Latest recipes

Chicken Breasts with Mushrooms and Wilted Frisée Recipe

Chicken Breasts with Mushrooms and Wilted Frisée Recipe

Ingredients

  • 2 6–7-ounce skinless, boneless chicken breasts, pounded to 1/2”–3/4” thickness
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons olive oil, divided
  • 1 large shallot, thinly sliced
  • 2 tablespoons thinly sliced fresh sage, divided
  • 8 ounces crimini (baby bella) mushrooms, sliced
  • 1 head of frisée, torn into pieces (about 4 cups)
  • 1/4 cup low-salt chicken broth

Recipe Preparation

  • Season chicken breasts all over with salt and pepper. Heat 2 tsp. oil in a medium nonstick skillet over medium-high heat. Add chicken and cook until browned and just cooked through, 3–4 minutes per side. Transfer to plates; tent with foil to keep warm. Add 2 tsp. oil to skillet, then add shallots and 1 1/2 Tbsp. sage. Stir until shallots are soft, about 2 minutes. Add remaining 2 tsp. oil and mushrooms; stir until mushrooms are wilted, about 4 minutes. Add vermouth; bring to a boil and cook, stirring, until almost all liquid is absorbed, about 2 minutes. Add frisée; stir until beginning to wilt. Season to taste with salt and pepper. Divide frisée mixture among plates, arranging alongside chicken breasts. Add broth and remaining 1/2 Tbsp. sage to skillet; stir, scraping up browned bits, until slightly thickened. Drizzle over chicken on plates. Serve with lemon wedges for squeezing over.

Recipe by The Bon Appétit Test Kitchen,Photos by Ashley Rodriguez

Nutritional Content

1 serving contains: Calories (kcal) 320.0 Calories from Fat 30.0 Fat (g) 3.0 Saturated Fat (g) 1.0 Cholesterol (mg) 110.0 Carbohydrates (g) 15.0 Dietary Fiber (g) 3.0 Total Sugars (g) 4.0 Net Carbs (g) Protein (g) 48.0 Sodium (mg) 690.0Reviews Section

Mediterranean Braised Chicken Thighs

Who says comfort food is only a thing of the winter?! Blasphemy! My Mediterranean Braised Chicken Thighs have the flavors of early summer – artichokes, shallots, white wine, lemon, briny Greek olives. Cooked in a big skillet until the chicken basically falls of the bone and all the flavors meld together into a sauce that will literally have you spooning into your mouth – it’s really a showstopper.

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

The Ingredients

2 pounds bone-in, skin-on chicken thighs (you can sub for skinless thighs if preferred)

¾ cup baby artichokes in water, jarred or canned, drained*

3 shallots, peeled and halved

½ cup pitted greek olives, drained

1/3 cup low sodium chicken broth

1 tablespoon capers, drained

2 tablespoons extra virgin olive oil

1 teaspoon sumac (you can sub sumac for za’atar if you can’t find sumac. But sumac is the best!)

*If you can’t find baby artichokes, use artichoke hearts. Don’t get marinated artichokes – get the ones in water!

The Steps

Preheat oven to 375 degrees.

In an extra-large oven-safe skillet, add butter and olive oil. Over high heat, let butter melt. Add chicken thighs skin-side down. Let chicken brown for about 3 minutes. Flip chicken skin-side up, adding in artichokes and shallots so as many as possible touch the surface of the pan, sautéing for another 3 minutes.

Turn heat down to medium-high and add white wine to deglaze, chicken broth, lemon juice, garlic slices, olives and capers (sprinkling ingredients throughout pan).

Sprinkle sumac on top of chicken, sprinkling a bit on other ingredients as well.

Place skillet in oven for about 15 minutes until chicken registers at least 165 degrees (could take up to 20 minutes depending on size of thighs).

Serve with toasted bread to soak up the extra juices (pumpernickel toast is PERFECT with this).

The Steps With Video

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

Leave a Reply Cancel reply


Vegetarian

Easy Slow-Cooker Creamed Kale

For a more complex spin on rich, comforting creamed spinach, swap out the spinach for the heartiness and touch of bitterness provided by kale. After building the cream sauce on the stove—layered with flavors from aged Romano cheese, chicken stock, nutmeg, and red pepper flakes—use a slow cooker to get the kale meltingly soft.

Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil

This Italian polenta and kale soup traditionally gets its umami backbone from Parmesan cheese. To make the recipe vegan, we substitute a few Japanese components—miso paste and soy sauce—and highlight the effect with toasted sesame oil and scallions.

Charred Kale Pizza With Garlic

Throw kale into a blazing-hot oven, and it'll get crisp, nutty, and sweet, making it a delicious pizza topping. There are a couple of tricks involved: First, marinate the kale in olive oil to tenderize it before cooking. Second, par-cook the pizza base before adding the kale, which will keep the greens from burning before the pie is ready.

