Buckwheat Noodles with Peanut Sauce and Vegetables

My family just went to the Fairway Market with me this morning. I like to browse around and see what looks great and build my meals around those ingredients. It's a lot of fun that way. There are great organic vegetables on the second floor. The fruit and vegetable guy, Tino, is always cheerful with me and knowledgeable about what is in the best shape and is happy to share that with me and when the next shipment will arrive. While I was shopping I got in the mood for, you know, the Chinese take-out cold noodles with sesame sauce. I wanted it to have a lot of vegetables and I wanted to use buckwheat noodles. I knew I had all of the sauce ingredients in my cupboard, but I needed the vegetables and the buckwheat noodles. I picked up what pleased me the most and we got it home and I went to work. Here is what I came up with. We all enjoyed it very much for our Sunday lunch. It is easy to make and far better than the take out variety, if I do say so myself!

Ingredients

For the sauce

1 tsp. minced garlic
1 tsp. grated fresh ginger
1/2 pinch red pepper flakes
1 Tbs. brown rice vinegar
1 Tbs. agave sweetener
1 Tbs. toasted sesame oil
2 Tbs. peanut butter
2 tsp. soy sauce
2 tbs. water

For the noodles

7 oz. package buckwheat noodles
1/2 red pepper cut into thin strips
3 scallions cut thin on the bias
1/2 cucumber peeled and cut into thin strips
2 carrots cut into thin strips
1/2 bunch broccoli trimmed to the florets and sliced thin
1 small handful of snow peas stringed and cut in half on the bias
1 Tbs. sesame seeds for garnish

Method

Bring a large pot of water to a boil.
Prepare the sauce by adding the garlic, ginger and red pepper flakes to a large bowl big enough to toss the noodles. Then add the vinegar and agave and stir. Then whisk in the peanut butter and sesame oil until combined. Then whisk in the soy sauce and water.
Set aside.
Prepare all of the vegetables.
When the pot of water comes to a boil add the noodles to the pot and stir.
Cook the noodles for 6 minutes, stirring occasionally.
After the noodles have cooked for 5 minutes add the broccoli and snow peas.
Then drain the noodles and green vegetables in a colander
Toss together in the large bowl with the sauce and the remaining vegetables.
Place into an attractive serving bowl and garnish with the sesame seeds.

Serves 3 as a main course and 4-6 as a side dish.

Recipe and photos by Karen Pickus
Recipe and photos courtesy Karen Pickus 2010

My Roast Chicken with Roasted Vegetables

This has got to be my all time favorite comfort food. Roast Chicken with roasted potatoes and vegetables. This meal says love me, love my friends, love my family... well heck, love everybody! You cook the chicken in a very hot oven on a raft of vegetables and potatoes, flecked with dried thyme and lots of salt and pepper and voila -- you have a feast of simple comfort and joy It is nutritious and downright excellent. Everyone needs a roast chicken like this in their repertoire.
Hope you like it!

Ingredients

1 Yam cut into chunks
12 small Yukon Gold potatoes or new potatoes, cut in half
2 carrots, left whole or cut into thirds

1 3 1/2 lb. Whole Organic Chicken
1 Tbs. Olive oil
1 Tbs. dried thyme leaves
2 tsp. fleur de sel or Kosher salt
1 tsp. finely ground black pepper

Method

Preheat oven to 450 degrees.
In an ovenproof dish place all of the vegetables.
Then rub the chicken with the olive oil and season all over with the salt, pepper and dried thyme. Place on top of the vegetables and place in the hot oven.
Roast for 45-55 minutes. Take it out of the oven.
Carefully turn over the chicken and gently move around the vegetables.
Place the chicken and vegetables back into the oven and roast for another 1/2 hour to 45 minutes. This will make the skin nice and crispy all over.
When the chicken is crispy and cooked through, take out of the oven and place the chicken on an attractive serving platter with the vegetables.

Serve immediately. Serves 4.

