Many of us cook foods on a seasonal rotation. I know I do. There are times when it’s healthy to get outside the box, and try something new. Ever since I started using Napa cabbage, I started digging a little deeper into Asian cooking, beyond stir-frys. We eat lot of soups during the winter, so when the temperature nosedived back into the 30’s the other day I decided to try my hand at a Chinese classic, Hot and Sour Soup. I’ve had it many times in restaurants, but have never tried to make it at home. Had I known how incredibly easy it is to make, I would have tried it sooner. You can keep it vegetarian using firm tofu, or you can make it with a 1/2 pound of cooked ground pork, or thinly sliced pork chops or pork loin. Either way, you will find it delicious!
HOT & SOUR SOUP
INGREDIENTS:
8 cups chicken or vegetable stock (using homemade stock will definitely give you a MUCH better result)
8 ounces shiitake or baby bella mushrooms, (I used bella’s), thinly sliced, stems discarded
1 (8 – ounce can) bamboo shoots, drained and julienned
1/3 cup rice vinegar, or more to taste
1/4 cup soy sauce (I use Bragg’s Liquid Aminos)
2 teaspoons ground ginger
2 generous teaspoons chili-garlic sauce
1/4 cup cornstarch
2 large farm-fresh eggs, whisked
8 ounces firm tofu*, compressed dry with paper towels, then sliced and cut into 1/4 inch cubes
4 green onions, thinly sliced
2 teaspoons toasted sesame oil
Kosher salt and white pepper
INSTRUCTIONS:
Set aside 1/4 cup or your chicken or vegetable stock to make a slurry for the soup.
Add remaining 7 3/4 cups of stock, mushrooms, bamboo shoots, rice vinegar, soy sauce, ginger, and chili-garlic sauce to a large stock pot, and stir to combine. Heat over medium heat until the soup reaches a simmer.
While the soup is heating, whisk together the 1/4 stock that was set aside with the cornstarch in a small bowl until completely smooth. Once the soup has reached a simmer, swirl in the cornstarch mixture pouring it in slowly. Continue to stir until soup has thickened, about 1-2 minutes.
Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream as you stir the soup to create egg ribbons. Stir in the tofu, half of the green onions, and sesame oil. Season with salt and white pepper to taste.
Serve immediately, garnished with extra green onions.
Serves: 6-8
*NOTE: Consider freezing your tofu before using. This step will help release additional moisture from the tofu, making it firmer.
“Real soup is to the body what peace is to the soul.” ~ Isabel Allende
I’m one of those people where the texture of food is very important. Just like having a combination of savory to sweet and acid to fat, the texture of a dish adds to its interest. I find this to be particularly true when it comes to salads. For me, every salad has to have an element of crunch! Salads do not have to be constructed with the honeymoon approach (lettuce alone). I want a salad that is seasonal, colorful, crunchy and delicious.
Recently, I was totally gobsmacked when I realized I have never used Napa or Chinese cabbage at home. How can this be? I love cabbage! So when a recipe for an Asian salad popped up on my internet feed, I took a look. Because I’m slightly anal about this, I changed some things, and made a completely different dressing than the one suggested. The Miso-Sesame Vinaigrette worked beautifully. This salad is now my new obsession! It’s also perfect for those of us that eat a fair amount of chicken. I roast a whole chicken about every other week, so the leftovers are perfect for this salad. No leftovers? Grab a store-bought rotisserie chicken and you’re have way done! I even ordered three Napa seed varieties for our farm. I know I will be experimenting with this delicious, crunchy ingredient in the next few months.
ASIAN SHREDDED CHICKEN SALAD
INGREDIENTS:
FOR THE SALAD:
2 heaping cups of cooked and shredded leftover, or store-bought rotisserie chicken
4 heaping cups thinly sliced napa cabbage
4 scallion, thinly sliced
1 cup shredded carrots
1 cup English or Persian cucumber, diced
1 red bell pepper, seeded and chopped
1/2 cup fresh mint, roughly chopped
1/2 cup fresh cilantro, roughly chopped
1/2 cup toasted almonds
FOR THE MISO-SESAME VINAIGRETTE:
2 medium garlic cloves, smashed
1 small shallot, roughly chopped
2 tablespoons tamari or Braggs liquid aminos
2 tablespoons balsamic vinegar (white or reg)
2 tablespoons red or white wine vinegar
1 tablespoon miso paste of your choice (white or red)
1 tablespoon dark brown sugar
1/2 cup sunflower, avocado or vegetable oil
2 tablespoons toasted sesame oil
2 tablespoons black sesame seeds
INSTRUCTIONS:
In a large bowl, combine all the salad ingredients except for the nuts. In a small food processor or quart jar, using a stick blender, combine all the ingredients for the dressing, except the oil and sesame seeds. Blend dressing ingredients until smooth. Slowly add the oil, blending until emulsified. Stir in sesame seeds.
