GENERAL TSO'S GROUND CHICKEN

Adapted from The Woks of Life

Ingredients:

Chicken:

1 lb ground chicken

2 t Shaoxing wine

1/4 t salt

1/4 t Knorr chicken bouillon powder

1/4 t ground white pepper

1/2 t sesame oil

Sauce:

1/2 c orange juice

1/2 t Knorr chicken bouillon powder

3 1/2 T brown sugar, packed

1 T light soy sauce

1 t dark soy sauce

To finish:

2 T flour

1/4 c cornstarch

4 T olive oil, divided

4 garlic cloves, sliced

4 strips of orange zest, cut into dice

Chili peppers, or red pepper flakes

1 bunch broccolette, cooked 3-5 minutes

Long grained rice, cooked according to rice cooker instructions

Method:

Mix the chicken ingredients together and set aside.

Mix the sauce ingredients and set aside.

Mix the flour and cornstarch and sprinkle half over the chicken.  Flip the chicken over and sprinkle over the other half of the flour mixture.  Form the chicken into nuggets, flour the nuggets fully, and shake off any excess.  

Heat 2 T oil in a large dutch oven or wok over medium heat.  Once hot, add half of the nuggets, and cook until golden brown on one side.  Flip and cook until golden on all sides.  Remove to a paper towel to drain.  Add an additional 1 T oil (if necessary), and repeat with the second half of nuggets.  

Once all nuggets have been cooked, wipe out the pan.  Return to heat, add final 1 T oil, and add garlic and orange peel, cooking just until the smallest pieces of garlic turn golden.

Add sauce and bring to simmer.  Return nuggets to pan and toss until sauce thickens and becomes sticky. 

Serve over broccolette and rice.

CHICKEN BURRITO BOWL

From Ian Fujimoto's Youtube Channel

Ingredients:

Chicken

7-9 boneless/skinless chicken thighs (depending on size), trimmed and cut into bite-sized pieces

2-3 T olive oil

3 T garlic powder

2 T onion powder

1 T smoked paprika

1 T ground cumin

1 T dried mexican oregano

1 T salt

1 t black pepper

Rice

4 rice cooker cups jasmine rice

Water (6-7 cups)

3 T chicken bouillon powder

1/2 bunch cilantro, minced

Zest of 2 limes

Juice of 3-4 limes

Salt (to taste)

Veggies

1 red bell pepper, sliced

1 green bell pepper, sliced

3/4 red onion, sliced pole to pole 

Salt (to taste)

Neutral Oil (to taste)

Corn Salsa

1 can sweet corn, drained

1 c cherry tomatoes, quartered, or 1 roma tomato, diced

1/4 red onion, diced

1 jalapeño, diced

1/2 bunch cilantro, sliced

Lime juice (to taste)

Salt (to taste)

Crema

1/2 avocado, smashed

1 c Mexican crema (or sour cream)

1/4 bunch cilantro, finely minced

2 cloves garlic, pressed

Juice of 1 lime

Salt (to taste)

Extras

Monterey Jack Cheese (1/2 pound)

Lime (1)

Cilantro (5 stems)

Method:

Mix chicken group well and set aside.

Mix corn salsa, taste for seasoning, and set aside.

Whisk crema ingredients in a large bowl, taste for seasoning, and set aside.  (or blend with a stick blender, if you have one).

Heat 2 T olive oil in a large stainless or cast iron pan.  Cook the chicken in batches, tossing occasionally.  Once fully cooked, remove to a baking sheet and set aside.  In the same pan, season and quickly sauté the vegetables.  They should color, but still keep some bite.  Remove to the same sheet as the chicken

Once the rice is cooked, fluff it and rest it as usual.  Then remove it to a large bowl, add the cilantro, lime juice and zest, and toss well.  Taste for seasoning. 

Serve with grated cheese, additional lime and cilantro.

CHOCOLATE CREAM PIE

Adapted from Dessert Course to fit 1 6" pie dish (halved)

Ingredients:

1 pie crust of your choice*

285g whole milk

50 + 25 g granulated sugar, divided

1/4 t salt

3 egg yolks

14g cornstarch

60 g bittersweet chocolate, chopped into small pieces

2 T unsalted butter, cut into small cubes

1/2 t vanilla

Whipped cream to serve

Method:

Add the milk, 50 g sugar and the salt to a saucepan over medium heat.  Whisk and heat until a bare simmer.  Remove from heat.

Meanwhile, whisk the remaining 25 g sugar, egg yolks and cornstarch.  

