Pecan-Crusted Chicken Salad

I was very pleased with myself for making this one up, based loosely on the memory of a salad I had at Grub in Los Angeles a year ago.

Baby spinach
Goat cheese
1 large Asian "apple-pear"
2 boneless, skinless chicken breasts
2 C finely chopped pecans
3 Tbs cornstarch
2 Tbs honey
1 Egg
2 Tbs milk
Salt and pepper
Olive oil

In a shallow bowl, mix the pecans and cornstarch. In a second bowl, whisk together the egg, honey, and milk, and season with salt and pepper. Dip the chicken into the egg mixture and then in the pecans to coat. Place in a shallow baking pan with a little olive oil. Bake at 400 degrees for 20-30 minutes, turning over halfway through. Allow to sit for 5 minutes before slicing.

Cut the Asian pear into chunks. Toss with the spinach and orange dressing (see below). Serve with hunks of goat cheese and the sliced chicken on top.

Orange-Honey Dressing:

1 small orange (I used a tangelo)
2 Tbs honey
2 Tbs olive oil
Salt and pepper

Combine the zest of the orange, its juice, and all other ingredients.

Apple Sauce

This is a very simple recipe that I put together to use up the 60 pounds of apples my father gave me last week. I've left out the quantities since I imagine that most people will be putting up less than 20 quarts, but it's really just a matter of tasting as you go.

Tart apples (like Granny Smith), peeled and diced
Sugar
Cinnamon, Cardamom, Nutmeg

Combine all ingredients to taste in a large stockpot. Simmer until the apples are extremely soft, and transfer to jars.

Summer Vegetable Risotto

6 handfulls arborio rice
Olive oil
1 bulb garlic
1 C cippolini onions, sliced thin
Handful fresh thyme
1 pint cherry tomatoes, halved
4 yellow squashes, chopped
1 C english peas, shelled
1 bunch asparagus, chopped into 1/2 inch pieces
2 C fresh corn kernels, removed from the cob
4 C vegetable broth
1/2 C white wine
Butter

Chop the top off the garlic bulb and wrap the bulb in foil, leaving an opening at the top. Place in the oven at 400 degrees and roast for 30-40 minutes. Remove from the oven, let cool, and then squeeze the garlic out of the paper and set aside.

Start the risotto by caramelizing the onion in a little olive oil. Once the onions are golden brown, deglaze the pan with the white wine and let it cook off. Add the rice and toss to coat in the oil. Add about a cup of broth and bring to a boil. After you have added the first cup of liquid, add a couple pinches of thyme, and the roasted garlic. When almost all of the liquid has been absorbed, add more. Keep adding broth until it runs out, and then use water. You want to keep the rice bubbling, but not sticking to the bottom of the pan, so you will need to keep stirring constantly for about 45 minutes. Once the rice is soft, add the vegetables and simmer until cooked through. Season as necessary, and remove from the heat. Add a tablespoon of butter (or two for a large amount) and let melt into the rice.

Blueberry Pie

This pie helped me win a bake-off once. This crust recipe is from Martha Stewart and is sweeter than a standard pie crust, but I think it works really well with the blueberries.

Filling:
6 C fresh or frozen blueberries
2 C sugar
3 Tbs corn starch
1 Tbs lemon juice
Cinnamon and nutmeg to taste

Crust:
2 1/2 C flour
3 Tbs sugar
1 C cold, unsalted butter
2 large egg yolks
4 Tbs ice water

In a food processor, mix the flour and sugar. Add the butter and process until coarse, approximately 10 seconds. Add the egg yolks one at a time through the feed tube, while the machine is running and add enough ice water that the dough just holds together. Turn dough out onto two pieces of plastic wrap and press into flat circles. Chill in the refrigerator for at least an hour.

Meanwhile, toss the berries with the rest of the filling ingredients. Take one of the pie crusts out of the refrigerator and roll out to about 1/8 inch thickness. Line a deep dish pie pan with it and fill with the berry mixture. Roll out the second crust and cut into 1" strips. Weave a lattice over the top of the pie, tucking the ends of the strips under the bottom crust. Pinch the edges of the crusts together.

