Steamed Chicken With Cilantro Oil

NY Time Magazine (Amanda hesser)

Steamed Chicken With Cilantro Oil
1 3 1/2-inch piece fresh ginger, peeled and coarsely chopped
Zest of one lime, minced
1 3 1/2- to 4-pound free-range chicken, cut into 8 pieces
4 cups packed cilantro leaves
1 cup extra-virgin olive oil
Fine sea salt to taste
1 tablespoon grapeseed oil
Ground black pepper to taste.

1. Purée the ginger in a food processor. Place the purée in a piece of cheesecloth and, over a bowl, twist it to extract as much juice as possible -- you should get 2 teaspoons. Discard the pulp. Stir lime zest into the juice.

2. Gently peel back the skin on the pieces of chicken and rub the ginger-lime mixture over the meat. Replace the skin and pat it into place. Tie the wings to the breasts with kitchen twine. Let the chicken marinate at room temperature for 30 minutes.

3. Meanwhile, bring a large pot of salted water to a boil. Add the cilantro and cook for 30 seconds, then transfer to a bowl of ice water. Drain and pat dry. Put the leaves in a food processor, add 1/4 cup of the olive oil and pulse to a paste. With the processor running, add the remaining 3/4 cup oil. Season to taste with salt.

4. Bring 4 cups of water to a boil in the bottom of a steamer. Place the chicken in the top of the steamer basket, cover and steam until the chicken is nearly done, about 20 minutes. Transfer the chicken to a rack to dry.

5. Heat the grapeseed oil in a large skillet over medium heat until it is hot but not smoking. Brown the chicken on one side, then season it with salt and pepper, turn and brown it on the other side, seasoning it again.

6. To serve, place the chicken in the center of four serving plates (preferably white). Surround each serving with 1 1/2 tablespoons of the cilantro oil. (Reserve extra oil for another use.) Serves 4.

Vegetable Stocks

Recipe: Easy and Fast Vegetable Stock

Time: 40 minutes

2 carrots, peeled and cut into chunks
1 unpeeled onion, quartered
1 potato, washed and cut into chunks
1 celery stalk, trimmed and chopped
2 or 3 unpeeled cloves garlic
10 to 20 parsley stems, or stems and leaves
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce, or to taste
Pinch of salt and pepper.

1. Combine all ingredients in a saucepan or small stockpot with 6 cups water, and bring to a boil. Adjust heat so mixture simmers gently, and cook about 30 minutes, or until vegetables are tender. (Longer is better if you have the time.)

2. Strain, then taste and adjust seasoning before using or storing.

Yield: About 5 cups.




Recipe: One-Hour Vegetable Stock

2 tablespoons extra virgin olive oil
2 carrots, peeled and sliced
1 unpeeled onion, quartered
1 potato, washed and sliced
1 celery stalk, trimmed and chopped
2 or 3 unpeeled cloves garlic
5 to 10 medium white mushrooms, trimmed and halved or sliced
10 or 20 parsley stems, or stems and leaves
Salt and pepper
2 tablespoons soy sauce.

1. Put oil in a deep skillet, broad saucepan or casserole, and turn heat to medium-high. A minute later add carrots, onion, potato, celery, garlic and mushrooms. Cook about 5 minutes; then stir once or twice. When vegetables begin to brown proceed to next step. (If you have more time brown them well, stirring infrequently.)

2. Add parsley, 6 cups water and some pepper. Bring to a boil, and adjust heat so mixture simmers gently. Cook about 30 minutes, or until vegetables are very tender. (Longer is better if you have the time.)

3. Strain. Add soy sauce and more pepper. Taste, and adjust seasoning - adding more soy sauce or a bit of salt - before using or storing.

Yield: About 5 cups.

Vegetable Stocks

Recipe: Easy and Fast Vegetable Stock

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Published: July 27, 2005

Time: 40 minutes

2 carrots, peeled and cut into chunks
1 unpeeled onion, quartered
1 potato, washed and cut into chunks
1 celery stalk, trimmed and chopped
2 or 3 unpeeled cloves garlic
10 to 20 parsley stems, or stems and leaves
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce, or to taste
Pinch of salt and pepper.

1. Combine all ingredients in a saucepan or small stockpot with 6 cups water, and bring to a boil. Adjust heat so mixture simmers gently, and cook about 30 minutes, or until vegetables are tender. (Longer is better if you have the time.)

2. Strain, then taste and adjust seasoning before using or storing.

Yield: About 5 cups.

