Jamie Oliver’s Food Revolution: A Case for the Kitchen

Jamie's Food Revolution

Jamie's Food Revolution

I’m sick in bed today, and even though I slept until 11:30 (that’s UK time), I still have to fill the hours until I can quell the sniffles and headache with another massive dose of sleep.  So I snuggled down under the comforters and played 4 episodes of Jamie Oliver’s Food Revolution, in reverse order, from a British TV website.  Having just come back from LA, I was miserable that I was missing the season.

I’ve always been a huge fan of Jamie’s: I love his casual attitude in the kitchen.  Look, on one episode, a kid dropped a frying pan full of chicken on the floor, and Jamie said, “Three second rule!”  That’s my kind of home cooking.  I think he’s charismatic.  And when his Italian restaurant opened in Oxford when I was in grad school, it was one of the few establishments in that town where I actually wanted to eat.  I wish he could do something about Oxford dining hall meals!  But why I particularly support his Food Revolution is because I remember so vividly the food we had at my elementary school growing up. Continue reading

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Working Girl Dinners: Chicken Paillard Salad

RECIPE: Chicken Paillard Salad with Arugula, Fennel, and Apples
Chicken Paillard Salad

Chicken Paillard Salad

Looks pretty gourmet, doesn’t it?  Thinly pounded, grilled chicken breast topped with an arugula, fennel, and apple salad.  No one would assume you threw it together on a George Foreman.

This is such an easy, healthy dinner.  Chicken paillard, inspired by French bistros, is just a thinly pounded (yes, you get to do the pounding!) chicken breast, lightly seasoned, and grilled in just 4 minutes.  Mound a simple lemony salad on top, and you have the perfect, light dinner.  The apple and fennel are crunchy.  The lemon and olive oil pools down into the chicken.  Guiltless and delicious.

Chicken Paillard Salad with Arugula, Fennel, and Apples
serves 2

Chicken Paillard SaladINGREDIENTS

  • 2 ½-pound chicken cutlets, pounded ¼-inch thick
  • 2 tablespoons olive oil, plus 2 teaspoons
  • Salt and pepper
  • 2 cups baby arugula
  • ½ fennel, very thinly sliced
  • ½ Granny Smith apple, very thinly sliced
  • Zest and juice of ½ lemon

PROCEDURE

Preheat your countertop grill to the highest setting.  Rub the chicken with the 2 teaspoons olive oil, and season with salt and pepper.  Grill the chicken paillards, one at a time, until cooked through—about 4 minutes.  Toss the arugula, fennel, apple, lemon juice, lemon zest, and 2 tablespoon olive oil with salt and pepper.

Allow the chicken to cool just slightly, then pile the salad on top of the chicken.

 

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Categories: 15 Minutes, Cheap, Easy, Eat, Main Courses, Poultry, Recipes, Salad, Series, Soup & Salad, Watch, Working Girl Dinners
 

French in a Flash: Broccoli Gratin

RECIPE: Broccoli Gratin
Broccoli Gratin

Broccoli Gratin

Get the whole story at Serious Eats

As much as I love vegetables (and I do), I admit there’s no better way to eat them than when they’re bubbling in hot cream and covered in melted cheese. Vegetables have for so long been the healthy thing that has to fill that corner of your plate to make a meal wholesome.  When they’re decadent, the meal takes on a special kind of indulgence.
I love cauliflower gratin, and this is my streamlined broccoli version. Baking the vegetables in crème fraîche, which doesn’t separate in the heat of the oven, means you don’t have to bother making a béchamel. The crème fraîche melts, and the cheese melts into it, without separating, so you have all the function of a béchamel, without the bother, and the whole gratin comes out lighter. Simply toss blanched broccoli with créme fraîche and grated Gruyère, then top it with more cheese and panko. The sauce pools and melts and cooks inside the little florets of the broccoli, and the top gets gooey and crispy.  I could sit down and eat a whole plate of it myself. You may want to double the recipe–especially if I’m invited!
Broccoli Gratin
serves 2 to 4

Broccoli GratinINGREDIENTS

  • 4 cups broccoli florets
  • 1/3 cup crème fraîche
  • 1 cup grated Gruyère
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons panko

PROCEDURE

Preheat the oven to 375 degrees F.  Blanch the broccoli in salted boiling water for 2 minutes.  Drain.

Toss the broccoli with the cream fraîche, three quarters of the cheese, and salt and pepper.  Spoon the broccoli mixture into a greased baking dish.  Top with the panko, and the remaining cheese.  Bake until the top is golden and bubbling—30 to 35 minutes.

 

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Categories: 60 Minutes, Easy, Eat, French in a Flash, Recipes, Series, Sides, Vegetables
 

The Secret Ingredient (Ginger Jam) Part I: Gingered Sesame Noodles

RECIPE: Gingered Sesame Noodles
Gingered Sesame Noodles

Gingered Sesame Noodles

Get the whole story at Serious Eats.
When I first moved to Florida from Manhattan, there were a few things I missed.  Like winter.  And sesame noodles.
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Categories: 15 Minutes, Cheap, Easy, Eat, Main Courses, Recipes, Series, Sides, Starches, The Secret Ingredient, Vegetarian, Vegetarian
 

Featured in MyRecipes.com

RECIPE: Ginger Oven Ribs
Ginger Ribs

Ginger Ribs

I recently contributed to a few pieces to MyRecipes.com, the website for magazines like Real Simple, Cooking Light, Southern Living, Sunset, and Health.  When asked what my pick was for “the flavor you’ve got to have right now,” I chose my recent favorite Ginger Jam.  Click here for the piece, and be sure to try these delicious Asian-inspired ginger oven ribs. Continue reading

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Categories: Appetizers & Hors D’Oeuvres, Cheap, Eat, For a Crowd, Main Courses, Meat, Recipes
 

Franglais: Apple and Cheddar Croque Monsieurs

RECIPE: Apple and Cheddar Croque Monsieurs
Apple Cheddar Croque Monsieur

Apple Cheddar Croque Monsieur

Get the whole story on The Huffington Post.

