Spring Chicken Ragout With Handmade Egg Noodles Food

SPRING CHICKEN RAGOUT WITH HANDMADE EGG NOODLES

Steps:

• 1. In your mixer with a dough hook, combine flour and salt. Add the slightly beaten egg and mix- mixture should form a stiff dough. Add 4 tablespoons water and mix until well combined and then using dough hook mix on medium speed 5 more minutes.
• 2. Using a rolling pin, roll dough out 1/8 thickness.
• 3. Cut into strips egg noodle width.
• 4. Now that your noodles are prepared, cover them with plastic wrap and begin your soup.
• 5. In a dutch oven heat olive oil on medium heat. Salt and pepper your chicken thighs. Add chicken thighs skin side down and cook until skin is golden brown and crispy. This will add amazing flavor and richness to your chicken broth later on.
• 6. Turn and brown the bottom of the chicken thighs as you did the tops. Remove from pot and add wine minced garlic, celery and onions - at this point to cook until translucent while deglazing the pot.
• 7. Return chicken to pot. Add chicken stock. Tie the thyme, rosemary, and bay leaf together using one of the sprigs of thyme - you will pull these out at the end. Add to the chicken and stock along with the carrot and leek put the lid on.
• 8. Simmer on medium-low for 10 minutes. Add mushrooms and asparagus and continue to cook for 10 minutes.
• 9. Add lemon zest and juice, give it a taste test and add salt and pepper as desired.
• 10. Remove chicken thighs. Skin them and remove the meat from the bone and add it back to the pot. Add egg noodles and give it a stir. Cook for 7 minutes or until pasta is done. Remove herbs and enjoy (:

PANCIT PALABOK (RICE NOODLES WITH CHICKEN RAGOUT AND SHRIMP)

Steps:

• Add the chicken breasts and thighs to a large pot. Cover with about 8 cups water (the chicken should be fully submerged), add 3 tablespoons salt, and bring to a boil over high. Once the mixture comes to a boil, reduce heat to medium-low and simmer until meat is cooked through and can be ripped off the bone easily, about 40 minutes.
• Transfer the chicken to a bowl to cool, and reserve the cooking liquid. Once the chicken is cool enough to handle, discard the skin. Tear the chicken into bite-size pieces and shred into thin strands. Discard the bones.
• Meanwhile, prepare the shrimp: Bring 4 cups water and 1 tablespoon salt to a boil in a medium saucepan. Once it comes to a boil, add the shrimp and cook just until pink and tender, about 2 minutes. Pour into a colander, straining and discarding the liquid, then quickly transfer the shrimp to a large bowl of ice water just until chilled, about 2 minutes. Strain shrimp, transfer to a bowl and refrigerate until use.
• Prepare the eggs: Bring a large saucepan of water to a boil over high with 1 teaspoon salt, and prepare an ice bath in a large bowl. Carefully drop in the eggs, one at a time, reduce the heat to a gentle simmer over low and cook, 9 minutes. Transfer eggs to the ice bath and let cool. Drain, then carefully peel.
• Heat the oil over high until shimmering. Add the annatto powder and stir until toasted, slightly darkened and fragrant, about 1 minute. (The natural yellow food coloring dyes the oil a robust hue.) Add the onions, celery, garlic and 1 tablespoon salt, and cook, stirring occasionally, until softened, about 8 minutes. Deglaze with 4 cups reserved chicken stock.
• Add the shredded chicken and simmer, constantly mashing the chicken with a whisk to promote shredding until the chicken has braised and disintegrates into fine threads, and the sauce has thickened, about 30 minutes. Add fish sauce and black pepper to season.
• Line a large baking dish with banana leaves, if using. Add the cooked noodles to the dish, top with an even layer of warm chicken mixture, followed by most of the sliced scallions. Top with alternating rows of hard-boiled eggs (thinly sliced crosswise into rounds) and shrimp, squeezing about a half a lemon over the surface or calamansi juice if you have it. Then top with a crunchy mix of chicharron, fried garlic, a few more sliced scallions, a coarse crack of black pepper and remaining lemons or calamansi on the side, for serving.

EGG NOODLES WITH LEMON AND HERBS

Steps:

• Fill a large saucepan with cold water, bring to a boil, and add 1 tablespoon salt. Add noodles, and cook until tender but still firm, about 5 minutes. Remove saucepan from heat, drain noodles, and transfer to a bowl.
• Add butter, parsley, chives, lemon zest, remaining 3/4 teaspoon salt, and pepper. Toss to coat noodles with butter and herbs. Serve immediately or keep warm, covered with aluminum foil, until ready to serve.

