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Kane’s Cuisine: Hangover-cure chicken

LA Blade staff writer Christopher Kane shares his love and passion of cooking writing in his weekly Sunday column

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Photo by Dan Balinovic

What happens when you have a pandemic and a bored stay-at-home political reporter with extra time on his hands? LA Blade staff writer Christopher Kane decided that he would pursue his second love and passion of cooking and now he’s sharing the results in his weekly Sunday column.

WASHINGTON – This summer has given us plenty of reasons to drink, as if the past three years doesn’t feel like one long hangover. Last month alone we had Pride, and then the conservative ghouls at the Supreme Court decided they were gonna fuck around with everyone’s rights. 

And then, within just days of each other, Joe Manchin and Beyoncé gave the people what they wanted in a major way and suddenly it was time to ring in the weekend with some vodka sodas. My only complaint is that I’m terrible with lyrics so it’s going to take me forever to learn to lip-sync along to RENAISSANCE. If you see me in public mouthing along to “CUFF IT” pretending I know the words, please mind your business. 

Among the reasons I’ve significantly moderated my drinking now that I’m in my (early) 30s is that my hangovers have become multi-day ordeals for which I’ve been known to beckon a nurse to administer an IV (a service that costs about $400. Don’t tell my husband.) 

A less expensive but equally effective remedy is this chicken dish. Ohmygosh, y’all. Trust me. It’s so good. 

Photo by Dan Balinovic

Recipe from Molly Baz’s “Cook This Book” 

  1. Cook one cup jasmine rice and be sure to season the water or broth with about a teaspoon of salt 
  2. To a big stockpot, add four cups of water, two tablespoons of salt, and two pounds of chicken (the recipe calls for bone-in/skin-on breasts, but I’ve made it with thighs and it was delicious. If you’re using boneless skinless breasts as I did this time, add a tablespoon of chicken flavored Better Than Bouillon)
  3. Add two heads of garlic, sliced crosswise, a thinly sliced 4-6” piece of fresh ginger, the dark green parts of about eight scallions, and the stems of one bunch of cilantro
  4. Bring the water to a simmer and cook until the chicken is done (about 10 minutes for boneless skinless breasts, closer to 15 if they’re bone-in/skin-on, and longer for thighs). Remove the meat from your stockpot and allow it to cool on a cutting board. Strain the broth and reserve it
  5. Chop the tender leaves and stems of the cilantro and the light green and white parts of your scallions, adding them to a bowl. De-seed and chop two jalapeño peppers, adding them to the bowl with a fourth-cup olive oil and juice from one lime, seasoning with salt and mixing until well combined

Remove skin and bones from the chicken and slice it against the grain into 1/4 – inch-wide pieces, as shown in the pictures. Put everything together (your rice, broth, chicken, and cilantro-scallion-jalapeño sauce) and serve garnished with more cilantro and, if desired, crème fraiche or sour cream

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Kane’s Cuisine: My easiest recipe (so far)

LA Blade staff writer Christopher Kane shares his love and passion of cooking writing in his weekly Sunday column

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Photo by Dan Balinovic

The LA Blade’s intrepid Washington D.C.-based political reporter snarks his way through another delicious weekly recipe while dishing tea on other subjects…

WASHINGTON – The toast pictured here was made with a homemade baguette. Yours doesn’t have to be, and there was no reason for me to flex like that because the point of today’s column is to demonstrate how a few easy steps can elevate the mundane into something extraordinary. 

This really is so easy. Low effort, high reward. A perfectly serviceable appetizer to serve guests at a dinner party and an equally satisfying lunch on the go. Plus, learning to make your own avocado toast will save you enough money to afford an undesirable home in the Valley in about 729 years. 

Plus, it’s officially spooky season. IYKYK. 

Using Props Properly: Christina Milian Explains The Toast | THE ROCKY HORROR  PICTURE SHOW - YouTube

The key ingredient, apart from the toast – obviously – is ricotta. From there, you can go sweet or savory. Fruit, fish, mushrooms…the world is your oyster.  

  1. Head a tablespoon of butter in a skillet over medium and toast a slice or two of bread (store-bought is fine. No, really.) 
  2. Spread ricotta over your toast. You can whip it with a whisk before you spread it. Or don’t. Just make sure it’s full-fat. 

Be creative with your toppings. Pictured here is prosciutto, capers, freshdill, and flakysalt. On other piece: sliced cherry tomatoes, chives, and honey.

Photo by Dan Balinovic

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Kane’s Cuisine: Amatriciana, one of the four pastas of Rome

LA Blade staff writer Christopher Kane shares his love and passion of cooking writing in his weekly Sunday column

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Photo by Dan Balinovic

The LA Blade’s intrepid Washington D.C.-based political reporter snarks his way through another delicious weekly recipe while dishing tea on other subjects…

WASHINGTON – The head cold or upper respiratory infection or whatever it is that I’m suffering from has worsened over the last 24 hours and I feel like complete garbage. So, what have I turned to for comfort on this weekend afternoon? 

