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Chicken with Shallots

November 19, 2011 by jcalikitchen

There are many great things about writing my food blog.  Here are a few of my favs:

  1. I no longer have to make the same meal every week because it is my hubby’s new favorite.  ”Sorry I wrote about that recipe last week and need new material for the blog – I promise I will make it again soon.”
  2. I am finally using all the cookbooks that took up an entire cabinet in our city apartment so I know longer get asked “Can we donate these to Good Will because you never use them?”
  3. I now know more ways to cook chicken and that makes me smile.  There is nothing worse than bland, dried out chicken breasts.

Chicken always seems to be the protein of choice in our house. It used to get chopped up for stir fry, flattened out for chicken parmesan, or simply made into chicken cutlets. That was it. So when I find a new way to make our favorite protein I get so excited, especially when it comes out as delicious as this recipe did.

I know I said in an earlier post that I was done with the boneless, skin on chicken breasts because they dry out.  Well I went back for more, I think secretly hoping that I was wrong. And I have never been so happy to be proven wrong. Perhaps it was user error (would not be surprising) or a faulty recipe (also would not be surprising) last time, but this time I finally found my go to recipe for cooking boneless, skin on chicken breasts. It’s a two stage process but worth the minimal effort.

Ina advertised it as “good enough for the fanciest company but easy enough to make for a quick dinner.” I couldn’t agree more Ina – this one definitely passed the restaurant quality test. I served it with some roasted cauliflower and brussel sprouts. The oven was already at 425 F for the chicken so I simply halved / quartered the brussel sprouts (depending on their size), cut the cauliflower into florets, tossed with olive oil and salt, and placed on a baking sheet in the oven for 20 minutes.

Chicken with Shallots (adapted from Barefoot Contessa How Easy is That?)

Serves 2

2 boneless chicken breasts, skin on

Kosher salt and black pepper

1 1/2 tbsp vegetable oil

1/4 c dry white wine

2 1/2 tbsp freshly squeezed lemon juice (1/2 a lemon)

1/2 cup minced shallot

1 1/2 tbsp heavy cream

2 tbsp unsalted butter, diced, at room temperature

 

Preheat the oven to 425 degrees.

Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke.  Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.

Using tongs, turn the chicken breasts skin side up, place the skillet in the oven and roast for 12 to 15 minutes, until the chicken is cooked through. (Ina recommends 6 to 8oz sized chicken breasts you will probably need cook on the longer side if larger or thick)

Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tbsp of liquid remain in the pan. If reduces too much, add an extra splash of white wine or water. Add the cream, 1 tsp salt, and 1/4 tsp pepper and bring to a full boil. Remove the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don’t reheat or the sauce will “break”!

Serve the chicken hot with the sauce spooned over it.


Posted in Chicken | Leave a Comment »

Greek-Style Lamb Pita Sandwiches

November 13, 2011 by jcalikitchen

I have a new-found love . . . my Cooking for Two cookbook by America’s Test Kitchen from 2009.

Sorry Ina and Giada there is a new favorite book in the house and it does not involve either of you. I do feel awful cheating on you both but I promise I would not have done it if it wasn’t worth it. And this book is worth it.

As you all already know I love my mom. I especially love her when she lets me raid her cookbook collection and then proceeds to buy me the cookbooks she is not willing to part without. This cookbook was definitely one of them. It’s a bit hard to find because it is out of print (in fact the copy that I own happens to be an old library book) but worth a look.

I find that most people I know attempt ambitious dinners for Sunday night – they have the weekend to flip through cookbooks or magazines, grab all the necessary ingredients, and spend the entire day cooking. I wish I could say that this was me. In fact, I think I aspire to be one of those people but come Sunday I am literally exhausted from my weekend.

After 4 years of living in California you would think I would get used to the idea that I can be outside year round, but I can not. I keep telling myself that I will stay in the following weekend to clean the closets, cook a stew or catch up on the stack of magazines I am collecting but then it is sunny out or above 50 and the plan goes out the window. I feel guilty sitting inside when it is so nice outside so I, in turn, over plan myself and then it comes time for dinner on Sunday night and I am spent.

