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A different chicken dish!

January 27, 2012 by Mary Frances 4 Comments

Sesame braised chicken with shiitake mushrooms and daikon on a white plate.

Sesame Braised Chicken with Shiitake, Daikon & Ginger

This is a great Sunday dish, as it does take some time. It’s a Melissa Clark recipe from The New York Times that I have altered, again. Not much, but I just can’t help myself. But I really do like Melissa’s recipes! She and I must be on the same wavelength. That’s the thing. There are millions of recipes out there. I pick the ones that I think I’m going to love, (based on the ingredients, time to prepare, ease of preparation, will it be fun to make?) If you make things you love, you will serve them with love – because love really is the secret ingredient!

Now I did make a mistake in making this – had to do with not reading the recipe all the way through carefully. I threw in the scallion tops into the pot to roast with the chicken so you don’t see raw scallion rings in my photo. No matter, the dish was great – and different!! We all love chicken but we’re always looking for something different, right? Melissa talks about the daikon radish getting silky and she’s right. You’ll want to crawl right into this dish. Perfect for a winter night.

I also used the stems of the mushrooms but I don’t think I’d use them again as they were a bit woody. Maybe save them to chop fine and use in a risotto later.

I served this with Jasmine steamed rice and some sautéed okra. It was yummy!

SESAME BRAISED CHICKEN IN A POT WITH SHIITAKE, DAIKON AND GINGER – adapted from Melissa Clark and The New York Times
– serves 4

3 bunches scallions (about 3/4 pound)
3 tablespoons peanut oil
1 tablespoon sesame oil
1 pound Daikon radish, peeled and cut into 1 1/2-inch chunks
1/2 – 3/4 cup shiitake mushroom caps
8 garlic cloves, smashed and peeled
2 inches ginger, peeled and thinly sliced
1 whole chicken (3 1/2 pounds)
2 teaspoons coarse kosher salt
2 teaspoons black pepper
1 cup chicken stock
1/2 cup dry sherry
1 tablespoon soy sauce
4 whole star anise pods
1 tablespoon rice wine vinegar

Heat oven to 450 degrees. Trim the roots off the scallions. Separate the dark green tops from the bottoms.

In a 5- or 6-quart Dutch oven, heat 2 tablespoons peanut oil and 1 1/2 teaspoons sesame oil over medium-high heat. Add the scallion bottoms, daikon, mushrooms and garlic cloves. Cook, stirring occasionally, until golden, about 7 minutes. Add the ginger and cook 1 minute more. Use a slotted spoon to transfer vegetables to a platter.

Pat chicken dry; season inside and out with salt and pepper. Add the remaining 1 tablespoon peanut oil and 1 1/2 teaspoons sesame oil to the Dutch oven. Brown chicken, turning, until the skin is well browned about 3 – 4 minutes on each of the 4 sides. Turn chicken breast-side up. Scatter the vegetables around the chicken. In a small bowl, whisk together the stock, sherry and soy sauce. Pour over the chicken. Drop in the star anise pods. Tightly cover the pot and transfer to the oven. Cook until the chicken is no longer pink, 40 to 60 minutes.

Remove to a cutting board. Skim fat from the surface of the cooking liquid. Chop the scallion tops and stir in, with the vinegar. Carve chicken and serve, topped with vegetables and pot juices.

A disaster!

January 11, 2012 by Mary Frances 2 Comments

So I came home last night, all pumped to make this Classic Chicken Teriyaki recipe I had read about in the January issue of Food and Wine magazine.

I have all the ingredients but the sauce seems a little too sweet to me, but then again, what do I know about classic Japanese cooking – nada! However, 1/3 cup of sugar, mirin and sake all at once, with chicken broth and soy sauce sounds like a lot of sugar. So you’re supposed to boil this mixture for 20 minutes and reduce it down to 1/2 cup. Well, at about the 12 minute mark, I had turned away from stirring and was at the sink for a moment and suddenly it started smelling bad – like burnt sugar. I whip around, try to stir this mixture and it is suddenly a hard, dark black mass of concrete!! I take it to the sink, knowing it’s ruined and run water into the pot – it is awful and disgusting and suddenly the room starts to fill up with a thick smoke and smell terribly and I’m convinced that not only have I ruined our dinner but I’ve also completely ruined and charred my All-Clad pot. Booooo. What a disaster!!

