Tagged with chicken

Frikandellen (Dutch Deep Fried Hot Dog)

Frikandellen (Dutch Deep Fried Hot Dog)

A frikandel is one of the most popular Dutch fast food items. They are usually produced from “mechanically separated meat”, which means any meat that can be obtained through mechanical means from a carcass after ‘regular’ butchering has finished. To make up for the lack of proper meat, a lot of spices are used as well … Continue reading

Chicken Soup

Chicken Soup

Many people don’t make soup anymore. They just buy a can or a package of instant soup. Homemade soup is more flavorful, contains less salt, more actual chicken meat, and no chemical flavors and preservatives. The traditional way of making chicken soup is to boil a whole chicken in water with aromatic vegetables, and then … Continue reading

Chicken Satay (Saté Ajam)

Chicken Satay (Saté Ajam)

Recently I posted a recipe for goat satay, saté kambing, prepared sous-vide. This had turned out to so well that I wanted to make it again soon, but this time with chicken. Unlike goat (or lamb) shoulder, chicken meat is tender and does not need to be cooked sous-vide to become tender. This changes the recipe … Continue reading

Introduction to Indian Cuisine

Introduction to Indian Cuisine

I’ve never been to India and I’ve never even eaten at an Indian restaurant. But I was curious about the cuisine, and so it was a great pleasure that two natives, Vinod and Seema, were willing to cook for me and show me how Indians cook at home. Of course India is a large country … Continue reading

Pasta with Celeriac, Chicken, and Walnuts

Pasta with Celeriac, Chicken, and Walnuts

Celeriac is one of the few local vegetables available here in winter, not counting stuff that comes out of a greenhouse. It is tasty and versatile, as you can eat it raw, as puree, steamed, or roasted. In this recipe I blanched the celeriac before briefly sautéing it in walnut oil. Roasting would also have … Continue reading

Pollo alla Cacciatora (Chicken in Tomato Sauce)

Pollo alla Cacciatora (Chicken in Tomato Sauce)

Pollo alla Cacciatora is an Italian classic. It means chicken prepared in the style of the hunter’s wife (traditional recipes usually do not assume that the wife would hunt herself), which is chicken stewed in tomatoes with herbs, wine, and the holy trinity of carrot, celery, and onion. As with all traditional recipes there are … Continue reading

Zucchini Stuffed with Leftover Chicken

Zucchini Stuffed with Leftover Chicken

After the fava bean pods there were more leftovers to use up: the meat still attached to the bones from making chicken stock from what was left of the chicken whose legs we had with the fava beans. Although most of the flavor from the meat has ended up in the stock, I have always … Continue reading

Chicken Leg with Fava Beans

Chicken Leg with Fava Beans

I did the fava beans thing a bit backwards this time around, as I got the fava beans to experiment with the pods, and then I ended up with the leftover beans! I decided to double shell them and serve them with a chicken leg and a white wine and chicken reduction sauce. This turned … Continue reading

Tortellini di Valeggio

Tortellini di Valeggio

Each region of Italy has its own pasta shapes and pasta recipes. Valeggio sul Mincio, a town near Lago di Garda and the city of Verona, is famous for its Tortellini di Valeggio, tortellini made of pasta as thin as a veil with a filling of beef, chicken, and pork. To make them extra delicate, … Continue reading

Scallops, Chicken, Bergamot

Scallops, Chicken, Bergamot

This is the antipasto I prepared for our Christmas dinner. It was inspired by a dish we had at Devero** in Italy in June. This was what the dish at Devero looked like and what I wrote about it in my review: “Scallops with yuzu and chicken may sound like a weird combination, but it is very … Continue reading

Chinese Chicken Stock

Chinese Chicken Stock

To prepare a Chinese hot pot, I needed to make Chinese chicken stock. Stock is an important ingredients for soups, sauces, and risottos, and homemade stock made from scratch can’t be beaten. Traditionally Chinese chicken stock is made using a whole chicken, but for better flavor extraction I used chicken wings and ground chicken instead. … Continue reading

Chinese Eggplant with Chicken

Chinese Eggplant with Chicken

At the Asian market I also picked up Chinese eggplants. They are thinner, have a milder flavor, and a more smooth texture than regular eggplants. I thought it would be appropriate to prepare it Asian style with ginger, soy sauce, and chili, and since I had some chicken thigh meat that is what I prepared … Continue reading

Pistachio-Crusted Guinea Fowl

Pistachio-Crusted Guinea Fowl

One of the questions I get asked most is where I find the time to cook. Although I do spend a lot of time cooking (and shopping for ingredients), I also make a lot of very quick dishes.  This delicious pistachio-crusted guinea fowl takes only 15 minutes to prepare and is perfect for a tasty … Continue reading

Cotoletta alla Palermitana

Cotoletta alla Palermitana

Have you ever heard of cutlets “Palermo style” (alla Palermitana)? I hadn’t. But thanks to the blog Culinaria Italia (the blog of a Brit who lives in Puglia) I have now tried them and loved them! The Cotoletta alla Palermitana is much lighter than its cousin from Milano/Vienna (i.e. Wiener Schnitzel). Instead of breading the slice … Continue reading

Thai Kaeng Panang Red Curry with Chicken

Thai Kaeng Panang Red Curry with Chicken

Once you have basic Thai red curry pasten (Kaeng Kua), you can easily turn it into an ‘advanced’ curry paste such as Kaeng Panang, which is enriched with peanuts and spices. Kaeng Panang is eaten with meat and poultry, and is supposed to be a thick curry rather than a soup-like curry. Check out The … Continue reading

Homemade Chicken Fajitas

Homemade Chicken Fajitas

Chicken Fajitas are my favorite Mexican dish. Part of the reason for this is that I do not know a lot of Mexican dishes 😉 and I have never actually been to Mexico. My first introduction to chicken fajitas was in Marblehead, MA, USA, in the summer of 1997. I was visiting an American friend … Continue reading

Chicken Ravioli with Sage

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 … Continue reading

Veal Piccata (Piccata di Vitello)

Veal Piccata (Piccata di Vitello)

When I saw Richard’s post on Chicken Piccata, I knew I had to make this with veal scaloppine. Piccata is a classic dish from Lombardia that is traditionally made with veal, but can also be made with chicken or turkey breast. The classic preparation is with white wine and parsley only, but here I prepared … Continue reading

Chicken Breast with Tarragon Sous-Vide

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 … Continue reading

Coq au Vin Sous-Vide

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 … Continue reading

Kung Pao Chicken

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 … Continue reading

Brown Chicken Stock

Brown Chicken Stock

Good quality chicken is often sold as whole chickens. I take off the legs and breast, and use the rest to make stock. When making stock from bones, chefs differentiate between ‘white’ stock and ‘brown’ stock. The difference is that white stock is made from raw or blanched bones, whereas for brown stock the bones are … Continue reading