Recipe, photos and drawing by Karen Pickus
Recipe, photos and drawing courtesy Karen Pickus 2010

Rice and Beans and the Mother of the Chicken

I had an amazing experience when I did my externship from the Culinary Institute of America. I worked at the Breakers Hotel in Palm Beach, Florida under a Swiss gentleman named Manfred Hacker. He was the Executive Chef of the hotel kitchen. He was a very discerning boss and luckily was impressed by my work ethic and made it possible for me to work all of the different stations in the kitchen. There I worked with a Saucier named Tato. He was a passionate cook and made fantastic mashed yucca, rice and beans and roasted chicken. He used to say "we've got to have rice and beans and the mother of the chicken". This is not only a staple in Spanish homes in North and South America, it is so good for you and a very satisfying feast. Here is my version of rice and beans. I have made the beans, which are pinto, but you can use this method for black, kidney or chili beans. I made my yellow rice with long grain brown rice and added saffron and turmeric. I will blog my roast chicken, called " Galina" at a later date. Hope you enjoy this tasty combo and make this a staple in your home as well! Add a tossed salad to round out the meal. Wishing you excellent health and happiness!

Ingredients for the rice

1 Tbs. olive oil
1 medium onion, medium dice
3 cloves minced garlic
2 sprigs fresh thyme or 1/2 tsp. dried
1 bay leaf
1/2 tsp. saffron
1/2 tsp. turmeric
1/4 tsp. salt
1/4 tsp. ground black pepper
1 cup long grain brown rice
4 cups chicken broth

Method

In a 2 quart pot saute the onions and garlic in the olive oil over medium heat,until the vegetables are tender, but not browned. About 5-7 minutes.
Add the herbs, seasoning and rice and stir to coat. Cook stirring occasionally for 2 minutes. Add the broth and stir, raise heat to high. Bring to a boil, cover,


then lower the heat to simmer gently for 45 minutes, until the rice is cooked through and all of the liquid is absorbed. Check the rice while it is cooking and if it is dry before cooked through add a bit of water.

Serves 4

For the beans




Ingredients

2 Cups Pinto Beans or black, kidney or chili beans
Water to cover for soaking
1 Tbs. olive oil
1/4 cup diced bacon(optional)
5 carrots cut into 1 inch pieces
6 whole peeled garlic cloves
1 onion medium dice
2 tsp. sea salt
1 bay leaf
4 sprigs thyme
2 tsp. cumin (optional)
1/2 tsp. ground black pepper
Water to cover for cooking

Method

In a heavy gauge pot, cover the beans with water and soak overnight.
In a colander, rinse the beans thoroughly. If you are using the bacon render it in a large enameled cast iron pot with the olive oil until golden brown, about 5-7 minutes. Add all the remaining ingredients except the beans and water and cook stirring often until the vegetables are softened. Then add the beans and water and bring to a boil. Lower the heat to a simmer, cover and cook the beans for 1 1/2 to 2 hours.
Skim the beans every 1/2 hour and then stir. Add more water if necessary. Alternatively, preheat the oven to 400 degrees. This is my favorite method to cook the beans. Make sure the pot is ovenproof, an enamel covered cast iron pot with a lid works well. Combine all of the remaining ingredients in the pot. Bring to a boil, cover the pot and place into the preheated oven. Stir occasionally and simmer in the oven until beans are fully cooked and tender. Serve with the rice.




Recipes and Photos by Karen Pickus
Courtesy Karen Pickus 2010

Periyali and the Prince

I went to a Greek restaurant in Chelsea N.Y. called Periyali. I had been there some years back and liked it very much. So I thought it high time to return. Every now and then I get a yen for Octopus. Peryali does not disappoint. It was a serendipitous adventure.
We were greeted by a burly waiter/ sommelier named Mack. Mack was a cheery, ebullient sort of fellow, and had what turned out to be excellent taste in wine. He recommended a white wine from Greece that was crisp without being acidic. Refreshing and smooth. A very extraordinary white, Nasiakos Moschofilero! We had it with a very tender sauteed octopus set in a lemon clarified butter sauce, perfection.

Writing and drawings by Karen Pickus
Courtesy Karen Pickus 2010

My Light Yellow Cake with Vanilla Buttercream

Last night I went to see the musical, Memphis, with my friend Jennifer. Her father had the initial concept for the play. It was outstanding and so enjoyable and touching. I wanted to make a cake for her to thank her for her thoughtfulness. This is one of her favorite flavors, vanilla cake with vanilla icing, so I created this one.
This cake is also ideal for a birthday cake. It has an excellent crumb and the frosting is very versatile. The frosting is a basic Swiss Meringue butter cream. To make it chocolate, fold in 2-4 ounces of warm melted unsweetened chocolate to the finished butter cream. If you prefer coffee flavor, just add instant espresso dissolved in water. Start with a Tbs. of instant coffee granules to 2-3 Tbs. water. Add more the same way if you desire stronger coffee flavor.