Marinated Kale and Chickpea Salad With Sumac Onions

The sturdiness of kale's leaves and stems makes it a double-edged sword: well suited to cooking (because it won't completely fall apart when heated), but a little too tough to eat comfortably when raw. Fortunately, there are a few different ways to tenderize kale. The simplest, though most time-consuming, method is to toss the leaves with oil and let them sit for an hour—they'll wilt down wonderfully. For an easy salad, combine the tenderized kale with canned chickpeas and sumac-spiced onions.

Braised Kale and Chickpea Sandwich With Sumac Onions

The same combination of chickpeas, onions, and sumac pairs just as well with braised kale. You can serve the mixture as a side dish, but it also works great as filling for a messy vegan sandwich using pizza bianca for bread (or whatever soft bread you prefer).

Roasted Chickpea and Kale Salad With Sun-Dried Tomato Vinaigrette

In case you couldn't tell, we're semi-obsessed with the kale-and-chickpeas thing. And what's not to be obsessed about? It's a healthy, satisfying combination no matter how omnivorous you might be. Here, we add pine nuts, a sun-dried tomato vinaigrette, and tons of fresh herbs—a full cup each of cilantro and mint. Unlike most salads, this one gets even better if left to sit overnight in the fridge, thanks to the robustness of kale's leaves.

Vegan Curry Butternut Squash Soup With Kale

This filling soup is unbeatable comfort food on a chilly fall day. The curry flavor lends extra warmth and a little spice to a thick mix of cubed butternut squash, quinoa, and kale. Pepitas sprinkled on top give it a toasty crunch.

Kale Caesar Salad

Using marinated kale instead of lettuce gives a Caesar salad extra flavor, extra nutrition, and a lovely true-green color to boot. Other than that swap, this Caesar is pretty traditional, with one exception: the croutons. Rather than serving the salad with large croutons, we break up the bread into small bits in the food processor, then bake them. You'll get super-crispy pieces that adhere to the kale, giving you a little crunch in every bite.

Cold Soba Noodles With Kale, Avocado, and Miso-Sesame Dressing

For this salad, instead of tenderizing the kale, we prepare it just by chopping it finely—a time-consuming process, but a reliable way to get it soft and palatable enough that it blends unobtrusively with the cold soba, bean sprouts, and avocado. A light, refreshing dressing flavored with miso paste, ginger, sesame oil, and rice wine vinegar binds the ingredients together.

Vegan Quinoa, Broccoli, and Kale Curry

No matter how much you might love your fatty, meaty, creamy concoctions, especially this time of year, some days you just need to recharge yourself with a dish of fresh vegetables. Here, we cook broccoli, cauliflower, and kale until they're barely tender and browned, then add protein-packed quinoa and a generous dose of fragrant curry powder. Not only is it a healthy and tasty dinner, everything cooks together in the same pot for easy cleanup.

Crispy Kale, Brussels Sprouts, and Potato Hash

The secret to making a great potato hash is to par-cook the potatoes in boiling water before adding them to the skillet, which both tenderizes them and gelatinizes their starches, allowing them to cook up extra crispy. Once you've got that down, you can flavor your hash however you'd like—a mix of kale and Brussels sprouts balances the dish and is perfectly seasonal for fall.

Bok Choy and Kale Fried Rice With Fried Garlic

To be totally honest, this recipe really isn't about kale—or bok choy. Though kale does a fine job of bulking up a stir-fry, the real star of the dish is the fried garlic, minced in a food processor and fried until golden brown and irresistibly crispy. In fact, you'll probably want to make extra and keep it on hand for adding to rice, ramen, or any cooked green vegetable. Plus, the frying process leaves you with flavorful garlic oil to use for sautéing or drizzling.


Asian-inspired chicken salad with Virginia peanuts

From Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington Patrick O'Connell's Refined American Cuisine by Patrick O'Connell

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Salads Appetizers / starters Asian
  • Ingredients: store-cupboard ingredients chicken breasts carrots red onions daikon radishes cilantro limes peanuts Boston lettuce rice vinegar nuoc cham

In the Mexican tradition, this sweet, buttery bread is a fixture at Day of the Dead celebrations. Serve the sugar-topped loaves with Mexican Hot Chocolate or coffee for dipping. Watch an audio&hellip

Mexican chocolate has a grainy texture because it is made with toasted ground cocoa beans, granulated sugar, and cinnamon. Depending on the brand and how intensely chocolaty you like your&hellip


Summer Express: 101 Simple Meals Ready in 10 Minutes or Less

The pleasures of cooking are sometimes obscured by summer haze and heat, which can cause many of us to turn instead to bad restaurants and worse takeout. But the cook with a little bit of experience has a wealth of quick and easy alternatives at hand. The trouble is that when it’s too hot, even the most resourceful cook has a hard time remembering all the options. So here are 101 substantial main courses, all of which get you in and out of the kitchen in 10 minutes or less. (I’m not counting the time it takes to bring water to a boil, but you can stay out of the kitchen for that.) These suggestions are not formal recipes rather, they provide a general outline. With a little imagination and some swift moves — and maybe a salad and a loaf of bread — you can turn any dish on this list into a meal that not only will be better than takeout, but won’t heat you out of the house.

