Once Upon a Tine
Sunday, January 20, 2008
COMFORT FOOD
Chicken a la King
Among the many stories regarding the origins of this dish, the one "most likely, is the claim that it had been invented by George Greenwald, head chef at New York's Brighton Beach Hotel, for his parents (who owned the hotel) in the early 1900s. I've update his recipe into a healthier version.
Ingredients: 3/4 cups chicken broth (14 fl oz)
Among the many stories regarding the origins of this dish, the one "most likely, is the claim that it had been invented by George Greenwald, head chef at New York's Brighton Beach Hotel, for his parents (who owned the hotel) in the early 1900s. I've update his recipe into a healthier version.
Ingredients: 3/4 cups chicken broth (14 fl oz)
1 1/2 lb skinless boneless chicken breast halves
5 tablespoons unsalted butter
1/2 each yellow, red, and orange bell peppers, cut into 1/2-inch pieces (2 cups)
1 1/4 teaspoons salt, or to taste
1/2 teaspoon black pepper
1/2 cup finely chopped onion
2 tablespoons all-purpose flour
1 1/4 cups heavy cream
1/4 lb white mushrooms, trimmed and quartered
3 large egg yolks
1 tablespoon fresh lemon juice, or to taste
2 tablespoons dry Sherry, or to taste
1/2 teaspoon paprika (not hot)
6 (1/2-inch-thick) slices firm white sandwich bread toasted
1/4 cup chopped fresh flat-leaf parsley
Preparation: Put broth and chicken in a 2- to 3-quart heavy saucepan and bring just to a simmer over moderate heat, uncovered. Turn chicken over and gently poach at a bare simmer, uncovered, until just cooked through, about 5 minutes more.Transfer chicken to a cutting board. Pour broth through a fine-mesh sieve into a heatproof 2-cup measure and reserve for sauce. Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes. Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve. Cut chicken crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until chicken and peppers are just heated through. Add more broth to thin if desired. Spoon chicken à la king over toast on 6 plates, then sprinkle with parsley.
Preparation: Put broth and chicken in a 2- to 3-quart heavy saucepan and bring just to a simmer over moderate heat, uncovered. Turn chicken over and gently poach at a bare simmer, uncovered, until just cooked through, about 5 minutes more.Transfer chicken to a cutting board. Pour broth through a fine-mesh sieve into a heatproof 2-cup measure and reserve for sauce. Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes. Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve. Cut chicken crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until chicken and peppers are just heated through. Add more broth to thin if desired. Spoon chicken à la king over toast on 6 plates, then sprinkle with parsley.
Serve over white rice as an alternative.
Labels: Comfort Food, Indiana Coking, Main Course
Friday, November 16, 2007
Stuffing
It's amazing that a dish that consists of day old bread and celery and gets stuffed in the turkey's ass has become the highlight of most Thanksgiving meals. But it wouldn't be Thanksgiving without it. So here's my version:
Store bought dried bread cubes - NOT the boxed kind, but the kind found in big plastic bags near the deli. This is their day old breads all prepared for you.
Mild Pork Sausage - WITHOUT fennel seeds!
Yellow onions - chopped 2 medium
Celery - chopped including tops (1 bunch
Green Apples (granny smith) - 2 chopped
Whole peeled chestnuts (found in jars this time of the year) Roast in a skillet, let cool and dice.
Dried Cranberries - to taste
Swanson 's chicken broth
2 tsp. dried sage leaves
1 tsp. dried rosemary leaves, minced or crumbled
1/2 tsp. dried thyme leaves
1 tsp. dried rosemary leaves, minced or crumbled
1/2 tsp. dried thyme leaves
fresh minced parsley
1/2 stick of butter.
Preheat oven to 350 degree F. Spread bread cubes in a single layer on a large baking sheet. Bake at 350 degrees F for 5 to 7 minutes, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring until sausage is evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl and toss gently with your hands. Mix in chopped apples, dried cranberries, and parsley. Drizzle with turkey stock and melted butter, and mix lightly, using your hands.
In a large skillet, cook the sausage and onions over medium heat, stirring until sausage is evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl and toss gently with your hands. Mix in chopped apples, dried cranberries, and parsley. Drizzle with turkey stock and melted butter, and mix lightly, using your hands.
You can either stuff it in the turkey or cook it in the crockpot which makes a wonderfulls moist stuffing dish.
Labels: Comfort Food, Holiday Cooking, Indiana Coking, Thanksgiving