Bake in a 450 degree oven for 10 minutes. Turn the oven down to 350 degrees and bake for another 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

"Frango" Mint Brownies

Frango Mints are a Chicago specialty, sold exclusively at Marshall Field's. My mother brought this recipe to California, and we make it with Andes Mints (any after-dinner style chocolate mint would do), for lack of Frangos. These are very rich, dense brownies, so don't be surprised if they don't rise very much in the oven.

2 oz unsweetened chocolate
1/2 C butter
2 eggs
1 C sugar
1 tsp vanilla
1/2 C flour
1/8 tsp salt
1/2 C chopped mints (one package of Andes will do)

Preheat the oven to 350 degrees. Melt the baking chocolate and butter, and allow to cool slightly. Beat the eggs with the sugar until light and fluffy. Stir in the chocolate and butter mixture. Add the vanilla, flour and salt. Fold in the mints. Pour the batter into an 8" greased pan and bake for 20-25 minutes, or until a shiny crust has formed on top. Be careful not to overbake!! Allow to cool before cutting into squares.

Devilled Eggs

12 large eggs
1/2 C mayonnaise
2 Tbs mustard
1 Tbs ketchup
3 Tbs pickle relish
Salt and pepper

Hard cook the eggs with a tablespoon of vinegar in the water and let cool. Peel and slice in half, setting the yolks aside in a small bowl. Mix the remaining ingredients with the yolks, smashing with a potato masher or fork. Spoon the mixture into the egg whites and arrange on a platter. Garnish with paprika or sliced olives, if desired.

Filet Mignon with Green Peppercorn Sauce

My friend Jane lived in Italy for a year and brought back a wealth of cooking knowledge. This is a recipe she makes with tenderloin, but my butcher was all out, so I used filets, and I think it came out great.

1 Tbs green peppercorns
2 filet mignons
1/4 medium onion, chopped fine
2 cloves garlic, minced
2 shallots, chopped
2 Tbs butter
1/4 C heavy cream
1/2 C beef broth
2 Tbs brandy or wine

Start by soaking the peppercorns in warm water for at least a half hour. Sprinkle the steaks on both sides with salt and pepper. In a medium pan, cook the onions, garlic, and shallots in the butter until translucent. Place the steaks in the pan and cook on one side until the center of the meat on the top side feels warm to the touch. Turn over and cook until done. Set aside on a platter. Add the cream, brandy, broth, and peppercorns to the pan and simmer until thickened. Pour over steaks and serve.

Zucchini Bread Two Ways

Eric came home from visiting family in Redding this weekend with some wonderful garden-fresh produce, including one enormous zucchini that, when grated, yielded 4 cups. Naturally, I decided to make zucchini bread, and with so much zucchini, I thought I'd try two different recipes. The first comes from Martha Stewart, and the second is from Sheila Lukin's "USA Cookbook." As you can see from the photo, the first one came out much more dense (due to the brown sugar, I think), but they are both very moist. I think I prefer the fluffier lemon version, but both would be a great addition to any breakfast table.

Zucchini Spice Bread

1 3/4 C grated zucchini
1 C light brown sugar
2 Tbs granulated sugar
2/3 C vegetable oil (I used butter because I was out of oil)
2 tsp vanilla extract
2 large eggs
1 1/2 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
3/4 tsp salt

Preheat the oven to 350 degrees. Lightly grease the insides of a 9x5x3 inch loaf pan. Grate the zucchini and set aside. In a large bowl, whisk together the sugars, oil, vanilla and eggs.

In a small bowl, combine the remaining dry ingredients. Add to the egg mixture, and stir to combine well. Fold in the zucchini and pour into the prepared pan. Bake about 45-55 minutes, or until a knife inserted in the center of the loaf comes out clean. Cool before slicing.

