Fiesta Friday

December in the kitchen – Marmalade chicken
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December in the kitchen – Marmalade chicken

I was all ready to create a new recipe tonight but ran out of steam, does that ever happen to you? So, what to do? I poked around in the pantry and fridge to discover what could be used as a quick, easy, hassle free “dress up” for the chicken thighs I had planned to cook. I found a jar of ginger marmalade and some whole grain mustard; together with some soy sauce they would make a simple glaze for the chicken. Three ingredients (not counting the chicken), what could be easier?

You could use any kind of marmalade you have on hand…ginger, orange or lemon. You could also use chicken breasts or legs or wings, I just happened to have thighs which are favored by my family.

Marmalade baked chicken

  • 1/2 cup of marmalade
  • 2 rounded teaspoons of Dijon mustard, regular or whole grain
  • 1 tablespoon of soy sauce
  • 6-8 chicken bone-in thighs, trimmed of excess skin and fat
marmalade baked chicken

marmalade baked chicken

  1. Melt the marmalade in a small saucepan or the microwave; mix with the mustard and soy sauce.
  2. Preheat the oven to 375 degrees F
  3. Line a baking pan with foil, place some racks on top (I used cookie cooling racks). The racks will keep the thighs out of the melting fat below.
  4. Pat the thighs dry with paper towels, place them skin side up on the racks in the baking pan. Brush the marmalade mix over the skin and exposed meat.
  5. Place in the oven and bake for 1 hour to 1 ½ hour depending on the size of the thighs.

 This is a perfect dish for a busy weekday evening. Bake some sweet potatoes in the oven with the chicken, make a salad and dinner is ready with a minimum of fuss and hands-on time.

baked chicken

Marmalade chicken

I made a lentil and cauliflower couscous to go with the chicken, look for that recipe on another post.

You could save the juices to use in soup or another dish. Pour the juices in the bottom of the pan into a large heatproof container and put it in the refrigerator overnight. The next day, skim off the fat and discard it.

Tip – I keep the cans from tomatoes or other canned goods for discarding fat. Place the fat in the can, put the can in a plastic bag and put it in the trash. Plastic yogurt containers also work.

I’m taking this to Fiesta Friday to share with Angie from the Novice Gardener as well as Real Food Fridays hosted by Lydia’s Flexitarian Kitchen. This is the busy season for us all.

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December in the kitchen – Cheddar beer dip
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December in the kitchen – Cheddar beer dip

Do you end up with lots of odd bits of cheese during the holidays? Maybe the pieces are not so pretty to put out “as is” anymore, but too good to toss into the garbage? Here is a way to use them up. This is a good choice for game day with crackers and celery; and it is a no-brainer with beer. I’ve served it as part of a spread with chicken wings, perfect food for watching sports on TV.

This is actually a “non-recipe”; there isn’t any real cooking involved. That doesn’t make it any less satisfying or delicious. The recipe for cheddar-beer dip or spread has been in my files for many years. I don’t know where it came from, maybe some long forgotten blender book?

I call this cheddar beer dip because I usually have odd bits of cheddar in the fridge; it would equally good with almost any cheese, even blue.

Cheddar beer dip

Cheddar beer dip

Cheese Dip

  • 8 oz. of softened cream cheese at room temperature
  • ¾ cup of beer, your choice
  • 8 oz. of aged cheddar or other cheese, diced
  • 1 clove of garlic
  1. Place the softened cream cheese and 1/2 cup of beer in your blender container, cover and blend on high speed for about 20 seconds or until smooth.
  2. Add ¼ cup of beer, 8 oz. of cheese, and garlic. Cover and blend for another 20 seconds or until smooth. You may need to stop to scrape down the sides.
  3. Empty into a bowl and chill before serving.

I used white extra sharp cheddar and garnished with with ground cumin and crushed chili Aleppo for color.

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Cheese dip – Cheddar and Beer

I haven’t tried this, but I think it would be equally good using cider in place of beer, especially if you served it with apple slices.

cheddar beer dip with celery, apple slice and cracker

cheddar beer dip with celery, apple slice and cracker

I’m taking this to the party at Fiesta Friday sponsored by Angie from the Novice Gardener. Please join us.

