Search Results for '("C'

[rottiedogs]

Entree -- Chicken Paprika (Authenic, Tasty, Quick & Easy)
Submitted by dvdlee on August 27, 2004 at 9:51 am

DESCRIPTION
Entree -- Chicken Paprika (Authenic, Tasty, Quick & Easy)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I had a pleasant surprise - I found while attending a cooking class from one of the top chefs in Houston (who is from Vienna) that the very simple and easy Chicken Paprika (Paprikascsirke) recipe I have made for years is actually a very authentic recipe that is based on the peasant cooking of Hungry (like the original bistro cooking of France were recipes of the lower classes). I love this because it tastes wonderful, easy and fast to prepare, and is good enough for entertaining.

Here is the original recipe given by Yolanda Antoine & Anthony Stivanello and my cook-to-cook notes.

1 3 to 4 lb. chicken fryer, cut into pieces***
3 large white onions, chopped fine (I use the food processor)
2 tablespoons oil Salt/Pepper
1 to 2 Tablespoons Sweet Hungarian Paprika
1 cup sour cream

1. Wash & dry chicken (if you have time, brine in 1/2 cup salt & 1/4 cup sugar in 2 qts. water for 1 to 2 hours)

2. In a skillet large enough to hold the chicken, brown onions lightly in oil over medium heat (until onions are just beginning to be transluscent - around 5 minutes)

3. Add chicken (skin side up) to the skillet

4. Sprinkle chicken with (in order) salt, pepper and paprika^^^

5. Cover and cook slowly until chicken is tender over low heat, around 1 hour.

6. When chicken is done, remove chicken from skillet and keep warm in the oven. De-fat the liquid in the skillet as much as you can (or want).+++ (Dish can be prepared up to this point in advance. To serve: gently reheat everything and then add the sour cream.)

7. Off heat, whisk the sour cream into the skillet. Add chicken back to the skillet and gently heat until warm.

8. Serve with broad egg noodles and a side dish of marinated fresh cucumbers.

NOTES: ***CHICKEN: You can make this with a whole chicken (but cut the breasts in 2, so there will be four smallish pieces of white meat). I actually think the dark meat tastes better than the white - so I have made this with only chicken thighs. You can use skinless pieces (for lower fat) or leave the skin on for that delicious chicken fat (scmalt?). You can also just use white meat - but be sure you brine the chicken or it will be dry.

^^^PAPRIKA: How much paprika to use? I simply use enough to cover the entire top part of the chicken with a nice solid coating of red (but I love the clear, clean taste of paprika in this dish). Do not add cayenne pepper as part of the paprika or use the "hot" Hungarian paprika. Make sure your paprika is fresh and not more than 6 months old.

+++FAT: I have had this dish and not removed any fat - the sauce does tend to separate, but it tastes good! More recently I use paper towels to lightly blot fat from the surface of the onions/juices. Don't get too uptight about trying to remove every scrap of fat - if you are limiting your intake that carefully, make another dish. You can use light sour cream, but I don't recommend the totally non-fat sour cream.

[rottiedogs]

Entree -- Chicken a la King (Southern Style)
Submitted by dvdlee on August 27, 2004 at 9:50 am

DESCRIPTION
Entree -- Chicken a la King (Southern Style)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Nothing is quite so quintessencially "Southern" as Chicken a la King to me. While today it is frequently a terrible dish made with canned soup (blech!) or commercial 'helps' the truly homemade Chicken a la King deserves it's special place: rich, opulent, with overwhelming flavors and textures -- which stimulates the entire mouth with its classic tastes of well-seasoned cream and chicken accented with the mild pepper and sweet green peas, blended with the hot, flaky taste of the biscuit base.

I give two versions -- both are very, very good -- they share similarities -- but are slightly different. (It's hard to choose between them!)

1 chicken (around 3-4#)
5 cups water or low-sodium chicken broth (you will use 1 & 1/2 cups of broth)
1 bay leaf
1 small onion stuck with 2 cloves
2 whole allspice buds
1 carrot (peeled, and diced into large cubes)
3 ribs celery (diced into large cubes)
Salt to taste
8 peppercorns
3 Tablespoons Butter
3 Tablespoons flour
1 & 1/2 cup heavy cream (whipping)
Fresh grated pepper
1 teaspoon lemon juice
2 egg yolks, beaten
3/4 cup thin sliced mushrooms
1/3 to 1/2 cup diced jarred pimientos (well-drained)
1/2 cup frozen baby peas (thawed) - optional
1/8 - 1/4 teaspoon Tabasco
1 Tablespoon dry sherry
Hot biscuits

In a large dutch oven or stewer, put the chicken (either whole or cut-up) with water/stock, bay leaf, onion, allspice, carrot, celery, salt and peppercorns. Bring to the boil, partially cover and simmer 30-45 minutes (until the chicken is tender and done). Let cool in broth.

