Du'in It in the Kitchen » Uncategorized

Childhood Re-Visited: Chicken Jaffa

Du — Mon, 31 Jan 2011 15:01:08 +0000

My mom was a great cook… always experimenting with new recipes she had collected from friends or the newspaper. A couple of years ago I found two of her recipes boxes I had forgotten I took when she passed away several years ago. I made a promise to go through the recipes and make as many as I could… and then forgot. Perhaps this was on purpose because I just wasn’t ready.

The other day I was racking my brain to think of something different to do with chicken and then I remembered one of my favorite dishes my mom would prepare: Chicken Jaffa. I’ve never seen this on a menu or heard anyone prepare it before and have no clue where my mom got this recipe. In fact, I haven’t had this in more than twenty years. I had often thought of making it over the years but my ex never like an “orange sauce” so I put it out of my mind.

I went to the box to see if there was a recipe card for this – found it immediately! My mother rarely used shortcuts in recipes (unless that’s the way the recipe was written). Her recipe uses a couple packages of chicken gravy mix but I decided to forgo this… after looking at the recipe I figured I could easily make the sauce without a mix. I added a couple other ingredients as well, just…. because…

Chicken Jaffe served over brown rice

Chicken Jaffa

(approx 4 servings)

2 lbs chicken thighs

2 tablespoons olive oil

kosher salt and ground pepper to taste

2 cups fresh squeezed orange juice

1 small onion, chopped

1 small shallot, minced

3 – 4 garlic cloves, minced

2 inch piece of ginger, peeled and minced

2 tablespoons flour

2 teaspoons chicken stock concentrate or powder

¼ cup brown sugar

1 teaspoon ground ginger

½ teaspoon ground cardamom

Season chicken with salt and pepper. Heat oil in heavy bottom skillet. Brown chicken in skillet, approx 2 – 3 minutes each side and place in baking/casserole dish.

Remove some of the oil from the skillet. Saute onion, garlic, fresh ginger and shallots over medium high heat until onions are opaque.

In a separate bowl, whisk together orange juice, flour, ground ginger and ground cardamom. Add to onion mixture in pan and bring to a low boil. Add chicken stock concentrate and brown sugar and stir until completely mixed. Let simmer for a few minutes then pour over chicken in baking/casserole dish.

Place in 350 degree oven (uncovered) for 40 minutes. Serve over rice.

Chicken Jaffa, up close and personal

Veggin’ Out Turkey Chili!

Du — Mon, 24 Jan 2011 02:54:08 +0000

Chili is great at this time of year. Heck chili is good any time of year. The beauty of chili is you can make it so many different ways, vary the heat, different meats, vegetables or totally vegan. I like it on the lean side made with ground turkey rather than beef. I’ve also made this with chopped tempeh.

When I was a child, I remember a chili potluck in my neighborhood. Several neighbors made their own chili and brought it over to one house. On the table were several different condiments… which was the first time I had been exposed to putting “stuff” on my chili instead of leaving it alone in a bowl. To this day I can’t have a bowl without a little grated colby-jack cheese sour cream and chopped scallions.

This isn’t a difficult recipe but the addition of a Mexican beer gives it a special kick! Ancho chili pepper gives a nice “chili” taste without a lot of heat. The chipotle chili powder has a nice smoky flavor but is much hotter so it’s better to use a little first. If you like a lot of heat, go for 2 teaspoons. You can always add some cayenne or ground pepper flakes to blow the top of your head off…. but remember, the heat will increase as it sits on the stove so it’s better to be cautious. If you end up with leftovers, you may get a little more heat factor after a day in the fridge!

Condiments atop of Turkey Veggie Chili

Turkey Veggie Chili

1 lb ground turkey

1 large onion chopped, about 2 cups

5 -6 garlic cloves, minced

1 large bell pepper chopped, about 1 ½ cups

2- 3 medium carrots, peeled and chopped, about 1 ½ cups

2 medium tomatillos, chopped

1 jalepeno, minced (omit if you don’t want it too spicy)

1 cup corn

1 15 oz can black beans, rinsed and drained

1 container of chopped Pomi tomatoes (or 28 oz can of chopped tomatoes)

1 8 oz can of tomato sauce

1 cup of water

4 teaspoons sweet paprika

1 ½ teaspoons dried Mexican oregano

1 ½ teaspoons dried marjoram

1 ½ teaspoons dried thyme

1 ½ teaspoons dried ground coriander

2 teaspoons dried ground ancho chili powder

1 – 2 teaspoons dried ground chipotle chili powder (depending on how much heat you want)

1 – 2 tablespoons extra virgin olive oil

kosher salt to taste

1 -12oz bottle of Mexican beer of choice (Pacifico Clara adds great flavor)

In a large pot over medium high heat, heat olive oil and sauté onions and garlic with a couple pinches of kosher salt for 5 minutes. Add bell pepper, carrots, tomatillos and jalepeno (if using) and continue to sauté until onions are opaque.

