Here in sunny Arizona it is really hard to sit down in front of the computer when it is still in the high 70's and try and post some of my favorite "wintertime" foods, but here are a couple anyway.
When making a true Chicken Piccata the recipe does call for capers. However due to the fact that I am not a caper fan, I substitute fresh sliced mushrooms for the capers. For those of you who like the more traditional Piccata, I also included the amount of capers required for my recipe.
These are just a couple of my family favorites, to keep you full and warm on a cold winter night. Still working on some of my favorite soups, so keep an eye out for those coming soon.
Monday, November 28, 2011
Beef Stroganoff
Prep Time: 15 minutes
Cook Time: 30 minutes
2 TBSP butter
1 Each white onion, finely chopped
2 tsp minced garlic
1 8oz package mushrooms, thinly sliced
1 LB of beef chuck roast, or strip steak, thinly sliced
1 14oz can of beef broth, or consomme
1/4 Cup red wine(optional)
3 TBSP fresh lemon juice
4 TBSP all-purpose flour
2 TBSP cold water
1 8oz container sour cream
4 Cups cooked pasta(your favorite type)
1/4 Cup fresh chopped parsley
Melt butter in a larger fry pan over medium-high heat. Add garlic and onion and cook until slightly tender. Add sliced mushrooms and continue cooking another two minutes.
In a large pot of slightly salted, boiling water, cook your favorite type of pasta according to the directions on the box.
Lightly dust steak strips in 2 TBSP of all-purpose flour. Add strips to pan and cook with mushrooms, garlic and onion until slightly browned. About 1 minute. Add beef broth, red wine and lemon juice to pan and bring to a boil.
Combine remaining 2 TBSP all-purpose flour with 2 TBSP cold water and mix until smooth. Reduce heat to low, and add flour mixture to pan while stirring constantly to combine. Gradually return pan to a boil while stirring until sauce is thick and smooth. Cover and let continue to cook another 5 minutes, stirring occasionally.
Remove from heat, and let cool slightly before stirring in the sour cream. Place one cup cooked pasta on the plate, top with beef mixture and garnish with fresh parsley. Wine Pairing: Zinfandel, Malbec, Pinot Noir, or Merlot. Beer Pairing: Pale Ale, Porter, or Stout.
Prep Time: 15 minutes
Cook Time: 30 minutes
2 TBSP butter
1 Each white onion, finely chopped
2 tsp minced garlic
1 8oz package mushrooms, thinly sliced
1 LB of beef chuck roast, or strip steak, thinly sliced
1 14oz can of beef broth, or consomme
1/4 Cup red wine(optional)
3 TBSP fresh lemon juice
4 TBSP all-purpose flour
2 TBSP cold water
1 8oz container sour cream
4 Cups cooked pasta(your favorite type)
1/4 Cup fresh chopped parsley
Melt butter in a larger fry pan over medium-high heat. Add garlic and onion and cook until slightly tender. Add sliced mushrooms and continue cooking another two minutes.
In a large pot of slightly salted, boiling water, cook your favorite type of pasta according to the directions on the box.
Lightly dust steak strips in 2 TBSP of all-purpose flour. Add strips to pan and cook with mushrooms, garlic and onion until slightly browned. About 1 minute. Add beef broth, red wine and lemon juice to pan and bring to a boil.
Combine remaining 2 TBSP all-purpose flour with 2 TBSP cold water and mix until smooth. Reduce heat to low, and add flour mixture to pan while stirring constantly to combine. Gradually return pan to a boil while stirring until sauce is thick and smooth. Cover and let continue to cook another 5 minutes, stirring occasionally.
Remove from heat, and let cool slightly before stirring in the sour cream. Place one cup cooked pasta on the plate, top with beef mixture and garnish with fresh parsley. Wine Pairing: Zinfandel, Malbec, Pinot Noir, or Merlot. Beer Pairing: Pale Ale, Porter, or Stout.
