Egg Salad, Jenni Fleetwood Style

Yield: Serves 4-6

Prep time: 3-4 minutes

Total: 15-16 minutes (including hard boiling the eggs)

Ingredients

8-10 eggs

6-8 scallions and/or 1 yellow onion, very finely chopped, plus extra to garnish

4-6 tablespoons (60-90 ml) mayonnaise, or aioli if you have it

1 tablespoon (15 ml) fresh parsley, chopped

salt and ground black pepper

mild French mustard, to taste (optional)

Instructions

1. Hard boil the eggs: put them in a large pan and cover them with cold water.  Heat the water.  When the water boils, reduce the heat and simmer the eggs for 10 minutes.  Stir the eggs twice so they cook evenly.

2. Drain the eggs, run them under cold water (to prevent the yolk from turning greenish), remove the shells, dry the eggs, and chop roughly into large squares.

3. Put the chopped eggs in a large bowl.  Add the onions, salt, and pepper and ix well.  Add enough mayonnaise to bind the mixture together.

4. Stir in the mustard (if using) and chopped parsley.

5. If you have time, chill the mixture before serving, as is or on toast.

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Bildner’s Baked Chicken with Nectarines

I love the roasted citrus flavor of Clementine-Fennel chicken, but don’t always have fennel on hand or the time to make it.  This more streamlined recipe from Bildner and Son’s Cookbook gets a similar sweet-and-savory effect from nectarines, chicken stock, onions and garlic, and takes a little over 30 minutes to make.

Yield: 4 servings

Total time: A little over 30 minutes

Ingredients

  • 1 large onion
  • 4 medium cloves garlic
  • 2 tablespoons butter
  • 4 boneless half chicken breasts
  • 1 large nectarine
  • 1/2 cup chicken stock
  • salt and freshly ground black pepper to taste
  • Optional: To achieve a similar effect to the clementine-fennel chicken, add a little mustard and a little brown sugar.  I’d start with about a teaspoon of each, and add more to taste.

Instructions

  1. Preheat oven to 400 F.
  2. Cut onion into 1/3 in. slices. Mince garlic cloves.
  3. Melt butter in a medium saute pan over medium-high heat. Add sliced onion and saute til translucent, about 3-5 mins.
  4. Add garlic & cook, stirring often, 12 mins more.
  5. Arrange onions & garlic in a 8×8″ or 7×11″ baking dish. Place chicken breasts on top of the onion-garlic layer.
  6. Halve, pit, and slice nectarine. Arrange the slices on top of the chicken.
  7. Pour stock over all, and sprinkle with salt & pepper.  If you’re adding mustard and brown sugar, add at this point.
  8. Cover dish with foil & bake 15-20 mins.
  9. Serve with onions & juices from the baking dish.

In looking for a picture of baked nectarine chicken, I didn’t find an appropriate picture but I did find some tasty-looking nectarine and chicken recipes!  More to come!

Picadillo (Spanish Ground Beef Hash)

My stepmother made this meat hash for me once and I fell in love.  Sauteed garlic, onions and peppers, tomato sauce, and capers add lots of flavor.  This tastes great with rice or flatbread, and the leftovers would probably make a nice sandwich.

It’s not a particularly quick recipe–the cooking time alone takes about 40 minutes–but it would be doable on a weekend.

It looks something like this:

Yield: Serves 4-6

Ingredients

1/4 cup olive oil

1 clove garlic, minced

1 cup onion, chopped

1 cup green peppers, chopped

2 pounds ground beef

1/2 cup canned tomato sauce

1/4 cup dry white wine

1/2 cup seedless raisins (if you like them.  Personally, I don’t, and will probably leave them out).

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/4 cup capers

1/2 cup sliced almonds

Directions

1. Heat the oil in a large skillet and saute the garlic, onions, and green peppers for 5 minutes.

2. Add the beef and cook over medium heat until browned, stirring constantly.

3. Stir in tomato sauce, white wine, raisins, salt, and pepper, and cook over low heat 25 minutes, stirring frequently.

4. Mix in the capers and almonds and cook 5 minutes longer.

Asian Steak Salad from Bon Appetit

In addition to her cookbook library, my mother has a vast collection of old Bon Appetit issues, with recipes she likes marked in pen.  One of her favorites is this salad, which uses the Vietnamese flavors of lime, cilantro, mint, and fish sauce.

This recipe looks complicated because it includes a lot of ingredients, but there actually aren’t that many steps involved.

Yield: 12 servings

Total Time: Unknown

Ingredients

For Steak

  • 2 tbsp peanut oil (or a neutral-flavored vegetable oil if you’re allergic to peanuts)
  • 1 1/2 lbs beef flank or sirloin steak, cut into 2 ieces
  • 5 garlic cloves, minced

For Dressing

  • 1/2 cup fresh lime juice
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fish sauce/nam pla
  • 1/4 cup firmly packed golden brown sugar
  • 1 jalapeno chili, minced

For Salad

  • 1/2 head green leaf lettuce, separated into leaves
  • 3 tomatoes, thinly sliced
  • 2 cucumbers, peeled & thinly sliced
  • 2 small red onions, thinly sliced
  • 2 limes, cut in wedges

Instructions

For Steak:

1. Heat oil in a large, heavy skillet over medium-high heat.  Add a piece of steak and half of the garlic to skillet.

2. Cook until steak is brown on both sides, about 6 minutes, then transfer it to platter.

3. Repeat steps 1-2 with remaining steak and garlic.

4. Let meat cool slightly, then cut it across the grain into 1/4 inch wide strips.

For Dressing:  Whisk lime juice, cilantro, mint, fish sauce, sugar, and jalapeno together in a large bowl.

For Salad:

1. Add steak to dressing bowl and toss to combine.

2. Arrange half the lettuce on a large platter.  If you want to be decorative, cut remaining lettuce into fine shreds and arrange them in the center of the platter; arrange tomatoes overlapping each other around the outside border; and place cucumbers and onions in overlapping concentric circles inside the tomatoes.

3. Using a slotted spoon, mound the steak in on the center of the plate, leaving the dressing in the bowl.

4. Spoon remaining dressing over the vegetables and meat, garnish with lime wedges, and serve.

The salad can be prepared up to 4 hours ahead.  If you do, cover salad and dressing separately with plastic and refrigerate them.