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

Garlic Bread

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Ingredients:

12-ounce baguette ciabatta bread or two 6-ounce baguettes,
sliced in half horizontally
3/4 Cup (12 tablespoons) salted butter
1.5 Tablespoons Herbs de Provence
1.5 Tablespoons minced garlic (about 5 cloves)
1/3 cup grated parmesan cheese (optional)

Preparation:
Preheat oven to 400 degrees.  Line a baking sheet with parchment paper or foil.  Place bread halves, cut sides up, on the lined baking sheet.

Using paddle attachment, beat the butter, herbs, garlic and cheese (if using), on medium speed until completely combined and smooth.

Spread the garlic butter in an even layer on top of the bread halves.

Bake for 16 to 18 minutes, or until the edges of the bread are crispy and golden brown.  Feel free to extend this time by a couple minutes for a crisper exterior.  Let cool on baking sheet for a few minutes then transfer to a cutting board.  Slice bread into pieces and serve warm.

Variation:
Make ahead and freeze or refrigerate.  Place parchment paper on top of one-half loaf of buttered bread then place other half on top and wrap tightly with plastic wrap or foil and freeze up to 3 months.  You can also prepare the bread ahead and store in the refrigerator for up to three days.

Nicoise Salad

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Ingredients:

12 ounces fresh green beans
12 ounces small red potatoes
1 head Boston lettuce, leaves torn into pieces
3 hard boiled eggs
1/2 cup halved cherry tomatoes
4 ounces canned tuna (canned in oil)
2 ounces canned anchovy fillets
1 Tablespoon drained capers
1/4  cup pitted and sliced Kalamata olives

Potato Marinade

2 Tablespoons white wine vinegar
1/3 cup water
2 Tablespoons minced shallots
3 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon Dijon mustard

Vinaigrette

1 teaspoon Dijon mustard
1 Tablespoon white wine vinegar
1 Tablespoon lemon juice
1 Tablespoon lemon zest
2 Tablespoons minced shallots
5 Tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation:

Step 1 – green beans

Bring a medium pot of salted water to a boil.  Add green beans and boil until beans are just tender, about 6 minutes.  Immediately remove beans from pot and transfer to a bowl of ice water.  Once beans are chilled, transfer to a bowl, pat dry and refrigerate.

Step 2 – Potato Seasoning

In a bowl, whisk together vinegar, water, shallots, olive oil, salt and pepper.  Set aside while you prepare potatoes.

Step 3 - Potatoes

Place potatoes in a steamer basket in a saucepan containing 2 inches of water and bring to a boil.  Reduce heat to moderate, cover tightly and steam for 15 to 30 minutes, or until potatoes are cooked through.  When potatoes are just cool enough to handle, peel and cut them into quarters or slices, then place in a bowl.  Pour potato seasoning over warm potatoes, gently tossing without breaking up potatoes.

Step 4 – Vinaigrette

Whisk Dijon mustard, vinegar, lemon juice, lemon zest, shallots, and live oil in a bowl until emulsified.  Season with salt and pepper.

Step 5 – Assemble salad

Toss lettuce leaves in 2 tablespoons of vinaigrette then arrange on a large platter.  Spoon potatoes over lettuce and arrange eggs alongside; drizzle 1 tablespoon vinaigrette over both. Toss green beans and tomatoes in 1 tablespoon of dressing and arrange on lettuce.  Add tuna, anchovies, capers and olives on top.  Pass remaining dressing at the table.

History:

Recipe comes from Julia Child.

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.

Peach Pie

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Ingredients:

1 prepared 9 inch pie crust
7-8 ripe medium peaches (pealed and sliced)
1/2 cup brown sugar, packed
1/2 cup flour
2 tsp. lemon juice
1/4 tsp. cinnamon

Crumble:
1/2 cup brown sugar, packed
1 tsp. cinnamon
3/4 cup flour
5 T unsalted butter, melted 

Preparation:
Peel peaches and slice.  You’ll need 7 cups.  In a large bowl stir the peaches, brown sugar, flour, lemon juice, and cinnamon together until thoroughly combined.  Set the filling aside. 

Heat oven to 400 degrees.

Spoon peach filling into the crust, leaving any liquid in the bowl.