Chicken Piccata w/Pasta
Prep Time: 15 minutes
Cook Time: 20 minutes
2-4 Each boneless chicken breast
2 TBSP grated Parmesan cheese
1/3 Cup all-purpose flour
Salt and Pepper
4 TBSP olive oil(EVOO)
4 TBSP butter
1-1 1/2 Cups dry white wine
3 TBSP fresh lemon juice
1 Cup sliced mushrooms, or 1/4 Cup capers
1/4-1/2 Cup fresh chopped parsley
4 Cups cooked pasta(your favorite type)
Cut chicken breast in half lengthwise, so you have two pieces of chicken out of one breast. If pieces are still thick after cutting in half, place between two pieces of plastic wrap and using a meat mallet pound until about a 1/4 inch thick.
Combine flour, salt and pepper, and Parmesan cheese. Rinse chicken breast in water and dredge in flour mixture until well coated.
In a large pot of lightly salted boiling water, cook your favorite type of pasta according to the directions on the box. I prefer using egg noodles for this dish, but any pasta will do.
Heat EVOO and two TBSP butter in large frypan over medium-high heat. Without crowding pan cook chicken breast pieces until browned on each side, about 3 minutes per side. Remove to another plate until all chicken has been cooked and keep warm in the oven while making the sauce.
Add white wine, lemon juice, and sliced mushrooms to the pan. Use a spatula to scrape the brown bits off the sides of the pan. Reduce sauce by half. Whisk in two remaining TBSP of butter.
Place one cup of cooked pasta on a plate. Place two pieces of chicken breast on top of the pasta and top with the white wine sauce. Top with the fresh chopped parsley and serve. Wine Pairing: Chardonnay, Gewurztraminer, Sauvignon Blanc, or Zinfandel. Beer Pairing: Pale Ale or Pilsner.
Prep Time: 15 minutes
Cook Time: 20 minutes
2-4 Each boneless chicken breast
2 TBSP grated Parmesan cheese
1/3 Cup all-purpose flour
Salt and Pepper
4 TBSP olive oil(EVOO)
4 TBSP butter
1-1 1/2 Cups dry white wine
3 TBSP fresh lemon juice
1 Cup sliced mushrooms, or 1/4 Cup capers
1/4-1/2 Cup fresh chopped parsley
4 Cups cooked pasta(your favorite type)
Cut chicken breast in half lengthwise, so you have two pieces of chicken out of one breast. If pieces are still thick after cutting in half, place between two pieces of plastic wrap and using a meat mallet pound until about a 1/4 inch thick.
Combine flour, salt and pepper, and Parmesan cheese. Rinse chicken breast in water and dredge in flour mixture until well coated.
In a large pot of lightly salted boiling water, cook your favorite type of pasta according to the directions on the box. I prefer using egg noodles for this dish, but any pasta will do.
Heat EVOO and two TBSP butter in large frypan over medium-high heat. Without crowding pan cook chicken breast pieces until browned on each side, about 3 minutes per side. Remove to another plate until all chicken has been cooked and keep warm in the oven while making the sauce.
Add white wine, lemon juice, and sliced mushrooms to the pan. Use a spatula to scrape the brown bits off the sides of the pan. Reduce sauce by half. Whisk in two remaining TBSP of butter.
Place one cup of cooked pasta on a plate. Place two pieces of chicken breast on top of the pasta and top with the white wine sauce. Top with the fresh chopped parsley and serve. Wine Pairing: Chardonnay, Gewurztraminer, Sauvignon Blanc, or Zinfandel. Beer Pairing: Pale Ale or Pilsner.
Thursday, November 10, 2011
Some holiday favorites.......
With the holidays fast approaching I have posted a few of my favorite more traditional recipes that I like to use when I cook the big meal for family and friends. I posted an appetizer, gravy and two side dishes that I get asked about all the time, so for those of you that asked thank you. And for those of you that need some ideas, or just want some help or advice, just let me know and I will be happy to help. Believe me my email and phone are really busy with food questions this time of year. I will be posting more holiday recipes soon, as well as some of my favorite "wintertime" meals and soups, so keep your eyes out for those.