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November in the kitchen – Cooking For Leftovers
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November in the kitchen – Cooking For Leftovers

I love leftovers; they might be my favorite part of the Thanksgiving meal. Don’t misunderstand, I enjoy Thanksgiving, but what I really love about that day are the people. Our family lives some distance away, so our Thanksgiving get-together has always involved wonderful friends and their family. After so many years they have become my family as well. I am so grateful for their open arms and hospitality.

Leftovers have endless possibilities. In contrast to the meal on Thanksgiving, which is fairly traditional in most homes, leftovers let your creativity take flight. For example, in her book “The Complete Turkey Cookbook” (now out of print) published in 1971, S.I. Reese describes “The Soup”. The Soup consists of turkey stock (made from the carcass), leftover gravy, leftover creamed onions, leftover stuffing, chestnuts (if you have them), plus sautéed fresh celery and mushrooms. I’ve made a much simpler version for my family. The trick is using leftover stuffing to thicken the soup. This is a “stand your spoon up” soup, filling comforting, and warming.

I start thinking about leftovers even before the turkey goes in the oven. What is your favorite way to use them?

What about a stuffing Panini? Use a mild cheese such as Muenster, mozzarella or Monterey jack; I added a little thinly sliced red onion and some cranberry sauce. You could, of course, add some leftover turkey as well. I’m continuing in the loaded carb tradtion of Thanksgiving.

Panini with stuffing, mozzarella cheese, and cranberry sauce

Panini with stuffing, mozzarella cheese, and cranberry sauce

Panini with stuffing

Stuffing Panini

Stuffing Panini

Stuffing Panini

In case you are curious, my stuffing contains raisins and cornbread in addition to the usual sausage, onions, celery, and bread. The originial recipe came from my ex-mother-in-law who was from Germantown, Wisconsin. It’s changed over the years, but the raisins are always an essential ingredient.

Leftover pie for breakfast is always a winner. I’m usually too full by the end of Thanksgiving dinner to really enjoy it. But, the next morning with coffee it gets my full attention.

Salads are welcome after the day of feasting. Everything-but-the-kitchen-sink salad is easily adapted to suit whatever leftovers you have on hand. Brussels sprouts, leftover bread turned into croutons, turkey, chopped veggies from the raw vegetable plate, some pickles, cranberry sauce stirred into the dressing, what about a few raisins or grapes or chopped apple or candied nuts? Endless possibilities!

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I’ve seen recipes for turnovers made with chopped turkey, mashed sweet potatoes, and leftover cooked vegetables. Even simpler, what about old-fashioned turkey croquettes? They were one of my mother’s ways of using up leftover turkey. They consist of chopped turkey and mashed potatoes mixed together, well-seasoned, formed into patties, dipped in egg then breadcrumbs, and fried in butter. They were yummy! I remember them as soft in the middle and crispy on the outside. A simple salad completed the meal. They would be even better with a poached egg on top! I think I’ve talked myself into making them…stay tuned for a future post.

I’ll be sharing my leftovers with at Angie’s Fiesta Friday party at the Novice Gardener. Come join the fun and see what others are cooking.

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November in the kitchen – Cream of Tomato Soup with Crispy Grilled Cheese Croutons
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November in the kitchen – Cream of Tomato Soup with Crispy Grilled Cheese Croutons

Do you have a favorite comfort food? Maybe a food that you crave when things feel a bit overwhelming? Or, when you are under the weather, not actually sick, just not feeling quite right? Mine is tomato soup and grilled cheese. I take a warm mug to bed and watch reruns of “The Good Wife”. The next day, my world is much improved.

This is the best cream of tomato soup I have ever tasted, bar none! The grilled cheese croutons are a great additon (but it doesn’t need much). The croutons are crisp on the outside, but become soft and cheesy on the inside as they soak up the soup. It’s the perfect combination of textures and flavors. What can beat tomatoes and cheese? You could also make grilled cheese sandwiches and simply dunk them in the soup. All excellent!

Originally the recipe was adapted from America’s Test Kitchen Cookbook. It came to me from the archives of the blog Smitten Kitchen. It would be difficult to improve on it.

