A Stack of Dishes

Something good is cooking...

chicken

A Simple Supper: Wheat Pasta with Chicken Sausage and Mushrooms

by

I sit in the morning light of the day after hearts and flowers day, thinking about love. It tickled me to no end yesterday to see fellow passengers on the subway bearing red boxes, heart shaped balloons, bouquets of flowers and enticing parcels obviously bearing chocolates. What a life affirming thing to see love in action, and the outpouring of it.

I imagined the stories that went along with all those sweet gestures, and more than once I stopped myself during the hustle of my day to think: I wonder if anyone is getting engaged right now? Hearing “I Love You” for the first time? Is someone at this moment experiencing that warm heart coddled feeling of love, safety and belonging that is so delicious?

I believe in love. I believe in the mystical and magical thrill of it all, and I believe in divinity in the most sublime sense. I also believe, and know, that I am so fortunate and blessed to be so loved and to have the ability to love so defenselessly in return. No matter what transpires, or how much time goes by, that feeling never grows old for me.

I read somewhere recently that cooking is the ongoing love note that gets written at every meal. I know this to be true for myself. Affection and caring is sprinkled into the pot of every dish I prepare. Though not everything I make is a grand gesture or ultimate expression,  every plate bears a small offering of love and nourishment that my heart and my hands have created for you. And when you lift the bites to your lips, and I can see that you seem to like it (maybe even just a little), it touches my heart right back.

I remember a story from years ago when I was working with a bride on choosing her wedding cake. She started explaining to me in exasperation that she was frustrated with her caterer, a friend of mine,  and that they were butting heads. They were pushing and pulling on a senseless issue, and I could clearly see what was happening. Finally I took her hand and leaned toward her and said, “Allow her cook for you. She wants to indulge you and delight you. Let that flow out of her and resist trying to reign her in. You’ll get what you want ten-fold, I promise.” After looking back at me with blinking eyes she understood and relaxed. And indeed, it came to pass to be the truth. They had an abundant and delightful wedding, and the food was filled with joy.

Like I said earlier, not every meal I create is a masterpiece, nor do the angel’s voices rise with the steam from the plate, but I can assure you, there is always a hum in my heart- there to be shared with you.

Wheat Pasta with Chicken Sausage and Mushrooms
 
This dish is an example of how a few simple ingredients are greater than the sum of their parts. The spicy sausage is a lovely foil to the earthy mushrooms and the pungent cheese, and the texture of slippery noodles and toothsome chunks of meat and mushrooms is lovely.  I used some pasta water to make a slick sauce, which pulls all the flavors together without a need for added fats. I used Barilla Plus (w protein), it’s a good whole wheat pasta that has great texture.
 
Serves 6
 
1# Whole wheat spaghetti, dried
1t salt for boiling water
6 links of best quality chicken sausage
2 cloves garlic
1 small, or half a medium yellow onion
1# cremini mushrooms
2 medium sized leeks, white and tender green parts, washed
1c grated Parmigiana Reggiano 
12 thin slices Parmigiana Reggiano to serve (optional)
S&P to taste
 
 
In a large pot add 8 c water and 1t of salt and bring to the boil. Add the pasta and return to the boil.
 
Continue to cook for approximately 8 minutes, or until the pasta is cooked but still retains a toothsome bite.
 
If planning to serve in a large bowl, place the colander over the serving bowl in the sink and drain the pasta, allowing the water to catch into the bowl. This will warm the bowl, and allow you to easily retrieve the pasta water easily. Alternatively, reserve 2 cups of the starchy pasta water, and drain the rest, reserving the pasta in the colander.
 
While the water is coming to temperature, and the pasta is cooking, prepare the sauce.
 
Warm a large skillet over medium heat. Remove the sausage from their casings and add to the pan, breaking up any large pieces with a wooden spoon as they cook. I like to keep some good size chunks, so no need to break it down to a mince.
 
While the sausage is cooking, mince the garlic, slice mushrooms, dice the onion and slice the leeks.
 
When the sausage is just cooked and lightly browned, remove it from the pan and reserve on the side.
 
If there is a lot of grease in the pan you may remove some at this point. Otherwise, return the skillet to the heat and add the garlic and onions and allow them to slowly cook. When they are about halfway done add the mushrooms and the leeks.
 
