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April 15, 2010. Spring Chicken Recipe.

All this talk of gardening brings thoughts of garden parties. Three year-old granddaughter Isabella loves tea parties (and chocolate), so this week we prepared a green salad with spring vegetables, pan-seared chicken with herbed dipping sauce, asparagus, and strawberries dipped in chocolate for a private garden party at the farm.

Lightly pound four chicken breasts so all parts of the chicken breast are about the same thickness. Season with lemon pepper and a pinch of salt. Dust with a little flour and pan-sear in olive oil. While chicken is cooking, create a Greek-style dipping sauce by processing 1/2 c. lemon juice, 1/4 c. olive oil, 1 tsp. apple cider vinegar,1 tsp. lemon pepper, 2 cloves garlic, 2 tsp. fresh oregano or thyme, 1 TB. fresh parsley. Process until emulsified. Divide into four small dipping bowls. Remove chicken, let rest for a couple of minutes, then cut each piece diagonally against the grain into 4 strips and arrange on plate.

April 8, 2010. Cooking with Herbs.

What follows is a list of my favorite herbs. However, let your own taste buds be your guide. Just begin with small amounts. As you become more emboldened, add more for greater depth of flavors.

Basil is my favorite herb (especially Sweet Genovese). It adds a distinctive flavor to Italian foods, tomato and egg dishes, pesto, soups, and sauces. I also process it with mayonnaise garlic and a bit of lemon juice for a delicious sandwich spread. Basil (like all other herbs) should be added towards the end of the cooking process to prevent the development of a bitter taste.

Thyme has an earthy taste that enhances any chicken dish, as well as soups, beans, and stuffing. Other than basil, I probably use thyme more than any other herb in the Yancey House kitchen.
Parsley has a fresh grassy taste. I prefer Italian flat leaf parsley and use it in preparing soups, boiled potatoes, pasta, eggs, and salads.

Dill, light lemony taste, highlights sauces, salmon, potato salad, and cooked carrots. At the restaurant, we blend fresh dill with cream, goat cheese, and fresh lemon juice to create a sauce for poached salmon.

Rosemary. Another favorite but be careful. Like basil, it can be overpowering. Its piney flavor goes well with lamb, beans, poultry and pork. In the fall, I throw a stem in a pot of soup or when I am making chicken stock and then remove it before serving.

Tarragon, a French favorite, goes well with chicken, fish, sea food, and mayonnaise based salads. Is the primary herb in the Yancey House crab cakes.

Cilantro is used in Tex-Mex, especially salsa and Vietnamese dishes.

Chives are unimposing members of the onion family that add flavor to egg dishes, salads, sauces, and soups

I have focused on using herbs for cooking and garnishing, but I also want to suggest making herb vinegars to splash on vegetables and salads. All you need is a handful of fresh herbs and vinegar (apple cider, red wine, rice, white or white wine vinegar). Heat but do not boil the vinegar. Place herbs in sterilized jars, using 5-8 2-inch sprigs for each cup of vinegar. You can also add garlic, shallots or chilies. Pour the heated vinegar into the jars. Store in fridge.

Recipe: Grilled Salmon with Mustard and Herbs (from Eatingwell.com). Preheat grill to medium-high. Place two 9-inch pieces of foil on top of each other and place on baking sheet. Arrange 2 lemons, sliced, in the center. Spread 20 – 30 sprigs of mixed fresh herbs over the lemons. In separate bowl, mix together 2 cloves minced garlic, ¼ tsp. salt, 1 TB Dijon or dusseldorf mustard, and 2 TB chopped herbs. Spread mixture over both sides of 1 lb. center-cut salmon. Place fish on top of herb sprigs. Slide foil and salmon off baking sheet and onto grill. Cover and cook until salmon is opaque in the center, around 15 – 20 minutes. Discard lemon slices and herb sprigs, slice salmon into 3-4 portions and serve with lemon wedges.

And don’t forget about the Garden Symposium at the Yancey House Pavilion. For more information visit yanceyvillage.com/events/CCHC_seminar2010.html or to purchase tickets, contact Cathy Long (336) 234-9636 or Pat Rowland (336) 694-1317.

March 18, 2010. Italian Wedding Soup (minestra maritata)
There are endless variations on this soup, but the main elements are meatballs and greens and fresh chicken broth. Even though most folks think it is a soup served at Italian weddings, it's actually a mistranslation of minestra maritata, which refers to the "marriage" of greens and meat in the soup.