Cream of Tomato Soup

  • 2 – 28 oz. cans of whole Roma tomatoes packed in juice
  • 1 ½ tablespoon of dark brown sugar
  • 4 tablespoons of melted butter
  • 4 large shallots, minced (about ½ cup)
  • 1 tablespoon of tomato paste
  • 1/8 teaspoon of ground allspice
  • 2 tablespoons of all-purpose flour
  • 1 ¾ cups of chicken or vegetable stock
  • ½ cup of heavy cream
  • 2 tablespoons of brandy
  • Salt and cayenne pepper as needed
  1. Adjust your oven rack to the upper-middle position and pre-heat to 450 degrees F. Line a baking sheet with foil.
  2. Place a strainer over a large bowl. Open the cans of tomatoes and, using your hands, gently squeeze each tomato open over the strainer. You want to remove the seeds without crushing the tomato. Lay each tomato on the foil lined baking sheet.
  3. Pour the rest of the juice into the strainer and push the juices through. Clean the bottom of the strainer into the bowl. You should have just the seeds left inside the strainer.
  4. Sprinkle the tomatoes with the brown sugar and bake until the liquid has evaporated. It took about 30 minutes in my oven. You are concentrating the flavor of the tomatoes.
  5. When finished, remove from the oven and let cool.
  6. Meanwhile, melt the butter in a large saucepan. Add the shallots, tomato paste, and allspice. Reduce the heat to low, cover and cook until the shallots are soft. Stir it occasionally; it will take about 10 minutes.
  7. Add the flour and stir well to mix with the contents of the skillet. To cook the flour and remove the raw taste, stir for 30 seconds to a minute. You don’t want the flour to burn.
  8. Add the chicken or vegetable stock gradually, whisking or stirring constantly.
  9. Stir in the tomato juice and roast tomatoes.
  10. Cover, bring to a boil, and reduce the heat to a simmer for about 10 minutes.
  11. At this point you can either blend it smooth (be careful to vent the top and fill your blender only half full) or use an immersion blender directly in the pot.
  12. When smooth, add the cream, reheat for a minute, and then add the brandy.

Taste for salt and a bit of spice, I didn’t think it needed any.

Crispy Grilled Cheese

Crispy Grilled Cheese

Crispy Grilled Cheese Croutons

  • 4 slices of sandwich bread, crusts removed
  • 1 ¼ cup of grated cheddar cheese
  • 2 tablespoons of butter
  1. Heat a nonstick skillet over medium heat.
  2. Butter one side of each slice of bread.
  3. Brush the hot skillet with any remaining butter.
  4. Sprinkle two small piles of cheese directly on to the skillet, about 2 tablespoons. Spread them to the approximate size of your bread. Place a slice of bread (buttered side down) on top of each pile.
  5. Put about ½ cup of cheese on top of each slice in the pan, cover with the second slice of bread (buttered side up).
  6. Brown the first side, and then remove the bread to a plate.
  7. Sprinkle another 2 tablespoons of cheese into two piles in the skillet.
  8. Carefully slide the bread, other side down, on top of the cheese and brown the second side. The cheese in the middle should have started to melt.
  9. Remove the bread to the plate and cool slightly.
  10. When cool, cut into cubes.
  11. Top the hot soup with the croutons; or eat the crisp grilled sandwiches as they are, dipping them into the soup.
Cream of Tomato Soup with Crispy Grilled Cheese Croutons

Cream of Tomato Soup with Crispy Grilled Cheese Croutons

Crispy Grilled Cheese Croutons

Crispy Grilled Cheese Croutons

Cream of tomato soup with grilled cheese

Ready for “The Good Wife”

What is your favorite comfort food?

I’m taking this to Fiesta Friday #43 to party with Angie and friends from the Novice Gardener. This time of year we are all in need of a little comfort.

Fiesta Friday

 

November in the kitchen – Polenta with Mushrooms and Easy Roast Chicken Breasts
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November in the kitchen – Polenta with Mushrooms and Easy Roast Chicken Breasts

We are up on the North Coast for a few days and it feels like fall. The rain and cooler weather has given rise to lots of mushrooms. I wish I knew more about identifying them. I’m afraid I would poison us all if I were to pick and cook any! Last year, because of the terrible drought we’ve been having in California, there were hardly any. I wouldn’t eat this one but it sure is beautiful.

