Salad I Miss from Home

Vif was always one of my favorite Seattle restaurants to stop in alone for a quick lunch or go with friends and sit for hours. One of their staples is the Chicory salad and it's so good. I had it Saturday in Seattle and had to have it tonight. I have to say, I nailed it. The only thing missing was their delicious crouton crumbles. Since I didn't have the croutons, I served with some light rye crackers spread with salted butter. YUM!

I took the lead from Vif and served with a 6 minute poached egg. 

Vif Chicory Salad

Mixed Chicory blend
Fennel, very thinly sliced
Parmesan shavings
Crouton crumbles (or even some toasted breadcrumbs)

Balsamic Vinaigrette

Balsamic
Olive oil
Garlic, minced and smashed into a paste with salt
Dijon
Salt & pepper

Optional
6 minute poached egg

Easy Chicken Piccata Recipe (w/ Capellini Noodles)

I have always served Chicken Piccata with white rice but my new favorite way (thanks to Carla!) is with capellini noodles. I double the sauce and pour it over the noodles. It's amazing. Recipe from my weekly cooking class at The Gourmandise.

CHICKEN PICCATA

4 boneless skinless chicken breasts (butterflied and pounded thin)

Sea salt and freshly ground black pepper 

All-purpose flour, for dredging 

6 tablespoons unsalted butter 

5 tablespoons extra-virgin olive oil 

1/3 cup fresh lemon juice 

1/2 cup chicken stock 

1/4 cup capers 

1/3 cup fresh parsley, chopped

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

3. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

4. Add lemon juice, stock and capers to pan and bring to a boil, scraping up brown bits from the pan for extra flavor. Taste and season. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.

5. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Potstickers with Chicken & Chives

From The Gourmandise cooking class...

12-15 dumpling skins
corn starch mixed with water for sealing
vegetable oil for browning

Filling

1/2 lb ground dark meat chicken
2 scallions - thinly sliced
2 t soy sauce
1 t oyster sauce
1/2 t sesame oil
1 garlic clove, minced
1 egg yolk
2 t corn starch
1/4 t salt
1/4 t pepper

Combine all ingredients

Assembly

Put a spoonful of the mixture in the middle of the dumpling. Dip your finger in the corn starch mixture and run along the outer edge. Fold over the dumpling and either pinch the edges or just press together depending on the look you want.

In a large non-stick pan, heat 2 T oil over medium heat. Place the dumplings flat side down in the hot pan and brown. Flip and brown the other side. Pour about 1/4 cup water into the pan and cover the pan to steam. Cook for about 5-7 minutes.

Dipping Sauce

1/4 cup soy sauce
2 t rice vinegar
1 t sugar
1 t chili paste

Also good dipped in sriracha

If you double the filling and use 1 lb of meat you can get about 33 potstickers. 

* photo shown with ground pork but they are definitely better with ground chicken

Kanna's Banana Pancakes

A babysitter from Seattle taught me this recipe years ago. I LOVE them. They are so sweet and light. 

Kanna's Banana Pancakes

1 medium ripe banana (or very ripe works too)
2 eggs
1/8 t baking powder 
1/8 t salt
1/4 t vanilla
sprinkle of cinnamon

Mash banana until no lumps (pudding consistency). Add other ingredients except the eggs. Whisk the eggs and pour over the banana mixture. Stir until completely combined. 

(I usually mash the banana and then throw everything in a blender.)

Heat the griddle to medium and melt butter or coconut oil. Drop batter on griddle and cook for roughly one minute or until lightly browned. Flip gently since they are delicate, and brown the other side. Serve with syrup, honey or jam. 

I eat them plain because they are so sweet. 

Mackay's Delicious Green Salad

This salad paired perfectly with our Farmshop fried chicken dinner for the end-of-year baseball party. Also great for any BBQ because it's pretty light but very flavorful. 

Mackay's Salad

Romaine
Croutons from Bay Cities
Grape tomatoes
Carrot shavings

Dressing:
2 T mayo (we used Veganaise)
2 t dijon mustard
2 large garlic cloves, pressed
1/4 cup fresh squeezed lemon juice
1/2 t salt
1/2 t freshly ground black pepper
1 cup mild or extra light olive oil (I used 1/2 cup olive oil)
1/2 cup shredded parmesan cheese