Quotessence
Home / Topics / Chicken Quotes

Chicken Quotes

Browse 84 quotes about Chicken.

Chicken Quotes

“Well, speaking of supper, let's get it underway," she proposed. "Is there any meat in the house?" "There's plenty of chickens in the chicken house out back," Sam responded. "I'll get Aaron to help me, and we'll kill a couple of roosters." "Oh, my!" exclaimed Margaret. "Well, that will be fresh chicken, for sure!”

FamilyChickens19th CenturyChickenFried ChickenBig Family19th Century CookingFresh Chicken
Book:The House on Harmony Street
Create image

“He seasoned the chicken with salt, pepper and mustard, and then grilled it to absolute perfection in clarified butter! The light coating of panko is toasted to a beautiful golden brown. Its crunch delightfully highlights the chicken's tender juiciness. "But what takes this dish's flavor and elevates it to a whole other level... are the tiny crumbles of Boudin Noir blood sausage you added during the grilling step!" "That's right! The Poussin Chicken had just been butchered, so I took a little of its blood and mixed it with some pork blood... to whip up my own special blood sausage! That gave the dish some real punch, don'tcha think?" "B-but that shouldn't even work! Blood sausage has such a powerful flavor it should have overwhelmed the more delicate Poussin Chicken... but that chicken flavor is still undeniably the centerpiece of this dish!" "That's from the fat. See, I didn't just grab some of the chicken's blood. I siphoned up some of its fat too. With this special injector here." Animal fat is just as jam-packed with richness and body as blood! A little dollop of that keeps the chicken balanced as the center of the dish while deepening its overall flavor! Not only that, he used the chain carving knife to add innumerable delicate hidden cuts in the chicken. Thanks to those, the flavors of the chicken, the sausage and the sauce all meld together seamlessly, creating a cohesive overall experience.”

BloodSausageSeasoningsFatChickenAsahi SaibaInject
Book:食戟のソーマ 34 [Shokugeki no Souma 34]
Create image

“Nobody seems to know which came first; egg or chicken – except of course for agents of the Time Saving Agency – who can find out anything about, well – anything. The only trouble is, they aren’t talking – however, you can take it from me – they know. The answer to these and other puzzles are kept safe and secure behind fire-walls and thick security doors secured with, er – time-locks, where one could possibly find answers to many other troubling questions, and not all of them necessarily relating to chickens.”

TalkingDoorsSecureAgentsAgencyChickensLocksQuestionsKnowOneMeSecuredFirstAndIsAboutWellForCanOtherWhoChickenBehindThemFromAnythingNobodyEggCouldHoweverErAren TNecessarilyTroubling
Book:The Time Saving Agency
Create image

“Cowards say it can't be done, critics say it shouldn't have been done, creator say well done.”

InspirationalWritingPhilosophyWisdomMotivationalActionQuotesFearWorkKnowledgeCreativitySpeechCriticismCriticsWittyCreatorWitDesignerMovieAuthorWriterStoryCriticizeArchitectComposerRhetoricCreative WritingSlogansInventorAmit KalantriAmit Kalantri QuotesPublic SpeakingActProverbsSocial NetworkingBloggingCharactersWell DoneAmit Kalantri WriterAdageNovel WritingBook WritingEssayScriptAdvertisementBlogMovie DialogueScript WritingTake ActionCatchphrasesAlliterationsTag LinesScriptwritingCatch LinesSpeechwritingMakerPunchlineChickenSissyGeneratorEngineerCritics QuotesCowardsMastermindMouseProducerAttackerInitiatorDetractorInstigatorCavillerPrime MoverScaredy CatWeaklingBackbiterBelittler KnockerBig BabyCaitiffCandy AssCarperCensurerCravenDenigratorDeprecatorDeveloper OriginatorDeviserDisparagerFault FinderFraidy CatMilksopNamby PambyNitpicker Rare AsperserPussy DingoRecreantRevilerSook Funk PoltroonTraducerVilifierYellow Belly
Book:Wealth of Words
Create image

