Butter Chicken Quotes

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We fatties have a bond, dude. It's like a secret society. We got all kinds of shit you don't know about. Handshakes, special fat people dances-we got these secret fugging lairs in the center of the earth and we go down there in the middle of the night when all the skinny kids are sleeping and eat cake and friend chicken and shit. Why d'you think Hollis is still sleeping, kafir? Because we were up all night in the secret lair injecting butter frosting into our veins. ...A fatty trusts another fatty.
John Green (An Abundance of Katherines)
Sarah Cynthia Sylvia Stout Would not take the garbage out! She'd scour the pots and scrape the pans, Candy the yams and spice the hams, And though her daddy would scream and shout, She simply would not take the garbage out. And so it piled up to the ceilings: Coffee grounds, potato peelings, Brown bananas, rotten peas, Chunks of sour cottage cheese. It filled the can, it covered the floor, It cracked the window and blocked the door With bacon rinds and chicken bones, Drippy ends of ice cream cones, Prune pits, peach pits, orange peel, Gloppy glumps of cold oatmeal, Pizza crusts and withered greens, Soggy beans and tangerines, Crusts of black burned buttered toast, Gristly bits of beefy roasts. . . The garbage rolled on down the hall, It raised the roof, it broke the wall. . . Greasy napkins, cookie crumbs, Globs of gooey bubble gum, Cellophane from green baloney, Rubbery blubbery macaroni, Peanut butter, caked and dry, Curdled milk and crusts of pie, Moldy melons, dried-up mustard, Eggshells mixed with lemon custard, Cold french fried and rancid meat, Yellow lumps of Cream of Wheat. At last the garbage reached so high That it finally touched the sky. And all the neighbors moved away, And none of her friends would come to play. And finally Sarah Cynthia Stout said, "OK, I'll take the garbage out!" But then, of course, it was too late. . . The garbage reached across the state, From New York to the Golden Gate. And there, in the garbage she did hate, Poor Sarah met an awful fate, That I cannot now relate Because the hour is much too late. But children, remember Sarah Stout And always take the garbage out!
Shel Silverstein
There are two things you should never do with your father: learn how to drive and learn how to kill a chicken.
Gabrielle Hamilton (Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef)
My mom says, "Do you know what the AIDS memorial quilt is all about?" Jump to how much I hate my brother at this moment. I bought this fabric because I thought it would make a nice panel for Shane," Mom says. "We just ran into some problems with what to sew on it." Give me amnesia. Flash. Give me new parents. Flash. Your mother didn't want to step on any toes," Dad says. He twists a drumstick off and starts scraping the meat onto a plate. "With gay stuff you have to be so careful since everything means something in secret code. I mean, we didn't want to give people the wrong idea." My Mom leans over to scoop yams onto my plate, and says, "Your father wanted a black border, but black on a field of blue would mean Shane was excited by leather sex, you know, bondage and discipline, sado and masochism." She says, "Really, those panels are to help the people left behind." Strangers are going to see us and see Shane's name," my dad says. "We didn't want them thinking things." The dishes all start their slow clockwise march around the table. The stuffing. The olives. The cranberry sauce. "I wanted pink triangles but all the panels have pink triangles," my mom says. "It's the Nazi symbol for homosexuals." She says,"Your father suggested black triangles, but that would mean Shane was a lesbian. It looks like female pubic hair. The black triangle does." My father says, "Then I wanted a green border, but it turns out that would mean Shane was a male prostitute." My mom says, "We almost chose a red border, but that would mean fisting. Brown would mean either scat or rimming, we couldn't figure which." Yellow," my father says, "means watersports." A lighter shade of blue," Mom says, "would mean just regular oral sex." Regular white," my father says, "would mean anal. White could also mean Shane was excited by men wearing underwear." He says, "I can't remember which." My mother passes me the quilted chicken with the rolls still warm inside. We're supposed to sit and eat with Shane dead all over the table in front of us. Finally we just gave up," my mom says, "and I made a nice tablecloth out of the material." Between the yams and the stuffing, Dad looks down at his plate and says, "Do you know about rimming?" I know it isn't table talk. And fisting?" my mom asks. I say, I know. I don't mention Manus and his vocational porno magazines. We sit there, all of us around a blue shroud with the turkey more like a big dead baked animal than ever, the stuffing chock full of organs you can still recognize, the heart and gizzard and liver, the gravy thick with cooked fat and blood. The flower centerpiece could be a casket spray. Would you pass the butter, please?" my mother says. To my father she says, "Do you know what felching is?
Chuck Palahniuk (Invisible Monsters)
After Father had served the chicken and mashed potatoes and peas and Mother had passed the hot rolls, Beezus decidedthe time had come to tell Aunt Beatrice about being Sacajawea. "Do you know what I did last week?" she began. "I want some jelly," said Ramona "You mean, 'Please pass the jelly,' "corrected Mother while Beezus waited patiently. 'No, what did you do last week?" asked Aunt Beatrice. "Well, last week I-" Beezus began again. " like purple jelly better then red jelly," said Ramona. ' Ramona , stop interrupting your sister," said Father. "Well, Ido like purple jelly better then red jelly," insisted Ramona."Never mind," said Mother. "Go no, Beezus." Last week-" said Beezus, looking at her aunt, who smiled as if she understood."Excuse me, Beezus," Mother cut in. "Ramona, we do not put jelly on our mashed potatoes." "I like jelly on my mashed potatoes."Ramona stirred potato and jelly aroud with her fork. "Ramona you heard what your mother said." Father looked stern. "If I can ut butter on my mashed potateos, why can't I put jelly? I put butter and jelly on toast," said Ramona. Father couldn't help laughing. "That's a hard question to answer." "But Mother-" Beezus began."I like jelly on my mashed potateos," interrupted Ramona, looking sulky.
Beverly Cleary (Beezus and Ramona (Ramona, #1))
Waffle, it's wrong to lie to your Chicken, you know that, right? That's like . . . peanut butter cussing out jelly, just plain wrong.
Rachel Van Dyken (Infraction (Players Game, #2))
Dave hands me the bread. Josh takes some chicken onto his plate. The silence is homicidal. Emily finishes her wine and Dave pours her more. For such a small thing, Emily can really pack it away. “Winnie has worms,” I tell the table, and spread some butter on my bread. “Took her to the vet earlier. I was so worried I was going to have to treat it with some ointment in her butt, but—nope—just a pill.” I take a sip of wine and grin at them. Josh puts his fork down and cups his forehead. But in a few beats they all break into laughter, and Emily looks over at me with my favorite kind of fondness. “She doesn’t really have worms. I was just kidding.” I am nothing if not a decent icebreaker.
Christina Lauren (Josh and Hazel's Guide to Not Dating)
In Port William, more than anyplace else I had been, this religion that scorned the beauty and goodness of this world was a puzzle to me. To begin with, I don’t think anybody believed it. I still don’t think so. Those world-condemning sermons were preached to people who, on Sunday mornings, would be wearing their prettiest clothes. Even the old widows in their dark dresses would be pleasing to look at. By dressing up on the one day when most of them had leisure to do it, they had signified their wish to present themselves to one another and to Heaven looking their best. The people who heard those sermons loved good crops, good gardens, good livestock and work animals and dogs; they loved flowers and the shade of trees, and laughter and music; some of them could make you a fair speech on the pleasures of a good drink of water or a patch of wild raspberries. While the wickedness of the flesh was preached from the pulpit, the young husbands and wives and the courting couples sat thigh to thigh, full of yearning and joy, and the old people thought of the beauty of the children. And when church was over they would go home to Heavenly dinners of fried chicken, it might be, and creamed new potatoes and hot biscuits and butter and cherry pie and sweet milk and buttermilk. And the preacher and his family would always be invited to eat with somebody and they would always go, and the preacher, having just foresworn on behalf of everybody the joys of the flesh, would eat with unconsecrated relish.
Wendell Berry (Jayber Crow)
Let a woman learn only a handful of basic finishes for her meat, and she will become a cook instead of a housewife. Butter and cream, for example. What chicken is there - what veal, what pork - indeed, what shrimp, scallops, oysters, or clams, that will not come to a glorious end if, five minutes before they leave the stove, they are graced with a lump of butter and as many tablespoons of cream as can be spared?
Robert Farrar Capon (The Supper of the Lamb: A Culinary Reflection)
Naomi: ‘And when we die we become an onion, a cabbage, a carrot, or a squash, a vegetable.’ I come downtown from Columbia and agree. She reads the Bible, thinks beautiful thoughts all day. ‘Yesterday I saw God. What did he look like? Well, in the afternoon I climbed up a ladder—he has a cheap cabin in the country, like Monroe, N.Y. the chicken farms in the wood. He was a lonely old man with a white beard. ‘I cooked supper for him. I made him a nice supper—lentil soup, vegetables, bread & butter—miltz—he sat down at the table and ate, he was sad. ‘I told him, Look at all those fightings and killings down there, What’s the matter? Why don’t you put a stop to it? ‘I try, he said—That’s all he could do, he looked tired. He’s a bachelor so long, and he likes lentil soup.
Allen Ginsberg (Kaddish and Other Poems)
For, to be woken up at five in the morning by the devotional treacle of Anup Jalota, Hari Om Sharan and other confectioners, all of them simultaneously droning out from several different cassette players; to be relentlessly assaulted for the rest of the day and most of the night by the alternately over-earnest and insolent voices of Kumar Sanu, Alisha Chinoy, Baba Sehgal singing 'Sexy, Sexy, Sexy', and 'Ladki hai kya re baba', 'Sarkaye leyo khatiya' and other hideous songs; to have them insidiously leak into your memory and become moronic refrains running over and over again in your mind; to have your environment polluted and your day destroyed in this way was to know a deepening rage, an impulse to murder, and, finally, a creeping fear at one's own dangerous level of derangement. It was to understand the perfectly sane people you read about in the papers, who suddenly explode into violence one fine day; it was to conceive a lasting hatred for the perpetrators, rich or poor, of these auditory atrocities. (on why he left Varanasi after a few days)
Pankaj Mishra (Butter Chicken in Ludhiana: Travels in Small Town India)
I have only one rule in this kitchen. The cooks' energy gets passed into the dishes. Only food prepared with love will nurture.
Monica Bhide (Karma and the Art of Butter Chicken)
In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee.  Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam.  At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches.  At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken.
Thomas Wolfe (Look Homeward, Angel)
The reason you can’t lose weight is that you’re not supposed to lose weight, you’re not built that way, and if you did manage through some stupid diet to take the weight off, you’d be like that chicken mess you just made. Some things are supposed to be made with butter. You’re one of them.
Jennifer Crusie (Welcome To Temptation / Bet Me)
2 chicken breasts ½ cup chunky peanut butter ½ cup fish sauce ¼ cup freshly squeezed lime juice 2 tablespoons palm sugar 2 tablespoons Sriracha 2 cups water 1 package pad thai noodles ½ pound medium shrimp, peeled and deveined ¼ cup bean sprouts ¼ cup sliced scallions Crushed peanuts, for garnish
Rockridge Press (Thai Slow Cooker Cookbook)
Beginning with Bilbo's unexpected party in chapter 1 with its tea, seed-cakes, buttered scones, apple-tarts, mince-pies, cheese, eggs, cold chicken, pickles, beer, coffee, and smoke rings, we find that a reverence, celebration, and love of the everyday is an essential part of Tolkien's moral vision
Devin Brown (The Christian World of the Hobbit)
I suggest some of this broth that Cook made for Mademoiselle,' came Patrice's muffled voice. 'A little Toulouse sausage, some cheese perhaps...' Gui wolfed down whatever was put in front of him, hunger a gnawing pit in his stomach. Fresh bread and butter, a savory broth made from chicken, then sausage and a slab of cheese, cake made with pears, milk to drink.
Laura Madeleine (The Confectioner's Tale)
Chris ordered Greek Chicken, no butter no salt, and I decided to splurge on a hamburger. To which my mama took the opportunity to point out that I could eat whatever I wanted and not get fat. She never believed me when I said I watched what I ate and exercised on the regular. “Her daddy was the same way. Straight up and down. Course she got the tits that he ain’t have.
Jane Aire (Black Rose, Episode One: A BDSM Novella (Black Rose, #1))
Not only did the selection of chicken as the dominant meat source have no basis in the history of the Mediterranean diet, but one could reasonably question whether chicken has the same effect on health as do Cretan goats or kids or lamb. Red meat, for example, has a far greater abundance of vitamins B12 and B6, as well as the nutrients selenium, thiamine, riboflavin, and iron, than does chicken.
Nina Teicholz (The Big Fat Surprise: Why Meat, Butter, and Cheese Belong in a Healthy Diet)
He put a pan on the stove and roasted the rumali roti quarters for half a minute on each side just until the butter in the dough sizzled, then placed them on a plate and trickled them with truffle oil. Then he placed a paper-thin slice of heart of fennel dusted with roasted cumin over them. In a bowl next to that, he laid out chicken in the simplest Mughlai sauce of steamed onion in cream with the slightest hint of saffron. Finally, he tucked a perfectly curled papad into the bowl.
Sonali Dev (Pride, Prejudice, and Other Flavors (The Rajes, #1))
The charm of traveling is everywhere I go, tiny life. I go to the hotel, tiny soap, tiny shampoos, single-serving butter, tiny mouthwash and a single-use toothbrush. Fold into the standard airplane seat. You’re a giant. The problem is your shoulders are too big. Your Alice in Wonderland legs are all of a sudden miles so long they touch the feet of the person in front. Dinner arrives, a miniature do-it-yourself Chicken Cordon Bleu hobby kit, sort of a put-it-together project to keep you busy.
Chuck Palahniuk (Fight Club)
Or maybe it was my definition of “perfect” that had changed. Somewhere between the chicken soup and the butter-bleeding pie, I’d made peace with the God of pots and pans—not because God wanted to meet me in the kitchen, but because He wanted to meet me everywhere, in all things, big or small. Knowing that God both inhabits and transcends our daily vocations, no matter how glorious or mundane, should be enough to unite all women of faith and end that nasty cycle of judgment we get caught in these days.
Rachel Held Evans (A Year of Biblical Womanhood)
In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick and red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf — nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco…
Jack Kerouac (On the Road)
You know," she confided, "your recipe for Cajun Chicken Pasta? On page twenty-eight?" She nodded toward the book I'd just signed for her. "Yes?" "Totally works with skim milk instead of heavy cream." She nodded proudly. "Not that I tried the cream version. I'm sure in a blind taste test that's the one I'd prefer, but skim works!" I imagined the dish, using milk in the pan with the chicken fond, sun-dried tomatoes, oregano, and blackening spice, and could see where the milk would reduce into a nice thick sauce.
Beth Harbison (When in Doubt, Add Butter)
I can see Mr. Yukihira is sautéing cubed chicken, diced onion, prawns and uncooked rice in his. He filled the frying pan with the gentle flavor of butter, and he's now softly wrapping it around each and every one of his ingredients! On the other hand, Mr. Saito heated some garlic slices in oil until fragrant... ... and then added his butter together with soy sauce, cuttlefish and cuttlefish liver. The unique and luxuriantly salty smell of the bounty of the sea is being taken to even greater heights with the rich scent of butter!
Yuto Tsukuda (食戟のソーマ 27 [Shokugeki no Souma 27] (Food Wars: Shokugeki no Soma, #27))
Au Gratin Potatoes About 5 lbs thinly sliced potatoes 2 large thinly sliced onions 1½-2 cups grated sharp cheddar or imported Swiss 1 cup chicken stock Salt and pepper A 9- by 13-inch baking dish Preheat oven to 350 degrees. Butter baking dish. Put in layer of thinly sliced potatoes, then the thinly sliced onions. Sprinkle with salt and pepper, then sprinkle on cheese. Continue this way until you have three more layers ending with cheese. Pour in one cup of chicken stock. Cover pan with foil, bake one hour. Uncover pan bake another ½ hour.
Isis Crawford (A Catered Murder (Mystery with Recipes #1))
She too looked like a regular lady, living in the world- didn't seem particularly with it or excitable or stellar. But that chicken, bathed in thyme and butter- I hadn't ever tasted a chicken that had such a savory warmth to it, a taste I could only suitably identify as the taste of chicken. Somehow, in her hands, food felt recognized. Spinach became spinach- with a good farm's care, salt, the heat and her attention, it seemed to relax into its leafy, broad self. Garlic seized upon its lively nature. Tomatoes tasted as substantive as beef.
Aimee Bender (The Particular Sadness of Lemon Cake)
I cut the chicken breasts into halves, season them with the dry seasonings, and bake them. When they're ready and cooked all the way through, I wrap each half in bacon and fry them with onion slices until the bacon's a nice, crispy, golden brown and the onions are soft and cooked through and through. The whole time they cook and simmer, I run the stick of butter around the chicken halves for even crispier edges and that buttery taste that brings anything to the next level- a strategy probably everybody black knows, and I guess it's to my benefit there's not many black people in this competition.
Jay Coles (Hungry Hearts: 13 Tales of Food & Love)
all-too-familiar homes. There were at least a dozen people waiting at the meat counter, and the dairy case had already been emptied of the pound blocks of butter Grandma liked to use for baking. I tried not to get annoyed and made substitutions whenever I came across an item on my list that had sold out. It actually seemed appropriate somehow to have such a hodgepodge holiday. I had to settle for chicken instead of the traditional Cornish game hens that Grandma prepared for our Christmas feast. Low-fat eggnog because the regular cartons were already gone. Margarine substituted for butter. At the checkout, I counted the cash that Grandma
Nicole Baart (After The Leaves Fall)
Eat carbohydrates and blood sugar rises. Every first-year medical student knows this, every nurse or diabetes educator knows this, every person with diabetes who performs finger-stick blood sugars before and after meals knows this. Eat any food with more than just a few grams of carbohydrates and blood sugar will rise; the more carbohydrates you eat, the higher blood sugar will rise. Everyone also knows that foods like butter do not raise blood sugar, nor will a fatty cut of meat, olives, green bell peppers, broccoli, or chicken liver. And since the 1980s, when the sharp upward climb in type 2 diabetes (and obesity) began, the only component of diet that has increased is carbohydrates, not fat or proteins.4
William Davis (Undoctored: Why Health Care Has Failed You and How You Can Become Smarter Than Your Doctor)
While Venice cowered under the watchful eyes of soldiers, the kitchen staff kept busy preparing foreign dishes for the inquisitive doge's steady stream of scholarly guests. We served professors from some of the oldest universities (pork and buttered dumplings for one from Heidelberg, and pasta with a creamy meat sauce for another from Bologna), a renowned herbalist from France (rich cassoulet), a noted librarian from Sicily (cutlets stuffed with anchovies and olives), a dusky sorcerer from Egypt (marinated kebabs), a Florentine confidant of the late Savonarola (grilled fish with spinach), an alchemist from England (an overdone roast joint), and monk-copyists from all the major monasteries (boiled chicken and rice).
Elle Newmark (The Book of Unholy Mischief)
Hush little baby, don’t you cry, Mama’s gonna sing you a lullaby, and if that mockingbird don’t sing, Papa’s gonna buy you a diamond ring. Mama, Dada, uh-oh, ball. Good night tree, good night stars, good night moon, good night nobody. Potato stamps, paper chains, invisible ink, a cake shaped like a flower, a cake shaped like a horse, a cake shaped like a cake, inside voice, outside voice. If you see a bad dog, stand still as a tree. Conch shells, sea glass, high tide, undertow, ice cream, fireworks, watermelon seeds, swallowed gum, gum trees, shoes and ships and sealing wax, cabbages and kings, double dares, alphabet soup, A my name is Alice and my boyfriend’s name is Andy, we come from Alabama and we like apples, A my name is Alice and I want to play the game of looooove. Lightning bugs, falling stars, sea horses, goldfish, gerbils eat their young, please, no peanut butter, parental signature required, #1 Mom, show-and-tell, truth or dare, hide-and-seek, red light, green light, please put your own mask on before assisting, ashes, ashes, we all fall down, how to keep the home fires burning, date night, family night, night-night, May came home with a smooth round stone as small as the world and as big as alone. Stop, Drop, Roll. Salutations, Wilbur’s heart brimmed with happiness. Paper valentines, rubber cement, please be mine, chicken 100 ways, the sky is falling. Monopoly, Monopoly, Monopoly, you be the thimble, Mama, I’ll be the car.
