Category Archives: Food & Wine

Five-Spice Chicken Salad in Wonton Shells


Chicken wontons
Originally uploaded by jenianddean.

I can’t thank my father-in-law, Denny, enough for turning me on to this recipe. Over the last three years I have made this appetizer ten or so times. People love the light and refreshing taste of the orange and cilantro. And who can beat an appetizer with such a cute presentation.

A couple of tips — you can find wonton wrappers in the produce section of most grocery stores. The Chinese Five-Spice is a little harder to find. Here in Columbia, SC I can find it at the Fresh Market. The recipe refers you to an Asian Market.

Here are a couple of picture to show how to make the wonton cups.

Five-Spice Chicken Salad in Wonton Shells
Food and Wine – December 1995

48 wonton wrappers, thawed if frozen
Butter-flavored cooking spray
2 teaspoons five-spice powder (Available at Asian markets)
1 1/2 teaspoons salt
1 large whole skinless, boneless chicken breast
1 medium navel orange
1 large shallot, minced
1 tablespoon rice wine vinegar
1 tablespoon honey
1 tablespoon olive oil
1/2 cup finely chopped fresh cilantro

1. Preheat the oven to 350°. Trim the wonton wrappers to form 2-inch squares. Coat a nonstick mini-muffin tin with cooking spray and press a wonton square into each cup. Lightly coat the squares with cooking spray and bake for about 7 minutes, or until lightly browned. Let cool in the pan. Repeat the process with the remaining wrappers and more cooking spray.

2. In a small bowl, combine the five-spice powder and salt and sprinkle on both sides of the chicken breast. Transfer the chicken to a lightly oiled baking sheet and bake for about 18 minutes, or until cooked through. Let the chicken cool and cut into 1/4 -inch dice.

3. Using a vegetable peeler, remove the zest from half the orange, leaving behind the bitter white pith. Cut the zest into very thin 1-inch-long strips. Measure 1 packed teaspoon of julienned zest and discard the rest. Using a sharp knife, peel the rest of the orange, removing all the white pith. Working over a bowl, cut in between the membranes to release the sections. Cut the sections into 1/4 -inch dice. Reserve 1 tablespoon of the accumulated orange juice.

4. In a medium bowl, combine the diced orange with the shallot, reserved orange juice, rice wine vinegar, honey and olive oil. Gently stir in the chicken, half of the orange zest and half of the cilantro.;

5. Spoon 2 teaspoons of the chicken salad into each wonton shell. Garnish with the remaining orange zest and cilantro and serve.

Wonton wrappers are available in the produce department or freezer section of most supermarkets.

MAKE AHEAD The wonton shells can be stored in an airtight container at room temperature for up to 1 week. The chicken salad can stand at room temperature for 2 hours.

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Filed under Appetizers, Chicken, Cilantro, Food & Wine, Oranges, Rice

Turkey and Rice Soup with Andouille Sausage

Turkey and Rice Soup with Andouille Sausage
Originally uploaded by jenianddean.

I know I’m posting this a little late for the holidays, but here is a great recipe for leftover turkey. I think it would be great with leftover chicken also. And thanks to Clay’s great suggestion to make a second turkey just for stock, I was able to use homemade turkey stock. Yippee!

Turkey-Rice Soup with Sausage
Food and Wine

Make this super-quick gumbo when you crave the hearty flavors of the Cajun classic but don’t have time to make the roux.

2 tablespoons vegetable oil
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
3 medium celery ribs, coarsely chopped
2 large garlic cloves, minced
3/4 cup long-grain rice (about 4 1/2 ounces)
2 bay leaves
3/4 teaspoon dried thyme
1/8 teaspoon crushed red pepper
Salt
4 cups Turkey Stock
One 28-ounce can whole peeled tomatoes with their juice
1 tablespoon tomato paste
1/2 pound andouille sausage, cut into 1/2 -inch slices
2 cups diced cooked turkey (about 1/2 pound)

Heat the vegetable oil in a large saucepan. Add the onion, pepper, celery and garlic and cook over moderately high heat, stirring occasionally, until softened, about 10 minutes.

Add the rice, bay leaves, thyme, crushed red pepper and 1 teaspoon of salt and stir to coat the rice with the oil. Add the Turkey Stock, tomatoes and tomato paste, breaking up the tomatoes against the side of the pot. Bring to a boil, cover and cook over moderately low heat until the rice is almost tender, about 15 minutes.

Meanwhile, heat a medium skillet. Add the andouille and cook over high heat until browned, 2 to 3 minutes per side. Add the sausage and turkey and cook until the turkey is heated through and the rice is tender. Discard the bay leaves and season with salt. Ladle the soup into bowls and serve.