“Grace rolled up her sleeves and joined the group in the kitchen, where Gladys, Pablo's wife, had worked all day directing many other women who kept food pouring out the front and side door, onto a long series of folding tables, all covered in checkered paper table cloths. While some of the women prepped and cooked, others did nothing but bring food out and set it on the table- Southern food with a Mexican twist, and rivers of it: fried chicken, chicken and dumplings, chicken mole, shrimp and grits, turnip greens, field peas, fried apples, fried calabaza, bread pudding, corn pudding, fried hush puppies, fried burritos, fried okra, buttermilk biscuits, black-eyed peas, butter bean succotash, pecan pie, corn bread, and, of course, apple pie, hot and fresh with sloppy big scoops of local hand-churned ice creams. As the dinner hours approached, Carter grabbed Grace out of the kitchen, and they both joined Sarah, Carter's friend, helping Sarah's father throw up a half-steel-kettle barbecue drum on the side of the house. Mesquite and pecan hardwoods were quickly set ablaze, and Dolly and the quilting ladies descended on the barbecue with a hurricane of food that went right on to the grill, whole chickens and fresh catfish and still-kicking mountain trout alongside locally-style grass-fed burgers all slathered with homemade spicy barbecue sauce. And the Lindseys, the elderly couple who owned the fields adjoining the orchard, pulled up in their pickup and started unloading ears of corn that had been recently cut. The corn was thrown on the kettle drum, too, and in minutes massive plumes of roasting savory-sweet smoke filled the air around the house. It wafted into the orchards, toward the workers who soon began pouring out of the house.”

BarbecueChickenFood PreparationMexican FoodGrace LyndonSouthern CookingFried Foods
Book:The Orchard
Create image

“I can see Mr. Yukihira is sautéing cubed chicken, diced onion, prawns and uncooked rice in his. He filled the frying pan with the gentle flavor of butter, and he's now softly wrapping it around each and every one of his ingredients! On the other hand, Mr. Saito heated some garlic slices in oil until fragrant... ... and then added his butter together with soy sauce, cuttlefish and cuttlefish liver. The unique and luxuriantly salty smell of the bounty of the sea is being taken to even greater heights with the rich scent of butter!”

CookingSeafoodButterChickenSouma Yukihira
Book:食戟のソーマ 27 [Shokugeki no Souma 27]
Create image

“I cut the chicken breasts into halves, season them with the dry seasonings, and bake them. When they're ready and cooked all the way through, I wrap each half in bacon and fry them with onion slices until the bacon's a nice, crispy, golden brown and the onions are soft and cooked through and through. The whole time they cook and simmer, I run the stick of butter around the chicken halves for even crispier edges and that buttery taste that brings anything to the next level- a strategy probably everybody black knows, and I guess it's to my benefit there's not many black people in this competition.”

CookingButterChickenSoul Food
Book:Hungry Hearts: 13 Tales of Food & Love
Create image

“He's made her a chicken Florentine crepe. The crepe itself is thin and crisp, a beautiful golden-brown blanket around its savory filling. The rotisserie chicken is mixed in with bits of juicy mushrooms, chopped up spinach, and a very healthy helping of Italian blend cheese. Eden can smell the roasted garlic and the hint of nutmeg he threw in. The first bite is like taking a bite out of heaven. She almost inhales the whole damn thing. It's rich, it's buttery, it's perfect.”

ChickenSavoryCrepes
Book:Knives, Seasoning, & A Dash of Love
Create image

“And the last one is the chicken-skin hot pot. The best parts of a chicken to eat are the skin and the innards. There are many ways of cooking them, but this chicken-skin hot pot is easy to make, and it tastes great. First you heat the pot, place the chicken inside... ... and slowly cook it inside the pot. Once the oil from the skin comes seeping out, you add the innards to the pot. You basically use the oil from the skin to stir-fry the innards. After the innards have been slightly cooked, you add some spring onions which have been cut around two inches long... ...and finally add sake and soy sauce to it. The oil from the chicken skin and soup from the innards have not been thinned down with any kind of broth or dashi, so the young people will love its rich, strong taste and scent. And anybody can make it once they see it being made.”

