Tag Archives: chicken

Refreshing Mid-winter Salad, Two Ways

Earlier this week, I made Nigella Lawson’s Vietnamese Chicken and Mint Salad (recipe here), since I had poached chicken on hand and cabbage is 49 cents per pound at Russo’s. Absolutely fabulous, but, as anyone who’s ever bought cabbage knows, … Continue reading

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Soup, Salad, and Dessert

Plain tom yum broth (no shrimp, but still not quite vegetarian, thanks to the fish sauce), and lime & avocado chicken salad sandwich. Dessert: pumpkin chocolate whoopie pies. I make them smaller than standard whoopie pies (I get twenty from … Continue reading

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Chicken with Forty-One Cloves of Garlic

Mrs. O’s father was able to make a last-minute, twenty-four-hour trip to see us this weekend, and we celebrated with cake, champagne, and chicken with forty cloves of garlic (Ina Garten’s recipe), to which we added one extra clove.  With … Continue reading

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A Little Supper

Salad: Romaine, fresh mozzarella, radishes, red onion, and quick-thinking vinaigrette (see a few posts back for recipe) Main course: puff pastry shells (you know me — I don’t make pastry) filled with sauteed mushrooms and chicken in sherry and cream.

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Sunday Dinner, Chapter I’ve Lost Count: Wherein We Return to a Classic

The classic, in this case, being roast chicken and salad. But first, a salad. Soft Boston lettuce, crunchy romaine, feta, and kalamata olives. I’d originally planned on simple lemon vinaigrette, but the inside of the lemon was no good, so … Continue reading

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Indoor Wednesday

It was too cold to take Mr. Baby out for a walk today, so we spent some quality time in the kitchen, mostly on dessert (post to follow).  For dinner, we adapted a couple of a Martha Stewart Living recipes: … Continue reading

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Umami Chicken

I read about the notion of umami a few years ago, when someone sent me a link to this umami chicken recipe. Umami is the fifth taste, so to speak — sometimes defined as “deliciousness” or “savoriness”.  The umami chicken … Continue reading

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A Shortcut to Mushrooms

Gentle readers, I have something momentous to report. Three weeks ago, I (Mrs. O) personally shopped for, bought, cleaned, sliced, cooked, and ate — mushrooms. I have resisted the allure of edible fungi for many years, finding the texture not … Continue reading

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