Great recipe for a week night! Quick and easy. Adapted from Lidia’s Celebrate Like an Italian.
via Lemony Shrimp Over Zucchini — the fashionista cook
Category: Food
Turkish Meatball and Potato Casserole
Turkish Eggplant and Ground Beef Casserole
Almond-Crusted Chicken Breast with Pears and Roquefort
So easy and delicious! Love the combination of the ingredients. Adapted from Gourmet’s In Short Order.
Almond-Crusted Chicken Breast with Pears and Roquefort
Ingredients
- 2 boneless-skinless chicken breast, cut in half length-wise, and flattened slightly between 2 sheets of plastic
- flour season with salt and pepper
- 1 large eg, beaten slightly
- 3/ cup sliced natural almonds
- 2 tablespoons vegetable oil, more if needed
- 2 tablespoons minced shallot
- 1 pear, peeled, cored and sliced
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 2 tablespoons crumbled Roquefort
Directions
- Dredge the chicken in the seasoned flour, dip the egg, and coat it with the almonds. In a large heavy skillet, heat the oil over medium heat. Cook the chicken for 4 to 6 minutes on each side. Transfer to oven proof plate and place in a 200F oven to keep warm.
- Pour off the oil in the skillet, add the shallot, and the pear. Cook for 1 minute over medium heat. Add the wine and bring to a boil until it’s reduced by half. stir in the cream, the cheese, salt and pepper to taste. Cook stirring until the sauce thickens. Serve it along the side of the chicken.
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Chicken & Herb Loaf
This was absolutely delicious! And what a beautiful presentation, great for company. Adapted from Country Living, Picnics and Porch Suppers.
Chicken & Herb Loaf
Ingredients
- 1 1/2 pound of baking potatoes, peeled and quartered
- 4 slices whole-wheat bread
- 1 pound ground chicken
- 1 large egg, separated
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 10-ounce package white mushrooms
- 1/2 cup packed fresh parsley leaves
- 1/4 cup sliced green onions
- 2 cloves garlic, finely chopped
- 2 tablespoons butter
- 1/4 cup milk
- 1/2 pound assorted wild mushrooms
- fresh thyme
Directions
- In a 2-quart saucepan, heat the potatoes and enough water to cover to boiling over high heat. Reduce the heat, cover and cook for 20 minutes.
- Meanwhile, heat the oven to 350F. Lightly grease the center of 12-inch ovenproof platter.
- In a food processor process 2 slices of wheat bread into crumbs. In a large bowl, mix together the bread crumbs, chicken, egg whites, 1/2 teaspoon salt and pepper until well combined.
- Process the remains bread slices in the food processor, 1/2 cup white mushrooms, parsley, and green onions until finely chopped.
- On a piece of wax paper, pat out the chicken mixture to an 8-inch square. Pat the mushroom mixture into in even layer on the chicken. Roll it up in a jelly roll fashion using the wax paper for support. Lift onto the platter and take of the wax paper. Bake in the oven for 20 minutes.
- Meanwhile, in a small saucepan, sauté the garlic in 1 tablespoon of butter over medium low heat until lightly browned. Remove from the heat and stir in the milk. When the potatoes are tender, drain and discard the water. In the same saucepan, using a hand-held electric mixer beat in the potatoes. Add 1/2 teaspoon of salt, half the milk mixture and egg-yolk. Gradually beat in the remaining milk mixture, until fluffy.
- Remove the loaf from the oven and evenly cover with mashed potatoes. Place bak in the oven and bake for another 30 minutes or until golden brown.
- meanwhile, in a large skillet, melt the remaining butter. Add the remaining white mushrooms and wild mushrooms, and sauté until tender. Arrange the mushrooms around the loaf.
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Coq Au Vin
This took some time to make, but it was delicious! Part 2 of my recipes from Mastering the Art of French Cooking by Julia Child.
Coq Au Vin
Ingredients
- 4 ounces bacon
- 2 tablespoons butter
- 3 pounds chicken pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup cognac
- 3 cups full-bodied red wine
- 1/2 tablespoon tomato paste
- 2 cloves garlic, mashed
- 1/4 teaspoon thyme
- 1 bay leaf
- 12 to 24 brown-braised small onions, can be canned or jared
- 1/2 pound sautéed mushrooms
- 3 tablespoons flour
- 2 tablespoons softened butter
Directions
- Cut the bacon into 1-inch pieces. Simmer in a quart of water for 10 minutes. rinse with cold water and dry.
- Sauté the bacon slowly i hot butter until lightly brown. Remove to a side dish.
- dry the chicken and brown in the bacon fat, Season. Return the bacon to the skillet. Cover and cook for 10 minutes, turning the chicken once.
- Uncover and pour in the cognac. Averting the face ignite the cognac with a match. Shake the pan several times until the flames subside.
