Friday, October 26, 2012
Big pot of chicken soup for dinner tonight but no good bread in the house. I didn't want to go out nor spend a lot of time baking. After a little research, I found this recipe on The Kitchn website. It literally took an hour and a half from start to finish! The only thing I did differently was to make it completely by hand since I don't have a fancy stand mixer. So initially I just stirred with a wooden spoon for about ten minutes (with Tom's help) and then hand kneaded. Pretty darn good bread in less than two hours!
Find the recipe from The Kitchn here:
Note: I made basically the same compound butter that I made for the Turkey Kiev with a teaspoon less of dill to serve this with. Absolutely delicious!
Monday, October 22, 2012
Whenever mom made Chicken Kiev when I was a kid, it was always such a treat. Who could resist a lovely chicken breast filled with herbs and butter? I've updated her version using turkey breast cutlets and replacing cracker meal with panko crumbs. A couple of tricks from Michael Symon for keeping those little Kievs together and from The Guardian for a super crunchy crust make for a terrific company dish or if you have time, a great weeknight meal.
Makes 6 to 7 Kievs depending on your package
For the compound butter
4 ounces (1 stick) salted butter, softened
1/4 cup minced fresh parsley
2 tsp minced fresh dill
2 tsp finely sliced green onions
2 cloves garlic smashed in a garlic press or hand smashed
Combine all ingredients and shape into a log about 6 inches long. Wrap in plastic wrap and refrigerate for at least 2 hours. (You can certainly do this the day before)
For the Kievs
6 or 7 slices fresh turkey breast slices from a 17.6 ounce package (some packs have 7 slices)
The compound butter cut into 6 or 7 pieces
A little salt and pepper to season the turkey
1 cup all purpose flour
3 eggs beaten with 1/4 cup water
3 cups panko bread crumbs
Enough vegetable oil for frying (enough to fill a large skillet with about 3/4 inch oil)
Place each cutlet on a piece of plastic wrap and season the top side with a little salt and pepper. Cover with another piece of plastic wrap and gently pound the cutlet just a bit.
Place a piece of the compound butter toward the bottom third of the cutlet and roll up, tucking in the sides as you go. Wrap in plastic wrap, twisting the ends to make a tight package. Repeat with the remaining cutlets and refrigerate for a few hours.
Set up a breading station with the flour, egg wash and panko.
Unwrap each Kiev and bread in the flour, then the egg wash, then the panko. Now back in the egg wash and again in the panko for a double coating.
Refrigerate the breaded rolls uncovered, for at least an hour.
Heat the oil until very, very hot in a large skillet. Brown each roll on all sides until golden. Place on a baking sheet and bake in a preheated 400F oven for 10 to 12 minutes. Serve over some buttered parslied egg noodles if you like.
Wednesday, October 17, 2012
Sweet Thai chili sauce and a little sambal oelek (very spicy chili sauce) turn bland turkey into a loaf to remember! The chili sauces are available in the Asian section of most grocery stores or your favorite Asian mart.
Makes 6 to 8 servings
2 slices bacon
2 green onions, thinly sliced
3/4 cup diced celery (small dice)
2 cloves minced garlic
2 pounds ground turkey (85/15)
1 1/2 cups panko crumbs
1/4 cup plus 2 Tbl sweet Thai chili sauce
1 Tbl sambal oelek
1 Tbl soy sauce
1 tsp salt
1/2 tsp black pepper
1/2 cup minced parsley
In a saute pan, cook the bacon until crisp. remove and crumble. Leaving the drippings in the pan, saute the onion, celery and garlic until softened and fragrant.
In a large mixing bowl combine the turkey, bacon, sauteed vegetables, egg panko crumbs, 1/4 cup sweet chili sauce, sambal oelek, soy, salt, pepper and parsley.
Shape the mixture into a 9x5 inch loaf and place on a parchment lined baking sheet or place in an oiled 9x5 inch loaf pan. I use one with that wonderful insert for easy removal.
Brush the top of the loaf with the remaining 2 Tbl of sweet chili sauce and bake in a pre heated 350F oven for 60 to 80 minutes or until the internal temp of the loaf reaches 160F.
NOTE: Serve with more sweet chili sauce if you like.
Saturday, October 13, 2012
I set out to make a steak and mushroom pie with a puff pastry top but when I saw big plump oysters at the grocer's for only 39 cents each, I just had to add them!
