Month: September 2015

3 tablespoons honey
1 teaspoon finely grated orange zest
3/4 cup orange juice, preferably fresh
1/3 cup reduced-sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons cornstarch
1 tablespoon finely minced peeled fresh ginger
Freshly ground black pepper, to taste
2 pounds skinless, boneless chicken breasts or thighs, cut into 3/4-inch pieces (see Recipe Notes below for a tofu alternative)
Kosher or coarse salt
2 tablespoons vegetable oil
4 scallions, white and light green parts, sliced
Hot cooked rice (brown or white) or quinoa, for serving

Whisk together the honey, orange zest and juice, soy sauce, rice vinegar, cornstarch, ginger, and pepper in a small bowl. Set the sauce aside.

Season the chicken lightly with salt and pepper. Heat the oil in a very large skillet or a wok over high heat. Add the chicken and sauté until it starts to turn white, 3 minutes. Add the sauce and scallions and cook until 
the sauce thickens and the chicken is cooked through, 3 to 4 minutes more.

Serve over hot rice or quinoa.

1 head cauliflower, leaves removed
light oil (canola, rapeseed, sunflower)
Kosher salt and freshly ground black pepper
125ml preferred hot sauce
100g unsalted butter, cut into small pieces
Crumbled blue cheese, to taste

Arrange a rack in the middle of the oven and preheat to 190C.

Cut the stalk end off the cauliflower so that the head sits flat and place it on a large baking sheet. Rub 2 tbsp of the oil all over the cauliflower, season to taste with salt and pepper, and roast until the outside starts to brown, about 30 minutes.

Transfer the cauliflower to a cutting board and let cool. Once the cauliflower is cool enough to handle, cut or break it into small florets.

In a medium saucepan over moderate heat, bring the hot sauce to a simmer. Reduce the heat then slowly whisk in the butter until fully incorporated. Remove from the heat and let cool.

In a large, deep frying pan over moderate heat, warm the remaining oil. Add the cauliflower florets, season to taste with salt and pepper, and sauté until heated through, about 5 minutes. Add enough Buffalo sauce to coat the cauliflower and continue sautéing until both the cauliflower and the sauce are hot, about 5 minutes. Transfer the cauliflower to a platter and garnish with the crumbled blue cheese.

700g boneless, skinless chicken breasts
200g sliced mushrooms
Coarse salt and freshly ground black pepper, to taste
Olive oil
30g unsalted butter
1 small white onion, chopped finely
1L chicken broth, preferably low-sodium
500g penne rigate
375ml heavy (whipping) cream, warmed
50g freshly grated Parmesan, plus more for serving

Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Brown the chicken in olive oil, in batches if necessary, and sauté until nicely browned on the outside, but still a bit pink inside, about 4 minutes (the pieces don’t have to be browned on all sides; two sides is fine). Remove the chicken and set aside on a plate.

Melt butter in a bit more olive oil and sauté the mushrooms for a few minutes, until browned. Remove the mushrooms and set aside with the chicken. Add the onion to the pan and sauté over medium heat until translucent, 30 seconds. Turn the heat to high, add the chicken broth to deglaze the pan. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes.

Stir in the warm cream and the browned chicken and mushrooms with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more.

Stir in the parmesan until well incorporated, taste, and adjust the seasonings if needed.