Fowl Play

Sometimes such a simple idea (and tried and true formula), with really basic yet quality elements can be a smash hit. This time, I was ready to take the chance again with comfort food. Thinking (day dreaming, really) about the noodles and gravy in Frankenmuth, Michigan at the all-you-can gorge family-style chicken dinners of my youth and childhood served as my muse. There though, they ruin them with a topping of cracker crumbs - why, I have no idea, I guess some people just like it better that way. A basic roux, turned to a luscious thick gravy, my version puts the chicken in (I hate to chicken out), since I intend this as a main event and not just a little something on the side. And store bought egg noodles, which are labeled dumplings (they need too be extra wide to handle the gravy) even though they are not, fit this bill of fare just fine. Creamy, savory, warm and inviting. The perfect combination of yum.

Foul Play, 1978 hit romantic comedy starring Chevy Chase and Goldie Hawn, Dudley Moore, and of course the late great unsung hero of cinema Billy Barty. The plot is unoriginal, yet somehow manages to be both amusing and satisfying. With Hawn, as a subdued librarian who knew too much, and Chase as a serious San Francisco cop (post-SNL, pre-Fletch), who set out to solve a murder mystery involving a pack of cigarettes, an albino, a dwarf (Barty, duh) and the Catholic Church. Funny dialogue, perfect casting, romance, intrigue and lovely scenery round out this romp. A familiar formula, done right.You get what you get when you go for it....

The Recipe:

1 boneless, skinless chicken breast, trimmed and cut into bite-sized pieces

4 cups chicken broth

12 oz Egg noodles, broad or dumpling style

3 tbsp butter

1/2 cup flour, plus more for dredging (up the past)
1 tbsp olive oil

Salt to taste

Heat oil in a 10-inch skillet. Dredge chicken pieces in flour, shaking off excess, and saute until cooked through. Remove from heat. Bring to boil 5 qts of water in a large pot. Meanwhile, in yet another pan, melt butter until it stops bubbling and whisk in the flour. Whisk for one one minute, then slowly add the broth, still whisking, until smooth. Bring to a boil, and stir until thickened. Add the chicken to your now gravy. Cook noodles according to package directions. Drain, put in a casserole dish and add gravy chicken combination. Stir and serve 4.

SLAW & ORDER: SSU

SSU, otherwise known as Special Syndication Unit. Originally posted May 14,2013 and living in in re-runs for perpetuity...

"In the blogosphere, the people are represented by two separate yet equally important groups: the eaters who investigate food and the cooks who prosecute the recipes. These are their stories."

By any other name Asian Broccoli Slaw would still taste as sweet. This is literally my go-to party pot luck and everyday side dish. I originally got the recipe from my sister Judy (yes, Judy; not one of the usual suspects, I know) , but she used regular shredded cabbage cole slaw mix. And I did too for years, until by good fortune and happenstance, Trader Joe's starting carrying shredded broccoli slaw mix. Ah Ha! An idea was born, and as it turns out, this is the only way the Julia child will consume broccoli - so a two-fer. The variation on the them is that sometimes, depending on the occasion and availability in my fridge, I will add marinated grilled chicken as well. I actually feel as if I'm phoning it in if I do, and damned when I don't make and take this with me - everyone is so happy to see and so disappointed (as if I have committed a crime) if I bring something else. I guess some people don't mind the same show, I mean recipe, over and over and over again.

LAW & ORDER, the longest running drama in American television history - 20 years on the air (only The Simpsons and Gunsmoke come close, and that is odd but good company). Who knew that NBC's answer to ABC's NYPD Blue would become such a TV phenom? Cleverly scripting each "ripped from the headlines" plot to first show the crime and the arrest by the police (that's the law) and then shifting to the district attorneys who prosecute the offenses (that's the order) for the trial and sentencing. So popular, the series spawned many spin-offs: LAW & ORDER: SVU, LAW & ORDER: Criminal Intent, LAW & ORDER: The College Years. And who can forget the dramatic sound effects, tying the whole show together? (Play the video)

The Recipe:

2 boneless skinless chicken breasts, cooked and cubed (optional)
1/2 cup soy ginger marinade (only if you are opting the chicken)
14 - 16 oz pkg broccoli slaw mix (Trader's Joe's brand preferred)
1/2 cup slivered almonds
Ramen Noodle, Oriental Flavor (who says "oriental" anymore anyway? Sooo politically incorrect)
2 tsp sugar
1/2 tsp pepper
3 tblsp white vinegar
1/2 cup vegetable oil

If going for the chicken, marinate in soy ginger for 45 minutes. Grill chicken and allow to cool before chopping. In a small bowl, combine dressing ingredients (sugar, vinegar, oil, pepper and flavor packet from Ramen Noodles) until well mixed. In a large bowl, mix chicken, broccoli, almonds, and crumbled Ramen Noodles. Add dressing and toss (not throw out, mix well).

