Herbed Chicken in Butter Wine Sauce

 

Never mind the sides, the Herbed Chicken in Butter Wine sauce is the star of the plate.  From the mellow wine and butter come together to make a cravable chicken cutlet that is moist and herbaceous from start to finish.  Potato au Gratin and sautéed corn finish of the place nicely.

I subscribe to the wine philosophy in cooking that you would drink.  Bottom shelf swill won't get better with cooking. I nearly always have a small bottle, called a "split" of Pinot Grigio handy.   It adds the right amount of acidity to make your pan sauce jump without the harshness of say...lemon or vinegar. Other reasonable dry white wines such as Sauvignon Blanc, Bordeaux Blanc or unoaked Chardonnay will work too. By all means if you don't do wine use chicken broth as a reasonable swap.

Herbed Chicken in Butter Wine Sauce

• 4 chicken breast cutlets (approx 1 to 1 1/2 lbs)
• salt and pepper to taste
• scant cup of flour
• 6 T Butter
• 1/2 C Diced sweet onion
• 1 C Pinot Grigio
• 2 T minced Italian Flat Leaf Parsley
• 2 T minced Basil
• 2 T minced Mint

Season chicken cutlets and set aside.  Mix flour with some salt and pepper (to taste again).  

Preheat a skillet over medium heat with 4T (1/4 Cup, half stick) butter.  As butter starts to sizzle, dredge cutlet in flour and add to pan.  Do not shake off excess flour from cutlet as that little bit of flour will go to making your pan sauce later smooth and silky.  Repeat with all cutlets.  Brown 4-5 minutes until golden then flip chicken over and other side of cutlets.  Fry the cutlets an additional 2-3 minutes until browned.  Remove cutlets from pan and set aside on a plate.

Add remaining 2 T butter to skillet and add onion.  Whisk into butter, scraping up the brown bits from bottom of pan and cook 2-3 minutes until onions are tender.  Whisk in white wine and bring to boil and reduce heat to simmer. Whisking occasionally simmer 2-3 minutes until wine is reduced and the sauce has thickened a bit.  Test for seasoning and add salt and pepper as needed.

Add minced herbs, cook 1 minute until fragrant.  Add cutlets and any drippings to pan and turn to coat.  Simmer in sauce 1-2 minutes until warmed through.  

Serve cutlet with a healthy spoonful of the herbed pan sauce.

Bent Spoon Kitchen Hack

 

I learned this hack while watching Ina Garten's "Be My Guest" with Christina Tosh as her guest.  They were making trifles and Christina showed a hack she's used for years.  A bent spoon to reach down deep into a glass to smooth out layers.

Flash forward to this weekend.  I was making Nigella Lawsons Chocolate Chip Cookie Dough Pots for dessert.  We use deeper ramekins so there's room for ice cream when you serve them up.  The problem was flattening the dough wasn't easy with the deeper ramekin.  Christina's hack made the job of smoothing out the dough a breeze.  TIP:  spritz the bottom of spoon with cooking spray and its a smooth nonstick tool to spread the cookie dough.  Thank you Ms. Tosh for this hack. That bent spoon is now part of my tool collection.

Texas Red Chili

 

Its no secret that I love Chili...doesn't matter if its Texas and Western states no beans or Midwest/Eastern states with bean.  Its all good eats and I understand the regional differences so I won't hop in on the old "beans no beans" argument.

This is simple enough to fall under the stupid easy for this big batch of Texas Red Chili.  The hardest part is waiting for the meat to get tender during a long slow simmer.

For the beer I use a nice lager like Dos XX or a wheat beer.  I never use IPA as the hops make the end product too bitter for my liking.  Beer is really the called for option as it helps tenderize the beef faster than plain water.  If you are a non-booze person then substitute in the water.

Texas Red Chili

• 2 to 2 1/2 lbs small dice stew meat
• 1 Texas sweet onion diced
• 4 to 6 cloves garlic minced
• 1 15 oz can tomato sauce
• 1 15 oz can fire roasted diced tomatoes
• 1 4 oz can fire roasted chopped chili's
• 15 oz beer or water
• 2 T Better than Bouillon beef
• 4- 6 T Chili powder
• Salt and Pepper

In a large pot add enough oil to cover the bottom.  Heat to medium high,  sear beef in batches until all are well browned.   Set cooked beef aside and reserve all the tasty juices.  Salt and Pepper to taste with each batch.

Add more oil to pot if needed and then sauté onions until soft and all brown bits from beef are scraped up into the onions.  This will take 3-4 minutes.  Season lightly with salt and pepper  Add 4T of chili powder and toast with the onion until fragrant, about 2 minutes.  Add minced garlic and sauté 30-45 seconds until the garlic is fragrant.  

