I learned the secret of using part mayo part yogurt in chicken salad dressing from a now closed coffee shop in Huntsville, AL. It gets rid of that heavy “glop” texture which I find so unappealing.
I just added 2 tablespoons of dill pickle juice and 1 tablespoon of cider vinegar to mayonnaise for potato salad and I was amazed at what a difference it made.
In Houston we have Imma Hogg’s home Bayou Bend full of early American furniture. George Bush the elder held the G8 conference dinner there when he was president.
Her father was governor Texas and she was only girl and had 3 brother who did not have children. Oil was discovered on their plantation and 2 of the brothers developed River Oaks on the banks of Buffalo Bayou. Bayou Bend sits on several acers on the banks of the bayou surrounded by beautiful gardens of azaleas, the annual Azalea Trail always has Bayou Bend as the main attraction. Ima was a major patron of all the arts in Houston. Her mother was a Stinson and is a distant relative.
I live walking distance to Hillwood and actually do walk by it on my exercise walks. I haven't been there for years and have to go back. I took my sister there and she liked it so much she took others there when she was in DC for a conference. It has everything, the house, the gardens and a cafe and quite the history as you pointed out.
Anne, I loved my own Hillwood visit many years ago - a place of serenity and true beauty. I'll admit to a shallow fascination with MMP's jewelry collection, which was being shown at that time.
It's wrong I know, to ascribe our own feelings to a dead person, but I have to believe she'd be gutted to know that the current occupant of her Florida home is a vulgarian and felon.
This recipe is going to be new summer favourite. My chicken salad also involves curry, but the apricots In the Coronation version sound like a golden addition. Thank you.
Thank you, Kristin. Not shallow at all to admire her jewelry. She certainly did! I think she would be turned off by the current occupant. You are right about that!
Thank you for sharing your visit to Hillwood and MMP's story. I found it fascinating. I can't wait to try making the chicken salad. Do you think using dried apricots would be a good substitute for canned? Some of them are still tender and plump. Would maybe soaking them in something would be helpful? thanks for your ideas. I would like to include the apricots, if possible.
Absolutely as long as they are soft. In fact, some versions of this recipe call for dried apricots. They will soften with the simmering of the sauce, too.
Love this post. I haven't been to Hillwood, but I have been to Merriweather Post Pavilion amphitheater--they named it in her honor because of her support of the NSO, she didn't live on the former property.
I have been to Hillwood, and like you, awed by her generosity. The world would have surely lost much of the fabulous treasures of czarist Russia had she not had the forethought to remove them when she did! It is a magical place-esp. the Japanese garden!! The greatest trip we’ve ever taken was on the Sea Cloud-the love token/brainchild of EF Hutton & MMP. Magic on the high seas!!! And finally… a recipe for perfectly poached chicken. It calls for flavoring the poaching liquid which can be omitted. The method is interesting… what do you think? Perfect Poached Chicken Breasts
Serves 4
Time - 50 minutes, plus 30 minutes brining
Why This Recipe Works
Poaching can be the best way to gently cook superlean modern chicken breasts, but the standard approach
isn’t foolproof and offers little in the way of flavor or pizzazz. We took the guesswork out of poaching by starting the chicken breasts in cool water, bringing the pot to 175 degrees over medium heat, and then
removing the pot from the heat and cooking entirely with gentle, residual heat. We used lots of water (4 qts) to ensure plenty of reserve heat, which would do the cooking, and raised the breasts off the bottom of the pot with a steamer basket for even cooking from top to bottom. To up the flavor ante, we added salt, soy sauce, sugar, and garlic to the poaching liquid for meaty, rich-tasting breasts. Finally, to boost tenderness, flavor absorption, and juiciness, we took an unusual approach and brined the breasts directly in
the poaching liquid before turning on the heat and cooking them. The result is supertender, juicy chicken
breasts that pair well with simple sauces.
Ingredients Before You Begin
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
{***To ensure that the chicken cooks through, don’t use breasts that weigh more than 8 oz each. If desired, serve the chicken with one of our sauces (see related content) or in a salad or sandwiches.}
1/2 cup soy sauce, for brining
1/4 cup salt, for brining
2 tablespoons sugar
6 garlic cloves, smashed and peeled
Instructions
1. Cover chicken breasts with plastic wrap and pound thick ends gently with meat pounder until 3/4 inch thick. Discard plastic wrap.
2. Whisk 4 quarts water, soy sauce, salt, sugar, and garlic in Dutch oven until salt and sugar are dissolved.
3. Arrange breasts, skinned side up, in steamer basket, making sure not to overlap them. Submerge steamer basket in brine and let sit at room temperature for 30 minutes.