And now it’s late and we have no dinner. Fortunately, that was just the sauce but I have to think quick and get moving. So I decide to make a one dish meal, combining the sliced garlic, bok choy, boneless, skinless chicken thighs (which I cut into strips), and red pepper rings all together. I season it with Tamari sauce, 1/2 of a jalapeno pepper sliced thin, and then I add in 3 heaping tablespoons of shallots confit from France that my friend, Mary Beth, brought over one night. I wanted to achieve a salty, hot, sweet combination, and quick! So I was grabbing at what seemed good and was handy.

The dish was amazing! Probably much better than any Chicken Teriyaki could have ever been. Unfortunately this Shallot Confit has a lot of wonderful ingredients like black current cream and wine and olive oil and a touch of lemon juice so I can’t really tell you how to duplicate this recipe unless you have this handmade stuff. But the picture looks pretty, doesn’t it?

Regarding the teriyaki sauce, I guess the heat was too high and it should have been simmering rather than boiling but still, that’s a little sensitive, don’t you think? My dear husband did manage to get the pot clean, but boy, he scraped out this thick black stuff that was thick and shiny on the outside. It actually looked like car paint. Maybe I invented a new process to make plastic?!?

Chicken teriyaki disaster on a white plate.

Served plate of “chicken teriyaki disaster”

A very special day.

November 27, 2011 by Mary Frances Leave a Comment

Yesterday was my birthday and as has become a tradition from my husband and sons, I am to stay out of the kitchen the whole day and only do what I want. Pretty special! So I slept late, went for long bike ride, chatted with an old friend (actually my second employee who never forgets my birthday after all these years) from San Francisco and then some of us went to the movies to see J. Edgar.

Zach and his Polish girlfriend, Agata, made breakfast and lunch, while my husband and my eldest son made dinner. Breakfast and lunch were surprises to me while the dinner menu was my request. All were amazing!!

Homemade Polish bread on a wooden cutting board.

Polish homemade bread

We have a bread recipe in our family from my grandmother that I usually make on each holiday. Since we were all spending Thanksgiving at my brother, Steve’s house in CT, Agata volunteered to make the bread. Yipee!! This is a yeast number with 2 risings and takes about 6 hours. So it was a treat to have someone else offer to make it! The most interesting thing is that her family has a really similar recipe to ours and she made a few modifications to match ours exactly, as she had tasted my bread last Christmas. Nowhere else have we ever run into this! Most people think of babka or some form of that when you say Polish bread but this is a slightly cakey, eggy version and she said we do it a little sweeter than her family.

Polish vegetable and cheese salad in a blue and white bowl.

Polish vegetable/cheese salad

She did a beautiful job!! See the photo – light, airy and just the right texture. So for breakfast she made us all a breakfast her grandmother used to make for her! Egg salad (with Tom and Ethel’s delicious farm fresh eggs) and another dish that is a mixture of fresh peeled cucumbers, Farmer’s cheese, creme fraiche, tomatoes, garlic and chives. For each bite, we put a spoonful of either one on a piece of toasted homemade bread, and it was yummy! Creamy, light, refreshing and different! All things I LOVE!

Creamy egg salad

Right after breakfast, Agata got to work on lunch. From scratch, she made nearly 70 pierogis! They were delicious. They were stuffed with a mixture of sautéed onion, mashed potatoes and Farmers cheese and then topped with a light sauce of onions and bacon. Served with a chilled glass of Sauvignon Blanc and we were all happy campers!! Just delicious!

A pierogi lunch!

So for dinner, our oldest son made me a terrific Rob Roy straight up. It is one of my favorite cocktails, right up there with a Tanqueray 10 straight up martini. A Rob Roy is essentially a slightly sweet Manhattan made with either Scotch or better yet, choose a single malt, like Oban. Add a lemon twist and I am set!

This drink, besides being delicious, always brings back fond memories of the first time I had it. It was at the Windows on the World restaurant at a special event for World Trade Club Members. This was the storied restaurant on top of the World Trade Center. We were doing marketing work for the private club, dealing with the legendary Joe Baum, and they were holding this single malt scotch tasting for club members and we were invited. It was like an accelerated wine tasting. You can get pretty loopy pretty fast and our host was from Scotland, enjoying every moment and Jules, our client, insisted I try this Rob Roy. It was a match for me! You should try it.

