GEORGE BALANCHINE’S CHICKEN VERMOUTH

FROM WALTER RAINES, FOUNDING MEMBER OF THE DANCE THEATRE OF HARLEM COMPANY

ORIGINAL RECIPE BY GEORGE BALANCHINE

Walter Raines was a founding member of the Dance Theatre of Harlem company, also he danced for the Pennsylvania and Stuttgart Ballets, and distinguished himself as a teacher of ballet at the Ailey School, and finally as director of the Dance Theatre of Harlem School. He told me this recipe one day around 1991 while we were waiting for the bus. What prompted him to share it I cannot remember. This recipe is so simple (and delicious) one could prepare it on a hotplate in a dressing room or hotel room…if you had to.

SERVES:
4

PREP TIME:
15 MIN

TOTAL TIME:
40 MIN

---

---

INGREDIENTS

¼ cup butter
1 tbs olive oil
2 chicken breasts, cut in half
1/3 cup dry vermouth
1 tsp. instant chicken bouillon or powdered chicken stock
½ tsp rosemary
½ tsp salt
¼ tsp pepper
1 cup sour cream

DIRECTIONS

Heat butter and olive oil in a heavy skillet with a lid; sauté chicken breasts until lightly browned on all sides. While chicken breasts are browning, pour 2 tbs of vermouth over them. Remove chicken. Put the skillet on low heat and add remainder of the vermouth. As the liquid is heating scrape up all of the chicken skin from the pan. Stir in sour cream until it is blended with the liquid, add powdered chicken bouillon, sprinkle in rosemary, salt, and pepper. Cook over low heat until sauce slightly thickens. Return chicken to the skillet. Cover and simmer 15 - 20 minutes or until chicken is tender.

“Walter said to serve it with a salad, ‘and there, you have it.’ I would also serve it with boiled noodles or a bed of wild rice.”

— Edward Schoelwer

NAI NI CHEN’S THREE CUP CHICKEN

FROM NAI NI CHEN, FOUND OF NAI NI CHEN DANCE COMPANY

Three cup chicken is widely considered to be a Taiwanese specialty.  Some suggest that it originates from Jiangxi province, China, over 700 years ago. Originally, “three cup” refers to the equal portions of three main condiments: sesame oil, soy sauce and rice wine.

NOTES ABOUT THE INGREDIENTS

Sesame oil: Instead of using regular cooking oil this dish calls for pure sesame oil which has an intensely nutty flavor. In my recipe, it’s firstly used to fry the chicken. Then, right before serving, I like adding a little more of it to enhance the aroma.

Rice wine: You do not need water to braise the chicken. The generous use of rice wine gives the chicken a unique fragrance. Shaoxing rice wine is the most popular type and it can be easily found at a store that specializes in Chinese groceries.

Soy sauce & sugar: Soy sauce provides a kind of flavorsome saltiness which is more sophisticated than that of salt. I use both light soy sauce and dark soy sauce for this dish. The latter offers a hint of sweetness as well as an appetizing look. Rock sugar (can be replaced by regular sugar) is added to balance the saltiness.

Ginger & garlic: I recommend that you use lots of ginger and whole cloves of garlic. They are for seasoning the dish. But, in fact, they are delicious on their own! After cooking, they will lose much of their spiciness and absorb lots of flavor from the sauce.

Basil leaves: Basil leaves give a great final touch to the dish. Authentic versions call for Thai basil which has a stronger flavor and aroma than sweet basil. But the latter can certainly be used as a substitute.

SERVES:
4 - 6

PREP TIME:
10 MIN

TOTAL TIME:
25 MIN

---

---

INGREDIENTS

6 chicken thighs, cut into chunks
2½ tbsp sesame oil
15 slices ginger
10 cloves garlic
½ cup Shaoxing rice wine (see note)
2 tbsp light soy sauce (see note)
1 tbsp dark soy sauce (see note)
1 tbsp rock sugar, or regular sugar
½ red bell pepper, cut into square pieces
½ cup of chopped scallions
Small handful of basil leaves

I use boneless chicken thighs with skin on. You may use other cuts of chicken.