SkinChickenJapanese FoodJapanese CookingInnardsEasy Cooking
Book:Izakaya: Pub Food
Create image

“It is a shame that Mama doesn't use the hundreds of other fruits and vegetables and spices available from around the world. If it isn't Indian, according to her, it isn't good. I think she stared so long at the blueberries that they shriveled. The butcher gave me three whole breasts of fresh free-range chicken. All of a sudden I have become very particular about ecological vegetables and free-range chickens. If they've petted the chicken and played with it before cutting it open for my eating pleasure, I'll be happy to purchase its body parts. Even if I have a tough time understanding this ecological nonsense, I feel better for buying carrots that were grown without chemicals, and I can't come up with a good reason to deny myself that happiness. I marinated the chicken breasts in white wine and salt and pepper for a while and then grilled them on the barbecue outside. The blueberry sauce was ridiculously simple. Fry some onions in butter, add the regular green chili, ginger, garlic, and fry a while longer. Add just a touch of tomato paste along with white wine vinegar. In the end add the blueberries. Cook until everything becomes soft. Blend in a blender. Put it in a saucepan and heat it until it bubbles. In the end because G'ma wouldn't shut up about going back right away, I added, in anger and therefore in too much quantity: cayenne pepper. I felt the sauce needed a little bite... but I think I bit off more than the others could swallow. I took the grilled chicken, cut the breasts in long slices, and poured the sauce over them. I made some regularbasmatiwith fried cardamoms and some regular tomato and onion raita.I put too much green chili in the raitaas well.”

IngredientsSpicesChickenCurryRecipeIndian CookingBlueberryEcological Health
Book:Serving Crazy with Curry
Create image

“Daisy had her preheat the oven, remove the chicken from its plastic, rinse it, and pat it dry. "Dry skin is crispy skin," Daisy said, encouraging Diana to blot the chicken skin until there was no moisture remaining. "Some recipes have you leave the chicken in the refrigerator, uncovered, for the moisture to evaporate from the skin. Some chefs even use a blow-dryer on the skin." Diana looked at her skeptically. "You're kidding, right?" "Hand to God," said Daisy. "It probably looks ridiculous, but I'm sure it works.”

DryChickenDiyCrispyBlowdryer
Book:That Summer
Create image

“Mama, is that Aunt Eula’s chicken recipe?” Emily tore into a drumstick with enough fervor for both of them. “Sure is.” Her aunts had been up since before dawn cooking. The sweets table was piled with pies and sponge cake with fresh berries and Aunt Marline’s divinity fudge. She picked at her chicken, feeling her appetite improving with each bite of familiar cooking. “Can I have seconds, Mama?” “Of course. let me get some for you.” Alaine took Em’s plate to the buffet, still loaded with more food than an army could do away with. She chose a drumstick from the plate of chicken, then froze. “Now, Stella, it’s quaint,” Mrs. Mark Grafton, Pierce’s mother. Alaine stiffened. “They’ve done the best they can— and I think they rather expected us to enjoy a country luncheon.” “But chicken fricassee? For a wedding luncheon? Are they going to have us dance a reel next?” A woman younger than Mrs. Grafton, but bearing the same sharp dark eyes, tittered quietly. “I told Pierce they should have a fish course, at least. And a consommé. Of course I knew an aspic would be asking far too much.” “Pierce always did have an independent streak.” Stella said this as though it were a blight. “Marrying some country nobody when the Harris girls or Georgia Lawson would have—” “Not polite to speak of it now, dear,” Mrs. Grafton said with a tone that told Alaine it was only propriety keeping her from joining. Alaine seethed. Delphine wasn’t a nobody— she was better than any of these Perrysburg ninnies. “Pierce has his career to consider, that’s all I’m saying. She can’t go blundering about, mucking that up. After all, we stand to catch the ill effects of any mistakes she makes.” “I’ve advised Pierce how to handle himself, and he’ll make sure she knows her place. You needn’t concern yourself with your brother’s affairs.” Mrs. Grafton swept away in a wake of heady perfume, but not before Alaine heard her add in a sharp whisper, “He didn’t listen to me about marrying the girl, why do you think he’d listen about a fish course?” Neither Grafton woman had noticed Alaine; they were, Alaine presumed, well practiced in ignoring anything that didn’t benefit them specifically. Country nobody, indeed— Del would show them all up before Christmas. If the best chicken in the county wasn’t good enough for the Graftons, she would enjoy it double.”