This paddle is an exceptional tool. It makes mixing cakes a real pleasure. No more bowl scraping! No longer necessary! It is called a Beater Blade. They have a web site. This is an excellent tool if you do any baking at all, and they make blades to fit on various kinds of mixers.

Here is how you make the cake:

Ingredients

1 1/2 sticks softened sweet butter
2 cups sugar
2 large eggs

2 1/2 cups all purpose flour
1/4 cup corn starch
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1/4 tsp. salt

1 1/3 cup water
2 tsps. pure vanilla extract

Method

Preheat oven to 350 degrees.
Butter a 10 inch cake pan liberally. Dust it with flour.
In an electric mixer add butter and sugar and mix with the paddle attachment until creamed. Add the eggs one at a time. Sift the flour, cornstarch, baking powder, baking soda, and salt in a fine mesh strainer over a large bowl.
With the machine turned off, add the flour mixture all at once. Turn the machine on slowly and add the water until the mixture is smooth and just incorporated. (The Beater Blade helps one accomplish this easily because you can add the water in a steady stream and you don't have to stop to scrape down the sides, so you don't get lumps and you don't over mix the batter) . Then mix in the vanilla.
Place batter into the prepared pan.
Place the pan into the preheated oven and bake 45-50 minutes until the cake pulls away from the sides of the pan, the cake is golden in color and when the top is pressed gently it depresses slightly . Let cool for 10 minutes on a wire rack then carefully, un mold the cake onto the rack. Let cool completely. Then place the cake onto a cardboard circle or an attractive serving plate.

For the frosting

5 large egg whites
1/2 cup sugar
10 ounces unsalted butter
a dash of salt
1 Tbs. pure vanilla extract

Method

In the mixing bowl of your electric mixer add the sugar and egg whites. The bowl must be clean and dry or your meringue won't develop properly.
Place the bowl over a pot with water. Make sure the bottom of the mixing bowl does not touch the water. Over medium high heat, for about 5 minutes, stir the egg white, sugar mixture occasionally with a wire whisk. When the sugar melts and the mixture is about 100 degrees, just a little hotter than body temperature, place the mixing bowl on the machine with the whisk attachment. Put it on high and beat until you have a stiff meringue. The bowl should be slightly warm or cool when you touch the bottom. Change to the paddle attachment. Add the butter and beat until you have a smooth cream. This should take about 5 minutes. Add the dash of salt and mix in the vanilla.

Now you are ready to ice the cake

Cut the cake horizontally into thirds with a serrated knife. Spread about 1/3 cup of butter cream between each layer. Albert Kumin, my amazing mentor used to say... " You want a filling not a stuffing"! Then ice the top and sides of the cake with a thin coat of frosting. This is called a "crumb coat". This prevents the crumbs from getting messed up in the frosting.
Refrigerate the cake for 5 minutes.
Then proceed to finish icing the cake. Have fun and ice it so that it delights you!

Serve the cake the same day.... It is best that way. Serves 16-20

Alternatively freeze the cake before it is iced and refrigerate the frosting in a tightly closed container. Let the icing come to room temperature before frosting. It is easier to frost if the cake is a bit cool.

Serve the iced cake at room temperature.

Recipes, Writing and Photos by Karen Pickus
Courtesy Karen Pickus 2010

I went to see my brother today

I have a terrific brother Dave, and went to see him today. We didn't get together this past holiday season cause we were both way over extended...so we thought it was befitting we "get together already", this January, better late than never I always say... He says it too!
Well he gave my daughter this thermos that I think is so outstanding! It keeps things cool...like water to save on not using plastic bottles when you are on the go. It is made of steel and not insulated with glass, so not dangerous! Lightweight too! In order to use this thing, you first take the top off, which then becomes this neat little drinking cup. Then this bright red button is revealed. You push the button, that enables the thing to pour, so nicely, that you are apt not to spill the liquid or have it come out too quickly, which is often a major problem with most thermoses. Not this one! It is decorated with these kooky circles in fun colors, that makes you feel like you are having a great time, and so delightful to use! What a fun gadget!

