On Jul 30, 2:07*pm, Ken Blake >
wrote:
> On Thu, 30 Jul 2009 08:41:42 -0700 (PDT), DaleW >
> wrote:
>
> > Last night Betsy made "Danny Kaye's chicken salad" (recipe is
> > supposedly the actor's , very good).
>
> I don't know that recipe, but I wouldn't be surprised to know that the
> recipe was his. He was very well known as an excellent cook, primarily
> cooking Chinese food.
>
> --
> Ken Blake
> Please Reply to the Newsgroup

Yes, I think it came from Jacques Pepin, who was his friend. I believe
the other star of the era who was supposed to be a cook/foodie was
Vincent Price. I think we posted this recipe here before, but I can't
tell, because for last couple weeks Google Groups seems to return only
recent posts in searches. It's worth posting again, as it's really
easy.

Danny Kaye's Poached Chicken Salad

1 chicken (about 3 1/2 lbs)
1/2 cup sliced carrot
1 cup sliced onion
1 small leek, washed and left whole
1 rib celery, washed and left whole
1 tsp salt
1/4 tsp. black peppercorns
2 sprigs thyme
2 bay leaves


Dressing:
2 tablespoons Dijon mustard
1 tablespoon white wine vinigar
1 teaspoon finely chopped garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Tabasco
5 tablespoons extra-virgen olive oil


Boston lettuce leaves
2 dozen fresh tarragon leaves.
___________________________________

1. For the chicken: place the chicken breast side down in a tall,
narrow pot, so it fits snugly at the bottom. Add the remaining
poaching ingredients. Chicken should be submerged, water should extend
about 1" above it. Bring to gentle boil, cover, and let boil gently
for 10 minutes. Remove the pot from heat and set it aside to steep in
the hot broth for 45 minutes.

2. Remove the chicken from the pot and set it aside on a platter to
cool for a few minutes. Pick the meat from the chicken bones,
discarding the skin, bones and fat. Shred the meat with your fingers,
following the grain and pulling it into strips.

3. Mix together all the dressing ingredients in a bowl large enough
to hold the chicken salad.

4. Add the chicken shreds to the dressing and toss well. Serve on
lettuce leaves, sprinkle with the tarragon leaves and serve.


Betsy actually does 2 chickens, as all 3 of us are happy to have
leftovers for lunch. Plus I took poaching broth and veggies and froze
at office, when we need soup for homeless this fall makes a nice base.