This morning, I attempted to clear a spot on my kitchen table where I had organized a whole stack of recipe clippings. However, I couldn't put them away without making space in the container where I store such things. I'm using a plastic organizer the size of a small suitcase which I got from the Container Store. I hope that they still carry this item, because it certainly seems like I need a second one. In sifting through this organizer, I was struck by how many choices I have for my random harvest of recipes. But, I'm going to stick with my original, somewhat archaeological digging.
Since we're getting close to Thanksgiving, I will pull today's selection from side dishes. It seems like the only way that you can introduce novelty or variety into a Thanksgiving menu is to vary the side dishes. I'm getting ready to make my menu for this year, so I'll keep my fingers crossed to find something interesting to consider.
Recipe #1: Tarte aux Tomates Fraiche Parfumee au Pistou (Tomator Confit Tart with Basil and Garlic)
This recipe seems to have been part of an article on Kosher menus or Kosher cooking, since there is a continuation note saying "Please see KOSHER, Page 48" at the bottom of the page. In today's kitchen, I'd say that homemade or purchased pesto could be used in place of the Pistou, though the basil flavor would be less intense.
12 tomatoes
Water
1/2 head garlic, crushed, unpeeled
2 tablespoons sugar
Salt, pepper
1/4 cup olive oil
3/4 pound puff pastry (homemade or frozen, thawed)
6 tablespoons tomato concentrate in tube or tomato paste
Pistou
Cut X on bottom of each tomato with sharp knife. Drop tomatoes in boiling water 1 minute, then plunge into bowl of cold water. Drain. Peel and cut in halves. Squeeze juice and seeds out of each half.
Place tomato halves, cut side down, on baking sheet, close together. Distribute crushed garlic between tomatoes. Sprinkle with sugar, salt, pepper, and thyme to taste. Sprinkle olive oil over tomatoes. Bake at 300 degrees 3 to 4 hours. (All liquid in tomatoes will cook out and tomatoes will look a little burned on top.) Cool. Place in single layer in glass dish, cover with plastic wrap and refrigerate until ready to assemble tarts.
Roll out puff pastry very thin and cut into 12 (3- or 4-inch) squares. Place on baking sheet lined with brown paper. Brush center of each square with 1 teaspoon each tomato concentrate and Pistou. Brush tomatoes with additional Pistou. Bake at 425 degrees 10 minutes or until pastry is golden brown and crisp. Serve immediately. Makes 12 servings.
Note: Food Processor Potato Latkes may be substituted for puff pastry squares.
Pistou
10 basil leaves
1 clove garlic
1 tablespoon olive oil
Salt, pepper
Place basil and garlic in blender. Add olive oil and blend. Season to taste with salt and pepper.
Recipe #2: Panache of Potatoes a La Duchesse
When I first went to Paris, I really fell in love with Pommes Dauphine. I'm sure that this recipe appealed because of that.
3 medium russet potatoes
3 medium yams
2 egg yolks
1/4 cup butter, melted
Dash nutmeg
Salt, pepper
Peel and quarter potatoes and yams. Cook potatoes in boiling water 10 minutes or until done. Cook yams in boiling water about 25 minutes or until done. Drain thoroughly and allow to dry slightly. Put potatoes and yams through ricer and blend well. Beat in egg yolks, butter, and nutmeg. Season to taste with salt and pepper. Using pastry bag fitted with large fluted tube, pipe swirls of mixture around entree on serving platter. Makes 10 to 12 servings.
Note: If preferred, recipe may be served in casserole. To obtain the same number of servings, double amoung of recipe and place in casserole. Bake at 350 degrees 10 to 15 minutes to heat through.
Recipe #3: Green Beans with Pecans
This recipe is written on an index card in my writing, so I can't tell if it is original or copied from another source. My guess is that it is from another source, since there seem to be many versions of this recipe, particularly around this time of year.
