Liu Shaokun's Spicy Buckwheat Noodles with Chicken

YIELD

4 lunch main-course or side-dish servings

INGREDIENTS

1. • 3 cups chicken broth or water (24 fl oz)
   • 1 lb skinless boneless chicken breast halves (2)
   • 1/2 lb dried buckwheat noodles such as soba noodles
   • 1 tablespoon peanut oil
   • 3 tablespoons Chinese black vinegar
   • 1 tablespoon light soy sauce
   • 1 tablespoon dark soy sauce
   • 1 tablespoon chile oil containing sesame oil (such as Chiu Chow Chili Oil from Lee Kum Kee) plus some of sediment from jar
   • 2 garlic cloves, minced
   • 1/2 teaspoon sugar
   • 1/8 teaspoon salt
   • 3 scallions (green parts only), thinly sliced
   • 2 tablespoons soy nuts (roasted salted soybeans)

PREPARATION

1. 1. Bring broth to a simmer in a 3-quart saucepan, then add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool at least 10 minutes, reserving broth for another use.
   2. While chicken is poaching, bring 4 quarts salted cold water to a boil in a 5- to 6-quart saucepan over moderately high heat. Stir in noodles, then 1/2 cup cold water. When water returns to a boil, add another 1/2 cup cold water and bring to a boil again, stirring, then repeat once more, or until noodles are just tender but still firm and chewy throughout.
   3. Drain noodles in a colander and rinse well under cold water to cool, then drain well. Toss noodles with peanut oil in a large bowl.
   4. Stir together vinegar, soy sauces, chile oil with sediment, garlic, sugar, and salt in another bowl until sugar is dissolved, then add to noodles and toss until coated.
   5. Shred chicken with your fingers into 1/4-inch-wide strips and add to noodles, tossing to combine. Sprinkle with scallions and soy nuts.
   6. From Epicurious

Bacon and Cheddar Toasts

YIELD

Makes 56 hors d'oeuvres

ACTIVE TIME

25 minutes

TOTAL TIME

1 hour

INGREDIENTS

1. • 1/2 lb extra-sharp white Cheddar, coarsely grated (2 cups)
   • 1/2 lb cold sliced lean bacon, finely chopped
   • 1 small onion, finely chopped (1/3 cup)
   • 1 1/2 tablespoons drained bottled horseradish
   • 1/2 teaspoon salt
   • 1/4 teaspoon black pepper
   • 14 very thin slices firm white sandwich bread

PREPARATION

1. 1. Put oven rack in middle position and preheat oven to 375°F.
   2. Stir together cheese, bacon, onion, horseradish, salt, and pepper in a bowl with a rubber spatula until blended well.
   3. Spread about 1 1/2 tablespoons mixture evenly to edges of each slice of bread with a small offset spatula or butter knife. Arrange slices in 1 layer on a large baking sheet and freeze, covered with wax paper, until firm, about 15 minutes.
   4. Trim crusts off bread and reserve for another use (see cooks' note, below), then cut each slice into 4 squares. Bake toasts on baking sheet until beginning to brown on edges, about 20 minutes.

Cooks' Note

• Reserved crusts (with some of topping still on them) can be baked at 375°F until lightly browned, about 10 minutes, then cooled. Break up crusts and sprinkle over salads.
• Toasts can be prepared and cut 2 weeks ahead and frozen, layered between sheets of wax paper in an airtight container. Thaw before baking.

 From Epicurious

Parmesan Chicken

Parmesan Chicken (Barefoot Contessa)

• 6 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 extra-large eggs
• 1-1/4 cups seasoned dry bread crumbs
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• Unsalted butter
• Good olive oil
• Salad greens for 6, washed and spun dry
• Lemon Vinaigrette (see recipe)

Pound the chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette (Makes 3/4 Cup)

• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.