Recipes by Ingredient + Prep – Page 48 – Writing With My Mouth Full

Chicken Canzanese

I was attracted to this 1969 recipe Amanda Hesser featured in The New York Times a couple of weeks ago. There is no browning involved and I immediately thought that chicken can’t be pretty without a golden brown crust. But then I remembered Hainanese chicken, a dish from the Hainan Island of China but perfected by those who immigrated to Singapore.

This style is Canzanese–Canzano is in the Abruzzo region in Italy–but it’s poached with wine instead of its juice alone. The pancetta gives the chicken some soul (Anthony Bourdain once said, All roads lead to pork), while the fresh herbs give it a fragrant smell as soon as you take the lid off and let out some steam.

Ingredients:
3 chicken pieces
1 thick round of pancetta, cut into strips
1/2 cup dry white wine
2 sprigs rosemary
2 sage leaves
2 bay leaves
3 cloves
1 clove garlic, sliced lengthwise
2 peppercorns, crushed
1 dried red chili, crushed
salt

1. Place the chicken pieces in a mixing bowl; cover with cold water and add 1 tsp of salt. Let stand 1 hour. Drain and pat dry.
2. Arrange the chicken pieces in one layer in a frying pan fitted with a lid and add the rest of the ingredients over the chicken. Add 1/4 cup water. Cover and simmer until the chicken is nearly done, about 40 minutes. Uncover and cook briefly over high heat until the sauce is reduced slightly.

Savory Kale Pudding

Continuing my current love affair with kale, I followed another recipe Stacie of chowbaby.com recommended. I’m a bigger fan of savory rather than sweet and this pudding was just right up my alley. The bakery uptown didn’t have brioche in stock when I stopped by, so I picked up a loaf of challah instead. Before tearing them into smaller pieces, I just tried to remove as many of the poppy seeds as I could. I also topped it with grated Gruyere cheese when I realized I still had some leftover in the fridge.

The pudding cooked while I leisurely read The Sunday Times. It was such a low-maintenance pudding with a large yield. And even with the milk and cream, it tasted pretty healthy.

Ingredients:
1 bunch kale, leaves torn from stalks, washed thoroughly
half a loaf of challah bread, torn into smaller pieces
2 medium leeks, thoroughly washed, chopped
a sliver of Gruyere cheese, grated
3 cups whole milk
1 cup heavy cream
4 eggs
3 cloves garlic, minced
2 sprigs of thyme
salt, pepper, oil

1. Preheat oven to 450º. Toss kale leaves with a little olive oil. Spread out on baking sheets and roast for about 10 minutes. The kale will wilt and become slightly crispy. Transfer the kale to a bowl and set aside. Lower the oven temp to 400º.
2. In the meantime, sauté the garlic and leeks in butter until leeks are soft but not browned. Remove from heat and set aside.
3. In a large mixing bowl, beat eggs, milk and cream together with the thyme and the bread with some salt and pepper. Fold in the kale and the leek mixture.
4. Pour the pudding mixture into a rectangular baking dish. Place the baking dish into a larger roasting pan filled halfway with water. Put the pans carefully into the oven. Cover the baking dish loosely with foil. Bake for 20 minutes.
5. Carefully take the pans out of the oven. Continue baking the pudding for another 20 minutes without the pan filled with water. Check to see if the pudding is cooked by inserting a toothpick in the middle. If the toothpick comes out clean, your pudding is done. Remove from oven, let cool slightly and serve.

Sardines and Celery Salad

When did sardine get a bad rep? When I mentioned that sardines were in the lunch menu, I got a mixed reception. From the wrinkle-of-the-nose kind of expression to the straight forward Ewww, I wondered what it was about sardines that turned some people off. It was different for me growing up. Sardines were affordable in the Philippines and if they weren’t bought fresh from the market and then fried, they came in a can with spicy tomato sauce, eaten straight up or sautéed with onions.

