoid a mess in our oven from the drippings. But the chicken is precariously balanced on the beer on the baking sheet, making this a two person job. 

ingredients:
1 whole chicken
1 tbsp spice rub (we used one heavy on paprika with a touch of cayenne)
1 beer can, 1/2 filled with beer or wine (or even root beer!)
2 cloves garlic, chopped
1/2 onion, chopped
1 cardamom pod (optional)
12 whole black peppercorns
dash rice vinegar
salt, to taste

1. pre-heat the oven to 350F

2. remove the innards from the chicken & lightly salt the inside of the chicken

3. rub the outside of the chicken with the spice blend of your choosing

4. combine the garlic, onions, spices & vinegar into the beer can along with whatever liquid you are using

5. now pardon the vulgarity here, but this is the part where you shove the beer can up the chicken's butt. make sure it is snug enough that it can stand upright.

6. cook for about 1.5 hours, depending on the size of your chicken. the skin should be crispy with tender & juicy meat on the inside.

The Duck Chronicles

A Whole Duck. And Then Some.

On a recent whim, we bought a whole duck. The results unfolded over many days, some more repeat-worthy than others. This (rather long!) post features some highlights from our multi-day, multi-meal duck experiment.

Butchering a Duck

The first order of proceedings was to butcher the duck. Andrei conquered this job with a high level of finesse for a rookie, should you require -- a visual from Jacob Burton over at Stella Culinary.

These scissors proved an indispensable tool for this task. We are still convinced this was our best wedding present & the most useful household item we currently own - highly recommend.

 Fried Duck Innards

This part is perhaps not for the faint-hearted, but proved a fun cooking diversion for Andrei. 

ingredients:
1 heart
1 liver
1 gizzard

1. cut a piece of duck fat from the cavity opening

2. render the duck fat over low heat until the pan is coated with fat

3. fry the innards in rendered duck fat until browned on all sides & cooked through

not for you? alternatively, you could use the duck liver to try a homemade duck liver pate.

Seared Duck Breast

Even if you are not working with a whole duck, seared duck breast makes for an easy & cheap dinner and tends to be more readily available in local grocery stores than you may imagine.

Unfortunately, this part of our duck adventure was admittedly the least successful. The seared breast turned out just fine, but the reduction sauce pairing was simply a mess. Untethered ambitions & misguided experimentation got the best of me in this round. Next time around, I will look to these inspiration sources here, here & here. Let me know if you have any more success than we did!

 Duck Confit
{original recipe from Secrets of Slow Cooking}

Confit is one of the oldest ways to preserve food. The French have a particular reputation for this technique & duck confit features prominently in their traditional cassoulet. Confit of duck is most often prepared from the legs. The meat is salted & seasoned with herbs & slowly cooked submerged in its own rendered fat. 

This was truly delicious. So much so, that my bold ambitions to make rillettes, duck confit quesadillas & duck confit pasta gave way to eating this as a snack straightaway. The rich, juicy & dark meat perhaps feels extra rewarding after the 2+ day prep process.

ingredients:
1 shallot, minced
1/2 bunch fresh thyme sprigs, finely chopped
2 duck legs with thighs
2 cups rendered duck fat

1. sprinkle salt in a shallow glass or plastic container, followed by 1/2 of the shallots & 1/2 of the thyme. lay the duck legs fat side up in one layer over the salt mixture. then sprinkle more salt, and the remaining shallot & thyme over the legs. cover & refrigerate for up at least 1 day, up to 2 days. 

2. rinse off the duck legs & pat dry with paper towels (frankly, this part remains a wee confusing for me, but alas, can't argue with the results). place them in a slow cooker in one snug layer. pour in the fat to cover the duck legs.

note: rendering duck fat can be a lengthy process to yield enough to cover, you will want to take that into account, as we were a bit surprised by how long it took.


3. cover & cook on a low setting for 5-6 hours, until the meat can be easily pulled from the bones.

4. using tongs, remove the duck legs from the fat & take the meat off the bones.

5. the meat can be used right away or stored for future use. 

to store: put the meat in an airtight container & cover completely with fat. keep covered in the refrigerator for up to 3 weeks, making sure to recover the meat with fat after removing any for other uses.

