RECIPE: Pasta Primavera Asparagus, Carrot, Pea, Tomato, Cream

This is more of an un-recipe than a recipe because you can (and should) use whatever vegetables are fresh in your area.  You can also use whatever pasta you like best - I used Foxtail Millet shells, because they're best for blood sugar management, and they were delicious in this recipe.

The instructions appear to be long, but they were dead easy, and dinner was ready in 40 minutes because I could chop the next vegetable while the previous one was cooking.  Read through the instructions and you'll understand: each of the vegetables is cooked separately to perfection, then they're all combined with the pasta.  If you decide not to use the hot peppers, please use freshly ground black pepper.

In addition to the 4-quart pot you'll cook the vegetables in, you will need a large strainer or colander, a bowl the strainer/colander fits inside, and a mesh spider-skimmer.

One-Pot Pasta Primavera with Fresh Vegetables

Serves 4 

INGREDIENTS:

• 12 oz pasta, I used millet shells
• 2 pounds fresh asparagus
• 12 oz fresh sugar snap peas (or shelled peas)
  
• 3 small carrots, chopped into 1/4" cubes, about 1 cup's worth
• 1 small leek, sliced into very thin shreds
• 1/2 a medium onion chopped
• 2 T. ghee
• 2-3 garlic cloves, minced
• 2 large ripe tomatoes, peeled, cored and chopped
• 1/4 t. dried thyme 
• 1/4 t. cobanero chili pepper (or to taste)
• 1/4 t. espelette chili pepper (or to taste)
• 1 t. himalayan pink salt
  
• 1.5 cups heavy cream
• OPT: for serving, 3-4 scallion tops, sliced thinly
  

INSTRUCTIONS:

Remove the tough ends on the asparagus and chop the stalks into 3/4" pieces, reserving the tips separately.  Place the strainer/colander inside the bowl and position it next to the cooktop along with the spider skimmer.

Bring about 3 quarts of salted water to boil in a 4-quart saucepan.  Reduce the heat to medium-high,  add the carrots and cook until they're soft - mine took about 10 minutes because they're from last year.  Use the spider-skimmer to remove them to the colander.

Add the peas to the water and cook for 2-3 minutes until they're bright green.  Remove with the spider-skimmer.  If you use peas, add them to the colander with the carrots.  I used sugar snap peas so I reserved them for another use (I only cooked them to flavor the water).

Add the asparagus (except for the tips) to the water and cook for 2 minutes.  Add the asparagus tips and cook for another 5 minutes.  If your asparagus are thicker than mine you may need to cook them longer.  Use the spider-skimmer to remove the asparagus to the colander with the carrots.

If you're using any other vegetables cook them individually to perfect done-ness and add them to the colander with the carrots and asparagus.

Add the pasta to the water and cook it according to package directions. While the pasta is cooking, add the onions and leeks to the water and cook them along with the pasta.

When the pasta is done, pour the contents of the pot into the colander over the bowl.  This will reheat the carrots and asparagus and keep the pasta hot while you prepare the sauce.  If your colander/bowl combination isn't big enough to hold the contents of the pot, pour the cooked vegetables into the pot with the pasta, then pour the contents of the pot into the colander in the sink.  This will reheat the cooked vegetables and drain the hot water.

Return the pot to the heat, add the ghee and garlic.  When the garlic is sizzling add the tomatoes, stir for a minute, then add the cream, salt, peppers, and thyme.  Bring to a boil.

Lift the colander with the pasta and vegetables out of the bowl (or sink), drain out residual water, and add the pasta and vegetables back to the pot with the sauce.

Stir well, adjust seasoning, and serve.  Sprinkle with the sliced scallions if desired.

RECIPE: Nashville Hot Chicken Milanese

Sorry for yet another chicken recipe this month, but I just got the latest Food and Wine Yearly Cookbook and I couldn't resist this!  The recipe is on their website - it originally appeared in the March 2025 issue - but I made lots of changes to eliminate unhealthy ingredients and make serving easier.  At the bottom of this page is the photo from the book, which is what made me want to make it.  The chicken is breaded and fried, then bathed in a spicy cayenne, dill and garlic flavored oil!

Original recipe: Nashville Hot Chicken Milanese

Nashville Hot Chicken Milanese

Serves 4

INGREDIENTS:

Chicken:

• 2 chicken breast halves 
• 1 T salt, divided
• 1 t. black pepper, divided
• 2 large eggs or 4 egg whites
• 1/2 cup flour (I use either millet flour or oat flour)
• 1 1/2 cups millet flakes
• 2 ounces Parmesan cheese, grated (about 1/2 cup - I use pecorino)
• 1/2 cup lard or tallow

Spicy Oil:

• 1/2 cup avocado oil
• 1 T. light brown sugar
• 1 t. crushed red pepper (I use Cobanero)
• 1/2 t. dried dill
• 1/2 t. garlic powder
• 1-2 T cayenne pepper, divided (I use Arapaho, use the reddest one you have!)
  

