Category Archives: Vegetables

Salmon Ravigote

 

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Poach delicious salmon steaks or fillets in only 15 minutes!

Salmon fillets are poached briefly, then served with a ravigote sauce. Ravigote means “to invigorate” in French, and this sauce, containing tomatoes, scallions, garlic, parsley, lemon juice, and olive oil, awakens the taste buds and complements the salmon. Pickled capers lend wonderful piquancy to the sauce.

Serves 4

Ingredients:
For the Sauce:
2 plum tomatoes  halved, seeded, and diced
1 tablespoon drained capers
2–3 scallions, trimmed  and sliced
1/3 cup chopped onion
2 garlic cloves, minced
1/3 cup coarsely chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon lemon zest
2 tablespoons fresh lemon juice

For the Salmon:
Four 5 ounce skinless salmon fillets, about 1 1/2 inches thick
3 cups of water
Kosher salt, to taste

Directions:
To make the sauce, mix all the ingredients together in a small bowl. Set aside.

To poach the salmons, bring 3 cups of salted water to a boil in a large stainless steel saucepan. Add the salmon to the pan and bring the water back to a boil over high heat for 2 minutes. Immediately turn off the heat, or slide the pan off the heat and let the salmon steep in the hot liquid for 5 minutes. Note that your fillets will be slightly underdone in the center at this point and you may have to adjust the cooking time to accommodate thicker or thinner fillets, depending on your personal taste preference.

Remove the fillets from the poaching liquid with a large spatula, drain them well, and place on four warm plates. Absorb any liquid that collects around the fillets with paper towels, then spoon the sauce over and around the steaks and serve.

Cook’s Notes:
Alternatively,  for the poaching liquid, you can substitute 1½ cup dry white wine, like a good Sauvignon Blanc added to  1½ cups of water, for a different flavor profile.

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The F Word Weekly Challenge

Chicken Parmesan with Tomato Basil Sauce, Mozzarella, Spaghetti, & Broccoli Rabe.

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Gordon’s Recipe:

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Braised Chicken with Tuscan Kale and Andouille Sausage

chicken and kale.jpgA traditional Italian dish of braised chicken nestled in a bed of earthy kale and sweet red peppers makes a perfect combination with the spiciness of Louisiana Creole andouille sausage, giving you a one-skillet meal packed with lots of flavor!

Serves 6

Ingredients:

For the Chicken:
6 chicken thighs on the bone with skin, about 2 pounds total
1/4 teaspoon salt
Freshly black ground pepper, to taste
3 tablespoons olive oil, plus more for the bread
1 large sweet onion, quartered, thinly sliced
1 large red bell pepper, cored, seeded, diced
7 ounces fully cooked andouille sausage, sliced
3 cloves garlic, crushed
6 cups (10 ounces) roughly chopped Tuscan kale*
½ cup dry white wine or chicken broth

For the Crostini:
6 thick slices French or Italian bread
3 tablespoons crumbled feta
Fresh chopped parsley leaves, for garnish

Directions:
Season chicken generously on all sides with salt and pepper. Heat oil in large (14-inch) nonstick skillet over medium-high heat. Add chicken, skin side down, in single, uncrowded layer. (Use two pans if necessary.) Cook until nicely browned and skin is crisped, about 12 minutes. (Turn on the exhaust fan and use a splatter guard to keep mess to a minimum.) Flip chicken; brown the other side, about 5 minutes. Transfer to a plate skin side up so it stays crispy.

Spoon off and discard all but 2 tablespoons of the fat in the skillet. Add onion and red pepper. Cook, stir occasionally, over medium heat until onion is nicely golden, about 8 minutes. Add sliced sausage and garlic; cook, 1 minute. Stir in kale. Cook, stirring, until wilted, about 3 minutes. Stir in wine to mix well. Nestle the chicken, crispy skin side up, into the kale mixture leaving the skin uncovered. Cook, uncovered, on low until chicken juices run clear, about 10 minutes.

