Friday, July 28, 2006
Review: Easy Vegetable Curry
Hrm. This looked a lot better on the show than it actually tasted. And it's not that we didn't know what we were getting into with curry. The husband and I LOVE Indian food.
It definitely needed something and had too much of something else. We're thinking the mustard seeds and the fennel seeds might have to go if we try this again... and maybe more salt? some tomatoes? I just don't know. This one needs further exploration... ;) Wasn't horrible. It was just kind of... eh.
On a sidenote: my house now smells like an indian market. No, that's not a particularly good thing at 6a.m. (when I am writing this post)
Categories: recipe_reviews
It definitely needed something and had too much of something else. We're thinking the mustard seeds and the fennel seeds might have to go if we try this again... and maybe more salt? some tomatoes? I just don't know. This one needs further exploration... ;) Wasn't horrible. It was just kind of... eh.
On a sidenote: my house now smells like an indian market. No, that's not a particularly good thing at 6a.m. (when I am writing this post)
Categories: recipe_reviews
Thursday, July 27, 2006
Chipparella's Salad
This is an imitation of the wonderful salad dressing from Chipparella's in Little Italy, Baltimore. This makes enough to mix with a bagged salad.
Ingredients:
-1 tsp salt
-4 cloves pressed garlic
-1 hard boiled egg, crushed finely with a fork
-1 tsp pepper
-1 tsp oregano
-2 tsp sugar
-1 tbsp lemon juice
-3/4 cups REGULAR olive oil (not light, virgin, or extra virgin)
-8 tsp red wine vinegar
-1 cup grated Parmesan cheese
Mix all the ingredients together the night before serving (so it gets thick and yummy). Toss with a bag of Classic Iceberg Salad.
(it's even easier if you don't bother crushing the egg and just process it all together in a food processor)
Categories: dips_spreads_dressing, salad, italian
Ingredients:
-1 tsp salt
-4 cloves pressed garlic
-1 hard boiled egg, crushed finely with a fork
-1 tsp pepper
-1 tsp oregano
-2 tsp sugar
-1 tbsp lemon juice
-3/4 cups REGULAR olive oil (not light, virgin, or extra virgin)
-8 tsp red wine vinegar
-1 cup grated Parmesan cheese
Mix all the ingredients together the night before serving (so it gets thick and yummy). Toss with a bag of Classic Iceberg Salad.
(it's even easier if you don't bother crushing the egg and just process it all together in a food processor)
Categories: dips_spreads_dressing, salad, italian
My Favorite Mac and Cheese
The creamy part of this recipe sound strange, but trust me it's good. I can't make this just for me and the hubby (since he'll only eat mac and cheese from a box), but it's usually a hit at parties.
Ingredients:
-1 3/4 cups dried macaroni
-2 cups shredded cheese (I like the Four Cheese Classic Melt)
-3 tablespoons chopped parsley (or parsley flakes)
-1/2 teaspoon ground black pepper
-1 3/4 cups cottage cheese
-1/2 cup evaporated milk
-2 tablespoons Dijon mustard
-1/3 cup Italian Style Bread Crumbs
-Grated Parmesan Cheese to taste
Preheat oven to 350*. Cook macaroni according to package instructions. Spray a 2-quart casserole with non-stick cooking spray. In a large bowl, combine cooked macaroni, cheese, parsley and pepper.
In a food processor, combine cottage cheese, evaporated milk and Dijon mustard. Process until smooth. Pour over macaroni mixture and stir until completely mixed in. Transfer into prepared casserole.
Sprinkle bread crumbs and Parmesan over top. Bake uncovered 25 minutes or until hot in the center.
Categories: pasta, one_dish_meals, kid_friendly, mac_and_cheese
Ingredients:
-1 3/4 cups dried macaroni
-2 cups shredded cheese (I like the Four Cheese Classic Melt)
-3 tablespoons chopped parsley (or parsley flakes)
-1/2 teaspoon ground black pepper
-1 3/4 cups cottage cheese
-1/2 cup evaporated milk
-2 tablespoons Dijon mustard
-1/3 cup Italian Style Bread Crumbs
-Grated Parmesan Cheese to taste
Preheat oven to 350*. Cook macaroni according to package instructions. Spray a 2-quart casserole with non-stick cooking spray. In a large bowl, combine cooked macaroni, cheese, parsley and pepper.