For serving:

• Little Gem or butter lettuce with ranch dressing, 
• fresh dill, minced chives, black pepper, and thinly sliced red onion rings

INSTRUCTIONS:

If the chicken breasts are very thick, slice the thick portion in half horizontally.  Pound all pieces to 1/4" thickness.  If you're using pasture raised chicken, sprinkle both sides with salt and place them in a glass container.  Cover with water, swish to insure all pieces are immersed, and then let them soak in the brine for at least 1 hour.  Discard the water and pat the breasts dry with paper towels.

Preheat oven to 200F.  

Sprinkle the chicken with 1/2 t. black pepper.  Arrange 3 shallow bowls in a row. Put the flour in the first bowl.  Add the eggs to the second bowl and beat well.  Place the breadcrumbs, cheese, remaining 1 t. salt, and the remaining 1/2 t. pepper in the third. 

Dredge chicken in flour, then dip in beaten eggs letting excess drip off, then dredge in breadcrumb mixture, patting to ensure an even coating. Transfer chicken to a parchment paper lined baking sheet.

In a small 2-cup sauce pan, add brown sugar, salt, crushed red pepper, dill, garlic powder, and 1 T. cayenne to the 1/2 cup avocado oil and stir to combine.  Add up to 1 T. additional cayenne pepper to taste.  Heat on medium, stirring occasionally until oil is hot.  Reduce heat and keep warm while you fry the chicken.  

Place an oven safe wire rack inside a rimmed baking sheet and set aside.  Heat fat in a 10-inch saute pan or a 12" skillet over medium-high until shimmering.  Working in batches, cook chicken until golden brown and a meat thermometer inserted into center of chicken registers 165F, 2-3 minutes per side.  Transfer chicken to prepared baking sheet and keep warm in oven until all pieces are cooked.  

Plate the chicken and pour spicy oil over 1 side of each chicken piece.  Serve immediately with salad. 

Suggested wine pairing: NV Pascal Agrapart Terroirs Grand Cru Blanc de Blancs Extra Brut. 

Below is a photo of the chicken with all the spices in the oil.  It was too spicy-hot for me! I preferred it with just the oil, as it looks in the photo at the top of the page.

 

Food & Wine photo of Nashville Hot Chicken Milanese

 

RECIPE: White Fish with Caper & Blood Orange Sauce

This recipe was written for cod, but I inadvertently ordered sea bass, and it was delicious.  It was the easiest way I've ever found to cook fish fillets!  On medium heat the fish cooks slowly and the garlic gently browns.  I served it with red-pepper green beans, and black lentils.

Original recipe: Cod with Caper-Orange Sauce 

White Fish with Caper and Blood Orange Sauce

Serves 4

INGREDIENTS:

• 4 T olive oil
• 2 garlic cloves, thinly sliced
• 1 blood orange, zested and juiced (you should have 1/4 c. juice)
• 1.5 t. white wine vinegar
• 1 t. honey
• 1/4 t. ground turmeric
• Himalayan sea salt
• 2 T. capers, rinsed, chopped if they're large
• 1 T. butter
• 1 pound meaty white fish like cod or sea bass without skin or bones

INSTRUCTIONS:

Pat the fillets dry with paper towels and season LIGHTLY with salt on all sides.  

Make the caper-orange sauce:  Combine everything except the fish , the capers, and the butter in a medium saute pan and whisk to emulsify.  Turn heat to medium, add the capers, and bring to a simmer.  Add the butter and stir until melted.

Add the fish fillets and cook on one side for 2-4 minutes depending on thickness.  Use a spatula to gently flip the fillets and continue cooking for another 2-4 minutes until the fish is cooked through and flakes easily with a fork. 

Serve the fillets with the sauce spooned on top.

The recipe suggests serving this with spinach but I served it with red-pepper green beans and black lentils.

 

RECIPE: Foxtail Millet, Fennel and Macadamia Patties with Fennel Cream Sauce

This recipe grew out of the Millet and Leek Patties I found in Wendy Cook's book, Foodwise.  I'm looking for other seasoning options.  My husband enjoyed this version, even though he isn't a huge fennel fan.  When the fennel cream sauce was gone, he had the remaining patties with a veal-tomato-cream sauce I had made the previous week for pasta.

He wants me to make these patties with onions and cheesy-onion gravy, or peppers and goulash gravy, instead of fennel.  He also wants them with egg, bacon and sausage gravy.  In other words...they're flexible. 