Meanwhile, heat broiler. Brush bread slices on both sides with olive oil. Broil bread, 4 inches from heat source until golden, about 1 minute. Flip; top with a little feta cheese. Broil the second side until golden, about 30 seconds.

Sprinkle chicken with parsley leaves. Serve chicken with the bread for mopping up all the pan juices.

*Cook’s Note:
Polish sausage can be substituted for the andouille for a milder dish. Cleaned and cut Tuscan kale, also known as black or lacinato kale, is sold in 10-ounce bags at some grocers. If Tuscan kale is not available in your local area, you can substitute 2 small bunches (about 1 pound total) kale, then trim off tough stems before cutting into 2-inch pieces.

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Chicken Noodle Soup with Herbs and Petite Green Peas

Chicken soup with egg noodles and petite peas
Photo Credit: Sun Basket, 2017

Sesame Chicken and Green Beans

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This dish is version of the classic Chinese dish Mala jiding where crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze packed with sesame flavor.

Sesame chicken , also called Chinese Sesame Seed chicken ,is a syncretic dish, commonly found in Chinese restaurants throughout the English-speaking world. Traditionally made with green bell peppers. It is sometimes, but not always, served with vegetables such as broccoli and Chinese baby corn.The dish is also similar to General Tso’s Chicken and Orange Chicken, but the taste of the Chinese-based sesame chicken is sweet and savory flavor rather than a hot and spicy, like General Tso’s Chicken and Orange Chicken.

Whatever the case may be, this Chinese take-out classic can be made in your own kitchen and can be enjoyed by all.

Serves 4 to 6

Ingredients:
1 1/2 pound boneless, skinless chicken thighs

For the Marinade/Batter:
1 egg white
6 Tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
2 Tablespoons Shaoxing wine, or sherry vinegar, or dry sherry
1 teaspoon kosher salt
4 Tablespoons all-purpose flour
4 Tablespoons cornstarch
4 Tablespoons water
1 teaspoon baking powder

For the Sauce:
3 Tablespoons toasted sesame oil
1 teaspoon ginger, minced
1 clove garlic, minced
1 teaspoon chile sauce, or Sambal Oelek, or Sirracha
2 cups low-sodium chicken broth
1/4 cup cornstarch
2 Tablespoons Shaoxing wine, or sherry vinegar,or dry sherry
1/2 cup sugar
2 Tablespoons low-sodium soy sauce
Peanut oil, for deep-frying
Salt, to taste
3 Tablespoons toasted sesame seeds, for garnish
2 to 3 Tablespoons finely chopped scallions, for garnish

Cooked green beans, for serving

Directions:
Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.

To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch.

Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.

In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 ºF. Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste.

To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and serve over the green beans.

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Chicken and Black Truffle Sausage with Broccoli Rabe

Sometimes, you just get inspired by what is left over in your refrigerator, like this experimental dish full of Italian flavors and Spring vegetables.

This dish is a little like one of my Grand’s creations. She never measured anything exactly and her dishes and desserts always came out perfectly with a” little of this” and a “little of that” and a “handful of this”. But for those who need exact measurements, I am still working on the perfect amounts for this particular creation in the “laboratory”.

The goodness is that the family loved it, the bad news is that there were no left overs…. lol!

ct-otm@tkchicken truffles

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Tempura Chicken

DSC00358 (2)-othm@tk-Tempura Chicken 2.jpg

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Purple Sweet Potato Drunken Noodles

 

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Poulet Basquaise

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Poulet Basquaise (Basque-Style Chicken)

When most people think of the Basque Country, they think of Spain.

