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Post by Shawnee on Feb 10, 2009 14:45:26 GMT -5
Silky Braised Chicken with Mushrooms and Pearl Onions
1. 1 (3 pound) chicken, cut into 8 pieces, skin on 2. Salt and freshly ground black pepper 3. 2 medium onions, cut into 1/8-inch-thick slices 4. 2 cloves garlic, peeled and slightly crushed 5. 40 sprigs fresh thyme 6. 2 dried bay leaves 7. 2 sprigs fresh rosemary 8. 2 cups Riesling wine 9. 1 1/2 cups homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat 10. 3 tablespoons unsalted butter 11. 5 ounces red pearl onions, peeled and halved 12. 1/2 pound fresh wild mushrooms, such as chanterelle, cleaned, trimmed, and cut into 1-inch pieces 13. 1/4 cup Madeira wine 14. 5 teaspoons grainy mustard 15. 10 strips best-quality bacon
1. Heat oven to 300 degrees F. Sprinkle chicken pieces with salt and pepper. Spread a third of the onion slices and all the garlic in the bottom of a 7-quart ovenproof casserole or Dutch oven. Scatter 5 sprigs thyme, 1 bay leaf, and 1 rosemary sprig over the onion layer. Lay half the chicken pieces on top of the herb layer. Repeat with another third of the onion slices, the same amounts of each of the herbs as before, and the remaining chicken pieces; finish with a layer of all the remaining onion slices. Pour Riesling and chicken stock over onions and chicken. Cover casserole, and place in the oven to cook until chicken is tender, about 1 hour and 15 minutes. 2. Remove chicken pieces from casserole, and let sit until cool enough to handle. Remove skin from chicken; cut each breast piece in half. Spread each chicken piece with 1/2 teaspoon mustard, season with salt and pepper, and top with sprigs of thyme. Set aside. With a ladle, remove about 1 cup of the chicken cooking liquid from casserole, straining it into a shallow bowl or fat separator; set aside to separate. 3. Melt butter in a large skillet over medium heat. Add pearl onions, and season with salt and pepper. Cook, shaking skillet often, until mushrooms soften and turn golden brown, 3 to 4 minutes. Add mushrooms, and season again with salt and pepper. Cook, shaking skillet often, until mushrooms soften and release their juice, 3 to 5 minutes. Cook until juice has evaporated, about 2 minutes. Add 2 tablespoons Madeira to skillet, and cook until evaporated, about 1 minute. Transfer mixture to a bowl, and set aside. 4. Return skillet to medium heat. Arrange 5 bacon strips in a single layer in skillet. Cook until bacon renders most of its fat and is golden brown. Place a piece of chicken on each piece of bacon and, using tongs, wrap chicken in bacon in a more or less haphazard way. Do not worry if chicken unwraps; it can be easily rewrapped before serving. Remove chicken from skillet, place on a platter, and cover with foil to keep warm. Drain fat from skillet. Repeat with remaining bacon and chicken. 5. Add reserved cooked mushrooms and onions and all the chicken to skillet. Add remaining 2 tablespoons Madeira and the reserved chicken cooking liquid, skimmed of fat. Cook until chicken and vegetables are hot. Serve.
Yield: 4 servings
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Post by Shawnee on Feb 10, 2009 14:46:46 GMT -5
Poached Chicken with Grainy Mustard Sauce
1. 4 skinless chicken breast halves, bone in 2. 2 carrots, scrubbed 3. 2 small onions, peeled and cut in half 4. 2 celery stalks, cut into 3-inch pieces 5. 1 dried bay leaf 6. 10 sprigs fresh flat-leaf parsley 7. 1 cup dry white wine 8. 1 tablespoon whole black peppercorns 9. 3/4 cup dried apricots 10. 2 cups fresh pineapple in 1-inch cubes 11. 1/2 teaspoon salt 12. 1/4 teaspoon freshly ground black pepper 13. 1/2 teaspoon chopped fresh tarragon 14. 1 teaspoon grainy mustard 15. 1/4 pound baby lettuce, such as mache
1. Place chicken, carrots, onions, celery, bay leaf, parsley, wine, and peppercorns in a stockpot. Add water to cover (about 3 quarts); bring to a boil. Reduce heat so liquid is at a bare simmer. Poach, adjusting heat to maintain bare simmer and skimming any scum off the top, until chicken is cooked, 20 to 25 minutes. 2. Remove chicken from stock; use a sharp knife to remove meat from bones. Place meat in a dish; add stock to just cover. Return bones to pot; simmer until very flavorful, about 1 hour. Pass stock through a cheesecloth-lined strainer; discard solids. 3. In a clean saucepan, return stock to a boil. Reduce heat so stock is at a bare simmer. Add apricots and pineapple, and poach until tender, about 10 minutes. With a slotted spoon, remove fruit; season fruit with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 teaspoon tarragon. 4. Raise heat to high; cook stock until reduced to 1/3 cup, 45 minutes. Reduce heat to low; whisk in mustard, 1/4 teaspoon each salt and tarragon, and 1/8 teaspoon pepper. 5. Divide lettuce among four plates. Slice chicken; place on greens. Pour mustard sauce over chicken, and serve with reserved apricot-and-pineapple mixture.