ChickenIn LawsWealthy PeopleNitpickingCountry Foods
Book:The Fairy Bargains of Prospect Hill
Create image

“The pollo alla Messinese, a sumptuous dish of chicken smothered in a tuna-flavored mayonnaise that I produced, would have fed three hundred guests at a wedding. Unfortunately there was to be no wedding. Following the chicken incident, Mama banned me from slaughtering any more animals, so I turned to the dairy instead. I made salty ricotta by boiling sheep's milk with salt and skimming the whey with a bunch of twigs in the old tradition, just as Nonna Fiore had taught me. The ricotta I too made in great quantities, storing it in barrels in the roof of the cowshed.”

DairyChickenItalian CookingRosa Fiore
Book:La Cucina
Create image

“Chicken meat, gizzard, chicken skin and chicken wing. This time, I added about 10 percent more water to the Takazasu I gave to you... ...and let it sit for about a week to blend the alcohol and flavor together. And I've warmed it just like the last one so that it will be 118 degrees when poured into the cup. If the temperature is any lower than that, the sweetness of the sake becomes too distinct and it loses its lightness." "Hmmm! This one tastes so light, even though it's the same temperature!" "After eating for a while, people tend to start getting a bit tired. If you warm this sake up to the right temperature, it helps you continue to eat." "That's right. And this sake is not only light, but it also has a strong, rich taste... ... so it can capture the fatty parts like the chicken skin and chicken wing and boost their flavor." "This way, you can continue to eat, and you'll never get tired of drinking.”

SakeTemperatureFood And DrinkChickenJapanese FoodFood ScienceRice WineSkewersYakitori
Book:Izakaya: Pub Food
Create image

“In retrospect, I'm not sure why I considered unexpected beer a problem, but the place was smoky and not especially welcoming, and Iris was in the mood for tonkatsu but couldn't find any on the menu. She flipped through for a while and then said, "I want that." "Looks good to me," I said. It was some kind of chicken on a stick. When I ordered it, the waiter asked if we wanted shio or tare. This much I could understand. Shio is salt; tare is a rich, sweet sauce made from reduced soy sauce, mirin, and simmered chicken parts. It's a common choice in yakitori places; tare is the safe option, since anything tastes good with sweetened soy sauce. Salt is for when you really want to see what the grill master can do. Here we went with tare. Soon the waiter brought two skewers, each loaded up winy, glistening bites of chicken. We each took a bite and shared an astonished stare: this was the best chicken we'd ever tasted, and we had absolutely no idea what chicken part we were eating. Later we figured out that it was bonjiri (sometimes written bonchiri). In English, it's called chicken tail or, more memorably, the Pope's Nose, a fatty gland usually discarded when prepping a chicken for Western-style cooking. We ordered two more plates of the stuff. Yakitori is a beak-to-tail approach to chicken. OK, not literally beaks, but common choices at a yakitori place include thigh meat, breast meat, wings, heart, liver, and cartilage. The true test of a yakitori cook, I think, is chicken skin. To thread the skin onto skewers at the proper density and then grill it until juicy but neither overcooked (dry and crusty) or undercooked (unspeakable) requires serious skill.”

