Saturday, September 3, 2016

Quick Chicken Kiev from Grace Parisi


Grace Parisi in her Brooklyn NY kitchen
The word “Quick” is a dog whistle when you write a blog like this.  Knowing how time-pressured most people are, when I see it  attached to any recipe, at the very least it requires a look.  And when I saw this recipe was from one of my favorite recipe developers, Grace Parisi, I took a closer one.  I am very glad I did and I think you will be too.  For years, Grace was the life force in the Food and Wine Magazine kitchen and she really knows how to make home cooks heroes—often in very little time.  In this Quick Chicken Kiev, a chicken breast is stuffed with herbal butter.  The breast is rolled in flour and egg and breadcrumbs and fried.   Pulled from the skillet, glorious, crispy, deep golden chicken appears.  Cut into it and a river of butter-y goodness emerges along with the scent of dill and chives.  A lemon-y arugula salad is served alongside. It takes all of 40 minutes to get chicken and salad on the table.  And it is worth every minute.  Grace’s recipe lacked for nothing.  So I had to ask myself what had she done differently from “ordinary” Chicken Kiev to make this one “Quick”?  As it turns out, Grace trimmed an hour off the original recipe and as far as I can see, made a superior Chicken Kiev.

Wednesday, August 31, 2016

Justin Chapple's Red Potato and Apple Galette

Galettes are a cookie in French Canada
and a Buckwheat Crêpe Breakfast in France...
          One of my favorite posts on Facebook recently was the following: “You can’t expect everyone to love you. You are not pizza”. And neither is this fantastic concoction from Food and Wine’s Justin Chapple, even though Andrew insisted on calling it pizza right up to his first bite.   Instead, its flaky, buttery crust plants it firmly in the Galette family.  The Galettes are French, of course, and they are a large and very welcoming family.   Galettes can be sweet or savory. They can appear as buckwheat crêpes in parts of France and in French Canada there are even cookies called Galettes.  But generally, the term Galette is used to describe a free-form tart made with a flaky pastry crust.  They are not made in tart pans. Instead, their fillings are placed smack in the middle of a sheet of rolled out pastry which is then folded up the keep the filling from running all over the baking sheet.  They don’t require pre-baking or pie weights and, certainly in the case of Justin’s recipe, both pastry and topping become delightfully crisp when baked.