Day Recipe Food Community

March 23, 2008

Drunken Chicken Recipe

Filed under: Recipes — Tags: , , — Anna @ 9:27 pm

I came across this amusing recipe in an old South African cookbook and could not resist the name. Not only are two kinds of white wine plus some brandy called for, but the drier wine that is used for a marinade is thrown away, testimony to the abundance of wine in the fertile Cape province. The chicken roasts surprisingly fast in less than an hour, turning to an even, glowing brown — indeed, my only caution is to avoid letting it color too much. The pearl barley, prune, and apricot pilaf is an appetizing brown, too, studded with the rich colors of the fruit. If you want to work ahead, the pilaf keeps well for several days in the refrigerator, but the chicken is best freshly roasted just before it is served.

Wine for Cooking South Africa’s recent political renaissance has prompted the reappearance of its wines in American markets at very attractive prices. For the marinade, any dry white will do but, for authenticity’s sake, it would be fun to start with a South African wine, perhaps a Cape riesling. For the sauce, a luscious sweet white is needed and a muscat from the Constantia or Robertson district would be ideal.

Wine to Drink Sticking to the South African theme at the table, I would suggest a sauvignon blanc or a chardonnay from Stellenbosch, one with sufficient fruit to match the muscat in the sauce and the prunes and apricots in the pearl barley.

Makes 4 servings.

INGREDIENTS

  • a 4- to 5-pound (about 2 kg) roasting chicken
  • salt and pepper
  • 4 tablespoons (60 g/2 oz) butter
  • 1 cup (250 ml/8 fl oz) sweet white wine
  • 1 tablespoon flour
  • 1 cup (250 ml/8 fl oz) chicken stockfor the marinade
  • 2 cups (500 ml/16 fl oz) dry white wine
  • 1/4 cup (60 g/2 oz) brandy
  • 1 carrot, grated
  • 1 onion, grated
  • 2 bay leaves
  • 2 to 3 sprigs thyme
  • 2 to 3 sprigs marjoram or parsleyfor the pilaf
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 cup (200 g/6 1/2 oz) pearl barley
  • 2 cups (500 ml/16 fl oz) chicken stock, more if needed
  • 1/4 cup (60 g/2 oz) slivered almonds
  • 1/4 cup (60 g/2 oz) pitted prunes, chopped
  • 1/4 cup (60 g/2 oz) dried apricots, chopped
  • 2 tablespoons chopped marjoram or parsley

DIRECTIONS 1. Wipe the chicken inside and out with paper towels. Combine all the marinade ingredients in a large heavy-duty plastic bag set over a bowl. Add the chicken and seal the bag with as little air as possible, leaving it in the bowl. Marinate the chicken in the refrigerator for a day, turning it from time to time; the bag ensures that all of the chicken is kept moist with marinade.

2. To roast the chicken, heat the oven to 425°F (220°C/Gas 7). Take the chicken from the marinade, pat it dry with paper towels, and sprinkle it inside and out with salt and pepper. Discard the marinade. Truss the chicken, set it on its back in a roasting pan; cut the butter in slices and set them on the breast. Roast the chicken, basting often, until it sizzles and starts tobrown, about 15 minutes. Turn the chicken onto one leg and continue roasting for another 15 minutes, basting often. Turn the bird onto the other leg and roast for 15 more minutes. And finally, turn it onto its back to finish cooking, allowing 50 minutes to 1 hour total cooking time. To test, lift the bird with a two-pronged fork and pour juice from the cavity; it should run clear, not pink.

3. Meanwhile cook the pearl barley: melt the butter in a heavy pan, add the onion and sauté, stirring occasionally, until it is soft but not brown, 5 to 7 minutes. Stir in the barley and sauté 2 to 3 minutes until the grains look transparent. Add the stock with salt and pepper, cover, and bring to a boil. Lower the heat, and simmer until all the liquid is absorbed, 30 to 40 minutes. Taste, and if the barley is not tender, add more stock and continue simmering.

4. Toast the almonds: Spread them on a baking sheet and brown them in the oven with the chicken for 2 to 3 minutes, watching carefully that they don’t burn. Let them cool. When the barley is cooked, sprinkle the prunes, apricots, and almonds on top and leave, covered, to keep warm. The barley pilaf can be stored in the refrigerator up to 2 days and reheated on top of the stove just before serving.