ChickenSoy SauceYakitoriTare
Book:Pretty Good Number One: An American Family Eats Tokyo
Create image

“Thanks to the soy-sauce-based kaeshi sauce, the broth does have a clean aftertaste, yes... but you would never expect this strong and sweet an umami flavor just at a glance!" "How on earth could she- Oh! The vegetable toppings... I've seen this combination before... Kozuyu." "Kozuyu?" "Yes, sir! I made this dish based on Kozuyu but with a paitan stock and soy sauce for the kaeshi. It's Kozuyu Chicken Soy Sauce Ramen." KOZUYU It's a traditional delicacy local to the Aizu area in Northwestern Japan. A vegetable soup, its clear broth is made with scallop stock. Considered a ceremonial meal, it is often served in special bowls on auspicious days, such as festivals and holidays. "Oh, so that's what it is!" "She took a local delicacy and reimagined it as a ramen dish. How clever!" "The scallop and paitan stock forms a solid foundation for the overall flavor of the dish." "Who knew that ramen and Kozuyu would complement each other this well?" "It looks like she also used a blend of light soy sauce and white soy sauce for the kaeshi sauce." White soy sauce! While most Japanese soy sauces are made with a mix of soy and wheat... white soy sauce uses a much higher ratio of wheat to soy! This gives it a much sweeter taste and a far lighter color than regular soy sauce, which is why it's called white. Since Kozuyu broth is traditionally seasoned with soy sauce, using white soy sauce makes perfect sense! "But white soy sauce alone isn't enough to explain this umami flavor! Where on earth is it coming from?" "In this dish, the last, most important chunk of umami flavor... ... comes from the vegetables. The burdock root, shiitake mushrooms, string beans... every vegetable I used as a topping... were first dried and then simmered together with the broth!" Aha! That's right! Drying vegetables concentrates the umami flavors and increases their nutritional value! It also ameliorates their natural grassy pungency, giving them a flavor when cooked that is much different than what they had raw! Megumi has captured all of that umami goodness in her broth!”

VegetablesChickenRamenMegumi TadokoroSaucesSoy SauceUmamiScallop
Book:食戟のソーマ 9 [Shokugeki no Souma 9]
Create image

“Once the soup stock was underway and infused with the desert silkie chicken, I dipped my spoon into the bubbling broth to test it. Warmth filled my stomach as I sipped. The rich, gamey flavor of the chicken rose above the simmering spices. A pleasant numbness tickled my tongue, and a puff of smoke emerged from my nostrils. The spiciness had a sour, savory dynamic that, combined with the ingredients I'd chosen, created a wonderfully complex profile.”

CookingStewChickenFlavor CombosHot Pot
Book:Celestial Banquet
Create image

“She sighed hard and shook her head, realized she was still staring at the same recipe card in her hand. She propped it against the monitor and read again, Elegant French Pork and Beans, by Carmine Grosz of Huron, South Dakota. She scanned the recipe, which called for haricot beans- a not inelegant bean, Olivia thought. Two kinds of sausage, two cuts of pork. Leeks. Well. This looked like a midwesternized cassoulet- definitely better than the usual "Casserole Corner" fare, which was largely made up of recipes containing endless and minute variations on the same hot dishes, issue after issue. For a couple of years there, chicken and broccoli had been all the rage: Chicken Broccoli Divan, Chicken Broccoli 'Divine', Chicken Broccoli Supreme ("Them's fightin' words," Ruby had told Vivian). Chicken Broccoli Surprise, Chicken Broccoli 'Rice' Surprise (David: "Where's the surprise? You've just listed all the ingredients in the title"). Elegant Company Chicken-Broccoli Casserole. "Which is the inelegant part," Olivia had asked over the phone from college, because she was studying ambiguous reference in her Linguistic Description of Modern English class, "the company or the casserole?”

