Soy Eggs

I have been making these for years.

People always enjoy them, especially if it is there first time eating one.

6 eggs
water to cover
1/4 cup sugar
1/2 cup soy sauce
1/2 cup water
lettuce (and cilantro)

1. Place eggs in cold water to cover and bring to a boil over medium heat. Then cook gently 10 to 12 minutes.

2. Cool eggs thoroughly under cold running water (5 to 10 minutes); then shell.

3. Combine sugar, soy sauce and water in saucepan. Then heat, stirring, to dissolve sugar.

4. Add eggs and baste to brown evenly. Simmer, covered, 1 hour, turning several times for even coloring.

5. Turn off heat and let stand, covered, 30 minutes more, turning eggs once or twice.

6. Cut each egg in half (or 4 wedges) with a sharp knife. Serve yoke-side up on a bed of lettuce (decorate with cilantro if desired). Sere with plum sauce.

Note: These eggs, also known as pot-stewed or red-stewed eggs, are eaten for breakfast or as a late supper dish. They are also served cold as an hors d'oeuvre.

Turkey Curry

I roasted a turkey a few days ago

Roast Maple Glazed Turkey, Turnip Fritter, Tri-color Couscous, Caramelized Pearl Onions, Cranberry Sauce

And had a good amount of leftovers--enough for a few sandwiches and this dish, which was excellent and so simple to prepare. Served with Basmati Rice, Chutney, and Roasted Asparagus with Garlic and Pine Nuts.

Ingredients:

• 2 tablespoons canola oil
• 1 1/2 cups chopped onion (about 1 large onion) 
• 2 tablespoons all-purpose flour 
• 1 1/2 teaspoons curry powder
• 1 (14-ounce) can fat-free, less-sodium chicken broth (I used my homemade stock)
• 3 cups chopped cooked turkey (about 1 pound)
• 1/2 teaspoon salt 
• 2 tablespoons chopped fresh cilantro

Directions:

1. Heat canola oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes. Add flour and curry powder; sauté 1 minute. Stir in chicken broth; bring to a boil. Stir in turkey and salt. Reduce heat, and simmer 5 minutes or until thickened. Sprinkle with cilantro.

~from Cooking Light, 2008

Chicken Breasts with Diced Turnips and Craisins

This has a great Autumn/Winter flavor. Better than I expected. I would change one thing the next time; I would dice the turnips much smaller.

Ingredients

2 tablespoons Unsalted butter
2 Boneless skinned chicken breast halves, cut in half and pounded between sheets of wax paper
1/2 cup All-purpose flour -- for dredging
Salt and freshly ground pepper to taste
1 Turnip -- peeled/diced
1 small Onion -- chopped
2 tablespoons Maple syrup
1 heaping tablespoon Maille Old Style Whole Grain Dijon Mustard
1/4 teaspoon Dried thyme leaves
1 cup Chicken broth
1/2 cup Craisins
1 tablespoon Chopped fresh parsley

Directions

Heat the butter in a large skillet. One at a time, dredge the chicken breasts in the flour and brown on both sides. Remove to a side dish and season with salt and pepper.

Place the turnips in the skillet and cook, stirring, over moderately high heat until they are a light golden in spots (about 10 minutes); add the onion, reduce the heat to low and cook for 3 to 4 minutes.

Add the maple syrup, thyme and chicken broth. Bring the mixture to a simmer, add the chicken, scatter over the craisins, partially cover and simmer until the chicken is cooked through but still tender, about 6 minutes. Check the seasoning, adding additional salt and pepper, as necessary.

Transfer the chicken to a warm platter, spoon over the sauce and sprinkle with the chopped parsley. Serve piping hot.

Artichoke & Roasted Red Pepper Frittata

Is there any breakfast more satisfying than a frittata?

Just a few days ago, I made one with left-over pearl couscous, roasted asparagus, mushrooms, baby spinach, and lemon chicken. YUM!

The one I want to share with you today is the one I made a few days before Thanksgiving with my daughter, Danielle. I wanted us to cook together and cook together we did; I am reminded of being in the kitchen with my mother and father on a Sunday morning--or afternoon as frittatas are great any time of day or night, hot or cold--helping to cut the potatoes for the frittata.

Note: there are as many ways to make a frittata as there are to make a meatloaf. Sometimes I use potatoes. Sometimes left-over rice. Or pasta. Couscous!

This recipe is adapted from one in Gwyneth Paltrow's book, "My Father's Daughter."

Ingredients:

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 red potatoes cut into small 1/4 inch pieces
1 small onion, roughly chopped
1 cup cooked artichoke hearts, cut into 1/4-inch slices
1 cup roasted red peppers, cut into 1/4 inch pieces
1 teaspoon fresh tarragon leaves, thinly sliced
Coarse salt
Freshly ground black pepper
4 organic large eggs
1/4 cup milk
1/2 cup Parmesan cheese, grated

Directions:

Preheat the oven to 375 degrees. Boil potatoes till just tender and drain. Heat the butter and olive oil over medium heat in a 10-inch cast-iron skillet. Saute the potatoes and onions until barely browned, about 6 minutes. Add the artichokes, roasted red peppers and tarragon and season with salt and pepper to taste.

Father & Daughter.