5. When the chicken is done, transfer it to a platter and cover it with foil to keep warm. Discard fat from the pan, leaving behind the cooking juices. Stir in the flour and cook, stirring, for 1 minute. Add the sweet white wine and simmer for 1 to 2 minutes, stirring to dissolve the juices. Add the stock and simmer again until the gravy is slightly thickened and reduced by half. Strain it into a saucepan, reheat it, taste, and adjust the seasoning.

6. If necessary, reheat the barley pilaf. Add the marjoram or parsley; stir to mix all the ingredients and taste for seasoning. Discard trussing strings from the chicken and spoon the barley pilaf around it. Moisten it with a little gravy and serve the rest separately.

Quick fix: Cut the chicken into 6 to 8 pieces, or use ready-prepared breasts or thighs (my recommendation). Marinate them for 1 to 2 hours. Drain and pat the pieces dry on paper towels, then coat them in seasoned flour. Melt the butter in a sauté pan or skillet and fry the chicken pieces until well browned on all sides. Cover the pan and roast in a 350°F (175°C/Gas 4) oven until the chicken pieces are very tender when pierced with a two-pronged fork, 20 to 30 minutes. Transfer them to a platter and keep warm. Discard excess fat from the pan and make the gravy as directed.

  • Share/Bookmark

Chicken with Chestnuts Recipe

Filed under: Recipes — Tags: , , — Anna @ 8:21 pm

Chinese chestnuts are quite common in the cuisine of northern China; they also appear in the food of Shanghai. These sweet meats, which are smaller than their European cousins, are used in many braised dishes and casseroles.

Active time: 35 min Start to finish: 1 hr

Makes 4 servings (as part of a Chinese meal).

INGREDIENTS

  • 3tablespoons coarsely crushed yellow rock sugar (sometimes labeled “yellow rock candy”)
  • 3tablespoons chinese rice wine (preferably shaoxing) or medium-dry sherry
  • 2tablespoons dark mushroom soy sauce
  • 1/2tablespoon oyster sauce
  • 2cups water
  • 2 1/4lb whole chicken legs (including thighs; about 2 large)
  • 2tablespoons vegetable oil
  • 1(1-inch) piece fresh ginger, peeled and cut crosswise into 1/8-inch-thick slices
  • 1large garlic clove, smashed
  • 16frozen shelled and blanched chestnuts (3 oz), thawed
  • 1teaspoon asian sesame oil
  • 2tablespoons chopped scallion

DIRECTIONS Stir together sugar, wine, soy sauce, oyster sauce, and water in a medium bowl, then set aside.

Cut chicken through bones into 1-inch pieces with a cleaver. Add chicken to a 4-quart pot of boiling water and simmer briskly, uncovered, 5 minutes. Drain chicken in a colander and when cool enough to handle remove any skin, excess fat, and tiny bone shards.

Heat vegetable oil in a wok over moderately high heat until hot but not smoking, then stir-fry ginger and garlic until golden, 1 to 2 minutes, and transfer to a plate with a slotted spoon. Add half of chicken to wok and stir-fry until golden, about 2 minutes, then transfer to plate with ginger and garlic. Stir-fry remaining chicken with chestnuts until golden, about 2 minutes. Return chicken, ginger, and garlic from plate to wok, then add soy mixture. Cover wok and cook chicken over moderate heat until sauce is reduced by half, about 25 minutes. Remove lid and cook over moderately high heat, stirring frequently, until sauce is thickened and just coats chicken, 5 to 10 minutes. Remove from heat and stir in sesame oil. Serve sprinkled with scallion.

  • Share/Bookmark

Stuffed Grape Leaves with Merguez Sausage Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 8:00 pm

While this recipe isn’t terribly difficult, it is labor-intensive. We recommend you break it up into a couple of steps: Make the filling, then enlist a friend or two to help you do the rolling the following day.

Makes 150 hors d’oeuvres.

INGREDIENTS

  • active time: 5 hr. start to finish: 6‚ hr.3 1/2 (1-lb.) jars brine-packed greek or californiagrape leaves
  • 3 large lemons
  • 4 cups water
  • 1 teaspoon salt
  • 2 cups long-grain rice
  • 1 1/2 lb. merguez or hot italian sausage
  • 3 cups finely chopped red onion
  • 10 tablespoons olive oil
  • 1 cup pine nuts, toasted
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 cup dried currants
  • 4 (14 1/2-oz.) cans chicken broth

    DIRECTIONS

    Prepare leaves:
    Unfurl stacks of grape leaves into a large bowl of water (leaves should remain stacked) and gently agitate without separating leaves. Blanch stacks in batches in a large saucepan of boiling water 3 minutes. Transfer stacks to a colander and refresh under cold running water.