In a food processor, combine cottage cheese, evaporated milk and Dijon mustard. Process until smooth. Pour over macaroni mixture and stir until completely mixed in. Transfer into prepared casserole.
Sprinkle bread crumbs and Parmesan over top. Bake uncovered 25 minutes or until hot in the center.
Categories: pasta, one_dish_meals, kid_friendly, mac_and_cheese
Review: Tuscan Garlic Chicken
I made this for dinner last night.
My summary? At first glance, this recipe looks a lot more complex than it is. But don't let it fool you! As long as you measure out/chop everything in advance (hey, like during naptime!) this is SUPER quick and easy. You'd be surprised. And the final product looks and tastes like really great! :)
Total? This took exactly an hour to prepare, cook and serve. And we loved it!
Of course, I overcooked the chickeh a little... here's a tip. If you're using those chicken breasts that are all cut to be the same size? They don't take as long to cook. In fact, I'm pretty sure I could have stopped after sauteing them. Lesson learned though and it will be even better next time!
Also, next time, I'd probably add some red pepper flakes somewhere along the line. But we love things hot over here, so that's an individual taste thing. :)
Two thumbs up! Will make it again! Picture later, once I upload it.
Categories: recipe_reviews
My summary? At first glance, this recipe looks a lot more complex than it is. But don't let it fool you! As long as you measure out/chop everything in advance (hey, like during naptime!) this is SUPER quick and easy. You'd be surprised. And the final product looks and tastes like really great! :)
Total? This took exactly an hour to prepare, cook and serve. And we loved it!
Of course, I overcooked the chickeh a little... here's a tip. If you're using those chicken breasts that are all cut to be the same size? They don't take as long to cook. In fact, I'm pretty sure I could have stopped after sauteing them. Lesson learned though and it will be even better next time!
Also, next time, I'd probably add some red pepper flakes somewhere along the line. But we love things hot over here, so that's an individual taste thing. :)
Two thumbs up! Will make it again! Picture later, once I upload it.
Categories: recipe_reviews
Easy Vegetable Curry
We TiVo a show called "Unwrapped" on the Food Network... so lately, our TiVo has been giving us food show suggestions. So the other night, my husband and I were initiated into the Good Eats club. Our first episode was about spices and featured THIS recipe. It looked SO quick and easy!
Easy Vegetable Curry
from Good Eats with Alton Brown
1 (1-pound) bag mixed frozen vegetables
2/3 cup plain yogurt
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1 teaspoon ground turmeric
1/2 teaspoon onion powder
1/2 teaspoon freshly ground coriander
1/8 teaspoon freshly ground cinnamon
2 medium cloves garlic, crushed
3 dried red chiles, stems and seeds removed if less heat is desired
1/4 teaspoon sugar
1/2 teaspoon kosher salt
Black pepper, optional
Poke several holes in the bag of frozen vegetables and microwave on high for 2 to 3 minutes or until thawed. Set aside.
In medium mixing bowl, whisk together yogurt and cornstarch. Set aside.
Heat oil in a 10-inch, non-reactive saute pan over medium-high heat. Add cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop. Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles. Saute until garlic turns golden brown in color, approximately 3 to 5 minutes. Gently add the vegetables, sugar, salt and pepper, if desired, and cook for 3 to 5 minutes, or until vegetables are heated through. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine. Remove chiles if desired, and serve immediately.
Categories: indian, one_dish_meals
Easy Vegetable Curry
from Good Eats with Alton Brown
1 (1-pound) bag mixed frozen vegetables
2/3 cup plain yogurt
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1 teaspoon ground turmeric
1/2 teaspoon onion powder
1/2 teaspoon freshly ground coriander
1/8 teaspoon freshly ground cinnamon
2 medium cloves garlic, crushed
3 dried red chiles, stems and seeds removed if less heat is desired
1/4 teaspoon sugar
1/2 teaspoon kosher salt
Black pepper, optional
Poke several holes in the bag of frozen vegetables and microwave on high for 2 to 3 minutes or until thawed. Set aside.
In medium mixing bowl, whisk together yogurt and cornstarch. Set aside.
