Poulet A La Creme

Poulet A La Creme

Poulet A La Creme

  • Servings: 4-6
  • Difficulty: Easy
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I came across this recipe in an older cookbook by the renowned chef Jacques Pepin and although it looks very pedestrian the final outcome with it’s wonderful flavour profile will have your guests coming back for more.

Cooks note: I served this one with a Rice Pilaf however it would go equally as well with some Egg Noodles.

Here’s how we do this one.

Shopping list:

  • 8 Skin on Bone in Chicken Thighs 
  • 6 large Mushrooms – sliced
  • 1/4 cup Butter
  • 4 tablespoons Flour
  • 1/2 cup dry White Wine
  • 1/4 cup Water
  • 1/2 cup heavy Cream
  • Salt and Pepper to taste
  • Chopped Tarragon or Parsley (optional)

Putting it all together:

  1. Melt the butter in a large saucepan. Add the chicken thighs to the pan and brown over high heat for about 2 1/2 minutes on each side.
  2. Add the mushrooms to the pan and sprinkle on the flour. turn the chicken over using tongs so the flour is evenly dispersed. Stir in the wine and water and mix well. Bring to a boil, add the salt and pepper and simmer covered for 25 minutes.
  3. Add the cream, bring to a boil, and boil, uncovered for about 1 minute.
  4. Serve sprinkled with the tarragon or parsley if desired.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                           Bon Appetit

Seafood Linguine Alfredo

Seafood Linguini

Seafood Linguine Alfredo

  • Servings: 2-4
  • Difficulty: Easy
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“Everything you see I owe to pasta.” – Sophia Loren

The last time I posted an Alfredo type recipe was TWO years ago (time sure does fly) so I thought I would do another one but with a couple of variations this time around.

Now the Alfredo Sauce itself is staying the same (why mess with a good thing) however this time around as a time saving element I will be using precooked Clam meat and Mussels along with uncooked Shrimp in addition to Shallots and Spinach. I will also be using TAIL OFF shrimp as I personally can’t stand biting into a succulent shrimp only to try and find a place to dispose of the tail.

Here’s how we do this one.

Shopping list:

  • 3 tablespoons Olive Oil
  • 1 package thawed 31-40 White Shrimp – peeled and deveined
  • 2 1/2 cups Clam meat
  • 2 1/2 cups Mussels
  • 2 Shallots – diced
  • 2 medium Garlic cloves – finely diced
  • 3 cups Baby Spinach
  • 1/2 cup Butter
  • 1 1/2 cups Heavy cream
  • 1/2 – 3/4 cups Grated Parmesan
  • 1 pkg (350 grams) Linguine noodles
  • Shaved Parmesan and Parsley for garnish

Putting it all together:

  1. In a large pot of salted water cook the Linguine according to package instructions.
  2. While the pasta is cooking heat the olive oil in a large sauce pan and add in the garlic and shallot and cook until the shallot is translucent. Add the butter and mix well.
  3. When the butter has melted add the heavy cream, spinach and the grated Parmesan and stir frequently.
  4. Reduce the heat and let the sauce thicken.
  5. Add in the shrimp, mussels and clams and continue cooking until the shrimp has turned pink.
  6. Plate the pasta, top with the sauce and garnish with the shaved Parmesan and Parsley.
  7. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……

                          Bon Appetit

Tuscan Style Spaghetti with Chicken and Pancetta

 

Tuscan style spaghetti with Chicken and Pancetta

  • Servings: 3-4
  • Difficulty: Easy
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Tuscan style spaghetti with chicken and bacon

As someone who cooks on a daily basis every once in a while I run into the “cooks” version of Writer’s Block and have absolutely no idea what to make for dinner and as any seasoned cook knows this can be very frustrating so when I ran into this particular issue tonight I turned to the Internet and searched for some inspiration and “what do you know”…. I found some.

I stole this particular recipe from Delish.com and I modified it ever so slightly and to say it was a hit would be an understatement so thank you Delish for the inspiration.

Here’s how we do this one.