Photos and writing by Karen Pickus
Courtesy Karen Pickus 2010

Queen Robin and me at Maialino

Today I had lunch with my friend Robin. We went to Maialino in the Gramercy Hotel. We entered the hotel entrance and to our left was a friendly couple who greeted us. The place was bustling. We got there towards the end of their lunch service and all the tables were full of animated folk. We were hungry and eager to be seated. Robin waited patiently as the staff readied our table. I checked out the bathroom. I noodled my way through the hotel corridor, which had a fantastic scent from a burning candle, and finally found the water closet. There were two rooms labeled with the universal symbol of man, woman in a skirt and wheelchair. Each room was clean, individual and outfitted with a sink, which I like very much.
We were then seated in the dining room. We walked past an attractive bar facing Gramercy Park. The afternoon light streamed beautifully into the room, so much so that the handsome blinds were drawn half way. We then passed a well appointed coffee bar outfitted with hefty chunk marble, coffee press pots and compelling pastries. To our right was a large red meat slicer actively shaving prosciutto as we passed. We then strode by some occupied banquettes that I want to sit in next time I come. The walls were covered part of the way in walnut paneling and part of the way in artistic pieces of various prints with prose, drawings and photographs. The comfortable chairs were walnut and leather. The tables were covered in white, heavy gauged restaurant cloth over large blue and white gingham. You could see wrought iron pedestals under some of tables. When we sat down we were greeted by a pleasant and professional staff.
Robin had ice tea that was habitually refilled, how wonderful! My first bite was a bold green olive bread that started our animated conversation about the magnificent bread of Rome. We then chose smoked swordfish served with bracing pickled red onions and thinly sliced caper berries also accompanied by baby arugula. My idea of a wonderfully harmonic and well conceived plate. This showed such intelligence. Not only did it possess delicious flavor and texture, it was beautiful and straight forward in its presentation. It consisted of dense, slightly briny beautiful thick ribbons of swordfish, with a curly bunch of deep greens to munch, and a lovely mound of slightly salty,sweet pink onions punctuated by jalapeno-like caper berry slices. What fun! Then we shared some terrific battered chunks of cod served with the same greens dotted with thinly sliced fresh artichokes and marinated hearts. The whole event was peppered with scintillating conversation. We enjoyed a side of heirloom beans with escarole. The swordfish was the star until we were graciously offered, on the house, some gorgeous pistachio gelato, the best I have ever had anywhere, except my own; and some refreshing grapefruit sorbeto. They were topped with a dark chocolate hazelnut biscotti and a fennel semolina one. Oh my!
The excellent lunch was completed with a superb cappuccino!

Written by Karen Pickus, drawings and photos by Karen Pickus 2010
Courtesy of Karen Pickus 2010

Cornflake Crusted Chicken

When I was a kid we went to the beach almost every Saturday in the summer. My mom would prepare oven baked fried chicken. She would make it the night before and in the morning she would pack it with a whole lot of carrot and celery sticks in the cooler. We would spend all day at the beach. Then after lunch or right before we left, we would get this rolled cylinder of vanilla, chocolate and strawberry ice cream on a waffle cone for dessert!
Well I love fried chicken, so I decided to make my own version without the chicken skin, butter or eggs, and still wanted to get a tender result.
This one is first rate because not only is it tender and great tasting, it satisfies all of one's fried food fantasies with no harmful effects! I pair it with my daughter's favorite green beans so that you have a delicious and excellent, easy, and quick hot supper . If you decide to bring it to the beach or on a picnic the next day, just layer it between wax paper and place in a closed container, then in a cooler with ice, of course. If you and your family haven't eaten it all for dinner.
I used organic unsweetened cornflakes and organic skinless boneless chicken thighs.
You could use skinless boneless breasts but you have just enough crumbs and yogurt mixture for 5-6 pieces( not 8 as with the thighs) and the cooking time will vary give or take 5 minutes.