CHICKEN RAGù WITH FENNEL

Steps:

• Put the oil in a wide saucepan or deep skillet that will fit six thighs snugly and turn the heat to medium. Add the bacon and cook it until it's crisp, 5 to 6 minutes, then, using a slotted spoon, transfer it to a small bowl.
• Sprinkle the chicken generously with salt. Turn the heat to medium-high and add the chicken, skin-side down, to begin to brown. After 3 or 4 minutes, turn it and cook for another 3 minutes. Transfer the chicken to a plate and pour off all but 3 tablespoons of the fat.
• Add the onion and fennel and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are soft and just starting to turn golden, 6 to 7 minutes. Add the thyme and cook for another minute or so.
• Pour in wine and simmer, stirring and scraping up any browned bits in the bottom of the pan. Reduce the wine by half, 2 to 3 minutes.
• Add the bacon and then the chicken with any accumulated juices, skin-side up, keeping the thighs in a single layer. Pour in enough water to almost cover the chicken.
• Bring to a simmer and then turn the heat down so the liquid is bubbling very gently. Partially cover with a lid, setting it so some steam can escape. Cook until the chicken is tender, about 45 minutes.
• Remove the chicken to a plate and set aside to cool. Once you can handle it, remove the bones and skin and shred the chicken by hand.
• If you are serving the ragù over pasta, get your water going: Bring a large pot of salted water to a boil. Cook the pasta according to package directions, reserving 1 cup pasta water before draining.
• Add milk to the pan and turn the burner to medium-high. Cook, stirring occasionally to prevent sticking, until sauce is nearly reduced by half and slightly thickened, 10 to 12 minutes. Add the shredded chicken back to the pan and season with salt and pepper.
• Stir in the butter, then the Parmesan. If serving over pasta, add some of the starchy pasta water if the sauce seems too thick.
• Add the parsley, and toss sauce with the pasta, if using. Pass more Parmesan at the table.

SPRING VEGETABLE RAGOûT WITH BROWN BUTTER COUSCOUS

Steps:

• In a medium saucepan, bring 2 1/2 cups water to a rapid boil. Add salt and couscous, stirring as water returns to boil. Turn down heat to a bare simmer, cover and cook for 5 minutes. Turn off heat and leave covered for 10 minutes. Dump couscous on a baking sheet or large platter, and spread out. Taste for salt and add more if necessary. Fluff, smash any large clumps and leave to cool, uncovered.
• Set up a steamer with a fine mesh basket, with water simmering on low heat, for eventual steaming of couscous. About 30 minutes before serving, put couscous in the steamer basket and raise heat to maintain a rapid simmer. Do not cover. (This extra steaming step produces lighter, fluffier couscous.)
• Make the green sauce: Put cilantro, salt, Serrano chile and olive oil in a blender or food processor. Pulse briefly, then purée into a paste. Add 1/4 cup water, and purée again. Taste and adjust seasoning. Transfer to a small bowl and stir in lime juice.
• Make the ragoût: Put 2 tablespoons olive oil in a deep, wide skillet or Dutch oven over medium-high heat. When oil is hot, add coriander and cumin. Let sizzle for a few seconds, then onions and cook, stirring, until beginning to soften, about 5 minutes.
• Add leeks and season well with salt and pepper. Stir and cook onion-leek mixture until leeks are soft but still bright green, about 5 minutes.
• Add zucchini, season with salt and stir to coat. Add 3 cups water, raise heat to a boil, cover and cook for 2 minutes. Add asparagus and peas, cover and cook for another 2 minutes.
• Add favas, if using, and spinach, cover and cook 1 minute. Turn off heat. (Spinach will continue to cook.)
• Finish the couscous: Set a wide skillet over high heat. When pan is hot, add cold butter and let it sizzle and foam, turning rust-brown but no darker. Add preserved lemon and the saffron and its water to stop the browning. Turn off heat. Add hot couscous to pan and stir to incorporate all elements. Transfer to a warm serving bowl.
• Gently fold vegetables together, then lift from pot and transfer to a deep serving platter, using tongs or slotted spoon. Stir 2 tablespoons green sauce into liquid remaining in pot, then spoon liquid over vegetables. Garnish with cilantro sprigs. Pass remaining green sauce at the table.

SAUSAGE-AND-PEPPER RAGU OVER POLENTA

Steps:

• Heat a large skillet over medium-high; melt 2 tablespoons butter. Pierce sausages with a fork; add to skillet. Cook until browned in places, 4 to 5 minutes. Transfer to a plate. Meanwhile, cut vegetables into 1/2-inch slices; add to skillet. Season with salt and pepper; cook, stirring, until browned in places, 4 to 5 minutes. Stir in tomato paste; cook 1 minute. Return sausages to skillet with 3/4 cup broth; bring to a boil. Cover, reduce heat, and simmer 4 to 5 minutes. Uncover; simmer until slightly thickened, 1 to 2 minutes more.
• In a saucepan, combine polenta, 2 cups broth, and 1 cup water; bring to a boil. Reduce heat to medium; cook, stirring constantly, until thick and smooth, 1 to 2 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season with salt and pepper. Serve, with ragu, parsley, and more cheese and pepper.