1 Make six-minute eggs: simmer gently, run under cold water until cool, then peel. Serve over steamed asparagus.

2 Toss a cup of chopped mixed herbs with a few tablespoons of olive oil in a hot pan. Serve over angel-hair pasta, diluting the sauce if necessary with pasta cooking water.

3 Cut eight sea scallops into four horizontal slices each. Arrange on plates. Sprinkle with lime juice, salt and crushed chilies serve after five minutes.

4 Open a can of white beans and combine with olive oil, salt, small or chopped shrimp, minced garlic and thyme leaves in a pan. Cook, stirring, until the shrimp are done garnish with more olive oil.

5 Put three pounds of washed mussels in a pot with half a cup of white wine, garlic cloves, basil leaves and chopped tomatoes. Steam until mussels open. Serve with bread.

6 Heat a quarter-inch of olive oil in a skillet. Dredge flounder or sole fillets in flour and fry until crisp, about two minutes a side. Serve on sliced bread with tartar sauce.

7 Make pesto: put a couple of cups of basil leaves, a garlic clove, salt, pepper and olive oil as necessary in a blender (walnuts and Parmesan are optional). Serve over pasta (dilute with oil or water as necessary) or grilled fish or meat.

8 Put a few dozen washed littlenecks in a large, hot skillet with olive oil. When clams begin to open, add a tablespoon or two of chopped garlic. When most or all are opened, add parsley. Serve alone, with bread or over angel-hair pasta.

9 Pan-grill a skirt steak for three or four minutes a side. Sprinkle with salt and pepper, slice and serve over romaine or any other green salad, drizzled with olive oil and lemon.

10 Smear mackerel fillets with mustard, then sprinkle with chopped herbs (fresh tarragon is good), salt, pepper and bread crumbs. Bake in a 425-degree oven for about eight minutes.

11 Warm olive oil in a skillet with at least three cloves sliced garlic. When the garlic colors, add at least a teaspoon each of cumin and pimentón. A minute later, add a dozen or so shrimp, salt and pepper. Garnish with parsley, serve with lemon and bread.

12 Boil a lobster. Serve with lemon or melted butter.

13 Gazpacho: Combine one pound tomatoes cut into chunks, a cucumber peeled and cut into chunks, two or three slices stale bread torn into pieces, a quarter-cup olive oil, two tablespoons sherry vinegar and a clove of garlic in a blender with one cup water and a couple of ice cubes. Process until smooth, adding water if necessary. Season with salt and pepper, then serve or refrigerate, garnished with anchovies if you like, and a little more olive oil.

14 Put a few slices of chopped prosciutto in a skillet with olive oil, a couple of cloves of crushed garlic and a bit of butter a minute later, toss in about half a cup bread crumbs and red chili flakes to taste. Serve over pasta with chopped parsley.

15 Call it panini: Grilled cheese with prosciutto, tomatoes, thyme or basil leaves.

16 Slice or chop salami, corned beef or kielbasa and warm in a little oil stir in eggs and scramble. Serve with mustard and rye bread.

17 Soak couscous in boiling water to cover until tender top with sardines, tomatoes, parsley, olive oil and black pepper.

18 Stir-fry a pound or so of ground meat or chopped fish mixed with chopped onions and seasoned with cumin or chili powder. Pile into taco shells or soft tacos, along with tomato, lettuce, canned beans, onion, cilantro and sour cream.

19 Chinese tomato and eggs: Cook minced garlic in peanut oil until blond add chopped tomatoes then, a minute later, beaten eggs, along with salt and pepper. Scramble with a little soy sauce.

20 Cut eggplant into half-inch slices. Broil with lots of olive oil, turning once, until tender and browned. Top with crumbled goat or feta cheese and broil another 20 seconds.

21 While pasta cooks, combine a couple cups chopped tomatoes, a teaspoon or more minced garlic, olive oil and 20 to 30 basil leaves. Toss with pasta, salt, pepper and Parmesan.

22 Make wraps of tuna, warm white beans, a drizzle of olive oil and lettuce and tomato.

23 The New York supper: Bagels, cream cheese, smoked salmon. Serve with tomatoes, watercress or arugula, and sliced red onion or shallot.

24 Dredge thinly sliced chicken breasts in flour or cornmeal cook about two minutes a side in hot olive oil. Place on bread with lettuce, tomato and mayonnaise.

25 Upscale tuna salad: good canned tuna (packed in olive oil), capers, dill or parsley, lemon juice but no mayo. Use to stuff a tomato or two.

26 Cut Italian sausage into chunks and brown in a little olive oil chop onions and bell peppers and add them to the pan. Cook until sausage is browned and peppers and onions tender. Serve in sandwiches.

27 Egg in a hole, glorified: Tear a hole in a piece of bread and fry in butter. Crack an egg into the hole. Deglaze pan with a little sherry vinegar mixed with water, and more butter pour over egg.