Zucchini Lemon Loaf

1 1/2 C flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 large eggs
1/2 C vegetable oil (again, I used butter)
1 C granulated sugar
1/4 C sour cream
1 tsp vanilla extract
Zest of one lemon
1 C grated zucchini
1/2 C chopped walnuts (optional)

Preheat the oven to 350 degrees. Lightly grease and flour a 9x5x3 inch loaf pan. Sift the flour, baking powder, soda, salt, and spices, and set aside. Using an electric mixer, beat the eggs and add the oil and sugar. Add the sour cream, vanilla, and lemon zest and mix well. Add the dry ingredients and mix until just combined. Fold in the zucchini and nuts. Pour into the prepared pan and bake for 55-60 minutes, or until a knife comes out clean. Let cool before slicing.

Wild Plum and Nectarine Jam

I made this recipe up, and I am so pleased with the way it turned out!! The nectarines add just a little extra something to the plums, and the vanilla bean just highlights the flavors. Best of all, it comes out the most beautiful color...

3-4 quarts of small wild plums, pitted
2 large nectarines, pitted and coarsely chopped
Juice of one large lemon
1 vanilla bean, sliced in half length-wise
Lots of sugar, to taste
12 half-pint jelly jars

Combine all the ingredients in a big pot and bring to a boil, while mashing the fruit with a potato masher. As the mixture boils, a foam should form on the top of the pot. Skim this off, being careful not to mix it into the fruit. After you've removed the foam, continue to boil for about an hour, stirring occasionally. To see if it's done, dip a spoon in the jam and place it on a plate in the freezer for a few minutes. When you take the spoon out of the freezer, run a fingertip down the back of the spoon. If it leaves a trail, the jam is firm enough. When in doubt, let it boil a little longer. Remove the vanilla bean and pour into jars.

Now for canning: I have a great steam canning pot that my father gave me, and it makes my job MUCH easier. These are pretty easy to find, and I think they're a worthwhile investment if you are planning to can a lot (and once you see how easy it is, you probably will!). However, it is also pretty easy to just use a big stock pot and boil the jars.

The most important things to remember are to make sure you wipe the rims of the jars after you fill them, and to not tighten the lids too much. Once you have the jam in the jars and the lids on, place them in your canning pot, or in a large stock pot with a wire rack in the bottom and cover with water. Make sure the jars are spaced at least an inch apart. Bring the water to a boil. If using a steam canner, wait until the steam comes out in long columns. Boil/ steam for about 10-15 minutes. Remove the jars from the pot with canning tongs (SO useful if you don't want to burn your arms), and place on a towel to cool.

Chicken and Biscuits

The great thing about cassroles is that they are easy to prepare, and they keep well. This recipe from my mom has always been a favorite of mine. It's an example of a classic product-inspired recipe, probably originally found on the back of a can or in one of the promotional cookbooks I collect.

Casserole:

3.5 lbs chicken tenders or (or abour 8 breasts, cut into pieces)
1 C flour
1 can cream of chicken soup (or cream of mushroom)
1 C cream or milk
1 lb pearl onions (canned or frozen are great)
1 tsp paprika
1 tsp mustard powder
1/2 tsp salt
1/4 tsp pepper
1 C sour cream
1/2 C sliced, green olives (optional)

Biscuits:

1 C butter
1 C breadcrumbs
2 tsp poppy seeds
Pinch each of rosemary, thyme, sage
4 Tbs sliced, green olives (optional)
2 C flour
2 Tbs sugar
2 Tbs baking powder
1/2 tsp salt
2/3 C milk

Combine all the casserole ingredients except for the sour cream and olives. Pour into a large casserole dish and bake, covered, at 350 degrees for an hour.

Start the biscuits by melting 1/2 C butter, and mixing in the breadcrumbs, poppy seeds, herbs, and olives. In a large bowl, mix the flour, sugar, baking powder, salt. Cut in the rest of the butter and add the milk to form a dough. On a floured surface, knead 20 times and then roll out into a rectangle, about 1/4 inch thick. Spread the breadcrumb mixture on top, and then roll up the dough, jelly-roll style, sealing the edges with water. Wrap in wax paper and refrigerate until you're ready to use.

After an hour of baking, take the casserole out of the oven and stir in the sour cream and olives. Unwrap the biscuit roll, cut into one-inch slices and arrange over the top of the casserole. Turn the oven up to 400 degrees and bake for another 20 minutes, or until the biscuits are golden brown.