That’s right, NyQuil chicken

But afterwards, a bowl of warm noodles (followed by a bowl of cold ice cream) all while re-watching Dance Moms. Look, if you can’t handle me at my worst, that is completely understandable because I am a monster. 

Today, we’re making one of the four pastas of Rome, amatriciana. I made some modifications that Italians might not approve of, but I don’t care. Oh, you learned everything there is to know about the Italian culinary arts from your study abroad? I don’t think so. 

“When I was in Lazio, our Pecorino Romano was crafted by local cheesemakers who raised sheep on the hillside, playing Giuseppe Verdi’s operas for at least four hours per day. These farmers, who were all named Salvatore, would sooner have eaten their own shoes than tasted an amatriciana prepared with canned tomatoes. Calling what they serve here in America ‘pasta’ is an insult. And don’t even get me STARTED on how much better the coffee is in Italy…”
  1. Bring a large pot of heavily salted water to a boil 
  2. In a large skillet or fry pan with a couple tablespoons olive oil, cook 4 ounces guanciale or pancetta, cut into ½ – inch cubes, on medium-low for about 15 minutes, stirring occasionally 
  3. Increase the heat slightly and add a sliced onion and cook for about 5-8 minutes. Add two teaspoons red pepper flakes and cook for an additional 30 seconds to one minute
  4. Add a 28-ounce can of tomatoes (crushed, or whole and then crushed by hand or with a wooden spoon). Add a dash of fish sauce and season to taste with salt. Cook for about 20 minutes and set aside
  5. In your pot of boiling water, cook a 12-ounce box of pasta – whatever kind you like –until a few minutes before al dente (refer to package directions for cook times). Reserve one cup pasta water, strain the noodles and set aside 
  6. Add the pasta and half the reserved pasta water to your pan with the sauce. Cook for a further 3-4 minutes, stirring to make sure the noodles are evenly coated and the sauce is thickened 
Photo by Dan Balinovic

Optional but encouraged: Season with flaky salt, black pepper, grated raw garlic, more red pepper flakes, a drizzle of olive oil, and garnish with basil 

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Food

Kane’s Cuisine: potato salad doesn’t have to be boring

LA Blade staff writer Christopher Kane shares his love and passion of cooking writing in his weekly Sunday column

Published

on

Photo by Dan Balinovic

The LA Blade’s intrepid Washington D.C.-based political reporter snarks his way through another delicious weekly recipe while dishing tea on other subjects…

WASHINGTON – Is anyone ever that jazzed about potato salad? Always the side dish but never the bride, it’s somehow simultaneously the most omnipresent but least memorable food brought to a barbecue or potluck situation. Friends, I’m here to tell you there’s a better way. 

To make my point, I should have done just the potato salad and not distracted you with the fried chicken pictured therewith. If you would like to make the fried chicken, I used the same recipe from my August 14 column

What makes this potato salad so special? Everything. It’s so much more than mayonnaise and boiled spuds. It’s got tangy citrus, salty umami-rich anchovies, fresh dill. Your German immigrant ancestors could never. Sorry. 

Oh, another thing: For those of us who are not infants and still have use of our teeth, I do not understand the appeal of any food that doesn’t have some texture. Another issue I have with other potato salads but not this one, which has a delightful crunch.

Photo by Dan Balinovic

Bring this to a potluck and it will be gone faster than the Queen’s spirit traveled to Trisha Paytas’s baby. I need to get off Twitter because it’s rotting my brain. Also, when looking up the spelling of Paytas’s name, I discovered she named the baby Malibu Barbie. Don’t really have further comment on that matter but I thought you should know, too. 

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  1. Boil two pounds baby potatoes in three quarts of water with one cup of salt cup (yes, you read that right) until they can be easily pierced with a fork, or about eight to ten minutes. Strain out and discard the water 
  2. Smash and peel a few garlic cloves, adding a pinch of salt as you mash them into a paste. Chop a few anchovy filets and mash them into a paste, too. Combine your pastes and mash them together until their color and texture is uniform
  3. Add paste to a large bowl with a third cup mayonnaise, a tablespoon Dijon mustard, and a teaspoon black pepper, whisking to combine. Continue whisking as you slowly add two tablespoons olive oil and the juice from one lemon. Season with salt
  4. When the potatoes are cool enough to handle, smash them lightly into a cutting board with your palm so they split open but aren’t totally mashed (does that make sense?) Add them to the dressing mixture, tossing evenly to coat
Photo by Dan Balinovic

Add six to eight thinly sliced radishes, a few scallions, or chives, radish and sunflower microgreens, and an ungodly amount of fresh dill. Some of the ingredients in this step are optional. The dill is not. Season again with salt and black pepper

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