Heat oil in a 10-inch, non-reactive saute pan over medium-high heat. Add cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop. Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles. Saute until garlic turns golden brown in color, approximately 3 to 5 minutes. Gently add the vegetables, sugar, salt and pepper, if desired, and cook for 3 to 5 minutes, or until vegetables are heated through. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine. Remove chiles if desired, and serve immediately.
Categories: indian, one_dish_meals
Tuesday, July 25, 2006
Review: Spicy Hot Chicken Legs
In a word: Blech. These were our dinner last night. I really expected more...everything. More flavor especially. The chicken was tender and juicy as most crockpot chicken is, but I was sorely disappointed in the fact that I used half a bottle of hot sauce, and most of it ended up pooling in the bottom of the crockpot with the chicken juices. I would have been fine with this if it had left the chicken some of its spicy flavor - but no. So we had to re-season our chicken all over again.
IF I ever make this again, which I doubt I will, I'd just slap the legs in the crockpot with some salt and pepper, and pour on the hot sauce only once it was on my plate.
Categories: recipe_reviews
IF I ever make this again, which I doubt I will, I'd just slap the legs in the crockpot with some salt and pepper, and pour on the hot sauce only once it was on my plate.
Categories: recipe_reviews
Thursday, July 20, 2006
Review: Sesame Chicken
Made this last night. I ended up doubling the sauce and adding some crushed red pepper flakes to the mix once I combined everything in the wok. It was really yummy! It was sweet, and not overpowering. I did use about half sesame oil and half canola oil to sauté the chicken, which gave it a really irresistible sesame flavor that I think wouldn’t have been brought out with just the sesame seeds alone.
Next time I make this I would make one change – I’d probably not add the sesame seeds to the chicken dredge. After shaking, I examined the chicken pieces and saw maybe 10-15 seeds stuck to the entire batch of chicken. The rest, I presume, were still in the leftover flour and had to be tossed. Next time I think I’ll sprinkle them on the chicken as they’re sautéing so that the seeds can toast as the chicken cooks, and then add the second batch at the end.
This got two thumbs up from the hubby too. ;)
Categories: recipe_reviews
Wednesday, July 19, 2006
Review: Pesto Chicken Salad Sandwiches
I made this for company this last weekend. I made these changes: No nuts (yuck), I made my own pesto instead of using store-bought, baked the chicken myself instead of using rotisserie chicken, and left off the peppers since company didn’t care for them. I served it on split ciabatta bread, with spinach instead of romaine. I tried to get a picture, but never got a chance. (pity, since they looked so attractive)
Overall, it was well received, but I think it was missing something. I think I should have added a LOT of cayenne pepper to it, but that would have rendered it inedible by our company also. Perhaps I’ll just make it for myself next time. I had plenty for 4 sandwiches, and lots left over for lunch.
I’d make them again.
Categories: recipe_reviews
Overall, it was well received, but I think it was missing something. I think I should have added a LOT of cayenne pepper to it, but that would have rendered it inedible by our company also. Perhaps I’ll just make it for myself next time. I had plenty for 4 sandwiches, and lots left over for lunch.
I’d make them again.
Categories: recipe_reviews
Tuesday, July 18, 2006
Chopped Mexican Salad with Roasted Peppers, Corn, Tomatoes and Avocado
I found this in a magazine called "Fine Cooking" at the grocery store the other day. The picture on the front caught my eye.
This chopped veggie salad is SOOOOO good. It's labor intensive, since the operative word is "chopped". But really, it's worth it... give it a try! :) I have my doubts about it serving 8, since I served it to 6 on Sunday and there really wasn't enough.... just a heads up!
Serves 8.
