General Tao Chicken

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Ingredients

1 ¼ lbs chicken thighs, cut into pieces
¼ cup flour
6 tbs canola oil
2 cloves minced garlic
2-inch piece of grated ginger
½ cup honey
½ cup water
6 tbs soy sauce
3 tbs rice wine vinegar
½ tsp red pepper flakes
1 tbs corn starch diluted with a bit of water
1 tbs sesame oil
4 green  onions cut into small rounds
1 tsp sesame seeds
1 red bell pepper, diced, and 1 small onion, diced (optional)

Preparation

Put the chicken into a Ziplock back with the flour, close tightly, and shake until the chicken is coated. Toss any flour left.

Heat the canola oil in a pan at high. Add the chicken and cook until golden with crusty surface, (not necessary to cook fully as there is additional cook time later). Remove to a paper towel lined plate. 

Add a little oil if needed and if using bell pepper and onion, sauté until softened and add the garlic and ginger for a few seconds before adding the water, honey, soy sauce, rice vinegar, red pepper flakes, sesame oil and corn starch. Bring to a boil and let thicken and add the chicken back to the pan. Cook an additional five minutes. Add the green onions just before serving so they are covered with sauce but still crunchy.  Serve over steamed rice. Sprinkle with sesame seeds.

This is one of Serge and Richard’s favorite chicken recipes.

• Servings: 4
• Prep: 15 min
• Cook time: 35 min

Roasted Carrots and Asparagus

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Ingredients:

1 bunch asparagus, trimmed
3 large carrots, peeled and sliced into long strips
1 Tbs. olive oil
2 cloves garlic, minced
3 sprigs thyme
Juice of half a large lemon
Salt and pepper to taste

Preparation:
Preheat oven to 400 degrees.  Lay out some parchment paper on a sheet pan.  Evenly spread out the asparagus and carrots in a single layer.  Drizzle with olive oil and sprinkle on the minced garlic, thyme leaves, and a little salt and pepper.

Bake for 20 minutes and test for tenderness.  Bake for a couple extra minutes if needed.

Serve roasted vegetables on a platter and drizzle lemon juice on top.

Steamed Spinach

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Ingredients:

8 -10 ounces spinach leaves
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
2 Tbs. butter, melted
1/2 Tbs. lemon juice 

Preparation:

Place spinach leaves in a large saucepan or deep skillet.  Add 1/2 cup of water. Cover with clear lid and turn heat to medium-high.   When spinach starts to steam, turn the heat to medium and gently steam until leaves are wilted stirring occasionally.

Drain spinach and add salt, pepper, and garlic powder.  Drizzle it with melted butter and lemon juice.  Mix and serve.

Fish Quenelles

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QUENELLES MUST BE REFRIGERATED OVERNIGHT

                           BEFORE COOKING

Quenelles

Ingredients:

7 oz. fish fillet (rockcod, halibut, seabass)
2 eggs 
5 fl. oz. heavy cream
2 oz. unsalted butter (soft, cut in cubes)
Salt, pepper
Cayenne pepper

Preparation:

Half freeze fish fillets and place them into a cold food processor bowl.  Blend them to almost a paste for 20-30 seconds.

2.    Put the eggs into the processor with the fish and blend for another 20-30 seconds .  Season with salt, pepper and cayenne pepper, if desired.

3.    Restart the processor and slowly pour the cream in and after 20-30 seconds add in the soft butter.  Process another 20-30 seconds.

4.    Transfer the mixture into a clean bowl and place a sheet of plastic wrap on top, ensuring that the wrap is in total contact with the mix. 

Place in the refrigerator overnight.

THE FOLLOWING DAY:

Poach quenelles.

Poaching Liquid

1 clove garlic, cut in half
1 small twig thyme
2 pinches of salt
Simmering water in a large pan

1. Bring a pan of water to a simmer then add garlic, thyme and salt.
   
2. Using a deep dessert spoon (heated in hot water then dried) scoop enough mixture to form a quenelle shape and place into the simmering water.  Repeat the process until you have the desired number of quenelles.
   
3. Cook quenelles 15 minutes, turning the quenelles over every 5 minutes.
   
4.  After 15 minutes, the quenelles will be cooked and should be placed on a paper towel to drain.

      At this point, the quenelles can be eaten with a hollandaise sauce, a warmed beurre blanc, but they will be better with a Cognac Cream Shrimp Sauce.

