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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Roasted Chicken Salad With Green Grapes And Tarragon

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Roasting your chicken with skin on and bone in makes such a difference on how moist and flavorful your chicken turns out. This Roasted Chicken Salad With Green Grapes And Tarragon is to die for. It may be the sweet green grapes, or maybe it’s the hint of the anise flavor the tarragon brings to the table.

It’s really all about the balance between savory and sweet.

Tarragon

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Prep time: 15 minutes
Cook time: 35 to 40 minutes (until the internal temp of chicken is 165-degrees F.)
Yields: 6 to 8 servings

Ingredients For Roasted Chicken:
2 large chicken breasts, bone-in skin-on
1/4 cup of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Ingredients For Salad:
2 1/2 cups of roasted chicken, 2-inch dice
1 1/2 cups of large diced celery (include their leafy tops)
1/2 a cup of red onion, finely diced
2 cups of green grapes, halved
1 tablespoon of fresh tarragon leaves, finely chopped
1/4 cup of chopped pistachios, roughly chopped
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
3/4’s of a cup of really good mayonnaise
1 package of Tostadas

Directions:
Preheat
oven to 350-degrees F.

Place two chicken breasts onto a rimmed baking sheet pan. Drizzle olive oil, rubbing the oil over the tops of the chicken. Sprinkle Kosher salt and fresh ground pepper over both breasts. Transfer to the oven and cook for 35 to 40 minutes or until the internal temp reaches 165-degrees F.

While the chicken is roasting, halve the grapes, dice the red onion, dice the celery (including the leafy green tops), finely chop the tarragon, and roughly chop the pistachios. Add all the ingredients into a large mixing bowl, transfer to the frig to chill until the chicken is ready.

Pull the chicken out of the oven and allow it to cool down enough to handle. Remove the skin, debone, and dice the chicken up into large chunks.

Add the warm diced chicken to the large mixing bowl containing the grape mixture. Add the mayonnaise, Kosher salt, and fresh ground black pepper, gently toss to combine. While the roasted chicken is still warm it will absorb the flavors. This is my Roasted Chicken Salad With Green Grapes And Tarragon.

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Yorkshire Pudding

2014-12-27 17.36.23

Moving to London in the early ’70s was really a scary time for me. I was from a small suburb in New Jersey where everyday life as I knew it was turned upside down. England was a different world for me and took some time to adapt. We live with my Auntie Joyce and my cousins Gina and Marco. As time went by and I’d adjusted to this new way of life, food seemed to have become my happiness.

During this time in my life, it was only my mom, my sister, and me and we didn’t have much in the way of money but we had each other, and food became more important than I’d ever remembered it being.

I remember having fun watching my mom making dishes she knew as traditional but ones I didn’t recognize. I asked a lot of questions. My mom was born and raised in London and I could see in her face how she loved the style of cooking and the traditional dishes that were familiar to her.

I found this new style of food to be really different but delicious. Now I can tell you, being a kid, there were some foods I just wouldn’t touch, however, Sunday dinners were the best. Yorkshire Pudding  I loved. Roast beef, roasted potatoes, gravy, and Yorkshire Pudding. I do remember this strange looking muffin that was always served roast beef.

I’d watch Auntie Joyce preparing the Yorkshire Pudding and because I loved it, I memorized every step. Yorkshire Pudding is not so much a pudding as we know it here, but a type of bread that’s used to dip into a gravy. I’d say it’s more like a popover. I do remember taking my first bite. Being a bread lover I was hooked. I think the reason I  remembered this recipe is because it took only a few ingredients and the measurements were simple. A cup, a cup, and a cup. Let me show you how I did it.

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I wanted to increase the recipe a bit because I knew when Steve tried this, he would love them as much as I do. I mentioned it was a cup, a cup, and a cup, I’m increasing the recipe to 4 cups of each ingredient.

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Prep Time: 5 minutes
Inactive Prep Time: 1 hour
Cook Time: 20 to 25 minutes
Total Time: 1 hour 30 minutes
Equipment: 2 large muffin pans
Yields: 12 Yorkshire Pudding

Ingredients:
4 cups of all-purpose flour
4 large eggs
4 cups of milk
1 block of vegetable shortening (depending on how many you’re making, you’ll need 1 tablespoon in each muffin holder)

Directions:
Preheat the oven to 450-degrees F.
Start by whisking the milk and eggs together, then slowly whisk in the flour until just combined. DO NOT overmix. The batter may be slightly lumpy, that’s fine. Place the batter in the refrigerator to rest for one hour.

Add 1 tablespoon of vegetable shortening in each one of the muffin holders. Place the muffin pan into the oven until the oil is super hot and bubbly, 2-3 minutes. Remove the muffin tins from the oven and carefully ladle in the batter. Fill each tin about 3/4 of the way full. Place the muffin pans back in the oven. Bake for 20-25 minutes. Remove the Yorkshire Puddings from the muffin tins as soon as you’re able to handle them. You want to serve them while they are still nice and hot.

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Pappardelle Alfredo With Blackened Chicken

2014-12-26 18.40.33

I love 💗Pappardelle pasta. Those wide pasta noodles grab onto the sauce really well. For my Pappardelle Alfredo With Blackened Chicken, I start is with the chicken.