DIRECTIONS

• Blanch chicken chunks in hot water then drain well.

• Heat 2 tablespoons of sesame oil with ginger and garlic in a wok  over a medium heat. Stir fry until the ginger becomes slightly brown.

• Stir in drained chicken. Fry for 1 minute or so.

• Add rice wine, light soy sauce, dark soy sauce, and rock sugar.  Kikoman is medium soy sauce and it's fine, too.

• Cover the wok with a lid (keep medium heat). Cook for about 5 minutes.

• Put in bell pepper and scallions, then cover and cook for a further 2 minutes.

• Uncover the wok and turn up the heat. Stir around until most of the liquid is evaporated and the chicken is coated evenly by the remaining sauce.

• Turn off the heat. Stir in the remaining 1/2 tablespoon of sesame oil and basil leaves. Cover the wok for 1 minute.

MISTY COPELAND’S SAUTÉED KALE WITH FLOUNDER

FROM MISTY COPELAND OF AMERICAN BALLET THEATRE

SERVES:
2

PREP TIME:
10 MIN

TOTAL TIME:
50 MIN

---

---

INGREDIENTS FOR THE KALE

2 tablespoons extra-virgin olive oil
1 diced onion
1 tablespoon crushed red pepper (or to taste)
4 diced garlic cloves
2 bunches curly kale
4 cups low-sodium vegetable broth
A splash white wine vinegar
Salt and pepper to taste
Hot sauce to taste

DIRECTIONS FOR THE KALE

To make the kale, set a large pot over high heat. Drizzle olive oil into the pot, then add the onion and cook until it turns translucent, about 3 to 4 minutes. Add the red pepper flakes and garlic. Cook until the garlic turns fragrant, about 1 minute. Strip the kale leaves off the spine with your hands so that the leaves are in equal-size pieces, and add the kale to the pot. Pour the vegetable broth over the kale and bring to a boil. Add the white wine vinegar along with the salt and pepper. Reduce the heat to a simmer and let cook for 40 minutes. Using tongs or a slotted spoon, place the sautéed kale on a plate and add hot sauce to taste. 

INGREDIENTS FOR THE FISH

2 tablespoons extra-virgin olive oil
2 flounder fillets
Salt and pepper to taste

DIRECTIONS FOR THE FISH

About 15 minutes before the kale is finished cooking, prepare the flounder. Heat the oil in a medium nonstick skillet over medium-high heat. Season the fish with salt and pepper and place it on the skillet, skin side up. Cook until golden brown, about 3 minutes. Flip the fish and continue cooking, 2 to 3 minutes. Remove the fish from the skillet and serve immediately over the sautéed kale. 

CRAB CAKES

FROM MARCELLUS HARPER, THE EXECUTIVE DIRECTOR OF COLLAGE DANCE COLLECTIVE

SERVES:
ABOUT 8

PREP TIME:
20 MIN

TOTAL TIME:
55 MIN

---

---

INGREDIENTS

1 tbs. olive oil
1 cup chopped yellow onions
½ cup chopped celery
½ cup chopped red bell peppers
2 tbs. minced garlic
2 tbs. fresh thyme
1 lemon-juiced
1 cup mayonnaise
2 cups unseasoned breadcrumbs
1 lb. jumbo lump crabmeat
¾ cup flour
1 egg
¼ cup whole milk
salt, pepper paprika and oregano to taste
¾ cup of vegetable oil for frying

DIRECTIONS

Heat 1 tbs. olive oil in skillet over medium-high heat.  Add chopped onions, celery and red bell peppers.  Cook until soft, about 3 minutes.  Add garlic and thyme and cook an additional 2 minutes.  Remove from heat and cool. 

Combine mayonnaise (a little at a time as you may not need the entire cup) with the cooked vegetables, ½ cup bread crumbs, and seasonings (paprika, salt, pepper, cayenne pepper, and oregano) to taste in large bowl and mix well. 

