Kitchen Conundrum

  • Home
  • About
  • Eat
    • Appetizers
    • Bread
    • Breakfast & Brunch
    • Desserts
    • Fish
    • Meats
    • Pasta
    • Poultry
    • Side Dishes
    • Sauces, Dressings and Condiments
    • Soup and Stews
    • Vegetables
  • Drink
    • Beer
    • Cocktails
    • Wine
  • Recipe Index
  • Travel
    • NYC/Metro
    • Cambodia
    • England
    • France
    • Greece
    • Italy
    • Spain
    • Vietnam
  • Kitchen Sink
    • Classes
    • Contests
    • Cookbooks
    • Cook The Book Fridays- My Paris Kitchen
    • French Fridays with Dorie
    • Kitchen Gear & Gadgets

Chicken Lady Chicken and Raw Vegetable Slaw – David Lebovitz’s My Paris Kitchen

July 18, 2016 by Renee

Chicken Lady Chicken-3384I love a good roast chicken. My favorite recipes for chicken always start a couple of days in advance. Whether it’s brining or marinating them, if you buy your chicken on Friday and cook it Sunday, then you can use the leftovers during the week. That is, if you have any leftovers! I can usually scrape enough off the carcass for a few servings of chicken to toss into a salad or just a midnight snack.

David’s Poulet Crapaudine Facon Catherine has an exceptionally crispy skin and the marinade is incredibly flavorful. We used the last little bit of Sriracha we had in the pantry (need another bottle STAT!) along with the honey, wine and soy sauce to create a deliciously sweet and spicy bath for the bird to hang out in for the weekend. The marinade would also be great to use for boneless/skinless breasts or thighs that you grill too. I can certainly see this being added to our roast chicken repertoire.

The technique of spatchcocking a chicken cuts the cooking time down. It exposes more “flesh to the fire” as they say and the skin crisps up in no time while keeping the bird moist inside.  We use our cast iron pan for roasting chicken, but we always add a little oil to the bottom so that the chicken skin does not stick. No matter how hot the pan is, the skin will stick if a little oil isn’t used. And the skin is one of the best parts, so you don’t want to leave it behind in the pan!

David suggests a side of Raw Vegetable Slaw to go with the chicken, which is really just a mixture of any of your favorites that you may have around, topped with a tangy, garlicky dressing. We had some broccoli and carrots so I tossed them together, but I can see devising several different combinations and adding nuts, and fruits to the mix as well. But for this time, I kept it super simple.

Raw Vegetable Slaw-3412

This week’s recipes can be found on pages 173 and 96. For details on recreating this and other recipes, check out the CookTheBookFridays site and see others who are also cooking the book-

You can also buy the book here:

MyParisKitchenDavidLebovitz-269x337

 

 

 

 

 

Follow the group on Twitter @ctbfridays

#cookthebookfridays #mypariskitchen

Visit the Facebook Page: Cook The Book Fridays

Disclosure: This post includes affiliate links to my Amazon Associate’s account. This means I receive compensation if you make a purchase using these links.

Filed Under: Eat, Kitchen Sink, Cook The Book Fridays- My Paris Kitchen, Cookbooks, Poultry, Sauces, Dressings and Condiments, Side Dishes, Vegetables Tagged With: Cookbook, David Lebovitz, My Paris Kitchen, Slaw, Vegetable, chicken, garlic

Summer Came and Went Plus a Bok Choy Salad with Soy Ginger Dressing

September 13, 2015 by Renee

Bok Choy Salad-2Just like that, summer is over.

I can’t believe that the last time I was here was right after I returned from France. I still want to tell you all about the wonderful gardens and Chateau du Rivau in Chinon, but that will have to be another time. I have a bit of catching up to do!

May turned into June and July and then August in a frenzy of activity. While I would like to say that I, myself, was the cause of all the busyness, really, it was the kids that kept me on the go this summer.

We began the first of what is now dubbed, “The College Sweatshirt Tour”. We amassed quite a collection of collegiate logo wear, not to mention several hundred miles in the car each weekend! I am proud that the girls are both spending their summers at various colleges taking classes and getting a sense of college life and what will be necessary for their applications and their aspirations. We are already planning the classes for next year.

