Poached Chicken

Adapted from Julia Child's original recipe (Mastering the Art of French Cooking, Volume II). An easy one-pot supper that is light but satisfying, a family favorite for more than 40 years. 

4 lb fryer, cut up, or breasts with attached ribs plus bone-in thighs
3 T butter
4 large carrots, peeled and cut into large diagonal pieces
1 large white onion, cut through poles into large wedges
3 ribs celery, cut into large diagonal pieces
1 leek, cleaned of soil and sliced across
2 c chicken stock
1 c dry white wine
1 t dry tarragon
salt and pepper

Skin chicken parts and trim away all visible fat. Heat a large heavy pot over medium, and add the butter. When sizzling stops, stir in the vegetables, and saute for five minutes. Add chicken, cover, and turn off heat for 5 minutes. Add stock, wine, and tarragon. Return to a simmer for 45 minutes. Season to taste with salt and pepper. Serve over steamed white rice in a deep bowl, along with the vegetables and broth. Serves four as a main course.

Hint: Keeping French bread fresh and [almost] ready to serve

Crusty French loaves such as baguettes add substantial flavor and nourishment to a meal but rapidly go stale. Freezing the whole loaf will preserve much of its freshness but is slow to defrost, which delays its use. A useful workaround is to divide the loaf into serving-size pieces (2 to 4 ounces), return them to plastic bag it was sold in – if suitable, and freeze. If the bag is perforated or made from paper, use a new plastic freezer bag instead. When it's time for a yeasty, crusty side to soup, salad, or spread, just take one and freeze the rest. Defrosts in less than 30 seconds in the µwave. Don't forget to mist and cover before microwaving bread.

Hint: Grating Hard Cheese

Grating a hard cheese such as Parmesan or gruyere for a quiche or similar dish that calls for a goodly amount of cheese can be tiring. To make the task less fatiguing, rotate the box grater so that it lies flat on the work surface with the handle facing you. Grip the handle with one hand and push the cheese away from you and down on the grater. Thus, instead of having to press the block of cheese firmly sideways against the grater, force is applied downwards and away, a much easier task, since it employs more and larger muscles.

Banana in Sweet and Sour Raspberry Cream

Developed August, 2015, as a departure from banana in light cream. Versatile, a breakfast, brunch, a rich snack, or dessert dish.

1 ripe banana, sliced attractively
2 T (30 g) sour cream
2 T (30 g) half-and-half or light cream
1/2 t (3 g) sugar
1 T (15 g) raspberry sauce

Add the dairy products and sugar to a serving bowl and mix well. Add the sliced banana and gently combine. Serve with a topping of fruit sauce. Mix before eating. Variation: Substitute strawberries or blueberries as the fruit and use a fruit sauce made from those alternate fruits.

Ingredient: Infants' Gas Relief Drops

Cooks may encounter troublesome foams as they boil foods. Preserves, chutneys, gravies, and the like often threaten to foam up and boil over during cooking. 

Long ago this problem was solved in the food industry by using materials which broke the bubbles by lowering the surface tension of the liquid. In the early 1960s food-safe silicone oils were applied to this problem. Dow Antifoam A was the first product in the class. [DrDaddy's daddy worked in Midland where Dow is based.] 

DOW Antifoam A is a smooth mixture of silicone oil with water (an emulsion). A few drops dramatically stops product foaming. A similar product is now available to cooks in drug stores. It relieves infants suffering from colic. [DrDaddy's first born suffered from colic for 150 straight days.] If it's safe enough for infants, it must safe for the rest of us.

Seafood Cocktail Sauce

Dveloped June, 2015. A traditional tomato-horseradish sauce for shrimp cocktails and other seafood dishes. Chilled shelled shrimp on a bed of crisp head lettuce, topped with a zesty sauce make a classic appetizer.

100 g (7 T)  chili sauce (Heinz™ is good)
25 g (2 T) prepared white horseradish (Kraft™ is good)
3 g (1/2 t) lemon juice
2 ml (1/4 t) salt
1/2 ml (1/8 t) sriracha

Combine ingredients, store cold in a tightly-covered container, and allow the sauce to mature overnight. Provides about 7.5 carbohydrate per 30 g (2 tablespoon) serving.

Skillet Garlic Toast

Developed June, 2015. Add crunch and flavor to soups and salads, in a few minutes on the stovetop from pantry ingredients. For a similar product prepared in a toaster oven see this recipe.