Last Sunday I could not bear the thought of another turkey burger dinner so to the cookbooks I turned and stumbled on a recipe for lamb pita sandwiches. It seemed like the perfect solution to my turkey burger rut and it was. Not only was it super easy to make it was also delicious! I have found a new Sunday night dinner go to (or even weekday!).

The lamb meat is juicy and tender and the home-made tzatziki could not be easier. This is a definite make again meal and does not even need any tweaks. I heart you America’s Test Kitchen!

Greek-Style Lamb Pita Sandwiches with Tzatziki Sauce (Cooking for Two America’s Test Kitchen 2009)

Serves 2

Tzatziki Sauce

1/4 cucumber, peeled, halved, and seeded, chopped fine (about 1/2 cup)

salt

1/2 cup Greek Yogurt (I used non-fat FAGE)

2 tsp fresh lemon juice

1 small garlic clove, minced

2 tsps chopped fresh dill

Pita Sandwiches

2 (8-inch) pita breads with pockets

1 small onion, chopped coarse (about 1/2 cup)

2 tsps fresh lemon juice

2 tsps minced fresh dill

1 garlic clove, minced

1/4 tsp salt

1/8 tsp pepper

8 oz ground lamb

2 tsps vegetable oil

1 small tomato, sliced thin, for serving

1 c shredded iceberg lettuce, for serving (I used romaine hearts)

1 oz feta cheese, crumbled (about 1/4 cup), for serving

 

For the Tzatziki Sauce:

Toss the cucumber with 1/8 tsp salt in a colander set over a bowl and let drain for 30 minutes.

Combine the yogurt, drained, cucumber, lemon juice, garlic, and dill in a bowl and season with salt to taste.

 

For the Pita Sandwiches:

Adjust an oven rack to the middle position and heat the oven to 350 F. Trim the top quarter off each pita bread, then tear the trimmed quarters in to 1-inch pieces (you should have about 1/2 cup of pita pieces.) Stack the pitas and warp tightly with foil.

 

Process the onion, lemon juice, dill, garlic, salt, pepper, and pita bread pieces in a food processor to make a smooth paste, about 30 seconds, then transfer to a medium bowl. Add the lamb and gently mix with your hands until thoroughly combined. Divide the mixture into 6 equal portions and roll into balls. Gently flatten the balls into round disks, about 1/2 inch thick and 2 1/2 inches in diameter.

 

Place the foil-wrapped pitas directly on the oven rack and heat for 10 minutes. Meanwhile, heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the patties and cook until well browned and a crust forms, 3 to 4 minutes.

 

Flip the patties, reduce the heat to medium, and cook until well browned and a crust forms on the second side, about 5 minutes longer. Transfer the patties to a paper towel-lined plate.

 

Spread 1/4 cup of the tzatziki sauce inside each pita. Divide the patties evenly among the pitas and add half of the tomato slices, 1/2 cup shredded lettuce, and 2 tbsp feta to each sandwich.

Posted in Meat | Leave a Comment »

Sole Meuniere with Parmesan Chard

October 31, 2011 by jcalikitchen

I have always wanted to be a good cook but it wasn’t until I moved in with my hubby that I truly decided to make that want a reality. When I lived by myself no one (except for me) really cared if I only ate veggie burgers, pre-cooked chicken sausages, or frozen ravioli for dinner. Frankly I do not think that my hubby would really care if we ate cereal every night for dinner but there is something so nice about seeing someone enjoy something that you made.

So, yes, I became a better cook for my husband. Very 1950′s of me, but that probably is the only 1950′s thing about me.

Much to my own surprise, last week, when the hubby had a work dinner, I found myself in the kitchen whipping up a gourmet dinner for me and only me! That was when I knew I had been bitten by this cooking bug and it was bad. Oh Ina would be so proud.

In fact, I used her sole meuniere recipe – delish. The recipe is only meant for two so it easily pares down for one. I mean how could you go wrong with butter and lemon?

I could have paired the fish with my usual sautéed spinach but it’s officially fall in SF and for the first time in 4 years of living here it actually looks and feels like fall. So I had to embrace my favorite season and picked up some swiss chard. Alice Waters convinced me (in her book that is) that it would be delicious with butter and parmesan cheese. She was right.

