Tuesday, August 31, 2021

Roasted Potatoes with Apricot Harissa


I do enjoy reading a cookbook in which the author writes candidly about how she really prepares various dishes. That was the case with Cook, Eat, Repeat: Ingredients, Recipes, and Stories by Nigella Lawson of which I received a review copy. In this book, the chapters are divided not by breakfast, lunch, and dinner or by season or by category of food. Instead, the chapters are themes introduced by a written explanation that includes how Lawson approaches ingredients, how she cooks for herself versus for guests, and how she uses leftovers for instance. The themes may seem random, but the writing offers more information than recipes on their own ever could. And, each recipe includes more than a headnote. Before the ingredient list and instructions, there is a page or two of writing about how the dish came about, how it can be modified at different times of year or for different occasions, and sometimes meandering thoughts on similar dishes. Meandering isn’t a criticism here. I quite enjoyed the foray through variations and executions. The first chapter is A for Anchovy, and I was delighted by the description of ways to enjoy anchovies on bread. She carefully explains the quantity and temperature of butter for an ideal base for anchovies on bread before describing a version of this she had in Milan that came with roasted red pepper slices. Then, she goes on to discuss crostini with mozzarella, burrata, or stracciatella that’s topped with an anchovy fillet. By the end of this intro to the chapter and before even reading through the recipes, I was doing a search to order anchovies. In the chapter Pleasures, she wholeheartedly supports the seeking of pleasure in food and suggests guilty pleasures have no place in the world of eating since there should be no guilt in culinary joy. The recipes here include a Crab Mac ‘N’ Cheese, a Fried Chicken Sandwich, and Creme Caramel for One that I want to try. The book was finished during the pandemic, so the chapter Much Depends on Dinner took on a new meaning since dinner parties have become tricky or unadvisable depending on the current state of things. Here, you’ll find chicken dishes, lasagna, and roasted vegetables. I was inspired to try the Beet and Chickpea Dip recipe in this chapter. In its intro, there’s a discussion of dips to offer rather than complicated appetizers that includes an aside about a green salsa made with cilantro and jalapeno and the Burnt Onion and Eggplant dip included earlier in the book. This inspired me to whip up a chips and dip Friday with eggplant dip and roasted salsa. And, from later in that chapter, I had to try the Vegan Lemon Polenta Cake that I topped with a blueberry sauce. The dish I want to tell you more about, though, is the Roasted Potatoes with Apricot Harissa. The harissa appears a couple of times in the book. It’s used on a sheet pan chicken dish with sweet potatoes and again with roasted cauliflower and spinach. In the intro to the cauliflower recipe, there’s a mention of using the harissa on roasted potatoes with specific instructions for how to do that, and that’s what I did. 

I had local potatoes and sweet peppers from Boggy Creek Farm, so the time was right for this dish. Both were chopped into big chunks. The potatoes were coated with olive oil and some of the harissa before being spread on a baking sheet. A few tablespoons of water were added before the pan went into a hot oven. After 20 minutes or so, I added the pepper chunks and stirred the mixture around to distribute the harissa and oil. The mixture roasted another 20 minutes or so until the potatoes were crisp outside, tender inside, and the peppers were browned. For the harissa, I used the dried peppers I had on hand which on that day were pasillas and anchos. They were stemmed and seeded and rehydrated in boiling water. Coriander, cumin, and cardamom seeds were toasted. The softened chiles, spices, some garlic, dried apricots, turmeric, smoked paprika, olive oil, apple cider vinegar, and salt were all added to a food processor and pureed. I omitted the ginger that was part of the ingredient list. 

Happily, this made enough harissa for a few uses, and I have a jar in the freezer. The sweetness of the apricots plays nicely off the bitterness of the dried chiles. It was fantastic with the roasted potatoes and peppers, and I can’t wait to try it with cauliflower and/or chicken. Or, I might meander a bit myself and try it on fish or with roasted mushrooms. That might not happen until after I’ve tried all those options for anchovies on bread though.


