Hot Stuff

As a new mom tied down with responsibilities, you're not really able to do a lot of the things you used to. That's why it's important to focus on the little things that make you happy, whether it's a mocha latte, or even a shower that lasts more than 5 minutes.
My small guilty pleasure happens to be spicy food. I don't know why, but a bite of spice makes me feel like I'm living on the wild side. Pretty pathetic huh? You take what you can get...

Spicy Chicken Coconut Curry
(yield: 5-6 servings)

1 tbsp canola oil
1 small yellow onion, small dice
3 cloves garlic, minced
2-inch knob of ginger, julienned
1 1/2 tbsp Thai red curry paste
1 tbsp fish sauce
2 tbsp soy sauce
13.6 oz can coconut milk
1 cup chicken stock
4 oz white button mushrooms, quartered
1 yellow bell pepper, medium dice
1 red bell pepper, medium dice
8 oz canned sliced bamboo shoots
2 lbs boneless, skinless chicken thighs, cut into 1-inch strips

Heat the oil in a large, heavy saucepan. Saute the onions, garlic, and ginger 2-3 minutes. Stir in Thai red curry paste, fish sauce, and soy sauce. Cook for another minute. Stir in coconut milk and chicken stock.

Bring to a simmer, reduce heat to low, and gently place the remaining ingredients into the pan. Simmer, stirring occasionally, for about 15-17 minutes until chicken is fully cooked. Adjust seasoning with salt if necessary. Serve over Jasmine or Basmati rice.

Roadtrip!

When talk of hurricane Irene hitting the east coast began to spiral out of control, I decided to pack up my family and head out west. Within a few hours of driving just barely out of the storm's reach, my big fat New York mishpucha was fascinated at the site of cattle and corn fields. And I suddenly became nostalgic for some good all-American comfort food. So upon arriving home to thankfully find my house in one piece, I got to cooking in an attempt at celebrating life and all the positives. 

Perfect Roast Chicken with Blue Cheese Smashed Potatoes & Maple Gravy

1 whole chicken (6-8 lb)
1 large yellow onion, sliced
4 cloves garlic, finely chopped
2 tbsp mayonnaise
4 tsp chipotle in adobo (just the liquid)
2 tbsp maple syrup
1/2 tbsp kosher salt
1/4 tsp pepper
2 tbsp canola oil

Maple Gravy
2 tbsp chicken fat
2 tbsp flour
1 1/2 cups chicken stock
2 tbsp maple syrup
1 tsp salt





(yield: 6 servings)

Line a large shallow baking dish with aluminum foil. Spread half of the sliced onions along the bottom of the pan.

Butterfly the chicken: Turn the chicken breastside down on your cutting board, and using a pair of kitchen shears, cut along both sides of the backbone to remove it. Turn the chicken over and place over onions. Flatten with the palms of your hands, pushing down on the breast. Point the wings toward the legs, tucking them under the bird. Loosen the skin with your fingertips, and try to get as much of the garlic inside, all over the chicken.

In a small bowl, combine mayonnaise, 3 tsp of the chipotle in adobo, and 1 tbsp of the maple syrup. Rub the mixture all over chicken. Top with remaining sliced onions. Cover, and refrigerate for at least 1 hour.

Make the glaze: In a small bowl, combine canola oil, 1 tbsp maple syrup, and 1 tsp chipotle in adobo. Set aside.

Preheat oven to 425 degrees Fahrenheit. Gently brush the onions off of the chicken. Sprinkle with salt and pepper. Place chicken in the oven. After 15 minutes, lower oven temperature to 375 degrees Fahrenheit and brush the chicken with the glaze. Continue to roast for 45-60 minutes, brushing with glaze every 15 minutes. Remove bird from oven, and let rest at least 10 minutes before serving. *Reserve chicken fat from the bottom of the pan to make gravy.

Make the gravy: Heat the chicken fat in a sauce pan over med-high heat. Using a wooden spoon, stir in the flour. Cook, stirring, 1-2 minutes. Switch to a whisk, and pour in the chicken stock, whisking vigorously until smooth. Bring to a boil, and reduce heat to low. Simmer, stirring occasionally, for 8-10 minutes until thickened. Season with salt.