What an amazing mid-week treat.

Easy Sole Meuniere (adapted from Barefoot Contessa Back to Basics)

Serves 1

1/4 cup all-purpose flour

Kosher salt and black pepper

2 fresh sole fillets, 3 to 4 ounces each

1 1/2 tbsp unsalted butter

1/2 tsp lemon zest

3 tbsp freshly squeezed lemon juice (1/2 to 1 lemon depending on size)

Combine the flour, 2 tsp of salt and 1/2 tsp pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

Heat 1 1/2 tbsp of butter in a large  (12-inch) saute pan over medium heat until it starts to brown. Dredge the sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes o the other side. While the second side cooks, add the lemon zest and lemon juice to the pan. Serve immediately when finished preferably on a plate warmed in the oven.

Chard with Parmesan (adapted from Alice Waters’ The Art of Simple Food)

1 bunch of chard

2 tbsp of butter

Freshly grated parmesan cheese

Pull the leaves from the ribs of a bunch of chard. Discard the ribs, wash the leaves, and cook until tender in abundant salted boiling water, 4 minutes or so. Drain the leaves, cool, squeeze out most of their excess water and chop coarse.

Melt 2 tbsp of butter in a heavy pan over medium heat. Add the chopped chard and salt to taste. Heat through and stir in a generous handful of freshly grated Parmesan cheese. Remove from heat and serve.

Posted in Fish | Leave a Comment »

Chicken with Israeli Couscous, Spinach, and Feta

October 31, 2011 by jcalikitchen

The hubby and I are trying desperately to ween ourselves off of our vacation diet (and our jet lag!). China wasn’t as bad as lets say Italy, where I justified to myself nearly every day that it was a gelato day, but it was pretty bad. I vowed that the first week back I would not find a reason to gorge myself silly on the candy corn and Halloween candy hanging around our house, but rather eat lots of fresh veggies and cook only healthy meals.

Given that I was falling asleep at all the wrong hours of the day I was also on the search for healthy, easy to make dinners and stumbled on a great one in Cooking For Two. It only used one pot (score 1), it was already cut for only 2 portions (score 2), and was relatively healthy (score 3).

I think the hardest part of the dish was finding the Israeli couscous! The technique for cooking the boneless, skinless chicken breasts is probably one of the best one’s I have come across. The chicken was perfectly cooked and soo juicy – delish! This will be the only way I prepare boneless, skinless chicken breasts from now on.

Thank you America’s Test Kitchen for (1) solving my dry boneless, skinless chicken breast problem and (2) creating some a delicious and pseudo healthy recipe. Add another one to the permanent rotation.

Chicken with Israeli Couscous, Spinach, and Feta (from America’s Test Kitchen Cooking for Two 2009)

Serves 2

1/2 cup unbleached all-purpose flour

2 (6 to 8 oz) boneless, skinless chicken breasts, trimmed

Salt and pepper

3 tbsp olive oil

3/4 cup Israeli couscous (I finally found mine at Trader Joe’s you can also use Orzo)

1 shallot, minced (about 3 tbsp)

3 garlic cloves, minced (about 3 tbsp)

1/2 tsp grated lemon zest

2 tbsp fresh lemon juice

1/4 tsp red pepper flakes

1 3/4 cups low-sodium chicken broth

6 oz baby spinach (about 6 cups)

2 oz feta cheese, crumbled (about 1/2 cup)

Adjust an oven rack to the middle position and heat the oven to 200 degrees. Place the flour in a shallow dish. Pat the chicken dry with paper towels and season with salt and pepper. Working with one breast at a time, dredge the chicken in the flour, shaking off the excess.

Heat 1 tbsp of oil in a 10-inch non-stick skillet over medium-high heat until just smoking. Carefully lay the chicken breasts in the skillet and cook until well browned on the first side, 6 to 8 minutes. Flip the chicken breasts, reduce the heat to medium, and continue to cook for 6 to 8 minutes longer. Transfer the chicken to a plate, tent loosely with foil, and let rest in the warm oven while preparing the couscous.

