Chicken Salad Veronique

May 21, 2014 by Laura Messersmith in Cooking with the Contessa

Ina Garten, aka The Barefoot Contessa, and her cookbooks are already a source of guidance for basic recipes but her show serves as my inspiration for more adventurous culinary efforts. I’ll follow along with an episode of the Barefoot Contessa and choose a recipe to try in my tiny New York kitchen. We’ll see if I can keep up with the Contessa!

Episode: “Flavors and Flowers”

The Set-up: Bridgehampton Florist is celebrating 20 years in business and somehow they managed to get Ina Garten to cater the party….

The Menu: Pepper & Gorgonzola Bruschetta, Chicken Salad Veronique, Herb Potato Salad, Beatty’s Chocolate Cake

Chicken Salad Veronique | Image: Laura Messersmith — **Chicken Salad Veronique** | Image: *Laura Messersmith*

0:49 – Ina kicks off the episode with Chicken Salad Veronique – “like chicken salad, but elevated to party food” because it involves fresh herbs and grapes.

1:17 – If I were developing a Barefoot Contessa drinking game (we’d sip kir royales, obviously) I’d have to nominate “roast with salt, pepper and olive oil” to the list of occasions to DRINK! But, I digress…

2:04 – On to the sauce! Chicken Salad Veronique involves a tarragon sauce. Ina feels that it’s an under-used herb (must have a weak lobbyist in Congress) and I tend to agree. More tarragon!

3:58 – The chicken salad is done and we get a quick peek at Michael finishing up for the day at Bridgehampton Florist. Let the party prep begin!

5:01 – Back at Ina’s to make Herb Potato Salad with a French-style vinaigrette dressing, rather than “drenched mayonnaise.” I’m with Ina on this one – not so much a fan of mayo, but in Austria we had something like the dish she’s describing and it was delicious. Color me intrigued.

5:34 – Through a veil of steam Ina gives us Pro Tip #1: for perfectly cooked potatoes cover the colander with a kitchen towel after draining and allow the steam to absorb into the potatoes for a few minutes.

6:01 – Next, Ina whisks up the vinaigrette – lemon juice, garlic, Dijon mustard, salt and pepper, and olive oil. I don’t know why I so rarely make my own dressing – it really is pretty simple.

9:14 – Here’s an interesting step and Pro Tip #2: a warm potato (or piece of chicken) will absorb the flavors of a sauce better than a cold one. So, while the sliced potatoes are still warm, and before adding the vinaigrette, Ina tosses them with a few tablespoons of white wine and chicken stock. Brilliant.

10:03 –I see that the Tarragon Lobby has gotten to Ina. Once again it’s featured in the Herb Potato Salad - which Ina characterizes as a “subtle herb.” You know, for the discerning palate.

11:16 – Over to Bridgehampton Florist again and Ina was right: the floral arrangement does feature orange tulips! Michael is so fabulous and appears to have matched his outfit to the flowers – he’s sporting a vibrant tangerine mini-check button down.

11:44 – Next, a surprise: Beatty’s Chocolate Cake from Michael’s grandmother’s recipe. I would like everyone reading to know that you are welcome to surprise me with chocolate cake any time – any time at all!

12:06 – Hahahahahaha. I love Ina’s expression as the cocoa powder she’s sifting rises up in a cloud. All: “How ridiculous is it that I’m talking to you through a chocolate haze?”

13:51 – Oooh, a secret ingredient: hot brewed coffee. We already know that coffee and vanilla are two of Ina’s favorite chocolate-boosting ingredients, but why hot coffee?

14:14 – I did some Googling and found several potential reasons for the coffee to be hot: activation of baking soda for a lighter cake crumb, releasing more chocolate flavor (heat + ingredient = heighted aroma), and keeping thick ingredients (butter, oils, molasses, etc.) thinner and more easily mixed. In this case I’m guessing either #1 or #2 is the reason.

18:11 – Beatty’s Chocolate Cake is out of the oven, so it’s time for butter cream frosting. You can tell this is an old fashioned cake, because Beatty is not shy about the butter use – 2 sticks for frosting alone!

