Category Archives: Must try

Curry Glazed Chicken

Curry Glazed Chicken

Apparently it’s National Curried Chicken Day so here is an oldie but a goodie for me, this dish is simple and easy — perfect for a beginner.

This is from Clueless in the Kitchen, something I picked up almost 10 years ago and I’m pretty sure I only bought it because of the title. There aren’t any pictures, just a few diagrams, but the text is straightforward. This honey glazed curry chicken isn’t too spicy for the intrepid, it’s subtle and sweet. Considering how many meals I’ve only made once and never went back to, I do like making this on occasion.

Curry Glazed Chicken adapted from Clueless in the Kitchen
Serves 2

1 Tablespoon butter
1/4 Cup honey
3 Tablespoons Dijon mustard
2 Teaspoons curry powder
1/2 Teaspoon Salt
1 pound chicken*

*for me, this varies. I’ve used boneless skinless thighs and breasts. Sometimes whole, sometimes cut up into pieces so they get more sauce on it. The original calls for a 3 pound chicken cut up into pieces, but I like having extra sauce

Preheat oven to 375. Put butter into a 8 x 8 baking dish (9×13 if using the original 3 pound chicken) and pop it in the oven to melt. Once melted, stir in the honey, mustard, curry, and salt. Add the chicken and make sure they are well coated.

Bake for 45 minutes (this can vary depending on the chicken you’ve chosen, boneless chicken breasts that are cut up will cook up quicker, so check in on it a little earlier).

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The Steamy Kitchen Cookbook: Review

While my cookbook collection isn’t as big as others, it is pretty darn big. What started out as 2 very basic (how to make a grilled cheese sandwich anyone?) cookbooks to help me not eat frozen dinners twice a day has grown to about 50 cookbooks. With that many cookbooks I could review one a week for almost the whole year. It’d also force me to try out more recipes and review ones that I made a long time ago.

First book is Jaden Hair’s The Steamy Kitchen Cookbook. I first came across her site looking for a fish recipe. Since then I’ve made her German oven pancakes and her baby back ribs with orange glaze and have many more recipes bookmarked. So when her cookbook came out I was very excited to get it.

The book is in-depth going into tools, ingredient, and basic recipes for sauces, stock, and salts. If you’re a visual learner, there are pictures for almost every single recipe in the book. It’s always nice to know if the dish you made looks similar to the one in the book. For some of the recipes how to photos are provided in case you don’t know how to make rolls or wrap wontons. And the photos? Jaden has done a fabulous job of food styling and photographing the dishes. Stunning!

Recipes are simple and quick to make. I’ve started to make my way through the book and have made the Pad Thai, Garlic Butter Noodles, and Quick Omelette with Shrimp and Peas all with excellent results. There’s many more I’d like to try.

One of my favourites in the book (so far) is the Baked Crispy Chicken with Citrus Teriyaki Sauce. It is crazy delicious and so simple to make. The temperature of the oven needs to be at 475F. My oven runs a lot cooler on higher temperatures so my oven thermometer was a big help. The timing was perfect and the chicken came out incredibly moist.

You must try this recipe.

Baked crispy chicken with citrus teriyaki sauce

Baked Crispy Chicken with Citrus Teriyaki Sauce (reprinted with permission from Jaden Hair)
Serves 4 as part of a multicourse meal

1/2 cup (50 g) all-purpose flour
2 eggs
1 cup (120 g) panko breadcrumbs
1 lb (500 g) boneless, skinless chicken breasts
Salt and freshly ground black pepper
Nonstick cooking spray

Citrus Teriyaki Dipping Sauce
3 Tablespoons soy sauce
3 tablespoons orange juice
3 tablespoons sake
3 tablespoons sugar
3 tablespoons mirin

1. In a saucepot, bring all ingredients for the Citrus Teriyaki Dipping Sauce to a boil. Turn the heat to low and let simmer for 6 minutes until slightly thickened.
2. Preheat the oven to 475F(245C).
3. Line up 3 shallow bowls. Put the flour in the first bowl, the eggs in the second (and beat with fork), and the panko in the third bowl. Also have nearby a sheet pan with a baking rack placed in it (Note: I used a broiler pan that worked fine)
4. Pound each chicken breast to 1/4 to 1/2 inch (6mm-12mm) thickness. Season each piece of chicken on both sides with salt and pepper.
5. You’ll work with one piece of chicken at a time. Lightly dredge a piece in the flour on both sides. Then dip in the beaten eggs, making sure that you coat the entire piece. Then, pat in the panko, pressing gently to adhere the crumbs. While the chicken is still in the shallow bowl with the panko, spray the topside with cooking spray. Place the chicken piece onto the baking rack with the side you’ve just sprayed facing down. Then spray the other side with cooking spray. Repeat with the remaining chicken pieces.
6. Bake for 15 minutes, until the chicken is cooked through. Let the chicken rest for 5 minutes, then cut into several pieces. To serve, lay a bed of shredded lettuce on a plate, top with the sliced chicken pieces and serve with the Citrus Teriyaki Dipping Sauce.

