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Archive for April, 2010
Thursday, April 29th, 2010
I know a lot of people who don’t think salad can be a satisfying meal. They think of it as fine for a first course or a side dish, but never a main course. If you’re one of those people, make this salad. It will change your mind. There are so many different flavors and textures going on…the tender, nutty chicken…the crispy, sweet banana chips…the tang from the yogurt-based poppy seed dressing. It all works together amazingly well.
 Unsweetened, desiccated coconut was the one thing I wanted to add to this salad but in my haste forgot (it’s so hard to be patient when something smells as good as this chicken does when it’s cooking). I’ll take this as an excuse to make this salad again. And it will give me a chance to pick up some King’s Hawaiian Sweet Bread, since I think it would be a fantastic pair.
Not only is this salad a fabulously delicious and satisfying meal on its own, but there is something interesting about its main ingredients. Coconuts, mango, and bananas grow abundantly in Haiti, which happens to be this month’s focus for Regional Recipes. (For more on Haitian food, see here.) I’m sending this salad to Joanne of Eats Well with Others for her Regional Recipes round-up of Haitian dishes!
 Tropical Chicken Salad
(Yield: 4 servings)
Creamy Poppy Seed Dressing (see below)
4 (4-6 oz) chicken breast cutlets
1/2 c macadamia nuts, divided
1/2 c Honey Nut Cheerios
1 large egg, beaten
Olive oil (to lightly coat the pan)
8-10 c lettuce, washed, dried, and torn into bite-sized pieces
1 ripe mango, diced
1/4 c banana chips
1/4 c unsweetened, desiccated coconut
Salt and pepper
King’s Hawaiian Sweet Bread (optional, for serving)
Creamy Poppy Seed Dressing:
1/4 c low-fat plain yogurt
1 TB canola oil
1 tsp each lemon juice and poppy seeds
1/2 to 1 tsp honey (depending on your taste)
Pinch salt and pepper
Whisk together all ingredients for the dressing.
Crush 1/4 c of the macadamia nuts and Cheerios to a coarse meal (a few larger pieces are ok). Season the chicken with salt and pepper; dip the chicken in the beaten egg and let the excess drip off. Coat the chicken in the crushed macadamia nut/Cheerio mixture.
Heat a large pan over medium to medium high heat and add enough oil to just cover the bottom of the pan (about 2 TB). When the oil starts to ripple, add the chicken and cook about 3-4 minutes on the first side or until golden brown. Flip the chicken over and cook another 3-4 minutes, or until golden. Transfer the chicken to a paper towel-lined plate to drain.
Arrange the salad in each of 4 large bowls: put the lettuce on the bottom, then top with the mango, banana chips, remaining macadamia nuts, coconut, and a drizzle of the Creamy Poppy Seed Dressing. Place the chicken on top and serve.
Tags: Banana Chips, Chicken, Coconut, Honey Nut Cheerios, Macadamia Nuts, Mango, Recipes, Regional Recipes, Salads
Posted in Recipes | 34 Comments »
Tuesday, April 27th, 2010
After a long, cold winter I look forward to seeing asparagus abound in the market…it means spring is here! When asparagus is in season I’m always looking for new recipes to use it in, so when Natasha announced that this month’s 5 Star Makeover Challenge was pasta, I knew I wanted to incorporate asparagus somehow.
 Quiche came to mind and I envisioned a golden spaghetti crust filled with a light quiche and roasted asparagus, and topped with bubbling cheese. The crust didn’t turn out as planned…the spaghetti wasn’t golden or crust-like. Instead, the pasta incorporated into the quiche filling (think spaghetti frittata). I think next time I’ll precook the spaghetti in the pan in the oven to crisp it up a bit before I add the filling to see if that helps at all. Despite this, it was still a completely delicious and satisfying spring meal.
I’m sending this recipe to Natasha of 5 Star Foodie for her 5 Star Makeover Pasta Challenge!