    Make filling:
    Finely grate zest from lemons and squeeze 1/2 cup juice.


    Bring water with salt to a boil in a large saucepan and stir in rice. Cook rice, covered, over moderately low heat until water is absorbed, 17 to 20 minutes, and transfer rice to a large bowl.

    Remove sausage from casings and cook in a large nonstick skillet over moderate heat, stirring to break up lumps, until no longer pink. Cool to room temperature and crumble into 1/4-inch pieces.


    Cook onion with 3 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until soft but not browned and stir into rice with zest, 1/4 cup lemon juice, sausage, nuts, dill, parsley, currants, and salt and pepper to taste.


    Fill and roll grape leaves:
    Arrange 1 grape leaf, smooth side down, on a kitchen towel. Trim stem flush with leaf (if leaf is extra large, trim to about 5 1/2 inches wide), saving any trimmings. Spoon 1 tablespoon filling onto leaf near stem end and tightly roll up filling in leaf, folding in sides and squeezing roll to pack filling. (Roll should be about 3 1/2 inches long.) Make more rolls using remaining filling in same manner.


    Cook grape leaves:
    Heat broth just to a simmer and keep warm, covered. Line bottom of a large heavy pot with leaf trimmings and any remaining whole leaves and arrange rolls, seam sides down, close together in layers over leaves, seasoning each layer with salt. Drizzle with 4 tablespoons oil and remaining 1/4 cup lemon juice and cover with an inverted heatproof plate slightly smaller than pan, pressing down gently.


    Add just enough broth to reach rim of plate and bring to a boil. Cook rolls at a bare simmer, covered with plate and lid, 50 minutes (stuffed leaves should be tender, but filling should not be mushy). Remove from heat and transfer rolls with tongs to large trays to cool, brushing with remaining 3 tablespoons oil. Cover with plastic wrap and chill until cool.

    Cooks’ notes:• You can make filling 1 day before rolling.• Stuffed grape leaves keep, chilled, in an airtight container 5 days.

    • Share/Bookmark

    • Cardamom Spice Blend Recipe

    Filed under: Recipes — Tags: , , — Anna @ 3:00 pm

    Cardamom is a spice not commonly used in the United States. A member of the ginger family, this warm, sweet spice is traditionally found in Indian cooking, flavoring a wide variety of curries, rice dishes, and Indian-style desserts.


    It is best to purchase the pod and grind the seeds yourself; once ground, cardamom begins to lose its essential oils. You can also crush the pods lightly, then add them hearty stews and lentil or other bean soups. The outer pods will dissolve, but the little black seeds within will pleasantly spice the mix.

    [This mix in used in the recipe for Carrot Cardamom Soup.]

    Makes about 1/4 cup.

    INGREDIENTS

  • 2 tablespoons ground cardamom, preferably freshly ground
  • 1 tablespoon ground turmeric
  • 1 tablespoon ancho chili powder
  • 1 1/2 teaspoons ground cinnamon

    DIRECTIONS

    Combine all the spices in a dry medium skillet over medium heat and heat,
    shaking the pan continuously to prevent burning, until the spices are
    fragrant and just beginning to smoke, 1 to 2 minutes. Transfer the spices to
    a bowl to cool. Use immediately, or store in an airtight container in a cool,
    dry place for up to 2 months.

    • Share/Bookmark

    • Carrot Cardamom Soup Recipe

    Filed under: Recipes — Tags: , , — Anna @ 10:00 am

    Aromatic spice and herb blends can quickly turn an ordinary soup recipe into
    something extraordinary. Here they transform a basic carrot soup into a
    special concoction you’ll crave again and again. So start utilizing the “cook
    once, eat twice” theory; just freeze half of the recipe or make a double
    batch whenever possible.

    Serves 4 to 6 as a main bowl.

    INGREDIENTS

  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • 3 tablespoons chopped peeled fresh ginger
  • 1 tablespoon cardamom spice blend
  • 5 large carrots, peeled and cut into 1/4-inch dice
  • 1 red bell pepper, stemmed, seeded, and cut into 1/4-inch dice
  • 1 medium idaho potato, peeled and cut into 1/2-inch pieces
  • 1 medium sweet potato, peeled and cut into 1/2 inch pieces
  • 8 cups chicken stock for asian bowls [or other chicken stock]
  • 2 cups dry white wine
  • 1 tablespoon (packed) light brown sugar
  • 1/2 cup fresh lime juice
  • 1/2 cup chopped fresh italian (flat-leaf) parsley
  • 4 tablespoons (1/2 stick) unsalted butter, in pieces
  • salt and freshly ground black pepper, to taste
  • lime slices, for garnish

    DIRECTIONS

    Heat the olive oil in a large nonreactive stockpot over medium heat. Add
    the onion, ginger, spice blend, carrots, red pepper, and potatoes. Stir to
    coat the vegetables with the spices and then sauté until the onion is
    translucent and the vegetables are tender, about 15 minutes.