Boston

During one of our (three) trips to Boston, we stayed in Providence one night and visited with one of my very best friends and dined at a fabulous restaurant, Bacaro.   Hungry after the long drive, we ordered nearly the entire menu- platters of tapas, grilled pizzas, entrees, and desserts.  Each dish was extremely flavorful and beautifully presented. It was nonstop eating until we just couldn’t anymore. Then, moaning from fullness, we walked back to her house in an attempt to digest before we collapsed for the night. Lunch the next day was a feast of leftovers from all the doggie bags we ended up bringing back. We will definitely return there again- but maybe not order so much food next time!

Bacaro

In Boston, we were able to do a little sightseeing  (The Boston Science Museum was terrific!) and ended up dining at Summer Shack on three occasions. When traveling with kids, sometimes you find a place that everyone likes so you stick with it. Honestly, it was mostly me that wanted to go back. I absolutely loved their grilled fish with sweet potato and grilled corn hash. It was sweet, spicy and had little bits of crispy bacon- so good, I wanted more!

Summer Shack

We also tried Griddler’s Burgers and Dogs  for some better than fast food hotdogs (fun spot for the kids) and Hannah introduced us to Insomnia Cookies that was a daily ritual during her BU stay.

We also met up with Jackie Gordon of The Diva That Ate NY  who was visiting with Lisa Goldfinger of the beautiful blog, Panning The Globe. Lisa opened her home to us one evening and she and Jackie prepared platters of glorious food. I’ve followed Lisa’s blog for quite some time so it was truly wonderful to meet her in person. If you have not seen it, please do go visit.

Lisa Goldfinger

For my birthday, which I don’t really celebrate, after a breakfast crepe cake we ventured to Jackson Heights, Queens where I ate arepas, momos and more. We made an afternoon mini food crawl, but we are clearly amateurs since we only went to three places before everyone was full. I also finally got a chance to visit Despaña in Soho where we had tapas of patatas bravas, tortillas, and cervezas.

Birthday

 

Labor Day weekend we went to a blow out barbecue hosted by my dear friend Lora of Diary of a Mad Haus Frau. There was much eating and deliciousness there, not to mention the awesome company. Jackie (Gordon) and Lora cooked up so many terrific dishes and Paul (Jackie’s partner) ran a liquid nitrogen ice cream bar and manned the grill. Ben also had a great time with Vicki Winters and her husband Daniel flying his drone. Fun!

BBQ

In addition to my chocolate ganache tart,  I brought one of my favorite salads to make, Bok Choy Salad with Soy Ginger Dressing. I’ve had this recipe for many years. Mine is a hand written and photocopied version that was given to me. I honestly have no idea who actually invented it, but a search of the internet it seems like it is a quite popular recipe in its many incarnations. So to whomever can claim this as their own, my many thanks. It’s a crowd pleaser. I hope you enjoy it as much as we do!

Bok Choy Salad with Soy Ginger Dressing
 
Print
Prep time
10 mins
Total time
10 mins
 
Author: Renee
Serves: 8-10
Ingredients
  • For the Salad:
  • 3 heads of bok choy, chopped with some of the white stems
  • 2 bunches scallions, chopped with some of the green stems
  • 1 cup sunflower seeds
  • 1 cup sliced almonds
  • 2 packages Ramen noodles, broken up and you can save or discard the flavoring packet
  • For the Dressing:
  • ½ cup of sugar
  • ½ cup Evoo
  • ⅓ cup white vinegar
  • 2 tsp soy sauce
  • ¼-1/2 tsp grated fresh ginger
Method
  1. In a large bowl add the chopped bok choy, scallions, sunflower seeds, and almonds. Sprinkle the broken Ramen noodles over the top and give the salad a quick toss.
  2. Mix the ingredients for the dressing in a jar with a tight fitting lid. Shake to combine.
  3. Just before serving, dress the salad with as much dressing as you would like for your taste. Save the remaining dressing in the refrigerator for up to one week.
Notes
Optional. Add more or less nuts, noodles and seeds as you would like. The addition of pumpkin seeds and/or craisins also makes a nice variation.
3.3.3077

 

Bok Choy Salad-1

Now that I am back home each weekend, I will be in the kitchen a lot more and writing again. I already have a few posts in draft that will be coming, so stay tuned!