Mix all crumble ingredients together.  Sprinkle over peaches.

Place on baking sheet and bake for 20 minutes.  Turn temperature down to 375 degrees and bake another 30-35 minutes until peach juices are bubbling on the sides and the top is lightly browned.  Place crust protector on crust edges if browning too fast.

Cool pie for 3 hours then serve.

Seared Furikake Ahi Tuna

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Ingredients:

1 lb. tuna steaks (about 1 inch thick)
1/4 cup soy sauce
1 T rice wine vinegar
1 tsp. honey
1 tsp. grated ginger
1 garlic clove, grated
1/2 tsp. sesame oil
3/4 cup Furikake seasoning
2 T vegetable oil
Green onions, sliced

Sauce:
1/4 cup Kewpie mayonnaise
1 tsp. Hoisin sauce 

Preparation:
Combine sauce ingredients and set aside.

Mix together soy sauce, vinegar, honey, ginger, garlic and sesame oil.  Pour mixture over tuna and marinate 20 minutes.  

Spread furikake seasoning on plate.  Remove tuna from the marinade and press each steak into the furikake, coating all sides with a thin layer. 

Heat vegetable oil in a cast iron skillet over medium-high heat.  Once hot, sear tuna for 60-90 seconds per side leaving center rare. Let rest 2-3 minutes then slice tuna steaks into thin slices and top with green onions.  Serve with cooked white rice.

History:
Recipe was posted on Facebook and attributed to Guy Fieri although I couldn’t find the recipe on-line.

Sauteed Chicken and Sausage with Savory Pan Sauce

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 Ingredients:
1 skinless boneless chicken breast
1 link Italian sausage
1 garlic clove , minced
1 zucchini, sliced 1/4 inch on the diagonal
1/2 cup flour
1/4 teaspoon hot pepper flakes
1/2 cup white wine
3/4 cup rich chicken broth
Salt and Pepper

Preparation:

Trim chicken breasts, remove and discard all fat and gristle. Cut chicken breasts crosswise into 1/2-inch slices. Pound chicken breasts to about 1/3-inch thick. Season with salt and pepper and dredge lightly in flour. Set aside.

Place skillet over medium heat. Cook sausage until done. Remove from heat and thin slice. Set aside.

Place skillet over high heat. Add 2 tablespoons olive oil to skillet and, when hot, add zucchini. Sauté zucchini 3 minutes, or until nicely browned, stirring constantly. Season with salt and pepper; remove with slotted spoon, and reserve.

Add butter and crushed red pepper to skillet. When fat is hot, add chicken slices and sauté them over high heat 2 to 3 minutes, until browned. Remove and set aside.  Add wine to skillet, bring to a boil, stir, and reduce for 2 to 3 minutes.

Add garlic and broth cook down until slightly thickened.  Add Beurre manié if necessary to thicken.  Add chicken, sausage slices and zucchini. Toss and simmer over low heat 2 or 3 minutes more. Taste for seasoning.

Serve with saffron rice.

Teriyaki Sauce

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Ingredients:
1 cup water
1/4 cup soy sauce
5 tsp. packed brown sugar
1 Tbs. honey

1/2 tsp. ground garlic
1/4 tsp. garlic powder
2 Tbs. cornstarch
1/4 cup cold water

 Preparation:
Combine water, soy sauce, sugar, honey, ginger, and garlic powder in a saucepan over medium heat.  Cook until nearly heated through, about 1 minute. 

Mix cornstarch with cold water and stir until dissolved.  Whisk into saucepan ingredients.  Cook and stir sauce until thickened.  Cool.

Artichoke Dip Grilled Cheese Sandwich

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Ingredients:
4 Slices country style bread
398 ml(14oz) artichoke hearts
80 grams(1/4 pound) baby spinach
1 garlic clove
100 grams(1/4 pound) mozzarella cheese
Potato chips
85 grams(1/4 pound) Sour Cream

Olive oil and Salted Butter

 Preparation:

Setup:  Chop the garlic.  Drain and rinse the artichoke hearts and roughly chop.

Make the artichoke mixture:  In a pan over medium-high heat add a drizzle of olive oil.  Add the garlic, spinach and artichoke hearts.  Cook for 2 to 3 minutes and transfer to a bowl.  Add the sour cream and season with salt and pepper.

