Vichyssoise

Last night  we had Vichyssoise, heated not cold, with croutons and a ham salad sandwich. I forgot to take pictures.  This picture was taken when I had some of the left-over soup for lunch today.

Vichyssoise recipe from Anthony Bourdain

INGREDIENTS 

4 tablespoons butter
8 leeks, white part only, cleaned and thinly sliced
2 medium potatoes, cut into small cubes
2 cups chicken stock
2 cups heavy cream
4 fresh chives, finely chopped
1 pinch nutmeg
salt and fresh pepper

DIRECTIONS

1. I a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color.
2. Add potatoes and cook for a minute or two, stirring a few times.
3. Stir in the chicken broth and bring to a boil.
4. Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
5. Slowly, and in SMALL batches, puree the soup at a high speed in the blender. Do this bit by bit, never filling the blender too high. Make sure the benders lid is on, and lean on the top when you turn on. If not the burn you will get is awful, and a most frequent accident in even professional kitchens.
6. Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed.
7. Transfer soup to the mixing bowl an chill over the ice bath, stirring occasionally. When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put into the refrigerator to cool.
8. Check seasoning, sprinkle with chives and serve in chilled bowls.
9. This soup DOES get better over time. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes

Ceasar Salad  Croutons:   Instead of EVOO and minced garlic, I used ghee from a spray can and granulated garlic. After 10-12 minutes in the oven, I let them air dry overnight.

• 1/2 French Baguette, cut in half and thinly sliced (1/4" thick)
• 3 T. EVOO
• 1 tsp. minced garlic, 2 small cloves
• 2 T. grated parmesan cheese

Instructions:

Preheat oven 350º. Cut baguette in half lengthwise through the top, then slice diagonally into 1/4” thick pieces. 

Combine 3 T. olive oil & 1 tsp. minced garlic. Drizzle over bread and sprinkle 2 T. parmesan cheese over. Toss until evenly coated.  Arrange baking sheet lined with parchment, arrange bread, bake  350º 10-12 minutes (until golden or desired crispness)

Notes : Try using clarified butter instead of oil and heat it with the garlic to infuse more flavor into the butter. Brush both sides and toss with the cheese.

Ham n Egg Salad

Ingredients

2 c. Left over baked ham, diced very small
4 hard boiled eggs, chopped
1 c. mayonnaise
1/2 c. chopped celery
1/4 c. chopped sweet onion
1/4 c chopped dried apricots Have used dried apples and or golden raisins.
Salt and Pepper to taste

Instructions

Combine diced ham, eggs, celery, onion, and dried apricot. Add mayonnaise and mix. Salt and pepper to taste. If possible, allow to sit in refrigerator for 1 hour. Serve alone or on bread.

Charlie asked me to make some Puerto Rican Chicken and rice

He gave me the recipes and I spent 3 or 4 days looking for all the ingredients and made it all today. He often asks for something Puerto Rican. I suppose he got exposed to the food while he was in Seattle. If not there, I don't know where. I don't think there are very many places here in Kansas City but I could be wrong.

I cooked the rice in a cast iron Dutch Oven and it got a little too browned on the bottom but I think it will all fit in our rice cooker so it should be easier next time .

 Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)

Prep Time 5 min Cook Time 25 min Total Time 30 min  Servings 8 

Ingredients

• 1 tablespoon olive oil
• 1/3 cup country ham or bacon, diced (optional)
• 1/3 cup sofrito
• 3 cups water or low sodium chicken broth
• 1 ½ tsp sazón con achiote y culantro
• 1 cube chicken bouillon or more if needed
• 2 tbsp tomato paste or 1/3 cup tomato sauce
• 1 teaspoon dried Italian seasoning or oregano either one works
• 1/4 cup fresh cilantro, chopped optional
• 2-3 bay leaves
• 2 tablespoons pimento stuffed olives optional
• 15 ounce can Pigeon Peas (Gandules), drained and rinsed or 2 cups of fresh or frozen
• 2 cups parboiled rice

Instructions

1. Heat your caldero or Dutch oven to medium heat, and add your olive oil, bacon/ham (if using) and sofrito. Stir constantly until fragrant and tender, but not browned, about 4 minutes.
   2. Next add in the Sazon, tomato sauce or paste and chicken bouillon. Stir to combine.
   3. Add in the drained pigeon peas, Italian seasoning or oregano, bay leaves, and water/broth. Add the cilantro and/or olives, if using. Allow the liquid to come up to a boil, and taste it for salt. If it needs more saltiness, add in another chicken bouillon cube. You want this liquid to be highly seasoned, as it will determine the final seasoning of the rice.
   4.Once the mixture is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout.
   5. Cover and allow the rice to absorb all the visible liquid. Once most of the visible surface liquid is absorbed, stir the rice, and cover again. Lower the flame to low, and allow it to steam for 20-25 minutes. It's done with all the liquid is absorbed and the grains are fluffy and fully cooked.
   