Add ground turkey, continue to sauté until turkey is brown. Add chopped tomatoes, tomato sauce and water. Add all the spices and stir. Adjust seasoning to taste. Reduce to simmer for 30 minutes.

Add corn and black beans and continue to simmer for 30 minutes.

Serve over rice or with corn bread. Condiments that go well: chopped scallions, grated colby-jack cheese, sour cream.

Chili simmering in the pot

Red Velvet Mini Cupcakes

Du — Thu, 20 Jan 2011 21:25:33 +0000

Red Velvet cuppers preparing for transit!

Red Velvet cake and cupcakes seems to have developed quite a following in the last few years. I had never heard of them until and friend asked me to make them for his birthday several years ago. It was before the ease of surfing the web for recipes so I was unable to make them. A few years later, I began to see Red Velvet cake at some of the local bakeries. At the time I hadn’t seen anyone make them as cupcakes so of course I had to. I can’t say that I started the cupcake revolution in NYC but it was soon after that all the cupcake bakeries started cropping up around the city…. another idea snatched up by the movers and shakers!

There are many recipes, almost all basically the same using buttermilk and vinegar. This particular recipe uses sour cream. There’s a war between those that believe they should be frosted with a cream cheese frosting. I find that over-powers the delicate flavor of the cake. An Old Fashioned buttercream is far more subtle and I believe, more traditional. The following recipe was adapted from The Sweeter Side of Amy’s Bread by Amy Scherber and Toy Kim Dupree. They suggest a Swiss Meringue Buttercream, which I think works as well as the Old Fashioned.

Please note – the food coloring I used is a concentrated gel. Be careful how much you use. Many recipes call for more food coloring but don’t note whether it’s a gel or the more liquid version (which requires more). The first time I ever made Red Velvet cupcakes, I used far more food coloring than was needed because I didn’t realize there was a difference with the gel coloring. This resulted in the food coloring “leaking” from the cupcake all over everything it came in contact with. My youngest nicknamed them “red runners” as they caused…. well… let’s just say the deep red color came out just as deep red as going in….

Red Velvet Cupcakes

(adapted from The Sweeter Side of Amy’s bread)

Makes about 38 – 42 minis or 14-15 regular size

Ingredients

¼ cup sour cream (full fat)

1 tablespoon Valrhona cocoa powder

½ teaspoon baking soda

1 ½ teaspoons red food coloring (I used Super Red gel from NY Cake & Baking Co)

½ cup boiling water

1½ cups cake flour (not self-rising)

¼ teaspoon kosher salt

¾ teaspoons baking powder

2 large eggs (room temp)

¾ teaspoon vanilla extract

6 tablespoons unsalted butter, slightly softened

1¼ cups evaporated cane sugar

Preheat oven to 350 degrees. Line muffin tins with cupcake liners.

In a medium bowl, sift together cake flour, baking powder and kosher salt and whisk to combine. In a small bowl, whisk eggs and vanilla. In another bowl, whisk together sour cream, cocoa powder, baking soda and food coloring. Slowly add boiling water, whisking to combine completely.

In a large bowl, cream butter for about two minutes then slowly add sugar. When combined, increase speed and mix until lightly fluffy (about two minutes with a stand mixer, 4-5 minutes with hand mixer). Gradually add egg mixture, scraping down bowl as needed until completely combined.

On a medium low speed, alternate adding flour and liquid mixture until completely, then increase speed to mix until smooth and no lumps appear. Batter will be very thin.

Fill cupcake liners ¾ full. Place on center rack in oven. For regular size cupcakes, bake 22 – 24 minutes.

For mini cupcakes, bake 15 – 18 minutes. Tops will have slight spring to touch and toothpick will come out clean. Cool completely on wire rack before frosting.