Foxtail Millet, Fennel and Macadamia Patties with Tomato-Garlic-Fennel Cream Sauce

Makes 18 patties, Serves 6

INGREDIENTS:

• 1/2 cup ghee, divided
• 3/4 cup foxtail millet (or 1 cup regular millet)
• 2 - 2.5 cups vegetable stock, hot
• 1/4 cup macadamia nuts
• 2 T. foxtail millet flakes 
• 2 cups cleaned and finely sliced young fennel, including the core but not the fibrous outer leaves
• 2-4 T. quark or cream cheese
• 1 large egg, lightly beaten
  
• himalayan pink salt and freshly ground pepper 
• additional foxtail millet flakes to coat the patties, about 1 cup
  
• Tomato-Fennel Cream Sauce  (recipe below)
• OPT: pepper flakes (I used cobanero)
  

INSTRUCTIONS:

Wash and pick over the millet carefully.  I place it in a fine mesh strainer and run water over it, then place it in a bowl of water so I can swish it around with my hands and then easily remove it from the water.  Allow to dry.  (I leave it to dry in the strainer over a bowl and a muddy-colored liquid drains out - you do need to wash thoroughly and drain thoroughly!)

Melt 2 T ghee in a heavy bottom pot (the grain will double in size so choose an appropriate size pot) and saute the millet for 2-3 minutes until the grains are coated (this keeps them from clogging together too much).

Pour on the hot vegetable stock.  Allow to come to a boil, then turn down the heat to low.  Cover the pot and do not stir during cooking.  After 20 minutes the stock should be absorbed and the grains plump and fluffy.  Taste them.  If they are still crunchy, add a little hot water and steam another 10 minutes

Transfer to a large bowl, add raw millet flakes (for binding), and allow to rest until cool enough to handle.  

While the millet is cooking, lightly roast the nuts in a dry frying pan, then grind them in a food processor, but not too finely - leave some texture.  (I use a hand held rotary cheese grinder.)

Heat 2 T. ghee on medium heat in a medium saute pan, add the fennel and stir to combine.  Cut a parchment round the same size as the pan, and lay it on top of the fennel. Cook until softened and lightly browned.

Add the fennel, nuts, and egg to the millet.  Add the quark - adding 4T will make them fragile and hard to manage, but they will taste delicious!  Adding 2T quark will make them more manageable but a little drier.  

Taste and adjust seasoning - if there is no salt in your stock you will need to add 1-2 teaspoons.  The mixture now should be easy to form into firm 2.5-3" patties.  Make 18.  

Place some millet flakes on a salad plate and coat the patties with the flakes.  Let the patties rest 10 minutes on a rack.  They should be cold now.  (I didn't let them rest, I put them directly into the hot pan.)

Fry in the remaining ghee for approximately 3 minutes on each side until golden brown. In my 11" saute pan I was able to fry 8-9 patties at one time.  Wipe out the pan between batches so the flakes that fall off don't burn.   This double sided clamp spatula was invaluable to flip them since they are delicate and want to fall apart!

                                               Frying millet patties in my 11" saute pan
 

Roasted Tomato-Fennel Cream Sauce

INGREDIENTS:

• 2-4 T. EVOO
• 3 cloves garlic, thinly sliced
• 1/4 c. minced onion
• 2 t. tomato paste 
• 1/4 t. rosemary, crushed to powder
• 1/4 t. thyme, crushed to powder 
• 1/4 t. salt 
• 2 cups cleaned and finely sliced fennel
  
• 2 T. ghee
  
• 1 t. fennel seeds
• pinch wild fennel pollen
  
• 2 cups heavy cream
• 2 T. tomato paste
  
• 1 T. lemon juice
• salt and white pepper to taste
  

INSTRUCTIONS:

In a small dry saute pan, toast the fennel seeds until light brown.  Cool and grind (I use a mortar and pestle).

Add the EVOO to the pan and heat on low.  Add the garlic and cook very slowly until it's light brown.  Strain the oil into a small bowl and reserve the garlic.  Pour the garlic oil back into the pan and saute the onion, also on low until translucent.  Add the tomato paste, herbs and salt, and stir to combine.  Add the garlic, breaking it up slightly.  Turn off the heat and set it aside.

In a medium saute pan, heat the ghee on medium-high.  Add the fennel and saute until soft and medium brown.  Stir in the ground fennel seeds and the fennel pollen.  Stir in the tomato-onion-garlic mixture.  Add the cream and the lemon juice, adjust seasoning with salt and white pepper, and bring to a boil.  

We like this chunky, but you can use an immersion blender to create a smooth sauce if you prefer.

 

 

RECIPE: Split Pea and Ham Soup

My husband LOVES this soup!  Unfortunately, I've never liked ham, and this soup is loaded with it!  I should probably try making this with bacon...