Serve chicken with a mountain of Blue Cheese Smashed Potatoes and a cascade of gravy. Enjoy!

Rubbed the Right Way

It doesn't take much to make good roast chicken, and it doesn't take much to make bad roast chicken.

The foolproof way doesn't entail a lot of work, just a few simple steps...

#1 Keep the skin on. As tempted as you are to pull it off, don't. This is not the place to do it. Skin is what great roast chicken is all about. It's what keeps the juices in. It's what gives your mouth a textural and flavorful orgasm upon taking that first bite.

#2 Marinate, marinate, marinate! Just do it. Even if all you can afford is an hour, do it anyway. Ideally the chicken should hang out with its aromatics and flavorings for a few hours, maybe even overnight. This really develops the flavor. Oh, and don't forget to throw some onions into the party. The more the merrier.

#3 Start in a HOT oven. Your oven must be preheated and at a pretty high temperature (at least 400 degrees Fahrenheit) when the chicken goes in, if you want to achieve beautifully browned and crisp skin.

#4 Baste. Brush the chicken with fat every 15 minutes. Whether you're making a whole bird or parts, basting helps to keep the chicken moist on the inside and nice and golden on the outside. Any sort of fat will do - oil, melted butter, or even the very juices that the chicken lets out.

Lime & Cilantro Rubbed Drumsticks

(yield: 4 servings)

1 cup cilantro, finely chopped
3 cloves garlic, finely chopped

zest of 2 limes

1/2 tsp salt

1/2 cup olive oil

2 lbs chicken drumsticks, skin on
1 large yellow onion, sliced

1 tsp chili powder

1/2 tsp ground cumin

1/2 tsp smoked paprika

salt & pepper, to taste

Combine first 5 ingredients in a bowl. Place the drumsticks and onions into a large bowl. Pour half of the cilantro mixture over chicken, and reserve the remaining half for basting. Rub the chicken all over with the mixture, making sure to get it under the skin as well. Season with the spices, and refrigerate for at least 1 hour, preferably 4-6 hours.

Preheat oven to 425 degrees Fahrenheit. Line a large sheet pan with aluminum foil. Scatter the onions across the sheet pan to form a bed for the chicken to rest on. Place the drumsticks over the onions, making sure not to overcrowd them. Season generously with salt & pepper, and place into hot oven.

Reduce oven temperature to 400 degrees Fahrenheit after 15 minutes, and baste with the reserved cilantro lime mixture. Roast for an additional 30-40 minutes, basting twice more in the process.
Slather whatever remains of the cilantro lime mixture over the roasted drumsticks, and serve.

Some Wine while you Dine?

In my house, if a bottle of wine is not finished on the first try, chances are nobody will drink it again. The good news is, it doesn't necessarily go to waste. I love using wine while cooking. It's complexity, tang, and sweetness makes for an excellent base to a flavorful sauce.

In fact, the other day when I found myself unethusiastically reaching for the chicken in my fridge, the half drunken bottle of Pinot standing right next to it suddenly looked very appealing. Make sure the wine is drinkable though, because the process of cooking tends to concentrate the flavor, and you wouldn't want to concentrate something that's not even decent in its natural state.

  Chicken with White Wine Mustard Pan Sauce

         (yield: 4-5 servings)

3 boneless, skinless chicken breasts
2 tbsp canola oil
flour, as needed
1 egg, beaten with 2 tsp water
1/2 cup Pinot Noir (or any dry white wine like Chardonnay or Sauvignon Blanc)
2 cloves garlic, finely chopped
1 tbsp Dijon mustard
1/4 cup chicken broth
salt & pepper, to taste
parsley, chopped (optional)

Prepare the chicken: Slice each chicken breast horizontally into three pieces. Using a mallot or a heavy pan, pound each slice until it is about 1/4-inch thick.

Heat the oil in a large saute pan. Season chicken with salt and pepper. Dredge in flour, shaking off excess, and then in egg wash. Once the pan is hot, sear the chicken briefly, about 1 minute per side. Remove from pan and set aside.