4 oz (115 g) supermarket French bread
low-fat margarine
granulated garlic
grated parmesan cheese

Preheat a small nonstick skillet over medium heat. Slice the bread crosswise into half-inch thick slices. Spread each slice thinly with margarine and lightly dust on the garlic. Spread the garlic into the margarine. Spoon cheese onto each slice, and press it into the margarine. Invert a slice onto the hot skillet and press firmly. Repeat with the other slices. Toast until lightly browned, about 2 minutes. Turn the slices over, mist lightly with water, and cover. Steam for about a minute. Serves one or two.

Meat-Cheese Appetizer Rolls

Like many, DrDaddy and Family want to reduce their intake of starches and sugars ('carbs'), and consume fewer calories of all kinds. After carbs, only two food groups remain, protein-rich foods, and fats. What to eat late afternoon, when hunger often develops? These high-protein snacks make a good choice. They deliver virtually no carbs, are quick to prepare, and quickly tame the hunger pangs.

2 slices, about 2 oz (60 g) thinly-sliced delicatessen roast beef, corn beef, turkey, or chicken
Dijon mustard
1 oz sliced Swiss cheese

Cut the cheese into wide strips. Stretch out a beef slice, spread mustard along its length, position the cheese, and roll up from the wider end. Slice across to yield bite-size pieces.

Mushroom Soup

Developed June, 2015. This recipe delivers deep mushroom flavor in less than 30 minutes. It was devised starting from a recipe in a Good Housekeeping cookbook with the aims to intensify and brighten the flavor, to cut calories, and decrease saturated fat.

1 lb white or brown mushrooms
2 oz olive oil
2 oz butter
1/2 c coarsely chopped onion
1/3 c all-purpose flour
3-1/2 c chicken or vegetable stock
salt to taste
1/2 t ground black pepper
2 T lemon juice
2/3 c half and half or light cream

Wipe mushrooms with a damp paper towel. Remove the stems, chop finely and set aside. Slice the mushroom caps thinly. Heat oil in a 4-quart sauce pan and add the butter. When bubbling stops, stir in the mushrooms and 1 teaspoon of salt. Cook over medium high until browned, stirring often. With a slotted spoon, remove mushrooms to a bowl leaving the juices behind in the pan. Heat the pan, adding more oil as needed. Add chopped stems and sliced onions, and saute until tender. Stir in the flour and cook for 1 minute. Slowly stir in the stock, bring to a fast simmer and cook until it thickens. With an immersion blender, blend until smooth. Stir in the mushrooms and simmer a few minutes. Stir in the lemon juice, pepper, cream, and salt to taste. Serve warm. Serves 4 to 6. Skillet garlic toast makes a good side.

Ginger Scallion Sauce

Adapted from a recipe downloaded from Salon.com. Although it is made from only a few simple ingredients, it delivers complex, spicy, savory flavor that complements mild-flavoried meats. It's potent; a little goes a long way. Low in carbs, this sauce turns a high-protein snack into a satisfying small meal. H/T to Ben for sharing the link

1 oz (30 g) fresh ginger root, peeled and cut into small chunks
4 oz (115 g) scallions, cut into 1-inch lengths
1/2 c (125 ml) vegetable oil such as peanut or another high-smoke-point oil
1 T (15 ml) coarse salt

Finely mince the ginger in a food processor and transfer it a large heatproof bowl. Mince the scallions in the food processor and add it to the ginger. Thoroughly mix in the salt. Heat the oil in a pan until wisps of smoke appear, then cautiously pour the hot oil over the ginger-scallion mixture. It will sizzle. Stir with a wooden spoon to combine. Let cool to room temperature. Stored in a tightly-closed container in the refrigerator, it will keep for months. Dip warm or cold thinly sliced meats, such as chicken, veal, turkey, or pork, bite by bite. 

Banana in Raspberry Sauce and Cream

Breakfast ready!

Prepared April 22, 2015. Delicious, nourishing, and quick.

1 ripe banana, halved lengthwise and sliced on the bias
2 T (30 ml) cold raspberry sauce
2 T (30 ml) light cream

Place the sliced banana into an 8 oz bowl. Spoon the sauce over the fruit and pour on the cream. Serves one.

Smashed Red Potatoes with Crispy Parsley

Developed April, 2015 as a side dish for kielbasa in mustard sauce. Choose potatoes about the same size.

8 oz small red potatoes
1 T salt
1 T butter
2 T finely minced parsley
1 T finely minced chives or green onions
salt and pepper to taste

Cover potatoes with water in a small saucepan, add the salt, and bring to a gentle boil. Cover, reduce heat, and cook gently until easily pierced by a knife point, about 10 to 12 minutes. Drain well and set aside. Heat the butter in the dry saucepan until it sizzles and begins to brown. Add the parsley and sauté until crisp. Add back the potatoes, add the chives and toss to coat. Off heat, crush lightly with a potato masher. Add salt, pepper, and extra butter to taste. Serves two.