Bilbao began the so-called Guggenheim effect. You see, the opening of the GuggenheimGuggenH.jpg Museum in Bilbao in northern Spain in 1997, shows how an imaginatively designed museum commissioned by an energetic mayor can help turn a city around. Visitors’ spending in Bilbao in the first three years after the museum opened raised over ($110m) in taxes for the regional government, enough to recoup the construction costs and leave something over.  In 2012, more than 1m people visited the museum, at least half of them from abroad. This was the third-highest number ever, so the building continues to attract visitors even though the collection on display is modest. Other cities without historic cultural centers now look to Bilbao as a model for what vision and imagination can achieve……hence the “Bilbao Guggenheim Effect”.  In addition, San Sebastián has all those Michelin star restaurants. And Pamplona, notoriously, lets bulls run through its streets once a year.week-pamplona_2611466b.jpg

The Basques are an ancient people who have inhabited this territory for thousands of tt2years.The Basque Country is made up of three distinct  administrative regions (the Autonomous Communities of the Basque Country and Navarre in Spain and the Northern Basque Country in France)  and  seven provinces, three of which are in southwestern France.

44MapBasquecolToday, the Spanish part is an autonomous region with a Basque government, while the French part answers to the central government in Paris. The Spanish side has had a strong independence movement, which has lately been eclipsed by Catalonia’s. At the height of its activity in the latter part of the last century, ETA, the Basque separatist group, did most of its fighting on the Spanish side, saving the French side as a hideout…….but I digress. That is another history lesson for another time.

Basque cuisine is influenced by the abundance of produce from the sea on one side and the fertile Ebro valley on the other. The great mountainous nature of the Basque Country has led to a difference between coastal cuisine dominated by fish and seafood, and inland cuisine with fresh and cured meats, many vegetables and legumes, and freshwater fish and salt cod. The French and Spanish influence is strong also, with a noted difference between the cuisine of either side of the modern border; even iconic Basque dishes and products, such as txakoli from the South, or Gâteau Basque (Biskotx) and Jambon de Bayonne from the North, are rarely seen on the other side.

Basques have also been quick to absorb new ingredients and techniques from new settlers and from their own trade and exploration links. Jews expelled from Spain and Portugal created a chocolate and confectionery industry in Bayonne still well-known today, and part of a wider confectionery and pastry tradition across the Basque Country. Basques also embraced the potato and the capsicum, used in hams, sausages and recipes, with pepper festivals around the area, notably Ezpeleta and Puente la Reina. And last but not least, in keeping with the Mediterranean diet, olive oil is more commonly used than butter in Basque cooking.

And with all of that local produce  available to the Basque, it is no wonder that Poulet Basquaise  or Chicken Basquise (or Basque Chicken)  is a local favorite. Chicken Basquaise is a dish that defines the simple elegance of French Basque cooking.

So, I know you are asking, “exactly what is Chicken Basquaise”?  Well, first of all, a basquaise is a type of dish prepared in the style of Basque cuisine that often includes tomatoes and sweet or hot red peppers. Chicken Basquaise originated in the town of   Soule . Originally consisting of vegetables and bread, this dish typical consists of  browned chicken pieces, then cooked in a casserole with a Pipérade, which is a mixture of ripe tomatoes , red and green peppers, garlic, onions and Espelette pepper.

And before you start to  cook this dish, you will need to make the Pipérade before you begin.10987_piperade_3000

Pipérade trumpets the versatility of French Basque cuisine.  This simple sauté is enlivened with the local cured pork, Bayonne ham, and a spicy paprika known as piment d’Espelette. In my version of this dish, I added a little of bit of Creole smoked sausage and bacon, for smokiness. Pipérade  is  great over braised chicken and baked fish, but you can also heed Julia Child’s advice and use it to top a plain omelette. Simply divine!

Chicken Basquaise is guaranteed to make your heart sing and your belly cry out for more. This  is a dish where Espelette peppers and chicken go together like the French and kissing,…….. Chicken Basquaise is a dish to smooch over. So make it a date – Chicken  Basquaise is one meal you’ll want to enjoy and get up close and personal with!