The original recipe is from The Best Soups and Stews by America's Test Kitchen, page 164. It calls for a 2.5 pound half picnic ham with the bone.  I used a 1.5 pound roasted ham without a bone so I wrote this recipe for that ingredient.  I'll take a photo tomorrow.

Oh, haha!  When I saved the photo I just took (cold soup, before my husband reheated it) I realized that I already added the recipe to the blog - 4 years ago.  At that time I used a smoked ham hock.  This year I used boneless ham. If your ham has a bone, use the older recipe!

Split Pea and Ham Soup

Serves 6

INGREDIENTS:

• 1.5 - 2 pound piece of smoked ham
• 4 bay leaves
• 1 pound (2.5 cups) split peas (I use Payuse brand, glyphosate free)
  
• 1 t. dried thyme
• 4 T. EVOO or ghee, divided
  
• 2 medium onions, chopped medium (I used red onions)
  
• 2 medium carrots, chopped medium
• 2 medium stalk celerys, chopped medium
• 1 T. unsalted butter
• 2 medium garlic cloves, minced
• For serving:
• Ground black pepper
• Minced red onion for serving
• Balsamic vinegar for serving.

INSTRUCTIONS:

Rinse the split peas in 3-4 changes of water until the water runs clear.  Set them aside (I leave them in a strainer to drain).

Place the ham, bay leaves, and 2.5 quarts of water in a large stockpot or Dutch oven.  Cover and bring to a boil over medium-high heat.  Reduce the heat to low and simmer for 30 minutes.  Turn off the heat and remove the ham from the pot.  When the ham is cool enough to handle, shred the meat into bite sized pieces and set aside, discarding the rind and fat.

While the ham is simmering, heat 2 T. EVOO in a medium skillet over med-high heat until shimmering.  Add the onions and saute, stirring frequently, until most of the liquid evaporates and they begin to brown, 5-6 minutes.  Remove to a bowl and set aside.  Add the remaining 2 T. EVOO to the pan and add the carrots and celery.  Saute, stirring frequently, until they begin to brown. Reduce the heat to medium-low and add the butter and garlic.  Cook the vegetables, stirring frequently, until deeply browned, 5-10 minutes.  Add to the bowl with the onions.    

Add the split peas and the thyme to the ham stock.  Bring back to a boil, reduce the heat, and simmer uncovered until the peas are tender but not dissolved, about 45 minutes.

Add the sauteed vegetables and shredded ham to the pot with the split peas.  simmer until the peas dissolve and thicken the soup to the consistency of light cream, about 20 minutes.  

Season with ground black pepper to taste. 

Ladle the soup into bowls, sprinkle with red onion and serve, passing balsamic vinegar separately.  

 

RECIPE: Tamarind Chutney made with Tamarind Paste and Date Syrup

I am still looking for the tamarind chutney recipe I made all those years ago - I suspect it's the one in Yamuna Devi's, The Art of Indian Vegetarian Cooking which is made with raisins rather than dates.  I made it at a time when I had access to biodynamic raisins.  I WILL make that recipe again, but I needed something fast for an event this morning so I threw this together and it's an acceptable alternative, although it is not as sweet.  I combined two recipes and then doubled the amounts of the spices so there is no original to share with you.  This is a highly seasoned chutney!

The photo below was taken before the jaggery dissolved so it looks a bit grainy.  I'll take another photo tomorrow morning.

Tamarind Chutney

Makes about 1 cup

INGREDIENTS:

• 1 t. cumin seeds
• 1 t. fennel seeds
• 1 t. coriander seeds
• 1 t. ginger root powder
• 1/4 t. black salt or Himalayan pink salt
• 1/3 c. tamarind paste
• 1/4 c. date syrup
• 1/2 c. jaggery
• OPTIONAL: 1/4 - 1/2 t. kashmiri chili powder*
  

INSTRUCTIONS:

In a small pan on medium heat toast the cumin, fennel and coriander until fragrant.  Cool.  In a spice grinder or mortar and pestle grind them finely.

In a small bowl, mix together the tamarind paste, date syrup and jaggery.  Stir vigorously and press against the sides of the bowl to break up the jaggery.

Add the ground spices, ginger and salt and stir to combine.

I now use this to make Tamarind Chutney and Quark Dip.

*There are two varieties of kashmiri chili,.  The mild one is linked above.  The HOT one is available through Burlap and Barrel.  If you tolerate heat, use the hot one in this recipe!

RECIPE: RECIPE: Peruvian Chicken Soup with Rice, Quinoa, or Millet

I don't remember who recommended this recipe, REDDIT perhaps, but it sounded so good I couldn't wait to make it.  I bought the Aji Amarillo paste from Market Hall Foods but it's also available on Amazon.  