19:17 – Pro Tip #3: to turn a cake out of a pan easily – butter the sides and line the bottom with parchment paper (NOT waxed paper) – then when the cake is baked, run a knife around the edge of the pan and rap the bottom on a hard surface.

20:21 – OMG, that frosting looks so good. I would love to be in the kitchen with Ina for a multitude of reasons, but right now it would be to lick the bowl. #truefacts

21:42 – We get a little Frosting Application 101 and I’m willing to bet it’s harder than she makes it look. I can’t recall ever making a layer cake, but I think it’s a baking hurdle I’ll have to attempt sooner or later…

22:37 – A glimpse of Michael’s finishing touches (the orange tulips are joined by hot pink roses) and then it’s back to Ina’s for a little Pepper and Gorgonzola Bruschetta

27:23 – I’ve made something similar to this recipe, but instead of sautéing my own peppers I totally cheated and used roasted red peppers out of a jar…

28:32 – Okay, so Ina’s bruschetta look way better – hers have capers and she melted the gorgonzola. I have so much to learn!

29:04 – Over to Bridgehampton Florist for the party where all the assembled guests are enjoying the champagne and bruschetta.

29:59 – We close out with a toast from Ina “to 20 years of flowers and chocolate cake, and orange tulips!”

Final Thoughts:

I’m excited to try the Herbed Potato Salad - if it’s anything like the version we had in Vienna I’m in trouble!

If I’ve learned anything from this show and Pinterest it’s that I need to add layer cakes to my baking repertoire.

A flower shop seems like a really cool place to have a party – talk about a beautiful setting!

Lessons Learned:

I actually have made Chicken Salad Veronique before on a number of occasions, the most memorable of which was the first meal I ever cooked for Mike. That’s how good this recipe is – you can trust it with an early dating relationship – and it’s virtually no stress to make.

Ina recommends roasting the chicken, which really does improve the flavor quite a bit, but if you had some boneless skinless chicken breasts you wanted to use poaching them in chicken broth works well and gives more flavor than just plain water. The recipe calls for green grapes, but I think they’re a little tart, so I switched to red grapes, which I think are a little sweeter. This recipe is also great to size up for more people, or divide in half if it’s just for two, although who doesn’t want a few leftovers when it’s something delicious like Chicken Salad Veronique?

Small Kitchen Friendly?

Definitely. I used one sheet pan to roast the chicken, one medium sized plastic cutting board (produce first, then chicken), and a large bowl for mixing the salad. Those four items, plus a chef’s knife and a few basic kitchen tools like measuring cups and spoons and a large mixing spoon, are all you need.

The Verdict:

Chicken Salad Veronique feels more special than standard chicken salad when you have guests, but is definitely easy enough for “everyday.” We had some friends coming for lunch over the weekend, and in accordance with Ina’s Rules for Entertaining; it’s a dish can easily be made in advance. (I did mine the night before so it was nice and cool the next afternoon.) It’s fresh and summery - perfect in a sandwich or over salad greens. Seconds were had by all and Chicken Salad Veronique retains its place on the go-to list.

Re-Entry

May 19, 2014 by Laura Messersmith in Life

Image & Design: Laura Messersmith — Image & Design: *Laura Messersmith*

This weekend I broke my own rules. And, I wish I could say this is one of those posts where I say how freeing it was or how I realize now that my rules were silly, but it isn’t. Nope, I really wish I had followed the rules – today would have gone much more smoothly.

Perhaps I should be clearer, yes?

The rules I’m referring to are my Pre-Travel Home Prep Rules. Not yet widely recognized, but it’s only a matter of time before Real Simple emails asking for an editorial piece. You, as my trusted readers will get the inside track.

I love coming home to a place where peace and serenity rule and in an ideal world I would do all of these every time we travel for more than a night. In this actual world that we live in I maybe get to about 75%, which still makes a huge difference. These aren’t about setting the alarm or stopping the mail (which I also recommend); they’re about making home feel welcoming and that re-entry day less stressful.

Laura’s Pre-Travel Home Prep

Clean Sheets. This one is the most ‘unnecessary,’ but is my most favorite – in the midst of all the pre-travel laundry I try to throw in our sheets for a cycle. Because after traveling isn’t it awesome to get home to your own bed? And isn’t it even better when it’s made up with fresh sheets? I rest my case.

