Wednesday, May 26, 2010

Panko-breaded Chicken Breasts

Meredith has been off of my more flavourful creations lately, so it's been tough trying to make tasty meals. Most dinners start with me putting spices under her nose and seeing if she gags.

I picked up some panko-stlye (Japanese) breadcrumbs a while back and decided to use them with some chicken for a family dinner with the parents. The chicken was tasty and met Meredith's more recent standard of flavour tolerance.

On that note, I've been invited to my mother-in-law's to make a curry and just make a separate dish for Meredith. We'll just eat outside so the smell doesn't overwhelm anyone sensitive. Hopefully that'll happen soon. I miss curries and tajines.

Panko-breaded Chicken Breasts
  • 1 cup panko breadcrumbs
  • 1 tablespoon paprika
  • 1 tsp onion powder
  • 1 tsp seasoning salt
  • 1 egg
  • 1 tbsp olive oil
  • 6 chicken breasts
  1. Preheat oven to 400 degrees.
  2. Combine breadcrumbs, paprika, onion powder and seasoning salt in a flat dish.
  3. Beat egg and olive oil in a separate flat dish.
  4. Dip chicken breasts in egg mixture and then thoroughly cover in panko minxture.
  5. Place chicken on a baking sheet and bake for 45 minutes or until juices run clear.
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Wednesday, May 19, 2010

Vegetable Parmentier with Dill (Mashed Potato Sputnik)

  • 5 cups potatoes, cut in 1" cubes
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp fresh dill, finely minced
  • 1 carrot, cut into thin 2-1/2" spears
  • 1 zucchini cut into slightly less thin 2-1/2" spears
  • 1 tbsp butter
  • salt
  • letuce
For the potatoes
  1. Boil potatoes with a pinch of salt until soft.
  2. Drain and add butter, dill and olive oil and mash.
For the vegetables
  1. In a pot of salted water,quickly blanche zucchini.
  2. Remove zucchini with a slotted spoon and and rinse in cold water so it doesn't get limp.
  3. Boil carrots with for 2-3 minutes until tender.
  4. Melt 1 tbsp butter
  5. Drain carrots and mix with zucchini, butter and a dash of salt.
  1. Divide the potatoes into two or three portions and in a wide bowl or a plate, mould into domes.
  2. Stick carrot and zucchini spears into the dome.
  3. Garnish (read: hide your creation) with lettuce to cover the shame.
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Sunday, May 16, 2010

Mashed Potato Sputnik

The funniest thing ever to happen in a fancy restaurant.

At the Riu Palace in Punta Cana, Dominican Republic, in the "Krystal" Fusion restaurant (quotation marks are theirs, not mine) I ordered the Vegetable parmentier with dill oil.

What I didn't know at the time, is that according to the food dictionary, parmentier is defined as a descriptor for a dish garnished or made with potatoes.

So this is what I was served:

Mashed potato sputnik. It was delicious, however, it wasn't what I was expecting. The probes are zucchini and carrot, and the lettuce is probably there to cover up the embarassment.

Recipe: Vegetable Parmentier with Dill (Mashed Potato Sputnik)


Wednesday, May 12, 2010

Olives with Zatar

I don't know what it is about pickles and pickled things, but they're so good. It's amazing that before refrigeration, it was the only way to eat certain foods out of season or without waste.

Olives are pretty versetile as well. They taste good in so many different ways.

When I was in Israel, the olives were better than anything I've ever tasted (except for the one I ate right off the tree.. apparently they're supposed to be soaked first).

When I was in Israel, I also learned to make Zatar from scratch. They key ingredient is the Hyssop. Isreali Zatar is very expensive here, so I opted to buy a giant bag of Zatar made with thyme instead. It tastes different, however, it's still very good when combined with olives, and I don't feel guilty when I use a tablespoon and more at a time.

Olives with Zatar
  • 1 can pitted green or black olives
  • 2 tbsp olive oil
  • 1 tbsp zatar
  • pinch of salt
  1. Drain and rinse olives.
  2. Combine all ingredients into a sealable container and shake to mix.
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Wednesday, May 5, 2010

Egg Salad

A short time ago, I found instructions on Cook Eat Share to boil the perfect egg. The recipe was posted during Passover, however, our seder had already passed.  I filed the recipe under must try later.

Later arrived a couple weeks ago when some out-of-town friends arrived for a visit the day after we got back from a conference in the Dominican. Cooking a big meal wasn't in the cards, so we opted for a brunch-style dinner including chopped eggs and bagels. This was the perfect opportunity to try out the new method, and it worked beautifully.

Too bad I had to mash the perfect eggs before anyone had a chance to see them. But the chopped egg turned out quite nice as well.

Egg Salad
  • 6 hard boiled eggs, chopped
  • 1 shallot, minced (approx. 2 tbsp)
  • 1/4 cup relish, drained
  • 1/4 cup mayonnaise
  • 1 tbsp dijon mustard
  • 1 tsp red wine vinegar
  • 1/2 tsp smoked paprika
  • Salt and pepper (to taste)
  1. Stir eggs and onions in a bowl.
  2. In a separate bowl, whisk relish, mayo, mustard, vinegar, paprika, salt and pepper and fold into egg mixture.
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
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