Remove the chicken and strain the broth through a double layer of cheesecloth. Discard solids from the broth. If the broth sweems weak, boil it down quickly until reduced by one third or half its original volume. Remove the white meat from the chicken and dice. Set aside.

In a heavy saucepan, melt 2 tablespoons of butter until the butter foams. Add the flour and stir with a wire whisk for 1-2 minutes so that the flour is cooked, but the roux has not browned. Add 1 & 1/2 cup of the reserved broth. Whisk together well until smooth. Cook further around 5 minutes -- adjust salt & pepper to taste. Reduce heat and add the cream (I think the cream combines better when its at room temp.). Add lemon juice and blend. Remove from heat.

Whisk the egg yolks together and then gradually add around 1/2 cup of the sauce to temper the egg yolks. Add the yolk/sauce mixture to the rest of the sauce, stirring well while adding the tempered yolk mixture. Blend together well. Add diced white meat to the sauce. Let sauce heat on the lowest heat setting, stirring occasionally.

In a skillet melt 1 Tablespoon of butter. Add mushrooms and saute until the mushrooms give up their moisture. Continue to saute and sear the mushrooms until almost all of the liquid is reduced. (Don't stir the mushrooms too frequently, you want them to sear and brown a bit.)

Add sauted mushrooms, Sherry, Tabasco, peas (if used) and pimientos to the hot sauce just before serving. Adjust salt, pepper and Tabasco and serve immediately over split hot buttermilk biscuits.

3 Tablespoons minced onion
8 Tablespoons butter (3+1+4) (you can increase the 3 measures by 1 Tablespoon each usage to give a total of 11 Tablespoons!, but I think that's overkill!)
2 cups diced white chicken meat (bone-in breasts are best)
2/3 cup dry white wine OR dry vermouth OR 3 Tablespoons dry sherry
5 Tablespoons Flour
1 cup strong chicken stock
1 cup half and half or cream
1/4 teaspoons ground black pepper
Pinch of cayenne pepper***
2 egg yolks
1/2 cup whipping cream
1/4 cup grated Swiss Cheese
1/2 lb. thinly sliced mushrooms
1/2 cup frozen baby peas (defrosted) -- optional
1 large and 1 small jars of diced pimento peppers, well-drained (or 2 large jars, whatever your preference)

***To measure a pinch. Pour some cayenne pepper in the palm of your hand. Using the thumb and forefinger pick up a big "pinch" of the pepper. This will be slightly less than 1/8 of a teaspoon.

DIRECTIONS:

Put 2-3 bone-in chicken breasts in a saute pan. Add enough low-sodium chicken broth to almost cover and bring to a gently boil. Reduce heat to a low simmer, cover and poach breasts until done. Let cool in broth. Remove chicken and dice chicken so that you have at least 2 cups of white meat. Strain liquid through a double layer of cheesecloth. If the broth seems weak, quickly boil it down by 1/3 or so. The stock should be strong and flavorful. (You can add a little peeled onion, diced carrot and celery to the broth while poaching if desired.)

In a 3-qt. saucepan, cook the onions and 3 Tablespoons butter together over low heat for 5 minutes or so. Add chicken meat and continue to cook for 2 minutes (still on low). Add the wine/vermouth/sherry. Cover and simmer for 2 minutes. Uncover, raise the heat and boil rapidly until all of the liquid has almost evaporated. Add salt & pepper. Set aside.

Put 1 Tablespoon of butter in a skillet or saucepan and saute mushrooms until mushrooms are seared and their liquid has been released and reduced. Put aside.

In a clean saucepan melt 4 Tablespoons butter over medium heat until almost foaming. Add flour and whisk to form a roux and cook for 2 minutes or so. Do not let the roux brown. While browning the roux, heat 1 cup of chicken stock to boiling. The half and half should also be warm or at least at room temp. Remove roux from heat and whisk in the boiling stock. Then slowly add the 1/2 n 1/2.

Blend together the egg yolks and whipping cream, slowly add 1/2 cup of the hot sauce to yolks and cream, while stirring. Add the yolk mixture slowly back to the sauce. Blend well. Return to the heat and slowly cook the sauce until it thickens. Add chicken and sauteed mushrooms. Add grated cheese, Tabasco sauce, green peas (if used), and pimentoes and adjust the seasoning.

If too thick, add additional strong broth or cream.

Serve piping hot over split biscuits.

[rottiedogs]

Entree -- Brunswick Stew
Submitted by dvdlee on August 27, 2004 at 9:48 am

DESCRIPTION
Entree -- Brunswick Stew

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Brunswick Stew is named for Brunswick County, Virginia, the locale where this dish was invented. The dish was originally made with squirrel, but today, the supply of squirrel being limited, it is made with chicken. The stew was created in the early 1800s and one source claims that it was created in 1828 at a political rally where it was the custom to serve dinner (lunch) and liquor to the men attending the rally.