28 New Joe’s Special, from San Francisco: Brown ground meat with minced garlic and chopped onion. When just about cooked, add chopped spinach and cook, stirring, until wilted. At the last minute, stir in two eggs, along with grated Parmesan and salt and pepper.

29 Chop prosciutto and crisp it in a skillet with olive oil add chopped not-too-ripe figs. Serve over greens dressed with oil and vinegar top all with crumbled blue cheese.

30 Quesadilla: Use a combination of cheeses, like Fontina mixed with grated pecorino. Put on half of a large flour tortilla with pickled jalapenos, chopped onion, shallot or scallion, chopped tomatoes and grated radish. Fold tortilla over and brown on both sides in butter or oil, until cheese is melted.

31 Fast chile rellenos: Drain canned whole green chilies. Make a slit in each and insert a piece of cheese. Dredge in flour and fry in a skillet, slit side up, until cheese melts.

32 Cobb-ish salad: Chop bacon and begin to brown it cut boneless chicken into strips and cook it with bacon. Toss romaine and watercress or arugula with chopped tomatoes, avocado, onion and crumbled blue cheese. Add bacon and chicken. Dress with oil and vinegar.

33 Sauté 10 whole peeled garlic cloves in olive oil. Meanwhile, grate Pecorino, grind lots of black pepper, chop parsley and cook pasta. Toss all together, along with crushed dried chili flakes and salt.

34 Niçoise salad: Lightly steam haricot verts, green beans or asparagus. Arrange on a plate with chickpeas, good canned tuna, hard-cooked eggs, a green salad, sliced cucumber and tomato. Dress with oil and vinegar.

35 Cold soba with dipping sauce: Cook soba noodles, then rinse in cold water until cool. Serve with a sauce of soy sauce and minced ginger diluted with mirin and/or dry sake.

36 Fried egg “saltimbocca”: Lay slices of prosciutto or ham in a buttered skillet. Fry eggs on top of ham top with grated Parmesan.

37 Frisée aux lardons: Cook chunks of bacon in a skillet. Meanwhile, make six-minute or poached eggs and a frisée salad. Put eggs on top of salad along with bacon deglaze pan with sherry vinegar and pour pan juices over all.

38 Fried rice: Soften vegetables with oil in a skillet. Add cold takeout rice, chopped onion, garlic, ginger, peas and two beaten eggs. Toss until hot and cooked through. Season with soy sauce and sesame oil.

39 Taco salad: Toss together greens, chopped tomato, chopped red onion, sliced avocado, a small can of black beans and kernels from a couple of ears of corn. Toss with crumbled tortilla chips and grated cheese. Dress with olive oil, lime and chopped cilantro leaves.

40 Put a large can of chickpeas and their liquid in a medium saucepan. Add some sherry, along with olive oil, plenty of minced garlic, smoked pimentón and chopped Spanish chorizo. Heat through.

41 Raita to the rescue: Broil any fish. Serve with a sauce of drained yogurt mixed with chopped cucumber, minced onion and cayenne.

42 Season boneless lamb steaks cut from the leg with sweet curry powder. Sear on both sides. Serve over greens, with lemon wedges.

43 Migas, with egg: Sauté chopped stale bread with olive oil, mushrooms, onions and spinach. Stir in a couple of eggs.

44 Migas, without egg: Sauté chopped stale bread with chopped Spanish chorizo, plenty of garlic and lots of olive oil. Finish with chopped parsley.

45 Sauté shredded zucchini in olive oil, adding garlic and chopped herbs. Serve over pasta.

46 Broil a few slices prosciutto until crisp crumble and toss with parsley, Parmesan, olive oil and pasta.

47 Not exactly banh mi, but. Make sandwiches on crisp bread with liverwurst, ham, sliced half-sours, shredded carrots, cilantro sprigs and Vietnamese chili-garlic paste.

48 Not takeout: Stir-fry onions with cut-up broccoli. Add cubed tofu, chicken or shrimp, or sliced beef or pork, along with a tablespoon each minced garlic and ginger. When almost done, add half cup of water, two tablespoons soy sauce and plenty of black pepper. Heat through and serve over fresh Chinese noodles.

49 Sprinkle sole fillets with chopped parsley, garlic, salt and pepper roll up, dip in flour, then beaten egg, then bread crumbs cook in hot olive oil about three minutes a side. Serve with lemon wedges.

50 The Waldorf: Toast a handful of walnuts in a skillet. Chop an apple or pear toss with greens, walnuts and a dressing made with olive oil, sherry vinegar, Dijon mustard and shallot. Top, if you like, with crumbled goat or blue cheese.

51 Put a stick of butter and a handful of pine nuts in a skillet. Cook over medium heat until both are brown. Toss with cooked pasta, grated Parmesan and black pepper.

52 Grill or sauté Italian sausage and serve over store-bought hummus, with lemon wedges.

53 Put a tablespoon of cream and a slice of tomato in each of several small ramekins. Top with an egg, then salt, pepper and grated Parmesan. Bake at 350 degrees until the eggs set. Serve with toast.

