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FOR THOSE COLD DAYS

Chicken and Andouille Smoked Sausage Gumbo

Chicken and Andouille Smoked Sausage Gumbo

Total time: 1 hour, 40 minutes

Servings: 6

Note: Adapted from "Chef Paul Prudhomme's Louisiana Kitchen" by Paul Prudhomme.

1 small (2- to 3-pound) chicken, or ½ of a large (5- to 6-pound) chicken, cut up

1 1/2 teaspoons salt, divided

1 teaspoon garlic powder, divided

1 teaspoon ground red pepper (preferably cayenne), divided

1 cup finely chopped onions

1 cup finely chopped green bell peppers

3/4 cup finely chopped celery

1 1/4 cups flour

Vegetable oil for deep frying

About 7 cups chicken broth

1/2 pound andouille sausage, or any good pork sausage (such as Polish kielbasa), cut into ¼-inch cubes

1 teaspoon minced garlic

Cooked white rice, for serving

1. Remove excess fat from the chicken pieces. Sprinkle 1 teaspoon salt and one-half teaspoon each garlic powder and ground red pepper over the chicken, rubbing the seasoning over both sides of each piece. Set aside at room temperature for 30 minutes.

2. Meanwhile, combine the onions, bell peppers and celery in a bowl.

3. Combine the flour, remaining one-half teaspoon each salt, garlic powder and ground red pepper in a paper or plastic bag. Add the chicken pieces and shake until the chicken is well coated. Reserve one-half cup of the flour mixture.

4. In a large, heavy skillet, heat 1½ inches of oil until very hot (375 to 400 degrees). Fry the chicken until the crust is brown on both sides and the meat is cooked, about 5 to 8 minutes per side; drain on paper towels. Carefully pour the oil into a glass measuring cup, leaving as many of the browned particles in the pan as possible. Scrape the pan bottom with a metal whisk to loosen any stuck bits, then return one-half cup hot oil to the pan (discard the remaining, or strain and save for another use).

5. Place the pan over high heat. Using a long-handled metal whisk, gradually stir in the reserved flour. Cook, whisking constantly, until the roux is a dark red-brown to black, about 3½ to 4 minutes, careful not to let it scorch or splash on your skin. Remove from heat and immediately add the vegetables, stirring constantly until the roux stops darkening. Return the pan to low heat and cook until the vegetables are soft, about 5 minutes, stirring constantly and scraping the pan bottom well.

6. Meanwhile, place the broth in a 5½ quart saucepan or large Dutch oven, and bring to a boil. Add the roux by the spoonful to the boiling broth, stirring until dissolved between each addition. Return to a boil, stirring and scraping the pan bottom often. Reduce the heat to a simmer and stir in the andouille and minced garlic. Simmer, uncovered, for about 45 minutes, stirring often toward the end of the cooking time.

7. While the gumbo is simmering, bone the cooked chicken and cut the meat into one-half-inch dice. When the gumbo is cooked, stir in the chicken and adjust the seasoning as desired. Serve immediately. (To serve, mound one-third cup of cooked rice in the center of a soup bowl and ladle about 1¼ cups gumbo around the rice.)

Chicken à la Crème

Serves 4

3tablespoons Salted Butter
4Chicken Breasts, split, skinned, boned & flattened
2tablespoons Flour
3/4cups Chicken Broth
1/4cup Champagne or White Wine
1/2cup Cream (Half & Half)
2tablespoons Champagne Mustard
24Grape Tomatoes, cut in half
1tablespoon Fresh Minced Tarragon
1/2tablespoon Fresh Rosemary

4 to 8 fresh Rosemary Sprigs for garnish
Recipe via Food52

Melt butter in a large skillet on medium heat. Add chicken breasts and cook until done & lightly browned on both sides. Remove Chicken to a warm, covered serving platter.
Stir flour into the pan drippings with a whisk. While whisking, gradually add chicken broth, wine and light cream. Stir and cook until the sauce thickens & bubbles. Stir in the mustard.
Turn heat to low, return the chicken to the skillet, add taragon and rosemary, cover & heat for about 10 minutes, making sure the sauce does not get too thick. (If it does, add more wine or chicken broth).
Garnish with tomatoes and some fresh rosemary sprigs

Braised Lentils Topped With An Olive Oil Fried Egg

Braised Lentils Topped With An Olive Oil Fried Egg

Yield: Serves 4

Prep Time: 15 mins

Cook Time: 40 mins

Ingredients:

1 Tablespoon Olive Oil
4 Ounces, Finely Chopped Pancetta
3/4 Cup Finely Diced Onion
3/4 Cup Finely Diced Carrot
3/4 Cup Finely Diced Celery
3/4 Cup Sweet Corn
2 Garlic Cloves, Peeled & Minced
1 Tablespoon Finely Chopped Fresh Thyme
1 Tablespoon Finely Chopped Fresh Rosemary
3 1/2 Cups Chicken or Vegetable Broth
2 Cups Dry Beige or Green Lentils
Salt & Pepper
To Serve:
3 Tablespoons Olive Oil
4 Large Eggs
Salt & Cracked Black Pepper

Directions:

In a large pot over medium heat, warm the oil and add the pancetta.
Cook, stirring often until the pancetta is cooked and lightly browned.
Add the onion, carrot, celery, corn, and garlic, and mix well.
Cook for 3 to 4 minutes, stirring often.
Add the broth, lentils, thyme, and rosemary and bring to a boil.
Reduce the heat to low, and cook until the lentils are tender to the bite, about 30 minutes.
Season with salt and pepper.
In a frying pan, heat the remaining 3 tablespoons of oil and fry the eggs just until the whites are cooked through.
Serve the lentils in individual bowls, then top each with a fried egg.
Drizzle the leftover oil over the eggs, and season with salt and cracked pepper.

