Chicken Pho

Wonderfully simple recipe that you can whip up on a weeknight.  I enrich good quality chicken stock with Asian spices, mireproix for my base.  Use all natural, antibiotic free, skinless, bone in chicken thighs for your chicken.  Your starch will consist of rice vermicelli.  One package will feed four people. This is easily found in your Asian aisle of your supermarket, along with your fish sauce.  Your soup condiments will consist of jalapeños, fresh herbs such as cilantro, dill, mint and basil.  Any combination of these is appropriate.  Bean sprouts are a staple topper for Pho.  Honey roasted peanuts are my personal contribution.  Pho is never finished without a final squeeze of lime juice.


Ingredients for four:

For broth:

6 cups of all natural low sodium stock

1/4 teasp. of red pepper flakes,  1 teaspoon of coriander, 3-4 bay leaves, 3 Kaffir lime leaves
2 star anise, 2 cinnamon sticks, 3 cloves of crushed garlic, chunks of carrot and onion
few slices of peeled ginger, crushed.

Fish Sauce 3 Tbsp.

3 Tbsp of light brown sugar


8 small-medium chicken thighs, preferably skinless with bone in


1 Box of rice vermicelli noodles


2 limes

2 jalapeños

1/3 lb  mung bean sprouts

fresh herbs:  at least two of cilantro, basil, mint and/or basil as a garnish

extra fish sauce to finish

Warming the spices to bring out the flavors.














Bring stock up to a boil.  Skim foam and simmer for 20-30 minutes, covered.





Add chicken thighs, 3 Tbsp. of fish sauce, and 3 Tbsp. of light brown sugar.
Simmer for 22 minutes, covered.

At 22 minutes, check temperature.  You are looking to reach 180.  If you don't have a meat thermometer, cook for 25 minutes to ensure they are fully cooked.  Transfer, to ice bath to stiffen the meat.

While the meat is in the ice bath for five minutes.  Drain stock with a double layer of cheesecloth, if available.  Otherwise just a small holed mesh strainer will do in a pinch.


Remove the chicken, after five minutes and shred into bite size
pieces.

Now, to finish up the broth.  Add juice of one lime, and additional fish sauce to taste.  Prepare rice noodles according to package directions.   Usually,  add to eight cups of boiling water. Remove from heat to let stand 3-5 minutes.   Rinse, and set aside.


Prepare garnishes.  

Garnishes will consist of fresh herbs, sliced jalapeños, mung bean sprouts, julienne of carrots or peppers, mushrooms, sliced,  and/or chopped peanuts.  Serve with Sirachi sauce and cut limes at the table. A balsamic reduction always sweetens the flavors with very light acidity.   I personally, like to have fresh fruit, and a buttered roll to round out a light meal.

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Directions:

Warm the dry spices such as 1 teasp. of corriander, 2 star anise, 2 cinnamon sticks and 1/2 teasp. of red pepper flakes.  Add six cups of low salt chicken broth, bring up to a boil.  While boiling add chunks of carrots and onions, three smashed garlic cloves,  3-4 bay leaves, 3 kaffir lime leaves, 2 star anise,  few slices of peeled and smashed ginger to broth.  When broth begins to boil, skim foam, turn down heat to simmer for 20-30 minutes covered.

After the broth has been cooking for at least 20 minutes, add 3 Tbsp of fish sauce, 3 Tbsp. of light brown sugar, and 8 bone in skinless chicken thighs.  Bring to a boil.  Simmer covered for 22 minutes.  At 22 minutes take a reading, should be 180.

Prepare an ice bath for chicken, and plunge chicken in for a five minute bath.  Remove chicken after five minutes and shred chicken into bite size pieces.

Drain broth.  Use a double layer of cheese cloth is accessible or use a small holed mesh strainer.  Taste broth and add additional fish sauce, if needed.

Prepare rice noodles according to package directions.  Usually bring eight cups of water to a boil, plunge noodles in, remove from heat.  Let sit for 3-5 minutes.


Prepare garnishes, such as herbs, mung bean sprouts, julienne of carrot or pepper, sliced mushrooms, chopped peanuts, lime wedges, jalapeños and Sirachi.  Optional:balsamic drizzle.




Ingredients for four:

For broth:

6 cups of all natural low sodium stock

1/4 teasp. of red pepper flakes,  1 teaspoon of coriander, 3-4 bay leaves, 3 Kaffir lime leaves
2 star anise, 2 cinnamon sticks, 3 cloves of crushed garlic, chunks of carrot and onion
few slices of peeled ginger, crushed.

Fish Sauce 3 Tbsp.

3 Tbsp of light brown sugar


8 small-medium chicken thighs, preferably skinless with bone in


1 Box of rice vermicelli noodles


2 limes

2 jalapeños

1/3 lb  mung bean sprouts

fresh herbs:  at least two of cilantro, basil, mint and/or basil as a garnish

extra fish sauce to finish

Blueberry Cookie Cake

Blueberry Cookie Cake

An heirloom family recipe that has been in our family for decades.  It's so simple, it's perfect for those 
lazy or hectic summer days.  It can be set up even the night before, wrapped and refrigerated to be baked off the following day.  Even frozen, can be baked off with an extended cooking time of five minutes.  Wonderful by itself, or with a scoop of good quality vanilla ice cream.  I've found it appeals to all ages.

Ingredients

1 1/2 cups of all-purpose flour

1  stick soft butter, cut into four pieces.

1/2 cup sugar + 1/4 cup (topping)

2 eggs, lightly beaten, at room temperature (1 for topping)

1/4 teaspoon of fine salt

2 cups of Blueberries, or 8 oz container (rinsed & dried)

optional:  zest of one orange

Directions

Preheat oven to 325.  Grease and flour a 9-10 inch x 12-13 inch cookie sheet.  I use a 10 x 13, but if your cookie sheet is smaller, it will be just fine.

