Smothered Chicken Thighs in a Tarragon and Mushroom Cream Sauce

From the kitchen of One Perfect Bite...My herb garden this year was a half whiskey barrel that sits on our deck. It began the summer with neatly planted starts of rosemary, marjoram, spearmint and tarragon. Unfortunately, while the spearmint clearly triumphed, the tarragon managed to defend its territory and has recently demanded to be used before the first frost takes it down. That, coupled with an abundance of mushrooms that were the result of an overzealous shopping expedition, led to tonight's feature. You'll find the chicken to be rich and delicious and quite easy to do. If you find the light cream to be too caloric, use whole milk instead. Bone-in chicken thighs are inexpensive in this area of the country, so this company worthy dish can be made for less than a king's ransom. I do hope you'll give this recipe a try. It is hard to beat fast, easy and delicious. Here is how the chicken is made.

Snow Pea Salad with Shallots and Tarragon

From the kitchen of One Perfect Bite...While I love a good salad, I must admit I have a problem with familiarity. This salad, developed by Martha Stewart, immediately caught my eye because of the ingredients used to make it. I had never seen snow peas used in this way and because the recipe was so easy to prepare, I made it the same day I found it. I have prepared it several times since then. I love the crunch of this salad and the play of tarragon and shallots against the crisp fresh peas is a real taste treat. I suggest you stack the peas and use scissors to cut them into thin strips. Once the peas are sliced,  assembly of this salad is a breeze. I like to chill it for several hours before serving. The salad is not a great keeper because the dressing it is tossed with, gains strength and will overpower the lovely flavor of the snow peas within 24 hours. If you are looking for a different type of salad, you might want to give this one a try. Here is how it is made.

Snow Pea Salad with Shallots and Tarragon...from the kitchen of One Perfect Bite courtesy of Martha Stewart

Ingredients:
2 teaspoons Dijon mustard
2 tablespoons champagne or white-wine vinegar
1/4 cup extra-virgin olive oil
Salt and pepper
2 tablespoons minced shallot
1 pound snow peas, thinly sliced lengthwise
2 tablespoons chopped fresh tarragon

Directions:
Combine mustard, vinegar, and oil in a large bowl. Whisk. Season with salt and pepper. Add chopped shallots, snow peas, and tarragon. Toss to combine. Chill. Yield: 4 to 6 servings.

Cook's Note
To store, refrigerate, covered, up to 6 hours.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Peanut Butter Cookies with Peanut and Milk Chocolate Morsels

Two Years Ago Today: Chocolate Caramel Crunch Cake

Three Years Ago Today: Strawberry Cheesecake Ice Cream

Four Years Ago Today: Ice Cream Crunch Cake

Fresh Cod and Potato Cakes

From the kitchen of One Perfect Bite...It's unusual to find a fish with historical significance, but the humble cod was once considered a natural resource of such importance importance that nations went to war over it. As a matter of fact, the last of the Cod Wars, a skirmish between Britain and Iceland, ended in 1976. Confrontation such as this have occurred for at least a thousand years. Once early seafarers learned that salted, dried cod was a long lasting source of good protein, it became a commodity of historical and economic importance. The market for cod began with the Vikings and spread from Norway to Southern Europe, where it survived even during the years of the Black Death. We know with some certainty that cod is what brought early explorers to the shores of North America. The east coast of our country was developed, at least in part, because of the vast cod stocks off its coast. More information about cod can be found here. Unfortunately, overfishing of Atlantic cod has placed it on the endangered species list. While it is still available, many prefer to use other types of fish. Pacific cod or pollack are acceptable alternatives.

Fish cakes are no longer an important part of the American diet, but those of a certain age are quite familiar with how they were made and eaten. While leftover fish could be used, salt cod was usually the fish of choice. It was a matter of practicality. Fresh fish was not widely available in the mid-reaches of the country, so dried or canned versions were usually used. While pedestrian, they were fine and a wonderfully inexpensive way to feed a family. As tastes and fortunes changed fish cakes, except for the crab variety, fell by the wayside. That was unfortunate because a well-made fish cake has within its fabric the barest whiff of the sea and is one of those peasant dishes that have gourmet appeal. I wanted to share with you the best of my recipes for cod cakes. They are prepared with fresh cod and served with a tarragon mayonnaise that will have your socks, as well as mine. going up and down. These are not hard to do but they take some time to make. They should be served right from the pan and eaten while hot. They do not keep well, so make no more than you will actually consume in one setting. I do hope you'll try these. They are delicious. Here's the recipe.

An addendum from a reader that I thought you would find interesting...."I come from the east coast of Canada where, as a child, the main industry was the cod fishery. Incidentally, centuries ago, settlement was illegal in Newfoundland as the countries with a stake in the cod fishery (England, Spain, Portugal, France)were not prepared to have settlers gain 'custody' of the stocks. As the fall fishery (season) ended, the fishers and their families either had to return to their home country or hide in the coves and bays. Cod was actually a legal form of currency. Also an interesting tidbit of information; the Mayflower stopped into a fishing 'room' or settlement on the south coast for supplies on their way to the New World."

