Friday, February 25, 2005
chicken and mushroom pie with phyllo-parm crust
CHICKEN AND MUSHROOM PIE WITH PHYLLO-PARMESAN CRUSTBoneless chicken thighs give a moist result, but chicken breasts work well, too. Mix wild mushrooms with cultivated button mushrooms for a deeper flavor. Goes great with: Mashed potatoes flecked with chopped fresh parsley or tarragon. What to drink: Chardonnay or Merlot. click photo to enlarge
1 1/2-ounce package dried porcini mushrooms1 cup hot water
9 tablespoons butter, divided1 pound assorted fresh mushrooms (such as crimini, stemmed shiitake, and button mushrooms), sliced3 garlic cloves, minced2 cups low-salt chicken broth3/4 cup Riesling or other fruity white wine2 ounces thin prosciutto slices, cut into thin strips2 teaspoons grated lemon peel2 teaspoons chopped fresh thyme1 teaspoon salt1/2 teaspoon ground black pepper3 tablespoons cornstarch mixed with 1/2 cup water
12 sheets fresh phyllo pastry or frozen, thawed
2 pounds skinless boneless chicken thighs, excess fat removed, thighs quartered2 tablespoons chopped fresh Italian parsley1/2 cup finely grated Parmesan cheese
Combine dried porcini and 1 cup hot water in small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid.
Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add fresh mushrooms and garlic; sauté until mushrooms are browned, about 8 minutes. Add porcini, porcini soaking liquid (leaving any sediment behind), broth, wine, prosciutto, lemon peel, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors. Whisk cornstarch mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste with more salt and pepper, if desired. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)
Preheat oven to 425°F. Melt 6 tablespoons butter in small saucepan; remove from heat. Place 1 phyllo sheet on work surface (cover remainder with sheet of plastic wrap, then damp towel). Brush phyllo sheet with some of melted butter. Using both hands, gently scrunch buttered phyllo sheet into loose ball, about 2 1/2 to 3 inches in diameter; set on work surface. Repeat with remaining phyllo sheets and melted butter.
Bring mushroom sauce to boil. Mix in chicken and parsley. Transfer mixture to 13x9x2-inch glass or ceramic baking dish. Cover hot filling with phyllo balls. Sprinkle Parmesan over. Bake 15 minutes. Reduce oven temperature to 350°F; bake until phyllo is golden and chicken is cooked through, about 20 minutes longer.
>> Quick Trick: Phyllo pastry dough is scrunched to form the pretty "biscuits" that top this pot pie.Makes 6 servings.
1 1/2-ounce package dried porcini mushrooms1 cup hot water
9 tablespoons butter, divided1 pound assorted fresh mushrooms (such as crimini, stemmed shiitake, and button mushrooms), sliced3 garlic cloves, minced2 cups low-salt chicken broth3/4 cup Riesling or other fruity white wine2 ounces thin prosciutto slices, cut into thin strips2 teaspoons grated lemon peel2 teaspoons chopped fresh thyme1 teaspoon salt1/2 teaspoon ground black pepper3 tablespoons cornstarch mixed with 1/2 cup water
12 sheets fresh phyllo pastry or frozen, thawed
2 pounds skinless boneless chicken thighs, excess fat removed, thighs quartered2 tablespoons chopped fresh Italian parsley1/2 cup finely grated Parmesan cheese
Combine dried porcini and 1 cup hot water in small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid.
Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add fresh mushrooms and garlic; sauté until mushrooms are browned, about 8 minutes. Add porcini, porcini soaking liquid (leaving any sediment behind), broth, wine, prosciutto, lemon peel, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors. Whisk cornstarch mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste with more salt and pepper, if desired. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)
Preheat oven to 425°F. Melt 6 tablespoons butter in small saucepan; remove from heat. Place 1 phyllo sheet on work surface (cover remainder with sheet of plastic wrap, then damp towel). Brush phyllo sheet with some of melted butter. Using both hands, gently scrunch buttered phyllo sheet into loose ball, about 2 1/2 to 3 inches in diameter; set on work surface. Repeat with remaining phyllo sheets and melted butter.