1 3/4 lbs. green beans
2 tbs. butter
2 tbs. olive oil
2 tbs. minced shallots
3 tbs. minced parsley
1 cup pecan halces
Salt, pepper
Steam beans above water until just tender. Meanwhile, heat butter and oil in a frying pan and saute shallots and parsley until softened. Stir in beans and pecans. Season with salt and pepper. Serves 5 to 6.
Friday, November 10, 2006
Thursday, October 26, 2006
The Main Event
Today I decided to grab two recipes from "Main Courses". Reaching into the file folder category and keeping it random can be difficult - sometimes paperclips get tangled, or edges stick together into a clumped mass.
Recipe #1: Joe Allen's Shrimp with Green Peppercorn Sauce
The first question I'm wondering is who is Joe Allen? So, doing a google search it seems that Joe Allen has a restaurant on Broadway.
24 large shrimp
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1/4 cup brandy
1 shallot, minced
1/4 teaspoon minced garlic
2 1/2 tablespoons green peppercorns
1 cup whipping cream
1/4 cup sour cream
Salt
White pepper
1 bunch dill, chopped
Peel shrimp, leaving tails intact. Heat oil and butter in large pan. Add shrimp and saute 4 to 5 minutes or until shrimp turn pink. Remove shrimp and keep warm.
Deglaze pan with brandy and add shallot, garlic and green peppercorns. Reduce liquid by halr or until slightly thickened. Add whipping cream. Bring to boil and boil until reduced by half. Remove from heat. Whisk in sour cream. Season to taste with salt and white pepper.
Return shrimp to pan and toss to coat well with sauce. Fold in dill. Makes 6 servings.
Recipe #2: Stuffed Veal Scallops
This is from a New York based food writer, according to the comments at the end of this recipe. From a quick read, it seems like a variation on bracciole. It is interesting that the dried mushrooms don't specify something like porcini or cepes. Also, it's been a while since I saw such detailed food processor instructions (something we take for granted now).
1 cup loosely packed imported dried Italian or Polish mushrooms
1/2 cup boiling water
1 (1 pound-12 ounce) can Italian plum tomatoes
1/4 pound boneless veal cubes, well trimmed, chilled
1/4 pound boneless pork cubes, well trimmed, chilled
1 slice fresh white bread
1 small handful parsley leaves
2 medium cloves garlic, peeled
2 medium shallots, peeled
1 medium onion, peeled and cubed
Butter
1/2 teaspoon dried thyme leaves
Salt, pepper
6 to 8 thin slices ceal round, pounded
1/2 cup flour
3 tablespoons olive oil
1 cup beef or chicken broth
1/2 cup dry white wine
Place mushrooms in bowl with boiling water. Cover and set aside to soak at least 20 minutes. Drain and rinse mushrooms thoroughly to remove excess sand. Strain liquid through paper towel. Chop mushrooms coarsely and set aside with strained liquid. Seed and drain tomatoes. Set tomatoes aside and reserve liquid for another use.
Insert metal blade in dry food processor container. Grind veal and pork cubes to medium hamburger consistency using 4 to 6 (2-second) pulses. Transfer ground meat to mixing bowl. Without cleaning container, process bread to crumbs, about 30 seconds. Set bread crumbs aside separately.
Process parsley until finely minced and set aside. With machine running, drop garlic gloves and shallots through food chute and continue processing until minced. Add onion and chop finely with 1/2-second pulses. Empty container into medium skillet. Coarsely chop tomatoes in processor with 1/2-second pulses. Set aside for sauce.
Add 2 tablespoons butter to skillet with onion mixture and stir over medium heat until mixture is tender but not browned, about 6 minutes. Add ground meat and toss until meat turns pale. Add parsley, bread crumbs and thyme and stir over medium heat until mixture thickens. Season to taste with salt and pepper.
Transfer contents of skillet to mixing bowl and set aside to cool. Refrigerate until thoroughly chilled. Stir in egg and refrigerate until ready to stuff veal.
