Selective Palate

So it is pretty cold out here in the Vermont mountains this time of year and the sun seems to set shortly after it rises. At this very moment I am looking out at almost a 2 feet of snow, and though it is very pretty and we are guarenteed that “White Christmas”, there is a part of me longing for warmer weather with bright sunny skies; a beach and 1 or 2 cabana boys wouldn’t hurt either!. But unfortunately I am no where near any of those things so to help bring me there I made myself a little snack or fresh Haas avocado with a little dressing made of good olive oil, cider vinegar, course sea salt and fresh cracked pepper. To top it all off and give it that perfect summer essence I topped it with plenty of torn pieces of cilantro. The perfect snack or light lunch and if I close my eyes and think real hard…….. nope still not on the beach but its still tasty!

So like I was saying….. I had myself a small little Christmas party over the weekend. It was a great success with good friends and of course good food. As always in these situations I made an over abundance of food. Thankfully we had more than enough wine to wash it all down with (5 bottles people really?!!!). Anyhow just to sum up some of the deliciousness that was on the table:

• 3 dips, roasted garlic hummus, baba ghanouj, and herded taziki (accompanied by your traditional spread of fresh veggies, chips and pitas!)
• roasted shrimp cocktail with a spicy cocktail sauce
• baked brie en croute with fig preserve
• asparagus wrapped in prosciutto
• pesto and sun dried tomato torta
• rosemary stuffed dates wrapped in bacon (courtesy of Bitchincamero, BTW love that name!)
• chicken satay bites
• fried risotto balled stuffed with cheese.

I think that is about it, I might have shoved a few more things on that table. I also made holiday martinis and a s***load of cookies and goodies.

The most popular goodie being a white chocolate bark with pistachios and cherries. I am not a big chocolate person; in fact I really don’t like it. But that doesn’t stop me from making things with it. However, I need my handy tester, M near by to make sure I am doing it right. The chocolate bark recipe though was so easy that I couldn’t mess it up even if I tried. All it consisted of was melting the chocolate over a double boiler then spreading it out on a parchment lined jelly roll pan. Then top liberally with sweet dried cherries and shelled pistachio nuts. Let set and then whack into pieces. I did have a little trouble getting it to set up nice but nothing the freezer couldn’t handle.

Jaden over at SteamyKitchen is one of the reasons I started this food blog. I have been reading her for well over a year now and have tried many of her recipes. So when she put a call out to all interested foodies to help test recipes for her up coming cookbook I nearly jumped out of my seat as I was raising my hand screaming “ME, ME, ME, PICK ME!!!” then I realized she couldn’t hear me so I just sent her a very civilized and grown up email. I got to try out and comment on several of her recipes, 1 of my favorites was so unexpected that I have told almost everyone who will listen all about it. For this recipe alone I totally recommend buying her cookbook, Steamy Kitchen’s Modern Asian. Unfortunately, that won’t be available til next fall. So instead you can head on over there and check her recommendations for some foodie gifts for this season. You can also enter to win some of these gifts yourself. WooHoo, I like presents!

The dish by the way she had me lusting over was Eggs in Oyster Sauce. I can’t give you the recipe, you’ll have to wait, but I can show you a picture and tell you that I never imagined I would like it as much as I do, in fact I expected not really to like it; I am an egg purist. But when the sauce mixes with the egg yolks, OMG its luscious!

So I am having this Christmas party on Saturday and have been feverishly slaving away in the kitchen. As per my usual I have too much planned but am determined to get it all done by my self. I have nixed 1 hot appetizer but I thought of another way to recreate it to be more “party app”, but honestly do I need another freakin’ appetizer?! Probably not so I am saving it for last to see if I really want to make it, but it is a good idea, I may have to make it just to share!

So, since dinner last night consisted of BLTs and pistachio nuts (not together) I thought I would post something I made a awhile back.

Cauliflower Bisque:

I thought this dish was appropriate given that that the day I made this soup was not unlike today, meaning overcast and cold. This is one of my favorites soups; its easy, rich, and filling. You can make this completely vegetarian which I have done many times or you can do what I did here and topped it with some leftover rotisserie chicken. I also almost always serve this with large toasted croutons spread with roasted garlic (the best parts the dunking!)

Recipe:

2 heads cauliflower
2 cloves garlic plus 1 entire head
1 chopped shallot, onion or leek (white part)
olive oil
3-4 cups chicken stock (or vegetable)
1 bay leaf
salt and pepper to taste
heavy cream to taste

Heat oven to 425 and position rack in middle. Cut the cauliflower heads in 1/2 and and lay flat side down on a baking sheet. Generously salt and pepper and drizzle with olive oil and sprinkle with the shallot and remaining garlic cloves. Cut the top of the garlic head off and make a nest for the garlic in aluminum foil; salt and pepper and drizzle with olive oil and wrap it up leaving a little opening at the top. Place garlic package on the same baking sheet as the cauliflower and stick everything in the oven for about 30 minutes.