Zach, Agata and I played Bananagrams in front of the fire while dinner was being prepared. Because it was my birthday, they let me get away with “luvv” (I kept on getting those darn v’s) and “eazy”. It’s good to be the birthday girl!

I still didn’t win!

But I digress – on to dinner. We started with fresh shrimp sautéed in hot pepper, parsley, garlic, and olive oil, served with warm crusty French bread for dipping in and scooping up every last drop of the delicious olive oil, served with a ’97 San Marco from Tuscany – a beautiful Tuscan red.

Dinner was Chicken Scarpariello served with sides of spaghetti squash with a fresh tomato garlic sauce and oven roasted Brussels sprouts tossed with blue cheese. It was fantastic!! Wine was a Portuguese 2007 red from this wine store we recently found on the Upper East side. Check out Park East Wines and Spirits on York Avenue at 87^th St. Tom Anderer is the Manager and very helpful. He is a certified sommelier.

Dessert was a lovely cheese plate complete with Medjool dates, Golden Delicious apple wedges and toasted walnuts.

Quite a feast! All so wonderful!

Tonight we’re having homemade tomato soup with grilled cheese sandwiches – a break from the richness of the past 3 days. I hope your holiday weekend was also filled with wonderful family times and scrumptious food!

Best turkey & giblet gravy ever!

November 21, 2011 by Mary Frances 3 Comments

For buttery, melt-in-your mouth white meat and even no need for gravy, follow these instructions. This is the best turkey and giblet gravy recipe, I think, you will ever find. It is a combination of recipes, from Julia Child, Sheila Lukins and my own ideas. I first put this together in 2005 and fortunately, wrote it all down. But first, you must have a great quality, fresh bird – never frozen and never from a big producer. Now some local farm bred turkeys I have found are not so great. Sometimes their dark meat is tough (they walk a lot!) and the breasts are small. My butcher, Bob, from Espisitos Pork Store in Manhattan, gets his from a farm in PA. And then upstate, Mike and Cindy of Thunderhill Farms, produce an excellent bird. Mike is really proud of his turkeys and he sells out every year.

Now I know, there’s a lot of butter here and usually I don’t make recipes that have this much, but fear not. You will not be eating most of it as you degrease the pan juices and only use 4 tbs. to make a lot of gravy.

BEST ROAST TURKEY & GIBLET GRAVY EVER!
One 14.5 – 17 lb. fresh turkey
Sea salt – fine grind
Pepper – fine grind, preferably TexJoy brand
Paprika – sweet
Cornbread sausage stuffing with apples and pecans
2 1/2 sticks of unsalted butter, divided into 3 uses ( 20 Tbs.), 1 1/2 sticks should be thoroughly softened at room temperature
2 stalks celery, washed and cut into 3” long pieces
2 fat carrots, peeled and cut in half lengthwise and into 3” long pieces
3 small onions, cut in half or 3/4″ thick slices
4 tbs. canola oil
Cheesecloth – enough to be 3 layers thick and cover the entire breast area
Giblets and neck
1/3 cup tawny port
1 – 2 cups or more of homemade or low sodium chicken broth
4 tbs. flour
1 tsp. dried thyme
1 tbs. chopped parsley

Preheat oven to 325 degrees.

Place the flat sides down of the carrots, celery and onions and arrange in a rectangle to create a vegetable rack in your roasting pan for the turkey to sit on.

Thoroughly wash and dry your turkey, inside and out. Sprinkle salt, pepper and paprika inside both cavities. Fill each with the cooled stuffing and seal closed with skin and metal skewers. Do not stuff too tight as the stuffing will expand while cooking.

Remove the wing tips from the bird and reserve. Skewer the remaining wings to the body with small metal skewers.

Take 1 1/2 sticks of the softened butter and smear all over your bird. Then sprinkle salt, pepper and paprika all over. Place the bird on the vegetable rack in your roasting pan. Tie the legs together with kitchen twine.

Melt 4 tbs. butter in a small saucepan and add 4 tbs. canola oil. Place your cheesecloth in this mixture to soak up all the liquid and arrange the soaked cheesecloth on top of the whole breast area. Save any leftover liquid.

Place in your oven to roast at 325 degrees.

Baste every 30 minutes, without fail, to keep your breast meat juicy and moist. Baste under and over the cheesecloth and use any remaining butter and oil left from soaking the cheesecloth originally. When basting, take the pan out of the oven, close the oven door and baste quickly on top of the stove so your heat stays constant in the oven.

