Category Archives: Poultry

Just Can’t Get Enough: Teriyaki Chicken with Momofuku’s Pickled Vegetables

Teriyaki Chicken with Momofuku's pickled vegetables. Photo Credit: Heather Platt

Teriyaki Chicken with Momofuku’s pickled vegetables. Photo Credit: Heather Platt

If you’ve ever dined at any one of the variety of restaurants in David Chang‘s empire, you know that he  always does it right.  I have had the Momofuku cookbook for many years. And as much as I have treasured it and taken pride in the fact that I frequented the original East Village noodle bar when it first opened around the corner from my apartment, I have been wary of the cookbook.  The photographs are stunning but the myriad of new ingredients and daylong preparations, though salivating, had me resorting back to my usual books.

But a recent pickle obsession has made me revisit the lovely wood and peach covered volume. Despite previously embarking on the art of Japanese pickles, I just couldn’t stop thinking about them, or more accurately, how to make them better. Sure enough on page 66, there is a recipe called “Vinegar Pickles, Master Recipe.” For some reason the words “master recipe” just made me SO happy. It’s like I could hear David Chang’s voice speaking to me “Look no further Heather, you have found the ONLY pickle recipe you will ever need.” I felt confident that it would be. And it is.

Teriyaki chicken is not in the Momofuku cookbook. This is my quick and easy weeknight  recipe for the busy home cook. Serve it with those Momofuku master pickles and it will not disappoint.  The pickles can be made up to a month in advance or served immediately. Chang recommends up to a week for “optimum flavor.”

Enjoy!

Heather

Teriyaki Chicken

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Filed under cookbooks, Dinner, Gluten-free, Heather Platt, Lunch, Main Course, Poultry, Quick and Easy

The Best Burgers on a Bun: Turkey Cheeseburgers with Caramelized Onions, Bacon, Manchego, Avocado and Spicy Aioli

Turkey Cheeseburger. Photo Credit:  Heather Platt

Turkey Cheeseburger. Photo Credit: Heather Platt

I never thought I would be writing about turkey burgers. How boring. I’ve never ordered a turkey burger at a restaurant, or really like them that much.  The idea of a “healthy” version of anything that is normally delicious tends to make me roll my eyes. But on a recent grocery shopping trip, my husband suggested that we ( meaning, I) make them for dinner. Instead of turning my nose up to such a non-traditional burger idea, I saw it as a challenge. How can I make this low-fat concept into something completely mouthwatering and delicious? Homemade aioli, avocado, caramelized onions, bacon and a perfectly ripe California avocado came to mind. Oh, and don’t forget the toasted brioche bun.

Enjoy!

Heather

Turkey Burger. Photo Credit: Heather Platt

Turkey Cheeseburger. Photo Credit: Heather Platt

 

Turkey Burger. Photo Credit: Heather Platt

Turkey Cheeseburger. Photo Credit: Heather Platt

 

Turkey Cheeseburgers with Caramelized Onions, Avocado, Bacon and Spicy  Aioli

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Filed under Dinner, Heather Platt, Lunch, Main Course, Meat, Poultry

Dinner Party for One: Lonely Girl Chicken with Quick Almond-Cherry Couscous and Parsley Garlic Sauce

 lonelygirl chicken 14Cooking is easy. I believe that anyone can make a delicious meal. Like anything in life, it’s a matter of desire. Clearly, I have no problem committing an entire day to ingredient sourcing, chopping, mincing, searing and slicing. It’s fun for me. I understand that it’s not for everyone. And even I have days when I really wish that a home cooked meal would magically appear on my plate. But even though we all differ in our cooking desires and abilities, one common thread remains; we all need to eat. And as far as I know, we would all prefer what we eat to be delicious.

 

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But why does cooking have to be so polarizing? It seems that people are defined as those who cook and those who don’t. There must be some happy medium, some comfortable place halfway in between slaving over David Chang’s braised pork butt and simply running to the neighborhood ramen restaurant for takeout. My column Perfect Pantry was created to tackle this problem. How to cook when you don’t feel like going to the store. But along with ingredients, we need recipes.

