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Sep 28, 2016
Jun 16, 2015
Amanda Freitag's Lemon Chicken
Amanda Freitag's Lemon Chicken
Brining the chicken seasons it down to the bone, and helps keep the flesh juicy while it cooks. If making chicken crackling is not your thing, simply use two bone-in breasts and two bone-in thighs.
Ingredients
Servings: 2
- 1 pound lemons (about 4 large), halved
- 1 large onion, chopped
- ¼ bunch parsley
- 1 garlic clove, sliced
- 1 bay leaf
- ½ cup kosher salt
- ½ cup sugar
- 1 teaspoon black peppercorns
- 1 3½–4-pound chicken, quartered
- 4 tablespoons olive oil, divided
- 2 lemons, halved
- Kosher salt, freshly ground pepper
- 2 pounds small carrots, scrubbed
- 1 cup low-sodium chicken broth
- 1 teaspoon finely grated lemon zest
- ¼ cup fresh lemon juice
- ½ cup fresh ricotta
Preparation
Brine
- Bring lemons, onion, parsley, garlic, bay leaf, salt, sugar, peppercorns and 4 cups water to a boil in a large heavy pot, stirring occasionally until salt and sugar are dissolved. Let cool, then add 2 cups ice to brine; stir until melted.
Brine
Chicken
- Cut wings from chicken breasts. Cut through leg joint to separate thighs and drumsticks; set thighs aside. Use a sharp knife to score chicken skin along the length of each drumstick (this will make it easier to remove it in one piece). Remove skin from drumsticks; set skin aside (reserve drumsticks and wings for making stock). Place breasts and thighs in brine. Chill at least 3 hours and up to 1 day.
- Preheat oven to 425°. Heat 1 Tbsp. oil in a medium skillet over high heat. Cook lemons, cut side down, until charred, about 2 minutes. Transfer to a plate.
- Remove chicken from brine. Rinse, pat dry, and season with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add chicken to skillet, skin side down. Cook until golden brown, about 8 minutes. Turn and cook 4 minutes longer. Transfer to oven and cook until an instant-read thermometer inserted in thickest part of thigh registers 165°, 12–15 minutes.
- Meanwhile, toss carrots with 2 Tbsp. oil on a rimmed baking sheet. Season with salt and pepper and roast, tossing halfway through, until browned and tender, 15–20 minutes; keep warm.
- Cook chicken skin, fat side down (the side that was closest to the flesh), in a cast-iron skillet over medium-low heat, pressing down to flatten and help skin make contact with the pan, until golden brown and crisp, 5–7 minutes. Turn and cook until other side is brown and crisp, 5–7 minutes. Drain on paper towels; season chicken crackling with salt.
- Transfer roasted chicken breast and thighs to a cutting board. Bring broth and lemon juice to a boil in skillet, stirring and scraping up any browned bits, and cook until liquid is reduced by half, 6–8 minutes; season pan sauce with salt and pepper.
- Stir ricotta, lemon zest, and remaining 1 Tbsp. oil in a small bowl; season with salt and pepper.
- Serve chicken with carrots and a spoonful of lemon ricotta, drizzled with pan sauce, with crackling and charred lemons alongside.
Chicken
Jun 14, 2015
How to Make Black Forest Cake
Layers of cream, poached cherries and rich dim chocolate make this conventional German Black Forest cake a completely tasty, liberal and show-halting creation. This wanton cake tastes just as unimaginable as it looks and is ensured to awe even the hardest of faultfinders. This thump out excellent may look complex, yet you can figure out how to make it with this clear formula.
This Black Forest cake tastes as good as it looks.
Ingredients: For the Poached Cherries
1/2 cup superfine (caster) sugar
1/2 cup water
1 pound / 450 grams fresh or frozen pitted cherries, plus extra for decorating
6 tablespoons Kirsch liqueur, optional
Ingredients: For the Cream Filling
10.2 fluid ounces / 300 milliliters heavy cream
3 tablespoons powdered (icing) sugar, plus extra for decorating
Ingredients: For the Ganache
3.5 ounces / 100 grams dark chocolate, chopped, plus extra for decorating
1/2 cup heavy cream
Step 1: Measuring the Ingredients
Baking is a science, so carefully measure out all of your ingredients beforehand for the best results.
Step 2: Preparing the Pans
Heat the oven to 335 F / 170 C. Grease and line two 7-inch / 18-centimeter round cake tins and set aside.
Tip
Alternatively, you can use a 2-by-7-inch / 18-centimeter cake tin and slice the cake in half before assembly.
Step 3: Melting the Butter
In a small saucepan set over low heat, melt together the butter and vanilla extract. Set this mixture aside to cool.
