Ideas, advice, and what to make now from the Chowhound community and CHOW editors.
Poached chicken is a versatile ingredient in sandwiches and salads. Perfect results depend on careful cooking; here are some techniques Chowhounds use to achieve moist, tender poached chicken.
Several hounds swear by placing chicken in a pot, adding water to cover, and bringing to a boil, then covering and taking off the heat. c oliver finds 10 minutes of standing time about right for boneless breasts, while chef chicklet says a whole chicken is done in an hour.
JoanN says, “I come closest to perfection with a poached chicken breast by allowing it to sit overnight, refrigerated, in its poaching liquid.” First, she brings bone-in breasts to a bare simmer in water to cover; when the water starts to simmer, she turns the heat to low and cooks for about 30 minutes. After cooling for a bit, she covers the pot and refrigerates overnight.
Some hounds poach in plain water, some add aromatics to the poaching liquid. The poaching water doesn’t take on much chicken flavor, but greygarious saves hers to use as a head start when making stock.
Board Link: Poaching Chicken - any tips?
Candied ginger is an addictive combination of sweet and hot that adds a welcome burst of flavor to many sweet dishes, and a few savory preps as well.
Add diced candied ginger to homemade granola, pear pies or tarts, or the topping of a fruit crisp, or mix it into good vanilla ice cream. Use it along with ground and fresh ginger for “some of the best damn gingerbread ever,” recommends LindaWhit.
Candied ginger gives ginger cookies extra oomph. Brown sugar ginger crisps are “homely but divine,” says PAO. And coll raves about these chewy chocolate gingerbread cookies: “I’ll never make plain gingerbread again!”
another_adam adds finely chopped candied ginger to roasted or braised sweet potatoes or carrots, and says it works especially well along with onions, raisins, or apricots, and a splash of orange juice. He also puts a bit in baked acorn squash halves with some butter and honey.
Board Link: TJ’s Crystallized Candied Ginger- what to do?
Corned beef is the quintessential Irish-American St. Patrick’s Day meal. You can make it tender and moist in the oven; applehome has consistently great results cooking corned beef in the oven in a deep roasting pan half filled with water and tightly covered with foil, at 300°F for about an hour per pound. However, most Chowhounds seem to prefer simmering over low heat on the stovetop, covered in water, for three to four hours, depending on weight.
Whosyerkitty simmers hers in dark beer, and says this makes a great broth. Several hounds simmer corned beef on the stove, then remove it from the water, rub with a glaze of mustard and brown sugar, and bake until the glaze forms a nice crust. PattiCakes reserves the cooking liquid and uses it as the base for split pea soup later in the week.
CHOW has a clever time-saving method if you want to make your own corned beef rather than buying a nitrate-laden ready-made corned beef from the supermarket. You can also make a fine Reuben with the leftovers.
Board Link: Corned beef… oven or stove?
Garlic is healthful and tasty, and dishes with lots of garlic can be extra-delicious. weinstein5 is a fan of super-garlicky thick-style Lebanese garlic sauce, while thew makes a hearty garlic soup by simmering browned sausage, a couple heads of chopped garlic, chopped basil, cubed Italian bread, salt, pepper, saffron, and chicken stock for an hour or so.
Hounds like the classic chicken with 40 cloves of garlic; wolfe recommends Alton Brown’s version. Not enough garlic for you? CHOW’s Garlicky Roasted Chicken with Garlic Jus on Garlic Toast uses three whole heads.
There are a couple of good ways to prepare garlic so you can keep it on hand and ready to add to foods. Top roasted garlic with a thin film of oil and refrigerate, or freeze for longer storage. rainey is a fan of Alice Waters’ garlic purée: “It’s a wonderful thing to have on hand. It lasts a long time and gives you the ability to use just the tiniest bit or a whole lot in a second flat. And the poaching liquid is fabulous for braising meat.”
Board Link: 6 heads of Garlic
Have you ever wondered what the bizarre-sounding Ritz Cracker mock apple pie tastes like, and if it’s good to eat? Chowhounds say it really tastes like apples, and they like it.
“To my surprise it’s actually quite good; in fact, it’s very good. Almost makes me wonder if I ever need to use apples again,” muses ipsedixit, who adds that a downside is the lack of apple aroma while baking. karykat used to get a kick out of passing it off as real apple pie, and notes that the cracker layers resemble apple slices when baked. Hounds point out that the Ritz version may be more expensive to bake, and is certainly higher in fat and calories than real apple pie.