Recipe via Italian Food Forever

Honey Mustard Poussin

4 poussin

Salt and pepper

2 tbsp melted butter

2 tbsp Dijon mustard

1 1/2 tbsp honey

Remove the backbones from the poussin with kitchen shears. Turn over and flatten the birds by gently pressing on the breasts. Season with salt and pepper.

Blend the butter, mustard and honey together, then brush the poussins on both sides with the glaze.

Roast the poussins on a rack in a 425 F oven, skin side down for 20 minutes. Turn, brush with more glaze and continue to cook for 15-20 minutes.

Recipe via Cooking in Sens

SUMMER RECIPES

Shrimp, Papaya and Mango Salad

Yield: Serves 4

Ingredients

1/2 lemon
Fine sea salt
16 large shrimp, peeled and deveined
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup fresh lime juice (from 2 large limes)
Freshly ground black pepper
4 cups torn arugula (4 ounces)
1 (1 1/2-pound) papaya, peeled, seeded and cut into 1/2-inch cubes (4 cups)
1 firm-ripe mango, pitted, peeled and cut into 1/2-inch cubes
1 firm-ripe avocado, quartered, pitted, peeled, cut into
1/2-inch cubes
1 medium bulb fennel, cored and roughly chopped

Instructions

Fill a medium saucepan with 2 quarts water and squeeze juice from 1/2 lemon into the water; add 1 teaspoon salt and bring to a low boil. Add shrimp and poach until just cooked through, about 2 minutes. Drain and pat dry. Toss in a bowl with 1 tablespoon oil and 1/4 teaspoon salt.

Put lime juice, and generous pinch salt and pepper, in a medium bowl. Whisking, add remaining 1/4 cup oil in a slow and steady stream.

Put arugula in a large mixing bowl; add 2 tablespoons of the dressing, and generous pinch salt and pepper; toss to combine. Divide the arugula among 4 serving bowls. Reserve mixing bowl.

In the mixing bowl, combine shrimp, papaya, mango, avocado and fennel. Add the remaining dressing and gently toss to combine; season to taste with salt and pepper. Divide the shrimp mixture among the serving bowls. Sprinkle with pepper.

Recipe via La Cucina Italiana

Chicken Vermicelli Bowl

Cold Rice Noodles with Grilled Chicken and Peanut Sauce

FOR THE DIPPING SAUCE

3 tablespoons Asian fish sauce
3 tablespoons brown sugar
6 tablespoons lime juice
1 garlic clove, finely grated
6 to 8 small Thai chiles, thinly sliced, or 1 or 2 serrano chiles

FOR THE PEANUT DRESSING

2 tablespoons Asian fish sauce
2 tablespoons rice vinegar
6 tablespoons lime juice
2 tablespoons soy sauce
1 one-inch chunk ginger, peeled and sliced
4 tablespoons natural unsalted peanut butter
2 teaspoons sesame oil
Pinch of cayenne

FOR THE CHICKEN AND RICE NOODLES

6 boneless skinless chicken thighs, about 11/4 pounds
4 large garlic cloves, halved
1 one-inch chunk ginger, peeled and sliced
1 four-inch length lemon grass, tender center only, thinly sliced
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
3 tablespoons brown sugar
1/8 teaspoon cayenne
8 ounces dried rice vermicelli or other rice noodles
2 small cucumbers, cut in 1/4-inch half moons
1 medium carrot, cut in thin julienne
3/4 cup fresh mung bean sprouts or other sprouts
Small handful basil sprigs
Small handful mint sprigs
Small handful cilantro sprigs
4 tablespoons slivered scallions
1/4 cup crushed or chopped roasted peanuts
Lime wedges

PREPARATION

1.: Make the dipping sauce: Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
2.: Make the peanut dressing: In a blender or small food processor, purée all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
3.: Put the chicken thighs in a low-sided bowl. To make the marinade, purée the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor. Pour the marinade over the chicken and toss to coat. Let marinate at least 15 minutes.
4.: Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting.) Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
5.: Grill the chicken over coals on a stove-top grill pan, or under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
6.: In a small bowl, dress the cucumbers, carrots and mung bean sprouts with 1 tablespoon dipping sauce. Divide the cooked noodles among 4 bowls. Top each bowl equally with the cucumber mixture and chopped chicken. Spoon 2 teaspoons dipping sauce and 2 tablespoons peanut dressing over each portion. Add the basil, mint and cilantro sprigs, torn or roughly chopped (leave whole if leaves are small). Sprinkle with the scallions and crushed peanuts. Serve with lime wedges, and pass small bowls of the two sauces.