Tentacle Pot Pie

Link to recipe

Industrial Frites

This post is a linked one to a French Fry recipe.

To be absolutely honest, I've never been able to make fries as good as theirs (shhhhh!). Sure, my thick-cut pub-style fries are super-potatoey and fantastic, and when I'm in the mood for them, my seasoned steak fries can't be beat, but for thin, super-crisp fries (I'm talking the kind that only appear in fast food restaurants and French bistros under the name frites)? I'm always better off running down to the take-out window than bothering to fry them myself at home. Link

The target page is a combination tick-tock about the research and some good old gastroporn regarding fries. The difference between the author's method and the double fry fiites method is the introduction of a quick step involving ascidulated water. Plenty of pictures for those of you that don't have a House of Clown just down the street. (A back road in Nevada?)

Mustard Ring

This recipe is popular among the farming communities in the North-West. James Beard mentions it in American Cookery, and my Aunt Alice swears by it. If, for some reason, you're embarrassed by its rural American origins, get over it. Farmers know good food, they're in the business.

• Clean your ring mold with a bit of vinegar and chill. Soften an envelope of unflavored gelatin in a ¼ cup of cold water.
• Mix a ½ cup sugar, 3 tablespoons dry mustard, 1 tablespoon Dijon, and a tsp. of salt. In another big bowl, whip 1 cup of heavy cream and place in ice bath. Put a pot of water to the boil.
• In a stainless bowl, melt the softened gelatin over the boiling water. Add 4 beaten eggs, ¾ cup red wine vinegar, and dry ingredients. Continue to stir over the hot water until the mixture becomes thick. Pull off heat, and keep stirring for a bit.
• Fold into whipped cream. (you know the drill. A spoonful of whipped cream into the egg mixture, then fold the result into the whipped cream. Fold, not beat, not stir, not some strange geometric invention of your own devise.) Put into mold, chill.

Notes: If you don't feel comfortable with the color, egg #2, straight yellow food dye, or turmeric are all in the right range. Serve with ham, or as a salad. You can fill the center with coleslaw, sweet and sour cabbage, pickled beets, pulled beef, or just pretty-pretty. (see picture)

Chicken Piccata

This dish is an old standby. The Villa de Chez Celebrity Chef probably serves squid ink gnocchi, made from Peruvian potatoes and pignon nuts bought down the mountain by an obscure religious order, but I suspect that chicken piccata has made an appearance at the staff table. This recipe, adapted from Cooks Illustrated: Feb 01, is tried and true. It serves four, but can ramped up or down easily.

Take four boneless breasts, skin if necessary, pull the tender, and trim. If you have the time, brine* them. Cut them in half horizontally* (butterfly), apply S&P to both sides and dredge in flour.

Bring a flat bottom pan to heat, oil lightly, and cook the chicken to brown on both sides. As the pieces curl, press them back into the heat. You're looking for even cooking. Cycle as many times as necessary. You don't want to crowd the chicken, and you definitely don't want to burn the fond building up. Hold done pieces in a low oven.

When the chicken is done, add a bit of oil and sauté a minced shallot until clear (30 sec.) If your mom is Italian you can also add 2 oz of prosciutto chiffinade. When this is ready, deglaze with one cup of chicken stock*, and add lemon slices (Half a lemon, sliced thinly, pole to pole) Reduce to 1/3 cup. Add the juice of 3/2 lemon and 2 T capers*. Simmer for a minute, take it off heat and mount* with 3 T unsalted butter. Add 2 T minced parsley, spoon sauce over reserved chicken, and serve.

Notes: Brining means to soak the breast in a salt / sugar solution for a few hours.... I know the traditional method is pounding, but that tradition dates back to when chicken referred to birds, not a genetically standardized meat production unit.... Most recipes use wine, but you're adding more acid and the wine flavor dulls the lemon flavor. (in my opinion) .... Use nonpareil size capers. Taste first and if too salty or vinegary, rinse them. If they taste good to you, toss 'em in.... Mount means to use butter to thicken a sauce and add gloss. You use small chunks of cold butter, one at a time, and whisk them into the sauce as they melt. It does not mean to float a spreader full of room temperature butter on the surface.

Asian Coleslaw

As an adjunct to the sushi post, here is a side dish that you can put next to the shōyu, wasabi, and gari. ( soy sauce - green death - pickled ginger )

Whisk:
• 2 tablespoons lime juice, 1 tablespoon rice wine vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon tamari, 1 teaspoon sugar, 1 tablespoon minced fresh ginger, S&P

Prep and Toss:
• 5/2 cups shredded green cabbage, 1 cup daikon ( fine julienne), 1/2 cup grated carrot, 1 minced scallion.

Dress the vegetables, add 2 tablespoons chopped cilantro, toss, plate, and add any pretty-pretty ( Marigold, chive or cilantro sprig, etc)

Notes:
• Daikon. (picture above) Treat it like a carrot that got out of hand. Wash, peel, discard tip and end, slice into sheets the long way ( a Benriner is handy, but if the knife is already in your hand...) and reduce the short way.
• Ginger: You can peel the skin off by scraping with a spoon. If you prefer to be a bit more fussy, you can grate about 2 or 3 tablespoons of ginger and squeeze the juice out. (your hand makes the best squeezer)
• Rice Wine Vinegar: Japanese style is pretty mild. Get an 8 oz bottle and try it here and there. Chinese style is darker, thicker, and stronger.
• Toasted Sesame Oil: Don't go to a health food store and pay a bundle. Get the real deal, fresh and cheap, from a Chinese grocer.
• Tamari: It's a brewed soy sauce. Regular Kikkoman will do. However real tamari is wheat free. (no gluten)