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Friday, March 25

Slow-cooker chicken molé


Chicken breast, bone in, skinless; cut off meat reserving bone
2 pounds
Tomatoes, diced
14 ½ ounces
Beer, lager
¾ cup
Chocolate, semisweet, broken into piece
2 ounces
Cornmeal, yellow
3 tablespoons
Onion, finely chopped
1 small
Garlic, finely chopped
2 cloves
Raisins, chopped
¼ cup
Prunes, pitted, chopped
8
Sesame seeds, toasted
2 tablespoons +
½ tablespoon
Ancho chile, ground
1 tablespoon
Chipotle chile, ground
½ teaspoon
Salt
1 ½ teaspoons
Cinnamon, ground
1 teaspoon +
½ teaspoon
Cloves, ground
Pinch
  1. In a 4-quart slow cooker, combine the tomatoes with their juices, beer, chocolate, cornmeal, onion, garlic, raisins, prunes, 2 tablespoons sesame seeds, ground chiles, salt, 1 teaspoon cinnamon, and the clove; stir to mix. 
  2. Tuck the bones down into the sauce, place the breasts on top, and spoon some of the sauce over the breasts. 
  3. Cover and cook on low for 6 hours, until the chicken is tender and cooked through and the sauce is thick. 
  4. Transfer the chicken to a cutting board, and shredded into bite-sized chunks.
  5. Discard the bones in the sauce.
  6. Add the remaining ½ teaspoon cinnamon to the sauce and, using a hand-held immersion blender, puree until smooth. 
  7. Return the chicken to the sauce and stir to coat well.
  8. Sprinkle with the remaining toasted sesame seeds, and serve with steamed rice and sautéed zucchini. 
Recipe adapted from Slow & Easy by Natalie Haughton

Thursday, March 10

Potato-leek soup with fried shallots

Olive oil, extra virgin
1 tablespoon
Potatoes, Yukon, peeled, chopped
4 medium
Potatoes, red, pealed, chopped
4 small
Leeks, light green & white parts, rinsed well, chopped
4 medium
Jalapeño, seeded, chopped
1 small
Garlic, minced
5 cloves
Port
½ cup
Stock, chicken
4 cups
Stock, vegetable
3 cups
Bay leaf
1
Thyme, freshly chopped
2 teaspoons
Cream
1 cup +
½ cup
Shallots, sliced
2
Flour, all purpose
½ cup
Salt, kosher

Pepper, freshly ground

Oil, canola
½ cup
  1. In a large stockpot or Dutch oven, heat the oil over medium-high heat. 
  2. Add the potatoes, leeks, jalapeño, and garlic; cook, stirring occasionally, until softened and starting to brown, about 10 minutes. 
  3. Add the port, bring to a boil, and reduce until almost all the liquid is evaporated. 
  4. Add the stocks, bay leaf, and thyme; return to a boil. 
  5. Reduce heat to medium-low, and simmer, stirring occasionally, for about 2 hours. 
  6. Using a handheld immersion blender, purée the soup until it is uniformly smooth. 
  7. Stir in the 1-cup cream, and season to taste with salt and pepper.
  8. In a small bowl, combine the 1/2-cup milk and shallots, and soak for 30 minutes; discard cream.
  9. Combine the flour, cayenne, salt, and pepper in a bag, add the shallots and shake to coat evenly. 
  10. Warm the canola oil in a skillet over medium-high heat until it shimmers. 
  11. Shake off any excess flour and add the shallots to the oil. 
  12. Fry until golden, about 3 to 4 minutes. 
  13. Ladle the soup into warmed bowls, and garnish with the fried shallots.
Recipe by Kyle A. Miller.