Tidbits
GOOD NEWS! The cookbook savings offer, up to 63%, has been extended through Thursday. See just below for the link . . .
♦ Cookbook lovers, here’s a chance to add to your collection at up to 63% savings. Through Sunday – now Thursday – only, from America’s Test Kitchen. Check it out new link.
♦ Whether you’re already a truffle-phile or a greenie who’d like to learn about this most precious fungus, treasures await at the upcoming Napa Truffle Festival, Jan 12-15. Did we say Napa? Hmmmm, might be a little wine around there too. Dig up the details here.
♦ Want a tasty way to re-purpose those TG leftovers? {If you’re saying, what leftovers??? never mind}. The Well Done newsletter offers a quick and creative suggestion from Extra Crispy. Find it here.
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 serve
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}
Paprika
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.
Links
“Thoughts for Buffets” ♦ “More Thoughts for Buffets” ♦ “Thoughts for Food”
Tip
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.
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.
