Tag Archives: chicken

Duck Fat Brioche, Oreo Fudge and Chicken Livers

Work is slow in January, after the return from the Christmas break, and as teachers gear up for the last few weeks before the end of the fall semester. So, when I was at home on the first day back, I decided to make another batch of the duck fat brioche dough that I’ve posted already. In the meantime, I’ve eaten several of the rolls I made and assembled sandwiches from the rest, which are all wrapped up and in the freezer. So, I need bread.

I decided to post the brioche recipe to make it more convenient for anyone who wants to give it a try and doesn’t want to have to deal with eliminating the sourdough starter from the recipe.

You can shape the dough in various ways, as seen in the previous post. I made 9 inch long hoagies and rolls using a couple of different braiding techniques, this time.

One strand braids, Easter wreaths and a mini hoagie

Duck Fat Brioche Dough – makes ~ 1 kg/2.2 lb dough, enough for about 16 buns or rolls

1 cup warm milk (or 1 cup water and 1 tbsp milk powder)
1 tbsp dry active yeast
1 tbsp sugar
1 1/2 tsp salt
4 1/4-4 1/2 all purpose flour (or a combination of all purpose, bread and semolina flour), divided
1/4 cup melted duck fat (or bacon fat or butter, if you can’t get the duck fat )
2 large eggs, room temperature
1 large egg and 1 tbsp water, for egg wash

Dissolve the sugar in the warm milk, then stir in the yeast. Let sit and proof until foamy, about 10-15 min depending on temperature in the room.

In a large bowl, add 2 cups of flour and the salt and mix through. Make a well in the middle and add your eggs, melted fat and yeast mixture. Beat well with a large wooden or metal spoon until you get a sticky batter. Gradually stir in the remaining flour, 1/3-1/2 cup at a time until you can no longer stir it and a ball starts forming around the spoon. Turn the batter onto a lightly floured working surface and gradually knead in more flour until you get a soft but not sticky dough. It will take you about 7-10 minutes. You can take a break after 5 minutes. Cover the dough with the bowl that you made your bread in and after a few minutes continue kneading.

Oil a large bowl, place your ball of dough into the bowl and turn it around a bit so the ball gets lightly coated with oil as well. Cover the bowl with a large sheet of plastic food wrap and a clean towel and place in a warm place until the dough has doubled in size, 1 – 1 1/2 hr depending on the temperature in the room.

Turn the risen dough out onto a lightly floured surface and cut into 2 portions. Divide each half into 8 portions and shape as desired.

Cover with an oiled sheet of plastic food wrap (oil the one you used previously) and a clean towel and let rise in a warm place until doubled in size, 45 min to 1 hr.

Preheat the oven to 425 deg F. (For the buns or rolls, you can preheat the oven to 375-400 deg F.)

Brush the buns or rolls with egg wash and bake until the top is golden brown and the bottom is firm, about 18-22 minutes. If you think you need to bake a bit longer, cover the tops with a sheet of aluminum foil and continue baking for several more minutes.

Hoagie buns – you can make about 8 6-8 inch long buns (113.5 g/ 1/4 lb each). When baked, you’ll end up with a 9 inch long hoagie or submarine bun. For 12 inch hoagies, you might want to use double the amount of dough (227 g/ 1/2 lb)

For the Oreo cookie fudge switch-up, I used the basic vanilla fudge recipe, added a couple of ounces of finely shaved white chocolate and 6 crumbled Oreo cookies.

I know not everyone likes chicken livers but I do. So I bought 2 pounds, cleaned them up and then fried them in a couple of tablespoons of canola oil with a finely chopped onion, a splash of French brandy and a bit of paprika for colour. Delicious over mashed potatoes or the creamy polenta below.

Hokkaido-Style Corn, Chicken and Milk Miso Soup

A recent purchase of a bundle of kale and a sparse pantry led to some net surfing where I ran across a recipe for this hearty version of miso soup.

It’s similar to a corn chowder, which can be kept vegetarian with tofu as the protein instead of the chicken the recipe called for. I included both as I had some diced tofu in my freezer, as well as what turned out to be 6 oz of diced chicken breast. The recipe called for cabbage as the vegetable. Funnily enough, kale is considered a member of the cabbage family. (I did NOT know that.)

Hokkaido-style Corn, Chicken, Milk and Miso Soup – serves 5

4 cups of water and 1 vegetable stock cube (or 2 tsp dashi powder)
1 cup milk (or soy milk)
1 cup white cabbage, finely shredded (or kale)
1 green onion, white only, finely sliced
1 cup of fresh, canned or frozen corn
1 tbsp butter, vegetable or sesame oil
6 oz (~ 200g) chicken breast or leftover cold chicken, cut into pieces (or firm tofu, TVP or quorn)
1 tbsp dried seaweed, soaked in 1/4 cup warm water, drained and julienned
~1/2 cup of white miso** (adjust for taste)
salt and pepper (white or black) to taste
green onion tops, sliced thinly, for garnish

** All I had was red miso paste so that’s what I used

Heat up the water in a pot and dissolve the vegetable stock cube or the dashi powder in it.