Recipe: One-Hour Vegetable Stock

2 tablespoons extra virgin olive oil
2 carrots, peeled and sliced
1 unpeeled onion, quartered
1 potato, washed and sliced
1 celery stalk, trimmed and chopped
2 or 3 unpeeled cloves garlic
5 to 10 medium white mushrooms, trimmed and halved or sliced
10 or 20 parsley stems, or stems and leaves
Salt and pepper
2 tablespoons soy sauce.

1. Put oil in a deep skillet, broad saucepan or casserole, and turn heat to medium-high. A minute later add carrots, onion, potato, celery, garlic and mushrooms. Cook about 5 minutes; then stir once or twice. When vegetables begin to brown proceed to next step. (If you have more time brown them well, stirring infrequently.)

2. Add parsley, 6 cups water and some pepper. Bring to a boil, and adjust heat so mixture simmers gently. Cook about 30 minutes, or until vegetables are very tender. (Longer is better if you have the time.)

3. Strain. Add soy sauce and more pepper. Taste, and adjust seasoning - adding more soy sauce or a bit of salt - before using or storing.

Yield: About 5 cups.

Prosciutto-Wrapped Peaches

(NY Times)

4 ripe peaches
¼ pound prosciutto.

Halve and pit peaches. Cut halves lengthwise into thirds. You should have 24 wedges. Tear prosciutto into 24 pieces (lengthwise is best) and wrap each slice around a peach wedge.

Calabrian Bruschetta (eggplant tomato)

http://www.mariquita.com/recipes/eggplant.html

4 small Asian eggplants
Extra-virgin olive oil
3 ounces provolone or caciocavallo cheese
6 thick slices country bread
2 garlic cloves
3 red tomatoes, cored and thinly sliced
Extra-virgin olive oil

Trim the eggplants and slice them 1/4 inch thick.

Arrange the eggplant slices on a lightly oiled baking sheet and brush them with olive oil.

Bake the eggplant slices in a preheated 376 degree oven for 10 minutes.

Turn the slices over, brush with oil, and cook for another 10 minutes.

Remove from the oven and set aside.

Using the large side of a four sided grater (or a potato peeler...), grate the cheese into long, thin strips.

Grill or lightly toast the bread. Rub with the cut side of the garlic cloves and drizzle with olive oil.
Place a few slices of eggplant on each bruschetta, top with some sliced tomato, and sprinkle a little shredded cheese over the top.

Place the bruschette under a preheated broiler and broil until the cheese melts. Serve immediately.

Currant Liqueur

http://www.hemingwaycookbook.com/recipes.html#currant

Black Currant Liqueur
½ pound raspberries
3 pounds black currants
1 cup black currant leaves
1 quart vodka, or solution up to 90% alcohol
3 pounds sugar
3 cups water
Wash and drain raspberries and black currants. Place the berries in a large ceramic or glass bowl, and mash thoroughly. Cover the bowl with cheesecloth and set aside in a cool place for 24 hours. After this time, add the black currant leaves and alcohol to the bowl. Cover the bowl with a plate and set aside again for 24 hours. After the second day, pour the mash through a fine sieve into another bowl, forcing through all of the liquid with a pestle. In a large saucepan, combine the sugar and water, and bring to a boil over low heat, stirring constantly. Boil for 5 minutes, stirring frequently. Remove syrup from heat and allow to cool completely. Add syrup to the berries, and allow to stand for several hours. Filter the liqueur through cheesecloth into bottles. It may be served immediately.
Makes about 2¾ quarts

Crab Cakes

(from Gourmet, December 2004, via Epicurious.com)


These crab cakes are amazingly tender and moist because of the generous proportion of meat. The restaurant uses a combination of claw and backfin meat from Atlantic blue crabs.

1 tablespoon finely chopped scallion
1 tablespoon finely chopped red bell pepper
1 teaspoon minced garlic
1 1/4 sticks (5 oz) unsalted butter, melted
2 tablespoons all-purpose flour
3/4 cup heavy cream
1 large egg yolk, lightly beaten
2 tablespoons finely chopped fresh basil
1 tablespoon Dijon mustard
2 teaspoons Sriracha hot chile sauce
1 teaspoon fresh lemon juice
1 teaspoon salt
8 slices firm whole-wheat sandwich bread, cut into 1-inch pieces
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh parsley
1 teaspoon black pepper
2 lb jumbo lump crabmeat, picked over

Put oven rack in middle position and preheat oven to 425°F.

Cook scallion, bell pepper, and garlic in 2 tablespoons butter in a 1-quart heavy saucepan over moderate heat, stirring, 1 minute, then whisk in flour and cook roux, stirring constantly, 1 minute.

