Tag Archives: ginger

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

Éclat à la Mode

The perfect accompaniment to my gingersnap gelato was some broken bits of Éclat Chocolate’s Caramelized Hazelnut bar.  Chocolatier Christopher Curtin’s creations at Éclat Chocolate are some of the finest and uniquely flavored sweets I have encountered.

While Curtin trained in France at le Companion du Devoir, he decided to make his home at the shop on High Street in West Chester, Pennsylvania.  All of his chocolates are made at the West Chester location, yet you can find his products at Dean and Deluca and DiBruno Bros. as well as your local gourmet shop.  Or, visit the online store at http://eclatchocolate.com and browse the delicious truffles, caramels, mendiants and bars.

I enjoy the “Destination Bar” collection, from the traditional Dark Pennsylvania Dutch Chocolate to the exotic Toasted Corn.  For my fall-flavored gelato of ginger, molasses, cinnamon, clove and nutmeg, I decided on the Caramelized Hazelnut bar – a blend of caramelized Spanish hazelnuts and 65% dark chocolate.  The hazelnuts provided a delightful crunch to my decadent ice cream – a dessert of great éclat.

Gelato Cup

Change – Gingersnap Gelato

Gingersnap gelato…from liquid to ice cream.  A spicy fall treat.

Gelato 1

Gelato 2

Gelato 3

In response to Daily Post’s Weekly Photo Challenge: Change

Mushroom and Artichoke Soup

The chill in the air this weekend made it the perfect time to enjoy a hearty soup.  With both mushrooms and artichokes on hand, we decided to put our own twist on a mushroom soup…

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Unsalted butter

Extra virgin olive oil

1 sweet onion, sliced

1 quart baby portobello mushrooms, chopped with stems removed

5 chestnuts, peeled and cooked

12 ounce jar of artichoke hearts, drained

3 pieces crystallized ginger

4 cups chicken stock

Half and half

Sea salt

Fresh ground pepper

In a medium saucepan, melt 4 tablespoons of butter with 2 tablespoons of olive oil over medium heat.  Add the onion and cook until it softens and becomes translucent.  Then, add the mushrooms and chestnuts, cooking for about 7 minutes.

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Next, add the artichoke hearts, ginger and chicken stock.  Stir and bring to a boil.  Reduce the heat and simmer for 10 minutes.

After cooling for several minutes, transfer the mixture to a blender and blend at high speed until smooth.  Return the soup to the saucepan and add a few splashes of half and half to your desired consistency.  Also season with salt and pepper.  Bring the soup to a simmer again before serving.

Garnish with sprigs of thyme and serve with some crusty bread and olive oil for dipping.

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Which Came First…the Quail or the Egg?

The best place to find both quail (and quail eggs) is on the D’Artagnan website.  This purveyor of gourmet meat and game based in Newark, New Jersey, sells semi-boneless quail, perfect for a quick roast.  Each package contains four quail, ideal for a dinner for two.

For the stuffing, prepare a mixture of dried berries, including blueberries, cranberries and cherries, slices of crystallized ginger and shelled pistachios.  Add a tablespoon of olive oil and sea salt and fresh ground pepper to taste.  Stuff each quail with two tablespoons of the berry mixture, and place the quail in a baking dish.  Drizzle with additional olive oil and place the dish in an oven preheated to 425 degrees.  Bake for 25 to 30 minutes until the quail are golden brown.

This is the season to serve the quail with roasted root vegetables, such as parsnips, beets and turnips.

While the quail and root vegetables are roasting, start cracking those eggs for tomorrow’s breakfast!

Quail eggsAnd add some of the shelled pistachios…

omelet