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The New Coffee Room

  1. TNCR
  2. General Discussion
  3. The Cookbook

The Cookbook

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  • HoraceH Horace

    @Mik said in The Cookbook:

    Found morels today, so chicken with morel sauce tonight.

    Outside, or at the store?

    MikM Away
    MikM Away
    Mik
    wrote on last edited by
    #546

    @Horace said in The Cookbook:

    @Mik said in The Cookbook:

    Found morels today, so chicken with morel sauce tonight.

    Outside, or at the store?

    My bride’s family are galactic level mushroom hunters. Me? The morels would have to be six foot tall and shake my hand before I’d see them. I bought them at Pipkin’s market.

    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

    1 Reply Last reply
    • MikM Away
      MikM Away
      Mik
      wrote on last edited by Mik
      #547

      Made this last night. Fantastic, but double the garlic and marinate the chicken for all day or overnight. I I doubt 30 minutes would do anything. I skipped the cayenne for espelette pepper, which was plenty of heat with more flavor. Half a teaspoon of cayenne is a LOT. The salad was a surprising delight. Very light meal but satisfying.

      alt text

      Ginger Chicken
      With Crisp
      Napa Salad
      By Yewande Komolafe
      Published June 17, 2021
      Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
      Total Time 30 minutes

      INGREDIENTS
      Yield: 4 servings
      4 boneless, skinless chicken
      breasts (about 6 ounces each),
      patted dry
      Kosher salt
      2 tablespoons finely grated ginger
      (from a 2-inch piece)
      1 garlic clove, finely grated
      ¼ cup chopped fresh cilantro
      ½ teaspoon ground cayenne
      6 tablespoons neutral oil, such as
      grape seed or canola
      1 lime
      ½ small head napa cabbage, cut
      lengthwise (about 1 pound)
      1 seedless cucumber (Persian or
      English), thinly sliced
      ½ cup sliced chives (½-inch
      lengths)
      ½ cup mint leaves

      PREPARATION

      Step 1
      Place chicken breasts between two sheets of parchment paper or
      plastic wrap. Using a rolling pin or a bottle, pound each to an even
      ½-inch thickness. Season both sides with salt.

      Step 2
      In a small bowl, combine the ginger, garlic, cilantro, cayenne and
      4 tablespoons oil. Finely grate the lime zest directly into the bowl;
      reserve the lime. Rub both sides of the chicken breasts with the
      marinade. Let sit at room temperature for at least 10 minutes.

      Step 3
      Meanwhile, cut the cabbage lengthwise, core it, then slice
      crosswise into ½-inch-thick strips. Transfer to a large bowl and
      toss in the cucumber slices, chives and mint leaves.

      Step 4
      Heat a large skillet over medium-high heat. Pour in 1 tablespoon
      oil and heat until shimmering, about 1 minute. Place the chicken
      breasts in the skillet and cook, turning once, until golden brown
      and cooked through, about 4 minutes per side. Cut the reserved
      Ginger, garlic and cilantro form the base of an aromatic marinade for this easy stovetop chicken dish.
      Lightly pounding the chicken breasts increases their surface area, which helps them soak up the
      marinade and cook evenly. A refreshing and crunchy salad of napa cabbage, cucumbers and fresh
      mint rounds out the dish into the perfect light lunch or dinner. To make this for a larger group, simply
      double the recipe.
      2 tablespoons rice vinegar, distilled
      white vinegar or apple cider vinegar
      lime in half and squeeze the juice over the chicken; slice the
      chicken. Transfer the chicken to serving plates and slice.

      Step 5
      Toss the cabbage mixture with the vinegar and remaining 1
      tablespoon oil. Season to taste with salt and serve alongside the
      chicken

      “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

      1 Reply Last reply
      • Tom-KT Offline
        Tom-KT Offline
        Tom-K
        wrote on last edited by
        #548

        Mik, I'm going to start trying your recipes, thanks for posting them. Your food looks wonderful.

        1 Reply Last reply
        • MikM Away
          MikM Away
          Mik
          wrote on last edited by
          #549

          Thanks! I enjoy cooking, and finding healthy, delicious recipes is great. I'd put a link in but it's NYT so if you aren't subscribed you won't be able to see it. Let me know how you like it. It's going in rotation here.

          “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

          1 Reply Last reply
          • MikM Away
            MikM Away
            Mik
            wrote on last edited by
            #550

            Just made the marinade for Peruvian Chicken. Added a little grapefruit juice as well as lime juice as I had a little left over. The recipe is above in this thread, but if I make the green sauce I leave out the feta cheese. It just muddles the flavor.

            “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

            1 Reply Last reply
            • MikM Away
              MikM Away
              Mik
              wrote on last edited by
              #551

              On a fish kick this week as Janet is out in the evenings supporting the high school musical. Last night was grilled mahi mahi with grilled sweet peppers and sugar snap peas. A big plate of very healthy food for 300 calories.

              Tonight is, from one of my favorite recipe sites:

              https://www.themediterraneandish.com/grilled-cod-with-pistachio-herb-salsa/#wprm-recipe-video-container-86282

              “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

              1 Reply Last reply
              • MikM Away
                MikM Away
                Mik
                wrote last edited by Mik
                #552

                Bush's Orange Blue Cheese Dressing

                This is from a long defunct restaurant in Logan Ohio. Pretty tasty. A good friend looked up their chef and got the recipe. I upped the French Dressing and the cheese and less mayo. About half and half. I might lessen teh mayo still since I don't love it in dressing.

                eedcdb19-5f2c-456d-9f98-2c4d212234b9-image.png

                “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                1 Reply Last reply
                • Tom-KT Offline
                  Tom-KT Offline
                  Tom-K
                  wrote last edited by
                  #553

                  I'll try it. It seems it could be a bit thick--but there's GOT to be a lot of flavor to it. The blue cheese, and the French Dressing ( a nice touch.) I would suggest the OFFICIAL mayonnaise should be Dukes. Our old friend Plays88's family were the people that made the stuff. All I buy.

                  1 Reply Last reply
                  • MikM Away
                    MikM Away
                    Mik
                    wrote last edited by Mik
                    #554

                    I used Duke's. That's the house mayo at Chez Kean. Yes I know that's not proper French..bugger off pedantifs. (that's French for pedants. I looked it up)

                    I might try a little sour cream or even a little cream to thin it out. I don't like dressing too thick, just barely coat the greens.

                    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                    jon-nycJ 1 Reply Last reply
                    • MikM Mik

                      I used Duke's. That's the house mayo at Chez Kean. Yes I know that's not proper French..bugger off pedantifs. (that's French for pedants. I looked it up)

                      I might try a little sour cream or even a little cream to thin it out. I don't like dressing too thick, just barely coat the greens.

                      jon-nycJ Offline
                      jon-nycJ Offline
                      jon-nyc
                      wrote last edited by
                      #555

                      @Mik said in The Cookbook:

                      I used Duke's. That's the house mayo at Chez Kean. Yes I know that's not proper French..bugger off pedantifs. (that's French for pedants. I looked it up)

                      I might try a little sour cream or even a little cream to thin it out.

                      A pedant's work is never done.

                      Only non-witches get due process.

                      • Cotton Mather, Salem Massachusetts, 1692
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