Rookie Cookery

The Egg Connection

The next best thing to raising chickens is to find a connection where one can buy locally raised, organic eggs.  My sister-in-law Sue hooked us up with her good friends Bob and Ted, who have raised quite a flock of various chickens, a couple of turkeys and lots of home grown produce. This summer when my husband Jim built some large work tables out of scrap lumber, we were able to barter one of them for ten dozen eggs from the gentlemen farmers, (not all at once, of course!) with the option to buy future dozens at a very reasonable cost. Fantastic!

Depending on the particular breed of the chicken, the eggs are soft, lovely colors of peach, greeny blue, bluish green, toasty brown, and white.  Their flavors are fresh and delicate, needing only the barest kiss of salt to elevate a dish of scrambled eggs to the epitome of eggy perfection.Have I mentioned that I adore eggs in any form, from raw to hard boiled? This is egg nirvana.

When it comes to sourcing food, finding a favorite food connection is well worth the time and the hunt.  Food writer Pim of Chez Pim food blog told the clandestine story about The Truffle Don in her quest to find a coveted truffle connection in Monaco. Although not nearly so romantic and exotic a locale as Monaco,  finding our own egg connection in a nearby rural area feels like taking my taste buds on a culinary pilgrimmage.  Not quite as convenient as buying organic from the local grocery, but one bite let's me know: It is SO worth it.

 

Turkey Pot Pie

First, the obvious problem. That's puff pastry on the top of that turkey pot pie, and frankly, it didn't puff.  Maybe the moist vegetables beneath it's crusty shell kept it from puffing. In any case, I am willing to post this turkey pot pie because it was an impromptu and resounding success at our post-Thanksgiving table.

I made two versions: Turkey (to use our leftovers) and Vegan (for my vegan son).
Here's what I did:

First, I cut up and steamed some carrots, green beans, and chunks of Hubbard squash. 

While the vegetables  par-cooked,  I made both a vegetable-broth roux (olive oil cooked with flour and vegie broth) and a chicken broth roux.  I added chopped onions and seasoning to the roux, and more broth, so as to make a gravy.  Then I added frozen peas and corn, mushrooms, and finally the par-cooked vegetables. I added chopped turkey meat to the turkey pot.

I ladeled the mixtures into oven-safe bowls for hearty individual servings.

Meanwhile I had puff pastry which had been thawing on the counter. Was it thawed enough? I don't know, but I was able to easily break it apart and cover most of the bowls.

Then I popped the bowls into the oven at 400 degrees for 20 minutes.

Big hit with the family, especially our vegan son. Sometimes impromptu dishes turn out the best.

Butterflied Chicken Salad recipe

Here's a way to prepare a hearty broiled chicken salad that requires minimal fuss and delivers a big wow at the table. This recipe is based upon one I found hidden in the section on broiling in Alton Brown's book I'm Just Here For The Food. It seems that Alton found himself at the home of a coworker and was called upon to improvise a meal. He searched through the pantry and fridge and came up with this winner (or something close to it.)

INGREDIENTS
one whole organic chicken (rinsed and organs removed)
a loaf of crusty French bread (note: This is a great way to use old bread!)
salad greens
a can of olives, your choice (I like kalamata)
a pint of cherry tomatoes
2 or 3 green onions
a little grated soft white cheese such as Fontina
salt and pepper
a little vinegar (optional)

Here's what you do:

Butterfly the chicken. Sounds hard, but it isn't: Grab a cleaver or sharp wide blade knife and simply slice through the back of the chicken on either side of the spine. Remove the spine (and save for stock if desired.) Flip over the chicken and press it flat, breast side up. Place the chicken on your broiler pan and coat lightly with olive oil.

A NOTE ABOUT COOKING WITH YOUR BROILER: You may not be familiar with your broiler pan. That's a shame, because it is enormously useful and essentially allows you to grill indoors, albeit upside down, because the source of heat is coming from above your food rather than below. DO broil in a clean oven, because it is a high heat method of cooking and could produce lots of smoke if there is food debris in the oven. Use your fan and open a window if you notice any smoke. I have been told that in order to keep the broiler element operating continually, (that is, not cycling off and on to maintain a certain temperature), you should broil with the oven door slightly ajar. This also allows you to keep a close eye on the food so that it does not burn.

You will want the chicken to be close, but not too close, to the broiler element. Let it broil for about 15 minutes, during which time the chicken will brown nicely.

While the chicken is broiling:

Cut or tear the bread into bite size pieces. (I like the rustic torn style). Set aside in a bowl.
Then slice the olives, green onions and tomatoes and set them aside in another bowl.
Shred the cheese and set aside.
Cut up the salad greens (lettuce) and set aside.

When the chicken is broiled on the breast side, use tongs and carefully flip the bird over. Broil the other side for another ten or fifteen minutes.

Remove chicken from oven and use a thermometer to verify the internal temperature of 170 degrees in the thickest part of the meat. Keeping the chicken on the grill pan, remove the grill from the drip pan and set aside over a cookie sheet or somewhere else to catch the drippings. Cover with foil and set aside to cool.

Now take the pan full of chicken drippings, and (using a wide spoon) remove and discard all but a few tablespoons of chicken fat. Then place the torn bread pieces into the pan and toss them to coat lightly with the fat. Spread them out and place under the broiler. Watch them like a hawk until they are nicely toasted. Remove from oven and dump them into a large wide serving bowl or platter.

Sprinkle the grated cheese on to the toasted bread so it melts a little with the residual heat.

Place the vegetables under the broiler (tomatoes, olives, onions), salt and pepper to taste, and allow them to broil until the tomatoes take on a little color.

While your vegetables broil, (but keeping one eye on the broiler!) cut the chicken into pieces for serving. When finished, remove the veggies from the broiler.