Once the milk has come to a simmer, temper the eggs with a small stream of hot milk, adding more as you whisk the eggs.  Pour the egg-milk mixture back into the saucepan and whisk over low heat until the custard thickens and begins to bubble.  Simmer one minute, then remove from heat.

Add chocolate and butter pieces, and vanilla, and whisk until combined.

Pour into the crust, cover tightly with plastic wrap, and refrigerate at least 4 hours.

Serve with whipped cream.

____

The original recipe called for 200g milk and 85g heavy cream, but I felt the additional richness from the cream was unnecessary.

For the same reason, I also reduced the chocolate from 85g to 60g.

Future makings of the recipe will further refine it.

___________

*Oreo Cookie Crust:

To fit a 6" pie dish:

Ingredients:

9-10 oreos, crushed

2 T unsalted butter, melted

pinch of salt

Method:

Combine in a bowl and mix thoroughly.  Press into the pie dish and bake at 325°F for 10-15 minutes, until firm and set. 

KIMCHICKEN

Bon Appetit, March 2013, p 48


Ingredients:
1 ½lb fingerling or baby Yukon Gold potatoes
3 T vegetable oil
Kosher salt, pepper
6 small skin on bone in chicken thighs (1 1/2lb total)
1 16oz jar Napa cabbage kimchi, with 1/8c liquid drained and separated
2 t rice vinegar
4 c greens (mizuna, watercress, baby spinach, butter lettuce)
4-5 green onions, white and green parts thinly sliced in diagonal rounds


Method:

Preheat oven to 450°F.

Toss potatoes with 1 T oil on a large, rimmed baking sheet, season with salt and pepper. Roast, turning once, until browned in spots, 10-15 minutes.

Marinate green onion slices in kimchi juice and vinegar.

Meanwhile, season chicken with salt and pepper. Heat 1 T oil in a large skillet over medium high heat. Cook chicken skin side down until golden brown and crisp, 8-10 minutes.

Arrange chicken skin side up on baking sheet among potatoes. Roast until chicken is cooked through and potatoes are tender, 15-20 minutes longer.

Using a pestle (or large spoon), lightly smash potatoes. Scatter semi-drained kimchi and drained, marinated green onions over, roast until warm, about 5 minutes.

Meanwhile, whisk reserved kimchi vinegar and 1 T oil together in a small bowl.

Toss greens with dressing. Serve potato and chicken mixture, divide salad and serve along side.

COLLARD GREENS & BEANS

Ingredients:

1/4 lb pancetta, thinly sliced then diced

1 onion, sliced from root to tip

2 bunches collard greens, washed, trimmed into 1"x2" pieces, stems thinly sliced

4 cloves garlic, thinly sliced

3 c water

1 t knorr chicken bouillon powder

2 15-oz cans pinto beans, rinsed

1 t sherry vinegar

1/4 t black pepper, ground

Method:

Cook the pancetta in a large dutch oven over medium heat until the fat renders.  Remove the pancetta, and reserve, keeping the fat in the pan.

Add the onion to the hot pan and cook until it begins to brown slightly.

Add the collard greens, garlic, water and bouillon powder, and bring to a boil.  Reduce heat to maintain a simmer, partially cover, and cook for 45 minutes, adding more water as necessary.

Add beans, vinegar and black pepper, cook for 15 minutes.  Taste for seasoning, serve.

CHICKEN AND MUSHROOMS IN CREAMY DILL SAUCE

Adapted from Jo Cooks

Ingredients:

1 T olive oil or schmalz

1 lb boneless, skinless chicken thighs, trimmed and cut into 1" pieces

1 T olive oil

1 onion, diced

3 garlic cloves, minced or crushed

16 oz baby bella mushrooms, stemmed, halved and cut into 1/4" slices

1 1/2 c chicken stock

1/2 c sour cream

1/4 c fresh dill, chopped

2 T unsalted butter

1 T flour

Black pepper

2 t lemon juice, or to taste

1 t fish sauce, or to taste

Methodology:

Heat the 1 T olive oil or schmalz in a large dutch oven over medium heat and cook the chicken pieces until lightly browned.  Remove to a plate.

Add the remaining olive oil and onion to the pan and cook, stirring, until the onion is translucent.  Add the garlic and cook for an additional minute, or until fragrant.  

Add the mushrooms and cook until they release their moisture, slump, and the liquid begins to cook down.

Return the chicken to the pan, add in the chicken stock, sour cream and half the dill, and bring to a boil.  Reduce to a simmer and cook until chicken is cooked through, about 5 minutes.

