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NOTE

The onion and eggs can be fried in extra-virgin olive oil instead of the bacon drippings, if you prefer.

SERVES 4

DRESSING

2 tablespoons red wine vinegar

¼ teaspoon Worcestershire sauce

¼ teaspoon Dijon mustard

1⁄8 teaspoon kosher salt

1⁄8 teaspoon freshly ground pepper

2 tablespoons extra-virgin olive oil

SALAD

6 cups torn escarole, spinach, or mixed greens (bite-size pieces)

¼ cup crumbled blue cheese, preferably Maytag blue

6 ounces slab bacon or thickly sliced bacon, cut into ½-inch pieces

1 medium onion, halved and sliced (1 cup)

4 eggs

1⁄8 teaspoon kosher salt

1⁄8 teaspoon freshly ground pepper

Chicken Risotto with Asparagus and Saffron

Chicken risotto is pure comfort food, basically a tony version of the Midwestern favorite, chicken and rice. You don’t need to chain yourself to the stove for this recipe. Although purists insist on constant stirring, your risotto will be creamy even if you’re not quite so diligent. Accompany the risotto with mixed greens tossed with fresh herbs, grape tomatoes, and a light lemon vinaigrette.

* * *

Pour the chicken broth into a medium saucepan and add the chicken breasts. Bring to a boil over medium-high heat. Reduce the heat and simmer, partially covered, for 8 to 10 minutes or until the chicken is no longer pink in the center. Remove the chicken to a plate and let cool for 10 minutes. Add enough water to the broth so you have 3 ½ cups; set aside. Shred the chicken.

Toast the saffron in a large saucepan over low heat for 2 minutes or until slightly darker in color, stirring constantly and being careful not to let the saffron burn. Transfer to a plate to cool.

Bring the broth to a simmer over low heat and cover. Melt 2 tablespoons of the butter in the same large saucepan over medium heat. Cook the shallots and garlic for 1 minute or until fragrant. Stir in the rice, coating the grains with the butter, and cook for 1 minute, stirring constantly. Crush the saffron and add it to the rice along with ½ cup of the hot broth. Cook until the liquid has been almost completely absorbed, stirring.

Continue to add the broth, ½ cup at a time, cooking and stirring until 2 cups have been added, adjusting the heat as necessary to keep the rice mixture simmering. Stir in the asparagus. Continue adding broth until 3 cups have been added. Stir in the chicken, salt, and pepper and keep adding broth until the mixture is creamy and the rice is tender but slightly firm in the center. Stir in the remaining tablespoon of butter and ¼ cup of the Parmesan. Serve sprinkled with the remaining ¼ cup Parmesan.

NOTE

Although saffron is known as the world’s most expensive spice, tiny amounts will yield enormous flavor. For the best results, buy saffron threads and crush them between your fingers.

SERVES 4

Two 14-ounce cans reduced-sodium chicken broth

2 boneless, skinless chicken breast halves (about 12 ounces total)

¼ teaspoon saffron threads (see Note)

3 tablespoons unsalted butter

½ cup finely chopped shallots (3 large)

2 garlic cloves, minced

1 cup Arborio rice

8 ounces asparagus spears, trimmed and cut diagonally into 1-inch pieces (1 ½ cups)

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

½ cup grated Parmigiano-Reggiano cheese

Grilled Japanese Chicken Skewers (Yakitori)

Yakitori is Japanese street food. In Tokyo, tiny stalls tucked under railway tracks and on backstreets, some with no more than a few stools, are packed with businessmen stopping for a quick bite and a beer. You can smell the charcoal braziers as you walk the city. The word yakitori literally means “grilled chicken,” including all its parts. Morsels of chicken livers, hearts, gizzards, and skin are regularly part of the yakitori experience, along with ground chicken and chicken wings. Meat from the thigh, however, is considered the best. The skewers are brushed with a sweet soy grilling sauce, which glazes the meat as it cooks. Serve them as appetizers or the main course.