Saute the vegetables until they are wilted and the mushrooms still have some structure.
 
Add the water to the pan and turn the heat up higher and bring to the boil.
 
Cook the sauce until some of the water evaporates and the sauce thickens. Add the sausage and cook for a minute to heat through. 
 
Then add the pasta directly into the pan (or into your serving bowl, now drained of hot water) along with the grated cheese and gently toss to coat.
 
Divide evenly into six plates and serve with 2 slices of cheese.
 
 
 

 

Warm Spiced Chicken with Cumin Yogurt Sauce

by

Warm Cardamom Spiced Chicken with Yogurt Cumin Sauce

Warm spices are the balm of Autumn. Cozy and seductive to warm the evening with out the zing of picante. Cardamom is not a big time spice in the overall scheme of things. Derived from lovely green pod seeds, the scent is a soft spice, truly like non other. Often it’s used in sweet dishes, but can hold it’s own here quite nicely.

This season has turned into a whirlwind of sorts for me that I hadn’t imagined. For starters, this semester at Columbia is far more intense in regards to reading and writing (about 3x more) than last semester! I hadn’t really counted on that- and so I had agreed over the summer to make a few road trips delivering wedding cakes hither and yon to make a little extra spending money. As many of you already know I used to own a custom wedding cake business here in NYC for about 25 years. Now retired I only lend a hand from time to time when needed. A very dear old client of mine insisted on the cake I used to make for her as a girl for her wedding- in Palm Beach, Florida 2 weeks ago. At the time I thought it could be a romantic road trip. So many miles later I had done a very successful, but exhausting, there and back over the long weekend.

Now this weekend I am off to Indianapolis with yet another cake!! Only 2/3rd’s the distance (ha!)- but more importantly I flew off to Dallas last weekend to be by the side of my beautiful fiancee at her induction to the TWU Women’s Softball Hall of Fame. A tremendous honor to her and her team that has an even more amazing story behind it.

The short version is a small women’s college softball team from Denton, TX, with a cutting edge and militant coach, worked and strove together to become the David that beat the big college Goliath’s at the National Championship in 1979. A team with no money (using an empty swimming pool as a batting cage for example), but with so much grit and determination and phenomenal talent- beat the unbelievable odds.

I had heard some of the stories of the grueling practices, and the harshness of the coach. Hearing the shared experiences of these amazing women, and to find out that what I thought were exaggerations were, in fact, down played- well it just humbled me and made me so incredibly proud of my girl. I love you baby, you are truly amazing!

apricot couscous with pistachios

All of this is to explain why I’ve been a little out of pocket here- and to also express that eating well during this time has been a challenge, as you could imagine.

Which leads me to this dish, which is SO quick to make, so flavorful and so healthy, that taking the few minutes to pull it together was healing for my soul. (I am also packing some leftovers for the road tomorrow).

While the couscous cooks the marinade is tossed together and rubbed into the chicken, and the additions for the couscous chopped. Once the pasta is cooked it’s only a few minutes on the grill with the chicken and the dish is ready to go. Honestly, from water in pot to table, it was 20 minutes.

I hope you enjoy it- and see you when I get back!

Warm Spiced Chicken with Cumin Yogurt Sauce
You can find cardamom in the spice isle either whole or ground. You may also use cumin for a slightly more intense flavor is that is more readily available to you.
serves 4
 
4T mild olive oil
1T ground cardamom
1 clove of garlic, finely minced
1 large pinch of salt
4 chicken breasts, boneless, skinless, pounded to an even thickness
 
8oz plain greek yogurt
1t minced cumin seeds
1T olive oil
2T milk or water to thin if desired
generous pinch of salt
 
For CousCous:
 
1.5 c Israeli Couscous
2c water
.25c diced apricots
1 scallion finely chopped
grated zest and juice from 1 tangerine
.25c pistachios, rough chopped
 
 
First prepare couscous. Bring water to boil in a small saucepan and then stir in the couscous. Allow to simmer for approx 10 mins, then remove from heat and cover to allow the pasta to steam finish.
 
Meanwhile, combine the zest and juice, apricots and scallion in a large bowl and set aside.
 
