January 13, 2008 in Recipes by danky
Inspired by the flavor-packed ginger scallion oil served with slices of chicken and duck at New York Noodle Town in Manhattan, we devised the following recipe.
Serves 2.
INGREDIENTS
for poached chicken
2 cups water
four 1/4-inch-thick slices fresh gingerroot
1/4 cup scotch or medium-dry sherry
1 skinless boneless whole chicken breast (about 3/4 pound)
for ginger scallion oil
2 tablespoons vegetable oil
2 teaspoons finely grated peeled fresh gingerroot
2 teaspoons minced scallion
1 teaspoon asian sesame oil
accompaniment: cold sesame spinach
DIRECTIONS
Poached chicken:
In a 1 1/2-quart saucepan bring water to a boil with gingerroot; Scotch or Sherry, and salt to taste. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.
Make ginger scallion oil while chicken is cooling:
In a small bowl stir together ginger scallion oil ingredients.
Halve chicken lengthwise and cut across grain into thin slices. Stir oil and spoon over chicken.
Tags: Chicken, Cold, Ginger, Oil, Poached, Scallion
January 13, 2008 in Recipes by danky
Can be prepared in 45 minutes or less, but requires additional unattended time.
Serves 2.
INGREDIENTS
2 pounds red seedless grapes, rinsed
2 cups sugar
4 cups water
1 teaspoon whole cloves
3 cinnamon sticks, halved
DIRECTIONS
Keeping grapes on stems, poke each grape several times with a wooden pick and put in a large heatproof bowl. In a saucepan stir together remaining ingredients and bring to a boil. Pour hot syrup over grapes. Macerate grapes at room temperature, gently turning occasionally, 1 hour. Chill grapes, covered, at least 2 hours and up to 2 days.
Tags: Cinnamon, Clove, Grapes, Macerated, Syrup
January 13, 2008 in Recipes by danky
This recipe is an accompaniment for Old-Fashioned Potato Salad.
Makes 1 1/2 cups.
INGREDIENTS
- 3 large egg yolks
-
1 tablespoon all-purpose flour
-
1 tablespoon sugar
-
1 teaspoon salt
-
1 teaspoon dry mustard
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1 1/4 cups whole milk
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1 tablespoon cider vinegar
-
3 tablespoons unsalted butterlarge bowl of ice and cold waterspecial equipment: fine sieve, wax paper
DIRECTIONS Whisk eggs with flour, sugar, salt, and mustard in a 1-quart heavy saucepan, then gradually whisk in milk and vinegar. Cook over moderately low heat, stirring constantly with a wooden spoon, until very thick and mixture registers 160°F on an instant-read thermometer. (Do not let boil.) Pour through sieve into a metal bowl, then stir in butter until melted.
Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally. Cover surface of dressing with wax paper and chill.
Tags: Boiled, Dressing, Recipe
January 13, 2008 in Recipes by danky
Serves 2.
INGREDIENTS
2 mcintosh apples (about 3/4 pound total)
3 tablespoons packed light brown sugar
1/4 pound sliced bacon, cooked until crisp and chopped
DIRECTIONS
Preheat broiler and lightly grease a broiler pan or 15 1/2- by 10 1/2-inch jelly-roll pan.
Cut apples crosswise into 1/3-inch-thick slices. Cut out core from the middle of each slice and stack slices to reform whole apples. Arrange slices from 1 apple in one layer in pan, keeping slices in order, and sprinkle with half of brown sugar. Broil apple slices 4 to 6 inches from heat 2 minutes, or until barely tender and sugar is caramelized. Transfer broiled apples in one layer to a tray. In cleaned lightly greased pan broil remaining apple slices with remaining brown sugar in same manner.
Preheat oven to 350°F. and grease a small shallow baking pan.
Arrange bottom slice of each apple in baking pan and sprinkle with some bacon. Stack remaining apple slices in order on top, sprinkling layers with bacon and ending with top slices of apples, to form 2 whole apples. Apples may be prepared up to this point 1 day ahead and chilled in baking pan, covered. Bring apples to room temperature before proceeding.
Reheat apple, uncovered, in oven until hot, about 15 minutes.
Tags: Bacon, Broiled, Brown, Sugarpples
January 13, 2008 in Recipes by danky
This recipe was created to accompany Herbed Yellow Pepper Scrambled Eggs With Chive Sour Cream on Brioche.
Can be prepared in 45 minutes or less.
Makes about 1/4 cup.
INGREDIENTS
2 teaspoons chopped fresh chives
1/4 cup sour cream
freshly ground black pepper
DIRECTIONS
In a bowl whisk together chives, sour cream, and pepper and salt to taste. Chive sour cream may be made 1 day ahead and chilled, covered.
Tags: Chive, Cream, Sour