Cognac Cream Shrimp Sauce

Ingredients:
8 oz. tiger shrimp (shelled) then crush shells with rolling pin and cut shrimp in small pieces
1 Tablespoon butter
1 Tablespoon carrot, cut in rough cubes
1 Tablespoon celery, roughly chopped
2 Tablespoons sliced shallots
1 Tablespoon finely sliced leek (white part)
1 garlic clove (crushed)
1 Tablespoon tomato paste
2 Tablespoons cognac
Salt, pepper
12 fl. oz. fish broth, reduced to 6 oz.
8 oz. heavy cream

Make the Sauce

1.    Melt the butter in a saute pan on high heat and add the shrimp shells.  Add the carrot, garlic, shallots, celery and leeks and mix in.  Season with salt and pepper.  Reduce the heat a little and add tomato paste. Reduce the heat to medium and cook for about 2 minutes.

2.      Raise the heat, and when the pan is heated, add the cognac and (making sure the exhaust fan is off) burn off the alcohol and mix again.

3.     Add the cream, turn down the heat and mix well.  Allow cream to reduce a little.

4.     Reduce the heat to a minimum.  Taste the sauce and correct the seasoning if necessary.  Turn off the heat. 

5.     Poach the shelled shrimp in fish broth for a few minutes.  Remove shrimp and reserve them.

6.     When the fish stock is adequately reduced, pass the cream sauce through a sieve into the stock.  Press down on the sauce to extract as much of the flavor as possible.  Reduce the sauce to a spoon coating consistency.  Add in reserved shrimp.

7.     Preheat the oven to 375 degrees ensuring the top element is on.

8.     Place the quenelles in an ovenproof dish and ladle sufficient sauce over the quenelles to fill the dish halfway.

Place the dish towards the top of the oven and cook for 10 minutes, by which time the quenelles will be hot and ready to serve.

Variation:
Try different types of fish such as salmon, or veal and chicken.

History:
Recipe comes from the French Cooking Academy.

Lemon Butter Sauce

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Ingredients:

12 tablespoons (6 ounces) unsalted butter, sliced into 1/2 inch pieces
2 tablespoons finely chopped yellow onion
2 garlic cloves, minced
1/3 cup white wine
3 tablespoons fresh lemon juice
Kosher salt and white pepper

Preparation:

In medium saucepan, melt 1 tablespoon butter. Add onion and garlic and cook until onion is translucent, about 3 minutes. Add wine and lemon juice and bring to a boil. Cook until the liquid is reduced to about 1/4 cup, about 3 to 5 minutes.

Reduce heat and add 3 tablespoons butter at a time whisking until it is completely melted. Do this until all the butter is incorporated. Once all butter is incorporated, season with salt and pepper.

Lemon butter sauce is great on fish.

Potato and Bacon Soup

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Ingredients:

12 ounces bacon, chopped

2 stalks celery, chopped

1 onion, chopped

3 cloves garlic, minced

6 to 8 potatoes, peeled and cubed

4 cups chicken stock

1 cup heavy cream

Salt and Pepper to taste

Preparation:

In a Dutch Oven, cook the bacon over medium heat until done.  Remove bacon from pan and set aside.  Drain off all but 1/4 cup bacon grease.  Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes.  Stir in garlic and continue cooking for 1 to 2 minutes.  Add cubed potatoes and toss to coat.  Sauté for 3 to 4 minutes.  Add chicken stock to cover potatoes and simmer until potatoes are tender.

Purée soup in batches in blender.  Return to pan.  Whisk in cream, add bacon, salt and pepper to taste.

Risotto with Parmesan and Herbs

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Ingredients:

2 1/2 cups chicken broth

3/4 cup water

2 Tbs. butter

3/4 cup finely chopped onion

1/2 tsp. salt

1/2 tsp. minced garlic

1 cup Arborio rice

1/2 cup white wine

1 ounce (1 cup) grated Parmesan cheese

1/2 tsp. lemon juice

1 Tbs. chopped fresh parsley

1 Tbs. chopped fresh chives

Salt and Pepper to taste

Preparation:

Bring broth and water to a boil in a large saucepan.  Reduce heat to maintain a gentle simmer.

Heat 1 tablespoon butter in Le Creuset pan over medium heat.  When butter has melted, add onion and 1/2 tsp. salt; cook, stirring frequently, until onion is softened but not browned, (4 to 7 minutes.) Add garlic and stir until fragrant, about 30 seconds.  Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.

Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes.  Add 2 1/2 cups broth mixture mixture into rice; reduce heat to medium-low, cover and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 minutes, stirring twice during cooking.

Add 1/2 cup broth mixture and stir gently until risotto becomes creamy, about 3 minutes.  Stir in Parmesan.  Remove from heat, cover, and let stand 5 minutes.  Stir in remaining 1 tablespoon butter, lemon juice, parsley and chives.  Season with salt and pepper to taste.  Serve immediately.

Variation:

Sauteed and/or browned mushrooms may be added along with the herbs at the end of cooking. 

History:

This recipe comes from America's Test Kitchen and is referred to as
"Almost Hands-Free Risotto."

Short Ribs

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Ingredients:

Canola oil

8 beef short ribs

2 large onions, cut into large dice

Kosher salt

4 carrots, cut into bite-size pieces

2 celery stalks, cut into 1 inch pieces

2 tablespoons tomato paste

3 cups Zinfandel or heavy fruity wine

1 garlic head, halved horizontally

1 inch piece of fresh ginger

2 bay leaves

1 teaspoon peppercorns, cracked

1 tablespoon butter

1 pound mushrooms, sliced or diced and seared

Preparation:

In a Dutch oven or other heavy ovenproof pot, add enough oil to reach 1/4 inch up the sides and heat over high heat.  Dredge the dry short ribs in the flour, shaking off excess.  When the oil is hot, add the ribs and brown on all sides.  Remove the ribs to a plate lined with paper towels.  (This can be done a day ahead and refrigerated.)

Preheat oven to 250 degrees.  Wipe the pot clean then sauté half of the onions in a film of oil over medium heat until softened.  (Refrigerate remaining onions.)  Add a four-finger pinch of salt and stir.  Add the celery, half of the carrots (refrigerate the remaining carrots until needed) and cook for about 4 minutes longer.  The longer you cook the vegetables, the deeper the flavor of the sauce will be.  For intensely deep flavor, cook until the carrots and onions are browned.  Add the tomato paste and cook to heat it.

Nestle the ribs in the pot.  Add the wine (it should come three-fourths of the way up the ribs), garlic, ginger, and bay leaves.  Season with a three finger pinch of salt and add peppercorns.  Bring to a simmer, cover the pot with a lid set ajar, and slide into the oven.  Cook the ribs for 4 hours.

Remove the pot from the oven and allow the ribs to cool, covered.  When the ribs are cool enough to handle, put them on a plate, cover with plastic wrap and refrigerate.  Strain the cooking liquid into a glass measuring cup, cover and refrigerate.  When the liquid has chilled, remove the congealed fat and discard.

Melt butter in the pot. Add the reserved onions and carrots and sauté until softened.  Return the ribs to the pot.  Add mushrooms and reserved cooking liquid.  Bring to a simmer, cover, and cook over medium-low heat until the carrots are tender and the ribs are heated through about 15 minutes.

Serve with buttered noodles or mashed potatoes.

History:

Recipe comes from Michael Ruelman's cookbook "Twenty."

Turkey Gravy (Make Ahead)

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Ingredients:
3 oz. unsalted butter
1 large red onion, halved and sliced 1/4 inch thick
4 large garlic cloves, peeled and halved
6 Tbs. all-purpose flour
4 cups chicken stock
2 Tbs. Cognac
10 large sage leaves
2 bay leaves
Kosher salt & pepper
1 cup dry white wine.

Preparation:
Melt butter in a large saucepan over medium heat.  Add onion, garlic and sauté, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize.  Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes.  Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt and 1 teaspoon pepper.  Bring to a boil, lower the heat and simmer for 20 minutes, stirring occasionally.

Set aside at room temperature for 1 hour then strain, pressing the solids lightly and then discarding them.  Refrigerate until ready to use.   The gravy base can be refrigerated up to a week or frozen for up to three months.

After turkey is cooked, remove it to a carving board to rest.  Place roasting pan on the stovetop over medium heat and add the wine.  Bring to a boil, lower the heat and simmer for 2 minutes, stirring and scraping up all the bits clinging to the pan.  Slowly whisk in the gravy base.  Simmer for about 5 minutes, until the gravy is smooth and slightly thickened.  Adjust seasonings.

History:
Recipe comes from Ina Garten.