Lower the heat, and deglaze pan with wine, stirring with a wooden spoon to retrieve all the brown bits from the bottom of the pan. Simmer on low, until wine reduces by 1/2. Stir in garlic, dijon mustard, and chicken broth. Simmer 3-4 minutes. Adjust seasoning with salt and pepper. Add the chicken back into pan, and simmer for another 3 minutes. Garnish with parsley.

1, 2...Did someone say chicken?

I love to cook, it's my life. Once in a while, however, there are days when I shamefully glance toward the infamous take-out menu drawer. The truth is, and listen carefully when I say this, NOTHING GOOD CAN EVER COME FROM TAKE-OUT!

I don't care if you order from the best restaurant in town, take-out sucks. If you want to go out for a bite when you've got the cooking blues, by all means do it, but please do yourself a favor and don't order in.

Why am I so adamant about this topic? First of all, ordering in results in unhealthy eating the majority of the time. Think about it, when you decide to order in, what are the first few options that come to mind - pizza and Chinese food. Don't even try to deny it. Okay, maybe you'll go for a slightly healthier alternative like sushi (which may not be that healthy after-all) or a salad. But do you really want to feast on raw fish or a salad that's been hauled around for X amount of minutes, or even hours? Ordering food to go while it should be served as soon as it's prepared, compromises its integrity and quality, and for the most part, leaves you unsatisfied in the end.

So, today when I was about to fall pray to the take-out drawer, I stopped myself. Instead, I made something fresh so fast that my meal was done before I had even realized that there was cooking involved. It was delicious, filling, healthy, and best of all it wasn't a big deal.

Chicken a la "Snap"
(yield: 3-4 servings)

1 tbsp olive oil 

1 1/2 lbs boneless, skinless chicken thighs, cut into 2-inch strips

salt & pepper, to taste

1 medium red onion, sliced

1 1/2 cups marinara sauce

1 tsp dried oregano

1 tbsp balsamic vinegar

2 cups arugula

Heat the oil in a large saute pan over high heat. Once pan is hot, add the chicken. Season with salt and pepper. Brown on all sides. Lower heat and add onions, saute 2-3 minutes. Add marinara sauce and oregano. Simmer 6-7 minutes.
Stir in balsamic vinegar and arugula, and cook just until the arugula wilts. Adjust seasoning with more salt and pepper if necessary.

Seder Success

I tackled my first seder dinner yesterday, and I'm happy to report that I'm still alive.

Yes, I did kind of stray from the original menu that I posted last week, but the food was great and most importantly, the fam was fed. Though my family was ravenous, and would have probably been content eating cardboard by the time we got through all the rituals and explanations of Passover, they did seem to enjoy the food very much.

So, with no further adeau, I'm really proud to present to you Mama Chef's final Passover Seder Menu...

- Matzo Ball Soup

- Baby Spinach Salad with Roasted Beets, Oranges, Walnuts,  

   & Red Wine Vinaigrette

- Garlic & Walnut Eggplant

- Crispy Flounder Cakes with Avocado Horseradish Cream

- Braised Chicken with Dried Apricots & Moroccan Spices               - Apple Matzo Upside-down Cakes

Matzo Ball Soup
(yield: approximately 10 servings) 

carcass of a medium (6 lb) chicken, insides & meat removed

 3 ¾ quarts (15 cups) cold water

1 large yellow onion, peeled & cut in half (keeping root end intact)

3 medium carrots, each peeled & cut into 2-inch pieces

2 medium stalks celery, each cut into 2-inch pieces

3 ounces celery root, peeled and halved

1 ½ oz parsley stems

2 bay leaves

5 black peppercorns

salt, to taste

1 pkg matzah ball mix

3 tbsp dill (optional)

Prepare the chicken: Remove the innards and skin from the entire chicken, and rinse it inside and out under cold running water. Remove the meat (thighs, drumsticks, breast, and wings) from the chicken, and reserve for Braised Chicken with Dried Apricots & Moroccan Spices (or any other chicken dish you may want to make). 

Place the chicken carcass into a large stockpot. Cover with cold water. Place the onion, carrots, celery, and celery root into the pot.