Serves 4

Ingredients:
6 medium tomatoes
4 chicken quarters, leg and thigh portions, skin on
1 Tablespoon plus 2 teaspoons olive oil
4 ounces thinly sliced Bayonne ham, cut into 1/2-inch squares
4 ounces smoked sausage, sliced
4 ounces bacon, diced
4 medium yellow onions, halved and thinly sliced
3 medium garlic cloves, minced
2 Tablespoons fresh Italian parsley, coarsely chopped
1 Tablespoon fresh thyme leaves, coarsely chopped
1 Tablespoon fresh marjoram leaves, coarsely chopped.
1 medium dried bay leaf
2 medium red, yellow, or orange bell peppers, seeded and sliced lengthwise into 1/4-inch strips
2 medium green bell peppers, seeded and sliced lengthwise into 1/4-inch strips
Kosher salt, to taste
Ground black pepper, to taste
2 teaspoons piment d’Espelette
2/3 to 3/4 cups chicken stock
2 Tablespoons chopped fresh parsley, for garnish

Directions:
Bring a large saucepan of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using the tip of a knife, remove the stem and cut a shallow X-shape into the bottom of each tomato. Place the tomatoes in the boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain and immediately immerse the tomatoes in the ice water bath. Using a small knife, peel the loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds, then core and coarsely chop the remaining flesh. Set aside.

Rinse chicken pieces and pat dry with paper towels. Season well with salt and freshly ground pepper. Heat oil over medium-high heat in a 3-1/2- or 5-quart casserole or large Dutch oven.

When oil shimmers, add chicken pieces in a single layer (do this in batches, if needed) and let cook until very brown, turn, and repeat until pieces are well-browned all over, about 10 minutes per batch. Remove browned pieces to a plate and set aside. Discard excess oil and wipe out the pot with paper towels.

To the same pot, add 1 tablespoon of the oil. When the oil shimmers, add the ham, smoked sausage and bacon and cook, stirring occasionally, until it’s golden brown, about 8 minutes. Using a slotted spoon, transfer the meat mixture to a plate and set aside.

Return the pan to heat, add the remaining 2 teaspoons oil, and, once heated, add the onion and garlic. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in the herbs and pepper slices and season well with salt and pepper. Cover and cook, stirring rarely, until the peppers are slightly softened, about 10 minutes.

Deglaze the pot with wine and scrape the bottom of the pan with a wooden spoon or spatula.

Add the chicken stock. Stir in the diced tomatoes, meat mixture, and piment d’Espelette. Return the chicken to the pot.  Reduce heat, cover with a lid and simmer until chicken is cooked through, about 45 minutes.

To serve, remove the bay leaf  and sprinkle fresh parsley over the chicken. Serve with rice or potatoes, on the side, if desired.

Suggested wine pairing: Domaine Ilarria Irouléguy Rouge, France.

Go all-in on the Basquaise with a not-well-known Basque wine. Made from a blend of Tannat, Cabernet Franc, and Cabernet Sauvignon, Irouléguy’s not a delicate wine, but nor is it as big as wines made with these varieties in the New World. Its smoky flavor and dark fruits will merge nicely with the rustic onions, garlic, and red Espelette peppers in the sauce!

Cook’s Notes:
The traditional recipe calls for 2 pounds fresh cubed tomatoes, but one 14-ounce can of whole peeled canned tomatoes can  also be used as a substitute, in this recipe.

It is also a tradition to use a  3- to 3-1/2-pound broiler chicken, cut into 8 pieces, for this dish. You can always  ask your butcher to cut up the chicken for you at your local grocery store.

Bayonne ham is a cured ham product from the French Basque country. If you can’t find it in your local area, you can always use prosciutto or bacon.

Piment d’Espelette is France’s only native pepper, and it is so highly revered that it is protected by AOC status. It has a nice heat and is worth seeking out at a gourmet grocery or online. If you have trouble finding it, you can substitute cayenne pepper or paprika.

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TODAY.com Parenting Team FC Contributor

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