Right before serving, toss the salad with the 1/4-1/2 cup of the dressing. Garnish with nuts and more sliced green onions. Serve cold.
“Pray for miracles, but plant cabbages.” ― Ken Follett
Comfort seems to be short supply these days. Climate change, avian flu, war, nasty politics, and the greyness of winter press in on us from all sides. I know when I’m tired of listening to all the noise, I head to my kitchen to fill it with the soothing scent of comfort food. Although Val and I have different opinions on what that looks like, we do agree that my Chicken Pot Pie is one of the top three. Featuring an easy homemade crust, basic ingredients, and leftover rotisserie or roasted chicken. Each ingredient adds to the savoriness of this warming and delicious pie. It may be cold outside, but you’ll be warm within.
BRICKYARD FARMS CHICKEN POT PIE
FOR THE PIE CRUST:
3 cups flour (I use Bob’s Red MIll Fine Pastry Flour)
1 tablespoon sugar
1 teaspoon salt
3/4 cups cold butter, cut in pieces
1/3 cup shortening, cut in pieces
1/2 cup ice water
INSTRUCTIONS:
Pulse the flour, sugar and salt in a food processor to combine. Add butter and shortening; pulse until crumbly. Slowly add ice water through feed tube and pulse until it forms a ball. Dust silicone baking mat with flour; place ball on mat and cut in half. Wrap one half in plastic wrap, then place in freezer for future use. Wrap remaining one and place in the refrigerator until ready for use.
FOR FILLING:
4 cups shredded rotisserie or roasted chicken
5 tablespoons unsalted butter
2 cups red-skinned potatoes, cut in 1/2 inch chunks
4 carrots, peeled and cut into 1/2 inch pieces on the diagonal
1 large leek, white and pale green parts only. sliced thin and washed
6 ounces cremini mushrooms, cut in 1/4 inch slices
Zest of 1 lemon
1 tablespoon fresh thyme leaves
5 tablespoons flour
1 cup whole milk or half and half
2 cups chicken stock, homemade if possible
1/4 cup flat leaf parsley, chopped
Kosher salt and freshly ground black pepper to taste
1 egg yolk
1 tablespoon heavy cream
INSTRUCTIONS:
Pre-heat oven to 375 degrees F. In large, high-sided skillet, melt butter over medium-high heat. Add potatoes and cook, stirring occasionally for 4-5 minutes, or until the potatoes start to turn golden.
Add leeks, carrots and mushrooms, and cook for an additional 4-5 minutes more.
Add your flour and cook, stirring constantly for 1 minute. Add milk and chicken stock, then bring to a simmer. Cook until thick and bubbly, stirring constantly, about 3-4 minutes.
Add reserved chicken pieces, parsley, thyme leaves, lemon zest, kosher salt and freshly ground black pepper. Mix thoroughly.
Fill your souffle or ceramic dish with filling.
Roll out in a circle on silicone mat a little larger than the dish you are using for your pot pie. Cut a small opening with a sharp knife to let steam out. Roll loosely around your rolling pin and place on top of your pot pie.
Make an egg wash of 1 egg yolk and 1 tablespoon heavy cream. Brush crust with egg wash. Place pie on baking sheet and bake for 35-40 minutes, until crush is golden. Remove from oven and let rest for 10 minutes. Serve hot.
I love comfort food – it’s the basis of everything.–Katie Lee
When I think of the Mediterranean, I think vibrant colors, earthy flavors, and of course feta. This sheet pan dinner has all the elements of color, flavor, and savoriness combined into a crowd pleasing and easy dinner. Although designed to feed about 4 people, it’s easy to double (who wouldn’t want leftovers?). Simple can indeed be delicious. A uncomplicated side salad with a Dijon vinaigrette, and a chilled glass of white wine and you’re in business. The only thing missing is a view of the sea.