Wine recommendation : All that this meaty, spicy soup needs to wrap up the flavors is a full-bodied Chardonnay, such as the 1996 Cuvaison Carneros from California or the 1996 Fortant Réserve from France.

Recipe by Jan Newberry
From Globe-Trotting Turkey
This recipe originally appeared in November, 1998.

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Filed under Andouille Sausage, Entrees, Food & Wine, Garlic, Onions, Rices, Soup, Thyme, Turkey

Pumpkin Cake with Caramel-Cream Cheese Frosting

Pumpkin Cake with Caramel Cream Cheese Frosting

I’ll start off by saying I heart pumpkin! When I saw this recipe in Food and Wine I knew I would be making this for Thanksgiving. Pumpkin cake-caramel-cream cheese -those are like three of my favorite things and to have them in the same recipe, I couldn’t go wrong. I sort of knew when I was reading through the recipe it was going to be a little more time consuming than I had originally thought, but it would be well worth it in the end. The frosting had a wonderful caramel flavor but I wouldn’t go as far as saying it was super caramelly like the description in the article says. The pumpkin cake is a very dense cake, almost a like pumpkin bread. You really could just serve the cake without frosting.

A couple of changes -The caramel took about 20 minutes versing the 9 minutes they have in the recipe. And since I forgot to buy a vanilla bean, I used pure vanilla extract. I added it after I took the caramel off the heat.

In some of the reviews I have read about this cake, most people were upset with the caramel. A couple of people just went out and bought caramel sauce and used that instead. They said it work wonderfully. So if you are interested in making this cake, but are concerned about making your own caramel, try the store bought. Let me know if anyone makes this and uses store bought or makes the homemade.

Pumpkin Cake with Caramel-Cream Cheese Frosting

ACTIVE TIME: 1 HR
TOTAL TIME: 2 HRS plus 8 hours chilling
SERVES: 12

In this fun variation on traditional pumpkin pie, pumpkin cake spiced with ginger, cinnamon, nutmeg and cloves gets frosted with a slightly tangy, super-caramelly frosting. It’s delicious served cold or at room temperature.

FROSTING
1 cup sugar
1/2 cup water
1/2 vanilla bean, split and seeds scraped
1 1/2 sticks (6 ounces) unsalted butter, softened
2 tablespoons heavy cream
1 pound cream cheese, cut into 2-inch cubes

CAKE

2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 1/4 cups light brown sugar
4 large eggs
3/4 cup vegetable oil
One 15-ounce can pumpkin puree
1/2 cup whole milk

Make the frosting: In a medium saucepan, combine the sugar, water, vanilla bean and seeds. Cook over high heat, stirring, until the sugar is dissolved. Using a wet pastry brush, wash down any crystals from the side of the pan. Cook over moderate heat without stirring until a medium-dark amber caramel forms, about 9 minutes. Remove from the heat and immediately stir in the butter and heavy cream. (Don’t worry if the butter separates.) Discard the vanilla bean.

Transfer the caramel to the large bowl of a standing mixer fitted with a whisk and beat at low speed until the caramel cools slightly and comes together, about 5 minutes. With the machine on, beat in the cream cheese, 1 cube at a time and beating well between additions, until silky. Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours.

Meanwhile, make the cake: Preheat the oven to 350°. Butter and flour two 8-inch round cake pans. In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.

In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, 3 minutes. Beat in the oil, then beat in the pumpkin puree. Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.

Pour the batter into the prepared pans and smooth the tops. Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool on a rack for 20 minutes. Run a knife around the edges to loosen the cakes, then invert them onto a wire rack to cool completely.

Place one layer on a plate and spread with 1 cup of the caramel–cream cheese frosting. Top with the second layer and frost the top and side. Refrigerate the cake for 2 hours before serving.

MAKE AHEAD The cake can be refrigerated in an airtight container for up to 2 days. Serve cold or at room temperature.

NOTES The cake can be garnished with candied nuts.

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Filed under Cake, Caramel, Cream Cheese Frosting, Desserts, Food & Wine, Frosting/Icing, Pumpkin

Double chocolate peanut butter pie

double chocolate peanut butter pie

I am always on the look-out for chocolate and peanut butter recipes for Tiffany. Well I found a winner. This pie ROCKS! We had a cook-out for Dean’s office staff last weekend and this was one of the desserts. The staff was still talking about it on Monday.

One tip: I would make this night before you want to serve it to give it time to set up. It wasn’t quite as firm as I would have liked that night, but the next day it was perfect.

This pie is extremely easy to make. So even if you are “not a cook” you can make this.

Double Chocolate Peanut Butter Pie
This incredibly chocolaty and creamy quick-bake pie is Paley’s grown-up version of a Reese’s Peanut Butter Cup.
ingredients.