Make tiny meatballs by stirring together in a large bowl, 1 small onion (diced small), 1/3 cup chopped Italian parsley (I prefer flat-leaf), 1 large egg, 2 tsp. minced garlic, 1 tsp. salt, 1 tsp. ground pepper. Add 1/2 cup bread crumbs and 1/2 cup grated parmesan cheese, along with 8 oz. lean ground beef and 8 oz. of ground pork. Form into 1 inch meatballs and place on baking sheet. Bake at 350 until meatballs are done (around 20 - 30 minutes, depending on size of meatballs). Set aside.

Lightly saute a cup of small diced onions, a cup of diced carrots, and 1/2 cup diced celery. Add 10 cups fresh chicken broth and 1 cup white wine to vegetables and simmer for about 5 minutes. Continue to simmer and add meatballs, 1 lb. of your choice of greens (fresh baby spinach is nice) and if you like, 1 cup of small pasta. Simmer about 10 minutes longer. For extra flavor, add a few chopped fresh herbs from the garden, such as dill or basil or thyme. And give it a final stir.

Ladle soup into bowls and serve. Garnish with parmesan cheese (and microgreens!).

Chef Notes #1 -- Yancey House Vegetables.
Dozens of robins greeted me as I stepped out of the kitchen and onto the restaurant’s back porch. My red-breasted friends steadily pecked at soft spots in the still frozen ground. Although I wonder if winter will ever end, the hope of spring arrived in the mail this week in the form of seed packets.

This year, I am growing a wide variety of vegetables and herbs, including black krim, russian purple, green zebra, sungold, better boy, and brandy wine tomatoes, cucumbers, orange and red bell peppers, a variety of fingerling potatoes, red russian kale, yellow and red beats, parsley, sage, thyme, tarragon, fennel, rosemary, lavendar, chives.

Chef Notes #2 -- Yancey House Flowers.
Perusing seed catalogues as the snow fell outside, I couldn’t resist a little impulse buying. I’ve never had success with flowers, I am lifted up by Martin Luther King, Jr.’s words: “We must accept finite disappointment, but we must never lose infinite hope.” Infinitely hopeful, I ordered several packets. To find out what flowers I ordered, click “radio spot” on the Yancey House website at yanceyvillage.com.

This year, I will be planting Blue Boy Bachelor Buttons, Nigra Hollyhock, Red Spider Zinnias, Mexican Sunflowers, Yellow Sunflowers, and Tithonus.

Chef Notes #3 -- How to Grow Micro Greens.
I worked in the greenhouse at the farm today. In addition to starting seeds for plants at the restaurant gardens, I also began a second crop of microgreens. Microgreens are really just sprouts that grow vertically and make a wonderful garnish for salads and our Yancey House crab cakes.

Micro greens need light, but not the minimum six hours of full sunlight like other crops grown to full fruition. They are usually harvested within three to five weeks when two to four inches tall, then allowed to rebound (especially lettuce micro greens) or the growing medium is composted and a new crop is sown. Culinary chefs can grow micro greens at home on their porch or balcony, in a windowsill, in their own home gardens, or on site at the restaurant.

First, choose the location. Micro greens need light to grow but don't need many hours of full sun. If using natural light, they need at least six hours of filtered, occasional sunlight or even just direct daylight.

Second, select a container. Once you know the size of the location, choose inexpensive growing trays or growing pots at least a foot or so in diameter and at least four inches deep. These can be purchased at any garden store.

Third, choose the growing medium. I don't use potting soil. Instead I like to use quilt batting. I put it in the container and cover it with water.

Fourth, choose and plant the micro greens for growing. Only certain plants can be grown as mesclum or micro greens. Seed catalogs will sell mixes or seeds of individual plants for growing as micro greens. When you're first experimenting, you may want to grow individual micro greens crops or pre-made mixes, rather than mixing your own. Some take only a little more than a week to reach harvest size, and some can take longer than three weeks, plus, they change flavor as they mature. Each plant or mix will have planting instructions, most will have you sprinkle the mix over the soil, press down, cover with about a half inch of soil, then gently water. I like mustard greens.

Fifty, water properly. Micro greens need their soil to stay moist, never dry or soggy. They're especially vulnerable to drying out when first planted, so check daily.