Fresh Portuguese sardines are pricey here in New York so to stay under budget and still cook for fifteen people at work, I stayed with Trader Joe’s canned sardines in spring water. There was no salt added so the dressing here was quite perfect. Whatever seasoning the two mustards added, the celery’s bite balanced off. This will remind you of a simple tuna salad, only a tad more sophisticated especially if served with rye crackers or warm flat bread.

Ingredients:
2 cans of sardines in spring water, preferably unsalted, drained
1 bunch of celery hearts, finely chopped
a handful of parsley leaves, finely chopped
1 tbsp grainy mustard
1 tbsp Dijon mustard
1 small red onion, finely chopped
juice from half a lemon, plus some of its zest
oil, salt, pepper

1. In a large salad bowl, mix the parsley with the olive oil, the grainy and Dijon mustards, red onion, lemon juice and zest. Add in the sardines, crushing a bit, and toss in the celery. Season with salt and pepper, adding a little bit more oil as necessary.

Kale, White Beans and Sundried Tomatoes

I had sushi with Stacie of chowbaby the other week and she told me about this quick yet nutritious dish she makes for her baby, Isaac. You gotta pay attention to a one-year old who eats kale; he’s sure to go places. Today, kids just don’t eat the bland slush we grew up with. Companies like chowbaby offer flavorful and exciting dishes made of organic ingredients frozen in convenient pouches which you can just heat up when needed. Can you imagine eating Moroccan couscous with raisins when you were a year old? Thank the stars for innovative and creative moms who think of solutions such as chowbaby to create future foodies everywhere. Anything good for baby Isaac is good enough for me.

Ingredients:
2 bunches of kale, leaves picked from the stalks, thoroughly washed
1 cup white beans, soaked overnight
2 cups sundried tomatoes, chopped
3 cloves of garlic, minced
1/4 cup of balsamic vinegar
oil, salt, pepper

1. Heat some oil in a large Dutch oven. Sauté garlic until light brown. Add kale in batches and toss until wilted. Add white beans and tomatoes with 1 cup of water. Season with salt and pepper. Cover and let it simmer for 15 minutes to cook the beans and reduce the liquid.
2. When beans are soft, add balsamic vinegar and turn up the heat. Toss until the vegetables are covered with the vinegar.

Braised Ham Hock with Fennel

I woke up early to stop by the farmers’ market before work on Wednesday. I wanted some fresh bacon so I said hello to Mike from Tamarack Hollow Farm. He still remembers me as the girl who ordered half a suckling pig and a whole goose almost two years ago, and for that I remain loyal. With my nice slab of bacon, he also introduced me to a healthy-sized ham hock and rattled a recipe. I didn’t write it down but four days later, I made up a recipe using the three words I still remembered: fennel, tarragon and braise.

Braising is something I love to do during the colder months. Even though I used potatoes and beans in this recipe, the fennel and the tarragon made it more spring than winter. Instead of red wine, I splashed half a cup of the Austrian Gruner Veltliner I picked up from the store because of its beer cap and chubby bottle. The combination made a warm yet bright dish perfect for spring.

Ingredients:
1 fresh ham hock
1 bulb fennel, sliced thinly
3 sprigs of tarragon, stemmed
1 1/2 cup of white beans, soaked overnight
1 leek, chopped
a handful of baby carrots
4 white potatoes, peeled, quartered
1/2 cup of white wine
salt, pepper

1. Preheat oven to 350º. Meanwhile, in a heated large Dutch oven, brown all sides of the ham hock until it has a nice golden color. Remove to a plate.
2. You should have some oil rendered from the ham hock. If there’s not a lot, add some oil and heat it up. Sauté the leeks until soft. Add the potatoes and cook until slightly brown. Add the tarragon, fennel and baby carrots and cook for 5 minutes. Season with salt and pepper.
3. Add the wine and the beans. Let simmer until the liquid evaporates a little. Add the ham hock in the middle of the vegetables. Cover and braise in the oven for 1 hour. After an hour, turn the ham hock, cover again and braised for another 30 minutes. Remove from the oven and let the pot rest, half-covered. When ready to serve, slice off the meat from the bone and serve with the vegetables.