 Spaghetti Quiche with Roasted Asparagus
(Yield: 4 servings)
1/3 lb multi-grain spaghetti (or any kind of spaghetti)
3/4 lb (12 oz) fresh asparagus
1/2 TB olive oil
4 extra large eggs plus 2 extra large egg whites
1/2 c low-fat cottage cheese
1/4 c low-fat milk
3 oz Gruyère cheese, shredded
2 small tomatoes, sliced (I used Roma)
Salt and pepper
Butter (to grease the pan)
10-inch oven-safe frying pan
Roasted Asparagus: Preheat the oven to 425F. Wash the asparagus and pat it dry. Snap off the tough ends (save them for vegetable stock if desired) and arrange the asparagus in a single layer on a baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper, then use your hands to roll the asparagus around so it’s evenly coated with oil, salt, and pepper. Bake for 8-10 minutes, giving the pan a shake halfway through cooking. The asparagus is done when it’s golden brown in places and fork-tender. Allow the asparagus to cool slightly, then cut into bite-sized pieces (about 1-inch long).
Prepare the spaghetti to al dente according to the package directions.
In a blender or food processor, process the cottage cheese and milk until smooth. Pulse in the eggs, egg whites, and a pinch of salt and pepper until combined.
Turn the oven down to 350F. Grease the bottom and sides of a 10-inch oven-safe frying pan with butter. Spread the spaghetti on the bottom of the pan, then sprinkle the asparagus on top. Pour in the egg mixture evenly over the asparagus and spaghetti, sprinkle on the cheese, and arrange the tomato slices on top, pressing them down slightly. Bake for about 40 minutes until the quiche is set and the bottom and sides are golden brown.
Tags: 5 Star Makeover, Asparagus, Eggs, Gruyere, Pasta, Quiche, Recipes, Spaghetti
Posted in Recipes | 27 Comments »
Sunday, April 25th, 2010
I’ve had a bag of cornmeal in my pantry for quite some time and I knew wanted to make cake out of it. This recipe was inspired by three staples of the ancient Roman diet – corn, honey, and cheese. Separately they might not sound extraordinary, but when combined they form something truly magical. One of the most interesting things about ancient Romans’ eating habits was how they would recline while eating their largest meal of the day, which typically consisted of three courses. These little cakes are the type of sweets that I imagine would be found gracing the third course of such a feast.
 (Image Source)
These little cakes are dense, moist, and slightly chewy from the cheese and corn meal, with a faint floral, citrusy aroma from the honey and nutmeg. They’re not overly sweet (which is how I prefer my sweets), so the sweetness of the compote makes a nice addition. Or if you prefer, you can add more brown sugar to the batter or make a glaze to drizzle on top before serving.
 Plan on making these cakes right before you’re ready to serve them, since they taste best served warm or hot from the oven. They’re dangerously addictive when they’re freshly made and piping hot without even a drop of glaze or a spoonful of compote.
 Individual Cheese, Honey, & Cornmeal Cakes with Prune Compote
(Yield: About 24 individual cakes)
Cake:
1/2 c cottage cheese
2 1/2 c low-fat milk (or more if the batter looks too thick)
2 large eggs
1/2 c honey
1/4 c canola oil
1 tsp pure vanilla extract
1/4 c brown sugar
1 1/4 c yellow corn meal
2 c all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
Pinch fresh grated nutmeg
Butter, to grease the pan
Compote:
1 1/2 c prunes (dried plums), pitted and halved
3 TB brown sugar
1 1/2 TB balsamic vinegar
Pinch each nutmeg, salt, and pepper (I know this might sound weird, just trust me, it helps to round out the compote’s flavor and you won’t be able to taste the salt and pepper)
Mini bundt cake pan (my pan makes 12 individual cakes)
For the cake: Preheat oven to 325F. Grease the pan with butter. In a blender or food processor, combine the cottage cheese and milk until smooth. Transfer the cottage cheese/milk mixture to a large bowl and whisk in the eggs, honey, canola oil, vanilla, and brown sugar. Once combined, whisk in the corn meal until completely incorporated. In a separate bowl, combine the flour, baking powder, baking soda, salt, and nutmeg. Slowly stir the dry ingredients into the wet. The batter will be thick and somewhat grainy because of the corn meal, but if it’s too thick, add a little more milk or some water to thin it out. Spoon the batter into the prepared pan and smooth the tops with a spoon to even them out. Bake for 12-16 minutes, or until a toothpick inserted into the center of a cake comes out with just a couple crumbs. Serve the cakes warm or hot from the oven, topped with Prune Compote.
