Red Quinoa Salad with Roast Chicken, Tart Apple, and Fresh Basil

The first time I went to Peel's, here in NYC, I ordered up their red quinoa salad. Sounds like boring spa food, right? Negative. It was filled with creamy chickpeas, chunks of juicy black olives, and of course, loads of quinoa, my favorite ancient super grain. It was anything but boring, and in fact, it was probably the best thing I had that night (and I also had the shrimp and grits, along with the corndogs, so that's saying something).

Ever since, I've had it in my head as something to try to recreate at home, so when I came across a quinoa recipe in my current favorite cookbook, A Bird in the Oven and Then Some, by Mindy Fox, I shredded up some leftover roast chicken and gave it a go. This is probably the healthiest, tastiest, most refreshing salad I've ever made. It begs for a picnic blanket and a lazy, sun-flooded afternoon with friends. You can bet it's going to be on permanent rotation for me this summer. xo


Red Quinoa Salad with Roast Chicken, Tart Apple, Ground Pepper, and Fresh Basil
From A Bird in the Oven and Then Some, by Mindy Fox
Ingredients:
2 cups water
1 cup pre-washed red quinoa
2 cups small shreds roast chicken
1 Granny Smith apple, cut into 1/8-inch slices, then into 1-inch matchsticks
1/2 cup thinly sliced fresh basil leaves
2 scallions, thinly sliced on a long diagonal
6 tablespoons fresh lemon juice (from 2 lemons)
3 tablespoons extra-virgin olive oil
1 teaspoon fine sea salt
Freshly ground black pepper

Directions:
Combine the water and quinoa in a 1 1/2-quart saucepan and bring to a boil. Reduce to a simmer, cover, and cook until the water is absorbed, about 15 minutes. Spread the cooked quinoa on a large plate and let cool.

In a large bowl, toss together the cooled quinoa, chicken, apple, basil, and scallions. Add the lemon juice, oil, and salt, and toss once more. Season with pepper.

Weekend Bits

Another perfect manicure by the exacting technicians at Valley Nails. I decided to go for a black pearl color a la Chanel this time.

I spent the better part of this weekend relaxing, cleaning house, cooking, hanging with Suz Monster, and reading. Lately, that's pretty much my idea of a great time. I don't know if it's the end of winter blahs or maybe that I'm just sick of my cold-weather clothes, but I have almost no desire to go out at night these days. I'm sure I'll be singing a different tune once the evenings get warm enough for open-toed shoes and spring dresses, but for now, it's cozy dinner dates and early bedtimes for me.

I did manage to make it out for the big opening party of the new Mondrian Soho hotel, during which The Kills gave an awesome live performance. Totally worth the late trek in the rain. What did you do this weekend? xo

New books! Tiger, Tiger, by Margaux Fragoso; Room, by Emma Donoghue; Three Stages of Amazement, by Carol Edgarian; This Vacant Paradise, by Victoria Patterson. All highly recommended by the paper of record.

Jamie Hince (yes, Kate Moss' fiance) and Alison Mosshart of The Kills performing at the Mondrian Soho on Thursday night. Picture taken by Billy Farrell.

My new favorite Cacharel shorts that I can't wait to wear. I picked them up at Opening Ceremony. I'm in love with the print and the fact that they look like boardshorts.

I have a thing for hot, spicy potato chips. I discovered these Route 11 ones this weekend; they're made with some of the spiciest peppers around and they're delicious. Plus, look at that bag!

Beauty Shop: Savon de Marseille Olive and Lavender Hand Soap

One of my favorite bathroom purchases is hand soap. My hands tend to get really dry, especially in the winter, so I always make sure to pick one that is good and moisturizing (there are few things I hate more than detergent-filled, drying hand soaps). Also, it's something that every single one of your guests looks at and uses, so it's important to invest in one that's both pretty and of the highest quality--believe me, your friends will appreciate it.

This one, made by Compagnie de Provence, called Savon de Marseille, is fantastic. I chose the olive and lavender scent, and it's turned me into even more of a frequent hand-washer than I already was. It's made with pure vegetable oils (moisturizing!) and contains no animal products or anything artificial, plus the bottle is simple and gorgeous.

I picked up my bottle at C.O. Bigelow, but you can also buy it online HERE for $23. Picture by Mark Iantosca. xo

Jean-Georges' Fried Rice

I have this thing for Mark Bittman. And by "thing" I mean I love him. Whenever I watch one of his NY Times videos, I think that that is exactly how I would want my future husband to be in about 20 years; namely, funny, charming, and a damn good cook. Anyway, when I saw his video for Jean-Georges' fried rice, I had to make it straight away. It's one of the simplest, most fuss-free recipes ever and absolutely perfect for those solitary nights when you want a homemade dinner for one without a lot of hassle. Also, by the time you stream the sesame oil over your finished bowl of rice, you have an end product that miraculously tastes almost exactly like the real dish Jean-Georges serves at his New York City restaurant, Spice Market. Heavenly. 