Meanwhile, take your giblets, neck and wing tips and place in a small saucepan and cover with cold fresh water. Bring to a boil and simmer slowly for one hour.

Remove all giblets and neck from the liquid. Remove meat from neck and chop all finely and reserve for your gravy. Discard this liquid.

Roast the turkey until the thickest part of the thigh registers 180 degrees and the thickest part of your breast registers 160 degrees.

During the last 30 – 40 minutes of roasting your turkey, remove the cheesecloth and discard and brush on the 1/3 cup tawny port.

A stuffed 17 lb. bird took 4 hours and 45 minutes. A stuffed 14.5 lb. bird took 3 hrs and 54 minutes. Your oven may vary, but figure on 15 – 16 minutes per pound.

Let the bird rest for one hour and let all those juices re-circulate back into the meat. Serve your soup or first course.

Meanwhile, back to the gravy. Smash the vegetables from the roasting pan through a strainer into a bowl. Degrease the pan juices and add enough broth to make 2 cups.

Melt 4 tbs. butter in a saucepan. Add 4 tbs. flour and whisk together on medium heat, letting it brown slightly for 2-3 minutes. (You are making a roux here!) Whisking constantly, slowly pour in the 2 cups of reserved juices and broth. Whisk until smooth and bring to a boil. Reduce heat to medium-low, add the smashed vegetables, 1 tsp. thyme, salt and pepper to taste (gravy may need more salt than you think – taste it), 1 tbs. chopped parsley and reserved chopped giblets and neck meat. Simmer for 10 minutes, stirring constantly. Add more chicken broth if you think it’s too thick or you know you have a lot of gravy lovers and need to stretch it.

Enjoy!!

My favorite Thanksgiving stuffing

November 18, 2011 by Mary Frances 14 Comments

Thanksgiving is my all-time favorite holiday. I love the weather, fires in the fireplace, the family is all together and no pressure with gifts. In full disclosure, it is also around my birthday – Nov. 26th – but these days I could do without remembering that!

I have been making this stuffing for more than 20 years now, tweaking it until I think it’s just right. Every once in a while I have veered off and done a chorizo dressing or something with chestnuts and this one is the one we always go back to and is requested by everyone in my family. I forgot that I shared this with some of my friends years ago, only to discover recently that yes, they are still using it too. The basis of it comes from the very first Silver Palate cookbook. I used that cookbook so much in the 80’s, that my cover fell off. I think my good friend, Deb, cooked every recipe in there. We used to tease each other, we were both making our way through it! Good stuff!

Now some people and the government think you shouldn’t stuff the bird. I say nonsense! If your bird is really fresh, you’ve washed and dried it very well, let the dressing cool completely before stuffing, you will be fine. At the table, remove the dressing into a covered casserole before you carve the bird and start passing it. Then when the feast is over, totally clean out the cavity of all the stuffing and carve all of the meat off of the bird (makes it easier for leftovers the next day) and make stock with the carcass or throw it away. This way, you will have no problems and everything will be tastier.

I hope this will become your go-to favorite stuffing recipe as well!

CORNBREAD SAUSAGE STUFFING WITH APPLES & PECANS
Serves 12-14 people or more than enough stuffing for a 20 lb. bird

1 ½ sticks of sweet butter (12 tbs.)
2 3/4 cups of finely chopped yellow onions (use your food processor for this)
3 tart apples, cored and chunked, not peeled (Jonathan are good)
1 lb. lightly seasoned bulk sausage (I use breakfast sausage with sage)
3 cups coarsely crumbled cornbread (bake a Jiffy cornbread mix for this)
3 heaping cups of crustless, cubed, day old whole-wheat bread
3 heaping cups of crustless, cubed, day-old white bread (I prepare and cut my breads the night before so they can dry out a little.)
2 rounded tsp. dried thyme
1 tsp dried sage
Salt
Freshly ground black pepper to taste
¾ cup chopped Italian parsley
1 ½ cups shelled pecan halves
1 raw egg
Chicken broth to moisten

Melt half of the butter in a skillet. Add chopped onions and cook over medium – medium/low heat, partially covered, until tender and lightly colored, about 25 minutes. Scrape onions and butter into a very large bowl. The biggest you’ve got!