To stuff veal, divide stuffing among veal slices, roll up, tucking in ends and tie each with string to hold side and ends in place. Refrigerate until shortly before cooking time.
To cook, dredge each veal roll lightly in flour, shaking off excess. Heat 2 tablespoons butter and oil and saute veal until meat begins to color. Cover skillet, turn heat to low and cook until tender, turning several times, about 15 minutes. Remove and keep veal warm. Remove and discard string. Keep covered and transfer to 250-degree oven.
Reheat skillet if necessary and add white wine, scraping up brown bits until mixture begins to boil. Reduce heat to simmer and cook until wine reduces to glaze. Add mushrooms to skillet with tomatoes, broth and reserved mushroom liquid. Simmer over medium heat, stirring occasionally, until sauce measures 1 1/2 cups, about 15 minutes. Season to taste with salt and pepper. Pour sauce over veal. Serve immediately. Makes 4 to 6 servings.
Recipe #1: Joe Allen's Shrimp with Green Peppercorn Sauce
The first question I'm wondering is who is Joe Allen? So, doing a google search it seems that Joe Allen has a restaurant on Broadway.
24 large shrimp
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1/4 cup brandy
1 shallot, minced
1/4 teaspoon minced garlic
2 1/2 tablespoons green peppercorns
1 cup whipping cream
1/4 cup sour cream
Salt
White pepper
1 bunch dill, chopped
Peel shrimp, leaving tails intact. Heat oil and butter in large pan. Add shrimp and saute 4 to 5 minutes or until shrimp turn pink. Remove shrimp and keep warm.
Deglaze pan with brandy and add shallot, garlic and green peppercorns. Reduce liquid by halr or until slightly thickened. Add whipping cream. Bring to boil and boil until reduced by half. Remove from heat. Whisk in sour cream. Season to taste with salt and white pepper.
Return shrimp to pan and toss to coat well with sauce. Fold in dill. Makes 6 servings.
Recipe #2: Stuffed Veal Scallops
This is from a New York based food writer, according to the comments at the end of this recipe. From a quick read, it seems like a variation on bracciole. It is interesting that the dried mushrooms don't specify something like porcini or cepes. Also, it's been a while since I saw such detailed food processor instructions (something we take for granted now).
1 cup loosely packed imported dried Italian or Polish mushrooms
1/2 cup boiling water
1 (1 pound-12 ounce) can Italian plum tomatoes
1/4 pound boneless veal cubes, well trimmed, chilled
1/4 pound boneless pork cubes, well trimmed, chilled
1 slice fresh white bread
1 small handful parsley leaves
2 medium cloves garlic, peeled
2 medium shallots, peeled
1 medium onion, peeled and cubed
Butter
1/2 teaspoon dried thyme leaves
Salt, pepper
6 to 8 thin slices ceal round, pounded
1/2 cup flour
3 tablespoons olive oil
1 cup beef or chicken broth
1/2 cup dry white wine
Place mushrooms in bowl with boiling water. Cover and set aside to soak at least 20 minutes. Drain and rinse mushrooms thoroughly to remove excess sand. Strain liquid through paper towel. Chop mushrooms coarsely and set aside with strained liquid. Seed and drain tomatoes. Set tomatoes aside and reserve liquid for another use.
Insert metal blade in dry food processor container. Grind veal and pork cubes to medium hamburger consistency using 4 to 6 (2-second) pulses. Transfer ground meat to mixing bowl. Without cleaning container, process bread to crumbs, about 30 seconds. Set bread crumbs aside separately.
Process parsley until finely minced and set aside. With machine running, drop garlic gloves and shallots through food chute and continue processing until minced. Add onion and chop finely with 1/2-second pulses. Empty container into medium skillet. Coarsely chop tomatoes in processor with 1/2-second pulses. Set aside for sauce.
Add 2 tablespoons butter to skillet with onion mixture and stir over medium heat until mixture is tender but not browned, about 6 minutes. Add ground meat and toss until meat turns pale. Add parsley, bread crumbs and thyme and stir over medium heat until mixture thickens. Season to taste with salt and pepper.