Jenny Offill (Dept. of Speculation)
There are food stations around the room, each representing one of the main characters. The Black Widow station is all Russian themed, with a carved ice sculpture that delivers vodka into molded ice shot glasses, buckwheat blini with smoked salmon and caviar, borsht bite skewers, minipita sandwiches filled with grilled Russian sausages, onion salad, and a sour cream sauce. The Captain America station is, naturally, all-American, with cheeseburger sliders, miniwaffles topped with a fried chicken tender and drizzled with Tabasco honey butter, paper cones of French fries, mini-Chicago hot dogs, a mac 'n' cheese bar, and pickled watermelon skewers. The Hulk station is all about duality and green. Green and white tortellini, one filled with cheese, the other with spicy sausage, skewered with artichoke hearts with a brilliant green pesto for dipping. Flatbreads cooked with olive oil and herbs and Parmesan, topped with an arugula salad in a lemon vinaigrette. Mini-espresso cups filled with hot sweet pea soup topped with cold sour cream and chervil. And the dessert buffet is inspired by Loki, the villain of the piece, and Norse god of mischief. There are plenty of dessert options, many of the usual suspects, mini-creme brûlée, eight different cookies, small tarts. But here and there are mischievous and whimsical touches. Rice Krispies treats sprinkled with Pop Rocks for a shocking dining experience. One-bite brownies that have a molten chocolate center that explodes in the mouth. Rice pudding "sushi" topped with Swedish Fish.
Stacey Ballis (Out to Lunch)
It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.
Mark Twain
It's not like you ate Filipino food all the time. You loved Emperor's Way takeout, and the friendly Chinese girl there who you were too shy to ask but whose name tag said to call her Ming always gave you extra sauce for your orange chicken. The sweet potato pie from Butter was absolutely to die for, and it made you feel soft and warm the same way Lola's leche flan did. The youngest Manzano once handed you a delicious pastry without prompting or demanding payment before drifting away, seemingly lost in a world of her own. If this was a marketing strategy for their pastelería, it worked. But you could tell that there were differences in the way they cooked and baked, that they took old and treasured recipes and put in their own unique, modern spin to them. Why couldn't you do the same?
Rin Chupeco (Hungry Hearts: 13 Tales of Food & Love)
Sauté, stirring regularly, the butter, onions, garlic, baby leaves, thyme, a pinch of salt and few grinds of pepper, until the onions are translucent. Meanwhile, remove the cord, membranes, and any clots from the placenta. Rinse it under cold water. Quarter it, set three quarters aside for another use, and add the remaining quarter to the sauté. Remove placenta when it is cooked through. Slice thin and set aside. Continue cooking the onions, stirring regularly, until they become brown.Add wine and simmer until the liquid evaporates and the onions lose their form. Add flour. Mix well. With a low flame, cook, stirring regularly, for 5 minutes. Add water, beef, placenta or chicken stock, and sliced placenta. Simmer for 10 minutes. Season with salt and pepper to taste. To serve: preheat broiler. In oven-friendly serving bowls or pot, cover the hot soup with cubed sourdough bread and the bread with grated cheese. Broil until the cheese melts
Roanna Rosewood (Cut, Stapled, and Mended: When One Woman Reclaimed Her Body and Gave Birth on Her Own Terms After Cesarean)
The Herb Farm reminded Marguerite of the farms in France; it was like a farm in a child's picture book. There was a white wooden fence that penned in sheep and goats, a chicken coop where a dozen warm eggs cost a dollar, a red barn for the two bay horses, and a greenhouse. Half of the greenhouse did what greenhouses do, while the other half had been fashioned into very primitive retail space. The vegetables were sold from wooden crates, all of them grown organically, before such a process even had a name- corn, tomatoes, lettuces, seventeen kinds of herbs, squash, zucchini, carrots with the bushy tops left on, spring onions, radishes, cucumbers, peppers, strawberries for two short weeks in June, pumpkins after the fifteenth of September. There was chèvre made on the premises from the milk of the goats; there was fresh butter. And when Marguerite showed up for the first time in the summer of 1975 there was a ten-year-old boy who had been given the undignified job of cutting zinnias, snapdragons, and bachelor buttons and gathering them into attractive-looking bunches.
Elin Hilderbrand (The Love Season)
Cheddar Cheese Grits Ingredients: 2 cups whole milk 2 cups water 1 1/2 teaspoons salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded Directions: Place the milk, water, and salt into a large, heavy-gauge pan over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually stirring. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and stir frequently, every few minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of the pan when stirring. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. Sweet Potato Casserole Ingredients: For the sweet potatoes 3 cups (1 29-ounce can) sweet potatoes, drained ½ cup melted butter ⅓ cup milk ¾ cup sugar 1 teaspoon vanilla 2 beaten eggs salt to taste For the topping: 5 tablespoons melted butter ⅔ cup brown sugar ⅔ cup flour 1 cup pecan pieces Instructions: Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet. Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving. Southern Fried Chicken Ingredients: 4 pounds chicken pieces 1 1/2 cups milk 2 large eggs 2 1/2 cups all-purpose flour 2 tablespoons salt 2 teaspoons pepper 3 cups vegetable oil salt to taste Preparation: Rinse chicken; pat dry and then set aside. Combine milk and eggs in a bowl; whisk to blend well. In a large heavy-duty plastic food storage bag, combine the flour, salt, and pepper. Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces. Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.
Ella Fox (Southern Seduction Box Set)
1 can of whole kernel corn, drained 1 sweet onion, diced 3 tablespoons butter 3 tablespoons all-purpose flour 2 1/2 cups chicken broth salt to taste 1/2 cup cream hot sauce to taste paprika or chili powder for garnish Directions Sauté the onion dices in the butter until they are tender and translucent but not browned.  Add the flour and stir and cook until a soft paste has formed but not browned. While still cooking, pour in 1/2 cup of the broth while stirring with a whisk.  Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy.  Continue cooking until the mixture is bubbly and has thickened.  Pour two to three cups of the liquid into your blender.  Puree the mixture until it is smooth.  Continue in batches until the entire soup is puréed.  Pour the soup through a strainer into a clean pan.  Press any pieces through the sieve with the back of a spoon.  Add the corn and cook for five minutes.  Salt the soup to taste.  Add the cream.  If the soup needs further thinning, add water.  Reheat, add hot sauce to taste, garnish with paprika or chili powder and serve. Cream of Mushroom Soup For mushroom soup, do not puree the vegetables as you do for many other cream of vegetable soups. Ingredients   1 pound sliced fresh mushrooms  2 tablespoons cooking sherry 1/2 sweet onion, diced 6 tablespoons butter, divided
Dennis Weaver (Hearty Soups: A Collection of Homemade Soups)
That knife! It looks similar to a machete-like weapon used in India- the Kukri! He's using it to chop leeks, ginger and some herbs... Which he's tossing into a pot of rich chicken stock!" "Ah! Now he's grinding his spices!" Cross! "What?! He's crossing different implements in every step of his recipe?! Can he even do that?!" "I recognize that mortar and pestle. It's the kind they use in India to grind spices." "Oh gosh... I can already smell the fragrance from here!" He clearly knows just how much to grind each spice... ... and to toast each in a little oil to really bring out its fragrance! "Ah, I see! What he has steaming on that other burner is shark fin!" "From Indian cuisine, we dive straight into something very Chinese! Cross! Saiba x Mò Liú Zhâo!" "What the heck? He's stroking the fin... ... quickly running the claws along its grain!" Ah! I see what he's doing! Shark fin by itself is flavorless. Even in true Chinese cuisine... ...it's simmered in Paitan stock or oyster sauce first to give it a stronger, more concentrated umami punch. But by using those claws, he can't skip that step... ... and directly infuse the fin with umami flavor compounds! "Saiba... Cross..." "Aaaah! That implement! I recognize that one! Eishi Tsukasa!" Tsukasa Senpai's Super-Sized Grater-Sword! "He took a huge lump of butter... ... and is grating it down into shavings at unbelievable speed!"
Yuto Tsukuda (食戟のソーマ 35 [Shokugeki no Souma 35] (Food Wars: Shokugeki no Soma, #35))
Sal and Henry return with a gust of warm garden air and I settle down to create miniature roses from sugarpaste using tiny ivory spatulas and crimpers. I will have no antique tester bed crowning my cake, only a posy of flowers: symbols of beauty and growth, each year new-blossoming. I let Henry paint the broken pieces with spinach juice, while I tint my flowers with cochineal and yellow gum. As a pretty device I paint a ladybird on a rose, and think it finer than Sèvres porcelain. At ten o'clock tomorrow, I will marry John Francis at St. Mark's Church, across the square. As Sal and I rehearse our plans for the day, pleasurable anticipation bubbles inside me like fizzing wine. We will return from church for this bride cake in the parlor, then take a simple wedding breakfast of hot buttered rolls, ham, cold chicken, and fruit, on the silver in the dining room. Nan has sent me a Yorkshire Game Pie, so crusted with wedding figures of wheatsheafs and blossoms it truly looks too good to eat. We have invited few guests, for I want no great show, and instead will have bread and beef sent to feed the poor. And at two o'clock, we will leave with Henry for a much anticipated holiday by the sea, at Sandhills, on the southern coast. John Francis has promised Henry he might try sea-bathing, while I have bought stocks of cerulean blue and burnt umber to attempt to catch the sea and sky in watercolor.
Martine Bailey (A Taste for Nightshade)
He seasoned the chicken with salt, pepper and mustard, and then grilled it to absolute perfection in clarified butter! The light coating of panko is toasted to a beautiful golden brown. Its crunch delightfully highlights the chicken's tender juiciness. "But what takes this dish's flavor and elevates it to a whole other level... are the tiny crumbles of Boudin Noir blood sausage you added during the grilling step!" "That's right! The Poussin Chicken had just been butchered, so I took a little of its blood and mixed it with some pork blood... to whip up my own special blood sausage! That gave the dish some real punch, don'tcha think?" "B-but that shouldn't even work! Blood sausage has such a powerful flavor it should have overwhelmed the more delicate Poussin Chicken... but that chicken flavor is still undeniably the centerpiece of this dish!" "That's from the fat. See, I didn't just grab some of the chicken's blood. I siphoned up some of its fat too. With this special injector here." Animal fat is just as jam-packed with richness and body as blood! A little dollop of that keeps the chicken balanced as the center of the dish while deepening its overall flavor! Not only that, he used the chain carving knife to add innumerable delicate hidden cuts in the chicken. Thanks to those, the flavors of the chicken, the sausage and the sauce all meld together seamlessly, creating a cohesive overall experience.
Yuto Tsukuda (食戟のソーマ 34 [Shokugeki no Souma 34] (Food Wars: Shokugeki no Soma, #34))
STUFFIN’ MUFFINS Preheat oven to 350 degrees F., rack in the middle position. 4 ounces salted butter (1 stick, 8 Tablespoons, ¼ pound) ½ cup finely chopped onion (you can buy this chopped or chop it yourself) ½ cup finely chopped celery ½ cup chopped apple (core, but do not peel before chopping) 1 teaspoon powdered sage 1 teaspoon powdered thyme 1 teaspoon ground oregano 8 cups herb stuffing (the kind in cubes that you buy in the grocery store—you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano) 3 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon salt ½ teaspoon black pepper (freshly ground is best) 2 ounces (½ stick, 4 Tablespoons, pound) melted butter ¼ to ½ cup chicken broth (I used Swanson’s) Hannah’s 1st Note: I used a Fuji apple this time. I’ve also used Granny Smith apples, or Gala apples. Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers. Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stovetop to melt the butter. Once the butter has melted, add the chopped onions. Give them a stir. Add the chopped celery. Stir it in. Add the chopped apple and stir that in. Sprinkle in the ground sage, thyme, and oregano. Sauté this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner. In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!) Pour the beaten eggs over the top of the herb stuffing and mix them in. Sprinkle on the salt and the pepper. Mix them in. Pour the melted butter over the top and mix it in. Add the mixture from your frying pan on top of that. Stir it all up together. Measure out ¼ cup of chicken broth. Wash your hands. (Mixing the stuffing is going to be a lot easier if you use your impeccably clean hands to mix it.) Pour the ¼ cup of chicken broth over the top of your bowl. Mix everything with your hands. Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth. Once your Stuffin’ Muffin mixture is thoroughly combined, move the bowl close to the muffin pan you’ve prepared, and go wash your hands again. Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand. (Your hands are still impeccably clean, aren’t they?) Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes. Yield: One dozen standard-sized muffins that can be served hot, warm, or at room temperature. Hannah’s 2nd Note: These muffins are a great accompaniment to pork, ham, chicken, turkey, duck, beef, or . . . well . . . practically anything! If there are any left over, you can reheat them in the microwave to serve the next day. Hannah’s 3rd Note: I’m beginning to think that Andrea can actually make Stuffin’ Muffins. It’s only April now, so she’s got seven months to practice.
Joanne Fluke (Cinnamon Roll Murder (Hannah Swensen, #15))
Blues Elizabeth Alexander, 1962 I am lazy, the laziest girl in the world. I sleep during the day when I want to, ‘til my face is creased and swollen, ‘til my lips are dry and hot. I eat as I please: cookies and milk after lunch, butter and sour cream on my baked potato, foods that slothful people eat, that turn yellow and opaque beneath the skin. Sometimes come dinnertime Sunday I am still in my nightgown, the one with the lace trim listing because I have not mended it. Many days I do not exercise, only consider it, then rub my curdy belly and lie down. Even my poems are lazy. I use syllabics instead of iambs, prefer slant to the gong of full rhyme, write briefly while others go for pages. And yesterday, for example, I did not work at all! I got in my car and I drove to factory outlet stores, purchased stockings and panties and socks with my father’s money. To think, in childhood I missed only one day of school per year. I went to ballet class four days a week at four-forty-five and on Saturdays, beginning always with plie, ending with curtsy. To think, I knew only industry, the industry of my race and of immigrants, the radio tuned always to the station that said, Line up your summer job months in advance. Work hard and do not shame your family, who worked hard to give you what you have. There is no sin but sloth. Burn to a wick and keep moving. I avoided sleep for years, up at night replaying evening news stories about nearby jailbreaks, fat people who ate fried chicken and woke up dead. In sleep I am looking for poems in the shape of open V’s of birds flying in formation, or open arms saying, I forgive you, all.
Elizabeth Alexander
But the one piece of this dish that plays the biggest role of all... is this wrapping around the chicken breast... the Croûte!" Croûte! A base of bread or pie dough seasoned with savory spices, croûte can refer either to the dough itself or a dish wrapped in it. It's a handy addition that can boost the aroma, textures and presentation of a dish without overpowering its distinctive flavors! "You are correct. Therein lies the greatest secret of my dish. Given the sudden measurements to the original plan and my need to create an entirely different dish... ... the Croûte I had intended to use to wrap the chicken breast required two very specific additions. Those two ingredients were... FINELY MINCED SQUID LEGS... ... AND PEANUT BUTTER." "NO WAY! SQUID LEGS AND PEANUT BUTTER?!" "Yes! Squid legs and peanut butter! Appetizer and main dish! There is no greater tie that could bind our two dishes together!" Peanut butter's mild richness adds subtle depth to the natural body of the chicken, making it an excellent secret seasoning. And the moderately salty bitterness of the squid legs is extremely effective in tying the Croûte's flavor together with the meaty juiciness of the chicken! "Even an abominable mash-up that Yukihira has tinkered with for ages... ... can be transformed into elegant gourmet beauty when put in my capable hands. The Jidori chicken breasts and the squid and peanut butter Croûte... those are the two pillars of my dish! To support them, I revised all the seasonings for the sauces and garnishes... ... so that after you tasted Soma Yukihira's dish... ... the deliciousness of my own dish would ring across your tongues as powerfully as possible!
Yuto Tsukuda (食戟のソーマ 30 [Shokugeki no Souma 30] (Food Wars: Shokugeki no Soma, #30))
The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.
Stacey Ballis (Wedding Girl)
All about them the golden girls, shopping for dainties in Lairville. Even in the midst of the wild-maned winter's chill, skipping about in sneakers and sweatsocks, cream-colored raincoats. A generation in the mold, the Great White Pattern Maker lying in his prosperous bed, grinning while the liquid cools. But he does not know my bellows. Someone there is who will huff and will puff. The sophmores in their new junior blazers, like Saturday's magazines out on Thursday. Freshly covered textbooks from the campus store, slide rules dangling in leather, sheathed broadswords, chinos scrubbed to the virgin fiber, starch pressed into straight-razor creases, Oxford shirts buttoned down under crewneck sweaters, blue eyes bobbing everywhere, stunned by the android synthesis of one-a-day vitamins, Tropicana orange juice, fresh country eggs, Kraft homogenized cheese, tetra-packs of fortified milk, Cheerios with sun-ripened bananas, corn-flake-breaded chicken, hot fudge sundaes, Dairy Queen root beer floats, cheeseburgers, hybrid creamed corn, riboflavin extract, brewer's yeast, crunchy peanut butter, tuna fish casseroles, pancakes and imitation maple syrup, chuck steaks, occasional Maine lobster, Social Tea biscuits, defatted wheat germ, Kellogg's Concentrate, chopped string beans, Wonderbread, Birds Eye frozen peas, shredded spinach, French-fried onion rings, escarole salads, lentil stews, sundry fowl innards, Pecan Sandies, Almond Joys, aureomycin, penicillin, antitetanus toxoid, smallpox vaccine, Alka-Seltzer, Empirin, Vicks VapoRub, Arrid with chlorophyll, Super Anahist nose spray, Dristan decongestant, billions of cubic feet of wholesome, reconditioned breathing air, and the more wholesome breeds of fraternal exercise available to Western man. Ah, the regimented good will and force-fed confidence of those who are not meek but will inherit the earth all the same.
Richard Fariña (Been Down So Long It Looks Like Up To Me)
A rich, thick mix of chicken and beef bouillon! Ground beef and onions sautéed in butter until savory and tender, their umami-filled juices soaking into the rice! The creamy risotto melding into one with the soft, mildly sweet egg! "Mmm! It's practically a knockout punch!" "The clincher appears to be this sauce. Oyster sauce accented with a touch of honey, its mildly tart flavor is thick and heavy. Together with the curry risotto, it creates two different layers of flavor!" "I see! While Hayama's dish was a bomb going from no aroma to powerful aroma... ... this dish is instead an induced explosion! The differing fragrances from the inner risotto and the outer sauce come at you in waves, tempting you into that next bite!" But that's not all. How did he make the flavor this deep? The strong aroma and hint of bitterness means he used cumin and cardamom. The sting on the tongue comes from cloves. I can smell fragments of several spices, but those are all just surface things. Where is this full-bodied depth that ties it all together coming from?! Wait, it's... ... mango. "Mango chutney." "Chutney?! Is that all it took to give this dish such a deep flavor?!" CHUTNEY Also spelled "Chatney" or "Chatni," chutney is a South Asian condiment. Spices and herbs are mixed with mashed fruit or vegetables and then simmered into a paste. A wide variety of combinations are possible, resulting in chutneys that can be sweet, spicy or even minty. "I used my family's homemade mango chutney recipe! I mixed a dollop of this in with the rice when I steamed it. The mango acts as an axle, running through and connecting the disparate flavors of all the spices and giving a deeper, full-bodied flavor to the overall dish. In a way, it's practical, applied spice tech!"In India where it originated, chutneys are always served on the side as condiments. It's only in Japan that chutney is added directly into a curry." "Huh!" "Oh, wow." "It's unconventional to say the least, from the standpoint of original Indian curry. However, by using the chutney..." "... he massively improved the flavor and richness of the overall dish... ... without resorting to using an excess of oils or animal products!
