The Busy Hedonist » Main Course

Lemon chicken + mashed potatoes…and intersecting dreams.

admin — Thu, 03 May 2012 14:32:08 +0000

Have you ever had that feeling that various parts of your life have intersected perfectly?

A few days ago I experienced this.

Years ago, when I lived in Cambridge, Massachusetts, I used to sit in the front row of the Brattle Street movie theatre with my then boyfriend watching movies and munching on popcorn.

A few nights ago I sat in the back row of the same theatre with a friend who’s a movie producer, along with his friends and family, to watch the premier of Plimpton! Starring George Plimpton as Himself. I couldn’t help but look at the front row and think back to the past, back to my younger self who had so many dreams involving books and movies and other big things.

As I was watching the movie (to read about the amazing man that is George Plimpton, click here), I was so taken by George Plimpton…his absolute gusto for life. George, who founded the literary magazine The Paris Review, was larger than life and followed—and lived—his dreams.

My dreams from back then may have changed a bit, but they still exist—and new ones have formed.

What is life if we can’t dream big?

I remember the old boyfriend with whom I watched hundreds of movies, made me stationery that said (pretentiously), “cineaste,” because I had this idea in my head that I wanted to be involved in movies.

It was an interesting juxtaposition to see my old dreamy self in the front row and my current (still dreaming) self in the back row with people who love (and make movies) and thinking of my current dreams—plus my best creation thus far: the little pumpkin I had four years ago.

So how does all this lead to lemon chicken + mashed potatoes? Earlier that day, I’d cooked lunch for my family and while at the movie I realized so many dreams have come true, that various parts of my life are intersecting the way I’d dreamt they would. And I have faith the new ones will, too.

Lemon chicken
Serves 8-10
This recipe is from The Mom 100 Cookbook by Katie Workman, founder and editor of Cookstr.com. I met Katie recently at a cooking demo with chef Marco Canora, (which I’ll be writing about soon). Katie’s book, The Mom 100 Cookbook, is filled with tons of family-friendly recipes. Since I was out of town for the weekend, I figured I’d make this chicken recipe for my parents, sister and our kids. Katie had adapted the recipe from Rao’s, which is an old-school Italian restaurant up in Harlem. Apparently it’s one of the most popular dishes there, and now it’s going to be popular in my kitchen, too.

Oh, and be sure to pour some lemon sauce over the mashed potatoes. You’ll thank me later!

1 cup of fresh lemon juice (from 4 to 6 lemons)
2/3 cup of olive oil 1 tablespoon of red wine vinegar
2 teaspoons of finely minced garlic
1 teaspoon of dried oregano or thyme
Coarse salt
1/2 teaspoon freshly ground pepper
4 bone-in chicken breast halves with skin (2-2 1/2 pounds)
6 bone-in chicken thighs with skin (2 1/2 – 3 pounds)
1/4 cup Italian flat-leaf parsley (optional)

Preheat the broiler with the rack placed about 8 inches away from the heat source.

Put the lemon juice, olive oil, red wine vinegar, garlic, oregano or thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a container with a lid and shake well to blend.

PLace the chicken pieces skin side down on a rimmed baking sheet and salt them lightly. Broil for 15 minutes. Turn the pieces, lightly salt them, and broil them until the skin is crisp and golden brown and the juices run clear when the pieces are pierced with a fork, 15 to 20 minutes longer.

Remove the chicken from the broiler, leaving the broiler on. Cut the breast and thighs in half, if necessary (I’d bought them already cut). Pour off all but 1 tablespoon of fat.

Shake the lemon sauce again and pour it over the chicken. Turn the pieces over so they are evenly coated with the sauce, making sure all of the pieces end up skin side down.

Broil the chicken until it has browned a bit more, another 2 minutes, then turn the pieces skin side up and broil them until the skin is browned a bit more, about 3 minutes longer. Remove the chicken from the baking sheet, and if you’re using parsley, stir it in the sauce still in the baking sheet. Pour the sauce over the chicken and serve.