The most challenging of these I-don’t-feel-like-cooking times are the nights alone. We’ve all been there. You are in your kitchen, hungry glancing back and forth from your phone to your fridge. The only thing in your freezer is gin. Because if you’re like me, you’re not a frozen-dinner kind-of-person. Is it worth making a mess if it’s just for me? Is there anything here to make? A steamed pork bun just sounds so good right now…Okay, maybe that’s just me. But recently I was in this position. My husband, a musician, has been on tour for most of the summer. So when my favorite person to cook for is away, I can’t help but feel uninspired.

But then I got to thinking about how this whole cooking obsession began in the first place. And I see a single twenty-something girl in her East Village apartment, blasting Belle and Sebastian songs on her stereo and cracking open a bottle of Pinot Noir while she comes up with a purpose for the treasures she rounded up at the Union Square Farmer’s market that day. A girl who cured her own loneliness by regularly throwing herself a one-woman dinner party and in the process, learned how to cook. So eight years later, I decided to channel that inner single girl. And on a hot summer night in Los Angeles, made myself a Bee’s Knees cocktail with the aforementioned gin and started cooking.

Enjoy,

Heather

 

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Lonely Girl Chicken with Quick Almond-Cherry Couscous and Parsley Garlic Sauce
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Filed under Dinner, Fall, Heather Platt, In Season, Lunch, Main Course, Meat, Poultry, Spring, Summer, Winter

Suzanne Goin’s AOC Cookbook Preview: Mustard-Grilled Chicken with Spinach, Pine Nuts, Pecorino, and Soft Egg

Mustard-Grilled Chicken, with Spinach, Pine Nuts, Pecorino and Soft Egg. Photo Credit: Heather Platt

Mustard-Grilled Chicken, with Spinach, Pine Nuts, Pecorino and Soft Egg. Photo Credit: Heather Platt

As the hostess at Lucques, I am often the one who gets to hear our guests praise and applaud their dining experiences at the end of the night.  As they walk out the door  looking happy and satisfied they will announce, “That was delicious!” with a look of shock on their faces that reads, “I didn’t know that food could taste that good.” I love to see how some guests’ demeanor changes from on their way in to on their way out. It’s amazing what a great meal and a delicious glass of wine can do!

A few years ago, this mustard-grilled chicken dish was on the menu. Let me remind you that the only dish on the Lucques menu that remains year round is Suzanne’s famous braised-beef short ribs. Everything else changes with the seasons and that’s part of what makes it so special for everyone making the food and eating it. But this chicken dish created quite a stir. Guests were literally begging me to keep it on the menu. One gentleman even called in advance to make sure that it would still be available by the time he came in for his reservation. He pleaded with me to tell the chef to keep it there at least a little bit longer. I even came in, myself, to the restaurant where I work  to eat this amazing chicken.  I had to let Suzanne know about the public demand and she did let it linger on the menu for a few more weeks.

So when I saw that the recipe for it had made it’s way into Suzanne’s AOC cookbook, my stomach grumbled and I felt intimidated. How could I possibly recreate something that delicious in my very own home? And having interned in the kitchen at Lucques, myself, I knew that this was a dish with many components. But my taste-testing dinner guests for this particular night were my  blogger/rocker always-honest best friend Anna Bulbrook and my sweet friend Morgan Kibby, who I hadn’t seen in a while because she has been gone touring the world and receiving Grammy nominations with her band M83 and, quite frankly I wanted to impress them.  I couldn’t think of a better way to show off a few tricks I’d learned from cooking in Suzanne’s kitchen and from her books than to make a recipe that had caused a craze.  “I hope you like chicken.” I said to Morgan as she stood in my kitchen two nights after she had walked the red carpet looking completely stunning at The Grammy Awards.  “Are you serious?! I’m so excited to eat this !” She said, “I’m starving. I haven’t eaten in two weeks.” We all laughed. And I smiled to myself, feeling quite self-satisfied to be personally ending a Grammy-red-carpet-starvation diet with something this good!

Morgan at the Grammy Awards.