GREEK SHEET PAN DINNER
INGREDIENTS:
1/2 cup olive oil
Juice of 1 lemon
4 garlic cloves, grated
2 teaspoons dried oregano
1 teaspoon dried thyme
2 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
4 bone-in, skin on chicken thighs
1 medium zucchini, halved lengthwise and cut into 1/4 inch half moons
1 yellow or orange bell pepper, seeded and cut into 1-inch pieces
1 medium red onion, sliced into wedges
1 pint grape or cherry tomatoes
1/2 cup kalamata olives
1/2 cup feta, crumbled
1/4 cup fresh flat-leaf parsley, chopped
INSTRUCTIONS:
Preheat the oven to 425 degrees F. Move oven rack to upper third of oven. In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt and pepper.
Place the chicken thighs in a bowl or zip lock bag, and pour 2/3 of the marinade over chicken. Rub marinade into chicken with your hands making sure it is well coated. Marinate chicken 15 to 20 minutes.
In a large bowl, add the zucchini, bell pepper, red onion, and tomatoes, then cover with remaining marinade. Toss together until they are completely coated. Place coated vegetables on sheet pan. Nestle chicken thighs in the middle of vegetables.
Bake for 30 minutes. Remove sheet pan from oven and add the olives and feta. Return sheet pan to oven and bake 15 minutes more, or until chicken registers 165 degrees. Remove from oven and let rest 5 minutes.
Sprinkle with parsley and serve.
Yields, 4-6 servings
“Greece is a good place for rebirths.” –Judith Martin
As we move closer to the presidential election, I find myself feeling overwhelmed by both the pandemic and our turbulent political discourse. I traverse between a feeling of calm to a nameless agitation that grabs me the moment I leave the safety of our home. It seems that the world is becoming more and more dangerous. My heart grieves for the victims of Covid, the poisoning of our planet for profit, the inequality and injustice displayed by people in power. Our problems seem overwhelming. I often wonder what impact one person could possibly have to change the tone of the conversation, much less the world? As an individual how do I live a life that nurture others, the planet and myself? How do I stay authentic to my beliefs in a world that wants to label me?
In the small microcosm of my life, I look for signs of hope. How have I made a difference? Since I moved to the country, my greatest teachers have been nature, the seasons, and the land. If we care for the land, the land offers up the food that both feeds us and provides our livelihood. That clean, wholesome food is taken to the farmers market and sold to people that care about what they feed themselves and their families. It’s a life that is simple, focused and real. We place a seed in the ground and have faith that it will grow. I believe that we often receive what we put into the world; a sort of what goes around, comes around. When I am kind to people, it follows that people are generally kind to me. But what happens when people are unkind, disrespectful, and angry? What happens when there is drought or deluge or crop failure? When a pandemic strikes or unemployment, or changes we didn’t expect or ask for? I believe this is when our faith is really tested, when our priorities and attitudes matter.
It seems to me that faith, the belief in things unseen, is about the things in life that cause us to question, to change, to grow. I don’t believe that the challenges in life are judgements, but opportunities to understand the world and ourselves more fully. How do we cultivate our better selves when we are up against our fears and the rapid pace of change? We are all flawed human beings; there are no saints among us. How do we nurture our inter-connectedness? How do we come to realize what happens to one of us, happens to us all? My greatest challenge is to keep my heart open, to feel pain when someone is hurting, to look at the glass as half full.
As the fall prepares us for winter, may we take the time to reflect and adopt a slower pace. The land rests, and in the same sense so do I. Dormancy is a gift. I can’t assimilate life without periods of quiet. There is time for long morning coffee and deep listening. Clocks tick, fires burn and hearts beat. It is a season where less is more. This resting period is a time to replenish both our physical and emotional beings. In this quiet stillness I hear a small voice say, “Your faith is measured by the wideness of your heart.” One of my favorite poets, Stanley Kunitz said it in a different way: “Live in the layers, not on the litter.” In these layers of life, the peace I sought is found.
Although food is my passion, there are days when I’m involved in other interests or projects. This is when the simplicity of a sheet pan dinner is exactly what I turn to for a meal that is virtually hands off, yet delicious. They are basically designed around a protein and a vegetable. This one uses everything that I have either in freezer or pantry. Although I have used pumpkin as the vegetable, you could just as easily use sweet potatoes or butternut squash. Don’t forget to save your pumpkin seeds to roast, for an added treat.
A delicious sugar pumpkin, loaded with seeds.Pumpkin wedges, ready to be tossed with olive oil and maple syrup.
