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Friends Food Fun

FFF EP-41: OVEN-FRIED CHICKEN WITH GARLIC MASHED POTATOES

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httpvhd://www.youtube.com/watch?v=bmYN6-GrpL0

Hello, Culinary Playmates:

It is I, Helenka, your fearless advocate of gustatory creativity (aka I eat weird but really tasty food and think you should, too). And, just to make everything crystal clear, in our last post a certain chef (Brian, if you haven’t figured it out already) attempted to impersonate MOI (though, really, I don’t think going blond would suit him at all). So I’m relieved to regain my official editor’s perch here.

Now, who’s up for fried chicken? No … there’s no catch. Really, ‘cuz we’re making it the healthier way, in the oven (based on the recipe from Cook This Not That VOL 2).

Once again reaching into my nostalgic vault, I will remind our viewers that I did not grow up eating deep-fried chicken. The only deep-fried food I ate occasionally was those oh-so-tasty strips of powdered sugar covered dough (chrusty, in Polish) that I’ve described in a previous blog. Only later in life did I discover a certain fast-food establishment where one could buy cut-up fried chicken pieces. No, it wasn’t the Colonel’s place, but a burger joint that branched out into fried chicken for a short time. Actually, even though the crust was pretty good, I would usually remove the breading and eat just the superbly tender chicken meat that had been cooked to perfection. Not bad for fast food.

::ponders for a moment:: Wait a minute. I’m wrong about not eating breaded food (though it still wasn’t deep-fried). We used to have the Polish version of Wiener Schnitzel (pounded thin cutlet, dipped in egg and breadcrumbs and then sautéed). You will also find fried or breaded chicken in European cuisine, though typically in an upscale manner. Anybody up for Chicken Cordon Bleu? Or Chicken Kiev? Still fried chicken. And that brings me to my devious topic today: how herbs and spices can take a dish from one country (or continent) to another.

I faintly remember some of the spices used when I was growing up. [Hey, I was even shorter ::sighs:: and couldn’t reach the cupboards!] I know there were the basics of sugar, salt and black pepper. I also remember pickling spices (for dill pickles, the tall jars packed with huge fronds of dill, or in an artfully-arranged jelly of pigs’ feet with carrots and other cute cut-up veggies). And white pepper that was used in the Polish version of Gefilte Fish (instead of ground fish in the shape of balls, it was rolled into a cylindrical shape, wrapped in muslin cloth and poached in broth before being sliced into a thick round and served in the broth on a soup plate). And I remember bay leaves for – what else – but chicken soup. And paprika for devilled eggs. Oh, also caraway seeds for hot sauerkraut. And orange extract and vanilla for baking, if I recall correctly.

Otherwise, most of the flavourings were derived from real food sources (chopped onion or garlic, soaked dried Polish mushrooms, etc.). So, when I moved out on my own, acquiring herbs and spices became an adventure. I remember my first purchase was a cello-wrapped pack of three jars that included a bonus paperback book on spices. I also remember buying my first wok, along with sesame oil, special Chinese spices and cookbooks. Or having raw fish (alas, not even close to sushi-grade) at home, enhanced with wasabi (Japanese horseradish) and gari (pickled ginger). [Oh, dear. Now I’m really missing the taste of dried cuttlefish snacks from the shop at the corner of Yorkville and Bay.] And making cold soba (buckwheat noodles) with snipped laver (seaweed sheets).

After that, I would buy spices here and there, but I still wasn’t as adventurous as I would have liked. So, when I saw a special deal at my fave department store downtown ::waves to the long-gone spirit of Simpsons::, I snapped it up. What was it? It was a brown wooden rack (um … colonial style?) filled with a brand-name of 24 different herbs and spices. I then bought a duplicate rack, removed the jars (putting them aside to act as refills) and began to buy the flavouring ingredients (yay, lemon zest) I was coming across in my cookbooks. What cookbooks? Oh, the Time-Life series, both foods of the world and individual food groups. Whenever I would want to cook a certain food, I’d check both sources (nearly moaning over some of the recipes) and then I’d choose exactly the perfect recipe for the occasion. So, I’ve always appreciated how recipes can flow through geographical boundaries or be transformed into a unique blend of cuisines from countries that share a border (anyone for Alsace-Lorraine?).