For the compote: In a medium saucepan, combine all ingredients with 6 TB water; cook over low to medium-low heat (uncovered) for about 10-15 minutes stirring occasionally, until most of the liquid is evaporated or has been absorbed by the prunes, and the prunes are reconstituted.
I couldn’t resist adding that last picture…just look how moist it is!
Tags: Cake, Cheese, Cornmeal, Honey, Prunes, Recipes
Posted in Recipes | 36 Comments »
Wednesday, April 21st, 2010
Recently I’ve been dying for good Pad Thai…it’s literally been years since I last had it. (My favorite place to get it burned down a few years ago; it was rebuilt and reopened about a year after the fire, but then the restaurant was under different management and ironically the food quality went way down.) Mike is not a huge fan of Thai food but he was sweet enough to agree to lunch at a Thai place I thought looked cute. (Plus I assured him that next time he’ll get to pick the place. ;) )
 (It was too rainy and dreary outside for me to take a picture; this photo is from Saigon Café)
Saigon Café is a smallish restaurant on Elmwood Avenue in Buffalo, New York, not far from one of the local colleges. On the day we planned to go, it was a dreary, ominous day so we didn’t have the good fortune of being able to eat on the patio. Still, it was cute and modern-looking inside. The menu (including prices) can be viewed here.
 (I actually forgot to take a picture of the inside; this photo was taken by flickr user Shel & Ryan)
The service was excellent – our waiter was fast and attentive. He poured us very refreshing glasses of lemon-infused water, which Mike and I were both content to drink instead of opting for other beverages. We ordered two appetizers to start the meal, Chicken Satay and one of the daily specials, the Tempera Vegetables.
The Chicken Satay was marinated in Thai herbs and then char-broiled. It was wonderfully tender and juicy, and the rich and spicy peanut sauce that came with it was the perfect complement. It also came with sweet and sour pickled onions, which were surprisingly addictive.
 Chicken Satay with Peanut Sauce
The Tempera Vegetables included a variety of summer squash, zucchini, asparagus, broccoli, carrot, red pepper, baby corn, green beans, and my personal favorites, mushroom and eggplant. The batter was light and crispy, and the veggies were perfectly cooked. It was served with a sweet and spicy chili sauce that paired well with the crispy tempera coating.
 Tempera Vegetables with Sweet and Spicy Chili Sauce
Before ordering our main courses we asked the waiter if lunch-sized portions were available; he told us smaller portions are only available for Monday through Friday lunches. We were there on a Saturday so we had to order full-portioned meals; this ended up working out ok since we took home enough leftovers for another meal.
Mike ordered the Panang Curry with Chicken, which had red peppers, onions, peas, and scallions in a spicy coconut-curry sauce and was served with steamed jasmine rice. The spiciness of the sauce was nicely balanced with the sweetness of the coconut. Mike actually thought the curry was a little too sweet (I did not agree ;) ) so he ended up adding salt to try and mellow the sweetness. The only complaint I had with this dish was that the veggies were cut very large…much larger than bite-sized actually, which made it a little awkward to eat. But still, the flavor was worth the extra effort. I didn’t taste the rice but Mike said it was pretty good.
 Panang Curry with Chicken, Served with Steamed Jasmine Rice
I ordered Pad Thai with Chicken, which is a well known Thai dish made of stir-fried rice noodles with chicken, egg, crushed peanuts, scallion, and bean sprouts. According to Pim of Chez Pim, Pad Thai sauce is typically made of fish sauce (for salty flavor), tamarind (for sour flavor), palm sugar (for sweetness), and chilies (for spice). In this Pad Thai, the noodles were light and not at all oily, and the sauce was well-balanced; they were a little skimpy with the peanuts though. The one thing I really didn’t like about the dish was the chicken, which was overcooked and somewhat rubbery. At that point I was wishing that I had ordered it with shrimp or tofu instead.