 

 

Filed Under: Eat, Travel, NYC/Metro, Appetizers, Sauces, Dressings and Condiments, Side Dishes Tagged With: Bok Choy, Salad, Summer

Potato Crisp, Roasted Vegetable, and Herbed Goat Cheese Napoleon Recipe

May 14, 2013 by Renee

Vegetable Stacks

20130514-IMG_8284Next weekend I am attending Eat, Write, Retreat in Philadelphia. It’s the first conference this year that I am attending and I cannot be more excited. Attendees were invited to enter the Amazing Apps Culinary Challenge where they would be shipped a surprise ingredient to create a healthy appetizer. As an extra special bonus, entrants were also sent several OXO tools to aid in the creation of our dishes. My secret ingredient was a variety of potatoes from the The United States Potato Board (USPB).   OXO also sent along a 3-in-1 Adjustable Potato Ricer and three of their graters- a Zester, Medium and Coarse graters. I am such a geek for new kitchen tools and I absolutely love OXO for their high quality, durable products, not to mention their Good Grips, which makes them so comfortable to use!

Most people think of potatoes as they do rice, a relatively boring side dish, a starch that often needs to be complimented by another vegetable. But in reality, potatoes are incredibly versatile and can stand alone on a plate. They are also very healthy, at just 110 calories for a medium sized potato and packed with vitamin C. Did you know, if eaten with the skin on, a potato has more potassium than a banana? Well, it does- one of the fun facts I learned from reading the materials that were sent along with the potatoes. Also, potatoes are completely FAT-FREE! That fact alone should make them even more appealing for adding them to your diet. They already are one of my most favorite foods.

Because they are so versatile, it took me a long time to narrow it down to just one idea for this challenge. In the end, I combined many of my favorite flavors to make one incredible stack of potato goodness, a Potato Crisp, Roasted Vegetable, and Herbed Goat Cheese Napoleon.

Potato Crisp, Roasted Vegetable, and Herbed Goat Cheese Napoleon Recipe
 
Print
Prep time
45 mins
Cook time
20 mins
Total time
1 hour 5 mins
 
Author: Renee
Serves: 4
Ingredients
For the Crisps:
  • 4 Medium Potatoes
  • 2 Egg Whites
  • 4 Tbs. Butter
  • 2 Tbs. Heavy Cream
  • 2 Tbs Chives, chopped
  • 3 Tbs Freshly Grated Parmesan Cheese
For the Filling:
  • 2 Red Peppers, Roasted over an open flame and peeled
  • 2 Medium Zucchini, thinly sliced and dry grilled
  • 1 cup Goat Cheese (Pre- Made Herbed or Create your own; Garlic, Chives, Onions, Thyme, Rosemary etc.)
For the Topping:
  • 1 Medium Onion, thinly sliced
  • 1 Tbs. Flour
  • 2 Tbs. Vegetable Oil
  • Olive Oil and Balsamic Vinegar to Drizzle
Method
  1. Peel and chop potatoes. Boil until soft. Pass the potatoes through the OXO 3-in 1 Adjustable Potato Ricer into a large bowl.
  2. Add butter, egg whites, heavy cream and chives. Fold in until smooth but gently so as not to create a gummy mixture.
  3. Using the OXO Medium Grater, grate Parmesan cheese directly into the potato mixture. Fold in without over working the potatoes.
  4. Preheat oven to 400 degrees F.
  5. Create a template out of a thin piece of cardboard (part of a pizza box lid works great!) by cutting a 3"x 3"square from the middle. Place the template on a silicone baking mat. With a spatula, spread an even layer of potato over the template. Remove the template and there will be a square of mashed potato on your mat. Repeat until you have 20 squares.
  6. Bake the squares for 8-10 minutes, being careful that they do not get too brown.
  7. Remove from oven and cool.
  8. Prepare the fried onions by dredging the onion slices lightly in the flour and then frying in the vegetable oil over medium heat until brown and crisp. Drain on paper towels and set aside until ready to use.
Assemble the Napoleon:
  1. On a plate, lay down one crisp, add a layer of herbed goat cheese, followed by another crisp. Add a layer of red peppers followed by another crisp. Add a layer of herbed goat cheese followed by a crisp. Add the zucchini layer and a crisp. Top with the fried onions.
  2. Drizzle with olive oil and Balsamic vinegar and serve to many "oohs and ah's" from your guests.
3.2.1275