I was recently in my favorite restaurant in Paris, when I looked down and  noticed something on the menu that I hadn’t before.  Not that it wasn’t there; I just hadn’t noticed it.  The Tuna Niçoise salad was labeled, “à ma façon,” which means, my way.  Tuna salad, my way.  And as it came out again, for the many-eth time, I realized, it was quirky and idiosyncratic and most certainly done to someone’s particulars.  In truth, “my way” is a term I’ve seen quite a few time on French menus, to beg pardon or give warning that something classic might come out slightly artsy—read: better.  Frank Sinatra would be beaming with pride.

Niçoise à Ma Façon

Niçoise à Ma Façon

This sandwich is Croque Monsieur, my way.  On that same trip, I ordered a croque monsieur just before I left.  It was a far cry from the usual open-faced broiled ham-cheese-and-béchamel that it’s “supposed” to be.  Instead, it was two different petite sandwiches, crusts trimmed, the sandwiches cut into dainty tea triangles.  One set was stuffed with Jambon de Bayonne, similar to prosciutto, and Rebluchon cheese, the other with Paris ham and Comté.  So, I can’t feel too bad about doing it my, distinctly American way: a grilled cheese sandwich, filled with smoky ham, a Dijon béchamel, a mix of Gruyère and sharp white cheddar, and window-pane slices of crisp apple.  I like it my way.  It’s my way or the highway, as I see it.

Paris Croque Monsieurs

Paris Croque Monsieurs

Apple and Cheddar Croque Monsieurs
makes 2

Apple Cheddar Croque MonsieurINGREDIENTS

  • ½ tablespoon unsalted butter, plus extra for buttering the bread, room temperature
  • ½ tablespoon all-purpose flour
  • ½ cup milk
  • 1 teaspoon Dijon mustard
  • Pinch freshly grated nutmeg
  • 1 cup grated sharp white cheddar cheese
  • 1 cup grated Gruyère cheese
  • 4 slices white bread
  • 4 thin slices Black Forest ham
  • ½ Gala apple, thinly sliced

PROCEDURE

In a small saucepot, melt ½ tablespoon butter over medium heat.  Add the flour, and whisk together.  Cook for 1 minute.  Add the milk, and whisk to combine.  Heat for 5 minutes, stirring often, or until the soft coats a spoon.  Add the mustard, and one quarter of the cheddar and Gruyère.  Whisk to melt.

Butter one side of each slice of bread.  Spread the cheese sauce on the other side of each slice of bread.  Divide the cheese between the bread slices, on top of the cheese sauce.  Then, divide the ham and apple between the slices of bread.  Then, sandwich the croque monsieurs together.  Grill the sandwich in a sauté pan over medium heat.  Cook until the bread is golden bread, and the cheese melted.  Flip over, and do the same on the other side.  Serve immediately.

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Categories: 15 Minutes, Bread & Butter, Cheap, Eat, Franglais, Recipes, Sandwiches, Series
 

Please VOTE for My Recipe in French Glamour!

RECIPE: Noix de Saint-Jacques Gratinées à la Persillade
Noix de Saint-Jacques Gratinées à la Persillade

Noix de Saint-Jacques Gratinées à la Persillade

One of my favorite magazines, French Glamour, is holding a recipe contest.  The winner gets her recipe on the menu of a famous Paris restaurant for one day, and gets the recipe printed in the magazine!  I’ve entered my Noix de Saint-Jacques Gratinées à la Persillade, or Garlic and Parsley Gratin-ed Scallops.  They’re extremely easy, and they taste so good.  I mean, scallops, butter, garlic, parsley, and panko.  How could that not be good?

How to Vote

  1. Follow this link: http://www.glamourparis.com/concours-recettes/recettes/91
  2. Click “Je Vote!”  A box will pop up.  Enter your email address.
  3. Check your email.  Open the email from Glamour.com, and click on the 2nd link in the email.

Thank you!

Here’s the recipe in English for you!

Noix de Saint-Jacques Gratinées à la Persillade
4

Noix de Saint-Jacques Gratinées à la PersilladeINGREDIENTS

  • 4 large cloves garlic
  • ¼ cup chopped flat-leaf parsley
  • 1 stick unsalted butter, room temperature
  • 8 U-10 sea scallops, halved horizontally
  • Fine sea salt
  • ¼ cup panko

PROCEDURE

Preheat the broiler.

In a mini food processor, whiz the garlic to smithereens.  Add the parsley, whizzing to break it up even more.  Then add the butter, and whiz to incorporate.

Lightly spray 4 individual gratin dishes with cooking spray.  Lay 4 scallop halves in a single layer in each dish.  Season with salt.  Place the 4 dishes on a rimmed baking sheet.  Top with one quarter of the butter mixture per dish, then top with one quarter of the panko.  Broil 10 to 12 minutes, until the scallops are opaque and the panko is golden.  Serve immediately with warm, crusty bread.

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Categories: 15 Minutes, Appetizers & Hors D’Oeuvres, Easy, Eat, Fish, Individual, Main Courses, Recipes