Bring mushroom sauce to boil. Mix in chicken and parsley. Transfer mixture to 13x9x2-inch glass or ceramic baking dish. Cover hot filling with phyllo balls. Sprinkle Parmesan over. Bake 15 minutes. Reduce oven temperature to 350°F; bake until phyllo is golden and chicken is cooked through, about 20 minutes longer.
>> Quick Trick: Phyllo pastry dough is scrunched to form the pretty "biscuits" that top this pot pie.Makes 6 servings.
asian style crab cakes with wasabi caper sauce
ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCEPeter Tulaney of Brooklyn, New York, writes: "Your magazine has inspired me to become a more creative cook. I've tried this recipe a few times, and the reviews have always been good. The crab cakes are best served over a bed of mixed organic greens in a light vinaigrette."
For wasabi caper sauce1/3 cup mayonnaise2 tablespoons drained bottled capers, chopped2 to 3 teaspoons wasabi paste* (Japanese horseradish paste)
For crab cakes2 tablespoons finely chopped leek (white part only)1 whole large egg plus 1 yolk1 1/2 tablespoons mayonnaise3/4 teaspoon spicy Chinese mustard*1/2 red bell pepper, finely chopped (1/3 cup)1/2 teaspoon minced peeled fresh ginger1 1/2 cups panko* (Japanese bread crumbs)1 lb jumbo lump crabmeat, picked overAbout 2 cups vegetable oil
Special equipment: a deep-fat thermometer
Make wasabi caper sauce:Stir together all sauce ingredients and chill, covered, until ready to use.
Make crab cakes:Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce.
Cooks' note:To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer in skillet and turn thermometer facedown, resting other end (not plastic handle) against rim of skillet. Check temperature frequently.
*Available at Asian markets and Uwajimaya (800-889-1928).Makes 4 main-course servings.
For wasabi caper sauce1/3 cup mayonnaise2 tablespoons drained bottled capers, chopped2 to 3 teaspoons wasabi paste* (Japanese horseradish paste)
For crab cakes2 tablespoons finely chopped leek (white part only)1 whole large egg plus 1 yolk1 1/2 tablespoons mayonnaise3/4 teaspoon spicy Chinese mustard*1/2 red bell pepper, finely chopped (1/3 cup)1/2 teaspoon minced peeled fresh ginger1 1/2 cups panko* (Japanese bread crumbs)1 lb jumbo lump crabmeat, picked overAbout 2 cups vegetable oil
Special equipment: a deep-fat thermometer
Make wasabi caper sauce:Stir together all sauce ingredients and chill, covered, until ready to use.
Make crab cakes:Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce.
Cooks' note:To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer in skillet and turn thermometer facedown, resting other end (not plastic handle) against rim of skillet. Check temperature frequently.
*Available at Asian markets and Uwajimaya (800-889-1928).Makes 4 main-course servings.
Monday, February 21, 2005
spicy chicken and cashews
Spicy Chicken & CashewsMarinade:1/2 t. sugar1 t. cornstarch1/4 t. baking soda2 T. soy sauce1 1/2 T. sesame seed oil1 T. Worchestershire sauce1 T. water2 T. dry sherryYu Hsiang Seasoning1-2 T. Hunan Chinese chile paste2 T. diced green onion1 t. garlic or 4 cloves1 t. ginger root, gratedIngredients:1/2 lb. chicken3 T. oil1 large red or green pepper1 C. dry roasted whole cashews1. Before you start, mix marinade in bowl. Mix seasoning in a separate bowl. Cut chicken into ½” cubes. Add to marinade ingredients in bowl and toss to coat well. Set aside.2. Wash and cut pepper in 1/2 lengthwise. Cut into 1/2” slices and then 1/2” pieces. Set aside.3. Heat wok on high heat 30 seconds. Swirl oil 30 seconds. Add seasoning and stir toss 15 seconds. Add chicken and marinade and stir toss for 2-3 minutes until chicken loses its pink color.4. Add cashews and pepper. Blend and cook 1 minute.Serve over rice. Serves 4.