There are countless variations of Brunswick stew -- but they are all based on a stew of chicken, onions, lima beans, tomatoes and corn. All other ingredients seem to vary a bit as shown in the recipe below (different thickening agents can be used -- mashed potatoes or okra). This recipe will feed a crown -- especially if you're running for any political office! (Depending on how much liquor you serve with it, of course.)

1 chicken (4 & 1/2 to 5 pounds, cut into serving pieces)
Salt
Fresh ground black pepper
4 Tablespoons butter or bacon fat
2 cups water
1 28 oz. can of whole tomates, cut into pieces (discard juice in the can)
2 yellow onions, thinly sliced (around 2 cups)
3/4 cup green pepper - diced
1 ham bone (or fresh ham hock -- NOT a smoked hock) if available
1/4 cup chopped parsley
1 dried hot red pepper OR 1/2 teaspoon Tabasco (or more Tobasco if desired -- this is NOT a spicy dish though)
2 Tablespoons Worcestershire Sauce
3 cups lima beans (fresh or frozen -- but defrosted)
3 cups corn kernels (fresh or frozen -- but defrosted)
Either: 1 pound potatoes, peeled & quartered OR 10 oz. fresh or frozen okra (defrosted)
Additional 2-4 Tablespoons of butter

Sprinkle the chicken with salt & pepper. In a large pot or Dutch Oven over medium-high heat brown the chicken on all sides in the butter or bacon fat.

Add onions, green peppers and continue to cook unti the vegetables are wilted (they have released their moisture into the pot).

Add ham bone or hocks, tomatoes and water to cover everything by around 1 inch. Add parsley, red pepper (or Tabasco) and Worsestershire sauce. Bring to the boil and cover. Simmer until the chicken is tender -- around 50 minutes or so.

Peel and boil the potatoes in another pot. Boil until tender. Remove and drain. Put the potatoes through a ricer or a food mill.

After the chicken is tender, add the lima beans and cook 20 minutes more.

Remove the pot from the heat and remove the ham bone or hocks and the chicken. Cut the meat from the chicken and dice and return to the stew. Add 2-4 tablespoons butter and the corn and cook for another 10 minutes. Add the riced potatoes or okra and stir until blended and thickened. Cook another 10 minutes or so. Serve hot with rice.

[rottiedogs]

Entree -- Boiled In Soy Chicken
Submitted by dvdlee on August 27, 2004 at 9:47 am

DESCRIPTION
Entree -- Boiled In Soy Chicken

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is great, quick and wonderful way to have an oriental style chicken! The ingredients maybe a little exotic -- or seem expensive, but the great thing about this is that you freeze the soy liquid and can reuse it again and again. So to do dinner the 2nd time, simply put the frozen sauce in a pot, melt the sauce, add the chicken and in 30 minutes (untrouble with any prep.) you have a great dinner entree.

This recipe is basicly from Mark Bittman's new book "The Minimist Chef Cooks Dinner" (2001, Broadway Books/Random House, ISBN: 0-7679-0671-3, http://www.broadwaybooks.com). (This is a great cookbook - recipes include Minimalist Corn Chowder, Cauliflower Curry with Chicken, Pasta all Grica (pancetta), Fennel-steamed mussels, Spicy Shrimp, Triple Sesame Salad with Scallops, Roast Salmon with Pinot Noir syrup, Fish Braised with Leeks, and Fast Chicken Tandoori.

3 cups mushroom-flavored soy sauce (or any dark soy sauce)
3 cups (1 bottle) Gewuztamminer or an Asian wine called Mei Kuei Lu Chiew
2 pieces whole star anise
14 oz. yellow rock sugar (or 1/2 cup light brown & 1/2 cup white)
3 oz. ginger - cut into thick slices and bruised with the back of a knife
10 medium whole scallons (cut off only the root and the very far end of green)
1 whole chicken
2 cups water
(you may need an additional cup of soy sauce & 1 cup of water depending on how your chicken fits the pot!)

The Asian-style ingredients might be hard to find -- but they are not only very good, they are also cheaper than the substitute you can use (except the sugar). But I'm sure it will still work.

The chicken: you can use a whole chicken (if the liquid will almost cover it in the pan you're using, 1/2 chickens, or even pieces. The cooking time will be different of course.

There is an optional final step, if you'd like to have a brown semi-crispy crust. That will involve roasting the chicken in an oven. You can serve the chicken with the roasting -- or cook the chicken, then roast just before serving.

Preheat Oven to 500F (if doing the optional roasting)

Add the soy sauce, water, star anise over high heat. Wack the box of rock sugar with a rolling pin to break it up into smaller pieces (medium sized). Add the ginger and rock sugar (or regular sugars) and bring to a full boil.