Shopping list:

  • 12 ounces of Spaghetti
  • 1 pound boneless, skinless Chicken Breast – sliced into strips
  • 6 ounces Pancetta – diced
  • 2 tablespoons Olive Oil
  • 3 Garlic cloves – finely chopped
  • 5 ounces sliced Olives
  • 2 cups Tomatoes – diced
  • 3 cups Baby Spinach
  • 1/2 cup Heavy Cream
  • 1/3 cup fresh grated Parmesan
  • Salt and Pepper to taste

Putting it all together:

  1. In a large pot of salted water cook the pasta according to the package directions until al dente. Drain and reserve one cup of the pasta water.
  2. In a large skillet heat the oil over medium high heat. Season the chicken with salt and pepper. Cook for approximately 5 minutes.
  3. Add the Pancetta to the skillet and cook for about 6 minutes. Remove from the pan and drain half the fat.
  4. To the skillet add the garlic, tomatoes, olives and spinach. Season with salt and pepper, then add the heavy cream, Parmesan and half a cup of pasta water and let simmer. Add the past and mix until well coated.
  5. Add back the chicken and Pancetta, mix well and serve.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…..

                           Bon Appetit

 

Creole duck breast with mushroom Ragout

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Creole duck breast with mushroom ragout

  • Servings: 2
  • Difficulty: easy
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May your sun always shine, and your sky be forever blue.
Jonathan Lockwood Huie

The reason I happened to pick this recipe is simply because for the first time in a while my wife and I have the house to ourselves and with the kids away I can indulge the both of US with something I can’t cook when my daughter is home and that is Duck which for me is sunshine and blue skies.

Here’s how we do this one.

Shopping list:

  • 2 Duck breast – approximately one pound
  • .5 ounces Morel mushrooms
  • 5 ounce button mushrooms – washed and halved
  • 5 ounce Portabello mushrooms – rough chopped
  • 4 ounce red onion – sliced
  • 6 ounces green pepper – rough chopped
  • 6 ounces red pepper – rough chopped
  • 3 garlic cloves – chopped
  • 2 tablespoons butter
  • 2 tsblespoons Olive oil
  • 1/4 heavy cream
  • 1 cup mushroom broth (can substitute chicken broth)
  • 2 1/2 tablespoons Creole seasoning
  • 1 teaspoon Thyme
  • Salt and pepper to taste

Putting it all together:

  1. Score the skin side of the duck making a cross hatch design and rub the Creole spice into the skin and place in a zip lock bag for approximately one hour and keep in the refrigerator.
  2. Preheat the oven to 350 degrees. In an oven proof pan sear the duck, skin side down, for about ten minutes and turn over when the skin is crispy. Put the pan in the oven for about another ten minutes for medium rare.
  3. Meanwhile in a large skillet heat the oil and the butter and add the peppers, garlic, onions and mushrooms and saute for about 5 minutes.Add the mushroom broth, thyme, heavy cream, salt and pepper. Bring to a boil and then reduce the heat and simmer for about 10 minutes or until nicely thickened.
  4. Let the duck rest for approximately ten minutes to allow the juices to redistribute through the meat and slice on an angle.
  5. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                            Bon Appetit

 

Grilled Veal Chops

  • Servings: ”2″
  • Difficulty: ”easy”
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Grilled Veal chops

 

There are some things that my wife and I love to eat but rarely get to enjoy( unless we dine out and that’s not often) because my daughter does not like them and I’m not certain about my grandson. Things like Veal, Lamb, Chili and Sausage—- so when we recently found ourselves in the house alone for the weekend it was time for date night and that meant cooking something we have not had in quite some time…… in this case it was Veal.

Now part of the problem with cooking something like Veal is finding the right side dish to go with it. I mean it’s not like you can cook a perfect piece of veal and then slap a bunch of boxed macaroni and cheese down beside it and call it complete….. well I guess you could but I don’t see that as being very appetizing. What I decided to to do as my sides was steamed Asparagus on top of combined mashed potato celery root puree and frankly it worked quite well.

Here’s how we do this one.