Old Fashioned Frosting:

2 tablespoons flour

1 cup milk

1 cup unsalted butter

1 cup confectioners’ sugar

1 teaspoon vanilla extract

Whisk flour and milk together over medium heat until thickened. Place in a heat-proof container and cover custard with plastic wrap: pressing plastic down on top of custard. This will prevent skin from forming. Let cool.

In a bowl, cream together the butter, sugar and vanilla until light and fluffy (medium high speed). Beat in the flour mixture a spoonful at a time until buttercream is light and fluffy.

To decorate the cupcakes, I find using a pastry bag and tip much easier (faster) and more uniform. For the above, I used the Wilton 1M swirl.

Crispy Spicy Kale Chips

Du — Thu, 01 Apr 2010 17:25:27 +0000

This is a recipe by Jack Ricci. I thought it was too good not to share. I haven’t had a chance to try it yet – gotta dig out the dehydrator… not to mention find a place to put it when using…. I’m NOT kidding!!

If you try it, let me know what you think!!

Crispy Spicy Kale Chips (by Jack Ricci)

1.5 Tbsp untoasted sesame oil
1 tsp toasted sesame oil
1-2 Tbsp Tamari
2 Tbsp Agave nectar or Honey (watch your sources of Agave)
1/8 tsp cayenne (or less depending on spicy taste)*
1 clove garlic
1 tsp apple cider vinegar
1 large head curly kale (lacinto) or 2 heads dinosaur kale

-Mix all ingredients except kale
-Remove stems from kale
-Toss and coat leaves in bowl of sauce, well coated
-Place on dehydrator shelves (teflex) for two hours on Low-Medium level (until juices thicken on leaves, then put them directly on the dehydrator trays on Low setting for up to 8 hours… -Test every hour until they are crispy or desired texture.
-Let cool, store in glass containers. Enjoy.

*adjust the cayenne according to taste

Poached Salmon in White Wine

Du — Tue, 30 Mar 2010 17:38:18 +0000

I keep forgetting how easy it is to poach fish. Using white wine gives it that extra oomph that makes it special! Every time I serve this I get looks from those I’m serving that I must have spent hours in the kitchen slaving away. This is actually one of those dishes I feel like I pull out of a hat at the last minute.

If you’re so inclined to make it even fancier, you can make a sauce out of the leftover juices/wine in the baking dish to serve with it.

Poached Salmon in White Wine

(3 servings)

3 salmon fillets (5-6oz each)

½ cup dry white wine

2 -3 garlic cloves, minced

1 -2 tablespoons olive oil

Sea salt and fresh ground pepper taste

In a baking dish, brush the bottom with olive oil and place fish skin side down. Mix minced garlic and olive oil in a small dish and brush the tops of the fillets.

Pour the white wine in the dish but not over it. Drizzle remaining olive and garlic over fish. Season it with sea salt and fresh ground pepper.

Cover dish with foil and place in a pre-heated 350 degree oven for 10 minutes. Remove foil and cook for an additional 10 minutes and remove from oven.

Poached Salmon in White Wine

Serve immediately.

A New Year!

Du — Tue, 12 Jan 2010 02:31:04 +0000

Hope everyone’s holiday was filled with joy and merriment and low on the stress.

Ah, it’s been so long. I’ve have been busy with the holidays and gearing up for a big project (which I will write about soon) so I am remiss in my postings. Never fear, I have returned with a new sense of purpose and posting!

Thank you to those that have left lovely comments – I promise I will respond.

Welcome aboard!

Du — Sat, 05 Sep 2009 15:24:37 +0000

Welcome to the Wonderful World Of Du (sounds like Oz, right?), where nothing is impossible, real food is abundant, no artificial ingredients and back to the basics cooking is encouraged.

Many have moved away from real food in favor of processed, packaged blech – it’s easy to stop by your local fast food joint and pick up something quick when you’re tired and hungry. I’m not taking that away from you if it’s what you truly enjoy – I’m hoping it’s not the staple of your diet. Money may be tight but it doesn’t mean you can’t eat right. It’s a fast paced world and people are busy – I get that…. we want it NOW! Just because you’re working hard, taking care of the family and doing all the other stuff you’ve put on your non-food plate, doesn’t mean you can’t take a little time for yourself, your mate your kids or your friends to prepare something real for your belly…. it’s Du to the rescue!!

Here you’ll find a pinch of helpful tips, a dash of information… some opinions folded in and mixed into a coherent batter and baked to perfection for all to sample and share.

Sharpen your chef’s knife and don your apron folks… we’re Du’in it in the Kitchen!!!!!