Nectarine and Rhubarb Cobbler

This cobbler recipe has become a staple for me. Last night I made it with nectarines and rhubarb, which was delicious. Here is how I made the filling. Click here for the topping.

6 large nectarines, sliced
2 C chopped rhubarb
3/4 C sugar
Cinnamon
Ground ginger
Ground cardamom
Ground nutmeg
2 Tbs cornstarch

In a pot over a medium flame, mix the rhubarb, sugar, spices, and cornstarch and cook gently until the rhubarb is soft. Add the nectarines and mix together. Remove from heat and pour into a casserole dish. Top with the dough (see below), brush with a little cream, and bake for 30 minutes at 350 degrees.

Roasted Garlic Risotto

Risotto was one of the first dishes I learned how to make, and for a long time it was sort of my signature. There are a million different ways to make it, and this particular recipe was adapted from Jamie Oliver. It's one of my favorites, and it's easy to make in big batches for a large crowd.

Arborio rice (about one handful per person)
1 quart chicken or vegetable broth
Fresh thyme (leaves picked off the stems)
1 whole bulb garlic
Two cloves garlic chopped
Olive oil
1 small onion, diced
Bread
Sliced almonds
Butter

Chop the top off the garlic bulb and wrap the bulb in foil, leaving an opening at the top. Place in the oven at 400 degrees and roast for 30-40 minutes. Remove from the oven, let cool, and then squeeze the garlic out of the paper and set aside.

While the garlic is roasting, make coarse breadcrumbs by tearing stale bread (or use fresh and toast it slightly) into pieces. In a frying pan, combine with the almonds, a pinch of thyme, and enough olive oil to saturate the bread. Over medium heat, toast until golden brown and crispy. Be careful because the almonds will burn easily!

Start the risotto by browning the onion and chopped garlic in a little olive oil, in a large pan. Add the rice and toss to coat in the oil. Add about a cup of broth and bring to a boil. After you have added the first cup of liquid, add a couple pinches of thyme, and the roasted garlic. When almost all of the liquid has been absorbed, add more. Keep adding broth until it runs out, and then use water. You want to keep the rice bubbling, but not sticking to the bottom of the pan, so you will need to keep stirring constantly for about 45 minutes. Season as necessary, and remove from the heat when the rice is very soft. Add a tablespoon of butter (or two for a large amount) and let melt into the rice.

Serve with the breadcrumbs on top and a dollop of mascarpone cream.

Veggie Lasagne

This recipe is fairly simple, and the trick is to get your tomato sauce going before you make the other sauces. I also cheat by using the kind of noodles that you don't have to boil.

Vegetarian tomato sauce (below)
1 egg
1/2 lb ricotta cheese
1/4 C grated parmesan cheese
1/8 tsp nutmeg
1/2 tsp salt
1/2 C butter
4 Tbs flour
1 C milk
1 C vegetable broth
1 package lasagne noodles
2 C shredded mozarella cheese

Once you have the tomato sauce cooking (or already cooked), make your cheese filling by blending the ricotta, parmesan, nutmeg and salt together. Then, in a small saucepan, start the Bechamel sauce by melting the butter over a low flame and add the flour. Stir together for a minute to form a roux and then slowly add the broth and milk while stirring constantly.

In a 9x13 baking pan, layer the one third of the tomato sauce, half the cheese filling, half the Bechamel, and half the noodles, and repeat. Finish off with the rest of the tomato sauce and the mozarella cheese on top. Bake for between 30-40 minutes at 400 degrees.

Singapore-Style Black Rice Pudding

This is a dish that I have had at a favorite Singaporean restaurant and decided to try making for myself. I think it's delicious served warm with a little cold coconut milk on top. The sweet, warm pudding, combined with the cool milk is such a treat, and it's great with fresh fruit. Usually I serve it with strawberries, but this time I thought I'd play up the tropical origins of the dish by adding pineapple. Yum! Warning: like with most rice puddings, you will need to stand over the pot, stirring for a long time.

1 C black rice (Chinese Forbidden rice, or Thai sticky rice)
1/4 C sugar
Coconut Milk
Pineapple slices

Start by soaking the rice for at least 6 hours (or overnight). The rice should be covered by about 2 inches of water.