Morgan at the Grammy Awards

Pretty/Hungry Rocker Girls Anna Bulbrook and Morgan Kibby. Phoot Credit: Heather Platt

Pretty/Hungry Rocker Girls Anna Bulbrook and Morgan Kibby. Photo Credit: Heather Platt

Farmer's market shallots for the mustard marinade.. Photo Credit: Heather Platt

Farmer’s market shallots for the mustard marinade. Photo Credit: Heather Platt

Farmer's Market Baby Spinach. Photo Credit: Heather Platt

Farmer’s Market Baby Spinach. Photo Credit: Heather Platt

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Filed under Dinner, Eggs, Heather Platt, In Season, Main Course, Poultry

Spring Chicken: Lemon Chicken with Spring Vegetable and Pancetta Risotto

On one of my first nights interning in the kitchen at Lucques, I was given the honorable task of preparing the famous short ribs for braising and then keeping an eye on them through the night. Excitedly, I obliged and eagerly asked “How long do they need to braise?” Our sous-chef Aaron looked at me with a blank stare as if he had suddenly realized that my brain was merely the size of a grain of farro. “Until they’re done.” And he walked away.

I don’t usually cook chicken. It scares me and I think it’s boring. It scares me because it’s one of the few things that shouldn’t be cooked to medium or rare, and if it were, could result in severe illness. I probably think it’s boring from eating one too many dry, skinless, boneless chicken breasts in the ’90s when the low-fat lifestyle was in vogue. It seems like a catch-22. If you cook it too much it’s horribly dry, too little and you might kill someone. So why bother with chicken when I could be cooking up duck, lamb, pork or steak? But in truth, I have had some extremely delicious chicken over the years. I chewed with utter confusion during my college semester in Paris. “Why does this ‘poulet’ taste so different from in the U.S? It has flavor?!” And more recently our chef de cuisine carried out a heaping tray of  delicious dark brown crispy breaded fried chicken for the staff to eat for dinner before our shift. And as I chomped down on my perfect drumstick, I thought maybe it’s time to give chicken a second chance. It is spring, after all, a time for new beginnings. So I embarked on this sure-fire method, which had been shared by another restaurant colleague. Sear the chicken skin side down until it’s crispy, then transfer the pan to the oven and bake it…until it’s done.

Enjoy!

Heather

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Filed under Dinner, Gluten-free, Heather Platt, In Season, Lunch, Main Course, Poultry, Spring

Wonton Wonton Wonton: Braised Chicken with Wine and Oranges

I love restaurants. There is nothing more exciting to me  than going out to a delicious dinner. I might even spend hours on my computer perusing menus, obsessing about where to go, contemplating what I might order when I get there. I can remember what I ate, what everyone else ate, where we sat and what we discussed for almost every restaurant experience I’ve ever had. It’s weird. Where did this obsession come from? Why the fascination with such a common past time?

When I was a kid, we went out to dinner together rarely. This probably had more to do with the fact that there were no restaurants within a 20 mile radius of our house in rural Vermont, than it did the fact that it’s expensive to take a family of five out to dinner. Also, my mother was a better cook than most chefs in the state at that time, so we knew where the good food really was.  But once in awhile, we’d all go to the Peking Duck House in Winooski, which wasn’t quite as far as the drive in to Burlington, but was still a veritable outing. On the drive there in our Chrysler minivan with wood paneling, my dad would recite out loud,

“We’ll get the number 56, number 71, number 82, and 111.” He’d lift a finger on his right hand after each number while he kept his left hand on the steering wheel.

“Dad! Can we pleeeeeease actually look at the menu this time?!” I would scream from the third row of mini van seats. He was referring to the dishes we’d get every time we’d go to The Peking Duck House. He had the numbers memorized for their Sweet and Sour Chicken, Kung Pao Shrimp, Beef with Broccoli, and Moo Shu vegetables. But I could tell he didn’t hear me by the look in his eyes which I could see in the rear view mirror. He was watching the road ahead, but all he could see was wonton soup.

After we had arrived and were sitting at the table already getting sugar highs from slurping down our Shirley Temples and virgin Pina Coladas adorned with mini toothpick umbrellas and meracino cherries stabbed with mini plastic pirate swords. The waiter would come up to ask about appetizers. To my dismay, we never ordered a pu-pu platter, which I wanted solely because of it’s name and the hysterical laughter that would envelope my brother and sister and I until we fell out of out seats and on to the floor.

“Wonton…? Wonton…? Wonton…? Wonton…? Wonton…? My Dad went around the table clockwise, asking each of us one at a time with a finger pointed at us like the second hand on a watch. He performed this wonton  soup questioning ceremony every time we went to the Peking Duck House. Which by the time I left for college was hundreds of times. No one EVER ordered wonton soup except for him.

