Chanterelle Mushroom and Chicken Wellington

Chanterelle Mushroom and Chicken WellingtonOn The Chopping Block
Over the weekend, my family held another Chopped competition. We did this once before and it was so much fun that the kids have been asking to do it again. And, since we didn’t have anything else to do, we switched up the teams for another round.

Since there are only four contestants to make up the teams choosing isn’t hard—except that my daughter is the ringer. Any team with her on it is going to have an advantage because she cooks on a regular basis and spends much of her time watching shows on the Food Network. Last time she was paired with her brother and they ended up making a pork bun and stir-fry dinner that took first place. That happened because my son, smartly, just went with what she said and did her bidding.

This time she was paired with her other brother. But, I was adamant that he had to actively contribute to the recipe discussion. No riding her coattails. I was pleasantly surprised at what he brought to the discussion given his penchant for eating whatever is the easiest to prepare. This is why we call him the Cereal Killer.

For this round the ingredients consisted of the following:

One whole chicken
Canterelle mushrooms
Purple sweet potatoes (a.k.a. Ube)
Blood oranges
Frozen puff pastry

Now, as someone who has been cooking for over 30 years, there are a number of recipes I could think of to make with this mix of ingredients. However, the dish that ultimately won the competition was one I never would have thought of—or, at least never would have thought my family would think of. I knew the puff pastry was going to present a challenge. I figured I would get at least one puff pastry empanada, and I was right. What I didn’t think I would get was a Wellington.

Wellington is traditionally made by wrapping puff pastry around a fillet of beef with a little fois gras and baking it. I’m simplifying things, but that’s the basic idea. It is not something I make often. In fact I don’t think I have ever made it. And, I am not entirely sure that my kids have even tasted it. So it came as a big surprise when my daughter made a chicken and mushroom Wellington for her Chopped dish. I can only assume she saw it on one of her favorite shows. Either way I was beyond impressed.

The final dishes were a Blood Orange Braised Chicken with Purple Sweet Potato Purée and Asparagus Mushroom Empanada and a Chicken and Mushroom Wellington with a Blood Orange Purple Sweet Potato Puree and Baby spinach salad with Blood Oranges and Balsamic dressing.

Both dishes were outstanding. We all agreed on that. Everyone upped their game and it was a good night of eating. Ultimately, the Wellington dish was the winner—but it was by a razor thin margin. It was the level of difficulty of making a Wellington that did it.

So, my daughter is now two for two in Chopped challenges. My husband was so closeto getting his first win. But alas, it was not meant to be. Next time, they will be paired together which should be entertaining as all get out.

Since no one used actual recipes, I adapted one from the Food Network if you would like to try making a Wellington.

Chanterelle Mushroom and Chicken Wellington
Adapted from the Food Network
Yields 6 servings Read more…

Korean Seafood-Scallion Pancake (Haemul-pajeon)

Korean Seafood-Scallion Pancake (Haemul-pajeon) Fry It Up In A Pan
So, I have been continuing my Korean cuisine adventure. It’s been fun and certainly informative. The food has been great. But, I think I now know the reason it’s better to go out and get Korean food. Of course, home made is better, but if yours is not a daily Korean kitchen you will find that having the correct ingredients and the variety of ingredients can be overwhelming. My pantry is not set up to handle this. For example, I wanted to make my favorite tofu stew and it called for kimchi. The kimchi recipe made eight pounds! I like kimchi but with pounds is a bit much. And, my sister will only take so much off my hands. In a nutshell, this quest has made me tired.

As much as I wanted to make truly authentic Korean food (and I am still working on it) my interest has wandered to the dishes that are a little easier to make—and that don’t require a multitude of ingredients that I may only use once.

My main focus has been the pancakes. I love the pancakes. For me, no Korean dinner is complete without at least one pancake and one is usually not enough.

I love these anytime. They’re great for lunch and even better in the middle of your table as a side along with your Galbi or Bulgogi. My favorite are the seafood pancakes but I won’t say no to a kimchi pancake or even just a plain scallion pancake. I’ve also just discovered zucchini pancakes that are served with a pine nut sauce. YUM! I am the only person in my house that would even think about eating zucchini. So, those will be reserved for the nights when it’s just me…whenever that may be.

Korean Seafood-Scallion Pancake (Haemul-pajeon)
Adapted from Maangchi’s Real Korean Cookin
Yields 2 or 3 servings

This pancake recipe calls for shrimp and squid which is pretty mild in flavor. If you prefer, you can ditch the squid and use shucked oysters instead for a stronger flavor. Read more…

Gochujang Spare Ribs

Gochujang Spare RibsResolutions
I have never really been a New Year resolution kind of gal. Sure, there have been times where I have decided to make some changes in the year to come. But, I wouldn’t call that a resolution per se. That being said, I have a plan for the new year.