    Add the chicken stock, white wine, and brown sugar. Bring to a boil,
    reduce heat to low, cover, and simmer until the vegetables are tender, 30 to
    40 minutes. Remove from the heat.


    Transfer the mixture, in batches, to a blender or food processor and
    process until smooth. Return the soup to the pot and reheat over low heat.
    Stir in the lime juice and parsley; add the butter and salt and pepper, and
    heat until the butter is melted. Serve in individual bowls, each garnished
    with a lime slice.

    • Share/Bookmark

    • Roasted Garlic-Herb Sauce Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 6:01 am

    This pesto-like sauce would be great with just about any grilled seafood.

    Makes about 1 cup.

    INGREDIENTS

    • 2heads of garlic, top 1/4 inch of each cut off and discarded
    • 1teaspoon plus 2/3 cup olive oil1cup coarsely chopped fresh parsley
    • 4anchovy fillets, rinsed
    • 2tablespoons drained caper
    • 2tablespoons coarsely chopped fresh basil
    • 1tablespoon grated lemon peel

    DIRECTIONS Preheat oven to 375°F. Place heads of garlic in small glass baking dish. Drizzle with 1 teaspoon oil. Cover baking dish with foil. Roast until garlic is tender, about 1 hour. Cool slightly. Squeeze garlic from skin into small bowl. Mash with fork.

    Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor. With machine running, slowly blend in 2/3 cup oil. Season sauce with salt and pepper. (Can be made 1 day ahead. Chill. Use at room temperature.)

    • Share/Bookmark

    Mango and Lime Chiffon Cake Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 5:01 am

    Begin making the lime-ginger curd one day before baking the cake. The assembled dessert can be chilled overnight before serving.

    Makes 10 to 12 servings.

    INGREDIENTS

    • lime-ginger curd
    • 1cup sugar
    • 3/4cup fresh lime juice
    • 4large egg yolks
    • 3large eggs
    • 1teaspoon grated peeled fresh ginger
    • 6tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubescake
    • 111.5-ounce can mango nectar (about 1 1/2 cups) 1 1/4cups sifted cake flour (sifted, then measured)
    • 12tablespoons sugar
    • 1 1/2teaspoons baking powder
    • 1/2teaspoon salt
    • 3large egg yolks
    • 1/4cup canola oil
    • 2 1/2tablespoons grated lime peel4large egg whites
      glaze and topping
    • 1/4cup sugar
    • 1tablespoon fresh lime juice3/4cup chilled whipping cream
    • 2large firm but ripe mangoes, peeled, pitted, cut into 1/4-inch-thick slices

    DIRECTIONS For lime-ginger curd: Whisk sugar, lime juice, egg yolks, 3 whole eggs, and grated ginger in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 6 minutes. Remove bowl from over water. Quickly add chilled butter cubes to curd; whisk until butter is melted. Press sheet of plastic wrap directly onto surface of lime-ginger curd; refrigerate curd overnight. (Lime-ginger curd can be made 3 days ahead. Keep covered and refrigerated.)

    For cake:
    Simmer mango nectar in heavy medium saucepan over medium heat until reduced to 3/4 cup, about 20 minutes. Remove from heat. Cool mango syrup to room temperature.

    Position rack in center of oven and preheat to 325°F. Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease cake pans or parchment paper). Sift flour, 6 tablespoons sugar, baking powder, and salt into medium bowl. Whisk egg yolks, canola oil, lime peel, and 6 tablespoons mango syrup in large bowl to blend (reserve remaining mango syrup for glaze). Add dry ingredients; whisk to blend.

    Using electric mixer, beat egg whites in another large bowl until soft peaks form. Add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy. Fold 1/3 of egg whites into yolk mixture, then fold in remaining whites in 2 additions.

    Divide batter between prepared pans. Bake cakes until golden and tester inserted into center comes out clean, about 22 minutes. Cool cakes completely in pans on rack. Run small knife around edge of pans to loosen cakes. Carefully invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms; tap sharply on work surface if necessary to release cakes from pans. Peel off parchment paper.

