Tomatillo Chicken

Miss F is obsessed with the creamy green sauce at Pappasitos. And when I say obsessed, I mean it. She insists on having her own bowl of sauce to eat with her chips and she eats it prison style, with her arm crooked around the dish. She devours the whole bowl and usually asks for a second. I decided to try and make a similar sauce to serve over baked chicken.  She loved it.  She kept stealing bites of the sauce as I was preparing it.  I may have become a little obsessed with it too.  The sauce was also delicious over Mexican sour cream rice.  I adapted the recipe from Le Crème de la Crumb.

Tomatillo Chicken

½ cup mayo
½ cup sour cream
½ cup buttermilk
1 package buttermilk ranch dressing mix
2½ teaspoons garlic
3 tomatillos, husked and chopped
½ teaspoon lime juice
4 boneless skinless chicken breasts
chopped tomatoes

Whisk together the mayonnaise, buttermilk, ranch dressing mix, garlic, tomatillos and lime juice. Pour half of the dressing in a large Ziploc bag, add the chicken, tossing well to coat. Let marinate at room temperature for 30 minutes.

Preheat the oven to 375 degrees. Grease a shallow baking dish and place the chicken inside. Discard the marinade. Bake for 20 to 25 minutes. Top with the reserved dressing, tomatoes and serve.

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Sachertorte

To continue our Austrian theme, Miss F's favorite desserts on our trip were Bienenstich and Sachertorte. She was obsessed with both.  She wanted to make a Sachertorte for Grandad's birthday.  It is a rich chocolate cake glazed with apricot jam and covered in more chocolate.  I heavily adapted the recipe and swapped the chocolate glaze for a ganache, just because it seemed so much easier (and it was!)  Miss F was so sad when the cake was gone, she was already asking to make it again.

Sachertorte

¾ cup chocolate chips
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature
1 cup confectioners' sugar
6 large eggs, separated, at room temperature
1 teaspoon vanilla extract
½ cup granulated sugar
1 cup all-purpose flour
Apricot glaze
Chocolate glaze

To make the torte: Position a rack in the center of the oven and heat to 375 degrees. Lightly butter a 9-inch springform pan and line the bottom with a round of parchment or wax paper. Dust the sides of the pan with flour and tap out the excess.

In the top part of a double boiler over very hot, but not simmering, water, or in a microwave at medium power, melt the chocolate. Remove from the heat or the oven, and let stand, stirring often, until cool. Beat the butter in the bowl of a heavy-duty standing mixer fitted with the paddle blade on medium-high speed until smooth, about 1 minute. On low speed, beat in the confectioners' sugar. Return the speed to medium-high and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time, scraping down the sides of the bowl. Beat in the chocolate and vanilla.

Beat the egg whites and granulated sugar in a large bowl with a handheld electric mixer on high speed just until they form soft, shiny peaks. Do not overbeat. Stir about one fourth of the beaten whites into the chocolate mixture to lighten it, then fold in the remaining whites, leaving a few visible wisps of whites. Sift half of the flour over the chocolate mixture, and fold in with a large balloon whisk or rubber spatula. Repeat with the remaining flour.

Spread evenly in the pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. (The cake will dome in the center.) Cool on a wire rack for 10 minutes. Remove the sides of the pan, and invert the cake onto the rack. Remove the paper and reinvert on another rack to turn right side up. Cool completely.

To assemble: Using a long serrated knife, trim the top of the cake to make it level. Cut the cake horizontally into two equal layers. Place one cake layer on an 8-inch cardboard round. Brush the top of the cake layer with the apricot glaze. Place the second cake layer on top and brush again. Brush the top and sides of the cake with the remaining glaze. Transfer the cake to a wire rack placed over a jelly-roll pan lined with waxed paper. Let cool until the glaze is set.

Make the chocolate glaze (it must be freshly made and warm). Pour all of the warm chocolate glaze on top of the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides, being sure that the glaze completely coats the cake (patch any bare spots with the spatula and the icing that has dripped). Cool until the glaze is barely set, then transfer the cake to a serving plate. Refrigerate until the glaze is completely set, at least 1 hour. Remove the cake from the refrigerator about 1 hour before serving.

To serve, slice with a sharp knife dipped into hot water. Serve with a large dollop of whipped cream on the side.

Apricot Glaze

1 ¼ cups apricot preserves
2 tablespoons water

Bring the preserves and water to a boil in a small saucepan over medium heat, stirring often. Cook, stirring often, until the last drops that cling to the spoon are very sticky and reluctant to leave the spoon, 2 to 3 minutes. Strain through a wire sieve into a small bowl, pressing hard on the solids. Use warm.

Chocolate Glaze

½ cup cream
2/3 cup chocolate chips

Stir together the cream and chocolate chips in a microwave safe bowl. Microwave for 30 second intervals, stirring in between each, until all the chips are melted.

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Austrian Potato Salad

I have never eaten one bite of traditional potato salad. My mayo aversion combined with cold potatoes just never made it an appetizing entrée.  I tried Austrian potato salad first in Berlin...and I was hooked.  Warm, vinegary potatoes, it's like a dream.  Growing up, we always had a cruet of apple cider vinegar on the table.  My favorite was to pour it over broccoli or on a baked potato...so good.  This potato salad recipe is from Wolfgang Puck, who I think is probably the most famous Austrian chef out there.  For some reason, my fingerling potato bag had a couple purple potatoes inside, which has never happened before.  The pink color couldn't get Miss F to try them, she is steadfast in her potato hatred.  And of course C wouldn't try them either because of the vinegar smell.  Thankfully, my parents were over for dinner to help me polish them off!

Austrian Potato Salad

1 ½ pounds small fingerling potatoes, washed
2 sprigs fresh thyme
2 ½ tablespoons kosher salt
½ small yellow onion, finely chopped
3 tablespoons sugar
½ teaspoon freshly ground black pepper
1 cup white wine vinegar
¼ cup canola, safflower, or peanut oil
½ cup chicken broth or vegetable broth

In a large saucepan, combine the potatoes, thyme sprigs, and 2 tablespoons of the salt. Add enough cold water to cover completely. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are just tender enough to be pierced easily with a skewer or the tip of a sharp knife, about 10 minutes.

Drain the potatoes. While they are still hot, peel them with a small, sharp knife, protecting your hand from the heat with a folded kitchen towel. As each potato is peeled, cut it crosswise into 1/4-inch slices, letting the slices fall into a mixing bowl. Add to the hot potato slices the onion, remaining salt, sugar, pepper, vinegar, and oil. Stir gently but thoroughly with a large spoon to combine the ingredients.

Before serving, heat the broth in a large saute pan over medium-high heat. Add the potato salad and stir it gently just until the potatoes are thoroughly heated, serve.

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