Wrap the parsley stems, bay leaves and peppercorns in a piece of cheesecloth. Secure the cheesecloth tightly with kitchen twine, and add to the pot. Bring to a boil, and skim off any foam that floats to the top. Season with salt. Reduce heat to low and simmer covered for 45 minutes, skimming every 15 minutes. Strain the bouillon, reserving the carrots and celery. Discard the onion pieces, celery root and cheese cloth. Adjust seasoning with more salt if necessary.

While the soup simmers, you can make the matzo balls. Just follow the package instructions, carefully.

Okay, you want to hear my opinion on using packaged matzo ball mixes? I say, why the heck not. Granted, you choose the right brand of course. I've tried my fair share of mixes, and they are not all created equal. Streits is currently my favorite brand, because their matzo balls come out light and fluffy, and don't take away from the flavor of your delicious broth, which you must prepare from scratch. 

Assemble the soup: Ladle the broth into bowls, along with carrots, celery, and matzo balls (about 3 balls per serving is appropriate in my opinion). Garnish with dill.

Spinach Salad with Roasted Beets, Oranges, & Walnuts

(yield: 4-5 servings)

2 tsp red wine (or grape juice)
1 tsp orange juice
1 tsp red wine vinegar
1 1/2 oz olive oil
salt & pepper, to taste
3-4 small red beets
4 cups Baby Spinach
1 medium orange, cut into segments (reserve the unused portions for the vinaigrette)
1/2 cup walnuts, toasted









 Preheat oven to 400 degrees Fahrenheit. Rinse and dry the beets (making sure to cut off the beet greens). Place onto a large piece of aluminum foil, drizzle with olive oil or vegetable oil, and fold the foil over the beets, sealing to form a pouch. Roast for up to an hour, checking for doneness with a knife after 45 minutes. The knife should ease right through the beets when they are done. Once done, let the beets cool slightly. Using a paper towl or kitchen towel, rub the skins off (they should come off easily). Dice into 1/2-inch rounds or half moons (depending on the size of the beets), and set aside.

Make the vinaigrette: Whisk together the red wine, orange juice, and red wine vinegar in a small bowl. Continue to whisk as you drizzle in the olive oil. Season with salt and pepper.

Toss the baby spinach with prepared vinaigrette (reserving 2 tbsp of the vinaigrette) and place onto a large serving platter. Arrange the roasted beets, orange segments, and walnuts over the greens, and drizzle with remaining 2 tbsp of vinaigrette.

Garlic & Walnut Eggplant

(yield: 4 servings)

1 medium eggplant, sliced into 1/4-inch rounds
kosher salt, as needed
olive oil, as needed

1/3 cup walnut oil

2 cloves garlic, crushed

1 tbsp finely chopped parsley

1/2 cup walnuts, toasted & finely chopped
salt & pepper, as needed

Arrange the eggplant slices on a large plate or baking pan, and sprinkle generously with kosher salt. Let sit 20 minutes. Rinse eggplant, and pat dry.
Coat the bottom of a large saute pan with olive oil and heat over a medium flame. Once the oil is hot, add the eggplant slices, and fry until tender and golden, about 4-5 minutes per side. You may have to work in batches, so as not to overcrowd the pan. Remove eggplant from the pan, and arrange in overlapping layers on a plate.

Drain away excess oil in the pan, and wipe the surface with a paper towel. Pour walnut oil into the pan and warm over low heat. Add garlic and parsley. Cook, stirring, for 2-3 minutes. Pour warm oil over eggplant, and sprinkle with walnuts. You can definitely eat this dish immediately, but it is best to let it sit for at least an hour.

Crispy Flounder Cakes with Avocado Horseradish Cream

(yield: 8-10 cakes)

water, as needed

1 lemon, sliced

2 bay leafs

1 tsp whole peppercorns

2 lbs filet of flounder

2 eggs

1 1/2 tbsp dijon mustard

1 scallion, finely chopped
1 clove garlic, finely chopped
parsley, finely chopped

1 tsp oregano

2 tsp salt

1/2 tsp pepper

1 cup matzo meal

vegetable oil, as needed

Avocado Horseradish Cream

1 avocado

1 1/2 tbsp prepared horseradish

juice of 1 lemon                           1 1/2 tsp salt

Poach the fish: Fill a saute pan 1/4 of the way up with water. Add lemon slices, bay leaf, and peppercorns and bring to a simmer. Add flounder filets to the pan in a single layer (if it gets too crowded, use a second pan). Simmer gently until fish is cooked through and opaque, about 20 minutes. Remove from poaching liquid and let cool.

