Herby Chicken Salad

In honor of this year's Opera in the Outfield, I scoured the internet and my cookbooks for something picnicky. This salad, which uses olive oil instead of mayonnaise and put our little herb garden to good use, was perfect - bright and delicious. Thanks again, Mark Bittman! My variation below:

• 1.75 lb. chicken leg quarters (would be fine with pre-made chicken, too), cooked then meat shredded
• 3-4 shallots (about 4 tbsp.), minced
• 1/4 cup Kalamanta olives, chopped
• 1 tbsp. lemon zest
• 2/3 heaping cup mixed herbs (used mostly basil, with some parsley, chives and thyme), chopped
• 3 tbsp. lemon juice, plus more to taste
• 1/4 cup extra virgin olive oil, plus more to taste (ended up using about 1/3 cup)
• salt and pepper to taste

If you aren't using pre-made chicken, cook the meat any way you please. (I poached the legs in about 5 cups of water with onions, garlic, celery, carrots, peppercorns, salt and pepper, then reserved the broth for other uses). Shred the meat.

Mix the chicken, shallots, olives, and lemon zest. Add the herbs, lemon juice and olive oil and mix, then season with salt and pepper to taste.

Refrigerate till cold, then serve either as-is or over a bed of salad greens. (The leftovers were excellent with couscous the next day, too.)

Pasta with Sausage, Cream and Cheese

I was ready to have leftover  split pea soup (made with ham hocks, naturally) for dinner before I came across this recipe. John kindly bought ingredients, and we had a rich, flavorful dinner. Next time: more blue cheese (we could hardly taste it, even after tripling the amount in the recipe). This would also be a good one-pot meal with a bunch of spinach or other leafy greens added. Tweaked version below.

• 8 oz. pasta
• 2 tbsp. olive oil
• 8 oz. sweet Italian sausage, cut into 1 in. lengths (6 oz. in original)
• 1/2 cup white wine
• 1/4 cup loosely packed basil, chopped (oregano in the original)
• 1-1/2 oz. blue cheese (1/2 oz in the original)
• 1/4 cup half and half (cream in the original)
• salt and pepper to taste
• 1/4 cup Parmigiano-Reggiano, grated, for garnish  (a treat, as we didn't have Parmesan handy)

Bring lots of salted water to a boil and cook pasta till done. Reserve a half cup or so of pasta water.

Meanwhile, heat oil in a large skillet over medium-high heat. Add sausage and brown, about 5-10 minutes.

Add wine, turn to high, and reduce for about 2 minutes. Add herbs, blue cheese and cream, cooking till the cheese is melted and the liquid has begun to thicken.

Mix with the pasta, adding pasta water or additional cheese till a nice, saucy consistency has been reached. Serve, passing around Parmigiano-Reggiano/Parmesan to garnish.

Chicken and Potato Pesto Salad

I'm ashamed to admit that this was our first Nats game of the season, but hey - they blew out the Mets (Espinosa even hit a grand slam, I think the first I've seen in this park) and we had a delicious picnic lunch. Pesto recipe modified from der Bittman's. I've included the chicken cooking here, though ideally this would be made with leftovers.

• 1.5 lbs. chicken thighs
• 4 cloves garlic
• 1/2 small onion
• 1 tsp. black peppercorns
• salt to taste

• 6 small potatoes, brushed (and peeled if you're so inclined) and cut into quarters

• 2 cups basil leaves, loosely packed
• 2 cloves garlic, minced (about 1 tbsp. - will use more next time though)
• 2 tbsp. chopped walnuts (will try more next time)
• about 1/4 + 1/8 cup olive oil
• salt to taste (I ended up using about a heaping 1/4 tsp.)
• 1/2 cup grated Parmesan cheese

If you aren't using leftover chicken, cook the thighs in water to cover with  garlic, onion, peppercorns and salt. When done(30-40 mins.), put the chicken in a bowl to cool; remove skin and shred chicken. Reserve chicken broth.

Cut potatoes into chunks and cook in the broth till done but still firm (8-12 minutes).

Combine basil, garlic, walnuts, 1/4 cup olive oil and salt in food processor. Pulse till saucy. Add more oil as necessary (I ended up using just another 2 tbsp. or so). Add cheese.