Step 4: Combining the Eggs and Sugar
Place the sugar and eggs in a large bowl. With an electric hand mixer, whisk them together on a low speed to just combine.
Step 5: Whisking the Eggs and Sugar Over Heat
Set the egg mixture over a pan half-filled with boiling water. Continue to whisk on low speed for 3 minutes, and then increase the speed to medium and whisk the mixture until it is pale and tripled in volume.
Step 6: Cooling the Egg Mixture
Remove the bowl from above the hot water, and continue to whisk until the mixture has cooled to room temperature -- about 3 to 4 minutes. The mixture will be thick and leave a ribbon trail when the beaters are lifted out of the bowl.
Step 7: Adding the Melted Butter and Flour
Pour the melted butter down the sides of the bowl, and gently fold it in. Sift in the flour and cocoa powder, and gently fold the batter again until the flour is just incorporated.
Warning
Be careful not to over-fold the mixture here, as it will lose all of its air.
Step 8: Baking and Cooling
Divide the mixture evenly between the cake tins, and bake in the oven for 25 to 35 minutes or until the cake rises and springs back when gently pressed in the center. Leave the cakes to cool in their tins before inverting onto a wire rack.
Step 9: Making the Poached Cherries
While the cakes are cooling, make the poached cherries. Heat the sugar and water in a small saucepan set over low heat until the sugar has dissolved. Add the Kirsch liqueur and cherries, and bring the mixture to a gentle simmer. Continue to cook for 3 to 4 minutes or until the cherries have absorbed some of the syrup and are puffed and tender. Strain the cherries and the syrup into two separate bowls, and set both aside to cool.
Step 10: Making the Chocolate Ganache
To make the chocolate ganache, place the chopped chocolate in a small bowl. In a small saucepan set over medium heat, bring the cream to a gentle simmer. Pour the hot cream into the bowl with the chocolate. Let sit for 1 minute before gently stirring to combine.
Step 11: Making the Cream Filling
For the cream filling, add the cream and powdered sugar into a large bowl and whisk until the cream begins to just hold its shape.
Step 12: Glazing the Cake Layers
To assemble the cake, place the first cake layer on a plate or stand and brush it generously with cherry syrup.
Step 13: Filling With Cream and Cherries
Generously spoon 3 tablespoons of the cream on top the first cake layer, leaving a slight border around the edge. Arrange the poached cherries on top of the cream.
Step 14: Top With the Second Cake Layer
Add the second cake layer. Brush again with cherry syrup, and then pile on the cream and extra cherries.
Step 15: Decorating the Cake
Finish the cake by pouring on the chocolate ganache, adding a generous dusting of powdered sugar and sprinkling with extra shaved chocolate.
Step 16: Serving
Chill the cake for 1 hour to make it easier to slice, taking it out of the refrigerator 20 minutes before you plan on serving it.
Chill the cake before serving to make it easier to slice.
May 8, 2015
The strange and surprising FRUIT Mexico
Visit one of the pleasures of a foreign country to taste the fruits of their factor Make literal fruits of work, of course. How capital and main cities of Mexico, Mexico City is a destination paragraph agricultural wealth of the country. In the bustling outdoor markets, you will find rare fruit in the United States, which has yet to be processed at Whole Foods-bound.
Focused on fresh water, cut into pieces by fruit carts in corners, or eat on the move in the markets of the city, the product of Mexico presents a kaleidoscope of flavors. While revenues passion fruit curd How Christina Tosi is proven by the heads have a real interest in its range of flavor profiles Develop A, there is still a large untapped potential Make another side of the border. Red fruit, folding a chocolate pudding Reminiscence join other meats have the sweet taste of potato pie, here is a beautiful view of Brand, strange fruit world Mexico
PITAYA
Taste: grapes, purple, floral and melon
It can be difficult to distinguish the difference between the word "dragon fruit" of the UN and "dragon fruit", although the fruits are very different. Pitaya the kind generally refers to Stenocereus, a variety of fruit cactus sometimes called Mark "Pitaya Agria" stained pink shells that seem small clusters of spines. Juicy flesh and dark ruby scattered with small edible black seeds a little dragon fruit tart or what we know as a dragon fruit.
TUNA FRUIT
Taste: Asian pear, watermelon
Taste: Asian pear, watermelon
More impressive UN Dos Gringos, tuna is not, but the fruit of Opuntia cactus. Barrel in the form of a thick skin and do vary from green to dark brown, make a fruit flesh can be pink, orange, yellow, or more commolyn, green is often sold pre-peeled and cut in bags Plastic UN Markets Easy corner Parr. Bark has a small group of thorns similar to what can prick the skin One UN. The meat is juicy watermelon seeds UN difficult similar net pellets (Do not worry, they are edible). The flavor of pink bubblegum flavor surprising. Xoconostle is a bitter version of this fruit, usually in preparations jam, and are not eaten fresh.