Add six of the scallion and then the chicken. (If using a whole chicken, brest side down.) (If the liquid does not cover the chicken add the extra soy and water. If the chicken is still not covered, you should have cut the chicken into halfs!)

Bring back to a boil and then boil the whole chicken for 15 minutes. (1/2 chicken for 12-13, pieces for 10 minutes).

Turn off the heat and turn the whole chicken breast side up. (Also flip the 1/2 chickens or pices at this point.) Let rest in the very hot liquid for 15 minutes or so. Slice the other scallions.

To Roast: Place chicken on a roasting pan, sprinkel some of the minced scallions over the chicken. Roast in the oven for around 5 minutes. This can burn very easily, so watch it!!!

Meanwhile bring the soy liquid back to a boil. Boil for 2 minutes.

Remove chicken from oven, let rest 3-5 minutes. Put some sauce in a small bowl, add sliced scallons to the liquid and serve with the chicken.

Let soy sauce liquid cool -- place in freeze until you decide to fix this again! (I don't plan on keeping mine longer than 6-7 months.)

(After several uses you may need to add more liquid -- add equal portions of wine/soy sauce/water. If it needs more ginger, anise or sugar -- just add a little bit to taste.)

[rottiedogs]

Entree -- Basic Tex-Mex Chili Sauce (Enchiladas, etc.)
Submitted by dvdlee on August 27, 2004 at 9:46 am

DESCRIPTION
Entree -- Basic Tex-Mex Chili Sauce (Enchiladas, etc.)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This is a great Tex-Mex sauce with heat AND complex taste. (My spouse thinks my sauce is better than any restaurant sauce!) This is fairly spicy, but you can reduce the peppers to your own taste. (But try the full version.) Use this for enchiladas, burritos, tamales, on top of eggs and for tacos.

This is my own sauce, but the antecedents are from "Texas on the Half Shell" by Paul Brittin & Josephy Daniel, published by Dolphin/Doubleday in 1982. ISBN: 0-385-17904-9. It is out of print, but Brianjwood found a copy somewhere...

2 Tablespoons fat (any mixture of vegetable oil, bacon fat or lard)
2 to 2 1/2 Tablespoons Flour (any type)
1/4 cup spicy chili powder (if you use a mild chile powder add more and reduce the cumin & oregano)
2 dried Ancho chile peppers
1 small canned chipolte chile pepper (or 1/2 of a big one) with a dab of the adobo sauce
2 cups beef boullion
4 Tablespoons chopped onion
1 8 oz can of Tomato Sauce
2 to 3 garlic cloves (peeled and pressed)
1/8 teaspoon Oregano (any kind is OK)
1/8 to 1/4 teaspoon ground cumin
1/8 teaspoon ground coriander

Prepare and measure all ingredients. (You can put all other spices except chili powder in the same ingredient bowl.) To prepare the ancho chiles: a) tear off the stem b) tear open the chili c) brush and remove all the seeds d) tear into small pieces. Heat (microwave) the boullion until very hot and then add the ancho pieces to soak in the broth.

Place fat in a heavy saucepan over medium low heat. When hot, add flour and stir for one to two minutes so the flour can cook. Add the onion and let the onion cook for a minute, then add the garlic, let it cook for 15 seconds or so, then add 1 cup of the beef boullion and the ancho chili pieces. Bring sauce to a boil and cook for a minute or two more, then add the rest of the boullion, the other spices, the chipolte chile, and tomato sauce. (Add around 1/4 of a teaspoon of salt, but you will more than likely add more when the sauce is done.)

Bring sauce back to a boil then reduce heat to low.

Simmer sauce for 20 minutes. Strain to remove chili pieces, onion, garlic. Adjust salt and seasonings to taste (add more chili powder or spices, do not add more garlic) You can also add a little minced onion which has been rinsed and drained if you want some texture to the sauce.

This will keep for 2 or 3 days. Recipe can be doubled, but only add 1 more ancho pepper, 1/2 chipolte and an additional 1/8 cup chili powder to start.

---------------------
Note: The rest of the chipolte chiles and sauce can be saved for later. Put waxed paper on a plate and separately place the chiles on the plate. Add a bit of the sauce to top each chile. Place in freezer until well-frozen. Wrap each chili in waxed paper (with the frozen sauce!) and store all them in a ziplock bag in the freezer. You do not need to defrost them for this recipe (or for most others)

[rottiedogs]

Entree -- Authenic Italian Bolognese Sauce
Submitted by dvdlee on August 27, 2004 at 9:46 am

DESCRIPTION
Entree -- Authenic Italian Bolognese Sauce

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Here is a Bolognese Meat Sauce that I personally love. I had a fantastic sauce at one of our nicer restaurants and was reinspired to conquer this dish. (I had made Bolognese sauce before and felt that it was not really top-of-the line, so I abandoned my efforts since I really couldn't define what was wrong.) There are differing opinions on the relative quantities and cooking order between the recipes I discovered - but the ingredients are fairly consistent.

