Patricia's Kitchen

You need leftovers from last night's Rotisserie Chicken:

I love love love these recipes. Yes, the videos are in Spanish...and the cook's accent is quite difficult to understand if you are not used to it ;) BUT! The videos are very easy to follow...cooking has no language barriers right?

Enjoy!

Sauvignon Blanc / Fume Blanc

Sauvignon Blanc has pronounced flavors of a herbal variety, with grassy and apple flavors, plus olive and a soft, smoky flavor. They can be anything from sweet to dry, but are typically very light. Sauvignon blancs tend to be crisp and acidic, helping the wine cut through heavy food flavors. It pairs well with thick sauces and stews.

Sauvignon blanc should be served at around 52F and should be drunk within a few years.

Chardonnay and food

Cheese
Provolone
Gruyere
Mild Cheddar

Appetizers
Crab cakes
Olives
Oysters
Stuffed Clams
Smoked Salmon

Main Dishes
Chicken with cream sauce
Pork with cream sauce
Shrimp with cream sauce
Caribbean cuisine

Desserts
mango, pineapple, honeydew

In general, avoid tomato based dishes - the sharp acidity of the tomato doesn't go well with the buttery flavors in a Chardonnay. Chardonnay is a light white wine, so things like steaks and game will overwhelm the flavor. The light, fruity flavors of Caribbean cooking go well.

Make sure you serve the Chardonnay COOL at around 55F - i.e. not the fridge temperature coldness. If the Chardonnay is too cold, you lose all of its fruity flavors.

Created in the region of Naples, Provolone is one of the most famous pasta filatas. Unequaled with the aperitif, it acquires character with time and develops a very pleasant robustness.

Category: firm cheese (pressed and cooked cheese, pasta filata, interior-ripened).

Appearance and texture: sold in huge pear shapes or in balls (Provolette) or like sausages; very thin crust of a cream to light yellow colour, often covered with wax; white to cream or straw body colour; firm and fibrous texture.

Aroma: slightly fermented milk aroma.

Taste: slightly fermented milk taste, ranging from mild to medium to sharp.

Attributes: it melts and browns at high temperatures.

Varieties: mild; medium; sharp; smoked.

How to enjoy it?: Provolone literally steals the show with cocktails. With an antipasto, it is also delicious with pickles, olives, deli meats and some wedges of melon. With time, Provolone acquires strength and becomes an excellent cheese to grate on pizza, pasta and soups.In a tasting, you will appreciate its unique qualities by enjoying it with a good red wine.

Storage: About 2 weeks if it’s mild; from 3 to 4 weeks if it’s sharp.

Chicken Salad Sandwiches

Ingredients:

Directions:

Put the chicken breasts in a small fry pan and add cold water to cover. Season lightly with salt and pepper. Bring to a boil over high heat, reduce the heat to medium and simmer until the chicken is opaque throughout, 7 to 10 minutes. Using a slotted spoon, transfer the chicken to a plate and let cool. Using your fingers or 2 forks, pull the chicken into shreds.

In a bowl, whisk together the 1/2 cup mayonnaise, the lemon juice, celery and green onions until blended and smooth. Fold in the chicken.

Trim the crusts from the bread slices. Spread each of the slices with mayonnaise. Divide the chicken mixture among 10 of the slices. Put the remaining bread slices on top and press gently. Cut each sandwich in half on the diagonal. Arrange the sandwiches on a platter and serve immediately. Makes 10 sandwiches.


Chicken Noodle Soup



Ingredients

4 small Skinless Chicken Breasts, diced
2 pints boiling Water
2-3 Chicken Stock cubes
1 medium Onion, chopped
Black Pepper
2 teaspoons Dried Parsley or handful of Fresh Parsley, chopped
2 1/3 oz. your favourite Noodles

Preparation

Put the stock cubes into a med-large heavy bottomed saucepan.
Boil the kettle and pour boiled water over the stock cubes - stir well.
Add the chicken, onion and seasonings.
Bring to the boil and reduce the heat to a simmer. Cook for around 30-35 minutes or until the chicken is tender.
Stir in the noodles, leave for 5 minutes and serve.
(Serves 5)

Enjoy and go to bed early!

This fabulous cake by Kelly is my birthday gift to myself! The decoration is just fantastic isn't it?

Local seasonal foods are tastier, fresher and more nutritious.
Why? It’s because the produce has been harvested in the last fews days and has only travelled a short distance to market. This means less packaging, processing and refrigeration. All good for the environment (no flying in food from all corners of the planet)and your health.

Here is a list of fruits and veggies that are in season for November:

• Apples
• Bell peppers
• Brussels sprouts
• Chicory
• Cranberries
• Dates
• Grapes
• Greens (cooking)
• Kumquats
• Leeks
• Lettuce (leaf and head)
• Okra
• Parsnips
• Pears
• Persimmons
• Pomegranates
• Pumpkins
• Shallots
• Star fruit
• Sweet potatoes
• Tangelos
• Tangerines
• Turnips
• Watercress
• Winter squash