For the peppers and corn:
2 large orange or red bell peppers
2 ears fresh corn
1 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the honey-lime-cumin vinaigrette:
1 small clove garlic
Kosher salt
3 tbsp fresh lime juice
2 tbsp finely chopped shallot
1tbsp honey; more to taste
3/4 tbsp cumin seeds, toasted and finely ground (I just used the same amount of ground cumin)
1/4 cup extra-virgin olive oil
Freshly ground black peppper
To assemble:
2 large firm-ripe tomatoes, cored-seeded, and cut into 1/4-inch dice (about 1-3/4 cup)
1 small jicama, peeled and cut into 1/2-inch dice (2 cups)
2 parge firm-ripe avocados, peeled, pitted, and cut into 1/4-inch dice (about 2-1/2 cups)
1 15-ounce can black beans, draimed and rinsed (or 1-1/2 cups home-cooked black beans)
1/4 cup coarsely chopped fresh cilantro
Roast the peppers and corn:
Position a rack in the center of the oven and heat the oven to 425. Line a heavy-duty rimmed baking sheet with foil. Cut the peppers in half lengthwise and remove the stem, seed core, and ribs. Put the pepper halves on the baking sheet cut side down. Husk the corn and put the ears on the baking sheet. Drizzle the oil over the peppers and corn and rub it around to coat the pepper skins and corn kernels evenly. Sprinkle the corn with salt and pepper. Roast in the oven until the peppers are soft and slightly shriveled and browned and the corn kernels are lightly browned in a few spots, about 20 minutes. (rotate the corn occasionally as it roasts)
When the vegetables are done, let them rest until cool enough to handle. Scrape away the pepper skin and cut the flesh into 1/2-inch dice. Cut the corn kernels from the cob. You should have about 1-1/2 cups kernels.
Make the vinaigrette:
Mince and mash the garlic to a paste with 1/4 tsp. kosher salt. In a medium bowl, whisk the garlic paste with the lime and orange juices, shallot, honey, and toasted ground cumin. Slowly add the oil in a thin stream, whisking until well blended. Season to taste with black pepper and more salt and honey, if you like.
Assemble the salad:
Artfully arrange the corn, tomatoes, peppers, jicama, avocado, and black beans in stripes or piles on a small platter or other wise, shallow serving dish. Sprinkle with the chopped cilantro. Serve the vinaigrette in a pitcher. Encourage guests to spoon elements of the salad onto their plates and drizzle on some of the vinaigrette. Or drizzle the vinaigrette over the salad platter just before serving.
Categories: salads
This chopped veggie salad is SOOOOO good. It's labor intensive, since the operative word is "chopped". But really, it's worth it... give it a try! :) I have my doubts about it serving 8, since I served it to 6 on Sunday and there really wasn't enough.... just a heads up!
Serves 8.
For the peppers and corn:
2 large orange or red bell peppers
2 ears fresh corn
1 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the honey-lime-cumin vinaigrette:
1 small clove garlic
Kosher salt
3 tbsp fresh lime juice
2 tbsp finely chopped shallot
1tbsp honey; more to taste
3/4 tbsp cumin seeds, toasted and finely ground (I just used the same amount of ground cumin)
1/4 cup extra-virgin olive oil
Freshly ground black peppper
To assemble:
2 large firm-ripe tomatoes, cored-seeded, and cut into 1/4-inch dice (about 1-3/4 cup)
1 small jicama, peeled and cut into 1/2-inch dice (2 cups)
2 parge firm-ripe avocados, peeled, pitted, and cut into 1/4-inch dice (about 2-1/2 cups)
1 15-ounce can black beans, draimed and rinsed (or 1-1/2 cups home-cooked black beans)
1/4 cup coarsely chopped fresh cilantro
Roast the peppers and corn:
Position a rack in the center of the oven and heat the oven to 425. Line a heavy-duty rimmed baking sheet with foil. Cut the peppers in half lengthwise and remove the stem, seed core, and ribs. Put the pepper halves on the baking sheet cut side down. Husk the corn and put the ears on the baking sheet. Drizzle the oil over the peppers and corn and rub it around to coat the pepper skins and corn kernels evenly. Sprinkle the corn with salt and pepper. Roast in the oven until the peppers are soft and slightly shriveled and browned and the corn kernels are lightly browned in a few spots, about 20 minutes. (rotate the corn occasionally as it roasts)
When the vegetables are done, let them rest until cool enough to handle. Scrape away the pepper skin and cut the flesh into 1/2-inch dice. Cut the corn kernels from the cob. You should have about 1-1/2 cups kernels.
Make the vinaigrette:
Mince and mash the garlic to a paste with 1/4 tsp. kosher salt. In a medium bowl, whisk the garlic paste with the lime and orange juices, shallot, honey, and toasted ground cumin. Slowly add the oil in a thin stream, whisking until well blended. Season to taste with black pepper and more salt and honey, if you like.
