Hot smoked chicken breasts make any meal exciting! Salads, sandwiches, soups, pasta dishes — you name it! — will benefit if you add some smoked lean chicken. But cooking skinless and boneless chicken breasts is easy and challenging at the same time. To make them tender and juicy we need to protect their moisture and to make them uniformly thick. Usually, a combination of pounding and brining is a solution. In this recipe, we make a pocket to stuff it with moist and/or fatty ingredients instead of pounding. As a bonus, different stuffings add interesting flavors to otherwise mild-tasting chicken.
This casserole is a celebration of vegetables! Look at the list of ingredients. Their variety is stunning! That’s why the complexity of this dish flavors conquers the taste buds of vegetarians and carnivores alike. Just like any other layered dish, benefits from being cooked in advance, set in a refrigerator for a few hours and reheated portioned right before serving. It helps to develop flavors and keep colorful layers presentable.
For me, the most inspiring part of the Modernist Bread pita section is the recipes with vegetable purees. I can’t describe how marvelously appetizing ramps flavored pita smells while baking! Ramps season is coming, and I have to share the recipe. This version is for the same-day pita, but feel free to slow down the bulk fermentation in the fridge and develop pita flavors even better.
We kids feared many things in those days – werewolves, dentists, North Koreans, Sunday School — but they all paled in comparison with Brussels sprouts. — Dave Barry
I feel sorry for all people who were served poorly cooked Brussels in the childhood and now miss the beauty of these tiny cabbages every season. How do YOU like your Brussels?
Gratin Dauphinois is known much better than Gâteau de Pommes de Terre, isn’t it? Gratin Dauphinois (aka potato gratiné in the U.S.) is made with thinly sliced layered potatoes and cream in a buttered dish rubbed with garlic. For the cake, potatoes are sliced thick and boiled first. Then, potato slices are mixed with some duck fat and smashed in the skillet to be cooked for the second time as a cake with golden brown and crispy crust. Traditionally, this French potato cake is served with nothing but chopped fresh garlic and parsley on top. So, feel free to omit fennel and smoked fish. But they are so good together!
Hatch season is relatively short. There are only so many Hatch dishes we can have within a few weeks — we cannot possibly try them all. That’s why I anticipate every next harvest — to discover and enjoy new recipes. This year, mild Hatch stuffed with crabmeat is my new find. The combination was featured by Central Market. I adjusted their original idea to my taste and kept making it every other day — so good!
Last year, out of curiosity I experimented with traditionally red Middle Eastern recipes — Zhoug, Harissa, Dukkah, Shakshuka — replacing red ingredients with locally available green and featuring Hatch green chile peppers. Everyone liked green harissa and green dukkah, but their combination in shakshuka was a hit.
Harissa is the basic flavoring agent in Tunisian cuisine. This recipe is based on Yotam Ottolenghi’s harissa recipe, which uses red hot chiles, tomato paste, red onion, and lemon juice. We are replacing all red with all green — green tomatoes, local green chiles, and key lime juice. This recipe is used for making Shakshuka with Hatch and Dukkah.