Others have had surprising results with other “mock” pies. pigtails makes a vinegar pie that tasted like lemon custard, and greygarious made an oatmeal-coconut pie that looked and tasted like pecan pie made with chopped nuts.
Board Link: RITZ® Mock Apple Pie
Leeks are more than an onion stand-in, say Chowhounds. They’re terrific all on their own, particularly in preparations that showcase them. Try braising them whole in chicken stock or water and serving them with a mustardy vinaigrette and capers. Broiling is another good cooking method: Top leeks with melted butter and Gruyère or Parmesan before cooking. And you can slice them and sauté in butter to use in an omelet or frittata; or try making this potato and leek gratin with cumin (registration required).
Caralien makes a super-simple potato-leek soup that really lets the flavors of the leek and potato shine through. Combine leeks and a slightly greater volume of waxy potatoes, both thinly sliced, a generous amount of sea salt, and water. Simmer until the vegetables are tender, then purée. Others like to use chicken stock as the cooking liquid, and some finish the soup with cream. For a flavor twist, add garlic, nutmeg, cayenne, or dill seed.
Board Links: Potato Leek Soup--it really is that simple
Parmesan crisps, known as frico in Italian, make an elegant garnish for soups and salads or a delectable snack on their own. And they couldn’t be simpler to make. Simply spread grated Parmesan in rounds on a baking sheet lined with parchment or a silicone baking mat and bake at 350°F until the cheese is melted and crisp; let cool before removing. Alternatively, cook the rounds in a skillet on the stovetop; danhole even suggests making small ones on a plate in a microwave.
You can turn the crisps into edible cups or bowls in which to serve salad by removing them while warm and draping them over upturned glasses or muffin cups. For flavor variation, add cracked black pepper or herbs such as oregano or rosemary. Den likes to add a bit of dry rub for barbecue crisps.
Board Link: Parmesan crisps
Fresh ricotta cheese is wonderful stuff, nothing like the supermarket version. Here are some preparations that really highlight its flavor:
• Bruschetta rubbed with garlic and topped with ricotta, good olive oil, and sea salt
• Stirred into broccoli rabe that has been sautéed in oil and garlic (this can be served on its own, with pasta, or in a sandwich)
• Pasta with fresh ricotta and lots of fresh herbs, Parmesan, and fresh ground pepper
• Tagliatelle with smashed peas, sausage, and ricotta
• Gnudi Toscani, “naked ravioli” with spinach
• Paired with figs, pears, or with honey and nuts for dessert
• Mixed with orange or lemon zest, vanilla, and white or brown sugar (for dessert or breakfast)
Board Link: what to do with great ricotta
Artichoke hearts, either frozen or jarred and marinated, are a great convenience ingredient that adds a bit of panache with little effort. Here are some favorite uses for them.
Marinated artichoke hearts:
• Chop and use in grilled sandwiches or on pizza
• Toss seasoned chicken parts with artichokes and marinade and bake; top with toasted pine nuts
• Heat artichokes, halved cherry tomatoes, and olives in marinade and use to top grilled chicken breasts
Frozen artichoke hearts are best simmered in salted water for a few minutes, then patted dry if they won’t be otherwise cooked. Some ideas for using them:
• Chop, sauté, and use in a quiche, omelet, or frittata
• Bake with shrimp, tomato, and feta cheese
• Combine with mushrooms and lightly steamed vegetables and marinate in a vinaigrette
• Chop and add to pilafs and grain salads
• Simmer in water with onion and garlic, then purée for a simple, satisfying soup
• Toss with pasta and basil pesto, cherry tomatoes, and cooked chicken
bear makes lemon artichoke pesto by pulsing a couple of garlic cloves, a bit of lemon zest (a little goes a long way here), artichoke hearts, lemon juice to taste, and a couple of tablespoons of olive oil in a food processor. CHOW’s version includes ricotta and basil.
Board Links: Marinated artichokes
Frozen artichoke hearts?
Mangoes are great in fruit salad and tropical cocktails, but they’re also great in savory dishes.
Mango salsa is great on grilled fish or chicken. Glencora makes hers with shallots, fresh chile, citrus juice, and fish sauce; valerie loves this one. Or try mango chunks with puréed chipotle on roasted pork.
Try mangoes in a salad: add to green salads; use in a quinoa salad with black beans, red peppers, and red wine vinaigrette; or make spicy, refreshing Marinated Mango.
• Curried coconut mango chicken in wonton cups, with added chopped fresh mango
• Madhur Jaffrey’s mango curry
• Mango with lime juice and a dusting of chile powder for a snack
Board Link: Mango