Chili Brie in Sourdough Bowl
Prep Time: 15 minutes
Cook Time: 30-45 minutes
1 tsp chili powder
1/2 tsp dry ground mustard
1/2 tsp garlic powder
1/2 tsp sugar
1 Each round loaf of sourdough bread
1 8oz wheel of Brie cheese
1 TBSP softened butter
PREHEAT OVEN TO 350 DEGREES
Cut a circle in the top of the bread and remove bread center to make room for the Brie. Tear removed bread into bite size pieces and set aside. Spread butter on the inside of the bread and set aside.
Combine spices and sugar, and sprinkle 2 tsp of mixture inside the bread bowl.
With a knife make 2-inch cuts around edge of bread at 1-inch intervals.
Remove rind from Brie and place in bread. Sprinkle Brie with remaining spice mix. Replace top of bread.
Bake on baking sheet 30-45 minutes, or until Brie is melted and creamy. Let cool for 5 minutes.
To serve, remove bread top and break into bite sized pieces along with the inside of bread you set aside earlier. You can also serve with crackers or apple slices. Dip bread into hot Brie. Wine Pairing: Chardonnay, Gewurztraminer, Riesling, Sauvignon Blanc or Pinot Noir.
Prep Time: 15 minutes
Cook Time: 30-45 minutes1 tsp chili powder
1/2 tsp dry ground mustard
1/2 tsp garlic powder
1/2 tsp sugar
1 Each round loaf of sourdough bread
1 8oz wheel of Brie cheese
1 TBSP softened butter
PREHEAT OVEN TO 350 DEGREES
Cut a circle in the top of the bread and remove bread center to make room for the Brie. Tear removed bread into bite size pieces and set aside. Spread butter on the inside of the bread and set aside.
Combine spices and sugar, and sprinkle 2 tsp of mixture inside the bread bowl.
With a knife make 2-inch cuts around edge of bread at 1-inch intervals.
Remove rind from Brie and place in bread. Sprinkle Brie with remaining spice mix. Replace top of bread.
Bake on baking sheet 30-45 minutes, or until Brie is melted and creamy. Let cool for 5 minutes.
To serve, remove bread top and break into bite sized pieces along with the inside of bread you set aside earlier. You can also serve with crackers or apple slices. Dip bread into hot Brie. Wine Pairing: Chardonnay, Gewurztraminer, Riesling, Sauvignon Blanc or Pinot Noir.
Chardonnay Gravy
Prep Time: 30 minutes
Cook Time: 2 hours
Giblets and neck from roasting turkey
2 Each yellow onions, quartered
2 Each carrots, cut into chunks
2 Each celery stalks
1 Quart chicken stock
1/2 tsp ground black pepper
1/2 Cup cornstarch
2 Cups Chardonnay wine
This recipe can be made the day before if desired, making the broth thru Step four and finishing the gravy when the turkey has been roasted.
Rinse giblets and neck in cool water. Combine with onions, carrots, celery and 1 cup of chicken stock in a 5-6 quart covered pan over medium heat. Bring to a boil, then reduce heat to a simmer for 15 minutes. Return heat to high and boil uncovered, stirring often as the liquid evaporates. Continue to cook giblets and vegetables until browned and sticking to the pan, about another 15 minutes.
Add remaining 3 cups of stock and ground black pepper, stirring to scrape browned bits free from sides and bottom of pan. Cover and simmer gently until giblet is tender when pierced, about 1 1/2 hours.
Pour broth through a fine strainer into large bowl. Discard vegetables. Pull meat off the neck, finely chopping neck meat and giblets. Measure stock and if needed add water to make 1 quart.
In a saucepan, smoothly blend cornstarch with 1/3 cup of water. Add broth and finely chopped giblet and neck meat. Stir over high heat until boiling, about 5 minutes.