Assemble the Sandwiches:  Divide the artichoke mixture among half of the slices of bread.  Garnish with the cheese and close with another slice of bread.

Cook the Sandwiches:  In a pan over medium heat, add a tablespoon of butter.  Cook the sandwiches 4 to 5 minutes on each side or until the cheese has melted.

Plate the dish:  Serve the sandwiches with chips.

Fettuccine Alfredo (Food Network)

Ingredients:

1/2 lb. pasta (fresh pasta, made with 1 egg)
3/4 cup unsalted butter
1 cup heavy cream
3/4 cup grated Parmesan
Salt and pepper

Preparation:

In a saucepan over low heat, cook cream and butter until slightly reduced.  Add parmesan and stir until melted.  Season with salt and pepper.

Cook pasta until al dente.  Pour sauce over pasta and toss until pasta is well coated with sauce.

Serve immediately.

Gingersnaps with Ginger Nibs

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Ingredients:
1 cup unsalted butter, room temperature
1/2 cup brown sugar
1/2 cup white sugar
1/3 cup molasses
1 egg, lightly beaten
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoons ground cloves
2 teaspoons cinnamon
1/2 teaspoon cardamon
1/2 teaspoon white pepper
1/2 teaspoon salt
1 cup ginger nibs (6 oz.)
Turbinado sugar to roll cookies in.

Preparation:
Heat oven to convection 350 degree.  Cream together butter and sugars.  Add egg and molasses.  In a separate bowl, whisk together all dry ingredients.  Add dry ingredients to batter and mix.  Then fold in ginger nibs.  Chill for an hour.

Roll dough into 1-inch balls and roll in turbinado sugar. Bake for 10 to 12 minutes until golden brown.

History:
Recipe comes from the Spice House in Milwaukee.

Cucumber Salad

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Ingredients:
1 English cucumber
1 teaspoon salt
1/2 cup sour cream
2 tablespoon finely cut dill
1 teaspoon sugar
1 tablespoon white vinegar
Black pepper

Preparation:
Thinly slice cucumber and place in a colander.  Sprinkle with salt and let set 30 minutes.  Pat and press dry.

Combine sour cream, dill, sugar and vinegar.  Add cucumbers.  Add black pepper to taste.  Chill well. 

All Butter Pie Crust Single Crust Pie

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Ingredients:
10 tablespoons unsalted butter, chilled
1 1/4 cup (6 1/4 ounces), AP flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup ice water

Preparation:
Grate 2 tablespoons butter on large holes of box grater and place in freezer.  Cut remaining 8 tablespoons of  butter into 1/2-inch cubes.

Pulse 3/4 cup flour, sugar, and salt in food processor, 2 pulses.  Add cubed butter and process until a homogeneous paste forms, about 30 seconds.  Using your hands, carefully break paste into 2-inch chunks and redistribute evenly around processor blade.  Add the remaining 1/2 cup flour and pulse until mixture is broken into pieces no larger than 1 inch, 4 to 5 pulses.  Transfer mixture to medium bowl. 

Add grated butter and toss until butter pieces are separated and coated with flour.  Sprinkle 2 tablespoons ice water over mixture.  Toss with rubber spatula until mixture is evenly moistened.  If too dry, add the remaining ice water.  If moist, wrap dough in plastic wrap and form a 5-inch disk.  Chill dough for at least 2 hours and up to 2 days.

Wrapped dough can be frozen up to one month.  If frozen, let dough thaw completely on counter before rolling out.

Heat oven to 350 degrees.  Roll dough out to a 12-inch circle between pieces of plastic wrap.  If dough gets too warm, refrigerate before placing in pie pan.  Ease dough into pie pan leaving a one-inch edge, pressing down into the bottom.  Trim overhang to 1/2 inch beyond lip of pan.  Tuck edge under and crimp the edges using your fingers.  Refrigerate until firm, about 30 minutes.  Line chilled pie shell with parchment paper or foil and fill with pie weights.  Bake for 25 to 30 minutes.  Remove parchment and pie weights.  Continue to bake another 10 to 15 minutes until crust is golden brown and crisp.  If edges start to burn, cover with foil.  If dough begins to puff, pierce gently with tip of paring knife.  Cool crust completely in pie plate on wire rack, about 30 minutes.