DIJON-ROSEMARY CHICKEN THIGHS WITH MAPLE GLAZED PUMPKIN
INGREDIENTS:
3 tablespoons Dijon mustard
5 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
5 large garlic cloves, peeled and left whole
6 skin-on, bone-in chicken thighs
5 shallots, halved lengthwise
1 small sugar pie pumpkin (about 2 lbs.)
2 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper to taste
Ready for the ovenSeasoned perfectly
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Line a large sheet pan with aluminum foil.
In a large bowl, whisk together the mustard, 3 tablespoons of the oil, the vinegar, garlic, and rosemary. Add the chicken, garlic and shallots and toss to coat. Let stand at room temperature while you prepare the pumpkin.
Cut off the top and bottom of the pumpkin, then cut it in half lengthwise and remove the seeds. Cut each half into 1-inch wedges. In another large bowl, stir together the maple syrup and the remaining 2 tablespoons olive oil. Add the pumpkin and toss to combine. Place the pumpkin wedges in a single layer on one end of the prepared pan. Remove the chicken, garlic and shallots from the marinade and place on the other side of the pan. Season generously with salt and pepper.
Roast until the chicken is opaque (160 degrees F) throughout and the pumpkin is golden brown and soft, about 45-50 minutes. Serve right away. Sprinkle fresh rosemary leaves as a garnish.
Today I am grateful. Grateful for living in the country on our vegetable farm. It provides a much needed counterbalance to the daily stress and anxiety of watching our world unravel by the seams. So many things are out of our control; so I focus on the things I can do to live a meaningful life. These include keeping in touch with those I love, planning for an uncertain future, reading, playing games with Val, and above all cooking with as much creativity that I can muster.
If I am an obsessive cook, Val is an obsessive farmer. She loves growing vegetables that are unfamiliar to us. These include some vegetables that don’t necessarily excite me, like turnips. Turnips have never been on my radar. When there are so many vegetables that I love, why grow turnips? When I expressed this to Val she simply said, “Then learn to like them.” She was obviously not detoured. So grow them she did, while I did my part and explored recipes for ideas on how to use them.
I found myself gravitating to recipes that featured them roasted. I figured most vegetables that are roasted are usually sweeter. Really, I didn’t know what to expect, so I tried a simple side dish that roasted them, then tossed them with a vinaigrette while warm; I imagined similar to a French potato salad. It was certainly worth a try. I made a vinaigrette using scallions, tarragon vinegar, whole-grain mustard, extra-virgin olive oil and fresh parsley. I reasoned if I liked everything else in the recipe, I would have a good chance of enjoying them. I butterflied a whole chicken for the grill and we were in business.
I roasted and tossed the turnips with the vinaigrette and the sharpness of the mustard with the vinegar and olive oil smelled wonderful. I went out to finish up the chicken, when Val appeared shortly after with a piece of turnip between her fingers. “It’s time.” she said and popped it in my mouth. Frankly, I was stunned! This was a turnip? This was what I had been avoiding? It was absolutely delicious! Wow. Val stood there with a smirk on her face. “I assume we should grow these again?”
It’s safe to say, I am now a convert. I was so impressed with them I decided that I could use a similar strategy to roast them with chicken. This time I pan-seared chicken thighs, then pan-roasted turnips with fresh tarragon, course mustard, garlic, lemon zest, white wine and chicken stock. I then finished the whole thing covered in the oven for 25 minutes. I have found that turnips love roasting, tarragon and mustard for sure.
ROASTED TURNIPS IN MUSTARD-VINAIGRETTE
INGREDIENTS:
1 tablespoon tarragon or white wine vinegar
2 teaspoons whole-grain mustard
1 scallions, sliced thin
1/2 cup extra-virgin olive oil
2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper to taste
24 small or 10 larger turnips, cut in half or wedges depending on size
INSTRUCTIONS:
In a bowl, whisk the vinegar with the mustard, scallion, parsley and 1/4 cup of the olive oil. Season with salt and pepper.
Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil. Cut the turnips in half through the stems if small, quarter or cut in sixths if larger. In a large bowl toss the turnips with the remaining 1/4 cup olive oil and season with salt and pepper. Spread the turnips on the baking sheet and roast for about 18 minutes.
After 5 minutes or so, transfer to a decorative bowl and toss with vinaigrette. Serve.
