Stir-Fried Chicken with Bok Choy and Crispy Noodle Cake

Fresh Chinese noodles are often kept in the produce section of the grocery store. If you can’t find them, substitute an equal amount of fresh Italian spaghetti.

Serves 4

Noodle Cake
9 ounces Chinese egg noodles (fresh)
1 teaspoon salt
2 scallions , sliced thin
4 tablespoons vegetable oil

Stir-Fry Sauce
1/4 cup low-sodium chicken broth
2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon cornstarch
1/4 teaspoon red pepper flakes

Chicken and Vegetables
1 pound boneless, skinless chicken breasts , patted dry with paper towels, trimmed, and cut into 1-inch squares
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons toasted sesame oil
1 tablespoon cornstarch
1 tablespoon unbleached all-purpose flour
1 tablespoon minced fresh ginger
1 medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
8 teaspoons peanut oil or vegetable oil
1 small head bok choy , stalks sliced on the bias into 1/4-inch slices, and greens cut into 1/2-inch strips
1 small red bell pepper , cut into 1/4-inch strips


See Illustrations Below: Preparing Bok Choy
1. For the noodle cake: Bring 3 quarts water to a boil over high heat in a large pot. Add the noodles and salt to the boiling water; cook the noodles until tender, 2 to 3 minutes (do not overcook). Drain thoroughly through a colander. Add the scallions to the noodles in the colander and toss to combine; set aside.

2. For the sauce: Meanwhile, whisk together the sauce ingredients; set aside.

3. For the chicken and vegetables: Toss the chicken with the soy sauce and sherry; set aside. In a large bowl, whisk together the sesame oil, cornstarch, and flour; set aside. In a small bowl, mix together the ginger, garlic, and 1 teaspoon peanut oil; set aside.

4. While the chicken marinates, cook the noodle cake. Heat 2 tablespoons of the vegetable oil in a 12-inch nonstick skillet over medium heat until shimmering. Spread the noodles evenly across the bottom of the skillet and press with a spatula to flatten into a cake. Cook until crisp and golden brown, 5 to 8 minutes.

5. Slide the noodle cake onto a large plate. Add the remaining 2 tablespoons vegetable oil to the skillet; swirl to coat. Invert the noodle cake onto a second plate and slide it, browned side up, back into the skillet. Cook until golden brown on the second side, about 5 to 8 minutes.

6. Slide the noodle cake onto a cutting board and let sit for at least 5 minutes before slicing into wedges and serving. (The noodle cake can be transferred to a wire rack set over a baking sheet and kept warm in a 200-degree oven for up to 20 minutes).

7. Stir the marinated chicken into the sesame oil-cornstarch mixture until uniformly combined. Heat 2 teaspoons peanut oil in a 12-inch nonstick skillet over high heat until smoking; add half of the chicken to the skillet in a flat, even layer. Cook, without stirring, but gently separating the pieces, until golden brown on the first side, about 1 minute; turn the chicken pieces and cook until lightly browned on the second side, about 30 seconds. Transfer the chicken to a clean bowl. Repeat with an additional 2 teaspoons peanut oil and the remaining chicken; cover to keep warm.

8. Add the remaining 1 tablespoon peanut oil to the now-empty skillet and return to high heat until just smoking. Add the bok choy stalks and red bell pepper and cook until lightly browned, 2 to 3 minutes.

9. Push the vegetables to the sides of the skillet to clear the center; add the garlic-ginger mixture to the clearing and cook, mashing the mixture with a spoon, until fragrant, 15 to 20 seconds, then stir the mixture into the stalks and continue to cook until the stalks are tender-crisp, about 30 seconds longer. Stir in the bok choy greens and cook until beginning to wilt, about 30 seconds.

10. Return the chicken to the skillet. Whisk the sauce to recombine, then add to the skillet and cook, tossing constantly, until the sauce is thickened and the chicken is heated through, about 30 seconds. Transfer to a serving platter and serve immediately.


Step-by-Step: Preparing Bok Choy

1. Trim the bottom inch from the head of bok choy. Wash the leaves and pat them dry. With a chef's knife, cut the leafy green portion away from either side of the triangular white stalk.	2. Cut each white stalk in half lengthwise and then crosswise into 1/4-inch slices. Stack the leafy greens and then slice them crosswise into 1/2-inch strips. Keep the sliced stalks and leaves separate.