Mashed potatoes
I make mashed potatoes by taste and I suggest you do the same. For our Sunday lunch, I peeled (thank you to my sister) and boiled about 12 potatoes. Once I drained those, I added 2 sticks of butter, about 1/2 cup of milk (and a bit more as I mashed them). I mashed the potatoes using my sister’s old-fashioned masher. The result was lumpy potatoes, just the way we like them.

Thai red curry the easy way

admin — Wed, 17 Aug 2011 16:01:44 +0000

I love Thai food, and while I used to order in a lot, I tend not to anymore. (I just can’t seem to find a great place in my new neighborhood.) And for some reason I thought it was daunting to make curry at home. But actually it’s very easy.

This is a versatile dish, because you can choose whatever vegetables and protein you like (or make it vegetarian). I made my curry with 2 chicken breasts, and about 4-5 cups total of fresh sliced carrots, cut green beans, sliced red peppers, sliced onion, quartered potatoes and chopped broccoli. And I used these two products from Thai Kitchen, which made things super easy. (I haven’t attempted to make own curry paste yet.)

In a skillet, saute the chicken and vegetables in 2 tablespoons of olive oil over medium heat for about 5 minutes, then simmer in 1 can of coconut milk and 3 tablespoons of the curry paste for about 10 minutes. (I also added in one of my favorite herbs: 1/4 cup of kaffir lime.) Serve with your favorite rice (my daughter loves jasmine, so that’s what we serve).

It’s a super easy dinner if your’e a busy mom and/or busy business owner and don’t have a lot of time to cook at the end of the day.

Enjoy!

Quinoa, the “Mother Grain”

admin — Mon, 15 Aug 2011 17:38:23 +0000

If you’re looking for a quick but healthy snack to eat while you’re busy working, running around and/or taking care of your family, consider quinoa. Known as the “mother” of all grains, quinoa (pronounced keen-wa) is actually not a grain at all, but a relative of leafy green vegetables like spinach and kale. But because of its texture, it’s eaten like a grain. And it’s packed with nutrients perfect for a quick snack.

Quinoa is:
• A complete protein, which means that it includes all 9 amino acids
• A great source of magnesium and riboflavin, both of which help fight headaches and aid in cardiovascular health
• Rich in fiber, which offers protection against breast cancer
• Rich in powerful phytonutrients that aid in overall health
• Full of manganese and copper, both of which are antioxidants

The health benefits of quinoa are amazing, especially for women. And another plus is how easy and versatile it is.

Make a big batch at the beginning of the week and then add to it for a quick snack or lunch that will keep you full and energized.

You can buy it in bulk from Amazon. Click on the photo.


Some items to consider adding to already-cooked quinoa, which you can mix and match according to your taste:
•	Avocado slices

•	Orange segments

•	Crushed pistachios

•	Pine nuts

•	Caramelized onions + garlic (one of my favorite additions!)

•	Raw spinach, chopped

•	Sautéed wild mushrooms

•	Fresh basil

•	Hard-boiled egg

•	Chopped tomato

•	Broccoli

•	Cucumber

•	Diced peppers

•	Sliced apples

•	Whatever fruits + veggies you like!
Eating quinoa, and keeping a batch in your refrigerator, is a super easy way to eat healthy while you’re busy with other things. So skip the crackers, bagels, cookies and processed foods that are so easy to reach for—and reach instead for quinoa.



Shrimp Korma from the Fresh from the Garden cookbook
admin — Mon, 23 May 2011 18:04:20 +0000
Turmeric adds a gorgeous golden hue to dishes like shrimp korma


I recently received Fresh from the Garden a gorgeous cookbook by Sarah Raven, which contains tons of recipes I plan on making. I love and appreciate how the book is separated by season, making it easy to choose dishes that utilize the best bounty (and each season has over a hundred recipes, including drinks and desserts). Now that it’s spring, I plan on making: Iranian herb & feta salad, Moroccan fish tagine, fava beans in parsley sauce, pea and spinach timbale and lemon and passionfruit meringue pie. 
But I started with shrimp korma, because I love the combination of coconut, curry powder, chili and turmeric. 
Once you have all the required ingredients required, it’s so easy to make this dish. Which is why I love taking time on the weekends to plan meals for the week; whatever I don’t have in stock I run out and buy it so that cooking each dish isn’t a chore.