Yuto Tsukuda (食戟のソーマ 8 [Shokugeki no Souma 8] (Food Wars: Shokugeki no Soma, #8))
Thick and creamy egg, fragrant roast quail... and the rice! It all makes such a hearty, satisfying combination! Wait, something just crunched? "See, there are five parts to a good chicken-and-egg rice bowl. Chicken... eggs... rice... onions... and warishita. *Warishita is a sauce made from a combination of broth, soy sauce and sugar.* "I seared the quail in oil before putting it in the oven to roast. That made the skin nice and crispy... while leaving the meat inside tender and juicy. For the eggs, I seasoned them with salt and a generous pinch of black pepper to give them some bite and then added cream to make them thick and creamy! It's the creaminess of the soft-boiled egg that makes or breaks a good chicken-and-egg bowl, y'know. Some milk made the risotto extra creamy. I then mixed in onions as well as ground chicken that was browned in butter. I used the Suer technique on the onions. That should have given some body to their natural sweetness. For the sauce, I sweetened some Madeira wine with sugar and honey and then added a dash of soy sauce. Like warishita in a regular chicken-and-egg rice bowl, this sauce ties all the parts of the dish together. Try it with the poached egg. It's seriously delicious! Basically I took the idea of a Japanese chicken-and-egg rice bowl... ... and rebuilt it using only French techniques!" "Yukihira! I wanna try it too!" "Oh, uh, sorry. I only made that one." "Awww! You've gotta make one for me someday!" "There is one thing I still don't understand. When you stuff a bird, out of necessity the filling has to remain firm to stay in place. Something soft and creamy like risotto should have fallen right back out! "How did you make this filling work?!" "I know! The crunch!" "Yep! It's cabbage! I quickly blanched a cabbage leaf, wrapped the risotto in it... ... and then stuffed it inside the quail!" "Aha! Just like during the Camp Shokugeph!" It's the same idea behind the Chou Farci Shinomiya made! The cabbage leaf is blanched perfectly too. He brought out just enough sweetness while still retaining its crispy texture. And it's that very sweetness that softly ties the fragrant quail meat together with the creamy richness of the risotto filling!
Yuto Tsukuda (食戟のソーマ 14 [Shokugeki no Souma 14] (Food Wars: Shokugeki no Soma, #14))
The tofu pocket is soaked with butter, every bite of it drenching the lips... ... sending rich waves gushing through the mouth. Just one taste is enough to seep both tongue and mind in a thick flood of butter! "The tofu pocket is so juicy it's nearly dripping, yet it hasn't drowned the filling at all. The rice is delectably fluffy and delicate, done in true pilaf style, with the grains separate, tender and not remotely sticky. Simmered in fragrant chicken broth, the prawns give it a delightful crunch, while ample salt and pepper boost both its flavor and aroma!" "The whole dish is strongly flavored, but it isn't the least bit heavy or sticky. The deliciousness of every ingredient, wrapped in a cloak of rich butter, wells up with each bite like a gushing, savory spring! How on earth did you manage to create this powerful a flavor?!" "Well, first I sautéed the rice for the pilaf without washing it- one of the major rules of pilafs! If you wash all the starch off the rice, the grains get crumbly and the whole thing can wind up tasting tacky instead of tender. Then I thoroughly rinsed the tofu pockets with hot water to wash off the extra oil so they'd soak up the seasonings better. But the biggest secret to the whole thing... ... was my specially made Mochi White Sauce! Normal white sauce is made with lots of milk, butter and flour, making it really thick and heavy. But I made mine using only soy milk and mochi, so it's still rich and creamy without the slightest hint of greasiness. In addition, I sprinkled a blend of several cheeses on top of everything when I put it in the oven to toast. They added some nice hints of mellow saltiness to the dish without making it too heavy! Basically, I shoved all the tasty things I could think of into my dish... ... pushing the rich, savory flavor as hard as I could until it was just shy of too much... and this is the result!" Some ingredients meld with the butter's richness into mellow deliciousness... ... while others, sautéed in butter, have become beautifully savory and aromatic. Into each of these little inari sushi pockets has gone an immense amount of work across uncountable steps and stages. Undaunted by Mr. Saito's brilliant dish, gleaming with the fierce goodness of seafood... each individual ingredient is loudly and proudly declaring its own unique deliciousness!
Yuto Tsukuda (食戟のソーマ 28 [Shokugeki no Souma 28] (Food Wars: Shokugeki no Soma, #28))
It's basty!" "There's definitely a soup underneath the crust. I see carrots. Gingko nuts. Mushrooms. And... Shark fin! Simmered until it's falling apart!" Aah! It's all too much! I-I don't care if I burn my mouth... I want to dive in right now! Mm! Mmmm! UWAAAAH! "Incredible! The shark fin melts into a soft wave of warm umami goodness on the tongue... ...with the crispy piecrust providing a delectably crunchy contrast!" "Mmm... this piecrust shows all the signs of the swordsmanship he stole from Eishi Tsukasa too." Instead of melting warm butter to mix into the flour, he grated cold butter into granules and blended them... ... to form small lumps that then became airy layers during the baking, making the crust crispier and lighter. A light, airy crust like that soaks up the broth, making it the perfect complement to this dish! "Judge Ohizumi, what's that "basty" thing you were talking about?" "It's a dish in a certain style of cooking that's preserved for centuries in Nagasaki- Shippoku cuisine." "Shippoku cuisine?" Centuries ago, when Japan was still closed off from the rest of the world, only the island of Dejima in Nagasaki was permitted to trade with the West. There, a new style of cooking that fused Japanese, Chinese and Western foods was born- Shippoku cuisine! One of its signature dishes is Basty, which is a soup covered with a lattice piecrust. *It's widely assumed that Basty originated from the Portuguese word "Pasta."* "Shippoku cuisine is already a hybrid of many vastly different cooking styles, making it a perfect choice for this theme!" "The lattice piecrust is French. Under it is a wonderfully savory Chinese shark fin soup. And the soup's rich chicken broth and the vegetables in it have all been thoroughly infused with powerfully aromatic spices... ... using distinctively Indian spice blends and techniques!" "Hm? Wait a minute. There's more than just shark fin and vegetables in this soup. This looks just like an Italian ravioli! I wonder what's in it? ?!" "Holy crap, look at it stretch!" "What is that?! Mozzarella?! A mochi pouch?!" "Nope! Neither! That's Dondurma. Or as some people call it... ... Turkish ice cream. A major ingredient in Dondurma is salep, a flour made from the root of certain orchids. It gives the dish a thick, sticky texture. The moist chewiness of ravioli pasta melds together with the sticky gumminess of the Dondurma... ... making for an addictively thick and chewy texture!
Yuto Tsukuda (食戟のソーマ 35 [Shokugeki no Souma 35] (Food Wars: Shokugeki no Soma, #35))
Barbecued Chicken Hands-on Time: 25 min. Total Time: 1 hr. 2 (4 1/2-lb.) whole chickens, quartered 1 tsp. salt, divided 1 tsp. pepper, divided 1 small onion, diced 3/4 cup ketchup 6 Tbsp. butter 3 Tbsp. light brown sugar 1 Tbsp. Worcestershire sauce 1 1/2 tsp. hot sauce 1 1/2 tsp. dry mustard continued
Southern Living Inc. (Southern Living Heirloom Recipe Cookbook: The Food We Love From The Times We Treasure)
For vegetarians, consuming moderate amounts of butter and chicken eggs will be unlikely to provide adequate fat-soluble vitamin D. However adding Green Pasture’s™ butter oil, and free ranging duck eggs would more than likely ensure for plenty of vitamin D.
Ramiel Nagel (Cure Tooth Decay: Heal And Prevent Cavities With Nutrition)
Minestrone Soup Minestrone is a classic Italian vegetable soup. The zucchini and cabbage are added at the end for a burst of fresh flavor. INGREDIENTS | SERVES 8 3 cloves garlic, minced 15 ounces canned fire-roasted diced tomatoes 28 ounces canned crushed tomatoes 2 stalks celery, diced 1 medium onion, diced 3 medium carrots, diced 3 cups Roasted Vegetable Stock or Chicken Stock 30 ounces canned kidney beans, drained and rinsed 2 tablespoons tomato paste 2 tablespoons minced basil 2 tablespoons minced oregano 2 tablespoons minced Italian parsley 1½ cups shredded cabbage ¾ cup diced zucchini 1 teaspoon salt ½ teaspoon pepper 8 ounces small cooked pasta Add the garlic, diced and crushed tomatoes, celery, onions, carrots, stock, beans, tomato paste, basil, and spices to a 4-quart slow cooker. Cook on low heat for 6–8 hours. Add shredded cabbage and zucchini and turn to high for the last hour. Stir in the salt, pepper, and pasta before serving. PER SERVING Calories: 270 | Fat: 1.5g | Sodium: 900mg | Carbohydrates: 55g | Fiber: 10g | Protein: 13g Suggested Pasta Shapes for Soup Anchellini, small shells, hoops, alfabeto, or ditaletti are all small pasta shapes suitable for soup. For heartier soups, try bow ties or rotini. Thin rice noodles or vermicelli are better for Asian-style soups. Mushroom Barley Soup Using three types of mushrooms adds a lot of flavor to this soup. INGREDIENTS | SERVES 8 1 ounce dried porcini mushrooms 1 cup boiling water 1½ teaspoons butter 5 ounces sliced fresh shiitake mushrooms 4 ounces sliced fresh button mushrooms 1 large onion, diced 1 clove garlic, minced
Rachel Rappaport (The Everything Healthy Slow Cooker Cookbook (Everything Series))
Harlan, Cody, and I stand there and gaze at it all. The glistening fried chicken, the potato salad, and fried okra. The biscuits still steaming in the oven. A ramekin of honey butter and another of ranch dressing set off the meal. The chess pie and the Blue Bell ice cream are just begging to be devoured.
Liza Palmer (Nowhere But Home)
Without breathing, Kya stared at the floor outside her cell and within a few seconds Sunday Justice stepped into view. His markings were surprisingly stark and soft at the same time. No hesitation this time, he stepped into her cell and walked up to her. She put the plate on the floor and he ate the chicken- pulled the drumstick right onto the floor- then lapped up the gravy. Skipped the butter beans. She smiled through it all, then wiped the floor clean with tissue. He jumped on her bed, and a sweet sleep wrapped them together.
Delia Owens (Where the Crawdads Sing)
I take the roasting pan of braised chicken thighs with shallots and tomatoes and mushrooms in a white wine Dijon sauce out of the fridge and pop it in the oven to reheat. I dump the celery root potato puree out of its tub and into my slow cooker to gently warm, then grab the asparagus that I steamed yesterday and set it on the counter to take the chill off. I pull the butter lettuce I bought at Whole Foods out and separate the leaves into a bowl, filling it with cool water as I go, and when they are clean, I pop them into my salad spinner and whizz the crap out of them. They go into the big wooden salad bowl I got in Morocco. When dinnertime comes I'll chop the asparagus and add it to the salad along with some tiny baby marinated artichokes, no bigger than olives, toss with a peppery vinaigrette. The sourdough baguette I picked up goes into the table intact; I love to just let guests tear pieces off at the table. The three cheeses I snagged at the cheese counter get set to the side so that they will be appropriately room temp by the time I serve them after dinner. I might not be French, but all those years there have stuck, and I simply cannot have dinner without some cheese after.
Stacey Ballis (How to Change a Life)
butternut squash soup Serves 2 Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes 3 tablespoons clarified butter, ghee, or coconut oil ½ cup diced onion 3 cups diced seeded peeled butternut squash 2 cloves garlic, minced ½ teaspoon ground ginger 4 cups chicken broth 1 teaspoon salt ½ teaspoon black pepper Not sure how much squash to buy for this recipe? Generally, a 2-pound butternut squash yields 3 cups once the seeds are removed, but don’t stress about having slightly more or less squash than the recipe calls for—this one is pretty forgiving. You can also buy pre-cut butternut squash and save yourself the guess work and 10 minutes of prep time, but that’ll definitely add to your grocery bill. In a large pot, melt the cooking fat over medium heat, swirling to coat the bottom of the pot. When the fat is hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the squash, garlic, and ginger and stir until the garlic becomes aromatic, about 1 minute. Add the chicken broth and bring to a boil over high heat. Boil until the butternut squash is soft, about 10 minutes. Remove the pot from the heat. In one or two batches, transfer the soup to a food processor or blender and blend on high speed until smooth in texture. Return the pureed soup to the pot. Heat the soup over medium-high heat until it thickens enough to coat the back of a wooden spoon, 7 to 10 minutes. Season with the salt and pepper. Make It a Meal: To make this a complete meal, add cooked chicken, scallops, or hard-boiled eggs when returning the soup to the pot for the last 7 to 10 minutes of cooking. For extra greens, add two generous handfuls of spinach or kale in the last 3 minutes of cooking. ✪Prepping Squash Peeling and dicing squash isn’t that tough if you have the right
Melissa Hartwig Urban (The Whole30: The 30-Day Guide to Total Health and Food Freedom)
responsibilities of the colonial wife, who was “expected to cook, wash, sew, milk, spin, clean, and garden,” note Mintz and Kellogg. “Her activities included brewing beer [which was perceived as healthier than water], churning butter, harvesting fruit, keeping chickens, spinning wool, building fires, baking bread, making cheese, boiling laundry, and stitching shirts, petticoats, and other garments. She participated in trade—exchanging surplus fruit, meat, cheese, or butter for tea, candles, coats, or sheets—and manufacturing—salting, pickling,
Eli J. Finkel (The All-or-Nothing Marriage: How the Best Marriages Work)
Those who did that thing were human beings, na. We should ask ourselves why human beings behave in such a way. Otherwise nothing can change. (Mommy-Ji)
Tarquin Hall (The Case of the Deadly Butter Chicken (Vish Puri, #3))
His fantasies were nurturing, not predatory. If he could have Jess, he would feed her. Laughable, antique, confusingly paternal, he longed to nourish her with clementines, and pears in season, fresh whole-wheat bread and butter, wild strawberries, comte cheese, fresh figs and oily Marcona almond, tender yellow beets. He would sear red meat, if she would let him, and grill spring lamb. Cut the thorns off artichokes and dip the leaves in fresh aioli, poach her fish- thick Dover sole in wine and shallots- julienne potatoes, and roast a whole chicken with lemon slices under the skin. He would serve a salad of heirloom tomatoes and fresh mozzarella and just-picked basil. Serve her and watch her savor dinner, pour for her, and watch her drink. That would be enough for him. To find her plums in season, and perfect nectarines, velvet apricots, dark succulent duck. To bring her all these things and watch her eat.
Allegra Goodman (The Cookbook Collector)
Sentimentally, he thought of Jess. Irrationally, he despaired of having her. But this was not a question of pursuit. Raj would laugh at him, and Nick would look askance. His fantasies were nurturing, not predatory. If he could have Jess, he would feed her. Laughable, antique, confusingly paternal, he longed to nourish her with clementines, and pears in season, fresh whole-wheat bread and butter, wild strawberries, comte cheese, fresh figs and oily Marcona almonds, tender yellow beets. He would sear red meat, if she would let him, and grill spring lamb. Cut the thorns off artichokes and dip the leaves in fresh aioli, poach her fish- thick Dover sole in wine and shallots- julienne potatoes, and roast a whole chicken with lemon slices under the skin. He would serve a salad of heirloom tomatoes and fresh mozzarella and just-picked basil. Serve her and watch her savor dinner, pour for her, and watch her drink. That would be enough for him. To find her plums in season, and perfect nectarines, velvet apricots, dark succulent duck. To bring her all these things and watch her eat.
Allegra Goodman (The Cookbook Collector)
A simple dinner had been prepared. The first course comprised soup a la reine, chicken stew with oysters, fried tripe, and boiled cauliflower; the second course, a wholesome ragout of pig ears, macaroni pie, roast mutton, mushrooms, and cabbage in butter sauce; for dessert there would be jam tartlets and apple pie. Mrs. Tooley had enlisted the help of both Doris and Nancy and they had made a good start. The desserts were prepared, the stew set to simmer, the mutton already darkening to the spit. With an hour left to complete the rest, Agnes rose to the challenge, which she felt better equipped to handle than consorting with thief takers and street rogues. Turning first to the soup, she picked up a pot containing lean beef and a knuckle of veal, onions, carrots, celery, parsnips, leeks, and a little thyme, which had been simmering for most of the morning. She strained it through a muslin cloth, then thickened it with bread crumbs soaked in boiled cream, half a pound of ground almonds, and the yolks of six hard eggs. She licked her little finger thoughtfully and adjusted the seasoning, while issuing a barrage of further instructions to Doris. "Water on for the vegetables, then slice up the ears in strips; then baste the joint- careful, mind- so the fat don't catch on the fire." Cheeks glowing from steam and heat, Agnes wiped a damp hand across her brow, then began on the gravy, adding a pinch of mace and a glassful of claret as the French chef had taught her. She poured the gravy over the sliced ears. "Into the hot cupboard with this, Doris. And then get me the cabbage and cauliflower, please." She basted the mutton with a long-handled spoon, and fried the tripe in a deep pan of lard until it was brown and crisp. She set a pan of mushrooms alongside, and tossed the cabbage leaves in a pan of boiling water and the cauliflower in another. "More cream, Doris. Are the plates warmed?" she called, shaking the mushrooms while tasting the macaroni. "Vegetables need draining. Where are John and Philip?" Without waiting for a reply, she garnished the tripe with parsley and poured the soup into a large tureen.
Janet Gleeson (The Thief Taker)
Dr. FUHRMAN’S NUTRIENT DENSITY SCORES Kale 100 Watercress 100 Collards 100 Brussels sprouts 90 Bok choy 85 Spinach 82 Arugula 77 Cabbage 59 Broccoli 52 Cauliflower 51 Romaine lettuce 45 Green and red peppers 41 Onions 37 Asparagus 36 Leeks 36 Strawberries 35 Mushrooms 35 Tomatoes and tomato products 33 Pomegranates/pomegranate juice 30 Carrots/carrot juice 30 Blackberries 29 Raspberries 27 Blueberries 27 Oranges 27 Seeds: flax, sunflower, sesame, hemp, chia (avg) 25 Red grapes 24 Cherries 21 Tofu 20 Lentils 14 Cantaloupe 12 Beans (all varieties) 11 Plums 11 Walnuts 10 Iceberg lettuce 10 Pistachio nuts 9 Cucumbers 9 Green peas 7 Almonds 7 Cashews 6 Avocados 6 Apples 5 Peanut butter 5 Corn 4 Bananas 3 Oatmeal 3 Salmon 2 White potato 2 Skim milk 2 Whole-wheat bread 2 Olive oil 2 White bread 1 Chicken breast 1 Eggs 1 White pasta 1 Ground beef (85 percent lean)–4 Low-fat cheddar cheese–6 Potato chips–9 Cola–10
Joel Fuhrman (Super Immunity: The Essential Nutrition Guide for Boosting Your Body's Defenses to Live Longer, Stronger, and Disease Free)
Gia turned on the burner and reached for a saucepan. She lightly crushed two cloves of garlic with the side of a knife, then minced and sautéed them in olive oil and a knob of butter. She whisked in a little flour, toasting it in the oil, added a pinch of salt, then raised the heat and whisked it in a cup of homemade chicken broth from the fridge until the soup began to thicken. She beat two eggs together in a bowl with some grated Parmesan and added them gently to the soup, where they poached into gold and white strands of savory-soft egg and cheese. Gia selected a big earthenware bowl, ladled in her soup, ground in some fresh black pepper, and placed it in front of Angelina with a napkin and a spoon. "Stracciatella. For you." Angelina leaned over the bowl with her eyes closed and let the delicious wisps of steam rise up to her face. She picked up the spoon and sulkily nicked off a piece of egg. Gia returned to her cup of coffee, with an experienced parent's complete indifference as to whether the meal she'd prepared was eaten or not. Angelina stole a glance from her and dipped into the bowl, seduced by the aroma of toast laced with sweet and savory garlic, mingled with the soothing sustenance of good chicken broth. She sipped and felt warm comfort spread into her belly, across the bridge of her nose and the back of her neck.