Pork Ribs Steamed in Black Bean, Garlic, and Ginger

Developed February, 2015 from a recipe in ‘Chinese Cookery Secrets’. Steamed foods never dry out.

1 lb (450 g) pork spare ribs, cut into 1 inch (2.5 cm) pieces
2 t (10 ml) corn or tapioca starch
1/2 t (3 ml) sugar
1 T (15 ml) fermented black beans (dou-chi, 豆豉) soaked in water and drained
1 large garlic clove
1 t (5 ml) grated fresh ginger root
2 T (30 ml) soy sauce
1 t (5 ml) dark sesame oil
pinch crushed red pepper
toasted sesame seeds or shredded green onions (optional garnish)

Place the ribs in large shallow bowl, sprinkle on the corn starch and sugar, toss to coat evenly. Mince the black beans, garlic, and ginger together, combine with the meat, along with other ingredients. Toss until the ribs are evenly coated. Spread in a single layer in the bowl and steam for 40 minutes, until tender. Combine the ribs and sauce and garnish as desired. Serves 3 or 4 as part of a Chinese meal.

Egg Salad

Recorded February, 2015. The wise cook keeps a supply of shelled, hard-cooked eggs on hand to provide a ready source of solid nutrition as well as a useful ingredient. This recipe yields a satisfying filling for a sandwich or mounded on a lettuce leaf as carbohydrate-free small plate. Ready in less than 5 minutes.

1 cold hard-boiled egg, shelled
1 T mild onion, finely minced
1 T mayonnaise
1/8 t pepper sauce
salt and pepper to taste

Finely dice the egg and place in a small bowl, mix in the onion, and mash together with a fork until smooth. Mix in the mayonnaise, hot sauce, salt, and pepper until well combined. Makes 1 or 2 servings.

Tomato Stew

Developed February, 2015. The dish combines familiar fresh vegetables with canned tomatoes to yield a nutrition-packed side dish available in any season. It avoids the too sweet problem with most canned offerings. It's a versatile side dish, that pairs nicely with beef, fish, chicken, or sandwiches.

1 T vegetable oil
4 oz (115 g) sweet red pepper, diced
4 oz (115 g) celery, diced
4 oz (115 g) yellow onion, diced
1 14.5 oz can diced tomatoes in tomato juice (Tuttarosso™ or Muir Glen™ are good)
1 c hot water
1/4 t celery seed
pinch crushed red pepper
1 t salt
1/4 t ground black pepper
1 T (15 ml) apple cider or red wine vinegar
1/2 t (3 ml) sugar

Heat a two-quart sauce pan over medium high, add the oil, and when it shimmers add the peppers. Saute for 3 minutes, add the celery, and 2 minutes later, the onion. Add the salt, stir to combine, cover tightly, and lower the heat. Let the vegetables sweat for 5 minutes to soften. Then, add the tomatoes, water, and the remaining seasonings, cover, and cook for 30 minutes at a slow boil, stirring occasionally. Correct the seasoning. Serves 4 to 6, as a side dish.

Dry Garlic Ribs

 

Dry Garlic Ribs, Dirty Rice, & Pan-Roasted Green Beans

Recorded Feb, 2015. This dim sum appetizer has been developed over the years from a recipe in a simple cookbook sold by a Chinese grocery in Victoria, BC. Sadly this lovely book is lost and so this recipe has been reconstructed from memory. Either cut the ribs with a heavy cleaver or have the butcher cut up the ribs.

1 lb (450 g) pork ribs, cut into bite size pieces
5 T (75 ml) corn starch, divided
1 t (5 ml) sugar
1/2 t (2 ml) granulated garlic
2 T (30 ml) soy sauce
2 t (10 ml) dark sesame oil
vegetable oil
1 to 2 T (15 to 30 ml) garlic, finely minced

Place the ribs in a bowl, and dust on 3 tablespoons of the corn starch, the sugar, and granulated garlic. Toss to cover thoroughly. Sprinkle the soy sauce over the ribs. Mix until ribs are covered completely. Heat a wok over medium-high heat for 6 minutes. Add two tablespoons vegetable oil to the wok. When smoking hot, cautiously add the rib pieces one by one. Stir fry until nicely colored, 8 to 10 minutes. Lower heat and cover tightly. Steam 30 minutes, turning occasionally. When tender, sprinkle on final 2 tablespoons corn starch, mix well, and remove the ribs to a bowl. Discard all but one teaspoon fat, raise heat to medium-high. Add the garlic and stir fry until it begins to color. Add back the ribs. Fry the ribs and garlic, turning frequently until the ribs are crispy and coated with toasted garlic. Serves 4 as an appetizer.