Melt remaining butter in the same skillet. Add apple chunks and sauté over high heat until lightly colored but not mushy. Transfer the apples and all of the butter to the same mixing bowl with the onions.

Squeeze the sausage out of the casing if necessary. Crumble it into the skillet and sauté over medium heat, continuing to break up the sausage into small pieces, stirring until no pink remains and it’s lightly browned. With a slotted spoon, transfer the sausage to the mixing bowl and throw away the fat.

Add all remaining ingredients to your large bowl and fold together with a large spatula, gently combining everything. Beat an egg in a separate small bowl and fold that in as well. Moisten with homemade or low sodium chicken broth. Salt and pepper to taste. Cool completely before stuffing the bird.

With leftover stuffing, or if you choose not to stuff your bird, spoon stuffing into a casserole, cover with a lid or aluminum foil, and set in a large, deeper pan. Pour hot water around the casserole to come halfway up the sides. Bake for 30 – 45 minutes at 325 degrees. You will LOVE it!

The best quick roasted chicken

November 3, 2011 by Mary Frances 3 Comments

Roast chicken in a cast iron skillet just out of the oven.

Finished chicken just out of the oven

They say that many a chef is judged by how good their roast bird is. I have tried many different ways over the years. Debating whether or not to truss the bird with string (Julia) or cut slits in the skin and shove the legs in there. (Anthony Bourdain) Starting with high heat to sear and then lowering it and basting it throughout (I still do like this method – more on that later) or Julia Child’s recipe that involves turning the bird every 15 minutes (more work) or Jen’s method (our long term nanny for the boys) of covering it and roasting it longer. My brother, Mark, thought hers was the best! When he would come to visit in NJ, he would request Jen’s chicken for the first night of dinners. Then there’s Zuni Café’s version of salting the chicken several days ahead of time (really a brining of sorts) and then roasting in a not too dissimilar way from the method I like below. Tell me your favorite! I think this is the best quick roasted chicken.

This is a version adapted from Mark Bittman and my oldest son on the way to cook it, with my added touches. They say great chefs never throw anything away. I believe in that so I always save my parmesan cheese rinds. Shove them into the cavity of a bird or throw into your risotto and you will be amazed at how much flavor they impart. Using them in a roast chicken provides a parmesan flavored sauce, mixed with the chicken juices that is just divine. (That’s the end of the cheese rind sticking out of the cavity – don’t you go thinking of other things!)

THE BEST QUICK ROASTED CHICKEN
Serves 4

1 3.5 lb. chicken (I like Bell and Evans, still)
fine grind sea salt
fine grind pepper (I use Tex-Joy brand)
4-5 cloves of garlic, thinly sliced
10 sprigs of fresh thyme
½ lemon
parmesan cheese rinds
20 – 25 cremini mushrooms, washed, stems trimmed a little bit and left whole

Preheat oven to 450 degrees with a cast iron skillet or heavy ovenproof skillet in the center of the oven. Trim the ends off of your mushrooms, wash, pat dry with a towel and let air dry. Thoroughly wash and dry your bird, inside and out. Distribute and shove sliced garlic, along with the thyme sprigs, under the skin on both sides of the bird – both breasts and legs and both sides on the back. Be careful not to rip the skin. Take the half of lemon and squeeze it inside the cavity to refresh the bird. Salt and pepper the cavity. Place the squeezed lemon half in there, along with more sliced garlic and thyme and shove in the parmesan cheese rind.

Pat dry the outside of the bird again, salt and pepper the outside.

Take the pan out of the oven and leave a hot pad on the handle immediately so you don’t forget and grab it. Quickly put the bird in the pan, breast side up (it will not stick) and shove mushrooms all around. It will be snug and please remember this pan is blazing hot so be careful.

Shove the hot pan with chicken and mushrooms back into the oven and roast for 35 – 40 minutes, undisturbed, until meat thermometer reaches 155 degrees. Remove chicken immediately from the hot pan by grabbing the cavity with long tongs and let rest on a platter, for at least 10 minutes before carving. Pour juices from pan on top and scatter mushrooms around. Please remember again to use a good hot pad on the handle. Too many times I have grabbed one of these, forgetting it had been in that crazy hot oven. (For burns, tea tree oil is the best but is not a good smell around food.)

Now, you tell me if this isn’t the easiest and fastest way to serve a delicious, moist, mouth watering roast chicken?

Delicious and easy roast chicken with mushrooms