Yield: 4 servings
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Post by Shawnee on Feb 10, 2009 14:47:45 GMT -5
Simple Roast Chicken
1. 1 small onion, peeled and quartered 2. 3 cloves garlic, peeled and quartered 3. 3 sprigs fresh tarragon 4. 3 sprigs fresh thyme 5. 1 (5 pound) chicken, giblets removed 6. 2 tablespoons extra-virgin olive oil 7. 1 teaspoon kosher salt 8. 1/2 teaspoon freshly ground pepper
1. Preheat oven to 375 degrees F. 2. Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down. 3. Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175 degrees F, 1 1/4 to 1 1/2 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carving.
Yield: 8 servings
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Post by Shawnee on Feb 10, 2009 14:48:43 GMT -5
Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce
1. 4 tablespoons cooking oil 2. 3 cloves garlic, minced 3. 1 (3 pound) chicken, quartered 4. 3/4 teaspoon salt 5. Fresh-ground pepper 6. 1 onion, chopped 7. 1 tablespoon minced fresh ginger 8. 2 jalapeno peppers, seeds and ribs removed, minced 9. 1 1/4 cups canned crushed tomatoes in thick puree 10. 1 cup canned unsweetened coconut milk 11. 2 tablespoons chopped cilantro or parsley
1. Light the grill. In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic. Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper. Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 for the legs. 2. Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the remaining garlic, the ginger, and the jalapenos, and cook, stirring, for 1 minute longer. Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt, and a pinch of pepper. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the cilantro and serve with the chicken.
Yield: 4 servings
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Post by Shawnee on Feb 10, 2009 14:50:26 GMT -5
Indonesian Coconut Rice with Chicken and Zucchini
1. 2 tablespoons cooking oil 2. 8 chicken thighs 3. 2 teaspoons salt 4. 1/2 teaspoon fresh-ground black pepper 5. 1 large onion, cut into thin slices 6. 2 cloves garlic, minced 7. 1 1/2 teaspoons ground coriander 8. 1 1/2 teaspoons ground cumin 9. 1 1/2 cups long-grain rice 10. 1 (13.5 ounce) can unsweetened coconut milk 11. 1 3/4 cups water 12. 1 pound zucchini, cut into 1/4-inch dice 13. 1 tablespoon lemon juice 14. 1/3 cup chopped cilantro (optional)
1. In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low. 2. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the coriander, cumin, rice, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring, for 1 minute. 3. Stir in the coconut milk and the water. Add the chicken and bring to a simmer. Cover and cook over low heat, stirring the rice two or three times, until the rice and chicken are almost done, about 20 minutes. Stir in the zucchini, cover, and cook until done, about 7 minutes longer. Stir the lemon juice and cilantro into the rice.
Yield: 4 servings
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Post by Shawnee on Feb 10, 2009 14:51:27 GMT -5
Chicken with Lemon, Oregano, and Feta Cheese
1. 1 (3 pound) chicken, quartered 2. 1 tablespoon olive oil 3. 1 1/2 teaspoons dried oregano 4. 1 tablespoon lemon juice 5. 1/4 teaspoon salt 6. 1/8 teaspoon fresh-ground black pepper 7. 1 tablespoon butter, cut into small pieces 8. 1 1/2 ounces feta cheese, crumbled
1. Heat the oven to 375 degrees F. Coat the chicken with the oil; arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, lemon juice, salt, and pepper. Top each piece of chicken with a piece of the butter. 2. Cook the chicken until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan. Top the chicken pieces with the feta cheese. Press any cheese that rolls off into the pan back onto the chicken. Baste the chicken with the pan juices. 3. Heat the broiler. Broil the chicken until golden brown, about 2 minutes. Serve with the pan juices.
Yield: 4 servings
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Post by Shawnee on Feb 10, 2009 14:52:26 GMT -5
Roast Chicken with Lemon, Oregano, and Vermouth
1. 1 (3 pound) chicken, cut into 8 pieces 2. 4 teaspoons olive oil 3. 1 1/2 teaspoons dried oregano 4. 2 tablespoons dry vermouth or white wine 5. 1 teaspoon lemon juice 6. 1/4 teaspoon salt 7. 1/8 teaspoon fresh-ground black pepper 8. 2 tablespoons water
1. Heat the oven to 375 degrees F. Coat the chicken with 3 teaspoons of the oil. Put the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, 1 tablespoon of the vermouth, the lemon juice, salt, and pepper. Drizzle the remaining teaspoon oil over the top. 2. Cook the chicken until the breasts are just done, about 25 minutes. Remove the breasts and wings and continue to cook the drumsticks and thighs until done, about 5 minutes longer. 3. Heat the broiler. Remove the roasting pan from the oven; return the breasts and wings to the pan. Broil the chicken until golden brown, about 2 minutes. Remove the chicken from the pan. 4. Pour off the fat from the roasting pan. Set the pan over moderate heat and add the remaining 1 tablespoon vermouth and the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 2 tablespoons. Add any accumulated juices from the chicken. Spoon the sauce over the chicken.
