China, The Beautiful Cookbook: Stewed Chicken, Li Kou Fu Style

So I'm poking around in a Chinese cookbook, wishing that a Chinese recipe would actually turn out to taste like something other than a poor attempt at authenticity.  And I come across this recipe for a stewed chicken.  Easy enough.  No wok necessary.  And you know what?  This recipe turns out the most delicately flavored chicken I may have ever had.  No overpowering rose flavor.  Not super salty.  Just really delicious in a court-of-the-Chinese-emperor kind of way.

Stewed Chicken, Li Kou Fu Style
From China, The Beautiful Cookbook by Kevin Sinclair

1 (1½-pound) Cornish hen
4 green onions
Cilantro (garnish)

Seasoning:
⅔ cup dark mushroom soy sauce
⅓ cup Mei Kuei Lu (rose-scented Chinese rice wine)
2 teaspoons granulated sugar
2 teaspoons sesame oil
Pinch of salt

Rinse the chicken and wipe dry. Place the green onions in the cavity and put into a deep, small casserole. Mix the seasoning ingredients together. Pour a little into the cavity, then pour the remainder over the chicken.

Cover the pot tightly and place in a water bath to prevent the chicken from coming into direct contact with the heat and burning. Simmer the chicken very gently until tender, about 1¼ hours, turning once or twice.

Lift out the chicken, cut into serving pieces and arrange on a plate. Pour the sauce over and garnish with cilantro.

Makes 2 servings

Best Recipes: Caramel Slices

I came across some pictures of Australia, and it reminded me of the time I spent in the country with my friend from high school. I especially remembered a dessert called caramel slices that I had for the first time on that trip. I was so addicted, my friend and I would search out bakeries that sold them just so I could stuff my face again. We also gorged ourselves on meat pies and "chips".  Boy, was that a trip.

Caramel Slices
From bestrecipes.com

Crust:
¾ cup unsweetened shredded coconut
1 cup self-rising flour
½ cup castor sugar
½ cup (1 stick) unsalted butter, melted

Filling:
1 (14-ounce) can sweetened condensed milk
2 tablespoons unsalted butter
2 tablespoons golden syrup
Pinch sea salt

Topping:
5 ounces semi-sweet chocolate chips
1½ tablespoons shortening

Preheat oven to 350°F. Spray a glass 11x7-inch pan with cooking spray or brush with melted butter. Press parchment paper into the bottom of the pan and up the sides. Combine coconut, flour, castor sugar, and melted butter. Press dough into the bottom of the prepared pan. Bake for 15 or until golden brown.

While dough is cooking, combine sweetened condensed milk, butter, golden syrup, and salt in a saucepan. Cook over medium high heat until the mixture begins to boil. Turn the heat down to medium and continue to cook for five more minutes, stirring constantly. When dough is done, pour caramel layer over top and bake for 10 minutes. Remove and let cool.

Place chocolate and shortening in a saucepan and heat over low heat until melted and smooth. Pour over caramel layer and smooth out. Allow chocolate layer to set completely before slicing into squares.

Tyler Florence: Rosemary Lamb Chops and Trembom: Drunken Potatoes

I can't believe that I basically never had lamb until I was an adult.  How do these things happen?  I mean, I had HEARD of lamb with things like mint sauce, but I hadn't actually experienced them.  My time in Australia definitely changed that for me.  The lamb from that country is amazing, and I still have cravings long after my return.  I'm still trying to convince my family, but this meal is going a long ways towards that goal.

Rosemary Lamb Chops
Loosely adapted from Tyler Florence

8 (3-ounce) lamb chops
⅓ cup olive oil
6 sprigs fresh rosemary, leaves stripped and chopped
1 clove garlic, minced
1 teaspoon Australian salt flakes
Freshly ground black pepper

In a dish large enough to hold the lamb chops in a single layer, combine olive oil, the rosemary, garlic, salt, and pepper. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.

Preheat a large skillet over medium-high heat, for about 1 minute. Pat the chops dry and season on 1 side with salt and pepper. Add enough oil to lightly coat the surface of the pan. Working in batches if needed, add the chops seasoned side down to the pan. Cook until crisp and brown, about 2 to 3 minutes. Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135°F, about 1 to 2 minutes. Allow the chops to rest for 5 to 10 minutes.

Drunken Potatoes
From Jill Dupleix, as seen on Trembom blog

3 large long potatoes (about 1½ pounds)
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
1 cup dry white wine
1 tablespoon fresh thyme leaves

Heat the oven to 375°F. Peel the potatoes and finely slice crosswise. Toss the potato slices in a bowl with the olive oil, sea salt, and pepper. Lightly oil a baking tray or oven proof dish and scatter the potatoes loosely over the base. It is vital that you choose a dish that is large enough so that your potato slices don't get crammed. Pour over the white wine and scatter with the thyme.

Bake for 30 minutes, during which time the wine will boil and bubble away, and the potatoes will crisp to a beautiful golden crunch. Keep an eye on them during the last few minutes after the wine has evaporated, as they can over-crisp.The slices in the corners might get scorched, but it's worth the sacrifice.