That Grill

Seasons (and seasonings) change. After the winter of my polar vortex discontent, it was time to turn from sauce laden, oven dependent comfort foods to springtime grilling. When I first started to cook, as a young twenty something living alone in NYC, I longed for an outdoor cooking device. Every time I cooked meat in my tiny teeny "kitchen" that lacked ventilation it wreaked for days. Fast forward to life in the burbs, and a fancy grill that was my Mother's Day present a few years back, and I'm living the dream. Of course it took longer than usual for the three foot snow pile that came between me and that grill to melt. But once it did, I began to heat it up with chicken fajitas. No ordinary fajitas, mind you as I use a special rub - Detroit Mexicantown seasoning. It comes in a decorative little tin, and the contents must be a well kept secret as they are not listed other than "spices". Embracing this refreshing simplicity, I always make sure to have some on hand. Add in some peppers (red and green), warmed tortillas and a little guacamole and you have yourself dinner without a greasy pan to clean up afterwards. It's true what they say, if you make it there you can make it anywhere.

Who can turn the world on with her smile...? Wait. Stop. Wrong show. That Girl (ABC, 1966-71) starring Marlo Thomas came first and was the show that paved the great white way for all of our single, independent career women to follow. Wanna be actress and temp worker Anne Marie, a girl from Brewster, NY trying to make it on her own in the big apple, with her affable puppy dog boyfriend Donald Hollinger along for the ride. Anne was always finding her self (and sometimes her toe) in a jam, but despite the pleas from her parents to give up her dreams, come home and get married like normal girls, she persevered. Quite possibly my favorite opening TV show montage, Anne Marie set a course for women from Mary Richards to Murphy Brown - allowing us free to be you and me.

The Recipe:

1 whole boneless, skinless chicken breast split and trimmed

2 tsp fajita seasoning, preferably Detroit Mexicantown

Dash of lime or lemon juice

1 green pepper, seeded and sliced into thin strips

1 red pepper, seeded and sliced into thin strips

12 flour (or corn) tortillas

Guacamole (your on your own here)

Queso fresco

Place 1 tsp of rub in the bottom of a shallow container. Place chicken breasts side by side on the rub and sprinkle 1 tsp of rub on top. Add dash of juice, cover and refrigerate for at least an hour. Heat grill on high for 10 minutes. Reduce heat to medium high and place chicken directly on the grill. My grill has an upper shelf grate that I cover with foil and cook the peppers up there at the same time. If your grill lacks this feature, you should get a new one. Cook, turning once for 15-20. Remove chicken from heat, slice into thin strips and enjoy.

Triple Barry Pie

I'm a fan of most berries, but not of blueberries I must admit. First of all, they look purple to me so I feel like I'm being lied to. And then there is the smell - yuck. Nevertheless, this recipe is a blue (not purple) ribbon winner from Bon Appetit, July 2002  and is brought here today courtesy of Lori B. A friend and neighbor in our under urban small town that I often describe as Mayberry meets Peyton Place. Discovering Lori's baking talents was a bit like finding buried treasure. She always brings a spectacular star spangled concoction to our annual 4th of July fireworks party that puts to shame anything I make. Now, we have firmly established that I am no baker (see Cooking With Alice Everyone can't be George Washington Apple Crumble and You Can't Win Them All). Blueberries,  raspberries and blackberries -the delicious looking picture says it all - a treat for any pie hole.