4. Heat pot over medium heat, stirring liquid occasionally to even out hot spots, until water registers 175 degrees, 15 to 20 minutes. Turn off heat, cover pot, remove from burner, and let stand until meat registers 160 degrees, 17 to 22 minutes.
5. Transfer breasts to carving board, cover tightly with aluminum foil, and let rest for 5 minutes. Slice each breast on bias into 1/4-inch-thick slices, transfer to serving platter or individual plates, and serve.
Thank you for this novel cooking method. I do something similar by flavoring the water with celery, onion and chicken base. Very little water. Just to cover the chicken breasts. Simmer and when nearly done turn off the heat and let the chicken cool in the liquid. And yes, she knew to preserve those Russian treasures. She was a preservationist.
I loved reading this story about Marjorie Merriweather Post, Anne, particularly the stark contrast implied between her generous deeds and those of the current owner of Mar-a-Lago. Thanks also for the virtual tour of Hillwood. How I’d like to wander in that Japanese garden! And the salad sounds unusual (red wine! Apricots!) but delicious! I look forward to giving it a try.
A very interesting post. I was trying to imagine Mr. Post experimenting with a toaster to produce Grape Nuts!!
I also did not know the history of Mar A Largo and how the Trump family came to acquire it.
Marjorie seemed, as you say, to share her wealth and have a real concern for others.
On another subject, I wanted to mention I am still working through your collection of biscuit recipes in your cookbook and last week I made "Scott Peacock's Crusty Buttermilk Biscuits". I found the Marburger Buttermilk at Publix and even ordered a local mill flour from NC (Old Mill of Guilford). They were fantastic!!! I will continue trying the recipes out (may take me a while).
I enjoyed taking this tour with you, Anne. Now I have to plan a trip to Maryland to visit Kim, my great and curious friend, for a short trip to explore Hillwood.
PS. Can’t wait to try this chicken salad recipe, too!
I just read about Post’s New York apartment on another Substack. I’m going to have to visit Hillwood the next time I go to DC. Your coronation chicken salad sounds delicious.
I learned the secret of using part mayo part yogurt in chicken salad dressing from a now closed coffee shop in Huntsville, AL. It gets rid of that heavy “glop” texture which I find so unappealing.
I do that with potato salad, too. I figure it must be healthier.
Absolutely! Or with potato salad, I will dress with lemon juice and olive oil and only add a spoonful or two of mayo for creaminess.
I just added 2 tablespoons of dill pickle juice and 1 tablespoon of cider vinegar to mayonnaise for potato salad and I was amazed at what a difference it made.
Nice idea!!
Yes, it does!
In Houston we have Imma Hogg’s home Bayou Bend full of early American furniture. George Bush the elder held the G8 conference dinner there when he was president.
Don’t know it! Will look it up! Winterthur of DuPont fame is also filled with early American. It’s fabulous!
Her father was governor Texas and she was only girl and had 3 brother who did not have children. Oil was discovered on their plantation and 2 of the brothers developed River Oaks on the banks of Buffalo Bayou. Bayou Bend sits on several acers on the banks of the bayou surrounded by beautiful gardens of azaleas, the annual Azalea Trail always has Bayou Bend as the main attraction. Ima was a major patron of all the arts in Houston. Her mother was a Stinson and is a distant relative.
What an amazing legacy, thank you!
I live walking distance to Hillwood and actually do walk by it on my exercise walks. I haven't been there for years and have to go back. I took my sister there and she liked it so much she took others there when she was in DC for a conference. It has everything, the house, the gardens and a cafe and quite the history as you pointed out.
I would definitely go back if just to soak in the gardens. Beautiful place. Lucky you!
Anne, I loved my own Hillwood visit many years ago - a place of serenity and true beauty. I'll admit to a shallow fascination with MMP's jewelry collection, which was being shown at that time.
It's wrong I know, to ascribe our own feelings to a dead person, but I have to believe she'd be gutted to know that the current occupant of her Florida home is a vulgarian and felon.
This recipe is going to be new summer favourite. My chicken salad also involves curry, but the apricots In the Coronation version sound like a golden addition. Thank you.
Thank you, Kristin. Not shallow at all to admire her jewelry. She certainly did! I think she would be turned off by the current occupant. You are right about that!
Thank you for sharing your visit to Hillwood and MMP's story. I found it fascinating. I can't wait to try making the chicken salad. Do you think using dried apricots would be a good substitute for canned? Some of them are still tender and plump. Would maybe soaking them in something would be helpful? thanks for your ideas. I would like to include the apricots, if possible.
Absolutely as long as they are soft. In fact, some versions of this recipe call for dried apricots. They will soften with the simmering of the sauce, too.
Love this post. I haven't been to Hillwood, but I have been to Merriweather Post Pavilion amphitheater--they named it in her honor because of her support of the NSO, she didn't live on the former property.