CHOCOLATE CRUST

4 ounces semisweet chocolate, chopped (1/2 cup)
1/2 stick unsalted butter, cut into tablespoons
8 ounces chocolate wafer cookies (from a 9-ounce package), finely ground (2 cups)

PEANUT BUTTER FILLING

8 ounces cream cheese, softened (1 cup)
1 cup chunky peanut butter
1/2 cup sugar
2 teaspoons pure vanilla extract
1 cup well-chilled heavy cream
3/4 cup salted roasted peanuts, chopped
Kosher salt

CHOCOLATE TOPPING

4 ounces semisweet chocolate, chopped (1/2 cup)
1/2 cup heavy cream

MAKE THE CHOCOLATE CRUST: Preheat the oven to 375°. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.

MEANWHILE, MAKE THE PEANUT BUTTER FILLING: In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.

MAKE THE CHOCOLATE TOPPING: In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.

Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.

MAKE AHEAD The pie can be covered and refrigerated overnight. Garnish with the chopped peanuts before serving. Serve the pie chilled or slightly cooler than room temperature.
Cook It!

Recipe by Vitaly Paley
From Winemakers On Board: Oregon Pinot Noir and Snowboarding
This recipe originally appeared in February, 2006.

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Filed under Chocolate, Desserts, Food & Wine, Peanut butter, Pie

Chicken Quesadillas with blue cheese

Chicken Quesadillas with blue cheese

Caramelized onions are one of my new favorite foods. It doesn’t matter what kind of onion it is, it always taste better caramelized. These quesadillas were very easy to make and fully of flavor. I did make one with sharp cheddar cheese just in case the blue cheese was too over powering, but the blue cheese was wonderful. (Honestly the cheddar one was very bland.) I also was able to use fresh rosemary and thyme out of my back porch herb garden (and basil of for the caprese salad on the side). Yum!

The only change I made was I used boneless, skinless chicken breast instead of thighs.

Chicken Quesadillas with Blue Cheese and Caramelized Onions

One picky taster—a self-described onion hater—said she never realized how rich and sweet onions could taste when they are caramelized.

8 skinless chicken thighs on the bone (about 4 pounds)
3 tablespoons extra-virgin olive oil
1 tablespoon chopped rosemary
2 garlic cloves, minced
Kosher salt
3 tablespoons unsalted butter
2 large onions, thinly sliced
2 tablespoons chopped thyme
1 1/2 tablespoons sherry vinegar
Pinch of sugar
Freshly ground pepper
Twelve 6-inch flour tortillas
4 ounces blue cheese, crumbled (1 cup)

In a bowl, toss the chicken thighs with 2 tablespoons of the olive oil, the rosemary, garlic and a generous pinch of salt. Cover and let the chicken stand at room temperature for 30 minutes or refrigerate for 4 hours or overnight.

Meanwhile, in a large, deep skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the sliced onions, thyme, vinegar, sugar and a generous pinch of pepper. Cook over moderately low heat, stirring occasionally, until the onions are softened, about 30 minutes; add a few tablespoons of water from time to time to keep the onions moist.

Light a grill and preheat the oven to 500°. Season the chicken with salt and pepper and grill over moderately high heat, turning, until lightly charred and cooked through, about 15 minutes. Let the chicken cool, then pull the meat from the bones and tear into shreds.

Arrange 6 tortillas on 2 large baking sheets. Spoon the onions onto the tortillas and top with the shredded chicken and blue cheese. Cover with the remaining tortillas, pressing to flatten slightly. Bake for about 6 minutes, until the quesadillas are golden and toasted. Transfer the quesadillas to plates and serve right away.

MAKE AHEAD The unbaked quesadillas can be tightly wrapped in plastic and refrigerated overnight.

WINE Zinfandel’s rich fruitiness makes it a go-to wine for much of Mexican cuisine, since it can balance spiciness as well as stand up to bold flavors. (This holds true even when an interloper ingredient like blue cheese is in the picture.) One great region for Zinfandel is Sonoma’s warm Dry Creek Valley, as evidenced by wines like the plummy 2004 Ferrari-Carano and the chocolate-inflected 2005 Dashe Dry Creek Valley.

ACTIVE TIME: 30 MIN
TOTAL TIME: 1 HR 15 MIN
SERVES: 6

Food and Wine , August 2007

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Filed under Appetizers, Basil, Blue Cheese, Chicken, Entrees, Food & Wine, Grilling, Herbs, Rosemary, Sandwiches, Thyme

Orzo Risotto with Buttery Shrimp

orzo risotto with buttery shrimp
Originally uploaded by jenianddean.