Transfer contents of skillet to mixing bowl and set aside to cool. Refrigerate until thoroughly chilled. Stir in egg and refrigerate until ready to stuff veal.
To stuff veal, divide stuffing among veal slices, roll up, tucking in ends and tie each with string to hold side and ends in place. Refrigerate until shortly before cooking time.
To cook, dredge each veal roll lightly in flour, shaking off excess. Heat 2 tablespoons butter and oil and saute veal until meat begins to color. Cover skillet, turn heat to low and cook until tender, turning several times, about 15 minutes. Remove and keep veal warm. Remove and discard string. Keep covered and transfer to 250-degree oven.
Reheat skillet if necessary and add white wine, scraping up brown bits until mixture begins to boil. Reduce heat to simmer and cook until wine reduces to glaze. Add mushrooms to skillet with tomatoes, broth and reserved mushroom liquid. Simmer over medium heat, stirring occasionally, until sauce measures 1 1/2 cups, about 15 minutes. Season to taste with salt and pepper. Pour sauce over veal. Serve immediately. Makes 4 to 6 servings.
Friday, October 20, 2006
Luck of the Draw
One thing is very interesting about these old recipe portfolio files: they are divided by recipe categories. I don't remember when or why I stopped doing that. So, my choice of recipes, at least for these portfolios, isn't entirely random. Today's selection is from the Appetizers category.
Recipe: Hunan Barbecued Meats
I'm guessing that this, too, came from the L.A. Times. I am very fond of making oriental appetizers, and this sounds like an interesting variation on making Cha Sieu. The bonus here is that there is also a recipe for Peking Pancakes, so that you can have guests fill and assemble a pancake to their own tastes. Given the current interest in all foods wrapped and rolled, this looks like a sure fire hit.
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced green onion
1 tablespoon minced cilantro
2 shallots, minced
Hoisin sauce
1 tablespoon dry Sherry
2 tablespoons Chinese black vinegar or red wine vinegar
1 tablespoon sesame oil
1 tablespoon honey
2 tablespoons crunchy peanut butter
1 tablespoon Chinese chili sauce
1/2 teaspoon Sichuan pepper, roasted and crushed, optional
1 roasting chicken, halved, or 1 1/2 pounds pork butt, cut into 1-inch-thick strips, or 2 pounds beef back ribs, or 1 1/2 pounds meat from leg of lamb, cut into strips
1 cup cilantro sprigs
1 1/2 cups shredded green onions
3 cups shredded cucumber
4 cups shredded iceberg lettuce
2 cups shredded sweet redd peppers
Peking Pancakges (recipe below)
Combine garlic, ginger, green onion, cilantro, shallots, 1/4 cup hoisin sauce, Sherry, vinegar, sesame oil, honey, peanut butter, chili sauce, 5-spice powder and pepper. Blend thoroughly. Rub mixture over meat of choice and marinate at least 30 minutes. If using chicken, loosen skin and work some of the marinade between the skin and the meat. Roast the marinated meat at 350 degrees until done or cook on an outdoor barbecue. A 4-pound chicken, split, will cook in about 1 hour. Pork, beef, and lamb will take about 1 hour, but this depends on how thick the meat has been cut. Check doneness by cutting into the meat or by using a meat thermometer.
To serve, cut meat into thin slices and arrange on serving platter. Surround with dishes filled with cilantro sprigs, shredded green onions, cucumbers, lettuce, and peppers.
Spread hoisin sauce on Peking Pancake, add small amount of barbecued meat and shredded accompaniments. Roll into a cylinder, fold bottom edge up and eat it as you would a sandwich.
Note: this dish is excellent served cold; however, Peking Pancakes are better hot from the steamer.