Assemble the salad:
Artfully arrange the corn, tomatoes, peppers, jicama, avocado, and black beans in stripes or piles on a small platter or other wise, shallow serving dish. Sprinkle with the chopped cilantro. Serve the vinaigrette in a pitcher. Encourage guests to spoon elements of the salad onto their plates and drizzle on some of the vinaigrette. Or drizzle the vinaigrette over the salad platter just before serving.
Categories: salads
Saturday, July 08, 2006
Review: Cajun Crusted Chicken with Creole Mashed Potatoes
This was dinner tonight.
I changed the recipe only slightly, using skinless chicken breasts and not using sausage since I am not a sausage fan. The hubby was disappointed at the lack of sausage but too bad, he wasn't cooking. ;P
The chicken turned out AWESOME... moist and very spicy.
The potatoes were a little salty which may have either been due to the chicken broth I used (instead of chicken stock... is there a difference?) or maybe I used too much salt in the "salt and pepper mixture". Either way, it was nothing a good handful of cayenne couldn't fix. These were a hit too.
On a scale of 1-10, 1 being super easy and 10 being challenging, I'd give this about a 5. This is only because you have a couple things going on at the same time that you have to keep an eye on. Prep and cooking took about an hour total.
This is a keeper!
Categories: recipe_reviews
I changed the recipe only slightly, using skinless chicken breasts and not using sausage since I am not a sausage fan. The hubby was disappointed at the lack of sausage but too bad, he wasn't cooking. ;P
The chicken turned out AWESOME... moist and very spicy.
The potatoes were a little salty which may have either been due to the chicken broth I used (instead of chicken stock... is there a difference?) or maybe I used too much salt in the "salt and pepper mixture". Either way, it was nothing a good handful of cayenne couldn't fix. These were a hit too.
On a scale of 1-10, 1 being super easy and 10 being challenging, I'd give this about a 5. This is only because you have a couple things going on at the same time that you have to keep an eye on. Prep and cooking took about an hour total.
This is a keeper!
Categories: recipe_reviews
Review: Chocolate Mousse with Mascarpone Creme Brulee
(excuse the poor presentation... it's kinda NOT my thing... just trust me that it tastes good)
I had time to kill this afternoon during naptime, so I gave this a try. Okay, I learned a lot about egg whites that I will now impart upon you just incase you are as eggwhite clueless as I...
* You can't beat eggYOLKS into peaks. I knew this, but the recipe said to use EGGS not eggwhites, so I went with it. I have since gone back in and added a note on the original recipe about this.
* You can't beat eggWHITES into peaks with beaters you just tried to beat the whole eggs into peaks with unless you clean them off REALLY well. Any amount of yolk just turns the whites into soup.
* You can't beat eggwhites into peaks in a glass bowl. Try a metal one instead, though copper is apparently best. Yep. Found this one out the hard way too.
Whew. So once THAT part was out of the way, this recipe was super easy. Really, if I hadn't gotten caught up in the eggwhite fiasco, it would have taken about 45 minutes to put together. The result, which I have only tasted so far in the form of leftovers in the bottom of the bowls, is DELICIOUS.
Give this one a try! Kids, adults, even your mother-in-law (uh, well, maybe), will rave! :)
Categories: recipe_reviews
Chocolate Mousse with Mascarpone Creme Brulee
This is also from Take Home Chef. It's for a night when you have a little extra time, obviously, but looked very simple to make and DELICIOUS. Krystyna, you will appreciate that I had to go buy a vanilla bean for this. ;)
Serves 4
Ingredients:
For the crème brûlée:
2/3 cup/150 ml whipping cream
1/3 cup/65 ml whole milk
1/2 teaspoon/about 1.5 g unflavored powdered gelatin
1/2 vanilla bean, split lengthwise
4 large egg yolks
1/4 cup/55 g superfine sugar
1/3 cup/75 g mascarpone cheese
For the chocolate mousse:
5 ounces/150 g dark bittersweet chocolate, chopped
2 large eggs *** this may be a misprint, I think they mean egg WHITES, since you have to beat them to form peaks ***
1/4 cup/55 g superfine sugar
1 cup/230 ml heavy whipping cream
Powdered sugar, for dusting
Fresh raspberries, for garnish
Method:
To make the crème brûlée:
Place the cream and milk in a heavy small saucepan. Sprinkle the gelatin over the cream mixture and set aside for 5 minutes to allow the gelatin to soften. Scrape the seeds from vanilla bean into the cream mixture and add the bean.