MemoriesFamilyTitlesChickenBroccoliCasserole
Book:Starting from Scratch
Create image

“As expected, her chicken was crispy and flavorful. The skin yielded to expose the juicy chicken meat underneath. The sweet and spicy sauce tickled and tingled my tongue with a small amount of heat. I smiled at the camera and said, "Umma, this is amazing." My hot chicken wasn't as crunchy as Mom's, but the pieces still maintained crispiness despite being moistened by the marinade. Hot, tangy, and less sticky, my breasts and wings were tasty and had a kick to them thanks to the cayenne pepper. "Oh wow. This is super tasty too! This spicy coating doesn't work as a dipping sauce though, so you're stuck with the heat level.”

FlavorsSpicyChickenTaste TestMother Daughter Bond
Book:So We Meet Again
Create image

“The mellow cheese melds together seamlessly with the chicken in the pâté... And by serving it warm instead of chilled, far from ruining the firmness of the meat, the moistness of the chicken has instead come alive! Not only that, the flavor of the porcini sauce is hardly overwhelmed. In fact, it now has a complex and intriguing taste to it! This is still a rough idea with plenty of room for improvement, but the promise is there. By deliberately matching powerful taste with powerful taste... ... they are actually magnifying each other!" "Well? Whaddaya think, Erina-chi? Is it good? Hm? Hm?" "Nope, the greasiness of the pork came out too strong. It's made the whole thing taste too heavy." "Yeah, but I'd still like to retain the pork's richness somehow!" "Are you all experimenting with another dish? Oh! Both chicken and pork? That combination won't do at all. You can't simply add more and more things, you know. Remember, less is more." "Hang on. How about we add some kind of tartness to it? Isn't there something that can keep both the chicken's umami and the pork's richness while zapping the greasiness of it all?”

Food For ThoughtCheeseMushroomsPorkChickenSouma YukihiraErina NakiriExperimentingTaste Test
Book:食戟のソーマ 18 [Shokugeki no Souma 18]
Create image

“In the procession of pieces, which Ikegawa changes based on his read of each guest, you find crunch and chew, fat and cartilage, soft, timid tenderness and bursts of outrageous savory intensity. He starts me with the breast, barely touched by the flame, pink in the center, green on top from a smear of wasabi, a single bite buries a lifetime of salmonella hysteria. A quick-cooked skewer of liver balances the soft, melting fattiness of foie with a gentle mineral bite. The tsukune, a string of one-bite orbs made from finely chopped thigh meat, arrives blistered on the outside, studded with pieces of cartilage that give the meatballs a magnificent chew. Chochin, the grilled uterus, comes with a proto-egg attached to the skewer like a rising sun. The combination of snappy meat and molten yolk is the stuff taste memories are made of.”

PiecesMeatChickenYakitoriSkewerOn A Stick
Book:Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
Create image

“I turned to my kitchen to put the final touch on my dish--- a splash of black aged vinegar to the broth. The acidity provided a better balance in the overall flavor. Black pieces of the desert silkie floated like ebony islands against the rich cinnabar shade of the hot pot broth. Amidst the bubbling broth, the vegetables--- deep green leaves with orange, dark pink, and light green blossoms--- created a kaleidoscope of tropical colors. It told a visual story of Lupong surrounded by the turbulent Singing Sea--- how the humble Peninsula was a vibrant place, despite the Continent's view that it was a desolate backwater. It was the defiant testament that we existed. Our sovereignty was important, and the Empress had no right to invade our land and our home. This dish was a reminder that winning the peaches of immortality would mean freedom for the Peninsula. I wanted the Empress to eat my defiance.”

