What's Cooking (Take Four)

We had our older daughter and her husband over for dinner last night and I made Cottage Pie for the occasion. I used a traditional recipe from a cookbook by Nagi Maehashi, and it came out very well. The only quibble with the recipe is that she recommended simmering the filling for 30 minutes to thicken it. That was a gross underestimate, as it took well over an hour. I could have increased the flame under it, but there was plenty of stuff sticking to the bottom of the pan as it was, and increasing the heat would have risked burning it.

I have two large chicken breast halves in a baking dish, with as Asian inspired glaze that I threw together. Soy Sauce, Fish Sauce, Hoisin, butter, olive oil, vinegar, and garlic. A side dish of cauliflower, Yukon Gold potato, garlic, green onion, and feta cheese mash will be topped with fresh chives. Veggies are sliced carrots and broccoli with a maple syrup glaze, and will be roasted in the oven.

That sounds good, Karen - the mash in particular.

[Jenise]

I like the sound of that mash, too.

Not cooking at home tonight but will be making a dish (no recipe, this is strictly in my head) of garlicky chicken-pork meatballs and whole crimini mushrooms in a vermouth-y and white truffle-y cream sauce to take to a tasting of nothern Italian wines only from provinces that border other countries. Almost nobody ever brings a hot main dish, so I decided to but I won't have much time tomorrow because I'm going to a chicken parade in the morning.

... I'm going to a chicken parade ...

!!!!

While I dread to think what an AI would make of that prompt, I believe Jenise is just jogging down the road a piece to this happy local tradition: https://laconnercommunitynews.org/2025/02/23/edisons-chicken-parade-ruffles-feathers-and-delights-crowds/

[Jenise]

Eggzactly, Jeff!

Not cooking at home tonight (book club) but last night's meatball and mushroom
dish was a success. On arrival I saw one of the other participants making a radicchio and Asian pear salad, so I suggested we hold both back to serve together when the red wines came out (everything else was bread, cheese, salami and the like). Turned out to be such a good pairing some assumed we'd planned it in advance.

Last night I made Hunter's Chicken from a recipe I got ages ago from rec.food.recipes.

Every European country seems to have a version of this dish. The common thread seems to be browned chicken pieces simmered with onion, tomato, mushrooms, and herbs. Mushrooms are the key ingredient here. French poulet a la chasseur and Italian chicken alla cacciatora are two examples. Both names mean "hunter's style" and refer to forest mushrooms.

This version uses skin-on chicken pieces (I used thighs), scallions instead of onions, chopped tomato, sliced mushrooms, chervil or thyme, and a touch of lemon juice. Came out delicious.

There is a dish called Hunter's Chicken in England that is very different from the continental versions.

-Paul W.

I'm always a little puzzled at Hunter's Chicken.

Firstly, have you ever heard of men gathering in the early morning, climbing up into a blind, and waiting patiently for hours... to hunt chicken? Or putting on jodhpurs, gathering up the steeds and the hounds to chase... hen?

The most likely "hunter's chicken" is a sandwich he packed into his bag earlier in the day. As this is man food, he's lucky if the sandwich has anything more than chicken, mayo, and bread in it.

From what I read the dish originally was made with game meats. Hunter's-style chicken came later.

Last night I made pork lo mein.

-Paul W.

[Jenise]

I actually cooked my own dinner last night, something that if I do it isn't usually much to talk about but this time I bought a piece of salmon. I should eat more fish but there isn't a lot of fresh (never frozen) fish around here to eat. I removed the skin, salted it to help discourage albumin leakage and rubbed it just before roasting it (250F) with olive oil, fresh ginger and coarse black pepper. I served that on a pile of white corn (from frozen) and wilted pea vines cooked together with just a bit of butter and white pepper while the fish roasted. A glass of Sauv Blanc made it a very complete meal.

Where are you finding pea shoots (== vines?) in February?

