Chicken and Coconut "Paella"

The thing about a blog is sometimes you feel like you have to be clever or witty. The last thing I feel after a day at the office is clever or witty.  Heck, the last thing I feel after an hour at the office is clever or witty.  So what to do with all the food photos you have accumulating in Lightroom?  Write a post that is neither clever nor witty.  It's kind of been my M.O. for a while now.  Don't say I didn't warn you. 

Tyler's Ultimates is a cookbook I turn to often...but I do like that Tyler Florence guy.  I feel like I've neglected him so recently.  I bookmarked this chicken and coconut recipe ages ago and finally got around to making it a few weeks ago.  It was good but the chicken was a bit dry.  The original recipe calls for chicken thighs with bone and skin.  Since I have an aversion to bones, skin and any meat that is not completely homogenous in texture and color throughout, I substituted chicken breasts.  I stand by that decision. 

Except. 

Except that the first time I made this I cut the breasts in half to make them the same size as thighs. As it turns out, boneless breasts do not have the same cooking time as bone-in thighs. Duh Mary. 

If using breasts, do not cut them like this.  

And take care to only cook them them on the stove only long enough to brown each side--not to cook them through part ways.  They will have plenty of time to cook in the oven.

Tyler has the paella part of the recipe in quotes, because as it's similar in idea to a traditional Spanish paella, it's definitely different in flavors.  Love the flavors of this dish....coconut milk, ginger and ground coriander.  

If you've never had ground coriander seeds before, you should.  Like soon.  It has a great citrusy scent that I think is a little similar to Earl Grey. 

And even if you've never had ground coriander seeds, there's a pretty good chance you've had it in its full grown plant form...cilantro.  This summer I tossed out some coriander seeds thinking they were too old to be flavorful.  I threw them in the garden on a whim and a few months later I had cilantro growing everywhere.  Things growing from seeds will never cease to amaze me and my little black thumb. 

Once the chicken is browned and removed from the pan, you cook the onions, ginger and bay leaves for a bit.  Then you stir in the rice (and seasonings) like you would in a risotto. 

Unlike a risotto though, there is no standing and stirring.  Add the coconut milk and broth and stir once to mix through. 

Return chicken to pan, cover and place in oven. 

Tyler's recipe called for baking the dish uncovered.  I found that the first time I made this, the rice was a little dry and even crunchy in places.  The second time I made this, I baked it covered for the first half 15 mins and then uncovered.  The rice turned out perfectly. 

This has nothing to do with paella, but the red pan reminded me of my recent Ikea purchase.  It's too good not to share with those who are in rushing distance of a local Ikea.  

I will admit, I get excited when I see the Christmas trees and sparkle and twinkle go up in the stores... even in November.  Okay, even in October.  Yes, I am absolutely one of those.  Ikea is good to me because not only have they put up all of their Christmas displays by the checkout, but they've given me ample opportunity to indulge my love affair with all things red and white and all things gingham.  Their Christmas goodies and ornaments had so much red and white gingham, I cried tears of joy right there in the store.  I'd like to say the below bounty shows my great restraint and control, but really it shows my dislike of heart shaped thingies of any kind.  I bought all the red and white things I could find that weren't heart shaped though.  Why so many hearts Ikea?

Okay, paella again.  Kind of seems dull in light of the red and white Ikea happiness right?  It's still good nonetheless. 

Chicken and Coconut "Paella"

adapted from Tyler Florence's Tyler's Ultimate

Ingredients

1 tbsp ground coriander

2 large or 3 medium chicken breasts

freshly ground kosher salt and black pepper

3 tbsp coconut oil

1" piece of ginger, peeled and chopped

1/2 cup minced onion

2 bay leaves

2 c. basmati rice

Grated zest of 1 lemon

1 1/2 c. coconut milk

1 1/2 c. chicken broth 

Thawed frozen peas

Directions

1. Preheat the oven to 400F. 
2. Wash chicken breasts and pat dry.  Season well with coriander, salt and pepper--pressing into sides of chicken.  Heat 2 tbsp coconut oil in a braising pan oven over medium-high heat. 
3. Lay the chicken breasts in oil and cook for 3-5 minutes on each side, until golden brown.  Remove chicken from the pan.
4. Reduce heat to medium and add remaining tablespoon of coconut oil.
5. Add onion, ginger, and bay leaf and cook, stirring, for 3-5 minutes until the onion is soft. 
6. Add rice and season well with salt and pepper. Stir for a minute or two until the rice is well-coated with oil. Stir in lemon zest. 
7. Add coconut milk and chicken broth, stir and to a simmer. 
8. Return chicken to pan pressing into the liquid.   
9. Cover and place pot in the oven, and bake for 15 minutes.   Uncover and cook until the rice is tender and the chicken is cooked through, about 30 minutes. 
10. Remove the bay leaves, top with peas and serve. (Tyler's recipe called for a pea and watercress salad but I sad 'no thank you' to that and just served with peas.)