    For glaze and topping: Boil sugar, lime juice, and remaining 6 tablespoons mango syrup in heavy small saucepan until liquid is reduced to 1/4 cup, about 3 minutes. Chill glaze until cold, about 15 minutes.
    Place 1 cake layer, flat side up, on platter. Spread 2 cups lime-ginger curd over top of cake (reserve remaining curd for another use). Chill cake until curd firms up slightly, about 2 hours. Top with second cake layer, flat side down, pressing gently to adhere.

    Beat whipping cream and 2 tablespoons glaze in bowl until firm peaks form. Spread cream over top (not sides) of cake. Slightly overlap mango slices in concentric circles atop cream. Rewarm remaining glaze just to soften. Brush glaze over mango slices. Chill cake at least 2 hours. (Can be made 1 day ahead. Cover with cake dome and keep chilled.)

    Cut cake into wedges and serve.

    • Share/Bookmark

    Sugared Spiced Nuts Recipe

    Filed under: Recipes — Tags: , , — Anna @ 5:00 am

    Makes about 4 cups

    INGREDIENTS

  • active time: 10 min. start to finish: 1 hr. (plus 1/2 hr. cooling)
    1 large egg white
  • 1 teaspoon water
  • 4 cups mixed salted roasted nuts (about 1 1/4 lb.)
  • 1 cup sugar
  • 1 1/2 tablespoons cinnamon or pumpkin pie spice

    DIRECTIONS

    Preheat oven to 250°F.


    Whisk together egg white and water in a large bowl until frothy and stir in nuts. Stir together sugar and cinnamon and stir into nuts, coating well. Spread nuts in a lightly buttered large shallow pan and bake in middle of oven until dry, about 50 minutes. Cool and break into bite-size chunks.

    Cooks’ note:• Nuts keep in an airtight container at room temperature 5 days.

    • Share/Bookmark

    • Braised Veal Shanks with Rosemary and Thyme Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 1:34 am

    “At a recent lunch at the Stage House Inn in Scotch Plains, I was served a braised veal shank,” writes Max J. Kalm of Westfield, New Jersey. “This version was so much better than the ones I’ve prepared. Would chef David Drake be willing to share his recipe?”


    The restaurant serves this entrée with a vegetable risotto. Mashed potatoes would also be a good side dish for the veal shanks.

    Makes 6 servings.

    INGREDIENTS

    • all purpose flour
    • 61-inch-thick pieces center-cut veal shank (about 3 1/4 pounds total)
    • 1/4cup plus 2 tablespoons olive oil1large onion, finely chopped
    • 1large carrot, peeled, finely chopped
    • 2celery stalks, finely chopped
    • 5large fresh thyme sprigs
    • 1large fresh rosemary sprig
    • 1bay leaf
    • 1 3/4cups chicken stock or one
    • 14 1/2-ounce can low-salt chicken broth

    DIRECTIONS Preheat oven to 350°F. Place all purpose flour in shallow bowl. Sprinkle both sides of veal shank pieces with salt and pepper. Dredge each veal piece in flour, shaking off excess. Heat 1/4 cup olive oil in heavy large ovenproof pot over medium-high heat. Add veal pieces to pot, arranging in single layer, and sautéuntil brown, about 6 minutes per side. Using tongs, transfer veal pieces to plate.

    Add remaining 2 tablespoons olive oil to pot. Add onion, carrot, celery, thyme sprigs, rosemary sprig and bay leaf and sautéuntil vegetables brown, about 12 minutes. Season vegetables to taste with salt and pepper. Place veal atop cooked vegetables in pot and pour chicken stock over. Bring to simmer; cover and place in oven. Cook until veal is very tender, about 1 hour 10 minutes. Discard bay leaf. Transfer 1 veal piece to each of 6 plates. Spoon excess fat off sauce, if desired. Spoon sauce and vegetables over veal and serve immediately.

    • Share/Bookmark

    Chinese Celery Strips Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 1:33 am

    Makes 4 to 6 side-dish servings.

    INGREDIENTS

    • 1bunch celery (2 1/4 lb)
    • 1scallion, minced
    • 1tablespoon oyster sauce
    • 2teaspoons soy sauce
    • 1/8teaspoon asian sesame oil

    DIRECTIONS Trim celery, reserving leaves. Cut ribs crosswise into 2-inch pieces, then cut each piece lengthwise into 1/8-inch-thick strips. Toss with celery leaves and remaining ingredients until combined well. Serve chilled or at room temperature.

    • Share/Bookmark
    Older Posts »

    Powered by WordPress