SymbolicDefianceRetributionVinegarChickenHot Pot
Book:Celestial Banquet
Create image

“I lift up the lid and inhale the aromas of what looks like a flaky pot pie, dusted with powdered sugar, the top scored in a crosshatch pattern. And holy moly, mother of the gods, I'm embraced by heavenly scents. Spicy. Sweet. Savory. Delicious. I commandeer a fork, take a bite, chew, and then swallow. Three layers of flavors infused with chicken, egg, and almonds melt on my tongue, the finish topped off with whispers of orange blossom, saffron, ginger, cumin, and turmeric. "This is absolutely incredible. What is this delight?" "Bastilla," he says with a proud smile. "It's a typical recipe from Morocco, where I'm originally from, usually made with pigeon, but this one is made with chicken. My mother's recipe. It's also called pastilla.”

SpicesChickenSavoryMoroccanNeighborly
Book:The Spice Master at Bistro Exotique
Create image

“Luckily, we always had chicken legs in the fridge and plenty of soy sauce and brown sugar. But what else was in it? The salty sweetness was the dominant flavor, but it was more well-rounded than that. There was a depth and brightness. Calamansi! My eyes alit on the bottle of citrus juice we kept on hand when we couldn't find the fresh fruit. That must've been what she used. And what else... I closed my eyes, picturing myself at this kitchen table, the fragrant chicken piled on top of a steaming bowl of white rice, a tiny dribble of dark sauce squiggled across. I smiled and opened my eyes. Garlic. Of course.”

CookingChickenSense Of TasteMemories Of MotherSecret Ingredient
Book:Homicide and Halo-Halo
Create image

“No matter what anyone in North Star thought of my mom, everyone agreed on one thing: she was the best cook in the Texas Hill Country. She was known for her barbecue and fried pies. But she was most famous for one particular dish. The dish people people would drive hundreds of miles for was simply called the Number One. I imagine Momma was going to make a list of specials. The trouble was, she never got past the Number One. So there it sat at the top of the menu, alone, all by itself. The Number One: Chicken fried steak with cream gravy, mashed potatoes, green beans cooked in bacon fat, one buttermilk biscuit, and a slice of pecan pie With Brad's words ringing in my head about my vague culinary vision, I decide to make the Number One for tonight's supper. After leaving the salon, I drive to various farm stands, grocery stores, and butchers. I handpick the top-round steak with care, choose fresh eggs one by one, and feel an immense sense of home as I pull Mom's cast-iron skillet from the depths of Merry Carole's cabinets. My happiest memories involve me walking into whatever house we were staying in at the time to the sounds and smells of chicken fried steak sizzling away in that skillet. This dish is at the very epicenter of who I am. If my culinary roots start anywhere, it's with the Number One. As I tenderize the beef, my mind is clear and I'm happy. I haven't cooked like this- my recipes for me and the people I love- in far too long. If ever. Time flies as I roll out the crust for the pecan pie. I'm happy and contented as I cut out the biscuit rounds one by one. I haven't a care in the world. Being in Merry Carole's kitchen has washed away everything I left in the whirlwind of being back in North Star.”

MomCookingSteakTherapeuticForget The PastChickenSouthern CookingNumber One
Book:Nowhere But Home
Create image

“Of all the herbs, Jasmine thought, basil was her soul mate. She rubbed her fingers over a leaf and sniffed deeply at the pungent, almost licorice scent. Basil was sensuous, liking to stretch out green and silky under a hot sun with its feet covered in cool soil. Basil married so well with her favorite ingredients: rich ripe tomatoes, a rare roast lamb, a meaty mozzarella. Jasmine plucked three leaves from her basil plant and slivered them in quick, precise slashes, then tucked them into her salad along with a tablespoon of slivered orange rind. Her lunch today was to be full of surprises. She wanted to impress as well as amuse this particular guest. They would start with a tomato soup in which she would hide a broiled pesto-stuffed tomato that would reveal itself slowly with every sip. Next she would pull out chicken breasts stuffed with goat cheese and mint. Then finish with poached pears, napped heavily in eau-de-vie-spiked chocolate.”