I figured out my personal taste problem which was a recipe that didn't have the right balance to me and also determined the cooking technique I think is best for this sauce. My recipe is a melange from several sources - the main "parents" were a recipe from Cook's Illustrated and Marcella Hazan's "Classic Italian Cookbook". I tried enough variations and different combos so that I have settled on the following recipe as my "personal" favorite.

Once again, sorry for all the notes, instructions, etc. - but I try to make sure everyone will have the same results.

(Remember Bolognese Sauce is NOT Italian-American Spaghetti sauce with lots of tomato, seasonings, herbs and meat - it is an entirely different creature - very, very thick, its so tender it seems to melt and almost seems to be all meat and has a great depth of flavor due to the technique and slow-cooking of the sauce.) This sauce takes ALL of one day to make - or is really easier over 2 days - it is heavenly with fresh pasta. This is a good dish to make when baking day happens, as you cannot leave it for long (lots of occasional stirring), but it doesn't take that much attention. I often make muffins and bread when I fix this sauce.

4 & 1/2 Tablespoons butter (unsalted)
1/2 cup finely chopped onion, celery & carrot (1/2 cup each veggie)
1 & 3/4 pounds of ground meat (See Note #1)
1 & 1/2 cups of whole milk
1/4 teaspoon of nutmeg (freshly grated)
2 cups white wine
1/2 teaspoon salt
1 28 oz. can of diced tomatoes (See Note #2) PLUS
1 28 oz can of peeled whole tomatoes
1/3 of an average sized bay leaf
Salt & Black Pepper (fresh ground)

NOTE #1: I use 1 lb. of ground veal, 1/2 pound of ground pork and 1/4 lb. of ground beef. This makes a very tender and sweet sauce. You can vary the amounts of ground beef vs. veal vs. pork to any proportion you want. The beef adds density, the veal tenderness and lightness, the pork sweetness). Use a grade of ground beef that it at least 90% lean, as the extra fat will completely cook out and should be discarded. If you use 100% ground beef use red wine instead of white, since all ground beef will create a very "rustic" sauce. You can also use a blend of white and red wines (1 & 1/2 cups white; 1/2 cup red for example).

NOTE #2: The tomatoes I like best (that are easily available and not too expensive) are, in order: Muir Glen, Progresso and then Hunts.

1. Using a heavy-bottomed Dutch Oven, melt butter over medium-high heat until foaming
2. Add all vegetables and saute for around 7 to 8 minutes until vegetables are soft
3. Add ground meat and reduce heat to medium. Gently cook until the meat is just barely cooked - there will still be raw parts in the ground meat. (As the meat cooks, try to break up the larger chunks with your wooden spoon or spatula.
4. Add grated nutmeg to milk and add milk mixture to pan. Cook over medium heat until the milk first begins to boil. Reduce heat to medium-low. Gently cook until the milk is absorbed by the meat or reduces down to almost nothing. In the beginning you only need to stir this every 5 minutes or so. As the liquid is reduced more stirring is required. The meat must not brown. Cook and stir until no liquid runs out of the meat mixture when stirred. (This process takes around 30-40 minutes.)
5. Add the salt to the wine, then add to pot and cook in the same manner as the milk mixture above. This will take at least 45 minutes to cook down. The meat mixture will still be moist, but there will be very little (to none) additional liquid in the pot. Be sure the meat does not brown, but almost all of the liquid is incorporated or reduced away.
6. Add the bay leaf and the diced tomatoes and their juices to the sauce-in-progress. Cut by hand the whole tomatoes into the sauce (throw away the hard stem portion of the tomatoes). Add 1/3 to 1/2 cup of the tomato juice.
7. Gently bring back to a mild boil.
8. Now the sauce must gently simmer for 6 to 8 hours. I usually do this in a uncovered crock pot, stirring every 20-30 minutes. Or you can cook on the stovetop (uncovered) if you can regulate the temperature so the sauce cooks on the lightest simmer (you will see one bubble of boiling sauce every 10 to 15 seconds at most.).
9. This LONG cooking can be interrupted and completed the next day. Simply store the sauce in a rectangular casserole pan (so the sauce will chill quickly and not linger in the bacterial "danger zone") in the refrigerator. The next day, bring sauce to a boil over medium heat while stirring, then reduce the heat (or transfer back to the crock pot) and complete the cooking. After the sauce is chilled I usually discard about 80% of the fat congeals on top of the sauce.
10. The sauce is completed cooking when it is very thick and almost all of the vegetable and tomato pieces have melted in the salt. Adjust salt level and add fresh ground pepper to taste. If you like a more "tomato" taste, add a little bit of tomato paste or tomato sauce (if you add sauce you will need to cook it longer to reduce the sauce).
11. To Serve: If you like, sprinkle fresh herbs on top of the sauce, or add dried herbs to just the sauce you will be using at that meal around 5 minutes before serving. (I grow my own herbs, so I usually garnish the plates with a mixture of fresh oregano, basil and flat-leaf parsley. As expensive as fresh herbs are to buy I wouldn't bother.) Have grated cheese available for those who like it (parmesan or reggiano).
12. This sauce will keep in the refrigerator for 3 days or can be frozen.
13. This sauce is traditionally served with a shell-style pasta, but any type will do (except angel hair or vermicelli - they are too delicate to hold up under this sauce). Do not drain the pasta completely, but leave it a little damp. It is also nice to add a little butter to the pasta to help distribute the sauce and thin & enrich it a little bit.