Add beef and any meat juices back into pan with the onion spice mixture.  Add tomato sauce, bouillon, diced tomatoes, diced chili and the beer.  Stir until well combined and bullion is dissolved into the sauce.  Test for seasonings and salt and pepper as needed to taste.  If chili isn't spicy enough, add additional 1 -2 Tablespoons chili powder.  (I used all 6 as we like it spicy here).

Bring to boil, then reduce to simmer.  Simmer 1 1/2 to 2 hours until meat is tender.

Serve with garnishes like sour cream, cheese, sliced green onions, fried jalapeno chips or anything else that suits your fancy.

Fast almost Bolognese

I'm so sorry for not posting more over the summer (Its still summer here in SE Texas and will be for at least another month).  Between early summer travels and excursions and an unplanned gallbladder surgery I've just been too busy or too sick to post. But....

I'm back and this recipe was so good my wife asked that I make it instead of my usual marinara and use pappardelle noodles more often too.  I can do that.  

This recipe starts out sorta similar to your usual Bolognese sauce but with a few changes to shorten cooking time that usually includes a VERY LONG SIMMER.  It does fall under the category of stupid easy as there are no complicated techniques required.  Too finely grate the veggies in this I use a Cuisinart Mini-prep food processor.  To get that simmered all day taste I add a tablespoon of Better Than Bouillion beef flavor.  End result is total cooking time cut from several hours to under two including the prep.

Also new to my cooking repertoire for tomato sauce making is using Passata, an Italian (plum) tomato that is perfectly pureed and seedless.  It is sold in 24 oz glass bottles and so much tastier than the canned variety usually found on the shelves at your local groc.

I didn't have spaghetti and too busy to run to the store at school dismissal time (hate that traffic) so I opted for the pappardelle. 

Almost Bolognese

• 1 sweet onion finely minced
• 1/2 c finely minced carrot
• 2-3 T olive oil
• 2 t minced garlic
• 20 oz ground beef (I use the Waygu ground beef from Costco) 
• 2 t oregano
• 2 t basil
• 1 T tomato paste
• 1 C dry wine (I used a Pinot Grigio but a red would work too)
• 1 T beef Better than Bouillion
• 1 24oz bottle Passata
• salt and pepper to taste

In large stock pot over medium heat add enough olive oil to cover bottom of pan.  Add herbs, carrot and onion and sauté until soft.  Add garlic and cook one minute longer. Move veggies to sides of the pot, crumble in the ground beef.  Cook until browned well.  Check seasoning at this point and add salt and pepper to taste.

When the beef is browned add tomato paste and Bullion.  Stir in well and cook until you can smell the tomato (about 1-2 minutes).  Add wine and simmer until it is reduced to a syrup (about 3-4 minutes).  Add passata and stir in until full incorporated.  

If towards end of simmer time if sauce is too watery add a little more tomato paste, if too thick for your liking add a bit of wine or water to thin.

Simmer sauce 45 minutes to an hour, stirring occasionally.  Serve with your favorite spaghetti or pappardelle pasta.

2 lives for 10 lemons...limoncello time baby!

So what does one do with a single tree producing such copious amounts of lemons? You can only stuff so many up a chickens butt for tasty roast chicken. No, you need something that uses great quantities of lemons. Being a frugal (cheap if you will) person I hate to toss anything away. Lemon Zest has so many uses, but face it that only addresses part of the lemon.

The answer my friend lies in Limoncello that Italian liqueur, digestif and a host of other names you want to call it. Unbelievably easy to make, time consuming but not difficult at all. And is uses a bunch of lemons. To make it more fun have someone over and make it a party. I had my old college pal Ruth666 over so she could help me use up the bounty and just have some fun in general.

Limoncello

• Zest of 10 lemons
• 4 c vodka

Use a tightly sealing jar and add the zest and vodka too it. Put in a cool dark place for 4 days. I use the floor of a hall closet for this step.

• 3 1/2 c water
• 2 1/2 c sugar

On the 5th day combine water and sugar in large pan, over high heat bring to a boil stirring until sugar is dissolved. Cook 5 minutes. Remove from heat and cool to room temperature. Add the vodka to the simple syrup in a tightly sealed jar and refrigerate 1 day.

On the 6th day pour the limoncello through a cheese cloth line strainer or sieve. Gather the cheese cloth and squeeze out as much liquid as you can. Toss out the zest solids and soiled cloth. Using fresh cheese cloth reline the strainer. Pour the limoncello through for the second time, discarding the cloth when done. It is very important to do the second straining through the cheese cloth if you are to have a clear limoncello at the end.

