Monday, July 29, 2013

No Mayo Chicken Salad

Yields 6 servings

3 Cups chicken, cooked, rotisserie, diced no skin
8 Ounce(wt)s cheese, cream (1/3 less fat) softened
1 Tbls vinegar, cider 
1/2 tsp salt, Kosher 
1/5 tsp pepper, black, ground 
1 Tbls oregano, fresh chopped
1 Tbls mint, fresh chopped
1/2 Small tomato, beefsteak chopped
1 onion, green, chopped

1/4 Small cucumber, English chopped
1/2 tsp oil, extra virgin olive

Tools Needed:
Cuisinart CSB-75BC Smart Stick 2-Speed Immersion Hand Blender, Brushed Chrome

Be sure to remove all fat from the chicken as you pull it from the bones. 

Mix together the cream cheese, vinegar, salt, pepper, herbs and a drizzle of olive oil. Blend with a hand blender or in a food processor. Fold in the chicken, tomato, green onion and cucumber. 

Serve with crackers, in a lettuce wrap or wrap in a tortilla with lettuce for a sandwich wrap.

Tuesday, July 16, 2013

Lasagna Rolls

Adapted from Giada De Laurentiis
Yields 6 servings

2 Tbls butter, unsalted 
4 tsp flour, all-purpose 
1 1/4 Cup milk, whole 
1/4 tsp salt, Kosher 
1/8 tsp pepper, white, ground 
1 Pinch nutmeg, fresh grated 
15 Ounce(wt)s cheese, ricotta, part skim 
10 Ounce(wt)s spinach, frozen chopped thawed and squeezed dry
1 1/8 Cup cheese, parmesan, grated, divided
3 Ounce(wt)s prosciutto thinly sliced
1 Large egg, whole beaten
3/4 tsp salt, Kosher
1/2 tsp pepper, black, ground 
2 Tbls oil, olive 
12 to 15 Each pasta, lasagna noodles 
2 Cups Lindy's Marinara Sauce
1 Cup cheese, mozzarella (whole milk) shredded 

Tools Needed:
OXO Good Grips Medium Cookie Scoop
Pyrex Grip-Rite 2-Quart Oblong Baking Dish, Clear

To make the sauce: 
Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the béchamel sauce. 

Preheat the oven to 450 degrees. 

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. 

Add a tablespoon or two of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. 

Butter a 13-by-9-by-2-inch glass baking dish. Pour the béchamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, and then, using the cookie scoop, dish the ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. 

Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Monday, July 15, 2013

Lindy's Marinara Sauce

Yields 4 cups

2 1/2 Tbls oil, olive 
2/3 Cups onion, white or yellow chopped
8 Cloves garlic, fresh minced
28 Ounce(wt)s tomatoes, diced not drained (San Marzanos preferred)
3 Ounce(wt)s tomato paste 
1 Teaspoon sugar, white 
1/4 Teaspoon salt 
1 to taste pepper, black 
1 Tbls basil, fresh finely chopped
1/2 Tbls oregano, fresh finely chopped 

Tools Needed:
Kuhn Rikon Epicurean Garlic Press
Rosle Can Opener 

In a medium saucepan or skillet, heat the oil. 

Add the onions and garlic and sauté over medium-low heat for 6 to 8 minutes until soft. Add the tomatoes, tomato paste, sugar, salt, and pepper. 

Reduce heat to low and simmer, partially covered for 20 to 30 minutes. Stir occasionally.  Add fresh basil and oregano and let simmer an additional 5 to 10 minutes.

Chef's Note: If fresh herbs are not available, use 1 tsp dried basil and ½ tsp dried oregano.  If using dried, add when adding the sugar.

Monday, July 08, 2013

Weeknight Chicken Tortilla Soup

Yields 6 servings

2 Tbls oil, olive 
6 Each tortilla, corn, small 
2 Large onion, white chopped
1 Head garlic, fresh (12 to 14 cloves)
4 1/4 Ounce(wt)s pepper, green chile with liquid
2 tsp cumin, ground
1 1/2 Tbls Silver Service Chef's Taco Seasoning

2 Quarts stock, chicken 
2 Sprigs epazote, fresh, optional
4 Pounds tomato, beefsteak chopped
1 tsp salt 
2 Cups chicken, cooked, white shredded 
1/4 tsp pepper, white, ground 


3 Each avocado diced
1/4 Pound cheese, monterey jack shredded
1/4 Pound cheese, sharp cheddar shredded

1/4 Cup cilantro chopped 
1/4 Cup sour cream
2 Medium limes, quartered

Tools Needed:
Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless
Cuisinart CSB-75BC Smart Stick 2-Speed Immersion Hand Blender, Brushed Chrome
Kuhn Rikon Epicurean Garlic Press
Rosle Can Opener 

Chop 4 tortillas and cut the remaining 2 into match-long strips and set those aside. Separate and peel garlic. In a large pot, heat oil over medium heat. Add chopped tortillas, onions, garlic cloves, green chilis (with juice), cumin and Taco seasoning. Cook, stirring occasionally, until onions are translucent - about 7 minutes. Add chicken stock, tomatoes and epazote, if using, and the salt. Bring to a boil. Reduce heat and simmer for 45 minutes. 

Place soup in a food processor or use a hand blender to puree. Bring the soup to a simmer over medium heat. Add the chicken and pepper and simmer until chicken is cooked through (about 5 minutes). 

Cut the avocado into ¼-inch dice. Distribute the remaining tortillas (matchsticks), the avocado and the cheeses,among individual bowls. Ladle the soup over and sprinkle top with cilantro leaves, if using. You can also drop a teaspoon of sour cream on the soup for a delightful presentation.  Serve with lime wedges on the side.

Chef's note: If you prefer, you can fry the matchsticks in hot oil and place these on top of the soup instead of in the bottom of the bowl.

Tuesday, July 02, 2013

Cider Vinegar Coleslaw

Yields 6 servings

1/4 Cup vinegar, cider
2 Tbls sugar, white
2 Tbls oil, canola
16 Ounce(wt)s cabbage, green shredded (bag mix is good)
1 small bell pepper, red cut julienne
1 small bell pepper, yellow cut julienne
1 Medium cucumber, English cut julienne
2 Large carrots cut julienne (if not using mix)
1 tsp celery salt
1/4 tsp Silver Service Chef's Cajun Seasoning (warning, over time this will get spicy)
Salt and pepper to taste

Tools Needed:


Mix vinegar and sugar and stir until sugar is dissolved. Add in cayenne and celery salt and mix well. Add oil. Add cabbage and other veggies to dressing. Toss with fingers to combine. Adjust seasoning, adding salt and pepper to taste. Let stand 20 minutes. Re-toss and serve.