Mustards Grill’s Curried Slaw

Here is a recipe that the Los Angeles Times published from Mustards Grill in Napa.  I have the cookbook and love it.  I am always looking for interesting sides for summer BBQs and this fits the bill.  You could use it as a bed for grilled shrimp or chicken as well.  The restaurant serves it with crispy calamari, YUM!

Mustards Grill’s Curried Slaw

Serves 4-8

Curry vinaigrette
2 Tbs prepared Indian curry paste
1 Tbs Dijon mustard
2 Tbs lemon juice
2 Tbs rice vinegar
¼ tsp salt
¾ tsp freshly ground pepper
¼ cup plus 2 Tbs extra virgin olive oil

In a medium bowl, whisk together the curry paste, mustard, lemon juice, vinegar, salt and pepper until the salt is dissolved, about 30 seconds. Gradually whisk in the olive oil, and continue to whisk until fully emulsified. This makes a scant cup of vinaigrette, which will keep for up to 3 days, covered and refrigerated.

Slaw and assembly
4 cups thinly sliced green cabbage (about 1/3 head)
1 carrot, peeled and grated
1 red Fresno or jalapeño chile, seeded and thinly sliced
Prepared vinaigrette
¼ cup fresh cilantro leaves
2 green onions, white and light green parts, thinly sliced on the diagonal

In a large bowl, toss together the cabbage, carrot and chile.

Stir the vinaigrette to make sure it is emulsified and toss the slaw with just enough to coat lightly; you may not use all of the vinaigrette. Place the slaw in a serving bowl or divide onto plates. Garnish the bowl or servings with the cilantro leaves and green onion.

Pea & Dill Salad

Serves 4

4 cups blanched green peas
½ cup mayonnaise
½ cup sour cream
1 Tbs Dijon mustard
5 green onions, chopped
¼ cup chopped fresh dill weed
ground black pepper to taste
½ cup pecans
½ cup almonds

Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl.

In small bowl combine the mayonnaise, sour cream, mustard, green onions and 3 tablespoons dill weed. Add to peas and nuts and toss to coat. Sprinkle remaining dill over top. Cover and chill for at least 2 hours.

Oven-Fried Chicken

A Bucket of Chicken!

Fried chicken is a mess to make.  After watching an episode of the Barefoot Contessa, I decided to try it.  It’s called Oven Fried Chicken, which you fry in the beginning and then finish it in the oven.  It’s not nearly as messy as the full fried version.  It was crispy and moist and went really well with mashed potatoes.

Oven-Fried Chicken

Serves 6

2 chickens (3 lbs each), cut in 8 serving pieces
1 qt buttermilk
2 cups all-purpose flour
1 Tbs kosher salt
1 Tbs freshly ground black pepper
Vegetable oil

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don’t crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Things on a plate

One of my favorite weekend lunches is what my family calls “things on a plate”.  You can put whatever “things” you like on it.  We typically have – hearts of palm, artichoke hearts, salami, fresh mozzarella, basil or pesto, olives, cornichon (teeny tiny pickles), tomatoes, goat cheese, etc.  It’s really anything you can find in your cupboards and fridge.  Serve this with a sliced baguette, sea salt, black pepper and most importantly, balsamic glaze.  This all goes really well with a nice dry French rosé.

My daughter, Zoe, took this wonderful photo of our lunch yesterday before we were allowed to eat it!

Pea Tomato Ricotta Tart

A Tart from Waitrose….

I was on the Waitrose (a British supermarket chain) website and stumbled across this summer tart. It’s perfect to bring on a picnic because it can be eaten hot or cold. You can use a ready-made pie crust or make your own.

Pea Tomato Ricotta Tart

Serves 6

1 – 9” par-baked pie crust
4 oz peas (fresh or frozen)
1 Tbs olive oil
1 bunch green onions, sliced
1 zucchini, diced
1 cup ricotta
2 medium eggs, beaten
3 Tbs low fat milk
8-10 cherry tomatoes, halved
4 Tbs freshly grated Parmigiano Reggiano

Preheat the oven to 375˚. Par bake the crust for 12–15 minutes until pale golden.

While the crust is cooking, cook the peas in a pan of boiling water for 2–3 minutes until just tender. Drain. Heat the oil in a frying pan and cook the green onions and zucchini for 5 minutes until softened and golden. Add the peas and stir together.

Beat the ricotta with the eggs, milk and seasoning. Stir in the peas and onion mixture and use to fill the pastry case. Arrange the halved tomatoes around the edge. Scatter with the Parmigiano and bake for 30–35 minutes until golden and puffy. Serve warm or cold.

Note: The firm texture makes this easy to transport for a picnic. Wrap the cold tart in foil and keep chilled.

Village Chicken Salad

A New Addiction!

My brother-in-law, Russell is in town.  The other day he brought me some chicken salad that he made that he said he can’t stop eating.  It is truly addictive.  You must make this!  He got the recipe from a friend.  I hope she doesn’t mind me sharing!

Village Chicken Salad

Serves 6 -8

4 whole chicken breasts
½ cup soy sauce
½ cup sherry
2 stalks of celery with leaves
1½ tsp sugar
2 cloves garlic, mashed

Dressing
¾ cup mayonnaise
1 tsp sugar
1 tsp lemon juice
½ tsp soy sauce

1 large bunch of broccoli, broken up (no stalks)
½ cup celery, chopped
½ cup scallions, chopped
½ cup unsalted cashews

Remove skin from chicken. Combine soy sauce, sherry, celery stalks, sugar and garlic in a large frying – add chicken breasts. Simmer until tender. Reserve the liquid.