Variations:
This recipe provides a perfect opportunity to infuse different flavours into both the coating mix as well as the marinade. Add some grated Parmiggiana Reggiano and finely-chopped parsley to the breadcrumbs, as well as garlic, oregano and basil to a tomato juice marinade … and it’s Italian … er … fried chicken. You see what I’m doing – just using my imagination (which I’ve done ever since episode #1 and haven’t run out of ideas yet). You don’t need me to repeat all of those whacky variations I’ve given you in countless episodes. Of course, you can look up a few, but allow yourselves to let go of your preconceived taste sensations and – shock of shocks – EXPERIMENT!!! The best thing will be that you will end up with succulent chicken pieces that are so full of flavour – both inside and out – that you won’t dare remove the fried crust, because you’ll be missing out on an amazing complementary taste experience.

Brian’s intent for making both the chicken and the yummy smashed ‘taters was to try to recreate a restaurant experience we used to have as often as possible (well, it sure seemed that way, lol) many, many years ago. When we didn’t know where we wanted to eat, we’d usually head downtown to our fave rib’n’chicken place. Though it wasn’t only the ribs or chicken, it was the spices and hot sauces used in the cooking process. And there just happened to be the hypnotic open rotisseries that were … uh … very … oh, wwwowww…. Hmm? What? Oh, right. Note to self’s mind: Mind, get back on track! And the special smashed ‘taters were another feature that both Brian and I really enjoyed though, as you can see, they’re so easy to prepare at home. Please let our experience motivate you to recall a dish you’ve eaten at a restaurant and try to recreate it at home. You’ll be surprised to see how much fun it is and the feeling of accomplishment when you realize, “Hey, I can do that, too!”

Well, that’s a wrap for yet another episode. Until next time, have yourselves a great week and don’t forget to have fun with your food, too!

Enjoy!
B&H =;)

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Please note: We prepare, taste 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.

Special Videos

SP Artichoke Dip

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httpvhd://www.youtube.com/watch?v=AYAzrcUMLpA

Hey Foodies!

It is I, your food editor (secretly, it is moi – Brian posing as the evil food editor of this blog). This week I found a video in which I made an artichoke dip for a competition at work. Although I did not win this one, it is still a very good dip for crackers.

Seeing as Summer is also just around the corner, both Helenka and I found it was just TOOOOO hot to blog so we leave you with this special.

See you soon!

Enjoy
B&H =:)

Friends Food Fun

FFF EP 39 – PORK CHOP WITH BALSAMIC GLAZE

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httpvhd://www.youtube.com/watch?v=3PMbhHGZUA4

Hello, Culinary Playmates:

It is I, Helenka, your fearless advocate of gustatory creativity (aka I eat weird but really tasty food and think you should, too).

In this episode, Brian surprised me (do you get the impression that surprising me is one of his fave hobbies … and ::sighs:: so easy?) with the second volume of the Cook This Not That book that has given us so much pleasure over the past year. And this recipe was another hit. As I watched the episode again, I wondered just what I would write about in the notes. After all, we’ve done two pork episodes … plus ribs (and I already provided an assortment of substitutes for the meat and even the fruit when we unveiled Episode 29: Pork Chop With Grilled Peach and Nectarine). So it would be highly redundant for me to repeat myself. Not to mention bo-ring. And I’m sure you already know how Brian and I are both allergic to that word!

