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Café 1505 Balsalmic Chicken Salad
Jane Zimmerman, Milwaukee, requested the recipe for a chicken salad served at Café 1505, at 1505 W. Mequon Road in Mequon. She wrote to the Milwaukee Journal Sentinel: "This restaurant makes the most delicious chicken salad with pecans. I would love to have the recipe." Chef Ken Kohls sent the recipe, calling it "one of our most popular, healthy, gluten-free salads." Jennie Stoltz was happy to snatch it up for the family, as it is one of her favorites as well!
2 cups balsamic dressing (see recipe)
6 boneless skinless chicken breast
halves (4 to 6 ounces each)
Salt and pepper to taste
2 cups pecan halves
2 cups halved red grapes
2 cups celery, cut on a thin bias
¼ cup chopped green onions
1/3 cup chopped parsley
Balsamic dressing:
¾ teaspoon salt
1 tablespoon sugar
¾ teaspoon dry mustard
1 tablespoon minced shallots
1 cup balsamic vinegar
1-½ cups extra-virgin olive oil
Prepare dressing. Set aside.
Preheat oven to 350° degrees.
Line a jellyroll pan with parchment paper. Place the chicken breasts on the paper and add ¼ cup water to pan. Cover chicken with another layer of parchment paper. Bake in preheated oven 35 to 45 minutes or until
chicken reaches 165 degrees at the thickest part of the breast. When done, remove from oven and cool. Cut into ½-inch julienne strips. Refrigerate until ready to use. To finish: Place chicken in a large bowl and season
with salt and pepper to taste. Add 2 cups of the dressing and gently mix to coat chicken thoroughly. Let marinate 15 to 30 minutes. Add pecans, grapes, celery, green onions and parsley and toss. Add more dressing, salt and pepper until desired flavor is achieved.
Balsamic dressing:
In a medium bowl, place salt, sugar, mustard, shallots and balsamic vinegar. Using an immersion blender, very slowly add olive oil in a thin stream to emulsify. Do not over mix, or dressing will thicken. You will need 2 cups dressing for this recipe. Additional dressing can be refrigerated for up to two weeks.
Note: Salad will keep 2 days in the fridge.
Ingredients
Directions
Egg in a Bagel Hole
1 bagel
1 tablespoon butter
2 eggs
Salt and freshly ground pepper
Cut the bagel in half. If the hole isn't very big—ie, you can't imagine a yolk fitting in it—tear out some
of the bagel around it. You could also use a biscuit cutter or cup to cut out a perfectly round center.
In a skillet over medium heat, melt 1/2 tablespoon of butter. Place the bagel, inside down, on the
skillet. Crack one egg into a little bowl (or a container with a spout) and gently transfer the egg to the middle
of the bagel. It might run out a bit; that's okay. Season the egg with salt and pepper. Cover the skillet and let the toad cook for about 3 minutes, or until the egg is done to your liking. Using a spatula, transfer it to a plate and repeat with the other bagel half.
Ingredients
Directions
French Onion Strata (Savory Bread Pudding)
3 tablespoons (45g) unsalted butter, plus more for greasing baking dish
3 large Spanish onions (about 2-1/2 pounds; 1kg), thinly sliced
1 teaspoon sugar
1 teaspoon kosher salt
3 medium cloves garlic, minced
2 teaspoons finely chopped fresh thyme leaves
1/4 cup (60ml) dry sherry
1/2 cup (120ml) dry white wine
For the Caramelized Onions:
In a large skillet, melt butter over medium heat, then add onions, sugar, and 1 teaspoon salt. Cover and cook, stirring every few minutes, until onions have softened, about 10 minutes. Remove lid and cook, stirring frequently and keeping skillet uncovered, until onions are deep golden brown, 20 to 25 minutes; if onions threaten to burn at any point, stir in a tablespoon or two of water as needed, and/or lower heat. Add garlic and thyme and cook 1 minute longer. Add sherry and wine and cook until liquid has almost completely evaporated, about 3 minutes. Remove from heat and set aside.
Meanwhile, for the Strata:
Preheat oven to 350°F (177°C).
Spread bread in a single layer on a baking sheet. Bake until bread is dry but not browned, about 8 minutes.
In a large bowl, whisk together eggs, half and half or milk, mustard, Worcestershire sauce, fish sauce (if using), 1/2 teaspoon salt, and pepper. Add dried bread and let soak in custard for at least 15 minutes and up to 30 minutes.
Butter a 12-inch cast iron skillet or a 9- by 13-inch baking dish and add half of bread. Scatter half of caramelized onions and half of cheese all over. Layer remaining bread on top and scatter remaining onions and cheese over. Drizzle any remaining custard all over, then bake until bread is crisp and custard is just set, about 35 minutes. Serve hot or at room temperature.
Ingredients
Directions
Mom Stoltz’s Egg Casserole
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Mom always made this for breakfast on Christmas morning. She often made it in advance along with the dozens of other dishes she cooked for the meals we ate on Christmas Eve and Christmas Day (and let’s not forget all the cookies she baked)! Because there was never enough space in the fridge, she’d store a lot of the food on the roof of dad’s car in the garage. She’d pop the casserole in the oven before we left for church, so it’d be done when we got home (course that was a little nerve wracking if mass ran long.) Later she discovered if you cook this in the microwave for a few minutes and then put it in the oven you can reduce the cooking time.
9 - 12 slices of white bread (no crust, butter both sides and then cut into cube)
8 eggs
4 cups milk
1/2 t. dry mustard
1/2 t. salt
1/2 t. pepper
1/2 pound cheddar cheese (grated)
Spread bread in bottom of greased Pyrex baking dish. Beat eggs, milk, mustard, salt and pepper together and pour over bread cubes. Take cheddar cheese and spread over dish
(9 x 12 dish - 350 for 1 hour, 10 x 15 dish 375 for 1 hour)
*You can increase the ingredients proportionately, for every two eggs add one more cup milk and then increase salt, dry mustard, and pepper to taste. If increasing ingredients and you use a larger dish (such as a 10 x 15) you can cook it at a higher temperature for the same length of time. - 375 for one hour.)
Ingredients
Directions
Rob’s Favorite Coffee Cake that David Doesn't Particularly Care for but that Anna Really Likes, Even though it's Somewhat Dry.
From Agnes. Photo: 1966 - Kathy, R.H., Amy, Donna, Marni & Rob Wahlert
3 c. flour
1 c. granulated sugar
1 tsp. nutmeg
1 c. salad oil
1 c. brown sugar
1 tsp. cinnamon
1 tsp. salt
1 egg
1 c. sour cream or buttermilk
1 t. baking soda
Preparation time: 1 hour total
Mix well with spoon and pastry blender all of the above ingredients. (Mixture will be crumbly.) Take out 1 cup of mixture and reserve for top of coffee cake.To remainder of mixture add egg, sour cream (or buttermilk) and baking soda. After mixing well, pour batter into greased and floured 13x8x2 pan. Sprinkle reserved crumb mixture over top of coffee cake batter. Bake at 350 degrees for 45 minutes or until toothpick comes out clean.
Serves 12
Ingredients
Directions
Breakfast & Brunch
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