Fall Memories

the drive through Southfield

Happy birthday to my grandpa :)

sunrise over Southfield

Asian Hot Wings

Original Recipe found here

Asian Hot Wings

INGREDIENTS:

• Canola oil, for frying
• 24 chicken wing parts (12 wings separated into 2 pieces)
• 3/4 cup plum jelly (we subbed in blackberry jam)
• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
• 1/4 cup brown sugar
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced red onion
• 1 tablespoon minced garlic
• 1 tablespoon red pepper flakes (less of you'd like less heat!)
• 2-3 assorted hot peppers (serranos, jalapenos, and so on), minced fine

DIRECTIONS:

1. Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.
2. Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts.
3. Add the plum jelly to a bowl. Then stir in the soy sauce and rice wine vinegar. Add the brown sugar, ginger, red onions, garlic, red pepper flakes and hot peppers. Stir to combine, and then pour it into a saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook the sauce until slightly thickened, about 15 minutes. Then turn off the heat.
4. Place the wings in an ovenproof dish and pour the sauce over the top, reserving some sauce for serving. Toss to coat, and then bake in the oven for 15 minutes.
5. Place the wings in dishes, and then spoon extra sauce over the top. Serve with cool vegetables to go with that delicious heat. (You might want to have a glass of ice water handy, too.)

-Derek

Brattleboro, VT and Northfield, MA

Tyler Florence's Chicken Noodle Soup

Original recipe found here

Chicken Noodle Soup

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 4 ounces dried wide egg noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

DIRECTIONS:

1. Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. 
2. Pour in the chicken stock and bring the liquid to a boil.  Add the noodles and simmer for 5 minutes until tender.  
3. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock
yields 2 quarts

INGREDIENTS:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns

DIRECTIONS:

1. Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
2. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
3. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

-Alyssa

Ham, Cheese, and Onion Quiche

Ham, Cheese, and Onion Quiche
Original recipe found here


INGREDIENTS:

• 3 tablespoons fine, dry, plain breadcrumbs
• 1 medium onion, diced
• 1 1/2 to 2 cups diced cooked ham
• 1 tablespoon unsalted butter
• 8 oz. sharp white cheddar, shredded
• 5 large eggs
• 1 cup heavy cream
• 1 cup milk 
• 1/2 teaspoon pepper
• Fresh chives on top

Directions:

1. Preheat oven to 400 degrees F with rack in middle.
2. Butter quiche dish, then sprinkle all over with breadcrumbs.  Create a prefitted foil top (in case of overbrowning).
3. Cook onions with ham in butter in a heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5 to 8 minutes.  Spread in dish over breadcrumbs, then evenly sprinkle cheese on top.
4. Whisk together eggs, cream, milk and pepper and pour over cheese.  Sprinkle top with chives.
5. Bake until top is golden and custard is set in center, 35 to 40 minutes. If it's overbrowning on top and the center still in not set, loosely cover with the prefitted foil and place back into the oven for five to eight minutes or so.
6. Cool slightly before cutting into wedges.

Note: To reheat the quiche, do so with foil on top at 350 degrees F for about 10 minutes or until it's hot. Always let it sit a bit before cutting.

-Alyssa

Simple Roast Chicken

NO FILTER :) ...Original recipe found here

Simple Roast Chicken

INGREDIENTS:

• 6-7 small russet potatoes, cut into chunks
• 3 medium carrots, peeled, cut into chunks
• 1 whole roasting chicken, about 4 pounds
• 2 tablespoons butter, melted
• Salt and freshly ground black pepper
• 1 lemon, pricked several times with a knife
• 1 small bunch fresh thyme

DIRECTIONS:

1. Heat oven to 425°F. Arrange potatoes and carrots in a large oven-proof skillet and sprinkle with salt and pepper. Place in oven and roast for 15 minutes.
2. Meanwhile, rinse inside and outside of chicken under cold water and pat dry. Brush chicken skin with melted butter and season with salt and pepper. Fill cavity with lemon and thyme.  Tie drumstick ends together with twine.  
3. Place chicken breast-side up over roasting vegetables and continue roasting until chicken is a golden brown and juice run clear when thigh is pierced with a fork, about 1 hour to 1 hour, 15 minutes. Remove chicken from the oven when the internal temperature is 160-165 degrees.  Carve and serve with gravy made from the pan juices.

-Alyssa

Classic Tiramisu

INGREDIENTS:

• 3 large eggs
• 1/2 cup sugar
• 1 cup expresso
• 2 tablespoons cognac or brandy
• 8 oz. mascarpone cheese
• 1/8 cup unsweetened cocoa
• 20 lady fingers

DIRECTIONS:

1. Combine 3 egg yolk, 1 tablespoon expresso, sugar, and cognac into large bowl.  Beat 2-3 minutes.  Add mascarpone and beat 3-5 minutes until smooth.  
2. In another bowl, combine 3 egg whites and a pinch of sugar.  Beat until stiff peaks form.  Gently fold into mascarpone mixture.
3. Dip one side of each lady finger into remaining espresso and layer on bottom and sides of serving dish.  Spread 1/2 mascarpone mixture and sprinkle withc ocoa.  Layer ladyfingers and finish with a mascarpone layer and cocoa.  Refrigerate overnight or for at least 1 hour before serving.  

-Alyssa