Set roasted garlic aside.

Place roasted cauliflower in a stock pot and cover with stock add bay leaf and bring to simmer until cauliflower is very tender (fork should slide through with no tension).
Remove bay leaf and with a stick blender (or regular blender but be careful) blend until smooth. Here is where I add the salt and pepper (maybe a pat of butter!). Let simmer on low until ready to serve. Right before serving add the heavy cream. I just eye ball it here, depending on how creamy and thick you want it. The cauliflower itself makes a pretty thick soup but I just love the added flavor and texture of the cream.

For the crouton, slice a crusty baguette on the bias and lay flat on a baking sheet, drizzle with olive oil and place in a preheated 425 degree oven. Bake until crisp about 10-15 minutes. Meanwhile remember that beautiful roasted garlic you made earlier, yeah that 1, squeeze out the good stuff in a small bowl don’t forget the wonderful oil in the bottom of the foil, throw that in with the garlic. Add any salt and pepper if need be. When the croutons or done spread with the roasted garlic paste.

To serve ladel out the bisque in a shallow soup bowl and top with croutons, and if you have some left over chicken like it did, shred a little up (warm through if straight from the fridge) and plop right on top of the soup. YUM! Makes me wish I had some right now, but unfortunately this soup only lasted 2 days in my house! But if you have leftovers this soup freezes great, with or without the cream!

Today I was cruising through Tastespotting for ideas on what to do with the roasting chicken I defrosted for dinner tonight. I didn’t want the same ‘ol same ‘ol roast chicken with lemon and thyme; though very yummy I was not in the mood for traditional. SO… I saw a recipe for a soy and ginger glazed bird that looked amazing! So my mind just went in that direction I just spruced it up a bit to my liking.

First I did quick counter brine with a simple solution of sugar, salt and cold water and let the bird swim in that for about an hour or so. Meanwhile I concocted the glaze! In a small sauce pot I simmered Chinese rice wine, brown sugar, soy sauce, ginger, garlic, chili sauce, worchestershire sauce, and a splash of rice wine vinegar until it became a thick syrup. Then I went to work on the chicken; I took it out of the brine and patted it completely dry. I gave it a good massage with oil and Chinese five spice (go easy, I only used a heaping teaspoon for the whole bird) and stuffed it with a few crushed cloves of garlic and a handful of ginger coins. Then I seared it in a large pan over high heat. Once brown on both sides I flipped it on it’s back slathered it with the glaze and popped it in a 400 degree preheated oven. I then basted it every ten minutes for 50 minutes. Let it rest for 10 and carved. I know this seems like a lot of work but it was well worth it. The skin was so crisp, meat so juicy, and the flavor so unique. Just what I was in the mood for!

I served it with steamed scallion jasmine rice and stir fried asparagus. Perfect meal for a chilly Vermont night.

Recipe:

3-4lb roasting chicken
1/2 cup kosher salt
1/4 cup sugar
4 cups cold water
teas. chinese five spice
2 tbsp. oil (canola, peanut, vegetable)
3-4 cloves garlic crushed
1/4 cup-1/2 cup ginger coins

Glaze:
1/2 cup chinese rice wine
1/4 cup tamari or soy sauce
1/4 cup worchestershire sauce
heaping teas. chili with garlic sauce or rooster sauce
2 tbsp. hoison sauce
1/4 cup dark brown sugar
good splash of rice wine vinegar
1/4 cup (or so) ginger coins
3 cloves smashed garlic

Combined salt, sugar, and water to dissolve. Add chicken and let sit at room temp for about an hour; you can brine longer if you want but make sure to refrigerate until 1 hour before cooking.

Preheat oven to 400. Retrieve chicken from brine and pat completely dry. Rub with about a tbsp. of the oil and the five spice. Stuff cavity with the crushed garlic and ginger coins; you can truss the bird if you like or tie the legs together but I never do, I just never seem to have the twine on hand. Heat a large oven proof pan with the remaining oil and sear the bird; making sure that each side consists of a leg and breast; about 5 minutes per side. Flip onto its back, liberally apply some glaze with a brush and transfer to the oven. Bast bird with the remaining glaze every ten minutes until internal temp. (inserted at the thigh) reads 155. Take out of oven and let rest for 10 minutes. Carve and enjoy!