chicken – A Musician's Travels

Outside the Clark Art Institute in Williamstown, Massachusetts, the hills in the distance were gray and foreboding and the wind chill was sharp and bitingly cold; what better time to be inside!

We were delighted to discover a special exhibition at the Clark: Wall Power! Modern French Tapestry from the Mobilier national, Paris. The exhibit displayed a wide range of tapestries created by contemporary artists from the 1920’s to today. Artists, weavers and dyers revived ancient techniques and created bold and daring new works of art. The room was full of brilliant colors and patterns; warming to the soul.

The beautifully curated exhibit included the following insightful commentary:

“Since the middle of the 20th century, the art of tapestry has continued to offer a vast field of expression to major artists, to the most varied trends and plastic research: Picasso, Matisse, Miró, Delaunay, but also to abstract artists (Hartung, Vasarely) non-figurative (Nemours, Bazaine), part of Minimal Art, new realism (Hains), narrative figuration (Erro, Aillaud) or the Supports-Surfaces group (Buraglio, Rouan, Pincemin). More recently, Louise Bourgeois, Bertrand Lavier, Sheila Hicks or Orlan have distinguished themselves with their woven creations. In perpetual evolution, the works created by the Manufactures nationales reflect the most diverse trends in contemporary art”.

“A Thousand Wildflowers” by Dom Robert, a Benedictine Monk, recalled wildflower fields that were popular in the Middle Ages.

*“A Thousand Wildflowers”- Dom Roberts* (1907-1997)

Several of the tapestries were designed from existing works of art and then woven. Designing a work and then weaving it with a team of weavers, can take up to 2 or 3 years.

“*Evening Music*“-*Pauline Peugniez*-1890-1987

*“The Woman with the Lute”- Henri Matisse* (1869-1954)

*“The Vines of Volnay”- Michel Tourliere* (*1925-2004*)

The French artist Michel Tourliere who lived from 1925-2004, came from wine country in Burgundy and specialized in designing woven tapestries. His works often depict landscapes from Burgundy.

We also viewed stunning contemporary works by the American artist Kiki Smith and the French artist Jean Messagier.

*“Seven Seas”- Kiki Smith (American-born Germany 1954)*

*“Red Flames”- Jean Messagier (1920-1999*)

At the end of the exhibit, it was fascinating to see the back of “Red Flames”; a work of art in itself!

And then, back home for some hearty soup!

I had roasted a chicken with basil pesto slipped under the skin and was looking for a use for the leftover chicken. I decided to make a quick stock with the remaining chicken carcass. I threw the chicken bones along with a carrot, onion, celery, thyme, peppercorns, salt and bay leaf into a big pot, covered it with water and let it simmer on the stove for a few hours and then strained the stock and discarded the solids. The result was a delicate basil scented stock, just right for beans and kale! I defatted the stock and added chopped, onion and carrot, a can of white beans and a small bunch of chopped lacinato kale. Along with bay leaf, dried thyme, dried sage and dill, I simmered the soup until all of the vegetables were tender. I added leftover chopped chicken and a small package of cooked tortellini. Sprinkled with freshly ground pepper and grated pecorino cheese, this was truly a heartwarming winter soup! ENJOY!!

Pesto Chicken, Kale, White Bean and Tortellini Soup

Ingredients for Pesto Chicken Stock

Leftover chicken bones

3 quarts water

one onion cut in half

1 large carrot roughly chopped

1 stalk celery with leaves roughly chopped

1 clove garlic peeled and smashed

2 teaspoons salt

10-12 whole peppercorns

2 teaspoons dried thyme

2 bay leaves

Ingredients for soup:

3 quarts defatted pesto chicken Stock (home made is best, but you can use store bought and add a tablespoon of pesto)

1 tablespoon extra virgin olive oil

1 medium carrot chopped

1 onion chopped

1 stalk celery chopped

leftover chicken cut into small pieces

8-10 lacinato kale leaves

1 can cannellini or great northern beans, drained and rinsed

1 teaspoon dried thyme

1 teaspoon dried sage

1 teaspoon dried dill

1 bay leaf

1 small package tortellini (I used Kite Hill tortellini with almond milk ricotta)

To Make Soup:

In a large pot, heat olive oil and add chopped onion. Saute a few minutes until onion softens. Add chicken stock and all other ingredients, except tortellini and cut up chicken.

Bring to a boil and then reduce to a simmer. Cook covered about an hour until vegetables are very tender. Cook tortellini according to directions on package and add to soup along with the leftover cut up chicken.