Step-by-Step: Preparing Chicken for a Stir-Fry

1. Separate tenderloin from breast. Starting at thick end, cut into 1/4-inch slices. Stop slicing when you reach the tapered triangle end.	2. With flat side of knife, press each slice to an even 1/4-inch thickness and then cut slices into 1-inch squares.
3. Use same technique for tenderloin, flattening it with side of knife and then cutting into 1-inch pieces.	1. Separate tenderloin from breast. Starting at thick end, cut into 1/4-inch slices. Stop slicing when you reach the tapered triangle end.

Homemade Hot n Sour Soup

Proteins:
Diced marinated pork
Marinade: Soy, sesame sauce, corn starch
Drain Tofu - Dice

Soup:
4 Cups low sodium chicken broth, low boil
Skitaki mushroom slices
bamboo shoots (sliced)
diced tofu
Soft Boil
Add tofu with marinade

Season:
Thicken sauce 3tb cornstarch and 3tb water slurry
1tsp White Pepper
2tbs chili oil
1tbs RIce hite Vinegar
1tbs Red Wine Vinegar
2tbs soy

1/2 tsp corn starch with scrambled egg
Drizzle in with a spoon
Reheat to medium high

Garnish with scallion

Seafood Brodetto

- White meaty flish with skin on one side
- Flour
- Cook in little oil (she use the crusette pot)
- Turn when skin is crispy
- Take out when still raw in center
- Salt


- Large Chopped Onions
- Large Halved Garlic
- Onions brown on one side garlic on the other
- Mix together
- Pepperocino sprinkle

- 2 tablespoons of tomato paste, let caramelize
- Juice of peeled tomatoes
- Simmer
- Put Peeled tomatoes through a food mill (not food processor - would turn it pink)
- add to mixture
- salt
- Add cinnamon

- Simmer

- Slip fish back in
- 6-15 minutes simmer (depends on the thickness of the fish)

Scratch Couscous technique
- cracked wheat kernels
- little water, stir with hand left then right until water absorbed
- Contiue until kernals are fluffed
- Bay leaves
- Dry
- Season with salt cinamon sliced onions
- Steam for an hour (?)
Need to look up Scicilain way to cook couscous.

In the store look for the organic whole grain couscous
- water
- Bay leaves
- salt
- let water flavor then add instant couscous into water

She made a blood orange and red onion salad and served it with a rose (?) wine. body but acidic.

Cod in Olive-Tomato Crust

You can take liberties with the crust for this dish: I sometimes add horseradish, bread crumbs, minced scallions, herbs, and garlic, for example. The assertive ingredients in this crust are just right for flaky and mild-flavored cod. Scrod and haddock also work well. In fact, any fresh fish fillets—the fresher the better—can be cooked this way.

I like to buy cod loin fillets, which are the thick ones from the back of the fish. About 1 inch thick, they will need 5 to 6 minutes under the broiler; adjust the timing if your fillets are thinner or thicker. The dish can be assembled a few hours ahead so it is ready to slide under the broiler at serving time.

Serve with Skillet Broccoli Bits.

4 Servings

INGREDIENTS:
About 1/2 cup oil-packed sun-dried tomato halves, drained
About 1/2 cup pitted black olives
2 tablespoons grated Parmesan cheese
4 cod loin fillets (about 6 ounces each)
1 tablespoon extra-virgin olive oil, plus more to drizzle on at the table
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley, for garnish


DIRECTIONS:
Preheat the broiler and line a baking sheet with aluminum foil. Cut the tomatoes into 1-inch pieces and put them in a food processor with the olives and cheese. Process until you have a rough puree that holds together.

Rub the fillets with the 1 tablespoon oil and sprinkle them with the salt and pepper. Arrange the fillets so there is space between them on the baking sheet. Cover the fillets with the tomato-olive mixture and slide them under the broiler, so the fish is about 4 inches from the heat source. Broil for about 5 minutes, until the fillets are just tender but are still slightly undercooked inside. Garnish with the parsley and serve. Pass the bottle of extra-virgin olive oil at the table.