Makes 4 healthy servings
5 ounces pearl onions (20 to 25)
2 slices bacon, chopped
2 Tbl butter, divided
2 pounds boneless beef ribeye, cut into one inch cubes
Instant flour (Wondra) for dusting the beef and more for thickening later
1 minced garlic clove
8 ounces beef stock
8 ounces brown ale
1 bay leaf
8 ounces brown or white button mushrooms, halved if large
1 dozen freshly shucked oysters
Salt and pepper for seasoning
1 sheet puff pastry from a 17.3 ounce package
1 beaten egg
Prep the pearl onions by cutting off the root end of each and then placing them in a pan of boiling water for about 30 seconds. Drain and when cool enough to handle, slip off the skins and set aside.
In a 4 to 5 quart Dutch oven, cook the bacon in 1 Tbl of the butter until relatively crisp. Remove the bacon with a slotted spoon to paper toweling, leaving the rendered bacon fat in the Dutch oven.
Season the beef cubes with salt and pepper and then dust them with some instant flour. Brown the cubes, in batches, in the bacon fat until well browned. remove each batch to a bowl.
Add the second Tbl of butter to the pot along with the minced garlic and saute for about 30 seconds.
Pour the beef stock and ale into the pot, add the bay leaf and simmer for about 5 minutes while scraping up the browned bits up from the bottom of the pot.
Return the beef, along with any accumulated juices, and the bacon to the pot. Bring up to the boil and then down to a simmer. Simmer, covered for about 30 minutes, stirring occasionally.
After 30 minutes, add the mushrooms and pearl onions. Stir and simmer 5 more minutes. taste and adjust for seasoning with salt and pepper.
Using a large slotted spoon, lift the meat, mushrooms and onions out of the pot and transfer to a 2.5 - 3 quart baking dish. Fish out the bay leaf. Reheat the gravy and thicken with more instant flour.
Pour the gravy over the meat mixture, let cool for a few minutes, and then scatter the oysters over the top. Push the oysters down into the casserole and then to be safe, sprinkle in a little more instant flour.
Prep the puff pastry by rolling it long enough to cover the baking dish. You can either just cover the dish with the pastry and crimp around the edges or cut into strips and create a lattice patter as I did. If you just cover, be sure to vent the pastry.
Brush the pastry with a little beaten egg and then bake in a pre heated 400F oven for 40 to 50 minutes until the top is golden and the stew is bubbly. Let rest about 10 minutes before serving.
Tuesday, October 9, 2012
Thank you all!!! I was the winner in the Whole Foods Wild Rice Contest for my "Wild" Truffled Risotto. Your votes mean a lot to me and I really appreciate your taking the time.
Here's a recipe for a take on Caesar Salad with both avocados in the dressing as well as the salad. It was named a Community Pick in Food52's Your Best Lettuce Recipe and was re photographed by the super talented photographers at Food52. My brother is in town this week and this salad is definitely on the menu!
Go here to get the recipe and see Food52's great pic:
Tuesday, October 2, 2012
No I didn't win the Whole Foods Green Bean Contest, but I am a finalist in the Best Wild Rice Contest for my "Wild" Truffled Risotto recipe! If you're so inclined, I'd appreciate your vote. Go here, take a look, sign up if you're not already and vote. Thanks!!
I just love baked pasta dishes and armed with leftover roast chicken, decided to make a version with mushrooms. I started with my riff on Marcella Hazan's Tomato Sauce with Onion and Butter and went from there.
2 to 3 pounds tomatoes, peeled and chopped
5 Tbl butter
1 medium onion, cut in quarters
2 large cloves garlic
Place everything in a medium sauce pan and simmer for 45 minutes. Take an immersion blender to the mix and blend until smooth. Or place in an upright blender and puree. Set aside.
For the pasta:
12 ounces brown or white mushrooms, sliced
1 Tbl butter
2 Tbl olive oil
1 tsp dried basil
1 tsp dried oregano
2 large cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 cup chicken broth
2 cups diced cooked chicken
1 cup grated provolone (or cut in a 1/4 inch dice)
1 cup grated Parmesan
1 pound dry rigatoni
The tomato sauce
In a large skillet start sauteing the mushrooms in the butter and oil. When they're almost browned, add the garlic, basil, oregano, salt and pepper.
Once nice and brown, add the mushrooms to the tomato sauce and stir in the chicken broth.
Add the chicken and cheese.
Cook the pasta about 2 minutes short of the package directions. Drain and stir into the sauce.
Pour everything into an appropriate size baking dish.
Bake in a pre heated 375F oven for 30 to 45 minutes or until nice and bubbly around the edges. Let stand about 5 to 10 minutes before serving.
Serves 4 to 6