Fresh Cod and Potato Cakes ...from the kitchen of One Perfect Bite courtesy of Yankee Magazine

Ingredients:
Fish Cakes
1 pound fresh cod
Juice of 1 lemon
Splash of white wine
2 cups mashed potatoes at room temperature
1 tablespoon chopped garlic
1 cup diced sweet onion
1 egg plus 1 yolk
1 small red pepper, finely diced
2 tablespoons chopped parsley
2 teaspoons salt
1 to 2 teaspoons pepper
2 teaspoons dried mustard
1 teaspoon Worcestershire sauce
2 tablespoons clarified butter
Tarragon Mayonnaise
3 egg yolks
1/4 cup chopped fresh tarragon
6 sprigs of fresh watercress
Juice of 1 lemon
1 teaspoon Old Bay seasoning
1 teaspoon salt
1 teaspoon black pepper
1 to 1-1/2 cups light olive oil

Directions:
Fish Cakes
1) Steam cod over water to which lemon juice and white wine have been added, about 7 minutes or until it flakes.
2) Saute garlic and onion until translucent. Fold together potatoes, garlic, onion, eggs, red pepper, parsley, seasonings, and Worcestershire sauce. Gently flake and mix the cod into potato mixture. Form into 16 2-ounce cakes. (If mixture is too wet, you can add fresh bread crumbs until cakes hold together.)
3) Preheat oven to 350 degrees. Heat clarified butter in a saute pan. Add cakes and fry until golden brown. Flip over, and put the saute pan into preheated oven for 5 minutes to finish. Remove from oven and serve cakes hot, topped with Fresh Tarragon Mayonnaise. Yield 16 (2-oz.) cakes.
Fresh Tarragon Mayonnaise
4) Place egg yolks and next six ingredients in a blender; blend well. On fairly high speed, slowly drizzle oil into egg mixture, until it forms an emulsified mayonnaise.

You might also like these recipes:
Haddock and Leek Fish Cakes - Really Hungry
Fish Cakes - Felice in the Kitchen
Cod Fish Cakes - Ciao Chow Linda
Salmon Fish Cakes - Christine's Recipes
Thai-Style Fish Cakes - Adora's Box
Simple Shrimp Fish Cakes - The Runaway Spoon
Salmon Patties - Las Vegas Food Adventure
Thai Fish Cakes with Cucumber Relish - One Perfect Bite
Cod Fish Cakes with Mashed Sweet Potatoes and Roasted Fennel - Chow and Chatter
Tod Mun Pla (Thai Fish Cakes) - Closet Cooking
Salmon Burger Recipes - Steamy Kitchen

Warm Quinoa Salad with Edamame and Lemon-Tarragon Dressing

From the kitchen of One Perfect Bite...As part of my commitment to Meatless Mondays, I've been spending some time experimenting with meatless recipes that make dishes that are substantial enough to serve as entrees. My most recent foray led me to a series of recipes that utilize quinoa as a protein source. Contrary to popular opinion, quinoa is not a grain. It is actually the seed of a plant that is related to spinach. The seeds have a nutty, smoky flavor that is quite pleasing and they have the added advantage of being less filling that similar grains or pasta. Most quinoa is grown in the poor soil of the Andes region of South America. Despite that, it has been identified as one of the best sources of protein to be found in the vegetable kingdom. As a matter of fact, scientists have found that the quality of its protein is the equivalent of that found in dairy products. The ease with which it can be grown and its nutritional content make it a boon to the poor of the world, as well as you and me. I've found and tested two recipes that I think are outstanding and I want to share one of them with you today. I really loved this salad. Here, quinoa is paired with edamame, an immature or green soybean, to produce a delicious meal that packs a nutritional punch. The recipe was develop for Eating Well magazine, so that should come as no surprise. I do hope that those of you who are trying to reduce your dependence on animal protein you will try this salad. You won't regret it. Here's the recipe.

Warm Quinoa Salad with Edamame and Lemon-Tarragon Dressing
Ingredients...from the kitchen of One Perfect Bite, courtesy of Eating Well Magazine

Ingredients:
1 cup quinoa, (see Cook's Note)
2 cups vegetable broth
2 cups frozen shelled edamame, thawed (10 ounces)
1 tablespoon freshly grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon salt
1/2 cup drained and diced jarred roasted red peppers, (3 ounces)
1/4 cup chopped walnuts, preferably toasted (see Cook's Note)

Directions:
1) Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
2) Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add quinoa and return to a boil. Cover, reduce heat to a simmer, and cook gently for 8 minutes. Remove pan lid and, without disturbing quinoa, add edamame. Cover and continue to cook until edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining water, if necessary.
3) Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add peppers and quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts. Yield: 4 servings.

Cook's Notes:
1) Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days.
2) Toasting quinoa before cooking improves its flavor and rinsing removes any residue of saponin, quinoa's natural, bitter protective covering.
3) To toast walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

You might also enjoy these recipes:
Quinoa with Vodka-Tomato Sauce - Pham Fatale
Quinoa Stuffed Peppers - Chef In You
Quinoa Veggie Burgers - Wicked Good Dinner
Quinoa Stuffed Eggplant with Marsala Tomatoes - The Baking Barrister
Tomato Basil Quinoa Salad - Chantel's Recipes
Lemon Scented Quinoa - Stylish Cuisine
Spinach and Feta Quinoa Salad - Closet Cooking
Quinoa, Corn and Edamame Salad - Melting Mama