Brian O'Reilly (Angelina's Bachelors)
I know I briefly mentioned them previously, but these are some of my favorite go-to snack ideas: 1. Quality beef jerky 2. Hard boiled eggs 3. Veggie sticks 4. Tuna and veggies 5. Almond butter and apple 6.   Nut mixes (be sure to practice portion control) 7. Chicken breast 8. Cubed sweet potato with spices 9.   Canned pumpkin, vanilla protein powder, sliced almonds, chia seeds, and cinnamon (this is lower fat but stays pretty low-carb too, thanks to the pumpkin)
Michael Morelli (The Sweet Potato Diet: The Super Carb-Cycling Program to Lose Up to 12 Pounds in 2 Weeks)
Macaroni and Cheese Mary Mac’s Tea Room, Owner John Ferrell Serves 6 to 8 Chances are, when you look into Mary Mac’s, at least half the folks there are having fried chicken. But probably two-thirds have picked this custardy, cheese-crusted casserole as one of their sides. 1 cup macaroni 3 large eggs 2 cups whole milk 1/2 teaspoon freshly ground white pepper 2 tablespoons butter, melted 1/2 teaspoon salt 1 teaspoon hot sauce 2 cups grated extra-sharp cheddar cheese Paprika Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish. Bring a pot of salted water to a boil. Add the macaroni, stir well, and simmer for 10 minutes. Pour into colander and rinse. Drain until almost dry. In a medium bowl, beat the eggs until light yellow. Add the milk, white pepper, butter, salt, and hot sauce and mix well. Put a layer of cooked macaroni in the prepared baking dish. Add a layer of the egg mixture, then a layer of the cheese. Repeat the layers, ending with cheese on top. Dust with paprika. Bake for 35–40 minutes, or until the custard is set. Serve hot.
Krista Reese (Atlanta Kitchens (NONE))
Savory Frittata Always use naturally nested eggs laid by uncaged chickens. The eggs taste better, and the chickens will thank you. 4 medium potatoes, scrubbed and diced fine 6 large, fresh eggs 1/ 4 cup cream 3/ 4 cup chopped tomatoes 1 small zucchini, grated 1/ 4 sweet onion, chopped 1 Tablespoon minced herbs, including oregano, thyme, flat-leaf parsley, red pepper flakes, garlic 2 Tablespoons olive oil + 1 Tablespoon sweet butter salt and pepper to taste 1 cup shredded cheese In a wide ovenproof skillet, grill the potatoes in olive oil and butter until browned. Add zucchini and onions, then tomatoes and herbs. Season with salt and pepper. Whisk the eggs together with cream and pour the mixture over potatoes. Sprinkle on the cheese. Bake at 400 ° F degrees for 25 minutes or until top is firm. Serve in wedges warm, or at room temperature.
Susan Wiggs (Summer by the Sea)
Granny was sizzling butter in an iron skillet on the gas range, and I was working the chicken-fried steak assembly line. I had just dropped a slab of meat into a bowl of flour, turning it over to coat both sides. Then I dipped the meat into a bowl of milk and eggs, letting the steak swim a bit. Finally, I put it back into the flour. That’s how you bread steak,
Paul Levine (Bum Rap (Jake Lassiter #10))
The two pigeons killed had just given birth. And now the baby pigeon doesn't know who he is. He is going through an identity crisis.
Pankaj Mishra (Butter Chicken in Ludhiana: Travels in Small Town India)
medium spaghetti squash (about 2½ pounds) 4 tablespoons butter, ghee, or coconut oil, divided 2 cloves garlic, minced 1 medium carrot, diced 2 stalks celery, diced ½ medium yellow onion, minced 1 small red bell pepper, diced 1 pound ground chicken 1 teaspoon garlic powder 1 teaspoon fine sea salt ¼ teaspoon black pepper 1 cup hot sauce (I prefer Tessemae’s or Frank’s RedHot) ¼ cup Super Simple Mayonnaise (see here) or store-bought mayo (I use Sir Kensington’s or Primal Kitchen Foods) 3 large eggs, whisked chopped scallions, for garnish sliced avocado, for garnish Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350°F. Grease a Dutch oven or an 8-inch square glass baking dish with 2 tablespoons of the butter. Let the squash cool for 5 minutes, remove the seeds, and then use a fork to remove the threads and place them in the greased baking dish. In a large sauté pan over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the ground chicken, garlic powder, salt, and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes. Remove the pan from the heat, then add the hot sauce and mayo and mix well to combine. Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no longer see the eggs. Bake for 1 hour or until the top forms a slight crust that doesn’t give when you press it in the middle. Let rest for 5 minutes before serving. Garnish with chopped scallion and avocado slices.
Juli Bauer (Juli Bauer's Paleo Cookbook: Over 100 Gluten-Free Recipes to Help You Shine from Within)
Faith Springer-Brown’s Christmas Roast Chicken   1 whole chicken, with skin Vegetables: Potatoes, carrots, parsnips, celery, mushrooms A few cloves of garlic 2 onions Olive oil and butter One lemon Stuffing or herbs: Bay, sage, rosemary, fennel Defrost your chicken and bring it to room temperature before cooking. Turn the oven on to 240 C so it becomes nice and hot for the chicken. Prepare your chicken and the vegetables. Wash and chop the vegetables, and remove the skin from the garlic and smash it to let it release flavours. Mix them up, splash some olive oil over them and sprinkle some salt over the mixture as well. Remove the giblets and anything else from inside the cavity of the chicken. Roll the lemon on the
Mishana Khot (Merry Christmas, Mr. Brown (The Harold Brown Series, #2))
It is nine o'clock, and London has breakfasted. Some unconsidered tens of thousands have, it is true, already enjoyed with what appetite they might their pre-prandial meal; the upper fifty thousand, again, have not yet left their luxurious couches, and will not breakfast till ten, eleven o'clock, noon; nay, there shall be sundry listless, languid members of fast military clubs, dwellers among the tents of Jermyn Street, and the high-priced second floors of Little Ryder Street, St. James's, upon whom one, two, and three o'clock in the afternoon shall be but as dawn, and whose broiled bones and devilled kidneys shall scarcely be laid on the damask breakfast-cloth before Sol is red in the western horizon. I wish that, in this age so enamoured of statistical information, when we must needs know how many loads of manure go to every acre of turnip-field, and how many jail-birds are thrust into the black hole per mensem for fracturing their pannikins, or tearing their convict jackets, that some M'Culloch or Caird would tabulate for me the amount of provisions, solid and liquid, consumed at the breakfasts of London every morning. I want to know how many thousand eggs are daily chipped, how many of those embryo chickens are poached, and how many fried; how many tons of quartern loaves are cut up to make bread-and-butter, thick and thin; how many porkers have been sacrificed to provide the bacon rashers, fat and streaky ; what rivers have been drained, what fuel consumed, what mounds of salt employed, what volumes of smoke emitted, to catch and cure the finny haddocks and the Yarmouth bloaters, that grace our morning repast. Say, too, Crosse and Blackwell, what multitudinous demands are matutinally made on thee for pots of anchovy paste and preserved tongue, covered with that circular layer - abominable disc! - of oleaginous nastiness, apparently composed of rancid pomatum, but technically known as clarified butter, and yet not so nasty as that adipose horror that surrounds the truffle bedecked pate  de  foie gras. Say, Elizabeth Lazenby, how many hundred bottles of thy sauce (none of which are genuine unless signed by thee) are in request to give a relish to cold meat, game, and fish. Mysteries upon mysteries are there connected with nine o'clock breakfasts.
George Augustus Sala (Twice Round the Clock, or the Hours of the Day and Night in London (Classic Reprint))
NOURISHING TRADITIONAL FOODS Proteins: Fresh, pasture-raised meat including beef, lamb, game, chicken, turkey, duck and other fowl; organ meats from pastured animals; seafood of all types from deep sea waters; fresh shellfish in season; fish eggs; fresh eggs from pastured poultry; organic fermented soy products in small amounts. Fats: Fresh butter and cream from pasture-fed cows, preferably raw and cultured; lard and beef, lamb, goose and duck fat from pastured animals; extra virgin olive oil; unrefined flax seed oil in small amounts; coconut oil and palm oil. Dairy: Raw, whole milk and cultured dairy products, such as yoghurt, piima milk, kefir and raw cheese, from traditional breeds of pasture-fed cows and goats. Carbohydrates: Organic whole grain products properly treated for the removal of phytates, such as sourdough and sprouted grain bread and soaked or sprouted cereal grains; soaked and fermented legumes including lentils, beans, and chickpeas; sprouted or soaked seeds and nuts; fresh fruits and vegetables, both raw and cooked; fermented vegetables. Beverages: Filtered, high-mineral water; lacto-fermented drinks made from grain or fruit; meat stocks and vegetable broths. Condiments: Unrefined sea salt; raw vinegar; spices in moderation; fresh herbs; naturally fermented soy sauce and fish sauce.
Sally Fallon Morell (Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats)
We sat around for hours, turning over the mysteries of the universe, giggling like a dorm room full of stoners, all of us seemingly intoxicated by the truffle's powerful pheromones. A new ritual was born, an annual Truffle Fest that stretched on for the better part of a decade across state lines and continental divides. In that time, I've cooked dozens of truffle-larded dishes. Soft scrambled eggs. Scallops and salsify in parchment. Wild mushroom pizza. Butter-bombed risotto. Whole roasted chicken with truffle slices slipped like splinters under the skin. Above all, handmade pasta tossed with melted butter and anointed tableside with truffle- the finest vessel for the tuber's dreamy fragrance.
Matt Goulding (Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture)
Home Cooking: The Comforts of Old Family Favorites." Easy. Baked macaroni and cheese with crunchy bread crumbs on top; simple mashed potatoes with no garlic and lots of cream and butter; meatloaf with sage and a sweet tomato sauce topping. Not that I experienced these things in my house growing up, but these are the foods everyone thinks of as old family favorites, only improved. If nothing else, my job is to create a dreamlike state for readers in which they feel that everything will be all right if only they find just the right recipe to bring their kids back to the table, seduce their husbands into loving them again, making their friends and neighbors envious. I'm tapping my keyboard, thinking, what else?, when it hits me like a soft thud in the chest. I want to write about my family's favorites, the strange foods that comforted us in tense moments around the dinner table. Mom's Midwestern "hot dish": layers of browned hamburger, canned vegetable soup, canned sliced potatoes, topped with canned cream of mushroom soup. I haven't tasted it in years. Her lime Jell-O salad with cottage cheese, walnuts, and canned pineapple, her potato salad with French dressing instead of mayo. I have a craving, too, for Dad's grilling marinade. "Shecret Shauce" he called it in those rare moments of levity when he'd perform the one culinary task he was willing to do. I'd lean shyly against the counter and watch as he poured ingredients into a rectangular cake pan. Vegetable oil, soy sauce, garlic powder, salt and pepper, and then he'd finish it off with the secret ingredient: a can of fruit cocktail. Somehow the sweetness of the syrup was perfect against the salty soy and the biting garlic. Everything he cooked on the grill, save hamburgers and hot dogs, first bathed in this marinade overnight in the refrigerator. Rump roasts, pork chops, chicken legs all seemed more exotic this way, and dinner guests raved at Dad's genius on the grill. They were never the wiser to the secret of his sauce because the fruit bits had been safely washed into the garbage disposal.
Jennie Shortridge (Eating Heaven)
Today's offerings include grilled tuna in a soy wasabi marinade, and a pan-roasted squab with curried apricot chutney, neither typical bistro fare. It makes me think wistfully of compound butters and pestos of fresh herbs and toasted nuts, of mushrooms and lardons, eggs and roast chicken, none of which appear anywhere on the menu. I order myself an appetizer portion of mussels and a side of frites to start and a green salad. After an extended cross examination of the waiter, Enid orders a beet and goat cheese salad and the veal chop with Roquefort butter.
Meredith Mileti (Aftertaste: A Novel in Five Courses)
KOTLETY POZHARSKIE—CHICKEN CUTLETS Soak bread in milk and combine with ground chicken, butter, salt, and pepper, and incorporate into a paste. Form into small patties, dip in egg wash, and dredge in bread crumbs. Fry lightly in butter until golden brown. Serve with pureed potatoes and ajvar sauce.
Jason Matthews (Palace of Treason (Red Sparrow Trilogy #2))
It is a shame that Mama doesn't use the hundreds of other fruits and vegetables and spices available from around the world. If it isn't Indian, according to her, it isn't good. I think she stared so long at the blueberries that they shriveled. The butcher gave me three whole breasts of fresh free-range chicken. All of a sudden I have become very particular about ecological vegetables and free-range chickens. If they've petted the chicken and played with it before cutting it open for my eating pleasure, I'll be happy to purchase its body parts. Even if I have a tough time understanding this ecological nonsense, I feel better for buying carrots that were grown without chemicals, and I can't come up with a good reason to deny myself that happiness. I marinated the chicken breasts in white wine and salt and pepper for a while and then grilled them on the barbecue outside. The blueberry sauce was ridiculously simple. Fry some onions in butter, add the regular green chili, ginger, garlic, and fry a while longer. Add just a touch of tomato paste along with white wine vinegar. In the end add the blueberries. Cook until everything becomes soft. Blend in a blender. Put it in a saucepan and heat it until it bubbles. In the end because G'ma wouldn't shut up about going back right away, I added, in anger and therefore in too much quantity: cayenne pepper. I felt the sauce needed a little bite... but I think I bit off more than the others could swallow. I took the grilled chicken, cut the breasts in long slices, and poured the sauce over them. I made some regularbasmatiwith fried cardamoms and some regular tomato and onion raita.I put too much green chili in the raitaas well.
Amulya Malladi (Serving Crazy with Curry)
To roast the chicken, first I peeled the onions. I juiced a lemon and placed the rind inside the bird's cavity. I melted butter and rubbed it lovingly into the skin, my Hebrew school teacher's voice be damned. I prepared the thyme, de-stemming the leaves. I snapped the carrots, rondelled the celery, cubed the potatoes, and chopped the parsnips. I splashed wine into the roasting pan, added crushed garlic cloves before trussing the chicken's leg together with cooking twine. I sprinkled pepper and pinched the salt.
Melissa Ford (Life From Scratch)
When it’s my turn, I fill my plate with rice, shami kabob, lentils, and butter chicken, skipping the cauliflower and salad, and pile the naan high before carefully carrying it downstairs to the basement. Rabiya, Yusuf, and the other kids are already camped in front of the TV with their food. Mustafa joins a few minutes later, plopping down on our beat-up leather sofa next to Yusuf. “There’s nothing good on,” Yusuf announces after flipping through all the channels. “Isn’t there a basketball game?” Mustafa asks. “Nooo!” Rabiya whines. “I want SpongeBob,” a little boy named Jamal says, chewing on a piece of naan. “How about we tell scary stories?” Yusuf suggests. “No way,” Rabiya refuses. “Last time I had nightmares for days.” I agree. Yusuf tells the scariest stories ever. The worst one was about severed hands of bodies that were dug up from graves. The hands came to life and would tickle people to death. I still think about that whenever we pass a graveyard.
Hena Khan (Amina's Voice)
The classic recipes are goat, lamb, vegetable, and/or chicken biriyani. But when I was in New Orleans, at this restaurant, they served Louisiana barbecue shrimp, which was simply delicious. When I asked the waiter what was in the shrimp sauce, he rattled off a number of spices (rosemary, thyme, basil, oregano, et cetera) and so, I went with memory. I marinated the raw prawns in mashed garlic, rosemary, basil, oregano, thyme, sage, paprika, black pepper, white pepper, cayenne, and onion powder, along with a dash of Worcestershire sauce. I decided to cook the rice in the pressure cooker, added crushed cloves, cardamom, and cinnamon, and a bay leaf for a minute or so. Then I added some onions and fried until the onions became golden brown. Then went in the rice, and enough water, and I closed the pressure cooker. The rice was ready in ten minutes. In a separate pan, I sautéed the marinated prawns in butter, along with extra chopped garlic and the marinade, and added them to the cooked rice. I garnished it with chopped fresh coriander and voilà, Cajun prawn biriyani. I served it with some regular cucumber raita. Mama had been so sure that Daddy would hate prawns but I saw him clean out each one on his plate and even get a second helping. Sometimes we forget why we don't like some things and then when we try them again, we realize that we had been wrong.
Amulya Malladi (Serving Crazy with Curry)
Fragrant Orange Bread PREP TIME IS 10 MINUTES OR LESS Orange zest adds an intense citrus flavor and pretty flecks of color to this fragrant bread. You might want to serve it with cream cheese and strawberry jam or thin slices of roasted chicken for a special lunch. This recipe is not appropriate to use with a delayed timer because of the milk. 8 SLICES / 1 POUND 1¼ cups milk, at 80°F to 90°F 2 tablespoons freshly squeezed orange juice, at room temperature 2 tablespoons sugar ¾ tablespoon melted butter, cooled ¾ teaspoon salt 2 cups white bread flour Zest of ½ orange 1 teaspoon bread machine or instant yeast 12 SLICES / 1½ POUNDS 1 cup milk, at 80°F to 90°F 3 tablespoons freshly squeezed orange juice, at room temperature 3 tablespoons sugar 1 tablespoon melted butter, cooled 1 teaspoon salt 3 cups white bread flour Zest of 1 orange 1¼ teaspoons bread machine or instant yeast 16 SLICES / 2 POUNDS 1¼ cups milk, at 80°F to 90°F ¼ cup freshly squeezed orange juice, at room temperature ¼ cup sugar 1½ tablespoons melted butter, cooled 1¼ teaspoons salt 4 cups white bread flour Zest of 1 orange 1¾ teaspoons bread machine or instant yeast 1. Place the ingredients in your bread machine as recommended by the manufacturer.
Michelle Anderson (The No-Fuss Bread Machine Cookbook: Hands-Off Recipes for Perfect Homemade Bread)
Sara had never eaten such a delicious meal in her life: succulent lobster and quail meat baked in pastry, and chicken breasts rolled in crumbly batter, fried in butter, and covered with a rich Madeira sauce. Derek kept urging her to try different morsels: a bite of potato soufflé dabbed with sour cream, a spoonful of liqueur-flavored jelly that dissolved on her tongue, a taste of salmon smothered in herbs.
