httpvhd://www.youtube.com/watch?v=fnDdLizs_E4
Hey, everyone!
As we head into fall, I thought I would talk a bit about what’s coming up in the next few weeks and months … as you are going to see some of the fabulous fun I’ve gotten myself into and coerced others into as well [Editor’s cautious observation: Fun? Probably trouble, too!].
There are two barbecue episodes with Helenka and me (though I think I might reserve one to show when we long for summer while in the dread of winter [editor’s laughing note: it’s actually “dead” but “dread” is unfortunately accurate, too, where we live!] [Brian’s reply to the laughing editor: I’m taking some creative leeway ‘cause I’m sure that’s how everyone feels who doesn’t like winter as much!].
With “Desserts Are Fun” in full swing on a monthly basis, I’m introducing some new friends of mine who just love to bake. I’m leaving that as a teaser for now as you won’t get to see them probably until November as I have one more desserts episode to show before then.
Helenka and I are also still producing regular weekly episodes of “Friends Food Fun” though we are coming very near to the end of our adventures with the book “Cook This Not That”. We do have some thoughts on what to do next but, if any of you have ideas, just contact us using this link .
One of the things I can definitely say is that producing this show has taught me a lot including some new skills which – funny enough – others are noticing and commenting on when I see them. Helenka, as a matter of fact, gets a lot of comments too (don’t want to spoil it for her in case she wants to talk about it herself) and has been invited to be a special guest speaker in front of a large group about what she does here (yippee – you show ‘em, girl [Helenka takes a wee bow while keeping her lips zipped for the moment]).
We always said to each other that, even if we were the ONLY ones watching (and laughing ‘cause that is the fun part) what we did, then the whole effort would still be worth it. Well, I am happy to report that we are NOT the only ones watching and, if I may be so bold [Helenka adds “proud, too”], can confirm our viewers are coast to coast.
Reminiscing about summer earlier brings me to this week’s episode, originally filmed on a sweltering day in the middle of the summer of 2010.
Now I’m of the mind that, during these types of days, quick and easy is THE only way to go … so I found a neat recipe which fit the bill perfectly, that being “Curried Chicken Salad Sandwich” with my favourite rotisserie chicken, grape tomatoes, fresh bread, curry powder, raisins, celery, vidalia onion, carrot, crisp greens (spring mix in this case), olive oil mayonnaise, salt and pepper to taste, accompanied by Moishe’s potato salad with sweet pickle (mmmm and yum!). I’ve had the garlic version of it without the pickle which is good as well.
At times, assembling already-made products together ends up creating something I think anyone would be proud to serve to friends and family (especially during those “lazy hazy dayz” of summer). I do like making my own potato salad but, when you find one that you really enjoy, I say stick with it. Who wants to boil potatoes, eggs, cut up apples, carrots, celery, open a can or shuck peas, put all into a bowl before adding mayonnaise – when your air conditioning is running at full tilt just to maintain a comfortable temperature; so don’t worry, there will always be another time to make your own.
Hmmm, I think I have the start of a recipe in there somewhere. Do you have a favourite one that, no matter what time of year, cannot be substituted for store bought? Willing to share? Click here .
Well, that’s it from me this week. Enjoy and keep those comments coming: we love hearing from you.
Have a GREAT week till next time.
Enjoy!
B&H =;)
Please note: We try and review the recipes in the cookbook; however, in an effort to respect copyright, we are not able to reproduce the actual printed recipes here. If you do have the book, please follow along with us!
Review: Curried Chicken Salad Sandwich
Notes from the Chef’s Sidekick (Helenka)
Just watching the episode again returned me to the languid mood (meaning it was just too hot to move or to show even any extreme facial expressions; also possibly one source of my more-giddy-than-usual behaviour). There’s something special about eating spicy cold food in the summer. First of all, chilling dulls flavours — which is only one reason why you shouldn’t kill wine by storing it in the fridge for a very long time. The same principle applies to chilling food. So, when creating a cold dish, you can get away with spicing it more heavily than you would if it were served hot.
There’s also the physical reaction of our bodies not craving food as much on hot days unless it’s cold and tasty. [That would certainly explain why ice cream and popsicles are so popular, right?] Well, from the additional amount of curry powder Brian added (with my wholehearted encouragement and blessings), our taste buds were all perky and ultimately satisfied by the finished product.
Variations
We already changed the recipe (as if that’s anything NEW for us) by incorporating the lettuce and tomatoes into the chicken salad mixture. I’m constantly astonished to see chefs prepare dishes that are awkward to eat — especially in public! My main pet peeve is when a Caesar salad arrives at the table. So … the romaine is supposed to be torn into bite-sized pieces. Huh – they must be expecting a giant then, with a mouth to match. ::points in irritation to small mouth:: For this sandwich, I knew my unique child-like fingers wouldn’t be able to handle ingredients sliding all over the place and falling off the bread. But binding everything with the mayonnaise made eating a much less messy experience. Hey, I may like ice cream and popsicles, but getting food all over my clothing and the table (or worse, floor) is something I’d like to reside in my early childhood a long time ago (in a galaxy … yadda, yadda, yadda).
If you’re tired of cold chicken in the summertime (because, yes, even your most fave and convenient food can get a little boring), you could try making cold curried rare beef, with hot pepper oil and orange segments; or cold curried diced pork, with mustard or turmeric and apple slices. If you need to whet your imagination, just think of a fave Chinese or Indian dish and recreate it as a cold salad. Mmmmm. In fact, there’s absolutely nothing wrong with taking leftover takeout and turning it into a salad sandwich (even if there are noodles or rice in it). [I’m not too proud to admit that one of my fave instant sandwiches when I was a teenager was potato salad on a kaiser bun.] I’m also thinking of an elegant shrimp, shredded zucchini and chopped red pepper salad with lime juice and cilantro, served on foccacia. ::giggles:: You can see there’s nothing wrong with my imagination here.
During the horribly cold months ahead (if you’re in the Northern Hemisphere, that is), you may want to gather some recipes with the intent of making them during warmer weather. Brian and I have become quite the experts at planning for future eating and definite enjoyment! It’s also nice to have something wonderful to look forward to.
Cooking time (duration): 30
Number of servings (yield): 2
Meal type: supper
Culinary tradition: USA (General)
My rating:
Microformatting by hRecipe.