new spring things
By Zainab Shah
The New York Times, “What to Make Next Week”
March 18, 2023
Yield: 4 servings
Time: 45 Minutes
4 tablespoons plus 1 teaspoon cornstarch
1 teaspoon garlic paste or freshly grated garlic
1 teaspoon black pepper
Fine sea salt
1½ pounds boneless, skinless chicken breast, cut into ¾-inch cubes
⅓ cup vegetable oil
easing into new week
Today's a day when you want to stay inside where it's dry and warm. Start the day with a late breakfast of Banana Pancakes by Samantha Seneviratne of The New York Times. A little less work is a delicious Dutch Baby Pancake by Florence Fabricant also from the same publication. I've also made a Chocolate Dutch Baby from a recipe I found in "Southern Living Magazine.
sweet and savory
meals done quicker
porchetta-style turkey breast
A few weeks ago on America’s Test Kitchen, test cook Dan Souza, demonstrated how to make a Porchetta-Style Turkey Breast. I roast boneless turkey breasts at least every two weeks and I’ve tried different dried seasoning blends and liquid basting sauces. This recipe, while time consuming, challenged my culinary skills.
First order of business was to locate a boneless turkey breast that still had its skin. I was able to purchase one at Palmer’s Quality Meats in Neptune City, NJ. As I was preparing this for my husband and I, the butcher suggested I purchase half a breast, just over four pounds of meat; I also had him butterfly the breast. Palmer’s gets their poultry from Goffle Road Poultry Farms in Wyckoff, NJ, which is located in Bergen County.
a little of this and that
last, but not yeast
Lately I have been interested in bread baking. I like a crusty loaf with a light and slightly airy crumb structure. A few weeks ago, I viewed a video with Mark Bittman of The New York Times and Jim Lahey, of Sullivan Street Bakery, where Mr. Lahey demonstrated his no knead bread recipe. It looked very easy; so, I gave it a go. For his recipe you’ll need all-purpose flour or bread flour, instant yeast, kosher salt and cornmeal.
If you watch the video with Jim and Mark, you’ll notice that Jim starts with 3 cups of all-purpose flour and 1-1/4 teaspoon of salt. In the adapted version by Mark Bittman, his recipe uses 3-1/3 cups of flour and 2 teaspoons of salt, however, I followed the recipe from the video. In the video, after mixing the dough by hand, you’ll see some oil has been added to the bowl; I didn’t notice this part earlier. Jim Lahey baked his bread in LeCreuset Dutch Oven, I used a Lodge cast iron Dutch oven.
low and slow or fast and quick?
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.