Wipe out the skillet with paper towels. Add 1 tbsp more oil and the couscous to the skillet and toast over medium heat until light golden, about 2 minutes. Stir in the shallot, 2 tsp of the garlic, 1/4 tsp of the lemon zest, and 1/8 tsp of the pepper flakes and cook until fragrant, about 30 seconds.

Stir in the broth and bring to a simmer, then reduce the heat to medium-low and cook, stirring often, until the liquid is absorbed and the couscous is al dente, 8 to 10 minutes.

Meanwhile, whisk in 1 tbsp of the lemon juice, remaining 1 tbsp oil, remaining 1 tsp garlic, remaining 1/4 tsp lemon zest, and remaining 1/8 tsp pepper flakes together in a small bowl.

Stir the spinach, one handful at a time, into the skillet and cook until wilted, about 5 minutes. Off the heat, stir in the feta and remaining 1 tbsp lemon juice and season with salt and pepper to taste. Divide the couscous between two plates and top with the chicken. Drizzle with lemon juice mixture and serve.

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Linguine with Cauliflower and Brussel Sprouts

October 30, 2011 by jcalikitchen

Ok on the surface this dish does sound a little weird. I mean brussel sprouts and cauliflower in one dish? It’s a kid’s worst nightmare! But as I sat on our flight home from Shanghai, doing everything possible to keep myself awake and reduce my jet lag, I found the recipe in Food & Wine and knew it would be one of the first things I cooked when I finally got back to my kitchen. I am not sure if it had something to do with incorporating actual fresh, seasonal vegetables, its lack of mystery meat, or that it just looked so much more appealing than the plate of airplane food in front of me but I was sold. Yes reading Food & Wine magazine while eating airplane food is probably up there with one of the worst things you could do to yourself but like I said I was desperate.

Just as I dreamt on that long flight home, the dish was absolutely delicious! For me living in California, it is the perfect fall dish. The days here have been super warm and sunny but the nights cool and fall like. What could be more perfect for this weather than a light pasta dish that incorporates fall vegetables? In my mind, not much.

I had never made a recipe from Food & Wine before so I was a little nervous about the task that lay ahead. Plus, despite my amazing no jet-lag strategy, I had a pretty bad case of it. I prepped all the ingredients ahead of time and started the cooking. I might have forgotten to add the red pepper flakes while my veggies were cooking (damn jet lag) but a little red pepper flakes while plating and this dish was near perfection. It is a total make again and was a great welcome home dish for me and the hubby.

See the recipe adapted below so you can enjoy it at home too! I hear there is some seriously crazy fall, or should I say winter weather, hitting my fam on the east coast right now! Stay warm.

Linguine with Cauliflower and Brussel Sprouts (adapted from Food & Wine Magazine November 2011)

Serves 2 (I halved the original recipe)

6 oz of linguine (F&W recommends bucatini or perciatelli neither of which I could find in SF)

1/4 cup plus 1 tbsp of extra-virgin olive oil

1/4 lb of cauliflower florets, cut in 1-inch pieces

1/4 lb of brussel sprouts, halved or quartered if larger

salt & freshly ground pepper

1/2 small onion, finely chopped

1 large clove of garlic, thinly sliced

2 plump oil-packed anchovies, minced

1/4 tsp of crushed red pepper flakes

1/2 tsp chopped rosemary

1/2 tsp chopped thyme

1/4 cup dry bread crumbs (I used my home-made ones and highly recommend)

1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving

In a large pot of boiling salted water, cook the past until al dente. Drain the pasta, reserving 1/4 cup of cooking water.

Meanwhile, in a large, deep skillet, heat 2 tbsp of the oil. Add the cauliflower and brussel sprouts and season with salt and pepper; cover and cook over moderately high heat, stirring occasionally, until lightly charred and crisp-tender, about 5 minutes. Add 2 tbsp of oil to the skillet along with the onion, garlic, anchovies, crushed red pepper, rosemary and thyme; cook, stirring, until the onion is slightly softened, about 3 minutes. Cover and cook over low heat until the cauliflower and sprouts are tender, about 3 minutes. Keep warm.