Serves 4-6
ROASTED CHICKEN WITH TURNIPS, TARRAGON AND LEMON
INGREDIENTS:
3-4 pounds skin-on, bone-in chicken thighs
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
6 medium to large turnips
6-8 sprigs of fresh tarragon
1 tablespoon finely grated lemon zest
1 tablespoon whole-grain mustard
4 garlic cloves, thinly sliced
1 tablespoon tarragon or white wine vinegar
1/2 cup dry white wine
1/2 cup chicken stock
1/4 cup heavy cream
1/4 cup parsley, chopped
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Heat a heavy oven-proof Dutch oven on a stove top over high heat. Pat the chicken thighs with paper towels, then rub with the olive oil. Sprinkle generously with salt and pepper. Add to pot and sear 6-8 minutes per side, or until well browned. Remove from pot and set aside.
Turn heat down to medium. Pan roast the turnips, adding a bit more olive oil if needed, until lightly golden. Add the tarragon, mustard, garlic, vinegar, wine and stock. Bring to a simmer. Return chicken thighs to pot.
Transfer to oven and roast for 20-25 minutes or until the chicken is just cooked through. Remove from oven and take out chicken thighs; cover them with tented foil.
Place pot back on stove over medium-high heat. Reduce liquid by a little less than half. Stir in heavy cream. Cook an additional 5 minutes or until sauce starts to thicken.
With a slotted spoon, remove turnips and place on each plate. Top with a chicken thigh; then spoon sauce over both. Garnish with parsley and serve.
Serves 4
“This is about trying new things, and getting out of your rut.” — Teri Gault
As we enter week 9 of self-sheltering, it’s interesting to learn what ingredients in your pantry you find absolutely necessary. Of course we all need an assortment of canned and frozen vegetables when fresh are not available, along with flour, yeast, pasta, rice, beans and an assortment of dried herbs and spices. I can’t live without, garlic, onions, olive oil and olives; but the one thing that surprised me to be near the top of my list was ‘capers’. I use them in so many ways, from chicken salad, pasta dishes, pizza, potato salad, to top fish, deviled eggs, and fresh relishes.
I buy them in 32 ounce jars from our local Mediterranean grocery store. They simply pack a punch, adding texture and tanginess when added to a variety of recipes. Capers have long been a favorite in the Mediterranean region. They are well-known for being a star ingredient in Italian, French and Spanish recipes.
One of the easiest and tastiest dishes you can make with capers is Chicken Piccata. The sauce is a combination of creamy, tart and lemony and is wonderful served with rice or pasta and comes together quickly. The chicken breasts are lightly breaded and pan-fried which assures that you control the cooking time so they stay moist. Two halved and butterflied breasts will easily feed four.
SILKY CHICKEN PICCATA
INGREDIENTS:
12 ounces of linguine
2 large chicken breasts, butterflied and halved
1/3 cup all-purpose flour
Kosher salt and freshly ground black pepper to taste
3 tablespoons extra-virgin olive oil
1 tablespoon garlic (3-4 garlic cloves), grated on a micro planer
1 1/4 cups + 1 tablespoon chicken stock (homemade if you have it)
1 1/2 teaspoons cornstarch
2 tablespoons fresh lemon juice, plus 1 tablespoon zest
1 tablespoon butter
1/4 cup heavy cream
1/4 cup fresh parsley, chopped
3 tablespoons capers, rinsed
INSTRUCTIONS:
Boil salted water and cook 12 ounces of linguine according to package directions. Drain and lightly toss with a little olive oil.
After butterflying your chicken breasts, let them rest at room temperature for 10 minutes. Mix together flour, salt and pepper to taste in a zip lock bag. Add chicken breast pieces and shake to distribute flour.
Heat olive oil in a 12-inch non-stick skillet on medium high. Add chicken pieces to skillet. Sear chicken, undisturbed until brown on the bottom, about 4-5 minutes. Turn chicken over and cook opposite side until golden brown. You may need to adjust heat a little lower, for an additional 4-5 minutes (internal temperature should be 165 degrees). Remove from heat and tent with foil to keep warm.
Add garlic to pan (add a little olive oil if necessary). Saute until slightly golden. Add 1 1/4 cups chicken stock. Bring to a boil, while scraping the bottom of the pan to release any browned bits. Allow stock to simmer till reduced by half, about 5 minutes.
Whisk together remaining 1 tablespoon of stock with cornstarch, add to skillet along with lemon juice and zest. Allow to simmer until thickened slightly then remove from heat.