Bring to a simmer over medium-low heat, stirring until the gelatin dissolves, about 10 minutes. Whisk the yolks and sugar in a medium bowl to blend. Whisk in the mascarpone. Gradually whisk in the hot cream mixture. Return the cream mixture to the same saucepan. Stir constantly over medium-low heat for 6 minutes, or until the foam subsides and the custard thickens enough to coat a spoon.
Transfer the custard to a clean bowl and set the bowl over a large bowl of ice water. Stir the custard until it is cold but not set; discard the vanilla bean. Set the custard aside. Reserve the bowl of ice water.
To prepare the mousse:
Stir the chocolate in a heatproof bowl set over a saucepan of hot water until melted. Using an electric mixer on medium-high speed, beat the eggs and sugar in a large bowl until medium peaks form, about 8 minutes. Whisk in the chocolate mixture. Set the bowl of the chocolate mixture over the bowl of ice water. Whisk the cream in a medium bowl until very thick.
Fold about 1/2 cup/55 g of the cream into the chocolate mixture to help lighten it. Continue whisking the remaining cream until soft peaks begin to form. Gently fold the whipped cream into the chocolate mixture.
To assemble the desserts:
Spoon half of the chocolate mousse into each of four 10- to 14-ounce/290- to 400-ml wine glasses. Refrigerate the mousse in the glasses for 15 minutes and keep the remaining mousse in the bowl over the ice water.
Pour the custard over the mousse in the glasses. Refrigerate for 30 minutes, or until the custard is set. Spoon the remaining chocolate mousse over the custard and spread the tops to create a smooth even surface.
Cover and refrigerate until the mousse is cold, at least 2 hours. Sift powdered sugar over the raspberries then set the raspberries atop the desserts and serve.
Categories: desserts
Serves 4
Ingredients:
For the crème brûlée:
2/3 cup/150 ml whipping cream
1/3 cup/65 ml whole milk
1/2 teaspoon/about 1.5 g unflavored powdered gelatin
1/2 vanilla bean, split lengthwise
4 large egg yolks
1/4 cup/55 g superfine sugar
1/3 cup/75 g mascarpone cheese
For the chocolate mousse:
5 ounces/150 g dark bittersweet chocolate, chopped
2 large eggs *** this may be a misprint, I think they mean egg WHITES, since you have to beat them to form peaks ***
1/4 cup/55 g superfine sugar
1 cup/230 ml heavy whipping cream
Powdered sugar, for dusting
Fresh raspberries, for garnish
Method:
To make the crème brûlée:
Place the cream and milk in a heavy small saucepan. Sprinkle the gelatin over the cream mixture and set aside for 5 minutes to allow the gelatin to soften. Scrape the seeds from vanilla bean into the cream mixture and add the bean.
Bring to a simmer over medium-low heat, stirring until the gelatin dissolves, about 10 minutes. Whisk the yolks and sugar in a medium bowl to blend. Whisk in the mascarpone. Gradually whisk in the hot cream mixture. Return the cream mixture to the same saucepan. Stir constantly over medium-low heat for 6 minutes, or until the foam subsides and the custard thickens enough to coat a spoon.
Transfer the custard to a clean bowl and set the bowl over a large bowl of ice water. Stir the custard until it is cold but not set; discard the vanilla bean. Set the custard aside. Reserve the bowl of ice water.
To prepare the mousse:
Stir the chocolate in a heatproof bowl set over a saucepan of hot water until melted. Using an electric mixer on medium-high speed, beat the eggs and sugar in a large bowl until medium peaks form, about 8 minutes. Whisk in the chocolate mixture. Set the bowl of the chocolate mixture over the bowl of ice water. Whisk the cream in a medium bowl until very thick.
Fold about 1/2 cup/55 g of the cream into the chocolate mixture to help lighten it. Continue whisking the remaining cream until soft peaks begin to form. Gently fold the whipped cream into the chocolate mixture.