54 Brown small pork (or hot dog) chunks in a skillet. Add white beans, garlic, thyme and olive oil. Or add white beans and ketchup.

55 Dredge skate or flounder in flour and brown quickly in butter or oil. Deglaze pan with a couple of spoonfuls of capers and a lot of lemon juice or a little vinegar.

56 Make a fast tomato sauce of olive oil, chopped tomatoes and garlic. Poach eggs in the sauce, then top with Parmesan.

57 Dip pork cutlets in egg, then dredge heavily in panko brown quickly on both sides. Serve over lettuce, with fresh lemon, or bottled Japanese curry sauce.

58 Cook chicken livers in butter or oil with garlic do not overcook. Finish with parsley, lemon juice and coarse salt serve over toast.

59 Brown bratwursts with cut-up apples. Serve with coleslaw.

60 Peel and thinly slice raw beets cook in butter until soft. Take out of pan and quickly cook some shrimp in same pan. Deglaze pan with sherry vinegar, adding sauce to beets and shrimp. Garnish with dill.

61 Poach shrimp and plunge into ice water. Serve with cocktail sauce: one cup ketchup, one tablespoon vinegar, three tablespoons melted butter and lots of horseradish.

62 Southeast Asia steak salad: Pan- or oven-grill skirt or flank steak. Slice and serve on a pile of greens with a sauce of one tablespoon each of nam pla and lime juice, black pepper, a teaspoon each of sugar and garlic, crushed red chili flakes and Thai basil.

63 Miso steak: Coat beef tenderloin steaks (filet mignon) with a blend of miso and chili paste thinned with sake or white wine. Grill or broil about five minutes.

64 Pasta with fresh tomatoes: Cook chopped fresh tomatoes in butter or oil with garlic until tender, while pasta cooks. Combine and serve with grated Parmesan.

65 Sauté squid rings and tentacles in olive oil with salt and pepper and garlic add chopped tomatoes. Cook until the tomatoes break down. Serve over pasta.

66 Salmon (or just about anything else) teriyaki: Sear salmon steaks on both sides for a couple of minutes remove. To skillet, add a splash of water, sake, a little sugar and soy sauce when mixture is thick, return steaks to pan and turn in sauce until done. Serve hot or at room temperature.

67 Rich vegetable soup: Cook asparagus tips and peeled stalks or most any other green vegetable in chicken stock with a little tarragon until tender reserve a few tips and purée the rest with a little butter (cream or yogurt, too, if you like) adding enough stock to thin the purée. Garnish with the reserved tips. Serve hot or cold.

68 Brush portobello caps with olive oil sprinkle with salt and pepper and broil until tender. Briefly sweat chopped onions, then scramble eggs with them. Put eggs in mushrooms.

69 Buy good blintzes. Brown them on both sides in butter. Serve with sour cream, apple sauce or both.

70 Sauté squid rings and tentacles in olive oil with salt and pepper. Make a sauce of minced garlic, smoked pimentón, mayo, lots of lemon juice and fresh parsley. Serve with a chopped salad of cucumber, tomato, lettuce, grated carrot and scallion, lightly dressed.

71 Press a lot of coarsely ground black pepper onto both sides of filet mignon or other steaks or chopped meat patties. Brown in butter in a skillet for two minutes a side. Remove steaks and add a splash of red wine, chopped shallots and a bit of tarragon to skillet. Reduce, then return steaks to pan, turning in the sauce for a minute or two.

72 World’s leading sandwich: prosciutto, tomato, butter or olive oil and a baguette.

73 Near instant mezze: Combine hummus on a plate with yogurt laced with chopped cucumbers and a bit of garlic, plus tomato, feta, white beans with olive oil and pita bread.

74 Canned sardines packed in olive oil on Triscuits, with mustard and Tabasco.

75 Boil-and-eat shrimp, cooked in water with Old Bay seasoning or a mixture of thyme, garlic, paprika, chopped onion, celery, chili, salt and pepper.

76 Make a thin plain omelet with two or three eggs. Sauté cubes of bacon or pancetta or strips of prosciutto until crisp. Cut up the omelet and use it and the meat to garnish a green salad dressed with olive oil and balsamic vinegar.

77 Sear corn kernels in olive oil with minced jalapeños and chopped onions toss with cilantro, black beans, chopped tomatoes, chopped bell pepper and lime.

78 Cook shrimp in a skillet slowly (five minutes or so) to preserve their juices, with plenty of garlic and olive oil, until done pour over watercress or arugula, with lemon, pepper and salt.

79 Liverwurst on good sourdough rye with scallions, tomato and wholegrain mustard.

80 Not-quite merguez: Ground lamb burgers seasoned with cumin, garlic, onion, salt and cayenne. Serve with couscous and green salad, along with bottled harissa.