Prepare the veggies while the water comes to a boil.

Saute the cabbage and onion in a large saute pan with the butter or oil until it’s just turning limp. Add  the chicken cubes if added raw and brown briefly. Add the corn and briefly saute at the same time.

Add the soup stock to the saute pan and simmer until the chicken is just tender.

Place the miso paste in a small bowl and add about 1/2 a cup of hot stock. Mash up the miso as much as possible. Add an additional 1/2 cup of stock and stir until the miso paste is dissolved.

Add the milk to the saute pan, and bring up to a simmer. (Add the cut up chicken if using leftover chicken and heat through.)

Add the dissolved miso and drained seaweed to the soup. Taste and adjust seasonings.

Garnish with green onion tops and serve.

Repeated … Asian Themed Dishes

I’ve been craving sushi again … and you know what THAT means.

I make a bunch of my favourite Chinese and Japanese dishes, take pictures of them and share them with you all.

Okonomiyaki (Japanese cabbage pancake) – I diced some fake crab legs (surimi) and added it to the pancake mixture. The cooked strips of bacon are added to the top of the pancake before it’s flipped over and the top is cooked. I’m wrapping the two I made and freezing them away for future meals.

Szechuan shrimp and broccoli over longevity lo mein noodles – 3/4 of a pound of white Pacific shrimp in a spicy sweet and sour type sauce. I bought a bundle of broccoli cheap (88 cents). It was most mostly stem and very little florette so I threw in all the florettes and froze some of the stem for vegetable stock.

Sticky Asian drumsticks

Sushi hand rolls (temaki sushi) – A shiso (perilla) leaf gives these hand rolls a great fresh flavour. And they’re so inexpensive. Cook up a cup of sushi rice and you have enough rice for 8-10 hand rolls.

All you need is a drizzle of soy sauce before devouring these beauties.

Ham, Potato and Corn Chowder, Chicken Breast Duo and Honeycomb

It’s fall time again and with the nip in the air, and my kitchen, I’m planning more substantial cooking projects that will warm me up.

Like this ham, potato and corn chowder I found on someone’s blog. The ingredients are similar to a previous soup I’ve posted, other than using a roux to thicken it up to the consistency of a chowder. You can add whipping or half and half cream if you want to add richness to the dish. And don’t mind the extra calories.

In the meantime, however, I thawed out the last of the boneless, skinless chicken breasts from my freezer (1 pound in total) and turned them into chicken and kale pesto spaghetti

… and a fast and tasty marinated Middle Eastern dish on skewers called chicken tawook.

Both are dishes I’ve made before so no recipes.

I recently got a late afternoon craving for something sweet and whipped up this variation on a peanut brittle. Honeycomb is a nut free toffee in which, similar to a brittle, baking soda is added to a caramelized sugar mixture. The sugar used and, most importantly, the amounts of baking soda added vary. The extra baking soda used in the honeycomb creates lots of bubbles resulting in a sponge-like texture that shatters in your mouth as your crunch down on it. I started with a brittle recipe but added an additional teaspoon of baking soda. Next time, I’ll make a traditional honeycomb with brown sugar and molasses in place of the white sugar and corn syrup I used.

NOTE: DO NOT disturb your molten sugar mixture once you’ve poured it out onto your buttered or greased baking pan in order to even it out. You’re flattening out all of those lovely bubbles if you do so.

Chicken and Broccoli Stir Fry with Noodles

Broccoli is a great price these days, so I bought a bundle and paired it with chicken for a Chinese stir fry with noodles.

I winged this dish so writing up the recipe below was as accurate as I could make it, a few hours after the fact. If anything doesn’t make sense, please let me know.

Chicken and Broccoli Stir Fry with Noodles – serves 2-3

200 gm dry spaghetti, cooked according to package directions

1 large chicken breast, skinless and boneless
3 tbsp soy sauce, divided
1 tbsp and 1 tsp cornstarch, divided
1 tbsp hoisin sauce
1 tbsp mirin
1 tsp sugar
1/4 tsp ground white pepper
1 tsp rice wine vinegar
1 tsp toasted sesame oil
1 inch fresh ginger, peeled and finely minced
1 clove garlic, finely minced (may be replaced with 1/4 tsp dry garlic)
1/4 tsp dried red pepper flakes
1 tbsp vegetable oil
1-2 stalks green onion, finely sliced
1 stalk broccoli, cut into 2-2 1/2 inch long florettes, peeled stalk cut into 1/4 inch thick planks about the same length
1/2 tsp salt
water as needed

Cut the chicken breast into 1/2 inch slices and dice into 1 inch cubes.