I served this with my daughter’s favorite rice: jasmine. Once you try this, you might not to need to order Indian take-out ever again.
Shrimp Korma

Serves 4
Ingredients

2 tablespoons olive or peanut oil

1 large onion, finely chopped

2 garlic cloves, finely chopped

1/4 teaspoon chili powder or flakes

1/4 teaspoon turmeric

1 tablespoon mild curry powder

1 can of coconut milk

1 lb raw peeled shrimp

1 tablespoon dried coconut

1 tsp honey or light brown sugar

Salt + freshly-ground pepper, to taste

Small bunch of fresh cilantro, optional 
Make the dish

Heat the oil in a large frying pan or wok and cook the onion and garlic gently for 3-4 minutes (over low-medium heat). Stir in the spices, then add the coconut milk, bring to a boil, and simmer for a further 3-4 minutes. 
Add the shrimp, dried coconut and honey and simmer for further 5 minutes. Taste and add salt + pepper if necessary. Snip fresh cilantro over the top as you serve (optional).
For many other fresh, seasonal recipes, take a look at the cookbook:




 


Soy Braised Beef Short Ribs with Candied Ginger Sweet Potato
admin — Wed, 06 Apr 2011 20:42:52 +0000

If you love Asian BBQ (and I certainly do) you can now enjoy it with an American twist at Ember Room, which opened in February. Co-owner (along with Todd English) Ian Chalermkittichai shares this recipe for soy braised beef short ribs with us. Read more about Ember Room in my Q & A with Ian Chalermkittichai in Haute Living.
Enjoy!
Ingredients



Shortrib:

8 beef short ribs

2 ounces  ginger, thinly sliced

1 ounce garlic, crushed

½  bunch 	scallions

½ Spanish onion, peeled and thinly sliced

2 oz	 Shaoxing wine

2 oz	 Yamasa low sodium soy sauce

1 oz	 fermented soy beans, soaked in water

Water, as needed

¼ cup canola oil
Sweet Potato

1 Sweet Potato, peeled and diced

1 Tbsp ginger, peeled and chopped

1 oz	crystallized ginger

Milk, as needed

Salt, to taste

1 tablespoon butter 
Mustard Glaze

2 oz Chinese mustard

2 oz water

4 oz honey 
Make the dish 
Short Ribs

Clean the short ribs then season slightly with salt and pepper, sear in a roasting pan in hot canola oil until golden brown. Add the mirepoix (ginger, garlic, scallions, onion) to the roasting pan and cook until caramelized.  Deglaze with shao xing wine and reduce until thick.  Add the rest of the ingredients and braise in the oven until FORK tender (375 F for 3 – 3.5 hours).  Remove the meat from the bone, transfer to a sheet pan, then portion into 3 oz. servings 
Potatoes

In a medium pot, over high heat, sweat the ginger with butter then add the sweet potato.  Then add the milk to cover, and cook until tender. Strain and puree the mixture in the food processor until smooth. Season with salt  and add the crystallized ginger and mix with a spoon
Mustard Glaze

In a mixing bowl combine all the ingredients together   
Assembly

Spread sweet potato on a plate Arrange 6 oz portions of short rib meat on each plate Pour the sauce over the meat.
Ember Room/647 9th Avenue between 45th & 46th Streets/212-245-8880
 


Dinner Ideas from A Bird in the Oven and Then Some
admin — Thu, 31 Mar 2011 20:58:35 +0000
Chicken + rice salad with mint pesto + peas


Chicken is a go-to dinner choice for many home cooks. But if you’re burnt out from the same recipes you keep making, turn to A Bird in the Oven and Then Some: 20 Ways to Roast the Perfect Chicken Plus 80 Delectable Recipes
Author Mindy Fox has created 20 chicken recipes plus side dishes + salads.
Enjoy roast chicken with:

Chorizo lime butter

Green olives, fennel seeds and thyme

Morcilla sausage and pimenton de la vera

Caper butter, roast lemons and skordalia

Plus, soups, salads + more.
Dinner won’t be boring with these recipes, because Fox turns the ordinary bird into a meal you’ll love making + eating. And her side dishes + salads, including avocado salad, pineapple mint salad and olive oil mashed potatoes with coarse pepper and wispy scallions, are incredibly appetizing. With this cookbook, you won’t run out of ideas for dinner.