Zesting is about the longest and most time consuming part of the process.

End result is a bowl of nekkid lemons.

Zest and Vodka waiting for the final step.

Now what does one do with a dozen nekkid lemons? Can't toss 'em you make lemonade!

Simple Lemonade

• Juice of 10 lemons approx 2 cups
• 2 c sugar
• 6 c water

Add sugar and water to a large sauce pan. Stir until dissolved and bring to a boil. Cook 1 minute. Remove from heat and add lemon juice. Cover and cool to room temperature.

For a less acid lemonade add the juice when the syrup comes to a boil add the juice and bring back to a boil for one minute.

*variation, add 6-8 quarter sized coins of fresh sliced ginger for a Ginger Lemonade before bringing the syrup to a boil. Remove the coins after lemonade has cooled before serving.

Serve chilled over ice.

Puff Pastry enrobed Lemon Cheesecake

 

This is a spinoff the Cherry Cream Cheese Pie dessert I've written about here in the past.  Think a nice lemony cheesecake layer with a bit of tart curd swirled into it.  My wife declared it the best thing I've invented in a while. I have to agree.

I swear there are times I think I live in a grocery store horror movie.  Can you imagine a store not carrying lemon curd?  Easy fix either use Ina Garten's lemon curd recipe or your own, just have it at room temp when you are ready to pipe it onto the cheesecake filling.  If you are lazy, as I am at times, you can substitute lemon pie filling for the lemon curd.  Its just a bit sweeter than the lemon curds usually are.

Puff Pastry Enrobed Lemon Cheesecake

• 1 sheet frozen puff pasty (thawed)
• 1 8 oz package room temperature Cream Cheese
• zest of one lemon
• Juice of 1/2 lemon (about 2 tablespoons)
• Pinch of salt
• 1/2 c powdered sugar
• 1 egg (plus an extra for making an egg wash)
• 1 C lemon curd or lemon pie filling
• 2t turbinado sugar

Preheat oven to 425f.

In mixing bowl add cream cheese, zest, lemon juice, salt, powdered sugar and egg.  Beat until well incorporated and fluffy (about 3-4 minutes).

On floured cutting board place the puff pastry sheet and carefully unfold.  Lightly roll out until it is about 12" square.  Carefully move to a pie plate and gently tuck into the dish.  There will be corner hanging out, that is expected and planned.

Pour in the prepared cheesecake filling.  Fill the lemon curd into a piping bag or plastic "baggie" and pipe the curd onto the cheesecake layer in parallel lines.  With tooth pick swirl the curd around the cheesecake layer.

                                                 

Fold the flaps of puff pastry gently over the cheesecake layers.  Do not submerge, let the pastry just float on the cheesecake layer.

Make an egg wash with an egg and a tablespoon of water.  Brush the egg wash over the exposed pastry.  Sprinkle with turbinado sugar.

Place pie plate on a baking sheet and place in the preheated oven.  Bake 25-30 minutes until puffed and golden brown.  Place on wire rack to cool.  Serve room temperature.

Butterscotch Blondie Pots

 

My family are vultures.  This warm treat was so popular that they disappeared before I could get a pic of  them garnished with Vanilla Bean ice cream.  Its so meltingly good!  Its butterscotch taken to a new level.

One of things I recently gave a try is vanilla bean paste.  Its been around a few years and is seen on a lot of baking shows.  It's a game changer.  Much more intense vanilla flavor than the traditional extract.

Butterscotch Blondie Pots

1 C all purpose flour

1/2 t baking powder

1/2 t baking soda

1/4 t salt

1 cup packed brown sugar

1/3 c melted and cooled butter

1 T vanilla bean paste (or extract)

2/3 c butterscotch chips

Preheat oven to 350f.  Take 6, 1 cup ramekins and spray with butter flavor nonstick spray.

Put flour, baking powder and baking soda in a sifter.  Sift into a bowl and set aside.

In stand mixer add brown sugar, salt and the cooled butter.  Beat on medium until light and fluffy.

Mix in vanilla bean paste until just incorporated.

With mixer on low gently fold in the flour a bit at a time until its all incorporated.  Fold in Butter scotch chips. 

Divide batter evenly into the ramekins.  Place on a baking sheet and bake 18-22 minutes until edges are starting to brown and the center is just set but still wiggly.  

When done place on a cooling rack and cool to room temp.  Garnish with a scoop of vanilla bean ice cream and enjoy!

NOTE left overs can be wrapped in plastic wrap until ready to use.  Simply remove the plastic wrap and zap in microwave oven 15-20 seconds to warm.  Serve as described above.