Tyler Florence's Panzanella

Oh summer produce...I walk the market aisles and giggle with glee.  My current obsession is with Trader Joe's tomatoes...probably because I'm a tomato fiend.  One of my very favorite sandwiches ever is just two slices of ciabatta toasted, thick slices of vine ripened tomatoes, salt, pepper and olive oil.  Sounds a bit plain I'm sure, but it's like eating bruschetta.  I'd take that over a club sandwich any day. 

So while my tomato greediness knows no limits, I knew that panzanella would be the perfect way to kick off the produce season....it's like a tomato sandwich in salad form with a few extra goodies thrown in.  And who better to turn to for a variation than my dream boyfriend Tyler Florence.  I say that, but then I took his variations like celery leaves and anchovies, and left them out.  Maybe this is just "plain 'ole panzanella."  Okay by me.

Cukes are a bit weird to me.  When they are good and not the least bit bitter, I could eat them like candy.  Just a hint of bitterness though and I actually spit them right out...it's like playing the lottery each time.  I've found though that Kirbys or Persian cukes (or any of the smaller variations) tend to be safe.  And I love that extra crispness that they seem to have over regular grocery store cukes.

Ah, and now the bread.  My achilles heel.  What I love about panzanella is that it uses up that leftover and slightly dry bread you bought yesterday on a whim because you couldn't pass up the temptation of that freshly baked smell.   No?  Just me?  Well, I don't deny it. In my house we happened to have a full french loaf that my mother purchased at Sam's which actually has a delightful crust and chewy texture, and the remainder of the garlic ciabatta I picked up. You would think that would be enough yes?

Yeah, not so much.  That same absentmindeness that causes me to lose things all the time, also causes me to completely forget that I put something in the oven once that door is shut.  It's like a magic memory veil--if I don't set the timer I almost never remember there are items baking away in the oven.  I present exhibit A. 

Effort number two was not even photographable because it set off my smoke detectors and I let the water run over the blackened remnants of my former ciabatta while I stood on a stool and fanned the detector.  "Hi neighbors.  My name is Mary and I set off the smoke detectors almost every time I bake.  You'll enjoy living near me."  With two burned batches and no more bread I had to turn to the only bread like item I had left--whole wheat and flax sandwich thins.  Try and imagine that these are big fat crisp croutons instead.

All in all, it wasn't bad.  I'm not going to lie--I missed those big fat ciabatta bread pieces, but luckily, panzanella has such great flavors that as long as the tomatoes are ripe and flavorful, you can make a passable salad. 

Panzanella adapted from Tyler Florence’s Eat This Book

1  loaf of round Tuscan bread, french loaf or ciabatta, cubed
Extra virgin olive oil

2 garlic cloves

Kosher salt and freshly ground black pepper

Juice of 1/2 a lemon, or as needed

1 tablespoon capers, drained

1 lb cherry or baby heirlooms

1/2 red onion, finely chopped

4 kirby's chopped into 1/2 inch pieces

1/2 bunch of basil, chopped

1. Preheat the oven to 400F. Drizzle bread cubes with about 1/4 cup of olive oil.
2. Spread the bread on a baking sheet and back until the bread begins to brown, about 10 minutes.
3. While the bread is toasting make the dressing: chop garlic and place in large mixing bowl.  Add the lemon juice,  oil, salt, pepper, and stir together.
4. Add  tomatoes, cucumbers, capers, basil, and onion; gently stir. Taste for seasoning.
5. Finally, add the toasted bread and toss it all together.
6. Taste it and season one last time with salt, pepper, and lemon juice.

Hong Kong Salmon Cakes with Bok Choy

You can have all the cookbooks in the world, but you always come back to Tyler.  I won't wax romantic about how much I love Tyler Florence, as long as we all understand he's pure genius.

This time around, I opted for his Hong Kong Salmon Cakes and Bok Choy recipe found in this favorite cookbook.  I love, this cookbook.  It's probably apparent as my other cookbooks have one, possibly two recipes highlighted.  It seems I really just can't stay away from this Tyler cookbook.  I am not even a little apologetic. The recipe was perfect--the cubed salmon had a texture unlike any other crab or salmon cake I've ever had. 

