Rye Cooks

Chicken and Noodles in a Creamy Szechuan Dressing

I don't know how in the world mayonnaise ever got invited to join in the cool Asian crowd, but diversity is good right?  Well, it is really good as part of the recipe I used to make a side dish for a Fourth of July celebration we recently attended.

I wanted to use my cookbooks to come up with a dish using the leftover chicken we had from the previous bbq at our own house.  (Here in Rye, Fourth of July starts on July 1st with fireworks at Playland and basically continues until after dark on the 4th.)  Actually, does anyone know what in the world happened to the Playland fireworks on the 4th?  Did they use up all the good ones?  Was someone late for work?   We they just messing with us?

Anyway, I have a decent cookbook collection.  I know I could make interesting food for the rest of my life using them, yet the addiction to instant recipe searches have almost made me forget the pleasure of looking through the stained and sticky pages of much-loved cookbooks.

Here is a scaled down version of what is called "Chicken, Mein, and Vegetables in Creamy Szechuan Dressing".  I've simplified it so I didn't have to shop for extra ingredients I didn't have on hand and admittedly, I halved the bit about the mayo dressing.  As written, it called for 2 cups mayo and that's just excessive for one pound of pasta.  

1 pound capellini

3/4 cup soy sauce, divided

1/4 cup peanut oil

1 cup mayo 

1 1/2 Tablespoon Dijon mustard

1/8 cup sesame oil

dash Szechuan chili oil (or use any hot sauce)

2 whole chicken breasts, cooked, sliced thin

2 carrots, peeled, chopped into half rounds

1 sweet red pepper, sliced thin

Cook noodles until very al dente (the box of capellini says 2 mins!)  After one minute, throw in the carrots and red pepper so they will quick-cook.

Drain and toss in a large bowl with 1/2 cup soy sauce and the peanut oil.  Stir around to coat evenly.  Let cool.

Combine Mayo with mustard, sesame oil, the remaining 1/4 cup soy sauce and chili oil (hot sauce).  Add to noodles, and add in the chicken.  

Mix gently, using hands if necessary.  Cover and refrigerate until using.  It improves with time, but don't forget to take it our early enough to bring back down to room temp.

If presentation is a priority, toss some sesame seeds on top, and some green sprigs like parsley or cilantro.  Also, if it seems dry, just add some more extra soy/ sesame oil, or peanut oil before serving.

This dish was well received at the party so I encourage you to try.  Of course, it would be great with leftover pork, steak or tofu.

 

 

Pop on Over

This is the first day of summer, for this family here in Rye, NY.   Solstice was a couple of days ago, with that gorgeous moon, but this is the first morning without review sessions, final exams, musical performances, or class parties.

I am making popovers for breakfast to celebrate.  Well, my two teenagers are sound asleep, and will not wake up until long after the air deflates and the warmth is gone, but my youngest and her sleepover friend will happily enjoy with butter and probably some raspberry jam.

The recipe was photocopied out  an older cookbook, I am not sure the name, but on the very same page (596-597 fitting together on one standard size copy paper) are recipes for Milk Toast, Croutons, Yorkshire Pudding and Corn Bread, under the heading of Quick Breads.  No photos.

This is not sexy Giada cooking, but it is worth knowing.  Although I have never felt the need for milk toast, my husband is a happy man upon hearing the two words "Yorkshire Pudding", a food item about which I was always unclear, thinking forever that it was a thick dessert-y concoction.  Now that I know it is a bread-y item, cooked in pan dripping of roasted meat, I wonder how I missed this yummy (distinguished, of course, from healthy), side dish for so long.

Popovers:

"Forget what you've read elsewhere.  The secret to making good popovers is to start them in a cold oven"

2 eggs

1 cup milk

1 Tablespoon melted butter

1 cup flour

1/4 teaspoon salt

Put all ingredients in a large bowl and mix thoroughly, without overbeating.  Half-fill buttered muffin tins (or custard cups...) Put them in a cold over and set the heat for 450 degrees.  Bake for 15 minutes, then reduce heat to 350 and bake for another 12-15 minutes.  Test one to be sure it is done by removing it from the pan.  It should be crisp outside and moist and tender inside.

Top Chefs of Westchester at Mt. Kisco Country Club

The United Way of Westchester and Putnam Counties hosted their third annual Top Chef evening this past Tuesday night and we were invited to take part in a culinary whirlwind.

Participating restaurants included 42 at the Ritz-Carlton, Benjamin Steakhouse, Crabtree's Kittle House, Bellizi, Cafe of Love, Le Chateau, Lexington Square Cafe, Mt. Kisco Seafood, Myong Gourmet, Captain Lawrence Brewing Company and Hilltop Wines & Spirits.

The raw bar offered by Mt. Kisco Seafood was festive and the perfect way to start the evening. We stocked up immediately and found a lovely table outside overlooking the golf course.