If anyone tries this recipe, hope you enjoy it!

[rottiedogs]

Entree -- African Chicken with Preserved Lemons
Submitted by dvdlee on August 27, 2004 at 9:44 am

DESCRIPTION
Entree -- African Chicken with Preserved Lemons

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
[Dajaj-Hamed Msir is the Arabic Name]
by Enrico Gaggioni, Head Chef, La Colombe d'Or, Houston
6-8 servings (you can cut this recipe in 1/2 with no problem)

This recipe is very similar to Djedj b'sla Zafron (Chicken with Onion & Saffron) from The Great Book of Couscous: Classic Cuisines of Morocco, Alergia and Tunisia by Copland Marks. (available from ecookbooks.com) That dish uses saffron instead of turmeric and not as much lemon. I like the greater amount of lemon in this version, and the turmeric is also very traditional.

6 Tablespoons olive oil
2 chickens cut into 8 pieces*** (around 3 to 3/12 lb. each)
8 oz. Onions (finely chopped)
3 teaspoons paprika
2 teaspoons ginger (ground)
1/2 teaspoon turmeric
1 & 1/4 teaspoons salt
fresh ground black pepper
4 preserved lemons (peel only)
1 pint of water (16 oz)
1/2 cup Nicoise olives (Moroccan Olives are best, but very hard to find as well as pricey!)

1. In a large skillet or casserole, brown the chicken in the olive oil until very brown. Do not crowd chicken (use 2 pans or cook in 2 batches if needed). Remove chicken from pan & set aside.

2. Pour excess fat from pan, but leave a film of oil in the pan.

3. Add the onions and brown on medium high heat (around 8 minutes)

4. To the onions, add paprika, ginger, turmeric, salt and several grindings of black pepper. Stir until well mixed.

5. Return the chicken to the pan and add water. Bring to boil, reduce heat to low, cover and simmer for about 45 minutes until chicken is tender. (Dish can be prepared up to this point and chilled for later then reheated.)

6. Add preserved lemon peel 10 minutes before serving. Simmer.

7. Add olives 5 minutes before serving. Simmer.

8. Correct seasonings.

9. To serve, prepare a bed of couscous on a large platter. Place chicken on top and pour some of the sauce over the chicken. Pass remainder of the sauce on the side.

***cut the 2 breasts in half to give 4 pieces of white meat along with legs and thighs.

[Mike Nolan]

We seldom see the ruby-throats until around August 15th, but we're pretty much on the western edge of their range. They don't stay long on their northward migration in the spring compared to when they're heading back south. The most we've ever seen at one time was somewhere around 15 (trying to get an exact count on hummingbirds is challenging), and that was in mid-September a few years back.

They're incredible competitive, we've seen one defend three feeders for an hour or longer against a half dozen other hummers.

[Mike Nolan]

In a few weeks we'll start to see the annual southward migration of the ruby-throated hummingbirds. I'm hoping to be able to get some good photographs of them. We know from past experience that once they start arriving in mid to late August, we'll see them until late September. And they have no fear of humans (or cats), they'll come to within a few inches of us if we're sitting on the back deck.

[Italiancook]

Mike, the cake was fully baked. Tasted delicious even in the fallen area. I'm convinced KIDPIZZA diagnosed the problem correctly. I don't know how long the cake sat before it went into the oven, but it was longer than normal. Usually, I start preheating the oven half-way through a recipe, but this batter was almost finished before I thought of the oven. Nevertheless, I'm posting the recipe here:

Yellow Cake
1 cup softened butter
2 cups sugar (I used half white Splenda & half sugar)
4 eggs
3 cups flour
2 teaspoons baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 cup buttermilk
1 teaspoon vanilla

Prepare 2 - 9" cake pans. Preheat oven to 375 degrees.

Cream butter & sugar. Add eggs & blend. Add and mix other ingredients. Bake 25 minutes.

• This reply was modified 9 years, 9 months ago by Italiancook.
• This reply was modified 9 years, 9 months ago by Italiancook.
• This reply was modified 9 years, 9 months ago by Italiancook.