 

See how it’s done-

Method

1. Peel and chop potatoes. Boil until soft.  Pass the potatoes through the OXO 3-in 1 Adjustable Potato Ricer into a large bowl.

20130514-IMG_8263 20130514-IMG_8267

2. Add butter, egg whites, heavy cream and chives. Fold in until smooth but gently so as not to create a gummy mixture.

3. Using the OXO Medium Grater, grate Parmesan cheese directly into the potato mixture. Fold in without over working the potatoes.

20130514-IMG_8272

4. Preheat oven to 400 degrees F.

5. Create a template out of a thin piece of cardboard (part of a pizza box lid works great!) by cutting a 3″x 3″square from the middle. Place the template on a silicone baking mat. With a spatula, spread an even layer of potato over the template. Remove the template and there will be a square of mashed potato on your mat. Repeat until you have 20 squares.

20130514-IMG_8275

6. Bake the squares for 8-10 minutes, being careful that they do not get too brown.

7. Remove from oven and cool.

8. Prepare the fried onions by dredging the onion slices lightly in the flour and then frying in the vegetable oil over medium heat until brown and crisp. Drain on paper towels and set aside until ready to use.

Assemble the Napoleon:

On a plate, lay down one crisp, add a layer of herbed goat cheese, followed by another crisp. Add a layer of red peppers followed by another crisp. Add a layer of herbed goat cheese followed by a crisp. Add the zucchini layer and a crisp. Top with the fried onions.

Drizzle with olive oil and Balsamic vinegar and serve to many “oohs and ah’s” from your guests.

Serves 4.

 

20130514-IMG_8291

 

Disclosure: As an Eat Write Retreat registrant, I received samples from The U.S. Potato Board and a variety of OXO tools to help create this recipe.  With this post I am eligible to win prizes in the Amazing Apps Culinary Challenge. All thoughts and opinions are my own with a big shout out ‘Thank You’ to OXO for the awesome tools!

Filed Under: Eat, Appetizers, Kitchen Gear & Gadgets, Side Dishes, Vegetables Tagged With: Appetizer, Eat Write Retreat, Goat Cheese, OXO, Oxo Good Grips, Potatoes, Recipe, Roasted Red Peppers, US Potato Board, Zucchini

  • 1
  • 2
  • 3
  • Next Page »

Categories

Archives

kitchconundrum

Patatas Bravas. There’s really nothing better. S Patatas Bravas. There’s really nothing better. Spicy, smoked paprika on roasted potatoes with tomatoes and créma. Dreaming of Spain. #sogood #comfortfood #eatthemall #potaotes #patatasbravas #spain #camino #caminodesantiago
Chocolate Babka! It’s a two day process but so w Chocolate Babka! It’s a two day process but so worth it. So good! 
•
•
•
#babka #chocolate #baking #chocolatebabka
Tonight we didn’t order in. We had homemade eggr Tonight we didn’t order in. We had homemade eggrolls and chicken fried rice along with some store bought dumplings. #sogood #chinesefood #fridaynight #tradition
Chicken Parm… a nice family dinner. Can’t beat Chicken Parm… a nice family dinner. Can’t beat comfort food! #dinner #family #familystyle
Totally forgot to post the cut of my soap here. It Totally forgot to post the cut of my soap here. Its been very busy and I’m like a whirling dervish in all different directions. On the food front we made some favorites-Chicken Marbella that sustained us for a week and also a Corned Beef and Cabbage dish because it is March after all. But it was good to have the comfort foods we love and old standards as they provide the most contentment when it’s chaos everywhere else. Regular work and then some wholesale orders and getting the line poured for our Spring/Summer scents. And helping others with a few website issues. And kids. Thankfully, it seems to all be under control now and I’m really happy to be busy. All good things! 

