There was a recipe, pulled from an issue of Saveur, that I’d been wanting to try out since December. It was the name that got to me: Dolores’s Brokenhearted Chicken, so-called “because it tastes so good it makes you hungry even if you’re heartbroken.”
It sounded like a dish that could cure any life woes — the very essence of comfort food. The chicken is cooked somewhere inbetween being roasted and braised in a sauce made of stock, sherry and butter. It’s topped with parsley to brighten the flavors and served with crusty bread. And while the chicken is good (very good in fact), it’s the luxurious sauce that is the true winner. It soaks into the bread making it almost like a custard — full of flavor and melt-in-your-mouth delicious.
In other words, this was the perfect meal for me to make before I left on vacation a few weeks ago. I had been running around so much that I was mentally and physically exhausted. In fact, I was so rushed that I ended up making this after I ate a dinner of ramen, so that my husband could have dinner ready when he came home.
See, the thing with being married to a chef and having a day job means we are often like ships passing in the night. I’m asleep when he gets home, he’s asleep when I leave for work. I try to make his late nights a little better by having a plate of food waiting for him when he gets home. Having cooked professionally for years, I know the last thing you want to do at the end of the night is eat anything you’ve cooked yourself. It’s just so much better when someone makes it for you.
So while this chicken is supposed to be made to comfort the lovelorn, I like to think it better expresses my attempts at being a good wife. (In return, since marriage is a two-way street and all, my husband makes sure my kegerator is never empty. That’s love.)
My obsession with tearing out recipes from cooking magazines has some serious downfalls (including the hoarding tendencies it brings out in me). The main issue is that sometimes I think I’ve torn out a recipe for something but I can’t exactly remember it. This means I often waste an exorbitant amount of time pawing through my files trying to find something in particular. Usually I’m victorious, sometimes I’m not.
Example: Last Friday, when faced with a pound of thawed ground turkey, I had a vague memory of recently seeing a recipe for turkey ricotta meatballs. I started digging through my “poultry folder,” but came up empty handed. I then dug through the “pasta folder” and the “yet to be filed” pile. No dice.
Undeterred, I scoured my Pinterest boards and went through all of my “likes.” Still nothing.
Disappointed in my lack of success, I eventually gave up on the search and turned to my old friend Google. After some browsing I decided on this recipe from Heather’s Dish. Even though I knew it wasn’t the recipe I had been thinking about, it looked like a winner — easy to make and fairly healthy — two big pluses in my book.
Of course, just this morning I realized that I should have checked my WordPress activity list because here it is, the recipe that inspired me! I guess I’ll have to give it a shot some other time.
I ended up using Heather’s recipe as a starting point, making some changes based on the ingredients I had on hand (and the fact that I forgot to buy ricotta!). I also threw in some extra goodies so at the end of the post I’ve included my version for these delectable little guys.
Turkey Spinach Meatballs — about to be covered in (more) sauce and baked for 2 hours
I’ve done a lot of experimenting in the kitchen over the years — making everything from foie gras torchons to my favorite dim sum treats. But one thing I have always stayed away from attempting is fried chicken. It just seems like one of those things best left to the professionals — Southern grandmas, fast food joints and Thomas Keller. Plus there are plenty of places in Portland that make it easy to just go out for fried chicken when the craving hits — I’m looking at you, Country Cat.
But when reading the April issue of Bon Appetit, I was seduced by the cover recipe: a mile-high, slightly sloppy fried chicken sandwich. Conveniently enough my friend DB and I had plan to cook together but didn’t have a menu in mind. I sent him the link to the recipe and he was sold.
We started out making the spicy sauce (Hellman brand mayo mixed with shaved garlic and hot sauce, easy enough) and the cole slaw. The slaw recipe made us hesitate for a second — pickle juice used as a dressing? But we went for it…and oh man, I am so glad we did (more on that later!).
Usually when I see a recipe in a magazine it can take me a while to get around to actually making it. I am routinely pulling things out of my recipe binder that are dated back as far as 2003. But some things just sound so good that I immediately head out to the store to buy the ingredients.
Apparently, Tsai’s mother used to make these for him when he was growing up and all of the kids at school would trade their lunches just to get one. I can totally buy this story because these beat the pants of any PB&J out there!