Recipe Bonus: Peking Pancakes
1 cup boiling water
2 cups unbleached white flour
1/4 cup sesame oil
Bring water to a rapid boil. Stir into flour. Turn dough out onto lightly floured board. Knead until smooth and no longer sticky, about 5 minutes. Cover with kitchen towwl and let rest 30 minutes. After 30 minutes, knead briefly.
Roll dough out on lightly floured board (always rolling from the center out) until dough is about 1/4 inch thick. As you roll dough, occasionally turn it over and sprinkle more flour on board in order to prevent dough from sticking.
With a 2-inch diameter biscuit or cookie cutter, cut 16 to 20 circles from dough. (Scraps of dough can be pressed together, kneaded briefly and rolled out to make more pancakes.) Set dough circles aside. Remove all flour and bits of dough from board. Lightly rub sesame oil over board. Place one dough circle on oiled board. Rub about 1/2 teaspoon sesame oil over the top of the dough. Place another circle on top of this, and press the two together gently using the palm of your hand.
Using an unfloured rolling pin, roll the pair out (always rolling from center out) into a 6-inch diameter circle. Do not turn pancakes over while doing this.
Heat 12-inch skillet over medium heat. Place double pancake in the ungreased skillet. Cook about 45 seconds on one side, flip it over and cook about 15 seconds longer. Pancakes are done when they just lose their raw color. Brown spots are a sign of too high heat or overcooking.
As pancakes are done, remove from pan and immediately separate them, starting at one edge. Stack directly on top of each other (they will not stick together) and cover with a towel. Repeat process with rest of pancakes.
Pancakes may be refrigerated for several days or frozen indefinitely. To reheat the pancakes, fold them in half, then into quarters. Place, overlapping, on heat-proof plate and place plate in top pan of steamer over boiling water. Cover pan and cook 3 minutes. Serve immediately. Makes 16 to 20 pancakes.
Recipe: Hunan Barbecued Meats
I'm guessing that this, too, came from the L.A. Times. I am very fond of making oriental appetizers, and this sounds like an interesting variation on making Cha Sieu. The bonus here is that there is also a recipe for Peking Pancakes, so that you can have guests fill and assemble a pancake to their own tastes. Given the current interest in all foods wrapped and rolled, this looks like a sure fire hit.
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced green onion
1 tablespoon minced cilantro
2 shallots, minced
Hoisin sauce
1 tablespoon dry Sherry
2 tablespoons Chinese black vinegar or red wine vinegar
1 tablespoon sesame oil
1 tablespoon honey
2 tablespoons crunchy peanut butter
1 tablespoon Chinese chili sauce
1/2 teaspoon Sichuan pepper, roasted and crushed, optional
1 roasting chicken, halved, or 1 1/2 pounds pork butt, cut into 1-inch-thick strips, or 2 pounds beef back ribs, or 1 1/2 pounds meat from leg of lamb, cut into strips
1 cup cilantro sprigs
1 1/2 cups shredded green onions
3 cups shredded cucumber
4 cups shredded iceberg lettuce
2 cups shredded sweet redd peppers
Peking Pancakges (recipe below)
Combine garlic, ginger, green onion, cilantro, shallots, 1/4 cup hoisin sauce, Sherry, vinegar, sesame oil, honey, peanut butter, chili sauce, 5-spice powder and pepper. Blend thoroughly. Rub mixture over meat of choice and marinate at least 30 minutes. If using chicken, loosen skin and work some of the marinade between the skin and the meat. Roast the marinated meat at 350 degrees until done or cook on an outdoor barbecue. A 4-pound chicken, split, will cook in about 1 hour. Pork, beef, and lamb will take about 1 hour, but this depends on how thick the meat has been cut. Check doneness by cutting into the meat or by using a meat thermometer.
To serve, cut meat into thin slices and arrange on serving platter. Surround with dishes filled with cilantro sprigs, shredded green onions, cucumbers, lettuce, and peppers.
Spread hoisin sauce on Peking Pancake, add small amount of barbecued meat and shredded accompaniments. Roll into a cylinder, fold bottom edge up and eat it as you would a sandwich.