Good to know! Hillwood is lovely.
Great post, Anne, have always been fascinated by MMP, and loved Alison’s book!
You might have reviewed it in a post?
Ages ago!
I have been to Hillwood, and like you, awed by her generosity. The world would have surely lost much of the fabulous treasures of czarist Russia had she not had the forethought to remove them when she did! It is a magical place-esp. the Japanese garden!! The greatest trip we’ve ever taken was on the Sea Cloud-the love token/brainchild of EF Hutton & MMP. Magic on the high seas!!! And finally… a recipe for perfectly poached chicken. It calls for flavoring the poaching liquid which can be omitted. The method is interesting… what do you think? Perfect Poached Chicken Breasts
Serves 4
Time - 50 minutes, plus 30 minutes brining
Why This Recipe Works
Poaching can be the best way to gently cook superlean modern chicken breasts, but the standard approach
isn’t foolproof and offers little in the way of flavor or pizzazz. We took the guesswork out of poaching by starting the chicken breasts in cool water, bringing the pot to 175 degrees over medium heat, and then
removing the pot from the heat and cooking entirely with gentle, residual heat. We used lots of water (4 qts) to ensure plenty of reserve heat, which would do the cooking, and raised the breasts off the bottom of the pot with a steamer basket for even cooking from top to bottom. To up the flavor ante, we added salt, soy sauce, sugar, and garlic to the poaching liquid for meaty, rich-tasting breasts. Finally, to boost tenderness, flavor absorption, and juiciness, we took an unusual approach and brined the breasts directly in
the poaching liquid before turning on the heat and cooking them. The result is supertender, juicy chicken
breasts that pair well with simple sauces.
Ingredients Before You Begin
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
{***To ensure that the chicken cooks through, don’t use breasts that weigh more than 8 oz each. If desired, serve the chicken with one of our sauces (see related content) or in a salad or sandwiches.}
1/2 cup soy sauce, for brining
1/4 cup salt, for brining
2 tablespoons sugar
6 garlic cloves, smashed and peeled
Instructions
1. Cover chicken breasts with plastic wrap and pound thick ends gently with meat pounder until 3/4 inch thick. Discard plastic wrap.
2. Whisk 4 quarts water, soy sauce, salt, sugar, and garlic in Dutch oven until salt and sugar are dissolved.
3. Arrange breasts, skinned side up, in steamer basket, making sure not to overlap them. Submerge steamer basket in brine and let sit at room temperature for 30 minutes.
4. Heat pot over medium heat, stirring liquid occasionally to even out hot spots, until water registers 175 degrees, 15 to 20 minutes. Turn off heat, cover pot, remove from burner, and let stand until meat registers 160 degrees, 17 to 22 minutes.
5. Transfer breasts to carving board, cover tightly with aluminum foil, and let rest for 5 minutes. Slice each breast on bias into 1/4-inch-thick slices, transfer to serving platter or individual plates, and serve.
Thank you for this novel cooking method. I do something similar by flavoring the water with celery, onion and chicken base. Very little water. Just to cover the chicken breasts. Simmer and when nearly done turn off the heat and let the chicken cool in the liquid. And yes, she knew to preserve those Russian treasures. She was a preservationist.
I loved reading this story about Marjorie Merriweather Post, Anne, particularly the stark contrast implied between her generous deeds and those of the current owner of Mar-a-Lago. Thanks also for the virtual tour of Hillwood. How I’d like to wander in that Japanese garden! And the salad sounds unusual (red wine! Apricots!) but delicious! I look forward to giving it a try.
Yes, Ruth, I said the same thing about the red wine and apricots! But so good.
A very interesting post. I was trying to imagine Mr. Post experimenting with a toaster to produce Grape Nuts!!
I also did not know the history of Mar A Largo and how the Trump family came to acquire it.
Marjorie seemed, as you say, to share her wealth and have a real concern for others.
On another subject, I wanted to mention I am still working through your collection of biscuit recipes in your cookbook and last week I made "Scott Peacock's Crusty Buttermilk Biscuits". I found the Marburger Buttermilk at Publix and even ordered a local mill flour from NC (Old Mill of Guilford). They were fantastic!!! I will continue trying the recipes out (may take me a while).
A biscuit odyssey! I appreciate the feedback so much. Thank you Deborah!
What a fascinating woman!
She was! I never knew all her accomplishments.
I enjoyed taking this tour with you, Anne. Now I have to plan a trip to Maryland to visit Kim, my great and curious friend, for a short trip to explore Hillwood.
PS. Can’t wait to try this chicken salad recipe, too!
I just read about Post’s New York apartment on another Substack. I’m going to have to visit Hillwood the next time I go to DC. Your coronation chicken salad sounds delicious.