Mix flour, butter, 1 beaten egg, 1/2 cup of sugar, 1/4 teaspoon of fine salt, zest of an orange if using, together in a medium sized bowl with a fork. Switch to a rubber spatula pressing the dough together, and folding the dough. With clean hands bring the dough together creating a ball.  Knead a few times to achieve a cohesive ball.

Next you will press dough onto a small jelly roll pan that is greased and floured.  Press using the heal of your hands applying gentle pressure.  Be patient, it takes time to stretch the dough out to the edges of the pan.  Once your dough completely fills the pan, it time for the berries. Simply scatter the berries, over the top of the dough.

The topping is simply one beaten egg with 1/4 cup of sugar.  Whisk these two ingredients together with a fork.  Now, just drizzle the topping over the blueberries.  

Bake for 35-40 minutes, just until you begin to see browning.

When cool, cut into large squares to enjoy!

Options:  You can certainly substitute the fruit.  As you see in the recipe, my grandmother used apples.  If you do it with apples, slice them thinly, and toss with a little orange or lemon juice to prevent discoloration.  You can add some fresh nutmeg as well, 1/4 teaspoon.  You want to line up the fruit rather than scatter it over the dough.  Any type of stone fruit works wonderful with this recipe.  Be creative and seasonal.

Salmon Cakes

Easy, inexpensive and oh, so healthy!  These delicious cakes are like crab cakes in disguise. Take liberty with the recipe below to what ingredients you have on hand.  I like to make them ahead of time, if time allows to let the flavors develop. This also allows the patties to set making them easier to handle. Even if the rest time is only thirty minutes.  To get these cakes crusty use a cast iron skillet.  I like to dust the outside with coarse polenta, and fine flour.  This ensures a nice dry surface to crust when these cakes hit the sizzling butter.  Serve with the aioli.  This recipe makes enough for two patties. Double recipe for four patties.

Salmon Cakes

7-8 oz of good quality canned Salmon, drained and picked through for bones and cartilage

(I like the wild Alaskan)

1 scallion, white and green parts, thinly sliced

1 stalk of celery, diced

1/2 red pepper, diced

1 plum tomato, deseeded, small dice (optional)

3 Tbsp. mayo, regular or lite

1/4 cup breadcrumbs or panko

salt and pepper to taste

2 tbsp. parsley, tarragon and or dill (optional), minced

flour or coarse polenta to dust outside of cakes


Combine all ingredients except flour or polenta.  Shape into two patties.  Let sit 30 minutes in refrigerator if possible. Pre-heat oven to 400 degrees.   When ready to serve, heat preferably cast-iron skillet over medium-high heat.  Dust cakes with fine flour and/or coarse polenta.  You can substitute regular flour or dip in breadcrumbs if that is all you have available.  Add one tbsp. of butter to hot fry pan.  When butter begins to foam add patties, lifting carefully and place gently in the skillet to avoid splatter.  Heat for approximately 3-5 minutes, till the bottom is browned and carefully flip over, and place in the oven for 5 min. to cook through.  Serve with aioli. 

Aioli
1/4 cup of mayo, regular or lite

1 tbsp of lemon juice from a lemon

2 tbsp of coarse grain mustard or dijon if unavailable

1 small clove garlic minced
salt and pepper to taste

Scrambled Eggs with Goat Cheese, Smoked Salmon and Fresh Herbs over Roasted Asparagus

Soft, billowly scrambled eggs, is there anything more heavenly.  Yes, when you add smoked salmon and herbed goat cheese to these lofty eggs.  Then, to guild the lily even more, I add springtime asparagus into the mix.  Sensational, and oh, so easy!

Let's start with the asparagus.  Wash and trim your asparagus, season well with salt and pepper and dried thyme.  Toss with a tbsp. of olive oil, and roast for approximately 14 min. at 400.  Roasting time will be dependent on the thickness of the asparagus.  If your asparagus is thick, think 18 minutes, for thin asparagus 13 minutes.

Now, for the eggs.  I like to add any fresh herbs I have on hand.  I whisk the eggs with a few tablespoons of milk, sea salt and black pepper.  I like to keep the smoked salmon and goat cheese separate, so as not to overcook each.  You just want to warm them, and let that wonderful cheese begin to melt.    

Smoked Salmon Scrambled Eggs with Goat Cheese over Oven-Roasted Asparagus

( for two)

4 organic eggs, if possbile

2 oz smoked salmon, cut into strips

2 oz herb goat cheese, broken into small pieces

Fresh herbs (chives, tarragon, thyme)

Sea salt & black pepper

1/2 tablespoon of unsalted butter

1 bunch of asparagus

1 tablespoon of olive oil

2 tsp. of dried thyme

Cook asparagus, according to directions above.  Set aside.  Warm skillet over medium heat.  Whisk eggs together with herbs, salt and pepper.   Place salmon and goat cheese on a small plate next to burner, so you can quickly add them to eggs midway.  When skillet is warm, place butter in, and wait till foamy, swirl the butter around.  Add eggs, and with a rubber spatula, lift eggs, and run the spatula around the edges of pan.  Lifting and scooping continuously.  When eggs are just halfway set, scatter smoked salmon and goat cheese, and turn heat to low.  Continue to cook, till just set, then scoop onto plate, keep warm.  

Position warm asparagus in center of plate.  Spoon eggs and salmon, goat cheese over the asparagus. Sprinkle fresh herbs over eggs.  If you have a drizzle of Balsamic reduction around the plate is a nice addition to finish.