Marcia Hassel's recipes

Nothing beats an easy, crusty roll as a side roll or sandwich foundation and these authentic Portugeuse rolls do the trick. They’re very popular here in Montreal where they’re served at Portugeuse places specializing in Peri Peri chicken, a spicy roasted chicken that’s served in slices atop these rolls.They’re also perfect BLT buns! These also freeze well do a double batch is doing yourself a favour for those days you want a quick sandwich. I had another version of these in my cookbook A Passion for Baking and on this site but this recipe is a bit more streamlined and I think offers better results! Also there's a Bonus recipe if you scroll down!! Check out the Piri Piri Chicken to go with the rolls. Dough 1 1/2 cup water 2 ½ teaspoonse instant yeast 1 teaspoon sugar 1 tablespoon honey 2 tablespoons unsalted butter or light olive oil 2 ¾ teaspoons salt 4 ½ - 5 cups bread flour 2 3/4 teaspoons salt In a medium sized bowl, stir together water, yeast and flour mixing to make a...

To re-create this Italian restaurant favorite for home cooks, we shallow-fried chicken tenders in a 12-inch skillet and just 2 tablespoons of oil and paired them with a garlicky sauce that we embellished with strips of tender red bell pepper. Just before tossing all the components together, we finished the sauce with a bit of butter to give it the proper consistency—ideal for swiping up with crusty bread or pouring over a bowl of pasta. 2  large eggs  Salt and pepper  ¾  cup plus 1 tablespoon  all-purpose flour 2  pounds chicken tenderloins, trimmed 6  tablespoons  extra-virgin olive oil 1  red bell pepper, stemmed, seeded, and sliced thin 8  garlic cloves, sliced thin 1 ¼  cups  chicken broth ¾  cup dry white wine  4  tablespoons  unsalted butter,  cut into 4 pieces 2  tablespoons chopped fresh parsley Lightly beat eggs and ½ teaspoon salt t...

Many of us crave fried chicken more often than we're willing to put in the time and effort to make it. We wanted to find an easier way to get that crunchy, deeply seasoned exterior and juicy meat we all love—without deep frying. This meant using the oven instead of the stovetop. We started by preheating a 12-inch cast-iron skillet in a 450-degree oven. Next, we dredged the chicken in a well-seasoned flour mixture; added just ½ cup of vegetable oil to the preheated skillet; placed the chicken, skin side down, in the skillet; and returned the skillet to the oven to “fry” the chicken. We flipped the chicken halfway through cooking, which helped crisp both sides of the chicken. Is this oven-fried chicken absolutely indistinguishable from true deep-fried chicken? No. But because it is fried in just ½ cup of oil, it is quite a bit easier to make and has many of the same attributes. 3  pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), tri...

Ingredients 4 (10- to 12-ounce) bone-in split chicken breasts, trimmed 2 ¼ teaspoons kosher salt, divided Vegetable oil spray 3 garlic cloves, sliced thin ¼ teaspoon red pepper flakes 1 ¼ pounds green beans, trimmed ⅓ cup water 1 ½ ounces Parmesan cheese, shredded (½ cup) 1.  Adjust oven rack to lower-middle position and heat oven to 325.  Working with 1 breast at a time, use your fingers to carefully separate skin from meat  Peel back skin, leaving skin attached at the top and bottom of breast and at ribs.  Sprinkle 1=1/2 t salt evenly over chicken (3/8 t per breast).  Lay skin back in place. Using metal skewer or tip of baring knife, poke 6 to 8 holes in fat deposits in skin of each breast.  Spray skin with oil spray 2.  Place chicken, skin side down, in 12" oven-safe skillet and set over med-hi heat. Cook, moving chicken as infrequently as possible, until skin is well browned, 7-9 minutes. Carefully flip chicken a...

Serves 4 to 6 In step 1, the chicken can be refrigerated for up to 2 hours before grilling. Ingredients 8 (5- to 7-ounce) bone-in chicken thighs, trimmed ½ teaspoon kosher salt  PASTE      3 T Dijon mustard      5 garlic cloves, minced      1 T finely grated lemon zest      2 t. fresh tarragon minced      1-1/2 t kosher salt      1 t. water      1/2 t pepper (Combine all these paste ingredients in a bowl To Prepare 1.  Place chicken, skin side up, on large plate. Sprinkle skin side with salt and spread evenly  with one-third of spice paste. Flip chicken and spread remaining two-thirds of paste evenly  over flesh side. Refrigerate while preparing grill. 2A.  For a charcoal grill:  Open bottom vent halfway. Light large chimney starter mounded  with charcoal briquettes (7 quarts). When top coals are partia...