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Tuesday, August 3, 2021

Ricotta Gnocchi with a Simple Tomato Sauce


What’s your favorite day to cook? Is there a point in the week when you most enjoy the process of creating a meal for yourself or to share with others? For me, it’s usually Friday. I cook a lot on Fridays, prep things for the weekend, and get excited to try new recipes. For a professional chef, the weekend falls on Monday and Tuesday. The new book, At Home in the Kitchen: Simple Recipes from a Chef's Night Off by David Kinch, of which I received a review copy, is all about his Tuesday cooking. That’s his Sunday. Unlike the dishes prepared at his restaurant Manresa, his home cooking is a far more relaxed situation. He shares the straightforward, crowd-pleasing dishes he offers to friends who join him at his “Pink Palace” California home for those days off. Music is a big part of those days as well, and each recipe in the book comes with a song suggestion. At the start, there are some basics like a few stocks, pickles, croutons, and mayo. The Chickpea Stock reminded me that I’d previously learned how dried chickpeas can add a good flavor boost to homemade stock, but I never seem to remember to try it. Here, the stock is completely chickpea-focused. It’s recommended for the Minestrone with pesto recipe found a few chapters later that I have to try while I have lots of basil growing. The first thing I tried was the Spicy Sesame Cucumber with Avocado salad. It’s thick and lovely from the smashed avocado, bright and fresh from the cucumber, and spicy with jalapeno. If you’re looking to take your grilled cheese sandwich to a new level, the version here comes with a crispy cheese veil. Cheese is browned in the pan, and the finished sandwich is set on top of it so you can lift the cheese up the sides of the sandwich with a spatula and then serve it crispy cheese side up. In the pasta chapter, there’s a walnut sauce made with ricotta that’s garnished with fried marjoram leaves, and that’s on my to-try list as well. There are meat and seafood dishes and Jambalaya, Paella, and California Crab Boil, but the vegetable dishes kept calling out to me. Another one to try is the Eggplant with Black Olive Tapenade made with thick slices of eggplant. For dessert, there are not-too-sweet options with lots of fruit. I like the idea of the Rice Pudding Sundae served with various options for toppings. And, the last chapter is drinks with a couple of sangrias perfectly suited to entertaining. The dish I want to talk more about today, though, is the Ricotta Gnocchi with a Simple Tomato Sauce. 

This is such a simple gnocchi recipe. It’s just a mix of ricotta and flour. I made it vegan by using a plant-based ricotta, and I mixed in some chopped basil. The mixture was patted into a one inch thick square and cut into wide slices. Each slice was rolled into a long log and then cut into little pillows. The pillows were rolled over with a fork to give them a curved shape. They were quickly cooked for about a minute in boiling water. For the sauce, I started with fresh, fabulous, local tomatoes. They were peeled by dropping them in boiling water, transferring them to ice water, and pulling off the skins. Cutting an X in the bottom of each tomato before boiling helps with pulling off the skins. They were seeded and then pureed in the blender. Finely chopped shallots were cooked in lots of olive oil, and I added garlic as well. Then, the tomato puree was added with salt and pepper and left to simmer for a bit. The sauce and cooked gnocchi were combined and topped, in my case, with basil although pecorino would also be great. 

This fresh tomato sauce made with just-picked, ripe tomatoes can’t be beat. As it goes here, our local tomato season is on the decline by August. I miss it already. But, the gnocchi could be made any time, and they’re so quick to pull together there’s no reason not to. I lack a Pink Palace near the beach, but I’ll have fun cooking the same fare enjoyed there.



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Monday, July 12, 2021

Shanghai Big Wontons


Well, it’s been awhile. I guess I took an accidental break from blogging. My only excuse is that I’ve been outside. After our freakish February winter storm, our yard that used to be mostly cacti, agaves, yucca, and fan palms was instead mostly dead and brown. We’ve been busy cutting off brown leaves on things that might bounce back, removing things that are definitely dead, and slowly adding in new plants. Also, I started riding a bike outside again for the first time in many years. I’d gotten used to sitting on bikes for spin classes that don’t go anywhere, and going somewhere on a bike is a lot of fun. But, I do want to tell you all about a book that I read and cooked from recently. I received a review copy of My Shanghai: Recipes and Stories from a City on the Water by Betty Liu. She wrote this as a record of her family’s home cooking traditions that began with her parents in Shaghai and were later adapted to their lives in Oregon. She writes: “Food is deeply entwined with pride, respect, and welcome in Chinese culture. It’s a method for treating the body, but also for showing love and generosity.” The hope is that the reader will build new traditions from these recipes. The book is organized by season and also includes chapters for Street Food and Core Recipes. Memories are shared throughout of sharing food and cooking both in the US and in China. I especially enjoyed reading about the breakfast noodles that the author’s father made for her on test days when she was growing up and the importance of noodle soup to Suzhou cuisine. I was taken with several noodle recipes in the book and got completely distracted by the scallion recipes. There’s Scallion Oil Noodles, Scallion-Roasted Fish, Scallion Oil-Poached Chicken, and Scallion-Ginger Clams. Now that eggplant is abundant for summer, I’ll be trying the Seasoned Steamed Eggplant. And, I have to make the Tomato and Egg Stir-Fry and use it as a topping on the Sauced Noodles. I also have several pages marked in the Street Food chapter such as the Scallion Flower Buns made with twisted strips of dough, the Shaghai Shaomai with homemade wrappers, and Liu’s favorite version of Scallion Pancakes. First though, I set about making the Shanghai Big Wontons after reading that in warmer weather they are served at room temperature with chile oil rather than in a bowl of steaming broth. 

