.

Welcome to Kitchen Encounters

  • I am here for two reasons.......... read more

TO LEAVE A COMMENT. Click on the blue title of any post, scroll to the end of that post and type away, or, email me directly. I'll be looking forward to hearing from all of you!

WHVL-TV Kitchen Encounters Videos

Blog powered by TypePad
Member since 02/2010

My Recipes-of-the-Week are featured here on my Home page. You can find 1000+ of my kitchen-tested recipes using the Recipes tab, watch nearly 100 Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. "We are all in this food world together." ~Melanie

04/18/2018

~ Roasted Chicken, Strawberry and Brie Sandwiches ~

IMG_6876Looking for a pretty-as-a picture Spring-Summer sandwich to serve at a ladies lunch or brunch -- one that, once they taste it, will appeal to the men-in-your-life as well?  You found it.  Tender and juicy, sliced or pulled, poached- or roasted- chicken breast, served on freshly-baked buttermilk biscuits or toasted English muffins is divine.  Topped with a fresh strawberry vinaigrette, it's sublime.  There's more.  A woman, by the name of Helen Corbett, a food-service mananger for Neiman Marcus, is to thank for promoting several unique strawberry dishes in a big way:

IMG_6836During the 1970's, the chicken, spinach and strawberry salad with poppyseed dressing, and, the strawberry-chicken and Brie sandwich with strawberry mayonnaise were made famous in the Zodiac Room of Neiman Marcus's flagship store in Dallas. The Zodiac also featured giant popovers with a creamy-dreamy strawberry and herb butter. I had the pleasure of eating lunch there on several occasions, and it was those Neiman Marcus salads and sandwiches that caused me to experiment with strawberries, in place of tomatoes, in salad and sandwich recipes using a variety of other greens and proteins too.  It was only natural that I would experiment with sweet and savory salad dressings and vinaigrettes containing strawberries too.

The star of this sandwich is this dazzling strawberry vinaigrette:

IMG_6687For my strawberry vinaigrette:

8-10  ounces fresh strawberries, cut into quarters (8-10 ounces after removing leafy green tops)

10  tablespoons white balsamic vinegar

1/4  cup honey

1/4  cup strawberry jam or strawberry preserves

1/2  teaspoon salt

1/2-3/4  teaspoon coarse-grind black pepper

6  tablespoons vegetable oil

IMG_6689 IMG_6689 IMG_6689 IMG_6689 IMG_6689 IMG_6689 IMG_6689~Step 1.  Place the strawberries in work bowl of food processor fitted with steel blade.  Using a series of 15-20 rapid on-off pulses followed by the motor running for 15-20 seconds, puree the strawberries.  Add all the remaining ingredients, except for the vegetable oil.  With motor running, process until thoroughly combined and smooth.  With motor running, through the feed tube and in a slow, steady stream, drizzle in the vegetable oil.  Dressing will be smooth and emulsified, and, there will be a generous 2 1/2 cups.  Leftovers (if there is leftover vinaigrette) store great in the refrigerator for 3-4 days.

Before making my sandwiches, read this ground-rule carefully:

Please refrain from putting bacon on these sandwiches.  Contrary to popular belief, everything does not taste better with bacon and the refined flavors of this sandwich will be overpowered by it. Ok, go ahead, put bacon on it, but if you do, skip the herbed-Brie, head for the blue cheese, name it after any number of bacon and blue cheese sandwiches, and, don't tell anyone you got the inspiration for your generic sandwich from me.  No bacon.  Got it?  Good.  Now proceed.

IMG_6852For the sandwiches:

8  biscuits, preferably freshly-baked and warm, sliced in half, or, lightly-toasted English muffins, or, small, soft sandwich rolls, sliced in half, your choice

1/2-3/4-pound wedge of herbed-Brie, 1/4" sliced, then sliced to fit one layer of Brie on the bottom of each sandwich

1/2-3/4  cup chopped candied pecans, or lightly-toasted and coarsely-chopped, pecans or walnuts (1-1/2 tablespoons per sandwich)

1  cup each:  chiffonade of romaine lettuce (or iceberg lettuce), sliced or diced fresh strawberries, and, thinly-sliced red onion (cut into half-moon shapes, half-moons cut into thirds), tossed together, (1/3-1/2 cup lettuce/strawberry and onion mixture per sandwich) 

2  whole roasted- or poached- chicken breast halves, pulled into bite-sized pieces

strawberry white-balsamic vinaigrette (from above recipe)

IMG_6856 IMG_6856 IMG_6856 IMG_6856 IMG_6863 IMG_6863~Step 1.  Slather the bottom of each biscuit with a scant tablespoon of strawberry vinaigrette. Place 4-5 small pieces of sliced herbed-Brie on the bottom of each biscuit half, sizing them to fit. Scatter a generous tablespoon of the chopped nuts over the cheese.  Top with a generous 1/3-1/2 cup of the lettuce, strawberry and onion mixture.  Heap a generous mound of pulled or thinly-sliced roasted or poached chicken, about 1/4 of a chicken breast, which a lot of meat) atop the lettuce mixture.  Drizzle with dressing and garnish with a few more nuts.  Top with the other half of the warm biscuit.  Serve each sandwich, as soon as possible, with additional strawberry-vinaigrette to the side for dipping or drizzling.

