Tag Archives: Chicken

Spring for Lemons

Spring for Lemons

This article originally appeared in the May 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2015.  All rights reserved.  Reprinted with permission.

Three-Cup Chicken a la NYTimes

One of my New Year’s resolutions is to select at least one recipe per week from Sam Sifton’s free NYTimes Cooking newsletter.  Several times every week I look forward to opening an e-mail containing Sam’s ideas for both weeknight and weekend meals from famous chefs, food columnists and cookbook authors.

On Sunday evening, I tried the below recipe for “Three-Cup Chicken” and served it over basmati rice. For additional flavor, I cooked the rice in coconut milk rather than water or chicken stock.

I suggest you sign up today – always something new and creative to please your palate.

Asian Chicken

http://cooking.nytimes.com/recipes/1017456-three-cup-chicken?em_pos=medium&emc=edit_ck_20160215&nl=cooking&nlid=67817547

(Extra)ordinary – Chicken Livers

Transform ordinary chicken livers into an extraordinary sauce with this recipe from The New Basics Cookbook by Julee Rosso & Sheila Lukins, authors of The Silver Palate Cookbook – two of my favorite cookbooks!

“Pitti Palace Pasta”

Ingredients:

1 pound chicken livers, trimmed, rinsed, and patted dry

1/2 cup unbleached all-purpose flour

1 teaspoon paprika

1/2 teaspoon salt

1 1/2 teaspoons freshly ground black pepper

1/4 cup olive oil

4 fresh ripe plum tomatoes, seeded and diced

1/4 cup chicken stock

1/4 cup dry red wine

1 tablespoon chopped fresh rosemary leaves

8 ounces wide noodle pasta (such as tagliatelle)

If the chicken livers are large, cut them in half.  Combine the flour, paprika, salt, and 1/2 teaspoon of the pepper in a mixing bowl.  Heat the oil in a large skillet.  Dredge the livers in the flour mixture, and sauté until browned, about 5 minutes.  Raise the heat slightly, and add the tomatoes, vinegar, chicken stock, wine, and rosemary.  Simmer until slightly thick, 5 minutes.

Chicken liver sauce

While the sauce is cooking, bring a large pot of water to a boil.  Add the pasta, and cook at a rolling boil just until tender.  Drain, and toss with the sauce.  Add the remaining 1 teaspoon pepper, and serve immediately.

In response to Daily Post’s Weekly Photo Challenge: (Extra)ordinary

A Moveable Feast

Check out my September issue of The Judicial Palate.

A Moveable Feast

This article originally appeared in the September 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2015.  All rights reserved. Reprinted with permission.

Winter Tastes at Tria

One of my favorite lunch spots in Philadelphia is Tria near Rittenhouse Square.  I last wrote about this Philly gem in a May post entitled New Tastes at Tria (http://cucinadipoppiti.com/2014/05/05/new-tastes-at-tria/).

This winter, Tria has more new tastes to offer, including a delicious Chicken Liver Mousse with Cornichons and Grilled Bread.  My husband and I enjoyed this tasty small plate during our Christmas Eve lunch.  The mousse was light and silky and had the ideal slightly pink color.

We also shared the Roasted Beets with Bulgarian Feta Cheese, which has been a menu favorite.  For our main course, we ordered two Truffled Egg Toasts with Fontina Fontal as this small plate is impossible to share! The soft Pullman style toast covered with melted fontina, egg yolk and truffle oil is the ultimate winter comfort food.

Truffle Toast

So, stop in Tria this winter season to enjoy some new tastes along with some old favorites.

Paella – A Dish Fit for a Summer Dinner Party

If you are looking for a centerpiece for a summer dinner party, consider a paella.  The variety of ingredients – chicken, shellfish, vegetables, chorizo – will appeal to all taste buds and will surely wow your guests.  Below is my recipe that will serve six to eight.

Ingredients:

¼ cup achiote oil (made from heating achiote seeds in olive oil until the oil turns a rich red) or extra virgin olive oil

12 chicken thighs, bone-in and skinned

3 chorizo, cut into ½ inch slices

1 jar Goya Sofrito

2½ cups Bomba rice or Arborio rice

16 ounces clam juice

48 ounces chicken broth

24 large shrimp, shelled and de-veined

18 littleneck clams (and/or 18 mussels)

6 squid bodies, sliced into rings

½ of a 10 ounce package of frozen peas, defrosted

4 peppers, sliced (use a mix of red, orange and yellow peppers)

Sea salt

Fresh ground pepper

The ideal pan to prepare paella is a paellera – a large, round pan with two handles.  The pan is also very shallow to enable the rice to cook uniformly.  If you do not have a paellera, you may use any pan that will cook the rice evenly, such as a roasting pan.

I prefer to cook paella on the grill rather than the stove as the grill will accommodate the size of the paellera.  The grill also retains the heat so that the rice forms a crunchy ring around the outer edge of the pan.

Heat the grill to medium-high.  When the grill is heated, place the paellera on the grill and pour the oil in the paellera.  Once the oil is hot, place the chicken thighs in the paellera and season with salt and pepper.  Brown the chicken on both sides.  As you are cooking the paella, rotate the paellera periodically so that the ingredients cook uniformly.

