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my favorite chicken salad in new york city is at ess-a-bagel, where i order a warm whole wheat everything bagel piled high with their creamy chicken salad, lettuce, tomatoes and onions. if i'm not ravenously hungry, i usually won't be able to finish it and save the rest for later. being health conscience and all, i devised a recipe that's only *slightly* healthier than the mayo-laden goodness - to be enjoyed at home with multi-grain bread and your choice of toppings.
creamy chicken salad
(serves 3-4)
ingredients:
1 chicken breast, poached and shredded
1/4 c non-fat plain greek yogurt
1/4 c mayonnaise
2 celery stalks, chopped
quarter of a large onion, chopped
1/4 c roasted walnuts, chopped
1/4 c dried cranberries
1/2 tsp extra-virgin olive oil
1/2 tsp lemon juice
salt & pepper to taste
instructions:
to poach the chicken breast, bring a small pot of water to a boil and place the whole breast meat in the pot and turn the heat down to a simmer. you may add some extra flavorings to the pot if you wish, such as celery chunks, carrots or onion quarters. let poach for 25 minutes. afterward, transfer the chicken to a plate to let cool. after it cools, shred the chicken with your hands and place the meat in a large bowl.
while the chicken is poaching, chop the onion, celery and nuts. after all the ingredients are chopped and the chicken is shredded, add all the ingredients to the large bowl and toss thoroughly.
happy new year everyone! my apologies for the lack of updates. i've been traveling a lot since thanksgiving and haven't had much time to devote to any personal fancies and crafts. i've acquired some lovely cookbooks recently and will be scouring them for share-worthy recipes. until then, hope everyone's year is off to a great start!
thanksgiving with my family (which includes the extended relatives) has recently become more of a joint effort. all the kids at the "kids table" have grown up and have something to say with their own dishes. i love potluck dinners. it's a great time for those family members to show off their tried and true recipes or even attempt new ones. i always look forward to my cousin's rich ranch mashed potatoes dish. in previous years, we had great little starters that included homemade stuffed mushrooms and deviled eggs. of course no vietnamese thanksgiving would be complete without a couple of spring or summer rolls on their plate. alas, i won't be joining my family this year for the annual feast. i'll be on a gastro-journey in spain, but that just means that i'll have to share my recipes online. so here is my contribution for thanksgiving 2009.
golden-crusted brussels sprouts
(serves 4)
ingredients:
8 oz brussels sprouts
1 tbsp extra-virgin olive oil
salt to taste
1/4 c roasted walnuts, chopped
1/4 c grated parmesan cheese
instructions:
washed the brussels sprouts well, removing any questionable outer leaves and cutting them in half. in a pan, add olive oil and add a single layer of brussels sprouts with a sprinkling of salt. over medium heat, cover the pan and cook for about 5-7 minutes until the bottom of the sprouts turn a golden brown color. flip over the sprouts and cook for an additional 2-3 minutes uncovered until the other side turns golden as well. plate the brussels sprouts and sprinkle with cheese and chopped walnuts.
warm butternut squash and chickpea salad
(serves 4)
ingredients:
dressing3 tbsp tahini
2 tbsp extra-virgin olive oil
2 tbsp water
juice of 1 lemon
1 garlic clove, minced
salt to taste
salad
1 butternut squash (2 - 2 1/2 lbs), peeled, seeded and cut into 1 to 1 1/2 inch chunks
4 tbsp extra-virgin olive oil
2 garlic cloves, minced
1/2 medium onion, chopped
1 can (15 oz) chickpeas, rinsed
salt and pepper to taste
1/2 medium red onion, finely chopped (for garnish)
1/4 c flat-leaf parsley, finely chopped (for garnish)
instructions:
for the dressing, add all the ingredients in a small bowl, whisk and set aside.
preheat the oven to 425 degrees. in a large bowl, combine the butternut squash, 2 tbsp olive oil, 1 garlic clove, salt and pepper. tossed until the squash is well coated and transfer to a baking pan. roast the squash for 20-25 minutes, tossing the vegetables once or twice in the oven, until soft. after the butternut squash is done roasting, remove from oven and let cool.
in a saute pan over medium heat, add the remaining olive oil, garlic, onions and chickpeas. cook for 7-10 minutes, tossing frequently, until the chickpeas develop a golden crust. midway, add salt and pepper to taste.
in another large bowl, combine the butternut squash, chickpeas and dressing and toss until well coated. place the mixture on a large serving bowl and garnish with red onions and / or parsley. i didn't have any garnish on hand this time around so i omitted this step, but might i add the red onions give it a great bite!
the first time i tried roasted marrow bones was earlier this year. my friends and i headed to parkside restaurant in downtown austin for some more lushness after a night of drinking. as recommended by the server and some friends, i chose this succulent snack for my late night fix. this wonderful delicacy has been used to flavor foods in several different cultures, including vietnamese cuisine, and acted as vital sustenance for the early hominids. when one asks me what it tastes like i think "a rich and savory jelly that's perfect for spreading on toast." the richness is usually cut by the fresh vibrant flavor of herbs and a sprinkling of sea salt. i thought about recreating this dish in my own home all summer long, but found it rather silly to make a dish for 1. so i invited a friend over for dinner to act as my guinea pig. the outcome was a success (otherwise i wouldn't be posting this). this recipe was adapted from fergus henderson's recipe posted in the new york times.
roasted marrow bones
(serves 2)
ingredients:
2 - 2 1/2 lbs of beef marrow bones (also known as shank bones - these are usually cut in 3-4 inch pieces)
1 cup flat-leaf parsley (chopped)
2 tbsp capers
4 pieces of sliced bread (toasted)
coarse sea salt for sprinkling
instructions:
preheat the oven to 450 degrees. line a baking dish with foil and place the bones, marrow-side up, in the dish. roast the bones for 20 minutes or until the marrow starts to separate from the bones. it is normal for some of the fat to drip out from the bottom, but make sure not to overcook.
while the bones are roasting, rinse and chop the parsley and set aside in a small bowl. add capers to the bowl and toss. toast the pieces of bread and cut in a diagonal to create 8 triangular pieces.
remove the bones from the oven and plate the ingredients for each individual person. to enjoy, fork some of the marrow out from the bone and spread it on the toast. add some of the parsley mixture and a sprinkling of sea salt on top.