Of course, I made the filling my own a bit by skipping the ground pork and using reconstituted and finely chopped dried shitakes instead. I had some locally-grow cabbage and green onions that I used as well. Cornstarch, soy sauce, white wine, white pepper, and sesame oil were added, and the finely chopped mixture was stirred until it formed a paste-like consistency. I used store-bought wonton wrappers here. The wontons were filled, folded, and sealed and then covered and refrigerated until cooking time approached. I also froze some on a baking sheet before transferring them to a bag for storage for a later date. I also made the chile oil from the book that involves simmering oil with ginger, scallions, star anise, a cinnamon stick, bay leaves, fennel seeds, and dried chiles. After simmering, that oil was strained into a bowl containing crushed red chiles, white sesame seeds, and garlic. For the sauce, some of that chile oil was mixed with soy sauce, black vinegar, garlic, and scallion. After cooking the wontons in boiling water, they were transferred to serving bowls, and topped with the chile oil sauce and cilantro.
 
I’m not sure which leftover item was more exciting to have on hand, the chile oil or the frozen wontons. Both were happily used in short order. There’s so much to learn from this book. Whether it leads you on an ingredient search or inspires you to make some adaptations, there will be delicious meals as a result.


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Monday, May 17, 2021

Saoto

I make a lot of soup. It’s not just a cold weather dish for me. There are so many options and so many seasonal vegetables to use in different soups from one month to the next. And, I love having leftover soup to heat up, unless it’s a chilled soup of course, for lunches throughout the week. So, I thought I knew chicken soup. Turns out, I had no idea how many varieties there really are from every corner of the globe. I got a great education on the topic from The Chicken Soup Manifesto: Recipes From Around the World by Jenn Louis of which I received a review copy. Louis approached the topic as “a culinary connection shared around the world.” Each take on the humble chicken soup offers unique additions for flavors, starches, thickeners or not, and garnishes. The recipes are presented by country, and the first chapters are soups from African countries. I was immediately caught up by the spices and use of chickpeas in several of these soups like Chorba Bayda from Algeria. The Chicken Mafe from Senegal is a thick, rich soup with eggplant, squash, sweet potato, okra, chiles, and peanut butter. I would like that with or without the star ingredient, chicken. From the Americas, there’s the familiar-to-me Sopa Azteca or tortilla soup and Pozole Rojo and Verde. But, I’ve never made the lighter, lovely, and brothy Sopa de Lima with fresh tomatoes and bell peppers. From the US, I’d never heard of Bott Boi from southeastern Pennsylvania or Chicken and Slicks from the Carolina Appalachian region both of which are takes on chicken and dumplings. There are delicious Asian options, and garnishes are always a selling point for me. Laksa from Indonesia and Keihan from Japan are two prime examples. I learned that Thai Khao Swe, Malaysia’s Laksa, and India’s Kho Suey are all adapted from Burmese Ohn-No Kao Swe. The latter is a coconut milk- and broth-based soup thickened with chickpea flour. There are chicken soups with cream from Belgium, Finland, and Ireland; chicken and tomato soup from Albania; and Avgolemono and Stracciatella from Greece and Italy. I want to try all of them. But, I let my produce be my guide. I had both local cabbage and celery and was intrigued by the Saoto recipe from Suriname that was completely unfamiliar to me. 