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Colander-Style Spoon

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Heavy Cream

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Bechamel Sauce

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Parmigiano-Reggiano Cheese (1)

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Flat Leaf Italian Parsley

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Prep time: 10 minutes (make sure you have all the ingredients prepped and measured in advance ex., cheese grated, and the chicken seasoned)
Cook time: 47 minutes (time may vary depending on the amount of chicken)
Total Time: 57 minutes
Yields: 4 servings
Equipment: Cast iron skillet, 6-quart saucepot, 3-quart saucepot, deep-sided frying pan, 10-cup food processor, large oven-safe serving platter,

Ingredients:
8 chicken cutlets, 1/4-inch thick
4 tablespoons of olive oil
12 tablespoons unsalted butter (1 1/2 sticks)
1 package (1 pound) of Pappardelle (substitute Fettuccine)
1 bunch of fresh asparagus (blanched and cut on the bias into 2-inch pieces), optional
1/4 cup of blackened seasoning
2 cups of whole milk, *scalded
1 cup of heavy cream, *scalded
1/2 stick (4 tablespoons) of all-purpose flour
1 teaspoon of nutmeg, freshly grated
1 teaspoon garlic powder
1 teaspoon Kosher salt
1 1/2 teaspoons of freshly ground black pepper
1 cup of Parmigiano-Reggiano cheese, freshly grated
1/4 cups of fresh Italian flat-leaf parsley, finely chopped (substitute 2 tablespoons dried)

Directions:
Sprinkle the blackened seasoning on both sides of the chicken cutlets.

In a preheated cast-iron skillet over medium heat melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil. Start with 3 cutlets in the skillet, cook for 3 to 4 minutes on the first side, 2 to 3 minutes on the other side. You want to make sure they are cooked all the way through. Some of the cutlets may be slightly thicker so those may need a little longer in the skillet. Once the first batch is finished, slice the chicken on the bias, and transfer to an oven-safe platter. Repeat the process two more times until the remaining chicken cutlets are cooked and sliced. 

Note: Cover with the platter foil, place it into a 225-degrees F. oven to keep chicken warm while finishing the remaining chicken cutlets.

Next,  is to *blanch the asparagus in boiling salted water for just a minute or two. Using a large hand-held strainer or slotted spoon, transfer the blanched asparagus right into a bowl ice water to shock them and stop their cooking. Once the asparagus has cooled down, remove the asparagus from the water and slice the spears on the bias, 2 inches in length. Set aside.

In a saucepot over medium heat bring the milk/cream mixture to a near boil, better known as *scalded milk.

The next step is to make the bechamel sauce.

In a large deep-sided pan over low heat melt 4 tablespoons of butter, add the flour and whisk together to form a *roux. Once the butter/flour mixture forms a smooth paste, around 3 to 4 minutes. Be sure to reach into the corners of the pan the prevent the paste from scorching. The key is you want to cook the raw smell out of the flour but you don’t want the flour and butter to brown in the process. You’re looking for a white *roux.

Slowly add the hot milk and cream mixture whisking the whole time. Slowly pour with one hand while whisking with the other. Once all the milk’s been added it usually seems as thin as plain milk. Add freshly grated nutmeg, garlic powder, Kosher salt, and freshly cracked black pepper.

Bring the milk/cream up to a gentle simmer, whisking frequently, until the sauce is the consistency you want, around 10 minutes.

Note: Take a spoon and dip it into the bechamel sauce. Draw a line down the back of the spoon with your finger. If the sauce stays separated then the bechamel is done.

Off the heat, switch to a wooden spoon, add the grated cheese and stir until all the cheese is combined.

At this point the Alfredo sauce and chicken are done, next, is to cook the pasta.

While making the Alfredo sauce, have a large saucepot of salted boiling water ready on the back burner. Now all you need to do is to cook the pasta (Pappardelle or Fettuccine) according to package instructions. Do Not discard any of the pasta water.

Note:  If the sauce needs thinning out ladle small amounts of the starchy pasta cooking water and toss. Add the pasta water only after you’ve combined the pasta and sauce.
Reserve the rest of the hot pasta water on the back burner.

After I’ve tossed the pasta through and made any adjustments needed to the sauce, add the blanched asparagus tips into hot the pasta water to heat through before adding it to the finished Pappardelle Alfredo, toss to combine.

Finish the dish by arranging the sliced blackened chicken on top. Garnish with fresh parsley. This dish is so delicious and comforting that I’m sure once you try it, you’ll be making Pappardelle Alfredo With Blackened Chicken again and again.

Serve immediately.

*Blanch: Blanching (scalding vegetables in boiling salted water for a short time) cleanses the surface of dirt and organisms, brightens the color and helps retain the vitamins. Transfer the blanched vegetables into an ice bath to stop the cooking process and lock in the color.

*Roux: A mixture of flour and butter (or fat) used to thicken sauces.

*Scalded Milk: Is milk heated to a near boil. Small bubbles will appear around the rim of the pot when the milk is just under the boiling point.

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