Salmon Cakes and Bok Choy
Adapted from Tyler Forence's Real Kitchen

Salmon Cakes:
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1 to 2 red or green chiles, minced
1 1/2 pounds skinless boneless salmon fillets, cut in small cubes
1 cup fresh bread crumbs (4 slices whole wheat bread with crusts removed pulsed in the food processor)
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons greek yogurt
1 lemon, juiced
1 large egg white
Sea salt
freshly ground black pepper
2 tablespoons peanut oil

Bok Choy:
2 tablespoons peanut oil
2-inch piece fresh ginger, sliced
2 heads baby bok choy, halved lengthwise
1/4 cup water
3 tablespoons low-sodium soy sauce
1/2 lemon, juiced
1 tablespoon brown sugar
Toasted sesame seeds, chopped cilantro leaves, and sliced green onion, for garnish

To make the salmon cakes: Heat 2 tablespoons of the oil in a skillet over medium heat. Add the garlic, shallot, ginger, and chiles; saute for a few minutes to release the flavor. Remove from heat to cool slightly.
In a mixing bowl, combine the salmon, bread crumbs, cilantro, yogurt, lemon juice and egg white. Scrape the garlic/ginger oil into the salmon mixture; season with salt and pepper. Fold the ingredients together gently but thoroughly, taking care not to mash the salmon too much. Using your hands, form the mixture into 4 salmon cakes, they should be moist and just hold together.
Coat a non-stick skillet with the 2 tablespoons of peanut oil and bring it to a slight smoke over medium heat. Fry the salmon cakes until brown, about 4 minutes on each side, turning carefully with a spatula. Keep warm on a plate lined with paper towels.

To make the bok choy: Return the skillet to the heat and coat with the 2 tablespoons of peanut oil and heat until almost smoking. Split the piece of ginger open with a knife then whack it with the flat side of the knife. Lay the ginger pieces in the oil, cut-side down to let it start to perfume. Pan-fry the bok choy, cut-side down, for a couple of minutes to give it some color. Add the water and cook another minute to steam the bok choy; carefully remove it to a plate. Add the soy sauce, oyster sauce, lemon juice, and brown sugar. Cook and stir for 3 minutes until the sauce is the consistency of syrup.
Serve the salmon cakes with the bok choy, and drizzle the brown sauce over the whole thing. Garnish the dish with the toasted sesame seeds, cilantro, and green onion.

Cookbook #46 Tyler Florence's Real Kitchen

I'm not going to lie to you, I have a bit of a crush on Tyler Florence. Sure, he's not one of the more exciting personalities on Food Network; he's really a more "cut to the chase" kind of guy. But the boy can cook. When he starts explaining cooking techniques, and his passion for food comes through, I'm just a sucker staring at a TV. That's not even mentioning that homeslice has an entire kitchen set filled with the most fabulous copper pans...sigh. I love a man who lives dangerously, and leaves the nonstick to the amateurs.

Tyler's first cookbook is a favorite of mine. Filled with such tried and trues as Roasted Carrots with Orange Brown Butter and Sage, Blueberry Scones with Lemon Glaze, and Roasted Chicken with Morrocan Spices as well as recipes marked to try such as Hong Kong Crab Cales with Baby Bok Choy, and Spicy Tuna Hand Roll, it comes off the shelf quite often.

I've been wanting to make Tyler's Dumpling Soup with Chinese Greens for quite awhile but was just put off at the thought of making so many wontons. Pushing all hesitation aside, I followed the recipe almost exactly, minus a substitution of ground turkey for the pork. And while turnips sounds a bit interesting for a filling, when everything is pulsed together, the turnips just seem to blend in perfectly. I was actually a bit surprised to see that this filling tasted like the Costco frozen potstickers. With a the garlic and ginger flavor infused into the broth and the fabulousness that is bok choy, I was definitely glad I finally got around to giving this recipe a try.

Dumpling Soup with Chinese Greens

Adapted from Tyler Florence's Real Kitchen

Filling

3/4 pound ground turkey (or pork)

1/2 med turnip

1 green onion, chopped

2 garlic cloves, minced

1/2 Tbsp fresh grated ginger

1/2 bunch of cilantro

1 egg white

2 tsp cornstarch

2 tbsp low sodium soy sauce

2 tsp sherry

1/4 tsp sea salt

1/2 tsp ground pepper

Broth

3 qts Chicken Stock

2 tbsp low sodium soy sauce

2 inch piece of ginger, cut in half

4 garlic cloves, smashed

Soup

wonton wrappers

1 egg white

1/4-1/2 lbs bok choy

1/4 lb shiitake mushrooms

Pulse the filling ingredients in a food processor until smooth. Set aside.

In a large pot, simmer all broth ingredients together for 10 mins. Turn to low & cover.

Lay wonton wrappers on the counter. Brush with egg white & drop 2 tsp of turkey filling in the center. Fold in half to form a triangle. Press the sides together to get rid of air bubbles, then seal tightly. Once all wrappers are made, strain the broth to remove the pieces of garlic and ginger. Bring the soup to a simmer over medium high heat. Add dumplings and boil for 12 minutes. Add the bok choy & mushrooms, continue to simmer for 3 minutes.