Northcoast mushroom

North coast mushroom probably a toadstool

What I will eat is these lovely porcini and chanterelles found in a local store. Now, what to do with them? There is some polenta in the pantry, and some dried porcini mushrooms, also a jar of Michael Chiarello’s Fennel Spice Rub that I made last year. The market had some lovely boneless chicken breast with the skin still on (I think cooking them with the skin results in far more flavor, don’t you?). The menu was made!

Mushrooms - porcini and chanterelles

Porcini and Chanterelles

When I first read the recipe for “Fennel Spice Rub” in Michael Chiarello’s cookbook “Casual Cooking”, I knew I would love it. It has that wonderful combination of fennel, pepper, and cardamom. I added my favorite to the mix, cumin. I have used it with multiple recipes…chicken, turkey, and roast veggies. It has always resulted in a standout dish. It’s also easy to make and is a wonderful holiday gift. I have friends who specifically request it each year.

You will find the recipe for the rub at the end of this post.

Sunset at Seaside Beach

Sunset at Seaside Beach

After a lovely romp on the beach with the dogs, it was time to start preparing the meal.

Porcini Polenta with Sautéed Mushrooms (serves 4)

  • 1 cup of polenta
  • 1 tablespoons of dried porcini mushrooms
  • 1 ½ teaspoons of salt
  • 4 tablespoons of butter, divided
  • ½ cup of finely grated parmesan
  • 3 cups of roughly sliced fresh mushrooms (I used one large porcini and a dozen chanterelles 
  1. Mix the polenta with the dried mushrooms.
  2. Bring 4 cups of water and the salt to a boil in a heavy saucepan. While whisking, slowly add the polenta mix to the water. Bring back to the boil, put the lid on slightly ajar, and turn the heat down to simmer.
  3. As the polenta starts to thicken, thoroughly stir the sides and bottom of the pan every 5 minutes. Cook for 35-40 minutes total.
  4. When done, stir in 2 tablespoons of butter and the Parmesan cheese. Add more salt and freshly ground pepper to taste.
Polenta

Polenta

Mushrooms browned in butter

  1. Melt 2 tablespoons of butter in a skillet on medium-high heat.
  2. Add the sliced mushrooms, sprinkle with salt and sauté until browned and cooked through. Don’t crowd the pan, as they will start to steam. You may need to do this in two batches.

While the polenta was cooking, I started the chicken.

Chicken breasts with Fennel Spice Rub

  • 4 chicken breasts, skin on
  • 4 tablespoons fennel spice rub (recipe below)
  • 4 tablespoons olive oil
  1. Preheat the oven to 450 degrees F
  2. If your skillet isn’t oven proof or won’t hold the 4 breasts without crowding, place a baking sheet or pan in the oven to heat.
  3. Rub each chicken breast with 1 tablespoon of fennel spice rub.
  4. Heat the olive oil on medium-high heat in a large skillet until you see it shimmer
  5. Add the chicken breasts, skin side down. You may need to do this in two batches, don’t crowd the pan.
  6. Brown the skin side, then turn the chicken and brown the other side. Brown any additional breasts if you need to do this in batches. Remove the first breasts to a plate.
  7. When all are browned, put them in the oven to bake for 20 minutes. Check for doneness. Let sit for 5 minutes before slicing and serving.
chicken breasts

Chicken breasts with fennel spice rub

Browned chicken breasts

Browned chicken breasts

All that was needed was a salad of arugula, simply dressed with lemon and olive oil.

Polenta with mushrooms and roast chicken breasts

Polenta with mushrooms and roast chicken breasts

What’s missing? Oh, yes, the wine! We have a new favorite, this Australian Shiraz.

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Fennel Spice Rub

  • 1 cup fennel seeds
  • 3 tablespoons cumin seeds (my addition)
  • 3 tablespoons coriander seeds
  • 2 tablespoons white peppercorns
  • 3 tablespoons kosher salt

 Directions:

  1. Put the fennel seeds coriander seeds, cumin seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly.
  2. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades of your blender
  3. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender container occasionally to redistribute the seeds.
  4. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

Cheers!

This turned out so well that I will be taking it to the party on Friday to be with Angie and her friends at The Novice Gardener for Fiesta Friday #42. Come visit and sample all the great food.

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Also posted at Full Plate Thursdays and Showcase Your Talent Thursday.