Here Mindy shares a recipe with us:
CHICKEN and RICE SALAD with MINT PESTO and PEAS

Serves 4
This is a great summer picnic or beach salad, although it also works well in those last weeks of winter to summon the warm breezes of longed-for spring!
Ingredients

11/2 cup frozen peas, thawed

Good basic kitchen salt, like kosher (for water)

13/4 cups water

4 tablespoons extra-virgin olive oil

1 teaspoon fine sea salt

1 cup long grain white rice

2 cups packed fresh mint leaves, plus a small handful of leaves for garnish

1 cup fresh basil leaves

1/2 cup freshly grated Parmigiano-Reggiano cheese

1/4 cup pine nuts

1/4 cup fresh lemon juice

1 small garlic clove, peeled

11/2 cups small to medium shreds roast chicken

1 small cucumber, peeled, seeded, and cut into 1/4-inch cubes

3 scallions, thinly sliced on a long diagonal
Make the dish

Cook peas in a small saucepan of boiling salted water until tender, about 2 minutes. Drain and set aside.
Bring the 13/4 cups water, 1 tablespoon oil, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then stir in rice. Return to a boil and cover.
Reduce heat to low and simmer the rice until the water is absorbed and rice is tender, about 15 minutes. Fluff rice with a fork and let stand, covered, 5 minutes. Spread the rice on a baking sheet and let cool to room temperature.
In a food processor, combine 1/2 cup of the peas, mint, basil, cheese, pine nuts, lemon juice, garlic, and remaining 1/2 teaspoon salt. Purée until smooth.
In a bowl, toss together the rice, remaining 1 cup peas, pesto, chicken, cucumber, and about 2/3 of the scallions. Transfer to a serving bowl and sprinkle with the remaining scallions and mint leaves.
 


Gnocchi with tomatoes, pancetta, arugula—and a secret ingredient
admin — Mon, 21 Mar 2011 21:49:18 +0000
These are great for quick + easy dinners.
As a busy mom I am constantly on the lookout for products that will make my life—and the lives of my clients—easier when it comes to dinnertime. Enter Garlic Gold. Their line of Nuggets have saved me time when I’ve been overwhelmed with work, projects and daily life. 
I’ve used Garlic Gold Nuggets sprinkled on pasta, on crunchy bread I put in the oven, on steamed vegetables and on popcorn for our weekly movie night. They add a crunchy texture, and I must say, they pack a lot of flavor into those jars—if you’re going for a super quick meal, not much else is needed. The come in four flavors: Plain Garlic, Sea Salt, Italian Herb and my favorite, Parmesan. 
And these aren’t your run-of-the mill supermarket flavorings full of who-knows-what (and surprisingly they have no sodium). They’re handcrafted and made of organic garlic from a farm in Ojai, California.
Although I’ve made pasta and added the Parmesan Nuggets, and ate that for dinner (and truly, they have so much flavor, it was all that was needed), here is a heartier recipe for pasta.
Gnocchi with tomatoes, pancetta, arugula—Garlic Gold Nuggets

If you’re so inclined to make your own gnocchi, send me a message and I’ll share my recipe with you. You may omit pancetta for a vegetarian option.
Ingredients

2 ounces pancetta, chopped

1 tablespoon of Garlic Gold (their toasted, crunchy, chopped garlic)