Remove 1/4 c liquid from the pan to a small bowl.  Whisk the flour into the small bowl.  Meanwhile, add the butter to the pan.  Once it has melted, add in the flour mixture and stir the pan well.  Add remaining ingredients, taste for seasoning, and cook 5 more minutes.  Add remaining dill and serve over pappardelle or mashed potatoes.

THE APPLE PANCAKE

Originally from thekitchn

Ingredients:

2 large apples

5 1/2 T salted butter

1/3 c dark brown sugar

3 + 1 T granulated sugar, divided

1 t cinnamon

1/2 t ground ginger

3/4 c AP flour

1/4 t salt

1/4 t nutmeg

5 large eggs

1 c milk

1/2 t vanilla extract

Methodology:

Preheat the oven to 400°F.  Place a large cast iron skillet into the oven to heat.

Quarter and core the apples, cut into 1/4" slices, and then cut those slices crosswise into thirds. 

Add the butter to the skillet and return to the oven to melt.  Meanwhile, mix 3 T granulated sugar, cinnamon and ginger together in a small bowl.  

Once the butter is melted, evenly sprinkle in the brown sugar, lay down the apple slices, and cover that with the cinnamon sugar mixture.  Return to the oven.

In a large bowl, whisk the flour, salt and nutmeg together.  Crack the eggs into the center of the flour and whisk to break them up, then gradually whisk more and more flour into the eggs, until a smooth batter forms.  Add the milk and vanilla, and mix for 2 more minutes, until smooth and frothy.  Let stand for 5 minutes.

Remove the skillet from the oven.  The sugar should be bubbly and caramelized.  Pour over the batter, return to the oven, and bake for 20 minutes.

ROASTED CARROTS

From here

Ingredients:

1 lb carrots, cut into 3" lengths, halved or quartered lengthwise

olive oil

salt

Methodology:

Preheat oven to 425°F.

Roast 20-35 minutes, stirring occasionally.

GINGERBREAD OVEN PANCAKE

Adapted from the basic oven pancake on this site, with flavor inspiration from Smitten Kitchen

*Note the result was both too much for three of us to eat, and kind of dense, so try something new next time?

Ingredients:

Small       Large     cast iron pan

1 1/2T      3T          butter

Batter:

3              6            eggs

3/8 c        3/4 c      flour

3/8 c        3/4 c      milk

1/4 t         3/8 t       salt

1/4 c        1/2 c      molassas (not black strap)

1/4 t         1/2 t       cinnamon

1/2 t         1 t          ground ginger (substitute with 1 T, or 2 T grated fresh ginger)

1/8 t         1/4 t       ground cloves

1/8 t         1/4 t       ground nutmeg

Methodology:

Heat the oven to 425°F.  Place the skillet(s) in the oven to preheat.

Mix the batter.

Remove the skillet(s) from the oven and add the butter.  Once it has melted, swirl to coat the sides of the pan.

Pour the batter into the skillet(s), return to the oven, and bake for 12-15 minutes, or until puffed, golden and set.  Pancake will deflate and slump as it cools.

DANISH DREAM CAKE

Adapted from Milk Street

Ingredients:

105 g cake flour

3/4 t baking powder

2 eggs

107 g white sugar

1 t vanilla

1/8 t salt

1/2 c + 3/8 c coconut milk, divided

150 g brown sugar

85 g salted butter

170 g unsweetened shredded coconut

Methodology:

Heat the oven to 350°F with a rack in the middle position. Butter a broiler-safe 8x8" baking pan, dust evenly with flour, then tap out the excess. 

In a small bowl, whisk together the flour and baking powder.

In the bowl of a stand mixer with the whisk attachment, beat the eggs, white sugar, vanilla and salt on low until sugar dissolves, about 20 seconds. Increase to medium-high and whip until the mixture is pale and thick, 5 to 6 minutes.

Reduce to low, add about one-third of the flour mixture and mix until almost incorporated, about 10 seconds. With the mixer running, slowly pour in 1/4 cup of coconut milk. Repeat with half of the remaining flour mixture and another 1/4 cup of the remaining coconut milk. With the mixer still running, add the remaining flour mixture and mix just until no flour clumps remain, about 20 seconds. Using a silicone spatula, fold the batter, scraping along the bottom of the bowl, to ensure the ingredients are well combined.

Pour the batter into the prepared pan. Bake until just beginning to brown and a toothpick inserted into the center of the cake comes out clean, checking after 15 minutes. Set the pan on a wire rack and heat the broiler.

In a medium saucepan, combine the remaining 3/8 cup coconut milk, the brown sugar and butter. Bring to a boil over medium-high, stirring to dissolve the sugar, then boil for 2 minutes. Remove from the heat, add the coconut and stir until evenly moistened.

