Chicken Portuguese, serves 8, for 11.24.17


GOOD NEWS!  The cookbook savings offer, up to 63%, has been extended through Thursday. See just below for the link  . . .

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Featured Recipe

A super-cook friend recommended this book to me {censored} years ago, and its worn cover and “garnished” pages are testament to how often I’ve used it ever since. And who wouldn’t love preps already designed to serveProduct Details usually 8, sometimes more, and most amenable to multiplication.

This particular dish introduces some ingredients to each other that don’t often meet in the same pan, but the result is eminently satisfying. With the meat and potatoes already in residence, just add a green salad and done.

Btw when I was finding the book on Amazon to provide the link, one of the reviews mentioned salmon mousse which I don’t see in this book. Wonder if that might be in the “More Thoughts for Buffets” one, so linked that too, along with the “mother” of both, “Thoughts for Food.” At this writing all avail for under $5.

Chicken Portuguese

from “Thoughts for Buffets”

2-3 lb frying or broiling chicken, cut into serving pieces

Salt {for sprinkling}


1/2 c butter

1/4 c flour

1/2  t salt

1/8 t pepper

2 T brown sugar

1/2 t Tabasco

1/2 t ginger

1 1/2 c orange juice

2 cups water

2 whole oranges, unpeeled

18- oz can vac packed sweet potatoes

Sprinkle chicken with a little salt and paprika; brown in butter on all sides. Remove from skillet and stir into the butter the flour, salt, pepper, sugar, Tabasco, and ginger until smooth.

Gradually add orange juice and then water, cooking and stirring until sauce is smooth and thickened. Replace chicken in sauce; cover and cook about 30 minutes, or until the chicken is almost tender. If sauce is too thick, add additional liquid.

Slice the whole orange about 1/2″ thick and quarter slices; add with potatoes to chicken. Cover again and continue cooking about fifteen minutes longer or until chicken is done and potatoes are thoroughly heated. Serves 8.

Notes: Your choice of course, but I prefer to remove the skin from the chicken, but did add a little chicken bouillon powder to the sauce. Next time think I would substitute comparable amounts of fresh-baked sweets and fresh ginger. May want to initially add just 1 – 1/12 cups water and check thickness before adding more.


“Thoughts for Buffets”  “More Thoughts for Buffets”  “Thoughts for Food”


Here’s such an easy way to peel fresh ginger. Simply scrape it with the point of a regular kitchen teaspoon. Much less waste than peeling with a knife. Can also use the spoon to scrape shreds from the peeled ginger.


Jacques Torres chocolate chip cookies for 11.17.17


  When food isn’t a team player on Thanksgiving, even for the pros – Daily Beast offers this chronicle of kitchen oopsies experienced by some well know chefs. Here’s the article.

  Top chefs and the Caribbean??? Yep, coming Jan 10-14, the ever so tasty Cayman Cookout, where host Eric Rippert will be joined by the likes of Anthony Bourdain, Jose Andres, Emeril Lagasse, Daniel Boulud, Rick Bayless, Michael Mina, Sean Brock, so many others on a roster of dinners, demos, tours, tastings and more. Get the scoop here. See the video here

  If eating and reading are two of your favorite things, you’re going to love what Barnes & Noble is up to, matriculating from featuring Starbucks in some locations to now testing full service in-store restaurants, simply called the Kitchen. Barnes & Noble

  OK, so it’s one entity’s opinion, but probably worth a look, as msn offers its take on the best grocery store in each state. See it here

Featured Recipe

When chocolate is the subject, one of the first names likely to come to mind is Jacques Torres. “Mr Chocolate,” as he’s known, has a sweet resume filled with top awards and high profile culinary roles, but is probably best known to folks from his two TV shows, Dessert Circus and Chocolate with Jacques Torres, his various cookbooks.

Today he helms chocolate and ice cream stores and a chocolate museum {yes!}, all in the New York City area. Here he shares with us one of his renowned signature confections {the secret’s in the flours and big chocolate}.

Jacques Torres chocolate chip cookies

Makes 1 1/2 dozen 5″ cookies

2 cups minus 2 tablespoons (8 ½ ounces) cake flour 
1 2/3 cups (8 ½ ounces) bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
2 ½ sticks (1 ¼ cups) unsalted butter
1 ¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt (optional)

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 ½ -ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt (optional) and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods


Jacques Torres website     Chocolate Museum   “A Year in Chocolate” cookbook

“Dessert Circus” cookbook   “Dessert Circus at Home” cookbook   Shop


When baking, I always cover the counter area with Press n Seal® or a comparable wrap  to contain the flyaways like flour and powdered sugar, and can also then rest your utensils and measuring spoons on it – easy clean up!