In a large pot, combine the rice and enough water to cover it, and bring to a boil stirring constantly. When almost all of the water is absorbed, add more and return to a boil. You will want to keep the pot bubbling, but not so hot that the rice will burn. Keep adding water until the rice has expanded and is extremely soft. Now stir in the sugar and remove from heat, letting the rice sit for a few minutes before serving.

Serve warm with a layer of cold coconut milk on top, and pineapple slices.

Vegetarian Summer Tomato Sauce

The tomatoes have been so good lately that I thought I'd put up a big batch of sauce for those winter nights when I'm dying for summer produce. I bought several pounds of gorgeous, locally grown tomatoes the other day and made enough for an army! This is a mild sauce, and it would be really good with a little hot pepper thrown in if you like that. Also, you can add as many summer veggies as you want. I often use broccoli, but sometimes I think the flavor can be overwhelming.

About 2 Quarts diced fresh tomatoes (although you could easily use canned)
2 large bell peppers (I used yellow ones to make it extra summery), diced
2 Cups yellow summer squash, sliced (or just plain zucchini would also be yummy)
1 large sweet onion (Maui, Walla Walla or Vidalia), diced
3 cloves garlic, chopped fine
2 cans tomato paste
2 Tbs sugar
Marjoram
Basil
Thyme
Oregano
Olive Oil

Sautee the onion with the garlic in a little olive oil, until they are translucent. Add the tomatoes, peppers and herbs to taste. Remember, don't be shy with your herbs! They do so much for a slow-cooked sauce like this. Add the tomato paste. Bring to a boil and then simmer for about 45 minutes, stirring occasionally. Add the sugar and squash, and salt and pepper to taste. Let cook until the squash is softened, and then remove from heat. This makes a lot of sauce, so you should plan to can or freeze some of it.

The Perfect Cheeseburger

There are two secrets to a perfect hamburger: good, lean meat, and handling said meat as little as possible. My mother always combined dried oregano and Worcestershire sauce with the meat, and I think this adds a subtle and delicious flavor, but for the purist, just good ground meat will do fine. My friend Richard likes to lightly salt and pepper the patties before brushing them with a little olive oil and putting them on the grill. I usually forego those steps and just put the meat directly on the grill (or frying pan), myself. In any case, I believe that the perfect burger consists of the following:

1 lb extra lean ground beef
1 1/2 tsp dried oregano
1 Tbs Worcestershire sauce
Tomato Relish
4 slices white cheddar cheese
Lettuce
Bread and Butter Pickles
4 soft, white hamburger buns

Kneading as little as possible, mix the oregano and Worcestershire sauce into the ground meat. Form into four patties, again handling as little as possible. Try to make the patties of uniform thickness all the way through, and the edges smooth for even cooking. Place on a hot grill or frying pan and cook until the edges have turned gray. Flip (Eric says: only flip meat once!) and cook a few minutes more, as desired. After flipping the patties, place one slice of cheese on top of each and let it melt. When the burgers are done, remove to a plate and quickly toast the buns, sliced side down, on the grill/ pan. Top each with a patty, relish, pickles, and lettuce. Devour!

The Brazilian High Life

Our friend Logan lived in Brazil a few years ago and came back with several wonderful cocktail recipes (including the now popular Caipirinha). This one is my favorite, the High Life (not to be confused with Miller's excellent beer of the same name). It tastes like a chocolate milkshake, and is a great alternative to the White Russian.

1 part Peach Schnapps
1 part Creme de Cacao (the dark kind)
2 parts half and half

Serve over ice and mix well!

Roast Chicken with Garlic Mashed Potatoes and Spinach Salad

I learned how to roast a chicken from Jamie Oliver. We had cable television for a little while when I was living in Providence, and I literally scheduled my day around programs on the Food Network, particularly "The Naked Chef". In addition to his boyish charm and adorable kitchen, Jamie Oliver knows how to cook simply, using good fresh ingredients and a lot of heart. I have a few of his cookbooks, and I love his recipes, but I have to say that SEEING him prepare the roast chicken on his show is what truly convinced me of how easy and delicious it would be. Over the last few years, I have adapted and elaborated on his recipe, but I still follow his method. It's amazing how wonderful a whole roasted chicken looks, fresh out of the oven, and it's by far one of the simplest dinners I make. My favorite way to serve it is with garlic mashed potatoes and a spinach salad.