In a bowl, add diced chicken, 2 tbsp soy sauce, 1 tsp cornstarch, hoisin, mirin, sugar, rice wine vinegar, sesame oil, half the ginger and half the garlic, white pepper and the white part of the green onion. Mix together and refrigerate overnight or for about 15-20 minutes at room temperature.

Cook pasta, drain and keep warm.

In a large saute pan, heat vegetable oil over medium high heat, add the remaining ginger, garlic and red pepper flakes, broccoli and salt and saute for a few minutes. Add 1/4 cup water, cover and steam for 2 minutes until broccoli is still green and slightly crunchy. Transfer the broccoli, ginger and garlic to a bowl and reserve.

Drain the marinaded chicken and reserve the liquid. Add the drained chicken to the hot saute pan and saute for a few minutes until it’s no longer pink. Stir often so the chicken doesn’t stick.

In a small bowl, mix the remaining tablespoon of cornstarch with 1/4 cup of water and reserve.

Reduce the heat to medium and add the reserved marinade, the remaining tablespoon of soy sauce, the broccoli and the cornstarch mixture above. Stir through and cook until the sauce thickens and coats the meat and broccoli.

Add the hot, drained noodles and the green part of the onion and stir through to coat the noodles.

Taste for salt level. If needed, add some soy sauce and serve.

Odds and End Meals

When cooking for one, you end up with a lot of leftovers especially if, like me, you make big pots of some dishes. When my freezer fills up to a certain point, I stop cooking and start putting together the odds and ends and come up with meals.

I try not to have too many desserts in my freezer, cause I snack when I’m bored, so I give away as much as I can of the more successful results. But this means I get stuck with some things that aren’t suitable for gifting. Like a tray of peach crumble bars that were mostly crumble and very little peach. A while back, I bought a clamshell of mostly bruised and tasteless peaches that I had to throw away. So I ended up with a lot less fruit than I needed … which I didn’t realize until I was in the middle of baking with nothing else to add in to make up the shortage. A bit of apricot jam (ran out of ice cream) is making the bars a bit more palatable, at least.

Right now, I’m adding soup as often as I can to my meals. Biscuits or bread are a good filler.

Of course, I DO make new dishes. I snagged a double package of sausage filled tortellini on sale and cooked one up in a blush sauce. On its own, the pasta dish isn’t very filling, and I didn’t have any greens for salad in the house, so I served it with a savoury plate of polenta.

The rest of the polenta was patted out into a buttered 8″ by 8″ glass dish and refrigerated, prior to being fried up as a base for a jarred spaghetti-pesto sauce.

Chicken drumsticks are often found on sale. A bit of Italian seasoning sprinkled on top and unattended baking time and you’ve got the start of a great meal.

A bit of barbecue sauce and a different starch, and you’ve got a new meal.

Things get a bit tight just before payday or in the case of supply teachers, with no paycheques for 3 months, so a tuna macaroni salad with pasta and canned tuna bought on sale is filling and tasty too. I’d usually throw some diced celery into my salad but in this case, diced raw carrots made for a nice, crunchy bite and a bit of colour too.

Whenever I have coleslaw in the house, I’m tempted to make okonomiyaki, a Japanese pancake. Another inexpensive and filling dish.

Bean Sprouts … what to do with them?

Whenever I make Pad Thai, I always have about a pound of bean sprouts to use up in a couple of days, before they go bad.

Usually, I make hot and sour soup, because I have things in the pantry to make it with. Like a can of bamboo shoots. Dried seaweed I can rehydrate in five to ten minutes. And diced tofu in the freezer, where I keep it for a quick pot of miso soup. I THOUGHT about making chop suey but, I didn’t have any protein thawed and limited time available, about half an hour.

Of course, summer rolls (the ones with the rice paper you have to soak) or egg rolls are a possibility too, but you have to plan ahead for them. And then there’s the frying with the latter.

What do YOU do with your bean sprouts if you buy them?

Buttermilk Marinated Fried Chicken and Gravy

Fried chicken … just thinking about it makes me happy and sad at the same time.

I’d never made actual fried chicken, in my life, but I decided to finally make the attempt with two weeks left of my summer vacation. Perhaps it was because I had buttermilk in the fridge, that I wanted to use up, and four plump drumsticks in the freezer. In any case, something just clicked.

Drumsticks marinated overnight in buttermilk, salt, pepper, ground sage, dried rosemary and parsley and then dipped into a mixture of flour, salt, pepper and a bit of cayenne pepper.