[Italiancook]

KIDPIZZA, yes! you helped me with my baking mystery. The recipe has both baking soda and baking powder. I didn't realize the baking soda would do its thing while waiting for the oven. Thanks for educating me.

Italiancook (Gail)

[rottiedogs]

Dessert -- Rice Pudding (English-Style)
Submitted by dvdlee on August 27, 2004 at 10:08 am

DESCRIPTION
Dessert -- Rice Pudding (English-Style)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
My favorite rice pudding is a wonderful English version by Jane Grierson, as interpreted by Laurie Colwin in her book "More Home Cooking." This is wonderful!

1/4 cup of rice (basmati is great, don't use arborio)
1 lemon
1 & 1/2 tablespoons sugar
1 pint (2 cups) half n half
small pinch of salt

Preheat oven to 250F. Butter an 8 x 8 inch baking dish.

1. Wash rice.

2. With a vegetable peeler, remove all of the zest (outer peel) in strips from the lemon. (I want to peel this quickly, so I use 2 lemons and don't peel them THAT well.) You can leave the lemon strips whole or dice into whatever size you wish.

3. Combine all ingredients. Pour into baking dish.

4. Bake the pudding for 2 & 1/2 hours (yes, that's 150 minutes!), stirring every 45 minutes. For a firmer pudding, bake a little longer, for a creamy pudding 10 to 15 minutes less.

Ms. Grigson adds cinnamon to the top of her pudding. Ms. Colwin prefers a creme brulee crust OR pours extra cream on top!

"you will find that the lemon peel has almost dissolved, and so has the rice, althought it still feels gently grainy to the tongue."

[rottiedogs]

Dessert -- Pumpkin Pie (DvdLee's Favorite!)
Submitted by dvdlee on August 27, 2004 at 10:24 am

DESCRIPTION
Dessert -- Pumpkin Pie (DvdLee's Favorite!)

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
A truly great pumpkin pie!

1 pie crust lined in a 9" pie pan (use your favorite recipe)

1 & 1/2 cups canned pumpkin
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon fresh grated ginger (or powdered if fresh not available)
1/4 teaspoon nutmeg (fresh grated if possible)
3 eggs
1 cup milk
1/4 cup dark rum
3/4 cup heavy cream (whipping)

Preheat oven to 425F.

After lining the pie pan with the crust, chill for 30 minutes.

Combine and mix pumpkin, sugar salt, ginger and nutmeg in a bowl.

Add eggs, milk, rum, and cream and mix well.

Pour the mixture into the crust lined pan and bake for 15 minutes. Reduce temp to 350F and continue to bake for an additional 30 to 40 minutes, until set (middle will be slightly "jiggley".

Cool at room temp and serve either plain or with slightly sweetened whipped cream.

[rottiedogs]

Dessert -- Poppy Seed Custard Torte (a German/Austrian Cake)
Submitted by dvdlee on August 27, 2004 at 10:49 am

DESCRIPTION
Dessert -- Poppy Seed Custard Torte (a German/Austrian Cake)

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This was THE favorite birthday in my family when growing up. My grandmother (who was German) made this cake when my mother was growing up for birthdays. I think (but don't know) it was the cake SHE had for 'special occasions when she grew up) -- and my mom continued the tradition. I suspect its a very old kind of cake -- a delicate white cake with poppy seeds, pastry cream and nuts.

The poppy seeds are both tasty and provide a different texture -- with the rich pastry cream and nuts contrasting and adding richness and another layer of flavor.

This cake was always called a 'torte', even though it didn't have ground nuts in the batter. I suspect it was from the nuts in the filling that made it a 'torte'.

Traditionally, I bet the cake was made with hazelnuts, but we had it with pecans (I suspect because hazelnuts really weren't available in Nashville in the 60s and even if they were they would have cost a fortune.)

2/3 cup of poppy seeds crush (by hand) slightly in a morter/pestle
add
3/4 cup of milk to the poppy seeds. Soak overnight

THE CAKE:
2/3 cup butter (room temp if possible)
1 & 1/2 cups sugar
2 cups cake flour
2 & 1/2 teaspoons baking powder (double acting)
1/2 teaspoon salt (scant)
1/4 cup of milk
1 teaspoon vanilla
4 egg whites
Pastry cream
Coarse chopped Nuts (almonds, hazelnuts or pecans) I use pecans (I know its not German, but I like the taste!).

Bring poppy seeds/milk mixture to room temp. (they can be slightly chilled and it will be OK).

Prepare Pans: grease with butter 2 9" round cake pans. Line bottom of pans with parchment or waxed paper (this is critical, since this is a very fragile & tender cake).