Sixth, harvest at two to four inches tall. Just snip with scissors. (from e-how.com)

Chef Notes #4 -- Comfort Food Recipe.
When I know life will be crazy at the Yancey House, I arrive at the restaurant early and practice slow cooking therapy. Taking my time, I transform the freshest ingredients into a dish that is best described as comfort food. Slow cooking deepens flavors and fills the house with delicious aromas.

Husband Pleasin’ Beans. Pure comfort food. If the title of the recipe doesn’t date it to the mid-1950s and make you want to burn your bra, nothing will. Prepare it anyway . . . it’s filling and delicious.

In a cast iron skillet, brown 1 1/2 pounds of lean ground beef, 2 chopped onions, 2 chopped bell peppers, and Tb. minced garlic. Drain and return to skillet. Add 3 – 15 oz. cans of ranch style beans, 2 – 16 oz. cans of pork and beans, 1/4 cup prepared mustard, 1/4 cup maple syrup, 1/4 cup brown sugar, 1 1/2 cup ketchup. Pour in a crock pot and cook 4 hours or simmer in small stock pot over low heat 1 hour to let flavors meld. Serve plain or offer toppings: chopped green onions, bell peppers, grated cheese, sour cream.

Chef Notes #5 -- Easy to Grow Patio Vegetables
It's time to get back to the land during these tight times. If you’re not ready to plow up the south 40 or if you lack space, consider planting in pots or mixing vegetable plants in your flower bed, but grow something, if for no other reason than to invest in America's future.

Many vegetable varieties that will do very well in containers. Tomatoes, lettuce, beets, carrots, cabbage, peas, beans, capsicums and peppers are all good choices. Cucumbers, cauliflower and broccoli will also do well as will virtually all herbs.

Crops like potatoes, corn, pumpkins and vine fruits generally need more room than a container can provide. But the size of your containers and the varieties available to you will dictate what you grow. As with most gardening, trial and error is your best education when growing vegetables in containers. (from No Dig Vegetable Garden Website)

Chef Notes #6-- Rendered Bacon Fat
I hate to add to landfills. All of the vegetable scraps from the restaurant go into the compost heap at the farm. Brisket broth is used for gravy. My favorite by-product however is the grease leftover from frying applewood bacon. Just a teaspoon of rendered fat adds a depth of flavor to any dish. For suggestions on how to use bacon fat, click “radio spot” on the Yancey House website at yanceyvillage.com.

When steaming green beans, I add a tablespoon of bacon grease to the house-brewed chicken stock. Bacon grease can enrich any type of bean dish, as well as cabbage and greens. In addition, it makes soups and stews come alive.

Add a teaspoon of rendered grease to olive oil when sautéing onions, peppers, and mushrooms for use in other dishes or as a stand-alone side. Coat the skins of Idaho potatoes with olive oil-bacon fat combo before baking. Try rubbing your steak with a little bacon fat before throwing it on the grill.

Chef Notes #7-- Child-Healthy Recipe
My friend at the health department reports that the cases of children’s diabetes and obesity in NC are increasing at alarming rates. Of course, numerous factors—from sedentary lifestyles to our “toxified” world—are contributors. However, I believe the major culprit is the food we feed our children.

Stir Fry. A few weeks ago, I let my 7 year old grandson Austin assist in preparing stir-fry. First, I set out bowls of diced raw chicken, sliced purple onions, broccoli, shrimp, mushrooms, and spinach. Austin pre-measured the salt & pepper, a few tablespoons of hoison sauce, and a couple of tablespoons of olive oil, then selected four ingredients and stir-fried them. No surprise that he ate two bowls, including the red onions, which he rarely consumes.

Chef Notes #8-- March Madness Recipe
March Madness presents basketball fans numerous opportunities to unite with family and friends around the television to watch the ACC and NCAA tournaments. During this time of economic uncertainty, we all need an excuse to party (but on the cheap!). For a March Madness recipe, click “radio spot” on the Yancey House website at yanceyvillage.com.

Oyster Roll. In a bowl, combine 16 oz. softened cream cheese, 1 tsp. garlic powder and onion powder, 2 tsp. Worcestershire sauce, 2 Tbs. mayonnaise, 1/8 tsp. black pepper. On a sheet of plastic wrap, spread mixture in the shape of a 6 x 10 inch rectangle. Set aside.