Remove lump crab meat from containers and remove any shells and cartilage.  Add the juice of one lemon.  Gently fold crabmeat into bowl, being careful not to break up the lump meat.

Combine ¾ cups flour in shallow bowl.  Combine 1½ cups of bread crumbs in a different bowl.  Whisk 1 egg with ½ cup of milk in another bowl.  Season the flour and breadcrumbs to taste. 

Using your hands, form small cakes with the crabmeat mixture, packing gently but firmly.  Dredge each cake in the flour mixture, then in the egg wash, then the bread crumb mixture, shaking to remove any excess breading. 

Heat ¾ cup of vegetable oil (more or less depending on the size of your pan) in a large skillet over medium-high heat.  Pan fry the crab cakes until golden brown.  You may have to do this in batches.  Drain on paper towels.  It should take about 4 – 5 minutes per side.

GRANDMA DORIS PULEIO’S CHICKEN SOUP WITH MEATBALLS

FROM DANTE PULEIO, ARTISTIC DIRECTOR OF LIMÓN DANCE COMPANY

SERVES:
8 - 12

PREP TIME:
30 MIN

TOTAL TIME:
3 HRS 30 MIN

---

---

INGREDIENTS FOR THE MEATBALLS

1 – ½ lb of chopped meat
¼ cup of water
1 onion chopped finely
2 tbsp of parmesan cheese
2 cloves of garlic chopped finely
¼ cup of bread crumbs
1 tbsp parsley
salt and pepper to taste

DIRECTIONS FOR THE MEATBALLS

Combine all ingredients in a large bowl and kneed thoroughly.  With wet hands roll the mixture into little balls and set aside.

INGREDIENTS FOR THE SOUP

whole chicken (hen if possible)
noodles, pre-cooked
3 carrots, cut into large pieces
can of whole peeled tomatoes
4 chicken bouillon cubes
1 onion, cut into large pieces
2 leeks, cut into large pieces
1 stalk of celery, cut into medium pieces
salt and pepper to taste

DIRECTIONS FOR THE SOUP

Put whole chicken in a large pot and cover with water. Bring to a boil.

As water is heating, add carrots, celery, onion, leeks, and the can of tomatoes (after crushing with your hands).

Leave it at a low boil and simmer for 2 ½ hours.

Strain the soup.

Clean the chicken and return meat to the broth.

Mash carrots and tomatoes, return to the broth.

Cook the meatballs in the broth.

Now you can add any additional finely chopped vegetables to the broth if desired.

Add cooked noodles to the soup before serving. Enjoy!

CARLA FRACCI'S RECIPE FOR RISOTTO CON FUNGHI (RICE WITH MUSHROOMS)

FROM CARLA FRACCI, ITALIAN BALLET DANCER AND ACTRESS

FROM TANAQUIL LE CLERCQ’S THE BALLET COOK BOOK

SERVES:
4

PREP TIME:
30 MIN

TOTAL TIME:
1 HR 30 MIN

---

---

INGREDIENTS

5 large dried mushrooms
1 can of chicken stock, 15 oz
4 tbs. butter
1 tbs. oil
2-3 onions, thinly sliced
1 cup Arborio rice
2 cups buttermilk
¼ tsp. saffron
½ tsp. salt
Pinch of pepper
Grated parmesan cheese to taste

DIRECTIONS

Soak mushrooms in warm water for 30 minutes, changing the water twice. Drain.

Cook mushrooms in bouillon until tender, about 1 hour. Drain, reserving liquid, and chop into small pieces.

Melt butter, add oil, and sauté onions until golden, about 5 minutes. Add rice and sauté until pale yellow, stirring occasionally. Add milk, chopped mushrooms, saffron, salt and pepper. Simmer 20 minutes, stirring occasionally. If necessary moisten with a little bouillon to keep from drying out. Sprinkle with parmesan and serve immediately.