Wallace Berry, Barbara Barrie, Ken Berry, the entire Barrymore clan - yes, all fine upstanding barry varieties. Yet, three Barry's standout as defining my youth: Barry Williams, Barry Manilow and Barry Gibb. Not that I don't love me some Barry White or Barry Bostwick {who I once rode on a plane with from Detroit to NYC  and he's very tall), mind you. First up, Barry Williams aka Greg Brady. Eldest of the Brady six and the moral compass of the brood.  If you don't ask yourself "what would Greg Brady do?" at least once a day you may not be living right. Next is of course Barry Manilow - he writes the songs that makes the whole world sing - and that's a huge responsibility. And last but by no means least, is Barry Gibb. Bee Gees mastermind who wrote the most iconic song of an era on a airplane cocktail napkin (if you have to ask, you shouldn't be reading this). All three in one way or another made my 70's playlist what is today. You are once, twice, three times a Barry, and I love you.


The Recipe:

Crust
2 1/4 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
6 tablespoons (about) ice water

Topping
6 tablespoons (packed) golden brown sugar
6 tablespoons whole almonds
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 1/2 tablespoons old-fashioned oats
4 1/2 tablespoons all purpose flour

Filling
1 cup sugar
1/4 cup quick-cooking tapioca
2 tablespoons fresh lemon juice
5 cups assorted fresh berries (such as raspberries, blackberries, and blueberries; about 8 ounces of each)

Preparation
For crust:
Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.

For topping:
Combine all ingredients in processor. Process until moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.)

For filling:
Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes. Preheat oven to 400°F. Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim (which I think is the exact instruction Barry Manilow gave to his plastic surgeon). Freeze crust 20 minutes.

Spoon filling into crust. Crumble topping evenly over filling. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes. Transfer pie to rack and cool at least 3 hours. (Can be made 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.

Mushroom 222 Risotto

I'm pretty sure i was absent the day they taught fractions. I'm just saying. So, when the clever (in my estimation anyway) title for this post came to me I began the quest for a good mushroom risotto recipe, that serves three. I have cookbook dedicated just to risotto and began my education there. But I quickly found myself going to the internet and I found an appealing concoction there as well at allrecipes.com. I like that site because it will automatically adjust the ingredient amounts according to your serving size - no math involved. One can also choose between metric and US measurement -  and you all know my feelings on the metric system (see A Chocolate Chip in the Metric System). Had we actually converted when I was in school I would surely have dropped out. But cooler heads prevailed. The recipe that follows is  a perfect combo of book smarts and street smarts as I took the basic concept and applied what I had previously learned. The most difficult part is the constant stirring for 20-30ish minutes, making sure all of the broth is absorbed before adding more, slowly releasing the starch in the rice - it's science, and that's as much as I can say on the gray matter. The result was a rich, savory and most importantly, creamy dish. An A+.

Room 222, 1969-1974's Utopian Los Angeles high school (Walt Whitman High) where all races and classes melded together in a groovy style.Head of the class was Pete Dixon, the laid back American History teacher. Along with his girlfriend and guidance counselor Liz McIntyre, plucky student teacher Alice Johnson (who will always be my Karen Valentine)  and the affable principal Seymour Kaufman they confronted the teenage angst of the cast of regulars Bernie and Jason and occasionally mixed in some common core issues of the day such as race relations, Watergate and women's rights. The show spent it's first two seasons going no where on Wednesdays before the network moved it to the juggernaut Saturday line up of  The Brady Bunch, The Partridge Family, The Odd Couple and Love American Style (talk about must see TV) and  they began steady average yearly progress in the ratings. But high school always has to end, even on TV and our beloved cast graduated into perpetual youth in syndication. 

The Recipe:

6 cups chicken broth 

16 ounces white button mushrooms, thinly sliced
1/2 cup dry white wine

2 cups arborio rice

Olive oil 

2 tablespoons butter

1/4 cup grated Parmesan cheese

Salt and pepper to taste

In a saucepan, heat the broth to a simmer.Warm 2 tablespoons olive oil in a 12 inch saute pan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. Add 1 tablespoon olive oil to pan, and add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, add wine, stirring constantly until the wine is fully absorbed. Add a ladle full or less of  broth to the rice, and stir until the broth is absorbed. Continue adding broth in small amounts, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes, give or take. Possibly more. Remove from heat, and stir in mushrooms with their liquid, butter and Parmesan. Season with salt and pepper to taste. Serve immediately. Serves 6 (I did the doubling for you. No need to thank me, thank a teacher)