Add cream and bring to a boil, whisking.

Reduce heat and simmer, whisking, 2 minutes. (Mixture will be thick.)

Remove from heat and whisk 1 minute, then whisk in yolk, basil, mustard, chile sauce, lemon juice, and salt and chill, uncovered, until cooled, about 15 minutes.

While sauce is cooling, line a tray with wax paper and butter a shallow baking pan. Pulse bread, chives, parsley, and pepper in a food processor until finely chopped and transfer mixture to a plate.

Stir crabmeat into sauce and form into 12 (3-inch) patties, arranging them on tray.

Gently coat each crab cake with crumb mixture and place in baking pan. Drizzle with remaining melted butter and bake until golden and hot, 8 to 10 minutes.

Makes 6 main-course servings.

Southern Fried Chicken

Adapted from "The Gift of Southern Cooking" by Edna Lewis and Scott Peacock

Time: 1 hour 15 minutes, plus about 24 hours for brining and soaking

1 3-pound chicken, cut into 8 pieces
¼ cup kosher salt
4 cups buttermilk
1 pound lard
8 tablespoons (1 stick) unsalted butter
½ cup country ham pieces or 1 thick slice country ham cut into ½-inch strips
1 cup flour
2 tablespoons cornstarch
½ teaspoon salt
½ teaspoon freshly ground black pepper.

1. The night before serving: Place chicken in a large bowl and set aside. In a large pitcher, combine kosher salt with 6 cups of water and stir until the salt has dissolved. Pour salted water over chicken pieces until they are submerged. Cover and refrigerate overnight.

2. In the morning, drain chicken pieces and rinse chicken and bowl. Return chicken to bowl and cover with buttermilk. Cover and refrigerate for 8 to 12 hours.

3. About 1¼ hours before serving, combine the lard, butter and ham in a large heavy skillet. Cook over low heat, skimming as needed, until ham is lightly browned, 30 to 45 minutes. Using a slotted spoon, remove ham and brown bits from fat. Increase heat to medium high to heat the fat to 335 degrees.

4. In a shallow bowl combine flour, cornstarch, salt and pepper; mix well. Dredge chicken pieces thoroughly in flour mixture, then pat well to remove excess flour. Working in batches (do not crowd pan), place chicken pieces skin side down in fat. Cook 8 to 10 minutes on each side, until chicken is golden brown and cooked through. Drain on crumpled paper towels. Serve hot, warm, at room temperature or cold.
Yield: 4 to 6 servings.

CHARD ENCHILADAS
*Play best of Gipsy Kings*

2 tbsp. 2 cloves 1 4 cups 1 tbsp. 1 tbsp. 1/2 cup 1/2 cup 6 1/2 cup

canola oil garlic, peeled and chopped onion, peeled and chopped chard, coarsely chopped* butter flour milk cheddar cheese, grated corn tortillas hot salsa

Preheat oven to 375 F. Heat oil; saute garlic and onion until golden. Add chard (in small amounts) until it is cooked down. Make a bechamel sauce: melt butter, stir in flour, add milk and cheese. Stir until thick, then mix into cooked greens. Fill center of each tortilla, roll up, place in lightly oiled baking dish. Spread salsa over all; bake in hot oven for 25 minutes.

Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol. 8, No. 1. Spring/Summer 1991. Pg. 7.

Andy's Favorite Cabbage

http://www.mariquita.com/recipes/cabbage.html
sliced green cabbage
sliced onion (red, green or white)
olive oil
salt
pepper
white wine

Sauté the onion and cabbage in oil, then add wine, salt and pepper.

CABBAGE SALAD WITH PEANUTS

CABBAGE SALAD WITH PEANUTS (from Still Life with Menu Cookbook, Mollie Katzen)



1/4 cup peanut butter
1/2 cup hot water
1/2 cup plus 1T rice vinegar or cider vinegar
3 tbsp. brown sugar or honey
1 1/2 tsp. salt
1 tbsp. soy sauce
1 tsp. sesame oil
7-8 cups shredded green cabbage

Garnishes:
crushed red pepper to taste

1/2 cup peanuts
grated carrots
minced fresh cilantro

In a large bowl, mash together the peanut butter and hot water until they form a uniform mix.

Mix in vinegar, sugar or honey, salt, soy sauce, and sesame oil.

Add the cabbage in 2 cup increments, mixing well after each addition.

Add red pepper to taste.

Cover the bowl tightly, and refrigerate for at least 4 hours, visiting it every hour or 2 to give it a good stir.

Sprinkle the peanuts on top right before serving. Serve with a slotted spoon. Serves 4-6