Lisa Kleypas (Dreaming of You (The Gamblers of Craven's, #2))
overlooking the wharf. She couldn’t read the menu, but he told her most of it, and she ordered fried chicken, mashed potatoes, gravy, white acre peas, and biscuits fluffy as fresh-picked cotton. He had fried shrimp, cheese grits, fried “okree,” and fried green tomatoes. The waitress put a whole dish of butter pats perched on ice cubes and a basket of cornbread and biscuits on their table, and all the sweet iced tea they could drink. Then they had blackberry cobbler with ice cream for dessert. So full, Kya thought she might get sick, but figured it’d be worth
Delia Owens (Where the Crawdads Sing)
Baked or fried salmon, with sautéed chard, and cheese and macadamia nuts for dessert. 2 Bacon burgers with cheese and a salad. 3 Lamb stew meat sautéed in butter or ghee, topped with blue cheese, and a side of plain Greek yogurt with macadamia nuts. 4 Almond-flour coated chicken fried in butter or ghee, with sautéed-in-butter chard, and shredded Parmesan cheese. 5 Super Cobb salad with blue cheese or olive oil and vinegar dressing fortified with broccoli and extra bacon or other meat. 6 Scallops wrapped in bacon and fried in bacon grease, with sautéed broccolini, and soft-boiled eggs on the side. 7 Liver, onions, and bacon sautéed in bacon grease, with plain, full-fat Greek yogurt mixed with crumbled blue cheese on the side, macadamia nuts for dessert. 8 Village-style Greek salad of cucumbers, bell peppers, onions, feta cheese, olives, tomatoes, with sautéed chicken with the skin. 9 Omelet stuffed with Parmesan, red onions, sautéed mushrooms, with a few sheets of dried nori (seaweed). 10 Fatty wieners or bratwurst split lengthwise and fried in butter till they’re curly and their skins are crisp and blackish in the places that touch the pan most, with steamed sauerkraut and strong, grainy brown mustard. Yum.
Grant Petersen (Eat Bacon, Don't Jog: Get Strong. Get Lean. No Bullshit.)
SNACK AND MEAL TIME Provide a chair that allows the child’s elbows to be at table height and feet to be flat on the floor. A stool or pillow may help. (Kids fidget less when they feel grounded.) Offer a variety of ways to eat food, e.g., eat pudding with a spoon, or scoop it up with fingers; use a spoon or a fork to eat corn kernels, or use both hands to munch corn on the cob; and spoon chicken broth, or lift the bowl to her mouth. Offer a variety of foods with different textures: lumpy, smooth, crunchy, chewy. Keep portions small, especially when introducing new foods. Let the child pour juice or milk into a cup. A tipless cup will help prevent accidents. The child who frequently overreaches or spills juice needs much practice. Encourage the child to handle snack-time or mealtime objects. Opening cracker packages, spreading peanut butter, and eating with utensils are good for proprioception, bilateral coordination, and fine-motor skills.
Carol Stock Kranowitz (The Out-of-Sync Child: Recognizing and Coping with Sensory Processing Disorder)
For breakfast, I sliced leftover bread from the day before, set Mary to toasting it, and then put the slices, slathered with butter, on a rack and sent them upstairs. Ham and boiled eggs in their shells went with them, as well as a serving of breakfast cakes made with bicarbonate of soda, flour, and milk. For the servants, I pounded together scraps of leftover ham and chicken with butter, a pinch of nutmeg, mace, and salt, as well as a smidgen of cayenne pepper. This I spread on the remainder of the toasted bread and set it before them, along with a hash of leftover potatoes and vegetables, and the rest of the eggs in the house.
Jennifer Ashley (Death Below Stairs (Kat Holloway Mysteries, #1))
I ordered a salad with smoked salmon. I know that doesn't sound like a particularly decadent repast, but it is. That's because the French long ago mastered the art of serving salad so it doesn't feel like a punishment for something. There are always a few caramel-crusted potatoes on your salade niçoise, or a plump chicken liver or two bedded down in a nest of lamb's lettuce. A lot of this has to do with what is called a tartine- a large thin slice of country bread (Poilâne if you're lucky) topped with anything from melted goat cheese to shrimp and avocado. My lunch arrived, a well-worn wooden planche heaped with pillowy green lettuce, folded in a creamy, cloudy, mustardy vinaigrette. Balanced on top where three half slices of pain Poilâne, spread with the merest millimeter of butter, topped with coral folds of salmon.
Elizabeth Bard (Lunch in Paris: A Love Story, with Recipes)
After menu meeting came a delicious family meal: fried chicken with honey pecan butter, mashed potatoes, coleslaw. As Adrienne slathered her fried chicken with butter she thought happily of all the money she would save on food this summer.
Elin Hilderbrand (The Blue Bistro)
Serves 2 Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes 1 head cauliflower, cut into florets (about 4 cups) 2 cloves garlic, minced ½ cup coconut cream 2 tablespoons ghee or clarified butter 1 teaspoon salt ¼ teaspoon black pepper ½ cup chicken broth 1 tablespoon minced fresh parsley This may be the most versatile recipe ever. It’s a lighter substitute for mashed potatoes, and has dozens of variations to match nearly any style of cuisine. Add more chicken broth if you like it extra creamy, or keep the chicken broth to just a tablespoon or so if you prefer it really thick. Try topping with crumbled Whole30-compliant bacon or crispy prosciutto; add a blend of fresh herbs like rosemary, oregano, and thyme; kick it up a notch with 2 tablespoons of grated, peeled fresh horseradish root or 1 teaspoon chili powder; add a dollop of whole grain mustard (perfect alongside pork); or stir in shredded cabbage and kale sautéed in clarified butter or ghee. Bring 2 cups of water to a boil in a large pot over medium-high heat. Add the cauliflower florets and garlic and simmer until the florets are fork-tender, about 15 minutes. Drain the cauliflower and transfer to a food processor. Add the coconut cream, ghee, salt, and pepper and pulse until the cauliflower begins to turn smooth in consistency. Add the chicken broth one tablespoon at a time, pulsing to mix, until the desired consistency is achieved. Add the parsley and continue blending until completely smooth. Serve warm. Make It a Meal: This dish goes well with anything. Seriously, anything. But if you made us pick a few favorites, we’d say Braised Beef Brisket, Chicken Meatballs, Halibut with Citrus-Ginger Glaze, and Walnut-Crusted Pork Tenderloin. ✪Mashing You can use a variety of tools for this dish, depending on how you prefer the texture of your mash. If you prefer a silky smooth mash, the food processor is a must. If you like it really chunky, use a hand tool (like a potato masher or large kitchen fork) instead. If you like your mash somewhere in between, try using an immersion blender.
Melissa Hartwig Urban (The Whole30: The 30-Day Guide to Total Health and Food Freedom)
Fried Chicken OLD-FASHIONED FRIED CHICKEN (Serves 4) 1 4-pound chicken or two 2-pound chickens Flour Salt and pepper Bacon fat or butter and oil mixed 2 cups of milk and heavy cream mixed Have the chicken cut into frying pieces. Wipe with a damp cloth and roll in flour seasoned with salt and freshly ground black pepper. Press the flour in firmly with your hands to be sure plenty of it clings to the chicken. Heat bacon fat or oil and butter mixed in a large heavy skillet. You will need plenty of fat; it should be about 1½ inches deep in the pan. When it is bubbly hot but not burning, add the chicken pieces and cook them on all sides until they are evenly browned. Sprinkle with a little additional salt and pepper, cover, lower the heat and cook gently until the chicken is tender. Turn the chicken pieces several times during the cooking and at the last, move the pieces of white meat to the top. When the chicken is done, remove it to a hot platter and pour off all but 4 tablespoons of the fat. Blend 3 tablespoons of flour into the fat and slowly add the milk and cream mixed, stirring to be sure it does not lump. When the sauce is smooth and thick, season with salt and pepper and serve with the chicken. With this serve creamy mashed potatoes and buttered broccoli.
James Beard (The James Beard Cookbook)
Mini Chicago hot dogs, with all seven of the classic toppings for people to customize. Miniature pita breads ready to be filled with chopped gyro meat and tzatziki sauce. Half-size Italian beef sandwiches with homemade giardiniera my mom put up last summer. We did crispy fried chicken tenders atop waffle sticks with Tabasco maple butter, and two-inch deep-dish pizzas exploding with cheese and sausage. Little tubs of cole slaw and containers of spicy sesame noodles. There are ribs, chicken adobo tacos, and just for kicks, a macaroni and cheese bar with ten different toppings.
Stacey Ballis (How to Change a Life)
I sliced the chicken with my fingers and put it into a small skillet to warm, separate a couple of eggs, and whisk the yolks quickly until they have lightened and thickened. Pour in a healthy glug of cream, then grate a flurry of cheese over the top, mixing it in. I zest a lemon from the bowl into the mix, and then squeeze in the juice. Some salt and pepper. I go over to the pots in my window and, with the scissors I keep there, snip off some parsley and chives, which I chop roughly and add to the mix. When the pasta is al dente, I drain it quickly, reserving a bit of the cooking water, and add it to a large bowl with a knob of butter, mixing quickly to coat the pasta. I add in the lemon sauce, tossing with a pair of tongs. When the whole mass comes together in a slick velvet tumble of noodles, I taste for seasoning, add a bit more ground black pepper, and put the shredded chicken on top with a bit more grated cheese. A fork and a cold beer out of the fridge, and I take the bowl out to the living room, tossing Simca a piece of chicken, and settle on the couch to watch TV, twirling long strands of the creamy lemony pasta onto my fork with pieces of the savory chicken, complete comfort food.
Stacey Ballis (How to Change a Life)
I have clients that feel like family, I make far more money than I've got a right to, considering the workload, and I have amazing benefits. What could be bad?" "I suppose I meant if you are satisfied creatively." I'd never really thought about that. The Farbers give me free rein, but they have a repertoire of my dishes that they love and want to have regularly in the rotation, and everything has to be kid friendly; even if we are talking about kids with precocious tastes, they are still kids. Lawrence is easy: breakfasts, lunches, and healthy snacks for his days; he eats most dinners out with friends, or stays home with red wine and popcorn, swearing that Olivia Pope stole the idea from him. And I'm also in charge of home-cooked meals for Philippe and Liagre, his corgis, who like ground chicken and rice with carrots, and home-baked peanut butter dog biscuits. Simca was a gift from him, four years ago. She was a post-Christmas rescue puppy, one of those gifts that a family was unprepared for, who got left at a local shelter where Lawrence volunteers. He couldn't resist her, but knew that Philippe and Liagre barely tolerate each other, and he couldn't imagine bringing a female of any species into their manly abode. Luckiest thing that ever happened to me, frankly. She's the best pup ever. I named her Simca because it was Julia Child's nickname for her coauthor Simone Beck. She is, as the other Eloise, my own namesake, would say, my mostly companion. Lawrence's dinner parties are fun to do- he always has a cool group of interesting people, occasionally famous ones- but he is pretty old-school, so there isn't a ton of creativity in those menus, lots of chateaubriand and poached salmon with the usual canapés and accompaniments.
Stacey Ballis (How to Change a Life)
Cut the brisket into bite-size cubes. 2. Peel and chop the onions. 3. Melt the butter in a thick-bottomed pot or Dutch oven and sauté the onions until they are translucent (they should not brown). 4. Add the meat, bay leaves, and peppercorns, then pour the boiling chicken stock into the pot. It should just cover the meat and onions. 5. Cover and leave to simmer for about forty-five minutes. Peel the potatoes and cut them into bite-size pieces. 6. Put half of the potatoes on top of the meat and put the lid back on. 7. After fifteen minutes, stir the contents of the pot and add the rest of the potatoes—and a bit of extra chicken stock if needed. Simmer for another fifteen to twenty minutes on low heat, remembering to stir frequently so the stew doesn’t burn on the bottom. The aim is for the meat to be sitting in a potato mash but for there still to be whole pieces of tender potato. 8. Season with salt and pepper, and serve hot with a pat of butter, a generous amount of chives, one pickled beet per person, and rye bread. BRAISED PORK CHEEKS IN DARK BEER WITH POTATO-CELERIAC MASH This is one of my favorite winter dishes.
Meik Wiking (The Little Book of Hygge: Danish Secrets to Happy Living)
This stuffing! He didn't use the standard Chou Farci filling of roast pork and onions. It's a stuffed chicken breast! He used breast meat from locally raised chickens... ... and filled it with morel mushrooms, asparagus, and foie gras that were sautéed together in beef grease... ... along with a mixture of diced chicken breast, egg, butter and cream that was pureed into a mousse. He then steamed the entire ensemble to perfection! The smooth, creamy mousse slides onto the tongue and melts... ... filling the mouth with the rich, savory flavor of chicken." "But most impressive of all is the cabbage leaf that wraps all of it together. Savoy cabbage... smelling strongly of grass when raw, it has a very delicate sweetness when cooked. Through blanching and steaming, he cooked it to perfection, accentuating all the strengths of the filling. The resulting delicate sweetness refines the overall taste of the dish by an order of magnitude... almost as if by magic!
Yuto Tsukuda (食戟のソーマ 4 [Shokugeki no Souma 4] (Food Wars: Shokugeki no Soma, #4))
Red pepper is the theme, but there's no sign of it in the noodles or broth. Does that one little dollop of paste on the side really have the oomph to compensate for that?" "It's harissa, a seasoning blend said to have originated in Northern Africa. The ingredients generally include paprika, caraway seeds, lemon juice and garlic, among other things. But the biggest is a ton of peppers, which are mashed into a paste and blended with those other spices." Oh! That's the same thing Dad made when he visited the dorm. I think I remember him saying it came from somewhere in Africa. "The ramen's broth is based on Chicken Muamba, another African recipe, where chicken and nuts are stewed together with tomatoes and chilies. This broth forms a solid backbone for the entire dish. Its zesty flavor amplifies the super-spicy harissa to explosive proportions!" "That's gotta be sooo spicy! Whoa! Are you sure it's a good idea to dump that much of it in all at once?!" "Hoooo!Thanks to the mellow, full-bodied and ever-so-slight astringency of that mountain of peanuts he infused into the broth... ... adding the harissa just makes the spiciness and richness of the overall dish grow deeper and more complex with each drop! Extra-thick cuts of Char Siu Pork, rubbed with homemade peanut butter before simmering! And the slightly thicker-than-usual wavy noodles! They soak up the broth and envelop the ultra-spiciness of the harissa... all together, it's addicting! Its deliciousness so intense that my body cries out from its heat! African Ramen... how very intriguing! A dish that never before existed anywhere in the world, but he's brought it to vibrant life!
Yuto Tsukuda (食戟のソーマ 27 [Shokugeki no Souma 27] (Food Wars: Shokugeki no Soma, #27))
Of course, Mother's day was never done. In the morning, she would go to the market for vegetables, fruits, eggs, butter, flowers. She cooked all the meals, from scratch. If you wanted to eat chicken, you bought a live bird in the market; took it to the slaughterer, cleaned the feathers, cut it open, koshered it and cooked it. That took hours. If you wanted cookies or cake, you baked them. The only ready made foods were bread and rolls. Everything else had to be prepared in the home.
Pearl Fichman (Before Memories Fade)
A recent USDA report says that our consumption of meat is at a “record high,” and this impression is repeated in the media. It implies that our health problems are associated with this rise in meat consumption, but these analyses are misleading because they lump together red meat and chicken into one category to show the growth of meat eating overall, when it’s just the chicken consumption that has gone up astronomically since the 1970s.
Nina Teicholz (The Big Fat Surprise: Why Meat, Butter, and Cheese Belong in a Healthy Diet)
Not only have government food programs switched over to low-fat products, but pretty much every food company in the country has reformulated its products, from Tyson’s skinless chicken breasts to low-fat soups, spreads, yogurts, and cookies.
Nina Teicholz (The Big Fat Surprise: Why Meat, Butter, and Cheese Belong in a Healthy Diet)
No one trusted palm or coconut oil anymore. And the result for the public of all these efforts by CSPI, the ASA, and Sokolof was that every packaged food product on supermarket aisles, every serving of french fries and chicken fingers in every major fast-food restaurant, and every tub of movie popcorn were now made with partially hydrogenated oil, which contained trans fats.
Nina Teicholz (The Big Fat Surprise: Why Meat, Butter, and Cheese Belong in a Healthy Diet)
Here are some tips to help you feed your family a healthy diet; they’ll save you money in the long run: 1. Skim Milk: skim milk has no empty calories, according to the U.S. Department of Agriculture; serve that as alternative to whole milk or even 2%. 2. Extra Lean Ground Beef: extra lean ground beef also has no empty calories; regular ground beef gets about one quarter of its calories from fat. 3. Skinless Chicken Breast: A skinless chicken breast has no empty calories. Battered and fried chicken wings get almost 80 percent of their calories from fat. 4. Wheat Bread: Wheat bread, which should be a staple in virtually every home, has no empty calories; a croissant has almost 50 percent empty calories. 5. Junk Drinks: soda pop, beer, wine and distilled spirits all provide no nutritional value for their calories. Money spent here is simply wasted. 6. Toppings: Butter, margarine, cream cheese and whipped toppings are almost completely empty calories. 7. Water: water from the tap in America is generally safe to drink, virtually free and is the healthiest option for most people. 8. Eating at Home: At home, you have the opportunity to influence your family’s eating habits more than when you eat out. If you provide food they love to eat at home, you can save money by eating out less. If it’s healthy food at home,
Devin D. Thorpe (925 Ideas to Help You Save Money, Get Out of Debt and Retire a Millionaire So You Can Leave Your Mark on the World!)
Saucy Chicken Strips   Time: 15 minutes Servings: 2   These chicken strips are so good you won’t miss the breading. You can eat them alone, with a side or on top of a salad or stirfry. Ingredients: 6 chicken breast strips 2 tbsp. peanut butter 1/4 tsp. cinnamon 1/8 tsp. nutmeg 1/2 tsp. curry 1/4 tsp. black pepper 1/4 tsp. chili powder (optional) 1/4 tsp. garlic powder 1 to 2 tbsp. water Sesame seeds (optional) How to Cook: Heat a stovetop griddle or grill to medium heat. Mix the sauce ingredients together in a medium-sized bowl. With a brush, brush the sauce onto the tops of the chicken breast strips. Put the strips sauce side down onto the griddle or grill. Then, brush the tops with more sauce. Continue to flip the chicken strips every couple of minutes, adding more sauce every time you flip. Cook the strips for about 7 minutes or until the chicken is thoroughly cooked and opaque when you cut into the middle. Sprinkle sesame seeds onto both sides of the strips. Serve these strips with a vegetable side dish or over a salad.
Ravi Kishore (Wheat Fast Low Carb CookBook for Weight Loss: Top 49 Wheat Free Beginners Recipes, Who Want to Lose Belly Fat Without Dieting and Prevent Diabetes.)
Consume in unlimited quantities Vegetables (except potatoes and corn)—including mushrooms, herbs, squash Raw nuts and seeds—almonds, walnuts, pecans, hazelnuts, Brazil nuts, pistachios, cashews, macadamias; peanuts (boiled or dry roasted); sunflower seeds, pumpkin seeds, sesame seeds; nut meals Oils—extra-virgin olive, avocado, walnut, coconut, cocoa butter, flaxseed, macadamia, sesame Meats and eggs—preferably free-range and organic chicken, turkey, beef, pork; buffalo; ostrich; wild game; fish; shellfish; eggs (including yolks) Cheese Non-sugary condiments—mustards, horseradish, tapenades, salsa, mayonnaise, vinegars (white, red wine, apple cider, balsamic), Worcestershire sauce, soy sauce, chili or pepper sauces Others: flaxseed (ground), avocados, olives, coconut, spices, cocoa (unsweetened) or cacao
William Davis (Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back To Health)
Do you have a frying pan? Not Teflon, I hate that stuff. Cast iron? Or stainless steel?" I found River an old cast iron pan in the cabinet by the sink. I put it on the stove, and I imagined, for a second, Freddie, young, wearing a pearl necklace and a hat that slouched off to one side, standing over that very pan and making an omelet after a late night spent dancing those crazy, cool dances they did back in her day. "Brilliant," River said. He lit the gas stove and threw some butter in the pan. Then he cut four pieces of the baguette, rubbed them with a clove of garlic, and tore a hole out in each. He set the bread in the butter and cracked an egg onto the bread so it filled up the hole. The yolks of the eggs were a bright orange, which, according to Sunshine's dad, meant the chickens were as happy as a blue sky when they laid them. "Eggs in a frame," River smiled at me. When the eggs were done, but still runny, he put them on two plates, diced a tomato into little juicy squares, and piled them on top of the bread. The tomato had been grown a few miles outside of Echo, in some peaceful person's greenhouse, and it was red as sin and ripe as the noon sun. River sprinkled some sea salt over the tomatoes, and a little olive oil, and handed me a plate. "It's so good, River. So very, very good. Where the hell did you learn to cook?" Olive oil and tomato juice were running down my chin and I couldn't have cared less. "Honestly? My mother was a chef." River had the half smile on his crooked mouth, sly, sly, sly. "This is sort of a bruschetta, but with a fried egg. American, by way of Italy.