Note: this dish is excellent served cold; however, Peking Pancakes are better hot from the steamer.
Recipe Bonus: Peking Pancakes
1 cup boiling water
2 cups unbleached white flour
1/4 cup sesame oil
Bring water to a rapid boil. Stir into flour. Turn dough out onto lightly floured board. Knead until smooth and no longer sticky, about 5 minutes. Cover with kitchen towwl and let rest 30 minutes. After 30 minutes, knead briefly.
Roll dough out on lightly floured board (always rolling from the center out) until dough is about 1/4 inch thick. As you roll dough, occasionally turn it over and sprinkle more flour on board in order to prevent dough from sticking.
With a 2-inch diameter biscuit or cookie cutter, cut 16 to 20 circles from dough. (Scraps of dough can be pressed together, kneaded briefly and rolled out to make more pancakes.) Set dough circles aside. Remove all flour and bits of dough from board. Lightly rub sesame oil over board. Place one dough circle on oiled board. Rub about 1/2 teaspoon sesame oil over the top of the dough. Place another circle on top of this, and press the two together gently using the palm of your hand.
Using an unfloured rolling pin, roll the pair out (always rolling from center out) into a 6-inch diameter circle. Do not turn pancakes over while doing this.
Heat 12-inch skillet over medium heat. Place double pancake in the ungreased skillet. Cook about 45 seconds on one side, flip it over and cook about 15 seconds longer. Pancakes are done when they just lose their raw color. Brown spots are a sign of too high heat or overcooking.
As pancakes are done, remove from pan and immediately separate them, starting at one edge. Stack directly on top of each other (they will not stick together) and cover with a towel. Repeat process with rest of pancakes.
Pancakes may be refrigerated for several days or frozen indefinitely. To reheat the pancakes, fold them in half, then into quarters. Place, overlapping, on heat-proof plate and place plate in top pan of steamer over boiling water. Cover pan and cook 3 minutes. Serve immediately. Makes 16 to 20 pancakes.
Thursday, October 19, 2006
Why Random?
I know that all of you collect recipes, otherwise you wouldn't have found this blog. But, what is the best way to make use of this information? Perhaps you've tried signing up for recipe groups on Yahoo Groups. Perhaps you have a list of friends with whom you share recipes that sound good. Perhaps you're maintaining a stash of recipes, thinking that you'll get around to trying them out one of these days.
I too have that secret hoard of recipes, particularly the clipped variety. I recently unearthed two recipe portfolios that I must have started back in 1984. I haven't dipped into them yet, but I'm about to -- what will I unearth? What kind of recipe appealed back then? I remember when the Silver Palate cookbook first came out. This book quickly became an indispensable part of any foodie's cookbook collection, and defined a new style of cookbook. But, back to the subject at hand...
Recipe #1: Chicken Salad Copacabana
This is written in my own hand, but I don't know where it is from. On the back of the lined paper is a checklist of items related to getting ready for our wedding. It brought back wonderful memories to see that list -- a real bonus as I read through the recipe! As for the recipe itself, I'm reproducing the original version, without any changes or corrections.
Makes 4 servings
2 1/2 to 3 cups diced, cooked chicken breasts
1 small onion, chopped
1 tsp. salt
1 cup celery, diced
2 tbs. chopped green onions
2 tbs. capers
2 tbs. lemon juice
1/2 tbs. grated lemon peel
3/4 cup whole blanched almonds, toasted
3/4 cup mayonnaise
1 small can mandarin oranges
1 pineapple, diced
Simmer 2 whole chicken breasts in water to cover with 1 tsp. salt, several peppercorns, a few celery leaves, and one small onion, chopped. Cook until tender, 25-35 minutes. Cool.
Remove chicken from bones, dice and combine with the celery, green onions, and capers. Mix in the lemon juice. Cover and chill. Just before serving, add the almonds. Combine the lemon peel with the mayonnaise and mix carefully into the chilled salad.