The original recipe was written for rice, but quinoa is more blood-sugar-friendly.  I though quinoa would be an OK substitution given that quinoa is indigenous to South America.  My husband described the soup as a hearty winter soup...probably because the quinoa made it quite thick, even more so when reheated.  I'm sure millet would also work, but I haven't tested that.

The original recipe also called for potatoes, which I don't eat, so I increased the chicken, peas, and quinoa amounts. I don't buy rotisserie chicken so I brined and sauteed some chicken breasts for this, and then sliced them thinly.

Original recipe: Aguadito De Pollo

Peruvian Chicken Soup with Rice or Quinoa

Serves 6

INGREDIENTS:

• 1 T. avocado  oil
• 1 large poblano pepper, cored and diced (I didn't have a fresh one so I used 1 T. powder)
  
• 1 white onion, peeled and diced, about 1 cup
  
• 1 T. aji amarillo pepper paste
• 5 cloves garlic, peeled and minced
• 6 cups chicken stock, divided
• 2 large carrots peeled and diced (about 2 cups diced)
  
• 1.5 cups sprouted quinoa, OR 1 cup foxtail millet, washed, OR 3/4 cup white rice
• 3 cups shredded chicken
• 2 t. ground cumin
  
• 1 cup peas (I use frozen baby peas, defrosted)
• 1 bunch fresh cilantro leaves and small stems
• juice of one small lime
• optional garnishes: cilantro leaves, sliced green onions, sour cream*
  

INSTRUCTIONS:

In a large stock pot or saute pan, heat the oil over medium-high.  Add the diced pepper and white onion and saute for 5 minutes, stirring occasionally until onion is translucent.  Add the aji amarillo paste and the garlic.  Saute for 2 more minutes until garlic is fragrant.  Transfer to a blender jar and allow to cool.

Return the pan to the heat. Add  5 cups of broth, the carrots, and the cumin.  If you're using rice or millet, add it now.  Stir to combine, bring the broth to a simmer, reduce the heat and cook partially covered until the carrots are tender, 20-30 minutes.  

If you're using quinoa, add it when the carrots are half cooked as it only cooks for 15 minutes.  If you're using fresh peas, add them with the quinoa as they also only need 15 minutes.

When the carrots are cooked, add the chicken.  If you're using defrosted peas add them now.

Add the cilantro leaves and the remaining 1 cup broth to the blender.  Puree until completely smooth.

Stir the cilantro mixture into the soup.  Taste and adjust salt and pepper.  This soup is not very hot/spicy.  If you like more heat, add some additional aji amarillo paste.

Serve immediately topped with your desired garnishes.  *My husband likes sour cream, although it's not a traditional Peruvian ingredient.

Reheated (thick!) Peruvian chicken quinoa soup w sour cream and scallions

Fresh vegetables used in Peruvian chicken quinoa soup

RECIPE: Dishoom's House Black Daal, US Customary Measurements

This recipe takes SEVEN HOURS to cook, after an overnight soak!  Is it worth it?

There is a thread on REDDIT where people are rhapsodizing over Dishoom's - a restaurant in London - House Black Daal, so much so that I almost bought their cookbook.  But, the cookbook is expensive, so I decided to test this recipe first.  I tracked down an online recipe and converted the measurements to US Customary, no mean feat! 

My husband LOVED this daal with rice - it reminded him of red beans and rice!  I wasn't thrilled with it - there was too much tomato/acid for my taste - so I did not buy the cookbook, yet.  I need another data point.  I did not make Dishoom garam masala...perhaps that will be my next data point...

I will be making this recipe again, for my husband, so I am adding it to the blog.  If you make it, please LMK if  you think it's worth the 7-hour process.

Dishoom's House Black Daal

Serves 8

INGREDIENTS:

• 3 cups whole black urad daal
• 8 cloves of garlic, mashed into a paste
  
• 3 T. minced ginger, mashed into a paste
• 6 oz tomato paste (I inadvertently used 7 oz)
  
• 3 t. salt
• 1.5 t. deggi mirch chili powder (this is a blend 1/2 kashmiri and 1/2 red bell pepper used for COLOR, not for heat)
• 1/3 t. Dishoom garam masala (I used Pure Indian Foods, which is the closest I could find) 
• 12 T (3/4 cup) unsalted butter
• 1 c. heavy cream

INSTRUCTIONS:

If possible, soak the daal in cold salted water overnight.  The soaking water will be brown.  If you don't have time to soak, pour the dal into a large bowl, cover with water and whisk for 10 seconds.  Let the dal settle then pour out the water.  Repeat 3-4 times until the water runs clear.

Drain the dal and tip it into a large saucepan (I used a 6-quart pan), and pour in at least 4 quarts of water.  Bring it to a boil and cook for 2-3 hours, skimming any scum that forms on the surface of the water.  Keep the grains well covered, adding more boiling water as needed.  