Now you are ready to assemble the final dish.

In the large serving bowl or platter, toss together the salad greens, broiled vegetables, and bread cubes. Lightly sprinkle with vinegar if desired. Correct the seasoning if needed.

Now take your chicken pieces and place them over the salad. Serve with a chilled white wine and enjoy.

I love this rustic style of cooking. Get to know your broiler. It is your friend.

Sausages and Peppers; An Off The Menu Recipe from the Movie "Dinner Rush"

It was while watching the movie Dinner Rush (starring the lovable Danny Aiello) when I heard the main character order "sausages and peppers" for dinner. The irony was, the restaraunt owner was in his own restaurant, and he had to order off the menu. It seems that his son, a talented chef, was running the kitchen-- and insisted on changing the menu to new and fancy cuisine instead of his father's old standby and classic Italian dishes.

The Dad got his order, of course, and I got a new idea for a quick and easy weeknight supper. Here's how it goes: Saute some onions, then add some peppers, then slices of your favorite sausage (chicken with garlic and artichokes is nice).... add a side of salad and a chunk of rustic bread and you've got yourself a soul soothing, savory meal.

As for the movie: "Dinner Rush" may not be the best movie I've ever seen, but I do recommend it. At times it borders on a parody of Italian cultural icons such as mobsters and family drama, but I'd watch it again just for the really wonderful images of the working restaurant kitchen. The drama centers around the issue of Who will control the fate of the restaurant, control of the kitchen, and the lives of the two very different sons of the dinner house. The suspense is paid off in a surprising way at the end, and the movie brims with larger than life characters. And food!

Watch for: a really fun cameo of Sandra Bernhard playing a food critic.

I have several favorite food related films to talk about in upcoming posts-- stay tuned!

Super Simple Chili Recipe

I don't know about you, but after the cook-a-thon of Thanksgiving, I'm ready to take a few shortcuts in the kitchen for a few days. This super simple chili recipe is my go-to dish when I don't want to do more than open a can. It is made with ground turkey, but make substitutions to suit your family's taste. It's warming and yummy too. Feeds four or five people.

CHILI

1 pound ground turkey (not too lean)
1 white onion
1 clove garlic
a few tablespoons olive oil
1 can red kidney beans, rinsed
1 can chopped or diced tomatoes (with Mexican peppers so much the better)
1 can tomatoe sauce
1 small can diced green chiles (or whole, which you dice yourself)
Optional: a half cup frozen corn kernals
2 tablespoons chili powder (or to taste)
a sprinkle of red pepper flakes (take care, they can be hot)
salt and pepper to taste
grated cheddar or Monterey jack with jalapeno cheese to garnish

Directions:

1. Chop and saute the onions in the oil
2. chop and add the garlic and saute briefly
3. add the turkey meat and brown thoroughly
4. add the canned items and mix thoroughly
5. add all the spices and seasonings

Serve in a bowl with grated cheese on the side for garnish. Also good with saltine crackers on the side.

Turkey Meatloaf Recipe

The temperatures are slipping and the menu is favoring warmer and heartier fare. This is our family's Turkey Meatloaf recipe, nothing fancy but always tasty. We use ground turkey meat to make it lower in fat and to suit our tastes.

Cooking Notes: When you chop the onion, make it a fairly fine dice, because if the pieces of onion are too big, your meatloaf will tend to break apart. (I owe that tip to Rachael Ray, and she's right!). Also, I find that it is preferable to use lean turkey meat (rather than the super-lean) for better taste and texture. To crush the saltine crackers, place them in a plastic pag and run a rolling pin, can of food or wine bottle over it. Or you can use a little mortar and pestle like I do!

Pre-heat oven to 350 degrees

Turkey Meatloaf

One pound ground turkey meat
One egg, beaten
One half white onion, finely chopped
Ten saltine crackers, crushed
One quarter cup ketcup (plus a few tablespoons to garnish)
salt and pepper to taste
Parsley to garnish (optional)

Mix all of the ingredients in a large mixing bowl thoroughly with a spoon, or your hands. Place the mixture on a baking sheet that has a good lip on it, or a metal baking pan. Shape the mixture into a loaf with your hands. (The finished size will be about five inches wide, ten inches long and two inches tall, but that is a rough guide.)

Garnish with a couple of tablespoons ketchup, spread evenly across the top of the loaf. For a decorative effect, press a few sprigs of fresh flat-leaf parsley into the surface. Place it in your pre-heated 350 degree oven for 45 minutes or so.

This will serve four hungry people, or if they aren't too hungry you will enjoy the leftovers in a cold sandwich the next day! Served with peas and mashed potatoes, it is a retro favorite every time.

Chicken Piccata Recipe

This delicious chicken piccata recipe continues the theme of cooking with lemons. The recipe comes from Giada De Laurentiis' Everyday Italian cookbook, and was a unanimous success at our dinner table.

To make this dish, dredge four chicken breasts in flour seasoned with salt and pepper, then saute it in olive oil and butter until golden brown. Remove the chicken to a plate while you make the bright tasting, piquant sauce: Add to the pan a half cup of chicken broth, one third cup of fresh lemon juce (about two lemons), and a fourth of a cup of capers which have been drained and rinsed. Cook and stir this in the pan, incorporating the bits of chicken juice into the sauce. Then return the chicken to the pan and let it cook in the sauce another five minutes or so until done.

To serve, transfer the chicken to a platter (tongs are your friend here), and finish the pan sauce with a knob of butter to make it smooth and velvety. Then pour the sauce over the chicken, garnish with parsley and bring it to the table. It smells heavenly and all it needs is a crisp salad, french bread and a glass of wine to call it dinner.