Stir in butter and cream. Season with salt and pepper. Add chicken pieces back into sauce to reheat for 3 minutes.
To serve, place a portion of pasta in a shallow bowl. Top with chicken, then sauce. Sprinkle capers and parsley on top.
Serves 4
“We can do no great things…only small things with great love.” —Mother Teresa
I recently posted a recipe for a fool-proof pie crust. I’m sure all of you put that extra crust in the freezer for another use right? Well, here you are; a cap for a delicious, rich chicken pot pie. If not, the recipe is added here. Remember to freeze half of it for your next adventure. I remember the pot pies my mother used to buy on sale at the grocery store in their individual tins. The crust was as dry as dust, and the contents inside made you want to skip it altogether. This one will not only turn your head, but will end up on a regular rotation in your kitchen. It’s so good you can even feel confident serving it to guests. The really good news is that you save yourself extra time by picking up a rotisserie chicken on the way home, and your half way there!
BRICKYARD FARMS CHICKEN POT PIE
INGREDIENTS FOR MAMA JAN’S PERFECT PIE CRUST:
3 cups flour (I use Bob’s Red Mill Fine Pastry Flour)
1 tablespoon sugar
1 teaspoon salt
3 tablespoons fresh thyme leaves, divided
¾ cup butter. cut in pieces
1/3 cup shortening, cut in pieces
½ cup ice water
INSTRUCTIONS:
Pulse flour, 2 tablespoons thyme leaves, sugar and salt in a processor. Add butter and shortening; pulse until crumbly. Add ice water and pulse until it forms a ball. Dust silicone baking mat with flour; place ball on mat and cut in half. Wrap one half in plastic wrap. If using for this pot pie, you may roll it out immediately; place other half in freezer for future use.
Roll out in a circle a little larger than the dish you are using for your pot pie. A large souffle dish works well. Cut a small opening to let steam out (I use a small cookie cutter) Refrigerate rolled out crust for 15 minutes. Roll loosely around your rolling pin and place on top of your pot pie when you are ready to use it.
INGREDIENTS FOR FILLING:
4 cups shredded rotisserie chicken
5 tablespoons unsalted butter
2 cups red-skinned potatoes, cut in 1/2 inch chunks
4 carrots, peeled and cut into 1/2 inch pieces on the diagonal
1 large leek, white and pale green parts only, sliced thin & washed
6 ounces cremini mushrooms, sliced 1/4 inch
Zest from 1 lemon
1 tablespoon thyme leaves
5 tablespoons flour
1 cup whole milk
2 cups chicken stock
1/4 cup flat leaf parsley, chopped
1 egg yolk
1 tablespoon heavy cream
INSTRUCTIONS:
Pre-heat oven to 375 degrees F. In large, high-sided skillet, melt butter over medium-high heat. Add potatoes and cook, stirring occasionally for 4-5 minutes, or until the potatoes start to turn golden.
Add leeks, carrots and mushrooms, and cook for an additional 4-5 minutes more.
Add your flour and cook, stirring constantly for 1 minute. Add your milk and chicken stock and bring to a simmer. Cook until thick and bubbly, stirring constantly, about 3-4 minutes.
Add reserved chicken pieces, parsley, remaining 1 tablespoon thyme leaves, lemon zest, kosher salt and freshly ground black pepper to taste. Mix thoroughly.
Fill you souffle dish, or ceramic dish with pot pie filling.
Make your egg wash of 1 egg yolk and 1 tablespoon heavy cream.
Roll your crust around a rolling pin and drape over pie. I then use my rolling pin to trim off extra crust. You may fold extra crust underneath the border, if you prefer that type of look. If you have used your cookie cutter, place removed piece next to opening.
Brush crust with egg wash. Place dish on cookie sheet and bake for 35-40, until crust is golden. Serve hot.
Serves 6
“Sometimes a little comfort food can go a long way.”
I’m always looking for inspiration in the kitchen. When it comes to regional cuisine, a classic dish can often inspire me to bend the rules. For example, I love Italian Chicken Cacciatore, with its tomatoes, garlic, onions and capers. The challenge for me was, its traditional breading always sat a little heavy. Why not lighten it up, leave the breading off, use Moroccan spices, chickpeas and feta? The result? Something similar, yet completely different in tone. Vegetarian? Leave out the chicken completely and replace it with roasted butternut squash or zucchini. The real focus is what the regional seasoning does in relation to everything else. The Moroccan or North African seasoning called Ras El Hanout (which means: “top of the shop”) can contain anywhere from 10-100 different spices. I’ve included my version of this savory spice combination. I highly recommend making it yourself, as you can easily control the heat. I’m hooked on it and keep finding different ways to use it. You can also find it manufactured by several companies like McCormick or the Teeny Tiny Spice Company. Served over rice, couscous or quinoa, with a simple side salad of mixed greens tossed with vinaigrette and you have a dinner that’s comes together quickly and is sure to please.
