Chicken Ravioli with Sage

I’ve never seen ravioli with a chicken filling before, but I couldn’t think of any reason why it wouldn’t be nice so I decided to give it a try. I used a good quality free-range chicken with a lot of flavor, cooked the legs sous-vide for the filling and used the rest to make a chicken demi-glace (reduced stock) for the sauce. You could also just braise the chicken legs instead, so it is not needed to own a sous-vide cooker to be able to give this a try. The chicken ravioli turned out just like the name suggests, with a good chicken flavor. The concentrated flavor of the sauce helped to get this effect. If you like chicken, you’ll love these ravioli. Here’s what I did… Continue reading “Chicken Ravioli with Sage”

Paella made with Stock from Rotisserie Chicken Leftovers

Another post from my cooking on a boat adventure. Paella is a great dish to cook for a large group, and I had borrowed a wonderful paella pan with dedicated burner. But what about stock? The stock is an important aspect of paella, which should be made from scratch rather than using bouillon cubes. Chicken stock and fish stock are obvious choices for paella, but where to get sufficient chicken or fish bones when on a boat trip?

The answer I came up with is that on the evening prior to cooking the paella, we prepared rotisserie chicken. After eating them, all the bones were collected in a big pot and those were used to make a stock. We also made shrimp stock from the heads and shells of the jumbo shrimp used for the paella, and used the cooking liquid from the mussels. A good cook never throws away something that still has flavor in it that can be used! Continue reading “Paella made with Stock from Rotisserie Chicken Leftovers”

Dutch Nasi Goreng with Chicken Satay and Atjar

This summer we’re going boating for 10 days with a group of around 30 friends, and I’m going to be the chef on board. For this trip I’m trying out some tasty, healthy and budget-conscious versions of Dutch favorites such as shawarma and in this case nasi with chicken satay. Nasi goreng is one of Indonesia’s national dishes that means “fried rice”. Indonesian food as it is eaten in the Netherlands clearly has Indonesian origins, but has been “Dutchified” and is known simply as “nasi”.  Even in Indonesia there is no official recipe for nasi goreng, as its origins are related to a way to preserve left-over rice and other left-over foods by frying them. I’m by no means claiming that this version is authentic, far from it. But it sure is good!

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Continue reading “Dutch Nasi Goreng with Chicken Satay and Atjar”

My Entry for the International “Shanghai Chicken” Project

A week ago we launched the international “Shanghai Chicken” blogging project together with Clayton and John. The rules we set for this project were very simple:

  • Prepare a dish inspired by Bamboo Restaurant’s Shanghai Chicken.
  • It has to include chicken, chiles of some sort, vegetable greens, and nuts.
  • It could be a known recipe or one of your own — traditional or newly invented.
  • Blog about your dish or send me photos and a description of what you did and I will post about it here.

So far not only Clayton and John/Sybaritica, but also Genie/Bunny Eats Design and Paul/That Other Cooking Blog have posted their takes on Shanghai Chicken. It is very interesting to notice how all of their entries are very different. Some more bloggers have announced that they will participate. I plan to do a wrap up of all the entries received so far next week. You can participate whenever you like, but if you want to be listed in my initial wrap up you should post something by Saturday, June 22, at the latest.

Here’s my own take on Shanghai Chicken. Continue reading “My Entry for the International “Shanghai Chicken” Project”

Is a Pressure Cooker better for making Stock?

You may not believe this, but until recently I did not own a pressure cooker. I didn’t know much about pressure cookers and I never really saw the need for one. I knew a pressure cooker cooks at a higher temperature in a shorter time, but since I’m mostly interested in cooking at a lower temperature at a longer time (such as sous-vide), that doesn’t seem very appealing to me. After some of my gourmet friends told me that it really worked better for making stock, I decided to buy one. Of course the first thing to try it with was homemade stock. Is a pressure cooker really better for making stock? Time for another side-by-side experiment! Continue reading “Is a Pressure Cooker better for making Stock?”

Chicken Breast with Tarragon Sous-Vide

Chicken and tarragon are a classic combination in French cuisine: Poulet à l’Estragon. In this recipe the chicken breast is seasoned with paprika and served with a sauce made from chicken stock, white wine, shallots, and tarragon. The tarragon sauce was nice, although I may have used a bit too much tarragon as it overpowered the chicken just a bit.

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Coq au Vin Sous-Vide

Coq au Vin was ‘invented’ to turn a tough old rooster into a feast. Nowadays it is hard to find such tough old roosters, and most Coq au Vin is made with chickens that have only lived to be about six weeks old. They do not really require to be simmered for a long time in red wine to become edible, and have a lot less flavor. Coq au Vin is still good anyway. If you are looking for a good Coq au Vin recipe for regular chicken, click here.

After I had discovered a type of free range chicken that is allowed to grow more slowly and thus develop more flavor, which reminded me of my grandmother’s chicken, I was curious how it would work when served as Coq au Vin. My parents were coming over for dinner and they had dropped some hints that they were curious about the “kip van tante Ali” I had found. And so I decided to kill two birds with one stone and prepare that type of chicken sous-vide, served as Coq au Vin. Continue reading “Coq au Vin Sous-Vide”

Kung Pao Chicken

Kung Pao Chicken is a dish I’ve discovered only recently because it is not on menus of Chinese restaurants or take-out places in the Netherlands. ‘Chinese’ restaurants in this country are in fact Chinese-Indonesian, the chefs are mostly trained in the Netherlands at the same school, and the menus of those restaurants are mostly all the same and have been like that for thirty years. I’ve never been to China and am certainly not a connaisseur of Chinese food, but I do know that this is healthy, very tasty, and quite fast and easy to make. Kung Pao Chicken is a stir-fry dish that originated in Szechuan cuisine, containing chicken, peanuts (or cashews), vegetables, (dried) chile peppers, and Sichuan peppercorns. The latter are not actual peppercorns but the husk around the seeds of a type of prickley ash. Continue reading “Kung Pao Chicken”