LULO
Although markets and is grown in most tropical regions DO Mexico, fruit of a, sometimes called narajilla jumps, or "little orange" and originates from South America. It is like a small green tomato or tomatillo, with skin color A bright orange This small open space REVEAL paragraph, jelly and green seeds. Because of its bitter taste rhubarb-esque, often squeezed sugar and water to make the cool waters. (Photo: Scarlett Lindeman)
BANANA VARIETALS
A maple domination of Cavendish UN, our America is so complete that a glimpse of one of the other types of trees 400 aircraft is How do I know you have an additional annex. Cavendish and Plantain, what Americans know how bananas station readily available in the markets of Mexico City. In addition, it Manzanos average size of Platanos with pink, custardy flesh; Dominican bananas, the fruit clusters of small, thumb-sized; andplatanos housed, which are slightly drier and softer.
ZAPOTE NEGRO
From the "tzapotl" is a term Nahuatl ZapOte a cast of paragraph ALL, red edible fruits. Black apple is one of them: a baseball sized round fruit called "chocolate pudding fruit" for meat, dark meat to sweeten and soften them before CAIR itself as it matures UN has a bright green, a radiant skin. As smooth wrinkles. UN Common Market August January, flesh colored jet black Brand fruit is sweet and nutty, with notes of plum MAIL baking chocolate. It can be cut in half and eat with a spoon or register to paragraph cooked meat can be down with sugar and cinnamon dessert, rustic paragraph.
MARACUJA AND GRANADA CHINA
An edible portion of passion fruit, passion fruit and is often sold as frozen in the United States. The floral taste, sweet and spicy Feature What is characteristic tropical fruit born of the UN in America missing. The fruit is purple baseball size leather skin. A torn era, internal cavity of the UN has a mass of slippery black seeds wrapped in the yellow flesh, wet, and can be sucked UN center. Very similar in flavor, A "Chinese Roma" Chinese sphere-shaped Granada has a paragraph or hard shell, such as plastic, it should be cracked Access gray-blue open folder in paragraph crispy house, oval, edible seeds, Make a little softer than passion.
CHERIMOYA AND GUANABANA
A heart-shaped cone, or soursop, comes in a variety of ways, most often covered with green tuberculate skin. Cut in half, you have a heady floral aroma with creamy white flesh with light shooting, black seeds like pebbles. The fruit can ripen avocados How to counter sin, and we are ready when slightly soft to the touch. They can also be frozen as well, vacuum and frozen meat that has a mixture such as banana, pineapple and peach. The related soursop is larger, with darker green flesh and protruding spines. The interior is white, with many large grains and soft pockets, soft and creamy flesh, often become fresh water, ice cream, popsicles and palette.
MAMEY AND SAPODILLA
A dark brown jacket ABRANGE this great fruit called mamey oblong. A leather grip is so strong that not tell you if this mature. On the market, suppliers of cutting a corner Each fruit so that buyers are able to control salmon colored flesh inside, leaving the United Nations stalling back into the incision when buying. The meat is firm and starchy, and the taste of sweet potato pie with a large hole in the center. Poco is also a quality of food, often used in Oaxaca beveragetejate. Mamey often meat and mashed potatoes with cream and sugar and frozen in pallet corals. A little weird, though similar, is relatedsapodilla or "mamey sapote of" or "sapodilla", with a dark brown leather and gold, juicer meat has a taste pear mixed with brown sugar and cream.
CIRUELA HUESUDA
About the size of a large skin greenish yellow orange and red ripe kumquat UN, this variety of plum as nothing like plum. A skin is thick and firm with a large seed in the middle of his reach encompassing over its volume. The best way to eat is paragraph puts his mouth on hers, Keep it in your face like a hamster, forums and tearing of the skin and the flesh with its molars. It has a fishing and taste of mango and one season August December UN
Apr 21, 2015
Brothy Poached Chicken with Mushrooms and Fresh Chile
Brothy Poached Chicken with Mushrooms and Fresh Chile
Maybe you’re coming down with a cold, or you hit one too many holiday parties. This comforting but complex-tasting soup is just what the doctor ordered.
Ingredients
Servings: 4
- 1½ pounds boneless, skinless chicken breasts (about 3 large)
- 1 head garlic, halved crosswise
- 2 bay leaves
- 4 whole allspice
- 1½ teaspoons kosher salt, plus more
- 8 ounces maitake or shiitake mushrooms, torn into bite-size pieces
- 1 fresh red chile (such as Fresno), thinly sliced
- 1 1” piece ginger, peeled, finely chopped
- 1 tablespoon distilled white vinegar
- 1 tablespoon soy sauce
- Freshly ground black pepper
- Sliced scallions and cilantro sprigs (for serving)
Preparation
- Place chicken, garlic, bay leaves, allspice, and 1½ tsp. salt in a medium pot. Cover with 6 cups water and bring to a bare simmer over high heat. Immediately reduce heat to medium-low, cover pot, and cook 8 minutes. Remove chicken from liquid and let cool slightly, then shred into bite-size pieces.