A pretty little sandwich with an interesting history.  Sweet.  

IMG_6895Roasted Chicken, Strawberry and Brie Sandwiches:  Recipe yields 2 cups strawberry vinaigrette and 8 biscuit- or English-muffin-sized sandwiches.

Special Equipment List:  cutting board; chef's knife; food processor

IMG_6809Cook's Note:  If it's something more carnivorous you crave, you can make today's chicken sandwiches substituting my perfectly-cooked 18-minute flank steak for the chicken, or, you can try my ~ Strawberry, Steak, Blue-Cheese and Arugula Salad ~ (which gets its sweet & savory crunch from candied pecans.  Trust me when I tell you, sweet, tart strawberries (used in place of tomatoes) hold their own quite well against bold-flavored meat like steak and lamb.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)

04/15/2018

~Tangy-Sweet Strawberry White-Balsamic Vinaigrette~

IMG_6772Strawberries are no stranger to salads -- spinach and strawberry salads with poppyseed dressing were trendy on restaurant menus in the 1970's.  Those salads caused me to experiment with strawberries, when appropriate, in place of tomatoes, in salad recipes using a variety of other greens and proteins too.  It was only natural that I would experiment with sweet and savory salad dressings containing strawberries too.  This vinaigrette recipe is the one that captured my strawberry loving heart.  My Strawberry, Steak, Blue-Cheese and Arugula Salad (pictured in the background), is not only perfect for Spring, it's dazzling dressed with this vinaigrette:

IMG_6687For my strawberry vinaigrette:

8-10  ounces fresh strawberries, cut into quarters (8-10 ounces after removing leafy green tops)

10  tablespoons white balsamic vinegar

1/4  cup honey

1/4  cup strawberry jam or strawberry preserves

1/2  teaspoon salt

1/2-3/4  teaspoon coarse-grind black pepper

6  tablespoons vegetable oil

IMG_6689 IMG_6689 IMG_6689 IMG_6689 IMG_6689 IMG_6689 IMG_6689~Step 1.  Place the strawberries in work bowl of food processor fitted with steel blade.  Using a series of 15-20 rapid on-off pulses followed by the motor running for 15-20 seconds, puree the strawberries.  Add all the remaining ingredients, except for the vegetable oil.  With motor running, process until thoroughly combined and smooth.  With motor running, through the feed tube and in a slow, steady stream, drizzle in the vegetable oil.  Dressing will be smooth and emulsified, and, there will be a generous 2 1/2 cups.  Leftovers (if there is leftover vinaigrette) store great in the refrigerator for 3-4 days.

For drizzling or dipping, even on an all-strawberry salad: 

IMG_6792Tangy-Sweet Strawberry White-Balsamic Vinaigrette:  Recipe yields 2 1/2 cups strawberry-balsamic vinaigrette.

Special Equipment List:  cutting board; chef's knife; food processor; appropriately-sized food-storage containers with tight-fitting lids.

IMG_5827Cook's Note:  I have no idea who prepared the first salad.  Whoever it was, I'm guessing it was an accident, and likely a result of hunger.  Gathered from fields, around streams and in wooded areas, greens, an herb or two, mushrooms, flowers and berries and/or seeds would stave off hunger.  As time passed, a pinch of salt, later, a squirt of citrus, next a splash of vinegar, last: oil.  To learn what I know about vinaigrette, read:  ~ In the Beginning:  Demystifying Basic Vinaigrettes ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)

04/13/2018

~ Strawberry, Steak, Blue-Cheese and Arugula Salad ~

IMG_6752Strawberries aren't just for dessert, and, if the Northeast ever gets a break in the weather, the local strawberry season will be just around the corner.  That said, the California-grown Driscoll's strawberries I found in the grocery store yesterday are plump and sweet, and, one of the man-sized flank steaks my husband picked up at Sam's Club today are going to team up for a hearty, sweet-and-savory, main-dish salad for a delightfully-carnivorous Sunday dinner this evening.

IMG_6671Strawberries are no stranger to salads -- spinach and strawberry salads with poppyseed dressing were trendy on restaurant menus back in the 1970's.  Because of those spinach salads, I began experimenting with strawberries, when appropriate, in place of tomatoes, in select recipes.  There's more.  When it's a main-dish salad I'm wanting, unlike many, who pair salads containing strawberries with mild-flavored proteins like chicken or shrimp, as a card-carrying carnivore, trust me when I tell you, the strawberry holds it own next to bold-flavored meats like beef and lamb.