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Almost No Knead Bread

Almost No Knead Bread

When I bought my dutch oven, I really wanted it for no knead bread. In the end I used it for many things except for making no knead bread. I made the bread once. Confession: I wasn’t sold on the no knead bread craze. It ended up being way too chewy for me and staled so quickly I gave some to my dog and made the rest into breadcrumbs. My dog wasn’t too fond of it either — after he had a piece he drank his entire bowl of water.

So when I saw the Cook’s Illustrated almost no knead bread version I made it. And then made it again. And will make it again really soon, maybe tomorrow. This is all within a week by the way. I’ve consumed more carbs than normal and it’s all this bread’s fault.

Almost No Knead Bread

What makes this bread so spectacular? 3 things: vinegar, beer, and a teeny tiny bit of kneading (10-15 times). The bread is good for 2 days, but is still excellent toasted after that. Really, the bread doesn’t last much longer than 2 days. I also appreciate this recipe’s ease of getting the dough into the dutch oven. Previously, you had a very wet dough and had to flour the crap out of tea towels to prevent the dough from sticking. Then, you flipped it into the hot dutch oven. It was a terrible mess. This version you let it rise in a skillet with parchment and then you lift the parchment with the dough on it and place it into the dutch oven. Less mess.

I’ve tried this with Canadian unbleached and bleached flour. I found that unbleached provides a much chewier bread than with bleached and I preferred the latter. Try both and see what works for you. Cook’s Illustrated also offers a few variations on it such as olive, rosemary, and parmesan, a rye bread and a whole wheat version. I can see myself doing a roasted garlic no knead bread — yum.

How does it compare to other breads I’ve made? I’m not about to abandon my bread making process, not kneading isn’t a top priority for me as I have a stand mixer, but it’s nice to have a simple recipe that you can get creative with and throw together in a minute. If you didn’t like the original no knead bread, you really should try this one.

You can find the recipe here.

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The most incredible apple turnovers

Flaky Apple Turnovers

When I made my first turnovers from The Pie and Pastry Bible, they were good but being a puff pastry fan, they didn’t satisfy me as much as I would have liked. With leftover apples that needed to be used up as well as some sour cream, I turned to Dorie Greenspan’s Baking: From My Home to Yours cookbook.

This cookbook was on my wishlist for years before I got it as a Christmas present. Then it sat on the shelf for months. I’ve made a handful of these recipes and I’m not too sure why it gets neglected so much, most of the recipes I have made are “repeat worthy”.

If you’re interested in the cookbook, the Tuesdays with Dorie blog has a long list of recipes that you can find in the book. It’s a quick (maybe not so quick with all the delicious photos?) way of seeing if the book is for you.

These Flaky Apple Turnovers caught my eye because it didn’t require me making puff pastry (a somewhat lengthy process) but still claimed to be like puff pastry. The turnovers turned out so well that this recipe will be my “go to”. I even managed to save a few to be baked later. Even though there’s only 2 of us in this household, these turnovers disappeared very quickly.

Tip: Make sure you don’t get any filling on the edges. You won’t be able to pinch the dough closed properly and they will open up in the oven and you will be very sad.

Recipe here.

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Prosciutto-wrapped steak

Prosciutto-wrapped steak

R doesn’t eat anything with what he calls “expressive eyes”. To be more specific, he doesn’t eat mammals. So it’s rare for me to indulge in anything other than chicken for meals. Summer is an exception and he’ll even make me burgers. Usually when he’s gone I’ll plan on having a steak or something equally delicious. What usually happens is I have a bowl of cereal instead for dinner or a sandwich.

This time I decided to go big. Beef tenderloin wrapped in prosciutto topped with really good blue cheese. This dish takes minutes to prepare and is so unbelievably amazing. It’s also on the pricey side. While my dinner would cost much more at a restaurant, it’s worth the occasional splurge for an at home dinner. I almost always get my beef from The Healthy Butcher and it’s well worth the price.

Prosciutto-wrapped steaks with blue cheese (from Donna Hay’s No Time to Cook)
2 x 200g beef tenderloin (or really any good quality grilling steak)
1 Tablespoon olive oil
1 Tablespoon of balsamic vinegar
1 Tablespoon mustard (I used dijon)
4 slices of prosciutto
70g soft blue cheese
Pepper

Mix olive oil and balsamic vinegar together and brush all over the steaks on both sides. Then put freshly cracked black pepper on it. Be generous. Brush mustard on and wrap with prosciutto. Prosciutto is very thin so don’t worry about any tearing. Throw on the grill (I used my panini press on high) and cook until the way you like it. For me, I’d rather have it slightly underdone than slightly overdone. Put small wedge of cheese on top and let it get all melty.

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