“Not Just Peachy, Sriracha Jam” Fried Chicken
From The Jam Stand, Brooklyn, NY
1 jar “Not Just Peachy, Sriracha Jam”
3 large eggs
1/3 cup all-purpose flour
3 1/2 cups breadcrumbs
1 cup vegetable oil
8 thin chicken cutlets
In a shallow dish, whisk the eggs with a tablespoon of jam. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt. In a large skillet, heat oil on medium. Meanwhile, coat chicken in flour, shaking off excess, then dip in egg mixture, letting excess drip off. Dredge in breadcrumbs, patting to adhere. Increase heat to medium high. Working in batches, add chicken to skillet until chicken is browned, about 4 minutes. Turn with tongs and cook 2 to 3 minutes more (if browning too quickly, turn down heat). Drain chicken on paper towels and eat up! Use remaining jam as dipping sauce.
Sweet Veggie Tapenade
From Tassajara Cookbook, for sale in the market, and perfect to eat with our Zak the Baker bread crisps!
4 medium leeks, finely chopped (tender white parts only)
1 red bell pepper finely chopped
1 yellow bell pepper finely chopped
1 green bel pepper finely chopped
1 medium yellow onion finely chopped
1 small red onion finely chopped
2 Tablespoons olive oil
2 Tablespoons chopped parsley
1/4 cup grated parmesan or Asiago cheese
pinch of chili flakes
salt and pepper
Saute leeks, bell peppers, and onions in olive oil until tender. In a medium bowl, combine hot sautéed vegetables with remaining ingredients while stirring to melt the cheese. Add salt and pepper to taste. Serve warm or cold.
Red Lentil Soup with Lime
One of Jen’s favorites, taken from Vegetarian Cooking for Everyone, by Deborah Madison, for sale in the market.
2 cups split red lentils, picked over and rinsed several times
1 tablespoon turmeric
4 tablespoons butter
1 large onion, finely diced (about 2 cups)
2 teaspoons ground cumin
1 1/2 teaspoons mustard seeds or 1 teaspoon ground mustard
1 bunch chopped cilantro (about 1 cup)
juice of 3 limes or to taste
1 large bunch spinach leaves, chopped into small pieces
1 cup cooked rice
4-6 tablespoons yogurt
Put the lentils in a soup pot with 2 1/2 quarts water, the turmeric, 1 tablespoon of the butter, and 1 tablespoon salt. Bring to a boil, then lower the heat and simmer, covered, until the lentils are soft and falling apart, about 20 minutes. Puree for a smooth and nicer-looking soup.
While the soup is cooking, prepare the onion flavoring: in a medium skillet over low heat, cook the onion in 2 tablespoons of the remaining butter with the cumin and mustard, storing occasionally. When soft, about the time the lentils are cooked or after 15 minutes, add the cilantro and cook for a minute more. Add the onion mixture to the soup, then add the juice of two limes. Taste, then add more if needed to bring up the flavors. The soup should be a tad sour.
Just before serving, add the last tablespoon of butter to a wide skillet. When foamy, add the spinach, sprinkle with salt, and cook just long enough to wilt. If the rice is warm, place a spoonful in each bowl. If it’s leftover rice, add it to the soup and let it heat through for a minute. Serve the soup, divide the spinach among the bowls, and swirl in a spoonful of yogurt.