Happiness Is...conveniently located (for me) in Greenwich went all out with a menu of five tasting items. My favorite was the beef quesadilla triangles drizzled with sour cream and salsa. The bite sized desserts were amazing, the black-eyed-susan mini cupcakes were so pretty, and the brownies were simply, but deeply, delicious.

Lexington Square Cafe also made a splash with the Robiola with Mushroom Strudel and White Truffle oil.  I didn't know what "robiola" was, and just looked it up and although I am still not clear, it was a wonderful appetizer and we went back for seconds.

The proceeds went to United Way's Teach Me to Fish..Work Skills for Life initiative.  This initiave offers free training for unemployed people to become NYS licensed home health care aides, offers mentoring for towards teaching careers, and other job skills and job placement opportunities.

The evening was lighthearted and fun, perhaps easy to do when the food sparkles and the wine and beer flow.  It was exciting to be a part of it all.

The Go-Pro

In our effort to have our shows air in a timely manner, we have zipped through most of the segments at warp(ed) speed, only to be caught out by this unpredictable Northeast weather!

What does weather have to do with producing a cooking show, you may ask, scratching your head, rubbing chin stubble, or maybe pinching that space between your eybrows, all useful gestures when you are trying to get the hang of something mysterious.

Well, folks, the Go-Pro has the answers!  Did you catch the last show with the pasta being dropped into the pot?   The waterproof camera is at the bottom, recording the splash.  Now Suzy suggests we get two dozen helium balloons and lift the camera (said Go-Pro) into the air and let it take ariel shots of Rye. Pretty awesome idea, right?  However, we go from no wind at all in stifling heat that to crazy windy days in which the camera might be lifted right into Greenwich or something, which would be just totally wrong for us.

And hey, we have to keep it in Rye because Real Housewives of Westchester County is recruiting.  Do you think for one minute that the producers want to know what most real housewives are doing all day?  Cause I'm pretty sure we can document some major carpooling, big negotiations at June and Ho over the freshest produce, and some out and out catfighting between mothers and daughters at Lester's as to how many string bikinis are really needed for two weeks at sleepaway camp.  

We'll keep you posted!

Roasted Cauliflower

This is just about the best day so far this year, and of course the weekends seem so full of eating opportunities.  Corn on the cob and grilled chicken on the bone are favorites.

Right now, however, I have cauliflower in my oven.  I am not sure what my dinner is going to consist of, since we are headed to a buffet bbq and I need to not be too hungry when I arrive.  I want to pick the best of the offerings and not simply lose my mind on the good looking summer fare.

Here's what you do:  cut your cauliflower up into little pieces and spread on a baking sheet. Toss some olive oil over it and add salt.  Now, roll the pieces around with your hands a bit to cover and bake in a 350 oven for about a half hour.  If you're feeling adventurous, add some curry powder with the salt.  

You won't believe how good this is.

Enjoy!

Dinner on the Cheap

We were thinking of budget dinners to fit into our next show which is about being creative while spending less. Ramen noodles are such a staple for so many households, those with young children, those in college, those in a first apartment while coming home late from that demanding, yet entry level, job.  Packaged ramen are kind of evil and kind of magical at the same time.   

A couple of tips were found on the internet. The noodles are apparently pre-fried, so an interesting suggestion was to set two pots to boiling at the same time.  Boil the noodles in the first pot for two minutes, then drain and finish the final one minute in the other pot.  This way you've sent some of the fat right down the drain.  

Another thing I did was to use two packets of the flavoring for four noodle servings.  Then I added a bit of soy sauce and sesame oil.   Leftover chicken and some chinese mushrooms gave it some much needed protein and a bit of sophistication.  

We did this dish at Suzy's house for the camera and we added some more colorful frozen vegetables.  Trader Joe's has a mix of shredded carrots and broccoli which is a nice update from those tiny, perfect squares of carrots and peas, right?  

This dinner was made from one of the cheapest food on earth (ramen noodles), leftover chicken and a freezer stable (the veggies).  I was happy to have the mushrooms for diversity.

See what lurks in your cupboards.  You do usually have a dinner in the house, you just have to check all the nooks and crannies for the ingredients.

What's your favorite go-to?

Impressed? why yes!

We are so on-target now!  The fourth show is about to air this Friday, the one about fresh spring foods and getting into shape.  And it is still spring!!  

It features lots of local talent so if you live in Rye and want to see it on the big screen, tune in to channel 76 (or 33) on Fridays and Saturdays at 9am, 12am, 3pm and 6pm.  

On top of that, we are already two segments into our next show.  The theme here is "thrifty"; we visited the Rye Presbyterian Church Thrift shop today, which donates thousands of dollars to charities in lower Westchester.   