Ingredients

4 cups of corn flakes, crushed
2 tsp. smoked paprika
1/2 tsp sea salt
1/2 tsp. ground black pepper

Organic olive oil cooking spray

1 cup yogurt
2 Tbs. Dijon mustard
8 skinless boneless chicken thighs

Method

Preheat oven to 400 degrees.
In a food processor or resealable bag crush the cornflakes and combine with the seasonings.
Place into a 9x13 inch glass baking dish.
Place a sheet of parchment on a 18x24 inch sheet pan and spray it with the cooking spray. This will prevent the crumb mixture from sticking to the pan.
Combine the yogurt and mustard in a medium bowl with a wire whisk.

Place each chicken thigh into the yogurt mixture to completely coat both sides.
Place each coated thigh, one at a time onto the crumb mixture. Turn over the chicken and press the coating firmly with your hand onto the chicken so that it covers it completely.

Place the chicken onto the prepared pan. When all eight thighs are coated and crumbed, place in the hot oven.
Bake for 25-30 minutes until chicken is nicely golden and cooked through. You can check it by placing an instant read thermometer sideways to the middle of the thigh. It should read 160 degrees when completely cooked. Place the pieces on a serving platter and serve immediately.

Serves 6-8



Marjolaine's Favorite Green Beans

1 lb. green beans, stem end removed
1 large clove garlic, grated with a microplane
1/4 cup finely sliced red onion or shallot
2 Tbs. coarsely chopped fresh oregano or 1 tsp. dried
1/2 tsp. coarse grained sea salt
1/4 tsp. freshly ground black pepper.
1 1/2 Tbs. olive oil.

Place all ingredients except the beans into a nice large serving bowl.
In a large pot of boiling water drop the beans and cook until bright green in color and crisp tender, 2-3 minutes.
When the beans are cooked, drain in a colander and dry hot beans carefully in a clean kitchen towel. This will allow the seasonings to coat the beans nicely.
Then toss the beans in the bowl with serving spoons and serve along with the chicken.

Recipes and photos by Karen Pickus
Recipes and photos courtesy Karen Pickus 2010

Lunch with Doug

Today I decided to make a slaw with healthy colorful ingredients. I wanted it to be beautiful too, cause you know people eat with their eyes. Early in my culinary career I decided it had to look delicious as well as be delicious. I was fortunate to have excellent training at the Culinary Institute of America and one of my Garde Manger chefs used to say it all the time, "People eat with their eyes". Funny thing is I have a visual art background from college so the chef food stylist bit has been a great career fit. Forgive my meanderings. So I wanted to make a slaw. It had to be beautiful and healthy and delicious. I call it a rainbow slaw and I made a well-seasoned burger to go with it. Not bad for a Wednesday lunch - rather inexpensive, quick to prepare, and healthy too! I used grass fed beef and organic vegetables. I use a microplane to grate ginger, which is an excellent tool to grate garlic, ginger, and zest citrus. I sliced the scallions peppers and used a Cuisinart with the grating attachment to grate the remaining vegetables.

Rainbow Slaw



Ingredients

2 scallions sliced thin on the bias
1/2 orange pepper sliced thin
1/2 yellow pepper sliced thin
1/2 green pepper sliced thin
10 colorful radishes trimmed and washed
2 carrots, peeled and trimmed
1 large broccoli stalk trimmed and quartered lengthwise
1 Tbs. agave nectar (I like to use this because it replaces sugar and has a low glycemic index).
3 Tbs. brown rice vinegar
1 tsp. finely grated fresh ginger

Method

In an attractive medium sized serving bowl, combine the cut vegetables. Grate the remaining vegetables and add to the bowl. Lastly add the dressing ingredients and toss together. Serve immediately or refrigerate to serve later the same day.
Serves 4

For the Well Seasoned Burger






Ingredients

1 lb. grass fed beef
1/2 Tbs. fresh picked thyme leaves, or 1/2 tsp. dried
1/2 onion finely diced
1-2 cloves garlic grated on a microplane or minced
1/4 tsp. salt
1/4 tsp. finely ground black pepper
1 cup favorite cheese, grated (I used mozzarella)

Method

In a medium sized bowl combine all of the ingredients except the cheese. Mix together to combine ingredients. Shape into 4 burgers. Heat a cast iron skillet over medium high heat. Lift pan off the burner then spray hot pan with olive oil cooking spray. Then place pan back on the heat and sear the burgers. Lower heat slightly. When burgers are well browned about 7-10 minutes, turn the burgers over. When the juices begin to run on the top after about 5-7 minutes, check the temperature with an instant read thermometer. When the temperature is about 125 degrees (medium rare) place 1/4 cup of the grated cheese on top of each burger and cover the pan. When the cheese has melted plate the burgers and let rest for 5 minutes. Serve with the slaw.