April Genevieve Tucholke (Between the Devil and the Deep Blue Sea (Between, #1))
Just then, the waiter arrived, wheeling a wooden cart that carried an elaborate silver tray that was resplendent with assorted tea sandwiches of every shape and size, filled with savory fish and chicken salads, smoked salmon, pastel creams and little wisps of sprouts and cress, intermingled with tiny scones, colorful tarts, and petits fours. The waiter placed a bowl of clotted cream on the table, fresh butter, and a bowl of chocolate-covered strawberries.
Brian O'Reilly (Angelina's Bachelors)
Just fry the d**n bird,' gave me license to play. Michael Garrett, my sous chef at the time, and I turned chicken skin into cracklings and folded it into our deviled eggs. Our chicken and waffles came with a side of Chicken Liver Butter. We made Wild Wild Wings and our signature Bird Funk. At brunch we serve chicken liver omelets. Occasionally, we offer a dish called Just Fry the D**n Bird. Brioche and chicken liver, chicken gravy, every piece of the bird cooked in schmaltz. What I could do with chicken became the anchor of Red Rooster. The bird is our heartbeat, and it grounds our menu. We make use of every part of it. A ladle of chicken stock goes into just about everything.
Marcus Samuelsson (The Red Rooster Cookbook: The Story of Food and Hustle in Harlem)
Meals are occasions to share with family and friends. The ingredients are often simple, but the art lies in orchestrating the sun-warmed flavors. Courses follow in artful and traditional succession, but the showpiece of the meal is tender, juicy meat; this often means lamb or goat grilled or roasted on a spit for hours. Souvlaki--melting pieces of chicken or pork tenderloin on skewers, marinated in lemon, olive oil, and a blend of seasonings--are grilled to mouthwatering perfection. Meze, the Greek version of smorgasbord, is a feast of Mediterranean delicacies. The cooks of the Greek Isles excel at classic Greek fare, such as spanakopita--delicate phyllo dough brushed with butter and filled with layers of feta cheese, spinach, and herbs. Cheeses made from goat’s milk, including the famous feta, are nearly ubiquitous. The fruits of the sun--olive oil and lemon--are characteristic flavors, reworked in myriad wonderful combinations. The fresh, simple cuisine celebrates the waters, olive groves, and citrus trees, as well as the herbs that grow wild all over the islands--marjoram, thyme, and rosemary--scenting the warm air with their sensuous aromas. Not surprisingly, of course, seafood holds pride of place. Sardines, octopus, and squid, marinated in olive oil and lemon juice, are always popular. Tiny, toothsome fried fish are piled high on painted ceramic dishes and served up at the local tavernas and in homes everywhere. Sea urchins are considered special delicacies. Every island has its own specialties, from sardines to pistachios to sesame cakes. Lésvos is well-known for its sardines and ouzo. Zakinthos is famous for its nougat. The Cycladic island of Astypalaia was called the “paradise of the gods” by the ancient Greeks because of the quality of its honey. On weekends, Athenians flock to the nearby islands of Aegina, Angistri, and Evia by the ferryful to sample the daily catch in local restaurants scattered among coastal villages. The array of culinary treats is matched by a similar breadth of local wins. Tended by generation after generation of the same families, vineyards carpet the hillsides of many islands. Grapevines have been cultivated in the Greek Isles for some four thousand years. Wines from Rhodes and Crete were already renowned in antiquity, and traders shipped them throughout the Greek Isles and beyond. The light reds and gently sweet whites complement the diverse, multiflavored Greek seafood, grilled meats, and fresh, ripe fruits and vegetables. Sitting at a seaside tavern enjoying music and conversation over a midday meze and glass of retsina, all the cares in the world seem to evaporate in the sparkling sunshine reflected off the brightly hued boats and glistening blue waters.
Laura Brooks (Greek Isles (Timeless Places))
Sorrel watched fascinated as Delphine set out a row of glass bowls and filled them with all the ingredients for her meal. On one wonderfully scarred baking sheet she placed all the chopped and minced vegetables she needed: carrots and celery, onions, shallots, and leeks, mushrooms and minced garlic. On the next she arrayed two cut-up chickens and on the third were beakers of wine and stock, saucers of softened butter and herbs, stripped and cleaned from their stems. Finally, a mortar of finely ground salt beside two bowls of coarse ground pepper and flaky Maldon sea salt. "Coq au vin, only with white wine," Delphine announced. "It is too warm for red, and we are too busy to be made drowsy with heavy food.
Ellen Herrick (The Forbidden Garden)
In the evenings the family gathered at Kirkwood Hall. Sometimes Andrew cooked, sometimes Delphine. There was a bounty of vegetables from the kitchen garden: tiny patty-pan squash, radishes both peppery and sweet, beets striped deep magenta and white, golden and green, butter lettuce and spinach and peas, zucchini blossoms stuffed with Graham's mozzarella and salty anchovies. Delphine whipped eggs from the chickens into souffles. Chicken- from the chickens, sadly- were roasted in a Dutch oven or grilled under a brick. Plump strawberries from the fields and minuscule wild ones from the forest were served with a drizzle of balsamic syrup or a billow of whipped cream. Delphine's baking provided custardy tarts, flaky biscuits, and deep, dark chocolate cake.
Ellen Herrick (The Forbidden Garden)
Yeah, this place needs a better-quality blueberry muffin." I raised a pointed finger. "And I could provide it." "You sound pretty sure of yourself," Jim said, placing a pat of butter on his baked potato. "And there are always blueberry pies," I said, pausing to think of other possibilities. "Turnovers, cakes, croissants..." I popped the fry into my mouth. "I don't think anybody's done blueberry croissants." "No," Jim said slowly. "I don't think they have." "Of course, I'd sell some other things, too. Can't all be blueberries," I mused as I began to envision the bakery- a tray of lemon pound cake, peach cobbler in a fluted casserole, a basket of pomegranate-and-ginger muffins. I could see myself pulling a baking sheet of cookies from the oven, the smell of melted chocolate in the air. There would be white wooden tables and chairs in the front room, and people could order coffee and sandwiches. Maybe even tea sandwiches, like the ones Gran used to make. Cucumber and arugula. Bacon and egg. Curried chicken.
Mary Simses (The Irresistible Blueberry Bakeshop & Cafe)
The second he caught her scent, he stopped. “Leelan! Are you sure you should be up?” Turned out the smell of the food was one hell of a distraction: the spike of hunger she got in response enough to halt her in her tracks. “Ah . . . yeah, I feel okay. I’m hungry, actually.” As well as scared to death. While the staff continued on into the billiards room, filing in past some sheets of heavy plastic, Wrath came over to the base of the stairs. “Let’s get you into the kitchen.” Heading all the way down to join him, she let him take her arm, and leaned into his strength, taking a deep, easing breath. She’d probably just imagined everything up there. Really. Probably. Crap. “You know, I slept well,” she murmured as if to reassure herself. Which didn’t work. “Yeah?” “Mm-hm.” Together, they walked past the long dining table, and went through the flap door in the far corner. On the other side, iAm was once again at the stove, stirring a great pot. The Shadow turned—and immediately frowned as he looked at her. “What?” She put her hands to her stomach. “What are you—” “Nothing,” he said, banging his wooden spoon on the steel vat. “You two like chicken soup?” “Oh, yes, that sounds perfect.” Beth hopped up onto a stool. “And some bread maybe—” Fritz materialized at her elbow with a baguette and a plate with butter. “For you, madam.” She had to laugh. “How did you know?” As Wrath sat on the stool next to her, George parked it between them. “I had him on standby.” A steaming bowl of soup was slid in front of her by the Shadow. “Enjoy.” “Him, too?” she asked of iAm. “Yeah, the Shadow mighta been on it as well.” Picking up the spoon Fritz offered her, she dug in, aware the three males were staring at her—Wrath with such intensity, it was almost as if he’d gotten his sight back— “Mmmmm,” she said—and meant it. The soup was perfect, simple, not too heavy, and warm, warm, warm. Maybe it was just that she’d been through the needing and not eaten for how long? “So what’s going on in the billiards room,” she asked, to try to distract the males. “They’re cleaning up after me.” She winced. “Ah.” Wrath patted around for the baguette and broke off the hard end, putting it aside. The piece he then tore for her was soft in the middle, crunchy on the outside—and the butter he put on it was the unsalted, sweet kind. The combo was great with the soup. “Would you like something to drink?” Fritz asked. “Wine?” iAm said—before catching himself. “No, not wine. Milk. You need the calcium.” “Good idea, Shadow,” Wrath chimed in as he nodded at Fritz. “Make it whole—” “No, no, that will make me gag.” Annnnd didn’t that stop all of them in their tracks. “Which was true before all the, well, you know. But the skim does sound good.” And so it went, the three of them waiting on her: More soup? iAm hit her bowl again right away. More bread with butter? Husband was on it. More milk? The butler raced for the fridge.
J.R. Ward (The King (Black Dagger Brotherhood, #12))
Night had fallen, and I was in the kitchen making a yummy peanut butter and jelly sandwich when I heard the doorbell. I jumped and my heart gave a little kick. This was so a horror-movie scene--bad weather, and a girl cut off from the outside world. Only killers didn’t usually ring the doorbell. Still, I opened a drawer and took out the meat cleaver Mom used for cutting chicken. The doorbell rang again and kept ringing. “All right already,” I muttered as I hurried down the hallway. I hesitated when I saw a large shadowy form behind the etched-glass window of the door. I’d turned on the porch light, and whoever was there blocked most of it. “Ashleigh!” The figure banged on the door and I nearly dropped the cleaver. Josh. My beating heart should have returned to a normal speed, but it didn’t. I wasn’t ready to face him yet. I jerked open the door. “What?” Covered in frost and snow, he edged past me. “Geez, it’s cold out there.” “And you just brought the cold inside.” I shut the door. “What are you doing here?” “My dad called and--what the hell is that?” He pointed to the cleaver. I angled my chin. “I was in the middle of cutting my peanut butter and jelly sandwich.” “With a meat cleaver?” “It’s quick and makes a perfectly straight cut.” He grinned. “Yeah, right. You’ve obviously watched too many movies. Who’d you think I was? Freddy Krueger?” “What are you doing here?” I repeated, not in the mood for his sarcasm or teasing. Plus I was feeling a little silly holding my weapon of choice.
Rachel Hawthorne (Snowed In)
Mel was just here. She’s complaining about the food.” “Huh?” Jack answered. “Mel?” “Yeah. She says my food is making her fat.” Jack chuckled. “Oh, that. Yeah, she’s making noises about that. Don’t worry about it.” “She didn’t make it sound like I shouldn’t worry about it. She was pretty much loaded for bear.” “She had two babies in fourteen months, plus a hysterectomy. And—she doesn’t like to be reminded about this—she’s getting older in spite of herself. Women get a little thicker. You know.” “How do you know that?” “Four sisters,” Jack said. “It’s all women ever worry about—the size of their butts and boobs. And thighs—thighs come up a lot.” “She yelled at me,” he said, still kind of startled. Paul laughed and Jack just shook his head. “Did you tell her that?” Preacher asked. “About women getting thicker with age?” “Do I look like I have a death wish? Besides, I don’t think she’s getting fat—but my opinion about that doesn’t count for much.” “She wants salads. And fresh fruit.” “How hard is that?” Jack asked. “Not hard,” Preacher said with a shrug. “But I don’t stuff that pie down her neck every day.” A sputter of laughter escaped Paul, and Jack said, “You’re gonna want to watch that, Preach.” “She wants me to use less butter and cream, take a few calories out of my food. Jack, it isn’t going to taste as good that way. You can’t make sauces and gravies without cream, butter, fat, flour. People love that stuff, salmon in dill sauce, fettuccine Alfredo, stuffed trout, brisket and garlic mash. Stews with thick gravy. People come a long way for my food.” “Yeah, I know, Preach. You don’t have to change everything—but make Mel a little something, huh? A salad, a broiled chicken breast, fish without the cream sauce, that kind of thing. You know what to do. Right?” “Of course. You don’t think she wants everyone in this town on a diet? Because she says it’s not healthy, the way I cook.” “Nah. This is a phase, I think. But if you don’t want to hear any more about it, just give her lettuce.” He grinned. “And an apple instead of the pie.” Preacher shook his head. “See, I think no matter what she says, that’s going to make her pissy.” “She said it’s what she wants, right?” “Right.” “May the force be with you,” Jack said with a grin.
Robyn Carr (Temptation Ridge)
chicken eggs sell for two million reichsmarks apiece, and rheumatic fever stalks Children’s House like a wolf. There is no butter or meat. Fruit is a memory.
Anthony Doerr (All the Light We Cannot See)
Grace rolled up her sleeves and joined the group in the kitchen, where Gladys, Pablo's wife, had worked all day directing many other women who kept food pouring out the front and side door, onto a long series of folding tables, all covered in checkered paper table cloths. While some of the women prepped and cooked, others did nothing but bring food out and set it on the table- Southern food with a Mexican twist, and rivers of it: fried chicken, chicken and dumplings, chicken mole, shrimp and grits, turnip greens, field peas, fried apples, fried calabaza, bread pudding, corn pudding, fried hush puppies, fried burritos, fried okra, buttermilk biscuits, black-eyed peas, butter bean succotash, pecan pie, corn bread, and, of course, apple pie, hot and fresh with sloppy big scoops of local hand-churned ice creams. As the dinner hours approached, Carter grabbed Grace out of the kitchen, and they both joined Sarah, Carter's friend, helping Sarah's father throw up a half-steel-kettle barbecue drum on the side of the house. Mesquite and pecan hardwoods were quickly set ablaze, and Dolly and the quilting ladies descended on the barbecue with a hurricane of food that went right on to the grill, whole chickens and fresh catfish and still-kicking mountain trout alongside locally-style grass-fed burgers all slathered with homemade spicy barbecue sauce. And the Lindseys, the elderly couple who owned the fields adjoining the orchard, pulled up in their pickup and started unloading ears of corn that had been recently cut. The corn was thrown on the kettle drum, too, and in minutes massive plumes of roasting savory-sweet smoke filled the air around the house. It wafted into the orchards, toward the workers who soon began pouring out of the house.
Jeffrey Stepakoff (The Orchard)
Every decade has a unique hematological riddle, and for Minot's era, that riddle was pernicious anemia. Anemia is the deficiency of red blood cells-and its most common form arises from a lack of iron, a crucial nutrient used to build red blood cells. But pernicious anemia, the rare variant that Minot studied, was not caused by iron deficiency (indeed, its name derives from its intransigence to the standard treatment of anemia with iron). By feeding patients increasingly macabre concoctions-half a pound of chicken liver, half-cooked hamburgers, raw hog stomach, and even once the regurgitated gastric juices of one of his students (spiced up with butter, lemon, and parsley)-Minot and his team of researchers conclusively demonstrated in 1926 that pernicious anemia was caused by the lack of a critical micronutrient, a single molecule later identified as vitamin b13. In 1934, Minot and two of his colleagues won the Nobel Prize for this pathbreaking work. Minot had shown that replacing a single molecule could restore the normalcy of blood in this complex hematological disease. Blood was an organ whose activity could be turned on and off by molecular switches.
Siddhartha Mukherjee (The Emperor of All Maladies)
The fact that there were more adults than children at her party didn't seem to faze Dixie. "That child is like a dandelion," Lettie said. "She could grow through concrete." Dixie's birthday party had a combination Mardi Gras/funeral wake feel to it. Mr. Bennett and Digger looped and twirled pink crepe paper streamers all around the white graveside tent until it looked like a candy-cane castle. Leo Stinson scrubbed one of his ponies and gave pony rides. Red McHenry, the florist's son, made a unicorn's horn out of flower foam wrapped with gold foil, and strapped it to the horse's head. "Had no idea that horse was white," Leo said, as they stood back and admired their work. Angela, wearing an old, satin, off-the-shoulder hoop gown she'd found in the attic, greeted each guest with strings of beads, while Dixie, wearing peach-colored fairy wings, passed out velvet jester hats. Charlotte, who never quite grasped the concept of eating while sitting on the ground, had her driver bring a rocking chair from the front porch. Mr. Nalls set the chair beside Eli's statue where Charlotte barked orders like a general. "Don't put the food table under the oak tree!" she commanded, waving her arm. "We'll have acorns in the potato salad!" Lettie kept the glasses full and between KyAnn Merriweather and Dot Wyatt there was enough food to have fed Eli's entire regiment. Potato salad, coleslaw, deviled eggs, bread and butter pickles, green beans, fried corn, spiced pears, apple dumplings, and one of every animal species, pork barbecue, fried chicken, beef ribs, and cold country ham as far as the eye could see.
Paula Wall (The Rock Orchard)
The last meal aboard the Titanic was remarkable. It was a celebration of cuisine that would have impressed the most jaded palate. There were ten courses in all, beginning with oysters and a choice of Consommé Olga, a beef and port wine broth served with glazed vegetables and julienned gherkins, or Cream of Barley Soup. Then there were plate after plate of main courses- Poached Salmon and Cucumbers with Mousseline Sauce, a hollandaise enriched with whipped cream; Filet Mignon Lili, steaks fried in butter, hen topped with an artichoke bottom, foie gras and truffle and served with a Périgueux sauce, a sauté of Chicken Lyonnaise; Lamb with Mint Sauce; Roast Duckling with Apple Sauce; Roast Squash with Cress and Sirloin Beef. There were also a garden's worth of vegetables, prepared both hot and cold. And several potatoes- Château Potatoes, cut to the shape of olives and cooked gently in clarified butter until golden and Parmentier Potatoes, a pureed potato mash garnished with crouton and chervil. And, of course, pâté de foie gras. To cleanse the palate, there was a sixth course of Punch à la Romaine, dry champagne, simple sugar syrup, the juice of two oranges and two lemons, and a bit of their zest. The mixture was steeped, strained, fortified with rum, frozen, topped with a sweet meringue and served like a sorbet. For dessert there was a choice of Waldorf Pudding, Peaches in Chartreuse Jelly, Chocolate and Vanilla Èclairs and French ice cream.
N.M. Kelby (White Truffles in Winter)
The plate was filled with rich yellow rice, scarlet peppers, carrot dice, and silky golden onions. Two pieces of chicken, the skin perfectly, evenly browned, nestled in the bed of rice, scattered with minced parsley and cilantro. A few green leaves of salad were on the side, sheathed in vinaigrette, with shards of cheese shaved over the top. The sear on the chicken was what he most appreciated: staff meal chicken and rice would be only the braised legs, delicious and shredding off the bone but not skillfully browned and crisped solely for the pleasurable contrast of the velvety meat and the rich, salted crackle of skin.
