Sichuan Pepper Chicken

See /http://www.thechinesesouplady.com/sichuan-pepper/ for a picture. 

Lucky me, Fiona brought me some Sichuan peppercorns direct from China.


Sichuan pepper is not related to black pepper or chili peppers; is very aromatic, woody, slightly spicy; and has very slighty lemony overtones; and is typically used in combination with ginger and star anise and as a base for spicy foods.

Yesterday I invented this Sichuan Pepper Chicken and today I tossed some of the peppers into a mushroom omelet.
 
Any chicken will taste great, but organic chicken tastes better.   If possible, get grass fed chicken as it has a better ratio of omega 6 fats.

Sichuan Pepper Chicken
Ingredients:
6 chicken thighs with bone and skin
Extra virgin olive oil
3 garlic cloves
knob of fresh ginger
1 tsp. sel gris (or any sea salt)
1 Tbsp. Sichuan pepper corns
1 Tbsp. Ground coriander
Vegetables such as red pepper, carrots, and parsnip

Instructions:
Preheat oven to 350 degrees and put the rack in the middle of the oven.
Line a baking sheet with tin foil.
Rinse and dry the chicken thighs.  The chicken must be dry so the marinade sticks.
Put the chicken on the baking sheet.
Sprinkle generously with olive oil.
Peel 3 garlic cloves and a knob of ginger.   Grate the garlic and ginger onto the chicken.
Sprinkle on the Sichuan pepper and ground coriander onto the chicken.
Using your hands, toss the chicken and other ingredients well.
Arrange chicken skin side up.
Cut the pepper into 1-1/2 inch wide slices.
Cut the ends off the carrots and parsnips and cut into 1/4-inch pieces diagonally.
Add the vegetables around the chicken.   Sprinkle with olive oil, salt, and pepper.
Put the chicken and vegetables into the oven for 20 minutes.
Turn the oven to broil for another 10 minutes to brown the chicken.  Watch it to make sure it doesn't burn.
Pierce the chicken near the bone with a sharp paring knife.  If the juices run clear, the chicken is done. 

Potato and Tomato Salad

Here's a nice take on potato salad, using lots of tomatoes, which cuts down on the calories, or a nice take on tomato salad, adding some bulk.  The ratio of half potatoes and half tomatoes works well.   Salads made with oil (not majonnaise or cream dressings) last well in the frig for 3 days. 

Ingredients
8 medium red potatoes
8 medium tomatoes, or cherry or grape tomatoes
1/2 red onion, thinly sliced
zest of one lemon
2 Tbsp. capers
1/4 cup pitted kalamata olives, cut in half
3 Tbsp. fresh Italian parsley
1-2 tsp. sel gris
Freshly ground black pepper
EVOO (the good stuff)

Instructions
Quarter the potatoes, leaving the peel on, put in a pot, cover with cold water, bring to a boil, turn down the heat, and simmer til oil the potato fall off a knife poke into the centre.
Meanwhile, in a medium serving bowl, add the tomatoes cut into 1 inch pieces or halved cherry tomatoes, pitted olives, capers, and lemon zest.
Cut the red onion into quarter and slice finely, and add to the bowl.
Chop the parsley finely and add to the bowl.
Add salt and pepper and at least 1/4 olive oil and stir.
Drain and cool the potatoes.  Cut into 1 inch pieces and add to the bowl.
Stir well, taste and adjust seasoning and oil.  
Serve warm or cold.

Potato Soup

Lately, I have been eating more potatoes, after years of avoiding them.   I think the reason is that there are so many good types and so many good recipes.   It is also nice to eat a carb that has not been processed.  

I made this great soup last week --- very very simple recipe and absolutely delicious.

Tip:  I buy a pound of bacon, then separate the strips into packages of 3-4 slices and freeze.  Then I have just the right amount for numerous recipes or breakfast for one or two.  

Potato Soup

Ingredients
2 Tbsp. olive oil
3-4 slices of bacon
1 large yellow onion
10 or so medium red potatoes
Sel gris
Freshly ground pepper
1/4 cup cream




Instructions
Heat a dutch oven or soup pot on medium heat.
When the edge is hot to the touch, add olive oil.
Let the oil heat up.
Meanwhile, cut the bacon into lardons (half inch pieces).
Add bacon to the pot and stir occassionally with a wooden spoon.
Meanwhile, cut up the onion into quarters and slice fairly thinly.
Add onion to the pot and saute, stirring now and then.
Meanwhile, slice the potatoes (about 1/4 thick), but don't peel.
Add the potatoes, 1 tsp salt, pepper, and cold water to cover.
Bring to a boil, and then turn down and simmer until the vegetables are mushy (about 30 minutes).  
Turn the heat off, add the cream, check seasoning and adjust, stir, and serve.