Spinach Salad with 

Duck Confit, Sauteed Shallots, Mandarin Orange Segments, Chopped Hazelnuts & Roasted Garlic Vinaigrette

Before we finished all of the confit, I did manage to pull together this delicate, yet robust, brunch offering. This is a confident dish to present to crowds of any persuasion. Once the duck confit is prepared, all the hard work is behind you on this one.

ingredients:
1 shallot, diced
1 tsp olive oil
4 cups spinach
4 mandarin oranges, segmented
2 oz hazelnuts, crushed
1.5 tsp olive oil
1 tsp white wine vinegar
2 cloves garlic mashed, preferably roasted 
.5 tsp strong mustard
salt & pepper, to taste
4 oz duck confit

1. lightly saute the shallot in olive oil, until the shallot begins to brown a bit

2. layer the spinach with the mandarin oranges & hazelnuts, gently fold in the cooked shallots

3. in a separate bowl, whisk together the olive oil, vinegar, garlic, mustard and salt & pepper, until you reach a uniform consistency & tiny bubbles form

4. toss the olive oil dressing with the spinach salad

5. serve the duck confit over the dressed spinach salad beds

note: i like to roast a head of garlic when i have the oven on for other uses - but garlic carries a big smell, so make sure it is something that can withstand the aroma of roasted garlic

Duck Stew

The carcass. You know this was coming, didn't you? Just when we thought the confit could not be surpassed, this happened. This is so simple that one may not think to serve at a dinner party, but perhaps that is the point -- the simpler, the better. 

duck carcass
12 brussels sprouts, halved or whole
1 vidalia onion, quartered
3 medium sized carrots, coarsely chopped
8 small red potatoes, halved or quartered
3 cloves garlic, coarsely chopped
1/2 tsp black peppercorns, ground
1/2 tsp white peppercorns, ground
1 tsp cumin seeds, ground
1 tsp fenugreek powder (optional)
1/2 tsp coriander, ground
3 bay leaves
1/2 bottle of white wine
2 tbsp rice vinegar

1. line a good sized dutch oven pot with the duck carcass & arrange the brussels sprouts, onions, carrots,  potatoes & garlic around the duck. 

2. sprinkle the spices on top & pour white wine, vinegar & water to cover 

3. on stove top over low heat, simmer until the remaining meat is falling off the bones. it should be very fragrant & vegetables should be very soft. we cooked for at least an hour or so.

4. remove all bones, bay leaves & any whole spices.

5. enjoy!

note: any remaining liquid would make an excellent base for a risotto

 Duck Fat Brussels Sprouts

And last, but most certainly not least, the gift that keeps on giving - duck fat, making the entire endeavor worthwhile. Keep any leftover rendered fat in an airtight container in the refrigerator. It should be soft enough to slice with a butter knife & can be used for a variety of purposes, including eggs. And potatoes. And vegetables. We served these brussels sprouts with a whole roasted chicken, which in retrospect feels a perverse mixing of poultry products...

ingredients:
1 inch cube duck fat
12 brussels sprouts, halved
1 shallot, diced
1 clove garlic, minced
salt & pepper, to taste

1. render the duck fat over low-medium heat in a non-stick pan

2. saute brussels sprouts, shallot & garlic in the duck fat until the leaves of the brussels sprouts begin to brown & curl a bit, they should be soft against the touch of a fork.

3. season with salt & pepper, to taste

Gumbo

Andouille Sausage, Chicken & Shrimp Gumbo

{slightly adapted from Cook & Be Merry}

The ingredient list on this one is a bit intimidating in length & cost, but well worth it. For us, this recipe braved new culinary terrain, including the creation of a roux base & the addition of spices only towards the very end of the cooking process. Serve this up over rice for a big crowd or better yet make with the intention of the leftovers. This gumbo tastes even better the next day, once the flavors have had a chance to sit together over night.

ingredients:
1/3 cup vegetable oil
1/3 cup all purpose flour
1 large white onion, chopped
1/2 yellow bell pepper, chopped
1/2 red bell pepper, chopped
4 cloves garlic, chopped
1/8 tsp cayenne 
1/3 cup dry white wine
handful fresh thyme, minced
2 bay leaves
1 14 oz can diced tomatoes with juice
1 8 oz bottle claim juice
1/2 can chicken broth
2-3 andouille sausage links, cut into coins
4 chicken tenderloins, cubed
3 dashes of Worcestershire sauce
2 tbsp total ground coriander seeds, white peppercorns, black peppercorns, in more or less equal parts
1 tsp paprika
1/5 tsp mustard powder
4 green onions, diced
18 frozen shrimp (it is more convenient to eat if these are peeled in advance, but it enhances the flavor to cook in shells)
yield: 4 generous servings

1. heat oil in large Dutch oven over medium heat until very hot, but not yet smoking. add flour & stir constantly until mixture is dark brown & fragrant.