Recipes and photos by Karen Pickus
Recipes and photos courtesy Karen Pickus 2010

Braised Venison Shoulder with Parmesan Polenta

My friend Katahdin hunts deer and is so kind as to load my freezer with some cuts of the delicious provisions. He was lucky and skilled enough to get them near where we both live in Martha's Vineyard. 

He does a beautiful job butchering them and left me this fall with 2 glorious shoulders in my freezer. When I went back to the Vineyard for New Years I decided to thaw them out and prepare them and serve them to my fine friends (Katahdin's Family) back in N.Y.C. this weekend. Boy were we all happy and well fed. I am so lucky for a multitude of reasons to have Katahdin and his family as my dear friends. Here is the recipe I made.

If you have some venison shoulders or legs I encourage you to try this... you won't be disapointed.

Braised Venison Shoulder with Parmesan Polenta

Ingredients

2 whole venison shoulders well Trimmed

2 tsp. coarse grained sea salt

2 tsp. finely ground black pepper

4 Tbs. extra virgin olive oil, divided

10 garlic cloves thinly sliced

2 large onions diced

6 celery stalks cut in 1/2 inch pieces

1/3 cup flour 

12 carrots peeled and cut in half crosswise

8 sprigs  fresh thyme

8 sprigs fresh parsley 

1 sprig fresh rosemary

1/2 bunch fresh sage coarsley chopped

3 cups red wine

3 cups white wine

3 TBS. tomato paste

1 28 oz. can diced tomatoes

2 cups chicken broth

2 cups beef broth

Method

Preheat oven to 4oo degrees.

Place a large roasting pan in the preheated oven.

Season the venison with the salt and pepper and rub 2 Tbs. of the olive oil all over the venison.

Place the venison on the hot pan in the oven to sear the meat until golden, about 10 minutes per side.

Meanwhile, in an 8 quart casserole, over medium high heat add the remaining 2 Tbs. olive oil heat and saute the garlic, onions, and celery until golden brown, about 6 to 8 minutes. Add the flour and stir and cook for 2 more minutes.

Then add the carrots, and the herbs, stir and cook until the herbs are wilted. Add the wine, and stir then simmer for 3 minutes. Add the tomato products along with the chicken and beef broth. Stir  the liquid thoroughly to combine all the ingredients, then bring to a boil. Place all of the ingredients into the roasting pan with the nicely browned venison. Add 2 cups of water and stir the braising liquid. Cover the pan tightly with aluminum foil. Simmer in the oven for 2 hours. Then remove the pan from the oven , turn the shoulders over in the pan, cover the pan tightly again with the aluminum foil. Return the meat to the oven and simmer for another 2 hours. The meat should now be tender. Remove the pan from the oven. Let the venison cool then shred the meat into large pieces. Add some water to the sauce for desired consistency if necessary.

Set the meat aside and make the polenta.

Parmesan Polenta

Ingredients

6 cups chicken broth

2 1/2 cups yellow corn meal

1/4 tsp. salt

1/4 tsp. black pepper

1 tsp. ground sage

2 Tbs. butter

1/3- 1/2 cup grated Parmegiano Reggiano

Method

In a 6 quart pot bring the broth to a boil. When the broth comes to a boil, slowly (to prevent lumps from forming) stir in the cornmeal in a steady stream using a wire whisk. Then add the remaining ingredients. Lower the heat and continue stirring with a wooden spoon until the cornmeal has softened, about 10 minutes. Add some water to the polenta if necessary. It should have the consistency of oatmeal.

Serves 8-10

To serve

Make a mound of polenta in a rimmed soup bowl. Top with some venison, carrots and sauce.

Recipes and photos by Karen Pickus

Recipes and photos courtesy Karen Pickus 2010