So I’m back at the 4 Hour Chef book today and decided to make the bittman chinese chicken recipe from the book. The recipe in the book calls to steam the chicken but I think that was more for practicality. Since I can Sous Vide, I will. 60c (140F) for 95 minutes was all I needed to get a smooth meaty texture out of the chicken. 10 minutes at the same heat for the Bok Choy kept the leaves green and crisp, with just a little give to the white part of the greens: Perfection. Not that there was much taste in it until I added the wonderful sauce made with sunflower oil, sesame oil, scallion, ginger and soy sauce. After the photo, I just drenched the entire dish in the sauce and devoured it very quickly.
I’ve gotten into the habit of making this salad at least every other week. Sometimes it’s once a week. It’s very easy to make with a little prep work involved. I recently bought and OXO mandoline slicer to make julienning carrots easier – my knife skills are least to be desired. The great things about this salad: The flavor and kick are amazing and for two people, this salad stretches out over at least 2 meals each. To make this meal vegan, you can use WestSoy’s Seitan Strips – sometimes I prefer them over the chicken.
The original recipe called for sugar, which is something that is annoying the hell out of me lately with the supposed healthy options at restaurants. I had this great salad at a mexican restaurant, only to find out afterwards that the dressing had sugar in it. The dressing would have been just as good without the added sugar. And with this Thai Cabbage Salad we have a perfectly robust and flavorful salad with a dressing that has some amazing spice and kick and we want to ruin it with sugar? Sure, sugar tastes good, but can’t we get the same effect by omitting the sugar? The lemon and lime juice are added to give it a little sweetness without the damaging effects of blood sugar spikes. Something that I am trying to avoid to lose excess fat. Lemons, limes and grapefruit have a surprisingly leveling effect on blood sugar, but it should be noted that it doesn’t work all the time, only occasionally and in small amounts. I try to incorporate a small squeeze of lemon in almost every salad I make.
Thai Cabbage Salad (adapted from the epicurious recipe)
Makes: 4 humongous bowls
Serving Size: 1 humongous bowl
Protein: 20 grams
Carbs: 14 grams
1 small to medium head Red Cabbage, shredded
1 small to medium head Savoy or Green Cabbage, shredded
1 large red pepper, diced
3 carrots, julienned
1 large cucumber, seeded and diced thin
1 bunch green onion, sliced thin
1/2 cup tightly packed basil, chopped
1/2 cup tightly packed cilantro, chopped
1 cup unsalted peanuts
Mix all ingredients together, except for the peanuts, top with dressing, chicken and peanuts just before serving, season with a little salt and Sriracha if necessary.
1/2 cup sunflower oil
1/2 cup apple cider vinegar
1/4 cup soy sauce
2 Tbsp, Sesame Oil
4 cloves garlic, minced
1 jalapeno pepper, minced (seeded for less spice)
Zest and Juice of 1 Lemon
Zest and Juice of 1 Lime
2 Tbsp Sriracha
Mix all ingredients together, shake vigorously in a jar to emulsify.
2 chicken breasts, diced
1 tsp, turmeric
1 tsp, ground ginger
1 tsp, garlic
1 tsp, salt
1 tsp, cumin
Season the chicken with the spices and cook over medium heat, stirring regularly for about 6 minutes or until thoroughly cooked.
I’m usually really horrible at being sick and I typically just wallow in my own misery. Since I avoided being sick for the entire winter, it only makes sense that I would get sick at the onset of spring. So here I am, with a head and chest cold that is slowly running its course and I am hopping myself up on vitamins and painkillers and comfort food. Chicken soup, as we’ve always known, contains some key ingredients that probably help you fight the cold. Now if I didn’t already have a kick ass mother back home, I think I would choose Ina Garten to be my mother, if only for her amazing chicken soup recipe which is super simple to make and amazingly good. I cut the recipe in half, using only one 7 pound chicken. Recipe below the pictures. Please note it takes 4 hours to cook this soup, but its well worth it!
Chicken Soup (courtesy of Ina Garten, Food Network)
3 (5-pound) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
4 cups 1/4-inch-diced carrots
4 cups 1/4-inch-diced celery
1/4 cup minced fresh dill
1/4 cup minced fresh parsley
Matzo Balls, (see recipe)
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season, to taste, and serve as is, or ladle each serving over 2 warm Matzo Balls.
Matzo Balls (courtesy Ina Garten, Food Network)
4 extra-large eggs, separated
1/2 cup good chicken stock
1/4 cup rendered chicken fat, melted
1/2 cup minced fresh parsley
2 teaspoons kosher salt, plus more for egg whites
1 cup matzo meal
Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup
Miss Lily’s has a few different vibes going on. It’s got all the kitsch of an old diner, the flavor of a traditional Jamaican kitchen with a little cajun soul thrown in, and the heart of rock and roll beating from the sun-drenched entrance to the record covered walls of the back room. The shrimp was fresh and had some great kick to it. I didn’t try the rest of the dishes but they looked amazing! I noticed a little dj booth in the back so my guess is they are spinning some reggae in the evenings.
132 West Houston Street
NY, NY 10012
There is nothing wrong with a little fried chicken and home made pie every now and then. You’ll know you are in the vicinity of Pies ‘n’ Thighs when you start to smell it. The chicken is fresh and tasty and the pies have a great flaky crust. They even have a burger with an egg and bacon, not exactly healthier fare but pretty damn good. Soon you’ll be making ridiculous excuses why you should be eating this more often.
Pies ‘n’ Thighs
166 South 4th Street (@Driggs)
New York, NY 11211-5376