History:
Recipe comes from Cooks Illustrated.

White Bean Soup

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Ingredients:
8 oz. small white beans
28 oz. canned tomatoes, chopped
46 oz. chicken broth
1 white onion, chopped
3/4 cup chopped carrots
3/4 cup chopped celery
1 Italian sausage
5 oz. chopped ham
1 tablespoon Herbs de Provence
1/2 tsp. red pepper flakes
2 tablespoons butter or olive oil
Salt to taste 

Preparation:
Place beans in hot water and soak 4 hours.  Drain. Cook sausage in skillet until done.  Thin slice and set aside. Sauté onions, carrots and celery in a large Dutch Oven (like Le Creuset), until soft.  Add broth, canned tomatoes, ham, sausage, Herbs de Provence and pepper flakes.  Bring to a boil then turn heat down.  Simmer 4 to 6 hours or until beans are soft.

Serve with French bread.

Fettuccine with Asparagus and Prosciutto

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Ingredients:
6 ounces fresh pasta
(half recipe “Pasta Dough”)
1 large shallot, minced
2 tablespoons butter
1/2 cup heavy cream
1 tablespoon lemon zest
1 tablespoon lemon juice
1/2 cup grated Parmesan cheese
12 ounces asparagus, cut on bias
3 ounces thin sliced prosciutto, cut in half-inch ribbons
Kosher salt and ground black pepper

Preparation:
In large skillet or stir fry pan, sauté shallot in butter until soft and translucent.  Stir in cream, lemon zest, half of the Parmesan and 1/2 teaspoon black pepper; remove from heat and set aside.

Boil pasta until al dente.  At the same time steam asparagus until tender but still green.  Drain pasta reserving half cup of water.

Add pasta, asparagus and pasta water to skillet with cream mixture.  Cook over medium heat, tossing, till the pasta is lightly sauced.  Add lemon juice and adjust seasoning with salt and pepper.  Scatter prosciutto on top and serve.

History:
Recipe modified from Milkstreet magazine recipe March-April 2022.

See : Pasta Dough

Honey Mustard Sauce

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Ingredients:
2 tablespoons Dijon Mustard
2 teaspoons honey
2 teaspoons dill
Pinch of salt
1/4 cup light olive oil
1 tablespoon cider vinegar
1 teaspoon fine sugar

Preparation:
Whisk mustard, honey, salt and dill.  Gradually add olive oil.  When thick, whisk in vinegar and sugar. 

Paprika Rosemary Chicken and Fries

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Ingredients:
2 bone-in chicken breasts
1 cup Aioli
1 large lemon, juice and zest

1 tablespoon smoked paprika

1 teaspoon chopped rosemary leaves                        

1/2 teaspoon red pepper flakes
2 medium Yukon Gold potatoes
1 tablespoon olive oil
Salt and Pepper

Preparation:
Heat oven to 425 degrees and place a sheet pan on the lowest rack to heat.  Mix 1/4 cup aioli with lemon zest, paprika, rosemary, red pepper flakes and 1/2 teaspoon black pepper.  Season the chicken all over with salt.  Rub chicken all over with paprika aioli.  Set aside.

Halve the potato crosswise (no need to peel), then cut it into 1/4 inch-thick fries.  Drizzle fries with olive oil and season with salt and pepper.

Place chicken breasts skin side down on heated sheet pan, then scatter the potatoes around the chicken in a single layer.  Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up.  No need to turn the potatoes.  Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees in the thickest part.  Let the chicken rest for at least 5 minutes, then cut meat off the bone and slice.  Stir lemon juice into 1/2 cup aioli and serve with chicken and fries.

See also: Aioli

Blinis

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Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons milk
1 large egg
4 ounces unsalted butter, clarified, divided

Preparation:
Combine flour, baking powder and salt in a bowl.  In a separate bowl whisk egg, milk and 1 tablespoon clarified butter. Whisk egg mixture into flour mixture.  Put 1 tablespoon clarified butter on griddle heated to 340 degrees and drop 1 tablespoon of batter on the hot griddle for each blini. Cook until bubbles form on the top and pop then flip and cook for 1 more minute or until brown.