Once the dal grains are soft, with the skins falling off and the white insides feeling creamy, not crumbly when you pinch a grain between your fingers, turn off the heat and let the pan set for 15 minutes.

In a small bowl, mix the garlic paste, ginger paste, tomato paste, salt, chili powder, and garam masala into a paste.

Pour away the cooking water from the dal and cover with enough freshly boiled water to cover by 1.5 inches.  Bring to a boil, then add the paste from the small bowl along with the butter.

Cook on medium to medium-high for 30 minutes, stirring constantly to insure it doesn't stick to the bottom.

Turn the heat down to low and simmer for 1-1.5 hours, stirring as much as you can and adding more boiling water if the water level starts to reach the grains.  The dal will eventually thicken and the original recipe advises that: "creaminess must come from the grains disintegrating into the liquid and enriching it, not from the water being allowed to evaporate and leaving only the grains behind."

When the dal is thick and creamy, add the cream and cook for another 15 minutes before transferring to bowls.  Serve with naan or chapatis.  (I served it with rice and coriander chutney)

Dishoom Garam Masala (oven method)

• 1 black cardamom pod
• 4 cloves
• 5g. black peppercorns
• 2 large cinnamon sticks
• 10g. coriander seeds
• 5g. cumin seeds
• 4g. fennel seeds
• 2g. star anise
• 1 bay leaf
• 2g. mace blades
• 10g. poppy seeds
• 2g. dried rose petals
• large pinch saffron
• grated nutmeg (optional)

Heat over to 50C or as low as it will go.  Line a baking tray with parchment-lined foil

Spread the first 10 ingredients on the lined tray and place in the oven for 2.5 hours.

Add the remaining 4 ingredients, put the tray back in the oven and turn the oven off.  Set a timer for 30 minutes.

After 30 minutes, transfer the cooled spice mixture to a spice grinder and grind to a fine powder.  Store in an airtight glass container. 

RECIPE: Chicken Piccata

Although I already have a recipe for Chicken Meuniere on the blog, when I made this Chicken Piccata I felt it deserved a place on the blog as well. 

Original recipe: Chicken Piccata

Chicken Piccata

Serves 2

  INGREDIENTS:

• 4 boneless, skinless chicken breasts (about 1 pound)
  
• Himalayan pink salt and black pepper
• Oat flour for dredging
• 6 T. unsalted butter
• 3 T. extra virgin olive oil, plus more as needed
  
• 1 shallot, peeled and sliced lengthwise
• 1 lemon, halved, one half seeded and thinly sliced, one half juiced
• 3/4 c. chicken stock
• 4 t. drained capers
• coarsely chopped fresh parsley, for garnish
  

INSTRUCTIONS:

The chicken breasts I was using were ENORMOUS, so I only used two, and I sliced them in half horizontally.  I then cut each half into smaller pieces.  If your chicken breasts are thick at one end, slice that end in half horizontally so that they are all the same thickness.  You can pound them slightly if they're stringy.

Season both sides of the chicken with salt and pepper, dredge the chicken in flour and shake off any excess.

In a large skillet, heat 3 T. butter with the olive oil until the butter is melted.  Working in batches to avoid overcrowding the pan, add the chicken and saute until golden brown and cooked through, about 3 minutes per side.

Remove the chicken to a plate, and repeat with remaining pieces adding more olive oil as needed.

Once the chicken is cooked, add the shallot and lemon slices to the pan and saute, stirring occasionally, until lightly caramelized and fragrant, 2-3 minutes.  Add the stock and simmer until reduced by  half, about 3 minutes.

Reduce the heat to low, then stir in the remaining 3 T. butter, capers, and the lemon juice.  Season to taste with salt and pepper.  Add the chicken back to the pan to reheat, and serve with the sauce on top and garnished with parsley.

Two HUGE chicken breasts, halved horizontally, then cut into smaller pieces

If you're interested in the differences between meunière and piccata, here's what AI says:

• Sauce base
• ·    Meunière: Built on browned butter (beurre noisette) with lemon and parsley; capers are optional and not always present.
• ·  Piccata: Built on white wine and/or chicken stock plus lemon, with butter whisked in at the end so it stays pale, not browned.
• Flavor profile
• ·    Meunière: Nutty, rich, buttery, with bright lemon; more about the brown butter flavor and simplicity.
• ·  Piccata: Sharper and more acidic from wine/stock and lots of capers; the tangy, briny caper-lemon combo is the defining note.
  

RECIPE: Cauliflower Shawarma with Green Tahini and Red Cabbage Salad

This is the first Ottolenghi recipe I've made that wasn't delicious right off the bat, but that was partially my fault.  I used 2.5# of frozen cauliflower and doubled the spice mixture, which wouldn't have been a problem if I didn't object so strongly to the allspice and cloves - flavors that aren't typical in shawarma seasoning, so I left them out in my recipe below.  

