by Linda Stradley, author of "What's Cooking America" Linda Stradley, a native northwesterner, was raised in Longview, Washington and now lives in Newberg, Oregon. Linda says, "My mom was a great cook, but she cooked the typical foods of the 50's of overcooked meat and vegetables. It wasn't until I really got interested in cooking for my family that I discovered the wonders of great food using simple fresh ingredients! I also discovered the love of eating and the problems of weight gain!" She has always had a fascination with history. Put this together with her love of good food and you have a culinary historian. Linda says, "The research of the origins of foods of America have become an obsession when being introduced to new foods." Traveling with her husband, Don, all around our wonderful country, she always combines her pursuit of pleasure and eating with the pursuit of new foods and their history. She originated and maintains an on-line cooking site since 1997 called What's Cooking America. The web site is a continuation of her first cookbook also called What's Cooking America, published by Falcon Publishing, which she co-authored with her friend Andra Cook of Raleigh, North Carolina. She is a member of the Portland Culinary Alliance (PCAJ) and the International Association of Culinary Professionals (IACP). A new cookbook is coming out in the Spring of 2002 called I’ll Have What They’re Having – Regional Foods of the United States. The editor is, Megan Hiller and Globe Peugot Press is the Publisher. Linda has appeared on approximately twenty-five local and national television shows during her national book tours of the United States. Her daughter, Nancy Harman, produces and directs a local public television show where Linda demonstrates her culinary cooking knowledge. email: stradley@hevanet.com or visit: http://www.geocities.com/NapaValley/4079/ **************************** Chicken Kiev (kee-EHV) - A boned and flattened chicken breast that is then rolled around a chilled piece of herbed butter. It is then dipped in egg, breaded, and fried until crisp. -------------------------------------------------------------------------------- 18th Century This famous method of preparing chicken or pheasant is not of Russian origin as the name Kiev would imply. It was invented by the Frenchman, Nicolas (Francois) Appert (1749-1841), brewer, pickler, confectioner, and chef who discovered the principles of canning and preserving of food. This poultry dish is also called Chicken Supreme. The name Kiev was given this method of preparing chicken or pheasant by eary New York restaurants to try to please the many Russian immigrants. The name went back to Europe and is and was used in many places to describe Chicken Supreme. -------------------------------------------------------------------------------- SOURCES: Bull Cook Authentic Historical Recipes and Practices, by George Leonard Herter Berthe E. Herter, published by Herter's, Inc., 1960. The Food Chronology, by James Trager, published by Henry Holt Company, 1995. Boneless Chicken Breast with Crushed Peanut Crust Recipe adapted from a recipe in Fine Cooking Magazine. -------------------------------------------------------------------------------- 1/2 cup salted peanuts 2 eggs Pinch cayenne pepper 1/2 cup flour 4 chicken breast halves, boneless and skinless, patted dry Salt and freshly ground black pepper Olive oil for the pan Heat the oven to 500 degrees F. In a food processor or coffee grinder, pulse the peanuts just until finely crushed; be careful not to grind them to a paste. Transfer the crushed nuts to a plate or shallow bowl. In a second plate, beat the eggs with the cayenne pepper. Place flour in a third plate. Line up the flour, eggs, and nuts in that order. Working with one chicken breast at a time, place each between two pieces of plastic wrap with the smooth side down (where the skin used to be). Working from the center to the edges, gently pound each chicken breast with a meat mallet to 1/4-inch thick. You want the smooth side to remain intact while the ragged side receives the impact of the mallet. And since chicken has little connective tissue, it’s important to use gentle strokes when pounding—the meat can tear easily. Lightly season the chicken with salt and pepper. With one hand (this will be your dry hand), dredge a chicken breast in the flour, making sure it's coated evenly. Shake off the excess. Transfer the chicken to the other hand (this will be your wet hand) and dip it in the egg. With the same hand, dredge the chicken breast on one side only in the crushed peanuts, patting to coat the chicken. Set aside, nut side down, and repeat with the three remaining chicken pieces. In a large cast-iron skillet over medium-high heat, add just enough oil to make a light film. When the oil is very hot, add the chicken, peanut side down, and cook approximately 2 minutes or until the crust is light brown. Flip the chicken over, put the skillet in the oven, and let the chicken roast for about 4 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Remove the pan from the oven and serve immediately. Makes 4 servings.
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