Every few weeks, a new kitchen tool catches my attention. Rarely however, does attention budge from just looking to buy now.
I’ve learned the hard way, you see, to be cautious with both dollars and space, for over-hyped kitchen tools deliver as much utility as cure-all cough remedies.
I once fell so hard for a middle-of-the-night infomercial that I bought two juicers, one for my parents who had planted citrus trees at their place in Florida. Both were soon relegated to the dust bin.
But the Microplane grating products that appeared awhile back do deliver on their promise. In just seconds, a Microplane creates piles of weightless lemon zest and grated Parmesan. Others rave about grating nutmeg, coconut, onion, ginger and chocolate. (See? No promises of world peace, just good grating!)
Microplanes are quite inexpensive, about $12, so make good gifts for foodie-type family and friends.
To extract the most juice from lemons, roll them on the counter before cutting, pressing hard with your palm to break down the interior structure. The difference in yield is amazing! Ensure the meat is fully cooked after poaching by slicing into the thickest part of one breast. If the juice runs clear, it is cooked. In a hurry? Use the meat from a rotisserie chicken from the supermarket.
LEMON CHIVE CHICKEN SALAD
Time to table: 1-1/4 hours Makes 4 cups
- Water to just cover chicken, about 3 cups
- 1/3 cup lemon juice (about 2 lemons)
- 1 tablespoon salt
- 1-1/2 pounds skinless, boneless chicken breasts
- 1/2 cup low-fat mayonnaise
- 2 tablespoons plain non-fat yogurt
- 1 rib celery, finely diced
- 1/2 onion, finely diced
- Zest and juice (about 2 tablespoons) from a lemon
- 1 tablespoon minced fresh chive
- Pinch of sugar
- Salt and pepper to taste
In a large skillet with cover, bring water, lemon juice and salt to a boil over medium high. Add chicken and return to boil. Reduce heat, cover and poach at bare simmer about 5 minutes. Turn breasts and poach another 5 minutes or until cooked through. Remove from heat and cool in poaching liquid, uncovered, about 30 minutes. Dice chicken or chop finely in food processor.
While chicken cooks, stir together remaining ingredients and chill until chicken is cooled. Stir in cooked, cooled chicken. Season to taste with salt and pepper.
This recipe is ‘Alanna-sized’ with reductions in fat and portion size and increases in no- and low-calorie flavorings and vegetables. More Cold Suppers
• 2007 | I've just started using white onions, which have much stronger 'onion' flavor and odor. If using a white onion, I'd recommend using about 1/4 an onion.
• 2007 | There are Microplanes
for every grating job and task. I have two, a Fine Grater
for lemon and lime zest and a much-appreciated Medium Ribbon Grater
for thicker strips of Parmesan, chocolate shavings and the like.
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