Meanwhile, beat the eggs and milk to combine in a mixing bowl; mix in 1/4 cup of the Parmesan cheese. Pour over the onions, potatoes, artichokes, and roasted red peppers. Let it cook for about 5-8 minutes, or until just set on the edges (it will still be very runny in the middle). I push the edges of the frittata away from the edge of the pan. Sprinkle the top with the remaining cheese and cook it in the oven for 8-10 minutes; it should be just set throughout. Broil for an additional minute or two if you desire a very browned top (I did.)

Artichoke and Roasted Red Pepper Frittata.

Note: I greatly reading through her new cookbook. And I recommend you check out her Website/Blog; GOOP.

Chicken Breasts with Fresh Sage

Adapted from a Patricia Wells' recipe found in her book, Trattoria. Simple and delicious!

She writes: "Ever since I sampled this ultimately simple chicken preparation one weekday afternoon at Antico Fattore in Florence, it's been a family favorite......The quick marinade of lemon juice, oil, and fresh sage helps infuse the chicken with flavor, and tenderizes it at the same time. Be sure to sample the sage leaves before using: Even fresh sage can taste bitter. Do not use dried sage..."

Photo by Bruce Barone.

Ingredients

4 skinless, boneless chicken breasts
3 tablespoons freshly squeezed lemon juice
5 tablespoons extra-virgin olive oil 28 fresh sage leaves (from my garden)
3 tablespoons unsalted butter
Sea salt and freshly ground pepper
2 lemons, halved, for garnish

Directions

1. Place the chicken breasts in a glass baking dish. Add the lemon juice, 3 tablespoons of the oil, and the sage leaves. Turn the chicken to coat evenly, cover and set aside at room temperature for 30 minutes.

2. Remove the chicken from the marinade and pat dry. Strain the marinade into a small bowl; reserve the sage leaves separately.

3. In a large skillet, melt the butter in the remaining 2 tablespoons of oil over moderately high heat until hot and bubbly. Add the chicken breasts, smooth side down, and cook until evenly browned, about 5 minutes. Turn the breasts, and season the cooked side generously with salt and pepper. Tuck the reserved sage leaves around the chicken and cook until the chicken is browned on the bottom and just white throughout but still juicy, 5--10 minutes. Do not scorch the sage.

4. Remove the skillet from the heat. Transfer the chicken to a cutting board and season the bottom side with salt and pepper. Slice the chicken breasts on the diagonal into think slices, and arrange on a warmed serving platter. Place the sage leaves over the chicken. Cover loosely with foil.

5. Discard the fat from the skillet. Heat the skillet over moderately high heat until hot. Add the reserved marinade and stir with a wooden spoon, scraping up the brown bits from the bottom of the pan. The sauce will boil almost immediately. As soon as it reduces to a brown glaze (less than 1 minute), pour the sauce over the chicken. Garnish with the lemon halves. Serve immediately.

I served this with Roasted Green Beans and Roasted Red Peppers with Garlic and Walnuts; Pasta with a Sage Butter Sauce with Walnuts. We enjoyed a simple Malbec with this excellent meal.

Tortellini with Shrimp and Asparagus

This is so easy to make and it results in a meal of complex and satisfying flavors. A keeper!

Photo by Bruce Barone.

1 9 ounce package of Tortellini
1 bunch of asparagus
1 pound of uncooked shrimp, cleaned
1/2 pint cherry tomatoes
8 oz. mushrooms, chopped
1/2 onion, chopped
3 "ice-cubes" of Pesto (add butter and Parmesan cheese)
olive oil

 

Chop onion and mushrooms and place in skillet with 2 tablespoons olive oil - cook for 5 or 6 minutes. Cook Tortellini according to package directions adding shrimp 3-5 minutes before done. Chop off ends of asparagus.  Roast the asparagus and cherry tomatoes in oven at 420 for 10 minutes. Add all ingredients and toss with 2 tablespoons of olive oil.
Optional: top with shredded Parmesan cheese.

Saffron Chicken with Dates and Saffron Rice

This simple supper (Cooking Light, 2004) is transformed with North African staples into a meal that is beyond delicious!

Photo by Bruce Barone.

Ingredients

• 1 tablespoon vegetable oil 
• 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper 
• 1 1/2 cups chopped onion
• 1/4 teaspoon saffron threads, crushed and divided
• 2 garlic cloves, minced
• 2 cups tomato juice
• 6 whole pitted dates, quartered
• 2 cups water
• 1 cup uncooked long-grain rice
• 3 green onions, thinly sliced
• Lemon wedges (optional)(I used them over chicken and rice; yum!~)

Preparation

• Heat oil in a large saucepan over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan, and sauté 5 minutes, browning on all sides. Remove chicken from pan; keep warm.
• Add onion, 1/8 teaspoon saffron, and garlic to pan; sauté 5 minutes or until onion is tender. Stir in reserved chicken, tomato juice, and dates; cover. Reduce heat to low, and cook 15 minutes. Uncover; cook 10 minutes. Remove from heat; keep warm.
• Combine 1/4 teaspoon salt, 1/8 teaspoon saffron, 2 cups water, and rice in a saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and water is absorbed. Fluff with a fork. Serve the chicken mixture over rice mixture. Garnish with sliced green onions and lemon wedges, if desired.