Orzo Risotto with Buttery Shrimp

SERVES: 4
When Ryan Poli and his kitchen staff tried finishing orzo risotto-style (stirring the cooked orzo with stock until creamy) they got fantastic results with impressive speed.

16 thin asparagus (6 ounces)
1 3/4 cups orzo (12 ounces)
6 tablespoons unsalted butter, at room temperature
1/2 pound shelled and deveined medium shrimp
Salt and freshly ground pepper
1 cup chicken stock or low-sodium broth
2 tablespoons chopped flat-leaf parsley
1/2 cup grated Parmesan cheese, plus more for serving

Bring a large saucepan of salted water to a boil. Add the asparagus; cook over high heat until tender. With a slotted spoon, transfer the asparagus to a plate. Add the orzo to the boiling water; cook, stirring occasionally, until al dente, 10 minutes.

Meanwhile, cut the asparagus into 1-inch lengths. In a medium skillet, melt the butter over moderately high heat. Reduce the heat to moderate and cook until the butter begins to brown. Add the shrimp, season with salt and pepper and cook over moderate heat until pink and curled, about 1 minute per side. With a slotted spoon, add the shrimp to the asparagus. Reserve the skillet.

Drain the orzo, reserving 1/4 cup of the cooking water, then return to the saucepan and stir in the brown butter. Set the skillet over high heat and add the stock, scraping up any browned bits stuck to the bottom of the pan. Pour the stock and the reserved cooking water into the orzo; cook over moderate heat, stirring, until creamy, 2 minutes. Stir in the asparagus and shrimp and cook until heated through. Remove from the heat. Stir in the parsley and the 1/2 cup of Parmesan. Season with salt and pepper. Transfer the risotto to bowls and serve with more Parmesan.

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Filed under Entrees, Food & Wine, Italian parsley, Orzo, Parmesan, Pasta, Seafood, Shrimp

Grilled Pork Chops with Orange Barbecue Sauce

blood orange pork chops

Once again, while John was home from Korea, I made these wonderful pork chops. They have a sweet and tangy flavor. The jalapenos add a slight heat to the background of the barbecue sauce.

Changes:
In regards to “1 quart of orange juice”, I would cut that in half. My barbecue sauce never thickened up. It still had a wonderful taste, so I think this could have been a misprint or something didn’t go right when I made the sauce. I had no complaints about the flavor or the sauce. I also used 1 cup of blood orange juice and the rest was no pulp orange juice. I couldn’t find a bottle of blood orange juice so I had to juice them myself, and blood oranges are a little pricey which is why I didn’t use only blood orange juice.

Grilled Pork Chops with Orange Barbecue Sauce

Batali brushes citrusy-spicy barbecue sauce on pork chops after they’re almost cooked through so the sauce doesn’t burn on the grill. He prefers flavoring the sauce with blood orange juice, which is less acidic than classic orange juice, but both are good.

1 quart plus ¼ cup fresh orange juice, preferably blood orange juice
2 tablespoons light brown sugar
2 tablespoons extra-virgin olive oil
2 teaspoons ancho chile powder, or other pure chile powder
1 teaspoon ground cumin 8 bone-in pork chops, about 1 inch thick (10 to 12 ounces each)
1 cup ketchup
6 garlic cloves, thinly sliced
4 jalapenos, thinly sliced crosswise
1/4 cup red wine vinegar
1 tablespoon fennel seeds
Salt
1 orange, preferably a blood orange, sliced crosswise (8 slices)

In each of 2 large resealable plastic bags, combine 2 tablespoons of the orange juice, 1 tablespoon of brown sugar, 1 tablespoon of olive oil, 1 teaspoon of chile powder and 1/2 teaspoon of cumin. Seal the bags and shake to mix. Add 4 pork chops to each bag, seal and shake again to coat the chops. Refrigerate for at least 4 hours.

Light a grill. In a large saucepan, combine the remaining 1 quart of orange juice with the ketchup, garlic, jalapenos, vinegar and fennel seeds and bring to a boil, stirring once or twice. Simmer over moderate heat, stirring occasionally, until reduced to 2 cups, about 30 minutes.

Season the barbecue sauce with salt. Season the pork chops with salt and grill over a medium-hot fire until nicely charred and just pink in the center, about 12 minutes per side. Brush a thick layer of barbecue sauce on each chop, cover the grill and cook until the pork is nicely glazed, about 3 minutes. Top each chop with an orange slice and serve.

Make Ahead:

The pork chops can be marinated overnight. The barbecue sauce can be refrigerated for up to 2 days.

Recipe by Mario Batali
From Batali Revs Up the Grill
This recipe originally appeared in September, 2006.

Originally uploaded by jenianddean.

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Filed under Entrees, Food & Wine, Grilling, Pork