Michelle Wildgen (Bread and Butter)
Jasmine licked her finger and flipped through her notes: Smoked Chicken with Pureed Spiced Lentils, Hot Ham and Bacon Biscuits, Cassoulet Salad with Garlic Sausages. After three cookbooks, she was finally finding her voice. She had discovered her future lay in rustic, not structure. Oh, she had tried the nouvelle rage. Who could forget her Breast of Chicken on a Bed of Pureed Grapes, her Diced Brie and Kumquat Salsa, her Orange and Chocolate Salad with Grand Marnier Vinaigrette? But her instincts had rightly moved her closer to large portions. She hated the increasing fad of so much visible white plate. She preferred mounds of gorgeous food and puddles of sauces. Jasmine kneaded her heavy flesh and smiled. She had finally found her term. She was going to be a gastrofeminist. She would be Queen of Abundance, Empress of Excess. No apologies of appetite for her, no 'No thank you, I'm full,' no pushing away her plate with a sad but weary smile. Her dishes would fulfill the deepest, most primal urge. Beef stews enriched with chocolate and a hint of cinnamon, apple cakes dripping with Calvados and butter, pork sautéed with shallots, lots of cream, and mustard.
Nina Killham (How to Cook a Tart)
Her grandmother's cooking area was small- a tiny sink, no dishwasher, a bit of a counter- but out of it came tortellini filled with meat and nutmeg and covered in butter and sage, soft pillows of gnocchi, roasted chickens that sent the smell of lemon and rosemary slipping through the back roads of the small town, bread that gave a visiting grandchild a reason to unto the kitchen on cold mornings and nestle next to the fireplace, a hunk of warm, newly baked breakfast in each hand.
Erica Bauermeister (The School of Essential Ingredients)
Do you know anything about cattle?" "Olivia, Irish butter is known to be the best in the world. Wher do you think we get it from? Chickens? I grew up on a farm. More over." (Conor)
Laura Lee Guhrke (Conor's Way)
SVR CAFETERIA CHICKEN KIEV Mix and chill compound butter with garlic, tarragon, lemon juice, and parsley. Pound chicken breasts into wafer-thin cutlets. Roll tightly around thumb-sized pieces of compound butter, tie with twine. Dust with seasoned flour, dip in egg wash, coat with bread crumbs. Fry until golden brown. 6 Dominika entered the SVR’s Academy of Foreign Intelligence (AVR) soon after her father’s funeral.
Jason Matthews (Red Sparrow (Red Sparrow Trilogy #1))
AUNT CAROL’S CRUNCHY SALAD Salad         2 tablespoons butter         1 package ramen noodles (like the $.13 package)         ½ cup or so of chopped almonds         Handful of sunflower seeds         4 to 6 cups sturdy lettuce (I like romaine)         2 cups or so of chopped broccoli         Some chopped green onions         You can add any crunchy thing: carrots, radishes, snap peas, cabbage Melt the butter in a skillet over medium-high heat. Add the uncooked ramen noodles (break them all up), almonds, and sunflower seeds, and saute until toasted light brown. Maybe 3 to 4 minutes. Let cool. Pour the dressing (recipe below) into the bottom of your salad bowl. Add the lettuce, broccoli, green onions, and toasted crunch mix. Toss when ready to serve. Vinaigrette         4 tablespoons brown sugar         1 teaspoon salt         6 tablespoons rice wine vinegar         2 to 3 drops Tabasco         ½ cup oil (olive, sunflower, walnut, whatever oil you like. Aunt Carol uses canola oil, so no need to get trendy) Mix all the vinaigrette ingredients with a whisk (or just shake this all together in a mason jar if you want to control the quantity or make extra). This is so good. Cannot deal. Add chicken or shrimp, and it is a whole meal. This is a doldrum fixer. I’m so
Jen Hatmaker (Of Mess and Moxie: Wrangling Delight Out of This Wild and Glorious Life)
Mrs. Milner. It smells wonderful.” “What’s this pile of stuff, Marge?” my father asked as he poked his fork into the potatoes. My mother looked up from her plate and shook her head, “It’s a casserole. Potatoes, cheese, sour cream, butter, and cream of chicken soup. Taste it, you’ll like it.” “Get the recipe
Scott Hildreth (Otis (Selected Sinners MC, #3))
Honey Baked Chicken Servings: 4-6   What you need: 4 boneless, skinless chicken breasts 1/3 cup butter, melted 1/3 cup honey 2 tbsp creole mustard 1/4 tsp salt   What to do: Preheat your oven to 350 degrees F. Place the chicken breasts in a shallow baking pan. In a small bowl, combine the melted butter, honey, mustard, and salt. Pour this mixture over the chicken. Bake for 1 hour or to a minimal internal temperature of 165 degrees F. Baste every 15 minutes while baking.
Hannie P. Scott (Chicken Recipes: Delicious and Easy Chicken Recipes)
Week One Shopping List Vegetables 2 red bell peppers 3 jalapeño peppers 2 medium cucumbers 1 small head green cabbage 7 medium carrots 1 head cauliflower 4-inch piece fresh ginger 4 butter or Bibb lettuce leaves 1 pound fingerling potatoes 5 cups fresh spinach 6 medium tomatoes 3 cups cherry tomatoes 4 medium zucchini Herbs 1 bunch fresh basil 1 bunch fresh cilantro 1 bunch fresh flat-leaf parsley Fruit 1 large apple 5 bananas 2 pints fresh blueberries (or 1 pound frozen) 3 lemons 2 limes Meat and Fish 1 whole chicken, about 4 pounds 4 pork chops 1½ pounds flank steak 1 pound peeled and deveined shrimp Dairy 6 ounces whipped cream cheese 26 eggs 8 ounces feta cheese 14 ounces goat cheese 1 pint plain Greek yogurt 6 ounces sour cream Miscellaneous 3¼ cups plus 2 tablespoons unsweetened almond milk 16 corn tortillas 3 cups salsa verde or tomatillo salsa 2 (12-ounce) packages silken tofu 4 whole-wheat tortillas 2 whole-wheat pita breads 1 loaf of whole-grain bread
Rockridge Press (The Clean Eating 28-Day Plan: A Healthy Cookbook and 4-Week Plan for Eating Clean)
1 cup milk plus: 1. Small bowl cold cereal + blueberries + yogurt 2. 1 egg, scrambled or boiled + 1 slice toast + strawberries 3. 1 cut-up chicken sausage + toast + ½ banana 4. ½ bagel + cream cheese + raspberries 5. 1 slice ham on toast + ½ orange 6. ½ tortilla rolled up with cheese + melon + yogurt 7. Small bowl oatmeal + cut-up bananas and strawberries Lunch and Dinner 1. 1 salmon cake + carrots + rice 2. Fish pie + broccoli 3. 3 oz salmon + cup of pasta + peas 4. 2 fish sticks + cup couscous + veg 5. ½ breast of chicken + veg + small potato 6. Roast chicken + dumplings + veg 7. 1 meat or peanut-butter-and-jelly sandwich + apple + yogurt 8. 1 small homemade pizza + fruit 9. Pasta with tomato sauce and cheese + veg 10. Chicken risotto + veg 11. Ground beef + potato + peas 12. Small tuna pasta bake + veg 13. 4 meatballs + pasta + veg 14. Chicken stir-fry with veg + rice
Jo Frost (Jo Frost's Toddler Rules: Your 5-Step Guide to Shaping Proper Behavior)
Lemon Barley Chicken Soup: The first thing you have to do is make chicken broth. Over here in France, I can’t seem to find acceptable packaged chicken broth, so I make it from scratch; it’s really not tricky. Remove the skin from four or five chicken thighs. Put them in a big pot, along with a cut-up onion, a carrot or two, some celery, salt and pepper, and lots of water. Cook this mélange very, very slowly (bubbles just rising) for a few hours (at least three). When you’ve got the broth under way, cook the barley: take 1 cup of barley and simmer it slowly in 4 to 5 cups of water. When it’s soft, drain the barley, but reserve any remaining barley water so you can add it to the broth. When the broth is ready, skim off the froth. Then remove the chicken thighs and when they’re cool enough, strip the meat off the bones, saving it for the soup. Strain the broth and put it to the side. Now that you’ve got chicken broth, it’s time for the soup itself—the rest is even easier. Cut up some leeks, if you have them, though an onion works just fine, too. If you’ve got leeks, put some butter in your (now emptied) stockpot over low heat; use olive oil instead if you have onions. While the leeks/onions are softening, finely mince a knob of ginger and 2 or 3 garlic cloves. If you can get some, you can also crush some lemongrass and put it in at this point. I never seem to cook it right (it always stays tough), but it adds great flavor. Dump all that in with the softened leeks/onions. Cook until you can smell it, but take care to avoid browning. Then add the cut-up chicken and the barley, and pour in the broth. Simmer it over low heat for about half an hour. Add salt to taste. To get a great lemon kick, squeeze 2 lemons and beat the juice well with 2 egg yolks. With the pot removed from the heat source, briskly whisk this mixture into the soup, being careful that the eggs don’t separate and curdle. Then return the pot to the heat and stir vigorously for a bit, until the eggs are cooked. This soup is excellent for sick people (ginger, hot lemon, and chicken; need I say more?) and a tonic for sad people (total comfort). And it’s even better the next day.
Eloisa James (Paris In Love)
Ah reckon we can git us some rest'rant vittles," Pa said, and led her along the pier toward the Barkley Cove Diner. Kya had never eaten restaurant food; had never set food inside. Her heart thumped as she brushed dried mud from her way-too-short overalls and patted down her tangled hair. As Pa opened the door, every customer paused mid-bite. A few men nodded faintly at Pa; the women frowned and turned their heads. One snorted, "Well, they prob'ly can't read the shirt and shoes required." Pa motioned for her to sit at a small table overlooking the wharf. She couldn’t read the menu, but he told her most of it, and she ordered fried chicken, mashed potatoes, gravy, white acre peas, and biscuits fluffy as fresh-picked cotton. He had fried shrimp, cheese grits, fried “okree,” and fried green tomatoes. The waitress put a whole dish of butter pats perched on ice cubes and a basket of cornbread and biscuits on their table, and all the sweet iced tea they could drink. Then they had blackberry cobbler with ice cream for dessert.
Delia Owens (Where the Crawdads Sing)
Recommended Daily Amounts for Babies Iron (11mg) • Breakfast cereal, fortified with 100% DV for iron, 1 serving (check the label for serving size)—18mg • Tofu, raw, regular, ¼ cup—3.3mg • Lentils, boiled and drained, ½ cup—3mg • Beef, cooked, 3 ounces—7mg • Chicken, cooked, 3 ounces—1mg • Raisins, seedless, ¼ cup—1mg • Egg, 1 large—0.6mg • Broccoli, boiled and drained, ½ cup—1mg Zinc (3mg) • Beef, cooked, 3 ounces—2mg • Breakfast cereal, fortified with 25% DV for zinc, ¾ cup serving—3.8mg • Pork chop, cooked, 3 ounces—2.9mg • Chicken, dark meat, cooked, 3 ounces—2.4mg • Chickpeas, cooked, ½ cup—1.3mg • Egg, 1 large—0.6mg • Green peas, frozen, cooked, ½ cup—0.5mg • Peanut butter, 1 tablespoon—5g Omega-3 DHA (100–150mg) OR ALA (300–500mg) • Salmon, wild, cooked, 1 ounce—235mg DHA • DHA-enriched eggs, 1—up to 150mg DHA • Sardines, canned in oil, drained, 1 ounce—144mg DHA • Tuna, light, canned in water, drained, 1 ounce—63mg DHA • Cod, cooked, 1 ounce—42mg DHA • Fortified milk, 8 ounces—16mg DHA • Flaxseeds, ground, 1 teaspoon—570mg ALA • Kale, cooked, ½ cup—67mg ALA Vitamin D (400IU) • Salmon, wild, cooked, 1 ounce—149IU • Orange juice, fortified with vitamin D, 1 cup—137IU • Milk, vitamin D-fortified, 1 cup—115–124IU • Soy milk, fortified with vitamin D, 1 cup—100IU • Yogurt, fortified with 20% DV for vitamin D—80IU • Tuna, canned in water, drained, 1 ounce—51IU • Egg, 1 large (vitamin D is found in yolk)—41IU • Breakfast cereal, fortified with 10% DV for vitamin D, 1 cup—40IU Total fat (30g) • Breastmilk, 8 ounces—11g • Full-fat cheddar cheese, 1 ounce—9g • Full-fat yogurt, 8 ounces—8g •Peanut butter, 1 tablespoon—8g • Avocado, ¼—6g • Olive oil, 1 teaspoon—4.5g • Egg, boiled, 1 large—5g • Butter, 1 teaspoon—4g Nutrient amounts in specific foods are approximate.
Jenna Helwig (Baby-Led Feeding: A Natural Way to Raise Happy, Independent Eaters)
Between ourselves, I think they use too many rich sauces. One never gets the true flavor of the meat or vegetable. Her Majesty's favorite accompaniment to roast beef is a horseradish cream sauce that is so hot the meat must taste like paper. Most of the vegetables the queen eats are made into purees. And her meat is often turned into ragouts and terrines. Some dishes mix too many flavors. The queen loves butter and cream with everything. So bad for her." And I grinned. He nodded as if he understood. "So you have a palate that appreciates the taste of good ingredients?" "I do." "And how did you develop this?" "I must have inherited it from my father, who had lived well and appreciated fine food. I was apprenticed to a good cook who produced simple English fare- pork chops, roast lamb, roast pheasant, chicken, sole, lobster. There was a sauce to accompany them, but it never overwhelmed the flavor of the meat or fish.
Rhys Bowen (Above the Bay of Angels)
beef ragout, a bubbling and airy cheese soufflé, luscious and crispy roast chickens, mashed potatoes that had little pools of melted butter.
Melissa de la Cruz (Escape from the Isle of the Lost (Descendants, #4))
teaspoon and a half of chili powder; -A teaspoon and a half of pumpkin pie spice; -A teaspoon of minced garlic; -Butter, 2 tablespoons; -Chicken bouillon cubes, 2 pieces; -Ground ginger, 2 teaspoons; -Orange juice, 2 tablespoons; -Pumpkin puree, 2 14-ounce cans; and -Water, 2 cups.
Brittany Davis (The Best Pumpkin Recipes In History: Delicious, Fast & Easy Pumpkin Recipes You Will Love)
Tacheen is a domed medley of baked saffron rice and chicken, forming the shape of a cathedral ceiling. On first glance, the dish looks curiously like 'chelow', plain steamed rice; it is only after slicing through its center that the layers of fortitude are exposed; first buttered rice and almonds, then fried chicken and sautéed spinach, the yogurt binding them into a brotherhood of delicious play. 'Tacheen.
Marsha Mehran (Rosewater and Soda Bread)
First into the pan goes a generous knob of butter, followed by the chicken breasts and legs, a large onion cut into quarters, a dozen or so sliced champignons de Paris—those small, tightly capped white mushrooms—a couple of cloves of garlic en chemise, crushed but not peeled, and a bouquet garni of herbs. When the color of the chicken has turned to deep gold, a large glass of white wine is poured into the pan and allowed to reduce before half a liter of crème fraîche is added. The bird is cooked for thirty minutes, the sauce is strained through a fine sieve, the dish is seasoned to taste, and there you have it.
Peter Mayle (French Lessons: Adventures with Knife, Fork, and Corkscrew)
The one luxury we had during Hell Week was chow. We ate like kings. We’re talking omelets, roast chicken and potatoes, steak, hot soup, pasta with meat sauce, all kinds of fruit, brownies, soda, coffee, and a lot more. The catch is we had to run the mile there and back, with that 200-pound boat on our heads. I always left chow hall with a peanut butter sandwich tucked in my wet and sandy pocket to scarf on the beach when the instructors weren’t looking.
David Goggins (Can't Hurt Me: Master Your Mind and Defy the Odds)
Because for all my massive appetite, I cannot cook to save my life. When Grant came to my old house for the first time, he became almost apoplectic at the contents of my fridge and cupboards. I ate like a deranged college frat boy midfinals. My fridge was full of packages of bologna and Budding luncheon meats, plastic-wrapped processed cheese slices, and little tubs of pudding. My cabinets held such bounty as cases of chicken-flavored instant ramen noodles, ten kinds of sugary cereals, Kraft Macaroni & Cheese, and cheap canned tuna. My freezer was well stocked with frozen dinners, heavy on the Stouffer's lasagna and bags of chicken tenders. My garbage can was a wasteland of take-out containers and pizza boxes. In my defense, there was also always really good beer and a couple of bottles of decent wine. My eating habits have done a pretty solid turnaround since we moved in together three years ago. Grant always leaved me something set up for breakfast: a parfait of Greek yogurt and homemade granola with fresh berries, oatmeal that just needs a quick reheat and a drizzle of cinnamon honey butter, baked French toast lingering in a warm oven. He almost always brings me leftovers from the restaurant's family meal for me to take for lunch the next day. I still indulge in greasy takeout when I'm on a job site, as much for the camaraderie with the guys as the food itself; doesn't look good to be noshing on slow-roasted pork shoulder and caramelized root vegetables when everyone else is elbow-deep in a two-pound brick of Ricobene's breaded steak sandwich dripping marinara.
Stacey Ballis (Recipe for Disaster)
Onion Soup Gratinée YIELD: 4 SERVINGS ONE OF MY greatest treats when working in Paris was to go with my fellow chefs and commis to les Halles, the big market of Paris that spreads through many streets of the Châtelet neighborhood. The excitement in the streets and cafés started a little before 3:00 A.M. and ended around 7:00 or 8:00 A.M. Our nocturnal forays would, more often than not, finish at Le Pied de Cochon (The Pig’s Foot), the quintessential night brasserie of les Halles. There, large, vociferous butchers in bloody aprons would rub shoulders with tuxedoed and elegantly evening-gowned Parisians stopping by for late-night Champagne and a meal after the opera or the theater. The restaurant was famous for its onion-cheese gratinée; it was one of the best in Paris, and hundreds of bowls of it were served every night. For this recipe, you will need four onion soup bowls, each with a capacity of about 12 ounces and, preferably, with a lip or rim around the edge that the cheese topping will stick to as it melts to form a beautiful crust on top of the soup. 2 tablespoons unsalted butter 3 onions (about 12 ounces), cut into thin slices About 7 cups good-quality chicken stock, or a mixture of chicken and beef stock About ½ teaspoon salt, more or less, depending on the saltiness of the stock ½ teaspoon freshly ground black pepper 16 slices of baguette, each cut about ⅜ inch thick About 3 cups grated Swiss cheese, preferably Gruyère, Comté, or Emmenthaler (about 10 ounces) Melt the butter in a saucepan, and sauté the sliced onions in the butter over medium to high heat for about 8 minutes, or until lightly browned. Add the stock, salt, and pepper, and boil gently for 15 minutes. Meanwhile, preheat the oven to 400 degrees. Arrange the bread slices in a single layer on a tray, and bake them for 8 to 10 minutes, or until they are nicely browned. Divide the toast among the bowls, and sprinkle ¼ cup of cheese into each bowl. When the stock and onions have cooked for 15 minutes, pour the soup into the bowls, filling each to the top. Sprinkle on the remainder of the cheese, dividing it among the bowls and taking care not to push it down into the liquid. Press the cheese around the rim or lip of the bowls, so it adheres there as it cooks and the crust does not fall into the liquid. Arrange the soup bowls on a baking sheet, and bake for 35 to 45 minutes, or until a glorious brown, rich crust has developed on top. Serve hot right out of the oven.