Serve with freshly ground pepper and sprinkle with grated pecorino cheese!

ENJOY!!

AND: Here is the “Tree of the Week”!

STAY WARM!

Early Fall at the end of September- with noticeably shorter days; enough daylight to take a late afternoon walk at bucolic Twin Lakes.

I walked down the dirt road that curves around the lake, the contrast of the water and clouds is peaceful and calming; helping to put the events of the day and our turbulent world into perspective. Lately I have been thinking about how to stay involved and help in ways that can effect positive change; at the same time balancing the importance of self care- which today is the winner!

The leaves were just starting to turn and a few brilliant red leaves and a purple aster were suspended in lacey webs.

For dinner that evening, I was thinking of a way to use the leftover brown rice and vegetables that I had on hand. This would be a good time to take out my new wok to make a quick fried rice, which I got last spring in New York’s Chinatown at the venerable store, Hung Chong Imports.

I had chicken breasts marinating in a mixture of yogurt, minced chives and onion powder (a strange combination, based on a NY Times Cooking recipe for Crispy Sour Cream and Onion Chicken). The yogurt tenderizes the chicken and the flavor does taste a bit like sour cream and onion dip! Coated in panko crumbs, drizzled with olive oil and baked in a hot oven results in the best crispy, tender and flavorful chicken! I just watched Yotam Ottolenghi, the Israeli and British chef, on a Stephen Colbert segment demonstrate his yogurt marinated chicken with North African spices. This is from his new cookbook, Comfort. I plan to try this version soon!

Sliced into thin strips and served over the fried rice, this turned into a delicious dinner!

Crispy Chicken Katsu with Fried Brown Rice

Fried Brown Rice Ingredients:

3 cups cold cooked brown rice

2 scallions finely chopped

1 small piece ginger, peeled and finely chopped

Assortment of vegetables (whatever you have on hand is fine)

2 stalks baby bok choy cut into small pieces

1 small onion finely diced

1/2 cup steamed broccoli (cooked briefly and rinsed in very cold water)

1/2 cup frozen peas defrosted

2 tablespoons canola or peanut oil

In a small cup mix together: 1/4 cup reduced sodium tamari, 1 tablespoon sesame oil and 2 tablespoons brown rice vinegar. For a spicier flavor, you can also add a small amount of hot chili sesame oil.

Chicken Katsu- (adapted from NY Times Cooking)

Ingredients:

4boneless, skinless chicken breasts, halved horizontally (see Tip) and pounded ⅛-inch thick, or use 4 chicken cutlets (don’t split or pound)
Salt and black pepper
½cup sour cream or Greek yogurt
¼cup thinly sliced chives (or 1 tablespoon dried chives), plus more for serving
2tablespoons onion powder
2cups panko bread crumbs
2 table spoons extra virgin olive oil

To make Chicken Katsu:

Preheat oven to 380 degrees and place rack on bottom of oven

Pat chicken dry, and season both sides with salt and pepper.
In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large sheet pan drizzled with olive oil.
Drizzle top of chicken with remaining olive oil and place in hot oven. Cook about 6 minutes until browned on bottom and then flip over. Continue cooking until chicken is cooked through and crispy and browned all over, about 6 minutes more.
Let sit for a few minutes and slice into small strips.
Note: With this recipe, you will have extra leftover chicken for sandwiches, etc.!

To Make Fried Rice:

TURN ON EXHAUST FAN OVER STOVE!!

Heat wok over high heat until it starts to smoke slightly. This helps to create the traditional Chinese cooking effect of “Wok Hei” translated as “breath of a wok” that gives the food the smoky charred taste found in Chinese dishes.

Add canola or peanut oil to the wok and heat until the wok starts to smoke slightly.

Add chopped scallions and ginger- give it a quick stir.

Add chopped onion and stirring continually, cook about 1-2 minutes until onion starts to soften a bit.

Add vegetables and cook, stirring continually about 2 minutes.

Add rice, cook about 1 minute, stirring and then pour the tamari mixture around the edges of the pan. This is the best part- the sauce will bubble vigorously and give off a wonderful aroma! Stir briskly and you are done!!

ENJOY!!

AND: Here is the “Tree of the Week”:

*Fall flower at Hofstra University*– New York

HAPPY FALL!!

Tag: chicken

“French Tapestry” at the Clark and Pesto Chicken Kale, White Bean and Tortellini Soup!”