Recipe Notes freezes very well, Reheat: Microwave covered saran wrap,fluff

Pollo Asado (Puerto Rican Roast Chicken)

Prep Time 4 hours Cook Time 30 minutes Total 4 hours 30 minutes

Servings 6 people Author Delish D'Lites

Ingredients

4 lb whole roasting chicken or a mixture of chicken legs, thighs, and/or breasts

1/4 cup Achiote oil, canola or olive oil

Juice of 1-2 limes or lemons

3 teaspoons Sazon seasoning with Coriander and Annatto 

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon granulated garlic powder

1 teaspoon ground cumin

1 teaspoon granulated onion powder

1 teaspoon dried oregano

Sofrito Butter

• 1 stick salted butter, melted
• ¼ cup sofrito

Optional Marinade Additions

• 2/3 cup orange juice juice of 2-3 fresh oranges

Instructions

Pollo Asado Recipe

1. Combine the oil, citrus juices and spices in a bowl or measuring cup. Stir to combine.
   2.Place the chicken into a zip top bag or glass container, then pour the marinade all over the chicken. Be sure to thoroughly coat the chicken with the marinade. Cover and place the chicken in the fridge to marinate for a minimum of 4 hours, up to 8 hours.
   3. Preheat your oven or grill to 350 degrees F.
   4. Cook the chicken until a thermometer reads 170°F in the center, about 20-25 minutes per pound. Serve hot.
   

Sofrito Butter Injection (Optional)

1. Melt 1 stick of salted butter in a microwave until melted.
   2.Add 1/2 cup of fresh sofrito, stir to combine.
   
2. 3. After marinating the chicken with the citrus marinade, add the sofrito butter to a flavor injector and inject your pieces of chicken. Roast the chicken per instructions above.
   

Recipe Notes  do not marinade too long. White meat max for 4 hours. 

Tuscan Fried Chicken

This recipe looked like it might be good. It was but a little bland bY KFC standards.

 Pollo Fritto alla Toscana (Tuscan Fried Chicken)

Fried chicken that’s as crispy as it is zippy: No deep fryer necessary.By Leah Koenig Published  on December 17, 2024  Active Time: 20 mins Total Time: 55 mins Servings: 4 to 6

Ingredients

2 T. neutral oil

1 C. AP flour

1/2 C. cornstarch

1 tsp.  onion powder

3/4 tsp ground cinnamon

3/4 tsp.salt + more for serving

3/4 tsp. smoked paprika

1/2 tsp. black pepper

4 large eggs

1/2 tsp. lemon zest + 1 T. fresh lemon juiced + lemon wedges for serving

4 lb. bone-in skin-on chicken thighs and legs, excessive fat trimmed

Directions

1. Preheat oven to 400°F. Brush a large rimmed baking sheet with oil; set aside. 
2. Whisk together flour, cornstarch, onion powder, cinnamon, salt, smoked paprika, and black pepper in a wide shallow bowl or baking dish until fully combined. In a second bowl or baking dish, whisk together eggs and lemon zest and juice until fully combined.
   
3. Thoroughly pat chicken pieces dry with paper towels. Working with 1 chicken piece at a time, dredge both sides of chicken in flour mixture, tapping off any excess. Dip both sides of chicken in egg mixture, allowing excess to drip off, then return chicken once more to flour mixture, making sure to evenly coat both sides and tap off any excess flour. Place coated chicken on prepared baking sheet, and repeat procedure with remaining chicken pieces.
   
4. Evenly dot and brush the top of each chicken piece with oil, being careful not to remove the flour coating. Bake in preheated oven, flipping chicken pieces once halfway through bake time, until golden brown and crisp and a digital thermometer inserted into thickest portion of chicken thighs registers at least 165°F, 35 to 40 minutes. Remove from oven, and let chicken rest a few minutes before serving. Serve hot with lemon wedges.
   Originally appeared in Food & Wine magazine, December 2024 / January 2025

Steak au Poivre

In Keeping with the French name of the steak, I made some sour dough French bread, used French brandy, opened a can or French cut green beans and brought home a large order of French fries from McDonalds. 😋

Steak au Poivre

Prep15 mins Cook30 mins Active 25 mins Dry-Brining Time 30 mins Tota l75 mins Serves 4