Serve with mandarin oranges on top for garnish, and diced pineapple on side.
Recipe #2: Green Tomato-Tarragon Chicken
This selection is quite fortuituous, given that I've got green tomatoes on my kitchen counter that I had to harvest before another frosty evening. Also, I've got an overwhelming quantity of fresh tarragon still outside. This recipe is most likely from the Los Angeles Times food section.
2 tablespoons oil
2 tablespoons butter or margarine
6 chicken pieces
4 cups diced green tomatoes
1/2 cup water
1 tablespoon honey
1 cup whipping cream
1 tablespoon tarragon
Salt, pepper
Hot cooked rice or noodles
3 tablespoons grated Parmesan cheese
Heat oil and butter in large skillet and brown chicken on both sides. Remove chicken and plan in baking dish.
Combine tomatoes, water and honey in medium saucepan and cook over medium heat 30 minutes or until tomatoes are tender. Puree tomatoes with cooking liquid in blender. Add cream and tarragon and season to taste with salt and pepper. Pour sauce over chicken and back at 350 degrees 45 to 60 minutes. Serve over rice and sprinkle with Parmesan cheese. Makes 6 servings.
I too have that secret hoard of recipes, particularly the clipped variety. I recently unearthed two recipe portfolios that I must have started back in 1984. I haven't dipped into them yet, but I'm about to -- what will I unearth? What kind of recipe appealed back then? I remember when the Silver Palate cookbook first came out. This book quickly became an indispensable part of any foodie's cookbook collection, and defined a new style of cookbook. But, back to the subject at hand...
Recipe #1: Chicken Salad Copacabana
This is written in my own hand, but I don't know where it is from. On the back of the lined paper is a checklist of items related to getting ready for our wedding. It brought back wonderful memories to see that list -- a real bonus as I read through the recipe! As for the recipe itself, I'm reproducing the original version, without any changes or corrections.
Makes 4 servings
2 1/2 to 3 cups diced, cooked chicken breasts
1 small onion, chopped
1 tsp. salt
1 cup celery, diced
2 tbs. chopped green onions
2 tbs. capers
2 tbs. lemon juice
1/2 tbs. grated lemon peel
3/4 cup whole blanched almonds, toasted
3/4 cup mayonnaise
1 small can mandarin oranges
1 pineapple, diced
Simmer 2 whole chicken breasts in water to cover with 1 tsp. salt, several peppercorns, a few celery leaves, and one small onion, chopped. Cook until tender, 25-35 minutes. Cool.
Remove chicken from bones, dice and combine with the celery, green onions, and capers. Mix in the lemon juice. Cover and chill. Just before serving, add the almonds. Combine the lemon peel with the mayonnaise and mix carefully into the chilled salad.
Serve with mandarin oranges on top for garnish, and diced pineapple on side.
Recipe #2: Green Tomato-Tarragon Chicken
This selection is quite fortuituous, given that I've got green tomatoes on my kitchen counter that I had to harvest before another frosty evening. Also, I've got an overwhelming quantity of fresh tarragon still outside. This recipe is most likely from the Los Angeles Times food section.
2 tablespoons oil
2 tablespoons butter or margarine
6 chicken pieces
4 cups diced green tomatoes
1/2 cup water
1 tablespoon honey
1 cup whipping cream
1 tablespoon tarragon
Salt, pepper
Hot cooked rice or noodles
3 tablespoons grated Parmesan cheese
Heat oil and butter in large skillet and brown chicken on both sides. Remove chicken and plan in baking dish.
Combine tomatoes, water and honey in medium saucepan and cook over medium heat 30 minutes or until tomatoes are tender. Puree tomatoes with cooking liquid in blender. Add cream and tarragon and season to taste with salt and pepper. Pour sauce over chicken and back at 350 degrees 45 to 60 minutes. Serve over rice and sprinkle with Parmesan cheese. Makes 6 servings.
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