After the chicken is browned, add the chorizo and peppers and cook until the chorizo is lightly browned and the peppers soften.  Stir in the rice so that the rice is coated with the oil.  Pour in enough clam juice and chicken stock to cover the rice by about ¼ inch.  You may need to adjust the amounts of juice and stock listed above.  Stir in the sofrito.  Turn the heat to high and let cook until the liquid is almost entirely absorbed by the rice and the rice is tender.

Turn the heat down to medium and nestle the shellfish into the rice.  First add the shrimp, then the clams/mussels.  The shrimp are cooked when they are white and no longer translucent.  This will take just a few minutes.  The clams/mussels are cooked when their shells open.  Discard any clams/mussels that do not open.

While the shellfish are cooking, scatter the peas over the paella.  The rice around the perimeter of the paellera should be browning and crisping during the cooking process.  When everything is cooked, add the squid.  The squid is added at the very end as it will only take about 2 minutes to cook.  In order for squid to be tender, it must be cooked very quickly.  When the squid turns white, test it to make sure that it is cooked.  Remove the paellera from the grill and serve immediately at the table.  Enjoy!

Final Paella

Still in Need of Comfort Food? Roast a Chicken.

With a chill still in the air, I was in the mood for comfort food last night. Thus, the inspiration for roasted chicken with potatoes and carrots.

For this recipe, I use a roasting chicken of about 5 pounds. Remove the giblets and stuff with half a lemon and several sprigs of fresh thyme. Slice Yukon Gold potatoes (I use three medium ones for two people) and peel and slice a small bunch of carrots.

Chicken1

Drizzle the chicken and vegetables with the juice of the other half of the lemon and extra virgin olive oil. Season with sea salt and fresh ground pepper as well as additional sprigs of thyme. Roast in an oven preheated to 425 degrees for about 1½ hours. While the chicken is roasting, use a large spoon to move around the vegetables so that they become coated with the pan juices, and spoon the juices onto the chicken. Determine whether the chicken is cooked by cutting between the thigh and breast to see if the liquid runs clear.

Chicken Thigh

My husband and I typically eat the thighs and legs and a small amount of white meat for dinner, leaving most of the white meat for lunches. To use the remaining chicken for a salad, pick the meat from the bones and pull it apart into chunks. Squeeze some balsamic glaze on the chicken and season with salt and pepper. Also, mix in some pecans for a little crunch. Store in the refrigerator until ready to toss with some arugula for a light lunch.

Enjoy your roasted chicken for dinner and beyond!

 

 

The Fat Ham – Hamming It Up in Philadelphia

Chef Kevin Sbraga’s new restaurant, The Fat Ham, is slated to open this Friday, December 6th in University City.  Last night, my husband Vincent and I were fortunate enough to attend Friends and Family Night where we experienced the real deal in contemporary Southern food at an unlikely location on Philadelphia’s Left Bank.

Located at 3131 Walnut Street, The Fat Ham is Kevin Sbraga’s second restaurant; his top rated, flagship restaurant, Sbraga, located on Broad Street opened in 2011.  Ben Fileccia, the general manager of Sbraga, has brought his leadership talents to the other side of the Schuylkill.

The Fat Ham is a relaxed and cozy, 44 – seat space that boasts wood topped tables, eclectic seating and subway tiles that form unique wall art – the fat ham.  Other distinctive touches are the whiskey barrels for aging cocktails in the bar area and the servers’ plaid shirts, which add to the homey feel.

The fat ham at The Fat Ham

The fat ham at The Fat Ham

The bottle of The Fat Ham hot sauce on each table – made in house, of course – is a sign of the pleasant spiciness to the fare.   The bread, a corn biscuit in true Southern style, had just the right touch of sugar, allowing the natural sweetness of the corn to take center stage.   As there are no main courses, the more than helpful (and able to navigate a small space with agility) waitstaff recommends that each guest order three dishes, which are served family style and intended for sharing.

We started with a salad of mustard greens with benne (sesame) seeds, peanuts and hot vinegar dressing.  This refreshing, light salad packed a subtle heat in its vinegar dressing.  We then enjoyed the “Fat Ham Board” of bacon, ham, chicken liver and terrine paired with pickled vegetables and toasted bread points.  The chicken liver was among the best I have had; according to my husband, it was as creamy as an iced cream.

Then came the star, the “Hot Chicken” on white bread with ranch dressing and dill pickles.  We chose the dark meat option and were pleased with the juiciness of the meat and the crunchiness of the breading.  The heat from this dish was tempered by the white bread and ranch dressing.  The collard greens with ham hocks and pot liquor were next.  The ham was shredded after it was cooked down, and the whole combination was melt in your mouth comfort food.

Then came the crispy fried green tomatoes with buttermilk horseradish and the smoked lamb belly with cola sauce, green beans and tomatoes.  The lamb was sinful…the rendered lamb fat and cola sauce made for a decadent finale.  Finale to the savory dishes, that is.  For dessert, we ordered the banana pudding doughnut with spiced sugar.  The experience of having the doughnut dissolve on your tongue, leaving the banana pudding behind, is one that I highly recommend.

There is no doubt that the warm feel and tasty menu items, not to mention the very reasonable prices, will appeal to students and university employees as well as Philadelphians and visitors looking for a flair of the South in the City of Brotherly Love.