FFWD: Vietnamese Spicy Chicken Noodle Soup

What a wonderful soup. This was a great combination between the Thai coconut soup Tom Kha Gai and pho. I really enjoyed this soup and it will definitely become a staple.  The broth is made with chicken broth, cilantro stems, anise, coriander, white peppercorns, chili and coconut milk. I was surprised how delicate the coconut flavor was and how everything blended together seamlessly.

Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

I picked up some aleppo pepper over the summer at Penzey's. Aleppo pepper is a Syrian spice, similar to paprika, but with a tad more heat and a smoky flavor. Other than topping deviled eggs,  I have not found, or really sought out, a recipe to use aleppo pepper. If I stumbled across it in the spice cabinet, I would open the little jar, take a whiff, and put it back.  I just couldn't think of anything to do with it that wasn't just a mere substitute for paprika. It is a different more complex flavor than sweet paprika, there has to be a way to use it and highlight its flavor. Well, there is...this recipe cured my aleppo pepper block. I liked it so much, I already have to go back to Penzey's and get a refill.

Yogurt-Marinated Chicken Kebabs with Aleppo Pepper
Adapted from Bon Apetit as seen on Epicurious.com

Kebabs

•  1 1/2 tablespoons Aleppo pepper (or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika) plus additional Aleppo pepper or paprika for sprinkling
• 1 cup plain Greek-style yogurt
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons tomato paste
• 2 teaspoons coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 6 garlic cloves, peeled, flattened
• 2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving 
• 2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes
• Two bell peppers, chopped into 1 inch squares

Sauce:

• 1/4 cup plan Greek-style yogurt
• 3 tablespoons chopped fresh mint
• 1 tablespoon lemon juice

How To:

If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.

In a small bowl mix together the yogurt, mint and lemon. Salt to taste. Let sit at warm temperature while the chicken is prepared.

Prepare barbecue (medium-high heat). Thread chicken pieces and peppers onto metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve with warm pita bread and sauce.

My recipe notes:

I recommend trying this recipe if you find aleppo pepper. I used an indoor cast iron stove top grill pan instead of a barbecue -- it's not quite grilling season in Minnesota. I served this with a quinoa-based tabbouleh. This is a really satisfying meal.

Three Cups Chicken

I have ordered Three Cups Tofu at a local Taiwanese restaraunt for many years, now I can make my own! This is a very refreshing dish, not too salty or sweet and the basil makes it so flavorful. This is worth a try, especially if you're looking for a quick weeknight meal.



 Three Cups Chicken

Rasa Malaysia


Ingredients:

• 1 lb. chicken 
• 6 slices peeled ginger
• 6 cloves garlic (skin peeled)
• 2 tablespoons dark sesame oil
• 1 1/2 tablespoon soy sauce
• 1 1/2 tablespoon Shaoxing wine
• 1 1/2 teablespoon dark sweet soy sauce (Kecap Manis)
• A big bunch of basil leaves
• 1 tablespoon baking soda (to tenderize the chicken, optional)

How To:

Cut the chicken into pieces and marinate them with baking soda. Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside.

Heat up a claypot on high heat and add the dark sesame oil. Add garlic and ginger and stir-fry until aromatic. Add in chicken and do a few quick stirs. Add soy sauce, sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken. Cover the chicken and lower the heat and simmer for 5 minutes. Add basil leaves and stir well with the chicken, dish out and serve immediately.

Original Recipe Notes:

1. This recipe calls for dark sesame oil, which is different from regular sesame oil. Dark sesame oil is a lot more expensive but the flavor is more intense and with a stronger toasted sesame fragrance.
2. You can skip the first step of tenderizing the chicken with baking soda. I personally like it because it makes the chicken so tender.
3. If you don’t have a claypot, you can use a regular wok to make this dish.

My Notes:

1. Use a lot of basil! I Used a very generous handful, and was thinking it needed a bit more. So, don't be too cautious, just pile it on.
2. I recommend using the baking soda, it worked great.
3. A wok worked very well.
4. Tofu, especially fried, would be a great substitute for chicken.
   

Green Goddess Chicken Salad

 

Make this for lunch. Chop up some romaine lettuce and a cup of this salad and it makes a terrifically satisfying lunch. If you're planning on making ahead for the week, I would recommend adding in the bread the morning before you plan to eat it so it doesn't get soggy.