Pack Neatly. Yes, the suitcase, but also the ‘discards;’ all those things you considered taking, but then wisely decided not to because you were packing light. Putting them away (rather than leaving them strewn around) means less chaos. Always a good thing in my book.

Weed. Not the garden, the refrigerator. Doing a little pruning of the fridge shelves and getting rid of that withering bouquet of flowers before you lock up reduces the likelihood of mysterious smells when you return.

Clear the Decks. Run the dishwasher, and take out the trash & recyclables. A sink full of dirty dishes or an overflowing garbage can don’t really say “Welcome Home” do they? Doing this step sets the stage for a good morning your first day back.

So, there you have it. My tried and true Pre-Travel Home Prep steps – if the day ever comes that I manage all four I will let you know. In the meantime, how about you? I there anything you always do to make the first day back a little easier?

Island Time

May 16, 2014 by Laura Messersmith in Scouting

Nantucket | Image & Design: Laura Messersmith — **Nantucket** | Image & Design: *Laura Messersmith*

I’ve racked my brain trying to remember the year I first visited Nantucket on a day-trip from Boston and the best clue I can come up with is the Nantucket Over Sand Permit t-shirt I bought, which places the timeframe in 2006.

Since then I’ve been back a few more times and it has become one of my absolute, hands-down, favorite places in the world. Beautiful beaches, great food, and a relaxed pace combined in a setting that mixes a weathered New England fishing village with colonial-style prep. What’s not to like?

So, you can imagine how excited I was when I learned that the company Mike works for was sponsoring the Nantucket Wine Festival, and doubly so when I realized that the wine festival coincides with our wedding anniversary.

Celebrate our fourth anniversary by spending a long weekend on Nantucket in mid-May with the opportunity to attend events featuring great wine and delicious food pairings? Let me think for a moment….. YES, please!

I’ve been taking lots of pictures and scribbling lots of notes so that I can share my adventures and recommendations with you when we get back next week. In the meantime, here’s a photo from our first day to set the scene.

Spanakopita

May 14, 2014 by Laura Messersmith in Cooking with the Contessa

Episode: “Go Greek (at the Greenwalds')”

The Set-up: Ina’s friends, Frank and Laura Greenwald, just finished building a (sure to be fabulous) new house and Ina’s bringing them a Greek-themed housewarming dinner.

The Menu: Spanakopita, Marinated Lamb Kebabs, Tzatziki with Pita Crisps, and Greek Salad, Fresh Berries with Yogurt & Honey

Spanakopita | Image: Laura Messersmith — **Spanakopita** | Image: *Laura Messersmith*

0:19 – Before we get to the cooking, I have to point out that Ina continues her trend of having the coolest friends – Frank Greenwald is an architect and I will bet you one chocolate chip cookie that the new house will be absurdly gorgeous.

1:10 – Ina starts by making Spanakopita inspired by the appetizer-sized spanakopita rolls she used to make as a caterer. I love when entrees are made miniature, why not reverse it?

2:19 – Wikipedia tells me that “spanakopita” roughly translates to “spinach pie” so guess what the main ingredient is….

2:42 – Ina suggests using defrosted frozen spinach, rather than fresh, and then manages not to be grossed out when she squeezes out the excess water. An important step that keeps the filling from being too wet.

3:53 – I’m realizing as I watch her mix the filling that this is very similar to a meatloaf or crab cake mixture (main ingredient + seasonings, egg, breadcrumbs) but with spinach + feta cheese standing in.

4:10 – Ina says that she prefers the feta to be in big chunks, I think I’m the opposite. Please note this date and time: I actually disagreed with my heroine. I might need to lay down for a moment… I’m better now.

4:39 – A quick break to check in with Ina’s friend Dwyer. She finishes her shopping for the Berries with Yogurt & Honey. with a twist on a classic Ina-ism, “How stress free is this?” We also get a quick peek at the Greenwalds prepping for their guests – the house does look amazing.

6:09 – Back to Ina assembling the Spanakopita with sheets of phyllo dough which get rolled up into little triangle shapes. The best way I can describe this is to think back to the little paper footballs from study hall – same folding method.