Something sweet, savory, salty & super-crunchy too:

IMG_6682For the salad:

1  2-2 1/2-pound flank steak, broiled and rested as directed in my recipe for Melanie's Perfectly-Cooked 18-Minute Flank Steak

IMG_51303-4 whole heads hearts-of-romaine, the "hearts" being the inner leaves from the typical bushy head (about 12-16 ounces total weight), leaves torn into small, bite-sized pieces or cut chiffonade-style (into 1/2" strips or ribbons), washed, dried (preferably through a salad spinner) and chilled until very crisp

2-3  cups baby arugula leaves

1-1 1/2  cups very thinly-sliced (shaved) red onion, cut into half-moon shapes, half-moons cut in halves or thirds

2-2 1/2  cups ripe, hulled strawberries, sliced 1/4"-thick

1-1 1/2  cups blue cheese crumbles

1-1 1/2  cups (about 8-ounces) store-bought or homemade candied pecans

IMG_6571 IMG_6571 IMG_6571 IMG_6571 IMG_6595~Step 1.  Place a 2-pound flank steak on a disposable aluminum broiler pan and season with sea saltand peppercorn blend.  Place 5 1/2"-6" under preheated broiler for exactly 9 minutes.  Remove from oven, flip steak over (there's no need to season the second side), return to broiler and cook 9 more minutes.  Remove from oven and allow to rest 9 minutes.  Holding a chef's knife at a 30º angle, slice steak into thin, 1/8"-1/4" thick strips. Note:  This is enough meat for one large or six individual, main-dish salads.  To make it ahead, wrap cooked, rested and unsliced flank steak in plastic and refrigerate overnight.  Return to room temperature, about 30 minutes, then warm it (warm not hot) in microwave, about 90 seconds.

IMG_5152~ Step 2.  Slice flank steak in half lengthwise, then, while holding the knife at a 30º oven, thinly-slice each half into thin (1/8"-1/4"-thick) strips. Roll each strip up roulade-style*. *Note: A roulade (roo-LAHD) is a fancy French term for a thin slice of raw or cooked meat rolled around a filling then secured with some kitchen twine or a toothpick.  If the meat is raw, the roulade is cooked after rolling, if the meat is cooked, the roulade is ready for serving.

IMG_6712 IMG_6712 IMG_6712 IMG_6712 IMG_6732 IMG_6732 IMG_6805~Step 3.  To assemble one large or six individual-sized salads, on one large platter or six salad plates, layer and arrange the ingredients, in the following order:  The greens (romaine and arugula that have been briefly tossed together), red onion, strawberries, beef roulades, blue cheese and candied pecans. Drizzle with strawberry vinaigrette (recipe below) and serve with additional dressing at tableside:

IMG_6772All dressed up in a tangy & sweet, very-berry vinaigrette:

IMG_6687For the strawberry vinaigrette:

8-10  ounces fresh strawberries, cut into quarters (8-10 ounces after removing leafy green tops)

10  tablespoons white balsamic vinegar

1/4  cup honey

1/4  cup strawberry jam or strawberry preserves

1/2  teaspoon salt

1/2-3/4  teaspoon coarse-grind black pepper

6  tablespoons vegetable oil

IMG_6689 IMG_6689 IMG_6689 IMG_6689 IMG_6689 IMG_6689 IMG_6689~Step 1.  Place the strawberries in work bowl of food processor fitted with steel blade.  Using a series of 15-20 rapid on-off pulses followed by the motor running for 15-20 seconds, puree the strawberries.  Add all the remaining ingredients, except for the vegetable oil.  With motor running, process until thoroughly combined and smooth.  With motor running, through the feed tube and in a slow, steady stream, drizzle in the vegetable oil.  Dressing will be smooth and emulsified, and, there will be a generous 2 1/2 cups.  Leftovers (if there is leftover vinaigrette) store great in the refrigerator for 3-4 days.

IMG_6809Tied-together in every delightfully-colorful Springtime bite:

IMG_6812Strawberry, Steak, Blue-Chees and Arugula Salad:  Recipe yields 2 1/2 cups dressing and 6-8 large, main-dish servings of salad.

Special Equipment List: 11 3/4" x 8 1/2" disposable aluminum broiler pan (the kind with the corrugated bottom); cutting board; chef's knife; food processor

IMG_1104Cook's Note:  Want a super-easy super-strawberry Spring-Summer dessert to serve after your salad? Nothing could be finer than my super-special recipe for ~ Creamy-Dreamy No-Bake Strawberry Key-Lime Pie ~.  Think Spring.  Sigh.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)