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Before Katie Vitucci moved to Norwalk from Brooklyn, she and her husband lived on takeout. "But then we moved to a 135-year old house that needed updating, my husband did some renovating, and I ended up with a state of the art kitchen," she says. "Cooking seemed like a logical way for me, as a stay-at-home mom, to do something for and with my kids and my family. It became a hobby."
Vitucci's connection to culinary pursuits may be more than a matter of location, however. Her brother is a chef and she says both her father and grandmother are exceptional cooks as well. Today, Vitucci runs a small catering business out of her home and her blog, www.theparsleythief.com, offers great recipes and photos to help novices learn the methods required to make them. "I just knew that when I was learning to cook, I didn't understand all the techniques described in the cookbooks. I thought it would be helpful to provide people with a step by step visual guide. The blog is also a great way for me to share recipes with my friends." A graduate of Parsons with a BFA in photography, cooking and the blog are also an important creative outlet for Vitucci in that they combine her love for visual arts with her newer passion for gastronomy.
The following recipe, inspired by her brother in law, is one of Vitucci's most popular catering dishes. "It's not your ordinary chicken salad," she says. "It's delicious stuffed in a pita, sandwiched between slices of dense multi-grain bread (I personally love it on Eli's Health Loaf), or mounded on a fresh green salad. The dried cranberries and toasted pecans, along with the aromatic tarragon, make this a winner."
Tarragon Chicken SaladServes 82 whole chicken breast, bone-in and skin on2 stalks of celery, finely chopped1 small shallot, minced2 tablespoons chopped fresh tarragon1 cup dried cranberries1 cup toasted pecan halves, chopped1 teaspoon kosher salt1/2 teaspoon freshly ground pepper3/4 cup mayonnaise2 tablespoons tarragon vinegar*Preheat the oven to 425 degrees. Drizzle the chicken breasts with olive oil and season generously with some kosher salt and freshly ground pepper. Place on a baking sheet & roast for 45 minutes, or until cooked through. Remove from the oven and let them cool to room temperature.When the chicken is cool, remove the skin and shred, or cut the breast meat into small pieces. Place into a large mixing bowl and add the celery, shallot, tarragon, cranberries and pecans.In a separate bowl, add the mayonnaise, vinegar, salt and pepper. Whisk to combine. Add the dressing to the chicken mixture and stir well. The salad will keep in the refrigerator for several days and tastes even better when made ahead, so the flavors have a chance to meld. *Tarragon vinegar can be found in most specialty grocery stores. If you are unable to find it, you can substitute a good quality champagne or white wine vinegar.
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