Hearty Vegetable Bean Soup

For a comforting lunch or dinner, serve with grated Gruyère on top and chunks of country bread as an accompaniment.

4 Servings (About 6 Cups)

INGREDIENTS:

4 cups water
1 medium leek, split, washed, trimmed (retaining most of the green), and cut into 1/2-inch pieces (about 2 1/2 cups)
1 cup peeled and diced (1/2-inch) carrot
1 cup peeled and diced (1/2-inch) white turnip
1 cup diced (1/2-inch) celery
2 tablespoons good olive oil
1 1/2 teaspoons salt
1 can (15.5 ounces) cannellini beans
1 cup grated Gruyère cheese, preferably an aged variety
Pieces of baguette or sturdy country bread
4 sprigs fresh parsley, for garnish (optional)

DIRECTIONS
Combine the water, leek, carrot, turnip, celery, oil, and salt in a large saucepan or pot. Bring to a boil, cover, reduce the heat to low, and boil gently for about 12 minutes. Add the beans, including the liquid, and bring to a boil again. Boil for a few minutes. Serve in bowls with a generous sprinkling of grated Gruyère and a parsley sprig (if desired) on top and bread alongside.

Sweet Crisp Bacon

This uses the microwave to cook bacon. It's easy and fast and crisps the bacon uniformly. There can be variations in timing from one microwave to another, but regular bacon generally cooks in about 4 minutes and thicker slices require up to 6 minutes. Cook the thick slices for 4 minutes initially and then check them every 30 seconds or so and continue until the bacon is cooked to your liking. Choose as lean a bacon as you can find. I prefer thick-sliced bacon. Brushing the top of the slices with maple syrup or honey imparts a delicious taste.

Arrange 4 bacon slices side by side in one layer on a corrugated microwave tray. Brush with 2 teaspoons maple syrup, turn, and brush on the other side with 2 teaspoons more syrup. Cover loosely with a sheet of paper towel and microwave on high for 4 minutes. Check, cook for another 30 seconds, and then check again. Continue cooking, checking every 30 seconds, until the bacon is well crisped (about 6 minutes total).

Red Pepper Dip

Roasted red peppers are sold at the deli counter. I transform them into a fast dip to enjoy with cocktails.

Cut enough roasted red bell pepper into 1-inch pieces to make 1 cup. Transfer to a food processor. Add 2 tablespoons sunflower seeds or pumpkin seeds, 1/4 cup cream cheese, 1 tablespoon olive oil, and 1/4 teaspoon each salt and freshly ground black pepper. Process until smooth. Serve with crunchy breadsticks.

Makes About 1 1/2 Cups

Fried Capers

For an unusual cocktail accompaniment, I like to deep-fry capers. Although small capers are preferred for most recipes, the largest capers available are the best for deep-frying. Crunchy and nutty, these will surprise and delight your guests.

Drain a 3- to 4-ounce jar large capers in a sieve. Rinse well under cool tap water to remove excess salt. Dry thoroughly on paper towels. Heat 1/2 to 1 inch canola or safflower oil to about 350 degrees in a skillet. Add the capers and cook for about 2 minutes, moving them around gently with a slotted spoon. They should be light brown and dry. Drain on paper towels and when cool enough to handle, transfer to a serving bowl.

Butter Bean Canapés

I love beans and the big butter beans (habas grandes) available in cans at the supermarket are well suited for these canapés. The bean mixture also makes a great first-course salad or meat accompaniment. If made up to 3 hours ahead, the bread will, for the better, soak up the juices from the beans.

Mix together in a bowl 1 can (15.5 ounces) drained butter beans (large white beans), 1 tablespoon Dijon mustard, 2 tablespoons fresh lemon juice, 3 tablespoons chopped onion, 2 tablespoons chopped fresh parsley or chives, 1 teaspoon chopped garlic, 3 tablespoons extra-virgin olive oil, and 1/2 teaspoon each salt and freshly ground black pepper. Cut twelve 1/3-inch-thick slices from a baguette. Mound the bean mixture on the bread slices. Serve.

Makes About 3 Dozen