11:48 – Onward to the Lamb Kebabs. I’m not a huge fan of lamb, but the marinade (plain yogurt, lemon zest, and rosemary) looks like a really fresh, summery combination.

13:15 – I have to give props to Ina assembling the kababs herself instead of getting someone else to do it off camera – I love eating kebabs, putting them together, not so much.

14:31 – Tzatziki Time! Also the name of my new, non-existent, Greek Diner.

18:39 – Next, Ina’s making the Greek Salad. She doesn’t mention this, but I notice several ingredients – cucumber, garlic, red onion, greek yogurt, feta – are used in more than one dish. Definitely a benefit of a “theme” meal.

19:19 – Usually Ina is all fresh herbs all the time, but because oregano is very strong she makes an exception and uses dried. Pro Tip #1: crush the leaves gently between your palms to release the oils before adding dried oregano to a recipe.

21:08 – As she tosses the vegetables for the salad together she offers us Pro Tip #2: cutting the salad components in similar sizes gives the final dish a more finished look.

22:14 – We’re back at the Greenwald’s where Ina oohs and ahhs over the gorgeous, modern pool & patio. I can’t blame her; I would take a deck chair there any day.

26:35 – Final preparations are underway. Ina pops the Spanakopita into the oven to bake while Dwyer makes the Berries with Yogurt & Honey for dessert. Ina asks if it was easy – umm, yes? – and Dwyer laughs that it was just “a little shopping and chopping.”

27:42 – With the menu theme revealed – “Greek!” – everyone eats golden triangles of Spanakopita while Ina works the Lamb Kebabs and pita bread on the grill. A cook’s work is never done!

28:36 – Dinner’s ready! This really does look good – nice grilled kebabs with the cool Tzatziki and Greek Salad – mmm…..

29:30 – Laura Greenwald asks if anyone knows the Greek plate-breaking tradition and earns a shocked squeak of “No! They’re your plates!” from Ina before everyone dissolves in laugher. The End.

Final Thoughts:

A surprise, themed dinner sounds really fun – especially one that’s a little unexpected like Greek.

I don’t think I’ve ever made anything Greek before and now I have a great excuse!

Can you picture Ina breaking anything, let alone a plate on purpose?

Lessons Learned:

I have eaten Spanakopita a handful of times, but I’ve definitely never made it myself, and I generally find any recipe involving pastry kind of stressful, so I was a little nervous about making these. Ina makes everything look easy, but I’m glad to say that making individual spanakopitas is easier than I expected.

First things first – I can’t stand soggy dough and I didn’t want to risk it here with such delicate pastry, so I squeezed as much water as I could out of the thawed frozen spinach without turning it into mush. As a result my spinach mixture was fairly firm (which I prefer) and the entire phyllo package held together nicely. I mentioned in the live commentary that I think the same principles of wet/dry balance apply here as they do in meatloaf and crab cakes, and getting the hang of the right consistency will be a key to success.

Working with the sheets of phyllo dough is a little tricky, but once I stopped trying to make them line up perfectly (unnecessary) it went a little more smoothly. I will say that the breadcrumbs make all the difference – don’t skip them, they help the pastry sheets to slide and I think help with the crispy-ness of the final product.

Small Kitchen Friendly?

This recipe is moderately small kitchen friendly, but it does assume you have counter space for two separate piles of phyllo which are approximately 10” x 14” as you assemble, which is nearly the sum total of all the counter space I have. You could use a second cookie sheet or large cutting board over the stove or sink if you need to stretch out a little more. I used a small sauté pan for the pine nuts, a medium sauté pan for the onions/scallions, a medium bowl, two cookie sheets (one for baking, one for assembling), a cutting board, a chef’s knife and a few basic kitchen tools like measuring cups and spoons,

The Verdict: I made these one night when Mike was traveling, so you’ll have to take my word alone that the flavor and texture of the Spanakopita is really quite good. I liked how crispy the phyllo got in the oven and the spinach filling was surprisingly spicy – the nutmeg and black pepper I assume? These do take a little effort, but it’s an easy recipe to size up or down depending on the numbers. I’d definitely make these for anyone who’s a fan of Greek food.