For the chicken:

1 whole roasting chicken
2 sticks of butter, softened
Bunch of fresh thyme
1 large lemon
Several cloves of garlic

Clean the chicken with cold water, pat dry with paper towels and place in a roasting pan. Carefully remove the leaves from the thyme into a small bowl. Zest the lemon into the same bowl, and then add salt and pepper, and the butter. Using your hands, scrunch everything into the butter. Lift the skin from the breast of the chicken away from the meat, and stuff this space with the butter mixture. Rub the remaining bit of butter from your hands all over the top of the skin. With a sharp knife, slash the thighs and push garlic cloves into the incisions. Place more garlic and the zested lemon (cut in half) in the cavity of the chicken. Cook at 425 for 20 minutes before basting, and then for another 40 minutes. When it's done roasting, let the chicken sit for 10 minutes before carving.

If you want to roast some vegetables with the chicken (I recommend parsnips, carrots, potatoes and fennel), chop them up and steam them, and then add them to the pan around the chicken after 20 minutes. When you baste the bird be sure to coat the vegetables in the juices as well.

For the Potatoes:

Yukon Gold potatoes
1 bulb of garlic
Butter
Cream or milk

Cut the top off the garlic bulb and wrap in foil, leaving a little vent at the top. Bake in the oven for about a half hour (you can do this while the chicken is roasting). Meanwhile, boil the potatoes with the skins on. When the garlic is done roasting, squeeze out the soft cloves and mash with the potatoes in a large bowl. Add butter, cream, salt and pepper to taste. I like my potatoes chunky, but if you want them smoother, run the mixture through a food processor.

For the Spinach Salad:

Fresh baby spinach
Cherry tomatoes, halved
1 hard-cooked egg per person, sliced
Red onion, finely sliced
Dijon mustard
Olive oil
Lemon juice
Sugar

Mix the mustard, olive oil, lemon juice, and a bit of sugar (to taste) to make a dressing. Season with salt and pepper. Toss the spinach, tomatoes and onions in this dressing, and add the sliced eggs on top.

Spaghetti Bolognese

This is my mom's recipe and one of my all-time favorite comfort foods. The sauce freezes really well, which is good because this recipe makes about 9 large servings. If you're planning to use this sauce for lasagne, you will only need about 3/4 of the recipe.

1 lb lean ground beef (or turkey works well, too)
1 medium onion, diced
2 cloves garlic, minced
2 lbs fresh, diced tomatoes (or canned)
1 large red pepper, diced
1-2 6 oz cans tomato paste
Oregano
Basil
Marjoram
Ground red pepper
Black pepper
Salt
2 Tbs sugar

In a large pot, brown the onion and garlic in a little olive oil. Add the meat and brown. Add the red pepper, tomatoes, one can tomato paste, and herbs to taste. Stir well and simmer for about an hour, stirring occasionally. If the sauce is too thin, add another can of tomato paste (you will most likely need this if you use fresh tomatoes). Check for seasonings, and stir in the sugar before serving.

I recommend serving with garlic bread... yum!!!

Mom's Mac and Cheese

This is classic Mac and Cheese, (almost) the way my mom made it. I've taken her recipe and added a cream sauce, which helps hold the casserole together and distribute the cheese a little more evenly.


1 pound of pasta
4 C shredded cheese (I prefer a mix of Fontina and Cheddar)
1 C cream or milk
2 Tbs butter
Flour
Breadcrumbs

While the pasta is boiling, make a roux with half the butter and a little flour. Add the cream and a bit of cheese and season with salt and pepper to make a thick sauce. Drain the pasta and toss in the cheese sauce. Pour half into a casserole dish and cover with half the remaining cheese. Add the rest of the pasta, followed by another layer of cheese. Sprinkle top with breadcrumbs and dot with butter. Bake for 30-40 minutes at 350 degrees, or until the top is golden brown.