The original recipe calls for rotisserie chicken, however I poached a bone-in chicken breast in white wine and thyme -- mainly to hone a new cooking skill with regards to meat.  Also, I used jarred roasted peppers rather than piquillo peppers, and used a bit more lemon juice to bring out the flavors of the fresh herbs in the dressing.

Green Goddess Chicken Salad

 Adapted from Food and Wine

Ingredients:

• 2 oil packed anchovy filets
• 1 small garlic clove
• 1/2 cup packed flat leaf parsley leaves
• 1/4 cup packed basil leaves
• 1/4 cup packed dill
• 1 tablespoon oregano
• 3/4 cup mayonaise
• 4 tablespoons lemon juice
• 2 tablespoons snipped chives
• One 1 pound ciabatta bread
• 1.5 to 2 pounds shredded chicken
• 3 roasted red peppers, drained and thinly sliced
  
• 3 celery ribs, thinly sliced
• 1/2 cup kalamata olives, pitted and halved
• salt and pepper to taste

How To:

In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise and lemon juice and process until smooth. Fold in the chives; season with salt and pepper.

In a large bowl, toss the ciabatta with the chicken, peppers, celery and olives. Add the dressing and toss to coat. Season with salt and pepper and serve.

Notes: the dressing can be made ahead of time and refrigerated up to 2 days. I recommend making it ahead and letting all the flavors blend together.

Choucroute Garnie

I have changed my blog name to reflect my one true (food) love, cornichons. I keep a large jar of cornichons and religiously gorge myself on them for a post-work pre-dinner snack. They manage to be tangy, sweet, salty and with the slight tarragon flavor...mmmm...they never get old, there will always be a jar of cornichons (and my loving husband) at home.

I thought a French recipe would be appropriate for my first post under my re-named blog, a French recipe that I have been craving ever since the weather has been sub-zero and since my diet has evolved to include meat.

With the new year, a significant change has been made to my diet -- I am eating meat. How to incorporate meat into my diet, cooking techniques, and flavors are all new to me. After countless years as a vegetarian and 10 years of those being a strict vegan (even working as a vegan baker), I am eating meat. It's not a full on meat every day at every meal change, but rather trying to incorporate meat into my diet about once or maybe twice a week. This recipe is more than meaty.

I am starting with poultry. I have carefully tried a handful of dishes -- pollo alla birra, chicken meatballs, and apricot almond chicken curry.

Choucroute is traditionally made with an array of pork -- hamhock, ribs, smoked sausages-- or occasionally fish. This is my version of choucroute made with a variety of poultry. The recipe I am adapting from uses ribs, ham, kielbasa and sausage. I will try the original recipe once I am ready to eat pork.
Choucroute Garnie

This is largely adapted from Jacques Pepin and serves 4-5.

Ingredients:

• 2 lbs sauerkraut (in plastic bags), drained
  
• 1 tablespoon peanut oil
  
• 1/2 onion, coarsely chopped
• 1 garlic clove, coarsely chopped
• 4 ounces bacon, chopped
  
• 6-7 juniper berries
  
• 1 bay leaf
• 1/4 tsp of caraway seeds
• 1/4 tsp black pepper
• 1 cups chicken stock
• 1/2 cups Riesling or Pinot Gris
• 2-3 sausages, cut into bite size pieces
  
• 1/2 pound kielbasa, cut into bite size pieces
  
• 4-5 pounds medium potatoes or 10 small potatoes, boiled

Preheat the oven to 300 degrees F.

In a dutch oven, heat the oil. Once the oil is hot, add in the onion, garlic, bacon, and a pinch of salt. Saute until the onions are tender and the bacon begins to brown, about 7 minutes.

Add in the sauerkraut, stock, wine, juniper berries, caraway, and bay leaf. Scrape all of the bits that have browned on the bottom of the pan and bring to a boil. Place the lid on the dutch oven, or cover with aluminum foil, and bake for 1.5 hours.

While the sauerkraut is baking, bring a pot of cold water with potatoes to a boil. Cook until tender and drain.

Add the sausage and kielbasa to the dutch oven and cook until they are fully warm, about 25 minutes.

Add the boiled potatoes and serve with a variety of mustards (such as Vodka Chili Mustard), rye bread, and of course cornichons!

Notes: This is a must try recipe for winter! I cut the original recipe down to serve about 4 people. I used smoked turkey kielbasa, turkey bacon, and chicken sage sausages I found at my local co-op.