Jacques Pépin (The Apprentice: My Life in the Kitchen)
Our breakfast menu featured some special soups, including a spicy tomato mixture with fresh oysters, a light cream of potato soup with a poached egg, served with crisp, buttered toast, and a creamy oatmeal soup with chicken stock and sliced leek and crisp bacon tidbits.
Jacques Pépin (The Apprentice: My Life in the Kitchen)
While the wickedness of the flesh was preached from the pulpit, the young husbands and wives and the courting couples sat thigh to thigh, full of yearning and joy, and the old people thought of the beauty of the children. And when church was over they would go home to Heavenly dinners of fried chicken, it might be, and creamed new potatoes and creamed new peas and hot biscuits and butter and cherry pie and sweet milk and buttermilk. And the preacher and his family would always be invited to eat with somebody and they would always go, and the preacher, having just foresworn on behalf of everybody the joys of the flesh, would eat with unconsecrated relish.
Wendell Berry (Jayber Crow)
We had driven miles to find the world's creamiest cheesecake and the world's largest pistachio nut and the world's sweetest corn on the cob. We had spent hours in blind taste testings of kosher hot dogs and double chocolate chip ice cream. When Julie went home to Fort Worth, she flew back with spareribs from Angelo's Beef Bar-B-Q, and when I went to New York, I flew back with smoked butterfish from Russ and Daughters. Once, in New Orleans, we all went to Mosca's for dinner, and we ate marinated crab, baked oysters, barbecued shrimp, spaghetti bordelaise, chicken with garlic, sausage with potatoes, and on the way back to town, a dozen oysters each at the Acme and beignets and coffee with chicory on the wharf. Then Arthur said, "Let's go to Chez Helene for the bread pudding," and we did, and we each had two. The owner of Chez Helene gave us the bread pudding recipe when we left, and I'm going to throw it in because it's the best bread pudding recipe I've ever eaten. It tastes like caramelized mush. Cream 2 cups sugar with 2 sticks butter. Then add 2 1/2 cups milk, one 13-ounce can evaporated milk, 2 tablespoons nutmeg, 2 tablespoons vanilla, a loaf of wet bread in chunks and pieces (any bread will do, the worse the better) and 1 cup raisins. Stir to mix. Pour into a deep greased casserole and bake at 350* for 2 hours, stirring after the first hour. Serve warm with hard sauce.
Nora Ephron (Heartburn)
Every New Year's Day, my parents had a big party, and their friends came over and bet on the Rose Bowl and argued about which of the players on either team were Jewish, and my mother served her famous lox and onions and eggs, which took her the entire first half to make. It took her so long, in fact, that I really don't have time to give you the recipe, because it takes up a lot of space to explain how slowly and painstakingly she did everything, sautéing the onions over a tiny flame so none of them would burn, throwing more and more butter into the pan, cooking the eggs so slowly that my father was always sure they wouldn't be ready until the game was completely over and everyone had gone home. We should have known my mother was crazy years before we did just because of the maniacal passion she brought to her lox and onions and eggs, but we didn't. Another thing my mother was famous for serving was a big ham along with her casserole of lima beans and pears. A couple of years ago, I was in Los Angeles promoting Uncle Seymour's Beef Borscht and a woman said to me at a party, "Wasn't your mother Bebe Samstat?" and when I said yes, she said, "I have her recipe for lima beans and pears. " I like to think it would have amused my mother to know that there is someone in Hollywood who remembers her only for her lima beans and pears, but it probably wouldn't have. Anyway, here's how you make it: Take 6 cups defrosted lima beans, 6 pears peeled and cut into slices, 1/2 cup molasses, 1/2 cup chicken stock, 1/2 onion chopped, put into a heavy casserole, cover and bake 12 hours at 200*. That's the sort of food she loved to serve, something that looked like plain old baked beans and then turned out to have pears up its sleeve. She also made a bouillabaisse with Swiss chard in it. Later on, she got too serious about food- started making egg rolls from scratch, things like that- and one night she resigned from the kitchen permanently over a lobster Cantonese that didn't work out, and that was the beginning of the end.
Nora Ephron (Heartburn)
Honey Chicken Servings: 4-6 What you need: · 4 chicken breasts · 1/3 cup melted butter · 1/3 cup honey · 2 tbsp spicy brown mustard · 1/4 tsp salt What to do: Preheat your oven to 350 degrees F. Place the chicken breasts in a shallow square baking pan. Combine the butter, honey, mustard, and salt in a small bowl. Pour this mixture over the chicken. Bake for 1 hour or to a minimal internal temperature of 165 degrees F. Baste every 15 minutes while baking.
Hannie P. Scott (Five Ingredient Cookbook: Easy Recipes in 5 Ingredients or Less)
She had already tied on her apron and started tapping notes into her phone as Daisy laid out the ingredients: a whole kosher chicken; a bottle of olive oil, a pound of butter, a lemon. Onions, garlic, shallots, shiitake mushrooms, Parmesan cheese, and a container of arborio rice; fresh rosemary and thyme, a bag of carrots, a half-pound of asparagus, and a half-pound of sugar snap peas. That was for dinner. For pantry staples, she'd gotten flour, white and brown sugar, kosher salt and Maldon salt, pepper, chili, and paprika; for the refrigerator: milk, eggs, and half-and-half, and, for a housewarming gift, a copy of Ruth Reichl's My Kitchen Year and two quarts of her own homemade chicken stock.
Jennifer Weiner (That Summer)
For the past three months, she'd been sticking rigorously to her diet. She ate an apple and a spoonful of peanut butter for breakfast, a salad with grilled chicken breast for lunch, and a Lean Cuisine for dinner. At work, she avoided the carb-heavy staff meals. One of the sous-chefs was always happy to roast her some chicken breast or salmon. She'd chew spearmint gum while she cooked, and allow herself just a taste of even her favorite dishes. At bedtime, after her mom had gone to bed, she would sneak into the kitchen to slug down a shot of the vodka that she kept in the freezer, with a squeeze of fresh lime. Without that final step, she faced a night lying in bed, listening to her mom snuffling and sighing and sometimes weeping through the thin bedroom door, tormented by thoughts of everything she wanted to eat, when she started eating again: brownies with caramel swirled on top, and a sprinkling of flaky sea salt on top of that. Spicy chicken wings; garlic with pea shoots; spicy tofu in sesame honey sauce, curried goat- from the Jamaican place she'd discovered- over rice cooked with saffron. Vanilla custard in a cake cone, topped with a shower of rainbow sprinkles; eclairs; sugar cookies dusted with green and red; and hot chocolate drunk in front of a fire.
Jennifer Weiner (That Summer)
HONEY BUTTER FRIED CHICKEN Brine: 1 pint buttermilk mixed with 2 teaspoons kosher salt and ½ teaspoon pepper Chicken: 1 cup all-purpose flour ¼ teaspoon black pepper 1 free range, organic chicken, cut into 8 pieces 2 teaspoons salt 2 teaspoons paprika ½ cup butter Sauce: 4 tablespoons (¼ cup) butter ¼ cup lemon juice ¼ cup honey Make a buttermilk brine for the chicken by combining the buttermilk, salt and pepper in a large resealable plastic bag. Add chicken pieces and chill overnight. Drain before using. Preheat oven to 400 degrees F. Combine flour, salt, pepper and paprika in a bag and
Susan Wiggs (The Beekeeper's Ball (The Bella Vista Chronicles))
We even made it to the holy mecca of Brooklyn food fanaticism: Smorgasburg, a collection of food vendors that battle it out for the most outrageously delicious, ridiculously inventive food. We duly ate our heads off, sampling panko-crusted chicken sandwiches topped with pickled cucumbers and daikon, brown butter cookies doused in flies of sea salt, and the coup d'état- gigantic, billowy doughnuts from a Bed-Stuy bakery called Dough, one sweetly flavored with hibiscus, the other a savory, roasted café au last varietal.
Amy Thomas (Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself)
Shake Shack- The now multinational, publicly traded fast-food chain was inspired by the roadside burger stands from Danny's youth in the Midwest and serves burgers, dogs, and concretes- frozen custard blended with mix-ins, including Mast Brothers chocolate and Four & Twenty Blackbirds pie, depending on the location. Blue Smoke- Another nod to Danny's upbringing in the Midwest, this Murray Hill barbecue joint features all manner of pit from chargrilled oysters to fried chicken to seven-pepper brisket, along with a jazz club in the basement. Maialino- This warm and rustic Roman-style trattoria with its garganelli and braised rabbit and suckling pig with rosemary potatoes is the antidote to the fancy-pants Gramercy Park Hotel, in which it resides. Untitled- When the Whitney Museum moved from the Upper East Side to the Meatpacking District, the in-house coffee shop was reincarnated as a fine dining restaurant, with none other than Chef Michael Anthony running the kitchen, serving the likes of duck liver paté, parsnip and potato chowder, and a triple chocolate chunk cookie served with a shot of milk. Union Square Café- As of late 2016, this New York classic has a new home on Park Avenue South. But it has the same style, soul, and classic menu- Anson Mills polenta, ricotta gnocchi, New York strip steak- as it first did when Danny opened the restaurant back in 1985. The Modern- Overlooking the Miró, Matisse, and Picasso sculptures in MoMA's Sculpture Garden, the dishes here are appropriately refined and artistic. Think cauliflower roasted in crab butter, sautéed foie gras, and crispy Long Island duck.
Amy Thomas (Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself)
Makes 4 to 6 servings 6 tablespoons (90 g) margarine or butter, melted About 11/2 cups (375 ml) buttermilk 11/2 cups (200 g) all-purpose flour 2 teaspoons (10 g) coarse salt 1 teaspoon (5 g) ground black pepper 1 cup (125 g) crushed cornflakes 1/2 teaspoon (2.5 ml) poultry seasoning, or dried thyme and/or sage One 31/2-pound chicken, cut into 8 to 10 pieces (about 1.5 kg) 1 tablespoon (8 g) paprika, for dusting Preheat the oven to 375°F (190°C). Using about 2 tablespoons (30 ml) of the margarine, coat the bottom of a roasting pan or a baking dish large enough to hold the chicken pieces in one layer without touching. Place the buttermilk in a shallow bowl or dish. In another bowl, mix the flour, salt, pepper, cornflakes, and poultry seasoning. Dip each chicken piece into the buttermilk. Shake off the excess and roll in the flour mixture to coat. Place the chicken pieces in the prepared roasting pan, skin side up. Drizzle the rest of the margarine evenly over the chicken. Dust the chicken liberally with paprika. Put the roasting pan on the middle rack of the oven, uncovered. Bake for about 1 hour, until the chicken is golden and cooked through. (Small pieces may be done at 45 minutes, so check.) To confirm, push an instant-read thermometer into a meaty section; it should register at least 165°F (74°C). Serve warm. Leftovers reheat nicely in a toaster oven. CHAPTER 2 The Farm on Coldwater Road
Kathleen Flinn (Burnt Toast Makes You Sing Good: A Memoir of Food and Love from an American Midwest Family)
Tell me about yourself," Midori said. "What about me?" "Hmm, I don't know, what do you hate?" "Chicken and VD and barbers who talk too much." "What else?" "Lonely April nights and lacy telephone covers." "What else?" I shook my head. "I can't think of anything else." "My boyfriend - which is to say, my ex-boyfriend - had all kinds of things he hated. Like when I wore too-short skirts, or when I smoked, or how I got drunk too quickly, or said disgusting things, or criticized his friends. So if there's anything about me you don't like, just tell me, and I'll fix it if I can." "I can't think of anything," I said after giving it some thought. "There's nothing." "Really?" "I like everything you wear, and I like what you do and say and how you walk and how you get drunk. Everything." "You mean I'm really OK just the way I am?" "I don't know how you could change, so you must be fine the way you are." "How much do you love me?" Midori asked. "Enough to melt all the tigers in the world to butter," I said. "Far out," she said with a hint of satisfaction.
Haruki Murakami (Norwegian Wood)
Vivian Weaver took us from pot to pot in her kitchen, lifting lids, stirring and tasting as she went along. There was seafood gumbo, fried fish and fried chicken, dumplings, butter biscuits, cornbread, fried okra, black-eyed peas, green beans, and bread pudding.
Margot Berwin (Scent of Darkness)
A banquet of tandoori chicken, lamb and paneer curry, bowls of buttered saffron rice and plates of garlic naan.
Benjanun Sriduangkaew (Now Will Machines Hollow the Beast (Machine Mandate, #2))
All that preamble out of way, here’s what Big Dom eats. Keep in mind that he weighs roughly 100 kg (220 lbs), so scale as needed: Breakfast 4 eggs (cooked in a combo of butter and coconut oil) 1 can of sardines packed in olive oil (such as Wild Planet brand) ½ can oysters (Crown Prince brand. Note: Carbs on the label are from non-glycemic phytoplankton) Some asparagus or other vegetable TF: Both Dom and I travel with boxes of sardines, oysters, and bulk macadamia nuts. “Lunch” Instead of lunch, Dom will consume a lot of MCT throughout the day via Quest Nutrition MCT Oil Powder. He will also make a Thermos of coffee with a half stick of butter and 1 to 2 scoops of MCT powder, which he sips throughout the day, totaling about 3 cups of coffee. Dinner “One trick I’ve learned is that before dinner, which is my main meal of the day, I’ll have a bowl of soup, usually broccoli cream soup or cream of mushroom soup. I use concentrated coconut milk in place of the dairy cream. I thin it out [with a bit of water] so it’s not super dense in calories. After eating that, the amount of food that I want to consume is cut in half.” Dom’s dinner is always some kind of large salad, typically made up of: Mixed greens and spinach together Extra-virgin olive oil Artichokes Avocado MCT oil A little bit of Parmesan or feta cheese A moderate amount—about 50 g—of chicken, beef, or fish. He uses the fattiest versions he can get and increases the protein in the salad to 70 to 80 g if he had a workout that day. In addition to the salad, Dom will make some other vegetable like Brussels sprouts, asparagus, collard greens, etc., cooked in butter and coconut oil. He views vegetables as “fat delivery systems.
Timothy Ferriss (Tools of Titans: The Tactics, Routines, and Habits of Billionaires, Icons, and World-Class Performers)
Mr. Pixel Ate loves Pho and Sushi and Nashville Hot Chicken and Mrs. Pixel Ate loves enchiladas. But that is likely to change on a day-by-day basis. What's your favourite ice-cream flavour? Hands down chocolate chip cookie dough for Mom. Dad says peanut butter chocolate. And always Tillamook brand.
Pixel Ate (The Accidental Minecraft Family: Book 17)
Mrs. O’Brien’s Shepherd’s Pie Recipe Ingredients: 5 cups mashed, boiled potatoes (could be reduced to 4 cups)* 1/2 cup sour cream 2 ounces cream cheese 2 tablespoons butter, softened, divided 1 egg yolk 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1-1/2 teaspoon olive oil 1 pound ground lamb (We substituted ground chicken. You could also use ground beef or turkey.) 1 pinch salt and ground black pepper to taste 1 (16 ounce) can stewed tomatoes with juice, chopped 1 small yellow onion, chopped 1 small carrot, peeled and chopped 1/2 cup peas (frozen or fresh) 1 cup Irish stout beer (such as Guinness(R)) 1 cube beef bouillon (we used chicken bouillon) 1 tablespoon all-purpose flour 1 tablespoon Worcestershire sauce 1 cup shredded sharp cheddar cheese 2 teaspoons smoked paprika (optional) * 1 tsp. liquid smoke (optional) * Directions: -Stir cooked potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth. -Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb (or meat). Reduce heat to medium, and cook, stirring frequently, until browned, 4 to 5 minutes. Pour off excess grease and season meat with salt and black pepper to taste. -Add stewed tomatoes with juice, onion, and carrot into meat mixture; Stir and simmer until vegetables are tender, 5 to 10 minutes. Add peas; reduce heat to low and continue cooking, stirring frequently, 2 to 3 minutes. -Add one teaspoon of liquid smoke to meat mixture. Mix thoroughly. -Heat beer in a saucepan over medium heat; add (beef) bouillon cube. Cook and stir beer mixture until bouillon dissolves, about 5 minutes. - Melt 1 tablespoon butter in a separate pan over medium-low heat. Whisk flour into butter until it thickens, about 1 minute. -Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into meat mixture and simmer until mixture thickens, at least 5 minutes. -Set top oven rack roughly 6 inches from the oven broiler and preheat the broiler. Grease a 9x12-inch baking dish. - Pour (meat) mixture into the prepared baking dish. -Spoon mashed potatoes over (meat) mixture, covering like a crust. Sprinkle cheddar cheese and paprika evenly over mashed potatoes. -Broil in the preheated oven until the crust browns and the cheese is melted, 4 to 5 minutes. -Cool for about 5 minutes before serving. NOTES: We thought the smoked paprika added little flavor to the original recipe.  We added liquid smoke to the meat and it gave it a nice smoky flavor. Next time, we’ll reduce the amount of mashed potatoes to four cups.  We thought the layer of potatoes was a little too thick. (But if you love mashed potatoes, five cups would work ☺  )
Hope Callaghan (Made in Savannah Mysteries Box Set: Books 1-10 (Made in Savannah Mysteries Deluxe Box Set Book 1))
Peanut-Lime Dressing Makes about 1 3/4 cups 1/4 cup freshly squeezed lime juice 1 tablespoon fish sauce 1 tablespoon rice wine vinegar 1 teaspoon soy sauce 1 tablespoon finely grated ginger 1/4 cup peanut butter 1/2 jalapeño pepper, stemmed and sliced 3 tablespoons neutral-tasting oil 1 garlic clove, sliced Optional: 1/4 cup coarsely chopped cilantro leaves Place all the ingredients in a blender or food processor and blend until smooth. Thin with water to desired consistency—leave it thick to use as a dip, and thin it out to dress salads, vegetables, or meat. Taste with a leaf of lettuce, then adjust salt and acid as needed. Refrigerate leftovers, covered, for up to 3 days. Ideal for cucumbers, rice or soba noodles, romaine, and serving alongside grilled or roasted chicken, steak, or pork.
Samin Nosrat (Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking)
Tuscan Chicken Macaroni and Cheese Recipe Ingredients: 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets) Salt and pepper, to season 1/2 teaspoon paprika 3 teaspoons olive or canola oil, divided per directions 2 tablespoons butter 1 small yellow onion chopped 6 cloves garlic, finely diced 1/3 cup chicken broth 4 oz (250g) sun dried tomato strips in oil (reserve 1 tablespoon of oil) 4 level tablespoons flour 2 cups chicken broth 3 cups milk OR light cream 2 teaspoons dried Italian herbs 10 ounces (3 cups) elbow macaroni uncooked (3 cups) 3/4 cup freshly grated Parmesan cheese 1 cup mozzarella cheese shredded (or use six cheese Italian) 2 tablespoons fresh basil, chopped Directions: -Season chicken with salt, pepper, paprika and 2 teaspoons of the oil. Heat the remaining oil in a large pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside. -Using the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the 1/3 cup chicken broth and allow to simmer for 5 minutes, or until beginning to reduce down.  -Add the sun dried tomatoes, along with 1 tablespoons of the sun dried tomato oil from the jar. Cook for 2-3 minutes.  -Stir the flour into the pot. Blend well. -Add the broth, 2-1/2 cups of milk (cream or half and half), herbs, salt and pepper, and bring to a low simmer.  -Add the uncooked macaroni and stir occasionally as it comes to a simmer. Reduce to medium low heat and stir regularly while it cooks (roughly 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm).  -Remove pot from stove and immediately stir in all of the cheeses. Add salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. -Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). -Sprinkle with basil, stir thoroughly and serve.
Hope Callaghan (Made in Savannah Mysteries Box Set: Books 1-10 (Made in Savannah Mysteries Deluxe Box Set Book 1))