Yield: 4 servings
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Post by Shawnee on Feb 10, 2009 14:53:39 GMT -5
Seafood Stew
1. 2 teaspoons extra-virgin olive oil 2. 1 medium onion, chopped 3. 1 clove garlic, minced 4. 1/2 teaspoon dried thyme 5. 1/2 teaspoon fennel seed 6. 1/4 teaspoon salt 7. 1/4 teaspoon freshly ground pepper 8. Pinch of crumbled saffron threads 9. 1 cup no-salt-added diced tomatoes, with juice 10. 1/4 cup vegetable broth 11. 4 ounces green beans, cut into 1-inch pieces 12. 4 ounces bay scallops, tough muscle removed 13. 4 ounces small shrimp (41-50 per pound), peeled and deveined
1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds. 2. Stir in tomatoes, broth and green beans. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes. 3. Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more.
Yield: 2 servings
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Post by Shawnee on Feb 10, 2009 14:54:41 GMT -5
Steak Pizzaiola
1. 4 tablespoons olive oil, plus more if needed 2. 2 cloves garlic, minced 3. 1 1/2 pounds tomatoes, peeled and chopped 4. 3 sprigs fresh oregano 5. 1/2 teaspoon chopped fresh oregano 6. 3/4 teaspoon salt 7. 1/2 teaspoon fresh-ground black pepper 8. 1 1/2 pounds sirloin steak, about 1-inch thick
1. In a large saucepan, heat 2 tablespoons of the oil over moderate heat. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, oregano sprigs or dried oregano, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Reduce the heat and simmer, partially covered, until the sauce thickens, about 15 minutes. 2. In a large frying pan, heat the remaining 2 tablespoons oil over moderate heat. Season the steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook the steak for 5 minutes. Turn and cook until done to your taste, about 5 minutes longer for medium rare. Remove the steak and let rest in a warm spot for 5 minutes. Cut the steak diagonally into thin slices and top with the warm tomato sauce and the chopped fresh oregano, if using.
Yield: 4 servings
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Post by Shawnee on Feb 10, 2009 14:56:07 GMT -5
Ground Beef Stroganoff
1. 1 pound ground beef 2. 1/2 cup chopped onion 3. 1 (4.5 ounce) can mushrooms, drained 4. 1/2 teaspoon garlic powder 5. 1/2 teaspoon mustard powder 6. 1/2 cup sour cream 7. 1/2 cup mayonnaise 8. 1/2 cup beef broth 9. 1 (16 ounce) package wide egg noodles
1. Break up ground meat into a large skillet, and add onion, mushrooms, garlic powder, and mustard powder. Cook and stir over medium heat until the meat is browned and onion is tender. Drain off excess fat. 2. In a small bowl, combine sour cream, mayonnaise, and beef broth. Stir into beef mixture, and cook over low heat for 10 to 15 minutes. Do not stir too much. 3. Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Serve sauce over hot noodles.
Yield: 4 servings
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Post by Shawnee on Feb 10, 2009 14:57:11 GMT -5
Macaroni and Cheese with Buttery Crumbs
1. 5 tablespoons unsalted butter 2. 3 tablespoons all-purpose flour 3. 2 1/2 cups half-and-half or whole milk 4. 1 pound Cheddar cheese, cut into 1/2-inch pieces 5. 1/2 pound Colby cheese, cut into 1/2-inch pieces 6. 1 tablespoon Dijon mustard 7. Pinch of freshly grated nutmeg 8. Pinch of cayenne pepper 9. Salt and freshly ground pepper 10. 1 pound elbow macaroni 11. 3/4 cup plain dry bread crumbs
1. Preheat the oven to 350 degrees F. Generously butter a shallow 2-quart baking dish. Melt 3 tablespoons of the butter in a large saucepan. Add the flour and cook over moderate heat for 2 minutes, stirring constantly. Add the half-and-half and cook over moderate heat, whisking constantly until thickened, about 3 minutes. Add one-half of the Cheddar and Colby cheeses and cook over low heat, stirring, until melted. Stir in the mustard, nutmeg and cayenne; season with salt and pepper. 2. Meanwhile, cook the elbow macaroni in a large pot of boiling salted water until al dente. Drain very well. Return the macaroni to the pot. Add the cheese sauce and the remaining cheese and stir until combined. Spread the macaroni in the prepared baking dish. 3. In a small glass bowl, melt the remaining 2 tablespoons of butter in a microwave oven. Add the bread crumbs, season with salt and pepper and stir until evenly moistened. Sprinkle the buttered crumbs over the macaroni and bake for 45 minutes, or until bubbling and golden on top. Let stand for 15 minutes before serving.
Yield: 6 servings
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