PearsChickenBasilJasmine MarchTomato Soup
Book:How to Cook a Tart
Create image

“I'll get the oysters. You get the sturgeon to start, and then one of us should order the ricotta gnudi and the other, the roast chicken. And we must order the chocolate tart with cardamom." "Fire away," confirmed Ruby, smiling with pride. Each dish was more beautiful than the last. The oysters arrived on the half shell and served with vibrant, almost sour kumquat mignonette, the combination of which was bright and briny and almost candy-like. Click. The sturgeon was smoked and came on a bed of gem lettuce covered in a thin layer of creamy sliced avocado, which balanced the flavors of the smoky fish. Click. The ricotta gnudi were pillows of ricotta covered in flour, boiled and served over baked summer squash and drizzled with a miso sauce. Click. The roasted half chicken came spatchcocked alongside blackened peppers and hen of the woods mushrooms that were lightly baked until soft. Click. They finished the meal with the chocolate tart, creamy and decadent, with the unexpected spice of green cardamom. Click.”

ChocolateSeafoodSeasoningsChickenSelfiesItalian CuisineSaucesTartRicotta
Book:Eat Post Like
Create image

“We were as hungry as hunters after a day of stalking prey. The word for Belinda's chicken, we agreed, was also epic, the meat deeply flavored, the rice flecked with tiny sour-sweet jewel-red barberries, and mined with woody spices you had to pluck out---cinnamon sticks, cloves, and black cardamom pods as big and wrinkled as prunes. "This could be the best thing I have ever eaten," said Jennie. "It's right up there," I said. "The food writer agrees!" Jennie said. "Did you hear that, Belinda?" "I just followed the recipe," said Belinda. "Anybody could make it." Not true. Not everybody used quality organic chicken, high-grade extra-long basmati rice, hard-to-find black cardamom pods. The parsley and cilantro from Belinda's own garden were more flavorful than supermarket varieties. And Belinda had the great cook's touch; her onions were expertly caramelized, her chicken well browned, her rice cooked to the right tooth... No, not everyone could make this.”

SpicesSeasoningsChickenToothsome
Book:Search
Create image

“The first one is paella-style takikiomi gohan rice ball. You chop up white meat fish, clams, shrimp and squid and fry them in olive oil with garlic and saffron. And in a different pan, you fry finely chopped tomatoes, onions and green pepper in olive oil. You mix those two together and cook them with rice using a broth made from beef shank and chicken bones. Then you make that into a rice ball... ... and wrap it in Parma ham." "Oh my! It sure is something to make a paella-style takikomi gohan into a rice ball." "But when it's wrapped in Parma ham, they match perfectly." "It's completely Western, but it still tastes like a rice ball." "This is a surprise. And the judges seem to like it too." "Next is a rice ball coated in pork flakes. This is a pork flake you often see in Chinese cooking. You cook the lean pork meat in soy sauce seasoned with star anise until it becomes flaky. The filling inside is Dongpo pork--- a Chinese dish made of pork belly that's been slowly braised." "Ooh, the soft Dongpo pork came out as I bit into the rice coated in the sweet and salty pork flakes!" "Ah, the flavor and texture are superb!" "This combination is just wonderful! " "You've made Dongpo pork into such a great rice ball, it's making me cry. It looks Chinese, but it's very much a Japanese rice ball." "Now the judges are taking his side..." "And the last is a deep-fried chicken rice ball. You deep fry chicken that has been marinated in soy sauce with ginger and garlic... ...and then use that as the filling of the rice ball... ... then coat it in red shiso seasonings." "Ah, the rich taste of the deep-fried chicken is something the young people will like. And the red shiso seasoning creates a refreshing aftertaste.”

SpicesSeafoodPorkSeasoningsChickenThe PresentJapanese CookingRice BallsDeep FriedPaella
Book:The Joy of Rice
Create image