Drain and dice two tins of smoked oysters. Sprinkle mixture evenly over cream cheese. Working the long side of the rectangle, carefully roll into a log. The easiest way to do this is to use the plastic wrap to edge the cream cheese up and over, rather than using bare fingers.

Set covered roll in the fridge for several hours. Unroll plastic and top with finely chopped fresh or dried herbs or toasted pecans. Serve with crackers.

Chef Notes #9-- Whoopie Pies
the whoopie pie originated when Amish cooks were looking for something to do with left-over cake batter. They tucked the little treasures in lunch pails. When school children opened their lunches and discovered the pies, they hollered, “Whoopie!”

Whoopie Pie Recipe: Preheat oven to 350. In separate bowl, sift together 2 cups flour, 3 TB. unsweetened cocoa powder, ½ tsp. salt, and 1/2 tsp. baking soda.
In mixing bowl, beat 1/2 cup softened butter on medium-high until smooth. Add 1 cup packed brown sugar and continue beating 2 minutes until light and fluffy. Switch the mixer down to medium and add 1 egg, 2 TB. red food coloring, 1 tsp. vinegar, and 2 tsp. vanilla. Beat until well-combined.
Add half the flour mixture followed by 1/4 cup buttermilk. Mix at medium-low until incorporated (about 20 seconds). Scrape down the sides of bowl. Add the rest of flour mixture and 1/3 cup buttermilk. Thoroughly combine. Remove bowl from mixer. Gently stir with rubber spatula to mix in any extra bits of flour or food coloring.
Using a small 1 - 2 inch ice cream scoop, place small mounds of batter 1 inch apart on baking sheet covered with parchment. (For flatter cakes, pat the tops down with a spoon) Bake 7 - 10 minutes or until the tops bounce back when gently touched. Don't over cook or you will have dry cakes. Cool completely before creating sandwiches with marshmallow filling.

Filling. Cream together 3/4 stick of butter, softened, 8 oz. cream cheese at room temperature, and 7 oz. jar of marshmallow cream until light and fluffy.

Chef Notes #10-- Chicken Wings
Prior to Super Bowl 44, the Greensboro News and Record asked me to judge at their chicken wing contest. As a judge, I knew that a good wing, no matter how it is prepared, should be meaty and tender, juicy and flavorful, spicy and messy.

Asian Chicken Wings. Note: I prefer chicken drums rather than the smaller drummettes or wings, so adjust the cooking time accordingly.

5 lbs. chicken legs or drummettes
1 tsp each of sea salt, ground black pepper, and creole seasoning
1/4 cup good quality oil (canola or olive oil)

Preheat oven to 425 degrees. Line a baking pan with aluminum foil. Rinse chicken in cool water and pat dry with paper towels.

In large bowl, season chicken with salt, pepper, creole seasoning, and olive oil. Mix together, using your hands to blend in seasonings and oil. Spread chicken out on foil and bake for 30 - 35 minutes (depending on the size of the chicken) until internal chicken temperature reaches 150 degrees.

While chicken is baking, combine the following in a skillet over medium-high heat.

2 cups fresh orange juice
1/2 cup frozen orange juice concentrate
1 1/2 cup pineapple juice
1 cup brown sugar
1/2 cup soy sauce
3 TB. minced garlic
2 TB. ground ginger
1/2 cup minced green onions
1 tsp. ground black pepper
1 tsp. dried basil
2 tsp. (or more) crushed red pepper
2 TB. toasted sesame oil

Bring to boil, stirring until sugar dissolves and mixture becomes syrupy (about 8 – 10 minutes). If you want a thicker sauce, make a slurry of 2 TB. cornstarch and 1/4 cup water. Pour into syrup mixture. Whisk a minute or two over heat until mixture thickens. Remove from heat and set aside.

When chicken temperature reaches 150, remove from sheet pan and place in deeper baking dish. Pour half of the sauce over chicken, cover with foil, and bake an additional 15 – 20 minutes or until internal temperature reaches 165. Do not overcook.

Plating. Arrange chicken on serving platter. Drizzle with warm sauce from baking pan. Garnish with diced green onions, orange zest, sesame seeds, and finely chopped fresh herbs, such as cilantro, basil, and/or parsley. Serve reserved sauce on the side, along with cold celery and carrot sticks to relieve the spiciness. Don't forget to offer your guests plenty of wet towelettes and napkins.