In a small skillet, heat the remaining 1 tbsp of olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until golden and crisp, about 4 minutes. Season with salt and transfer to a bowl.

Add the pasta and reserved cooking water to the vegetables and cook over moderate heat, tossing, until the water is nearly absorbed. Remove from the heat and stir in the 1/4 cup of grated cheese (I eyeballed this). Serve the pasta in wide bowls, passing the bread crumbs and additional cheese at the table.

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Culinary Adventures Abroad – China Part II

October 25, 2011 by jcalikitchen

Ok so I saved the best for last – here are our best overall meal, most memorable meal, and some other fun food pictures from our trip to China. Continued from Culinary Adventures Abroad – China Part I.

Best Overall Meal – DaLi Courtyard, Beijing


I have a former co-worker to thank for this find and quite a find it was!

Honestly this was probably our best meal in China and the only thing we had to order were our drinks. That was both a breath of fresh air from fighting with menus (more on that later) and nerve-racking because we had no idea what was going to show up on our table. We are adventurous eaters but not too crazy (again more on that later).

The restaurant is located in a hutong, which are the old chinese villages that still exist within the larger cities. We walked through a series of poorly lit alleyways to get to the restaurant, which had me a bit nervous, but once we arrived it was amazing. We sat outside in this cute little courtyard and there were zero signs that you were in a big city.

DaLi specializes in Yunan cuisine and we were brought one fabulous dish after the next.

Homemade noodles with greens, arugula with vermicelli noodles, fried shrimp with fried leaves (pictured at the top and my favorite of the night), sautéed chinese greens, mushrooms with hoisin (my second favorite), a whole fish, and chicken with water chestnuts. Honestly if we could have we would have finished it all.

If you ever find yourselves Beijing this is an absolute must!

Most Memorable Meal – Nameless Restaurant in Suzhou

Like I said earlier we went to Suzhou in search of the hairy crab and soon learned that there was none to be found. Going against the advice of our hotel, we chose not to eat at the touristy restaurant they recommended but rather try a local place we stumbled on with lots of awards on the door and tables full of Chinese diners.

They handed us a menu in Mandarin with lots of pictures and simple English subtitles like “turtles and potatoes” next to the picture of a turtle in potatoes or “duck blood with eel” next to the picture of some soup.

So the hubby and I navigated carefully and settled on eggplant and greens, braised vermicelli noodles with beef, and sizzling chicken. Now I have to say I might have had a bit more influence on ordering than the hubby (which is why I relinquished my picture ordering responsibility after this) and this is what showed up:

The eggplant was good. The noodles a bit strange. After looking at this picture I think we both know why. There might have been a secret ingredient in there left off their short description – as in were these possibly braised in blood? My stomach flips just thinking about it and not in a good way.

And the chicken. Well the first bite was ok but I couldn’t get much meat off the bone. The second bite – well look what I pulled out . . .

A more accurate description might have been sizzling chicken remnants. Yes that is a foot and it had been tossed in there with necks, ribs, and heads. Needless to say the hubby and I did not clean our plates but we did finish our giant Tsing Tao beers and headed here for dessert:

We were so traumatized that we ended up at Pizza Hut the next night for dinner. I think we reached our food adventure limits.

Yum – deep dish Hawaiian Pizza. We figured it was safer than the seafood pizza with shrimp, octopus and mashed potatoes. Something tells me that is not on the Pizza Hut menu in the States.

Out takes

So you thought that last meal looked pretty bad? Here are some other foods we stumbled on in our travels that we chose not to try.

Random assorted snacks at a food store.

Hot food selections at the food store. Honestly , we have no idea what any of the options were.

Our favorite – a cured pig head (center). Can you see the eyes and ears? The nose is being covered up by the sign. We also liked the cured black ducks to the left of the pig as well as the dried chickens. No we did not eat or purchase any of these.

