Extra crispy, please: panko adds crunch to Chicken Schnitzel

Panko breadcrumbs give these chicken breast schnitzels an assertively crispy outside. Dredging the chicken with cornstarch helps keep the meat tender inside. Recipe below.

THE BREADED MEAT CUTLET GOES BY MANY NAMES. For Germans and Austrians, it’s schnitzel. Italians call it cotoletta alla milanese—or milanesa for short. At our current favorite Mexican restaurant, it’s milaneza, and our favorite Polish spot calls its schnitzel schabowy. In Japan, it’s katsu (tonkatsu when it’s made with pork). Continue reading “Extra crispy, please: panko adds crunch to Chicken Schnitzel” →

Velveting keeps things tender: Stir-fried Chicken with Asparagus

Velveting the chicken before stir-frying it, a simple Chinese cooking technique, keeps the meat moist and tender in Stir-fried Chicken with Asparagus. Recipe below.

WE HAVE A LOT OF VINTAGE CHINA, mostly individual pieces picked up at antique shops, flea markets, yard sales and farm auctions. Some are quite old and fairly valuable, true antiques. Others fall squarely into the collectibles realm. All were chosen because we liked them and wanted to use them on our table. Continue reading “Velveting keeps things tender: Stir-fried Chicken with Asparagus” →

Playing favorites: six of Blue Kitchen’s most popular chicken recipes

We often ask waiters for their recommendations when we’re torn between two dishes on the menu. The other night, we were at Pl-zen, a new favorite of ours, and the choice came down to a short rib burger with jalapeño jam on a pretzel bun or half a roasted chicken with fingerling potatoes, braised kale and a tamarind-guajillo sauce. Without hesitation, our server said the burger. Continue reading “Playing favorites: six of Blue Kitchen’s most popular chicken recipes” →

Oregano dials up the savory in one-pot Braised Chicken Thighs with Potatoes and Peas

Dried oregano, garlic and onions create an aromatic base for a weeknight quick one-pot dinner of chicken, potatoes and peas. Recipe (and thoughts on dried herbs) below.

I go through phases with herbs. For a long time, herbes de Provence showed up in everything (I even added it to scrambled eggs for a while). More recently, it was tarragon—fresh from our yard up through the fall, then dried. Now I seem to be cooking with oregano a lot. Continue reading “Oregano dials up the savory in one-pot Braised Chicken Thighs with Potatoes and Peas” →

Using flavored pasta to add depth: Mushroom Pasta with Duck

Mushroom pasta, porcini mushrooms, leftover duck and duck stock combine to create an earthy, peasanty meal. Recipe below.

Weeks ago I promised you a recipe using the carcass of the roasted duck and leftover duck meat. I hope you put that duck in the freezer, because this week, in the lull between Thanksgiving and the next round of holiday frenzy, I got a bright idea. Continue reading “Using flavored pasta to add depth: Mushroom Pasta with Duck” →

An easy, impressive Sunday roast: Roast Duck with Apples, Pears and Potatoes

A whole roasted duck is accompanied by apples, pears and potato wedges roasted in duck fat. Recipe below.

THE COLD WEATHER IS GETTING ITS CLAWS INTO US. We are going out in down jackets, scarves and boots. In a fit of self-pity I even have taken out my coziest wool hat—the little wool cloche from Wildhagen that I usually reserve for the most desperate sub-zero days. The weather is having hostile spasms. The other day, going from the American Rhythm Center to Terry’s office on foot, I got caught in a sleet storm—mean tiny ice pellets flinging themselves into my face at 50 mph. Reader, it hurt. Continue reading “An easy, impressive Sunday roast: Roast Duck with Apples, Pears and Potatoes” →

Savory with a subtle sweet touch: Braised Chicken with Prunes and Onions

This braised chicken dish combines prunes, onions, sage, bay leaf, garlic, apple juice and a little sherry vinegar for a delicious weeknight-quick meal. Recipe below.

Summer’s bounty has disappeared from produce shelves. Berries, apricots, peaches and plums have been supplanted by a sea of apples, pears and more apples. But in another section of the store, you’ll find many of your summer favorites in a long-lasting, shelf stable form: dried. When dried, apricots, grapes, plums and more provide chewy, flavor-intense snacks to be enjoyed as is. Add them to a savory braise, though, and they achieve a whole new level. They plump up and soften. Flavors mellow and blend. Continue reading “Savory with a subtle sweet touch: Braised Chicken with Prunes and Onions” →

Serious flavor for cool temperatures: Braised Chicken with Artichokes and Olives

Bacon, marinated artichoke hearts, olives, garlic and lemon juice and zest combine with chicken drumsticks and thighs in this big-flavored braise. Recipe below.

WE TURNED ON THE HEAT FOR THE FIRST TIME this fall a few days ago. It’s been unseasonably cool lately in Chicago, and that has prompted complaints from some. Not from me. This is cooking weather for me—not just because it’s cooler in the kitchen, but because we can finally turn away from light summer fare and get back to the good stuff. Roasts. Stews. And robust braises like this one. Continue reading “Serious flavor for cool temperatures: Braised Chicken with Artichokes and Olives” →

Cooking from the yard: Grilled Chicken with Lemon Sage Butter

Chicken is basted with butter, lemon juice and fresh sage, then cooked using both direct and indirect grilling. Recipe below.

I often say I would be a lousy farmer. And by that, I specifically mean that if I had to grow my own food, I would starve to death. Not so, Marion. Over the years, she has grown many of the foods we’ve eaten—and the flowers that have dressed the dinner table—usually in the confines of a smallish backyard. This year, though, her efforts were limited to a number of herbs, several varieties of tomatoes and some habanero peppers. So when we sat down with our guests on Labor Day, we were surprised to see just how much of our dinner had come from our backyard. Continue reading “Cooking from the yard: Grilled Chicken with Lemon Sage Butter” →

Simple, no-cook ideas for upgrading rotisserie chicken dinners

When it’s too hot to cook—or you’re too busy—these easy, no-cook ideas can turn a store-bought rotisserie chicken into a satisfying meal.

The simplest way to make a meal of a rotisserie chicken was once witnessed by Marion’s sister at Costco. A fellow customer purchased his chicken at the store, proceeded to the store dining area and sat down and started eating it. I don’t remember now if some utensils or perhaps a soft drink figured into the meal or not. Continue reading “Simple, no-cook ideas for upgrading rotisserie chicken dinners” →