Moroccan Chicken Thighs:
6 bone-in, skinless chicken thighs
1 Tablespoon olive oil
1 Tablespoon butter
1 medium onion, sliced vertically into thin strips
4 garlic cloves, minced
1 Tablespoon Ras El Hanout*
1 28 oz. can Muir Glen Organic Crushed Tomatoes
1 cup organic chickpeas, rinsed and drained
1/4 cup (2 oz.) crumbled feta
1/4 cup fresh parsley, minced
2 cups of cooked rice, couscous or quinoa
*Kim’s Ras El Hanout:
2 teaspoons ground nutmeg
2 teaspoons ground coriander
3 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons turmeric
2 teaspoons Kosher salt
2 teaspoons cinnamon
1 1/2 teaspoons cane sugar
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons sweet paprika
1 teaspoon cayenne pepper (add a bit more if you want more heat)
1 teaspoon cardamom powder
1 teaspoon ground allspice
1/2 teaspoon ground cloves
Mix all the spices together and store in airtight container.
Preheat oven to 375 F. Melt butter and olive oil in 12-inch skillet over medium heat. Saute garlic and onion until soft, about 4-5 minutes.
Add Ras El Hanout and simmer an additional 2 minutes.
Add crushed tomatoes and stir to combine. Take off heat. Spoon about a 1/2 cup of the sauce into a 8 x 8 casserole dish. Place chicken thighs on top of sauce.
Sprinkle chickpeas around chicken. Spoon the rest of the sauce over the chicken. Sprinkle feta over sauce.
Bake uncovered for 45-50 minutes, or until bubbly and chicken thighs are done.
Remove from oven and sprinkle with minced parsley.
Serve over rice, couscous or quinoa.
Serves: 3-4
“The forest not only hides your enemies, but its full of your medicine, healing power and food.” —African Proverb
Yesterday was hot and humid at market; today our windows are closed after 2.5 inches of rain, with a high of 58 degrees. Welcome to Michigan! We have been very busy this week on the farm with planting lettuce, spinach, squash and potatoes. Today is indeed a day of rest. I think I have been overdosing on asparagus, so when planning dinner I decided on something fairly easy, yet piquant. The result: Chicken Piccata.
Because cutlets are lean and cook in just a few minutes, they produce very little drippings to use in a sauce. A light coating of flour will act as an emulsifier and thickener, while a simple addition of fresh lemon slices, dry vermouth and capers create the classic piccata flavors. Because I am gluten-free, I used a 1 to 1 All-Purpose flour from Bob’s Red Mill. Quick, easy, delicious. Add a simple salad with a homemade vinaigrette and you have a meal that’s healthy and flavorful.
Chicken Piccata:
2 boneless, skinless chicken breasts, cut in half and pounded into cutlets about 1/4 of an inch thick
Salt and freshly ground black pepper
1/2 cup all-purpose flour
2 Tbsp. olive oil
1/4 cup dry vermouth
3 garlic cloves, minced
2 Tbsp. fresh lemon juice
1 Tbsp. drained capers
2 Tbsp. unsalted butter
6 fresh lemon slices
3 Tbsp. fresh parsley, minced
Season both sides of cutlets with salt and pepper, then dredge in flour. Heat a skillet over medium-high, add olive oil until very warm. Saute cutlets until golden on one side, about 3-4 minutes. Turn over cutlets and saute the other side, covered for 1-2 minutes. Transfer to platter.
Deglaze pan with vermouth and add minced garlic. Cook until liquid is nearly evaporated, about 2 minutes.
Add broth, lemon juice and capers to pan. Return cutlets to pan and cook on each side for about 1 minute. Transfer cutlets to warm plates. Finish sauce with butter and lemon slices. Once butter melts, pour sauce over cutlets. Garnish with fresh parsley.
Melting butter with lemon slices
Bad to the Bone(less)!
“It’s funny that day by day nothing changes. Yet when you look back everything is different.”
Twisted Basics 