To make a long story short … it was messy as I suspected it would be. The results were tasty … hot or cold. Nibbling on a cold drumstick at 10 pm was a guilty pleasure.

And, I’m  never frying chicken again.

As to the buttermilk gravy … again, there were issues. By itself, the buttermilk made the gravy too tangy for my taste. About 1/2 cup of buttermilk to 1 cup of regular milk is pretty good though.

Not cooking … just reheating, this weekend

Even though there are lots of dirty dishes (mostly empty containers) in my sink, the prep for today’s supper was minimal and the actual ‘cooking’ a no brainer.

A couple of weeks ago, I succumbed to the temptation of buying one of those rotisserie chickens at the grocery store. They’re a bit heavy handed on the seasonings (translate that to salt) but sometimes you just want something hot and filling.

On the way home, I had stopped at the bakery and picked up some slider buns and a Boston Cream donut. (It’s what I often ask for and they probably call me the Boston Cream Lady if they ever discuss my visit. If they don’t have BC’s, I usually pick up a Mexican to get my chocolate cinnamon fix.)

After making a couple of sandwiches with one of the breasts, and nibbling on both wings to fill out any empty spaces, I had a cup of coffee and that donut. Then I froze away the two legs, the second breast and the carcass in separate containers.

Yesterday, while the house was cooling off with the new A/C motor installed, I devoured the thawed second breast on my last 2 ciabatta buns for lunch. Supper was leftover kale and tofu miso soup and tamales from my freezer.

Today (Saturday) was more of the same. I thawed the package of chicken legs, made mashed potatoes, gravy (with the juice from the rotisserie chicken, which I had saved) and some quick chicken broth. Salad had already been prepped and the greens … well, I had a couple of cups of kale prepped as well, so I sauteed them with some olive oil, dry red pepper flakes and thinly, sliced garlic. Dessert was the last of the brownies from the freezer with vanilla ice cream and salted caramel from the fridge.

If my mom had been here we would both have been stuffed, but since it’s just me, I have leftovers for Sunday supper.

Pesto … What kind do YOU make?

Nothing new about this post. I had intended to make a different kind of pesto but my poor basil plants have gone to flower, cause I’m neglecting them. The big leaves at the bottom are turning yellow and dropping off. At least I’m watering every day which is a necessity in this hot weather and a hot weather alert is coming up again. I made a couple of tasty things while dealing with the visit from the handyman (and his wife and daughter who help out) who is here to weed the worst of the back.

PS: They got 1/2 the lemon curd rolls, all the cherry braid and the rest of the ciabatta bread that I’d baked earlier that day.

* * *

Of course, the classic Genovese pesto of basil, pine nuts, garlic and Parmesan cheese with extra virgin olive oil is familiar to most people but you can mix and match your herbs, the nut used and even the oil.

Basil picked from my plants … FINALLY

For a strong tasting meat, like a leg of lamb, make a pesto with fresh parsley, toasted walnuts and walnut oil if you have it handy  … or just a nice neutral vegetable oil like canola. Butterfly your leg of lamb, spread the pesto over the meat, then roll it up, tie it and roast. The pesto will flavour the meat and keep it moist. If you put your leg of lamb on top of some potato wedges, the juices will flavour the potatoes. (Sorry, I dont’ have any pics to share.)

That reminds me. I really need to pick up a leg of lamb.

If you don’t want to buy a whole leg of lamb and butterfly it, pan fried lamb shoulder chops with a mint-cilantro pesto pasta is amazing.

Pesto garlic bread – Combine equal parts softened butter and pesto. Add some grated Parmesan cheese to the mixture as well, if desired. Spread over your favourite crusty bread and place the bread on a baking sheet under the broiler just until the bread is crunchy and the butter is melted

Creamy Chicken Pesto Pasta

Creamy Chicken Pesto Pasta – serves 2

1 tbsp vegetable oil
1 boneless, skinless chicken breast cut into 3/4-1 inch cubes
1/4 cup whipping cream or chicken broth if you want to watch your calories
2-3 tbsp pesto
1/4 cup grated Parmesan cheese
salt and pepper to taste
150-200 gm fettuccine, linguine or spaghetti cooked according to package directions

In a large saute pan, heat up the oil over medium high heat. Saute the chicken cubes until cooked through.

Reduce the heat to medium and add the pesto, whipping cream and cheese. Mix well and add the cooked pasta.

Add salt and pepper as desired.

Serve with crusty bread and a salad.

VEGGIE Add-ins: Steamed broccoli florettes or halved cherry tomatoes sauteed briefly in the same pan, after the chicken was browned. Sauteed pepper strips or sliced mushrooms would also be great.