Toss chicken, potatoes and pesto till coated evenly. Adjust seasoning, then refrigerate.

Spaghetti Squash "Pasta"

We finally got around to cooking the sole spaghetti squash we harvested a while back.

When we cut it in half, I was slightly disappointed not to see any noodly strands.

But once it was cooked through, the magic happened!

 Finished product looks just like pasta - albeit a bit shinier.

I'm glad those boxes of whole-wheat pasta cluttering up my pantry won't go bad. This is a wonderful, light but somehow meaty pasta substitute that goes really well with a basic tomato sauce. Even if our plant doesn't give us any more, I'll certainly be looking for these in the market. It was a light dinner for two, and could easily be a hearty meal for one.

• 1 spaghetti squash (ours was barely 8 oz.)
• 3 tbsp. olive oil, divided
• 1 small onion, minced (about 1/3 cup)
• 3 cloves garlic, minced (about 1 heaping tbsp.)
• 2 medium tomatoes, chopped (about 1 cup)
• salt and pepper to taste
• 5-8 basil leaves, chopped
• Parmesan cheese to taste, grated

Preheat oven to 350. Halve and seed squash. Lightly grease a baking sheet with about 1 tbsp. olive oil and place the squash on it, cut side down. Place in oven and bake till a fork pierces the squash with nearly no resistance (30-45 minutes). When done, remove from oven and let cool till you can handle them.

Meanwhile, put 2 tbsp. olive oil in a skillet over medium heat. Saute onions till soft, about 3 min., then add garlic and saute till fragrant, another 2-3 minutes.

Add tomatoes and let cook down till saucy, about 15-20 minutes. Salt and pepper to taste.

Scrape squash halves out into bowls (note the awesome noodly shapes and texture). Top with tomato mixture, add chopped basil and grated cheese, mix then serve.

Yesterday's Brunch: Eggs Baked in Tomatoes with Basil

Last weekend, I bought two lovely, large tomatoes and 1/4 lb. of prosciutto di Parma specifically for this recipe, courtesy of Almost Bourdain. Thankfully, John's basil plants, which are winding down for the cold season, graced us with a few more leaves. Alas, we overcooked the eggs - they were more hard-boiled than poached - but this still made a tasty brunch. Next time, I may add a bit of pasted garlic or an anchovy to the paste to smear along the inside of the tomatoes.

• 2 large tomatoes
• 2 strips proscuitto (or pancetta)
• a small handful of basil leaves (we had 7-8 small ones)
• 2 tsp. olive oil, more if needed
• salt and pepper
• 2 eggs

Preheat the oven to 180 degrees (John's oven is more finicky, so we ended up more at 250 degrees).

Cut the tops off the tomatoes and remove their seeds. Set them upside-down over paper towels and let them drain for about 15 minutes.

Wrap a strip of proscuitto around each tomato and secure with toothpicks.

Smash the basil leaves into a paste. Add a bit of olive oil, and salt and pepper to taste. Smear the mixture on the inside of the tomatoes.

Put the tomatoes on a baking sheet or ovenproof Pyrex dish. Bake in the oven till the proscuttio begins to brown around the edges (original recipe said about 15 minutes; took us more like 30).

Remove from oven. Break an egg into each tomato, then return. Bake till the eggs are done, but with runny yolks.

Serve with toast soldiers.

Dreaming of Summer - Poste's Basil Lemontini

After I discovered this drink while having oysters with John at Poste, it promptly became a mainstay of our weekend "lawn" (i.e., the park across from our apartment building) layabouts. I first found the recipe here (PDF warning!), but am reproducing it below for ease of reference.

• 3 oz. vodka (the original recipe calls for Absolut Citron, but Svedka Citron works just as well)
• 3 oz. lemonade
• 1 oz. sparkling wine
• 3 basil leaves

Muddle two basil leaves in the bottom of a cocktail shaker (or in the glass itself, if you're being low-ren efficient).

Add vodka and lemonade.

Strain into a glass (or not, if you're already there).

Top with sparkling wine and garnish with a basil leaf.