The Eucalyptus Mint cut (smells amazing!) turned out so nice. Very happy with it. Had a request for a classic Cucumber Melon soap. Also a lovely fresh and clean spring/ summer scent. Available soon. But the Spring/Summer line of candles are done and are now available! Yay! 
•
•
•
#cpsoap #cooking #smallbusiness #candlemaking #candles #soap #busy #happy
Still cooking. This week I made the amazing stuffe Still cooking. This week I made the amazing stuffed vegetables from Aglaia Kremezi and they were so delicious. But I didn’t take any photos. I did, however, take video of my latest soap pour. White eucalyptus and mint. Smells amazing! Can’t wait to see how the cut turns out. It was a bit thicker trace than I expected. 
•
•
•
#coldprocesssoap #soap #soapmaking #ecualyptus #mint #stillinthekitchen #somethingdifferent
It’s been a week! Time to relax a little. Braise It’s been a week! Time to relax a little. Braised short ribs and polenta. Dinner is served! 
•
•
•
#weekend #weekendvibes #cooking #dinner #shortribs #polenta
Breakfast buddies. I love when he crunches toast. Breakfast buddies. I love when he crunches toast. #sharing #labradoodle #lovemydog #notofficiallyonthebed
It’s been ages since I’ve posted here. Well, a It’s been ages since I’ve posted here. Well, a month, lol. Thats a while! We made it through the holidays and we are into the new year. And while we are still cooking a lot, most of my big concoctions lately have been outside the kitchen and in the soap/candle studio. Here I am mixing scents, clays and mica colorants. Lots of new products coming to @lesilobleu soon. 
•
•
•
#candlemaking #soapmaking #coldprocesssoap #giftideas #smallbusiness
Traditional Sunday Roast with Yorkshire Puddings a Traditional Sunday Roast with Yorkshire Puddings and roasties. Even though it wasn’t Sunday. A favorite. 
•
•
•
#sundayroast #beef #potatoes #yorkshirepudding #dinner #yum
Wishing everyone a safe, healthy and very Merry Ch Wishing everyone a safe, healthy and very Merry Christmas! From all of us to all of you!
A little confiture with our biscuits this morning. A little confiture with our biscuits this morning. Fun flavors with pretty packaging. It’s a bit too sweet for me but I do like the pretty presentation. 
•
•
•
#jam #preserves #confiture #confitureparisienne #framboise #macaron #biscuits
Chicken Piccata for dinner. Love, love, love the l Chicken Piccata for dinner. Love, love, love the lemony white wine and caper sauce. A favorite! #dinner #chicken #lemon #yum
Fried chicken and waffles for dinner. With a maple Fried chicken and waffles for dinner. With a maple sriracha syrup. #dinner #eat #friedchicken #waffle #chickenandwaffles #yum
Leftovers! The best thing for lunch the next day- Leftovers!  The best thing for lunch the next day- Thanksgiving dinner on a roll. #thanksgiving #leftovers #thanksgivingdinneronaroll #yum #thebest
We are full of food and love today! So grateful fo We are full of food and love today! So grateful for the family around our table. #love #gratitude #thanksgiving #family
Wishing you all a very Happy Thanksgiving! We are Wishing you all a very Happy Thanksgiving! We are so grateful for each and every one of you! However you spend your day, may it be filled with love and deliciousness! 
•
•
•
#thanksgiving #gratitude #love #friends #family #delish
So many blooms from our roses … still!!! It’s So many blooms from our roses … still!!! It’s November! I’m capturing them and will dry the petals for soap and bath salts. #roses #latebloomer #davidaustinroses #loveroses
Load More... Follow on Instagram

© Copyright 2017 Kitchen Conundrum · Privacy Policy & Disclosures · All Rights Reserved ·