In the 19th century, Javanese contract workers brought this soup to Surnime, and it’s sometimes called Blauwgrond after the neighborhood where it’s eaten as a late-night snack or meal. I’ve been able to find galangal at grocery stores in the past, but not this time. I used ginger instead. Ginger along with garlic, onion, lemongrass, bay leaf, allspice, and black pepper were simmered in stock with chicken pieces until the chicken was cooked through. An habanero chile was added. When the chicken was cool enough to handle, the meat was pulled into shreds and added back to the soup. Meanwhile, a sambal was made by combining a finely chopped habanero, minced garlic, and soy sauce, and cellophane noodles were briefly fried to crisp them into nests. Garnishes including hard-boiled egg, bean sprouts, shredded cabbage, and thinly sliced celery were prepped. 

Have I mentioned I love a soup with garnishes? Oh, I have. That might have been another reason I chose this recipe first. Wedges of hard-boiled egg, crunchy noodles, crisp fresh vegetables, and a drizzle of spicy sauce were everything I expected them to be here. I learned last year that frying a scant few noodles to top just about anything is one of the most fun things to do in the kitchen. They crisp in seconds and add so much texture. Learning while eating is also a lot of fun, and I plan to continue my chicken soup education.

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Tuesday, April 13, 2021

Corn and Crab Beignets with Yaji Aioli

Marcus Samuelsson’s latest book, The Rise: Black Cooks and the Soul of American Food, is best summed up as “an invitation to a listening party that everyone is welcome to join – a celebration to discover the breadth, depth, and diversity of Black cooks.” I recently received a review copy. It’s a collection of recipes inspired by the work of African American chefs, culinarians, and writers. Because “The contributions of Black people in this country have always been underdocumented and undervalued,” this book shines a light on some of the inspiring work in the food industry in an effort toward social change. The chapters are organized by theme as it relates to the food industry individuals highlighted. And, after an introduction to each individual, there are recipes that speak to that person’s history or current work. The first chapter is Next, and it includes stories of cutting edge work that shows what’s possible and what’s to come. Of course, I was delighted to see pastry chef Tavel Bristol-Joseph of Austin’s Emmer and Rye included here, and the recipes that follow his story are based on flavors from Guyana where he was born. There’s Coconut Fried Chicken with Sweet Hot Sauce and Platanos and Smoked Venison with Roti and Pine Nut Chutney. And, what’s so interesting throughout the book is the variety of dishes. Following the venison, you’ll find Quick Salted Salmon with Carrot Broth and Mushrooms in honor of Adrienne Cheatham’s elegance and grace. She worked at Le Bernardin and was also Samuelsson’s executive chef at Red Rooster. I’m always drawn to Cheryl Day’s sweet creations and the recipes she inspired here include Baobab-Buttermilk and Broiled Peach Popsicles and Sweet and Wild Berry Pie with C & C Crumble that involves a mix of cassava flour and coconut. Also, the seafood recipes kept getting my attention. I was craving the Grilled Piri Piri Shrimp with Papaya and Watermelon Salad, Crab and Chile Chitarra Pasta, and Citrus Scallops with Hibiscus Tea. And, that seafood craving led me to the Corn and Crab Beignets with Yaji Aioli. 

These savory beignets were inspired by BJ Dennis of Charleston, South Carolina where he works to preserve and celebrate the food of the Gullah Geechee culture. His cooking along with his research into ingredients prepared and grown by descendants of West Africa focuses attention on dishes “driven by produce and seafood, rich and full of deep flavor.” I was able to get some lovely, jumbo lump crabmeat from a nearby seafood market. But, since corn isn’t in season yet, I opted for frozen. Making the beignet batter is a simple enough process of stirring everything together, and frying is quick and easy once you have everything ready. I use a paper grocery bag cut open and folded in half on top of a baking sheet as a resting spot for anything just fried. Use a pan with plenty of space, and give the oil enough time to come up to temperature. Then, frying in batches goes by in a flash. For the aioli, I first made the yaji spice blend with roasted peanuts, ground ginger, salt, paprika, garlic and onion powders, and cayenne pepper. The peanuts were ground in a small food processor until finely chopped. The spices were added and processed to combine. This mixture should remain dry and not become peanut butter. A generous tablespoon of this spice mix was added to about a cup of aioli. 

Crispy beignets were a decadent treat, and the rich, spiced aioli contrasted the texture perfectly. Happily, we had some leftovers, and they do reheat well in the oven. There’s so much more to explore in this book. From Fonio Stuffed Collards with Pepper Sambal and Sauce Moyo to Montego Bay Rum Cake, I’m going to enjoy the journey from one page to the next. 