And then I thought of the look on my face (not to mention the true barometer of my reaction: just how much arm-waving was involved, lol) when describing the elegantly-nuanced glaze in which the boldness of the balsamic was “tempered” through honey and a bit of butter. So glaze ingredients are where I intend to obsess. Uh … wait. Focus, I meant focus!

Instead of using balsamic vinegar, what about a flavoured one. I remember the amazing tarragon vinegar I used to cook with all the time decades ago. [Helenka wanders over to the kitchen to check out what’s on the rack on the counter.] Apart from the standard white wine, red wine and malt varieties, I’ve got champagne/blueberry, raspberry, cranberry, plain balsamic as well as black maple magic balsamic on hand (and am on the verge of panicking because I appear to be out of rosemary – so where are MY kitchen pixies when I need them). Vinegars, even the gourmet ones, are an extremely affordable route to enhancing the cooking experience and elevating the flavour and aroma of many recipes.

Another easy route to creating a unique glaze is to go through your liquor cabinet [Brian pipes in – Umm you mean there is something left hehe]. Even if you’re not a drinker, there are so many ways alcohol can transform a dish.
* I’ve got a bottle of Ouzo that I haven’t touched in years. So I’m thinking I really should get some lamb or pork, give it a kiss of Ouzo, fennel and oregano and then broil it. I’ll just pretend I’m Liv Ullmann in 40 Carats when I’m eating it. And drinking Ouzo, too!
* Of course, there’s always the traditional grilled steak, perhaps with crushed peppercorns, that is finished off with a splash of brandy and flambéed.
* I’m staring at the bottle of honey mead (a gift from a long time ago) and wondering if I could baste a lobster tail and then broil it, giving it a SNAP of vibrancy with lime wedges. [Of course, I’ve already regaled you with the sumptuous, scrumptious lobster tail dish I made Brian years ago that involved exuberant amounts of brandy, sherry and whisky. Lobster? Oh, it was somewhere in there, too!]
* I’m looking through my fave LCBO resource where I see a yummy glaze made from bourbon, citrus marmalade, honey and dry mustard.

Another resource that was not as developed years ago is prepared salad dressings (when the shelves had nothing but French, Italian, Thousand Island – is that one a Canadian idiosyncrasy – and Russian, in a gesture of bold abandonment for the times). Even though they’re intended to be poured over greens, there’s no reason why you can’t get a few and use them as marinades and glazes. Just be sure to buy the kinds that have no additives. Even an extravagant purchase will still be affordable. And there’s no reason why you can’t doctor it up further after you’ve brought it home. I’m thinking of adding more sesame seeds to an Asian sesame dressing. For one thing, if you’re broiling or grilling, the heat will transform the taste of the seed (or nut), making it truly unforgettable.

The final ingredient – whose excellence as a tool for refinement cannot be denied – is butter. Brian didn’t use a lot of it, but it finished off the glaze in a way that nothing else could have. It’s the unique texture and taste. I’m constantly reminded of how Brian added just a bit to his French pot roast. [Speaking of which, it’s time to nag Brian to make it again, pleeeeeeeeease. [Brian pipes in again – Oh quit your whining already jsksdsdfjkl fjklasdfj thisdjksldfjklsd fjklsdjfjfj ff fjkfldjslll thisi is fsjdklf fjfjfdksthis … oops she just realized I was typing gibberish so I’d better stop now! ] Especially if the glaze you’re making does not have any fat in it, there’s nothing to prevent you from incorporating a silky swirl of real butter. After all, I’m still rolling my tongue around phantom taste sensations. So … if it’s so vivid that it can evoke those reactions in me, it just has to be amazing! But, as always, don’t just take my word for it. Go. Try. And soar!

Until next time, have yourselves a great week and don’t forget to have fun with your food, too!

Enjoy!
B&H =;)

Please note: We prepare, taste 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.

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Friends Food Fun

FFF – EP 37 HAVE-IT-YOUR-WAY GOURMET GRILLED CHEESE SANDWICH

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httpvhd://www.youtube.com/watch?v=sYS3QebNIX8

Greetings, Earthlings!