81 Combine crab meat with mayo, Dijon mustard, chives and tarragon. Serve in a sandwich, with potato chips.

82 Combine canned tuna in olive oil, halved grape tomatoes, black olives, mint, lemon zest and red pepper flakes. Serve with pasta, thinning with olive oil or pasta cooking water as needed.

83 Pit and chop a cup or more of mixed olives. Combine with olive oil, a little minced garlic, red pepper flakes and chopped basil or parsley. Serve over pasta.

84 Cook chopped tomatillos with a little water or stock, cilantro and a little minced fresh chili serve over grilled, broiled or sautéed chicken breasts, with corn tortillas.

85 A winning sandwich: bresaola or prosciutto, arugula, Parmesan, marinated artichoke hearts, tomato.

86 Smoked trout fillets served with lightly toasted almonds, shredded fennel, a drizzle of olive oil and a sprinkle of lemon.

87 Grated carrots topped with six-minute eggs (run under cold water until cool before peeling), olive oil and lemon juice.

88 Cut the top off four big tomatoes scoop out the interiors and mix them with toasted stale baguette or pita, olive oil, salt, pepper and herbs (basil, tarragon, and/or parsley). Stuff into tomatoes and serve with salad.

89 Pasta frittata: Turn cooked pasta and a little garlic into an oiled or buttered skillet. Brown, pressing to create a cake. Flip, then top with three or four beaten eggs and loads of Parmesan. Brown other side and serve.

90 Thai-style beef: Thinly slice one and a half pounds of flank steak, pork shoulder or boneless chicken heat peanut oil in a skillet, add meat and stir. A minute later, add a tablespoon minced garlic and some red chili flakes. Add 30 clean basil leaves, a quarter cup of water and a tablespoon or two of soy sauce or nam pla. Serve with lime juice and more chili flakes, over rice or salad.

91 Dredge calf’s liver in flour. Sear in olive oil or butter or a combination until crisp on both sides, adding salt and pepper as it cooks it should be medium-rare. Garnish with parsley and lemon juice.

92 Rub not-too-thick pork or lamb chops with olive oil sprinkle with salt and pepper plus sage or thyme. Broil about three minutes a side and drizzle with good balsamic vinegar.

93 Cut up Italian sausage into chunks and brown in a little olive oil until just about done. Dump in a lot of seedless grapes and, if you like, a little slivered garlic and chopped rosemary. Cook, stirring, until the grapes are hot. Serve with bread.

94 Ketchup-braised tofu: Dredge large tofu cubes in flour. Brown in oil remove from skillet and wipe skillet clean. Add a little more oil, then a tablespoon minced garlic 30 seconds later, add one and a half cups ketchup and the tofu. Cook until sauce bubbles and tofu is hot.

95 Veggie burger: Drain and pour a 14-ounce can of beans into a food processor with an onion, half a cup rolled oats, a tablespoon chili powder or other spice mix, an egg, salt and pepper. Process until mushy, then shape into burgers, adding a little liquid or oats as necessary. Cook in oil about three minutes a side and serve.

96 A Roman classic: In lots of olive oil, lightly cook lots of slivered garlic, with six or so anchovy fillets and a dried hot chili or two. Dress pasta with this.

97 So-called Fettuccine Alfredo: Heat several tablespoons of butter and about half a cup of cream in a large skillet just until the cream starts to simmer. Add slightly undercooked fresh pasta to the skillet, along with plenty of grated Parmesan. Cook over low heat, tossing, until pasta is tender and hot.

98 Rub flank steak or chuck with curry or chili powder before broiling or grilling, then slice thin across the grain.

99 Cook a couple of pounds of shrimp, shell on or off, in oil, with lots of chopped garlic. When they turn pink, remove deglaze the pan with a half-cup or so of beer, along with a splash of Worcestershire sauce, cayenne, rosemary and a lump of butter. Serve with bread.

100 Cook red lentils in water with a little cumin and chopped bacon until soft. Top with poached or six-minute eggs (run under cold water until cool before peeling) and a little sherry vinegar.


Recipe of the Day: Bittersweet Chocolate Cheesecake Soufflé with Cabernet Cherries

"Absolutely everything we serve to our guests at The Maccallum House is prepared in our own kitchen, including breads, hand-rolled pastas, and smoked meat, fish, and poultry. We use only the freshest seasonal ingredients and feature local, regional organic and wild-crafted products whenever possible,” says executive chef Alan Kantor, an early supporter of local and regional organic and sustainable farmers and vendors.

Bittersweet Chocolate Cheesecake Soufflé with Cabernet Cherries (serves 6)

“We always have a soufflé on the menu, but diners have to order the dessert with the main course because of the time it takes to prepare it,” says chef Kantor, a graduate of the Culinary Institute of America. “This dessert fits in with the larger vision of the restaurant,” adds Kantor, “which is to honor slow food, to honor real food."

