I got this recipe from the wonderful Kylie Kwong of Australia. Great chef, great recipes. Find her white cooked chicken recipe here. The only change I made was in poaching time. She says the chicken should poach for 14 minutes and steep for 3 hours. I never have 3 hours. So, I poach for about 35 minutes and let it steep for about 90 minutes to two hours. I have no doubt her results are spectacular, but mine birds are pretty tasty and succulent too. Enjoy!
This hardly needs a recipe, but here goes. Use what ever leftovers you like or have on hand.
2 teaspoons canola oil 1 cup leftover potatoes, chopped 1 teaspoon salt 1/4 teaspoon black pepper 1 cup leftover salmon, flaked into pieces 3 scallions, chopped
In a large non stick skillet heat oil until it just starts to shimmer. Add potatoes and let heat through and brown, about 4 minutes. Break up into smaller pieces if desired. Add salt, pepper and a favorite herb. Flake in salmon and let brown about 3 minutes. Add scallions, stir. Check seasonings, add a pinch of whatever you think in needs. Serve with other leftovers and a tasty lager (or seltzer!)
Use whatever herbs or vegetables you like or have on hand. Scallions instead of onions, parsley instead of dill. Flavor the poaching liquid your way!
1 bunch fresh dill (or any other herb) 1 carrot, roughly chopped 1 onion, roughly chopped 1 celery rib, roughly chopped 1/4 teaspoon black pepper 1 teaspoon salt, divided 1 lemon 1/2 cup dry white wine
In a large skillet with a lid, add dill, carrots, onion, celery, pepper and half of the salt, and about 4 cups of water depending on size of pot. The water should reach just more than half way up the sides. Bring to a boil.
Meanwhile, wash the lemon, and using a vegetable peeler, scrape off the yellow zest, leaving behind as much of the white pith as possible. Put peel in the pot, and squeeze in the juice of one half of the lemon. Add wine. When liquid comes to a boil, turn it down to a simmer. Cover. Let simmer 15 minutes.
Season the salmon fillet with the remaining salt and slip into the slowly simmering water. If it is not completely submerged, add water to cover. Bring back to a SLOW simmer, and cover. Let cook for 5 minutes, then turn off the heat, and let stand for 1 more minute. Check for doneness, as cooking time depends on thickness of the fillet. Salmon is delicious served slightly rare.
Serve with boiled string beans with carrots and red potatoes with dill. Fantastic with a healthy dollop of Dijon mustard and a Pinot Noir, or Pinot Gris if you like white. A spritely glass of seltzer is good, too!
On a visit to my dear friend Fede's lovely home, she prepared a classic dish of her native Venice. Simple, savory and delicous, it is the best whole wheat pasta dish I ever tasted, hands down. Recipe to follow. Thanks Fede!!!
Click here for the written recipe. *For a richer flavor sift 1/4 cup of cocoa powder into the egg yolk and sugar mixture before you stir in the chocolate.
Almost a fool-proof dish, and very healthy. Low in calories, high in potassium and, most importantly, very tasty. Also flexible. If you don't have olive oil, butter works. If you don't like fennel (though you must at least try it) skip it and add tomatoes, basil and shallots instead. I've even used red or rose wine in a pinch. Whatever you do, don't throw out the liquid. Serve this with bread, the traditional "frites" or pasta to soak up every last bit.
2-3 pounds of mussels
2 tablespoons olive oil
1 fennel bulb, trimmed and sliced thin
1 large onion, sliced
4-6 cloves of garlic, chopped
1-2 tablespoons of fresh chopped herbs such as Italian Parsley
3 scallions, chopped
1 cup dry white wine
salt and pepper to taste
Long gone are the days of soaking mussels to get rid of the sand, most are line grown and grit free by the time they reach your kitchen, especially if you get them from a great place like the Southold Fish Market. Be sure to rinse them well, however. You can gently rip off the beards if you find any. Make sure to check closely for open or cracked ones, those you can discard. Once clean, cover with a moist towel and keep cold until you are ready to use them.
Meanwhile, in a large dutch oven, heat olive oil over medium heat. Add fennel at let cook about 5 minutes until soft. Add onions and garlic, cook until softened about 4 more minutes. Add a pinch of salt to prevent browning if you'd like.
Add mussels to pot with herbs, scallions, white wine, a dash of salt and a few grinds of black pepper. Stir, cover and let cook until the mussels open, about 5 minutes. Discard any that are not open.
Grab a crusty loaf of bread, a cold bottle of Chardonnay (Paumanok Festival, 2009) and a big bowl for the shells. Enjoy!
Rarely, if ever, do I rave about a single vineyard, especially when I visit the North Fork and there are so many I love. One Woman Wines in Southold is the exception. Their casual and relaxed vibe seems in contrast to the extreme care that goes into this production, but it all harmonizes beautifully to create spectacular wines. The only "problem" with One Woman is that, outside of Long Island Wine Country, this label is hard to come by. Not to worry, make a trip or at least visit the website and place an order!
In the video, I enthusiastically taste 3 exquisite wines, a Rose, a Gerwuztraiminer, and their Estate Reserve Chardonnay, but Claudia Purita, the profoundly dedicated owner, also makes a lovely Sauvignon Blanc, another Chardonnay, and a Merlot that might hit the shelves by Thanksgiving. (One can only hope!)
If you make it out to the North Folk, please visit the vineyard in Southold and stop by D'Latte - One Woman Wine and Bakery on Main Street in Greenport which is owned by Claudia's husband, Frank. They serve terrific hand-crafted gelato, a variety of fresh baked goods, and best of all, One Woman Wines by the glass. Cheers!
The key ingredient here, of course, is seasonally ripe and delicious tomatoes. Use the amounts below as a guide, no need to be too exact. Absolutely nothing beats this dish on a late summer day.
2 large and ripe tomatoes, yellow, red or both
1/2 onion, finely minced
2 tablespoons red wine vinegar
4 tablespoons olive oil, divided
1 tablespoon chopped herb such as parsley or chives
1/2 teaspoon salt
freshly ground black pepper
1 baguette, sliced on the diagonal
1 garlic clove, peeled
Heat grill (or oven to 300F.) Get two bowls. Cut tomatoes in half, through the "equator". Gently squeeze out seeds into the first bowl and discard. Chop tomatoes into a small dice, add to the second bowl. Add minced onion, vinegar, 2 tablespoons of olive oil, parsley, salt and pepper. Mix well, taste and adjust ingredients to your liking. Set aside.
Meanwhile, brush the bread with olive oil. Grill or toast in the oven until the bread is lightly toasted, about 5-7 minutes on the grill, and about 10 in the oven. Remove and let cool slightly. Lightly rub cut side of garlic on one or both sides of the bread, depending on how much garlic you like.
Top toasts with tomato mixture and drizzle with remaining olive oil. Serve with a dry Rose. A delicious appetizer or light lunch.