Cool chicken, bone and cube, return the chicken to the reserved liquid.

Steam the broccoli until bright green and crisp. Cool with ice water bath.

Mix together the dressing ingredients.

Drain the chicken and add it to the dressing. Toss the rest of the ingredients (except the cashews) together and put it in the refrigerator for several hours or overnight.

Add cashews and serve with fresh pineapple.

Cold Chinese Noodles with Sesame Paste

Flight of the Conchords at the Hollywood Bowl!

On Sunday, we are going to the Hollywood Bowl with 2 friends to see Flight of the Conchords. I am so excited. The bowl is my absolute favorite venue and those two guys are brilliant. I, of course, am making dinner. I decided to make Ina’s Asian Grilled Salmon, Sugar Snap Peas with Black Sesame Seeds and Cold Chinese Noodles with Sesame Paste. I love this menu – it’s perfect picnic food. The cold noodles are a favorite of mine.

Cold Chinese Noodles with Sesame Paste

3 – 4 Green onions, sliced
8 oz egg or buckwheat noodles
2 Tbs toasted sesame seeds

Dressing:
3 Tbs rice vinegar
1 Tbs sesame paste
2 Tbs peanut butter
2 tsp honey
2 tsp Dijon mustard
2 Tbs soy sauce
1 Tbs chili sauce
¼ cup vegetable oil
4 Tbs sesame oil
juice from ½ orange
salt & pepper to taste

Slice green onions.

In a mixing bowl combine vinegar, sesame paste, peanut butter, honey, mustard, and soy sauce.  Whisk in oils slowly.  Add orange juice and salt and pepper.  Set aside.

Cook pasta in a large pot of boiling water according to directions on the package, drain and run under cold water.

Toss noodles with the dressing.  Chill for at least 30 minutes before serving.

* You can also add cooked chicken to this and make as a main coarse.

Turkey, Avocado, Arugula Lavash Roll Ups

An Easy Appetizer

Yesterday, I brought food to a wake for a great man.  He is a huge loss to the community and will be greatly missed.  It was a very nice event. 

One of the things I made was a lavash roll up that I concocted using cream cheese, cranberry sauce, turkey and avocado.  Lavash is a  thin leavened flatbread of Armenian origin.

Turkey, Avocado, Arugula Lavash Roll Ups

Lavash
2 x 8 oz light cream cheese
1 cup cranberry sauce
Handful of dried cranberries
Sliced turkey
Avocado
Lemon juice
Arugula

Put the cream cheese and cranberry sauce in a food processor.  Process until smooth, then add the dried cranberries.  Spread Lavish evenly with the cream cheese mixture.  Slice the avocado and then dredge in lemon juice to prevent discoloration. 

Put slices of turkey, avocado and arugula on the Lavash and roll it up.  It can be sliced or cut in half for a sandwich.

Lemon Herb Roasted Chicken in a Bread Basket

BreadPicnic Fare

It’s always challenging to think of things to bring to the Bowl that are easy to eat, yet elegant. My favorite thing to do is look around to see what other people brought – Laughing Cow cheese and crackers – come on! I love La Vache Qui Rit as a snack in the privacy of my own home, but there is no place for laughing vaches at the Hollywood Bowl!

Anyway, I decided to bring Lemon Herb Roasted Chicken in a Bread Basket and Orzo Salad with Feta, Mint and Green Onions from the new Julienne’s cookbook. It was really delicious – roasted chicken encased in a hollowed out sour dough bread wrapped in newspaper.

By the way, the Julienne’s cookbook is a must. Having grown up a block from Julienne’s, it’s wonderful to be able to recreate their amazing recipes.

Lemon Herb Roasted Chicken in a Bread Basket

This recipe has been adapted from the Celebrating with Julienne cookbook.

Serves 8

8 boneless chicken breasts
Salt and pepper
2 Tbs Olive oil
1 Tbs fresh rosemary, chopped
1 Tbs lemon zest
6 garlic cloves, minced, divided
1 loaf round sourdough loaf, unsliced
½ cup unsalted butter
¼ cup fresh parsley, chopped

Preheat the oven to 450˚F. Sprinkle the chicken with salt and pepper. Stir the oil, rosemary, lemon zest, and 2 minced garlic cloves in a small bowl to blend. Spread the mixture all over the chicken. Arrange the chicken on a heavy large baking sheet and roast until golden brown, about 30 minutes.

Meanwhile, using a serrated knife and starting 1 inch from the edge of the bread, cut off the top. Then cut out the interior of the bread, leaving a 1” thick lining.

Melt the butter in a saucepan and add the remaining 4 minced garlic cloves and parsley. Spoon the butter mixture over the interior of the bread bowl and the cut side of the lid. Sprinkle with salt and pepper. Reduce the oven temperature to 375˚F. Cut the roasted chicken into chunks and fill the bread bowl. Cover with the bread lid and wrap tightly in foil. Place on a baking sheet and bake for 20 minutes.

Wrap the bread bowl in newspaper and transfer to picnic basket.