Tuesday, April 26, 2011

Variety's the very spice of life, That gives it all its flavor.

Pan Seared Chicken with Cherry-Tarragon Sauce

1/4 cup all-purpose flour
2 tsp. smoked paprika
1 tsp dry mustard
8 skinless, boneless chicken breasts
2 Tbsp. olive oil
2 cups fresh or thawed frozen dark pitted sweet cherries
2 Tbsp. snipped fresh tarragon
3 cloves garlic, minced
1 cup dry red wine or cherry juice
1/2 cup chicken broth
2 Tbsp. butter
2 cups hot cooked couscous, rice, or pasta
1/4 tsp each salt and pepper

In a shallow dish combine flour, paprika, mustard, 1/4 tsp salt, and 1/4 tsp pepper. Coat chicken with flour mixture. In a 12-inch skillet cook chicken in hot oil over medium to medium-high heat for 8-10 minutes or until chicken is no longer pink, turning once. Remove from pan. Cover; keep warm.

Add cherries, tarragon, and garlic to skillet. Cook and stir over medium heat for 1 minute. Stir in wine (or cherry juice) and broth. Simmer, uncovered 3 to 5 minutes or until sauce is reduced to about two cups. Stir in butter until melted. Season to taste with additional salt and pepper.

To serve, spoon sauce over chicken and serve with couscous. If desired, serve with additional fresh tarragon.


Makes 4 servings.

Saturday, April 23, 2011

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table

No-Bake Espresso Crème brûlées

6 ounces white chocolate, coarsely chopped
3 large egg yolks
2 tablespoons instant-espresso powder
2 tablespoons granulated sugar
Coarse salt
1/2 cup heavy cream
1/4 cup whole milk
1/4 cup raw sugar
Place chocolate in a heatproof bowl. Arrange four 4 1/2 inch Crème brûlée dishes (one inch deep) on a baking sheet. Freeze.

Meanwhile, whisk together yolks, espresso, granulated sugar, and a pinch of salt until sugar has almost dissolved. Bring cream and milk to a boil in a saucepan; gradually whisk about half the yolk mixture. Return mixture to saucepan; whisk. Cook over medium-low heat, stirring, until mixture is thick and reaches 175° on an instant read thermometer, about six minutes; pour over chocolate, and whisk until chocolate has melted and is smooth. Divide among molds, and freeze until firm not frozen, about 45-55 minutes.

Sprinkle 1 tablespoon raw sugar onto each custard; shake off excess.
Caramelize tops using a hand-held kitchen torch.

Thursday, April 14, 2011

Inspirations never go in for long engagements; they demand immediate marriage to action...

Engagement Chicken

Serves 2 to 4

Ingredients:

1 whole chicken (approximately 4 pounds)
1/2 cup fresh lemon juice, plus 3 whole lemons—including 1 sliced for garnish
1 tablespoon kosher or coarse sea salt
1/2 teaspoon freshly ground pepper
Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch flat-leaf parsley)

1. Position an oven rack in the upper third of the oven and preheat the oven to 400°F. Remove the giblets from the chicken, wash the chicken inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.

2. Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fitted with a rack and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out.

3. Prick 2 whole lemons three times each in three different places with a fork and place them deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that’s fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing.)

4. Put the chicken in the oven, lower the oven temperature to 350°F, and roast, uncovered, for 15 minutes.

5. Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast- side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180°F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes.

6. Let the chicken rest for 10 minutes before carving. And here’s the secret: Pour the juices from the roasting pan on top of the sliced chicken— this is the “marry me juice.” Garnish with fresh herbs and lemon slices.


*PS Don't look at me, I'm already married