Shopping List:

  • Two Veal shoulder chops
  • One medium Celery Root– peeled and rough chopped
  • Three Cipollini onions or one small yellow onion– peeled and rough chopped
  • Four to five large yellow flesh potatoes
  • One bunch Asparagus– trimmed of woody end
  • Two garlic cloves – peeled and smashed
  • 1/2 cup heavy cream
  • 3 tablespoons butter
  • Canola oil
  • Salt and pepper

Putting it all together:

  1. Preheat the oven to 375 degrees
  2. Put approximately two inches of water in a large pot
  3. Place the celery root,garlic and onions in a steamer basket and place over the pot of water and steam for 10 minutes
  4. In a separate pot cook the potatoes until just fork tender
  5. While the potatoes and celery mix are cooking grease your grill pan (see Kitchen gadgets) or add Canola oil to a large fry pan
  6. Season the Veal chops with salt and pepper and sear on both sides– about 4 minutes
  7. Pop the chops in the oven for approximately 15-20 minutes or until the internal temperature reaches 164 degrees
  8. Put the Celery root mix in the bowl of a food processor along with 1 ladle of the steamer water and the butter
  9. Puree the mix for about three minutes
  10. While the food processor is running pour in the heavy cream and puree until blended
  11. Mash the potatoes and add enough of the puree to get the consistency you would like- the puree acts like the butter and milk you would normally use
  12. In another pot with a steamer insert steam the Asparagus for about 7 minutes or until tender
  13. Plate the Veal and potatoes and top the potatoes with the asparagus.
  14. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………

                 Bon Appetit

Fish and chips

  • Servings: ”4-6″
  • Difficulty: ”easy”
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In reading posts from other bloggers or food sites I often run across “This was my grandmothers recipe” or “I learned this one from my mother”. My grandmother died almost 40 years ago and I don’t ever remember her cooking anything and as far as I know my mom’s recipes have disappeared so I don’t have the ability to draw on either of those two for inspiration which is one of the reasons I started this blog in the first place… so My Kids would have “family” recipes to draw from should they so wish.

Now I know what you are going to say……. “How can something as simple as fish and chips become “your family recipe”  since it is such a basic straight forward recipe that everyone at one time or another has made? The answer to that is simply that any recipe can become your family recipe due to the twists and turns that you give it and so with the ones I have added to this basic of all fish and chips recipe it has become mine.  

Here’s how we do this one.

Shopping list:

  • 4 to 6 Sole fillets
  • 3 tablespoons Canola oil
  • 1/2 cup bread crumbs
  • 2 large eggs – whisked
  • 1 head of Cauliflower – leaves removed and cut into small pieces
  • 1 medium white onion- quartered
  • 4 peeled garlic cloves
  • 1/4 cup butter
  • 1/4 cup (more or less) heavy cream
  • 1 teaspoon each of: Salt,pepper,paprika,oregano,basil
  • 1 pound french fries- (I prefer fresh cut but didn’t have the time so I used frozen)

Putting it all together:

  1. Mix the bread crumbs, herbs and spices together making sure they are thoroughly blended and set aside
  2. Bake the french fries according to the package instructions
  3. In a large pot bring 2 inches of water to a boil
  4. Place the cauliflower, onion and garlic into a steamer and place, covered, over the boiling water
  5. Steam for approximately 15 minutes or until the cauliflower, onions and garlic are fork tender
  6. Put half the cauliflower mix into a food processor or blender along with one ladle full of the water
  7. Blend until smooth
  8. Add in the remaining cauliflower mix along with the butter and mix for about two minutes
  9. While the food processor is running add in the heavy cream until just incorporated
  10. Dredge the fish in the seasoned bread crumbs, put in the egg wash and then back in the bread crumbs
  11. Heat the Canola oil in a fry pan and fry the fish until golden brown on both sides. About four minutes depending on the thickness of the fish
  12. Place the cauliflower puree on one side of the plate, lay the fish on the puree and the french fries beside
  13. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time………

Bon Appetit

 

 

 

Seafood Alfredo with Proscuitto wrapped Asparagus

  • Servings: ”4-6″
  • Difficulty: ”medium”
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Pasta and Seafood…….. What’s not to love? Both are tasty, good for you and very easy to prepare and when you combine the two you can’t help but arrive at a very memorable meal. Oh and adding some proscuitto wrapped asparagus takes this already very tasty dish to a whole new level.