2 large tomatoes, chopped

½ teaspoon sugar

¼ teaspoon crushed red pepper

2 teaspoons red-wine vinegar

¼teaspoon sea salt

1 pound gnocchi

1 bunch of arugula, chopped

Garlic Gold Parmesan Nuggets, to taste
Make the dish

Begin with boiling water for the gnocchi. Meanwhile, sauté pancetta in a large skillet over medium heat. Stir occasionally until it begins to brown, about 5 minutes. Add garlic and cook, stirring for a minute. Add tomatoes, sugar and crushed red pepper and cook, stirring, until the tomatoes are almost completely broken down, about 5 minutes. Stir in vinegar and salt. Remove from the heat.
Cook gnocchi in the boiling water according to package directions. Place arugula in a colander and drain the gnocchi over it, which will wilt the arugula slightly. Add the gnocchi and arugula to the sauce in the pan; toss to combine. Sprinkle with Garlic Gold Parmesan Nuggets.
Enjoy!
 


Would you like some espresso with your steak?
admin — Tue, 22 Feb 2011 21:43:20 +0000
Espresso-Rubbed Rib-Eye Steak


Making the rub for this steak was super easy, and I loved the crust it formed. If you love experimenting with recipes as much as I do, add herbs and spices you like to the espresso/brown sugar mixture. 
Find the recipe for espresso-rubbed steak in The Gourmet Food Blog by Dean & DeLuca.
 


Pasta with olives, capers + Tonnino tuna—and a giveaway
admin — Tue, 15 Feb 2011 19:29:27 +0000
Win a lovely box of Tonnino Tuna. See below for details.
What are some ways you use tuna in recipes? Thanks to mercury, gone are the days when I ate a lot of tuna fish sandwiches. But it’s okay every once in a while, and I like adding it to to pasta dishes like this one. I love the saltiness of olives + capers together. That combination, mixed with high-quality tuna, Tonnino, makes for a tangy pasta sauce. 
I’d love for you to win a few jars of Tonnino Tuna so you can make this dish or one of your favorites that include tuna.
All you have to do is:
Sign up for The Peach (on the right-hand side of this blog)
Extra credit if you “like” The Busy Hedonist Facebook page
Two (2) lucky winners, chosen at random on Monday, February 21st, will receive an assortment of 3 jars of Tonnino Tuna. 
Good luck!

Ingredients

1 pound whole wheat fettuccini (or other pasta that you prefer)

Extra-virgin olive oil, to coat bottom of pan

6 medium garlic cloves, chopped

2 tablespoons capers, rinsed

1/2 cup pitted green olives chopped

1/4 cup roasted red peppers, chopped

(I chopped the ingredients above in a food processor, the Ninja; it took all of 10 seconds, making it a quick dish to make.)

1/2 cup loosely packed, roughly chopped parsley (if you use a food processor, add parsley separately)

1 can Tonnino tuna (I used the one with oregano, but the jalapeno is a good option, too)

Sea salt, to taste

Freshly-ground black pepper
Make the sauce

Cook pasta in large pot of boiling water until al dente. Add olive oil and garlic in a large saute pan over medium heat. Cook until the garlic is lightly golden. Add capers, olives, and roasted red peppers. Cook for about 8-10 minutes. Toss with cooked pasta. Add parsley and tuna. Season with salt and pepper, to taste. Serve immediately.
Remember, enter to win your assortment of 3 jars of Tonnino Tuna by signing up for The Peach.
 Extra credit if you “like” The Busy Hedonist Facebook page
To hear more about Tonnino Tuna you may want to follow them on Twitter.


 


Mac & cheese: the ultimate comfort food (with truffles)
admin — Mon, 07 Feb 2011 17:39:20 +0000

I was excited to participate in the Wisconsin Cheese Board’s 2nd annual, “30 Days, 30 Ways with Macaroni & Cheese.” We each had to use a cheese from Wisconsin and then come up with our own rendition. This gave me the perfect excuse to buy a truffle, which I purchased at Citarella’s West Village store. 
Here is my recipe for macaroni & cheese with black truffles on the “30 days, 30 ways with macaroni & cheese” web site.