It is I, Helenka, ultimate ruler of the uni— ::reacts to sudden poke from Brian:: What? Oh, sorry. Wrong blog. Let’s try this one more time.

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Hello, Culinary Playmates:

Are you ready to go on another adventure with us? Fabulous. Because Brian decided we’d had so much fun with our decadently divine cheese tasting (Episode #32) that we should do it again by inventing our own grilled cheese sammidges – where I got to play with all the potential ingredients (and I did, I so did).

Now, if this were a typical blog entry, I would talk about what we made during the filmed episode and only later on provide variations. But I can’t do that this time … because the entire episode was one giant variation. And that was exhilarating for me! Come to think of it, I believe that’s one of Brian’s devious devices to get an unscripted and unpredictable reaction from me on camera. ::sighs:: And it works.

As I mentioned during the filming, here was another dish that I had been deprived of while growing up, with the one prominent exception in my adult life. I find it fascinating to see how we can intertwine a food with a memory of a happy occasion. Though it’s been at least 36 years, I can still remember the crisp but sunny day, the meandering walk through Rosedale on my way to my friend’s place, being offered that most humble combination, aka a grilled cheese sandwich, and finally watching The African Queen for the first time. Do you have any significant memories of happy events or important people in your lives that are inextricably meshed with a particular food? See for yourselves how many you can pair together.

To recap, here were my two exquisite creations:
#1
Danish Blue cheese
Saint André cream cheese
Stone baked Rosemary Ham
Asian Pear
#2
Balderson 6-year old Cheddar cheese
Mont Gleason cheese
Bacon
Caramelized Onions
Fuji Apple
Honey Dijon Mustard

Anyway, back to the important lesson from this episode. Even if you did grow up with the standard version of a grilled cheese sandwich (two slices of bread spread with butter or marge with a slice of cheddar in between), there is absolutely NO reason for you not to create your own unique masterpieces!

Variations:
If you’re stumped for ideas, just think about some of the cold sandwiches you’ve eaten of which cheese is a part … and translate them into a grilled version.
Like:
-Rare roast beef and Brie
-Reuben (corned beef, sauerkraut and Swiss)

Or, if you want to, you can think of a grilled cheese sandwich as an unusual type of pocket pizza. Any traditional (or weird) combo will work beautifully.
Try:
-Hawaiian (ham, pineapple and mozzarella)
-Vegetarian (mushroom, roasted red pepper and asiago)

Don’t be afraid to mix two cheeses (or go on a spree with three!). Get out the tomato or onion relishes that you normally use only during hot dog/hamburger season. See what other condiments are lurking at the back of your cupboard. Mix fruit with veggies. We did it with our salads before, so why not with this comfort food.

Or turn this into a simple yet decadent breakfast or dessert sandwich. You heard me wishing we’d had fresh figs. That’s only one possibility. There are so many other firm-fleshed fruits (peaches or nectarines, apricots, strawberries) that would be sensational with goat cheese. Cut the sandwich into four pretty triangles, sprinkle with a little powdered sugar and drizzle with maple syrup and … ohhhhh … um … where was I?

Any of the ideas we’ve presented for the French toast or pancake episodes could be adapted for use here as well, as long as the fruit is fairly sturdy. And just remember that the cheese needs to have body as well. That’s why I would not recommend a deli-style cream cheese alone, as its consistency would be too thin to withstand the heat of the oven unless paired with a firmer cheese.

So, please remember that, just because a grilled cheese sandwich used to be a fairly boring and traditional staple, you can play with it to your heart’s content. Because playing with your food is one of those unexpected (and often whispered) privileges of being a grownup. And more people, other than Teppan chefs who juggle food for entertainment, should be able to do so. Cheers to that!

Until next time, have yourselves a great week and don’t forget to have fun with your food, too!

Enjoy!
B&H =;)