Weekly Cooking (and related issues) Thread

[Jamestown1630]

While roaming on Youtube last week, I found a video from the Southern Foodways Alliance about ‘Sally Bell’s’, a little Richmond, Virginia bakery which is famous for it’s boxed lunches. This is a very interesting short video about a family business that has become beloved for its made-from-scratch-everyday menu:

https://www.youtube.com/watch?v=FVm0CaOxEQY

I searched to see if some of their recipes might be available, with no luck; but I did find a recipe for Cheese Wafers with Pecans, which looks similar to those that are always included in Sally Bell’s lunch boxes:

http://www.sweetpaulmag.com/food/my-happy-dish-cheese-wafers-with-pecans-1

Apparently the Chicken Salad is the favorite sandwich at Sally Bell’s; and since they aren’t giving their recipe away, I’ll share mine again. The lemon-basil butter is what really makes this, and for parties I do this on little flower-shaped tea breads made from a special mold. I believe I first found this recipe in the booklet that came with my ‘Pampered Chef’ molds:

Almond Chicken Salad Sandwiches with Lemon-Basil Butter

To make butter spread:

Combine ¾ Cup softened butter with 2 tsps. Lemon juice, a pinch of salt, and ½ cup fresh basil leaves finely chopped, or 2 T. dried basil.

To make filling:

Combine 1 C. finely chopped cooked chicken with ½ Cup mayonnaise, ½ cup slivered almonds, and salt and pepper to taste. (I shred the chicken in the food processor, to get a very smooth, consistent texture.)

To make sandwiches:

Carefully spread each slice of bread on one side with thin layer of butter spread. Then place filling on one bread slice, and top with second buttered slice.

If you take these to a party, they can be made the evening before, and stored in a container with a double layer of paper towels between each layer of sandwiches. The butter spread will help keep the bread from going soggy.

(If you DO want to make fancy bread: I usually use the Bridgford frozen bread dough, cutting dough in half and baking each half in a canapé bread mold sprayed with PAM. To slice the bread for sandwiches, it helps to partially freeze it. Slice thinly.)

Here’s a link to Sally Bell’s website, in case you make it to Richmond this summer:

http://www.sallybellskitchen.com

I know that some of our cooking thread members are familiar with ‘La Tienda’, the online purveyor of gourmet Spanish food items; but I didn’t realize that they have a retail store and a tapas bar at Williamsburg, VA:

https://www.tienda.com/aboutus/retailstore.html

La Tienda has lots of recipes on their website; I’ve never made Paella, and want to try theirs.

-JT

[pugmama]

This is an easy chicken salad with peaches and salted pecans that we have enjoyed for years.

http://foodanddrink.ca/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=640

[Jamestown1630]

Lots of flavor going on there - and I especially like the poppy seed dressing.

[leaning conservative]

I love chicken salad, but rarely have it....weird. La Tienda looks so charming, I want to move in. Thanks for a great thread JT!

[leaning conservative]

I am so sorry about your fall. I hope you heal quickly.

[BunnySlippers]

Thank you. When I was younger, I didn’t mind the idea of getting old ... but now I hate it. I can handle the problems .... but the depression that follows is a killer. Never had depression before.

[Jamestown1630]

Thank You!

I like the video about Sally Bell’s for what it tells us of values, and tradition. I especially like the young man who realized he was sitting in the same place as his Grandma had sat, and recognized the ‘carrying-on’.

Small businesses like this are still the backbone of our nation.

[Jamestown1630]

It can be helpful to realize that the real *you* is Mind.

Body is just a kind of “car” that Mind uses to roam around in this 3-D space that we’re temporarily experiencing ;-)

[Trillian]

I like the following mixed with chicken for mine:
Celery, mayo, carrots, sweet onion, garlic, salt, pickles or cucumbers and drained mild giardinera if I’m in the mood.

Egg salad:
Boiled eggs, mayo, yellow mustard, minced onion and salt.

I bought some dijon mustard with chardonnay and creamy dijon I’m going to try soon.

[Trillian]

Cherry Fritter Cake

Ingredients:
For the filling:
12 ounces frozen pitted bing cherries
1/3 cup dark brown sugar
1/2 cup water
2 tablespoons corn starch

For the cake:
1/3 cup dark brown sugar
3 tablespoons unsalted butter
3 tablespoons applesauce
1 large egg
1/2 teaspoon almond extract
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup plain Greek yogurt
1/3 cup sliced almonds

For the glaze:
3/4 cup powdered sugar
2-3 tablespoons whole milk
1/2 teaspoon vanilla bean paste

Directions:
For the filling:
In a medium skillet add all ingredients and set over medium heat. While it’s cooking break some of the cherries in half to create a jam like consistency. Cook for about 10 minutes until the mixture is thick and bubbly.
Remove from the heat and set aside. Note: you want the mixture to look like pie filling.

For the cake:
Preheat your oven to 350 degrees and spray an 8x8 dish with non-stick cooking spray, set aside.
In the bowl of your electric mixer add brown sugar and butter. Mix together until creamed - about 3 minutes.
Add in applesauce, egg and almond extract. Mix until combined.
In a medium sized bowl whisk together flour, baking soda, baking powder and kosher salt.
Add dry ingredients to the mixer alternating with the yogurt until fully combined.
Spread half the dough in the bottom of your prepared baking dish, top with cherry mixture and then top with remaining batter. You will have to carefully spread the batter over the top. It’s ok if it doesn’t cover it 100% but try to cover the best you can.
Sprinkle the top with almonds.
Bake for about 35-40 minutes until the cake is fully cooked and lightly browned on the top.
Remove from the oven, add to cooling rack and pour glaze over the top. Let cool so the glaze hardens and the fruit is set.

For the glaze:
Right before the cake is about to come out of the oven in a small bowl whisk together all ingredients until smooth. If the mixture is too thick add a little milk to thin it out. If it’s too thin add more powdered sugar.

http://www.mybakingaddiction.com/cherry-fritter-cake/

[BunnySlippers]

8o)

[Jamestown1630]

Your egg salad is exactly like my Granny used to make, and the way I like it best.

I’ve never liked it ‘sweetened’ with sweet pickle relish or juice. But I did make it once with capers, and those got completely scarfed-up at a party, with rave reviews!

[Jamestown1630]

:-)

G’Nite, Bunny, and All!

[kalee]

I recognized the restaurant from the first picture. I know those box lunches.

[kalee]

I haven’t had the potato salad there. I am picky about potato salad, hate eggs in it, so have never tried it.

[pugmama]

This is a quick lunch that my husband really likes:

https://www.rachaelrayshow.com/food/recipes/18974_jeff_mauro_s_chicken_salad_wrap_with_turbo_broccoli_cheddar_soup/

[pugmama]

I first had this salad in Ottolenghi’s deli in London, so was very happy to find the recipe in one of his cookbooks. I am a huge fan of this chef’s recipes. Everything is so bright and flavorful.

http://yummysupper.blogspot.com/2013/01/ottolenghi-saffron-chicken-salad-book.html

[Jamestown1630]

I was surprised at the price - it looks like the sandwich box with everything in it is $8.98. I think in my area, you’d probably pay $12 for that.

[Jamestown1630]

The sauce for that is interesting.

[stonehouse01]

Thank you for this recipe - I am definitely trying it - my family loves salad

[pugmama]

We ate this a lot in Thailand, as street food. I serve this over salad greens with a Vietnamese type dipping sauce or peanut sauce as salad dressing. I also add some avocado, mango slices and chopped peanuts.

http://marcussamuelsson.com/recipe/turmeric-chicken-recipe