Street food vendors in an alley next to a strip of Karaoke bars, some of which may or may not have had pole dancers in the window. Karaoke bars not the street vendors. Literally they had every type of meat / fish / seafood available just sitting on skewers waiting for someone to order them up. We were tempted to try but the risk vs. reward on street food just wasn’t there for us. Saying we ate street food vs. being sick for the rest of the trip – we just couldn’t do it.

I hope you enjoyed the culinary highlights of our trip to China. I am happy we went, excited to be back stateside, and very happy to be back in my kitchen where I actually know what I am eating.

Posted in Random Musings | Leave a Comment »

Culinary Adventures Abroad – China Part I

October 25, 2011 by jcalikitchen

I am back!

The hubby and I returned from our China Adventure a few nights ago – we had the most amazing time catching up with friends, doing some serious shopping, seeing some unbelievable sites, and, of course, eating some ridiculous (both in a good and bad way) food.

Before going to China I had a strict rule for eating abroad – NEVER eat at a restaurant with pictures on the menu. While this totally works when traveling to other parts of the world, I did learn that it has an exception – character based languages. Honestly I was so thankful for those pictures! Although, as you will soon learn I am not the best picture orderer. By the end of the trip I left that up to the hubby, who had become an amazing picture orderer, mime, and table orderer.

What is a table orderer?

That would be looking around the restaurant to other tables and pointing to the dishes that looked good to order. It saved us on more than one occasion.

Here are some highlights:

Best Dumplings!

Early on our trip we were up for seeking out some food adventures and this was food adventure #1. On the guidance from one of our many travel books we decided to try out a local dumpling spot for Shanghai soup dumplings. And local it was! We were the only white people in line and the only ones who did not speak Mandarin. With the name of the restaurant only in Mandarin characters we knew that ordering was not going to be the easiest. Luckily the owner and woman behind the counter had a secret menu printed in English and we ordered using the famous point and number method. We ended up with pork and crab soup dumplings. Not because they were the one’s we wanted but because they were the only one’s available on the menu. As we soon would learn, menus in China = suggested options not guaranteed. They were delicious. Score 1 for food adventures.

Best Duck & Runner-Up Best Meal – Da Dong, Beijing

And many foreign ambassadors agree as well! We went here on a recommendation from a friend and it did not disappoint. I wish I had a picture but they literally bring out your own whole duck and carve it table side. It was delicious!!! One of our top meals.

The condiments for making your Peking duck pancake:

Because you can’t just order one dish:

And the biggest surprise and disappointment of the meal was this post dinner pallet cleanser:

The hubby: “This ice cream is really weird I can’t figure out the flavor.”

Me: “Is it mango?”

The hubby: “Sort of but its mixed with something I can’t figure it out.”

Me after one bite: “Its corn!”

Enough said!

Best Hairy Crab – Din Tai Fung, Shanghai

So we were super excited when we found out it was hairy crab season in China while we were there. We were so excited that we planned a little side trip to Suzhou, home of the hairy crab, to make sure we got some. We soon learned that Suzhou actually sells all of their hairy crabs to the rest of China, so no hairy crab for us in Suzhou. But we did see them everywhere else – airports, train stations, super markets, and on the menu at Din Tai Fung. Served over asparagus it was delicious!

Best Dessert / Sweets – MU Bread, Suzhou

So while we couldn’t find hairy crab in Suzhou we did manage to find a bakery on every other corner. We did hear from some staff at our hotel that Suzhou local cuisine is sweet and greasy but we didn’t realize that meant that the whole city had a sweet tooth and many shops to help fuel the habit.

Our favorite was MU bread.

They had shelves and shelves of pastries that you could serve yourself with and then a whole menu of tea! Ordering the pastries was easy, the tea – not so much. They had everything printed in English and Mandarin but when we went to order in English we realized that none of the staff understood us beyond “hello.” So the hubby broke out his knowledge of numbers up to 3, his amazing pointing skills, and great smile and some how we figured it out. We loved this place so much we stopped here twice. The first time for an afternoon snack of pudding tea and pastries and the second time for dessert of hot tea and a green tea tiramisu. Yum.

I saved the best for last so check back in a bit for most memorable meal, best overall meal, and some out takes of things we saw but refused to eat.

Posted in Random Musings | 1 Comment »

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