We are featuring a local favorite, homemade doughnuts from Jerry's Post Road Market, baked into individual ramekins of Banana Foster.  These goodies were topped with a mixture of Goya mango nectar and dulce de leche in an unbelievable flavor combination, all orchestrated by Stephanie Hammer, caterer and personal chef of Rye.  It was a really fun shoot and we are so excited to be stepping up to this faster pace.  

There is serious thought to a fishing segment.  What could be thriftier than catching your own dinner?  Stay tuned, friends!

 

Lemon Meringue Pie

 

My oven was billowing smoke and everything went wrong with my pie this morning. Well, actually only my pie crust, but I spent much of yesterday afternoon on it.  

I have made pie crust before, but the problem is that I don't have one go-to recipe.  I search my cookbooks and the internet to find "the one I've used before" and hours go by.

I relied on my favorite blog and then I somehow did it all wrong.  The advice was to keep some of the butter in visible pieces, that butter was going to be my flaky friend.   Additionally, the dough should chill for at least an hour. That  made it a two day process because I'm just no good after Modern Family anyway. 

So, today, my friend, Clumpy Butter, made herself comfortable and relaxed all over the sides of the pie plate and dripped onto the oven floor.  See billowing smoke above.

I spent a ton of time reading all the comments on Epicurious as to the actual filling and meringue topping.  148 opinions, to which, which after the crust fiasco, I felt I should pay some mind.  Thankfully, the filling and the meringue went just fine, as written.  

Of course, the problem with pie is that it can't be tasted in advance.  It does look pretty good, though.  Just hoping for the best.  And, oh yeah, thank you Pillsbury, thank you for your pie crust.

Granola and Anchovies

Today I made two things that do not necessarily go together, but I found that if you indulge in a palate refresher, like a nice cold glass of Fresca, they can be enjoyed within minutes of each other.

Last week, we visited with my aunt who is talented in many home arts, mainly she is a quilter, turning out fabulous creative blankets with complicated and intricate designs.  

She is also a very good cook and she gave me a recipe for homemade granola, which I made this afternoon.  You may not think you need to make your own granola, but you do. 

Preheat oven 325 degrees

3 cups old fashioned oats

1/2 cup sliced almonds

1/2 cup pecans or walnuts (chopped)

1 cup pumpkin seeds (I couldn't find any, so I doubled up on almonds and pecans)

1/2 cup coconut flakes

3/4 cup honey or maple syrup

3/4 cup olive oil

1 Tablespoon butter

1 teaspoon brown sugar

1 teaspoon salt

1 teaspoon cinnamon

1 cup chopped dried cherries/cranberries/whatever you like

In a large bowl, mix oats, nuts, seeds, coconut, maple syrup or honey, oil butter, salt and cinnamon.  Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes until golden brown and well toasted.

Transfer to a large bowl and add the dried fruit.  Toss to combine and store in an air tight container.

 

The other dish I made was a family favorite, strangely enough: Pasta with Anchovies and Breadcrumbs.  I had fresh homemade breadcrumbs, purchased in Little Italy, (yes, yes, they are easily made at home, but wouldn't you?  For $2.50?  Yes, I believe you would.  

I'm not going to print the recipe now, but if I receive any comments asking, then I sure will respond with the recipe.  Suffice it to say it involves very few steps, While boiling the water for the pasta (we had angel hair), the sauce is begun by lightly browning garlic in olive oil and then adding a can of tomato paste.  Anchovies are put into a small saucepan with some olive oil and gently cooked until they fall apart. Then add the anchovies to the sauce, combine with the pasta and top off with a tablespoon of breadcrumbs.  It's so good.  If you would like more specifics, just ask!

Crunch Time

Yeesss!  We finally finished the third show and we are on air on the public access channel in Rye.  But you can only see us on the big screen if you live in town, so use the link below if you want to take a peek.

 http://ryeny.swagit.com/play/03162011-157/0/  

The theme was around getting ready for a big night out, the Rye TV awards ceremony was held that night.  We had a bit of primping to do, and of course, dinner still had to get on the table.   

I promised to post the recipes we used on the episode so here they are:

Quick and Easy Waffles...........by Mark Bittman, How to Cook Everything

Canola oil for brushing on waffle iron (I use Pam)

2 cups flour

1/2 teaspoon salt

2 Tablespoons sugar

3 teaspoons baking powder

1 1/2 cup milk

2 eggs

4 Tablespoons (1/2 stick) butter, melted and cooled

1 teaspoon vanilla extract (optional, but I put it in)

Brush the waffle iron with oil, or use Pam and preheat it. Combine the dry ingredients.  Mix together the milk and eggs. Stir in the butter and the vanilla.  Stir the wet ingredients into the dry.

Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3-5 minutes.  Serve immediately or keep warm for a few minutes in a low oven.

 

Then we made pot pie, as it was easy to make early in the day, for re-heating later. This recipe came from the back of the box of Pillsbury pie crust.  I will post that next time, because even I can see this is long enough for now.  More importantly, click on the link and tell us what you think!