Before we go any further I do have to mention that my ever lovely and talented daughter Alison was a tremendous help in putting this whole dish together and I could not have pulled this one off without her…….. Kudos kiddo. Thanks for the help.

Here’s how we do this one………

Shopping List:

  • One bag 31-40 deveigned Shrimp
  • One bag Sea Scallops
  • 2 pounds live Mussels– scrubbed and de-bearded
  • One package Fettuccine noodles
  • 12-18 Asparagus stalks – trimmed of the woody end
  • 8-12 slices Proscuitto
  • 1/2 cup of butter
  • 1 1/2 cups Heavy cream
  • 1/4 to 1/2 cup grated Parmigiana cheese (I love Parmigiana so I use a lot)
  • Chopped parsley (optional)

Putting it all together:

  1. Preheat the oven to 375 degrees
  2. Wrap 3-4 asparagus spears in one or two slices of the proscuitto
  3. Place the asparagus on a sheet tray and pop in the oven until the proscuitto is crisp and the asparagus is tender – about 15 minutes
  4. In a large sauce pan melt the butter being careful not to burn it
  5. Stir in the heavy cream
  6. Add the parmigiana and blend until smooth. With this step it is advised to remove the sauce from the heat so the cheese does not clump
  7. In a separate pan saute the shrimp until pink and the scallops until firm
  8. Steam the mussels until they open – about 4 minutes. Discard any that do not open
  9. Cook the pasta according to the package directions
  10. Add the pasta, shrimp and scallops to the sauce and mix well
  11. Plate the pasta and sauce mix
  12. Place the mussels around the edge of the plate and put the asparagus in the middle
  13. Sprinkle with a little chopped parsley if desired and enjoy.

There you have it—– another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                      Bon Appetit

 

Chicken A La King

Chicken A La King

When I think of classic Diner dishes I think of Meatloaf, Burgers, French Fries, Onion Rings and of course the oft ill thought of “Blue Plate Special” but there is another very simple recipe that has seen a bit of a resurgence lately and the one I am referring to is Chicken A L King.

The little bit of culinary history that I know about this dish is that it started as a way for restaurants to use up left over chicken and thus (did I really use the word THUS?) lower the wastage of food and to add more dollars to their bottom line. It doesn’t hurt that this dish is also easy to make and oh so good.

The other thing I like about this particular recipe is it is inexpensive to make. If you use generic ingredients, except for the chicken, then you can feed a family of four for around $20.00 and in today’s economy that’s not half bad. Oh and although this looks “prep heavy” it’s not really.

So here’s my take on a classic Diner dish……..

Ingredients:

         Two medium sized boneless skinless chicken breasts or six boneless skinless chicken thighs – diced

          One package extra broad egg noodles

         One package frozen peas and carrots

         2 Tins mushroom pieces

         1 ½ cups Chicken stock

         ¼ cup All Purpose flour

         3 Tablespoons butter

         1 Teaspoon granulated garlic or two chopped garlic cloves

         1 Teaspoon White pepper

         1 ½ Tablespoons Tarragon

         Pinch of salt

         3 Tablespoons Olive oil

         ¼ Cup heavy cream (35% whipping cream)

 

Method:

         Bring a large pot of water to a rolling simmer

         In a large mixing bowl place the chicken and the herbs and spices and mix well

         Add the oil to a large fry pan and add the chicken in batches removing with a slotted spoon when done

         Add the butter and when melted whisk in the flour and make a blonde roux

         Add in the Chicken stock and whisk until you get the consistency you like

         Add the frozen peas and carrots and the mushrooms and simmer for approximately four minutes

         Add the chicken and the heavy cream and bring to a boil

         Cover and turn the heat down to low

         Bring the pasta water to a boil, add the pasta and cook according to the package instructions

         Drain the pasta, plate and top with the Chicken mixture

 

You can serve this dish with pasta, as I like to, or with rice and if you get really ambitious you can use fresh baked biscuits.

So there you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time…….

Bon Appetit