Flake the cooled fish into a large bowl. Add 1 egg, dijon mustard, scallion, garlic, parley, oregano, salt, pepper, and 1/2 cup of the matzah meal. Gently mix until all ingredients are thoroughly combined. Form mixture into 8-10 patties (depending on how big you want them).

In a wide, shallow bowl, beat the remaining egg with 1 tbsp of water (this is the egg wash). Pour the remaining 1/2 cup of matzah meal into another wide, shallow bowl.

Fill a large non-stick pan with vegetable oil to reach 1/4 of the way up the sides, and place over medium-high heat. Coat the patties in the egg wash, dredge in matzah meal, and fry until golden brown and crisp on both sides, about 5 minutes per side. Serve right away with Avocado Horseradish Cream.

Make the Avocado Horseradish cream: Combine all ingredients for the cream in a food processor, and puree until smooth and creamy.

Braised Chicken with Dried Apricots & Moroccan Spices

(yield: 4-5 servings)

1, 6 lb chicken, insides removed & cut into 10 parts (reserve carcass for matzo ball soup)
vegetable oil, as needed
1 medium yellow onion, sliced

4 cloves garlic

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground turmeric

1 cinnamon stick, broken in half

3 medium carrots

2 stalks celery

4 medium potatoes, large dice

5 sprigs fesh thyme

1/2 cup dry red wine

1/4 cup tomato sauce

1 cup chicken stock (you can use broth from the matzo ball soup)

1/2 cup dried apricots

salt & pepper, to taste

Fabricate the chicken: remove 2 drumsticks, 2 thighs, 2 wings, and two breasts from the body of the chicken. Cut each breast in half. Reserve the carcass of the chicken for the matzo ball soup*.

Heat a large pot over medium-high heat, and coat bottom with vegetable oil. Season chicken with salt and pepper, and brown on both sides.

Lower heat, and add the onions, garlic, cumin, coriander, turmeric and cinnamon stick. Cook, stirring, until onions have softened slightly, about 5 minutes. Add carrots, celery, potatoes, and thyme. Cook 2-3 minutes. Add wine, and cook for another 2-3 minutes. Stir in tomato sauce and chicken stock. Once everything reaches a boil reduce heat to low and simmer, covered, for 1 1/2 hours.

Apple Matzo Upside-down Cakes

(yield: 12 mini cakes)

4 sheets matzo
boiling water, as needed
4 tbsp butter, plus more for greasing
2 grannysmith apples, peeled and diced
1/2 cup sugar
1/4 cup amaretto or frangelico
3 large eggs
1 tsp vanilla extract
1/3 cup sugar









Preheat oven to 350 degrees Fahrenheit. Grease a 12-portion muffin pan with butter.

Place the matzo into a deep bowl, crumbling it up slightly. Pour enough water over the matzo, to just cover. Set aside for 15 minutes. Once the matzo has absorbed the water and softened, place into a strainer and drain, squeezing some of the water out with your hands.

Meanwhile, melt 2 tbsp of butter in a large pan over medium-low heat. Add the apples and 1/2 cup of sugar, and cook (stirring occasionally), about 10 minutes. Add the amaretto, and cook for another 2-3 minutes, until apples have absorbed most of the liquor. Remove from heat, and set aside to cool.

Combine eggs, vanilla, 1/3 cup sugar, and drained matzah in a large bowl. Mix thoroughly.

Distribute the cooled apples among the muffin pan. Top with matzo batter, filling about 3/4 of the way full. Bake 22-25 minutes, until tops have set and an inserted toothpick comes out clean. Let cool. Run a knife around the edges of each cake, and invert the pan onto a large plate. Some of the apples may get left behind (no biggie!) just help them along with a spoon.