Corn and Crab Beignets with Yaji Aioli 
Excerpted from The Rise: Black Cooks and the Soul of American Food by Marcus Samuelsson with Osayi Endolyn. Recipes with Yewande Komolafe and Tamie Cook. Copyright © 2020 by Marcus Samuelsson. Photographs by Angie Mosier. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved. 

BJ Dennis grew up in Charleston, picking okra and fishing in the creeks for shrimp and crabs. The crab beignets here are paired with an aioli made with yaji, the ultra-popular West African spice blend. 

MAKES ABOUT 24 BEiGNETS 

4 tablespoons (1/2 stick) unsalted butter 
2 cups fresh corn kernels (from 2 ears) 
2 tablespoons chopped fresh chives 
1 1/2 cups all-purpose flour 
1/2 cup cornmeal 
2 teaspoons baking powder 
1/2 teaspoon ground cayenne 
1 teaspoon kosher salt 
1 cup buttermilk 
1 large egg 
8 ounces lump crabmeat 
Vegetable oil, for frying 
Yaji Spice Aioli 

Melt the butter in a medium sauté pan set over medium heat. Add the corn and cook until softened slightly, 3 to 4 minutes. Transfer to a large mixing bowl, stir in the chives, and set aside until cool. 

In a separate bowl, whisk together the flour, corn- meal, baking powder, cayenne, and salt. Add the buttermilk and egg to the corn and stir to combine. Add the flour mixture and stir to combine. Add the crabmeat and fold to combine. 

Heat 1 1/2 inches oil in a large pot or deep fryer to 375°F. Place a paper towel–lined cooling rack in a baking sheet and set aside. 

Using a tablespoon measure or a 1/2-ounce scoop, carefully place scoops of batter into the oil, four or five at time. (Work in batches to avoid overcrowding the beignets in the oil.) Fry, turning frequently, until the beignets are golden brown and cooked through the center, 5 to 7 minutes. Transfer the cooked beignets to the prepared cooling rack to drain and cool slightly. 

Serve warm with the aioli for dipping.

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Tuesday, March 9, 2021

Forbidden Rice Salad with Blistered Broccoli and Miso Dressing


Sometimes when I first open a new cookbook, there’s something that quickens my pulse, makes me hungry, and makes me want to cook. With my review copy of East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing by Meera Sodha, it was the chapter devoted to tofu. A whole chapter, just for tofu! That’s not so surprising given that this is a plant-focused cookbook based on Sodha’s vegan column for the Guardian. But, I like tofu, and it was exciting to see it used in several dishes here. The book is vegetarian rather than strictly vegan since it expands on what she has written for the column, and the dishes are inspired by flavors from South, East, and Southeast Asia. It’s intended to be a practical cookbook for getting meals on the table in a reasonable amount of time. The tofu chapter grabbed my attention first, but to be honest I want to make just about everything in every chapter. The Snacks and Small Things chapter has Celery and Peanut Wontons with Chile Soy Sauce that are simply boiled before being topped with sauce, and the Potato Dosa with Pea and Coconut Chutney looks crispy and delicious. Among the noodles, the Mouth-Numbing Noodles with Chile Oil and Red Cabbage and Food Court Singapore Noodles are on my short list. There are curries for every season, and the summery Thai Green Curry with Eggplant, Zucchini, and Snow Peas will be in my warm weather plans. From the rice dishes, I tried the Brussels Sprouts Nasi Goreng right away and loved the marinated, sliced Brussels sprouts on top. One of the other first things I made from the book was, of course, a tofu dish. The Honey, Soy, and Ginger Braised Tofu was sweet and spicy. Some others I’ll try soon are the colorful Chile Tofu with sweet peppers and chiles and the Spring Vegetable Bun Cha with pickled cabbage. There are also chapters for legumes, sides, condiments, and sweets, but I want to tell you more about a dish from Salads. 

The Forbidden Rice Salad with Blistered Broccoli and Miso Dressing looked fresh, crunchy, and full of flavor, and it was. In the book, it’s made with broccolini, but I had just received regular broccoli from my CSA and used that. First, the rice was cooked, drained, and left covered with a towel in a sieve. The dressing was a puree of cashews, fresh ginger, white miso, oil, and lemon juice. The broccoli was blistered in a frying pan as were the snap peas that I used in place of snow peas. To put it all together, the rice was spread on a platter, shredded red cabbage was layered with sliced watermelon radish in my case, thawed edamame, avocado wedges, and the blistered broccoli and snap peas. Last, dressing was drizzled on top. 