Stop here if making the day before. Cool, cover and chill broth in refrigerator until needed when turkey is finished roasting.
After turkey is done, skim fat from pan juices and discard. Add Chardonnay to roasting pan and scrape brown bits free from pan. Add wine mixture to broth and bring to a boil, stirring constantly. Add salt to taste.
Prep Time: 30 minutesCook Time: 2 hours
Giblets and neck from roasting turkey
2 Each yellow onions, quartered
2 Each carrots, cut into chunks
2 Each celery stalks
1 Quart chicken stock
1/2 tsp ground black pepper
1/2 Cup cornstarch
2 Cups Chardonnay wine
This recipe can be made the day before if desired, making the broth thru Step four and finishing the gravy when the turkey has been roasted.
Rinse giblets and neck in cool water. Combine with onions, carrots, celery and 1 cup of chicken stock in a 5-6 quart covered pan over medium heat. Bring to a boil, then reduce heat to a simmer for 15 minutes. Return heat to high and boil uncovered, stirring often as the liquid evaporates. Continue to cook giblets and vegetables until browned and sticking to the pan, about another 15 minutes.
Add remaining 3 cups of stock and ground black pepper, stirring to scrape browned bits free from sides and bottom of pan. Cover and simmer gently until giblet is tender when pierced, about 1 1/2 hours.
Pour broth through a fine strainer into large bowl. Discard vegetables. Pull meat off the neck, finely chopping neck meat and giblets. Measure stock and if needed add water to make 1 quart.
In a saucepan, smoothly blend cornstarch with 1/3 cup of water. Add broth and finely chopped giblet and neck meat. Stir over high heat until boiling, about 5 minutes.
Stop here if making the day before. Cool, cover and chill broth in refrigerator until needed when turkey is finished roasting.
After turkey is done, skim fat from pan juices and discard. Add Chardonnay to roasting pan and scrape brown bits free from pan. Add wine mixture to broth and bring to a boil, stirring constantly. Add salt to taste.
Garlic Mashed Potatoes
Prep Time: 10 minutes
Cook Time: 20-25 minutes
5 Lbs russet potatoes
1 Cup peeled garlic cloves
3/4 Cup whipping cream or milk
3 TBSP butter
Salt and White pepper
Peel potatoes and cut into quarters. Place potatoes in a 5-6 quart pan and cover with water.
Cover pan and bring to a boil over high heat, then simmer until potatoes are tender when pierced. About 15-20 minutes.
While potatoes are cooking, in a small saucepan over low heat, combine garlic, cream, and butter. Cover and stir occasionally until garlic is tender when pierced. About 10 minutes.
Puree garlic mixture in a blender or food processor.
Drain potatoes, return to pan and add garlic puree mixture. Mix with a mixer until smooth. Add salt and white pepper to taste.
Prep Time: 10 minutesCook Time: 20-25 minutes
5 Lbs russet potatoes
1 Cup peeled garlic cloves
3/4 Cup whipping cream or milk
3 TBSP butter
Salt and White pepper
Peel potatoes and cut into quarters. Place potatoes in a 5-6 quart pan and cover with water.
Cover pan and bring to a boil over high heat, then simmer until potatoes are tender when pierced. About 15-20 minutes.
While potatoes are cooking, in a small saucepan over low heat, combine garlic, cream, and butter. Cover and stir occasionally until garlic is tender when pierced. About 10 minutes.
Puree garlic mixture in a blender or food processor.
Drain potatoes, return to pan and add garlic puree mixture. Mix with a mixer until smooth. Add salt and white pepper to taste.
Cornbread, Sausage and Dried Fruit Stuffing
Prep Time: 30 minutes
Cook Time: 1 hour, 20 minutes
1 LB pork sausage
2 Cups white onion, diced
2 Cups celery, diced
1 13oz box of dried cornbread stuffing(or 7-8 cups crumbled cornbread).