Obviously, I like to eat. There are plenty of dishes that I enjoy but have never thought to try to prepare myself. So, in the new year, I’ve decided to challenge myself to navigate uncharted waters.

During the month of December, I started collecting recipes and acquiring cookbooks related to cuisines and flavors that I liked but wasn’t totally familiar with. The first of these would be the flavors of Korea. Anyone who is interested in food and food trends would know that Korean food has exploded in popularity. Gochujang seems to be everywhere and in everything but is it more than just a spicy sauce? This is what I am looking forward to finding out.

My first foray into this world last week was a recipe that was not a traditional recipe but it was darn tasty none the less. The gochujang ribs recipe listed below is very approachable for those who aren’t ready for the deep dive into Korean cuisine. Full disclosure, I didn’t use baby back ribs as directed in the original recipe. I used regular pork spare ribs out of personal preference. I think they taste better and, because they have more fat content, they don’t dry out. Either choice works well.

My plan is to take all of you on this journey with me over the next few weeks. Hopefully, I can inspire you to take up a challenge of your own or at the very least, give something different to try for dinner.

Gochujang Spare Ribs recipe
Adapted from 177 Milk Street
Yields 4 to 6 servings Read more…

Gougères

New Year’s Noshing
The Christmas holiday was different. There was no house hopping. No loud boisterous parties.

What wasn’t different? We ate too much. I mean, we ate well, but with all of the focus basically on the food we definitely ate too much. For that reason, New Year’s Eve is going to be on a much smaller scale. Instead of something fabulous like lobster, or *sigh* crab, our plan is to do a bunch of small bites—a variety of appetizer-sized portions that we can set out on the kitchen island and grab as needed.

Appetizers have this way of making things feel festive even when they are not. This is especially true when you are in your sweats sipping champagne on the couch. There are multiple categories of appetizers. You have your dips, your cheese balls, crostini, hot appetizers, crudités and, of course, the Cheese Plate. My plan is to do at least one from each category.

Crostini are a no-brainer because you can pretty much do anything with them. Just slice up a baguette, toast the slices and finish with your favorite toppings. I like using fresh ricotta as a base because it works well with anything. One of my summertime favorites starts with fresh ricotta and some freshly cracked pepper, then I top it with a ripe peach slice and some lightly dressed arugula. It’s December though so I am going to try it using a sweet slice of Honeycrisp apple and see how it goes. A sprinkle of toasted, chopped hazelnuts would take it to another level.

For a dip, I am going to make a hot crab dip for a couple of reasons. The first is because I love crab and the second is because I am impatient and can no longer wait for the fisherman to bring in the crab. So, I will rebel and go with crab meat. I’m planning to try this artichoke version because adding a vegetable automatically makes it healthy, right? And, don’t forget the array of fabulous dips and spreads from our cheese department.  They add great variety to the flavors you serve. As a bonus you can use the same sliced and toasted baguettes to eat the dip.

For the hot appetizers, I am torn—which means I may just end up making both recipes. The first possibility is this recipe for cranberry brie bites. I still have leftovers of both cranberry sauce and brie so it would be an easy way to use those up. All I would need would be some puff pastry from the freezer and we’re good to go. I’m not a fan of walnuts so those will be left out. (Another variation is our recipe for Baked Brie, its easy to make with your choice of savory jam and herbs.)

The second recipe requires a bit more effort, but the result is worth it. If you have never had French Gougères you are missing out. They are essentially cheese puffs that are made everywhere in France and are served with a local aperitif but also go extremely well with champagne—which makes then perfect for New Year’s Eve. I like Dorie Greenspan’s recipe the best. You can use any cheese you prefer like Gruyère, Emmentaler, Gouda or to make things super easy, extra sharp cheddar. The recipe makes approximately 36 Gougères but they go fast so plan accordingly.

I think it goes without saying that we are all looking forward to a new year. I wish you a very happy, very healthy, full of hope and laughter New Year! Bring on 2021!

Gougères Recipe
Adapted from Dorie Greenspan and Epicurious
Yields about 36 gougères

Although you must spoon out these little puffs onto the baking tray as soon as the dough is made, they can be frozen and baked straight from the freezer at a later time (see below). This makes a great do-ahead for a busy day. Read more…