The magic of pureed cashews made the dressing thick and rich, and the lemon, ginger, and miso flavors would work well with a variety of salad ingredients. That combination worked especially well here with the chewy rice, crisp radishes, and blistered vegetables. Like all the recipes in this book, the mix of tastes and textures brings a lot of fun to the plate.

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Wednesday, February 3, 2021

Indian-Spiced Chicken Salad with Mixed Lettuces, Walnuts, and Preserved Lemon


It’s true. To my mind, Nancy Silverton can do no wrong. I’ve been a fan of hers for years. However, her new book, Chi Spacca: A New Approach to American Cooking of which I received a review copy, had me feeling uncertain. Chi Spacca is Italian for “the butcher” and is the name of her very meat-focused restaurant in Los Angeles. And, my cooking isn’t very meat-focused. Regardless, I wanted to read it because it’s from Nancy Silverton, and I dove in with an open mind. Despite the name, the food isn’t entirely Italian nor is it entirely meat-based. The salads and vegetables are treated with the same degree of care. From the start, from the very first recipe in the book, I was hooked. That recipe is for Focaccia di Recco, and Silverton provides a detailed explanation of what it is and why she became interested in it. I had heard about this thin, cheese-filled, crispy type of focaccia before but was never inspired to make it until I read about it again here. The recipe is also extremely detailed and includes specific recommendations for the type of pan to use, the type of cheese buy, and how to stretch the dough as thin as it needs to be. I jumped right into making it. The dough stretching process was a lot like make strudel, and it was as fun as I expected it to be. The result was delicious too. Of course, I got detoured by the crispy bread recipe, but for meat lovers, there are detailed instructions for seasoning, grilling, and cooking on the stovetop with recipes covering beef and veal, pork, lamb, duck, rabbit, and chicken. I’m especially interested in the Pollo alla Diavola on Toast recipe in which a halved chicken is roasted on thick slices of toast. There’s also a chapter just for fish, and it was delightful to see salmon steaks being used rather than filets. The chapters for contorni and salads got my full attention as did the dolci chapter. One of Silverton’s recipes that has been in my head for years is the butterscotch budino. In this new book, it’s recreated in a simpler, family-style form. Before getting to that though, the Indian-Spiced Chicken Salad with Mixed Lettuces, Walnuts, and Preserved Lemon Vinaigrette called to me. 

I’d been craving Indian flavors, and the thought of satisfying that craving in salad form sounded ideal. Every recipe in this book includes careful, step-by-step instructions with guidance for plating and serving. In fact, in the head note of each recipe, you’ll even find suggestions for what type or types of platters and/or bowls you’ll need for serving. I do appreciate that kind of specificity, but you can take it or leave it. For this salad, chicken was roasted with garam masala, allowed to cool, and then shredded into long pieces. I love using preserved lemons and might have added a bit more than called for to the shredded chicken and toasted walnuts. The mixed lettuces were to include escarole, but I wasn’t able to find it that day. I used frisee and little gem lettuces along with cilantro leaves. Following the instructions, the salad was built up in layers of dressed lettuces, chicken and walnuts, chopped preserved lemon, and cilantro. 


The tall, layered salad was full of flavor with the Indian-spiced chicken and bursts of preserved lemon, and the crunchy walnuts were a nice addition. There are more salads for every season that I want to try like the Roasted Beets with Chicories, Yogurt, and Lemon Zest. And, there are vegetable dishes like the Roasted Cabbage with Bagna Cauda Yogurt and Crunchy Grains on my list as well. Yes, it’s a meat-focused book, but there’s a lot here for me too. 

Indian-Spiced Chicken Salad with Mixed Lettuces, Walnuts, and Preserved Lemon Vinaigrette 
Excerpted from Chi Spacca: A New Approach to American Cooking by Nancy Silverton, Ryan DeNicola, and Carolynn Carreno. Copyright © 2020 by Nancy Silverton. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. 