Ingredients

8 ounces pitted, dried organic Bing cherries

1/2 cup good-quality Cabernet

2 tablespoons butter plus

1/4 cup plus 3 tablespoons organic sugar

4 ounces high-quality 70% dark chocolate, such as Scharffen Berger

4 tablespoons heavy cream

4 tablespoons organic cream cheese

1/4 teaspoon cream of tartar

Powdered sugar or cocoa, sifted (optional)

Instructions

Cabernet Cherries: In a medium saucepan on low, slowly bring cherries, sugar, and wine to a simmer, cooking just until cherries are soft remove from heat and reserve. Meanwhile, liberally butter 6 individual (4 to 5 ounce) soufflé dishes or ramekins and coat with 2 to 3 tablespoons sugar. Refrigerate.

Soufflés: In a double boiler over low heat, melt chocolate, and 2 tablespoons each sugar and cream, whisking until smooth. Add cream cheese and sour cream and whisk until smooth. Remove from stovetop.

Preheat oven to 425°F. Place egg whites and yolks in separate medium, stainless-steel bowls. Using a stand mixer on low, whip egg whites with cream of tartar until foamy. Meanwhile, temper egg yolks by whisking vigorously as you add a little of chocolate mixture into yolks. Then add rest of chocolate mixture to the yolks and blend well. Turn up stand mixer and continue to whip egg whites to soft peaks, adding 2 tablespoons sugar. Whip until soft and shiny and the whites hold their peaks. Using a rubber spatula, fold one-third egg white mixture into chocolate and yolk mixture and then fold in other two-thirds. Remove soufflé dishes from refrigerator and fill each to the top, smoothing with a knife and running your thumb around edge to form a raised "hat.” (Soufflés can be made ahead and refrigerated for up to 5 hours.)

Place soufflé dishes in oven and bake for approximately 18 minutes. To check for doneness, lightly tap side of dish soufflé should wobble only slightly. Dust with sifted powdered sugar or cocoa, if desired, and serve immediately with Cabernet Cherries.


Chicken Pot Pie - Johnny Harris


1 cup chopped celery
1 cup chopped sweet onion
4 tablespoons parve margarine
4 cups chicken stock, divided
3 cups diced, cooked chicken
1 cup petit pois
1 cup diced carrots
4 tablespoons cornstarch
2 cups fresh baby spinach leaves
3&frasl4 teaspoon freshly ground pepper
2 (10-inch) pie crust pastries

Preheat the oven to 350 degrees F.
In a medium saucepan over medium heat, sauté the celery and onion in the margarine for 3 to 5 minutes, until tender. Add 3 cups chicken stock, the chicken, petit pois, and carrots and cook, uncovered, for 5 minutes, stirring occasionally. Combine the cornstarch and remaining chicken stock and add to the saucepan. Increase the heat to high and cook, stirring constantly, for 2 minutes until the sauce thickens and becomes bubbly. Add the spinach leaves and pepper and cook 1 more minute until the spinach is wilted. Divide and pour into 2 ungreased 10-inch pie plates.

Roll out the pastry doughs and place 1 over each pie plate. Trim any overlap around the edges and cut 5 (1-inch) slits in each top to allow steam to escape. Bake for 45 to 55 minutes, or until the crust is lightly browned. Let stand for 5 minutes before serving.


Cornmeal Casserole

Preheat oven to 350 degrees.

Grease a glass baking dish (9x9 or so) with olive oil. Set aside.

Place these in a deep skillet with 3 tablespoons olive oil.

Turn heat on high and then reduce to medium low once vegetables start to sizzle.

Add 1 teaspoon each: oregano, cumin, and coriander - mix well.

Splash with 1 tablespoon lime juice, stir once more, and cover.

Cook, stirring occasionally, for 10 minutes.

Turn off heat, add 2 packed cups spinach, stir well, and spread into baking dish.

For the topping, whisk together these ingredients in the order listed:

1 1/2 cups milk (almond or cow)

1 tablespoon apple cider vinegar

Add a bit of water if the dough is too dry. You need to be able to handle it with your hands without it cracking or crumbling.

Shape dough into a flat disc and place over vegetables.

Bake at 350 degrees for 25 minutes.

Remove from oven and serve with sour cream chile sauce.

GET CREATIVE! Avoiding cream and cheese? Put a fried egg or braised cod on top.


Thursday, February 14, 2013

Top Chef Seattle Episode 15 Recap

This week, the three remaining cheftestants rise and shine to find a message from Padma, urging them to dress warmly and to meet her somewhere near the top of a mountain. They get into a Toyota Sponsormobile and drive for a piece, then get into a helicopter. Brooke freaks out and doesn't want to go. She not only hates boats, but she also hates helicopters. Eventually, after some tears and a couple of Xanax, she hops aboard and puts a death grip on the boys' arms as they fly over some gorgeous Alaska scenery. They urge her to unclench her eyes and look around, and, after peeing herself a little, she gradually enjoys the rest of the trip.