In addition to that, rather than making the green tahini as written - with parsley, which I didn't have - I used the coriander chutney that I did have.  The tahini sauce had some bitterness so I added more garlic and lemon and it was better.  

I do think it's a good recipe, except for the fact that, like all Ottolenghi recipes, it's labor intensive.  Make double - it's the same amount of work and you'll have days of leftovers!   The cabbage salad is delicious!

Original recipe: Ottolenghi Test Kitchen Extra Good Things page 97

Cauliflower Shawarma with Green Tahini and Red Cabbage Salad

Serves 4

INGREDIENTS:

• For the Cauliflower:
• 4 T olive oil
• 3/4 t. sweet smoked paprika
• 1/3 t. ground turmeric
• 1 t. cumin
• 1 t. ground coriander
• 1/2 t. ground cardamom
  
• 1/ 8 t. ground cinnamon
  
• 1 t. salt and a generous grind of black pepper
  
• 1 large cauliflower (2# 2oz) leaves and core removed and cut into bite size pieces (1# 9oz)
• 1 large onion, peeled and cut into 6 wedges ( cut mine into 8 wedges)
  
• For the Green Tahini:
• 1.5 c parsley, roughly chopped
• 1 garlic clove, peeled and roughly chopped
• 2 T. lemon juice
• 1/4 c. tahini
• 2.5 T. water
• 1/4 t. salt
  
• For the Cabbage Salad:
• 1/2 red cabbage (12oz), cored and then thinly sliced (3 cups)
• 1/2 small red onion, peeled, halved, and thinly sliced
• 2 T. lemon juice
• 1 t. salt
• For the final seasoning:
• 3 T. olive oil
• 4 garlic cloves, peeled and minced
• 1 teaspoon tomato paste
• 1/8 t. turmeric
• 1.5 T. lemon juice
• Garnish:
• 1/2 c. mint leaves, roughly torn
• 1 red chile, thinly sliced
• sliced green onions 
  

INSTRUCTIONS:

Marinate the cauliflower: Combine the oil, all the spices, the vinegar, salt and pepper in a large bowl.  Add the cauliflower florets and the onion and mix until well coated.  Set aside for at least 30 minutes or as long as overnight. 

Preheat your oven to 500F, or as high as it will go (I preheated mine to 450F convection.)

Make the green tahini: Put all the ingredients into a food processor and blitz for a couple of minutes until smooth, scraping down the sides a few times.  Transfer to a small bowl and set aside.  It will thicken as it sits, so add a splash more water if you want it thinner. 

Prepare the cabbage: combine all ingredients in a medium bowl. Use your hands to mix everything together.  Set aside to soften while you cook the cauliflower.

Cook the cauliflower: transfer the cauliflower mixture to a large ovenproof cast-iron pan (I used a stainless jelly roll/half sheet pan).  Roast for 12 minutes, give everything a stir, rotate the pan and return to the oven.  Roast for an additional 15 minutes or until the cauliflower is well charred and cooked through.  Because I used frozen cauliflower, mine was cooked through in only 10 minutes.  

While the cauliflower is cooking: Heat the oil for the final seasoning in a small pan over medium-high heat.  Add the garlic, tomato paste, and turmeric and cook for 90 seconds, stirring all the while until fragrant.  Stir in the 1.5 T. lemon juice and remove from the heat.  When the cauliflower comes out of the over, pour this over the cauliflower.   

Stir the mint into the cabbage and serve this and the green tahini alongside.   I also served rice.

Serve yourself cauliflower shawarma bar...

Cauliflower Shawarma reheated.

RECIPE: Carrot Vadouvan Dip without Pepper or Alliums

Yet ANOTHER recipe for Carrot vadouvan dip!  This one is for my friends who can't have alliums.  When I made the original recipe with yogurt, I found that it lacked depth.  When I make it with greek yogurt and a bit of quark, it's delicious.

Original recipe: Carrot Vadouvan Dip with Dry Curry Powder

Carrot Vadouvan Dip without Pepper or Alliums

Makes 3 cups

INGREDIENTS:

• one pound peeled and grated carrots
• 4 T. ghee, divided
  
• 1 T. allium-free Vadouvan Curry Powder
• 1 lemon
• 2 T. honey
  
• 1 cup full fat greek yogurt
• 1/2 cup quark or cream cheese
  
• Salt and pepper.
• Black cumin seeds (kalonji) for serving.

INSTRUCTIONS: 

Heat 3T ghee in a medium skillet set over medium-high heat.  Add the carrots and saute until they're soft and slightly caramelized. 

Push the carrots to the side of the pan, add the remaining 1 T. ghee to the center, and saute the curry powder until fragrant.  Turn off the heat and stir the curry into the carrots.