When I am in San Francisco, I always try to make time to eat at Boulettes Larder, a one-of- a-kind food shop/restaurant in the Ferry Plaza Farmers Market. I have never eaten there and not been inspired. When I ordered their Indian chicken salad, I loved it so much I basically tried to replicate it as closely as possible, right down to the mix of escarole and Little Gem lettuces that are the base of the salad. When shopping for escarole, look for “blanched escarole” at farmers’ markets and specialty food stores. Blanched escarole is light green, almost white, in color, and sweeter and crunchier than traditional escarole. It is grown the same way white endive and white asparagus are grown, by shielding the young plants from direct sunlight, so they don’t go through photosynthesis, which is what gives all plants their green color. If you can’t find blanched escarole, buy conventional escarole and remove the dark, floppy outer leaves as described in the recipe. You will need a large platter or large wide-mouth bowl to serve this salad. 

Serves 4 

For the Chicken Salad 
1/4 cup shelled walnuts, halves or pieces 
1 boneless, skinless chicken breast (about 3/4 pound) 
3/4 teaspoon kosher salt 
2 tablespoons Garam Masala 
4 preserved lemon halves 
1/4 teaspoon red pepper flakes 
1 teaspoon finishing-quality extra-virgin olive oil 
For the Vinaigrette 
1/4 cup peeled and minced shallots 
1/4 cup fresh lemon juice 
1 tablespoon champagne vinegar 
1 teaspoon kosher salt 
Fresh coarsely ground black pepper 
1/2 cup extra-virgin olive oil 
For the Green Salad 
1 head escarole (preferably “blanched” escarole) 
1 head Little Gem lettuce 
1/2 lemon 
1/2 teaspoon kosher salt 
1/4 cup micro cilantro (or finely chopped fresh cilantro leaves) 

To prepare the chicken salad, adjust the oven rack to the center position and preheat the oven to 325°F. 

Spread the walnuts on a baking sheet and toast them in the oven for 10 to 12 minutes, until they’re toasted and fragrant, shaking the baking sheet and rotating it from front to back halfway through that time so the nuts brown evenly. Remove the walnuts from the oven and set aside until they are cool enough to touch. Finely chop the walnuts. 

Increase the oven temperature to 350°F. 

While the nuts are toasting, to make the vinaigrette, combine the shallots, lemon juice, vinegar, salt, and a few turns of black pepper in a small bowl. Gradually add the extra-virgin olive oil, whisking constantly. 

Season the chicken breast on both sides with the salt. Sprinkle 1 tablespoon of the garam masala on the chicken breast, rubbing it to coat both l sides evenly. Lay the chicken on a baking sheet and roast it in the oven for about 25 minutes, rotating the baking sheet from front to back halfway through that time so the chicken browns evenly, until the juices run clear when the chicken is pierced with a sharp knife. Remove the baking sheet from the oven and set aside for the chicken to cool to room temperature. Shred the chicken into the longest shreds possible into a medium bowl. 

Rinse the preserved lemons to remove the sugar and salt and drain well. Use a paring knife to remove the pulp, pith, and seeds and discard, so you are left with only the bright yellow peel. Finely chop the peel and add 1 tablespoon to the bowl with the chicken. Add half of the walnuts, the remaining 1 tablespoon of the garam masala, and the red pepper flakes. Drizzle with the finishing-quality olive oil and toss to distribute the ingredients and coat them with the oil. Taste and add more salt if desired. 

To prepare the green salad, cut off and discard the root end of the escarole. Remove the dark green outer leaves until only the tender, light yellow leaves remain. Tear the remaining leaves from the core and put them into a large wide-mouth bowl. Remove and discard any unappealing outer leaves from the head of the Little Gem lettuce. Tear the remaining leaves from the core and drop the leaves into the bowl with the escarole, discarding the core. Squeeze the lemon half over the lettuces, sprinkle with the salt, and toss to coat the lettuces. Drizzle 1/4 cup of the vinaigrette over the salad and toss to coat, gently massaging the leaves with your hands to coat them with the vinaigrette. Add the remaining chopped preserved lemon peel and half of the cilantro and toss gently to distribute them. 

To serve, building the salad in three layers and choosing the largest leaves first, arrange one-third of the leaves to cover the surface of a large platter or wide-mouth bowl. Scatter one-third of the chicken-walnut mixture over the lettuces, leaving the edges of the lettuce layer visible. Scatter one-third of the remaining chopped walnuts, one-third of the chopped preserved lemon, and one-third of the cilantro from the bowl the salad was tossed in over the salad. Continue, building two more layers the same as the first one, using the medium leaves for the second layer and the smallest leaves for the top layer, and making each layer smaller than the one before. Sprinkle the reserved undressed cilantro over the salad.

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