Once on the ground, they find dog sleds waiting to take them to yet another snowy destination. Thankfully, Brooke doesn't seem to have an irrational fear of dogs or dog sleds. Sheldon remarks that he wishes he had some really good reefer. If I were him, I'd ask Padma. Finally, they reach Padma and Tom on Norris Glacier. They are at an Iditarod-training camp, and there are dozens of dogs, each tied to his or her own mini-igloo. The cheftestants' final Quickfire Challenge of the competition is to kill and cook a dog and make a coat from its pelt create a dish using whatever happens to be in the camp's mess tents.

Though it would seem that a mess tent in Alaska would be full of cans of Dinty Moore and MRE-type rations, there's a surprising assortment of fresh fruit, like watermelon. After grabbing their ingredients, the three convene in the kitchen, which Mustache calls "super tiny." Well, it's about twice as large as my home kitchen, so I don't know about that.

Brooke and Sheldon both cook halibut, and Mustache makes. wait for it. breakfast. Brooke jokingly says it's all he knows how to make, and she's not really wrong. Padma and Tom taste the dishes with the aid of some sunburned dog sled racers who are probably only in their early 20s now but after a few more months of sun-on-snow glare will look twice their age. They decide that the cheftestants can cook for them any time, but like Brooke's halibut with panzanella salad the best.

They get back on the helicopter, this time with Padma. Then the four of them and their cameraman squeeze into the Toyota Sponsormobile, with Padma at the wheel. She drives them back to their house, where Emeril and LA chef Roy Choi have taken over the kitchen. Roy, a Food & Wine best new chef, rose to fame with his fleet of Kogi Korean BBQ Food trucks. He tells the chefs that before he got into cooking full time, he was a real "scumbag." But one day, while being a scumbag, doing scumbag things like hanging out on the couch, watching Emeril Live! he happened to catch an episode in which Emeril cooks short ribs. It was a lightbulb moment, and right after that, Choi looked into culinary schools.

Emeril's got to feel a bit powerful this season. First Micah likens him to Moses, and now Roy Choi reveals he's an apostle.

Over a lunch of braised short ribs with Korean flavors, plus rice AND cornbread, Padma announces that the Elimination Challenge involves each of the three cheftestants' own "a-ha! moments." They will have to create a dish that represents the moment they decided to become a chef, and they'll be serving their meals to a panel of judges including the current governor of Alaska and his first lady (plus Emeril, Roy, Gail, and Wolfie).

But first - mild drama. Mustache's wife is going into labor. She calls him every few hours to make him feel guilty for not being around for the birth of their first child. He's verklempt, but he also wants to win.

The next day, the three do some prep work for their dishes. Brooke says she's known she's wanted to be a chef since she was four, so she's having trouble conceptualizing a dish around the diet of a typical four-year-old - chicken fingers and ketchup sandwiches. Sheldon was inspired by tubby Hawaiian chef, Sam Choy, who happens to be a friend of Emeril. And Mustache was inspired by his first taste of foie gras. He tells Tom that he had been a wrestler, always concerned about his weight, and once found himself reading a copy of Food & Wine while riding an exercise bike in a sauna. Guess he couldn't have been reading Gourmet or Bon Appetit or Sauveur, since Food & Wine is one of Top Chef's sponsors.

While all this is happening, Mustache's wife gives birth. She Skypes him later from the hospital, to further rub in the guilt of not being there when his kid is born. She insists it wasn't so bad and that she might want to do it again later. Maybe when Mustache is competing on the next season of Top Chef All-Stars, or filming a reality special on the art of mustache waxing, along with current Project Runway designer Daniel Esquivel.

The next day, they head to the Governor's mansion to finish cooking. Mustache keeps asking Brooke what she's cooking, and she keeps answering, "I don't know yet." And she's only partly lying. Eventually she decided on making braised chicken, inspired by her mama, but also grilled quail and an assortment of other accompaniments. Sheldon is keeping it Asian and makes a Chinese-style pan-roasted rockfish with spot prawns. Mustache makes foie gras three ways - a torchon, a mousse piped into a profiterole, and seared.

Brooke serves first, and except for an overcooked quail breast, her dish is layered with delicious flavors. Mustache has problems with his torchon because one can't be made successfully in a couple of hours it needs time to poach and cool properly. Gail makes faces at her portion of the crumbly, undercooked liver. However, all three components of his dish are delicious, particularly the apricot with the seared foie. Finally, Sheldon's seafood is perfectly cooked, but his broth has reduced too much and is salty as hell.

Bet you never knew hell was salty.

Only two chefs are moving to the finale in Los Angeles, and it's pretty clear that despite some tough quail, Brooke is one of them. But is oversalted broth or overambitious and undercooked foie a more egregious error?

Mustache tells us that he wants to win and anything less is failure. Needless to say, he's a failure, because he doesn't move on. But there's always Last Chance Kitchen!

Next week - the winner of Last Chance Kitchen joins Brooke and Sheldon in the finale. I'll save you watching LCK - Lizzie, who won Save a Chef over CJ, battles Mustache and Kristen. Mustache is eliminated, and the winner is.


Watch the video: Chicken Fricassee with Herb Sautéed Potatoes (January 2022).