To assemble the desserts:
Spoon half of the chocolate mousse into each of four 10- to 14-ounce/290- to 400-ml wine glasses. Refrigerate the mousse in the glasses for 15 minutes and keep the remaining mousse in the bowl over the ice water.
Pour the custard over the mousse in the glasses. Refrigerate for 30 minutes, or until the custard is set. Spoon the remaining chocolate mousse over the custard and spread the tops to create a smooth even surface.
Cover and refrigerate until the mousse is cold, at least 2 hours. Sift powdered sugar over the raspberries then set the raspberries atop the desserts and serve.
Categories: desserts
Cajun Crusted Chicken with Creole Mashed Potatoes
This is from a new show on TLC called Take Home Chef. Everything he makes looks and tastes complicated but really isn't. This one caught my eye last night! We're trying it this week. Review to come!
Serves 4
Ingredients:
Four 6- to 7-ounce/180- to 200-g boneless chicken breasts (with the skin on)
6 tablespoons/50 g Cajun spice blend (including cayenne pepper, dried thyme, garlic powder and paprika)
4 russet potatoes (about 3 pounds/1.36 g total), peeled and quartered
2 tablespoons/30 ml olive oil
4 andouille sausages (about 13 ounces/369 g total), sliced thinly into rounds
1 red bell pepper, cut into thin strips
6 shallots, thinly sliced
2 garlic cloves, finely crushed
1 cup/286 ml chicken stock, warmed
1/2 cup/10 g chopped fresh flat leaf parsley
Salt and freshly ground black pepper
All purpose flour, for dusting
Method:
To marinate the chicken:
Using a large sharp knife, score 3 slits over the tops of the chicken breasts. Rub the chicken breasts all over with the Cajun spices and cover with plastic wrap. Refrigerate for at least 2 hours.
To prepare the potatoes:
In a large pot of boiling water, cook the potatoes for 25 minutes or until soft. Drain the potatoes in a colander and allow them to steam dry in the colander for 5 minutes. Meanwhile, heat 1 tablespoon/15 ml of oil in a heavy large sauté pan over medium-high heat.
Add the sausages and fry until golden brown, about 8 minutes. Using a slotted spoon, transfer the sausages to a plate and set aside. Add the bell pepper, shallots and garlic to the same pan, and sauté for 8 minutes, or until the peppers are tender and the shallots are golden.
Add the potatoes and half of the chicken stock to the pepper mixture and stir for 1 to 2 minutes, coarsely mashing the potatoes with the back of the spoon. Stir in the parsley, cooked sausage and the remaining chicken stock. Season with salt and pepper and keep warm.
To cook the chicken:
Preheat the oven to 375°F/190°C. Heat the remaining 1 tablespoon/15 ml of oil in a very large oven-proof sauté pan over high heat. Be sure the pan is large enough so that the chicken breasts do not touch each other. This will allow them to brown nicely. If you don't have a pan large enough to fit all the chicken breasts without crowding them, use 2 large pans and divide the oil and chicken between the pans.
Dust both sides of the chicken breasts with a little flour and place them in the pan skin side down. Cook for 2 minutes or until the chicken skin is crisp and golden. Transfer the pan to the oven and roast the chicken for 5 minutes. Turn the chicken breasts over and return to the oven for 3 to 4 minutes, or until the chicken is cooked through. Remove the chicken from the oven and let rest for 5 minutes.
To serve:
Cut the chicken breasts crosswise into thick slices. Mound the potatoes on 4 dinner plates. Arrange the chicken slices alongside the potatoes. Drizzle the pan juices from the chicken around the chicken and potatoes and serve.
Categories: cajun, chicken, potatoes
Serves 4
Ingredients:
Four 6- to 7-ounce/180- to 200-g boneless chicken breasts (with the skin on)
6 tablespoons/50 g Cajun spice blend (including cayenne pepper, dried thyme, garlic powder and paprika)
4 russet potatoes (about 3 pounds/1.36 g total), peeled and quartered
2 tablespoons/30 ml olive oil
4 andouille sausages (about 13 ounces/369 g total), sliced thinly into rounds
1 red bell pepper, cut into thin strips
6 shallots, thinly sliced
2 garlic cloves, finely crushed
1 cup/286 ml chicken stock, warmed
1/2 cup/10 g chopped fresh flat leaf parsley
Salt and freshly ground black pepper
All purpose flour, for dusting
Method:
To marinate the chicken:
Using a large sharp knife, score 3 slits over the tops of the chicken breasts. Rub the chicken breasts all over with the Cajun spices and cover with plastic wrap. Refrigerate for at least 2 hours.