Where are you finding pea shoots (== vines?) in February?

Can't speak for Jenise, but I've seen some greenhouse versions in the Union Square farmers market recently. Obviously not peak, but this season can get tough....

[Jenise]

Where are you finding pea shoots (== vines?) in February?

Shoots and vines (sometimes called leaves instead) are not the same. Shoots are new sprouts. The vines are the mature plant ripped or cut into 4-5" sections. They have an assertive flavor that I absolutely love--they're the best of all greens IMO. I get them at Asian markets, and something I appreciate is that where one bag is a lot, they hold up well over 3-4 weeks without yellowing or losing flavor.

From what I read the dish originally was made with game meats. Hunter's-style chicken came later.

Sounds like an Olympic event... hunt forest animals all day then mingle them in a pot with foraged mushrooms. That latter part takes more skill than the first!

Shoots are new sprouts...They have an assertive flavor that I absolutely love--they're the best of all greens IMO...

Strong words!

I do like pea shoots, depending on the specimens. Some farmers bring them too stalky. But when they are fine and delicate, they do have a lovely flavor and are a nice change from other greens that I usually eat. Although one 'downside' is that they can be a tangle to eat. And, they cook down dramatically, so they're actually quite expensive!

Yesterday, I cooked a batch of Rio Zappe beans with a ham hock. I added Chipotle Powder, Smoked Paprika, Mexican oregano, salt, freshly ground bold black pepper, garlic, onion, and cooked in low-sodium chicken stock. They came out delicious and will have some at lunch today with shrimp dipped in cocktail sauce.

[Jenise]

Although one 'downside' is that they can be a tangle to eat. And, they cook down dramatically, so they're actually quite expensive!

They sure do. And mostly I see them sold in small containers indicating that they were packaged with garniture or other cold service in mind.

The vines, however, are very substantial. If you like spinach and kale, you'd like them.

[Jenise]

I'm making a salad to take to Bill Spohn's house for a South Africa themed tasting, and wanted cape berries as an ingredient. Trader Joe's carries them all the time. All the time, that is, except yesterday. DANG!

There is a lady at our Farmer's Market who has all sorts of fine and tender shoots at her tables. They are delicious, and I love them to top off a lovely green salad.

I'm always a little puzzled at Hunter's Chicken.

Firstly, have you ever heard of men gathering in the early morning, climbing up into a blind, and waiting patiently for hours... to hunt chicken? Or putting on jodhpurs, gathering up the steeds and the hounds to chase... hen?

I was given a recipe for Hunter's Chicken decades ago by a than work colleague and it's year since I last made it but I understood it to mean the meal the hunter would come home to after a day's hunting.

This morning, I seasoned a nice beef sirloin tip roast with garlic and onion powders and pepper. It was browned in butter and avocado oil on all sides in the slow cooker. A pile of onions went in along with garlic. I made a mix of tomato paste, apple cider, beef stock, a bit of red wine vinegar, soy, and Worcestershire sauce, tossed in fresh rosemary and bay leaves. With that, I will serve multi-colored baby potatoes, and carrots marinating right now in olive oil,apple cider, a bit of vinegar, rosemary, salt and pepper. They will go in for a good char later today. I plan on making a coleslaw with red and green cabbage, radish, green onions, and a citrus dressing with a hint of honey, mustard, and sour cream.

[Jenise]

That sounds great, Karen, I'll be right over!

I'm not doing much today. Will take the leftover meatballs from last Sunday's, which has more broth than meat, and turn that into a soup with white beans, cherry tomatoes and green bell pepper.

loaves-20260228.jpg

Yesterday I made four loaves. We each have a slice of toast for breakfast and I make the bread for them.

I cut the loaves in half then freeze them, taking a half out the freezer when required.

The marmalade we spread on the toast is made by Joan from Spanish Seville oranges. These are in the shops for only a few weeks in February, so we buy a year's supply and freeze them till required.