Zest the lemon and then mince the zest.  Add the zest to the carrots and let the mixture cool for 5 minutes.  Measure how many cooked carrots you have.  If you have less than 2 cups, you may need less yogurt.

Put the carrots into a food processor fitted with a metal blade.  Add the juice of half the lemon, the honey, the yogurt, the quark, plus a pinch of salt.  Process until very smooth.  Taste and add more salt or lemon juice, if needed.  

Before serving, sprinkle with black cumin seeds.  Black cumin seeds (kalonji) are hugely healthy and they taste delicious, so I would use more than what's pictured.

Serve with cooked vegetables, crudites, flatbreads, or hearty crackers.

RECIPE: Vadouvan Curry without Pepper or Alliums

Hmmm...is this an oxymoron?  Are the alliums what make vadouvan vadouvan?  Perhaps, but I have friends who can't eat alliums so I developed this recipe for them.

Original recipe: vadouvan-curry-paste

Vadouvan Curry without Pepper or Alliums

Makes 1/2 cup

INGREDIENTS:

• 1 T. ground cumin
• 2 t. salt
• 2 t. ground coriander
• 2 t. turmeric
• 1 t. ground fenugreek
• 1 t. ground cardamom
• 1 t. sugar
• 1 t. yellow mustard seeds
• 1/2 t. ground fennel seeds
• 1/2 t. ground nutmeg
• 2 cloves, ground
• ghee for frying
• 1/2 t. ginger powder
• 1 T. finely chopped fresh curry leaves , or 1 t. dry powder
  

Toast the dry spices over medium-high heat until fragrant.  Remove them from the pan, mix well, and store in a glass container.

Toasting the spices for allium-free vadouvan curry powder

RECIPE: Chicken Tenders with Millet Flake Breading and Spinach Pea Cream Sauce

Foxtail millet flakes are my new favorite recipe ingredient!  The brand I buy are toasted so they're crunchy, and they make phenomenal 'breading'!  I first discovered them when I made Millet Patties.  In this recipe I use them to make breaded chicken tenders.  I think you must use foxtail flakes because they are smaller than the other millet varieties.  I have not tried the other varieties, but they are available.

Pasture raised chicken can be tough, even the breast and tenders, so I've been wet-brining ours which makes them tender and juicy.  

In this recipe I used leftover egg whites to make the breading.  Feel free to use whole eggs.

Chicken Tenders with Millet Flake Breading and Spinach Pea Cream Sauce

Serves 3-4

INGREDIENTS:

• 8 chicken tenders 
• salt
• garlic powder
• 1/2 cup millet flour
• 2 egg whites, or one whole egg, lightly beaten
• 1-2 cups foxtail millet flakes
• 1/4-1/2 cup ghee or avocado oil for frying
  
• 2 cups heavy cream
• 6 oz fresh baby spinach
• 1.5 cups frozen baby peas, defrosted
• juice from 1/2 lemon
• 1/4 t. pepper flakes

INSTRUCTIONS:

Remove the white tendons from the tenders - they will cook up tough.

Salt the tendons on both sides, sprinkle them with garlic powder, and layer them in a glass container with a lid.  Cover them with water and add a little salt to the water.  Let them sit in the brine at least 30 minutes.  I left mine for 2 days and they were fine.

When you're ready to cook them, remove the tenders from the brine and rinse them.  Lay them out on paper (or cloth) towels and pat them dry.

Set out three plates, one for each of the breading components.  Put the flour on one, the millet flakes on another, and the beaten egg whites on the third.  

Dredge the tenders in the flour, shake off the excess; dip them in the egg white, let the excess drip off and then coat them in foxtail millet flakes.

Set the breaded tenders on a rack for about 20 minutes to allow the flour to hydrate.

OPTIONAL: combine the remaining flour with the remaining egg white and form into patties.  Dredge them in the remaining flakes and saute them with with chicken.  I found them to be very dry, but my husband said they were OK soaked in the sauce.

In a medium saute pan heat the avocado oil (or ghee) on medium.  Saute the tenders until lightly browned on both sides, about 3- minutes per side.  Remove to a towel-lined plate and keep warm in a 250-degree oven while you make the sauce.

If there are dark millet flakes left in the pan, wipe them out.  If they're merely brown you should leave them.  Add a little oil to the pan and saute the spinach until wilted.

Add the pepper flakes to the pan then stir in the cream.  Add the lemon juice and bring to a boil.  Simmer until slightly thickened.  Stir in the peas, season with salt, and return to boil.

Serve!

Breading the chicken tenders

Foxtail Millet flake breaded chicken tenders (breading patties on the left)

Sauteed foxtail millet flake breaded chicken tenders (breading patties on the right)