All pictures by Mark Iantosca. Recipe below. xo

Jean-Georges' Fried Rice
From The New York Times
Ingredients:
1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
Salt
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked rice, preferably jasmine, at room temperature
4 large eggs
2 teaspoons sesame oil
4 teaspoons soy sauce 

Directions:
In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.

Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.

In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.

Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.

Makes 4 servings.

We Were Gonna Live It Out

Thirteen days 'til spring. At this point, I'm seriously counting down. To me, spring always feels a little more like a fresh start than January 1st. For one thing, if the weather cooperates (fingers crossed), you get to toss the endless pairs of black tights you've worn every single day for 5+ months. That, alone, is reason enough to celebrate. Secondly, spring produce starts sprouting up at the farmers' markets, and suddenly things like asparagus appear again in your kitchen arsenal. And last but not least, a general feeling of hopefulness tends to permeate the city, making it's way into everything you do, from a walk to the corner bodega sans coat, to the first al fresco meal you take with friends. Everywhere you look, everyone has a special little bounce in their step, even the cool, apathetic New Yorkers here. It's time to shed the cold-weather layers, the winter weight. It's time to lighten up, to start over; time for a fresh perspective and new adventures. It's time to get going again. xo

I'm wearing an Elizabeth & James dress, APC fur jacket, Chanel bag. All pictures by Mark Iantosca.

Roast Chicken with Dijon Sauce

And so my chicken habit continues. This time, instead of roasting a whole chicken, I decided to switch it up (exciting, I know!) and roast 3 lbs worth of chicken legs and thighs, which are my favorite parts of the bird. I used a recipe I found on Smitten Kitchen for a smooth, silky Dijon sauce, and as soon as I took my first bite, straight out of the skillet, I knew that it was The One: my new favorite chicken recipe (this tends to change frequently, though).

The chicken is seasoned and then browned thoroughly before it's put into the oven for a short amount of time, producing a thin, crispy, deliciously salty skin that holds the juices in nicely. And then comes the sauce, which is, incidentally, one of the easiest, most brilliant things I've ever made. You scrape up the brown bits and chicken juices from the skillet, pour in some white wine and broth and boil it all together, finishing it with a bit of cream and swirls of Dijon mustard, which leaves you with a glossy, delicate sauce that packs quite a bite when poured over your chicken. It's divine. Plus, you get to sip on the extra white wine and pretend you're in a country kitchen somewhere in France while the concoction on your stove bubbles away--and with the heady way your kitchen will smell, you may as well be. xo

Roast Chicken with Dijon Sauce
From Smitten Kitchen
Ingredients:
3 pounds chicken parts (thighs, drumsticks, and/or breasts), with skin and bones
1 tablespoon vegetable oil
2 small shallots, thinly sliced
3/4 cup dry white wine
3/4 cup reduced-sodium or sodium-free chicken broth
1/4 cup heavy cream
2 tablespoons smooth Dijon mustard
1 tablespoon finely chopped chives or the green parts of scallions

Directions:
Preheat oven to 450°F with a rack in middle. Pat chicken dry and season generously with salt (I used Maldon sea salt) and freshly ground black pepper. Heat oil in an ovenproof 12-inch heavy skillet (if you’ve got a cast iron skillet, it is great here) over medium-high heat until it shimmers. Working in 2 batches, brown chicken, skin side down first and turning once, about 5 minutes per batch. I like to take a lot of care in this step, not moving the chicken until the skin releases itself and has a nice bronze on it, which will provide the best flavor and seal in the most juices.

Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes. Transfer chicken to a platter, then add shallots, wine, and broth to pan juices in skillet and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute. To thicken the sauce further, turn the heat to high and boil it until it reduces to a consistency you prefer.

Whisk in mustard, chives, and salt and pepper to taste. Serve chicken with sauce.

Homemade Girl Scout Cookies: Samoas

One thing about living in a big, fast-moving city like NYC--suburban staples like Girl Scouts are harder to find than a needle in a haystack. Every year, when Girl Scout cookie time rolls around, I find myself desperately searching for a random troop of Girl Scouts, which of course, I never find. So, I decided to take matters into my own hands this time and make them myself, starting with my favorite: Samoas.

I made the easier bar version (there was no way I was about to cut out little doughnuts with my dough) and they came out even better than the "real" thing--which, by the way, is loaded with bad ingredients like corn syrup, artificial flavors, and stuff I can't pronounce. The homemade variety, on the other hand, is all natural and way more delicious to boot. My little bars came out chewy and caramel-y and sweet--just the way I like them.

Homemade Samoas
Adapted from BakingBites.com
Ingredients:
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
2 cups all purpose flour
1/4 teaspoon salt

Topping
3 cups unsweetened shredded coconut
12-oz good-quality chewy caramels (I used Werther's Chewy Caramels)
1/4 tsp salt
3 tablespoons of milk
10 oz. good quality semisweet chocolate

Directions:
First, make the crust. Preheat oven to 350 degrees. Line a 9×13-inch baking pan with parchment paper. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together.

Pour crumbly dough into prepared pan and press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Lower oven temperature to 300 degrees. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.

When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping). Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.

Let chocolate set completely before storing in an airtight container.