On a large plate combine the oil, cardamom and salt and stir to combine. Rub marinade into the chicken and set aside. Heat a grill pan.
 
In separate small bowl combine the yogurt, cumin, salt, oil. Add water or milk to thin if desired.
 
When the couscous is off the fire, grill your chicken breasts approximately 4 minutes per side, or until done.
 
Combine the cooked couscous in the bowl with tangerine juice and apricots and gently stir to combine.
 
Divide onto four plate equal amounts of couscous and sprinkle with pistachio nuts. Serve one chicken breast per plate. Serve the yogurt sauce on the side.

Chicken Crusted with Wasabi Peas and Slaw with Thai Peanut Dressing

by

The flavors here in Thailand are a symphony compared to a song. It is not unusual to take a bite and have so many taste sensations going on at once that it can be staggering: sweet, sour, spicy, deep umami and texture.

On my first trip to Chaing Mai everything was a delight (ok, the beans on the ice cream I could have done without), but this trip I am learning more of the nuances and quality of Thai food. There are cooks and chefs, and it’s apparent that it’s not the ingredients that separates the two, it’s the finesse, the grace and the balance.

What I can tell you is that the comparable ingredients that are available to me in NYC are not exactly the same as here. The limes I find sweeter here, and the tamarind more sour than tart- but don’t let that dissuade you.  Preparing Thai food is not difficult and the results are fantastic.

I love making this dish with the wasabi peas. The texture is fantastic and the bite of wasabi is not terrifically sharp when balanced with the chicken. My advice is the slice your chicken into thin pieces, or pound out thinly- otherwise the peas can burn before the chicken cooks through. An alternative is you can bake large pieces of chicken, such as breasts on the bone, and that would be fine.

The Thai dressing on the slaw will make you new friends. It’s so simple and so delicious that I invite you to make a batch and pour it over everything you can get your hands on. A great alternative on tomatoes and cucumbers out of the summer garden for instance.

I’ve never been a huge fan of mayonnaise rich cole slaw, nor of it’s picnic cousins potato and macaroni salad- but raw cabbage is delicious and tremendously healthy. I love this dressing on shredded cabbage. The red cabbage when mixed with the acid of the lemon juice draws out the color to a bright pretty pink. Both pretty and yummy- make more than you think- it goes fast.

Chicken Crusted with Wasabi Peas
serves 4
 
2# skinless chicken breasts sliced very thin
2c wasabi peas, roughly crushed
1c buttermilk
1 clove garlic crushed
grand pinch of salt
oil for frying pan
 
Note on frying: get our that honkin’ heavy cast iron frying pan and use it. As time goes by I am less and less a fan of nonstick pans. A well seasoned and loved cast iron pan can be a girl’s best friend. I used little oil for this recipe-less than I would in a nonstick- and my chicken cooked beautifully. Buffed biceps are a bonus.
 
combine garlic, salt and buttermilk in a bowl and allow to sit for a few minutes to flavor the buttermilk.
 
Meanwhile prepare the peas and place on a flat plate or low shallow bowl.
 
Preheat cast iron pan over medium heat with just enough oil to cover the bottom.
 
slip all the chicken into the buttermilk to coat and soak.
 
Press each fillet into the peas, pressing hard to get good adherence.
 
Cook the chicken on each side about 2-3 minutes or until cooked through.
 
serve immediately.
 
 
Cabbage Slaw with Thai Peanut Dressing
serves 4
 
4-6c finely shredded cabbage
 
1T toasted sesame oil
2T sugar
2T brown sugar
2T fresh lemon juice
2T fresh lime juice
2T chopped fresh mint
1 small thai chili finely chopped, or 2t jalapeno (optional)
3/4 c roasted, chopped, unsalted peanuts
 
Combine dressing ingredients into large bowl and stir to combine and melt sugars.
 
Toss in the slaw and allow to sit for 15 mins before serving.
 
 
 
 
___________________________
 
 
My partner and I are planning on organizing Thai Food cooking trips in the future. We have connections to some of the best Thai chefs. My partner is fluent in Thai and lived here for many years. The next trip will probably be in January to Northern Thailand. I would love to know if there is interest. Drop me a note if you would like to be placed on the mailing list for more information.
 
Sawaadii Khaa!