Our usual dishes arrived at the table on oval plates with oval metal lids on top to keep them warm. I would try stubbornly to eat my sweet and sour chicken with chopsticks, which would always end up with me stabbing the chunks of deep-friend chicken on my plate with one chopstick and eating the chicken off of it like a popsicle on a stick. At the end of the meal, my dad would lift up each lid and exclaim,

“Well, we knocked that off.” Pleased that nothing had gone to waste.

Once in awhile when I ask Ben, my boyfriend, what he feels like having for dinner he will say,

“Orange Chicken! Can we get Chinese?” And I pretend that I didn’t hear him. But recently, I replied,

“Sure. I’ll make you Orange Chicken.” And I made this braised Chicken with Wine and Oranges, which isn’t remotely Chinese. But it’s a healthy and delicious alternate. I served it with brown rice and when we had finished eating every last bite I caught myself saying out loud,

“Well, we knocked that off.”

Enjoy!

Heather

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Filed under Dinner, Fall, Gluten-free, Heather Platt, In Season, Main Course, Poultry

Perfect Pantry: Low-Sodium Chicken Broth

Item: Low-Sodium Chicken Broth

Found in: Grocery stores

Cost: Approximately $2.50 per 4-cup container

Great for: So many things! Braising things, cooking risotto, making sauces. And so on.

I almost always have chicken broth on hand in my kitchen. It is a must-have kitchen staple for making rice, risotto, sauces and more. It’s a flavor-booster. And what better way to demonstrate its worth than with a pan full of plump, moist and delicious Cornish game hens?

In the fall of 2007, my dear friend Daniel had just moved far far away to Madrid, Spain. Dan is the best and funniest person in the universe. I feel so lucky to know him and know that if you could package him into a box it would sell out in every store worldwide. But I would never want that to happen because quite frankly, I don’t want to share him. Needless to say, that fall, I spent Thanksgiving in Madrid. My friend Brooke (whom I’ve mentioned in previous posts), Dan’s best friend Vinnie, and I all decided to ditch the traditional family gathering and fly to Spain, boxes of stove-top stuffing in tow. (By request of Daniel, of course. I would never buy that stuff.)

After a day of mind-numbing jet-lag, we ventured out in search of Thanksgiving provisions. This proved more difficult than expected. The closest thing to a holiday turkey we came across in Madrid were a bunch of Cornish game hens. “That will have to do.” I thought. And it did.

This fall, 3MBB received some requests for a good holiday Cornish game hen recipe, and I am happily responding. I served these delicious hens with herb and orange roasted carrots and beets.

Enjoy!

Heather

Braised Cornish Game Hens with Dried Cranberry Sauce
Serves 6 to 8
  • 1/4 cup plus 1 tablespoon fresh thyme leaves
  • 1/4 cup chopped shallots
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons finely grated orange peel
  • 4 garlic cloves, minced
  • 1 tablespoon juniper berries,* crushed in mortar with pestle
  • 4 (22 oz) Cornish game hens, thawed if frozen, patted dry
  • 4 cups low-salt chicken broth
  • 1/2 cup dried cranberries

Mix 1/4 cup thyme, shallots, oil, orange peel, garlic, and crushed juniper berries in small bowl for marinade. Rub marinade all over hens. Place hens in large roasting pan; cover and refrigerate at least 4 hours.

Preheat oven to 375°F. Pour 2 cups broth into roasting pan with hens. Sprinkle hens with salt and pepper. Cover pan tightly with foil. Roast for 45 minutes. Remove from oven. Preheat broiler.

Pour pan juices from hens into small saucepan; add dried currants and remaining 1 tablespoon thyme. Boil until liquid is reduced to 1 cup, about 10 minutes. Season sauce to taste with salt and pepper.

Pour remaining two cups of broth into roast pan and broil hens in bottom third of oven covered with foil. This will braise the hens and ensure a moist and tender meat.  Be careful  and check on the hens  periodically to avoid burning. Remove the hens from the oven when lightly browned and an instant read thermometer measures 190 degrees when inserted into the thickest part of the hen. This should take about 30 minutes.

Let hens stand for 5 minutes before serving. Cut hens in half along the breast bone and serve as halves or desired portion size.

 

 

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Filed under Gluten-free, Heather Platt, Main Course, Perfect Pantry, Poultry, Uncategorized