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.
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.
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
-
1 1/4 cups whole milk
-
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.
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.
Can be prepared in 45 minutes or less.
Serves 2.
INGREDIENTS
2 small brioches (about 4 by 3 inches or four 1/2-inch-thick slices from a brioche loaf
5 large eggs, beaten lightly
1 1/2 teaspoons chopped fresh chives
1/4 teaspoon finely chopped fresh tarragon leaves
1 tablespoon unsalted butter
1 yellow bell pepper, cut into 1/4-inch dice
2 tablespoons sour cream
freshly ground black pepper
accompaniment: chive sour cream
DIRECTIONS
Preheat oven to 350°F.
If using small brioches, cut off tops (about 1 inch). On baking sheet arrange tops and bottoms of brioche, cut side up, or slices from loaf in one layer. Toast brioche in middle of oven until golden.
While brioche is toasting, in a bowl lightly whisk together eggs, chives, and tarragon. In a non-stick skillet heat butter over moderate heat until foam subsides and cook bell pepper, stirring, until softened. Add eggs and cook, stirring, until just cooked through, about 3 minutes. Stir in sour cream and pepper and salt to taste and cook, stirring, until justheated through.
Divide brioche and eggs between 2 plates and top with Chive Sour Cream.
Can be prepared in 45 minutes or less.
Serves 4 as an accompaniment to steak.
INGREDIENTS
1 garlic clove, minced
1/2 teaspoon dried hot red pepper flakes, or to taste
1/2 stick (1/4 cup) unsalted butter
1 pounds mushrooms, halved
1/4 cup medium-dry sherry
1/4 cup teriyaki sauce
2 tablespoons finely chopped fresh parsley leaves (wash and dry before chopping)
DIRECTIONS
In a heavy skillet cook garlic and red pepper flakes in butter over moderately low heat, stirring, 1 minute. Add mushrooms, Sherry, and teriyaki sauce and cook over moderate heat, stirring occasionally, until mushrooms are tender. Transfer mushrooms with a slotted spoon to a bowl and boil liquid until reduced to a thick glaze. Return mushrooms to skillet and stir to coat with glaze. Stir in parsley and salt and pepper to taste.
Can be prepared in 45 minutes or less.
Serves 6.
INGREDIENTS
2 tablespoons olive oil
1 tablespoon unsalted butter
1/4 cup packed parsley leaves, washed well and spun dry
1 1/4 pounds wax beans, trimmed
DIRECTIONS
In a small skillet heat oil and butter until hot and butter is melted and transfer to a blender. Add parsley and blend mixture until smooth, scraping down side of blender occasionally. Return mixture to skillet.
Cook beans in a large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain beans well and return to pan. Add parsley oil, tossing to coat. Season beans with salt and pepper and serve warm.
Can be prepared in 45 minutes or less.
Serves 6.
INGREDIENTS
1 1/4 pounds small new potatoes (about 1 1/2 inches in diameter)
1 1/2 tablespoons unsalted butter
DIRECTIONS
In a saucepan combine potatoes and water to cover by 1 inch and bring water to a boil. Simmer potatoes 10 minutes, or until tender, and drain well. Return potatoes to pan and toss with butter and salt and pepper to taste. Serve potatoes warm.
Active time: 25 min Start to finish: 25 min
Makes 6 servings.
INGREDIENTS
- 1 1/2lb broccoli (about 1 head)
- 1tablespoon canola oil
- 4garlic cloves, lightly smashed
- 3tablespoons asian oyster sauce
- 1/2cup chicken stockor low-sodium broth
- 1teaspoon asian sesame oil
DIRECTIONS Peel off tough outer skin of broccoli stem, then halve broccoli crosswise (top half with florets should equal length of bottom half). Cut bottom half (stem) lengthwise into 1/2-inch-wide wedges, then cut top half (stem with florets) into long spears with 1/2-inch-wide wedges.
Heat a wok over high heat until beginning to smoke, then add canola oil and swirl to coat sides. Stir-fry garlic until golden, about 30 seconds, then add broccoli and stir-fry 5 minutes. Stir in oyster sauce and stock and cook, covered, until broccoli is crisp-tender, about 3 minutes. Remove from heat and toss with sesame oil.
Cooks’ note:
Broccoli can be stir-fried in a large heavy skillet over moderately high heat.