 Pad Thai with Chicken
Overall I really enjoyed our meal and would definitely eat here again. Mike, on the other hand, still isn’t a big fan of Thai food, so next time I’m dying for Pad Thai he’ll probably be at the Indian restaurant next door. :)
Saigon Café
1098 Elmwood Avenue
Buffalo, NY 14222
Tel.: 716.883.1252
Tags: Pad Thai, Panang Curry, Restaurant Reviews, Satay, Tempera
Posted in Restaurant Reviews | 34 Comments »
Sunday, April 18th, 2010
You’re probably familiar with the expression April showers bring May flowers. Showers in April typically refer to rain, but this weekend the weather forecast actually called for a chance of snow! (Weather in Upstate New York is just that unpredictable.) The dreary, cold, damp weather called for something warming from the inside out so I turned to a comforting classic: French Onion Soup.
 I’ve heard that French Onion Soup is one of the most commonly ordered soups in restaurants; this makes sense to me since I almost always order it when I see it on a menu. There’s just something about the rich, broth-drenched crouton, sweet caramelized onion, and bubbly, melted cheese that make it irresistible. After eating French Onion Soup so many times in restaurants, I’ve realized that the homemade version makes even the best restaurant’s soup pale in comparison.
 Other than the patience it takes to caramelize the onions, French Onion Soup is pretty easy to make, but there are a few other tips I’ve discovered that turn a good French Onion Soup into a phenomenal one:
· Add fresh herbs. Fresh thyme on its own is my favorite in this soup, but a mix of fresh rosemary and thyme is also absolutely delicious.
· Use good quality beef stock. The flavor of the soup comes largely from the stock (and the onions of course), so the quality of the finished product will only be as good as what you put in. You don’t have to make your own stock though; there are quite a few good quality stocks on the market.
· Don’t use sweet onions. Cooking onions cook up super sweet as it is, so if you use sweet onions to start, your soup will be overly sweet.
· Season your soup with salt and pepper before you add the crouton and cheese. Otherwise it is much harder to adjust the seasoning.
· Use good quality bread, but stale is ok. The bread is toasted and then placed in the soup so it doesn’t have to be out-of-the-oven fresh. But using good quality bread does make a huge difference.
· Use good quality cheese. I’ve made the mistake of using lower quality cheeses when making this, and the cheese always gets rubbery after broiling. So sad when this happens, since cheese is my favorite part of this soup.
· Don’t skimp on the onion or the croutons. French Onion Soup is one of those soups that I think is better when it’s thicker, and by thicker I mean chock full of onions and bread. Otherwise, it’s just beef broth topped with cheese. :)
 French Onion Soup
(Yield: 4 small or 2 large servings)
About 2 TB olive oil (just enough to coat the bottom of the pot)
4 medium-sized cooking onions, thinly sliced (about 4 c sliced)
2 tsp fresh minced thyme
3 c beef stock
1 bay leaf
Salt and pepper to taste
Multigrain baguette (or any bread you like), trimmed to fit inside the bowls you’re using to serve the soup in
About 4 oz Gruyère or Emmental cheese
2 large or 4 small oven-safe individual-sized serving bowls
Thinly slice the onion into rings or half-rings. In a medium-sized, thick-bottomed pot, heat the oil over medium-high heat until it starts to ripple, then add the onion, thyme and a pinch of salt, and stir to coat the onion with the oil. Cook for about 5 to 10 minutes until the onion starts to soften and turn color (stirring occasionally). Lower to the heat to medium-low and cook for about 15 to 20 more minutes (again, stirring occasionally) until the onions are a rich caramel color. You can add a splash of water at any point in the process if the onions start to stick to the pan too much.
Add the beef stock and bay leaf and use a wooden spoon to scrape up all the brown bits from the bottom. Let the soup simmer for about 15 minutes. Taste the soup and season with salt and pepper.
Preheat the broiler. Broil the bread on both sides until it’s light golden brown. Ladle the soup into broiler-safe bowls, place the toasted bread on top of the soup, and divide the cheese on top of the bread. Broil until the cheese is melted, bubbling, and starting to brown (stay with it, this happens fast).
Tags: French Onion Soup, Gruyere, Recipes
Posted in Recipes | 42 Comments »
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