2. add onion, peppers, garlic & cayenne powder to the roux and cook until onions begin to brown. stir frequently, the onions will release liquid as they cook, so there should not be a need to add more liquid.

3. add wine, thyme & bay leaves. stir until the wine absorbs. 

4. add tomatoes, clam juice, broth, sausage & chicken. lower heat & simmer until chicken is cooked through. the acids from the wine & tomatoes will smell overpowering. 

5. as the chicken cooks the gumbo will taste a bit flat, presenting a blank palate for spices & making this gumbo truly come alive. add the Worcestershire sauce & spices. it will seem like a lot, but we found the flavors to absorb nicely. taste & adjust.

6. in the last few minutes of cook time, add the green onions & shrimp. simmer until the shrimp cook through & turn opaque. 

7. turn off & let stand for at least 5 minutes before serving.

8. serve with rice if desired & garnish with parsley or more minced green onions.

Chicken Salad

Curried Chicken Salad with Apricots & Scallions

This recipe is easily pulled together in about 15 minutes. It is easy enough to double, depending on your needs. Serve over a bed of lettuce, stuff into a pita pocket or even snack on this salad alone.

ingredients:

3 chicken breasts

6-8 dried apricots, diced

1 bunch scallions, diced
1/2 yellow pepper, diced
1 bunch cilantro, chopped
1 tbsp curry powder
2 tbsp mayo, more or less to taste (I used light mayo)
1 tsp whole grain mustard
salt & pepper to taste
yield: 6 servings

1. boil the chicken breasts for about 12 minutes. 

2. meanwhile, chop the apricots, scallions, yellow pepper & cilantro.

3. when ready, the chicken should be completely opaque & juicy when cut. remove the chicken from the water & pull apart with a fork & knife.

4. combine all ingredients in a large bowl. if you are looking to be less heavy on mayo, make sure you use just enough so that the contents are easy to stir & become more or less uniform when mixed. on the other hand, a little extra mayo will make this creamier, adjust curry powder for balance.

Feature Ingredient

Buddha's Hand Salad 

Striking, eh? Buddha's Hand plant is a citron variety. The origin of the this plant can be traced back to Northeastern India & China. I found mine at Whole Foods. And it was quite the attention grabber. 

In Buddhist tradition this beautiful fruit is used as a religious offering. It is said that Buddha prefers the "fingers" of the fruit to resemble a closed hand rather than an open one, as closed hands symbolize to Buddha the act of prayer. 

I paid homage to the fruit in the form of a zesty salad dressing. The finger-like fruit has the same waxy texture as a lemon, while the inside of the fruit is all pith. There is no juicy pulp as is typical with most citrus fruits, making its culinary uses perplexing. However the fruit is gushing with fragrance and the zest from the rind makes for a spectacular addition to a salad dressing. 

ingredients:

1 Buddha hand 

1 tbsp olive oil

1.5 tsp white wine vinegar
1 lemon 

2-3 fresh thyme sprigs, minced

salt and pepper to taste

yield: 3 oz

1. using a microplane or a fine grater, grate the zest off of the fingers of the Buddha hand over a bowl. pull apart the fingers as necessary

2. squeeze the base of the fruit, where the fingers meet, to gather any juice

3. while whisking, slowly pour olive oil over the rind & juice. add white wine vinegar & continue to whisk, add juice from one lemon & continue to whisk

4. pull leaves off of thyme sprigs & finely mince (I swear by the Wusthof Santoku knife). add to dressing, stir

5. add salt and pepper to taste. white pepper lends a nice, subtle flavor here

6. toss dressing with 1 small container baby romaine leaves, segments from 4 clementine oranges & 1/2 cup crushed hazelnuts. serves 4 as a side salad. some roasted beets and goat cheese would also pair nicely to make more of a complete meal.

other possibilities:

Buddha Gremolata

Chop together the zest from one Buddha Hand with a generous handful of fresh parsley & garlic until everything is finely minced. Add a grind or two of black pepper and strew over roasted or braised meats, pasta dishes or grilled seafoods & vegetables.

Buddha Roast Chicken

Stuff the cavity of a whole chicken with several Buddha fingers, 1 quartered onion, several fresh thyme and rosemary sprigs & 1 clove of garlic coarsely chopped. Salt and pepper the chicken. Roast chicken until cooked through. If using 1/2 chicken, line roasting pan with the above ingredients and lay the 1/2 chicken on top and squeeze lemon juice all over.

Buddha Gin Cocktail

Use fingers as a garnish with a gin cocktail - rub Buddha rind around the rim of the glass, twist & add finger to 1 oz of gin. serve up or on the rocks.