Spoon the topping onto the outer edges of the warm cake, then, using an offset or silicone spatula, gently spread into an even layer over the surface. Broil until the top is bubbling and deep golden brown, 2 to 3 minutes, rotating the pan if needed for even browning.

Set the pan on a wire rack and tent with foil. Let cool for at least 30 minutes. Cut into pieces and serve warm or at room temperature.

COCONUT CAKE

Adapted from Star Chefs

See the bottom for omitted lime curd and nut brittle.

Size modified for two half sheet-pans, cut into thirds, to form six layers

Ingredients

Cake:

246 g cake flour

1/3 t baking soda

1/3 t baking powder

2/3 t salt

2 eggs

300 g sugar

1/2 t vanilla

183 g canola oil

228 g full fat coconut milk

Coconut Pastry Cream:

(makes 2/3 qt)

260 g Coco Lopez

192 g full fat coconut milk

1/6 t salt

1/3 vanilla bean

19 g cornstarch

6 g all-purpose flour

3 egg yolks

38 g butter

Swiss Meringue Buttercream:

(makes 3/4 qt)

60 ml fluid oz egg whites

100 g granulated sugar

1 t vanilla

1/8 t salt

142 g butter, softened

Methodology:

Cake:

Preheat oven to 325°F.

Sift together flour, baking soda, baking powder, and salt; set aside.

To a mixer fitted with a whisk attachment, whip eggs with sugar until pale yellow and doubled in volume. Continuing to whisk, drizzle the oil in slowly so the mixture emulsifies like making mayonnaise. On low speed, add half the dry ingredients, then the coconut milk, then finishing with the remaining dry ingredients. Divide the batter evenly between 2 parchment-lined, sprayed, half-sheet trays with 500 grams of batter each. Bake until pale golden and set, rotating when done, about 15 minutes total.

Coconut Pastry Cream:

In a pot over low heat, gently melt the Coco Lopez until smooth and uniform.  Simmer on low until slightly thickened.   Add half the coconut milk and the salt.  Return to simmer.  In a separate bowl, whisk together the cornstarch, flour, yolks, and the remaining coconut milk.  Temper the yolk mixture into the pot and whisk until thick and bubbling; it should reach 165°F on a candy thermometer.  Strain and immediately whisk in butter and vanilla.  Whisk thoroughly, place in a tupperware and cover the surface with plastic wrap.  Chill thoroughly.

Swiss Meringue Buttercream:

In a mixing bowl set over a double boiler, stir together egg whites and sugar until sugar is fully dissolved and foamy and it reaches 160°F.  Transfer to the bowl of a mixer fitted with a whisk attachment and whip on high until stiff, glossy peaks form.  Add vanilla and salt.

Switch to the paddle attachment and add butter, about 1 T at a time, allowing each piece to fully mix in before adding the next.  Once butter is incorporated, transfer to a container and chill.  Bring to room temp before spreading on cake. 

Assembly:

Layer coconut cake with pastry cream.  Crumb coat with buttercream, then wrap and chill overnight.  Finalize decoration with buttercream and sprinkle with shaved coconut.

________________________

Omitted portions of the recipe, at the original (3x) scale:

Lime Curd:
8 fluid ounces lime juice
4 whole eggs
3 egg yolks
223 grams sugar
1 pinch of salt
5 ounces butter, softened

In a non-reactive bowl over a double boiler, combine the juice, eggs, sugar, and salt. Blend with an immersion blender until uniform. Cook over simmering water, stirring constantly with a spatula until it starts to thicken. Stir in butter and allow to further thicken. Strain and transfer to quart containers, pressing a layer of plastic directly on the surface to prevent a skin from forming; chill.

Nut Brittle:
(Yield: 2 quarts)
594 grams sugar
42 grams butter
12 grams salt
1 tablespoon vanilla
9 grams baking soda
14 ounces cashews, toasted and chopped
Sea salt
Pink peppercorn dust

Set up a full sheet tray, upside-down and lined with a silpat. In a large, deep pot over medium-high heat, combine sugar and add enough water to reach a wet sand consistency. Add butter, salt and vanilla. Bring sugar to a very pale caramel, then add baking soda and stir vigorously with a spatula. It will foam up and take on a bright orange color. Working quickly, remove pot from heat and fold in cashews. Dump cashew caramel out onto the silpat and spread into an even layer. Top with another silpat and use a rolling pin to press out into a flat layer. Sprinkle liberally with sea salt and pink peppercorn dust. Once cool, break into chunks and store in an airtight container at room temperature.