Ingredients

• 4 (6- to 8-ounce; boneless medallion steaks, such as filet mignon 
• Kosher salt
• 1 ounce (30g) whole black peppercorns, plus more as needed, divided
• 3 tablespoons (45ml) vegetable oil
• 1 tablespoon (15g) unsalted butter
• 2 thyme sprigs
• 1 medium garlic clove
• 1/2 large shallot (about 1 1/2 ounces; 40g), minced
• 2 tablespoons (30ml) brandy or cognac
• 3/4 cup (175ml) homemade chicken stock or low-sodium chicken broth
• 3/4 cup (175ml) heavy cream or 6 tablespoons (90ml) crème fraîche (see note)
• 1 teaspoon (5ml) Dijon mustard

Directions

• Season steaks all over with kosher salt. Set on a wire rack set over a rimmed baking sheet and allow to air-dry, uncovered, in the refrigerator for 30 minutes.
  Meanwhile, crack peppercorns into rough halves and quarters. You can use a pepper mill set to its coarsest setting (though not all pepper mills will crack coarsely enough); a mortar and pestle (though some peppercorns will jump out as you try to crush them); or, perhaps best, a large mallet, meat pounder, or skillet to crush them (wrap the peppercorns in a clean kitchen towel first to contain them).
  Preheat oven to 375°F (190°C). Spread cracked peppercorns on a plate or in another shallow dish and firmly press one side of each steak into the pepper to encrust it in an even layer. Set each steak aside, peppercorn side up. Reserve any remaining cracked peppercorns. (Exactly how much pepper adheres will depend on the dimensions of the steaks. You should have some pepper remaining, but if not, you can crack more to completely coat one side of each steak.)
  In a large stainless steel or cast iron skillet, heat oil over medium-high heat until shimmering. Add steaks, peppercorn side down, and cook until peppercorns are well toasted, about 3 minutes. Carefully turn steaks, trying not to break the peppercorn crust. Add butter, thyme, and garlic and cook, basting steaks with a spoon, until steaks are well seared on the second side. Remove from heat.
  Transfer steaks to a rimmed baking sheet. Using an instant-read thermometer, check the internal temperature of the steaks; if they've reached 125°F (52°C), they're ready to be served medium-rare. If they haven't reached their final doneness temperature (which will depend heavily on the dimensions of the steaks), transfer to oven and continue cooking until the correct internal temperature is reached. Either way, allow steaks to rest for 5 minutes once the final doneness temperature is reached.
  Pour off all but 1 tablespoon of fat from skillet and discard garlic and thyme. Add shallot and any reserved cracked peppercorns, return to medium heat, and cook, stirring, until shallot is tender, about 2 minutes.
  Add brandy or cognac. (To prevent an unexpected flare-up if working over gas, you can turn off the burner, add the alcohol, then reignite the burner.) Cook until raw alcohol smell has burned off and brandy has almost completely evaporated.
  Add chicken stock and bring to a simmer, stirring and scraping up any browned bits. Whisk in cream or crème fraîche, then simmer, stirring often, until sauce has reduced enough to glaze a spoon. Whisk in mustard. Season with salt.
  Arrange steaks on plates and pour sauce on top. Serve with French fries, mashed potatoes, or other sides of your liking. 

Special Equipment

Rimmed baking sheet, wire rack, pepper mill or mortar and pestle (optional), instant-read thermometer

Notes

Heavy cream makes a more delicate, sweeter sauce that better showcases the peppercorn flavor, while crème fraîche adds a layer of tangy complexity to the sauce. Both work well!

 

lLobster Tails

Charlie showed me a recipe for cheesy baked lobster tails and asked if I could make it some time.  I made it today.  I don't know much about seafood.  About the only time I eat it is when I am in Seattle or California and it is never as good here in Kansas as it is with a view of the ocean in the background.

Cheesy Baked Lobster Tails

 

INGREDIENTS

2 lobster tails

3 T. garlic powder

1 cup grated parmesan

1 tabelspoons lemon juice

1 tsp. dried rosemary

1 tsp. dried thyme

1 tsp.dried oregano

1 tsp. dried basil

1 tsp. onion powder

5 tsp. melted butter

METHOD

• 1  Preheat oven to 400 degrees Fahrenheit.
• 2  Using a sharp knife, cut the lobster tail in half and set aside.
• 3  In a bowl, mix all other ingredients.
• 4  Place the lobster tails in a baking pan lined with parchment paper.
• 5  Add the cheese-garlic-herbs-butter mixture on top of the lobster meat.
• 6  Bake the lobster for 15 minutes.
• 7  Serve and top with fresh parsley or coriander.