So….it would appear I am slightly obsessed with chicken salads. Were I not blogging, I might never have known. However, this chicken salad is so fucking tasty you may just forget every chicken salad post before.
Seriously, this is amazing. Worth an extreme close up, even.
Crunchy bacon! Tender chicken! Tangy tomato! Subtly sweet celery sauce! Let’s do this!
For the dressing
1/3 c. mayo
1 Tbsp. dijon
1Tbsp rice vinegar
1 Tbsp sugar
¼ tsp. celery seed
2 Tbsp. minced fresh parsley
For the salad
2 cooked chicken breasts (about 1#), chopped.*
1/3 c. seeded, diced tomato
1/3-1/2 c. (about 4 strips) of cooked bacon, chopped
3 green onions, chopped
Whisk together the dressing ingredients.
Stir in the salad ingredients.
I have always known this as baba ghanouj. Then one day, a friend of mine who spends her summers in Jordan told me, uh, no. That is muttabal. Not baba ghanouj. Wha-wha-wha? Unknowingly, my dear friends, we have stepped into an area between cuisines…..it is…..the foodist zone! Whatever we call it, I’m sticking with fucking delicious. Because it is.
Safeway had eggplants on sale for a buck this week. How can you not make this luscious elixir when it’s a buck an aubergine?!? Of course, the secret to this is how you cook the eggplant. Sure, you can put this in your oven and it will come out….fine. But if you want something truly exquisite, you will need fire.
If you have a gas burner, you can do this there. I used the barbecue. That little skinny zebra in the picture took ten minutes each side. But the big fat one, he took twenty-five minutes per side. But, it was sooooo worth it. You wash ’em and throw ’em over the open flame. That’s it. Don’t peel, or pierce, or anything. Just flame ’em til they’re blackened and smooshy. When they collapse in on themselves, they’re done. Then you put ’em on a tray and cover ’em with plastic wrap to loosen the skin.
Once they’re peeled, purée them in the Cuisinart and then drain them for a good half hour. Out of those two eggplants, I got 2 cups of purée and 1/4 c. of liquid. So, now you know why I wait til there’s a sale…..
Ok, enough chit chat. Shall we make some?!
2 medium eggplants
zest and juice of half a lemon
1 clove garlic, pressed
1/3 c. tahini
1/3 c. chopped parsley
Roast the eggplant over an open flame (ie on the grill) until it is charred and smooshy.
Put the cooked eggplant on a tray and cover with plastic wrap for 20 minutes or so to loosen the skin.
Peel the eggplant.
Purée the flesh in the food processor.
Drain the purée for twenty minutes or so. Discard the liquid.
Add the lemon, garlic and tahini.
Pulse until smooth.
Taste for seasoning, and adjust as needed.
Add the parsley and pulse a couple times just to mix it in.
Serve warm, or chill and serve the next day.
I like it better the next day, but it is certainly delicious as soon as it’s done.
Use this as a dip with pita chips or wedges, or with veggies, or as spread on a wrap with grilled veggies and kalamata olives.
One year. 52 posts. 5,582 views. Wow. To celebrate actually sticking with something for year, and the cooling weather, let’s make some soup!
This recipe is easy, fast, delicious, and infinitely modifiable.
2 Tbsp AP flour
2 Tbsp butter*
Freshly ground black pepper
1 14.5 oz diced tomatoes**
1 Tbsp. grated onion
14.5 oz chicken (vegetable) stock, hot. (In other words, measure it with the can)
½ c. almond milk
1 tsp. dried dill weed**
Puree the tomatoes, set aside.
Reserve some dice if you like your soup chunky.
In the saucepan over medium heat, make a white roux with the fat and flour.
Once it smells cooked and no longer like raw flour, SLOWLY whisk in the hot stock.
Whisk the crap out of it to avoid lumps.
Next, whisk in the tomatoes and whatever herbs/seasonings you feel like. I used 1 tsp. dried dill.
Let simmer for a couple minutes, and right before serving, stir in the creamy stuff of your choice and turn off the heat.
Ladle it up – it’s done.
Garnish with croutons and a dollop of sour cream (or the like).
Make some grilled cheese, and it’s dinner!
You will never buy tomato soup again.
* Or olive oil, or whatever fat you like.
** I like to use the plain low salt diced tomatoes when I do this with dill. You can used the kind with olive oil and garlic, and then toss in a frozen Dorot basil cube (or fresh, if you have it), instead.
You can make this creamy with whatever creamy stuff you like: whole milk, cashew cream, 1/2 & 1/2, soy creamer, heavy cream. Whatever floats your boat
Oh, the month I’ve had. We lost a family member. We lost a dog. Stress at work is off the charts. I’ve been so uninspired about cooking, I actually resubscribed to a weekly menu/shopping list because I just did not have the energy to even think about it. Luckily, this downward cycle looks to turning back up. And, as I was scrolling through Foodgawker for the first time in weeks, what do I see but these luscious little bastards. All pretty swirly and full of cinnamony goodness. Plus, there is no cookie I love more than a refrigerator slice cookie. Make the dough, chill it wash the dishes. Come back later and it’s like a fairy left you cookie dough in the fridge, just waiting to be baked.
These are definitely tasty – tasty enough to perhaps make the Christmas cookie pantheon. We’ll see how they are tomorrow to be sure. We’ll keep a couple here, but I must ship them off to the neighbor’s. We’ve already eaten three apiece, and with Bill’s diet restrictions these mofos cannot stay in the house. That would be bad. Very bad.
Regardless, bon apétit. I’m not going to reprint the recipe, but it is here at WannaComeWith. My only adaptation was to use orange juice instead of water in the glaze, and adding a little orange zest, too.
Ok, I just ate another one. Must go pack them up. NOW.