Preheat oven to 375F

1. Beat butter until soft. Add sugar gradually and continue to beat until mixture is fluffy.

2. Combine and sift flour, baking powder and salt.

3. Add the 1/4 cup milk & vanilla to the poppy seed/milk mixture.

4. Add the sifted ingredients to the butter/sugar mixture in 3 parts. Add some of the poppy seed/milk solution after each addition of dry. (Beating all of the time). So you will do flour, milk, flour, milk, flour, milk.

5. Whip the egg whites until stiff. Take 1/4 of the egg whites and stir into the batter. Gently fold by hand the rest of the whites until just blended.

6. Place batter in pans and bake around 20 minutes. Remove when done and run a knife around the edge of the pans. Cool for 10 minutes, then invert cake onto wire rack to cool. Carefully and gently pull off the parchment or waxed paper. (The cake may need to cool a bit more before you can safely remove the paper.)

7. Make a creme patissiere (pastry cream). The recipe I use will be keyed in later. It is delicious, fast & easy -- but it requires 2 people for 1 critical step (one person to hold the pan down and the other person to whip the cream furiously).

ASSEMBLE THE CAKE

Trim layers so they are flat (if necessary). Place one layer on your serving dish. Coat the first layer with room temp. pastry cream. Place the nuts on top of the cream. I cannot give an amount since it depends on which nut you use -- it should be thickly covered, but there should only be one layer of nuts. Gently place the 2nd layer on top of the nuts. If you think the top layer might slide a bit, use skewers or toothpicks to secure the top layer. Chill in fridge.

TO SERVE:

1. for a dinner party: Remove cake from the fridge when you serve the entree and let it warm up until it just lightly cold (it should be around the temp of a great white wine.) Just before serving, heavily dust the top of the cake with confectioners sugar.

2. for family. Dust and eat anytime.

[rottiedogs]

Dessert -- Pineapple Upside Down Cake
Submitted by dvdlee on October 04, 2004 at 10:54 am

DESCRIPTION
Dessert -- Pineapple Upside Down Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This is my very favorite Pineapple Upside Down Cake (PUDC) from the 'old' Joy of Cooking. I'm posting this because I saw that this recipe was not in the 'New' Joy -- and the recipe offered in the New Joy was radically different (and to my eye, much less good).

My mother used to make this often when I was a child and it was good -- a solid, homestyle cake. However, I still remember the transformation this cake took when I made it for the first time! I used BUTTER instead of margarine (which Mom used due to cost). That experience made me a full convert to butter.

This cake is a little more difficult to make nowdays -- as I personally insist that the canned pineapple be pack in heavy syrup. (There IS a major difference in taste!)

On the question of what kind of pineapple to use. I hate using pineapple rings because there are all those holes in the rings where you don't get any pineapple! Crushed pineapple is all very well - but it just doesn't have the impact of solid fruit. I've settle finally on using chunk --- a solution of the problems listed above. However, I might experiment with filling rings with crushed pineapple!!!

(I prefer this cake to be a celebration of PINEAPPLE, BUTTER and sugar --in various forms. Hence, no pecans or cherries. They just get in the way in this cake -- but can you added if you're not so manical about your PUDC.)

1/4 cup butter (1 stick) + 1 tablespoon
1 cup brown sugar (lightly packed)
1 to 1 1/2 cans chunk pineapple
1 cup cake flour
1 cup sugar
4 eggs (separated)
1 teaspoons baking powder
1 1/2 teaspoons vanilla
pinch of salt
pinch of cream of tarter
sprinkling of rum - optional

Preheat oven to 350F.
(Have eggs at room temp.)
Open and drain canned pineapple.

In a cast iron skillet (10 5/8") on low heat place the stick of butter and brown sugar. Melt until ingredients are melted and continue to cook until sugar lightly (barely) bubbles. Place pineapple on top of mixture. Continue to cook on low for a while, until pineapple is hot (until batter is mixed).

Meanwhile, separate eggs and measure out all ingredients. Sift sugar. Sift flour, baking powder and salt together. Whisk egg yolks, 1 Tablespoon (melted) butter and vanilla together until light.

Using a mixer (a stand mixer is best!) whip egg whites until frothy. Add pinch of cream of tarter. Continue to whip eggs until peaks are formed (1/2 way between soft & hard peaks).

While continuing to beat whites add sugar 1 Tablespoon at a time.

After all of the sugar has been added, drizzle the yolk mixture into the whites.

After the yolk mixture is incorporated stop the mixer and hand fold 1/4 of the flour mixture into the batter. Continue this process (1/4 at a time), until all of the flour has been incorporated.

Immediately pour batter evenly over the top of the pineapple & brown sugar mixture in the skillet.

Bake for around 35-40 minutes until done. Remove from oven and let rest for 5 minutes. Run a knife around the edge, place a cake plate on top of the skillet and invert. Leave the skillet in place for a minute, then gently remove.

Delicious served hot, warm or cold. (If desired, sprinkle a tiny bit of rum on top just before serving.)