1 Cup dried apricots, diced
1 Cup dried cranberries
2 Each large eggs, beaten
1/2 tsp dried sage
1/2 Cup butter, melted
3/4 Cup chicken broth
Salt and Pepper to taste
PREHEAT OVEN TO 325 DEGREES
Heat fry pan over medium heat. Crumble the sausage into fry pan and cook, stirring often until sausage is lightly browned. About 5 minutes. Transfer sausage to a large bowl using a slotted spoon, reserving 2 TBSP of the fat.
Add onions to fat in fry pan and cook until soft. About 5 minutes. Add onions to sausage mix.
Add celery, cornbread, apricots, cranberries, eggs, sage and butter to mixing bowl and mix well, adding just enough chicken stock to lightly moisten dressing.
Transfer stuffing to a 2-3 quart shallow baking dish and cover.
Bake covered in preheated oven about 25 minutes(if chilled, about 50-60 minutes). Uncover and bake until top is lightly browned, about another 20 minutes more.
This recipe can be made the day before and stored in the refrigerator until ready to cook. If you are stuffing turkey wait until you are ready to start roasting your bird before filling with the stuffing. DO NOT stuff the turkey and let it sit overnight.
Prep Time: 30 minutes
Cook Time: 1 hour, 20 minutes
1 LB pork sausage2 Cups white onion, diced
2 Cups celery, diced
1 13oz box of dried cornbread stuffing(or 7-8 cups crumbled cornbread).
1 Cup dried apricots, diced
1 Cup dried cranberries
2 Each large eggs, beaten
1/2 tsp dried sage
1/2 Cup butter, melted
3/4 Cup chicken broth
Salt and Pepper to taste
PREHEAT OVEN TO 325 DEGREES
Heat fry pan over medium heat. Crumble the sausage into fry pan and cook, stirring often until sausage is lightly browned. About 5 minutes. Transfer sausage to a large bowl using a slotted spoon, reserving 2 TBSP of the fat.
Add onions to fat in fry pan and cook until soft. About 5 minutes. Add onions to sausage mix.
Add celery, cornbread, apricots, cranberries, eggs, sage and butter to mixing bowl and mix well, adding just enough chicken stock to lightly moisten dressing.
Transfer stuffing to a 2-3 quart shallow baking dish and cover.
Bake covered in preheated oven about 25 minutes(if chilled, about 50-60 minutes). Uncover and bake until top is lightly browned, about another 20 minutes more.
This recipe can be made the day before and stored in the refrigerator until ready to cook. If you are stuffing turkey wait until you are ready to start roasting your bird before filling with the stuffing. DO NOT stuff the turkey and let it sit overnight.
Brandied Cranberry Sauce
Prep Time: 15 minutes
Cook Time: 1 hour
1 package fresh cranberries
1 1/2 Cups sugar
1/2 Cup brandy
2 TBSP finely shredded orange peel
PREHEAT OVEN TO 325 DEGREES
Sort cranberries and discard any soft or spoiled ones. Rinse in cool water and let drain.
Combine cranberries, sugar, brandy and orange peel in a 9 inch square baking dish. Bake uncovered in oven until berries are tender when pierced and most of the liquid has evaporated, about 1 hour, stirring occasionally. Cranberries can be served warm or cold. Makes about 2 cups.
Prep Time: 15 minutes
Cook Time: 1 hour1 package fresh cranberries
1 1/2 Cups sugar
1/2 Cup brandy
2 TBSP finely shredded orange peel
PREHEAT OVEN TO 325 DEGREES
Sort cranberries and discard any soft or spoiled ones. Rinse in cool water and let drain.
Combine cranberries, sugar, brandy and orange peel in a 9 inch square baking dish. Bake uncovered in oven until berries are tender when pierced and most of the liquid has evaporated, about 1 hour, stirring occasionally. Cranberries can be served warm or cold. Makes about 2 cups.
Subscribe to:
Posts (Atom)