Chicken and Egg - Janice Cole [86]
Add the maple syrup and balsamic vinegar to the skillet and bring to a boil over high heat. Boil for 30 to 60 seconds or until syrupy. Pour into a small cup or pitcher.
Whisk the eggs with the 1⁄8 teaspoon salt and the pepper in a large bowl until frothy. Melt the remaining 1 tablespoon of butter in a medium nonstick skillet over medium heat. Add the eggs and cook for 1 to 2 minutes, stirring constantly, until moist curds form. Remove from the heat.
To serve, arrange two polenta triangles on each plate. Drizzle with the syrup and spoon the eggs partially over the polenta.
SERVES 4
1 ½ cups cold water
½ cup finely ground polenta, yellow cornmeal, or corn grits
Pinch of kosher salt, plus 1⁄8 teaspoon
2 ½ tablespoons unsalted butter
¼ cup pure maple syrup, preferably dark amber or Grade B
2 teaspoons balsamic vinegar
6 eggs
1⁄8 teaspoon freshly ground pepper
Balsamic Chicken Liver Pâté
This velvety, mild pâté is accented with the sweet tang of balsamic vinegar. It’s a hit at parties, even with those who think they don’t like chicken livers. The secret to its creamy and mellow taste is soaking the chicken livers in milk before cooking. For those who prefer a bolder, more pronounced flavor, feel free to shorten or eliminate this step.
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Put the livers in a small bowl and pour in enough milk to cover them. Cover with plastic wrap and refrigerate for at least 12 hours or up to 24 hours. Drain the chicken livers and discard the milk. Rinse the livers under running water and drain well. Remove and discard all of the connective tissue and pat the livers dry with paper towels.
Melt 3 tablespoons of the butter in a medium nonstick skillet over medium heat. Cook the shallots and garlic for 1 minute or until slightly soft. Add the chicken livers and cook over medium heat for 5 to 7 minutes, or until almost cooked through but still slightly pink in the center, stirring and turning them frequently. Remove the chicken livers to a plate and cool to room temperature.
Add the balsamic vinegar to the skillet and bring to a boil over medium heat. Boil for 10 to 20 seconds, stirring and scraping up any bits on the bottom of the pan. Remove from the heat and cool until warm, rather than hot. Pour into the bowl of a food processor.
Add the chicken livers and pulse until finely chopped. Add the remaining 5 tablespoons of butter and the salt and pepper and pulse until combined. Process until the mixture is light and smooth.
Spoon the puréed livers into a small serving dish, cover with plastic wrap, and refrigerate for 3 hours or until set. To garnish, press the hard-cooked egg yolk through a strainer to finely crumble. Sprinkle over the top of the pâté and lightly sprinkle with chopped parsley.
Serve with the baguette, apples, or crackers.
MAKES 1 CUP
8 ounces chicken livers, rinsed and drained
½ cup milk, or as needed
½ cup (1 stick) unsalted butter, softened
1⁄3 cup minced shallots
1 garlic clove, minced
1 ½ tablespoons balsamic vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 hard-cooked egg yolk (see Note, Lemon-Tarragon Deviled Eggs)
1 to 2 teaspoons chopped fresh flat-leaf parsley
Thinly sliced baguette, apples, or crackers for serving
Double-Garlic Chicken Noodle Soup
There’s nothing more comforting than a pot of soup simmering on the back burner when snowflakes are falling. This old-fashioned chicken noodle soup ups the ante with roasted garlic noodles. Their mellow taste belies the full head of garlic they contain.
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To make the soup: Put the chicken in a large soup pot and pour in the water. Bring to a boil over medium-high heat, skimming off the foam as it rises to the surface. Add all of the remaining ingredients and return to the boil. Reduce the heat and gently simmer for 1 hour or until the chicken