- Strain stock through a fine-mesh sieve into a clean pot; discard solids. Add mushrooms, chile, ginger, vinegar, and soy sauce to stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until broth tastes rich and flavorful, 8–10 minutes. Season with salt and pepper, then add shredded chicken and simmer just until meat is warmed through.
- Divide soup among bowls and serve topped with scallions and cilantro.
- DO AHEAD:Chicken can be poached 2 days ahead. Let chicken and broth cool separately. Wrap up chicken and transfer broth to an airtight container; chill.
Apr 17, 2015
Healthy Foods to Reduce Stress
If you arrive late to work, moving to a new home or struggling to pay the bills, sorry - the chemical reaction that makes your heart race and tense muscles. And when untreated and poorly managed, stress wreaks havoc on your health. It makes you more susceptible to diseases like the common cold, increases blood pressure and increases the risk of diabetes and depression. You may already know that exercise and meditation are healthy ways to reduce stress, but the nutrients certain healthy foods can also help.
Ohmm With Dark Chocolate
Feeling stressed? Go ahead and eat some dark chocolate. Resveratrol, an antioxidant found in chocolate, stimulates the release of serotonin in the brain. This chemical that changes the state of mind has been shown to make you feel relaxed and happy. Nutrients in dark chocolate also improves blood circulation and lowers blood pressure. While this sweet offers a number of health benefits for emphasis not want to over do it. An ounce of dark chocolate a day should be enough to help you cope. Lisa Cimperman, Academy of Nutrition and Dietetics spokesperson, also suggests non-alkaline dark chocolate containing at least 70 percent cocoa to get the greatest benefits.
Stress-busting Salmon
Omega-3 in salmon are not only good for the heart, but researchers say it can also help to better manage stress. Essential fatty acids found in salmon protect neurons against damage caused by stress, which is particularly useful for those who deal with chronic stress. For good health, try eating salmon or other fatty fish such as tuna or sardines twice a week. If you are not in fish, flaxseed or walnuts Cimperman suggest getting your omega-3.
A Banana a Day
Low in calories and easy to access, bananas are a good food to add to your stress reduction regime. Vitamin B6 deficiency decreases production of serotonin, according to naturopathic doctors and Kathleen A. Gregory S. Kelly head. Bananas make a regular part of your diet list stores levels of vitamin B6 and the production of serotonin in place. Bananas are also rich in potassium, a nutrient that helps lower blood pressure.
Anti-Anxiety Swiss Chard
Cortisol is the main hormone responsible for stress response. He prepares the body for fight or flight reactions, flooding glucose for immediate energy. Chronic stress reduces magnesium in your body, and increase low levels of sensitivity to stress, which aggravates the effects, according to some researchers. If stress is making you feel anxious, angry and agitated, your body may be deficient in magnesium. With a glass 150 milligrams per serving cooked spinach can magnesium intake, balance cortisol levels and helps reduce anxiety.
Tea Time
Green and black tea contains L-theanine amino acid. This amino acid increases the production of dopamine and serotonin. Such as serotonin, dopamine is a chemical welfare in the brain that promotes fun. So even if a cup of green tea has more caffeine, sometimes a cup of coffee, L-theanine can eliminate the incentive to promote feelings of joy and relaxation in some people.
Immune-Boosting Red Peppers
Crunchy and sweet red peppers, not only add color to a stir-fry or salad, but also stimulates the stress of health and immune combat. A 1/2 cup red peppers portion contains 158 milligrams of vitamin C - which is more than a drink 6 ounces of orange juice. It also has more vitamin C than the Recommended Dietary Allowance (RDA) of 90 milligrams to 75 milligrams for men and women. According to Dr. Dr. Kelly and head, increase intake of vitamin C in higher quantities than the RDA helps to lower cortisol levels - they recommend to 1 gram per day. This is especially important for men who tend to have higher cortisol levels than women.
Power-Up With Beans
B vitamins are known to help extract energy food you eat, but they also have an important role in stress management. Promotes sleep niacin, pantothenic acid (vitamin B5) and regulate cortisol in stressful situations thiamine and folic acid is required for neuronal regeneration. Beans are not only a good source of B vitamins, but are also rich in fiber, protein and iron. A whole beans 1/2 cup portion, including black beans, kidney beans or chickpeas, can help you get the B you need to work on stress. Stir in beans in soups, salads or whole grain dishes for added texture and flavor.
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