TABLE TALES. Richard Alther

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teaspoon cayenne pepper

      2 teaspoons salt (or to taste)

      ½ teaspoons ground ginger

      2 teaspoons ground cardamom

      12 whole cloves

      6 large garlic cloves, peeled and finely chopped

      8 boneless, skinned chicken breast halves (any fat removed)

      additional green scallions, chopped for garnish

       TIME SAVER

      To make your serving easier this chicken can be prepared up to this point, the day ahead, cooled, refrigerated, and then rewarmed before serving.

      NOTE: If preparing the sauce separately from the chicken, you may place all the ingredients in a sauce pan, bring to a low boil, and simmer for about 15 minutes. This sauce can then be cooled, and stored in the refrigerator for up to several days.

      This sauce can be used with chicken (or fish) in several ways. It is not “officially” a Tikka Masala, but I feel it is so close in flavor, if not somewhat richer, that I usually tell my guests that it is a Tikka Masala.

      The easiest preparation, as will be presented below, is to simply assemble the ingredients for the sauce and then add whole chicken breasts, and bake together. For variety I cut skinned, boned chicken breasts into ½ inch cubes and sauté in olive oil until cooked through, then adding them to the cooked sauce. This version works well if you are having a buffet and allowing guests to serve themselves.

       Mix together thoroughly first 12 ingredients to make sauce. In a baking dish large enough to hold the chicken breasts, and with additional room for the sauce, place the chicken breasts in a single layer. Pour over the chicken the sauce and make sure the chicken is completely coated. Bake in a 375° heated oven for 40 minutes until chicken is cooked thoroughly.

      Mushroom Duxelles In Pastry Shells

       (2 DOZEN BITE-SIZE APPETIZERS)

      ½ pound mushrooms, finely chopped

      3 tablespoons shallots, finely chopped

      4 tablespoons butter

      2 tablespoons flour

      1 cup heavy cream

      salt, to taste

      dash cayenne

      1 tablespoon parsley, finely chopped

      ½ teaspoon lemon juice

      3 to 4 tablespoons grated parmesan

      “Mushroom Duxelles” is a rich filling or sauce which can be used in a number of ways. If you ever want to do a Beef Wellington, try this duxelles as the mushroom component. For a non-red meat variety I often use either tuna steaks or chicken breasts, along with the duxelles – of course wrapped in puff pastry. (You will find more suggestions along this line under “Seafood Wellington”).

       You can chop the mushrooms and shallots separately, if you wish. I choose to add both ingredients to a food processor and chop them by pulsing until the mixture is finely chopped, but not pureed. Melt butter in a frying pan and then add the mushroom and shallot mixture. Over moderate heat stir regularly until all the moisture has evaporated; about 10 to 15 minutes. Turn off the heat and sprinkle the flour over the mushrooms. Completely blend the flour with the mushrooms and then pour in the heavy cream, stirring to mix thoroughly. Turn on the heat to medium and bring the mixture to a boil, stirring constantly to make sure it does not stick to the bottom. It will have thickened considerably by this time. Lower the heat to a slow simmer for 2 to 3 minutes, then remove from the heat. Stir in the cayenne, parsley and lemon juice, and then add salt to taste. Put the mixture in a container and allow to cool until ready to use. It can now be refrigerated, covered, for several days, or even frozen for much longer.

      To Serve

      After bringing the duxelles to room temperature fill small pastry or fillo cups with the mixture, top with a pinch of the grated parmesan, and place on a baking sheet. Warm in a 300° oven for 10-15 minutes and serve (making sure the duxelles is not too hot to eat).

       AFTER THOUGHTS

      Make a double or triple batch, freezing for later what you are not using for this recipe. Pastry and fillo cups are available in specialty shops, in the freezer section of some grocery stores, and through suppliers online. You may also wish to make your own by cutting circles of thinly sliced bread and pushing them gently into buttered small muffin tins, and then baking in a hot oven until toasted. These shells can be stored ahead of time in an airtight container.

      Red Pepper and Shallot Curry Compote

       (FOR 8)

      3 cups thinly sliced shallots (about 10 large)

      1 bunch scallions (white and green

      parts separated; each chopped)

      ½ cup olive oil

      2 tablespoons cumin seeds

      6 large plum tomatoes, diced

      ½ teaspoon cayenne pepper

      1 teaspoon ground turmeric

      1½ teaspoons paprika

      1½ tablespoons mustard seeds

      4 large red bell peppers, thinly sliced

      salt to taste

       TIME SAVER

      This curried compote can now be stored in the refrigerator for up to several days before using. To rewarm simply put in a sauce pan and bring to a slow simmer.

       In a large skillet or heavy pot heat oil over medium heat, and add cumin seeds. Allow to cook for about 1 minute, but do not allow to brown. Add shallots and white part of scallions and cook until they begin to become golden, stirring regularly, about 8 minutes. Add the cayenne, tomatoes, turmeric, paprika and simmer for about 10 minutes, stirring often. Add the red peppers and mustard seeds and reduce heat to medium-low and cover for about 10 minutes. Stir from time to time until peppers are soft. Off heat stir in the green parts of the scallions and allow to cool.

       AFTER THOUGHTS

      As long as you are going through the process of slicing and dicing all these ingredients, why not make a double batch? The additional amount freezes very well and can be used as a complement to many dishes at a later time.

      Anchovy Bread Sticks

      anchovy

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