- Pour the wine into the skillet, and add just enough stock to cover the chicken. Stir in the tomato paste, garlic, and herbs. Bring to a simmer, cover and cook for about 30 minutes or until chicken is tender.
- Meanwhile, prepare the onions and mushrooms.
- If using canned onions, drain and dry in boiling water for 1 minute to take away the canned taste. The sauté them with 2 tablespoons of butter and 1/4 cup of beef stock, for about 15 minutes. Season to taste. Shake the pan often.
- In a 10-inch skillet heat 2 tablespoons butter and 1 tablespoon oil over high heat. As soon it starts to sizzle sauté the mushrooms for about 5 minutes or until lightly browned. Season to taste. Shaking the pan often.
- Remove the chicken aside onto a dish. Bring the liquid to a boil to reduce to about 2 to 3 cups. Correct seasoning. Remove from heat.
- Blend the softened butter with the flour, until it forms a paste. Beat the paste into the liquid using a wire whip. Bring to a simmer, the sauce should be thickening. Simmer for a few minutes. Bring back the chicken, basting it with the sauce. Place the mushrooms and onions in pan. Cover and simmer for a few more minutes to heat through. Serve.
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Boeuf a la Catalane
This dish was scrumptious! It does take time to make, but worth it. A hearty meal from the Spanish-Mediterranean corner of France. Adapted from Mastering the Art of French Cooking from Julia Child.
Boeuf a la Catalane
Ingredients
- 1/4 pound of bacon
- 2 tablespoons olive oil
- 3 pounds lean stewing beef, cubed
- 1 1/2 cup sliced onions
- 1 cup white rice
- 1 cup dry white wine
- 2 to 3 cups beef stock
- salt to taste
- 1/4 teaspoon pepper
- 2 cloves garlic, mashed
- 1/2 teaspoon thyme
- pinch oc safron
- 1 bay leaf
- 1 pound ripe tomatoes, peeled, seeded, and chopped
- 1 cup grated Swiss or Parmesan cheese
Directions
- Preheat oven to 325F.
- Cut the bacon into 1 1/2 inch strips. Simmer in 1 quart water for 10 minutes. Brain, dry and brown lightly in oil in skillet. Remove with a slotted spoon to the casserole.
- Dry the meat on paper towels. Heat the bacon fat in the skillet until smoking and brown the meat. Place the meat in the casserole.
- Lower the heat to medium and brown the onions lightly. Remove with a slotted spoon and add to the casserole.
- In the same skillet, stir the rice over medium heat for a few minutes until it turns a milky color. Scrape into a bowl and set aside.
- In the same skillet add the wine set over medium heat for a few minutes and pour into casserole.
- Add the beef stock to almost reach the height of the meat. Salt lightly. Stir in the pepper, garlic, and herbs. Bring to a simmer on top of the stove, cover tightly and place in the oven for 1 hour.
- Remove from the oven, stir in the tomatoes, and bring to a boil on the stovetop. Cover and return to the oven for an additional 1 hour.
- Remove from the oven, the meat should be very tender. Raise the temperature of the oven to 375. Stir in the rice, and bring to a simmer on the stove, cover and set again in the oven for another 20 minutes. Don’t stir the rice. At this point the liquid should be almost all gone. Remove from the oven, and correct seasoning.
- Just before serving gently fold in the cheese with a fork.
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Bistro d’a Cote’s Chicken in Wine Vinegar
Easy and quick recipe adapted from Bistro Cooking from Patricia Wells.
Bistro d'a Cote's Chicken in Wine Vinegar
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- 1 chicken cut into 8 serving pieces
- salt and pepper
- 1 cup best-quality red wine vinegar
- 2 medium tomatoes, peeled core seeded and chopped
- 3/4 cup chicken stock
- 3 tablespoons minced parsley
Directions
- In a skillet heat the oil and 1 tablespoon of butter over medium-high heat. Brown the chicken on each side, 5 minutes per side. Set aside the chicken and pour out the cooking fat.
- Off the heat, add the wine vinegar very slowly. Set on medium-high heat to reduce. Add the chicken. Turn the chicken to coat with the vinegar.
- Add the tomatoes and chicken stock. Cover and simmer gently over medium-low heat, for about 20-30 minutes.
- Remove chicken to serving platter. Off the heat whisk in the butter and adjust the season. Pour over the chicken and serve.
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Pretty in Pink Champagne Cake with Champagne Frosting — Rosemarie’s Kitchen
Sometimes I think we don’t spend enough time making desserts. Most of us, yours truly included, aren’t the best pastry chefs. It’s so easy to pick up a little something from the local bakery. So often, dessert after dinner is nothing more than a bowl of ice cream while watching T.V.
via Pretty in Pink Champagne Cake with Champagne Frosting — Rosemarie’s Kitchen
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