The Kitchen Philosophy

This salad looks great on a huge platter with all the ingredients piled up – let everyone build their own salad to their liking.  It can also be used as part of a cocktail buffet when you use the lettuce leaves as cups and then can be eaten by hand. Rice Noodle and Chicken Salad with Peanut Sauce Serves 6 2 carrots, peeled and very thinly julienned (or coarsely shredded) 1 English cucumber (wrapped in cellophane – no need to peel) in Julienne strips 1 red pepper, cored and se

I was treated to a beautiful Passover dinner this past week.  These noodles are made with potato starch, water and egg in keeping with the restrictions of the traditional meal of omitting flour and or leavening.  Out of restriction comes creativity and I find these noodles superior to any dried variety – and high in protein and gluten-free to boot. 1/2 of a whole chicken 1 quart chicken broth 1 quart water 2 celery stocks 2 bay leaves 10 peppercorns 1/2 cup white wine Combine

A nice change from other rice or noodle based Asian dishes, serve as a light dinner or appetizer. I use the food processor to grind the chicken breasts and finely mince the mushrooms and onion. The Sauce: 3 tablespoons fresh orange juice 3 tablespoons cornstarch 1 cup light soy sauce or tamari sauce 2 tablespoons sake or white wine 1/4 cup hoisin sauce 2 tablespoons sesame oil 2 tablespoons finely grated fresh ginger Combine the above in a jar and shake to combine. 3 pounds g