Pan-Grilled Polish Sausage in Asian Mustard Sauce

Developed Fall, 2014, in part to reduce carbohydrate intake. If you cut the carbs, that only leaves proteins and fats, the other major nutrient groups. Sausage has plenty of both, and rich flavor to boot. Here, a European meat product is seasoned with Asian flavors for a quick 'small plate' treat.

4 oz kielbasa, split lengthwise
1 t vegetable oil
1 T water
1 T mature vinegar (a Chinese vinegar made from sorghum and wheat) or balsamic vinegar
1 t Chinese rice wine or dry white wine
1 T coarse mustard (Dijon or bratwurst style)

Heat a small, heavy skillet over medium-high. Add the oil. When shimmering, add the sausage, cut side down. Grill 3 to 4 minutes undisturbed. Turn when browned, and grill 1 to 2 minutes more. Remove to a serving plate and cover. Deglaze the hot pan with water, vinegar, wine, and mustard. Return the sausage to the sauce, reheat, spooning over the meat. Serves one or two with extra mustard on the side, if desired.

Shrimp Egg Foo Yung

Recorded January 2, 2015. Prepared many times over the decades for family. Virtually carbohydrate free, rich in fiber, vitamins and minerals, and protein.

vegetable oil
6 oz (150 g) Napa cabbage, shredded crosswise
6 oz (150 g) mung bean sprouts, rinsed and drained
6 oz (150 g) yellow onion, thinly sliced through poles
6 oz (150 g) raw shrimp, shelled, and cut into bite-sized pieces
8 eggs
1 t sugar
2 t salt, divided
1 t sesame oil
1 T soy sauce
1 t fish sauce

In a round bottom wok over medium heat, heat a tablespoon of oil until hot but not smoking. Add the onions, season with a teaspoon of salt, and cook covered over moderate heat for three minutes. Add the cabbage, and continue cooking for two minutes more. Stir in the bean sprouts. Cook for a minute and mix in the shrimp meat. When lightly cooked, transfer the mixture to a shallow bowl to cool. In a large bowl, whisk the eggs until frothy. Stir in the seasonings. When cool, fold the vegetable-shrimp mixture into the eggs.

To make an omelet, heat a tablespoon of oil in the wok until sizzling hot. Ladle in a half-cup of the egg mixture. The eggs should puff up. Lower heat to medium and cover. After about two minutes, gently turn the omelet, and cook the other side for a minute. Repeat the process. Makes 8 omelets. Serve with Egg Foo Yung Sauce with white rice on the side. 

Egg Foo Yung Sauce

Developed January, 2015. Closely approximates typical sauce served at Chinese-American restaurants.

1 t vegetable oil
1/4 t minced garlic
1 c chicken stock

Seasonings

1 T oyster sauce
1 T soy sauce (Kikkoman™ is good)
1 t Chinese rice wine or dry sherry
1/2 t sugar
1/2 t salt
1/8 t white pepper
1/2 t sesame oil

Thickener

1 T corn or tapioca starch
2 T cold water

Heat the oil in small saucepan, and stir in the garlic. After 15 seconds, add the chicken stock and bring to boil. Stir in seasonings and return to fast simmer. After a few minutes, stir in starch suspension and stir until the sauce thickens. Adjust salt and pepper. Serves 2, but easily doubled.

Ingredient: Reuben Sandwich Dressing

Developed January, 2015. The 'correct' dressing for a Reuben sandwich (a grilled sandwich of corned beef, Swiss cheese, and sauerkraut on deli rye) has many definitions and designations. 'Russian' dressing and 'Thousand Island' dressing are widely cited, but rarely defined. Here is a picquant dressing that nicely complements The Reuben's flavorsome ingredients.

1/2 c (112 g) mayonnaise
1/4 c (60 g) ketchup
1/4 c (60 g) hot mustard (English or Dijon)
2 T (30 g) prepared horseradish, drained
2 t (10 g) Worcestershire sauce
1 t (5 g) lemon juice
1/4 c (60 ml) dry minced onion
1/2 t (3 g) salt

Add ingredients to a small bowl and mix thoroughly. Cover with plastic wrap and set aside to mature for at least an hour. Refrigerate unused portion in tightly closed container. Yields about 12 ounces of dressing.