To prepare the potatoes:
In a large pot of boiling water, cook the potatoes for 25 minutes or until soft. Drain the potatoes in a colander and allow them to steam dry in the colander for 5 minutes. Meanwhile, heat 1 tablespoon/15 ml of oil in a heavy large sauté pan over medium-high heat.
Add the sausages and fry until golden brown, about 8 minutes. Using a slotted spoon, transfer the sausages to a plate and set aside. Add the bell pepper, shallots and garlic to the same pan, and sauté for 8 minutes, or until the peppers are tender and the shallots are golden.
Add the potatoes and half of the chicken stock to the pepper mixture and stir for 1 to 2 minutes, coarsely mashing the potatoes with the back of the spoon. Stir in the parsley, cooked sausage and the remaining chicken stock. Season with salt and pepper and keep warm.
To cook the chicken:
Preheat the oven to 375°F/190°C. Heat the remaining 1 tablespoon/15 ml of oil in a very large oven-proof sauté pan over high heat. Be sure the pan is large enough so that the chicken breasts do not touch each other. This will allow them to brown nicely. If you don't have a pan large enough to fit all the chicken breasts without crowding them, use 2 large pans and divide the oil and chicken between the pans.
Dust both sides of the chicken breasts with a little flour and place them in the pan skin side down. Cook for 2 minutes or until the chicken skin is crisp and golden. Transfer the pan to the oven and roast the chicken for 5 minutes. Turn the chicken breasts over and return to the oven for 3 to 4 minutes, or until the chicken is cooked through. Remove the chicken from the oven and let rest for 5 minutes.
To serve:
Cut the chicken breasts crosswise into thick slices. Mound the potatoes on 4 dinner plates. Arrange the chicken slices alongside the potatoes. Drizzle the pan juices from the chicken around the chicken and potatoes and serve.
Categories: cajun, chicken, potatoes
Monday, July 03, 2006
Review: Cheesy Chicken Tortellini Bake
This was dinner tonight.
All around GOOD. Easy to make, minimal prep work. Great flavor! My husband loved it and the picky toddler did too! We will be having this one again!
For the record, I kept the original recipe intact other than using canned Italian-style bread crumbs. And I used fresh chicken breasts. (I have soured on the Perdue Shortcuts... I've decided they taste funny... am I wrong?)
The only change I'll make next time is maybe adding some chopped sun-dried tomatoes. I think they would add a lot to it!
Categories: recipe_reviews
All around GOOD. Easy to make, minimal prep work. Great flavor! My husband loved it and the picky toddler did too! We will be having this one again!
For the record, I kept the original recipe intact other than using canned Italian-style bread crumbs. And I used fresh chicken breasts. (I have soured on the Perdue Shortcuts... I've decided they taste funny... am I wrong?)
The only change I'll make next time is maybe adding some chopped sun-dried tomatoes. I think they would add a lot to it!
Categories: recipe_reviews
Barbecue Chicken
I made this barbecue sauce yesterday and it was a big hit with both me and the hubby! It is definitely more of a tangy/mustard barbecue versus overly sweet (despite the cup full of honey in there) I knew I wanted to have it with chicken, but was torn between marinating the chicken breasts and then throwing them on the grill OR cooking them in the sauce for a few hours and then shredding the chicken to make BBQ sandwiches. We opted for the sandwiches and it was YUM. It makes a lot of sauce…more than you would probably need for a single family meal (we used about half of it to cook 3 large boneless chicken breasts), but I just froze the extra for another time.
The sauce recipe is from Ina Garten (Barefoot Contessa) on foodtv.com
Barbecue Sauce:
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes
In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
Categories: chicken, sandwiches, one_dish_meals
The sauce recipe is from Ina Garten (Barefoot Contessa) on foodtv.com
Barbecue Sauce:
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes
In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
Categories: chicken, sandwiches, one_dish_meals
