I mean, I hate mayonnaise, so my definition of chicken salad is more ‘shredded cold chicken with a bunch of really flavorful stuff mixed in’. I was a major chicken salad kick this past summer, sort of. Posted by Danielle in Hot/Spicy, Salads, Savories on January 7th, 2013 | No Comments » | Sprinkle extra pistachios on top right before serving if you care about things looking pretty. Mix everything together and season to taste.Ħ. Crush the pistachios, either by chopping coarsely or using a mortar and pestle.ĥ. Peel the beets, then cut into 1/2″ cubes.ĥ. Roast the beets in the oven for 45 minutes to an hour, until tender when you poke a fork in.Ĥ. No oil needed – they’ll roast fine on their own.ģ. Wrap each beet individually in tinfoil (put it in the middle, then scrunch the edges together at the top) and place on the baking sheet. If not, your alternatives are to order wasabi oil in Amazon (not the brand I have, but it’s probably about the same), or just use horseradish instead.ģ tbsp sour cherry vinegar (red wine vinegar works fine, honestly)Ģ tsp wasabi oil (or less if you’re not so into the spicy)Ģ. The spicy awesomeness of these beets comes from wasabi oil, which you can find locally if you live in a city with a large in Chinatown. It’s sweet and spicy and we’ve made it a bunch of times over the past year, so it’s way past time for me to share it with you! This is another Dave invention, but of course. Posted by Danielle in Pies and Tarts, Savories on January 9th, 2013 | No Comments » | Bake for about 40 minutes, or until golden. Stab a bunch of holes in the top crust.ġ3. Cut off any phyllo that hangs over the edge of the pie pan.ġ2. Pour the mushroom mixture into the pie pan over the phyllo, and cover with another 4 layers of phyllo, similarly layered with butter. Spread 4 layers phyllo into a pie pan, brushing butter (or oil) on and (optional) sprinkling bread crumbs between each layer.ġ1. Stir the mushroom/onion mix (and thyme leaves if you have any) in with the chicken.ġ0. In a food processor, finely chop (but do not puree) the mushrooms and onions (and truffle/olive stuff if you have any).ĩ. When the mushrooms stop releasing liquid, they are done.Ĩ. Stir in the mushrooms and saute (in multiple batches if necessary, but you DO want to crowd the pan). Saute the onions in the remaining chicken fat in that pan you used earlier, until golden, adding butter or oil if necessary (it probably won’t be).ħ. Coarsely chop the mushrooms and set aside.Ħ. Pull the meat off the bones and set aside in a large bowl.Ĥ. When you remove the thighs, be sure to keep enough fat in the pan to brown the onions.ģ. They don’t have to be cooked through, just nicely browned on both sides.
Heat a pan with a bit of oil in it, and sear the thighs.
Some truffle spread or olive tapenade (nice with, but still tasty without)ġ tbsp fresh thyme leaves (nice with, but still tasty without)Ģ. ~3lbs mixed mushrooms (we generally use chanterelles, portobellos, and shiitakes)Ĥ-5 onions (same amount as the mushrooms, by volume)īread crumbs (optional – we generally don’t bother) ~2.5 lbs chicken thighs (or any poultry thighs, really) (My food blogging resolution this year is to be even more open to using terrible Hipstamatic photos rather than deny you tasty recipes when I lack the time to set up a nice photo shoot.) It’s ostensibly a pie, but it’s more like huge mound of meat-enhanced duxelles surrounded by a very thin layer of phyllo.
Point being, this is my new perfect breakfast food. Wait, no, I also like mushrooms that have been finely chopped and sautéed with onions and/or shallots. They have a different and much nicer texture. Wait, no, I only like expensive mushrooms. The flavor is fine, but the texture grosses me out.
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